What advice do you give your child the night before they leave for college? When I think back, I am not sure I gave my children advice when they went off to school. It was more of a plea to stay safe. The advice given to me the night before I flew 3000 miles away to school took me by surprise. I can remember it as clear as a cloudless California summer night, Dad said to me, “If you are going to drink, drink vodka. It is the purest of all alcohol so you won’t get a headache, and the cops can’t smell it on your breath.” “Ah, ok Dad.” Whaaat…? I mean what is an 18-year-old supposed to say to that?
Flashback to 1977 in California where I lived. I was moving to New York and in 1977 the drinking age was 18. I’m guessing Dad figured the likelihood of me drinking alcohol was a distinct reality. So maybe that explains his peculiar advice.
The other shock about Dad giving me advice on alcohol and drinking is Dad was not a big drinker. Yes, Dad enjoyed his cocktail at night, but he never had more than one drink. His ritual was a gin and tonic in the spring and summer months and a bourbon on the rocks in the fall and winter. He never drank in excess or was he a big fan of people who did drink a lot. Furthermore, I do not believe he ever took a sip of vodka in his life, so how did he know? Yet, there he was standing before me telling me what to drink. Maybe in his own way, he was telling me to stay safe and keep out of trouble. Giving practical advice is less emotional than saying I will miss you and you are moving so far away.
It wasn’t until I was married and with college-age children of my own, that I took Dad’s advice and vodka became my beverage of choice for cocktails. Maybe my influence came from Cosmos featured so elegantly in Sex in the City. Though, I made up my own Cosmo recipe using pomegranate juice, lime juice and vodka. However, the vodka gimlet I can distinctly point to my husband’s cousin for the credit.
We were at a pool party at Joe’s cousin’s home enjoying a small Palumbo family reunion one blistering hot summer day. His cousin was making vodka gimlets in honor of his father. I mean Uncle Frank was Joe’s Godfather so how could we refuse? Wow, Steven made them strong, but they were the perfect antidote on that sweltering hot day. Maybe more refreshing than the pool. It was love at first sip. From that day on, vodka gimlets became our preferred cocktail and set the standard for all vodka martinis to come.
Traditionally, gimlets are made with gin, lime juice and a splash of simple syrup. However, I prefer my gimlets made with vodka and without simple syrup. Adding mint leaves to the shaker and muddling the leaves with a slice of lime softens the strong vodka bite. The mint quickly infuses the cocktail with its herbal charm and tones down the alcohol. In my opinion, the mint infusion eliminates the need for the simple syrup.
I must confess, I do not mind strong cocktails because I like to taste the alcohol in my drinks and not be masked by a sweetener. Yet, making the perfect cocktail is all about balance, that is why I like adding fresh herbs to cocktails. In my opinion, herbs balance out all the flavors. Also, tasting the alcohol in your drink helps you to sip the cocktail at a slower pace. If a cocktail tastes like sweetened fruit juice, that cocktail will quickly disappear with a second trip to the bar already underway.
You do not need fancy vodka for a vodka gimlet, just a smooth and clean tasting one. For fun and to educate myself about local distilleries, I bought a vodka made in Brooklyn, Brooklyn Republic Vodka. It is made with grains from the Midwest, the NY Hudson Valley, and Brooklyn water. Don’t get turned off by Brooklyn water, the New York City Watershed is in my backyard with reservoirs all over Westchester County and this water is good and clean.
Brooklyn Republic Vodka has a clean taste with a silky smooth viscosity. I cannot drink most vodkas straight up, but I can drink Brooklyn Republic Vodka ice-cold as is. This is a delicious vodka and it is clear Brooklyn Republic Vodka knows what they are doing.
New York State, and in particular Brooklyn is developing a solid reputation for distilling local vodka, gin, bourbon and brewing beer all made with New York grain. It is an exciting development that is part of a resurgence for small wheat and corn farms all over the state.
