Broiled Flounder, Tin Foil Veggies, Tarragon Potatoes, Shallot Spinach

Surprise – No Grill Gas!

Can someone please tell me why it is such a complete surprise when you uncover the grill (raw dinner in hand),and realize, after pressing the igniter about 10 times, that there is not even enough gas left to light a candle for your table.  I guess it’s the same feeling I find, after using the bathroom, that there is not a stitch of toilet paper left.  Perhaps, it’s the same surprise I get when we show up to our son’s first piano recital and, can you guess, the battery is dead in the camera.  I guess my husband and I could benefit from being more organized, more prepared, more structured in our daily lives.  But then I think of this quote by Leo F. Buscaglia:

“Love withers with predictability; its very essence is surprise and amazement.  To make love a prisoner of the mundane is to take its passion and lose it forever.”

I smile and think, “who needs the grill tonight after all?”.

Broiled Flounder:  Each piece of fish uses a separate piece of tin foil so mix up the toppings.

  • Lay a piece of flounder on tin foil and drizzle some EV olive oil on top/bottom.  Flip the thin tail underneath so the fish is about the same thickness across).
  • Chop some fresh herbs (or dried) basil, parsley and/or thyme – whatever you like.
  • Squeeze some fresh (or bottled) lemon juice and a splash of white wine (if you have it).
  • I added some leftover calamata olives and grape tomatoes to my 2nd piece of fish.
  • Broil for about 10-15 minutes.

Tin Foil Veggies:

  • Slice a zucchini (into spears), and some colored bell peppers and tossed with olive oil, shallots, salt/pepper on a piece of tin foil.
  • Covered and poked holes and broiled for 10-15 minutes.

Spinach w/Shallots

  • Cook some shallots up in a little EV olive oil in a large pan.
  • Add fresh spinach and toss w/ salt/pepper (add 1-2 TBS of water if needed).  Cook for about 5 minutes.

Tarragon Potatoes

  • Wash and slice baby red potatoes in half. Boil for about 10-15 minutes.
  • Toss with EV olive oil, salt/pepper and a little tarragon (fresh or dried).

How Can the Kids Help?

Did You Know?

  • In Iran, crushed shallots are often eaten in yogurt.
  • Shallots are very high in vitamin C, potassium, fiber, folic acid, calcium, iron and is also a good source of protein
  • The body can digest the shallot much easier than it can an onion.
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One response to “Broiled Flounder, Tin Foil Veggies, Tarragon Potatoes, Shallot Spinach

  1. With all the technology in the world, can we rely on something better than putting the gas on a spring and deciphering the half empty, half full pictures? In defense of men everywhere, I can’t wait until Apple creates the iGrill…

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