A Coastal 4th Of July Preparation Time Line
Make-Ahead Timeline
One of the joys of entertaining is spending time with your guests, not the kitchen. This menu can be prepared largely in advance, leaving only grilling and assembly for the day of your gathering.
Up to 3 Days Prior
Plan & Shop
Review the ingredient list and check your pantry for staples.
Purchase ingredients, beverages, and any serving pieces needed for the menu.
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Up to 2 Days Prior
- Prepare the Blueberry Coulis
Prepare the coulis and refrigerate until ready to serve.
- Prepare the Champagne Vinaigrette
Whisk together the vinaigrette and store in a sealed jar in the refrigerator.
- Prepare the Citrus Mint Aioli
Combine the ingredients and refrigerate.
- Prepare the Orange-Balsamic Drizzle
Whisk together the ingredients and refrigerate.
- Prepare the Halibut Marinade
Combine the ingredients in a covered container and refrigerate.
- Prepare the Zucchini Marinade
Whisk together the all ingredients. Cover and refrigerate.
The Day Before
1. Prep the Zucchini
- Slice the zucchini into planks and refrigerate.
2. Prep the Watermelon Salad
- Cube the watermelon.
- Clean and trim the haricots verts.
- Wash and dry the mint.
Store separately in airtight containers.
3. Prep the Sandwich Ingredients
- Slice the heirloom tomato.
- Segment the oranges.
- Wash and dry the arugula.
Store separately in airtight containers.
4. Gather Serving Pieces
Set aside serving platters, bowls, serving utensils, linens, and napkins.
Prepare water glasses, wine glasses, and Prosecco glasses according to your guests' preferences.
Having the tableware ready in advance allows for a more relaxed and enjoyable gathering on the day of your celebration.
The Day Of
1. Marinate the Halibut
Place the halibut in the prepared marinade and refrigerate for 1–2 hours.
2. Chill the Dessert Bowls
Place the dessert bowls in the freezer.
Chilled bowls help keep the vanilla bean ice cream cold longer and make for a more enjoyable dessert experience on a warm summer day.
3. Blanch the Haricots Verts
Cook in boiling salted water for 2–3 minutes until bright green and crisp-tender.
Transfer immediately to an ice bath and drain well.
4. Final Prep
- Slice the avocado.
- Lightly butter the cut sides of the potato buns.
5. Grill the Zucchini
Lightly brush both sides with the prepared Dijon-garlic mixture.
Grill until lightly charred and finish with flaky sea salt and fresh lemon zest.
6. Assemble the Watermelon Salad
Arrange the watermelon and haricots verts in a shallow serving bowl or on a platter.
Scatter with feta and fresh mint.
Just before serving, drizzle lightly with Champagne Vinaigrette and finish with freshly cracked black pepper.
7. Grill the Halibut
Cook for 3–4 minutes per side until opaque and flaky.
Allow to rest for several minutes.
8. Prepare the Buns
Place the buttered potato buns cut-side down in a hot skillet over medium heat.
Cook for 1–2 minutes until lightly golden and toasted.
Remove from the skillet and set aside.
9. Assemble the Sandwiches
Spread a thin layer of Citrus Mint Aioli on the toasted bottom half of each bun.
Layer with baby arugula, grilled halibut, heirloom tomato slices, avocado, and orange segments.
Drizzle lightly with Orange-Balsamic Drizzle and finish with a pinch of flaky sea salt.
Top with the remaining toasted bun and serve immediately.
10. Dessert
Scoop vanilla bean ice cream into the chilled bowls.
Top with Blueberry Coulis and garnish with a strawberry half, fresh mint and optional Rosemary Shortbread Cookie.
Serve with a chilled glass of Prosecco.
Gather. Savor. Celebrate.