Pink of Perfection

I’m really glad I wrote that post about all the great things about summer, because today, I sorely need a reminder. It is sweltering. I just saw a woman drive by with a wet towel draped over her head, and I myself would like to go lie in a bathtub filled with cool water. I can’t write. I can’t concentrate. I am on a rotating circuit of neighborhood coffee shops seeking out the best air conditioning. So far, the search has been somewhat fruitless.

I recently took a quiz to determine my dosha, and it turns out I am not suited to humid climates. I didn’t exactly need Ayurveda to tell me this, but it’s nice to have my suspicions confirmed. I am very seriously considering moving permanently to a swimming pool. Just forward my mail.

Anyway, all I am interested in eating is frozen yogurt and smoothies, washed down with cold beer and iced coffee. But when I go back to solid food, I’ll turn back to this simple, crazy good meal. I like this recipe because it’s really just a template: use whatever fish, use whatever vegetable. Grill them. Serve them with a rich sauce. It’s like the quickest, easiest summer supper in the world.

Grilled Fish and Zucchini with Herb Aïoli
adapted from Coastal Living
Serves 2

In a small bowl, mix together 1/4 cup mayonnaise with 1 tablespoon chopped herbs (such as parsley or basil), 1 mashed anchovy, 1 minced garlic clove, and 1/4 teaspoon of lemon zest. Taste and adjust seasonings as necessary. Chill until ready to serve.

Brush chosen fish (here, 1 tuna steak) with olive oil; toss 2 chopped zucchini with olive oil. Season everything with salt and pepper. Grill zucchini about 4 minutes per side. Grill fish to your liking (always better to err on the side of underdone, though!). Serve with chilled aïoli. Voila!

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