This recipe, friends, will knock your socks off. If you haven't tried blue marlin on the grill, go purchase some immediately.
500 grams of fresh blue marlin filets, skinless
2 heaping tablespoons chimichurri rub
2 tablespoons olive oil
1 tablespoon lemon or lime juice
4 whole wheat burritos or pita
2 fresh sliced tomatoes
1/4 red onion sliced into thin rings
1 cup of romaine or arugula, rinsed and torn
Rinse marlin and pat dry.
Drizzle olive oil and lemon juice over marlin filets and pat rub onto both sides of fish.
Place fish on grill or under the broiler and cook for about 8-10 minutes, depending on the thickness of your filets.
Let fish cool for 2-3 minutes then slice into bite sized cubes. Place fish in tortillas or pitas over lettuce, onions, and tomatoes.
Roll up and serve. You can add a sauce or salsa for dipping as well, but I like mine nude. ;-)
Wednesday, June 24, 2009
Sunday, June 21, 2009
This corn is spicy and finger licking good!
This is so delicious and so simple, you will want to keep some of this butter prepared in your fridge.
6 ears fresh picked corn
4-5 tablespoons of butter, room temperature
boiling salted water
Take room temp butter and place in a small bowl. Add rub and stir until spices are well integrated with butter.
serve right away or roll into a log with wax paper and refrigerate until firm.
Husk corn ears and immerse in a boiling pot of salted water for approximately 10-12 minutes. Drain.
Butter corn while still steaming hot. Enjoy!
Thursday, June 4, 2009
I am going to post a couple of BBQ recipes a week to launch us into the summer season! Hurrah!
Here is an exotic Moroccan style recipe to try on your barbeque. It works well with, beef, chicken, lamb or even tofu.
Serves 4 people
3 chicken breasts, or meat of your choice, cubed into 1 inch pieces
1 pint cherry or strawberry tomatoes
1 yellow pepper, seeds removed, sliced into long strips
1 medium yellow or Vidalia onion, cut into thick slices
3 tsp. olive oil
3 tsp. lemon juice
wooden or metal skewers
Combine lemon, oil, rub and meat in a large bowl and marinate for 1 hr or overnight.
Assemble kebabs by threading alternating onion, meat, tomatoes and pepper onto the skewers.
(If you are using wooden skewers on the BBQ, you will want to soak the skewers in water for 1/2 hour before you start assembling them).
Place skewers on a hot grill (or under your broiler for 7-9 minutes) until nicely charred and the meat is cooked through to your liking.
Serve with a side of couscous, the salad so nice they named it twice.