Six O’Clock Solution: Coastal elites

Premium seafood perfect for easy-going, beachy months of summer

Refrigerate for 8 hours or overnight. Place chicken on a rack in a shallow baking pan. Bake, uncovered, at 425 F (220 C) for 40-45 minutes or until chicken is cooked through.

water until almost tender; drain. Add oil, 1 clove garlic, 1/4 tsp (1 mL) salt and pepper to potatoes; toss to coat. Grill potatoes in a grill wok over medium heat on natural gas barbecue, stirring occasionally, for 10-15 minutes or until potatoes are browned and tender. Serve with turmeric aioli. Serves 8-10 as a starter.

A meal you can prepare completely in advance is appreciated year-round, but particularly during the easy-going months of summer.

New England fisherwoman Jennifer Trainer Thompson likes to wrap up fillets of any white, lean, firm fish in parchment paper along with some seasoning, and refrigerate them until it’s time to bake. If you have a basil plant handy, your fish will taste particularly good.

Just stack fresh basil leaves together, roll them up, and use a sharp knife to create long, thin strips.

Thompson’s book, Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching and Roasting Seafood (Storey Publishing), takes the reader up and down the East Coast, offering 175 well-written recipes.

Beach-scene photos show delectable seafood meals underway, and this excellent book includes all the basic techniques needed for fish cookery, as well as lively anecdotes of coastal life.