Summer is finally here, we have started the process of opening the pool (finishing this weekend, yay!), and I have another excuse to use both the grill and the jalapeno corer.
We love grilled fish around here, and a couple years ago we were doing the cedar plank thing. We had a simple salmon recipe with dijon mustard and brown sugar, we made it all summer long and everyone loved it. Jason recently declared “that recipe is so 2008″ and this season he’s ready to try something new.
He’s grilling fish directly on the grill. If you want to follow his lead, he says the grill needs to be thoroughly scrubbed clean and liberally oiled (he uses olive oil). When I asked if he has further instructions, he said “no, it’s just very simple.” oh, and always use fresh fish, do not freeze. “Buy it and cook it asap” Jason says.
So there you have it.
This year, I want pool noodles. Our floating basketball game and ring toss? So 2008.
lemon basil grilled cod tacos
1 pound cod filet
1/3 cup olive oil
juice of 2 lemons
bunch basil (about 20 leaves)
Finely chop basil, add to oil, lemon juice and pepper, combine. Marinate cod in lemon basil mixture for a minimum of one hour. To grill: starting with a clean scrubbed grill, coat grill with olive oil. Grill fish over medium heat (350-400) about 8 minutes a side, or until opaque.
Cut fish into bite size pieces. Prepare tacos with warm corn tortillas, lettuce, fresh corn off the cob, and jalapeno raita.
cucumber jalapeno raita
1/2 English cucumber, chopped
3 jalapenos (adjust quantity to taste)
2 cups greek yogurt
1 teaspoon cumin
Add cucumber and jalapenos to food processor for a quick pulse, leaving some pieces intact. Combine yogurt and cumin, add cucumber / jalapeno mixture and combine completely.
The simple marinade is perfect for this fish, and the combination of spicy and cool of the raita adds great favor layers with the sweet fresh corn.
Happy Friday, everyone! Any plans this weekend? Want to come help scrub and shock the pool? I’ll share the noodle with you.