Healthy Italian Cooking at Home

Category Archives: fennel

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Tips On Grilling Shellfish

The flavor of shellfish benefits significantly from grilling. Removing the shellfish from the grill before they become too well done and rubbery is the biggest challenge. Watching closely for shellfish to turn opaque (non-transparent), removing them from the grill and serving them immediately are key to delicious tasting fish.

Prepare scallops for grilling by cutting off the curved shaped appendage that is attached to the side of the body, if still intact.

Prepare shrimp by removing the shell and the vein that runs along the back. Personal preference dictates whether to leave the tail on or off.

Marinating shellfish in a flavorful oil will help to prevent the tendency of the scallops and shrimp to dry out.

Two skewers work best to prevent the seafood from spinning or turning on the grill.

Grill shrimp on each side for 2-3 minutes, depending on the thickness of the shrimp. Cook scallops for 2-3 minutes on each side, depending on their size.

Tips On Grilling Vegetables

Make room on the grill for vegetables. The caramelized, smoky flavor that comes with grilling does wonders for vegetables. A lot of veggies do well on the grill, but some really stand out — asparagus, corn, eggplant, squash, mushrooms, peppers and onions.

Most vegetables cook better and are less likely to stick if they’re marinated first or brushed lightly with vegetable oil.

For added flavor, sprinkle grilled vegetables with chopped fresh herbs. Cut the vegetables all about the same size for even cooking.

If you use wooden skewers, soak them in warm water for 20 minutes.

Marinade for the Shellfish and Vegetables

  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoons dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

Directions

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Whisk all the marinade ingredients together in a measuring cup. Divide in half. Use one half for the shellfish and one half for the vegetables.

Grilled Shellfish Skewers

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For 2 servings

Ingredients

  • 6 medium sea scallops
  • 6 medium shrimp, peeled and deveined
  • Marinade, recipe above
  • 2 double skewers
  • Green Goddess Dressing, recipe below

Grilled Vegetable Skewers

For 2 servings

Ingredients

  • 1/4 of a Fennel bulb, cut into 2 inch pieces
  • 1/3 of a Red Bell Pepper, cut into 2 inch pieces
  • 1 small Zucchini, cut into 2 inch slices
  • Marinade, recipe above
  • 2 double skewers
  • Green Goddess Dressing, recipe below

Directions

Marinate the shellfish and vegetables separately for 30  minutes. Drain and thread the scallops on one double skewer and the shrimp on a second double skewer.

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Do the same with the vegetables. Save any marinade left in the bowl to use as a basting sauce.

Preheat an outdoor grill to high and grease the grill grates with oil.

Place the vegetable skewers on the grill first, since they will take longer to cook. Cook until the vegetables are tender, turning and basting them with the olive oil mixture occasionally, about 15 minutes.

After the vegetables have cooked for 10 minutes, place the shellfish skewers on the grill.  Cook for 2-3 minutes on each side.

Serve the grilled shellfish and vegetables with the Green Goddess Dressing.

Green Goddess Dressing

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This may be used immediately or stored in the refrigerator for up to 3 days. This dressing is also delicious drizzled over hard-boiled eggs.

Makes 1 cup

Ingredients

  • 1/4 cup snipped chives
  • 1/4 cup chopped fresh flat leaf parsley leaves
  • 2 tablespoons chopped fresh tarragon
  • 2 anchovy fillets
  • 2 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup sour cream
  • Kosher salt and freshly ground black pepper

Directions

Place the chives, parsley, anchovy fillets, tarragon and vinegar in a food processor and pulse a few times to combine.  

With the motor running, add the olive oil in a steady stream, scraping down the sides, and process until pureed. Add the sour cream and process until smooth. Season with salt and pepper.

Store in the refrigerator until serving time.

Brown and Wild Rice with Pecans and Thyme

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 cup brown and wild rice mix, without seasoning. (I use Lundberg rice)
  • 3/4 cup chopped, toasted pecans
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • Salt and fresh ground black pepper to taste
  • 2 cups low sodium chicken stock

Directions

In heavy saucepan with a tight-fitting lid, saute the onion in oil until softened. Add rice and saute 2-3 minutes, stirring so it does not get too brown.

Add the bay leaves, thyme, salt, pepper and chicken stock and bring to a boil.

Turn the heat to very low, cover and cook for about 50 minutes. (Check your rice package to see what the recommended cooking time is.)

After 50 minutes, check the rice. It should be slightly chewy with all the liquid absorbed when it’s done. Stir in the toasted pecans.

Turn off the heat and let stand, covered, 10 minutes. Serve hot.

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This coming weekend is Memorial Day and the official start of BBQ season. That means lots of ribs, burgers, steaks, kebabs and corn on the cob. If you are going to invite friends over, it will take some planning. What if you are not in the mood for cooking for lots of folks this weekend? Well don’t. You can still have that BBQ shindig, but for just 2 or 3. This is what we will be having at our Memorial Day BBQ.

Grilled Ham Steak with Pear Topping

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For Two

I am not a huge fan of ham steak, but my husband is, so over the years I have worked on making ham steaks taste good. I learned that to make the meat tender, it is important to marinate the steaks overnight. To avoid a dry end result, cook them quickly on the grill and make a flavorful topping. Here is my recipe and it works for us.

Ham Marinade

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  • Juice of one orange – (save the orange rind for the braised carrot recipe below)
  • 1 tablespoon brown sugar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon paprika
  • 1 fully cooked boneless ham steak (1- 3/4 pounds)

Pear Topping

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  • 1 Bartlett pear, cored and diced
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • ¼ teaspoon ground ginger
  • ¼ cup of pecans

Directions

In a large resealable plastic bag, combine the marinade ingredients. Add ham; seal bag and turn to coat. Refrigerate overnight.

