-Roasted Cauliflower with Fresh herbs
-Sauteed Brussel Sprouts with Bacon & dried cranberries
-Horseradish Whipped Potato
-Tabbouleh with Cucumber & Tomato
Lemon Shrimp Kabobs
Ingredients:
2 pounds large shrimp, peeled and deveined
2 red bell peppers
1 purple onion, cut into 1-inch cubes
2 zucchini, cut into 1-inch rounds
4 garlic cloves, minced
2 cups parsley, chopped
1 lemon, juice and zest
3 Tbsp olive oil
1 tsp cumin
1 tsp coriander
Salt and pepper, to taste
Instructions:
Combine all ingredients in a large plastic bad and marinate for 20 minutes. Alternately thread shrimp and vegetables on 6-8 skewers.
Grill skewers covered for 5-6 minutes on medium-high heat, turning frequently.
Serve immediately.
Yield: 6-7 servings
Seared Tuna with Pineapple-Mango Salsa
Ingredients:
Lemon Butter Sauce:
¼ cup unsalted butter
1 Tbsp sugar
2 Tbsp lemon juice
Salsa:
1 cup diced fresh mango
1 cup diced fresh pineapple
½ cup finely chopped red onion
½ cup finely chopped red bell pepper
¼ cup chopped cilantro
1 tsp sugar
½ cup dry white wine
6 (4-6 ounce) tuna fillets
Instructions:
To make lemon butter sauce, place a small saucepan over low heat. Add the butter and stir until melted. Add the sugar and stir until dissolved. Stir in the lemon juice and zest, and then stir constantly for 2-3 minutes, until the sauce begins to thicken.
To make the salsa, combine the mango, pineapple, onion, bell pepper, cilantro, sugar and wine and mix thoroughly. Cover and refrigerate for at least 1 hour to allow the flavors to blend.
Preheat a grill or place a grill pan over medium-high heat. Sear the fish on all sides for a total cooking time of 3-5 minutes, until rare or medium rare. For serving, drizzle fish with lemon butter sauce and top with salsa.
Yield: 6 servings
Monkfish Tikka Kebobs
Ingredients:
1 pound monkfish, cut into cubes
1 cup plain Greek yogurt
3 cloves garlic, crushed
1 tsp ground ginger
1 Tbsp lime juice, about half a lime
1 tsp chili powder
½ tsp turmeric
½ tsp garam masala
Salt, to taste
Mint and cilantro, to garnish
6-inch wooden skewers, presoaked in water
Instructions:
Thread the fish onto parallel wooden skewers.
In a bowl, mix the yogurt, garlic, ginger, lime juice, chili powder, turmeric, garam masala and pour over the monkfish. Cover and let fish marinade for 30 minutes.
Heat the cast iron grill pan, and drizzle with olive oil. Grill the monkfish skewers for 3-4 minutes on each side, or until cooked through and charred a little on the outside.
Yield: 2 kebobs per person, 4- 6 servings
Nectarines and Peaches with Lavender Syrup
Ingredients:
½ cup pecans
3 Tbsp honey
2 Tbsp plus ¼ cup sugar
1 sprig rosemary
1 Tbsp dried lavender buds
Kosher salt
3 ripe white or yellow nectarines, cut into wedges
3 ripe yellow peaches, cut into wedges
2 tsp finely grated lemon zest
½ cup crumbled Gorgonzola, divided
Instructions:
Yield: 4 servings
Garlic Butter Rainbow Trout
Ingredients:
1 pound trout filet
Salt and freshly ground pepper, to taste
2 Tbsp melted butter
2 cloves garlic, minced
1 tsp minced dill, optional
Instructions:
Grilled Scallop and Avocado Salad
Ingredients:
1½ Tbsp achiote paste, crumbled or 1 Tbsp smoked paprika
1 orange, juiced
2 limes, juiced
1 medium garlic clove, minced
¾ cup extra-virgin olive oil
Pinch sea salt and freshly ground black pepper
12 large sea scallops
2 avocados, halved, pitted and flesh cut into quarters
2 Tbsp sugar
6 cups mixed baby greens
1 red grapefruit, peeled and segmented
Instructions:
Yield: 6 servings
Salmon with Walnut Slaw
Ingredients:
Marinade:
3 Tbsp sweet chili sauce
3 Tbsp teriyaki sauce
1½ Tbsp rice vinegar
4 (4-6 ounce) salmon filets
Slaw:
1 cup shredded purple cabbage
1 cup coarsely shredded carrots
2 medium green onions, sliced
¾ cup coarsely chopped and toasted walnuts, divided
Fresh cilantro leaves, torn
Instructions:
Yield: 4 servings
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