I hope everyone had a great weekend! Can you believe it’s the last week of July already? As hot as it gets in Arizona summers, I still prefer summer over winter. Evenings by the pool, early morning lap swims, (like I did this morning,) and sundresses are much more my speed than jeans, gloves, and hoodies.
Summer also screams grilling. We can grill year ‘round, but really who wants to heat the kitchen up when it’s 110 outside and you’re running the a/c like it’s water? Not me! So, last night, after our evening swim with Ava, I put together some “packet meals” for the grill. I ended up adding to much liquid, so I transferred to a pie tin and covered with foil.
While prepping the fish, I sipped on the essential glass of unoaked chardonnay. Mmm…wine!
Orange roughy, shitake mushrooms, baby squash and yellow carrots, all bathed in soy sauce, sake, grated ginger, and mirin. Salt and pepper to taste and put the whole
packet pan on the grill.
Serve over brown or white rice.
For some reason my “go to” for cooking fish is always Asian inspired. Funny, how I never noticed this until I started blogging and looking over some of the other fish and seafood recipes I’ve posted. I love the bright flavors of ginger, cilantro, sesame, and soy. I also like that you don’t feel heavy or weighted down after a meal like this.
I’m off to make an appointment for another Brazilian Blowout. It’s been almost 4 months since I first had it done.
I loved it so much that I’m doing it again.
What is your “go to” flavor inspiration when cooking?