Wow! It's already August. The summer goes by way too quickly.
That means we need to really enjoy eating outdoors. For my August menu choices I would like to keep it really simple. I am going to share some fun recipes for the dog days of summer.
The main dish will be Moroccan Fish Tacos and the side dish is Summer Vegetables with a Yogurt Pesto sauce. Light, fun and perfect for the hot summer that we have had.
Light up the grill!
Moroccan Grilled Fish Brochettes
5 garlic cloves, chopped
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 to 1 teaspoon kosher or sea salt
2-3 pinches of cayenne pepper
4 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp chopped cilantro
1 1/2 lb. firm-fleshed white fish, such as Halibut, Sea Bass or Snapper cut into 1- to 2- inch cubes
2 green bell peppers, cut into 1- to 2-inch pieces
1 red bell pepper, cut into 1- to 2-inch pieces
12 lemon wedges, seeded, to serve
12 wooden skewers for Brochettes
Put the garlic, paprika, cumin, salt, cayenne pepper, oil, lemon juice and cilantro into a large bowl and mix together.
Add the fish (I'm using Halibut} and toss to coat. Leave to marinate for at least 30 minutes, and preferably two hours, at room temperature or chill overnight.
Soak wooden skewers in cold water for 30 minutes before using them to stop burning.
Thread the fish cubes and pepper pieces alternately on the skewers.
About 40 minutes before you are going to cook the brochettes, prepare and light the barbecue. It will be ready when the flames subside and the coals have turned white and gray.
Grill the brochettes on the barbecue for 2- to 3-minutes on each side, or until the fish is tender and lightly browned. Serve with lemon wedges.
Serve with warm, soft flour tortillas ... yum!
Serve with the chargrilled summer vegetables. (Next recipe.)
Chargrilled Summer Vegetables with Yogurt Pesto
1 package of 6 portabella mini mushrooms
4 medium zucchini
2 yellow bell peppers
2 beautiful large tomatoes
2 reed onions
1 fennel bulb
2 Japanese eggplant
Olive Oil and Herbs De Provence for brushing
1 1/4 cups plain yogurt
6 Tbsp homemade pesto (see note)
Kosher or sea salt and freshly ground black pepper to taste
Use a sharp kitchen knife to cut the zucchini and eggplant in half lengthways. Cut the peppers in half, removing the seeds but leaving the stalks in place.
Slice the fennel bulbs and the red onions into thick wedges.
Stir the yogurt and pesto lightly together in a bowl to make the sauce. Spoon the yogurt pesto into a serving bowl and set aside.
Arrange the vegetables on the hot barbecue, (before the fish brochettes are barbecued) brush generously with olive oil and Herb de Provence mix.
Cook the vegetables until golden brown and tender. The eggplants and peppers will take 6-8 minutes to cook, the zucchini, onion, portabella minis and fennel 4-5 minutes.
Serve the vegetables as soon as the Moroccan Grilled Fish Brochettes are cooked, with the yogurt pesto.
* NOTE: Homemade pesto is easily made with fresh basil, Italian parsley, pine nuts, Asiago cheese and olive oil, blended in a food processor.
Enjoy this cool summer meal.