Grill, baby, grill.

Maybe it’s the looming proximity of (my favorite holiday) the Fourth of July, but we seem unable to make a meal these days without schlepping out to the grill. It has gotten so that I am not sure that I would necessarily recognize something as “food” unless it is all gussied up with the delicious criss-cross char of grill marks. But in my book, this is not a problem. A few of our favorites (new and old), follow.

If I could, I think I would eat these fish tacos twice a week at least:

Fish Tacos
(Bobby Flay, sir, my stomach thanks you and the Food Network)

1 pound white flaky fish, such as mahi mahi or orata (*we have also used tilapia and it is delicious!)
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder (*”chili powder” unmodified by “ancho” also works fine)
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

Optional garnishes: shredded cabbage, chopped cilantro, chopped red or green onions, hot sauce, salsa, sriracha, crema or sour cream

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade and place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

* * *

Lest you think I've forgotten those CSA roots (pun intended, mwah ha ha!), we’ve also been grilling the bejeezus out of all stripes of vegetables.  Some recent surprise favorites have been okra and tomatoes.  The recipe we used follows, along with a ridiculously good preparation for scrumptious grilled yellowneck squash.

Grilled Tomatoes and Okra
(modified from epicurious.com recipe for Steak, Tomato and Okra Kebabs)

3 tablespoons finely chopped shallot
3 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
Kosher salt
Freshly ground pepper
1/2 cup extra-virgin olive oil
As many cherry, roma, or campari tomatoes as you can eat
Ditto as to the fresh okra

Whisk together shallots, vinegar, mustard, sugar, 1 tsp salt, and 3/4 tsp pepper. Add oil in a slow stream, whisking until emulsified.

Toss tomatoes and okra with vinaigrette in a bowl. Let sit for at 20 minutes minutes. Thread tomatoes onto skewers. Thread okra crosswise onto pairs of parallel skewers, leaving small spaces between pieces. (*If using wooden skewers, make sure to soak for at least 20 minutes before.)

Grill skewers (covered only if using a gas grill), turning occasionally, until tomatoes just begin to wilt and okra is tender, 8 to 10 minutes total. Transfer to platter and serve with any remaining vinaigrette.

Grilled Yellowneck Squash
(modified ever so slightly from allrecipes.com)

4 medium yellow squash
1/2 cup extra virgin olive oil
2 cloves garlic, crushed or squeezed through a garlic press
Salt and pepper, to taste

Preheat grill to medium heat.  Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices.  Heat olive oil in a small pan and add garlic cloves (or garlic squeezy goodness).  Cook over medium heat until the garlic starts to sizzle and become fragrant.  Brush the slices of squash with the garlic oil, and season with salt and pepper.  Grill squash for 5 to 10 minutes per side, until slices reach the desired tenderness.  During cooking, you may brush with additional garlic oil and turn occasionally to prevent sticking or burning.