When last we met, I had just discovered the joys of outdoor cooking in foil and had made the determination to try cooking on a grate. That's right. My new favorite way to cook is the oldest method on the planet. The fires my husband builds tend to burn fast and hot so I decided fish might be the best option for a first try. I found a beautiful packet of halibut at the farmer's market.
While we waited, we relaxed a little
and had a little water.
And soon it was ready! Even the boys liked it!
I made a super quick Caprese salad to go with it.
2 beautiful in-season tomatoes
1 6-8 oz block of fresh mozzarella
3 Tbs olive oil
1 Tbs balsamic vinegar
1/2 lemon, juiced
1 Tbs diced fresh basil
Salt and pepper to taste
Ordinarily, I make this salad all pretty with slices of tomato alternating with slices of cheese, but since we were eating outside on paper plates, I decided to make it a little easier and just cut everything into bite size pieces. So, either slice tomatoes and cheese and arrange on a platter in an alternating circle or cut into bite size pieces and chuck 'em into a bowl. Whisk together oil, vinegar, lemon, and salt and pepper and pour it over the tomatoes and cheese. Top with basil. Revel in the deliciousness.
I ate my salad with a frozen veggie patty slathered in pickled figs. Sounds weird. Wasn't. :) Apparently the salad was great with the fish, too!