Mediterranean Fish Night

Its a new week. Time flies by now that I'm an adult. I'm really not enjoying that part of growing up. But anyway, this weekend was pretty great. We traveled out to the new location of an old favorite, Oz Pizza in East Point, and tried another sushi/hibachi place out in Douglasville, Kegun Steakhouse. I'll get around to reviewing them sooner or later. Preview: Oz Pizza- Gold Spork (I may have to make a Platinum Spork category for that one) and Kegun Steakhouse- No Spork (no! no! no!).

Tonight I'm trying something I've done a few times before, but in a totally different way. I'm making Moroccan Salmon.

I found an awesome recipe for a Moroccan rub to use on grilled chicken back in the day. I believe it was in a Bobby Flay cookbook in the library, but I could be totally wrong on that one. Anyhow, this rub is really great and I used to use it on braised chicken at least once a week last Winter. But because Chicken Night was cut from the Summer Menu so we haven't had it in a while.

Then I found some hummus on sale. A $4.99 family sized Athenos Hummus for $1.69 to be exact. I couldn't pass it up. I only have one flex night to make a chicken meal and I already had planned for that one, so I decided to have a Mediterranean fish night. Favorite rub + Salmon? Hmm... yes!

Moroccan Rub
Rub

2 clove minced garlic

1 T EEVO

1/2 t Cumin

1/2 t Coriander

1/2 t Paprika

1/2 t Cinnamon

on 1 lb meat and grill.

I'm actually not grilling the fish. I broiled it for about 5 minutes and baked it about 25 minutes (until it was flaky, cooked throughout.) I'm serving this with some homemade whole wheat pita breads (one recipe per day, so wait until the topic comes up again or google it) and the hummus, broccoli, and blueberry panna cotta for dessert (see note about pita).