What's for dinner?

Cooking on a boat is unique.  Our kitchen set-up includes an apartment-sized fridge, 3 burner stove, toaster oven and a microwave.  And, our trusty bbq (called Sea-b-que).  Sounds great - all the comforts of home.  All within a 6x6 footprint, so I can stand in the middle and manage all the tasks without moving a foot.  That's a plus.

In reality, cooking on Revi requires good timing, flexibility and a good idea of what amperage load each of the appliances carries so as not trip the breaker switch on the electrical panel.  I have a total of 60 amps to work with most days, when we're hooked up to shore power at a marina.  That means I can run the toaster oven and microwave simultaneously, but don't think about plugging in the kettle.  I have a cheat sheet in the kitchen just in case.

Our little stove is 110V, instead of the household stardard of 220V.  If I want to cook anything requiring water, I need to boil it with the kettle first or dinner becomes breakfast.  Any grain (rice, quinoa, lentils) is best if soaked for 1/2 day (or an hour at least) to reduce cooking time significantly.   Canned beans are more practical but take up a ton more room on the boat.  Everything's a compromise.
 
However, most times, we're either moored or at anchor, and we don't always want to use the generator.  So, the bbq gets used most often and the toaster oven (plugged into an inverter for out of marina usage) is always handy for warming things up and making toast.  In fact, I make awesome pizzas and calzones with homemade dough using that little toaster oven.

Sum total of counter space with calzones in prep phase

Meat and veggie calzones - can only bake 4 at a time!

When I came back to the boat last week, I'd discovered Scott's been a little busy fishing - you've likely seen the pics and video.  Scott prepared a lovely breaded and fried Mahi Mahi steak for dinner.  With so much fish in the freezer and limited access to electricity, I wanted to find a really nice way to grill the Mahi Mahi.  Here's a marinade I made up with a nice salad vingrette to go with it.  Let me know how they turn out.  Bon appetit.

Limey and Lively Grilled Mahi Mahi
Marinade:
2 TBSP olive oil
2 TBSP lime juice (or 1 large or 2 small limes)
2 tsp Louisiana hot sauce (more if you like!)
1 tsp garlic powder (or 2 cloves of minced garlic)
1 tsp chili flakes

1.  Mix above in shallow plate with an edge
2.  Add 2 sizeable Mahi Mahi steaks (or any firm white fish) and marinade for at least one hour.
3.  Turn  a couple of times so the fish soaks up the marinade.  If you remember to, use a fork to pierce the flesh so the marinade soaks up a bit more
4.  Turn bbq on high heat; prep the grill with a bit of oil
5.  Sear one side for 2 min; turn over and sear the other side as you turn down heat to med.  Cook a total of 4-5 minutes
6.  Remove from heat and let sit for a moment.

Hot and sweet salad dressing
2 TBSP olive oil
2 TBSP lime juice
1 TBSP liquid honey or maple syrup
1 clove minced garlic or 1 tsp garlic powder
1 tsp Louisiana hot sauce
1 tsp coriander or 1 TBSP fresh cilantro (if you have it on hand)

1.  Mix above
2.  Add any veggie you want
3.  Add 1 TBSP or two of dry roasted sunflower seeds if you have them

You oenophiles and budding sommeliers out there, let me know which wine pairs well with this meal.

Lovely Staniel Cay sunset