One of my favorite ways to cook a meal is on the grill and one of my favorite things about Hawaii is the year-round grilling weather we enjoy! The prep is done in the kitchen and the cooking in the garden under twinkling lights- what better combo is there?! While I was wedding planning last year, I purchased the Real Simple Wedding edition which was full of pretty pictures, helpful tips, and most excitedly a year-long subscription to the magazine! Every month we, (yes, my husband sneaks peeks when I’m not reading it), flip to the back and peruse the recipes. You will see as my posts continue how many are derived from a Real Simple recipe. This one is no exception! The original recipe can be found here; I made a few adjustments as I went.
I began with fresh corn on the cob (sawed off the kernels), sliced up mini peppers (not in the recipe, but I love the color and flavor of peppers and frequently add them to my dishes), Italian sausage (we didn’t have chorizo and I’m all about using ingredients I have on hand over buying something new), olive oil, salt and pepper.
-Took a quick kitchen break and turned on the grill to allow preheating-
-Took a quick kitchen break and turned on the grill to allow preheating-
On a piece of foil, I piled the corn mixture, added tilapia filets (previously frozen, then thawed- salted, peppered, and olive oiled), and a couple sprigs of rosemary and thyme from the garden along with some dried oregano (didn’t have fresh which I prefer…). I then wrapped up the foil making sure the seams were tightly sealed to ensure steaming.
Prep = done! How easy was that?!
The packets were placed directly on the grill grates, lid down. (Side note, isn’t our grill station cozy?!)
While the fish packets were grilling (a total of 10-12 minutes), I threw together a peach and cucumber salad to compliment the meal (you guessed it! Another Real Simple, original recipe here). Sliced peaches, cucumbers, red onion (no shallots on hand), apple cider vinegar, salt and pepper, and fresh thyme all tossed in a bowl and wala! A fresh, crisp, tangy and beautiful salad.
Both dishes plated with roasted Okinawa potatoes (very purple and common in Hawaii, high in vitamins and other nutrients so I love serving it), and we had a delicious and extremely colorful summer meal!
My handsome, foodie expert judge designated this a 4.5! (The peach and cucumber salad needed more thyme to make it a 5, lesson learned!)
Happy grilling,
Jodye
My handsome, foodie expert judge designated this a 4.5! (The peach and cucumber salad needed more thyme to make it a 5, lesson learned!)
Happy grilling,
Jodye