The Classy CruetServings: 4 Preparation Time: 25 minutes Cooking Time: 20 minutes
INGREDIENTS:
Parsley Potatoes
12 small red potatoes
Salt and freshly ground pepper to taste
1-2 tablespoons minced parsley
3 tablespoons Garlic Olive Oil
Fish
8 Wolf fish fillets (You can use any white fish, including perch, cod, sea bass, flounder, grouper, etc.)
Juice of 1 lemon
2 tablespoons Garlic Olive Oil
Mediterranean Vegetables
2 tablespoons Garlic Olive Oil
1 medium zucchini, diced
1 large tomato, skinned and diced
16 black olives, pitted and halved
1 teaspoon chopped thyme
Salt to taste
Sauce
1/3 cup Lemon Olive Oil
Juice of 1/2 lemon juice
1 tablespoon chopped basil
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
Salt to taste
DIRECTIONS:
To prepare the potatoes: Tournée* the potatoes: peel, then trim and carve into uniform football shapes. Bring a pot of lightly salted water to a boil. Add the potatoes and return to a boil. Cook until the potatoes are tender, 10 to 14 minutes. Drain and set aside. Just before serving, add Garlic Olive Oil to a medium saute pan and put over medium heat. Add the potatoes. Toss to coat; let the potatoes reheat all the way through. Season to taste with salt and pepper and toss with parsley.
To prepare the fish: Score the skin of the fillets to prevent curling. Sprinkle the fish fillets with salt and lemon juice and set aside for 5 minutes. Brush with Garlic Olive Oil and cook on grill over medium high heat until fish flakes easily, about 8-10. Remove and set aside; keep warm.
To prepare the vegetables: Heat the Garlic Olive Oil in a large saute pan over medium-high heat. Add the zucchini and brown, tossing to brown all sides. Add the tomatoes, olives, and thyme; toss. Season to taste with salt.
To prepare the sauce: Whisk Lemon Olive Oil and lemon juice until emulsified. Whisk in the herbs. Set aside.
To make the lemon garnish: Cut a zig-zag line through the skin around the equator of a lemon. With a sharp knife, extend each line of the cut to the center of the lemon, then pull the lemon in two, creating two halves with zig-zag edges. Repeat with the other lemon.
*Tournée is French for the word "turned" and refers to a method of cutting and peeling root vegetables into oblong, seven-sided football-like shapes. The cut can be used for vegetables like carrots, turnips, and parsnips, or even zucchini and other types of summer squash.
~Greg's Grill
