Bubba Ho-Keg meets Mahi-mahi

by zydecopaws on October 28, 2009

Another night, another new adventure with Bubba Ho-Keg, and a new way to fix mahi-mahi; it must be almost time for me to write the review of the BKCG. On the menu (and the grill): mahi-mahi drizzled with EVOO, sprinkled with lemon-pepper and granulated garlic, then covered with a fruit salsa. Add some fresh carrots cooked in white wine and butter and some brown rice, and you got a meal.


The fruit salsa consisted of chopped fresh apple, dried apricots reconstituted in white wine, crushed pineapple, and chopped jalapeno peppers. It went on the grill in the foil pouch at the same time as the carrots and was a real nice complement to the fish.


The best part of this meal (besides the taste) was that it was quick and easy and done between rain storms. Not bad for a wet weekday dinner…

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