Vodka Gimlet Variations
Vodka gimlets are a refreshing summer cocktail, but I enjoy them year round. For some variety, you can switch up the herbs. Thyme, rosemary or basil make terrific substitutions for the mint in a vodka gimlet or martini. Cucumbers are a nice addition as well. Muddle a slice of cucumber with the mint, or another fresh herb, then proceed as directed.
Maybe Dad was right about vodka being the purest alcoholic beverage which could reduce the likelihood of getting a headache after a night of fun. Yet, just to be on the safe side, please drink vodka gimlets, or any cocktail, responsibly. Have fun and please be safe.
Enjoy any one of these appetizers with your cocktail
Lime Mint Vodka Gimlet
Vodka gimlet is a very refreshing cocktail with the bright flavor of lime and fresh mint. There is no simple syrup added, which keeps the cocktail bright with a slight citrus sourness. The mint muddled in the vodka ties it all together. Fresh herbs make a wonderful addition to martinis. To me, they are a necessary ingredient to tone down the sharp bite of vodka.
Feel free to adjust the amount of vodka to suit your taste.
- 3-4 small fresh mint leaves
- 2 limes 1 lime for juice, the other used in the cocktail and garnish
- Handful of ice cubes
- 5 oz vodka clean tasting vodka that is not flavored
Add the mint with one thin slice of lime to a cocktail shaker and use the handle of a wooden spoon or a muddler and press down on the lime and mint to release the oils. Add a handful of ice cubes, then add freshly squeezed lime juice of one lime and the vodka into your cocktail shaker. Put the top on the cocktail shaker and shake vigorously for 15-30 seconds.
Pour the cocktail in two 4 oz (125 ml) martini glasses, add a slice or wedge of lime for garnish. Serve immediately while it's ice cold.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
In Spain they call it, a la plancha. Italians refer to it as, a la piastra. In Greece, on a staz. No matter what you call it, it’s a centuries old Mediterranean technique for grilling vegetables, fish and meats. In Spain they use a round metal plate, but in Greece they use a piece of sheet metal placed directly on the grill. From Italy, a stone or a metal plate creates a hot flat surface over an open flame. Essentially, it is a flat metal or stone griddle, set over a grill grate over an open flame. Mediterranean cooks know how to grill their vegetables because these grilled vegetables never tasted so good.
This technique does not produce fancy crisscross grill marks on your grilled vegetables, but what you do get are tender vegetables that retain some bite and have a good sear from the stone or griddle. Ultimately, the more surface area that touches the vegetables, means more flavor on your grilled vegetables from the sear. Another bonus is, no more vegetables falling through the grates and flare ups. Mediterranean style grilled vegetables are sweet, lightly flavored from the fire’s smoke, and seared to perfection.
A New Way with Grilled Vegetables
It all started yesterday on an impulse after coming upon the phrase, “… a la piastra,” in one of my cookbooks. It was an “Ah ha” moment for me with the realization of a refrigerator full of vegetables and an old cast iron griddle begging for use. With my fingers crossed and plans for dinner and a blog post on the horizon, I decided to give “A la piastra” grilling technique a try. It was just meant to be.
I do love the flavor of grilled vegetables, but when I grill chicken or meats, I don’t always grill vegetables for a side dish. Mainly, I do not want my whole dinner tasting all the same. Also, depending on how many people we are cooking for, there is just no room on my 22-inch charcoal grill.
Because this was somewhat impulsive, and I was “recipe testing”, I did not cook the vegetables in an organized manner, but fit the different vegetables here and there along with our dinner of stuffed rainbow trout. I was not sure how long the grill would stay hot, so I cooked things together instead of one at a time. Regardless of my cooking organization, I don’t mind a hodgepodge of grilled vegetables because my job was to use up a bunch of vegetables and test out this grilling technique. I call this mission a delicious success, hodgepodge or not. Now, I have a beautiful mess of tasty grilled vegetables ready whenever I want them.
