How I murdered the fish

- and buried it in lotsa veggies.

I was in the mood for some salmon grilling last evening but we didn't find one at Kang's, a Korean grocery store closest to us. So Mark settled for a salted fish flounder and thought it was good for grilling.

Fish has always been a challenge to me when it comes to grilling or frying. I hope that you could give me some tips to effectively fry or grill them without mutilating the flesh, or burning. In this case, there were 3 fish, one was mutilated, the other 2 were quite burned :P.

Here's the dinner idea. Just make sure you take care of your fish when you do this.

Grilled Fish served with Veggies.

Ingredients:
- Marinated fish, good for grilling (Salmon is a good candidate)
- Brussel sprouts
- potatoes cut in medium-sized cubes (baby potatoes recommended)
- baby carrots (optional)
- slice of lemon
- extra virgin olive oil
- salt and pepper to taste

Vegetable preparation:
1. Steam the brussel sprouts and baby carrots. Do this separately as it might need more time for the carrots to soften than the brussel sprouts. You don't want to serve soggy vegetables.
2. Boil the potatoes. If you are using baby potatoes, make sure that you scrub them before you boil them to remove the dirt/soil. Drain thoroughly when ready.
3. Set the vegetable aside when ready.
4. Whisk extra-virgin olive oil on brussel sprouts and carrots. Sprinkle with salt and pepper to taste.
5. It's a nice idea to grill your potatoes after boiling them. Season with salt and pepper.

For the fish, just properly grill it and you'll be fine.

To serve :
Surround the fish with your veggies, and top it with lemon. The lemon helps minimize the pungent fishy taste (lansa in tagalog, sorry I don't know how it exactly translates). I love lemon on fish :).