I have been lucky enough to go to Martha's Vineyard every summer of my life. The island is a second home to me, and I cherish all of the time I get to spend there. This summer, I went there with my girlfriend and two friends for the weekend. Whenever I'm on the island, I like to take advantage of all of the extremely fresh and delicious seafood and produce.
For the first meal of the weekend, I made striped bass with asparagus, potatoes, and onions all on the grill. The ingredients and preparation were very simple, so to give the meal some flair, I also made an orange, ginger glaze for the fish.
For the potatoes, asparagus, and fish, I just tossed and coated them in olive oil salt and pepper. I wrapped the potatoes in aluminum foil to hold in the steam and help them cook faster on the grill.
For the orange glaze, I squeezed 2 juice oranges, and sauteed some garlic and ginger in olive oil. Once the garlic and ginger began to get some brown color, I added the juice and a bit of water and simmered until the glaze was reduced to about 1/3 of the original amount. I removed it from the heat and set it aside in a glass bowl to cool and thicken.
Once the grilled items were done, I plated them and spooned the orange glaze on top.
The meal was simple and delicious. The potatoes could have used a bit more time on the grill, but they were still tasty and made for good leftovers as well.
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