How does a parent play breakfast maker (and tidier), office worker, homework helper, project assistant, activity chauffeur, and chef extraordinaire – without feeling like jumping off the George Washington Bridge?
This salmon, sitting there on a burntish plank which I didn’t soak for as long as I myself have specified below, looks unassuming and not particularly enticing. But it has converted the salmon-averse to salmon avariciousness! (more…)
Ever since we got rid of our old grill (which traveled all the way here from Canada before sputtering to its expiration) and bought a new one, I’ve had trouble dragging my husband away from it.
Here’s what went on it recently, faithfully and perfectly cooked, thanks to the attention-holding properties of a perfect spring afternoon, a cold beer, and a Weber iPhone app 😉
This is one of my fall-back dinner options when I am short of time, which is fairly regularly. There is always fish in the house, and invariably, some pesto or basil too. A whirl in my mini chopper of some basil, chilli, pecorino, pine nuts and olive oil and voila, a marinade is ready for a dish that will bake or grill in just a few minutes.
This amount will be sufficient for two portions. Served here with fig and mango salad.
- Basil, large handful of
- Pecorino, 2 tbsp, grated roughly (parmesan can be used)
- Garlic, 1 clove
- Red chilli, 1/2, chopped roughly
- Pine nuts, 2 tbsp
- Olive oil, 3-4 tbsp
- Fish fillets, 2
- In a mini food processor, blend all the ingredients together
- Leave the pesto’s texture slightly rough (for more interest)
- Spread it over fresh, firm, white-fleshed fish such as sea bass or cod or haddock or tilapia
- Finish with a squeeze of lemon juice
- Place on baking tray and grill or bake in a preheated 220C oven for about 5-6 mins
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Another family favourite and one of the easiest ways to do salmon. My cilantro plant had started to flower and I added some because it was pretty – the scent isn’t as strong and seems to please my younger son more this way.
- salmon, filleted
- soy sauce, good drizzling of
- sesame oil, few scant splashes of
- lemon juice, squeeze of 1/4 lemon
- coriander or cilantro leaves
- On some aluminium foil, place the fish with all of the above
- Wrap up, leaving a bit of room to breathe
- Place in preheated 230C oven for about 8-9 mins
- The fish will be just done and beautifully moist
- Serve with salad , spuds and veg, or, my kids’ choice, rice and dhal (lentil curry)
We love fish and I always look forward to preparing it a different way. Today I fancied something grilled with coriander and basil and threw this together. The marinade can be made in minutes and smells divine!
- 2 fillets, tilapia or cod, haddock, snapper or firm white-fleshed fish
- 1 red chilli
- 1 green chilli
- 2 cloves garlic
- 3/4 tsp salt
- handful coriander leaves (cilantro)
- handful thai basil
- 3-4 tsbp breadcrumbs
- a few small chunks of parmesan
- oil to drizzle, canola or olive
- Whizz together in a small food processor all the ingredients except the fish
- Place fish fillets on oiled baking sheet if it’s heading ovenwards
- Spread crumbly topping over the fish generously
- Drizzle canola or olive oil over fish
- Place under broiler of oven for about 13 mins or bake in middle of 200C oven for 15 mins The fish can be barbecued, covered in foil or banana leaves, till done.
- Serve with grapefruit salad