AUGUST 1 • 2024 | 41
J
N
ARTS&LIFE
WEEKLY RECIPE
H
ot weather and sunshine call for
grilling and eating outdoors!
When the heat is high, I like to
keep my kitchen cool and cook outside.
Branzino, which is a firm
and mild-flavored fish,
cooks up fast on the grill.
Add some asparagus and
finish with juicy peaches
topped with vanilla ice
cream and dinner is ready
in under 30 minutes.
GRILLED BRANZINO
Ingredients
4 1-pound whole Branzino, cleaned, head and
tail attached
1 small orange, cut in half and then into thin
slices
1 small lemon, cut in half and then into thin
slices
4 sprigs fresh Rosemary
Extra virgin olive oil
Kosher salt and pepper to taste
Directions
Clean your grill well and then, with
a paper towel soaked in oil, rub on
the grates. Preheat your grill to 400
F. Pat the fish dry with paper towels.
Put the fish in a dish large enough to
hold all four Branzino.
Rub the fish all over with 2 table-
spoons of the oil. Alternate the
orange and lemon slices on top of
the fish, starting just below the head
and stopping at the top of the tail.
Season the fish with salt and pep-
per and add the rosemary sprig to
the top of each fish.
Add the fish to the preheated and
oiled grill. Close the grill lid and let
the fish cook for 7 minutes. Open
the grill cover and, if you want,
remove the orange and lemon and
rosemary sprigs and flip the fish
carefully. I never flip the fish; I just let
the heat of the closed grill cook the
fish. Let cook for another 7 minutes.
Serve immediately with fresh lemon
wedges.
GRILLED ASPARAGUS WITH
TOASTED HAZELNUTS
Ingredients
1 pound asparagus
1 Tablespoon extra-virgin olive oil
1 lemon, zested
½ cup toasted hazelnuts, lightly crushed,
some nuts left whole
Kosher salt and pepper to taste
Directions
Place the asparagus on a sheet pan
and sprinkle with the oil, salt and
pepper and lemon zest. Toss well
with your hands until the asparagus
is well coated. Arrange the aspara-
gus on the grill alongside the fish.
Grill the asparagus for 8-10 minutes.
Sprinkle with more salt and serve
while hot.
GRILLED PEACHES WITH
VANILLA ICE CREAM
Ingredients
4 ripe but still firm peaches, can also use
pineapple slices
2 teaspoons canola oil
½ cup packed light brown sugar
1 teaspoon cinnamon
Vanilla ice cream
Directions
In a small bowl, mix together the
brown sugar and cinnamon. Cut
peaches in half and remove the pit.
Place peach halves in a bowl, add
the oil and mix together well.
Place peaches cut side up on a
sheet pan. Divide the brown sugar
and cinnamon mixture and sprinkle
on the peaches. Place the peaches
cut side up on the grill and cook for
4-6 minutes or until nice and soft.
Remove and place on a platter and
add a scoop of vanilla ice cream and
serve.
An Easy Summer Meal
An Easy Summer Meal
Debra Walter
Contributing
Writer