Grilled Sea Bass

May 21, 2012December 15, 2016 camimayLeave a comment

Today is grey and rainy, so I figured I would relive the sunshine of two weekends ago by posting a delicious meal I had. My dad used to go diving every weekend when we lived in Hawaii, so I ate a lot of fresh seafood as a kid. If you’ve never had it, then you should give it a try. It has a really lovely bold, briny flavor. I didn’t want to mask the naturally amazing flavor of the sea bass, so I seasoned it simply with some sea salt and fresh ground pepper and served it with a tomato and mango salsa. I grilled some zucchini and made a simple german style potato salad on the side. Add some local, organic mixed greens for a nice side salad and you’ve got a nicely rounded dinner.

Grilled Sea Bass and Zucchini with a Tomato/Mango Salsa

Sea Bass Fillet — The fillets didn’t have skin, so I put them on foil to keep them from falling apart.

Season the fillet with sea salt and ground pepper. Lightly drizzle with some olive oil and put on your preheated grill. This fish has tons of flavor and doesn’t need a lot of help to shine. My fillet did not have skin, so we cooked it on foil. If you’ve ever tried cooking a skinless fillet on a grill, you know why. Lower the lid and cook until done! The fish will turn opaque and will easily flake apart when it is done.

For the zucchini, slice about 1/8-1/4 inch thick with a mandolin the long way. You can use a knife, or cut rounds, it just may take you a little longer. Give it the same treatment as the sea bass. Sprinkle with salt and pepper and drizzle with olive oil. Cook over medium heat 2-3 minutes per side.

Grilled Zucchini — Beautiful grill marks!

Tomato Mango Salsa

1 cup cherry tomatos, cut into halves or fourths depending on size

1 large, sweet Mango, diced

3 Tbsp olive oil

1 clove garlic, finely chopped

2 tsp red pepper flakes

1 Tbsp balsamic vinegar

4 mint leaves

Add the garlic and pepper flakes to the olive oil in a small pan and heat gently over low heat until the garlic starts to sizzle. Don’t let the garlic brown. Turn off the heat and let cool. Whisk the balsamic vinegar into the olive oil mixture to get a nice emulsion. Toss the mangos and tomatoes together and season with salt.

Add a spoonful of the oil/vinegar dressing and toss to coat. Taste! Add more of the vinaigrette, to taste. It will add a nice heat to the salsa. Chiffonade the mint leaves and add.

Yummm! This was one of my favorite meals in a long time. The sea bass was AMAZING! The fish monger told us that a big fillet was only one serving, maybe two. It seemed ridiculous until I tasted the fish. My friends and I ate so much that we only had a little bit of leftovers for the next day!

Until the next sunny day

Grilled Portobello Burgers

May 7, 2012December 15, 2016 camimay1 Comment

Hey all!

Yesterday was another gorgeous day in the Pacific Northwest!

What better way to break in the grill than to throw a couple of burgers on it? It was feeling like a mushroom sort of day, so we went out and got ourselves a couple of nice, big portobello caps. I really like portobello mushrooms. Some people get really excited about steaks for the same reasons that I get excited about portobellos. They’re juicy, meaty, and the charred bits are the best! These are also infinitely more delicious than a boca burger, and almost as easy.

Grilled Portobello Burgers

2 large portobello mushroom caps

1 large clove of garlic (or to taste)

2 generous pinches kosher salt

1 Tbsp fresh rosemary, chopped

1/2 Tbsp fresh thyme, chopped

1 1/2 Tbsp balsamic vinegar

1 1/2 Tbsp olive oil

Fresh ground pepper (to taste)

Clean your mushroom caps with a damp cloth and remove the stems my gently twisting. Be careful and don’t break them in half like I accidentally did.

Finely chop the garlic. Sprinkle your salt onto your chopped garlic and chop some more. I like to give it a good smash with the blade of my knife, so the garlic is almost a paste.

Rosemary Harvesting — Harvesting rosemary from the patio

Finely chop your herbs. I used fresh rosemary and thyme because I have a couple of flourishing plants living on my patio. Feel free to substitute your own favorite fresh herbs, or a couple of pinches of whatever dry herbs you have on hand. You’ll want to use less if you’re using dried herbs.

Mix together the balsamic vinegar and olive oil in a shallow dish that is large enough for the mushrooms to lie flat on. Since I broke one of them, the pie plate worked fine. Side note: My favorite balsamic vinegar comes from this little shop down on St. Helens Ave. in Tacoma. They make their own and it is awesome!

Add your garlic and herbs to the balsamic vinegar and olive oil mixture. Grind some black pepper over the whole concoction and then place the mushrooms gills side down into the mixture.

Spoon some of the marinade over the top. Let it marinate for at least 30 minutes, an hour is better.

Close up Marinating Mushrooms — Soaking up all the deliciousness

Preheat your grill and oil the grates. I like to spoon some marinade into the gills (really get it saturated) and over the top right before throwing it on.

Grilling mushrooms — Again, gills side down

Cook for about 5-8 minutes or until you can see the edges start to curl and the mushrooms shrink a bit. Flip and cook for another five minutes. The texture should be still firm, but less crunchy (like a raw mushroom), more….squishy, for lack of a better word. You don’t want to overcook it to mush.

Toast your buns in the last couple of minutes.