Monday, June 2, 2008

Sunday Dinner on the Patio

 


After spending the afternoon seeing Sex and the City with some girlfriends, I was in the mood to sit on the patio and relax over a mojito and a magazine. Of course, with the 103 degree temperatures outside, I had to do the magazine and mojito inside and wait until after 7 for it to be a bit cooler outside. Alas, as the sun started to set, the temperature cooled down enough that we could finish the evening on the patio.

Since I was so exhausted from all the movie watching fun, not to mention the muddling of the lime and and mint for the mojito, dinner had to be something easy. I had some fresh orange roughy and asparagus in the refrigerator, but not much else. Trader Joe's to the rescue. I had a bag of TJ's frozen roasted corn, a bag of frozen edamame to throw together this "relish." This dish came together in literally 5 minutes. (Clean asparagus, toss with olive oil and Kosher salt and put that on the grill first, so that it gets a head start.) This made it very easy to enjoy the rest of this beautiful evening.
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ORANGE ROUGHY OVER ROASTED CORN RELISH

1 lb orange roughy (or other white fish ie. Tilapia, cod, or Red Snapper)
1 ½ Tbsp Greek yogurt
Kosher salt (to taste)
1/8 tsp lemon pepper
¼ tsp Seafood Grill seasoning
½ tsp. fresh chives, finely chopped

Spread yogurt over fish and top with seasonings. Spray fish and place on grill rack. Grill 7-8 minutes until done.
(OK, as you can tell by the picture, I (gasp)used canned mushrooms! Usually, I would NEVER use them, because they in no way compare to fresh, but as I said, the refrigerator was a bit bare.)


For Relish:

½ cup roasted sweet corn
½ cup shelled edamame
2 Tbsp. orange or red bell pepper, finely chopped
½ cup grape tomatoes, halved
¼ avocado, diced
1-2 tsp. seasoned rice vinegar
Kosher salt – to taste

Mix all ingredients together and let sit 30 minutes for flavors to meld. Serve at room temperature.

1 comment:

  1. I relaxed just reading that...but 103...wow that's hot!

    ReplyDelete