A Beautiful Mosaic

Grilled yellowfin tuna and spicy corn salad

The last in my three part series of barbecue recipes, I end with the most delicious.  Yellowfin tuna is fairly expensive - I spent about $20 for three steaks (that was the sale price), but oh-so-worth every penny.  I got this recipe for Nantucket-style grilled fish off Epicurious and I am hooked (bad pun entirely intended).  The recipe couldn’t be more simple while simultaneously off-putting. 

Take your gorgeous fresh fish steaks (can be any kind - tuna, swordfish, halibut or sea bass)…

and slather both sides with mayonnaise. Salt and pepper to taste.

Sound repulsive?  The ruination of perfectly good fish?  Don’t worry - the mayonnaise cooks off and you can’t taste it.  It helps keep the fish juicy and creates nice carmelization. 

Pre-heat grill.  Cover and cook  on each side for 3 - 4 minutes, depending on the thickness of your steak.  You definitely do not want to over cook!  Let stand for few minutes before serving.  This is delicious served with just a little lemon.  I paired it with fresh corn salad and we all (including the kids) couldn’t get over how good this meal was.

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Spicy Corn Salad

Now I make a lot of different salads, and this is one of my favorites.  I guarantee you will be the hero at your next BBQ if you bring a big bowl of this fresh corn salad.  Just make sure to save some for yourself.

Spicy Corn Salad

1 tsp. extra virgin olive oil

1/2 red onion, diced (about 1 C.)

1 minced jalepeño chile, seeds and veins removed

1 red pepper, diced

4 cooked ears of corn, kernels sliced from the cob

2 Tbs. champagne vinegar

1 tsp. maple syrup

zest and juice of 1/2 a lime

1/4 C. minced chives

2 Tbs. minced cilantro

I like to cook my corn on the grill.  Simply place in grill with husks on and cook covered for about 20 minutes or so, turning to prevent one side from becoming completely charred.  You can also steam the shucked corn if you don’t want to or can’t grill.

Heat olive oil in a skillet or wok over medium heat.  Add red onion, jalepeño, and red pepper and saute until just softened (about 3 minutes).  Add corn kernels and cook for another 3 minutes.  Remove from heat.  Add vinegar, maple syrup, lime zest and juice.  Mix and add more lime juice if needed.  Salt and pepper to taste.  Top with chives and cilantro.

A colorful spring dinner

This mercurial spring weather is very trying, to say the least.  After what seems like interminable dreary rainy days, the weather clears to a glorious sun-drenched day.   In honor of the lovely weather, I thought I’d make something light and springy for dinner. 

Freshly picked salad from our garden

Our mesclun mix is ready for picking, so we had a dinner of spring mix salad, Spanish mackerel with herbs from our garden and Nigella Nawson’s recipe for new potatoes.  Mackerel is one of those “throw back” fish and often ignored at the fish market.  Full of omega-3 fatty acids, mackerel is prolific reproducer and earns a “best” rating from Seafood Watch.  If you don’t normally care for oily fish, try this recipe.  I think you’ll be pleasantly surprised.

Broiled Spanish Mackerel with Tomato and Herbs

(adapted from Gourmet)

2 lb. Spanish mackerel fillets with skin on
1/4 tsp. black pepper
1/2 tsp. salt
1/3 C. mayonnaise
2 Tbs. fresh lemon juice
2 Tbs. chopped fresh dill
2 Tbs. chopped fresh chives
3 medium tomatoes (3/4 lb total), cut into 3/8 inch thick slices

Preheat broiler. Line rack of a broiler pan with foil.  Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.

Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.

Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.

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This is my all-time favorite potato recipe, but try to use new potatoes which are in season right now.  New potatoes have a sweetness to them not found in russet, red or even Yukon gold potatoes.  If you’ve never tried this recipe, you are depriving you and your loved ones of the most delicious potato dish ever.

Nigella Lawson’s Sticky Garlic Potatoes

2 lbs small new potatoes (you can substitute Yukon Gold potatoes, but new potatoes taste vastly superior)

8-10 whole garlic cloves (don’t be shy)

1/2 cup olive oil

Bring a pan of salted water to a boil, and cook the potatoes with skin on for 30 minutes. Drain and put back into the dry pan.  Peel and crush the garlic cloves and put them in the dry pan with the potatoes.  Mashes the potatoes loosely (I love to leave big clumps of unmashed potatoes).

Preheat the oven to 425 degrees and place a roasting pan in to heat up at the same time.  When the oven is hot, pour the oil into the pan and leave it to heat up for 10 minutes.

Carefully place the potatoes and garlic into the hot oil and cook for 15 minutes. Then turn the potatoes over and cook another 15 minutes until browned and crispy. Serve immediately.