We have tapped into the maritime resources of Caputo’s before, and when we hit up our favorite grocery store recently, they had a new treat on sale! We picked up some Blue Marlin steaks to work with. It wasn’t warm out, but the sun was shining, so we opted to use the grill in celebration of the end (hopefully!) of winter. I let Dan handle the fish:
In the meantime, I took on the veggies in the kitchen. I stumbled upon this recipe from Cooking Light and decided it would go perfectly with my meal.
I started with an inviting bunch of kale:
After chopping it up coarsely and cubing my red potatoes, I added them with a cup of water to a pan on the stove. I brought the water to a boil, and then covered the whole thing with the lid:
After about ten minutes, I took the lid off and turned the heat on high to get rid of the remaining water. The potatoes and kale were tender and perfectly cooked, so I put them in a bowl and set out to make the “coating.”
I combined a bit of vegetable oil with some thinly sliced garlic and red pepper flakes, sauteed until the garlic was crispy and brown. Once it was finished, I mixed it all together for a delicious springtime veggie side dish!
Served alongside Dan’s perfectly grilled fish with a lemon pepper marinade, this dinner was unbeatable.