Tag Archives: summer dinner

Fish on the Grill:: Smoked Rosemary Branzino

Why not take your grilling to a new level and try your hand at grilled Branzino?

Branzino is flaky and subtle, and it takes on flavors quite well. I love to smoke it with rosemary from our garden. The results are a buttery smokey flavor with a soft and melt-in-your-mouth texture. It’s a great summer recipe and the flavors could be translated to other fish types as well. A meal like this will really wow guests. Let me know if you give it a try!

Smoked Rosemary Branzino
Serves 4

You will need:
– 3  whole cleaned Branzino about 2 lbs
– 3 lemons
– 2 tablespoons fresh thyme
– 1 large bunch of fresh rosemary on the stems
– 2 tablespoons fresh rosemary chopped coarsely
– 1 tablespoon salt
– 3 tablespoons olive oil

To prepare:

Have your fishmonger gut and clean the fish. Rinse under cold water, pat dry and set aside.

In a glass dish place fish and coat with thyme, rosemary, salt and oil, squeeze 1 lemon over the fish and massage into the fish. Place in the fridge for 1 hour.

Start the fire, after coals are white, (about 1 hour) pull the fish from the fridge place on the grill, place the large bunch of rosemary next to the fish and close the lid of the grill. Smoke should start forming, do not open the grill for 5 minutes. This will ensure the smoky flavor permeates the fish.

After 5 minutes, gently turn the fish to cook the other side. Add more rosemary if the rosemary has burned. Cook for 10 minutes uncovered. Watching to make sure the fish doesn’t burn.

Remove and garnish with lemon slices and serve warm.

All cooking Entertaining Events grilling Uncategorized : Tags: , , , ,

Summer Supper:: Zucchini Pasta

Zucchini Pasta

Since we are still in the thick of summer, summer veggies like squash and zucchini are still abundant, and you can easily find them at your local grocery store or farmer’s markets. I love zucchini because it’s so versatile. Zucchini can become bread, soup, or antipasto. When I want something light and satisfying yet seasonal, it’s a no brainer. I turn to zucchini and pasta.

Add a bit of garlic, good Parmesan cheese, and some truffle oil, and you’re left with a fantastic weeknight meal that screams summer. Feel free to toss in other summer vegetables too. Tomatoes from your garden would be divine!

Summer Zucchini Pasta
Serves 4

You will need:
– Salt and freshly ground black pepper
– 3/4 pound whole-wheat dried spaghetti
– 3/4 pound zucchini sliced into coins
– 1/4 cup olive oil
– 2 tablespoons minced garlic (btw I always use a micro planer to grate the fresh garlic into the oil)
– 1/4 cup Parmesan cheese
– 3 tablespoons truffle oil

To Prepare:

Cut the zucchini into thin coins then put oil and grate fresh garlic into a skillet. Heat oil and garlic and add zucchini, saute on high heat until the zucchini is evenly browned. In the meantime, boil the pasta on high, until al dente. Drain and add the pasta with to the zucchini, and toss with cheese. Pull off heat and put pasta into a bowl, finish with the truffle oil, salt and pepper.

Serve hot with a nice tomato salad.

Note: I like adding truffle salt if you have it.

xx Annette

All cooking dinner party Entertaining gardening italian cooking Recipes vegatarian food : Tags: , , , , , , ,