There will be copious amounts of grub consumed over the upcoming weekend. Brisket and trashbag taters are on the menu for Saturday evening, and I’m on the hook to cook pulled pork, pulled chicken, and hot dogs for 50+ on Sunday for our annual Independence Day bash. So tonight was all about preparing for all the upcoming eating by having something at least reasonably healthy, and in smaller portions.
On the grill tonight was mahi-mahi doused with what was supposed to be a honey-lime glaze, but ended up being more like a honey-lime marinade.
The glaze was made up from the juice from several of those very small limes that I can’t seem to get rid of (it was a large bag), a couple of large lumps of honey (our house is cold and it always seems to sugar), some soy sauce, a dash of sesame oil, grated fresh ginger, some red chili powder, and a dash of sea salt. It was actually quite tasty, but next time around it will be heated and some corn starch mixed with water added to thicken it. We served it up with some quinoa and lightly stir-fried snow peas and poured the rest of the glaze over it.
If you’re wondering where the grill marks disappeared to, they were on the other side of the fish. The fire was hotter than I wanted when I first put them on, and I purposely shut the vents on Bubba Ho-Keg down to keep the fish from cooking too fast. The first side was grilled at a much higher temp that the second, and personally I thought the fish looked better without them.
Regardless, the meal turned out to be pretty good. And not too filling, which is important when I consider what is on tap for this weekend…