well, it’s summer. so it’s really that time of year when i think, gee, i should try and exercise and eat healthy and maybe put in a little effort to looking good in my bathing suit.
and then i remember thats a lot of work. and just sip my coffee while contemplating all the things i should be doing.
but, the nice weather does put me in the mood for some fresh healthy-type meals.
yesterday i requested a fish. but beyond that, i was not particular.
my husband came back with an amazing recipe from the newest Taste Magazine (thanks liquor store) for Grilled Lemon Oregano Halibut over Zucchini Salad. which obviously sounded crazy yum.
buuuuut… we’re really trying to focus on sustainable seafood and also i have a crapload of basil growing right now… so it became Grilled Lemon Basil Sablefish over Zucchini Salad.
which was in no way a sacrifice or compromise.
it is essentially a marinated zucchini salad tossed with lettuce before serving and then the marinade/vinaigrette is also used over the fish. and then we also bbq’d some local baby tomatoes and some green onions.
so here’s our version of the recipe – also pared down for 2 people.
Grilled Lemon Basil Sablefish over Zucchini Salad
- 2 Sablefish fillets – aprox 6oz each
- 1 medium green or yellow zucchini
- 1.5tbsp chopped pitted green olives
- 1.5tbsp chopped fresh dill
- 1 cup washed salad greens (we used romaine & lambs lettuce – recipe calls for arugula)
- 2 tbsp roasted pine nuts
- 1 tsp lemon zest
- 1/4 cup lemon juice
- 1 garlic clove
- 1/4tsp salt
- 1/6 cup olive oil
- 2 tsp fresh chopped basil
- fresh ground pepper to taste
- using a mandoline or knife, trim zucchini and cut into paper thin rounds. In a large bowl, toss zucchini with tbsp of vinaigrette. set aside to marinade for 20 minutes to 1 hour.
- Pre-heat grill or grill pan to medium high. Brush fish fillets with vinaigrette and grill until just cooked through. Meanwhile stir olives into remaining vinaigrette.
- when ready to plate, toss dill, pine nuts and greens into zucchini mixture. Divide among plates and top with fish fillets. spoon remaining vinaigrette over fish & salad. Serve immediately.
sablefish is probably my favourite thing that comes out of the ocean right now.
it’s rich and buttery and so fucking delicious.
if i see it on a menu, its what i’m ordering. as long as it’s local and line caught, naturally.
because sablefish is so buttery (seriously – its the best possible word to describe it) and high in fats, it can withstand the bbq/high heat really well. which is good, because its a bottom feeder and should be cooked through.
but, further to this recipe… honestly, neither my husband or i like olives and we’re really working on it… and these green olives that he found were actually really good. also, chopped up in the dressing made a big difference.
i’m on a 3 year plan to train myself to like olives. i’m slowly getting there.
another win about this dish was that it was a zucchini meal that my husband actually enjoyed.
i love zucchini all the time, prepared any way… but he’s not a fan. but, he’d never had it raw.
and this marinaded salad was almost like a quick pickle. so he was sold.
which is good, because i have 3 zucchini plants growing on my patio this summer, so inevitably at some point we’re going to have a lot of zucchinis around.
this new issue of taste magazine has a whole mess of amazing looking meals. you’ll be seeing a few more of them show up here. i promise.