What’s for dinner tonite!

[Li'l Work Truck]

Homemade Jalapeño pepper mahi mahi with pico de gallo go well with a grapefruit radler, IMO.

 

[lil_Blue_Ford]

Homemade Jalapeño pepper mahi mahi with pico de gallo go well with a grapefruit radler, IMO.View attachment 144433

Care to share the recipe?

 

[Uncle Gump]

Bacon cheeseburger deluxe... salad

I was going to make my own dressing... but just used some thousand island.

 

[Li'l Work Truck]

Care to share the recipe?

Sure.

Fish: 2 6" mahi fillets, pat dry
Hearty coating of Trader Joe's chunky garlic & jalapeño hot sauce (it's more of a salsa)

OVEN: 350°F for 20 mins with hot sauce added.

GRILL: on aluminum foil at medium for ~10 mins (5 on each side, fish becomes opaque and flakey with a fork). Add hot sauce after flipping the fillets once.

Pico:
- 3 large jalapeños
- Quarter 12-14 roma tomatoes and remove the seeds (must be roma)
- White medium onion
- 1 bunch of well-rinsed cilantro
Don't like cilantro? Sub avocado slices

Finely chop jalapeños, tomatoes, white onion.
Rough chop the cilantro leaves, toss the stems.
Mix thoroughly.

Let fish rest for 3-5 mins.

Top with pico.

You'll want some chips. When the fish starts flaking, chips save the day.

Note: this makes a LOT of pico, but we love pico. Halve or quarter the pico portion for a dinner+ portion. If you refrigerate the excess pico, it'll last about 3-4 days. Pull whatever you want to eat out of the fridge and let it sit for about 10-15 minutes to take the chill off and enjoy.

 

[lil_Blue_Ford]

Sure.

Fish: 2 6" mahi fillets, pat dry
Hearty coating of Trader Joe's chunky garlic & jalapeño hot sauce (it's more of a salsa)

OVEN: 350°F for 20 mins with hot sauce added.

GRILL: on aluminum foil at medium for ~10 mins (5 on each side, fish becomes opaque and flakey with a fork). Add hot sauce after flipping the fillets once.

Pico:
- 3 large jalapeños
- Quarter 12-14 roma tomatoes and remove the seeds (must be roma)
- White medium onion
- 1 bunch of well-rinsed cilantro
Don't like cilantro? Sub avocado slices

Finely chop jalapeños, tomatoes, white onion.
Rough chop the cilantro leaves, toss the stems.
Mix thoroughly.

Let fish rest for 3-5 mins.

Top with pico.

You'll want some chips. When the fish starts flaking, chips save the day.

Note: this makes a LOT of pico, but we love pico. Halve or quarter the pico portion for a dinner+ portion. If you refrigerate the excess pico, it'll last about 3-4 days. Pull whatever you want to eat out of the fridge and let it sit for about 10-15 minutes to take the chill off and enjoy.

Thank you

 

[Li'l Work Truck]

Thank you

You're welcome! May your weekend be full of fresh goodness.

 

[Uncle Gump]

No lime juice or salt and pepper in the pico?

 

[Li'l Work Truck]

No lime juice or salt and pepper in the pico?

We choose not to add those ingredients in bulk, because it doesn't last well in the fridge. If we do add it, it's usually added to the pico we're eating (on the plate).

 

[Curious Hound]

It's all up to personal taste. But the acid in lime juice tends to help preserve the other ingredients in pico the way it slows apple slices from turning brown in fruit salad.

 

[Li'l Work Truck]

Fork Grove BBQ

 

[Uncle Gump]

Wife's choice. Raisin bread French toast and some scrambled eggs with Lil smokes.

 

[Uncle Gump]

BBQ'd chicken wings... my own apple slaw... cucumber and onion salad and grilled corn on the cob.

It was better then it looked...