Instead, we're going to see "Miss Saigon" tomorrow afternoon. I can't wait!!! We'll go to lunch, as well!
I have seen Miss Saigon live several times - including once on Broadway. So good!!
I actually worked a theater when I was in HS and it came to town - well, some parents were so irate that it wasn't family friendly. They came with their kids in tow and didn't bother to check the freakin' plot line?
Then I am moving to my favorite lounging position to watch my recording of Lost and Greys anatomy.
Have a box of kleenex nearby for both! I bawled like a baby! Both are SO GOOD!!!
Tonight's dinner was YUMMMMMMMMMY!
Mahi Mahi Skewers with Ham, Pineapple, and Ginger-Soy Glaze
Serves 4
1.5 pound 3/4-1 inch thick mahi mahi fillet, cut into 20 cubes
1 teaspoon Old Bay
1/2 teaspoon 5 spice
4 thin slices of black forest ham, cut into strips as wide as the fish cubes
1/2 fresh pineapple, peeled quartered and cut into 16 chunks (I used canned)
1 small red onion, cut into bite size pieces (I don't do onions)
Vegetable oil, for brushing (I used EVOO)
1/4 cup tamari sauce
1/4 cup honey
Grated peel of 1 lime and juice of 2 limes
1 one inch piece fresh ginger, peeled and grated
1 tablespoon toasted sesame oil
1.5 cups chicken broth
1 tablespoon butter
1.5 cups couscous
1/2 cup macadamia nuts (left out thanks to nut hating DH)
2 scallions, sliced on angle
1. Preheat grill or grill pan to medium. Season fish cubes with Old Bay and Five Spice. Wrap ham around fish cubes. Thread the fish alternatively with the onion and pineapple on metal skewers. Brush skewers with oil, place on grill, cover and cook, turning occasionally, until fish is cooked through, about 10 minutes.
2. In small saucepan, bring the tamari sauce, honey, lime peel, line juice, ginger, and sesame oil to boil. Cook until thickened, about 5 minutes.
3. In medium saucepan, bring chicken broth and butter to boil. Stir in couscous, cover, remove from heat and let stand 5 minutes. Fluff with fork and stir in nuts and scallions.
4. Serve the skewers on the couscous and drizzle with ginger-soy glaze.
Fast, easy, and tasty! We went ahead and grilled some asparagus I had on hand along with it.