Whether out on the patio, in your backyard, or on a terrace/balcony of a hi-rise building, eating al fresco is one of the delights of summertime dining.  This menu will serve four and it takes full advantage of summer's bounty - using tropical and other tree fruits and sweet basil -  if you're a city-dweller like me, there isn't a bunch of basil that I can pass up when shopping at New York's best Greenmarket at Union Square. 

When growing your own basil, there are many varieties  to choose from  but the most popular by far is Sweet Basil.  How much basil is too much?  There's never enough me - I just love making a pesto with fresh from the field sweet basil  - I serve it tossed with freshly cooked pasta of course - but it's also delicious when combined with cubed cooked chicken.  Simply spreading a dollop of basil pesto on a piece of grilled Tuscan-style bread drizzled with good olive oil is a taste sensation you won't soon forget.  Basil pesto spread on slices of ripe, red juicy beefsteak tomatoes with alternating thin slices of a sweet onion, like Vidalia is the perfect accompaniment to a juicy grilled steak.  Better yet, if you can grow or buy heirloom tomatoes, their exquisite taste is about as good as it gets for a great summertime salad.

If dining at your favorite picnic site instead is on your calendar, this menu can be cooked on your outdoor grill or on a stovetop indoor grill - each food individually packed in good quality containers with tight sealing lids and transported in an insulated cooler.  The fresh fruit cake should be made the day before or the morning of your picnic. Be sure to consume the food within 2 hours of cooking and transporting it to your picnic site and don't leave the insulated cooler sitting in the sun! 

Cut 2 Haas avocados in half, lengthwise (see photo to the right) and  remove the pits.  Peel off the skin and then cut the flesh of the avocados into even slices. You should have at least 4 slices from each half.  Cut 2 medium nectarines into halves, then quarters and then into eight wedges each. Next, take 4 good handfuls of fresh mesclun salad mix - or, if you have a Greenmarket near you, buy your own mix of gorgeous young salad greens the farmers are selling now. Place the salad greens in a large mixing bowl - drizzle on about 2 tablespoons of as good an aged Balsamic vinegar that you can afford - and about 2 tablespoons of a good Extra Virgin olive oil.  Grind salt and pepper to taste and toss the greens lightly. Place an equal portion of the dressed greens on four salad plates.  Arrange the avocado slices and the nectarine wedges on each portion and serve.  Note: dress the salad greens just before serving or else the greens will become wilted and soggy.

For the fish fillets you'll want each serving to be about 6 ounces.  For shrimp, you'll need about 6 shrimp per person - although I always cook a few extra shrimp for tasting and extra-hungry guests.

For fish fillets,  marinate for about 30 minutes* in a vinaigrette. A bottle of Newman's Own Oil & Vinegar dressing makes a terrific marinade.  Add about 1 tablespoon of a Dijon mustard and a squeeze of honey to the salad dressing and marinate swordfish or salmon fillets (a 6 ounce portion of any fish fillet is sufficient per person) in the refrigerator.  *Don't marinate fish fillets longer than 1 hour or else the fish will begin to break down and " cook" as in a Seviche.  

An easy way to oil the grid on the grill is to remove it and use a vegetable spray to coat it so the fish won't stick as much. Replace the grid and over direct heat, grill the fish for about 3 - 5 minutes - flip fish over to cook the other side for about 3 - 4 minutes longer.  The cooking time depends on whether or not you like your fish slightly rare in the center - if not, cook the fish fillets for another 2 minutes on each side.  Remove fish to a clean platter or to each serving plate.  Spoon a portion of the Papaya and Black Bean Salsa onto the fish.

For the shrimp, skewer  6 shrimp onto a metal skewer (if using wooden skewers, soak them in water before using on the grill) Place skewers in a large dish and pour on Newman's Own Oil & Vinegar dressing  which has been mixed with the mustard and honey.  Let shrimp skewers marinate in the refrigerator for about 15 minutes.  Grill shrimp over direct heat on a hot grill for about 2 - 3 minutes on each side - or until the shrimp are just cooked through and serve with a portion of Papaya and Black Bean Salsa along side.