Cooking With Dartha: Saturday Night Grilled Fish Supper for Two

I don't know about you, but I have had it with the winter of 2014-15! It has apparently been the coldest February on record and I believe it. And because of the cold all the snow we've had has stayed. Yesterday was February 28th and I so wanted to barbecue something. Last fall I had my nephews bring my shiny brand new gas barbecue up onto the deck so that I could get to it through the winter and do some grilling. This photo taken from my back door shows why I haven't barbecued a thing all winter...

It's been like this pretty much since Christmas so until we get a spring thaw - which doesn't look to be in the near future - I won't be grilling any steaks soon.

Still, that urge to grill something - not just broil it, hit yesterday morning anyway. I do have a small indoor grill that while it won't get hot enough to cook a steak properly, it will do a pretty good job on a piece of fish or chicken.

Our local supermarket carries some beautiful fresh fish and this week they had Canadian Steelhead Trout on special. A nice fillet of that, some fresh asparagus and some mini red-skinned potatoes and we have a meal in the making.

THE RECIPE

Simple Grilled Fish Supper for Two

Ingredients

2 6oz Fish Fillets - I used Steelhead Trout, but Salmon, Rainbow Trout or Arctic Char would all work beautifully

1 Tspn Dried Dill Weed

1 Lemon

1 Bunch Fresh Asparagus

1/2 Tbspn Sesame Seeds

16 Mini Red-skinned Potatoes

Olive Oil

Sea Salt & Fresh Ground Pepper to taste

Directions

Preheat your oven to 400F.

Rinse potatoes and dry them. Place in a small bowl and toss them in a couple of tablespoons of good olive oil making sure they are evenly coated; sprinkle with salt and pepper to taste. Tip them into a small oven proof baking dish (I use a small heavy frying pan) and put them in the oven for 25-30 minutes. Keep an eye on them and shake the pan every now and then to make sure they cook evenly. If they seem to be cooking a little too fast, turn the heat back to 375F.

Meanwhile heat up your indoor grill to high heat. (If you don't have an electric grill by all means use a grill pan or a stove-top griddle)

Sprinkle fish fillets with salt & pepper and the dried dill weed and then give them a good squeeze of 1/2 lemon and a little drizzle of olive oil.

Clean the asparagus and then break off the tough ends. Using the same bowl as used for the potatoes, toss asparagus in no more than 2 tablespoons of olive oil, salt & pepper and the sesame seeds.

By now your grill should be hot. Turn heat back to med-high, place the fish flesh side down and arrange the asparagus on the grill around it.

After a few minutes the fish should be seared enough that it will release from the grill and allow you to carefully turn it over.

Continue cooking, moving the asparagus around to evenly cook and flipping the fish again if you want a darker look to the flesh until everything is cooked to your satisfaction. About 12 - 15 minutes; maybe more if your grill doesn't get terribly hot or if your fillets are quite thick. You just have to watch it and when the fish begins to flake easily it's cooked. The asparagus is cooked when it is lightly charred and softened. Try not to over cook the asparagus as it is so much nicer with a bit of bite to it.

By now the potatoes should be cooked. You'll know they are ready because the aroma of cooked potatoes will be wafting from your oven.

Plate everything up, garnish with the other half of the lemon and enjoy with a nice glass of chilled Pinot Grigio and someone you love.