Last weekend I went to visit my favorite fishmonger and life enthusiast Joey at JP Seafood. He sent me home with some gorgeous grouper filet and a beautiful cut of hamachi (yellowfin, sushi grade).
I am no sushi chef so I threw them both on the grill with very little fuss and cut up some lemons. The grouper was flavorful and buttery, the hamachi was butter soft and deserved a nice salad with a miso dressing or a glaze which I didn’t manage to put together.
I cut the artichokes I received in my produce shipment a week or two before, blanched them well in boiling water, sliced them in half and threw them on the grill too. I made some skewers of red onion (also from the shipment) and red bell pepper as well as some mushrooms and we made a feast, celebrating the return of grill season.