Sukkot’s here. Whether you’ve built a sukkah in your backyard (or on your apartment balcony) or are going to be sukkah-hopping as a guest (along with the ushpizin), another holiday means more meals. Lots and lots of meals. Eight days of meals. Eaten in said sukkah.
Sukkot is a harvest festival, so fruit and vegetable-centric dishes should be in abundance. Extra kudos if you can incorporate foods that are locally grown and freshly harvested (apples and pumpkins anyone?). Depending on your background, traditional dishes can range from stuffed foods like cabbage rolls to roasted kibbe followed by walnut-stuffed dates. And while you’ll be up to the challenge of prepping nom-nom but complicated meals for the first couple of days, you’ll probably need a few less time-consuming meals in order to keep sane.
Here’s an easy pareve recipe for Grilled Mahi Mahi with Vinegar Spiked Vegetables. Mahi Mahi is easy to find in the Trader Joe’s freezer case and cooking on the grill makes it that much easier to transport dinner to the sukkah.
Cooking Time: 45 min
3/4 cup baby carrots
3/4 cup leeks, chopped (rinse well)
3/4 cup rutabaga, chopped
3/4 cup green bell pepper, sliced
28 oz (2 cans) Manischewitz® Vegetable Broth
1/2 teaspoon ginger, minced
1/2 teaspoon garlic, minced
1/4 cup rice wine vinegar
1/2 teaspoon granulated sugar
6 (6oz) Mahi Mahi filets
Manischewitz® Kosher salt, to taste
Cracked black pepper, to taste
3 cups cooked rice
2 tablespoons parsley
1. Marinate vegetables in 2 oz vegetable broth, ginger, garlic, vinegar and sugar for 30 minutes.
2. Season Mahi Mahi with salt and pepper; grill on both sides until flaky.
3. For each onion, cut 1 inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices. Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers. Char onion cups on grill and fill with cooked rice.
4. Heat remaining vegetable broth; add marinated vegetables and cook for 15 minutes or until vegetables are tender; add Mahi Mahi; garnish with parsley.
5. Serve with rice filled onion cups.
(Photo: Courtesy of Manischewitz)