A little more watermelon avocado salsa, please.

Summer calls for lighter meals and this was an excellent example! Most fish falls in the category of lighter fare for me. The corvina (from the Pacific coast of South America) was no exception;  meaty, but extremely light in flavor, flaking off in large chunks. It looks and tastes like a cross between mahi and red snapper.

The watermelon avocado salsa was a last minute addition (luckily remembering the watermelon and avocado were sitting on the counter). Our meal was postponed for a half hour to let it chill, but it was worth the wait! A serving for 2 included half an avocado (chunked), the juice of 2 limes, 2 diced slices of watermelon (mini seedless variety), some very thinly sliced white onion, mint and cilantro, salt and pepper to taste, and a touch of extra virgin olive oil. Serve on top of the fish, in many heaping spoonfuls, for a nice contrast to the silkiness of the corvina.

Pink wine! I have to say (due to previous experience some years ago), I had a preconceived notion that pink wine is sweet and not very good.  However, I’ve been hearing excellent things about rosés (especially from the Finger Lakes), and wanted to give one a try. The Hermann J. Wiemer Dry Rosé is actually quite full bodied, and dry, as per the name. It had very slight hints of floral notes, as well as apricot and raspberry. The acidity paired well with the fish and the lime in the salsa. I love finding a Finger Lakes wine I will purchase again!

As it hit 100˚F in Rochester yesterday…….happy hot summer to everyone! Hope you get a chance to enjoy this meal soon!

Corvina topped with watermelon avocado salsa!

Hermann J. Wiemer Dry Rosé. Pink wine is good!

Mid-summer watermelon is wonderfully refreshing.

Fresh basil from the garden! Sliced super fine.

Just a few paper thin slices of onion.

An avocado just looks like summer.

The drink of choice for Sam Axe: The Minty Mojito.

Do you watch Burn Notice? If you do, you’ll know who Sam Axe is, and that the minty mojito is mentioned frequently. If not, I suggest you mix up a few of these and look for the show on USA.

We were fully immersed in the mojito when we went on our honeymoon to Puerto Rico, including the oddly silly tour of the Bacardi factory (which you should ask me about). We had all kinds: sweet, not sweet, super minty, barely minty, mint pulverized and whole. Pulling from all our experiences, we created our favorite classic style mojito; Minty, not too sweet, not too wimpy.

You can never go wrong mixing lime and sugar, but adding mint is what this drink is about. Thus the minty mojito, as Sam says. Take 10-15 medium sized mint leaves and place them in the bottom of your glass, pour in a splash of rum and muddle until the leaves are well crushed and the flavors are released into the liquid. (Breathe deep, the scent is marvelous, too.) Add lime wedges equal to half a lime and muddle some more to release the lime juice. Add crushed ice, 1 1/2 ounces light rum, 1/2 ounce simple syrup, 3 ounces lime seltzer, and stir. Take a sip and envision yourself on a Caribbean beach!

Mint, meet the muddler. Muddler, meet (and crush) the mint.

The muddling process (old Cuban sugar bag not mandatory).

The splendidly refreshing mojito! Warm weather in a glass.

10-15 mint leaves

1 1/2 ounces light rum

1/2 ounce simple syrup

3 ounces lime seltzer

crushed ice