The problem with grilling or cooking white fish outdoors is that the fish is delicate and will fall apart on the grates. Here is a great healthy recipe that will make a complete dinner and keep you enjoying the patio without constantly being “grill attentive.” It is an easy recipe and is foolproof allowing you to mingle with your guests. Just bring the entire skillet to the table. The recipe is from Richard Collins and Susan Buckley of the South Denver Cardiology Associates.
What you will need:
A large cast iron skillet with lid or foil
Grill gloves or a handle mitt for the skillet
A gas grill or charcoal grill on medium heat
A trivet to rest the skillet on the table
2 T olive oil
1 pound (4 filets, 4-ounces each) of a white meaty fish such halibut, cod or monkfish, skin on and boned
2 cups cherry tomatoes
1 onion thinly sliced
1 package of frozen artichoke hearts or artichokes packed in water, 8.5 ounce, Whole Foods
1 cup pitted olives such as Kalamata, best fresh in condiment section at most larger grocery stores, rinse to reduce salt content
½-cup rinsed caper berries, jarred or fresh in condiment section, Whole Foods
1 whole lemon thinly sliced
2 cups packed firmly chopped kale
1 cup white wine
½-cup fish stock such as Bar Harbor, Whole Foods
Add pepper to taste
Add the oil to the skillet. Lay down the tomatoes, onion slices, artichoke hearts, olives, caper berries, ½ of the lemon slices and then the kale. Follow with the white fish and remaining lemons. Combine the white wine and fish stock in a separate bowl. Whisk to combine. Pour over the skillet contents. Season with pepper. Cover the skillet. No need to close the grill lid. Continue cooking until the juices boil and the fish is fork tender, approximately 20 minutes Serve from the pan with crusty bread.
Serves 4. Serving size: 1 filet with ¼ of the contents.
Note: To reduce salt content, omit or reduce the amount of fish stock and replace with additional wine. If avoiding alcohol, replace with bottled spring water.