Grilled Vegetables a la Piastra
What I discovered is if you have a cast iron pan or griddle, they create a hot surface to make delicious grilled vegetables, fish and meets. I have yet to test other types of food, but I can’t imagine there is an issue using this technique for shellfish, chicken or steak. Grilling a la piastra or plancha, works particularly well with thin vegetables or sliced vegetables that would normally fall through the spaces on a grill grate. I loved using this technique with thinly sliced zucchini, asparagus, sliced onions, and garlic scapes. Some additional vegetables I want to try are fennel, eggplant and mushrooms.
It is my opinion that grilling bell peppers works better over the open grill grate. They just took longer to get blistered and charred when on the hot surface vs the grill grates. Also corn works better over the open fire and by better, I mean it does not take as long to cook.
Fruit like lemons and oranges grill nicely on a hot plate, but my mind is not made up for peaches. My peach halves stuck to both the grill grate and the cast iron griddle, but this was also the first time I grilled peaches.
How to Grill Vegetables a la Piastra
First, this technique is best using a charcoal grill, but I believe will work with a gas grill, but you won’t get the smoky flavor. Using either grill you must make a hot fire that will last for a while depending on how much food you are grilling. Get the charcoal good and hot, then place the griddle pan or stone on your grate. Heat up your griddle surface for 15 minutes until the surface gets really hot. Close the lid if you are using a gas grill, keep the lid off if you are using a charcoal grill.
Once the grill is hot, oil the grill grate. Do not oil the hot griddle. It is possible that the oil soaked paper towel could burst into flames from the heat of the pan. Instead, generously coat the vegetables and fish in canola oil or other oil with a high smoke point. Arrange the vegetables on the surface of your “griddle” and cook for 2-3 minutes per side, depending on the thickness of the vegetable.
Depending on the surface area of your plate, you will need to cook the vegetables in shifts. Just to be organized, cook the same vegetables all at the same time. Once done, remove the vegetables off the grill and place them spaced out on a tray or plate. If you pile them up, the vegetables will steam and get soggy.
Once done, let the grill plate cool completely before handling. If possible, use tongs and a scrubby to scrape off any stuck on bits while the surface is still hot. It is easier to clean off the charred bits when the plate is still hot, but not at the expense of getting burned.
Equipment for Grilling Vegetables
- You need a grill, preferably a charcoal grill but a gas one will work fine.
- Good quality charcoal without lighter fluid and a charcoal chimney to start the coals.
- BBQ quality oven mitt or glove.
- A cast iron pan or griddle, pizza stone, baking steel or food grade metal or stone surface that can tolerate temperature up to 700°F (371°C). Some pizza stones can only withstand temperatures up to 500°F (260°C) or lower.
- Long metal BBQ tongs without plastic tips.
- A good BBQ spatula.
- Several trays for putting the grilled vegetables on.
- A timer is helpful
What to do with all these grilled vegetables?
Serve grilled vegetables with grilled fish, grilled tofu, grilled chicken or steak, or roast chicken.
Assemble a platter of grilled vegetables, olives, cured meats, cheeses and crusty bread. Dine al fresco for a light dinner or a cocktail party.
Make a light pesto dressing with muddled basil leaves, smashed garlic, olive oil and vinegar and dress the grilled vegetables.
Grilled vegetable sandwiches with crusty bread, basil mayo or sriracha mayo, with Gouda or mozzarella cheese (smoked or plain) and grilled vegetables.
Frittata with grilled vegetables.
Where to buy a La Plancha griddle pan?
The Big Green Egg has a la plancha griddle for the Big Green Egg. It could work on other round grills depending on the size of the pan and your grill. (Not an add)
Lodge makes a round carbon steel griddle pan. They also make griddle pans in different sizes, shapes and materials. (Not an add)
Hodgepodge of Grilled Vegetables Mediterranean Style
- red bell pepper
- 1 yellow bell pepper
- 1 red onion sliced into rings about ¼-inch .5 cm thick
- 1-2 leeks sliced in half lengthwise, cleaned and root and dark green parts trimmed off
- 4-6 garlic cloves peel on
- 2 zucchini sliced lengthwise into ¼- inch .5 cm thick slices
- 1 yellow squash sliced lengthwise into ¼-inch .5 cm thick slices
- 12 or more asparagus spears ends trimmed
- 8 garlic scapes optional
- 2 lemons cut in half across the width.
