Completing Round 1

30 03 2010

The concept for finishing the Mixed Seafood Grille was pretty simple. I had access to incredible fresh and delicious product so first, do no harm. I simply grilled the sweet scallops and shrimp with salt, pepper and olive oil. I split the fresh Maine lobster in half and cooked each half inside the shell on the grill with the same. I put together a very fresh relish made with all the local produce; the same roadside tomatoes and avocados, fresh herbs and a fresh mango for a little sweetness along with a finely diced pepper (sans membrane and seeds) for a little heat. By placing the relish on the side, diners got to taste the seafood with as much or as little relish as they wanted-naked to smothered. This added a little complexity and layering of different complementary flavors while allowing the shellfish to star via a simple preparation.

Grilled Seafood Mix Toping (Seafood grilled with salt, pepper, olive oil)

  • Juice 1 lemon
  • 1 tsp lemon zest
  • 1 tsp oregano, thyme, tarragon
  • 3 Roma tomatoes, seeded and chopped
  • 2 avocados, chopped
  • 1/3 cup red onion
  • ½ cup mango
  • 3 tbs olive oil
  • 1 ½ tbs balsamic vinegar
  • 1 clove garlic
  • 1 tbs dill
  • ½ cup fennel bulb
  • 1 tbs hot pepper-membrane and seeds removed
  • 2 tbs parsley

Combine all the ingredients. Serve to the side of the grilled seafood.





3 responses

30 03 2010

I would love to sit down to a meal at your house anytime! This seafood looks terrific!

30 03 2010

Thanks-we always cater, but it’s easy to do!

30 03 2010

Num num num num, looks good, I just had a glass of a reisling, Alsace, that is a nice sipping wine to relax, but only had a barley soup and whole grain bread for dinner, nothing as exciting as this, lol! There is always tomorrow!

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