Leisurely Sundays are good times to ask friends for lunch or an early supper. This particular meal is fresh tasting and quite simple. The combination of the fish with the minted pasta and pea salad is nicely complementary and light. Grilling fish removes the frequent complaint of odors in the kitchen although truly fresh fish should not present that problem.
For dessert, a blueberry upside-down cake makes the ultimate statement. Serve it warm with a small dollop of vanilla ice cream or yogurt. A cup of rich coffee and you're set for the week ahead.
Mandel is author of "Celebrating the Midwestern Table" (Doubleday & Co., 1996).
GRILLED SEA BASS WITH LEMON, BASIL AND GARLIC
1/4 cup olive oil
10 large basil leaves
Zest of 1 large lemon
2 teaspoons Worcestershire sauce
2 large cloves garlic minced (about 1 teaspoon)
1 teaspoon salt plus more for sprinkling
6 (6-ounce) Chilean sea bass fillets, rinsed, patted dry
Freshly ground pepper
Lemon wedges
Puree oil, basil, zest, Worcestershire, garlic and 1 teaspoon salt in mini-processor until smooth as possible.
Rub mixture over fish flesh. (Recipe can be made to this point a few hours ahead and refrigerated tightly wrapped.)
Remove fish from refrigerator. Season to taste with salt and pepper. Grill skin-side up on well-oiled grill (or broil skin-side down) until just cooked through. Can be served hot or at room temperature, garnished with lemon wedges.
6 servings. Each serving:
213 calories; 513 mg sodium; 109 mg cholesterol; 12 grams fat; 1 gram carbohydrates; 24 grams protein; 0.02 gram fiber.
PASTA SALAD WITH MINTED PEAS IN LETTUCE LEAVES
6 ounces conchigliette pasta or other small dried pasta shape
2 cups frozen baby peas
2 tablespoons oil
2 cups thinly sliced Boston or butter lettuce leaves
1/2 cup finely diced celery
1/2 cup thinly sliced green onions
1/3 cup thinly sliced mint leaves
2 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon sugar
Red pepper flakes
Cook pasta in 6-quart pot filled with boiling salted water just until tender. Just before draining, add peas, then immediately drain contents of pot in colander. Transfer to bowl; toss with 1 tablespoon oil. Refrigerate until chilled. (Recipe can be prepared to this point a day ahead and refrigerated tightly covered.)
