Monday, July 14, 2008


Triple Lemon Grilled Arctic Char

Everything is daisy-sunshine happiness these days. Summer rocks!

In other words...what's not to like?



And me, I'm taking the summer one day at a time. Lots of relaxing and lots of tooling around thinking about the wonder of it all.

And one great place to spend an hour or so is one of our lovely outdoor markets.

I'm sure you know (or have maybe read), the SoCal farmers markets are a bit of a dream in terms of edible options. A cornucopia if you will.

So if you are open minded, flexible with your menu and willing to try new things (and eat a lot of fruit) it really can be a guilt free and lovely day-time excursion.


So here is my recipe for a grilled triple lemon fish - ingredients for which can usually be found year round at any good farm stand. Sustainable, delicious, delightful. Perky too. Zippy, really, if you must know. And except for the pepper, it all came from my local farmers market.

I only wish I had captured a better shot of this before we ate it on down...

Now try this my peaches, and taste the joy.

6 each lemons
1/2 cup olive oil
1/4 cup vegetable oil
3 cloves garlic
1/4 cup black olives, diced, dry cured such as Gaeta
4 each Arctic Char, fish steaks, six ounces apiece
1/4 cup olive oil
1 each lemon, zested and juiced
1 teaspoon pink peppercorn, coarsely ground
1 teaspoon salt
1/4 cup honey
1/4 cup lemon juice
1/2 teaspoon salt

Combine the honey and lemon juice and set aside until ready to grill.

Marinate the fish in the lemon oil, olive oil, lemon juice and zest, pink pepper and salt at room temperature for no longer than 1 hour.

Using vegetable peeler, remove peel (yellow part only) from lemons in long strips. Squeeze 6 tablespoons juice from lemons. Blanch peel in small saucepan of boiling water 30 seconds; drain. Bring 6 tablespoons of the lemon juice, olive oil, canola oil, garlic, and pinch of salt to simmer in small saucepan. Add lemon peel and simmer over low heat until peel is soft, about 20 minutes. Remove from heat and stir in the black olives.

Preheat your grill.

Grill the fish for 7 minutes per inch, basting once with the honey-lemon glaze. Remove and serve with lemon confit as garnish.

© 2008 Fresh Approach Cooking


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The city of Beverly Hills gave final approval Tuesday night on a deal that will bring a local restaurant from Thomas Keller, the only American chef with two 3-star establishments.Keller will be opening one of his casual-dining Bouchon bistros in Beverly Hills by fall 2009.

Popcorn was $11 for 20 lbs in January of this year. It's now $17 for the same bag.

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Looks and sounds delicious. I too was talking markets today in my blog.
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