I’m in the midst of another busy time at the office. I worked Saturday and Sunday, so our weekend meals were pretty pared down. Mike cooked up a nice steak on Friday, but Saturday was so muggy the thought of cooking anything indoors went right out the window. I wanted something quick and light, so I decided on grilled halibut.
One of my favorite tricks to get a meal out quickly, particularly in hot weather, is to whisk up a batch of vinaigrette or dressing and use it in multiple ways. In this instance, I made my chile-lime dressing and used it to marinate the fish, as part of a mango salsa to go on top of the fish, and to dress an updated version of my quinoa and black bean salad. In just minutes I had the base for three different parts of our meal – and the rest came together in a snap.
1/2 teaspoon ground cumin
1/2 teaspoon ground smoked chipotle
1/2 teaspoon salt
1 teaspoon dried oregano
2 tablespoons chile powder (Mike makes his own, but you can buy very good quality chile powders from Penzey’s or other vendors)
Juice of 4 limes
1/3 extra virgin olive oil
Combine dry ingredients in a small bowl and stir together until combined. Add lime juice and whisk well, then slowly whisk in oil until combined. (You can also combine the ingredients in a clean lidded jar and shake well to combine.) Refrigerate any unused dressing for up to 3 days.