Chili – Lime Grilled Bluefish

Grilled bluefish is certainty a summer staple here on Long Island. Because of its higher fat content, bluefish should be handled with care to maintain quality. Bluefish should be thoroughly iced as soon as possible after they are caught and kept cold until they are eaten. To cut down on the strong oil flavor many cooks use goopy mayo based concoctions the slather all over the fish. I prefer to go with a less goopy and more healthy option – citrus. So here is a mildly spicy citrus marinade the goes wonderfully with healthy fatty fish.

Here’s what you’ll need:

  • 6 tablespoons fresh lime juice
  • 2 jalapenos, seeded and minced
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
  • 1 bluefish fillet (about 1 1/2 pounds)
  • 2 red bell peppers, stemmed, cored and quartered

Combine the the lime juice, jalapenos, olive oil, 1/2 teaspoon salt and pepper to taste in a large, shallow glass or ceramic dish. Cut diagonal slashes in the skin of the bluefish and place, skin side up, in the marinade. Spoon some of the marinade over the skin. Cover and refrigerate for 2 hours.

Preheat your charcoal grill to a nice hot temperature. Then, place the fish, skin side up, on the grill. Place the peppers on the grill. Grill the fish for 7 minutes. Turn it over carefully and grill until just cooked through, about 5 minutes more. Grill the peppers until charred, about 5 minutes per side.

Serve this with grilled corn on the cob, another summer staple here on Long Island.

Grilling Bluefish

 

Advertisements

Fresh Fruit with Fresh Lime Dipping Sauce

Hazy Hot and Humid… just a perfect day for a platter full of fresh juicy fruit to snack on. You’ll find this platter to be delicious, refreshing and a healthy alternative to salty, high fat snacks. Serve this along with the chicken salad stuffed tomatoes (tomorrow’s post) for a cool lunch with which to beat the heat. Oh, did I mention that Western Beef had a great sale on limes.

Here’s what you’ll need:

  • 2 Granny smith apples peeled, halved lengthwise and cut crosswise into wedges
  • 1 Honey dew melon, peeled and cut into 1/2-inch-thick wedges 2 to 3 inches wide
  • 2 pounds watermelon, rind removed, and fruit cut into 1/2-inch-thick wedges 2 to 3 inches wide
  • 1 small pineapple, peeled, halved lengthwise and cut crosswise into wedges
  • 1 ripe papaya, peeled, seeded and sliced crosswise
  • Creamy Lime Dipping Sauce

Creamy Lime Dipping Sauce

  • 1 container (6 ounces) vanilla fat-free yogurt
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 1 jalapeño pepper minced

To make the Creamy Lime Dipping Sauce combine all ingredients in small bowl; mix well to combine. The important thing to remember is to remove ALL of the white pith and seeds from the jalapeno. Nearly all the capsaicin, the acidic source of the pepper’s heat, comes from the rind. The rind, once the pith is removed has a strong fruity flavor.

So make a patio picnic of it and whip up a couple mojitos

Mojito

2 oz White Rum
.75 oz Simple Syrup
.75 oz Lime Juice
Fresh Mint
Soda

Take the leaves off of one of the sprigs of mint and put them in your mixing tin along with the simple syrup and the lime juice.  Muddle the mint gently.  Add the rum and some ice and shake well.  Strain (you should double-strain) into a glass filled with cracked ice.  Top with soda, garnish with the remaining mint.

mojito ingredients – combine with caution