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 Isn’t this a great time of year! Garden fresh vegetables; grown in our own back yards or from the local farmers market. Most parts of the country celebrate summer this way. You may also fire up the grill a few times too. The next item to include is some seafood with those summer vegetables. Fish and Vegetables in Foil (see below) can be done year round and saves on clean-up with the grill or the oven. Flavored teriyaki sauces are also available in the grocery store so you can add your own personal touch. Last night for dinner, my husband, Doug and I, used a package of butternut squash risotto and prepared it according to the directions. At the end we added grilled salmon, and steamed yellow squash and had ourselves a one-dish-almost-one-pot meal.
Potato salad is also a popular summer dish, but have you ever added seafood? Try this recipe I found several years ago and adapted to my love of clams. Fish and Vegetables in Foil - 1-1/2 pounds fresh or frozen fish fillets or steaks
- 4 small zucchini squash
- 4 carrots
- 1 large green pepper
- 8 green onions
- 4 tablespoons teriyaki sauce
Rinse fish under cold water. Pat dry. Place 4 individual portions of fish on 4 pieces of foil large enough to completely wrap around the fish and vegetables. Diagonally slice the carrots, green onions, and zucchini. Cut green pepper into strips. Divide vegetables into 4 servings and layer on top of fish portions. Bring the edges of the foil together, fold them, and crimp the edges together. Place on a baking sheet and bake at 425° for 11 to 17 minutes per inch thickness of fish until just opaque throughout. Serves 4. Use or substitute other vegetables; e.g., cherry tomatoes, whole mushrooms, celery, snow peas, or bean sprouts. Clam and Potato Salad Adapted from recipe in Fish & Shellfish A to Z, Sunset Books - 1-1/2 pounds small (1-1/2 inches in diameter or less) red thin-skinned potatoes
- Basil Vinaigrette Dressing (recipe follows)
- 3 dozen top neck or 4 dozen little neck clams
- 1 jar (7 oz.) roasted red peppers, drained and cut into 1/4 inch strips
- fresh basil sprigs
Place potatoes in a 3- to 4-quart pan; add enough water to cover potatoes by 1 inch. Bring to a boil over high heat; cover and boil gently until tender when pierced (about 25 minutes); drain. Meanwhile, prepare Basil Vinaigrette Dressing; set aside. Cut warm potatoes in half, place in a large bowl, and mix lightly with dressing. Let stand while cooking clams. Wash sand and grit off clams; then steam for six to eight minutes. (Discard any clams that don't open.) When cool enough to handle, remove clams from shells and add to potatoes; discard shells. Add peppers to potato mixture, mixing gently. Cover and refrigerate for at least 30 minutes or for up to a day. Spoon salad into a serving bowl and garnish with basil sprigs. Makes 5 or 6 servings. Basil Vinaigrette Dressing Combine 1/3 cup seasoned rice vinegar, 1/3 cup finely chopped fresh basil leaves, 2 tablespoons olive oil or salad oil, 1 tablespoon Dijon mustard, 1/2 teaspoon pepper, and 1 clove garlic, minced or pressed. Mix until well blended. About the Fishmonger Doris Hicks, Seafood Technology Specialist,
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 As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish. In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood. Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.
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