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Grilled Fish
Ok, I don't have any Pics, but last weekend I pulled off a kick ass Grilled Ceviche Style Mahi Mahi Fillet, some Grilled Sea Bass, and Grilled Asparagus with a Mixed Berry Compote served with Marscapone Cheese for dessert.
The Ceviche Style Mahi Mahi was adapted from a Recipe I saw Alton Brown do on the food network:
.25 cup Orange Juice
.25 cup Lime Juice
.25 cup Teuila ( I used Sotol)
Half a Red Onion Diced
One Minced Jalapeno
I added one can of Pineapple juce and some chopped Cilanto Because I felt like it.
Mix all above together and marinate Mahi Mahi for about 2 hours then remove fillets and pat dry. Rub with Olive oil, sprinkle with Sea Salt and grill over med/high heaat until fish is opaque.
Meanshile, pour marinate into saucepan and bring to boil, reducing to about 3/4 previous volume. Top fish with reduced Marinade and drive on.
Sea Bass was placed into aluminum foil with butter, thin sliced limes, abd fresh ground black pepper on top, place over high heat for a few minutes until done.
Asparagus was skewered with Soaked Bamboo skewers and sprinkled with Olive oil and sea salt then grilled
Fish was served with Salsa consisting of:
Cilantro Leaves
Mint Leave
Serrano Chiles
Diced Rd onion
Lime Juice
Some diced Kiwi Fruit
Dessert was:
Blackberries
Raspberries
Blueberries
Strawberries
Cooked down with Some Shiraz, Brown Sugar, and a handfull of Mint Leaves.
Served with a bottle of Pinot of some sort.
I was pleased with the way everything turned out.
The Sea Bass, and Cilantro Salsa have been discussed here previously, but the rest is new.
I found some Mesquite Lump Charcoal and it is the heat! Not for any grill of questionable structural integrity, as it is Waay hot but most definitely good stuff.
Good times,
Blake
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