- 1 peach cut in half across the equator optional
- 2 ears of corn husk and silk threads removed optional
- 1 fennel bulb stalks removed and sliced in 1/4 -inch (.5 cm) slices (optional)
- 2-3 TB Canola oil or other oil with a high smoke point
- Kosher Salt and freshly ground black pepper to taste
- 1 loaf French bread sliced on a diagonal optional
- Extra virgin olive oil
- 1 TB Red wine vinegar
- 1 large bunch of basil leaves cleaned and stems removed
Prepare your grill. If using a gas grill, heat to 450°F (230°C). For a charcoal grill, fill a charcoal chimney to the top with charcoal. Rest the chimney on the charcoal grate. Light the chimney according to manufacture instructions. Heat the charcoal until all the coals are very hot. They will look mostly grey with streaks of black throughout each lump or briquette. Put on an BBQ mitt and carefully empty the hot charcoal onto the grate. Add an additional half chimney’s worth of charcoal and spread out over the hot charcoal. Arrange the charcoal over the bottom of the whole grate, but with one side having more charcoal than the other. Place the top grilling grate on the grill and the grill pan over the side with the most charcoal. Heat until the grill pan and grate are good and hot, about 15 minutes. Close lid if using a gas grill. The grill pan is hot when you flick water on the grill pan and it bubbles up and dances on the surface.
While the grill is heating up, add the zucchini slices, asparagus and scapes in a large bowl and drizzle about 1 TB (15 ml) of oil over the prepared vegetables. Use the remaining oil to baste the remaining vegetables. Arrange the onion slices and leek halves on a sheet pan and baste with oil on both sides. Baste some oil over the cut surface of the cut lemons. Sprinkle about a teaspoon of Kosher salt over the vegetables, except the bell peppers.
When the grill is hot, arrange the bell peppers on the side of the grill without the grill pan. Every few minutes, use long tongs to turn the bell peppers over so the whole pepper gets a good char and is blistered, about 15 minutes. Once the bell peppers get black all over, place them in a medium bowl and tightly cover with foil and plastic wrap. Set aside to allow the peppers to steam in the bowl for at least 15 minutes.
If using corn on the cob, place them on the grill grate with the bell peppers. Start the corn when you start the peppers. Cook the corn turning them periodically to get an even char on all sides, about 8-10 minutes total.
Meanwhile, arrange the onion slices, garlic cloves and leeks on the grill pan. Cook for 2 minutes then turn over on the other side. You want the onions and leeks to get soft with a nice sear on both sides. Once done, remove from the grill and place on a tray. Sprinkle lightly with kosher salt and freshly ground black pepper. The garlic is done, when you see some brown spots on the peel and they are soft in the middle.
Place the lemon halves cut side down on the grill or grill pan and cook until a good sear develops on the cut side, about 3-4 minutes.
When there is room on the grill pan, arrange the zucchini and yellow squash slices on the grate and cook about 2-3 minutes per side. You want browned surface on both sides and tender slices of squash with a slight crispness. Place the squash on a tray when done. Lightly sprinkle with kosher salt and freshly ground black pepper. Toss to evenly coat.
Cook the asparagus and garlic scapes on the grill plate. Turning each asparagus spear and garlic scape over around 3 minutes per side. You want the asparagus and scapes to get soft but still have some bite. When done, place the vegetables on a tray. Lightly sprinkle with Kosher salt and freshly ground black pepper. Toss to coat.
