Posted by the Mom (aka Kelly Biedny)
Summer is finally in full swing here in Minnesota and the kids and I have been grilling at least twice a week, sometimes more. Here in a state primarily known for snow and cold 7 months a year, grilling is a mostly summer activity. There are those hardy souls that grill year round, but the majority of us stash the grill during the ice-y coldness of the winter. Who knows, maybe now that we’re in a house, we’ll be motivated to grill this winter…we’ll see.
In the meantime, here’s one of the recipes we recently enjoyed. It’s from Aunt Dani. She used Grouper in her version, but we just used frozen Swai from Cub Foods–she said any white fish would do and it did! We also cut our version of the recipe in 1/2 cuz there are only 3 of us. I will say, my kids are now huge fans of the Avocado Tomato Salad and they loved the grilled Swai.
For the fish, we grilled it on a baking sheet that we placed directly on the grill. Depending on the fish you use, you could place it directly on the grill, but using the backing sheet worked well for us, as you can see from the results.
For the salad, we used store bought tomatoes for now, but when our very own from our garden come in, we’ll be using them and making this creamy, bright summer salad again.
Enjoy the recipe and thank you Aunt Dani!
Happy Summer Grilling!
White Fish with Grilled Onions and Tomato Avocado Salad
- 2 large onions cut into thick slices
- 4 large heirloom tomatoes cored and thickly sliced (we used regular store bought)
- 4 avocados sliced thick
- 6-6 oz grouper fish fillets (we used froze swai)
- 3 c arugala or any salad mix
- 1 c lime juice
- 1 c olive oil
- 2/3 c chopped basil leaves
- Kosher salt
- Place your fish on your baking sheet.
- The kids can help drizzle some olive oil, sprinkle with salt and pepper and then squeeze on some fresh lemon juice.
- This part is for older kids or adults, but once your grill is hot, place the baking sheet on the grill. (If you are not using a backing sheet, place seasoned fish directly on the grill.)
- Grill your onions by placing them directly on the grill or on the baking sheet with the fish.
- Kids with good knife skills can help cut your tomatoes into chunks...we did about 6 pieces per tomato.
- Another good job for the young chefs is removing the avocados from their skin and cutting them into about 6 pieces as well.
- Mixing the tomatoes and avocados and dressing them with some of the vinaigrette is another step the kiddies can help with. (Save the rest of the dressing for the arugula).
- Have the kids dress the arugula with the remaining vinaigrette.
- When the fish is complete, serve it on top of the arugula with a side of the tomato avocado salad.
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