Audrey's Angle is our seasonal newsletter featuring recipes, seafood cooking tips and more, so you can cook up delicious dishes with ease!
Three Cheers for Summer 2018!
Many who live in places with fairly mild climates don’t have to wait for summer to cook outside. Not so for others. So, with cheers and whoops, we all welcome outdoor grilling season. It has arrived, so let the grilling begin! I always go for easy, which means fish since nothing cooks faster. Speaking of easy, let’s prepare everything over an open flame. We can prepare vegetables as well as other side dishes on the grill or directly on the coals. Many of us have eaten food prepared on the coals but have not tried to prepare it ourselves. Is this the season for you to try it?
The Coleson’s Catch products I have chosen are all easy for different reasons…say salmon fillet vs. salmon steak. The fillet has no bones–the advantage is immediately obvious but the disadvantage may not be so clear. The fillet is very delicate and is sometimes hard to turn over especially with the thin pieces toward the tail. People often cook delicate items wrapped in foil over the coals, essentially steaming the product, to eliminate sticking. The salmon steak does indeed have bones, but if you are not afraid of them the stability provided by them makes the item easy to maneuver on the grill. Salmon is a slightly fatty fish which can cause flare ups. If that bothers you, perhaps use Mahimahi which is leaner. You decide which of the products best suits your style of cooking.
Green Shell Mussels are a slam dunk for the grill, and the variety of toppings are endless. I’m providing quite a few that represent my taste, and I’m sure it will spark your own desires. I’m always keen on putting things on a stick, and scallops lend themselves to this application very easily. While using a variety of seasonings and flavorings, a very well-rounded sampling can be provided. This season, I have been drawn to nuts which are healthy and delicious. I’ve also used a bit of coconut milk in the featured recipes. From the one can of coconut milk, you will be using the fat in one recipe and the milk in another. For those of you new to the coconut milk arena, the unshaken can will separate into 2 layers of fat (which I will call coconut butter because it sounds better) and milk. If you don’t want them separate, shake the can before opening. Are we all aware of the difference between coconut milk and coconut water? Didn’t think so. Coconut water is the liquid inside of a green “jelly” coconut. It is a cool refreshing beverage. Coconut milk is what is produced from ripe dry coconut flesh. It is grated and mixed with water, and the milk is squeezed from the “trash” which is what they call what’s left of the coconut. The liquid inside of the dry coconut is also sometimes referred to as “water,” but it is not as coveted as the “jelly’s” water.
A side benefit of the fish-grilling season is what to do with leftovers, and thus, the era of the upscale “brown bagging it” is born. No more tinned tuna salad for you! We will explore ways to enjoy the cold seafood the next day.
I would like to briefly address the source of fuel for your grill. Most of us already have our method decided upon, but I would like to throw out there a few ideas that are fun. Of course, it comes with a story. One of the recipes is a Jerk Mahimahi Salad. The traditional Jamaican jerk process involves the indigenous pimento tree and berries. We know the dried berries as allspice. When their fire is built to cook the jerked product, pimento wood is the fuel of choice as it adds to the flavor. We don’t have access to pimento wood, but an option is to toss some whole allspice into the fire. Delightful! Also any dried hard stems and or leaves such as rosemary, basil, oregano, mint, etc., can be used.
Any of the leftover fish or shellfish can be made into a sandwich spread, if you don’t mind the term. If it is the jerk Mahimahi and you have some of the vegetables left as well, chop them all up and add some of the dressing you used. That can be used in a sandwich with lettuce and tomato, or as a salad topper, or with chips as dip, or dip for carrot and celery sticks.
If it is leftover salmon and mustard potatoes, cut everything up, add extra diced celery and red onion and mayonnaise. You now have a great salad to enjoy as is or as a lettuce topper.
If it is pesto scallops, chop it all up and make a wrap out of it.
Take leftover mussels out of the shell and make them into a pasta salad that complements whichever toppings were used.
Simple Summer Grilling Recipes
- Mahi-Mahi Wrap with Balsamic Vinegar and Wilted Spinach
- Coconut Mahi-Mahi Wrap
- Grilled Mussels With Blue Cheese and Walnuts
- Mussels With Coconut and Red Onion
- Mussels With Bacon and Mozzarella
- Jerk Mahimahi Salad
- Black Pepper Crusted Scallops on a Stick
- Pesto Scallops with Vegetables
- Salmon Fillet Sandwich with Apple Slaw
- Simple Tasty Salmon Steaks with Mustard Baby Potatoes
- Salmon Fillet with Corn on the Cob and Sweet Potatoes