During the summer, the smartest thing for meal time is to utilize outside cooking methods. Roasted root vegetables, sauteed greens, and baked chicken breasts, all usually take up the majority of my fall and winter meals. However, when we start our vacation at Cape Cod, using the oven and stove are out of the picture due to a 99% sure gas leak. In the end, using a small toaster oven and an outside grill become my two options for making breakfast and dinner. That is why, after a nice day at the beach, I decided to make up and share with you a three dish meal that is cooked entirely on the grill! The key to this meal is the one and only aluminum foil. Cooking fish can be tricky, as the little moisture that it holds is very prone to escaping quickly. By cooking the cod in foil, the juices become trapped, making sure that the fillet is left perfectly succulent. As for the tomatoes and kale, well, who doesn’t love garlic and cheese? All together these three dishes are satisfying, yet light. If you can handle grains alright, and need some extra carbs on your plate, toss in some cooked pasta, rice, or quinoa, making for a delicious pasta dish. Bon Appetit!
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Lemon Parsley Cod
Ingredients
- 6-8 oz cod per person
- 1 lemon per person
- 1 bunch of fresh parsley
- Salt & Pepper *Omit pepper if AIP
- Olive Oil
- Tin Foil
- Grill
Process
- Preheat grill to medium-high heat
- For every fillet, tear a large rectangle of tin foil. *I made this recipe for 7 people and made 3 large foil packets instead of 7 individual ones.
- Place cod on foil and drizzle with a couple tbsp of EVOO, and sprinkle with salt and pepper
- For each foil packet, slice 1 lemon in half, and then slice two rounds off the insides of the 2 halves
- Place the two rounds of lemon on top of the fish, along with a few sprigs of fresh parsley
- Fold the edges of the foil together over the fish and crimp like a package to seal
- Place on grill and cover, cooking for 10-12 minutes, or until juices are flowing and the fish is flakey.
- While the fish is cooking, place lemon ends on the girl until char marks from the grill are present and the lemons have caramelized.
Pecorino Balsamic Tomatoes
Ingredients
- 1 pint of cherry tomatoes (or 1 heirloom tomato per person)
- Salt & Pepper
- 1/2 cup of Pecorino
- Olive Oil
- Balsamic Vinegar
- Garlic powder (optional)
- Tin Foil
- Grill
Process
- Preheat grill to medium-high heat
- Tear 2 big rectangles of tin foil
- Cut the tops off the tomatoes
- Place 1/2 of the tomatoes onto one sheet of foil, while the other 1/2 on the second sheet
- Pour desired amounts of both EVOO and Balsamic over each tomato packet
- Next, sprinkle 1/4 cup of cheese, salt, pepper, and garlic powder (to taste, if using), onto both oiled tomato packets.
- Fold the edges of foil over the mixture and crimp like a sealed package
- Place on grill and let cook, covered, for about 15-20 minutes
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| Grilling kale is purely genius. |
Garlic Grilled Kale
Ingredients
- 1 head of kale
- 1/3 cup of pine nuts *Omit if AIP
- 2 small heads of garlic
- 2 tsp of both salt & pepper
- 3 tbsp of Olive Oil
- Tin Foil
- Baking sheet (optional)
- Grill
Process
- Preheat grill to medium-high heat
- Ether line a baking sheet with oil, or make your own “sheet” with a few pieces of overlapping foil crimped together
- Wash, dry, and de-stem the kale, chopping into long, two inch slivers
- Chop garlic into small chunks
- In a large bowl, combine the kale, garlic, pine nuts, salt, pepper, and oil till evenly coated
- Transfer mixture to chosen baking sheet, place on grill, and cook covered for 5-8 minutes until the kale has begun to brown around the edges.
2 Corinthians 9:8 “And God is able to bless you abundantly, so that in all things at all times, having all that you need, you will abound in every good work.”
It’s a beautiful evening, trying all 3 of these dishes tonight on the grill!