I had THE BEST dinner last night. Sorry for the yelling but it was so good. And unfortunately for the rest of my family, I was the only one really eating. That’s not entirely true. The littlest people each ate a piece of fish (along with leftover pizza). It was like pulling teeth to get them to try the fish, but once we got over the initial hump, they both actually liked it.
This recipe for skillet fish cooked on the grill is from the June issue of Martha Stewart Living, which was conveniently on my chair when I had lunch with Martha a few weeks ago. The poor magazine has been sitting in my pile almost since I acquired it, not because I don’t love checking out what’s going on in Martha’s world, but because I had probably seven other magazines waiting to be read. I’m also attempting to read The Omnivore’s Dilemma (a little recommendation from Elly Says Opa!), something a little loftier than my usual food porn magazines. It really is a fascinating book but it is taking me forever to read because I don’t get to reading until I’m in bed at which point I am so tired that I end up reading the same page that I just read the night before. You know the drill.
I digress. Skillet fish on the grill might be the easiest, tastiest recipe that I’ve tried to date. Take out skillet. Dump in some cherry tomatoes, sliced onion, olives, capers, artichoke hearts, olive oil, and white wine. Add a nice cut of white fish on top (I used rockfish). Season with salt and pepper, then top with lemon slices. Grill at 350° for 20 minutes or so.
Serve with fresh bread and salad. Whoa, nelly! This is ridiculously simple and oh so good. I made a quick salad with greens from the garden, mint, blackberries, and goat cheese to go along with the fish.
The kids immediately ate all the blackberries. Funny enough, for the first time ever, they both served themselves lettuce. Are you kidding me? My four-year olds willingly ate salad. For real. I’ve lost count of how many times I’ve put salad on their plates, but that’s ok, it’s working!
I had quite a bit of leftover goodness and plan to add some chicken, maybe some toasted French bread, and toss the leftovers over some greens for lunch tomorrow. I did not follow the precise directions for this recipe and don’t think that you need to either. Just toss it all in there and let ‘er rip as my husband would say. You will be so glad that you tried this fish. You better be because I am definitiely putting this baby into the rotation.