GRILLED FISH AND VEGGIES WITH BAKED POTATO
Serves 4 | Prep time: 15 min. / Cook time: 45 min.
Fish is a great source of protein and omega-3 fatty acids. Check out your local grocer’s frozen fish
(close to the seafood/meat counter). Surprisingly, most of the fish served out from display case comes in frozen, so typically it’s better to buy frozen and thaw at home!
Feel free to substitute chicken or beef in this recipe. If you do not have a grill, you can also use the oven/broiler for delicious results!
Ingredients
- 4 Russet Potatoes (and any toppings you want)
- 2 lbs snapper, salmon, tuna, or other desired fish/protein (portion-cut into 6-8 oz. pieces)
- 1 large onion, 1 bunch asparagus, 1 red bell pepper (or any other veggies like broccoli, brussels sprouts, etc.)
- Garlic (whole clove or minced)
- Lemon (fresh preferred, but lemon juice is fine)
- Avocado and tomato (optional)
- Olive or canola oil
- Paprika, garlic and onion powder, turmeric (optional)
- Salt & Pepper
Directions
Let’s start with the baked potatoes:
- First, place the 4 russet potatoes on a microwave safe plate, cover with damp paper towels, and microwave on high for 5 minutes.
- Next, carefully (they’re hot!) place potatoes in a mixing bowl and add 2 tablespoons olive or canola oil and 2 tablespoons kosher salt (or 1 tablespoon iodized) and toss to coat.
- Place potatoes on sheet pan and put into cold oven; turn oven to 400 with timer set to 25 minutes.
- If you have a charcoal grill, light the coals as directed. If gas grill, turn on low for now to clean the grates and prepare the grill. Oven (broiler) instructions explained later.*
Now, let’s marinate the fish:
- Combine ½ cup oil, ½ cup lemon juice, 1 tablespoon salt, 1 teaspoon pepper, and 1 teaspoon of other spices to taste
- Stir and pour over fish in either a glass Pyrex or foil pan
- Turn/rub in marinade a few times then let rest in the fridge if you have room, if not then simply cover and leave on the counter
Veggies must be prepped:
- Cut veggies into larger pieces (pre-cut veggies or frozen work too!)
- Toss cut veggies w/ garlic in 1-2 T oil, lightly sprinkle with salt and pepper. Toss to coat
- Move veggies to either a foil pan or make a
“boat” by triple layering aluminum foil (make sure it’s strong enough to transfer on and off the grill)
About this time, the potato timer should be about to go off. Assuming the grill is hot and ready, simply turn the oven off and leave the potatoes in there.
*If broiling instead of grilling, pull potatoes out of oven and set on stove covered in foil. Turn oven to broil (again, if broiling fish and veggies). The broiler will keep the potatoes hot.
May the grilling begin:
If you’re feeling confident, the grill is hot, well-oiled and you’ve clicked your tongs a few times, the fish can go straight on the grill! Otherwise, you may consider placing the fish (presentation side down) on a piece of triple layered foil over the heat.
The key to grilling fish is to have the grill well oiled, the fish sprayed with cooking spray, and to NOT MESS WITH THE FISH for at least 2-3 minutes. Leave the GRILL LID OPEN. After you see the edges of the fish curl up slightly, you can gently slide the tongs along each grate, one by one, up to the fish, gently slide and lift.
At this point, do not flip the fish back onto the grill. Pro-tip: flip the fish onto a tripled piece of foil or foil pan, then place back onto grill for a minute or two (depending on the fish). This minimizes the risk of the fish falling apart.
Grab a large platter or sheet pan to transfer grilled items onto. Serve with lemon or lime wedges, avocado, tapenade or hot sauce and enjoy!