Thread: Smokin' Slab Stir Fry

You will need a grill pan for this. You know the pan that looks like a wok with holes in it for grilling.

1 lb. fillets
1 cup chopped broccolli
1 cup chopped califlower
1/2 cup chopped mushrooms (mini portabellas are my fav)
1/2 cup cherry or grape tomatoes
3 stalks celery chopped
1 med. red onion chopped
1 cup virgin olive oil
2 Tbs. roasted garlic seasoning
2 Tbs. smokey mesquite seasoning
1 Tbs. lemon pepper
1/2 Tbs. cajun seasoning

Start your CHARCOAL grill/smoker ( Yup, I' m a purist...no gas). Mix all the veggies except the tomatoes in a bowl with 1/2 cup olive oil. Mix in 1 Tbs. roasted garlic thoroughly.

Roast the veggies in the grill pan over hot coals stirring occasionally. You want them to be blackened a bit for best flavor. When they are just about done, add the tomatoes and stir them in. Put the veggies in a pyrex bowl off the direct heat.

In a bowl add the rest of the olive oil to the fillets. Mix thoroughly. Mix the rest of the seasonings together in a seperate bowl to blend well. Mix them into the fillets. Dump the fillets into the grill pan over the direct heat of the coals. Be careful as the oil will flare up, but that's good. Stir the fillets occasionally. As they get close to being done they will crumble. DON'T OVER GRILL THEM!

Serve the fish over a bed of the roasted veggies for a delicious and low cal meal.

Mama gave it a 4 out of a possible 5.

Apologies for the poor pic resolution.