This week it finally felt like Fall as the days and nights became much cooler. Inspite of the evening chill, I went ahead and grilled some fish for dinner. It turned out really well and was light on calories, though not on taste and we enjoyed it with a glass of Chardonnay from Santa Barbara. The recipe follows:
Ingredients:
Cod 1 lb filet - cut into1" chunks
Dry White Wine 1/2 cup
Fresh Dill 1/2 cup or Dry Dill Weed 2 tbsp
Fresh Cilantro 1/2 cup or Dried Parsley 2 tbsp
Shallots 2 - finely chopped
Garlic 2 cloves - finely chopped
Jalapeno 1 - finely chopped
Red Pepper Flakes - 1/2 tsp
Kosher Salt
Freshly Ground Pepper
Olive Oil
Method:
Mix all the ingredients in a bowl, except the salt, pepper and olive oil. Refrigerate for 4-5 hours. Add 1 tsp of Olive Oil, salt and pepper (to taste) and mix together.
Grill at 375-400* either in a grill pan coated with olive oil spray, or thread into skewers and grill over the grate. Turn the fish pieces after 5 minutes and grill the other side for a total of 10-12 minutes, till it is lightly charred on the outside and opaque inside.
Serve warm with brown rice, grilled shallots, baby potatoes and bell peppers (recipe will follow in another posting on grilling vegetables).
This tasty and healthy meal includes all the food groups and nutrients that one needs.
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