we use our grill pretty much year round.
because we live in a climate that allows for that sort of thing.
but in summer we use it about 5 days a week.
we are grillers.
grill of choice?
the weber.
i love it bc it's small, relatively un-hideous and easy to clean.
it's also right around $100.
and ina uses one.
mostly we cook chicken and steak and pork chops on it but once in a while we grill up some fish.
this past saturday was one such occasion.
and let me tell you..
that shit was really good.
at whole foods i was perusing the fish selection and noticed a fish i had never heard of..
paiche.
the lady behind the counter pronounced it PA-CHAY.
i pronounced it PESH,
like DEPECHE MODE..
which essentially morphed into DEFISH MODE and this is when the weird looks started.
anyway..
she assured me it was sturdy which was what i was looking for.
i wanted to cook the fish really simply, directly on a grill with just some salt and pepper, a little oil and lots of fresh dill.
she was trying to sell me on a plank.
and i was like...defish mode wants dill and cedar and maple are not friends with dill.
there was no skin on defish mode so i knew it could stick to my weber and ruin my life later.
but i was willing to take a gamble.
so paiche it was..
i lubed DFM up with some evoo and s&p and laid a bunch of fresh dill on top and let him sit at room temp for about 20 minutes..
i didn't even oil up my grill! which i do not recommend.
i just forgot, he barely stuck to it though.
i can only attribute this to the fact that the grill was hot as fuck and seared him to an acceptable state of crispness, which made him lift off the grill with some ease.
but again...i do not recommend this.
oil your grill people.
it came out perfect.
i served it (and this is honestly maybe what took it into post-worthy territory) with some buttermilk dressing..
which i dressed some arugula with and also spooned over the fish.
it was so damn good.
i also served it with a cucumber salad,
which was delicious as well.
i sucked down the remains the next day and it was even better.
if you can't find defish mode anywhere..you can substitute any firm, white fish.
snapper, cod, halibut...
but try to find it if you can.
if you have a whole foods you can go up to the fish department and ask them to order it for you.
they will more than likely look at you funny (esp if you call it defish mode) but be persistent.
i flirted with the guy who works in the freezer isle stocking all my GF shit and now i am NEVER without my amy's gluten free sandwich rounds.
anyway..
the recipe is simple:
1 3/4 lb fish of choice (this equalled about 3 4-6 oz portions for us)
fresh dill
salt and pepper
olive oil
coat fish like the picture above.
let rest at room temp for 15 to 20 minutes.
stick on a piping hot, oiled grill and leave for 5-7 minutes on one side until a crust forms.
flip and leave for 1-2 minutes.
(less time if your fish is smaller or thinner)
a sprinkling of maldon sea salt at the end is a nice touch.
buttermilk dressing:
1 cup buttermilk
1 cup mayonnaise
1/2 cup créme fraiche (sour cream works)
1/4 rice wine vinegar
1 tablespoon garlic powder
1 tablespoon onion powder
3/4 tablespoon celery salt
1 teaspoon (or to taste) hot sauce
salt and pepper (careful with the salt bc celery salt is salty)
1 teaspoon of chopped fresh dill
mix all ingredients together.
taste.
add more salt and/or hot sauce as you desire.
cucumber salad:
2 cucumbers ( i use hot house, or "seedless" or european cucumbers bc i like the taste better)
1 small red onion
1/4 cup rice wine vinegar
1/4 cup of mirin
1 teaspoon agave nectar or 1 tablespoon sugar
1/2 cup vegetable oil or mild tasting oil
salt and pepper
peel the cucumbers and cut them in half.
scoop out the seeds.
chop them into half-moons.
peel and chop the onion in half.
slice thinly into half-moons as well.
add all ingredients together in a bowl.
adjust seasoning.
at the last minute toss your aruglua with the dressing and then spoon additional dressing over the fish.
eat that fucker bc it's gooder than hell.
happy tuesday!
