Fish Gravy

We ate at Cat Cora’s last week. We had lamb and fisherman’s soup. But we noticed a fish gravy on the menu and it got us wondering. Is there something better we can put on our fish?

Tonight Don cooked up a fish gravy that ABSOLUTELY was one of the best things to come out of the kitchen in the past year.

Fire up your grill, a handful of hickory chips on one side loosely wrapped in aluminum foil

Ingredients

Fish. About a pound of fresh grouper or mahi works well for a dinner for two.

Hickory chips

California olive oil

Sweet onion

Minced garlic

Sun dried tomatoes

Cocoanut milk

Tony’s Cajun Seasoning

Turmeric Powder

Curry powder

Directions

Heat a skillet on the stove. In the olive oil, add some minced sun dried tomatoes, garlic and onions, simmer for about 5 minutes. Slather some of this on the fish (Mahi, 1 lb) as well as a light sprinkling of Tony’s seasoning and toss on a hot grill. Cook for about two minutes, flip it, cook for about two minutes and then turn off the heat below.

Cook off heat for about 20 minutes. Under the heat should be your aluminum foil pack with hickory.

Back to the skillet, some Turmeric Powder and Curry powder. Stir in about 1/4 can of coconut milk. Keep this over a low heat and stir often.

When the fish is done (DO NOT OVERCOOK, it should be flakey) plate and pour contents of skillet on top.

We eat this with Italian Veggies. They blend together like a soup and the flavor is out of this world.

After dinner tonight Don pushed his chair back and said “this is one of the best things I’ve ever made. That says it all.