It’s grilling season.
Although for some, especially those with easy-to-fire-up gas grills, grilling never stops and continues through all seasons.
I grill on a Weber charcoal number and I prepare the charcoal in one of those chimney things. I’ve had a few gas grills but, we don’t get along. I singed my hair once standing too close investigating why the goofy thing would not fire up.
It eventually did, as my hair discovered.
I don’t have much luck with lawn mowers or weed-wackers either. I've resorted to a manual push mower and a crew of very nice people with heavy equipment.
Younger daughter did fix my weed-wacker, so beware.
These disclosures bring me to the point of this story. We had dinner at M.'s house this past week and she made grilled tuna. Grilled tuna itself is a treat but top it with a fruity relish and, my friends, you have a genuine taste-bud dance party! Serving fresh fruits with meat not only makes for a pretty presentation but the bright notes of the fruit accentuate and complement the smokiness of grilled meats and fish. I suspect you could use this combination of ingredients with any seasonal fruit you have on hand. Substitute cilantro for the basil and add some jalapeño for a more spicy and savory relish.
Nectarine Red-Onion Relish
From: The Thrill of the Grill
1 red bell pepper, seeded and cut into thin strips
6 ripe but firm rectories or peaches, peeled and cut into 8 slices each
1 medium red onion (for the color as much as the flavor) sliced into long, thin pieces
1 teaspoon minced garlic
1/4 cup julienned fresh basil
1/4 cup red wine vinegar
1/4 cup fresh orange juice
2 tablespoons lime juice (one lime)
1/4 cup olive oil
Sand and freshly cracked pepper to taste
Combine all the ingredients in a large bowl and toss gently. The larger bowl allows you to toss the ingredients together nicely without sending some precious bits over the sides. Chill until ready to serve. This is a slightly runny relish and will keep in the refrigerator for up to two weeks.