If you are grilling the fennel add the fennel slices when there is room on the grill pan and cook 3 minutes per side, or until soft but still firm. Place on a tray when done. Sprinkle on Kosher salt and black pepper and toss to coat.
Add the sliced French bread, if using, on the grill and toast until the bread is golden brown. How long it will take will depend on how hot your fire is at this time.
When all the vegetables are cooked, remove the skins off the bell peppers by rubbing your hands over the charred skin and pulling off the skin until it is all clear. Do not run the bell pepper under water, or you will wash away all that delicious flavor you worked so hard to make. Clean hands and remove the core from each pepper and slice into slices.
Remove the garlic peels off each clove. Take 1-2 grilled garlic cloves and rub it over the toasted French bread. Add any remaining cloves to the vegetable platter.
Arrange all the vegetables on a platter in piles. Drizzle with extra virgin olive oil and red wine vinegar, and torn basil. Serve hot or at room temperature.
Grilled garlic scapes taste great minced and placed on top of ricotta cheese toasts. Or, mince and add to the olive oil and fresh basil, then sprinkle over the grilled vegetables.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
If I were to make myself a birthday pizza, Squash blossom pizza would be it. I can’t imagine a prettier and sunnier looking pizza. It has everything I love, fresh edible flowers, soft and decadent cheese, and crispy bread all in one gorgeous pizza. Squash blossoms are a rare treat available only for a about a month in the summer when there is an abundance of male and female flowers on zucchini plants. The male flower is picked, leaving some to continue pollinating the female flowers to grow squash. Luckily my birthday falls during this time allowing me to indulge in one of mother nature’s seasonal gifts.
Squash Blossom Pizza
Unless you grow your own vegetables, finding squash blossoms is challenging. It is like going on a scavenger hunt but instead of knocking on the doors of strangers looking for a wire coat hanger to shape into a sculpture, you go from farmer to farmer looking for squash blossoms. Ask your favorite farm stand vender if they have squash blossoms and if they can sell some to you. Also, I recommend getting to the farmers market just as it opens pick out the squash blossoms before it gets too hot, or before they disappear. Fortunately, I was able to arrange to get these squash blossoms from Rochambeau Farm Stand, for which I am very grateful.
For a 10-inch (25.5 cm) pizza you will need around 12 squash blossoms. From my experience squash blossoms come in all different sizes so I recommend buying a few extras.
Preparing squash blossoms for this pizza is not difficult. All you need is to trim the stems off each blossom then cut the flower open and remove the stamen. Once the pizza dough is ready, arrange the open blossoms in two concentric circles to cover the pizza. The blossoms curl up somewhat but try to get them as close together as possible. The next time I make this pizza I will cut a few extra blossoms in sections, so I can fill the bare spots and get more blossoms per square inch.
Watch out for bees and other insects hiding inside the closed flowers. Once you cut open the flower, carefully inspect each flower and shake off the little critters.
Use store-bought fresh pizza dough from your favorite pizza parlor or buy the dough from the grocery. I hear Trader Joe’s and Whole Foods has delicious pizza dough for sale. My local family run grocer has good pizza dough as well, so look around they are usually found in the refrigerator aisle.
If you feel up to it, make pizza dough, but keep in mind some recipes require you start the process 4 days in advance. I have not posted a recipe yet, as I am still developing my pizza dough recipe. Developing a pizza dough recipe takes time and lots of practice so until then, I have tested pizza dough recipes from Serious Eats, or the 72 hour pizza dough with whole wheat flour in The Baking Steel Cookbook.
Cheese for Squash Blossom Pizza
Creamy burrata is recommended for squash blossom pizza. It pairs well with the tomato sauce and the squash blossoms. It is not too rich, and you add it after the pizza is done baking. If you cannot find burrata, look for any soft and creamy type of cheese like good quality fresh whole milk ricotta, goat cheese, or fresh mozzarella. The goat cheese I would add to the pizza after baking, but the ricotta and mozzarella I would arrange on the pizza before I place it in the oven.
