While Amy and I have been waiting (and waiting) for our baby to make its appearance (as of this writing, Amy is 9 days overdue) I've been doing a lot of grilling. After reading a few recipes I've concocted a simple and yummy quick marinade for white fish. Amy and I like pacific snapper or rockfish, which we've been getting fresh (if you're in B'ham, try the Pescadaria on Railroad by Starbucks) for around $5.50/lb. I'd guess it would be good on tilapia or even mahi-mahi (which we're laying off of until after the baby comes as it can have high mercury content).

Now, a short warning: I never measure stuff like this, so all amounts are very approximate.

Lemon-Dill Quick Marinade for White Fish

• olive oil
• lemon juice
• dill weed (dried or fresh)
• garlic powder
• salt & pepper

Basically, you're looking for a 3:1 mix of olive oil to lemon juice (so, try 3 tbsp olive oil to 1 tbsp lemon juice if you fear eyeballing your dumping and pouring). Sprinkle in a ton of dill -- more than you think you should, the fish should end up covered with the stuff. Then salt, paper and garlic powder to taste, but don't be bashful.

Do this in a small container that seals. Pop on the lid, shake it like crazy. It's ready.

Put your fish on some tinfoil and fold up the edges close around the fish so the liquid won't run all over. Spoon the liquid over the fish, make sure it is adequately covered. Pop it on a hot grill. Chances are it'll be done in 10 minutes (it's done when the fish flakes apart with a fork).

I'm thinking the same marinade might actually be good with chicken too.

If you're looking for something to eat along with the fish, head to the store and get some ears of yellow corn. It's in season and is relatively cheap. Amy and I got 3 ears for a dollar the other day, which is cheaper than canned corn, fresher, and tastier to boot. Cook these on the grill too. Here's how:

1. Pull husks back, but don't detatch. Remove silk. Put husks back in place.
2. Soak corn ears in cold water for at least 10 minutes. The water soaked up and captured by the husks will help steam the corn as it cooks, which makes for corn that's more moist -- and it should cook a little faster too.
3. Place on hot grill for, oh, 15 minutes. Turn 'em every five minutes or so until you think they're done.
4. Take off the grill. With your kitchen scissors, cut off the base of the husks as close to the ear as possible. Pull of the husks. It's handy to do this with an oven mitt on, the corn will be hot. If some cinders from the husk got on the corn, just rinse it with hot water. No biggie.
5. If you don't think the corn got done (maybe some spots look lighter than others) just put the shucked corn back on the grill for a few minutes.
6. Butter, salt and pepper ... then chow down.

So, get your grill hot. Put your corn on. Get your fish ready. Put it on too. It's all ready 'bout the same time.

Let me know how it goes!