Heat an outdoor grill. Brush the grates with oil

On a sheet of heavy-duty foil large enough to hold the diced pears, place the diced pears and pecans in the center of the foil. Dot with the butter and sprinkle on the brown sugar and ginger.

Close the foil into a package and place on the grill  Cook for 10 minutes before placing the ham on the grill.

Drain the ham from the marinade and reserve the marinade. Rotate the pear packet on the grill.

Grill the ham steak over medium-hot heat for 3 minutes on each side, basting frequently with the reserved marinade.

Remove the pear packet and spoon the pear sauce over the ham.

Cheddar Cornbread

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Ingredients

  • 1 cup all-purpose flour
  • 1 cup stone-ground yellow cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups low-fat buttermilk
  • 4 tablespoons honey
  • 2 large eggs
  • 1 cup shredded cheddar cheese (4 ounces)
  • 2 tablespoons butter

Directions

Preheat oven to 425 degrees F.

In a large bowl, whisk flour, cornmeal, baking soda, salt and pepper; make a well in center of flour mixture.

Whisk together the  buttermilk, honey and eggs. Add to the flour mixture and gently incorporate the dry ingredients. Mix in the cheese.

Place the butter in an 8-inch baking pan and place the pan in the oven until the butter melts. Remove the pan from oven and tilt to coat bottom and sides.

Pour the batter into the buttered pan and bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes.

Let cornbread cool 15 minutes before cutting.

Braised Carrots and Fennel

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Serves 4

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • ¾ lb carrots (1 fresh bunch; about 6 or 7) – cut into matchsticks
  • 1 fennel bulb – ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8″ slices
  • 2 strips of orange zest – 1″ x 4″ long
  • 1/4 teaspoon fennel seeds – crushed in a mortar
  • 5 tablespoons orange juice
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper to taste
  • 1 teaspoon dried dill or 1 tablespoon chopped fresh dill

Directions

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Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds.

Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes until the fennel starts to soften, tossing occasionally.

Add the orange juice, salt and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.

Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated, about 5 minutes. Remove orange zest and stir in the dill.

Lemon Coconut Cupcakes

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20 cupcakes

Ingredients

Cake

  • 18.5 oz pkg. Lemon Supreme cake mix
  • 1/3 cup unsalted butter, at room temperature and very soft
  • 4 large eggs
  • 1 cup milk
  • Cupcake liners

Coconut Topping

This frosting is very stable and does not melt or weep at room temperature like many standard whipped cream frostings or change in any way under refrigeration.

  • One 8 oz pkg low-fat cream cheese, at room temperature
  • ½ cup powdered sugar
  • ½ teaspoon coconut extract
  • 2 cups cold heavy (whipping) cream
  • Sweetened shredded coconut

Directions

Preheat the oven to 350 F.

Coat muffin cups with cooking spray and place a cupcake liner in each.

In the large bowl of an electric mixer, combine the cake ingredients. Then beat on medium speed for 2 minutes.

Using an ice cream scoop fill the muffin cups 3/4 full. Bake 15 minutes or until a cake tester inserted in the center of the cupcake comes out clean.

Let the cupcakes cool in the pan for 10 minutes, then remove them to a wire rack. Cool completely before frosting.

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To make the frosting

Combine the cream cheese, powdered sugar and coconut extract in a large mixing bowl or the bowl of a stand mixer.

Fit the mixer with the whisk attachment and mix on medium speed until smooth.

While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times, while you continue whipping until the cream can hold a stiff peak.

Spread each cupcake generously with the frosting and top each with sweetened coconut. Press the coconut lightly, so it sticks to the frosting. Chill until serving time.


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Winter, spring, summer and fall each offer their own unique fruits and vegetables for distinct seasonal flavor. The recipes below can be adapted by whatever ingredients are in season without changing the recipe. In the summer you can make the quiche and fish packets with summer squash, corn and/or peppers. In the fall, use kale, butternut squash and/or Brussels sprouts. In the winter, use broccoli, cauliflower and/or celery.

Easy Quiche

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Ingredients

1 (9″) refrigerated pie crust, at room temperature or make this easy, healthy 9″ no-roll pie crust.

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 3/4 teaspoon baking powder
  • 7 tablespoons oil: (canola, vegetable, olive, peanut, your choice)
  • 1/4 cup cold water

Directions

Whisk together the flour, salt, sugar and baking powder in a medium mixing bowl.

Whisk together the oil and water in a measuring cup and then pour over the dry ingredients.

Stir with a fork until the dough is evenly moistened.

Pat the dough across the bottom of a 9 inch pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom.

Crimp the edge or flatten with the tines of a fork.

Follow directions below for completing the quiche.

Quiche Filling:

  • 2 1/2 cups of sliced seasonal vegetables, such as asparagus or spinach for spring, zucchini and corn for summer, etc.
  • 1/4 cup fresh chopped chives
  • 1 1/2 cups (6 ounces) grated cheese (Swiss, Parmesan, Asiago, Cheddar or a combination)
  • 4 large eggs
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 cup (8 ounces) buttermilk or half & half

Directions

For the crust:

After shaping the pie crust in the pan, prebake the crust for 10 minutes at 425°F.

When you take the pie shell out of the oven, turn the heat down to 375°F.

For an asparagus filling:

While the pie crust bakes, cut the asparagus into 1-inch pieces on the diagonal.

Set aside 12 asparagus tips.

Beat together the eggs, salt, flour and buttermilk or half & half.

Pour ¼ cup of the egg mixture onto the bottom of the prebaked crust to seal it.

Over that, arrange the asparagus pieces and chives.

Sprinkle the cheese over the asparagus. Pour the remainder of the egg mixture over the vegetables.

Arrange the asparagus tips, in spoke fashion, around the outside edge of the quiche.

Bake for 35 to 40 minutes or until the custard is firm and a knife inserted in the middle comes out clean.

Cool about 10 minutes before cutting.

