Earlier this week, the temperatures hit the 90 degree mark- and higher. Since we didn’t have the air conditioners in the windows yet, it made the most sense to do everything outside, thank goodness for our roof deck! After throwing down some home brews to cool off, we got the grill going, and I got to work. I had a dinner planned out from earlier in the week, that luckily worked really well on the grill.

Soy-Glazed Fish with Sauteed Summer Squash
From Real Simple Magazine

2 tablespoons brown sugar
1 tablespoon low-sodium soy sauce
2 teaspoons grated fresh ginger
4 6-ounce pieces white fish fillet (such as cod or halibut)
2 tablespoons plus 1 teaspoon canola oil
kosher salt and black pepper
1 1/2 pounds small zucchini and summer squash (about 4 total), thinly sliced
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh mint

Heat broiler. In a small bowl, combine the brown sugar, soy sauce, and ginger; set aside.

Place the fish on a foil-lined broilerproof rimmed baking sheet. Drizzle with 1 teaspoon of the oil and season with ¼ teaspoon each salt and pepper. Broil until the fish is opaque throughout, 5 to 7 minutes, basting with the soy mixture twice during the last 2 minutes of cooking.

Meanwhile, heat the remaining 2 tablespoons of the oil in a large skillet over medium-high heat. Add the zucchini, squash, crushed red pepper, if using, and ½ teaspoon salt and cook, tossing frequently, until just tender, 5 to 7 minutes; fold in the mint. Serve with the fish.

Grilling Zucchini

I had to change this recipe for a few reasons. First off, I used Red Snapper instead of  a white-fish. The fish market near my apartment doesn’t sell halibut and the cod was looking funky. The red snapper was smooth and delicious and the soy-ginger glaze complimented it very well.

In addition, instead of using the broiler, I grilled everything. The sliced cucumber went on to a sheet of tin foil and cooked for about 10-15 minutes, turning a few times. The fish went right onto the grill and cooked for about 3 minutes per side, or until it began to flake. I brushed the glaze onto the fish about 10 minutes prior to glazing, and then brushed each side while the fish was on the grill. This glaze can be used for any type of meat and would probably also work best with chicken.

In addition to our fish and veggies, I tried out another recipe I stumbled upon in one of my dad’s older issues of Food and Wine Magazine. The last time I was home I grabbed a handful of them and brought ’em back to tear through them. There is a great article from the May 2008 issue with Mario Batali about grilling- and most of the food that he is using in his recipes is relevant to this time of the season- lots of asparagus, peas, zucchini, etc. I had some leftover pancetta on hand from an earlier dish that I will post later. I wanted to use it up before it went to waste.

Pancetta-Wrapped Asparagus with Citronette
From Mario Batali for Food and Wine Magazine

2 pounds medium asparagus
1/2 pound very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons chopped thyme

Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.

Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

The asparagus recipe was soooo super easy- and extremely delicious! Proscuitto will work just as well as the Pancetta- all the pancetta is a little more fatty, so it gets very cripsy- fast! As soon as I put the asparagus on the grill, the meat started smoking and carmalizing. Even though it looked a little burnt, it was as good as candy! I made the Cintronne dressing but you didn’t even need it, so don’t stress if you don’t have everything on hand.

So, all in all, it was a lovely meal.  We will probably have to invest in a new grill because ours sat outside all winter and is almost rusted through. But in the meantime, it’s doing fine for now, and I’ll keep on grilling until I can’t grill anymore!

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