Recipes

June / July 2021

Peaches

Stone Fruit Salad

 

Ingredients:

-5 medium plums

-5 apricots (or 3 peaches or nectarines)

-half bunch of mint (tarragon, cilantro, sage, and fennel fronds are also good)

-1 Tbsp. of Honey

-Juice of 1 lime or lemon

 

Instructions:

 

  1. Cut the plums and peaches into bite sized pieces and dispose of the pits. Add them to a large bowl.

 

  1. Slice the mint leaves (or other herbs) into narrow strips and scatter them over the fruit.

 

  1. Drizzle honey and lemon juice over the salad and mix well. Refrigerate for 20 minutes before serving.

 

 

I learned to make this in Egypt. There was a nice fruit stand down the street from my apartment that always had seasonal fruit. Peaches and apricots have arrived at my store this month so I thought I would share this with you.

 

The hardest part of this salad is removing the pits from the fruit. Any type of stone fruit will work in this salad but in Egypt the apricots and plums were amazing when they were in season. We had a little mint plant on our balcony, so this was an easy dish to prepare and very popular. It is good for dessert, appetizer, breakfast, snacking, or any other situation where a healthy sweet dish is required. Naturally, if you like it sweeter add more honey, if you like it sourer add more citrus. It depends on the flavor of the stone fruit (so taste the fruit first.)

Alexandrian Fish

Ingredients:

 

-1 large fillet of fish (preferably white fish) bones removed.

-1 Tbsp olive oil (more for preparing pan)

-1 tsp cumin

-1 tsp coriander

-1 tsp chili powder

-4 garlic cloves, thinly sliced

-salt and black pepper (to taste)

-1 tomato, roughly cut

-1 green pepper (or 3 stalks celery), roughly sliced

-1 small red onion, thinly sliced

-3 key limes, thinly sliced into medallions.

-fresh lemon or lime (optional)

 

Instructions:

 

  1. Preheat oven to 350 degrees. Line a baking pan, large enough to allow fish to lay flat, with tin foil and use olive oil to prevent fish from sticking. Lay fillet of fish in the pan skin side down.

 

  1. Drizzle olive oil over the meat of the fish. Spread cumin, coriander, chili powder, salt and pepper evenly over the meat and add the tomato, green pepper and onion. Lay lime slices carefully over everything.

 

  1. Bake in oven for 20-30 minutes, watching carefully so as not to over cook. Remove from oven and let sit for 5 minutes.

 

  1. Serve on a large platter with fresh lemon or lime.

Alexandria is a seaport and was traditionally a Greek city. There are countless great seafood restaurants there and they all prepare fish like this. It likely comes from a Greek tradition.

April 2021

Fish Market