Fresh Fridays 
August 9, 2013
  Vol. V, No. 13    
Grilling Greatness. Plate of shrimp and artichoke kabobs.

Despite the back-to-school ads on television trying to convince us that summer is over, there is still plenty of time to enjoy summer weather and outdoor living. And nothing says summertime like a cookout! Grilling Mediterranean style means pushing  hamburgers and hot dogs aside in favor of delicious seafood and vegetables. Here are some tips from our friends at the California Avocado Commission and the National Fisheries Institute for your next family barbecue:

  • California avocados are currently in season, and will be through October, making them perfect for summer and fall cookouts.       
     
  • Avocados serve as a nutrient booster by helping the body absorb more fat-soluble vitamins from the foods that are eaten at the same time. Give your next barbecue a flavor and nutrition boost by adding avocados to your side salads and veggie kebabs. 
     
  • Avocados are easy to grill. Simply cut an avocado in half, remove the seed, and brush the halves with lime juice and olive oil. Place the halves flesh-side down on the hot grill for 5 to 7 minutes. 
     
  • Grilling avocados brings out warm, smoky flavors. For a savory side dish, fill half of a grilled avocado with a whole-grain salad, or make a sweet and creamy dessert by filling it with fresh fruit salad. 
     
  • You can grill almost any type of seafood, but shrimp and meatier fish like tuna, salmon, mahi mahi, barramundi, and halibut grill particularly well. 
     
  • Marinate or oil your fish. A little marinade or just plain olive oil helps keep fish moist and helps prevent it from sticking to the grill. A brush of olive oil with a sprinkle of sea salt and pepper and a squeeze of lemon adds a light and fresh taste to your fish while making it easy to flip. 
     
  • Clean your grill or prepare your grill basket. Fish will stick to a dirty grill. Thicker fish like tuna, salmon, grouper or trout, cook well directly on the grill. Use a grill basket for thinner fish or smaller seafood like tilapia, cod, or shrimp. 
     
  • Avoid over cooking your fish. A good rule of thumb when cooking fish is to grill about 10 minutes total per inch of thickness. For example, a -inch fish steak would grill for about 4 minutes on one side and about 3 minutes on the other. Fish that is thoroughly cooked flakes easily and is opaque in the center. 
     
  • Serve fish with colorful vegetables, fruit, and whole grains. Grilled fish pairs well with grilled vegetables like zucchini, squash, or bell peppers. Or add grilled fish to mixed salad greens or top with an avocado-mango-bell pepper salsa. Toss grilled shrimp with whole wheat pasta or brown rice and vegetables.  
Complete your Mediterranean-style cookout with green salads, fresh fruit, a glass of wine if you are so inclined, and enjoy the spread with friends and family.    
Click on the titles or photos below to link to the recipes.
12 Great Ways to Use Squash.

 Check out our newest 12 Great Ways... resource! We'll be introducing a new resource featuring a different fruit or vegetable each month over the next year on the Oldways Table Blog.

Travel with Oldways.
Painting of basket with bread, brussels sprouts and other bread in front of basket on table.


Spend a glorious week in and around elegant and interesting Madrid led by Oldways President Sara Baer-Sinnott and Ronni Baer, Senior Curator of European Art at Boston's Museum of Fine Arts

Photo of sunflower field with a brown building in the background from Umbria. 

From our base in Perugia we'll fan out on day trips to discover the food, wines, artisinal products, art, and ceramics that make the region of Umbria so special. 

Contact Abby Sloane at 617-896-4875 or asloane@oldwayspt.org for more information.    
Win a Book! The Oldways 4-Week Mediterranean Diet Menu Plan.

Congratulations to Fresh Fridays reader Carolyn Lyons, the winner of our July Mediterranean Diet Pyramid Anniversary book give-away!

As August arrives we feel the warmth of the season ripening an abundance of fruits sweetened by the summer sun. Fruit, core to the Mediterranean Diet, can be enjoyed in various ways: fresh, frozen, dried, poached, and even grilled. However it is prepared, fruit is a delicious and healthy way to satisfy the craving for sweetness.

Do you have a favorite way to enjoy fruit? Share it with us for your chance to win a copy of The Oldways 4-Week Mediterranean Diet Menu Plan.

Entering to win is easy: Just share with us your favorite way to enjoy summer fruit by posting a comment on our Facebook page, tweeting us @Oldwayspt, or emailing rachel@oldwayspt.org.    

Marinate the shrimp in the refrigerator while you're at work and then throw them on the grill when you get home for an easy weeknight cookout. 

 
Photo and recipe courtesy of the North American Olive Oil Association      

A few grilled avocados filled with salsa make great appetizers or side dishes for any cookout. For variations try filling the avocados with fruit salad, whole-grain salad, or Greek yogurt with fresh herbs.

Recipe and photo courtesy of the California Avocado Commission

This flavorful dish can be made in a grill pan on the stove or grilled outdoors, making it an easy addition to your weekly menu regardless of the weather.  

 
Recipe and photo courtesy of the National Fisheries Institute   
Fresh Fridays is a bi-weekly celebration of Mediterranean eating and living. We hope our Friday recipes will remind you just how easy and delicious eating the Mediterranean way can be.   

To find even more delicious Mediterranean recipes please visit:     

 Mediterranean Foods Alliance (MFA)        

   

         

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Let the old ways be your guide to  good health and well-being.

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Mediterranean Grilling by Diane Kochilas.
Looking for more great grilling ideas? Try Diane Kochilas' Mediterranean Grilling for more than 100 recipes from around the Mediterranean region.

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Archive.
We extend a special thanks to Sakina Cornell for her article in July 26th's Fresh Fridays. Did you miss it? Are you a new subscriber or trying to remember a tip from a previous issue of Fresh Fridays? Check out our archive for issues all the way back to 2011.