Fish Fillets Baked with Spring Vegetables

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Use any vegetables and herbs that are in season with the fish.

Serves 4

Ingredients

  • 1/4 of a fennel bulb, cut into matchstick-size strips
  • 1 large carrot, cut into matchstick-size strips
  • 1 medium leek (white and light green parts only), halved lengthwise, each half cut lengthwise into matchstick-size strips
  • 4 fish fillets, 4 ounces each and 1 inch thick, patted dry
  • Salt and pepper to taste
  • 1/4 cup chopped parsley
  • 4 thin slices of lemon
  • 4 teaspoons olive oil

Directions

Preheat the oven to 425°F.

Cut eight 15-inch-long sheets of cooking parchment or aluminum foil.

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Divide the fennel, carrot and leek equally on each of four of the parchment sheets. Place the fish on top of the vegetables. Sprinkle each with salt and pepper.

Top each fish fillet with 1 tablespoon of chives and a slice of lemon. Top with 1 teaspoon of olive oil on each piece of fish.

Place one of the remaining four sheets of parchment on top of each fish fillet.IMG_0004

Fold all the edges toward the center and fold several times to seal securely. Transfer the packets to a large rimmed baking sheet.

(The packets can be made up to 6 hours in advance. Refrigerate until baking time.)

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Bake for 12-15 minutes. Using the tines of a fork, carefully open a packet away from you (to prevent steam burns). If the fish flakes easily when tested with a fork, carefully open the remaining packets and serve.

If the fish isn’t cooked enough, reclose the open packet and bake for 1 to 2 minutes more. Serve the fish and vegetables in the packets.


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Eating seasonally means buying produce that can be grown locally, in their natural weather and climate conditions. Less energy and less transit time means a cheaper price tag. Eating seasonally also means that every few month or two, we’re trying something new, and that’s a good thing for our taste buds and our health.

Looking for seasonal food ideas or some new spring recipes? Now’s the time for fresh vegetable soups; crunchy green salads using fennel, peas, parsley, asparagus and new potatoes. Rhubarb and berries are in season for some delicious desserts.

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Here is a handy interactive chart to see what produce is in season in your area.

Breakfast or Lunch Crostata

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This is a great brunch recipe, also.

Ingredients

  • 1 (9″) refrigerated pie crust, at room temperature
  • I tablespoons extra virgin olive oil
  • 1/4 cup red onions, diced
  • 1/4 cup roasted red peppers, diced
  • 5 large eggs
  • 1/4 cup half & half
  • 2 tablespoons cream cheese
  • 1 tablespoon chopped fresh chives
  • 2/3 cup fresh baby spinach leaves, chopped
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 Roma (plum) tomato, diced

Directions

Preheat the oven to 350 degrees F. Spray a large cookie sheet with olive oil cooking spray.

Heat the olive oil in 7-8 inch skillet over medium heat. Add the onions and peppers; saute for 2 minutes, stirring frequently.

In a medium size bowl, whisk together the eggs, half and half, cream cheese and chives.

Reserve 1 tablespoon of the chopped spinach for the topping and stir the remaining spinach, salt and pepper into the eggs.

Pour the egg mixture into the skillet and allow to cook, over medium heat, just until the eggs are set. Remove the skillet from heat and allow to cool 10 minutes.

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Unroll the pie crust and place it in the center of the prepared baking sheet. Using a spatula, slide the omelet onto the center of the crust. Sprinkle the cheeses over the filling.

Fold the edge of the crust over the filling forming pleats as you go around the filling, press down slightly.

Bake about 25-30 minutes or until the crust is light golden brown. Transfer to a serving platter and garnish with reserved spinach and the diced tomatoes.

Blueberry Cinnamon Banana Bread

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Ingredients

  • 1 cup low-fat buttermilk
  • 2 large eggs
  • 1 cup mashed ripe banana, about 2 medium
  • 2/3 cups packed brown sugar
  • 1/3 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoons salt
  • 1/4 teaspoons baking soda
  • 2 cups fresh blueberries

Topping

  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon

Directions

Preheat the oven to 375°F. Coat a 9 x 5 inch loaf pan with cooking spray and dust lightly with flour.

Whisk buttermilk, eggs, mashed bananas, sugar and oil in a large bowl until well blended.

Combine flour, oats, baking powder, cinnamon, salt and baking soda in a separate bowl.

Stir flour mixture into the buttermilk mixture, mixing just until combined. Gently fold in the blueberries.

Pour the batter into the prepared loaf pan. Combine the topping ingredients in a small bowl and sprinkle evenly over the top of the batter.

Bake about 1 hour, or until browned and crackly on the top and a pick inserted in the center comes out clean.

Cool in the pan 15 minutes. Remove and cool completely on a wire rack before slicing.

Braised Spring Vegetables

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These vegetables look beautiful served on this Tuscan platter given to me by my friend, Nancy. This is a terrific way to cook vegetables. They taste fantastic after simmering in olive oil.

Serves 4-6.

Ingredients

  • 1/2 cup good quality extra virgin olive oil
  • 1/4 pound (4-5 oz) carrots, each cut into 1 inch pieces on the diagonal
  • 1/4 pound (4-5 oz) medium potatoes, cut into thick slices
  • 1 fennel bulb, trimmed & cut into 1 inch pieces on the diagonal
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 scallions, trimmed, each cut into 1 inch pieces on the diagonal
  • 1/2 pound asparagus, trimmed and each cut into 1 inch pieces on the diagonal
  • 1 lemon, cut into eight wedges, de-seeded
  • 1 large fresh thyme sprig

Directions

Pour the olive oil into a large, deep skillet (with a cover) and heat over medium-low heat. Layer the vegetables in the order of how long they cook.

On the bottom place the potatoes in one layer, followed by the fennel and then the carrots.

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Add salt to the pan; reduce the heat to low and cook for 20 minutes. Stir the vegetables after 10 minutes.

