~ Grilled Bluefish w/Cilantro Lime Butter ~
Ingredients for the butter (Serves 4):
1/2 stick unsalted butter at room temperature (but not melted)
1 tsp. lime zest
1/2 garlic clove, mashed
1 tbsp. minced fresh cilantro
Pinch of chili flakes
Pinch of salt and pepper
Ingredients for the fish:
Disposable aluminum pan
4 pieces of scaled bluefish fillet, skin on (6-8 oz. each)
1 tsp. ground coriander
Salt & pepper
2 tsp. canola oil, plus more for oiling the grill
Mash all ingredients for the butter together. Store in a cooler w/icepacks.
On the boat:
Scrape the grill clean. Place a disposable aluminum pan upside down on the area where you’ll be grilling the fish. Cover the grill and preheat on high for 10 minutes. Do not remove the pan until you are ready to place the fish on the grill.
Dry the fish thoroughly with paper towels. Score the skin on a diagonal at 1/2 inch intervals (without cutting through the flesh) to prevent the fish from curling.
When the grill is ready, sprinkle coriander, salt & pepper on both sides of the fillets. Rub all over with canola oil.
Remove the pan from the grill. Dunk a wad of paper towels in canola oil. Hold it with tongs and wipe the grill with oil where the pan used to be.
Place the fish on the grill, skin-side up, diagonal to the grill grates. Cover the grill and cook for 3 to 4 minutes per inch of thickness, or until the fish displays grill marks.
Slip the tines of a fork between the grill grates and gently push up on the fish. Do this a couple of places until the grill lets go of the fish. Flip the fish and greill on the skin side 3 to 4 mintues per inch of thickness. To check for doneness, separate the flakes in the thickest part of fillet with a fork and peek inside. The fish is done when a trace of translucency still remains in the center. The fish will continue to cook once it’s removed from the grill.
To remove the fish from the grill, dislodge it with fork, like you did when turning it, then lift it off the grill with a spatula. Top with cilantro-lime butter.
Courtesy of Northeast Boating Magazine June 2009
~ Jeff’s Healthy Hummus ~
* 2 cups Chick Peas with liquid
* 1/4 cup Lemon Juice
* 1/4 Teaspoon Crushed Red Pepper (approx.) to taste
* 1 Tablespoon minced Garlic
* 1/2 cup Tahini (from Health Food Store)
* 1 Teaspoon Ground Cumin
* 1/2 Teaspoon Celtic Sea Salt
* 1/2 – 3/4 cup Sun Dried Tomatoes
* 1/4 cup chopped Onion
* 2 Teaspoons Extra Virgin Olive Oil
* Optional – 1/2 cup mango (put in juicer first)
* Add water as necessary for proper consistency
Mix in food processor as you go. Stores well in Tupperware. Serve with sliced cucumbers, celery, carrots, etc. or serve on Pita Bread. ~ Enjoy~