A 10-inch pizza is a small pizza, often considered small enough for one serving. In good conscious, I cannot recommend one person eating 4 oz of burrata. It’s just not healthy to eat a quarter pound of cheese no matter how much you love burrata. If you want your pizza as a single serving, please dollop half the amount of cheese over the pie using 2 oz instead of 4.
Squash Blossom Pizza with Burrata
Use store-bought pizza dough enough for one 10-inch pizza (about 7.5 oz / 212 g in weight) or make your own pizza dough. Making your own pizza dough takes some advance planning as some recipes takes from 48- 72 hours to mature.
Makes one 10 inch (25.5 cm) pizza and serves 1-2 people.
Use a quick, fresh tasting tomato sauce flavored with olive oil. See notes for a recipe.
- 10 – 12 fresh squash blossoms
- 1 fresh pizza dough portion for a 10-inch 25.5 cm pizza
- 1 TB 15 ml extra virgin olive oil, plus extra for finishing the pizza
- Kosher Salt
- ¼ cup 75 ml fresh tomato sauce
- 4 oz 125 g burrata
- Freshly ground black pepper to taste
Remove the pizza dough from the refrigerator 1 hour before cooking. This step allows the pizza dough to relax and come up to room temperature.
Preheat the oven to 500°F / 260°C /Gas Mark 10 one hour before you want to cook the pizza. If you have a pizza stone, lower the rack at the bottom position and place the stone on the rack. If you have a baking steel, position the rack 6 inches (15 cm) under the broiler (top rack) and place the baking steel on the rack. Or, follow the manufacturer’s instructions. Preheat stone or steel in the oven.
If you have neither stone or steel, place a baking sheet pan upside down on top of the bottom rack, similar to the baking stone, and preheat.
If you do not have a pizza peel, reserve a sheet pan to the side of your work space and cover with a sheet of parchment paper. Once the dough is shaped, you will assemble the pizza on the sheet pan instead of a peel.
Prepare the squash blossoms
Trim off the stems of each squash blossom and discard. Open each blossom by cutting down the side of each blossom with kitchen scissors then and cut away the stamen. Discard the stamens. Set aside.
Shape the dough
When you are ready to cook the pizza, assemble all the equipment and ingredients you need for the pizza. The peel, extra flour and some corn meal for the peel, and all pizza ingredients. Arrange them on either side of your work space, giving you plenty of space to shape and assemble the pizza, but still within arm’s reach.
Lightly flour your work surface and pizza peel, if using. Tip your pizza dough in the center of the floured work surface. Press down on the center of the dough ball and flatten to form a disk. Press near the edge of the dough with your fingertips, creating a rim border about 1-inch (2.5 cm) thick around the pizza dough.
Hold your hands in a loose fist and drape the disk over the tops of your fists. Holding your fist in front of your body stretch out the dough and allow it to drape down over your hands. Move the pizza dough around in a circle to evenly shape the pizza dough. Stretch the dough from the outer rim with your thumbs, and from the weight of the dough draping over your fists.
When your dough stretches to a 10-inch diameter (25.5 cm) pizza, place it on your floured pizza peel or prepared sheet pan. Shake the pizza peel back and forth to see if the pizza dough will slide off the peel. If it sticks carefully add more flour or corn meal over the pizza peel by lifting up the edges of the pizza and dust the pizza peel. Do this around the pizza until the dough slides easily.
Assemble the pizza
Quickly assemble the pizza. Spoon the tomato sauce in the center of the pizza and spread it evenly over the surface leaving a one-inch (2.5 cm) border. Starting at the inside edge of your border, arrange the squash blossoms in an even and circular pattern around the pizza in two concentric circles. The exterior side of the blossom faces up. The tips of the flowers in the inner circle will overlap the stem end of the flowers in the outer circle. Place two blossoms over the center of the circle with the stem ends touching each other.
