Recipeslut

It’s a perfect time to put this recipe into writing. It is a dish that I first made with a friend of mine when we went camping on impulse and had no food on a site with a fire pit. Being the foodies we were, we went to the store and made do: aluminum foil, cheap knife, head o’ garlic, swordfish steaks, EVOO, S&P, zucchini, and potatoes. We had the most orgasmic dinner of grilled garlic-stuffed swordfish, zucchini, and roast potatoes that night! Years later I was still talking about it, but the next time I made a version of it was The Summer of Love, wooing my man.

It’s summer and we’re going camping, so here’s how to make the Love version…

1 lb. of white fish like cod or haddock (at least 1/2 inch thick, cut into two equally-sized pieces
garlic (as much as you like), sliced thin, lengthwise
A nice sized stalk of fresh rosemary
A couple sprigs of thyme
A splash of white wine (optional; Paul says if you don’t use the wine, the fish tastes butterier. The wine makes it taste a tad Frencher.)
1 tsp. (or more) EVOO
Pinch of salt
6 cherry tomatoes
Aluminum foil

Center each piece of fish on a piece of foil that is large enough to fold up and seal. Make slits all over the fish, stuff garlic slices in them. Put the remaining ingredients on top of the fish, drizzling the oil and sprinkling with salt. Pull up the sides of the foil, fold the edges together, and then the close off the ends. The finished pouch should have a bit of wiggle room so the steam can rise. The pouches can be cooked on the grill or on a grate over an open fire. Cook time is about 5 minutes on a hot, high grill or flaming fire.

Grilled Potatoes are super yummy with this dish, and grilled zucchini.