Rosemary Lemon Marlin with Roasted Redskin Potatoes and Fennel Sautee

Dinner is probably my favorite meal to cook.  There are so many options, and you can totally justify spending tons of time and energy on it...or spending very little, depending on the night.  Tonight my father and I had loads of inspiration, so we created this little masterpiece:

We kinda winged it (which I personally think is the best way to go), but here are what I would say are the recipes:

Grilled Lemon-Rosemary Marlin:

Preheat your grill to about 350* F and make sure to rub olive oil on the grills (any fish, even a steak-y fish like marlin, is flaky and should be ensured a clean removal from the grill).  Season one side of the fish with fresh minced rosemary leaves, lemon zest, salt, and pepper, then lay face down on the grill.  Once all your filets are down, season the other side.  Let grill for roughly 3 minutes, then flip.  Once the filets are cooked all the way through, take off the grill and douse in lemon juice, which keeps the fish light and flaky.  (If you want typical grill marks, rotate the fish from the 10:00 to the 2:00 position halfway through grilling the one side). Serve with a few rosemary leaves and lemon zest on top for garnish.

Fennel and Leek Sautee:

Chop the vegetables in 1 inch thickness, having more fennel than leeks as it gives the stronger anise flavor.  Put in a sautee pan with tarragon vinegar and olive oil.  Season with minced cilantro, minced tarragon leaves, salt and pepper.  Bring liquids to a boil then simmer for roughly two minutes.  Add a pinch of sugar.  When most of the liquid is gone, about 10 minutes later, turn up the heat to caramelize the vegetables until you deem ready to serve.

Roasted Potatoes with Hazelnut Pesto:

Quarter redskin potatoes and toss in a bowl with the juice and zest of a lemon, salt, pepper and olive oil.  Spread out on a roasting pan and roast at 425* for 30 minutes.  When you put in the potatoes, put in the hazelnuts as well and roast for 10 minutes, flipping (or rolling) halfway through.  While the hazelnuts are roasting, put garlic cloves, salt, pepper, olive oil, lemon juice, lemon zest, oregano leaves, mint leaves and basil leaves in a food process.  Shell the roasted hazelnuts, add to the food processor and process all.  If it seems too thick, add oil or lemon juice.  If it is too watery, add more hazelnuts.  Take potatoes out of the oven and top them with the pesto.

I apologize for the lack of specificity in this recipe.  I know there are no measurements, but that's why they say "baking is a science, cooking is an art."  Do what feels right to you and go with the flow!  If you mess up, its all a part of the experience.  My dad and I made this for ourselves and my mother, so I would recommend this for a small weekend or weeknight meal with the family. Enjoy!