Fear not, we haven’t fallen out of love with the barbeque — we’ve just been away for a few days. Just far enough north that cell reception was patchy and internet was non-existent. The last couple of days looked like this –>
But, thankfully, we’ve never been all that far from a grill. Over the past week or so, we’ve enjoyed steaks expertly grilled by my dad, some s’mores made with kids just learning to roast marshmallows, and a few juicy burgers made beside a lake after a marathon game of Monopoly. It doesn’t get much better than that.
We couldn’t do any grilling over a campfire due to the recent drought and the resulting fire ban, but on our night to cook we used the barbeque at our friends’ cabin to cook up some tilapia fillets in foil. We made pouches with 3 fillets each (barely overlapping) and seasoned the fish with salt & pepper, lemon juice, a few dabs of butter, and some minced garlic and onion before sealing up the foil pouches. Grilled on high for about 20 minutes the fish turned out pretty well, and I think it would work with pretty much any solid white fish.
As with most meals, however, my favourite part was dessert: grilled pineapple slices served with Greek-style honey-flavoured yogurt. We will most definitely be doing that again. I’ve seen quite a few pineapple recipes that involve coating the pineapple with some sort of flavouring and I’m sure that would be delicious, too, but we just did straight pineapple sliced about 1cm (½“) thick. The juices essentially caramelized all on their own.
Alas, it was a little dark by the time we finished and I only had my phone to take photos with so you’ll have to take our word for it that it worked!