Add the asparagus, scallions, black pepper, half of the lemon wedges and the thyme to the pan. Cook just until the vegetables are tender, about 5 – 10 minutes more; avoid overcooking.

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Remove the pan from the heat and remove the vegetables with a slotted spoon to a serving bowl. Serve with the remaining lemon wedges.

Note: save the oil and any leftover vegetables to add to pasta for another meal. See recipe below.

Spring Pasta Salad

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This pasta salad is delicious for lunch.

Ingredients

  • 12 oz orecchiette or small shell pasta
  • Leftover spring braised vegetables, chopped
  • 2 celery stalks, sliced thin
  • 1 cup grape tomatoes, cut in half
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt, or to taste
  • Leftover olive oil from the spring braised vegetables
  • 3 tablespoons lemon juice
  • 1/4 cup chopped fresh basil, chopped

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain well.

Whisk together the leftover oil, lemon juice, salt and pepper. Add pasta, leftover vegetables, celery, tomatoes and basil and toss to combine.

Serve at room temperature or chilled; refrigerate in an airtight container for up to 3 days.

Italian Style Asparagus Soup

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Servings: 4-6

Ingredients

  • 2 ¼ lbs asparagus
  • 3 tablespoons olive oil
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 8 cups vegetable stock or low sodium chicken broth
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh basil
  • Truffle oil or olive oil

Directions

Heat the oil in a large pot over medium. Add the onions and garlic and cook until softened, about 10 minutes.

Cut the tips off the asparagus spears and set them aside. Cut the stalks into 1/2-inch pieces and add them to the pot, along with the stock, 1 teaspoon salt and 1/4 teaspoon pepper.

Bring to a boil, then cover and turn the heat down to low.

Simmer for about 45-60 minutes until the vegetables are very tender. Turn off the heat.

Purée the soup with an immersion blender until completely smooth and return the soup to a simmer. Add the reserved asparagus tips and cook for a few minutes until tender-crisp.

Stir in the lemon juice, basil and grated Parmigiano-Reggiano. Taste and adjust the seasoning. Ladle the soup into serving bowls and drizzle with truffle oil before serving.


Lemon tree we planted for Earth Day 2015.

Lemon tree we planted for Earth Day 2015.

Maple tree we planted for Earth Day 2016

Maple tree we planted for Earth Day 2016

The Earth Day movement, that was started in the 1970′s by John McConnell, has since seen billions take part in planting trees, cleaning up local neighborhoods and pushing government officials to enact more progressive environmental laws. Senator Gaylord Nelson from Wisconsin was instrumental in raising awareness about protecting the environment. On April 22, 1970, rallies were held in New York, Philadelphia, Chicago, Washington, DC and Los Angeles, as well as, on numerous college campuses across the country.

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The mission of Earth Day was formally established by the Earth Society Foundation in 1976. Its mission was:

“Conduct educational programs and seminars and promote research and investigation throughout the world for the purpose of providing data to all individuals and institutions who are joining in the movement to promote and implement the Earth care ethic: namely, that the stewardship and care of earth requires action to produce and use materials and services that help nurture, conserve and recycle, without destructive pollution, the organisms and nutrients of Earth’s web of life. Coordinate or assist the work of like-minded organizations for the purposes of minimizing unnecessary duplication of energies and maximizing the impact and effectiveness of the earth care movement.”

Triggered by Earth Day awareness, the United States government has enacted many environmental programs, such as the Clean Air Act, Water Quality Improvement Act, Endangered Species Act, Toxic Substance Control and the Surface Mine and Reclamation Act.

Botanic gardens are natural resources for Earth Day events and their focus varies from being educational to just enjoying nature. Master gardening and children’s programs are a wonderful way to get families involved in gardening. There are bird watching and identification programs at gardens, since the birds are naturally attracted to the large variety of plants and flowers. Zoos also offer educational programs for patrons as a way to connect with nature through the animal world.

Earth Day is the perfect time to reflect on our food footprint (the environmental impact related to the production of food). The less processing your food sees the better. Eat locally and fill your market basket with in season produce. Eat local, sustainable fish. Eat less meat but, when you do, eat locally raised, grass-fed meat. Don’t waste food. Look for products that have minimal packaging or packaging and are made from recycled materials or with materials that can be recycled after use.

Eco-Friendly Menu

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Grilled Redfish with Spinach Pesto

2 servings

Ingredients

  • 8 oz redfish fillet, cut in half or any fish fillets available in your area
  • Olive oil
  • Salt & pepper to taste
  • Spinach Pesto, recipe below

Directions

Prepare an outdoor grill for medium-high heat, lighting fresh coals if you are using a charcoal grill. If you are using a gas grill, preheat the grill by turning all burners on to high for about 10 to 15 minutes, then reduce one burner to a medium-high temperature. You may also cook the fish on a greased indoor grill.

Brush the redfish fillets with olive oil and season generously with salt and pepper.

Cut a sheet of heavy duty foil large enough to hold the fish and poke a few holes in it. Spray the foil with cooking spray and place the fish on top of the foil. Place the foil on a tray or plate to carry it out to the grill.

Slide the redfish fillets on the foil onto the grill and cook for about 6 to 8 minutes. Top the fish, while on the grill, with Spinach Pesto after 4 minutes of cooking time and continue to grill until the fish is cooked to your liking. My redfish fillets only took 6 minutes to cook, so watch the cooking time carefully.

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Spinach Pesto

This sauce is also delicious over grilled chicken.

Ingredients

  • 2 cups lightly packed baby spinach leaves (about 2 ounces)
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1/3 cup olive oil
  • 1’2 teaspoon salt and
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup freshly grated Parmesan

Directions

Combine the spinach leaves, pine nuts, lemon juice and lemon peel in a processor. Lightly pulse.

With the machine running, gradually add the oil, blending until the mixture is creamy. Add the salt and pepper. Pulse.

