Tastebud Tuesday: Blueberry Lemonade and Grilled Orange and Honey Fish

This weekend I’ll be attending yearly fishing expedition(men and some ladies trying their luck in who ever catches the most fish basically)

So here I’m giving you the taste of my weekend to come.

Blueberry Lemonade

A brew of fresh blueberries, lemon juice and sugar, this glorious summer libation tastes as bright and vivid as it looks. We suspect it would be delicious spiked with sparkling wine or vodka. Be sure to save a few blueberries for garnish.

Hands on: 15 minutes

Total time: 15 minutes

Serves: 4-6

1 cup fresh blueberries, washed and drained

1 1/3 cup sugar, divided

2 1/4 quarts water, divided

1 cup lemon juice

1 lemon sliced

Mint sprigs, for garnish (optional)

A handful of blueberries, for garnish (optional)

Place blueberries, 1 cup of sugar and 1 cup of water in a medium saucepan over medium heat. Bring to a gentle boil, stirring occasionally, until the blueberries have softened and begun to leach their color, about 5 minutes. (The syrup will be a bright purple.) Strain blueberry juice into a pitcher, and let cool briefly. Mix in the lemon juice, the additional 1/3 cup of sugar and two quarts of water. Stir well. Taste to adjust for sweetness, adding more sugar if you like. Toss the sliced lemon into the pitcher. Chill until ready to serve. Pour over ice and garnish with mint sprigs and blueberries.


2 tbsp. frozen orange juice, thawed
1 tbsp. soy sauce
1 tbsp. honey
1 tbsp. vegetable oil
1 onion cut in slices
1 lb. cod or haddock or halibut fillets, 1/2 to 3/4 inch thick (line-fish)

Mix all ingredients, except fish fillets, pour over fish in glass dish. Cover, refrigerate at least 1 hour. Remove fish, reserve marinade. Cover and grill fish about 4 inches from medium coals, turning once, until fish flakes easily with fork – 12 to 20 minutes – baste with marinade. Cut into serving pieces if necessary – garnish with orange slices if desired. 4 servings.


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