Five Weeknight Dishes: Salpicón de Pescado, Chicken-Zucchini Meatballs, No-Chop White Bean Salad and More

By Emily Weinstein,The New York Times Company

This is my favorite time of year to cook, hands down, which makes it the hardest time of year to pick recipes for this list. Corn, tomatoes, zucchini, peaches, eggplant, watermelon, grillables, beachables, dusky dinners on the deck, in the yard, on the roof — there is too much to consider here. Winter in much of the country is so bleak, culinarily, that you can struggle to think of what to cook besides stew. Summer is the salty-sweet-juicy obverse, sun-stained and almost too good.

But I did it. I chose five superb summer recipes, and I hope at least one calls out to you.

1. Salpicón de Pescado (Spicy Citrus-Marinated Fish)

In Mexican cooking, salpicón is a dish of fish, shellfish or meat mixed with chopped vegetables and tossed in an aromatic dressing. In the Yucatán, salpicones are flavored with sour orange juice and habaneros. In this version, quick-roasted fish fillets are tossed in lime and orange juice to mimic that tropical flavor. The fattiness of the fish and avocado tame the heat of the habaneros, but if you are sensitive to spice, use half of a habanero or look for habanadas, a chile that tastes just as sweet and floral as a habanero but with zero heat! You can serve this dish right away while the fish is still warm, or refrigerate the fish and pico de gallo separately for a few hours; the flavors only get better. Then mix together cold for parties, picnics or a day at the beach.

By Rick A. Martínez

Yield: 4 servings

Total time: 40 minutes

Ingredients:

• 4 (6-ounce) boneless, skin-on fish fillets such as snapper, salmon or cod, about 1 inch thick
• 1 to 2 habanero chiles, stemmed, seeded and finely chopped
• 2 garlic cloves, finely grated
• 1/4 cup fresh lime juice, plus more if desired
• 1/4 cup fresh orange juice
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 large Roma tomatoes, chopped
• 1/4 medium red onion, chopped
• 2 large radishes, trimmed, halved, and thinly sliced
• 1/2 avocado, peeled and pitted, chopped
• 1/4 cup chopped fresh cilantro leaves with tender stems
• Tostadas or warm tortillas, for serving

Preparation:

1. Line a sheet pan with parchment paper or foil. Arrange the fish fillets on the sheet pan skin-side down.

2. In a large bowl, whisk together the habanero chiles, garlic, lime juice, orange juice and oil until combined. Pour 1/4 cup of the habanero mixture into a small measuring cup (reserve the rest for the pico de gallo) and brush it over the tops of the fillets, gently massaging it into the flesh. Generously season the fillets with salt and pepper. Let sit at room temperature to absorb the flavor while the oven comes to temperature. Arrange a rack in the center of the oven and heat the oven to 450 degrees.

3. Bake the fish until it is opaque in the center and easily flakes apart when pressed with a fork, 8 to 12 minutes; it will depend on the thickness of your fish and how many times you open the oven to check it. (The key here is to check your fish often; you don’t want to over- or undercook it!) When the fish is cool enough to handle, flake the fish apart into 1-inch pieces and transfer to a plate, leaving the skin behind.

4. While the fish cools, finish the pico de gallo: Add the tomatoes, onion, radishes, avocado, cilantro and 1 teaspoon salt to the bowl with the reserved habanero mixture and gently stir until combined; taste and season with more salt and lime juice if desired. Let sit about 10 minutes, uncovered, for the flavors to meld. (If desired, refrigerate the fish and pico de gallo separately for up to 3 hours.)

5. When ready to serve, gently toss the fish in the pico de gallo and serve on tostadas or in tortillas to make tacos.

2. Chicken-Zucchini Meatballs With Feta

These meatballs harbor a secret: They’re half vegetable, half chicken. More than just a surprise, the grated zucchini provides moisture that ground chicken can lack. Roast more zucchini next to the meatballs on the sheet pan, then top everything with feta tossed with lemon juice. For an easy starch, add chickpeas to the feta, or toast bread or pita on the free rack in the oven.