Pour into a serving bowl and stir in the Parmesan. Adjust the seasoning according to your taste.

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Green Beans with Toasted Pecans

Pecans are locally grown in my area and fresh thin green beans are now in season where I live.

Ingredients

  • 6 ounces blanched green beans, cut into 2-inch lengths
  • 2 tablespoons finely chopped red onion
  • 1 small garlic clove, minced
  • 1/2 cup toasted pecans
  • 1 tablespoon olive oil

Directions

Heat a small skillet over medium heat. When hot, add the pecans and toast them. Set aside on a plate.

Heat the oil in the same pan and add the red onion and garlic. Cook until the onion is tender.

Add the green beans and salt and pepper to taste. Saute the beans until hot. Add the pecans and serve.

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Fennel and Potato Casserole

Ingredients

  • 2 lbs new or red potatoes, peeled
  • 1 large fennel bulb, trimmed
  • 1 cup firmly packed fresh breadcrumbs
  • 1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano Cheese
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 2 medium cloves garlic, minced
  • 6 tablespoons extra-virgin olive oil, plus more for the baking dish
  • 2-1/2 teaspoons kosher salt
  • Freshly ground black pepper

Directions

Slice the potatoes as thinly as possible and put them in a large bowl of cold water to keep them from browning.

Cut the fennel in half lengthwise. Slice the fennel crosswise as thinly as possible.

In a mixing bowl, combine the breadcrumbs, grated cheese, parsley and garlic.

Position a rack in the center of the oven and heat the oven to 400ºF. Lightly oil the bottom and sides of a 9 x 13-inch baking dish.

Without draining the potatoes, use your hands to lift out about one-third of the slices and arrange them in the bottom of the baking dish, overlapping them slightly. (The water clinging to them will generate steam as they bake.)

Season with 1/2 teaspoon of the salt and a couple of grinds of black pepper. Sprinkle the potatoes evenly with 1/4 cup of the breadcrumb mixture. Drizzle with 1 tablespoon of the oil.

Top the potatoes with half of the sliced fennel, spreading it evenly. Sprinkle the fennel with 1/2 teaspoon salt, 1/4 cup of the breadcrumb mixture and 1 tablespoon of the oil.

Repeat this layering process, ending with a top layer of potatoes. Season the top layer with the remaining 1/2 teaspoon salt and some more pepper.

Top with the remaining breadcrumb mixture and the final 2 tablespoons oil.

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Cover the dish tightly with aluminum foil and bake for 40 minutes.

Uncover and continue baking until the potatoes are tender when pierced with a fork and the top is golden brown, 25 to 30 minutes longer. Let rest at least 10 minutes before serving.

Earth Day - No Year


Palermo by Alexey Petrovich Bogolyubov, 1850

Palermo by Alexey Petrovich Bogolyubov, 1850

Palermo’s history has been anything but stable as the area passed from one dominating power to another with frequency. Its strategic position in the middle of the Mediterranean brought invaders including the Phoenicians, the Carthaginians, the Greeks, the Romans, the Saracen Arabs, the Normans, the Swabians, the French and the Spanish Bourbons, just to name a few. The result of this history is evident in the vast range of architectural styles, the names of places in the region that are obviously not Italian and the fusion of ingredients used in many local dishes.

Palermo,_Sicily

Human settlement in the Palermo area goes back to prehistoric times. It is one of the most ancient sites in Sicily. Interesting graffiti and prehistoric paintings were discovered in the Addaura grottoes in 1953 by archaeologist Jole Bovio Marconi. They portray dancing figures performing a rite with shamans. In 734 BC Phoenicians from Tyre (Lebanon) established a flourishing merchant colony in the Palermo area. The relationship of the new colony with the Siculi, the people living in the Eastern part of the Island, involved both commerce and war.

Piazza-Pretoria-Palermo-Sicily-Italy-720x538

Piazza Pretoria

Between the 8th and the 7th centuries BC, the Greeks colonized Sicily. They called the area Panormus (“All port”) and traded with the Carthaginians, Phoenician descendants who were from what is now Tunisia. The two civilizations lived together in Sicily until the Roman conquest.

Streets-of-Palermo-Sicily-Italy

Situated on one of the most beautiful promontories of the Mediterranean, Palermo is an important trading and business center and the seat of a university. Palermo is connected to the mainland by an international airport and an increasing number of maritime links. The city of Palermo is vibrant and modern and its large harbor and international airport makes it a popular tourist destination. There are many events and festivals that take place throughout the year in Palermo, the most important of which is the feast day of the city’s patron saint, Saint Rosalia. There is a sanctuary dedicated to her at the top of Monte Pellegrino, just outside the city, and the mountain dominates the backdrop to the city. The surrounding area is a green and pleasant nature park and is a favorite picnic area for locals. Also in Palermo are the Catacombs of the Capuchins, a tourist attraction.

palermo-ballard sicily-8

Palermo Cuisine

In the Sicilian food culture there is no such thing as a “main course”, but rather a series of courses of varying number, depending on the occasion, usually a (primo) first course of pasta, soup, rice, etc. and a (secondo) second course of meat, fish or vegetable, often served with a (contorno) side dish of vegetables. Fresh fruit is usually served as dessert. For a more formal occasion an (antipasto) appetizer comes before the primo.

A number of popular foods are typically served as side dishes or “starters.” Arancini are rice balls stuffed with meat or cheese encrusted in a crispy coating. Caponata is a mixture made with eggplant, olives, capers and celery, and served as an appetizer. Sfincione is a thick form of pizza made with tomatoes, onions and anchovies, usually made in bakeries rather than pizzerias. Panella is a thin paste made of crushed or powdered ceci (garbanzo) beans and served fried. Maccu is a creamy soup made from the same bean, usually served in winter. Crocché (croquet) are fried potato dumplings made with cheese, parsley and eggs. Fritedda is a springtime vegetable dish or pasta sauce made with fresh green fava beans, peas and artichoke hearts.

