Tonight’s dinner won’t be boring.

Yes, I know it is another Fish Friday in Lent (how come I’m the one always reminding YOU of Lent?). But, if you’re cooking tonight (and not headed out to the local VFW fish-fry), I’ve got a super quick and easy recipe that even the carnivores will love.

 

I’m dressing this baby in ready-to-eat tzatziki sauce, so you know it’s going to taste like spring: full of fresh cucumber, dill and mint… and, of course, tangy Greek yogurt.

I used salmon, but you can use snapper, striped bass, grouper or halibut. Whatever you choose, make sure you have a fish that’s a little sturdy and won’t fall apart in the pan, like sole or flounder. I served this with (black) forbidden rice and steamed green beans. Easy.

By the way, if the fish you buy isn’t 1-inch thick (in the middle), the cooking times in this recipe will be a little off, so you’ll have to adjust. You can use tilapia, if you want, but you’ll really need to back off the time in the pan.

It’s Lent… and I know that means abstinence, penance and fasting. But it doesn’t have to mean giving up tasty meals!

Indoor-Grilled Salmon with Tzatziki
prep: 5 minutes
cook: 10 to 15 minutes
serves: 6

you’ll need…
6 4-ounce center-cut salmon fillets, about 1-inch thick (skin on)
3 tablespoons olive oil
1 tablespoon Chesapeake Bay Seasoning (or your favorite seasoning for fish)
¾ cup Le Grand Tzatziki Sauce 

let’s get to it…
Brush the salmon fillets evenly with the olive oil.
Sprinkle on the seasoning; set aside.
Preheat grill pan (and grill pan press if you are using one) on medium-high heat for 1-minute.
Cook the salmon skin-side up on the grill across the ridges of the pan (so you’ll get nice grill marks) for 4 minutes; reduce heat to medium and cook 3 to 4 minutes for medium rare.
Remove the pan from the heat. Carefully peel off skin and gently remove fish from pan. Drizzle each salmon fillet evenly with the Tzatziki Sauce (2 tablespoons each fillet). Serve immediately.

 

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