On the first sunny Saturday of spring, the urge to grill was too great to resist. In the area of safe experimentation, I used a similar recipe that I had used in the past for swordfish. A good marinade seems to be something that can transfer from one medium to another, so I’ll probably use it again, maybe with some other sort of meat, or maybe with none. However, for the sake of simplicity I will describe how I made it this time. The meat and vegetables are served as one dish together, either on or beside the couscous.
This is a simple recipe, the genesis of which was created on a cold New Year’s day. All the stores were closed, so looking through the cabinets and the freezer produced enough for a delicious meal. It has since been slightly modified to add more ingredients. Choosing which wine to add depends on your taste, following the rule that if it is good enough to drink, it is good enough to add to a meal. The updated version is here. Continue reading