Fish My Favorite Way

A few years ago my Jimmy and I were on vacation with my sister and her husband in Kauai.  It was such a fun vacation, and probably the vacation with the best food I've ever eaten.  We probably spent more on food on that vacation than any other trip, but it was sooooo worth it.  The very first night of the trip we ate dinner at a lovely little joint called Duke's and I had the best fish on the planet.  Maybe it was the fact that we were eating fish that was swimming just hours earlier, or maybe it was the fact that we were in paradise, or just the fact that we were starving, but the fish was really good.

A few years later James recalled a similar experience on one of his trips to Yakutat Alaska.  That particular year the fishing wasn't so good at the bay so they had chartered a guide to take them back in the woods to some fabulous rivers.  Their guides name was Frank.  A salty guy that was about as rough as they come.  Frank also was running from the law.  Or just technically "trying to disappear" from the real world.  He was wary of James and his party of friends.  They were a bunch of clean cut, young guys.   A bunch of dentists, lawyers, and a baker boy from Utah and Idaho and all as handsome as could be. Someone just happened to be wearing a plain blue baseball cap that day and Frank thought they were the FBI there to take him in.  It took some convincing that they really were just some regular old fishermen, out for the day. Once Frank was convinced, he took them to a great hole, and fixed the meal of meals for the boys right there on the side of the river with one of the salmon they had caught.

So what do these two stories have in common?  The method of preparation for the fish.  All you really need is a bottle of Mayo, and some flavorings of sorts.  Frank's weapon of choice was apples.  My Kauai fish flavoring was Thai chilies, but both fish were scrumptious!  Frank filleted they fish, put a generous spread of Mayo on the fresh salmon and then topped it with apples slices.  He then wrapped it in foil and cooked the fish over a campfire.  My Kauai fish was prepared a little more gourmet with a few more ingredients, but technically it was made in a very similar fashion.

We love fish prepared this way at home.  It is so easy, and it creates such a tasty, yummy meal.  I've used lots of different ingredients, but the main ingredient is always the same.  I make the fish on the grill every time, and it usually only takes a couple of minutes to prepare and then about 10 minutes to cook.  Salmon is great this way, but Tilapia, or Halibut would be lovely.  Enjoy!

Fish My Favorite Way

Fish filet's

enough Mayo to spread a generous amount on each fillet

Parmesan cheese

herbs of choice

fruit of choice

Sweet Thai chili sauce

Orange sauce

These are all just suggestions.  I usually use about 1 c. of mayo for 6 fish fillets.  I throw in about 1/2 c. cheese, and then 1/4 c. of Sweet Thai Chili sauce. This is my favorite.  I've used a bottled Orange sauce from the Asian section before, and I've also used all sorts of spices in the cupboard.  Lemon pepper spice would be good, or Italian seasoning would be good.  I like a little sweet with my concoction.  I stir all the ingredients together with the mayo and then spread a good slathering on each fillet.  I then place the fillets on a big piece of foil and place it on the grill.  It usually takes about 10-15 minutes for the salmon to be cooked, but it all depends on the thickness of your fish.  The mayo, cheese mixture will get bubbly and brown a little.  Don't overcook the fish.  Ere on the side of underdone.  The fish will continue to cook even after it's taken off the grill.  Enjoy!

Off To A Good Start

(Sorry!  I think that is the worst picture I've taken.  Someone ran off with my camera.  Again, you sometimes have to use your imagination.)

I did so dang good on my diet Mon. and I had to share what we had for dinner.  For one it was delicious, and secondly it was the first meal of the year out of my garden.  It got rave review from everyone in the family except for Jake.  He ended up eating the leftover lemon pasta from a previous post.  Poor boy!  One day I'll get him to eat something good for him.  Until then he will be my lean, mean, super skinny boy with 8 pack abs.  

Aren't you so proud of my field greens, (aka lettuce).  James was shocked to see that they were actually ready to eat.  Lettuce in my garden is one of my favorite things.  I've been told by a lot of folks that lettuce is just too hard to clean, and get all the bugs out of so they don't bother.   Well let me tell you all you need is a salad spinner and you are set.  Put all the greens into a big sink full of cold water and swirl it around a bit.  Place the lettuce into the spinner and it's done. Dry and clean and ready to eat.  I must say that a salad spinner is one of my favorite kitchen gadgets.

The salad is called the Everything Salad and really you can put about anything in it.  It originally called for a green apple, a red apple, craisins, toasted nuts, and parmesan, but I think we've improved it.  My mom made this salad on Sunday for the baby blessing, but she even improvised on the dressing.  It was amazing.  It was purple, and the salad had fresh blueberries, and mandarin oranges.  My favorite is when I make it with pears and bleu cheese.  But again I improvised and used what I had and then topped it with some salmon lovingly caught by James last fall.  There is still plenty of time to plant lettuce in your garden or just in a pot outside your kitchen.  It grows fast, and keeps going for weeks.  I usually get sick of it before it bolts.  If you cut it young, in a few day it will be ready for a haircut again.  Just think of it....fresh salads whenever you want.  It's so good.   Honestly there is nothing better than eating something you have sown.  

The Everything Salad

1 lb. field greens (Sam's Club is the cheapest place to buy if you didn't grow your own.)

1 green apple chopped

1 red apple chopped

1 c. craisins

1/2 lb bacon crumbled

1 c. parmesan cheese

1 c. sliced almond

Toss everything together in a large bowl.  If you have one of the Tupperware "That's a bowl's" use it.  Make the dressing in advanced so it has time to cool.  

Dressing

1/2 c. vinegar

1/2 c. sugar

1 t. salt

1/2 t. pepper

Bring these ingredients to a boil and let bubble for 1 minute.  Remove from heat and add:

2 T. balsamic vinegar

3/4 c. oil

Mix together quickly with a wire whisk.  It should emulsify and thicken up.  Don't place in a container while hot and shake to mix.  I've done this and the lid explodes of the container and you will be covered in dressing from head to toe.  Not a good idea.

Lisa's variation:   To the lettuce I added 1 lb. sliced fresh strawberries, bacon, goats cheese and sugar pecans.  To make the sugar pecans place 1 c. chopped pecans in a dry fry pan with 1/4 c. sugar.  Turn the heat up and let it sit until the sugar starts to melt and brown.  Start stirring the nuts until all the sugar has melted.  Pour the nuts out onto a greased plate and quickly sprinkle a little salt on top.  I could eat the whole pan of these.  You can do it with any kind of nut.  

Another variation is with the bleu cheese crumbles and pears.  Just add what you have.  A fruit, a cheese, and some nuts.  I'll get my mom's blueberry dressing recipe soon.  It was really good.