Supper in Paradise

All year long I wait for my neighbor’s fig tree to bend over my fence under the weight of its ripening fruit.

Maybe it’s the original sin association or shame over coveting my neighbor’s fruit, but I always feel guilty when my anticipation is rewarded with scores of plump Adriatic figs.

They make heavenly appetizers when sliced in half, speared on wooden skewers with chunks of ripe Galia melon and seared on the grill until just heated through. Pair the fruit with salmon fillets wrapped in fig leaves. The neat little bundles will become charred on the outside, leaving the fish moist with a subtle coconut flavor.

Pick up a bottle of Chianti and a loaf of focaccia, and you’ll feel like you’re dining in paradise.

Menu (30 MINUTES OR LESS)

Grilled Fig and Melon Skewers With Goat Cheese

Grilled Salmon in Fig Leaves

COUNTDOWN

30 minutes before: Reduce balsamic vinegar. Cut melon and figs; juice lime.

20 minutes before: Wrap salmon.

10 minutes before: Place salmon on grill. Assemble skewers.

5 minutes before: Turn salmon. Grill fruit skewers.

INGREDIENTS

Shopping List

1 pint figs

4 to 6 large fig leaves

1 loaf focaccia or flat bread

1 Galia or other melon

1 (1/4-pound) package goat cheese

1 lime

4 (5- to 6-ounce) salmon fillets

1 package wooden skewers

Staples

Olive oil

Pepper

Salt

Kitchen string

Balsamic vinegar

GRILLED FIG AND MELON SKEWERS

1 Galia or other melon

1 pint (10 to 12) figs

Juice of 1 lime

Salt

1/4 pound goat cheese

1 loaf focaccia bread, optional

Soak 8 wooden skewers in cold water.

Cut melon into 1-inch pieces. Halve figs. Skewer fruit, alternating figs with melon. Drizzle with lime juice and sprinkle with salt to taste.

Slice goat cheese into 8 pieces.

Place fruit skewers cut side down on hot, well-oiled grill or grill pan and let cook until fruit is warmed and has grill marks, about 2 minutes.

Serve warm with goat cheese and bread if desired.

4 servings. Each serving without focaccia:

210 calories; 190 mg sodium; 13 mg cholesterol; 6 grams fat; 35 grams carbohydrates; 7 grams protein; 2.18 grams fiber.

GRILLED SALMON IN FIG LEAVES

1/4 cup balsamic vinegar

4 (5- to 6-ounce) salmon fillets

1/3 cup olive oil

Salt, pepper

4 to 6 large fig or grape leaves, washed

Boil balsamic vinegar over high heat until reduced by half, about 2 minutes.

Brush fillets with olive oil and season with salt and pepper to taste.

Lay fig leaves dark side down on work surface with stem end toward edge of counter. Break center vein of leaf close to stem end to allow enough flexibility to fold. Brush inside of leaf with reduced balsamic vinegar.

Place fish fillet horizontally in middle of leaf. If fillet has thin end, tuck under so piece of fish is even thickness. Brush fish with more reduced vinegar. Fold bottom of leaf up over fish. Fold sides in and roll up fish in leaf as if wrapping burrito or spring roll. Wet piece of kitchen string and tie around bundle as if tying ribbon around gift. Cut ends of string. Brush outside of bundles with olive oil.

Grill about 5 minutes on each side. Cut open 1 bundle to test for doneness. Fish should be opaque and flake with fork. Snip string before serving, but let each diner unwrap fish.

4 servings. Each serving:

235 calories; 126 mg sodium; 44 mg cholesterol; 14 grams fat; 2 grams carbohydrates; 25 grams protein; 0 fiber.

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CHEF’S TIPS

*If you can’t find fig leaves, grape leaves will work as well.

*Fresh fish should glisten and have a sweet, marine odor, not a “fishy� one.