Shake the pizza peel to see if it is loose and will slide. If the pizza is sticking, carefully lift up the edges and dust with flour or corn meal until it easily slides.
Slide the pizza off the peel and position on the stone, steel or sheet pan. If you are not using a peel, place the sheet pan holding the pizza on top of your baking steel, stone, or upside down sheet pan.
To slide the pizza off the peel, position the pizza peel towards the back of the stone or steel. Give the peel a definitive shake, pulling your peel towards you. You want the pizza to slide off the peel with one good shake so don’t be timid about pulling the pizza peel towards you. One good jolt helps the pizza slide off and retain its shape. Pull the peel out of the oven then close the door and bake.
Bake in the oven until the crust is golden and crispy anywhere from 8-12 minutes depending on your oven. Lift up the pizza with a large spatula and inspect the bottom crust. That should be golden as well. If you are using a Baking steel it may take less time. Use the time as guidelines because individual conditions vary. Half way through baking, Use a large BBQ spatula to rotate the pizza from front to back to ensure even cooking.
When done, remove the pizza from the oven and slice into quarters with a large and sharp chef knife or pizza cutter. Cut the burrata into 4 even sections and place in the middle of each pizza wedge. Drizzle with extra virgin olive oil. If you have good quality finishing extra virgin olive oil, use it here with a few grounds of fresh black pepper.
Nancy Silverton’s specifies a Passata di Pomodoro sauce for this pizza. It is made with 2- 28 oz (794 g) cans of whole plum tomatoes, a shy tablespoon of sugar, a shy tablespoon of Kosher salt, and ¼ cup (75 ml) extra virgin olive oil. The skins and seeds are removed from the tomatoes using a food mill, “passed through” as the name indicates. I do not have a food mill, so I just puréed the tomatoes and can liquid with an immersion blender after I removed the seeds. FYI, the brand SM whole plum tomatoes (San Marzano tomatoes from California) have the skins already removed. Heat up the olive oil in a large pot and carefully add the tomato purée and the remaining ingredients. Simmer until it thickens. About 30 minutes.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
At least twice a week, we enjoy eating fish for dinner with the usual choices being, salmon, char or plaice. These fish varieties are easily available, heart healthy and sustainable choices. However, I do appreciate having some variety and like to switch up my routine. On those occasions I enjoy fish like Mahi Mahi, especially grilled Mahi Mahi.
Once I got over the confusion from its name, dolphinfish, I lost any queasiness about eating it. Rest assured, Mahi Mahi is a fish and not related to Dolphins the mammal. They are fast swimming migratory fish found around the world’s tropical, temperate, and subtropical oceans.
Salsa for Grilled Mahi Mahi
Like many fish dinners, Mahi Mahi is easy to prepare, and does not take a lot of extra work to flavor it up. Because this recipe is paired with a fruit salsa, I kept the seasoning on the fish on the light side. Fruit salsa compliments the flavor of Mahi Mahi well and makes a light meal to enjoy during these hot summer evenings.
Pineapple is a reliable fruit choice for salsa, yet strawberries add a nice contrast with its bright berry flavor and vivid color. Unfortunately, fruit salsas should not be made in advance, but give yourself an outside work space near the grill and make it while you heat up the grill and cook the fish.
Surprisingly, even local farm fresh strawberries benefit from some extra sweetness and pineapple compliments the strawberries with the extra sweet kiss they need. So does adding some heat in the form of fresh chili pepper like jalapeño. Any fresh green chili pepper will work in the salsa, even poblano chilies if you want the salsa on the mild side.
One ingredient I think works well in the salsa is pickled red onion. The salsa needs a pop of acid and pickled vegetables supplies that perky note without the acid breaking down the strawberries and turning them to mush. You don’t need much, just a tablespoon of chopped pickled vegetable like pickled red onion or pepperoncini.
Switch it Up
This recipe is for grilled Mahi Mahi, but can easily adapt for stove top grilling, or baked in the oven.
