Probably as a subconscious response to the New Year, I’ve suddenly joined a number of groups. From now until late March, I’ll be running with a group of girls on Tuesday and Thursday organized by Kailua Running Company. And to get involved with some volunteer work, something I’ve really been craving lately, I’ve joined Junior League of Honolulu. One of their hallmark projects, Kids in the Kitchen, is especially appealing to me and I can’t wait to get started. Because of my increased evening commitments, I have a heightened interest in speedy meals, and found a fabulous one that came together in 10 minutes last night. Adapted from a recipe on the back of the frozen mahi-mahi fillets box, this is a definite do-over. The spicy homemade peanut sauce was just as good on the sauted broccoli I whipped up as it was on the fish.

Mahi-mahi with spicy peanut sauce

• cup chicken stock
• 2-3 tablespoons peanut butter
• 2 green onions, chopped (white + green parts)
• 2 tablespoons ketchup
• teaspoon crushed red chilies (or a lot more, if you are like me)
• 1 tablespoon cornstarch
• salt and pepper

Simmer all ingredients except cornstarch in a saucepan for 5 minutes. Add cornstarch and simmer another 1-2 minutes.

Cook mahi-mahi fillets in an oiled pan over medium-high heat for about 5 minutes per side. Remove from pan when the centers of the fish are opaque and flake easily. Top with peanut sauce.

So I’m at the ready for weekend grocery shopping now that the week busier, I’m going to make and post my menu plans for the following week on Fridays. Note the fleeting cook times of all the meals I’ve selected…