Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Fish and Seafood, cooked outdoors on the barbecue grill are favorites all summer long.
There was beautiful tuna at the fish counter the other day. Coincidentally, mon mari was complaining that I rarely buy fish other than salmon. The reason that I always buy salmon is that, as he doesn’t like fish in general, salmon is the fish that he dislikes the least. (He actually likes it but don’t … Continue reading…
Shrimp cook very quickly on the barbecue grill so be careful not to overcook or they will be dry and rubbery. They should just curl and be opaque. The marinade helps retain moisture. Mon mari cooks them on a silicone grill mat, but a mesh pan will work, as well…. or skewers. You could, of course, do … Continue reading…
If it’s Friday it must be fish night. In case you think we are in a rut, I make fish on Friday because that’s the day I do the shopping. I like fresh fish. I also like to find ways to use the abundance of cherry tomatoes a single plant will produce. This year I … Continue reading…
Mon mari hardly ever complains about ‘Fish Hell Day’ when he gets to cook it on the grill. And especially not when it’s salmon. We eat a lot of salmon. It does get to be a challenge to find new ways to fix it. Some are more successful than others. This is one of the … Continue reading…
Time flies….. It seems like I just did the Secret Recipe Club and yet here it is again…. Okay, not quite. This isn’t the regular monthly event but a special recipe collection to kick-start summer featuring Picnic and Barbecue Foods. As you all know we cook everything (almost) on the barbecue in summer so this is a … Continue reading…
Month 4 of the Secret Recipe Club. This month I had fun exploring Hun… What’s for Dinner. The recipe I chose was for Balsamic Glazed Salmon. We all know how much mon mari loves fish…. Okay, he does like grilled salmon and this was so good I actually made it twice. I did modify the … Continue reading…
You can use any fish suitable for grilling – tuna, swordfish, halibut, snapper. They would all work well with the olive relish. If you get sushi-grade tuna or swordfish you will want them seared but rare to medium-rare in the center. Any leftover Olive Relish can be used with other grilled meats or simply eaten with savory … Continue reading…