At the height of our kitchen renovation, dinner preparation must be kept as simple as possible. Our favorite approach is to cook the main dish on the outside grill and then pick one side dish that can be prepared on the single-burner induction cooktop. This dinner turned out particularly nice, so I must remember this combination of fish and veggies for the future.  That future that shall bring our kitchen back in all its glory!


I was not sure I should even include a recipe for the fish, because it is so simple.  It is our default way to grill both salmon and steelhead trout. The spice mix from Penzey’s (or from Spice House) is a favorite of ours, we always have it in our pantry. Or what used to be our pantry, right now our spices are a lot harder to find…  😉


(from the Bewitching Kitchen)

1 filet of steelhead trout, with skin on
2 Tbsp olive oil
juice of 1 lemon
1/2 tsp Southwest Seasoning
salt to taste

Rinse the filet of fish, pat it completely dry with paper towels.  Place over aluminum foil, with the skin side down.

In a small bowl, mix the olive oil, lemon juice, spice mix, and a little salt.   Brush all over the fish.

Grill to medium-rare.

to print the recipe, click here

The zucchini was prepared more or less according to a recipe I blogged about years ago that I make all the time.  However, instead of regular, slivered almonds, I used Marcona almonds, and left them whole.  These almonds are amazing, I advise anyone to go the extra mile to buy them.  They are moist, tender, intensely flavored.

While I was making dinner, Phil asked if I’d like him to prepare a little Mexican-Caprese to add to our meal…  Would any wife in her right mind say NO to that?  😉


More about this delicious salad can be found in the guest post written by Phil 4 years ago, Avocado Three Ways

As this post is published, we will be away on a business trip.  If all goes according to plan, by the time we come back our home will be 95% ready.  The floors should be sanded and finished, cabinets done, maybe even all appliances installed. I can hardly wait to open our front door around midnight on October 13th. It will be like an episode of “Restaurant Impossible”. ” Ready to see your new kitchen? Open your eyes… “   😉

ONE YEAR AGO: Brown Butter Tomato Salad

TWO YEARS AGO:  Spelt and Cornmeal Rolls

THREE YEARS AGO: Roasted Potato and Olive Focaccia

FOUR YEARS AGO: Multigrain Bread Extraordinaire


I fall in love with words quite easily.  Mahi-mahi…. is just one of the many beautiful Hawaiian words.  When we visited Oahu I found it fascinating to  read the street names, which for the most part were quite hard for a foreigner to remember: Kamehameha, Mamalahoa, Kealakehe, Hualalai. They all seemed so…. musical!

It turns out that the Hawaiian alphabet lacks a few consonants:  C, J, Q, and X. It also makes no distinction between K and T.   When the complexity of a language decreases at one level, it often compensates on another.  The fewer consonants probably explains why so many Hawaiian words have duplicated syllables, giving the spoken language a playful component that’s quite pleasing.  But, I digress…  mahi-mahi (by the way, “mahi” means “strong”) is one of my favorite fish, at the top with striped sea bass.  It has a mild, but definitely not bland flavor, and a meaty texture that’s perfect for grilling, as this recipe (another gem I got from my friend Heather) will convince you.

(from  Heather’s kitchen)

2 filets of mahi-mahi (may substitute other firm-fleshed fish)
for the marinade:
2 T fresh lime juice
3 T rice vinegar
1 T finely chopped ginger
1 T finely chopped scallions
3 T mild vegetable oil (I used grapeseed)
1 T soy sayce
1/2 t Asian chili sauce (optional)
freshly ground black pepper to taste
Prepare a marinade by whisking all ingredients together. Marinate the fish for 30 minutes to 2 hours in the fridge.  Grill until cooked through. 


to print the recipe, click here

Comments: This was one of the tastiest dinners in the past few weeks.  A fish like mahi-mahi is delicious on its own, so the less you mess with it, the better it is.  This preparation was perfect: a hint of lemon,  a little heat, and nothing else.  No elaborate toppings, crusts, or sauces.  A simple, delicious meal, as healthy as it gets.

We loved it with roasted asparagus, and with a mixture of white rice and wheat berries that, all modesty aside, was a spur of the moment inspiration that had me patting myself on the back.   I spotted some white rice in the fridge and some cooked wheat berries that I was saving for a salad.   I just mixed them and warmed them in the microwave. It was an absolutely delicious combination that will be a regular production in the Bewitching Kitchen.

ONE YEAR AGO: Memories of Pasteis

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