Planning a barbecue for the long weekend? If, like me, you love outdoor cooking, the holiday is a bittersweet time to squeeze in some final grilling before summer ends. But, as I mentioned in a previous post, my life has been a bit crazy for the past few months, so I can't afford to spend hours fussing over dinner when boxes are still waiting to be unpacked.
What's in order for me this weekend is a quick, no-fuss menu that's fresh and summery and showcases the bounty of produce in farmers' markets right now. I'll center it around grilled fish with mango salsa, a ridiculously easy dish that still feels elegant and satisfying. My favorite fish to grill is skin-on halibut steaks, but you could also use tuna, swordfish, salmon...whatever's fresh in your area and firm enough to hold together on the grate.
Alongside, I'll grill local veggies—probably the tomatoes, zucchini, and yellow squash that are at their peak here right now—and cook up some quick rice or couscous to soak up all the tasty juices. For dessert, maybe some local blueberries with maple syrup and Greek yogurt.
Presto—a flavorful dinner that's simple enough even for a harried new homeowner. Here's how I'll make it:
Slice zucchini and yellow squash lengthwise into thin slices. Skewer cherry tomatoes. Toss the veggies with olive oil, red wine vinegar, salt, and pepper and let them marinate until you're ready to cook them.
Put some rice or couscous on to cook.
Preheat the grill to moderately high heat.
To make the salsa, peel and dice a ripe mango and mix it with a bit of sea salt, fresh lime juice, and just a touch of Sriracha chile-garlic sauce. Set aside.
Grill the veggies until browned and soft. Remove the tomatoes from the skewers and keep the veggies warm while you cook the fish.
Coat skin-on halibut steaks (or the fish of your choice) on both sides with olive oil. Sprinkle each side with fresh lime juice, flaky sea salt, and freshly ground black pepper. Grill the fish until just cooked through, about three to four minutes per side.
OPTIONAL: While the fish is cooking on the first side, chop walnuts and toss them with a bit of olive oil and salt. After you turn the fish over, spread the walnut mixture on the cooked side. The crunchy topping will make the dish a bit richer and more interesting.
While the fish is cooking on the second side, toss the cooked veggies with a bit of butter, sea salt, and chopped fresh chives.
Serve the fish with the salsa, wedges of lime, and the veggies and rice or couscous alongside. Crack open a bottle of rose or a full-bodied white, sit back, and try to soak up as much summer relaxation as you can to get you through the winter ahead...
For more long-weekend cooking ideas, see our complete guide to grilling and barbecue. And anyone else want to share their plans for Labor Day meals?
by Sarah Kagan
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