Friday, August 10, 2012

Grilled Fish Slidders with Fennel Slaw

This season my mother purchased a share at Massaro Farm, a new local CSA farm that providess more than 100 families with weekly supplies of organic produce and donates thousands of pounds of food to people who needed it. My mother's weekly share includes a huge amount of greens, onions, herbs and loads of other delicious produce. There is more than enough for her and my stepfather, so she has been bringing me heads of cabbage, lettuce, onions, fennel and other yummy things (the benefit of living next door). I was planning a special dinner for my mother in-law (who was visiting from Brooklyn, and the cabbage and fennel inspired thoughts of a fresh vinegar dressed coleslaw, and proved to be a great inspiration for delicious grilled fish sandwiches for dinner.

We stoked up the grill, marinated some tilapia and wild salmon in a marinade of garlic, cilantro, vinegar, salt and oil. For simplicity sake the same marinade went on a large bowl of sliced peppers, onions, mushrooms and zucchini, which then got skewered and readied for grilling. The slaw was a combination of finely sliced white cabbage, fennel bulb and "leaves", basil, cilantro, tiny red onions, scallion, vinegar, honey and salt. The whole lot got tossed together to pickle a bit before the meal was served. A mock tartar sauce made of mayo doctored with a little vinegar, salt and honey added just the right embellishment to the fish, and tiny grilled brioche rolls from Judie's made the meal decadent. We topped off the dinner with some homemade pineapple mint sorbet; essentially a delicious smoothie poured into an ice cream maker to freeze while dinner was cooking. 

It was a great summer meal, one I'm sure will be repeated again before fall hits.
 Above: fennel slaw, Below: grilled vegetable kebabs, toasted mini brioche buns, mussels with garlic and tarragon (an extra treat), and marinated grilled tilapia.

 Pineapple mint sorbet:
Have you had any great grilled meals this summer? Please share!

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