Too Hot to Cook: Fish w/ Tomatoes & Herbs on the Grill
I hate heating up the kitchen in the summer, and we've been trying to keep it light lately.
I liked Marie's idea of cooking a white fish on the grill on a foil lined baking sheet.
How easy. I can do that. I would normally do this in a 425F oven, however my oven is not getting turned on again until the fall.
I bought some beautiful fresh caught cod at my farmer's market and cut it up. I used a 1/4 size baking sheet as Marie suggested, and it held enough fish for 6 people.
Drizzle some olive oil on the foil and lay the fish on top. Season the fish w/ kosher salt & pepper. Throw some sliced garlic on top and around the fish. Feel free to splash some white wine around the fish too if you are drinking it while cooking.
Throw some halved cherry tomatoes on top (stop throwing things!), a handful of olives, some cut up fresh herbs (thyme, chives, basil, parsley). Lay some lemon slices on top of the whole shebang and drizzle with more olive oil and a bit more kosher salt if you like.
Heat the grill and close the lid. The fish is done when it is firm and opaque. My cod took about 10-12 minutes.
Carefully plate and spoon the delicious lemon garlic sauce over the fish.
This was easy, healthy and delicious!
Feel free to use halibut, tilapia, cod or any firm white fish.