CAJUN GRILLED COD + SUMMER VEGGIE SAUTE

I will forever say that Summer cooking is the best kind of cooking. Everything is lighter and fresher and the colors make everything pop and look so pretty on a plate! The best kind of Summer meal in my mind is just picking up whatever is fresh in the produce section and grilling a good piece of fish or other meat. Done and done! 

This dinner is basically no recipe at all- my favorite kind of dinner to make! I was inspired by the fish special at one of our favorite beach spots last weekend (The Wild Olive) and decided to do my own take on it. These Summer veggies are my new favorite combo and the best part is that you can add whatever you like. Just a little garlic, olive oil, salt, and pepper is all you need. The cherry tomatoes burst a little as they warm and make their own tasty sauce for another depth of flavor. I hit it all with a generous shake of red pepper flakes before serving- give me all the heat!! Wild caught Cod was on sale this week, but you could use whatever fish you like! I tried to tell my kids we were eating chicken, but they didn't buy it. We typically eat fish one night a week throughout the year, but the Summer is the best because you can always grill it! It's just so much better on the grill. For this dish, I put together a quick cajun rub and let it sit on the fish for about 15 minutes before Mark put it on the grill. 

Add this to your meal plan ASAP for the perfect weeknight Summer dinner! (you can even skip the fish and make these veggies as a side!)

CAJUN GRILLED COD + SUMMER VEGGIE SAUTE

Wild caught cod (I estimate about 1/2 lb. per adult)
3 cloves garlic, minced
1/2 lb. fresh okra, cut into 1/2 inch pieces
1 small zucchini, chopped
2 ears sweet corn, cooked and cut off the cob
1 cup cherry tomatoes, sliced in half
Olive oil
Salt
Pepper

CAJUN RUB-
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin

To prepare the fish, pour a little olive oil on top and brush all over. Rub with the cajun seasoning and let the fish sit for 10-15 minutes.

While the fish sits, chop veggies. In a large saute pan on medium heat, saute garlic and olive oil until the garlic is soft and fragrant, 2-3 minutes. Add zucchini and okra and cook until the veggies become a little soft and toasty, about 8-10 minutes. Add in tomatoes and corn towards the end and wait for the tomatoes to get soft and a little saucy. Season with salt and pepper at the end to taste.

For the fish, grill for 10-12 minutes, depending on the thickness of your fish you may need more time. When it's nice and flaky its done! You can also do in the oven at 400 for 15 minutes. 

Plate a big pile of veggies with the fish on top. Hit it all with some red pepper flakes if you like heat and a squeeze of lemon!