Surf and Turf

2013-02-27_19-09-39_691We 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.2013-02-27_18-54-10_188Marinate 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. 2013-02-27_19-05-17_774Preheat 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.2013-02-27_18-46-22_242Lemon-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!!

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