Washington, DC (All Summer) — It’s mid-July, I’m in the DC-area.  What does that mean?  HOT temps.  And, it’s only going to get worse.  This Thursday is going to be high 90s without factoring in the humidity.  So, easy-to-make, refreshing dinners are the best way to go.

My brother told me about an Alton Brown Grilled Mahi Ceviche recipe that was top-notch, and it sounded great.  Since it’s grilled you don’t have to remember to throw the fish in the lemon and/or lime juice many, many hours ahead of time.  Just two and then you throw it on the grill.  Decided to pair that with some easy oil-based coleslaw, chips, salsa and guacamole.

For the Mahi, you just put some basic ingredients together and let them sit for a couple hours.  I bought the Mahi chunks from Trader Joe’s because they were half the price of the steaks!

After a couple hours, pat the fish dry and throw it on the grill.

You keep the ‘marinade’ from the fish, heat in on the stove, and eventually use it again on the fish.

For the ‘slaw, I grabbed a great bag of broccoli slaw mix from Trader Joe’s — super easy!  No cutting or chopping required for the base.  I did chop some cilantro  and garlic and for the dressing, just did a quick vinaigrette of:

-lemon juice

-lime juice

-cumin

-coriander

-olive oil

-hint of chili powder

-S&P

Next step was prepping the pre-made guacamole (because the avocado would have required electrical equipment to mash).  I always add some spice to the packaged stuff:

Now, it’s dinner time!!!!  Mahi, coleslaw, tortilla chips, salsa, guac, red wine.  All to wrap up a great weekend.

As I enjoyed this dinner, I kept thinking the guac was off.  Well, I was house sitting and used what appeared to be salt for the guac.  Yes, I was right when it tasted sweet the first time and added some more of the fine crystals.  It finally occurred to me to taste the stuff. Oh, I was adding sugar not salt.  Note:   Sweet guacamole IS NOT good.