For Valentine’s Day I’m cooking dinner for my sweetie. We are going to have grilled salmon, grilled asparagus rafts and fresh corn corn bread (recipe here).
As I don’t want to leave any fish attached to my grill grates, I’m cooking the fish in foil. You want to fold it so that it forms a tent over the fish, so that the smokey steam cooks the fish.
Grilled Lemon Rosemary Salmon
2 lbs salmon fillet
salt and pepper
2 tablespoons of butter
1 lemon (juice and slices)
4 stems of rosemary
Place the salmon fillet in the center of a large piece of aluminum foil. Lightly salt and pepper the surface of the salmon. Next, cut the butter into several pieces and place the pats of butter evenly over the salmon. Squeeze half a lemon over the salmon fillet before topping it off with thin slices of lemon. Take the rosemary stems and lay them cross ways across fillet.
Fold the foil length-wise around the lemon rosemary salmon leaving breathing room above the salmon. Fold in the outer edges but do not fold them tightly — you want to allow the heat to travel through the outside of the foil and be trapped in the middle to create steam.
Cook indirectly beside medium coals in a closed grill for about 15 minutes. It’s ready to remove when the flesh just turns opaque and the fish flakes when tested with a fork.
Grilled Asparagus Rafts
Break asparagus at the natural bend. Toss in olive oil. Thread about 8 stalks onto two skewers. Continue until all asparagus is on skewers. Sprinkle with kosher salt.
Grill over medium coals, rotating clockwise and turning over until just cooked through about 5 to 8 minutes. Pull off skewers to serve.
Sounds delicious. Do you serve the asparagus with a sauce on the side? Slightly off topic, my in-laws from New Orleans are coming for a visit. Because it’s lent I’m collecting fish recipes to prepare for them. Do you have a recipe for courtbouillon?
No sauce, although I have a friend who tossed them in balsamic vinegar and olive oil and it carmalized beautifully on the grill.
I haven’t done courtbouillon but Emeril has a recipe (http://emerils.com/127938/creole-redfish-court-bouillon) as does George Graham (http://acadianatable.com/2015/03/09/catfish-courtbouillon/). Any fish will do. Also, if you want another good fish recipe, consider a bourride (kin to bouillabaisse) – America’s Test Kitchen (https://www.americastestkitchen.com/recipes/5414-bourride) or Joanne Weir (https://www.joanneweir.com/recipes/soups/bourride-aioli-soup/)
Thanks. I have 5 fish dinners I’ll need to prepare for them. This is very helpful. I’m going to try the asparagus with the balsamic and olive oil. Sounds delicious. Thanks again.
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