Grilled Lemon Cod

During the summer I love to grill as much as possible. First, it brings so much flavor to my food, but it also means I don't have as many dishes to do at the end of the day, which is a huge win.

I also really love seafood, but that can also be somewhat difficult to cook on the grill if the fish is very flaky. As a result, sometimes I'll cook fish in a foil packet.

For this packet I lined the bottom with three slides of lemons. I didn't bother removing the seeds, but if you want to take the time to remove them, go for it.

I then placed the cod on top of the lemon and seasoned it. You can rearrange your lemons to fit better under the fish like I did if you'd like. I just coated the fish with my favorite garlic, salt and crushed red pepper seasoning blend. You could season it with some salt, pepper and lemon dill seasoning too.

I forgot to grab a photo of it, but before I closed the packet up I added a little lemon dill butter to the top. If you don't have that, just a little drizzle of olive oil or a pat of butter works just fine. If you use butter, I highly recommend unsalted since it's really easy to over salt seafood. In general I use unsalted butter with everything to control the salt. I actually can't remember the last time I bought salted butter.

Throw your fish on the grill. I had my burner on a medium-high heat that registered at around 400* when I closed the grill. On the side here are some partially cooked potatoes coated in just a little olive oil. I microwaved the potato for about 5-6 minutes, sliced it into a few wedges, coated it in oil and added a little S&P (salt and pepper).

Cook the fish on the grill for about 4-6 minutes on each side. I actually like to start with the folded side down so that when I flip it I can check the doneness of the fish easily once I think it's done.

Once done I serve the fish right in the foil packet. You're going to have a decent amount of juice from the cooked lemons and the little bit of butter. If you're concerned about a puncture to the foil, I recommend using two places or placing a napkin under the foil to absorb the juice. 

Spinach and Feta Omelet

Sometimes I enjoy having breakfast for dinner. Yesterday I did just that, enjoying a great spinach and feta omelet. 

I started by chopping up a little spinach - two big handfuls since it reduces down so much.

Then I sautéed it in the garlic herb butter I made (garlic, parsley and unsalted butter). I used about a teaspoon of butter for the spinach. 

While the spinach was cooking up, I threw two eggs and about 1/4 cup of milk in a bowl and whisked it up.

I probably use a little more milk than others traditionally use, but I like it a little more creamy.

When the spinach is almost all wilted I add the eggs to the pan. I don't wait until the spinach is completely cooked down because it will cook more when the eggs are added.

I'll run a rubber spatula around the edge of the pan and get the runny egg to the surface of the pan to cook more.

Fip the omelet when you just start to see a little color either using a spatula or a plate. I opted for the plate to not make a big mess. I then added a handful of feta to one side of the omelet and folded the egg over to help melt the cheese.

That's it! Enjoy this simple yet delicious omelet.