Ricotta is a soft cheese made from sheep’s milk and Ricotta Salata is an aged, salty version. Caciocavallo is aged cow’s cheese used for cooking. Canestrato is similar but made from sheep’s or goat’s milk. Tuma and Primo Sale are sweeter and softer, aged only briefly. Gattò is similar to quiche and made with potatoes, ham and cheese.

Sicily is renowned for its seafood. Grilled swordfish (pesce spada) is popular. Smaller fish, especially triglie (red snapper), are sometimes prepared in a vinegar and sugar sauce. Seppia (cuttlefish) is served in its own black sauce with pasta. Another Sicilian seafood dish made with pasta is finocchio con sarde (fennel with herring). Ricci (urchins) are popular in spring. Beccafico are stuffed roasted sardines.

Meat dishes are traditionally made with lamb or goat.  Chicken is usually served on skewers and spiedini are small meat rolls (involtini), also, on a skewer similar to shish kebab. Salsiccia alla pizzaiola is a port sausage filled with onions, tomatoes and other vegetables. Couscous is usually served with meat or seafood.

palermobakery

Sicilian desserts are outstanding and popular. Cannoli are tubular crusts filled with creamy sheep’s milk ricotta. Cassata is a rich cake filled with the same ricotta filling. Frutta di Martorana are almond marzipan pastries colored and shaped to resemble real fruit. Sicilian gelato (ice cream) is popular with flavors ranging from pistachio and hazelnut (nocciola) to jasmine (gelsomino) to mulberry (gelsi) to strawberry (fragala) and rum (zuppa inglese).

palermocake

Not many people outside of Sicily are familiar with Torta Setteveli. The cake of the seven veils, named after the dance of Salome. The Torta Setteveli is the typical birthday cake in Palermo. It’s a combination of alternating chocolate and hazelnut layers, with a crunchy layer that combines both those flavors. There are many stories about who actually created the cake. You can find the cake throughout Sicily, but it is in every pasticceria in Palermo. The Palermitani see it as the ultimate dessert to enjoy on special occasions, especially for birthdays.

Primo Course

ANEL-4T

Baked Anelletti

This dish is a popular “pasta bake” in Palermo and it is made with a very specific pasta shape called anelletti (little rings). In Sicily it is often sold in cafés as timbaletti, which are single portions that are shaped like a cone. When eaten at home, however, it is often made like a “pasta cake” to be portioned and shared by the whole family.

palermopasta

Ingredients

  • 1 lb anelletti pasta
  • 2 large, long eggplants
  • 1/2 lb mortadella, cubed
  • 1 lb mozzarella, cubed
  • Grated pecorino cheese

For the Ragu

  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 28 oz crushed tomatoes
  • 1/2 lb peas
  • 1 medium onion, sliced thin
  • 2 basil leaves
  • 3 tablespoons extra virgin olive oil
  • Salt

Directions

Wash the eggplant, peel and slice them lengthwise about 1/4″ thick.

Coat each slice with olive oil, put them on a baking sheet and bake for 10 minutes at 350 degrees F.  Set them aside. Turn the oven to 375 degrees F.

Make the ragu:

In a saucepan, add a 1 tablespoon of olive oil and brown the ground pork and beef.  Discard any fat that is produced. Set aside in a separate bowl.

In the saucepan, add 2 tablespoons of olive oil and the onion. Once the onion is translucent add the browned ground meat.

Saute the meat and onion for a few minutes and add the peas followed by the crushed tomatoes and the basil. Add salt to taste.

Cover and let the ragu cook for 20 minutes over medium heat.

In a large pot of boiling salted water, cook the pasta al dente and drain well. Place in a mixing bowl. Add a few tablespoons of the sauce to the pasta so that it does not stick together and set aside.

In a 10″ x 5″ bundt, tube or springform pan line the bottom and sides with the slices of baked eggplant so that part of the slices hang outside the top of the pan. Add a layer of pasta followed by a layer of the meat sauce, some grated cheese, a layer of mortadella and then a layer of mozzarella.

Repeat the layering process again.

Once finished, turn the eggplant slices hanging from the pan onto the top of the pasta.

Bake in a preheated oven at 375 degrees F for 30 minutes. Let rest before cutting. Garnish with grated cheese and parsley or basil.

Second Course

palermocod

Merluzzo alla Siciliana (Cod Sicilian Style)

4 servings

Ingredients

  • 1 ½ lbs (800 g) cod fillets
  • 2 ½ cups (500 g) chopped fresh tomato pulp (seeds removed)
  • 2 cloves of garlic, crushed
  • 2 tablespoon capers
  • 15 pitted green olives
  • 2 pinches of dried oregano
  • 3 tablespoons olive oil
  • Salt & pepper to taste
  • 1/4 cup of white wine
  • 1/2 cup chopped parsley

Directions

Heat a skillet and add the olive oil and crushed garlic.

When the garlic is browned, add the tomato, salt and pepper.

Add the wine and bring the sauce to boil, add the cod fillets and cook for 6-7 minutes, turning them over once.

Add some more salt and pepper (if needed), the olives and capers.

Sprinkle with oregano and continue cooking for another 4-5 minutes.

Serve with a sprinkle of chopped parsley on top.

palermofennel

Pisci di Terra – Sicilian Fried Fennel

Ingredients

  • 6 fennel bulbs
  • 2 eggs
  • 1 1/4 cups (150 g) flour
  • 1/2 cup fine, dry homemade breadcrumbs
  • 2 tablespoons freshly grated pecorino or Parmigiano-Reggiano
  • Oil for frying
  • Salt and pepper to taste

Directions

Clean the fennel bulbs and cut them in half. Boil them until al dente (fork tender) in lightly salted water. Drain them well and quarter the halves.

