Holy Mackerel

For all my complaining about the lack of fresh ingredients in winter, you'd think that by the time summer rolled around I'd be cooking incessantly. But the great irony of our warmest season is that the overwhelmingly abundant produce is already so perfect that I find myself unwilling to do much to it at all. The tomatoes that I've spent nine months pining for typically prove to be well worth the wait—sweet and juicy with just a hint of that signature tomato acidity. Why mar their already candy-like flavor with heat when popping them straight into your mouth is so easy and free of dirty dishes?

My answer to this laziness is to put enough great summer ingredients together so that it looks like you've cooked-up something delicious, when you've only just assembled a bunch of perfectly delicious stuff. But if you're looking to easily (and convincingly) make a full meal out of naked summer produce, there's no better foil than bluefish. It's flavorful, abundant (cheap!), and quick-cooking. Spanish mackerel is a personal favorite, with just a few easily picked-out pin bones running down the center of each filet, and beautiful bright yellow spots down the middle. I like a simple pan-to-oven preparation (a restaurant trick that works just as well in every home) that makes for crispy skin, moist meat, and takes less than 10 minutes. 

As for those barely-touched summer veggies, I like to go southern European-style with a simple tomato-herb salad and roasted baby summer squash (no chopping necessary). For the salad I used sungold tomatoes, the sweetest variety of cherry tomatoes (and my all-time favorite bit of summer produce), along with finely sliced basil and sorrel, a healthy squeeze of lime juice and plenty of salt and pepper. The squash couldn't be easier, tossed whole with extra virgin olive oil, basil, salt and pepper, then roasted in the oven. What's great about this dish is that everything comes together while another element cooks. While the squash roasts, the salad comes together in a flash and the fish is pan roasted (skin side only) for less than two minutes and into the oven for about five. For a half an hour of cooking and prep you get a simple and fresh dinner. Minimal effort, maximum flavor and dinner is...done.

Spanish Mackerel with Tomato-Herb Salad and Roasted Courgettes

serves 2

14 small courgettes

1 pint sungold cherry tomatoes, halved

1 cup basil, divided, finely sliced 

3 sorrel leaves, finely sliced

2 Spanish mackerel filets, pin bones removed

1 lime

extra virgin olive oil

salt 

pepper

1. Preheat oven to 350˚F. Season the halved tomatoes with salt and pepper and set aside.

2. Finely chop half of the sliced basil and place in a large bowl with the courgettes, extra virgin olive oil and salt and pepper to taste. Toss to coat. Spread the courgettes out onto an aluminum foil-lined, rimmed baking sheet. Bake in the oven for 20 minutes or until tender.

2. Meanwhile, add 1 tablespoon of extra virgin olive oil, juice of half the lime, sorrel and remaining sliced basil to the tomatoes. Toss to coat. Set aside.

3. When there's about 10 minutes left for the courgettes, heat a teaspoon of extra virgin olive oil in an oven safe, non-stick skillet, over medium heat. Season the fish with salt and pepper on both sides and add to the skillet, skin side down. Cook until skin is just starting to crisp and brown around the edges, about 1 minute. Flip fish over and transfer skillet to oven. Cook another 5-6 minutes or until fish is just white and opaque. Serve over the courgettes with tomato salad on the side. Enjoy!

-Laura

God Bless New Jersey

That's right, I said it. God bless New Jersey. For many—myself included—the myth of New Jersey has long meant visions of a robust, mafia-driven economy, epic tales of partying at the shore, and questions about the curious odor that seems to permanently hang over the city of Newark. But as it turns out, they don't call New Jersey the Garden State for nothing. New Jersey produces some of the country's best fruits and vegetables, including outstanding tomatoes, super delicious, deep red strawberries, and without question, the best sweet corn in the United States (sorry, Iowa).

For us New York City dwellers, the farms of New Jersey are actually closer than most of those in our home state, and have the distinct advantage of being further south, meaning that they're always the first to have whatever is in season. Few other farms advertise their state of origin as prominently as those from New Jersey do, because savvy farmers market shoppers know that the produce from New Jersey is where the best flavors can be found. Lately I've been stocking up on Jersey corn, devilishly sweet, amber-hued sungold tomatoes, and all manner of summer squash.

With ingredients so delicious, I try really hard to do as little to them as possible. The pasta salad pictured above could just as easily be a hot pasta dish, but I love the idea of a refreshing pasta salad where the corn is nice and charred, but the tomatoes are still plump and juicy. A handful of julienned herbs from my tiny balcony herb garden (sorry, New Jersey) enhance the freshness of the dish and add an unbelievable fragrance. I very much enjoyed my plateful of New Jersey ingredients, and you will to. So the next time you're passing through the Garden State, don't snub your nose. Unless, of course, you're anywhere near Newark.

Penne with Sungold Tomatoes and Charred Corn

1 lb penne pasta (I used whole wheat)

1 pint sungold tomatoes, halved

3 ears of corn, husked, kernels cut off the cob
1/4 tsp cumin
1/4 tsp smoked paprika

5 basil leaves, julienned

5 mint leaves, julienned

1/2 cup smoked cheddar (or your favorite smoked cheese), cubed

1 garlic clove, finely minced or grated

Extra virgin olive oil

Red wine vinegar

Salt

Pepper

1. Preheat oven to 350˚F. Toss the corn with 2 teaspoons of olive oil, cumin, paprika, and salt and pepper to taste. Spread kernels out evenly on a baking tray and place in the oven. Roast until kernels are browned and slightly crispy, 15-20 minutes.

2. Meanwhile, bring a large pot of water to a boil. Season water generously with salt and add the penne. Cook until al dente, then drain and remove to a bowl. 

3. Toss cooked penne with 1 teaspoon of olive oil to keep from sticking together. Add tomatoes, corn, cheese, garlic and herbs to the penne and toss to combine. Add 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, and salt and pepper to taste. Toss to combine and serve warm or slightly chilled. Enjoy!

-Laura