It is so beautiful right now, but in a few hours it is going to be dark...
It's always difficult getting used to early darkness, although it is not really ever very cold in San Diego like some places! The big dilemma is whether to cook outside or inside. The recipe below is good inside or out. My favorite is tuna on the grill, but Mahi Mahi or swordfish are also fantastic.
I really love the rice they serve in Lake Como, it has so much flavor and really brings out the subtle flavors of their lake fish. Here's a quick version. I normally cook arborio or some other short grain rice in abundant water until al dente (just like pasta) but it takes about 18 minutes. You can use long grain rice if you must! Rinse after cooking, then add juice from a lemon, a little butter and fresh grated Parmesan. Garnish the plate with some freshly picked flat leaf parsley.

MARINATED FISH

We love eating fish, luckily we live close to the Pacific Ocean. Here’s a great marinade you can use over and over and never get tired of. You can grill, broil or pan-fry this recipe. I love the ease of using my cast iron grill pan, but in the summer, the BBQ is king. If you’re using the grill, try one of the darker fishes like mahi-mahi or tuna, otherwise any firm fish will do.

1 lb firm fish

¼ cup olive oil

1 cup white wine

½ white onion, thinly sliced

2 tablespoons fresh parsley, finely chopped

½ teaspoon dried thyme

1 bay leaf, crumbled

salt and pepper

Mix all the marinade ingredients in a glass dish large enough to hold the fish. Add the fish, cover and refrigerate for at least one hour but preferable two hours, turn fish once.

Bring the fish out to room temperature for about 15 minutes before cooking. Heat your grill, pan or broiler and cook fish basting with marinade. Try to turn fish only once during cooking. Serve immediately.

This is so good you are going to want to jump out of your chair and kiss the cook, but restrain yourself and have a glass of wine (since you have already opened a bottle for the marinade), finish your meal then…….smother the chef with affection!

Note: If you are serving more than two, this recipe doubles very easily. Buon Appetito!

ROASTED SQUASH RECIPE

Side dishes are really growing in prominence at our tables. So has seasonal cuisine (intentionally eating foods that are in season) and that leads me to the sweet potato. As potatoes creep back onto our plates, the sweet potato is healthier, more interesting and becoming very popular. My recipe below is going to mix the sweet potato with the ever popular butternut squash!

The side dish no longer needs to be just a filler but a flavorful enhancement to your meal. Roasting brings out great flavors. For me, roasting is the winter equivalent to grilling. Flavorful, nutritious and colorful, the recipe below is truly a main course enhancement, not just another side dish. Roasting also does not take a whole lot of effort!

Sweet potatoes rank very low on the glycemic index and very high as an anti inflammatory. They are also a great source of fiber, vitamins A & C as well as potassium. Mixed with the butternut squash, this side dish will make your body jump with joy... Buon Appetito!

ROASTED BUTTERNUT SQUASH & SWEET POTATOES

2 Sweet Potatoes, cut into 1” cubes

1 Butternut squash, cut into 1” cubes

3 Tablespoons extra virgin olive oil

2 Tablespoons balsamic vinegar

1 Teaspoon fresh thyme, chopped

1 Tablespoon fresh rosemary, chopped

Salt & Pepper to taste

Pre heat oven to 400. Place cubed squash and potatoes in large mixing bowl. In small mixing bowl, mix the remaining ingredients. Pour over the cubes and mix well. Place in a single layer in baking sheet and cook 45 to 60 minutes, until done. Stir occasionally to avoid any sticking to the pan.