Serves 6 to 8
1 cup Orzo
½ cup cucumber diced small
½ cup celery diced small
½ cup artichoke hearts in water diced small
¼ cup green onion diced small
¼ cup pimento diced small
1/3 cup pitted Kalamata olives diced small
¼ cup Italian parsley chopped fine
1 teaspoon of a lemon zest
½ teaspoon salt
½ teaspoon black pepper
1/3 cup Italian dressing
Cook Orzo according to package drain and rinse well with cold water. Toss orzo with remaining ingredients until well incorporated may serve immediately or refrigerate until serving
There are tons of redfish on the flats these days the weather is perfect cast and retrieved with a gig and you will catch them you will need to scale the fish prior to fileting it they tend to have a thick filet. Enjoy!
Blackened Redfish with Grilled Corn Salad
Grilled Corn salad –
4 ears of corn shucked
2 tablespoon extra virgin olive oil
1 teaspoon chili powder
1 cup English cucumber diced
1 cup grape tomatoes cut in half
1 garlic clove minced
1 tablespoon red onion minced
¼ cup fresh Italian parsley chopped
½ lemons juiced
1 tablespoon red wine vinegar
2 tablespoon extra virgin olive oil
½ teaspoon of both sea salt & cracked black pepper
Preheat your grill to medium high heat. Brush with olive oil the corn to coat well. Season well with chili powder and grill corn for 30 minutes turning it every 10 minutes to ensure corn is cook evenly all the way around. Let corn cool completely.
In a large mixing bowl using a sharp knife hold the corn straight up and slide knife to removed corn kernels all the way around.
Add all remaining ingredients and mix well. Serve immediately or cover with plastic wrap and refrigerate until serving.
4 (4oz) pieces redfish filet with skin on
1 teaspoon sea salt
1 tablespoon blackened seasoning
2 tablespoons olive oil
1 tablespoon butter
Season fish on both sides with sea salt & blackened seasonings. On side burner of your grill on medium high in a large non stick frying pan add oil and butter when butter is melted and is very hot place fish skin side down and cook 4 minutes without messing with it you want to get a nice crispy skin. Turn and cook additional 3 minutes. Take lemon wedges and squeeze a little lemon on fish.
This is my attempt challenge to get into a bikini by summer dinners all will be light and in a salad form let’s keep it interesting so we are satisfied yet get in great shape at the same time Ya’ll in?? Come on now we can do it!! It’s an Off the Hook challenge!! Many more to come Bon Appetit!
Light and healthy summer salad
½ red chili pepper deseeded & chopped fine
1 garlic clove chopped fine
2 limes juiced
1 tablespoon fish sauce
½ cup extra Virgin olive oil
Salt and pepper
1 fresh romaine heart cut in half
1 cup mandarin oranges in light syrup
12 large shrimp peeled
½ cup blue cheese
1/3 cup cashew sliced and halves
Place two wooden skewers in water to soak.
In a small mixing bowl add the first 4 ingredients plus 2 tablespoons of mandarin syrup and 2 tablespoons of extra virgin olive oil season with salt & pepper to taste whisk until well incorporated set to the side. Drain mandarin oranges.
Preheat grill to medium heat. Skew the shrimp and brush the shrimp and lettuce halves with remaining olive oil place the shrimp skewer and lettuce halves cut side down grill until you just start to get grill marks on the lettuce and until shrimp are pink on both sides.
Chopped romaine lettuce place an equal amount of lettuce on small plates top each with two shrimp and 2 to 3 mandarin oranges. Top each with equal amount of blue cheese crumble and cashew slices and drizzle each salad with dressing serve immediately.
This is a perfect side salad to accompany any Fish and Seafood or just as it is for lunch! Lentils are very versatile you can mix them with any veggies, fruits or in soups they are delicious and healthy for us. Try out my Tropical Lentils Salad with Shrimp and Mango you are going to love it and its super easy to make.
See the link below is Canadian Lentils facebook page where you can like my recipe! You all know I’m Canadian right guys!
15.5 oz. dried whole green lentils
1 pound cooked salad shrimp
1 mango cubed
1 red pepper chopped fine
1/3 cup fresh Italian parsley chopped fine
2 lemons zest and juiced
3 tablespoons light olive oil
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
Cooked lentils according to package instructions drained and let cool completely.
In a large mixing bowl add the first 5 ingredients. In a separate bowl add lemon zest, juice, olive oil, mustard, salt and pepper whisk dressing until well incorporated. Add dressing to lentil salad and mix well.
It’s the time a year where most of us are starting to grill out more as the weather has warmed up. This week I’m sharing with you all a recipe I created for a potato salad recipe contest and let me tell you move over old fashion potato salad this one was a winner in my book! Not only it will become your very favorite potato salad to take to barbecue as a side dish but it’s fantastic with fried fish! Try it out let me know what you think!
Garden Vegetable Potato Salad
7 medium Yukon gold potatoes peeled, cooked, cooled and cube in (1 inch cubes)
1/2 cup chopped celery
½ cup chopped red bell pepper
¼ cup sliced black olives
¼ cup chopped banana pepper rings
5 slices cooked bacon crumbled
½ cup chopped cilantro
1 envelope of Knorr vegetable recipe mix
½ lemon juiced
½ cup light sour cream
½ cup light mayonnaise
Cook potatoes in salted water on stove top until potatoes they are fork tender drain and let them cool enough to where you can handle cutting them into 1 inch cubes.
Place cubed potatoes in a large mixing bowl and add the next seven ingredients and toss gently. Next in a separate mixing bowl mix lemon juice with sour cream and mayonnaise pour on top of potatoes and toss until all of the potatoes are coated well. Refrigerate until time to serve or can be made the day before.