⅓ cup low-sodium soy sauce
¼ cup sake or mirin
1 tablespoon honey
3 green onions, sliced
2 cloves garlic, minced
1 tablespoon miso paste
1 tablespoon grated fresh ginger
4 (6-ounce) grouper fillets
Garnish: sliced green onions
1. In a medium bowl, whisk together soy sauce, sake, honey, green onions, garlic, miso paste, and ginger. Brush both sides of fish with marinade; let stand 15 minutes.
2. Coat a grill rack with cooking spray. Preheat grill to medium-high (350°F to 400°F).
3. Grill fillets 5 to 6 minutes per side or until fish flakes easily with a fork. Garnish with green onions, and serve. Yields 4 servings
Grilled Crab, Mango & Avocado
12 ounces fresh crabmeat, drained
3 tablespoons fresh lime juice
⅛ teaspoon freshly ground black pepper
8 slices French bread (½-inch-thick slices)
¼ cup butter or margarine, softened
1 mango, thinly sliced
4 ounces Muenster cheese, thinly sliced
1. In a medium bowl, combine crab, lime juice, and pepper.
2. Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Slice avocados. Top 4 bread slices equally with crab mixture, avocados, mango, and cheese. Cover with remaining bread slices, buttered side up, and press together gently.
3. Place sandwiches on preheated panini grill or in a large skillet over medium heat, and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately. Yields 4 servings.
3 pounds peeled, jumbo cooked shrimp with tails
½ medium red onion, sliced
1 medium yellow bell pepper, seeded and sliced
4 bay leaves
1 cup white balsamic vinegar
½ cup canola oil
2 tablespoons granulated sugar
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon hot sauce
2 garlic cloves, minced
½ teaspoon crusted red pepper flakes
Chopped fresh basil (optional)
1. Layer first 4 ingredients in an airtight container. Whisk together vinegar and next 8 ingredients; pour over shrimp. Cover and chill 24 hours, stirring occasionally. Serve with a slotted spoon and toothpicks. Sprinkle with chopped fresh basil, if desired. Yields 12 – 15 appetizers.
Salmon and Kale Pasta
1½ pounds salmon fillets
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice, divided
Kosher salt and pepper
3 cups fresh baby kale
1 cup chopped tomatoes
¼ cup toasted pine nuts
8 ounces rotini pasta, cooked
2 tablespoons sherry vinegar
¼ cup chopped fresh chives
Grated Parmesan cheese
1. Preheat oven to 425°F.
2. Season salmon with 1 tablespoon each olive oil and lemon juice. Season with salt and pepper. Bake salmon 12 minutes or until desired degree of doneness; let cool and remove skin.
3. In a large skillet, cook kale, tomatoes and pine nuts in 1 tablespoon hot oil over medium heat until kale is slightly wilted, about 3 minutes. Set aside. Add pasta, salmon, remaining lemon juice, remaining olive oil, vinegar, and chives. Cook, until heated through, 2 minutes. Sprinkle with Parmesan cheese before serving. Yields 4 servings.
Recipes and photos by Alison Lewis