I have been dying to share this menu. I started experimenting with green tomato salsa last summer and it has since become a family favorite. My family enjoyed this meal for Father's Day, but I never got around to sharing it. Not much of it can be made ahead but the finished product is worth it.
Make green tomato salsa.
Juice limes for mojitos.
Bake the cobbler.
Cook the rice.
Pan sear the halibut.
Mix the mojitos.
Dark rum mojitos are a summer staple. Minty and refreshing, these are best enjoyed on a patio. Our favorite rum is Bumbu, which has a complex vanilla and caramel flavor.
Dark Rum Mojitos
Makes 3 drinks
6 large mint leaves, plus 3 large sprigs
1 lime, quartered
2 oz freshly squeezed lime juice (about 2 limes)
2 oz agave
4.5 oz dark rum, such as Bumbu
12 oz club soda
Put the mint leaves and 1 lime quarter into a cocktail shaker and muddle together. Fill the shaker with ice and add the lime juice, agave, and rum. Shake vigorously (about 30 seconds).
For each drink, fill 3 highball glasses with ice. Pour the rum mixture over the ice, and top with club soda. Garnish with a sprig of mint and a lime wedge.
I love halibut. While it's a pricey cut, it's perfect for a celebration. A delicate texture with a mild buttery flavor pairs well with the green salsa.
Pan Seared Halibut with Green Tomato Salsa
4 halibut filets (about 6 oz each)
4 tablespoons unsalted butter
Freshly cracked black pepper
Crème fraiche, for serving
Green tomato salsa, for serving (recipe follows)
In a large (12-inch) non-stick skillet, heat 2 tablespoons of butter over medium high heat. Pat the halibut filets dry and sprinkle with salt and pepper. Add the halibut to the pan, skin side up, and sear for 5-7 minutes. Flip the fish and add 2 more tablespoons of butter to the pan. Cook for another 5-7 minutes. Remove the fish from the heat and serve warm with green tomato salsa and crème fraiche. If you use more than 4 filets you will need to cook the fish in multiple batches.
Green Tomato Salsa
1 jalapeno, seeded and diced
1/4 cup chopped onion
1/4 cup roughly chopped cilantro
1 pound green tomatoes, diced
4 tablespoons freshly squeezed lime juice (about 3 limes)
1/2 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
In a food processor fitted with a steel blade, pulse the onion, cilantro, and jalapeno until well chopped. Add the tomatoes and pulse a few times until combined. Stir in the lime juice, salt, and pepper. Refrigerate for at least 30 minutes, or overnight. Taste for seasoning before serving (it may need another sprinkle of salt or a squeeze of lime).
This salsa is a family favorite. If you are unable to find green tomatoes, you can substitute tomatillos. I always make a double recipe and we eat the leftovers with tortilla chips.
Ina Garten's herbed basmati rice is one of my go-to sides. The herbs add brightness to the simple white rice. I added a squeeze of lime juice at the end which was delicious.
Get the Recipe: Barefoot Contessa Herbed Basmati Rice
Fruit cobbler is a summer staple in my family. My dad has a field of blueberry bushes that produce the sweetest fruit all summer long. My mom always makes cobbler with the bountiful crop. Her recipe was passed down from her mom and is ridiculously easy. You can use any fruit in this. I want to try a version with peaches and raspberries. We sometimes use blackberries which are also delicious, but blueberry is my favorite. Serve warm with vanilla ice cream.
2 cups fruit (can be fresh or frozen, no need to thaw)
1 1/2 cups sugar, divided
1 stick of butter, melted
3/4 cup of flour
2 teaspoons baking powder
Pinch of salt
3/4 cup whole milk
Vanilla ice cream for serving
Preheat oven to 350 degrees.
Combine the fruit with 3/4 cup sugar. Set aside. Pour melted butter into an 8x8 baking dish. In a mixing bowl, combine the remaining 3/4 cup sugar, flour, baking powder, and salt. Add the milk and whisk until smooth. Pour batter into the center of the melted butter. Don't stir! Sprinkle the fruit evenly over the batter and bake 40-50 minutes, or until the center of the crust is firm. The filling will be extremely hot. Cool for about 15 minutes before serving.
Get the Look:
This was an herbaceous meal and I wanted that reflected on the table. I put extra herbs in drinking glasses and love the simple look. Bonus points, the room will smell delicious.
Things have been quiet this summer as I haven't had much time to cook. I'm hoping to get back into the swing of things this fall. Thanks for sticking around!