Fish & Seafood
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Fish, Chips, and a Check off the Bucket List


I promised some exciting news on Facebook earlier this week so here it is…

Peanut Butter & Dill Pickles is hitting the road (well, actually the skies) and heading to…

London, England for the 2012 Summer Olympics!

I can’t describe how beyond excited I am!

This trip has been in the works for some time and it still doesn’t feel real.

Ever since I was a lil’ smack I’ve loved the Olympics.

Chills for every Opening Ceremony.

Watching Kerri Strug stick her vault landing on one foot and the Magnificent Seven taking home the gold.

Seeing Michael Phelps shatter the medal record in Beijing.

I smile just thinking about it.

There really is something about the excitement that builds every two years while the whole world looks to a new city and the next round of athletes.

Just being in the presence of an Olympic event has been at the top of my bucket list since I knew what a bucket list was.

I dreamed of being Shannon Miller and nailing flips and twists on the floor routine.

As most of you know, my parents are currently living in London with my Dad’s job.  I couldn’t imagine better circumstances–visiting my parents, in a city I love, to attend the 2012 Summer Olympics!

(Insert the NBC Olympic trumpet theme here)

We have tickets to four events:

1. Tennis at No. 1 Court at Wimbledon
2. Soccer (or football to the rest of the world) at Wembley Stadium
3. Athletics in Olympic Stadium
4. …and the reason my cheeks hurt for days from smiling…THE OPENING CEREMONY!

It took months for tickets to become available and weeks of trying, trying, trying some more, and considering whether or not to sell a kidney, to finally secure them.  

The afternoon we did can only be explained as the stars and luck aligning perfectly.

To celebrate my upcoming trip, I came up with a lighter, summery twist on the classic British dish of fish & chips.

I love fish but have only recently started preparing it myself at home.

While I love the traditional pub fare, it can be a bit heavy.

My version is perfect for these summer months and is loaded with Brit flavor.

Hope you enjoy!

I don’t anticipate any blog posts while I’m over in the UK, but I do hope to post pictures and updates to Facebook and Twitter so be sure to follow me.

In the meantime, keep calm and cook on!

And don’t pinch me.  I couldn’t face it if this was all a dream.

But boy, what a dream that would be!

{Molly’s Fish & Chips}
Serves 2


  • 1/2 lb. flounder fillet
  • 2 tsp. canola oil
  • 2 tsp. honey
  • 1/4 tsp. Worcestershire sauce
  • 1 tsp. English mustard (such as Coleman’s)
  • 2 tsp. malt vinegar
  • 1 tbsp. + 1 tsp. fresh chopped herbs (I used thyme, parsley, and chives)
  • 1/2 lb fingerling potatoes, cut into long wedges
  • 2 tbsp. olive oil
  • Cedar plank for grilling
  1. Soak the cedar plank according to the plank directions (mine called for one hour in the water).
  2. Meanwhile, combine the honey, Worcestershire sauce, mustard, vinegar, 1 tsp. herbs, and a sprinkle of salt & pepper in a small bowl.  Set aside.
  3. Combine the remaining herbs, olive oil, and another sprinkle of salt & pepper in a large bowl and toss the potato wedges to coat.
  4. Once the board has soaked, preheat the grill to 350°.
  5. Meanwhile, rub the fish with the canola oil and sprinkle with salt & pepper.
  6. Add the empty plank to the grill for 3 minutes and flip.  Add the fish to the plank and the potatoes to a grilling basket. 
  7. Grill for 15-20 minutes until the fish flakes easily with a fork and is cooked through. During the cooking time,  occasionally baste the fish with the honey mixture.
  8. Occasionally flip the potatoes to ensure even cooking while the fish is grilling on the plank.  Do not flip the fish on the cedar plank.
  9. Serve with tartar sauce & mushy peas. *See below*
  10. Pour yourself a black & tan beer!
{Mushy Peas}
Serves 2
It wasn’t until I had fish and chips in London for the first time that I discovered they are traditionally served with mushy peas.  They add a great pop of color and peas just so happen to be one of my favorite veggies!

  • 2/3 c. frozen peas
  • 2 tsp. butter
  • Salt & pepper to taste
  1. Boil the peas in enough water to cover for 4-5 minutes or until cooked through
  2. Add in the butter, salt, and pepper and lightly mash.
{Molly’s Favorite Tartar Sauce}
Serves 2 (but feel free to double or triple if you eat a lot of fish!)
I like my tartar sauce pretty chunky and with some texture!  

  • 1/3 c. mayonnaise
  • 1 tsp. sugar
  • 2 tsp. lemon juice
  • 1 tsp. English mustard
  • 5-6 green, pimento stuffed olives, minced
  • 1/2 medium sized dill pickle, minced
  • 2 tsp. capers
  • 1 tsp. dried minced onion
  • 1 tsp. dill weed
  • Salt & pepper to taste
  1. Combine all ingredients and refrigerate for at least 1 hour to let all flavors meld together.

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Filed under: Fish & Seafood


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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