save the gulf: fish in foil

Well ya'll, I have great news to report. During my stay in Gulf Shores, AL last week the public beach flags changed from double red (as they have been since the oil spill) to yellow and the swimming advisory was lifted - proof that the Gulf is clearing and the waters are becoming safe again.

I was worried about how I'd find Gulf Shores, a town that primarily survives on summer tourism and seafood sales to make it through the off-season. There were definitely more empty rental houses than I've ever seen in July and very little foot traffic "downtown" among souvenir shops, but the white sandy beaches were absolutely as beautiful as they've ever been. In fact, with all the sand sifting that's going on to remove "tar balls," the beaches are cleaner than ever - and the water is crystal clear with no oil to be seen.

Last week we celebrated with daily swims and seafood dinners, and here's a simple recipe I used one night at home.

We got fresh Mahi Mahi, dill, and a lemon, and then stuffed them all into aluminum foil packets for the grill. The result was delicious and super easy!

Also, don't forget to comment on my last post for your chance to win a delicious Chocolate Lover's Baking Bag from Fretzels by Jill! Giveaway ends Monday 8/9 so comment now!

Beachy Fish in Foil

2 white fish fillets (we used Mahi Mahi)

3 tbsp. fresh dill, chopped

Juice of half a lemon

1 tbsp. olive oil

2 tsp. Old Bay seasoning

Salt and pepper, to taste

Half a lemon, sliced thin

Mix together the juice of half a lemon, olive oil, dill, and Old Bay. Add salt and pepper to taste. Immerse both fillets in the mixture, coat on each side.

Place each fillet on a large sheet of aluminum foil. Arrange 2-3 lemon slices on top of the fish, and top with leftover lemon mixture. Carefully seal all edges of foil to form enclosed packets. Place packets on a heated charcoal grill and cook for 15-20 minutes, checking for flakiness. Do not over-cook.