A year of eating locally . . . mindfully . . . simply.
Have I mentioned how great of a cook DH is? Although this recipe doesn’t really use local ingredients (unless you count the hot pepper we used from our CSA), it’s still healthy, mostly clean, and a hit every time we make it. DH made it for his post-100 mile bicycle ride cookout last Sunday.
DH resisted making this recipe from Simply in Season. Barbecued fish? But hey, we decided to go for it. After all, that’s the point of this project, right? By the way, it went great with the Coleslaw with Fennel as shown.
This adaptation from Simply in Season was neither baked nor trout, and it was not my favorite, but it was not the fault of the recipe.
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Some women joke about how their men don’t know their way around the kitchen and eat pizza while they are away. Not DH. He definitely knows his way around the kitchen, but for some reason he cooks the most when I’m away. This weekend I spent most of my time at a blogger retreat called Gleek Retreat. It was super fun and I learned a ton. I came home to discover DH had been in the kitchen again. Why doesn’t he cook like that for ME anymore? (OK, whine over). I’ll let you tell him about it in his own words.
I’m not a huge fish fan, so this is something I never would have made if I wasn’t trying to cook all the recipes in Simply in Season. Speaking of which, I realized the other day that I have 190 to go before August. Eek! So expect a few more postings than normal while I catch up. For this recipe, I recruited DH to grill the fish instead of pan frying the fillets.
This is adapted from an old family recipe, handed down by my grandfather to my father. The original is for cedar planked carp, but I’ve been itching to try the en Papillote method that I learned at my Valentine’s Day cooking class. According to my Dad, this is THE BEST way to serve carp. As a bonus, it’s very high in fiber!
When FJ first asked me to create a meal based on the raw diet, I realized there are a lot of versions of raw diets. I finally figured out that he was talking mostly about a Paleo-type diet as described here.
This menu might seem summery, but sometimes we need that here in Michigan!
Main course: Grilled Fish
DH helped me out here with his new smoker/grill thing. Basically he thawed some tilapia fillets, and layered lemon slices on top and sprinkled with rosemary and thyme. Could also add some cracked pepper, before or after cooking. Wrap in foil packets and grill for about 15-20 minutes.
Side dish: You can steam vegetables (broccoli is always a crowd-pleaser) or, my favorite this time of year, roast winter vegetables in the oven.
Dessert: Berry Blast
Take 1 C frozen mixed berries, 4-5 fresh mint leaves, a splash of lemon juice, and blend away just until the large chunks are broken up. Better than ice cream! DH thought it was a little tart, although I loved it. You could always add a little Stevia although that’s not exactly on the Paleo OR raw diet 
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Adapted from Simply in Season.
First, a word about fish. For this recipe, I used farmed salmon fillets that I bought at Sam’s Club. That was before I started hearing about how bad farmed fish is for the environment. You’ve heard of CAFO, I’m sure, where cows are smooshed into pens and walk around in their own feces. Well, the same is true for some fish farms. There is just too much waste in a concentrated area for it to be flushed away by the sea. Plus other fish are caught and ground into pellets to feed the salmon. Oops. I guess I won’t be buying the farmed fillets again. For more information about fish and the environment, click here. https://www.coopamerica.org/programs/livinggreen/safeseafood.cfm
Now on to the recipe. Get out the tinfoil and put one filet in the middle of each large sheet. Cut up 6 lemons (or sprinkle with lemon juice if you reach into the frig only to realize the lemons are moldy), an onion, a sweet pepper, and a zucchini and divide the veggies over top of the salmon. Drizzle with about a cup of Italian dressing (I love to use the Italian dressing base from Penzeys, myself). Then either cook in a campfire or bake at 450 for 15-20 minutes. The packets will expand and puff – careful when opening!
The review: This dish was very tasty. The salmon was very mild flavored, and the zucchini took on a slightly sweet flavor from the Italian dressing. The husband said the vegetables reminded him of a “warm salad” because of the flavor. Had I used actual lemons, I think the lemon flavor would have been much more pronounced. I used distilled white vinegar and olive oil to make the dressing, now I’m thinking it would be fun to use different vinegars and oils. Also to experiment with homemade Italian seasonings. Overall, though, this recipe is a great catch!
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