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08/17/2017 12:01 AMI get way too many magazines. I am trying hard to figure out what magazines I could live without.
And, did I mention that I don’t like cleaning? So, sometimes my magazines get lost in the shuffle. Last evening I decided to de-clutter one pile on the coffee table. At the bottom was an August issue of Bon Appetit with the picture of a cut peach. It had been there, ignored, since mid-July. I took the magazine to bed, and before went to sleep, I had dog-eared seven or eight pages of recipes. Here are two easy, delicious dishes that won’t make you break a sweat, even as we enjoy the final hot, hazy days of summer.
Grilled Halibut with Tomatoes
From Bon Appetit, August 2017
Yield: Serves 4
1 lemon (zest and juice separated)
4 5- to 6-ounce skinless, boneless halibut fillets,
Salt and pepper to taste
2 pounds mixed tomatoes, sliced
½ cup canned hearts of palm (or artichoke hearts)
½ cup olive oil
Torn basil leaves
Prepare grill at medium heat. Drizzle halibut with lemon zest and olive oil and season with salt and pepper. Grill fish, turning once, until browned on both sides and opaque in center, 5 to 6 minutes. Toss tomatoes, heats of palm, and olive oil in a medium bowl. Squeeze lemon juice and season with salt and pepper. Add basil leaves, toss well, and serve under halibut.
Yogurt Granita with Melon and Raspberries
From Bon Appetit
Yield: 8 servings
1 quart plain whole-milk Greek yogurt
2 cups whole milk (2 percent is fine)
½ cup honey
Pinch of kosher salt
4 very small cantaloupes (about 1 ½ pounds each)
2 cups raspberries (about a pint)
Whisk yogurt, milk, honey, and salt in a large bowl to combine. Pour into a baking pan (metal works best). Freeze mixture until edges begin to set, about 30 minutes. Using a fork, scrape to break up frozen portions. Continue to freeze, scraping and breaking up frozen parts every 20 to 30 minutes, until mixture resembles shaved ice, 2 to 4 hours.
Cut cantaloupes in half crosswise, and scrape out seeds; discard seeds. Scoop some granita into each cantaloupe half; top with raspberries.