SECRETS SERVED: Grilled Corvina, Asparagus and Tri-Colored Potatoes
Grilled Corvina, Asparagus and Tri-Colored Potatoes
Chef Aaron Wilcox
- 2 Cuts of Fresh Corvina or other White Fish
- Asparagus Spears
- 1 Sweet Potato
- 2 Red Potatoes
- 2 Purple Potatoes
- 1 Stick Butter (or Margarine for lower calorie option)
- 1 TBS Minced Garlic
- Salt and Pepper to Taste
Pre-heat grill to medium-high or high heat. While the grill is heating, wash asparagus spears and potatoes. Trim asparagus spears and slice potatoes into ¼ inch slices. Melt butter or margarine and add garlic. Toss fish in garlic butter and place on the grill flesh side down. Toss asparagus and potatoes in garlic butter and place directly on grill. Grill fish about 3-4 minutes on each side. Flip potatoes and asparagus to cook evenly on all sides. Fish should be a flaky white when done.
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