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