TASTE OF THE SEA

• Grilled Grouper & Almond Butter
• Smoked Mint Trout
• Grilled Tuna w/ Peach & Onion Relish
• Grilled Salmon
• Pasta Salad
• Tomato Bbq Bread Salad

GRILLED GROUPER AND ALMOND BUTTER ½ cup (1 stick) unsalted butter, softened 4 ounces almonds, crushed 2 teaspoons parsley, diced Splash of almond extract grouper Mix all ingredients (except for grouper) together. Shape into a roll, wrap in waxed paper, and chill.

Season grouper with oil, salt and pepper and place onto oiled grill for 3 ½ minutes.

Flip grouper and continue grilled for 3 ½ minutes.

Remove from grill and serve with almond butter.

SMOKED MINT TROUT 4 trout fillets (remove bones) 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 cup mint tea ¾ fresh mint ¼ cup maple syrup ¼ cup salt 2 tablespoons pepper

Combine the mint, maple syrup, salt, pepper, lemons and oil in a blender and process to a smooth purée.

Add trout and sauce into a resealable bag and refrigerate for 4 hours.

Bring trout to room temperature.

Prepare the smoker with wet and dry cherry wood.

Place trout on oil grilled, skin side down. Close lid and smoke for one hour.

After 45 minutes, base trout with mint tea and continue smoking.

GRILLED TUNA WITH PEACH AND ONION RELISH 3 tablespoons canned peach juice 3 tablespoons lime juice 2 cloves garlic, minced 3 tablespoons fresh mint leaves, chopped 1 medium red onion, finely chopped 1 can peaches, chopped ½ red bell pepper, seeded and finely chopped Salt and freshly cracked black pepper to taste Tuna fillets In a medium size bowl mix peaches, mint and lime. Add garlic, red onion, bell peppers and mix. Add peach juice, salt, pepper and mix.

Chill until ready to serve.

Season tuna with oil, salt, pepper and place tuna onto oiled grill, about 3 ½ minutes.

Flip tuna and continue cooking for 3 ½ minutes.

Flip tuna once more and cook for 3 ½ minutes.

Remove tuna from the grill and serve with onion relish.

GRILLED SALMON Salmon fillets, skinned and checked for bones Splash olive oil Salt and pepper to taste Season salmon with olive oil, salt and pepper. Placed salmon skin side down on oiled grill and cook with lid down for 5-7 minutes. Remove salmon from grill and serve at room temperature.

PASTA SALAD 3 cups orzo pasta, cooked and cooled 1 cup cucumber, cubed 3 green onions, chopped ¾ cup of feta cheese, crumbled ½ cup black olive, pitted and diced 2 tablespoons olive oil Juice of 2 lemons 1 tablespoon fresh oregano, chopped 3 tablespoons parsley, chopped 1 teaspoon garlic, diced Pepper and kosher salt to taste Toss gently and refrigerate.

TOMATO BBQ BREAD SALAD 4 large vine ripened tomato, cut in wedges ½ red onion, sliced thin 1 small jalapeno pepper, diced 2 clove garlic ½ cup chopped chive 3 tablespoons basil, leaf torn ¼ cup balsamic vinegar 1 teaspoon salt and pepper 3 thick slices French bread cut about 1 inch 2 tablespoons olive oil Sprinkle olive oil on both sides of the bread and place bread on medium high heat grill and toast until very crisp.

When bread is cooled, cut in 1 inch squares.

Toss in bowl with all ingredients. Let sit for ½ hour.



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