Is Oreganata even a word? It sounds like a sailing event in Parma.

Anyway, you guys, I know this is something that probably most cooks learn to do at the age of like negative two months, but it’s the first time I’ve cooked a fish that wasn’t a side of salmon, and I’m so pleased!

See, the missus doesn’t care much for the smell of fish; and it wasn’t exactly a big part of my diet growing up about as far from a coast as non-Siberians get. Today, though, we had a big breakfast, I’d planned a calorie-intensive dinner, the missus was going to be locked in her art studio, and I’d found this recipe at skinnytaste.com yesterday.

THE PERFECT STORM. [end Peter Falk impression] [RIP Peter Falk]

I altered the recipe slightly:

Two tilapia filets
Salt & Pepper to taste
2 Tbsp minced oregano (from the garden)
2 cloves minced garlic
1 Tbsp bread crumbs

Season the tilapia with salt, pepper, oregano and garlic.
Drizzle with olive oil and bread crumbs.
Grill on indirect heat for 10 minutes, move to direct heat, grill (covered) about 5 minutes.
Squeeze lime onto filets, serve over light salad and grape tomatoes.

I also threw some leftover French bread on the grill the final two minutes, because I wanted some carbs desperately. It was light and succulent, with crispy oiled bits along the side and plenty of fresh earthy flavor from the herbs and lettuce. Eating it outside made everything better, too.

One thing I would change: I served it alongside a glass of Argentinian Torrontes white from Crios, which is delicious on its own but a little heavy for the meal above. I’m looking forward to finishing the bottle over smoked pork tonight, though.