Last night we stuck with the plan for grilled halibut (with a tangy mustard and mushroom
sauce), but I got to thinking that grilled fish plus grilled
zucchini might add up to smoky grill flavor overkill. So I went with a quick zucchini saut
instead for the side dish, and it was simply delicious. Three ingredients!*

The fish turned out well too, though I was so preoccupied
with serving it (we had a few friends over for dinner) that I forgot to take a
picture. I did, however, grab a shot of
the package it came in.

Isn’t it pretty? There
is a whole new line of frozen fish at our local supermarket, and I’m really
drawn to the clean and simple packaging.
In addition to the halibut, which was very mild and perfect for the
grill, I picked up frozen barramundi for some time next week. It’s the first time I’ve seen that species
available at a regular old grocery store, so I’m excited to try it.

Tonight we’re going to Art after
Dark, and the theme is “old Hawaii.” As soon as I saw this menu…

• Lightly Smoked Uku, Jeanne’s
  Tomatoes, Fresh Poi
• He`eia Fish Pond Limu and
  Dried Aku
• Pipikaula, Sumida Watercress
  and Maui Onion
• Kahuku Corn Croquettes
• Poisson Cru
• Pork Belly Cru
• Pork Belly Buns
• Steamed Tapioca with Apple
  Banana
• Fresh Fruit Brochette with
  Ewa Cucumber and Chili Pepper Water

…I knew my ratatouille
is getting pushed back until tomorrow (and by “my” I mean Smitten Kitchen’s – I am obviously infatuated). Have a wonderful weekend!

*If you have one zucchini leftover, you must make this zucchini bread
(muffins) recipe. I’m on a huge
muffin kick because I recently got reusable
muffin cups, and of multiple and varied recipes, these are the best I’ve
made. I adapted the recipe slightly to
yield 12 big muffins, cut the oil a bit, and incorporate half whole wheat
flour. When I fiddle while baking it’s
not always pretty, but I am super pleased with how my adaptation turned
out. In fact I just ate one fluffy
muffin for lunch. Here are the
ingredients I used…

Yield: 12 big muffins

2 eggs
1/3 cup olive oil + 1/3 cup vegetable oil + 1/3 cup fat-free plain yogurt
1 cup sugar
almost 2 cups grated zucchini
a little less than 2 teaspoons vanilla extract
1 cup all-purpose flour + 1 cup whole wheat flour
2 teaspoons cinnamon
1/8 teaspoon nutmeg
a little less than 1 teaspoon baking soda
a little less than 1/2 teaspoon baking powder
2/3 teaspoon salt
1/4 cup chopped walnuts