Summer Solstice at the Cottage

Our dogs were as happy as we were to be by the lake on the longest day of the year.  What a great kick off to summer!  To celebrate we had a light dinner of fish, fruit and vegetables.  The banana salsa was cobbled together with what was in our fridge and in the fruit bowl.  Emily and Tim shelled the first peas of the summer and we boiled them with some fresh mint before topping them with a lick of sweet butter and kosher salt.

Black Cod with Banana Salsa

1 2-pound black cod filet, skin on

for the marinade:

3 tablespoons grapefruit white balsamic vinegar

2 tablespoons olive oil

1 teaspoon toasted sesame oil

2 tablespoons snipped fresh chives

kosher salt and freshly ground black pepper

for the Banana Salsa:

2 bananas, chopped

1 jalapeno pepper, minced

3 tablespoons minced red onion

1 red pepper, roasted, peeled and chopped

2 tablespoons chopped fresh cilantro

juice of 1 lime

2 teaspoons honey

pinch kosher salt

Combine all the marinade ingredients in a flat glass pan.  Add the fish and marinate for ½ hour at room temperature.

Meanwhile, combine all the salsa ingredients and let stand, covered at room temperature.

Light the Broil King Keg, and let the temperature rise to about 450°F.  The upper and lower vents should be set to about 4. 

Grease the grids generously, then place the cod, flesh side down on the cooking surface.  Close the lid and let cook for 5 minutes.  With a large fish spatula, flip the fish to the other side.  Cook for a further 5 minutes, until the flesh just begins to flake.  Slip the spatula between the skin and the flesh, and lift it onto a wooden board. 

Serve with prepared salsa.