Summer vacations are synonymous with fresh fish. My father set out in the wee hours of the morning to catch Wisconsin lake perch and walleye for a family meal. Occasionally, the plan worked.
Nowadays, when traveling, I order local fish at restaurants or seek out fish markets to cook someone else’s daily catch. Then I light the grill at our vacation rental or at a beachside park. Armed with some good olive oil, salt and pepper the grilling could not be easier or faster.
When grilling fish at home, I start by making a pot of creamy mashed potatoes or corn-sweetened polenta to accompany the fish. Seasonal vegetables, such as asparagus or small zucchinis can be grilled before the fish; they taste great at room temperature. Sides done, the cook can concentrate on grilling the fish. An easy smoked tomato vinaigrette transforms simple fish into a restaurant-worthy treat….