'TULIP TIME' ~ (FRIDAY NIGHT FISH FEAST) GRILLED HERB-LEMON STEELHEAD & LEMONY HERBED ORZO with TOMATOES, OLIVES & FETA
"The tulips I had planted last autumn were in bloom, and I liked to sit and caress their petals, which felt disgustingly delicious, like scraps of peau de soie."
~ Jamaica Kincaid
~ Tulipa tarda_____________
GRILLED HERB-LEMON STEELHEAD
~ Simple fish feast after a harried day in the garden
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3 lb. Steelhead (salmon or trout) fillets
3 Tbsp. extra-virgin olive oil
1/3 cup brown sugar
1/4 cup vodka or vermouth
1/4 cup fresh lemon juice and zest
2 Tbsp. Dijon mustard
1 Tbsp. chopped fresh thyme
freshly ground black pepper
- Combine olive oil, brown sugar, vodka, lemon juice, zest, thyme & black pepper. Pour over fillets and marinate several hours. Bring to room temp before grilling.
- Place fillets on grill, skin side down, reserving marinade. Depending on thickness of fish, cook about 15 minutes or until opaque but still moist (do not overcook).
- While fish is cooking, bring marinade to boil and simmer 5 minutes. Serve over fish. (6 healthy servings)
LEMONY HERBED ORZO with TOMATOES, OLIVES & FETA
~ Delicious complimentary pasta salad from PAMELA MORGAN'S FLAVORS
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1 lb. semolina orzo pasta, preferable imported
salt
6 Tbsp. extra-virgin olive oil
6 Tbsp. fresh lemon juice
3 cored, seeded and diced ripe plum tomatoes (about 3/4 lb.)
1/4 lb. pitted & chopped Kalamata olives
1/4 lb. coarsely crumbled Greek feta
1/2 cup thinly sliced green onions
1/2 cup chopped flat-leaf parsley
2 Tbsp. finely chopped fresh mint
2 Tbsp. finely chopped fresh tarragon
2 tsp. finely chopped fresh rosemary
2 tsp. finely chopped fresh thyme
- Bring large pot of water to boil. Add orzo and 1 Tbsp. salt and cook partially covered, according to directions, stirring occasionally until just tender, about 9 minutes. Drain and rinse under cold running water. Drain again and transfer to large bowl.
- In small bowl, whisk together olive oil, lemon juice and 1/4 tsp. salt. Pour dressing over orzo and toss well. Add tomatoes, olives, feta, green onion, parsley, mint, tarragon, rosemary, thyme and generous grinding of pepper. Toss well and serve within an hour or so of completion. (8-10 servings)
Comments
I have always wondered, how often do you cook these recipies yourself as they always sound absolutley fantastic and vey tastey.
As I always like your collages I borrowed the idea for one of my posts, hope you dont mind.
Cheers Mark
word verification: zxxanx
Sounds like a mood enhancing drug.
... and splendid sounding recipe too!!
Carol
terranovadesign.blogspot.com
Actualy, I prepared the steelhead last evening. I cook (almost) every night and focus on seasonal food and my garden herbs. In fact, we were going to dine out this evening but had leftover fish (and the evening was delightful) so we cracked open wine and my husband grilled fabulous panini sandwiches (brushed with olive oil & cracked pepper, Dijon mustard, sliced plum tomatoes, baby spinach, and leftover steelhead). Those that know me well tease, if ever an emergency, they know where to come. My kitchen is the hub of my home, prepped like an old bistro, and my summer garden filled with edible flowers and herbs. Please pop over if near (everyone else does)!
Hi Ki! These trusty OLD tardas have multiplied. I love to see their cheery faces each spring. (Such a windy day when I shot these so delighted they turned out). Steelheads, Artic char, salmon, and trout are pretty much interchangable in many recipes. If you search salmon at the top of my blog, you will find numerous favorite seasonal recipes. We eat salmon at least once a week so I have tons of recipes, loving them all!
Vodka in a recipe? Sounds interesting :)
Love Ya!!!!!
P.S. The word verification below is the toughest I have ever seen!I probably got it wrong.
Welcome Wildlife and thank you ... I'm amazed each spring when these lovely tulips return. Yes vodka goes well with citrus as does white wine and vermouth, which can also be used. I often substitute one for the other.
Whoops! Sorry Gourmand ... *Hugs*
I'm going to start making my way over right now,it sounds just spot on.
Is their much of a queue and what would be the best time...lol
Cheers Mark