Question: What to do with a variety of vegetables from the garden when one has no access to a cookbook (at the River).
Answer: Catch a Mess of Fish,
and put it all on the Grill for Dinner!
(recipe to follow)
Fishers of Men
“And Jesus said unto them,
‘Come after me, and I will
Make you fishers of men.”
Mike's Best Grilled Fish Marinade
Makes 20 ozs. (2 ½ cups) costs about $1.10 per batch
(This recipe is my resourceful Husband, Mike's)
2 teasp. Minced garlic
1/4 cup sliced Red Onion
1 Tbsp. salt
1 cup packed brown sugar
1/3 cup grainy brown mustard
½ cup apple-cider vinegar
4 Tbsp. bottled lime juice (or the juice of 2 whole limes, if you want to get
2 Tbsp. bottled emon juice (or juice of 1 lemon)
¾ cup olive oil
Puree all ingredients in a blender, with exception of Red onion. It looks pretty as is!
(Recipe makes enough to marinate 4 batches of grilled fish at 2 pounds per batch).
Marinate 1 ½ to 2 pounds of fish with ¾ cup marinade in a resealable bag
for at least 1 hour (and up to 24 hours) in the refrigerator before grilling.
NOTE: Grilling is preferable to baking because grilling carmelizes the marinate nicely.
One may grill the fish on a grill, under a broiler, or in a grilling pan on the stove.
On the Grill
Meanwhile, I cut the rest of the vegetables up and made a little casserole of my own!
Using Yellow Sqhash, Green pepper, Red Onion, and a bit of Garlic, I created
a side dish to go with our grilled, marinated fish.
Just a smorgashbord of antioxidants waiting to heal someone!
Popcorn wanted to create a dish of his own, so (I know, I cheated),
I popped a can of cheap biscuits and let him at it!
He cooked them all in a blob on the stove, but they weren't bad, really.