Fish Fillets with Tomatoes, Squash, and Basil 

I LOVE this recipe, especially in the summer. It is so healthy and fresh-tasting and lets the best of summer’s produce shine. Some variations:

  • I’ve made this with halibut, cod, salmon and arctic char. You can really use any fish, although I’d probably stick to something on the thicker side so that it holds up.
  • Cooking time varies depending on the fish, so check it after 10 minutes, and plan for it needing a few more minutes if the fish is thick.
  • As you know, I don’t have a grill so I always do this in the oven, but I still use foil and it is fine.
  • If you don’t have white wine on hand you can substitute some lemon juice.

Corn on the Cob

My Mom taught me this method and it is tried and true. Please, no microwaves…

Boil water in a pot, put shucked corn in the water, turn off the heat and put a lid on your pot. Wait 10 minutes or so. Eat with lots of butter, salt and pepper.