Summer 2009 has become a summer of great health for this food and wine writer.  I have been focusing on exercise, eating well, and (you might want to grab a seat for this one) haven’t had a sip of alcohol in 6 weeks.  That’s right folks, the wine writer who doesn’t drink wine!  Rest assured that I have still done many tastings, I just make sure to use the spit bucket rather than down the hatch.

Another interesting aspect of my self-imposed health challenge (more on this later) is that I only eat fish and poultry.  That’s right Greg, no bacon for me please (it’s been difficult).  In fact, no cinghiale chops, ragu Bolognese, grilled lamb, dry -aged steaks, kobe burgers or BBQ ribs.  I hate to say it but so far, I am not missing booze or beef (or other meats for that matter).  I’m sure I’ll have a few close calls, like if Chef Bill Crouse plates some of his outstanding beef carpaccio, but until further notice I’m staying away from four legged meals.

I will say though, one reason I’m enjoying this is the challenge to come up with new recipes with fish and chicken.  To keep cooking and eating both fun and delicious, using only these ingredients, is a lot of fun.  I’ve been focusing on fish I haven’t cooked a lot, and parts of the chicken/turkey that are unappreciated (many recipes to come!).  So far, I’ve had some outstanding meals, and a few that required loads of post-hoc hot sauce to be palatable.  In the interest of keeping things, well, interesting, I have decided to share both the good and the bad recipes with you.  I know, why would you want the bad recipes?  Well, in science, a lot of people waste time doing experiments that others have done to only see them turn out negative (as others have seen them).  If only we shared our negative results, then a lot of people wouldn’t waste their time and money on experiments that are doomed from teh start.  I feel the same way about cooking!

And so, here is my first recipe in this new category “Simple, healthy, and sometimes delicious- meals by Mike”.   Rest assured, this first recipe turned out fantastic!

Note:  Hake is a salt-water fish that is similar to Cod.  It is prevalent in Spanish cuisine which is probably why this combination of flavors works so well!  Hake is native to the waters off of Ireland and is commonly fished off of Cape Cod.

Grilled Hake Mediterranean Style

Ingredients:

• 1 large Hake Fillet
• 2 medium sized tomato’s
• 2 lemons
• 1 jar capers
• 1 large shallot
• fresh thyme
• crushed red pepper
• salt/pepper
• extra virgin olive oil
• 12 baby artichokes

1. Turn on grill to medium high heat (400 degrees) and place a fish pan or aluminum foil on one side of the grill.
2. Rinse the fish with cold water, pat dry.   Cover fish in olive oil and sprinkle with salt, red pepper flakes, and finely chopped thyme.  Place thinly sliced lemon across the top of the fish and let rest for 20 minutes.
3. In a small stock pot, bring 2 cups of water to boil.  Clean baby artichokes (click here for a how-to video) and cut in half, length-wise.  Sprinkle with salt and put into water to steam for 6-8 minutes, or until just for tender.
4. Place Hake onto grill sheet or foil over medium-high heat.  Reduce heat on that side of the grill to medium and close grill cover.  Let cook for 6-8 minutes.
5. Drain artichokes and let drip dry.  In large wok, add sesame oil over high heat.  Add artichokes, careful to avoid oil splattering.  Toss for 5-6 minutes until edges begin to brown.  Then add shallots, garlic, tomato’s, and capers.  Continue tossing 4-5 minutes or until artichokes have browned on the edges.   Remove from heat.
6. Flip Hake carefully and grill for an additional 4-6 minutes or until fish flakes away with a fork.
7. On a large serving platter, spread out the artichokes and place Hake fillet on top.  Serve with fresh lemon slices and a nice bottle of Albarino  from Spain!

Enjoy!