Every year we wait for summer to start then turn to worry that it is almost over. This year we planned some get-aways in advance to avoid the end of August panic. We have also had a nice sprinkling of get togethers with friends and family. I am never really ready for summer to be over, but I do feel like we got our money's worth this summer. We are lucky that our holidays can extend into September as we don't have school to contend with yet....so there is still more to come.
Kids flourish in the summer. Riding bikes, swimming, later bed time, eating meals outside. Babies love it too. Eating fistfuls of sand, staring up at leaves blowing in the breeze, sleeps outside and more people around to entertain them. As a second time around mom I am so much more relaxed too.
We have been eating a lot of good food too. Fish is a favorite at our house in the summer. Its light and heavenly when fresh. This recipe for Miso Glazed Halibut with Sliced Cucumbers is a perfect summer dish.
2 tablespoons miso, any variety
1 tablespoon low sodium soy sauce
1 tablespoon water
2 tablespoons honey
1 pound of halibut fillets
Sesame seeds (optional)
Preheat oven to 400 degrees. In a small bowl, whisk together the miso, soy sauce, water and honey. Brush the halibut fillets with the miso glaze. Place the fish on a baking sheet lined with aluminum foil and bake for about 8 minutes or until fish flakes. When done, sprinkle with sesame seeds and serve hot. We did it on the barbecue which results in a black bottom due to the sugar content of the honey in the glaze. It still tastes great.
While the halibut is broiling, slice the cucumbers and place in a bowl. Add the soy sauce, rice wine vinegar, lime juice, cilantro, scallions and olive oil and mix together.
Divide the cucumbers among 4 plates. When the fish is done, place one piece on top of cucumbers.
Adapted from here and here.