Labor Day Weekend: Get the Grill On!

Labor Day is here, but I’m not ready to bid adieu to summer – or grilling – quite yet! With plenty of visits to various beaches over the past months, here’s an Asian-influenced ocean-inspired recipe that I threw together for the family recently. Omit the chili, if you wish, and pick whatever kind of fish you like. The marinade can be made in minutes and smells divine!

  • 2 fillets, haddock, snapper, cod, or tilapia
  • 1 red chilli
  • 1 green chilli
  • 2 cloves garlic
  • big handful cilantro leaves
  • handful Thai basil (regular works fine too)
  • 3-4 tsbp breadcrumbs
  • a few small chunks of parmesan
  • oil to drizzle, canola or olive
  1. Whizz together, in a small food processor, all the ingredients except the fish
  2. Spread crumbly topping over the fish, which should be placed on an oiled sheet of aluminum foil
  3. Drizzle canola or olive oil over fish
  4. Bung it on the preheated grill and cook for about 20 minutes, or till done
  5. Serve with a zesty tomato salad, or, if you prefer some sweetness to balance those chilis, this fig and mango salad below

It’s not your last chance to grill but it could be the last gasp for sun-ripened mangoes! Try this salad of sweet fruit and fig, married with my own cumin and poppyseed-laced dressing.

Salad

  • spinach, bed of
  • mango, a ripe one, sliced
  • fig, sliced, 2
  • pine nuts
  • pumpkin seeds, toasted

Dressing

  • yoghurt, full fat, 4 tbsp
  • coconut milk (optional), 2 tbsp
  • rice wine vinegar – 1 tbsp (or lemon juice)
  • poppy seeds, 1 tbsp (roast them first)
  • cummin, ground – 3/4 tsp
  • salt and pepper, to taste
  • canola oil, 2 tbsp (optional)

Whisk together and drizzle over the salad. Round the meal off with a lemon curd loaf cake, found here.

Happy Labor Day weekend!

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6 COMMENTS

  1. YUM!!! Have to give this one a try.

    In the Summer I reduce the staff at my palatial estate in UPPER Montclair, so I end up grilling at least 5 times a week.

    My new fave is very simple: Heat it up, throw some clams on and wait till they POP open. Along with some melted butter with a touch of old bay– give me a beer, my girl, the little prof and I’m SET!!!

    And once a week, I smoke either a pork butt or some baby-backs.

    Sadly, I’ve missed piggin’ on heirlooms and corn. Not sure why….

  2. I don’t know if it was the three glasses of wine or what but that reply was hilarious! It had my husband and me laughing till our stomachs hurt. Silly yes but still funny – roll it or put in your bong. hahaha!

  3. Professor, one would presently hope that you would not be hoisting up a pair of Habands over your smoked pork butt. Kindly reassure us. Thank you.

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