Toby Keil
Executive Chef
Friday night was date night for me and my lovely wife. I grilled up a salmon stuffed with dill, fennel and onion. I sliced the rest of the fennel, drizzled it with salt and pepper then when it was done, drizzled it with balsamic vin. In the foil was asparagus. No plated pics as we chowed down then went skinny dipping in the pool. Love it when the kids aren't home.
Fish stuffed and ready for the grill.
Fish on the grill.
Fish on the grill at flip time.
Ready to eat. Forgot to add that I rubbed the outside with evoo seasoned both the outside and inside with sea salt.
Fish stuffed and ready for the grill.
Fish on the grill.
Fish on the grill at flip time.
Ready to eat. Forgot to add that I rubbed the outside with evoo seasoned both the outside and inside with sea salt.