Good morning to all of our beloved friends and clients and as you well know, it's time to break out your birthday hats, noise makers and sing, completely off key, a big Happy Birthday to America.
As is tradition at Metro, we recreate Trumbull's Declaration of Independence (signing) painting with fish standing in for our founding fathers. This year, Ben Franklin will be played by a wise old Florida Red Snapper. Both Alexander Hamilton and John Adams will be Salmon this year, of course, Hamilton will be the Scottish Salmon as where Adams will be the feisty Wild Alaskan King Salmon. And yes, as you might have guessed, George Washington will be the noble Carolina Grouper, complete with wooden teeth made by yours truly. A big thanks goes out to the folks at the Hair Club For Men, who created all the of powder wigs for our fish. I know what you're thinking...hey fishman how can we get our Birthday groove on for this weekend's festivities? That's easy my fellow Americans, nothing says you love your country like a grill full of fresh seafood. Exercise your freedom by not only steaming a bunch of clams but by bucking the crown and throwing some mussels into the pot as well. Heck while you're at it, tell the Crown to shuck off with a Gorgeous tray of Oysters on the Half Shell. Or really Declare your Independence by having a Crawfish boil and going elbows deep in American Corn, Potatoes and Louisiana Crawdads! "♫ Oh beautiful for propane grills that make my Shrimp so Sweet for melted Butter with my Clams, fresh Seafood can't be beat...America America...♫" Come on, you know the words. Okay, maybe not those words but we all can agree this crazy melting pot we call America is still a place we all love. Should you need to make a couple of quick and delicious meals during the week, I sincerely hope you enjoy today's recipes featuring, Pan Seared Tilefish with Avocado Salsa & Monkfish Kebobs with a Lime Basil Dressing.
Featured Recipes for June 27, 2017
Pan Seared Tilefish with Avocado Salsa Serves 4
Don't get me wrong, I love to grill but on some of those steamy summer nights the thought of sweating like a Half Lebanese Fishmonger at my first Zumba class, doesn't thrill me. So let's cook inside tonight double up on the Sweating at tomorrow's "Hot Yoga" session.
Ingredients 4 Tilefish fillets skin removed, 6 to 8 ounces each: you could also use Halibut or Grouper with great success.
For the Marinade
1 tablespoon of olive oil 3 tablespoons olive oil 4 tablespoons of fresh chopped cilantro 3 cloves of garlic just crushed The juice of 1 lime plus 1 teaspoon of finely grated lime zest 1 teaspoon of salt
For the Avocado Salsa 4 medium size Tomatoes diced (about 1 pound) then drain in a colander for 5 minutes 1/3 cup red onion, finely diced. 1 jalapeño pepper seeded and diced (if you don't like spicy use a half) 1 ripe Avocado pitted and diced ¼ cup of fresh chopped cilantro The juice of 1 to 2 limes; I use 2 1 tablespoons olive oil Salt
How it's done In a shallow bowl or pie plate combine the marinade ingredients; add the Tilefish fillets to the marinade turn to coat well and let marinate on the counter for 20 minutes.
Meanwhile make the Salsa by combining all of the ingredients in a bowl; season to taste with salt and set aside.
Heat the 1 tablespoon of olive oil in large skillet over medium heat until the oil begins to shimmer. Add the tilefish fillets, flesh side down first, and cook until lightly browned and crispy about 5 minutes, flip and cook for another 4 to 5 minutes or until the fish is just opaque when fork tested.
To serve, transfer the fillets to a serving platter; top each fillet with a spoonful of salsa and serve the remaining salsa on the side. Would warm tortillas be appropriate at this time? Hell yes, but wait at least a ½ hour after eating to go back into the pool or starting your Zumba class.
Monkfish Kebobs with a Lime Basil Dressing Serves 4
"Man Can Not Live on Swordfish Alone..." The Half-Lebanese Fishmonger. Wow that quote stands the test of time but seriously if you have never ventured out to Monkfish as a grilling option, you are missing out on the lovely mild flavors of the gorgeous fish.
Ingredients 1½ to 2 pounds of Monkfish cut into 1½ inch chunks...this can be lovingly done by a Metro Seafood Specialist with great pride and pleasure. 2 garlic cloves minced fine ½ cup of finely chopped fresh basil The juice of 1 lime 1 teaspoon of finely grated lime zest 2 tablespoons of olive oil Salt and Pepper Wooden skewers soaked in cold water for 30 minutes
For the Lime Basil Dressing The juice of 1 lime 1 teaspoon of finely grated lime zest 1/4 cup extra virgin olive oil 1 scallion sliced very thin 1 small clove of garlic finely minced 2 tablespoons of chiffonade (leaves stacked and cut into thin ribbons crosscut) of fresh Basil Salt and Pepper
How it's done Combine all of the marinade ingredients in a glass bowl and season to taste with salt and pepper. Add the Monkfish to the marinade and toss well to coat; cover with plastic wrap and let marinate in the refrigerator for 30 to 60 minutes (note remove 20 minutes before grilling).
While the fish is marinating, make the dressing by whisking all of the ingredients in a small bowl; season with salt and pepper to taste and set aside.
Preheat your gas grill or grill pan to medium high heat.
Remove the fish from the marinade and thread onto the wooden skewers.
On well-oiled grates cook the Monkfish for 4-5 minutes per side or until just opaque when fork tested. To serve, transfer the skewers to a serving platter and spoon over the dressing. Garnish with lime wedges and know that your culinary wheelhouse just got bigger thanks to Monkfish.
What's next little chef? Sautéed Sea Cucumber...No, that's just gross.