BBQ...Oven?

Ahhh, summer! The few weeks of the year when it's so hot that only cool salads, icy drinks, and barbecued dinners sound good have finally arrived. We have been grilling nightly to escape turning on the range and/or oven inside. When I'm in the kitchen during the hottest part of the day it's usually with the lights off, except for the one over the sink, just to save a few degrees there also. While it's so fun to get warm and cozy, cooking up hearty soups and stews in the fall and winter months, it's just as invigorating and refreshing to be able to stand outside, on the warm, breezy patio grilling anything and everything during the summer months.

I employ you to try grilling whatever you possibly can. I like to think of our BBQ as a type of oven, and while I have a hard time keeping the temperature static, with a little patience and attention we can still have our favorite dishes for dinner (or breakfast or lunch), and they get that delicious smoky flavor too! My husband grilled his turkey bacon the other morning, I grill fruit occasionally (served with ice cream it makes for a heavenly dessert), and we both toss veggies and various meats and fish on as well. I have the hardest time giving up freshly baked bread in the summer, and so I have branched out, grilling pizzas, flatbreads, pita, and even biscuits (which were divine with fresh blackberry jam).

Tonight I picked up some ears of organic sweet corn to roast alongside halibut fillets. I was having a hard time deciding how to prepare the fish...maybe chopping up a variety of herbs, maybe smoking it for a little bit first...when I spotted the homemade croutons in the pantry and had an inspiration. I ended up breading the fillets, "baking" them on the grill, and topping with a medley of cherry tomatoes, fresh basil, scallions, and garlic. Dinner was absolutely heavenly, and it spoke of the quintessential summer grilling experience.

Breaded Halibut Fillets with Simple Bruschetta

1-1 1/4 lbs halibut fillets, cut into serving portions

3/4 cup whole wheat crouton crumbs*

3 tbsp freshly grated parmesan cheese

good quality olive oil

1 cup assorted cherry tomatoes

1/2 cup chopped scallions (green onions)

1 clove garlic, minced

a few leaves of fresh basil, slivered

salt and pepper, to taste

Preheat the grill on high. Stir together the crouton crumbs and parmesan cheese in a shallow dish. Brush the halibut fillets with olive oil, then dip each piece in the crumbs to coat, pressing more on top if needed. Place on a large piece of foil.

Place the foil, with the fish fillets, on the grill (put the ears of corn on now too, if you're serving them alongside, and turn occasionally). Cover and cook until fish flakes easily, about 15 minutes, depending on how high the heat is and how big the pieces are (try to keep it around 450 degrees, if your grill has a thermostat).

Meanwhile, quarter any large cherry tomatoes and cut the small ones in half. Place in a medium sized bowl with the scallions, garlic, and basil. Add salt and pepper, and a drizzle of olive oil, to taste.

To serve, place one fillet on each plate and top with the bruschetta. Serves 4.

*To make crouton crumbs, simply place croutons in the bowl of a food processor and pulse until finely ground. My son helps me make homemade croutons, which are a favorite healthy snack and a nice salad topping to keep on hand. I like the airiness of a whole wheat or multigrain sourdough from a local bakery, and I usually purchase a day old loaf when I'm planning on making these. We cut it into cubes and toss with a drizzle of olive oil, a little melted butter (not much, just enough to help the herbs stick), garlic powder, kosher salt, and a little Italian seasoning. We then spread the cubes on a baking sheet and bake until crisp and golden, stirring occasionally (about 15 minutes at 350 degrees, depending on how large the cubes are, of course). Cool completely in the pan. Store in a plastic bag or container until needed.