Dan Bites

Well, last night was another beautiful night to fire up the grill, so fire up the grill I did. I still had a couple of the chorizo (the ones that taste more like andouille) in my fridge, so I decided to skewer them withe some white fish. At the Whole Foods, Sea Bass looked the freshest.

First, I cut the fish into chunks and marinated them in olive oil, a bunch of chopped parsley, a teaspoon of paprika, and some black pepper. I never salt marinades for fish because the salt will draw out the moisture. I want my fish moist and succulent! I covered the marinading fish with wrap and set it in the fridge for about an hour. Since I have bamboo skewers, I put a bunch in water to soak during that time.

I cut up the chorizo, an onion, and some zucchini into good-sized chunks. When I took the fish out of the fridge I alternated all of the ingredients so that there were two of each on every skewer. Then I took some large cherry tomatoes and skewered them on separate pieces of bamboo. I also picked up some Japanese Eggplants. I didn’t skewer or cut them, I grilled them whole. I drizzled the remaining marinade on the tomatoes and eggplants.

After I put everything on the grill I realized that I had forgotten to add salt. So, I salted everything on the grill.

It was pretty windy last night, I mean, I am in the windy city. I had to constantly move things around the grill because the wind was affecting my grill’s hotspots. I was able to control it pretty well though. Everything cooked perfectly.

I served the food with some white rice.