Last night i was really in the mood to cook…a rare occasion these days when temperatures reach record highs.
I strolled to Whole Foods in search of a meal that: a) contained fish b) did not require the oven
I grabbed ingredients and was out of there… Nothing can be said about a supermarket at 6pm. A little mix and match of prepared and real foods and voila:
Open-faced Swordfish Sandwich
1/2 Ciabatta Loaf
6 oz Swordfish/person
1/2 c. prepared red cabbage slaw or make your own like this recipe
Slice Ciabatta in half lengthwise. Brush fish with oil on each side and season with salt and pepper. Heat grill(or grill pan) to high; cook fish 3-4 minutes/side. Meanwhile, lightly grill ciabatta on cut side.
On each half: place 1 piece fish, top with 1/4 c. slaw, and serve.
This was really refreshing and delicious if I do say so myself.
For dessert, I whipped up something pretty special:
Grilled Peaches with Basil Simple Syrup
1 organic peach
1/2 T sugar
~1/4 c. water
5 basil leaves cut into ribbons (*Tip: lay leaves flat on top of one another, the largest on the bottom…roll like a cigar, and slice…careful not to bruise)
vanilla ice cream (I used Ben & Jerry’s Fair Trade)
Slice peace in half lengthwise. Take a piece of tin foil and slice small slits in it. Spray with cooking spray. Place peaches on tin foil cut side down. Heat grill to med-high and grill peaces until soft with visible grill marks ~5 minutes.
Meanwhile, for the simple syrup: place basil, sugar, and water in a small cup/ramekin…microwave for 2-3 minutes and let stand until ready to serve… sugar will have evaporated and a make-shift simple syrup is born.
To Serve: Place peach on dish, top with ice cream, and spoon basil simple syrup (+ some basil ribbons) on top.
I absolutely love the combination of basil and peaches. I had it for the first time last summer in a ‘Peach-Basil Crumble’ by Martha Stewart.
Have a great evening! I’m totally beat; Luke and I fled to Atlantic City for the day so I am in need of some r&r.