What’s for Dinner? Charmoula-Rubbed Mahi-Mahi Never Said Anyone

Charmoula-Rubbed Mahi-Mahi and Shallot Bulgur. Courtesy of Bon Appetit

Looking for a fast, healthy and tasty weeknight meal? This is it, and don’t be put off by the unfamiliar spice concoction. Charmoula-rubbed Mahi-Mahi  is easy peasy, especially when paired with Shallot Bulgur. You must be thinking that I am on a spice-rub kick. ‘Tis true. This recipe, likes others from the so-called cleanse, took me out of my cooking comfort zone, requiring the use of unusual spices and various healthy, whole grains…like bulgur! How exciting – I had not prepared bulgur before, so it was great to discover another high-fiber whole grain, easy to prepare and even Hubs-approved. Sara Dickerman pairs the Mahi Mahi with a sliced orange salad. Visually, it is a treat (see below), but really not worth the effort. It makes the whole meal more complicated to prepare, and I suggest skipping it in lieu of a sliced orange for garnish.

Charmoula-Rubbed Mahi-Mahi

  • 1/2 cup finely chopped fresh cilantro, or parsley (I used parsley since I had it on hand)
  • 1/4 cup olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika, sweet or smoked
  • 1/2 teaspoon kosher salt
  • Juice of 1 lime
  • 1 small garlic clove, grated
  • 4 6-oz. mahi-mahi fillets


  • Stir together cilantro or parsley, oil, cumin, paprika, salt, lime juice, garlic, and 1 Tbsp. water (alternatively, pulse ingredients in a food processor for a smoother texture and a slightly more intense herbal flavor). Rub mixture onto the mahi-mahi fillets and chill for at least 15 minutes and up to 1 hour.
  • Preheat oven to 425°. Place marinated fish on a rimmed baking sheet. Roast until fish is just opaque in center, 10–15 minutes.

Read More http://www.bonappetit.com/recipes/2013/01/charmoula-rubbed-mahi-mahi#ixzz2LdItTwnO

A Midsummer’s Favorite – Roasted Vegetable Gazpacho

Such a bountiful CSA Pick-up on Saturday…Here it is on my countertop and I already stored the purple potatoes.

CSA Pick-up 8/4/12

I had a few recipes in mind, like Gazpacho and Zucchini Bread. I also wanted to think of something to do with the corn, since we had corn on the cob the night before, and our pick-up included 6 ears. After June graciously picked some kirby cucumbers for us, I considered a standard gazpacho, but then remembered a favorite recipe from summers past.

I’ve made this recipe  for Roasted Gazpacho from Mark Bittman many times and it’s always been a success. It’s also a good way to use some vegetables like eggplant, squash, and overly ripe tomatoes in bulk that might be otherwise difficult to use up. In a nutshell, you chop up zucchini, eggplant, tomatoes, onions and garlic, toss with olive oil and roast at 400 degrees. I used yellow squash instead of green zucchini here (picture below). Either works fine – another forgiving recipe.

Preparation for Roasted Gazpacho: Chopped vegetables tossed in olive oil and dash of kosher salt, ready to go into oven.

Cool, purée with 1/4 cup red wine vinegar and 4 cups water. Season with salt and pepper and garnish with chopped pepper, cucumbers, and/or tomatoes to add crunch. Enjoy!

Rebecca, a blogger in Colorado, transcribed the recipe and included a pic, and funnily enough, her final product looks nothing like mine.

I also made 2 loaves of yummy Orange Zucchini bread.

Orange Zucchini Bread

Our friend Nash passed along the recipe and it was the first time I tried this variation on the classic zucchini bread. The orange rind and juice add a nice touch – slight tartness and interesting accent of flavor. You can also use less white sugar since the orange juice adds natural sweetness than with a traditional recipe (usually calls for 2 cups of sugar).

Zucchini Orange Bread batter

Here is the recipe I followed, similar to the Cooks.com recipe I linked to above:

Orange Zucchini Bread

1/2 c. canolaoil
1 1/2 c. sugar
3 eggs
2 tsp. vanilla
3 c. flour [I used 1 cup whole wheat, 2 cups all-purpose]
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 c. orange juice
2 tsp. grated orange rind
2 c. grated zucchini


Mix all dry ingredients and set aside. Then mix the rest of the ingredients and cream well. Add the dry ingredients and mix well. Grease 2 bread pans and bake at 375 degrees for 50-60 minutes. You can add 1/2 cup chopped walnuts to batter as well.

Stay tuned for a great recipe for Sauteed Corn and Herbs…