Celebrate the end of summer's bounty with our quick-grilled menu.

By Julia Dowling Rutland
August 02, 2006
Howard L. Puckett

Grilled Fish with Cucumber-Tomato Salsa

1 ½ teaspoons ground cumin, divided
½ teaspoon salt, divided
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 cucumber, chopped
1 cup grape tomatoes, halved
1 green onion, thinly sliced
1 jalapeño, seeded and minced
1 tablespoon chopped fresh mint
1 pound firm mild fish fillets

Combine 1 teaspoon cumin, ¼ teaspoon salt, lime rind, lime juice, and olive oil in a medium bowl. Add cucumber, tomatoes, green onion, jalapeño, and mint. Set aside.

Sprinkle remaining ½ teaspoon cumin and remaining ¼ teaspoon salt over fish. Grill over medium-high heat 7 minutes or until tender. Top with salsa, and serve. Makes 2 to 3 servings.

Any seafood tastes great paired with this simple cucumber-tomato relish―just buy your favorite. If you choose a thin fillet such as flounder, place on heavy-duty aluminum foil to keep the fish intact while grilling.

When mixing herbed butter for the grilled corn, keep in mind that a pungent herb such as rosemary, basil, or tarragon can clash with other strong flavors. Instead, blend one of those herbs with mild ones such as parsley or chives.

Grilled Herbed Corn on the Cob
For this menu, prepare the corn first. Grill shucked or unshucked corn 20 minutes over medium heat or until tender, turning occasionally. Combine ½ cup softened butter with a minced garlic clove and a mixture of 2 tablespoons chopped fresh herbs. Brush herbed butter mixture on corn just before serving. Keep any remaining herbed butter in the refrigerator for up to a week.

Grilled Zucchini
Slice two zucchini diagonally into ½-inch pieces. Brush with olive oil or butter, and grill 3 to 5 minutes, turning once, until tender. If you've had trouble with pieces falling through the grates, slice each zucchini in half lengthwise, and grill as directed. Larger pieces will take 2 to 3 extra minutes to cook.

Quara, a new wine brand from Argentina, offers a couple of aromatic whites that blend well with seafood dishes. The Cafayate Valley Torrontes ($10) is a big, dry white with tropical fruit notes. The bold Chardonnay ($10) has a touch of oak for a crisp finish.