Diva Tasting: Solstice Halibut and Summer Fruit….

Standard

Keeping it fresh for the solstice…..

Grilled Halibut with Spinach and Tomatoes

Ingredients

  • 4 (4 ounce) halibut filets
  • salt and ground black pepper to taste
  • 1 garlic clove minced, or to taste
  • 2 cups roughly chopped spinach, or to taste
  • 1 pint cherry tomatoes, halved
  • 4 tablespoon chopped onion
  • 4 tablespoon olive oil, or to taste
  • 4 tablespoon balsamic vinegar, or to taste
  • 4 slices mozzarella cheese, cut into cubes

Directions

  1. Preheat grill for medium-high heat.
  2. Place fish on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top fish with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
  3. Cook on the preheated grill until fish flakes easily with a fork, 7 to 10 minutes.
  4. Serve with rice pilaf and garlic bread.

Whipped Ricotta and Summer Fruit

Ingredients

  • 1 pound fresh ricotta cheese
  • 1/4 cup heavy whipping cream
  • 1 8oz Cream Cheese softened
  • 1 teaspoon vanilla extract
  • 1 pint fresh peaches, halved
  • 1 pint fresh strawberries, halved
  • 3 plums, pitted and sliced into eighths
  • 1/2 cup raw organic honey
  • freshly cracked black pepper to taste
  • 3 sprigs fresh mint, or more to taste

Directions

  1. Beat ricotta cheese, cream, cream cheese, and vanilla extract together in a bowl with an electric mixer until light and fluffy.
  2. Spread ricotta mixture onto a platter; top with fruit. Drizzle honey over the fruit and sprinkle black pepper over the top. Garnish with mint sprigs.
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