L ifestyle /C ulture
Change-of-Season Dinners
F OO D
a nice topping for rice or pasta.

It is also delicious scooped up
AS FALL PROGRESSES, we with crusty bread.

start to say a fond farewell to
summer’s produce. However,
1½ pounds tilefish fillet
warm temperatures may still
2 tablespoons butter, cut in
linger well into the autumn
pieces and, just like wardrobes, which
Salt and pepper
have transitional phases, so
1 lemon
does food.

1 red onion, sliced
I lament the final batch of
1 tomato, chopped
local tomatoes, grieve for the
1 additional tablespoon
last of the peaches, keen a bit
butter, cut in pieces
over the zucchini ... but as the
1 bunch parsley, chopped
bounty of autumn’s harvest
arrives, I bounce back.

Heat a grill to medium-high
The recipes here are heat.

designed as a bridge — on
Place a few pieces of butter
the lighter side and featuring in the bottom of a baking pan
Fish dish
end-of-summer crops that are along with the tomato and
cooked, thereby masking the onion. Spritz the fish with
fact that they are past their lemon juice, and sprinkle it
⅔ cup sundried tomatoes
prime. generously with salt and
(dry, not in oil)
But they’re substantial pepper. Place a few more pieces
1 15-ounce can chickpeas,
enough that you don’t reach of butter atop the fish, and top
drained and rinsed
for sunscreen and bug spray as it with the lemon rind and
1 package haloumi cut in
you sit down to dinner. Think parsley.

small, bite-sized pieces
of them as a stylish cardigan —
Cook the fish in the pan
and dried with a paper
ready to don when a slight chill with the grill cover closed for
towel arrives, but easily wrapped about 20 minutes; check it for
around your waist if summer doneness. It will flake easily
In a large skillet, heat 1
seems to stick around.

and be opaque throughout tablespoon of oil and sauté the
when done.

onions, garlic, red pepper and
EARLY FALL FISH DISH
salt. Cook until they are soft
Serves 4
ZUCCHETTI WITH SUNDRIED and fragrant, about 5 minutes.

KERI WHITE | JE FOOD COLUMNIST
I opted to grill this in a foil pan;
it enabled us to cook the meal
outside, which kept the kitchen
cool on an Indian summer day,
and it passed off the task to my
husband, who prefers to “man”
the grill. But this is a cinch to
convert to an indoor meal if
the weather or your preference
dictates: Simply bake the fish
at 350 degrees F for about 20
minutes in the oven, depending
on thickness.

We used tilefish because it
was fresh and local, but any
flaky fish works — salmon,
cod, haddock, bass, snapper,
etc. Just be sure to adjust the
cooking time depending on
the thickness of the fillets. The
tomato/onion/lemon mixture
is delightful with the fish and is
JEWISHEXPONENT.COM TOMATOES AND HALOUMI
Photos by Keri White
Zucchetti with sundried tomatoes
While the onions sauté, cut
the sundried tomatoes into
halves with kitchen scissors
and place them in a micro-
wave-safe bowl. Add water
just to cover and heat them in
the microwave for 1 minute.

Let it sit so the water becomes
infused with the flavor.

When the onion is sautéed,
add the zucchetti, and stir
it so it begins to cook. Add
the chickpeas and the tomato
mixture. Lower the heat and
simmer, stirring frequently.

Meanwhile, heat
the remaining oil in another skillet
to medium-high, and cook the
haloumi in batches until it is
brown and crispy on all sides.

Drain it on paper towels.

Check the zucchetti for
doneness — it should be cooked
but not mushy — this takes
about 10 minutes in the pan.

Scatter the haloumi over the
zucchetti mixture, and serve
immediately. l
Serves 4
This is a great way to use
surplus zucchini. I use a spiral
slicer, but you can also hand
grate it or use a food processor.

The “zucchetti” strands will be
shorter, but they will still be
delicious. And if your family
requires actual pasta for a dish
like this, you can certainly add
it or go halfsies with pasta and
zucchetti. 3 tablespoons oil, separated
1 onion, chopped
4 cloves garlic, crushed
Red pepper flakes to taste
A few generous pinches of
salt 2-3 zucchini, spiralized into
“zucchetti” f for
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r o s p e c t i v e f families
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OCTOBER 7, 2021
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