Perfect Grilled Fish with Lemon Oil & Mint {Powernap}

This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

I love a good holiday weekend away, but the chaos of packing that preceeds it can be enough to make me stay put. The two days leading up to our Fourth of July trip to Martha’s Vineyard was full of library returns/dry cleaning pick-up/last-minute drugstore runs — you name it, we did it! I am not complaining, merely observing how having a million little things to do all at once can become a massive time suck. The payoff, however, of a worry-free vacation was totally worth it. During our pre-vacay rush I was focused on making dinner as simple as possible. No complicated sauces, no involved dishes, merely light summery meals that could be pulled together in a snap.

Healthy and flavorful, this recipe was inspired by Tessa Kiros’ new book, Food From Many Greek Kitchens, and her recipe for grilled fish with lemon oil. We had our grill out and ready to go, as is per our routine most nights of the week, and I loved the idea of not having to prepare the fish at all. Instead, all I had to do was whip up an easy lemon oil during naptime and leave the rest for the evening. I was glad I let the garlic infuse the oil for the whole afternoon, it added a wonderful dimension of flavor. When my husband came home we grilled up our fish over indirect heat on aluminum foil and drizzled it with the fresh oil right before eating. Summery and light, it was the perfect quick powernap dinner