Grilled Hake with Mango Salsa

In the desert, we don't get much of a spring. Summer just jumps out of nowhere and you're hit with 90 degree weather. I suppose "true" summer is triple digits. When it gets hot, we minimize stove-use to keep the house cooler. Taking advantage of the grill means there are usually less dishes to wash so you can spend more time relaxing and less time cleaning! Last night, this delicious grilled hake was served with (a rendition of) mango salsa, grilled asparagus, and whole wheat linguine topped with steamed kale, spinach, and garlic. To avoid using the stove at all you could serve a side salad of raw kale and spinach with other veggies instead of the linguine with steamed veggies. Any combo you do, make it colorful, flavorful, and fun! 

This saltwater fish is related to cod. It's low in fat and comes whole, as a fillet, or as a steak. In this dish, I used fillets and prepared them on the grill!

  • 2 hake fillets
  • 1 lemon, 6 slices not counting the ends (or however many you need to go the length of the fillets)
  • dry or fresh dill
  • olive oil
  • salt
  • pepper
Pat dry hake. Note: To avoid getting raw fish juices everywhere, I placed a paper towel on the edge of the aluminum foil the fish was to be wrapped in and placed the fish there to pat dry. Next, arrange lemon slices in two rows on aluminum foil. Place fish on top of lemon slices. Season with salt and pepper. Add dill on top. Drizzle with olive oil. Carefully wrap it up. Grill on medium for 10 minutes (about 10 minutes per inch thickness). Hake will be tender and flake easily when done.


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