Dining In: Flavorful fish – What better way to entertain than with a simple, delicious fish dish?

Baking, broiling or grilling fish is one of our favorite dishes to prepare and serve. We both do it for dinner at least once a week because it is quick and easy to make, healthful and invariably delicious. It’s also a hit with guests.

Now that summer is in full swing, what better way to entertain than with a simple, delicious fish dish?

The Mediterranean Tapenade in this menu is the key to turning an ordinary meal into one worthy of serving to friends at a casual summer dinner party. It is a great accompaniment or topping and adds a zingy, spicy flavor that complements—without overpowering—delicate fish, be it flaky or firm. This dish works well with many different types of indigenous fish. Red fish and snapper are some of our favorites, but it is also great with fresh tuna, flounder, mahi mahi, amberjack and pompano.

The Watermelon and Cucumber Salad with Feta works well alongside the fish, offering sweet, crunchy and tangy flavors all at the same time. It makes for a refreshing salad in the warm summer months. 

We also like serving couscous or quinoa with this dish. The following recipe has just a hint of herbs and garlic, so it can stand up to the fish without detracting from it. It can be served at room temperature and is a great way to sop up the juices from the tapenade.

At 225’s website, we included step-by-step instructions for filleting fresh fish, which is a particularly useful culinary skill for those of us fortunate enough to live in southeast Louisiana (see the how-to on the next page for more information). There are many theories on how best to fillet—some folks swear by their electric knife, others prefer a sharp, wide, thin, non-serrated knife. Some start from the head, working their way down, while others slice up from the tail. Whichever method you choose, what matters most is having patience and getting lots of practice.