Ever since the weather started reasonably cooperating, I’ve been on a grilled fish kick. I get home, and it’s all I want to cook, since it’s quick and outdoors, and all I want to eat, since it’s fresh and light tasting. Plus, I’ve recently discovered (like MAW) that those Trader Joe’s frozen fish fillets taste better than I ever expected.
Last Monday, I did tilapia. Since grilling makes me think of corn on the cob, I was brought to think of my favorite way of preparing the vegetable (namely, using lime butter with chili powder), and figured the combination of flavors would lend itself well to fish. Sure did – a squirt of lime juice, a dash of powder, a dollop of butter and everything came together. Served it with a roasted red potato with cumin, and steamed green beans.
This Monday, it was Mahi Mahi. I didn’t go too crazy on the marinade (just a little salt and citrus), but I topped the fish with a salsa made of fresh tomatoes, avocado, lime, red onion and a little turkey bacon (namely because these were ingredients I needed to use up). A red wine risotto with spinach and peas served as my side (a bit indulgent, given the main course, but it seemed a good idea at the time).
Tonight, I gave cod a shot. I had one lone piece of prosciutto left from some appetizers I made recently. I soaked the fish in a bit of Worcestershire sauce, seasoned, and then wrapped the fish in the prosciutto. Cheated on the side dishes, though – frozen fries from TJ’s coated in garlic salt, and a carrot/bean vegetable medly weren’t inspired choices, but they were easy ones.
All these recipes, by the way, are thirty minute meals without the annoying acronyms and exclamations of “Yummo.” Next week, I’m thinking my favorite tuna recipe – coated in red, black and white pepper, seared, and served over white beans simmered with sage. What’s your favorite way to grill fish?