I don't know; just buy some fish and we'll figure something out.

This is frequently my answer when Nate calls me from the store to ask if I have any plans for dinner. Now, sometimes I do have plans, and I am ready with a list, but some much more often I am totally distracted at work or have worn myself out mowing our postage-stamp of a lawn in the 117 degree sun...and I just can't get motivated to plan something. Happily, some of our best dinners are borne of this menu apathy, and tonight was one of those nights.

I will admit to having a pretty well-stocked kitchen, so I realize that the throwing together of this meal might require a trip to the store for many people. But hey, I like to eat, there you have it.

Menu:
Fish Tacos with Grilled Pineapple and Chili-Honey Butter
Kitchen Sink Beans


Fish Tacos with Grilled Pineapple and Chili-Honey Butter

Fish tacos. So easy. Infinite variations. You basically cook some fish/shrimp, put it in a corn/flour tortilla, and top it with something crunchy (cabbage, lettuce, zucchini, shredded cucumber, shredded carrot) and something sweet (pineapple, mango, mango salsa, peach, etc) and something creamy/cheesy (avocado, cheese, sour cream...). Enjoy. Maybe if you're feeling particularly fancy, you'll marinate the fish in lime juice or sprinkle some chili seasoning on before you grill.



serves 2

1/2 lb cod or other firm white fish, cut into 1-inch cubes
1 medium zucchini
1 c pineapple, cut into 1-inch chunks
1 lime, cut in half
2 T chili-honey butter
6 corn tortillas
shredded green cabbage
sour cream
salsa

1. Thread two skewers with the pineapple chunks.
2. Cut the zucchini in half. Using a vegetable peeler, mandoline, or really sharp knife, shave the zucchini lengthwise into very thin, flexible strips. If you use a knife, you might not be able to get the strips thin enough to fold; if that happens, they'll be more flexible if you blanch them in boiling water for a minute or so.
3. Thread the fish and the zucchini onto skewers, folding the zucchini like an accordion and squishing it between fish pieces.
4. Melt the chili-honey butter in the microwave for about 15 seconds. Squeeze the juice from half of the lime into the butter.
5. Heat the grill to medium and grill the skewered fish and pineapple for 2-3 minutes per side or until done. Baste all of the skewers with the chili-honey butter as they cook.
6. When you are ready to fill the tacos, warm the tortillas in the microwave for 20 seconds; cold corn tortillas are stiff and will break if you try to fold them.
7. Divide the fish, zucchini, and pineapple among the tortillas, squeeze the remaining lime juice over them, and top with the cabbage, sour cream, and salsa.




Kitchen Sink Beans

So, Trader Joes makes canned Cuban-style black beans that are really good. This was my last-minute attempt to replicate them after I realized that we didn't have any in the pantry (so perhaps I am not that well-stocked...)

serves 2-3

1 15-oz can black beans (or pinto, or whatever, really)
bits and dregs of almost-empty jars of salsa from the back of the fridge
salt
chili powder/adobo seasoning/taco seasoning...or whatever seasoning tastes good

1. Heat the beans in the microwave for about a minute.
2. Stir in as much salsa, salt, and seasoning as you need until it tastes good.
3. Serve inside or alongside the tacos.