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Friday, April 30, 2010

Hudson's Baked (or Grilled) Fish with Dill Sauce

Anytime I use dill in a dish, I'm always fondly reminded of my childhood.  When I was a kid, my whole family would get together on Sunday's at my grandma's for lunch.  Whole family meaning my mom, dad, sis, aunts, uncles, cousins, grandmas.  I have so many great memories from those times.  One in particular always stands out (and to my dear cousin Cortney, I'm sorry, but it's time to bring this up!!!) ... rolls with grass.  Yes, that's right, rolls with grass.  My mom use to make these rolls and she'd spread butter with dill on them and then bake them.  My younger cousin, Cortney, always referred to them as rolls with grass.. and you know, dill really does look a bit like grass! :)  ****I was just reminded by my mom that she actually called them grass rolls...sorry Cort for getting it wrong!!***

Anyway, this was a nice fresh idea.  It actually called for baking, but I decided to try doing it on the grill.  I put them in foil packets and threw them on the grill that way.  It worked out perfectly!  And I didn't have to heat up the kitchen!!  YAY!  Of course, there was sauce...mmmmmm...sauce!!  And just a nice simple sauce that uses fresh dill...and THAT is why I told the story of the grass rolls!

Hudson's Baked (or Grilled) Fish with Dill Sauce
Adapted from 
4 (4oz) tilapia fillets (again, you can use any white fish for this)
1 Tablespoon Creole seasoning (you can make your own, check out Emeril's recipe)
1 lemon, sliced
For the sauce:
2 Tablespoons mayonnaise
2 Tablespoons sour cream
1/8 teaspoon garlic powder
2 teaspoons fresh lemon juice
1-2 Tablespoons chopped fresh dill

In a small bowl, mix together all the ingredients for the sauce.  Cover and refrigerate until ready to use.

To Grill:
Preheat grill to 400 degrees.  Tear off squares of aluminum foil and spray with non-stick cooking spray.  Season both sides of the fillets with the Creole seasoning.  Place one fillet on each square of foil.  Top each fillet with 1-2 slices of lemon (depends on how thick or thin you sliced the lemon) and seal into a packet.  Place on grill and cook for 12-14 minutes.

To Bake:
Preheat the oven to 400 degrees.  Prepare a baking dish with non-stick cooking spray.  Season both sides of the fish with the Creole seasoning and lay in a single layer in the baking dish.  Place a layer of lemon slices over each fillet.  Bake, uncovered, for 12-15 minutes.

Serve the sauce along side the fish....and Enjoy!!


StephenC said...

Nice picture! Where does the name "Hudson" come from?

The next time I make oreganata I'm going to use catfish ... haven't had any in a while.

Miss Meat and Potatoes said...

Jenn I am getting a little freaked by how much our cooking parallels one another's! Dill is my favorite and I'm so happy to see another fan:) And I love the story about 'grass rolls.' I bet they were delicious. You should have your mom do a guest post on them sometime. Thanks for posting another hit and have a great weekend!

Jenn said...

That is a great idea Alisa!! I'm gonna ask her right now!

Stephen.. I miss printed the first post.. it should have been Hudson's not just Hudson.. and that is the last name of the person who created the original recipe that I adapted here.

Andrea said...

Fab photo Jenn! I'm growing some dill this year so I'll have to make grassy rolls for my little Witch :)

Seeing all your fish recipes is boosting my confidence to try fish again. What's nice & bland and not fishy tasting for a beginner? Help!

Debbie said...

Looks delicious Jenn. Such a cute story about about your family get togethers. We had them also but no "grass" on the menu! We had spaghetti and meatballs every Sunday!