We're Havin' a Heat Wave
Solution: a nice hunk of fish lightly marinated. Fingerling potatoes cut in half and tossed in olive oil then thrown on the backyard grill. Took less than twenty minutes. And dinner was served.
Bellies full. Edy's frozen lime fruit pops for dessert. A pitcher of iced tea in the refridgerator. All is well. But I'm still sweltering. So, I'm headed out with a couple of friends to happily shiver through a midnight movie. Nothing better than hot buttered popcorn, a comfy seat in a theater with the AC cranked up to winter storm warning levels and the latest movie release.
EASY GRILLED FISH
Juice of 1/2 lemon, freshly squeezed
1 tbsp. olive oil
1 tablespoon chopped fresh thyme or winter savory
2 tablespoons chopped fresh parsley
4 one inch thick fish fillets (mahi-mahi, swordfish, mako, or tuna)
Make the marinade by combining all ingredients, except fish, in a bowl. Place fillets in a shallow dish just large enough to accommodate them. Pour marinade over fish and turn it, coating both sides. Place coated fish in a ziploc bag in the refrigerator for 1 to 2 hours, turning several times. Grill over medium hot heat, 8-10 minutes per side, basting before you turn. Serves 4.