I went to my favorite fish guy in Ambler today determined to make grilled tuna (Mac has been bugging me to make it). When I arrived, it wasn’t as bright red as usual but I figured it would be fine. As I began to order it, I heard him whisper, “get something else”. So I quickly changed plans and ordered a big piece of the Cod. “Great choice!” he told me – as if it was my idea. It reminded me of a waiter that says something like, “are you SURE you don’t want to try the salmon instead?” – hint, hint, the veal is a real loser tonight. So I was thinking….wouldn’t it be great if someone could warn you before every meal what NOT to order, sort of a fairy godmother of food? Imagine if Stacey and Clinton from What NOT to Wear came jumping out of the restaurant’s kitchen to guide you in ordering the best items off the menu. C’mon tell me that wouldn’t be the coolest!
Grilled Cod w/Mango Tomatoes:
I am not a girl that ever likes fruit in my dinner but when I bought this Mango and cut it up for the kids, Mia told me it tasted like lemon (which I forgot to buy for the fish). I asked her if I should put it on the fish and she suggested that I add some sliced grape tomatoes and Voila! Plus, once grilled it didn’t taste fruity at all.
- Pat your fish dry with paper towels and sprinkle with salt/pepper. Place on a piece of tin foil.
- Chop some fresh thyme, parsley and tarragon (from my herb pots – you can use dried too) and sprinkle it in on top of or inside the cod fish filet (if it is sliced).
- Dice a mango and some grape tomatoes and put on top of and all around the fish.
- Drizzle with some EV olive oil, white wine and lemon juice (bottled is ok).
- Place another piece of tin foil on top and tighten sides with bottom piece. Poke a couple holes for steam to escape.
- Grill on HIGH for about 10 minutes. Turn the heat down to Medium for another 5 mins. or so (depending on thickness of fish).
- Snap the end off of one asparagus piece to see where you should cut the bottoms off the rest.
- Lay asparagus on tin foil and toss (with hands) EV olive oil, salt/pepper, lemon juice and 2 cloves of garlic.
- Wrap in the tin foil and grill for 10 minutes on High.
- Peel and slice sweet potatoes (about ½ inch thick).
- Toss with EV olive oil, salt/pepper and a sprinkle of brown sugar.
- Lay on an open piece of tin foil and grill on High for 10 mins. and then Medium for 5 mins. (same as fish).
Raw Salad: Raw salads are so good for you and so easy to make. Just cut up whatever you have!
- Peel and dice celery, orange pepper, cucumber, grape tomatoes and avocado.
- Toss with EV Olive oil, salt/pepper and Rice Wine Vinegar.
- Squirt some fresh or bottled lime juice on before mixing to ensure the avocados don’t brown.
How Can the Kids Help?
- Plant a few herbs in a pot and let the kids help you pick them.
- Sprinkle the chopped herbs and mangos/tomatoes in and around the fish.
- Toss asparagus with seasonings with hands!
- Sprinkle brown sugar on the sweet potatoes
- Help add ingredients and mix the raw salad.
- Fish Coloring Page: http://www.rugbyclc.com/resources/fish+-+colour.gif
- This dinner took 15 minutes to cook!
- I like grilling on tin foil because the kids don’t like things too charcoaled plus it makes for an easier grill clean-up and ensures that nothing falls through the cracks!
- Cod is it one of the cleanest sources of protein with little or no carbohydrates or fat.
- Cod provides you with healthy doses of B12, B6 and Omega 3 fatty acids, plus it’s a very mild flavored fish – all good things for your heart, cholesterol levels, and fish has anti-inflammatory effects on the body and may help protect against skin cancer.