Sugar Snap Peas & Salmon Dip to Start, Spiced Rubbed Fish with Fresh Peach Salad for the Main Event
Want to have a few friends over for dinner? Haven celebrates a summer of great cuisine ideas.
On the light side: Sugar Snap Peas & Salmon Dip
1/2 pounds of sugar snap peas
Several drops of Tabasco sauce
6 ounces smoked salmon
1 teaspoon of capers
1 cup sour cream
1/2 teaspoon fresh minced dill
Snap off the top and bottom ends of sugar snap peas. Bring 1 1/2″ of water to a boil in a large skillet. Add peas, cooking for thirty seconds. Drain and then refresh in cold water until cool. Chill well. Put smoked salmon, sour cream, and tabasco into a food processor and blend until smooth. Then, stir in the capers and dill. Chill well. Serve in a chilled bowl with peas.
For Dinner: Spice Rubbed Fish with Fresh Peach Salad
Oh, come on. Give this a chance! This spicy fish can be grilled on the barbecue or cooked on one of those little stove-top grills. The cold peaches are a perfect cooler next to the fish. Serves 4-6.
2 tablespoons paprika, 2 teaspoons sesame seeds
4 teaspoons lemon zest, 1 teaspoon dill seed
2 teaspoons minced fresh ginger, 1 teaspoon cayenne pepper
2 teaspoons finely minced parsley, 1 teaspoon salt
2 teaspoons black pepper, 1/2 teaspoon mace
2 pounds thick fish fillets olive oil
halibut, swordfish, cod, tuna
Mix together all ingredients except fish and olive oil. Rinse and dry the fish and brush with a little olive oil. Dredge the fish lightly in the spices and cook on an oiled grill, turning once over medium heat until opaque. (Always best to oil the grill when cool.)
And now, the peach salad: Combine 2 large fresh peaches, pitted and diced with 2 plums, seeded and diced, 1/4 cup minced chives or red onion, 1 tablespoon chopped fresh mint, 1 tablespoon chopped cilantro, and 1 tablespoon of orange juice. Serve cold with fish.