By Ali Slagle

Yield: 4 servings

Total time: 45 minutes

Ingredients:

• 3 large zucchini (about 1 1/2 pounds)
• Kosher salt and black pepper
• 1 large shallot, halved
• 1/2 cup panko
• 1 1/2 teaspoons ground cumin
• 1 teaspoon red-pepper flakes
• 1 pound ground chicken or turkey
• 2 tablespoons chopped fresh mint, basil, parsley or dill, plus more for serving
• 1/4 cup extra-virgin olive oil, plus more for greasing and drizzling
• 3 tablespoons lemon juice (from 1 large lemon)
• 4 ounces feta

Preparation:

1. Heat the oven to 425 degrees. Cut 2 of the zucchini into 1/2-inch-thick slices. Transfer to a plate, season with salt, and set aside.

2. Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate 1 shallot half into the bowl as well. Add the panko, cumin, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon salt, and use your hands to toss until combined. Add the chicken and herbs and toss gently until combined.

3. Lightly grease a baking sheet. With wet hands, form the chicken mixture into 16 meatballs (around 2 to 3 tablespoons each) and place them on one side of the baking sheet. Drizzle with olive oil and roast for 10 minutes.

4. Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.

5. Coarsely chop the remaining shallot half and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine.

6. Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over, if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes. For more browned meatballs, broil for a few minutes, if desired.

7. Meanwhile, crumble the feta into the shallot mixture. Add the 1/4 cup extra-virgin olive oil and the remaining 1/2 teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.

8. Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.

3. Summer Shrimp Scampi With Tomatoes and Corn

Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they’d be welcome additions.

By Ali Slagle

Yield: 4 servings

Total time: 15 minutes

Ingredients:

• 1 pound large shrimp, peeled and deveined
• Kosher salt and black pepper
• 2 tablespoons extra-virgin olive oil
• 1 pint cherry or grape tomatoes
• 2 cups fresh or frozen corn kernels (from 4 ears)
• 5 garlic cloves, minced
• 1/2 teaspoon red-pepper flakes
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
• 5 tablespoons unsalted butter, cut into 5 pieces
• 3 tablespoons chopped parsley or chives, or torn basil leaves

Preparation:

1. Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.

2. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.

3. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.

4. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)

5. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

4. Dumpling and Smashed Cucumber Salad With Peanut Sauce

Serving as a luscious, umami sauce for pan-fried potstickers, peanut sauce yet again proves itself to be the hero of weeknight cooking. The sauce needs no cooking, just some hot water to soften the peanut butter, which also helps the sauce come together smoothly. By design, it is slightly runnier than usual, allowing it to casually drape over the dumplings. Right after whisking, the sauce may look too loose, but let it sit for a few minutes as it relaxes and thickens into the perfect consistency. Frozen potstickers — which have a flat base for pan-frying — work best, but you could use other types of dumpling too, cooking them according to their package instructions. The cucumbers are smashed and then salted, which not only draws out moisture but also tenderizes them every so slightly, delivering just the right amount of freshness and crunch.

By Hetty Lui McKinnon

Yield: 4 servings

Total time: 25 minutes

Ingredients:

For the peanut sauce:

• 1/3 cup smooth peanut butter, well stirred
• 1 garlic clove, finely chopped
• 1/2 cup just boiled water (or more as needed)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons granulated sugar
• 2 teaspoons chile crisp or oil (or use amount to your liking)

For the salad:

• 6 Persian cucumbers
• Salt
• Vegetable oil or other neutral oil
• 1 pound frozen potsticker dumplings (not thawed)
• Big handful of cilantro
• Toasted white sesame seeds or chopped roasted peanuts, for topping
• Chile crisp or chile oil, for serving

Preparation:

1. Prepare the sauce: Place the peanut butter, garlic and hot water into a medium bowl and whisk well to combine. (If the peanut butter separates and looks curdled, that’s OK. It will come back together after you add the other seasonings.) Add the soy sauce, rice vinegar, sugar and chile crisp and whisk again until smooth and well combined. (It may look runny, but it will thicken up as it sits.)

