Simple is always the best ingredient.
I have always said and when you are presented with 5 pints of berries fresh off the vine, what can you do?
Well, you fire up the grill and design a meal that makes the most of fresh seasonal, fruits and vegetables without ruining the pool vibe that had been in residence all weekend.
A trip to the market found Blue Marlin that, wonders abound, had been brought in at 7 am that same day. But, you may point out that Marlin is quite meaty, and yes you would be right. Thus the quandary I found myself. Looking to my right what did I see? Nothing less than mangoes and pineapples. I was inspired! A salsa would transform what could be very heavy and overindulgent, into light and tasteful.
The flavor of the fish was accented by the sweet and tangy salsa comprised of fresh mango and pineapple. Peppers and bunch onions from the garden always make salsa recipe experimentation extremely easy. Not to mention fun.
We finished the meal with a blackberry crisp that bordered on surreal.
Coupled with a perfect light bodied Auslese Riesling ( 2009 Hans von Wilhelm Piesporter Michelsberg ) the bright, light meal made a most wonderful finish to a spectacular weekend.