Surf and Turf

We had a little skirt steak left over from the other night so decided to have that with some grilled cod with lemon-dill aioli and a baked sweet potato. Grilling cod is quick and easy. You just have to be careful not to overcook the fish. Overcooking will lead to dry, rubbery fillets.Marinate the fish – Dry the fillets with paper towels, rub a thin layer of olive oil on them and place in a glass baking dish. Season with salt and pepper then squeeze the juice of one lemon over the top. Cover with plastic wrap and refrigerate for an hour. Preheat grill to 375 degrees. When grill is ready put cod fillets directly on the grates and cook for 4 minutes per side (depending on thickness). While the fish is cooking toss a sweet potato in the microwave and cook for about 8 minutes. Be sure to poke some holes in the tater with a fork before microwaving. Fish will be done when it flakes easily with a fork. Remove from grill and let stand a couple minutes while you make the aioli.Lemon-dill aioli – In a small bowl mix the following: 1/2 cup mayo, juice of one lemon, 1 tsp dill, 1 tsp onion powder and salt to taste. Serve on the side or directly on the fillets. Enjoy!!