2. Prepare the salad: Cut the cucumbers in half lengthwise and then into 2-inch lengths. Lay them cut side-down on a cutting board and, using the flat side of a chef’s knife or a rolling pin, smack the cucumbers until they break apart. Tear or cut them into bite-size pieces, if necessary.

3. Place the cucumbers in a colander and sprinkle with a pinch or 2 of salt. Allow to sit for 10 minutes to draw out excess moisture.

4. Meanwhile, heat a large (12-inch) nonstick or well-seasoned cast-iron skillet over medium-high for 1 to 2 minutes, until very hot. Add 1 to 2 tablespoons of oil and, working in batches, add the dumplings, flat-side down, and cook until the bottoms are lightly browned, 1 to 2 minutes.

5. Carefully add about 1/4 cup of water to the pan, just enough to cover the base of the dumplings, then immediately cover and cook until the water has evaporated, 3 to 4 minutes. (If your dumplings contain meat, cook for an extra 1 to 2 minutes, or according to package instructions.) Transfer the cooked dumplings to a plate and continue cooking the remaining dumplings. (If you prefer to steam the dumplings, see Tip.)

6. To serve, divide the dumplings among 4 plates or shallow bowls and top with the cucumbers. Spoon over a generous amount of peanut sauce, top with cilantro, sesame seeds or peanuts and a few drops of chile crisp/oil. Serve right away, while the dumplings are still warm, or at room temperature.

Tip: To steam, arrange the dumplings in a steaming basket lined with baking paper or cabbage leaves, place over a pan of boiling water and steam for 10 to 15 minutes or according to package directions.

5. Roasted Pepper, White Bean and Mozzarella Salad

Sweet, fruity jarred roasted peppers power this hearty cannellini bean salad that comes together with almost no preparation. Like many jarred vegetables, store-bought roasted peppers are a time-saver without any sacrifice in flavor; opt for fire-roasted ones, if available, for smokier notes. Here, the succulent texture and vibrant hue of roasted peppers pair beautifully with tender cannellini beans and creamy mozzarella. You can put down that knife: As there’s no chopping required, you’ll create a range of textures by simply tearing the peppers, mozzarella and herbs. If you’ve got a glut of fresh summer bell peppers available, you can take advantage of them at their prime by roasting them for this salad, using any color or variety; check the Tip for instructions.

By Hetty Lui McKinnon

Yield: 4 servings

Total time: 10 minutes

Ingredients:

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons balsamic vinegar
• 1 large garlic clove, finely grated
• Salt and pepper
• 1 (16-ounce) jar roasted red peppers (preferably fire roasted), drained (for homemade, see Tip)
• 2 (15-ounce) cans cannellini beans, rinsed
• 8 ounces fresh mozzarella
• Handful torn basil leaves

Preparation:

1. To a large bowl, add olive oil, vinegar and garlic. Season generously with salt and pepper and whisk to combine.

2. Tear the red peppers into strips, each about 1 inch thick. Add the peppers and beans to the bowl and toss to combine.

3. Transfer the mixture to a shallow serving dish or rimmed plate. Tear the mozzarella into bite-size chunks and nestle them among the beans and peppers. Season well with salt and pepper and drizzle with more olive oil.

4. Scatter the basil leaves over and serve.

Tip: To make roasted red peppers at home, heat the oven to 425 degrees. Place 4 whole bell peppers (any color) on a sheet pan, drizzle with olive oil and roast for 35 to 40 minutes, rotating halfway through, until the peppers are blackened and collapsed. Remove from the oven and allow to cool. Carefully peel away the skin and discard the core and seeds.

This article originally appeared in The New York Times.

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