Tuesday, May 22, 2007

Lemon Dilled Grilled Haddock

What a day. 62 degrees, not a cloud in the sky. The grass is perfectly green, the lilacs are in bloom, as are the flowering trees. The garden is coming in nicely and the rhubarb is ready for picking (pie, anyone?).

A day like today calls for playing hookey from work (I didn't quite have the opportunity, although I did have opportunity to put the top down on Lucy and head up to Ogunquit to Barnicle Billy's for a business lunch) and a suppah on the grill.

There was fresh Florida sweet corn at the farm stand and fresh haddock at the fish market. Instant meal.

We soaked the corn in the husk (after pulling out the silk and cleaning the ears as best as possible) in cold water for six hours, and threw it on the grill with the Lemon Dilled Haddock--a recipe I edited/rewrote this evening.

Lemon Dilled Haddock
1 lb haddock, rinsed and patted dry
2 lemons
fresh dill
a dash of dry white wine (if you wish)

Pre heat grill to approximately 375 degrees.

Cut the haddock into serving sized portions and place each portion on a piece of foil large enough to fold over.

Slice one half of each lemon into thin slices. Squeeze the remaining half of each lemon onto the fish slice and discard.

Place two pats of butter on each portion of fish and layer the lemon slices (two to three lemon slices) on top of each piece of fish. Add a generous sprig of fresh grill. If you'd like, add a dash of white wine and seal the foil into a packet around the fish.

Place the fish on the grill. It should take the fish about 10-15 minutes to cook, depending on the thickness of the fillet. The corn should take about 10 minutes to cook--it will be ready when the outside layer of husk is completely charred. The corn will be sweet and smokey and wonderful.

I served the corn and fish with fresh steamed asparagus and a really lovely South African Sauvignon Blanc from the Neil Ellis winery. It's a dry white wine, with a hint of grapefruit and peaches and it held up nicely with the fish.

I have a couple of pictures to add to the post, but Blogger is being fussy and it's too nice a night to wait any longer. I'll add them tomorrow.
For now, it's Sox 4, Yuckees nada, donut, cookie, ditto zilcho.
NBA Lottery happens in 9 minutes. Fingers are crossed for the Celts getting pick number one and then drafting Oden.


Z said...

Soaked the corn in water before grilling? Does that keep it from drying out? Gotta try that next time. Thx for the tip.

mainelife said...

Hi Z-
Yes. The wet husks keep the corn from drying out, and it gives the corn some extra sweetness. It does change the flavor, so you might decide that you don't like it this way.
for it to really work, the husks have to soak for a long time (hours--really) and I often decide what to cook in less than a long time.

Anonymous said...

I am reading this article second time today, you have to be more careful with content leakers. If I will fount it again I will send you a link