|Summer's bounty on a plate!|
|Tomatoes from our garden|
We adapted Brigit's recipe for the two of us by grilling a Halibut Steak instead of several whole fish. We have a bumper crop of tomatoes just now and our brother-in-law, Jerrie, shared some of the Halibut he caught in Alaska with us, so this was the perfect place to start. Here is our adaptation (her recipe is called "Wood-Grilled Bass with Heirloom Tomato Fondue.")
Fresh Tomato Fondue
|Fresh Basil from our garden|
Bring water to a boil in a large saucepan.
Fill a deep bowl with ice water and set aside.
Wash 1 1/2 pounds Tomatoes then score each one with an "x" at the bottom.
Gently place Tomatoes in boiling water for about 45 seconds.
Remove Tomatoes from boiling water and submerge in ice bath to stop cooking.
Peel and seed tomatoes.
Cut remaining flesh into cubes and set aside.
In a medium skillet, over medium heat, saute:
3 Tablespoons Olive Oil
1 Red Onion, finely chopped
When onion is softened, stir in Tomatoes and continue to stir until they break down.
Add Salt & Pepper, to taste, and 1/4 teaspoon Sriracha.
Stir in a sprig of fresh Basil and remove from heat.
Just before the fish is ready, re-heat the sauce and stir in 3 ounces of Butter, whisking until melted.
Ladle over fish.
This sauce would be excellent with pasta, or sopped up with French bread. We had more than we needed, so we froze half of it.
Brush a Halibut fillet with Garlic Olive Oil
Sprinkle with Sunny Spain Seasoning and Salt.
Place in a fish grilling basket
Cook for 5 - 6 minutes per side until fish is opaque and flakes easily with a fork.
Grilled Corn on the Cob
Shuck corn, and remove silks.
Place each cob in the center of a sheet of foil
Press as much butter as you like into the corn
Sprinkle with Ruth Ann's Muskego Avenue seasoning
Bring long ends of foil together and roll down, folding short ends in.
Place on the grill and cook for 15 - 20 minutes, turning occasionally.
|Passion Flower blooming in our garden|