I can’t believe how quickly June came and went! I feel guilty about not posting recently, but I’m still trying to figure out that whole “being and adult and managing work/life balance” thing. In the meantime…
ITS SUMMER IN SEATTLE!
I think most Seattleites will agree with me when I say this season is absolutely, hands down the reason why people love the Pacific Northwest. The sun shines but it never really gets too hot, and if a little heat wave does hit it will surely be a distant memory after one drizzly July day. People start to get a little color on their usually pale faces and it must be the much needed boost of vitamin D, but I swear everyone acts nicer too.
The gardens are bushy and full, and the grass is still green (many eco-conscious Seattleites forgo lawn watering during the summer months hence the au natural dead brown shades of grass in August). The basil and mint are flourishing, as are the farmer’s markets and produce stands. Watermelon, peaches, Rainier cherries, blueberries, corn and tomatoes are HERE! No long braises or roasts or complex spice blends are needed to bring out the pure essence of good summer produce. However, a sprinkle of sugar or salt, a grind of fresh black pepper, a slight char from the grill, a light vinaigretter or a freckling with fresh herbs are indeed welcome.
A few weeks ago (I’ve been holding out on you, I know) I was lucky enough to get some garlic spears at the produce stand. I had never had garlic spears before but was intrigued by their long slender stems and bulbous tops. The farmer was nice enough to attach a little paper handout with them though, describing them as the edible tops of elephant garlic plants that taste somewhat like a cross between asparagus, artichokes and garlic. They can be steamed, stir-fried, grilled or prepared any way in which asparagus might be served. Who doesn’t like the sound of that?
I happen to believe that there’s few things tastier than grilled asparagus doused in rich extra virgin olive oil and flaky salt, so I knew grilling the garlic spears was going to be good. And it was. Delicious. Along with some mild and flaky mahi mahi the garlic spears were perfect dressed with fresh tomato, a squeeze of lime juice and homegrown basil leaves.
Welcome back Summer. It’s good to see you.
Grilled Mahi Mahi and Garlic Spears
Serves 4 (can be halved or doubled as well)
Ingredients:
For the fish:
4 4-ounce mahi mahi filets
2 tablespoons olive oil
¼ cup fresh mint, coarsely chopped
1 pinch red pepper flakes (or more if you like)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
For the garlic spears and garnish:
1 bunch garlic spears (elephant garlic tops)
1 teaspoon olive oil
salt and pepper to taste
2 ripe tomatoes, chopped
1 bunch fresh basil leaves, torn
1 lime, cut into wedges
Extra virgin olive oil to serve
Marinate the fish. Pat the filets dry with paper towels. In a small bowl combine the olive oil, half of the mint, red pepper flakes, salt, pepper, and oregano. Pour the marinade over the fish in either a zip top plastic bag or large bowl and allow to marinate for at least 20 minutes and up to 8 hours.
Prep the grill. Heat the grill for at least 5 minutes over high heat. Scrape the grates with a grill brush to remove any debris, then swipe a paper towel wad dipped in vegetable oil along the grates to lubricate it. Toss the whole garlic spears with the olive oil and salt and pepper to taste.
Grill the fish and garlic spears. Grill the fish for 3-4 minutes on each side (depending on how thick they are). The filets are done when they have nicely charred grill marks, are firm to the touch and opaque in the center. Remove to a plate and cover with foil for 10 minutes. Meanwhile, grill the garlic spears until they are lightly charred and tender-crisp, about 3-5 minutes.
Dress the fish. Cut the garlic spears in half for easier eating (or leave whole). Place the mahi mahi on top of the garlic spears, then scatter the tomatoes, torn basil leaves and the remainder of the chopped mint over the top. Drizzle with extra virgin olive oil and black pepper if desired and serve immediately.
