Sunday, October 3, 2010

Summer Rainbow

I wish I'd done a better job photographing this meal, because it was the most festive, summery, fresh, and balanced meal I did all season. 

Grilled Halibut with Peach-Tomato Salsa

Drizzle a couple tablespoons of lime juice over halibut filet, then salt and pepper and allow to rest an hour or two.

For salsa, dice 1 peach, 1 tomato, 1 jalepeno (or to taste), handful cilantro, and mix with a teaspoon of lime juice and season with salt.

Lightly brush grill with olive oil, then grill fish until flakey and white all the way through. Serve with salsa.

Cabbage and Corn Slaw with Cilantro-Orange Dressing (
recipe here)

Balsamic-Feta Barley

Saute ½ cup chopped onions in 1 tbsp olive oil.

When becoming translucent, add ¾ cup barley to coat with oil.

Stir in 1 -2 cloves minced garlic.

Add one can chicken broth, cover, bring to boil, then simmer for 30-40 minutes.

Meanwhile, dice 1 large tomato. Toss with 2 tbsp balsamic vinegar, 1-2 tsp olive oil, and pepper to taste (do not use salt, as the broth and the cheese will be salty). When barley is cooked through, toss with tomato and refridgerate. Sprinkle with 1/3 cup crumbled feta and serve chilled or at room temperature.

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