Menu ideas and recipes for speckled trout, striped mullet, mahi mahi, rice, kale, summer squash and taco night
Quick dinners with speckled trout and striped mullet
I’ve mentioned this recipe before: pan-seared fish fillets (this time, speckled trout) in a white wine, tomato and basil sauce. It doesn’t take much effort and the results are spectacular.
Another quickie fish idea for baked striped mullet fillets. Just top them with a bit of butter, salt and shichimi togarashi—a Japanese spice blend of orange peel, black, white and toasted sesame seeds, cayenne, ginger, Szechuan pepper and nori.
Rice and greens
This dish is so good: one-pot turmeric coconut rice with greens, kale in my case. We had it as a side with the striped mullet. But it was also fantastic for breakfast with a runny fried egg or two on top.
Taco night
Sunday was fish (mahi mahi) taco night with homemade corn tortillas. The tortillas were easy to make—I used a Pyrex pie dish because I don’t have a tortilla press yet—but I have my eye on one. The tricky thing is having the right water to masa harina ratio. Like a pie dough, you have to judge it by feel. Mine probably could have used a tad bit more water because although they turned out well, they got stale after a day or so in the refrigerator.
I baked the mahi mahi fillets with a rub of ancho chile powder, chipotle powder, cumin, coriander, dried oregano and salt. Our taco toppings and sides were:
- Shredded green cabbage
- Chopped radish
- Salsa verde (the raw version)
- Guacamole
- Cheesy black bean bake
- Calabacitas (a summer squash medley—squash is already showing up in our CSA)
Quite a feast with enough leftovers for a second night.
Until next week, stay awkward, brave and kind.*
*I picked this up from Brené Brown whose podcast I’ve been enjoying lately.
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Grabbing the Gusto 
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