If you cannot find Mahi Mahi, substitute it with grouper, trout, halibut, striped bass, or arctic char.
Use Grilled Mahi Mahi for Fish Tacos.
Originally, I wanted to make a strawberry avocado salsa, but my fresh local strawberries turned the avocado and the minced fruit into one big red mushy mess. However, if you still want avocado in the salsa, add it right before serving the grilled Mahi Mahi, or in slices on the side. You will be surprised how well avocado tastes with strawberries and it adds a nice creamy texture as well.
Grilled Mahi Mahi with Strawberry Salsa
Mahi Mahi is a delicious fish and perfect for cooking on the grill. Topped with fruit salsa made with pineapple and strawberries adds just the right amount of sweetness and spice for bright and flavorful meal. Feel free to adjust the ingredients in the salsa to suit your flavor preferences. If you do not want a spicy salsa, use poblano pepper instead of the jalapeño.
I like adding pickled onion to give the fruit some punch. Click on the link for my pickled onion recipe. Or, add just a small splash of red vinegar, or pickled jalapeño, or other pickled pepper.
The salsa recipe makes just over 2 cups (500 ml) and will supply more than what you need for 2-3 servings of grilled Mahi Mahi.
Makes 3- 5 oz (148 g) servings of grilled Mahi Mahi.
- 1 lb Mahi Mahi filet
- Kosher Salt
- Herbs de Provence
- Sweet paprika
- 1/2 TB Canola oil
- 6 oz /175 g Pineapple about 1 cup chopped
- 5 -6 oz / 190 g strawberries about 11 medium strawberries
- ½ Kirby cucumber (about 2 ¾ oz / 80 g)
- ½ -1 jalapeño pepper 38 g / 1 oz
- 2 green onions minced (white and light parts only)
- 1 TB pickled onions, finely chopped optional
- Small pinch of Kosher salt less than a 1/4 teaspoon
- Fresh ground black pepper
- 3 g basil leaves about 4-6 leaves depending on size
- 6 small mint leaves
- Squeeze of lemon juice from a quarter of a lemon optional
- ½ avocado optional
Prepare the grill
Prepare your grill according to manufactures directions.
While the coals are getting hot, sprinkle Kosher salt over both sides of the fish filet. Sprinkle the herbs de Provence and sweet paprika over the top of the filet in a light but even layer. Lightly coat the filet with canola oil and set in the refrigerator.
When the coals and the grate in the grill are hot, oil the grill. Set the filet top side down on the grate. Cook for 5 minutes, then turn over and cook the other side for an additional 5 minutes. The fish is done when you touch the filet it springs back and with little resistance. Remove from the grill and add fresh black pepper and a squeeze of fresh lemon juice. Garnish with the strawberry salsa.
Make the salsa while the grill is heating up and when the fish is grilling. Cut up the pineapple into small bite size pieces less than an ½ inch (1 cm) in size. Add to a small bowl.
Remove the stems and slice the strawberries in half and remove the core. Slice each half in thirds or quarters depending on size of strawberry. Add to the bowl with the pineapple.
Cut the Kirby cucumber in half. Slice one half lengthwise in half and remove the seeds. Chop the cucumber into pieces similar in size to the pineapple and strawberries. Add to the bowl with the fruit.
Depending on how much heat you want in your salsa, use a half of jalapeño pepper or a whole one. Slice the jalapeño in half and remove the stem, seeds and white pith. Leave some of the pith if you want it spicier. Mince the jalapeño and add to the fruit.
Chop up the pickled onion, if using, and add to the bowl with the fruit. Add the minced green onions.
Sprinkle the small pinch, less than a ¼ tsp, of Kosher salt over the prepared fruit and give a few grinds of black pepper over the fruit. Chiffonade the basil and cut up the mint leaves then add to the fruit. Mix everything together. Set aside.
If you want to add avocado chop it into bite size pieces and add to the salsa just before serving.
Add a squeeze of lemon juice just before serving. Best eaten immediately.
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