The calendar says summer is here. And once June sets in, regardless of weather or work schedule our mindset is summer!Sun, recreation and summer meals become irresistible.
Whether you are going off on a long trip, local outing or simply enjoying your backyard barbecue – food is a major part of summer. Personally, I feel, one is closer to living life to its fullest if the barbeque is in use all year round, but to many it is the distinction of summer. So while summer is here let’s enjoy it with meals and marinades that suit this glorious season.
Marinades are so versatile I have prepared several summer menu items, not only for barbecue but also for cold menus as well plus how to make them so they travel well. There are lots of recipes using tuna steaks, scallops, flounder fillets and imitation crabmeat. I will show you the versatility of marinades on your scrumptious and light summer fares, for everyday, everywhere summertime enjoyment.
Marinades can be used for barbecuing but are not limited to that form of preparation. Remember to allow a minimum of an hour for marinating and the fish should be turned/stirred a couple of times especially if the fish or shellfish is not completely immersed. In all cases mix the marinade ingredients first before adding to the fish or shellfish. Remember that a high quality black pepper is essential in marinades.
Tuna is known for its texture and flavor resembling meat, particularly beef. Any of your favorite beef marinades will work for tuna.
Scallops are very delicate and will lose their unique sweet flavor, if not prepared well. They are creamy and sweet when handled properly. Use a light hand in flavoring and cooking. They are ready to eat when warmed through. The two ways to deal with scallops in a barbeque: put them on a skewer to provide the flavor and color or in a foil pouch to contain its juices. Remember, that anything cooked on a skewer must be cut in same size pieces so they cook at the same time.
Flounder is a mild white fish that has a delicate texture; any marinade that would be appropriate with chicken would work for flounder. Direct contact to the barbeque grill or the foil pouch method will work. Fillets vary in size and the thin ones must be handled gently when placed directly on the grill. If the fillets are thin, use a pouch and put the thicker ones on the grill.
Marinades for Non-cooked Items
Most of us are familiar with the preparation of ceviche: The process of marinating fish and shellfish with an acidic product such as lime juice or vinegar which changes the color of the fish from translucent to white and gives it the impression of being cooked. Ceviche is served chilled as an appetizer, salad or entrée with endless garnishes to jazz it up. Raw fruits and vegetables chopped and incorporated into the marinated item make it colorful and more interesting. Bread or crackers should be served on the side.
These recipes use the same ingredients as the barbecue marinades to show similar ingredients can be prepared in cooked or raw form.
Other Non-cooked Recipes
Super Cold Sandwiches
Caper Tartar Imitation Crab Submarine Sandwich
Imitation Crab, Goat Cheese, Sun Dried Tomato & Red Onion
Tuna with Cilantro & Lime Sandwich (cook extra for leftovers)
Greek Style Imitation Crab Pita
Imitation Crab Flake Pinwheel Wrap