Cashmere Apron

fresh peach-cherry salsa over grilled halibut

Peaches FinalYou can’t help but notice the effervescent colors and flavors of summer every time you are in the grocery store or pass by a local farmers market. It can be hard to break out of your mold because every family (especially those with kids) have their favorites and sometimes, the season is not that relevant to them. But there is nothing wrong with cooking for yourself (and other more mature palates). I have discovered by necessity that every meal can be adjusted to suit everyone and, of course, there is always cereal.

I made this dinner last Friday night and sat on the patio with my hubs and son as the sun was going down. We all devoured the meal (my son ate his Halibut minus the salsa but that was to be expected). I loved making this meal with the very freshest, seasonal ingredients. The crisp chardonnay just added to the start of a great weekend.

Salsa Ingredients
3 large peaches, diced
1/2 pound fresh cherries, diced
3 Tb shallot, minced
1 clove garlic, minced
1/3 cup cilantro, chopped
3 Tb Green Poblano (Pasilla) Chile pepper, de-seeded and minced
4 radishes, diced
1-15 ounce can white kidney beans, rinsed and drained
1 Tb olive oil
2 to 3 Tb freshly squeezed lime juice
salt and pepper to taste

Salsa Directions
Place white kidney beans in a strainer and run under cold water for a minute. Set aside and let drain/dry. Peel peaches, cut in half, remove pits and dice. Remove cherry stems and pits and dice. Place diced peaches and cherries in a large bowl. Add all other ingredients to bowl (make sure white kidney beans are not wet). Mix all ingredients together gently. Cover bowl and refrigerate for at least 30 to 60 minutes.

Peaches Collage Final

Halibut Ingredients
1 1/2 pounds (or so) fresh Halibut filets. *I always ask to have the larger pieces of Halibut cut into 4 equal filets
2 Tb olive oil
2 Tb melted butter
1 tsp honey
salt and pepper to taste

Grilled Halibut Directions
Spray a piece of aluminum foil with cooking spray. Place Halibut filets on foil and sprinkle evenly with salt and pepper. Melt butter in a small, microwave safe dish and then add olive oil and honey. Mix well and brush all over the top and sides of Halibut filets. Place aluminum foil on grill and let Halibut grill to perfection for about 12 to 14 minutes.

Remove grilled Halibut to a clean plate and let sit for a few minutes. Once ready to serve, place each halibut filet over a bed of quinoa or rice and spoon the fresh peach-cherry summer salsa over the top. Delicious and healthy.

 

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