I had an action-packed weekend, fueled by some tasty fish
meals. Friday we had crab cakes and
baked sweet potato fries, which were both a little overcooked, but still
satisfying. I followed the “Most
People Like Every Meal We Serve” recipe,
and I have to agree, it results in the perfect classic-tasting crab cake.

Sunday we went on our first Hawaiian hike. I definitely overestimated my skill level,
hence the photo of us at rest…

But the view was well worth several borderline heart
attacks.

After a fair bit of lounging to recover, I made a wholesome
dinner of Steamed
Scallion Ginger Fish Fillets with Bok Choy.
The fish we used is Hawaiian-caught Mong Chong. It’s similar to halibut – dense, white meat
with a subtle flavor. Here is it
steaming in the soy sauce mixture from the recipe.

I also drizzled with sesame oil before serving. So simple and nourishing.