My friend Kat and I made an easy, delicious dinner last night and dined al fresco. We picked a recipe from a beautiful fish cookbook.  There was no mahi-mahi at the market so we substituted a fresh piece of chilean sea bass. It was too hot to fire up the grill….so with a hot non-stick pan we seared the fish on the stove top and finished cooking it in the oven. We made a dressing for the fish with fat free buttermilk, lemon juice, fresh mint, a drop of sugar and good olive oil. This easy dressing sat for 20 minutes as the fish cooked and the flavors came together beautifully. We served the fish atop a pile of fresh arugula. The star studded part of the recipe were the fresh grilled nectarines that we made stove top. They were soft and sweet and brought the whole dish together. My cocktail loving friend made skinny margaritas to go with this heavenly summer meal. We finished dinner with grilled pineapple, that we had made along side the nectarines. Fun and healthy too!