Mix the breadcrumbs together with the cheese. Lightly beat the eggs with salt and pepper. Dredge the fennel slices in the flour to coat well, then dip the slices in the egg and then the breadcrumbs.

Fry them in abundant hot oil until golden brown. Drain on paper towels.

palermocassata-siciliana

Cassata alla Siciliana

This is a classic Sicilian cake. The word Cassata derives from the Latin Caseus, which means cheese. Cassata is one of the world’s first cheesecakes. It comes as no surprise that there are a great many variations throughout Sicily.

Ingredients

  • 6 eggs, separated
  • A pinch of salt
  • 1 1/3 cups (280 g) granulated sugar, divided
  • 1 1/4 cups (150 g) flour
  • 1 teaspoon baking powder
  • Half a lemon, zested
  • Butter and flour for the cake pan
  • Marsala wine
  • 1 1/8 pounds (500 g) fresh sheep’s milk ricotta (you can use cow’s milk ricotta)
  • 1/4 teaspoon vanilla extract
  • 2 ounces (50 g) finely diced candied fruit
  • 2 ounces (50 g) bitter chocolate, shaved
  • 9 ounces (250 g) blanched peeled almonds
  • 1/2 teaspoon almond extract diluted in ¼ cup of water
  • Green food coloring
  • Potato starch
  • 5 cups (500 g) powdered sugar, divided
  • 2 egg whites
  • Strips of candied fruit

Directions

Preheat the oven to 350 F (180 C).

Whip 6 egg whites to firm peaks with a pinch of salt. In another bowl, beat the 6 yolks with 3/4 cup of the granulated sugar until the mixture is frothy and pale yellow.

Sift the flour with the baking powder and slowly add it to the beaten yolks, together with a couple of tablespoons of whipped egg whites and the lemon zest and then fold in the remaining beaten egg whites

Turn the batter into a buttered and floured pan (9 inch square) and bake it for a half hour; remove the cake from the oven and let it cool before removing it from the pan.

To make the almond paste:

Grind the almonds in a food processor, using short bursts until finely ground. Add 2 1/2 cups of powdered sugar and the almond water; blend until the mixture is homogenous.

Dust a work surface with the potato starch before turning the paste out onto it (you can also turn it out onto a sheet of wax paper) and incorporate a few drops of green food coloring diluted in a few drops of water. Work the paste until the color is uniform and then wrap the paste in plastic wrap and chill it in the refrigerator.

Press the ricotta through a fairly fine wire mesh strainer and combine it with 1/2 cup of granulated sugar, the vanilla, the shaved chocolate and the diced candied fruit.

To make the cassata:

Line a 10-inch (25 cm) diameter springform pan with plastic wrap,

Roll the almond paste out to 1/4 inch (1/2 cm) thick and wide enough to cover the cake pan bottom and sides. Fit the almond paste into the pan.

Next, line the bottom and sides of the pan with half-inch thick pieces of the baked cake.

Make a syrup by diluting some Marsala with a little water and a little sugar, and sprinkle it over the cake. Fill the empty space with the ricotta mixture and cover it with more of the cake, sprinkling again with the Marsala syrup.

Lay a dish on the cassata, press down gently, and chill the cassata for several hours in the refrigerator. Turn the cassata over onto the serving dish and remove the pan and the plastic wrap.

Beat the remaining two egg whites and sift the remaining powdered sugar into them, beating continuously until thick. Add 2 tablespoons of lemon juice and spread it over the cassata. Let the glaze set for a few minutes, then decorate the cassata with candied fruit. Chill the cake for several more hours before serving.

palermomap


Amalfi-Coast-Beach

Amalfi-Coast-Beach

Italy is surrounded by the sea where there is an abundance of fresh fish. Seafood is a very important part of the Italian cuisine and fresh seafood is the key to the best tasting Italian meals. Regional recipes for salt-water fish—and sometimes for fresh-water fish from Italy’s many lakes, rivers, and streams—are some of the most celebrated dishes in Italian cuisine. One of the reasons that the Mediterranean people and their diet is so healthy is that they eat a lot more fish than they eat meat. Fish such as tuna, herring, salmon and sardines are rich in omega-3 fatty acids and shellfish including mussels, oysters, and clams have similar benefits for the brain and heart health.

Adding Italian flavors to your fish, makes dinner so much more interesting. Try these out next time you are cooking fish.

seafood1

Shrimp Bruschetta

4 servings

Ingredients

  • 1 pound large peeled fresh or frozen (thawed) cooked shrimp
  • 1 pint yellow and/or red cherry tomatoes, quartered
  • 1/4 cup snipped fresh Italian (flat-leaf) parsley, plus extra for garnish
  • 1/4 cup tomato (marinara) sauce
  • 1 small baguette or small loaf of Italian bread
  • 4 tablespoons ricotta cheese
  • 1/4 – 1/2 teaspoon crushed red pepper flakes (chili)

Directions

Remove the tails from the shrimp, if present. Combine the shrimp, tomatoes, parsley and marinara sauce in a saucepan and heat just until warm.

Preheat the broiler.

Cut the loaf of bread in half lengthwise and then crosswise, so you have four pieces. Place the bread on a baking sheet. Broil 4 to 5 inches from the heat for about 2 minutes or until light, golden brown.

Spread the ricotta on the toasted bread and top with the warmed shrimp mixture. Sprinkle with hot pepper flakes and parsley before serving.

seafood2

Tuna Club Sandwiches

4 servings

Ingredients

  • 1/3 cup creamy Italian salad dressing, recipe below
  • 1/2 cup bottled roasted red sweet peppers, drained
  • One 12 ounce can solid white tuna, drained and broken in chunks
  • One 8 3/4 ounce can whole kernel corn, drained
  • 12 extra-thin slices sandwich bread, lightly toasted
  • Butter head lettuce leaves

Directions

For the roasted red pepper sauce:

In a blender container combine the salad dressing and half the roasted red sweet peppers; process until nearly smooth.

