Tuesday, June 25, 2013

Fishy Compromise

Three weeks down, nine weeks to go on this hip fracture thing. Sigh. Saturdays seem to have gone from Saturday Dinner Date Nights to Saturday Grilling Nights. Specifically, Saturday Seafood Grilling Nights. I like the nice weather and being able to grill, but I also really miss heading out to dinner.

My mom is in town to help out while I recover, so nowadays the 'What's for dinner?' conversation includes her as well. Another person means fewer leftovers, so this question is being asked a lot more frequently. SP, I think, sees my mom's presence as a chance to push for fish for dinner because he knows she will eat fish. I got super annoyed when he suggested salmon because I hate fish and also because even if I choked it down, what if it upset my stomach while I was in so much hip pain and needing so much help getting around? The last thing I wanted was stomach distress on top of hip pain and muscle spasms.

So there has been compromise. Actually, compromise might be the wrong word. I just flat out said I refused to eat salmon and if that's what he wanted, fine, but he'd better get something else for me.

This past Saturday, he passed on the fish and instead bought a package of tiger shrimp at Costco, marinated them, and grilled them on skewers.
SP is very good at getting the shrimp cooked just right. Cooked through, but not too dried out, shriveled, or rubbery. Probably just 2-3 minutes per side.

The marinade:

  • 1/4 cup olive oil
  • zest of a lemon
  • juice from a lemon
  • a bunch of chopped fresh oregano
  • salt and pepper 

They only need about a half an hour to marinate.
Alongside the shrimp, we had baguette, grilled zucchini, roasted tomatoes, and a cucumber salad. I love roasted tomatoes with seafood.
Two weekends ago, we also roasted tomatoes and grilled seafood. That Saturday, SP did buy salmon. Ick. He & mom ate the salmon, which he grilled on a cedar plank and seasoned with salt, pepper, lemon juice, and fresh dill. I ate scallops. He grilled the scallops on skewers and seasoned them same way as the salmon - seasoned with salt & pepper, brushed with olive oil, a squeeze of lemon over them as they grilled, and a light sprinkle of dill once they come off the grill.
The scallops were delicious and also cooked just right. I liked running forkfuls of scallop through the tomato juice - so good! Here's the tomatoes before going in the oven.
Lately I've been slicing the tomatoes, drizzling with olive oil, seasoning with salt, pepper, and fresh thyme, and topping the slices with grated parmesan. Sometimes I'll sprinkle on fresh basil after they roast.

I don't know what grilled seafood this Saturday will bring, but I guarantee I won't be eating fish! I have, however, been loving the simple & quick, lemon & herb grilled shrimp and scallops.

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