There are two vivid things that I remember about climbing the peach trees in my grandparents’ peach orchid. First, the essence of the peach scent was impacting and memorable. Second, the wasp’s loved the scent, too, and buzzed about the ripe fruit. Those glorious little globes of sunshine – ah, summer peaches. Those are our midsummer marking point and those bursts of flavor can be brought directly to our tables. Yes, peach cobbler is remarkable. Compotes are encouraged. Dare to step it up a bit by combining fresh peaches in seafood dishes. Fish fillets easily absorb flavors. I recommend my Sea Bass with Peach Sauce for a sunny combination of the sea and citrus. © Kelly McBride Loft
Kelly’s Sea Bass with Peach Sauce
In olive oil, sear sea bass. Sprinkle a dash of balsamic vinegar directly on the fish and reserve. In a pan on the stove, combine: 1 cup of pureed peaches, 1 cup of spiced rum and 2 tablespoons of sugar or molasses. Cook and mix until the flavors are incorporated. In a Dutch oven, place a layer of fresh sliced peaches. Set the sea bass on top of the peaches. Pour on the peach sauce. Cover and bake the fish for about 20 – 30 minutes (until thoroughly cooked) at 400˚F. © Kelly McBride Loft