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Never in my wildest dreams did I think I would be sharing one of my dad’s recipes.  Now that he is semi-retired he is taking interest in things around the house that my mom has always been responsible for like cooking and pool maintenance as of recently.  It is funny to see them switch roles a little bit just because their personalities are so different.  My dad has a little bit of Rambo in him, when he wants something done he is on a mission.  My mom on the other hand quietly takes care of things, she does it so well you would almost think that everything takes care of itself.

This summer my dad has mastered the art of grilling white fish. He showed off his skills at a family cookout while I was visiting and it was delicious.  Before I share his recipe I want to share the recipe for the salad that my mom paired with the fish.  It is called the Cape Cod Chopped Salad, a Barefoot creation.

Ingredients
8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled

For the dressing:
3 tablespoons good apple cider vinegar 
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice 
2 1/2 teaspoons Dijon mustard 
2 tablespoons pure maple syrup 
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil

Directions 
Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.

In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.

Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately. 

Ingredients:
4-6 pieces of fish (any light fish will work: walleye, perch, tilapia, etc..)
Non-stick foil
Olive oil
Sea sale
Dill
Lemon Slices
Onion optional

Directions:
Preheat outdoor grill on high

Place fish filet skin side down on non-stick foil

Brush butter or olive oil on fish, then add a pinch of sea salt, dill, and 2 lemon slices (onion optional)

Fold foil but leave a slit on top for steam to be released

Turn grill to low and cook for 10-12 minutes, depending on size of filet

Serve with or without tartar sauce

Dinner was great and it was fun to see my dad excited to cook, I will have to have him grill for us when he comes to visit!

Before dinner we had a little bocce ball tournament in the front yard.  Chris and I ended up beating Ashlie and Mark and then Nick and Kelly in the championship round, a big improvement from the last tournament we played in!  Here are some pictures of the action…