Due to the nice, warm weather lately, I found myself really in the mood to grill today. The only problem was, I couldn’t decide what – so I decided to head to the store and wander around for some inspiration – whatever looked good, I was going to buy and go from there. It turns out, I found some great Alaskan Cod on sale, so I went with it. I paired it with potatoes and summer squash I had on hand and the rest is history!
1 pound Alaskan cod
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
3 tablespoons butter
1 lemon, cut in half
1 chive, minced
Season both sides of the fish with salt and pepper.
Pre-heat grill to high. Place a cast iron skillet (or other grill proof pan) on the grill and add the butter, garlic, shallot and juice of half of the lemon. Sauté for 3 -4 minutes until garlic and shallots are softened. Add fish and cook 5 minutes per side, until flesh is opaque and flakes easily.
Garnish fish with sauce remaining in the skillet, the juice of the other half of the lemon and the chive.
1 zucchini, sliced into half moons
1 summer squash, sliced into half moons
3 cloves of garlic, minced
3 tablespoons extra virgin olive oil
1 teaspoon of salt
½ teaspoon freshly ground black pepper
In a bowl, add all ingredients and toss well. Grill over high heat, for 20 minutes.
2 Yukon Gold potatoes, cut into “French fry slices”
2 tsp salt
2 cups vegetable oil
In a medium pot, heat oil over medium-high until it reaches 375 degrees. Add potatoes and cook for 12 – 14 minutes or until fries are golden brown. Remove from oil and season immediately with salt.