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From the box. (FISH KEBABS WITH COLLARD GREENS)

June 11, 2012

This season we joined a CSA coming from Pennsylvania’s Lancaster Farm Fresh Cooperative and hosted by a dedicated gal who works with the sandwich professionals, Saltie. Sure we pick up our weekly share dangerously close to Saltie’s perfect food (I’m talking about you, Little Chef) but with a bit of restraint I go home and sort out what I will make from the bountiful box instead.

A full share offers up to a dozen different items, plus eggs and fruit which are additional options. The produce is so inspiring to cook with, meals have been extra fun to come up with lately. A challenge to use as much as possible before another box comes in! Potatoes, kale and collards, delicate lettuces (leafy greens galore), radishes, herbs and kohlrabi too, it seems like my fridge always has something to give.

While cruising through the farmers market for some interesting protein to go with all that gorgeous Lancaster veg, I came upon a fishmonger from Pura Vida, a Hamptons-based fishery. I asked for something good to grill and she gave me a pound of a thick filet, glistening with washes of red and purple grey . I am not sure if she called the fish ‘sand shark’ or if I just made that up… but I went home saying, ‘we’re having sand shark kebabs!’ Upon further research I came to the conclusion that either I am living on another planet (very possible) or she called it by some fisherman’s nickname or something, as most folks do not eat actual sand shark.

Whatever it was, it was killer. I haven’t been back to the market to inquire about the fish again. And with no luck getting in touch with the Pura Vida people I have decided, with the help of this website: longislandexchange.com, that I was eating tautog. It’s a hearty and sneaky (local) fish that might fit the description of what I got. Anyway it would make a fine substitution for whatever deliciousness I did happen to encounter so no harm done in the translation. In fact any sturdy fish filet or steak would work.

The meal that came together consisted of a whole bunch of  CSA goodies. The cubed mystery fish was left to sit for an hour or so in oil, lemon zest, mint, scallion, garlic, salt and pepper. The collards were lightly oiled, seasoned and folded up before skewering. (We have been grilling all different greens this year, kale, mustard, endive, etc. with lots of success.) Onions were the referee between the two. (see photo) After we took kebabs from the grill, a little squeeze of fresh lemon and a drizzle of olive oil finished them off. With accompaniments of foil-packet grilled potatoes and green-leaf lettuce dressed with garlic scape vinaigrette, at least six items from the box were used. Such high-quality ingredients and a good brainstorm equals a simple weeknight cook out with superior results.

I never soak the skewers. Quel rebel

One comment

  1. great receipe…got to try it



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