A layer of citrus slices between the fish and the grill means there’s no chance of sticking, and the fish gets infused with flavor.

Everyday Food, June 2012

Ingredients

• Oil
• Fish
• Salt and pepper
• Sliced citrus
• Fresh herbs (such as cilantro, basil, or mint)
• Flavored butter (below)

Directions

Set up grill for indirect cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper. Arrange sliced citrus on cooler side of grill and top with some fresh herbs and fish; dab flavored butter on fish. Cover and cook until fish is opaque in center (no need to turn), 20 to 30 minutes.

Cook’s Note

Orange-Herb Butter

Mash together 1 stick unsalted butter; 1/2 teaspoon grated orange zest; 2 teaspoons fresh orange juice; 1/4 teaspoon cayenne pepper; 1 clove garlic, minced; 2 tablespoons chopped cilantro; and 1/2 teaspoon coarse salt.

Squeeze of Flavor

Grill salmon over citrus, then serve the charred slices and more fresh wedges with the fish.

Recipe and photo from www.MarthaStewart.com

Nothing goes more hand in hand than grilled steak and a nice glass of red wine, so forget the necktie this year and give him something that is sure to bring a smile to his face this Father’s Day.  Let him kick off his shoes, relax, and treat him to this delicious Grilled Skirt Steak recipe we found from WineSpectacular.com.  Skirt Steak is an excellent choice for grilling because not only does it cook quickly, but it’s packed with flavor, and therefore requires no marinade.  In addition, the salsa’s toasty, briny, and very gently sweet and acidic components will pair perfectly with our featured red wine this month, Black Pearl Vineyards Paarl Shiraz 2008.  Be sure to check back next week to find out why Don was blown away by this wine!  The best part about everything is that it all comes together in just under five minutes.  Add some potatoes and a romaine salad, with dressing of choice, and you’ve got a meal truly fit for a king!

Grilled Skirt Steak with Sun-Dried Tomato & Almond Salsa

For the salsa:

• 1/2 cup almonds, toasted and finely chopped
• 1/4 cup oil-cured black olives. finely chopped
• 1 medium shallot, peeled and finely chopped
• 1 tablespoon flat-leaf parsley, finely chopped
• 2/3 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 2 tablespoons best-quality red wine vinegar
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste

At least 1 hour before cooking the steak, combine all the ingredients in a non-reactive bowl and stir well to combine.  If making several hours before cooking steak, cover and refrigerate.  Adjust seasoning and bring to room temperature before serving.  Makes about 1 1/2 cup.  Happy Father’s Day!

Hey folks, we just wanted to share a delicious recipe with you that pairs perfectly with Don’s top Premier Series this month from Italy, Feudi Di San Marzano Primitivo Puglia 2010.  It’s simple to make and wont take up much of your time:

Pepper & Onion Pasta

6 links Italian sausage (sweet or hot)                       3 Tbl. vegetable oil

1 sweet onion – sliced thick                                       3 Tbl. olive oil

4 frying peppers or bell peppers – sliced                 1/4 cup tomato sauce

In a large fry pan or wok, heat both oils together over medium heat.  Add sliced peppers and onions to pan and saute until soft – about 10 minutes.  In the meantime, grill sausage and slice thick.  Add sausage to fry pan and cook with peppers and onions for about 10 minutes.  Blend tomato sauce into a large bowl with pasta and top with sausage and pepper mixture.  Enjoy!