On the first really nice day of spring, we here at Feaston made the executive decision that we HAD to use the grill.
And use it we did.
Behold, for we present one of the best grilled meals we’ve had (at least since last year):
First, the fish — we (well, I, Michelle) have been on a quest to broaden our fish horizons. See, salmon gets pretty old after awhile and tilapia is really not good for you. There’s always seafood (shrimp, scallops, crab legs) which is delicious dunked in butter, but isn’t full of good fats and other health benefits.
Anyway, long story short, we’ve been perusing the other frozen fish items at Wegmans. And the tuna steaks might be the best yet.
There is some debate in the house over whether these were really steaks, but fillets or whatever — this tuna is good.
To prepare, we doused the fillets (or whatever) in lemon juice, then rubbed them with rosemary, parsley, a few crushed cloves of garlic and salt and freshly ground black pepper. Just get it all on the fish and let is sit for a few minutes.
Once the time’s up, grill over high heat for about 3 to 5 minutes per side. Holy steak taste, Batman.
For a side, we just trimmed up some asparagus with a vegetable peeler, coated it in olive oil and seasoned with salt and pepper. We also grilled the asparagus over direct heat, rotating it every minute or so until the stalks are limp and bright green. Oh ho ho ho!
And finally, to round out the plate and get some cheese in there somewhere, we made the next best thing to risotto (since that has repeatedly proven to be a disaster). It’s a simple Rachel Ray recipe called Cheesy Orzo and it’s a definite keeper.
To make: preheat a medium-sized saucepan over moderate heat and add 2 Tablespoons of olive oil, 1/2 of a small onion diced and 2 crushed cloves of garlic. Saute around a bit, about 2 to 3 minutes. Add 28 ounces of vegetable or chicken broth to the pan and bring to a boil. Stir in 2 cups orzo pasta (it’s small and riced shaped and you should have some left over from this recipe), though you can also use enriched white rice.
Cover and reduce heat to simmer. Cook the whole thing for 15 minutes, then add 1 cup of cheese – we used 1/2 Parmesan and 1/2 mozzarella. Season with salt and pepper.
Relax and enjoy spring 🙂