Monday, May 30, 2011
One Fish, Two Fish or Chillin' and Grillin'
On this the (un)official kick-off of summer, many people officially move their kitchen outdoors for a summer of grilling. Under that scenario, here are two ways to serve the fleshy fish of your choice (i.e. tuna, swordfish, salmon, etc). They're both fab and super easy...which is the way summer is supposed to go, right? Right.
First an ode to my mother-in-law, aka Rachel's grandmother. She served this regularly with swordfish and it was/is mighty tasty. I served it with tuna and it worked just fine. Also it works best when tomatoes are fresh off the vine rather than those faux red things that we live with in the Northeast for most of the year.
Jan's Tomato Salsa
1 tomato, diced
1/2 cup green olives, diced
2 tablespoons capers, drained
3 tablespoons lime juice, olive oil, scallions
Mix it all together and then when the fish is cooked, spoon it over the top. Yup, it's that simple.
If you'd prefer something a little moister, try this mayo based "sauce" that you smother on the fish before you cook and it adds a lovely piquant flavoring and helps keep the fish moist.
Mayo Mustard Sauce
1 tablespoon mustard
2 tablespoons mayo
1 teaspoon capers, drained
Mix it all together and then slather it over the fish and cook. Yup, again it's that simple because, after all, isn't grilling in the summer about the gin and tonics more than the cooking? That's my theory and I'm sticking with it.