Wednesday, March 6, 2013

Grilled Tuscan Scalloped Potatoes

We have a love/hate relationship with fish at our house.  Everyone else loves it, I hate it.

I still make it for them, since they like it, and I just eat the side dishes or something else.  Some dietary guidelines recommend eating fish at least twice a week.  We fail at that mark, probably more like twice a month.   

Tonight I made plank grilled Tomato Basil Salmon with asparagus and Tuscan scalloped potatoes and I wanted to cook it all on the grill at one time.

Time was of the essence because it has been cold, rainy, and snowy. I didn't want to be out in the foul weather all night and I had an ace up my sleeve.  McCormick Kitchens have just rolled out three new fish recipes that make family-friendly fish dinners that can be done easily in 15 minutes.  I happened to receive a set of them to try out earlier in the week.

Since the scalloped potatoes would take the longest, I put them on first.

Grilled Tuscan Scalloped Potatoes

Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients (4 servings)
  • 2 lbs red bliss potatoes sliced into 1/8" slices
  • 4 Tbsp butter, cut into thin slices
  • 2 tsp McCormick Perfect Pinch Tuscan Rosemary and Sun-Dried Tomato Seasoning
  • 18" x 36" piece of aluminum foil, folded into a 18" square
  • Toppings of your choice - bacon bits, diced green onion, Parmesan cheese, etc
  1. Preheat a charcoal grill to 400f.
  2. Place a layer of potatoes in the center part of the foil. Top with a few slices of butter and liberally season with Tuscan seasoning. Repeat until you have a mound about 4-5 layers high.
  3. Pull up the edges of the foil and seal tightly.
  4. Place over direct heat on the grill and cook for 40 minutes, flipping every 8-10 minutes.
  5. Remove from grill and let rest for 5-10 minutes. Wearing heat resistant gloves, carefully open the packet.
  6. Serve with the toppings of your choice.  I like bacon bits, green onion, and sour cream or Greek yogurt.
Powered by Recipage

Add caption
After they had been on the grill for 25 minutes, I added the salmon, which was super easy.  

Plank Grilled Tomato Basil Salmon

Prep Time: 5 min
Cook Time: 15 min

Ingredients (3 servings)
  1. Preheat a charcoal grill to 400f.
  2. Lightly oil fillets and coat the top with the Tomato Basil seasoning. Place on the wood plank.
  3. Place wood plank on the grill over direct heat and close grill lid.
  4. Cook for 15 minutes until the salmon is flaky and reaches an internal temperature of 125-130f.
  5. Serve immediately. For presentation, I like to bring the still smoldering plank to the table and serve from the plank. It's like seeing a steaming, sizzling plate of fajitas passing through a Tex-Mex joint, it makes an impression.
  6. Tip:  Work a metal spatula between the skin and fish, the skin should stick to the plank and the fish lift right off of the skin.
Powered by Recipage

With 10 minutes left, I put the asparagus on.  Tossed them in oil, seasoned with salt, pepper and a splash of lemon juice.  I cooked them on an extra half plank that I had.  I reuse planks that I use for veggies at least 2-3 times.  

The plank will start smoking lightly but will not catch on fire if you keep the lid closed. 
The potatoes were fantastic as usual.  This technique works with all kinds of flavor profiles.

Crispy crust, bold flavors, and moist salmon.
If you don't want to bother with plank grilling, you can use McCormick's recipe for in the oven.  It is even easier and ready in 20 minutes!  Complete the meal with a colorful saute of green beans and cherry tomatoes.  

  1. Preheat oven to 400f.  Empy Seasoning Mix into shallow dish.  Brush fish with oil.  Coat lightly on both sides with Seasoning Mix.  Discard any remaining Seasoning Mix.
  2. Place fish in single layer on foil - lined shallow baking pan.
  3. Bake 10-15 minutes or until fish flakes easily with a fork.
I know a lot of you are practicing fish Fridays during the Lenten season, you might want to check out these quick and easy dinner solutions.  Speaking for my family, they liked the flavor and texture a lot. 

[Standard Disclaimer]  I have previously received compensation from McCormick for various projects but this was not a sponsored post.