Sometimes cooking fish can be a little overwhelming. Collectively we aren't too sure what we're doing. There's this myth that you need to dress it up....do things to it.....complicated things. Not true.
Like a lot of food the best way to eat fish is when it is simply cooked. The added bonus is that it cooks very quickly. So this is a perfect menu plan for mid-week when you might not have a lot of time.
Don't stick with salmon, salmon, and more salmon. It's not that I have anything against the stuff. It's just that there are so many other yummy options out there. Get some variety - haddock, mahimahi, red snapper, trout and so on. Buy "wild" fish. This is now widely available and labelled in most stores and markets.
Easy Grilled Fish
Mahi Mahi fish pieces (or use other type of fish)
new potatoes sliced @ 1cm thick
broccoli or asparagus
- Brush a large sheet of foil with olive oil and place the potatoes in a single layer over half the foil surface. Brush the top surface of the potatoes with more olive oil and fold over the foil rolling the edges to make a sealed package.
- Brush another piece of foil with olive oil and place a piece of fish in the centre. Cover with basil leaves. Add lemon juice or butter if you wish. Close the foil up to make a sealed tent. Make a package for each piece of fish.
- Potatoes go on the BBQ first, flip the package occasionally. Done when a fork pokes through the package easily. Fish packages go on for the last 5-6 minutes. Check cooked through before serving.
- Broccoli or asparagus can be steamed, boiled, or BBQ'd in foil packages like the fish and potatoes. If you BBQ them turn frequently and pierce with a fork to check when done. Broccoli goes on the BBQ at the same time as potatoes. Asparagus with the fish.
- Serve the above with sliced tomatoes.
- Preheat oven to 400 degrees.
- Potatoes can be done in foil (as above) or directly on a baking sheet or parchment paper.
- Fish & vegetables as above.
- Cooking times are about the same.
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