Bluefish from Swan River on the grill, surrounded by globe squash from Kimball Farm, red pepper (from Stop & Shop), corn from Hart Farm, and golden beets from Parker Farm.
The beets were undercooked, but that was my own fault since I forgot to put them on the grill first. I will definitely try this again, though. They were marinated in a mixture of balsamic vinegar, fresh rosemary, and minced garlic. The recipe called for herbes de Provence, which I didn't have, but I'll use them next time. They would have been amazing had they been cooked through although a little rosemary goes a long way so I'd probably only serve the equivalent of one small beet per person as the taste is very strong. They should be marinated for at least 20 minutes (I did mine overnight, which may be why they came out so strong), then wrapped in foil and cooked on a hot grill for 20-30 minutes, then taken out of the foil and slapped on the grill directly. Mine came out too crunchy, but still tasty.
Also: great thanks to Tom Colicchio who let slip a comment on an episode of "Top Chef All-Stars" about removing the bloodline from fish before serving to remove the really fishy taste from fish. I've had great success with fish on the grill this week (never done it before). By contrast, I had a piece of tuna at a "nice" restaurant the other night that had been improperly butchered and the bloodline made me gag when I tasted the meat. In truth, I think perhaps the fish had started to turn, which is a shame because the restaurant used to be very high-quality, and their kitchen standards seem to be slipping.
