Well, it seems as though Summer has officially arrived in New England!! And other than vacations, beach days, and lots of ice cream, what that also means is that I find myself wanting to spend fewer hours in the kitchen. Which is kind of a bummer because I love cooking! But its very challenging to get inspired or creative when the sticky temperature inside the house parallels the heat outside. And trust me, I know how to work in the heat. I worked the line or standing in front of a 900 degree wood oven for most of my career. But plating your family’s dinner while wiping sweat from, well everywhere, is not as sexy as busting your butt on the line. Plus those years are behind me now (thankfully) so if I dont want to cook in the heat, I try to avoid it at all costs. But… we need to eat. So that’s why a dish like this Halibut with Beets, Radish, and Salsa Verde is so ideal during the summer. Plenty of bright flavors, filling, and requires very little stove time.
And get this: my 3 year old munchkin eats it! Well, most of it (we’re still working on the fish). A plate of beets and radishes would have sent me running far from the table at her age! It shocks me that she pounds this dish as fast as she does! Part of me thinks its because the dish is every shade of pink (her favorite color, obvi) but who cares. Whatever the reason, I’ll take it.
I love dishes like this Halibut with Beets, Radish, and Salsa Verde dish. It’s very vegetable forward, seasonal, super colorful, and full of zesty and citrusy flavors. The peppery radishes pair wonderfully with the earthy beets. And the goat cheese accents all of the bright herbal tones in the salsa verde. Plus this dish would be delish as a vegetarian meal! Just sub the halibut with a seared piece of tofu or sauteed butter beans. Its the perfect (pink) dish for those hot summer days.