For tuna filling:

Chop the remaining peppers. In a mixing bowl combine the chopped peppers with the tuna, corn and 1/4 cup of the roasted red pepper sauce.

For each club sandwich: spread two slices of toasted bread with tuna filling, layer with lettuce leaves, stack the two slices, then top with a third slice of toast.

Cut in half diagonally. Serve with remaining roasted red pepper sauce as a dipping sauce.

Light Creamy Italian Dressing

Ingredients

  • 1 small clove garlic, minced
  • 1 teaspoon kosher salt
  • ½ cup plain Greek Yogurt
  • 3 tablespoons buttermilk
  • 2 tablespoons light mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon pepper

Directions

Combine all the ingredients in a jar or mixing bowl and whisk until completely smooth. Use immediately or store in a jar in the refrigerator up to 5 days.

seafood4

Sea Bass with Fennel Salad

4 servings

Ingredients

Dressing:

  • 3 tablespoons white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon Dijon-style mustard
  • 1/8 teaspoon salt
  • Dash ground black pepper

Fish and Salad

  • 3 fennel bulbs, trimmed, thinly sliced and then cut into thin strips (about 4 cups)
  • 1 cup coarsely shredded carrot
  • 1 lb fresh or frozen sea bass or grouper fillets, cut 3/4 to 1 inch thick
  • 1 teaspoon fennel seeds, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Fresh fennel tops

Directions

To make the dressing:

In a screw-top jar, combine vinegar, oil, oregano, mustard, the 1/8 teaspoon salt and a dash black pepper. Cover and shake well. Set aside 1 tablespoon of the dressing in a small container with a cover and chill until serving time.

For the salad:

In a large bowl, combine the fennel strips and carrot. Pour the remaining dressing over the fennel mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.

For the fish:

Pat  the fish dry with paper towels. In a small bowl, stir together the crushed fennel seeds, the 1/2 teaspoon salt and the 1/4 teaspoon pepper; sprinkle evenly over both sides of the fish.

Heat a stove top grill ( or use the broiler).

Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until the fish flakes easily when tested with a fork.  Carefully turn fish once halfway through grilling.

Drizzle the reserved 1 tablespoon dressing over the grilled fish. Cut the fish into four pieces and serve with the fennel salad. Garnish with fennel tops.

seafood3

Pasta Bowl

4 servings

Ingredients

  • 1 lb fresh white fish fillets, cut into 4 pieces
  • 1 tablespoon olive oil
  • Salt and ground black pepper
  • 1 small zucchini or yellow summer squash
  • 1 large carrot
  • 1 cup broccoli florets
  • 8 ounces dried pappardelle pasta (wide noodles)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth or vegetable broth
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes (chili)
  • 1/2 cup cherry tomatoes or grape tomatoes, cut in half
  • 1/2 cup finely shredded Parmesan cheese (2 ounces)
  • 1/4 cup chopped fresh Italian parsley

Directions

Bring a large pot of salted water to boiling.

Trim zucchini. Trim and peel carrot. Using a vegetable peeler, cut the zucchini and carrot lengthwise into thin ribbons. Set aside.

Cook pappardelle pasta al dente according to the package directions and add the broccoli during the last 4 minutes of cooking time. Reserve 1/2 cup of the cooking water and drain the pasta and broccoli.

In a large skillet, heat oil and cook the fillets about three minutes on each side. Place on a plate and cover with foil to keep warm.

In the same skillet, combine the wine, broth, Italian seasoning, the salt and the crushed red pepper. Bring to boiling; reduce heat.

Simmer, uncovered, about 4 minutes or until the liquid is reduced by half. Add the reserved 1/2 cup pasta cooking water. Bring back to boiling.

Add drained pasta, broccoli and vegetable ribbons to the skillet. Gently cook and stir until the pasta is coated with the sauce mixture and thickens slightly.

Stir in the cherry tomatoes, the 1/2 cup Parmesan cheese and half of the parsley. Heat until the cheese is incorporated and the tomatoes are slightly softened.

Divide pasta, vegetables and sauce into four individual pasta bowls. Break fish into large chunks and place on top of each pasta serving. Sprinkle with the remaining parsley.

seafood5

Swordfish with Citrus Salsa

4 servings

Ingredients

  • 1 lb fresh or frozen swordfish or tuna steaks, cut 1 inch thick and divided into 4 steaks
  • 1/2 cup thinly sliced green onions
  • 1 clove garlic, minced
  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 teaspoon saffron threads
  • 2 blood oranges or red grapefruit
  • 1 lemon
  • 2 tablespoons snipped fresh mint
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • Asparagus

Directions

Pat fish dry with paper towels. Set aside.

In a small saucepan cook the green onions and garlic in 2 tablespoons of oil for 1 to 2 minutes or until the onions soften. Remove the saucepan from the heat. Crumble saffron threads into the mixture; stir. Let stand to infuse the saffron.

Cut a thin slice from one end of each orange or grapefruit and the lemon, so the fruit will sit level. Working on a cutting board, cut down from the top of the fruit to remove the peel and white part of the rind.

Working over a bowl to catch the juices, remove the fruit sections by cutting into the center of the fruit between one section and the membrane; cut along the other side of each section next to the membrane to free the section. Remove seeds.

Add saffron mixture to the bowl with the fruit sections and juices. Stir in the mint, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

Lightly brush both sides of the swordfish steaks with the remaining olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper.

Grill fish on the rack of a covered grill directly over medium heat for 8 to 12 minutes or just until fish flakes when tested with a fork, turning once halfway through cooking time.  Or use a stove top grill or a broiler.

Add some asparagus spears to the grill with the fish. Turn the asparagus several times during the grilling time.

Gently stir fruit-mint mixture to combine and spoon over the fish. Serve the asparagus on the side.



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