It’s Memorial Day enjoy the grilling and your family and friends from Off the Hook on the Plate

You know it this is the day most people grill out and have cookouts so you know there are no exceptions at my house! Of course I’m grilling fish at the beach with friends and family! Change it up this year and grill fish with a lemon & herbs sauce serve with Shrimp & egg salad avocadoes and other good fixing. Here are a few of my Off the Hook recipes for Memorial Day! Enjoy!

Grilled Grouper with creamy lemon & herbs sauce
1 pound grouper filet cut in 4 pieces or substitute with cod or haddock
2 tablespoons light olive oil
1 teaspoon Sea salt
2 tablespoons butter
2 tablespoons parsley chopped fine
¼ cup lemon juice
¼ cup half & half
Pinch sea salt and crack black pepper
Coat fish with olive oil and season with sea salt on both sides. Place fish on a hot grill and grill until edge of the fish turns white approximately 6 minutes turn and cook an additional 4 minutes or until fish easily flakes with a fork.
In a small sauce pan on side burner of grill add butter and herbs when butter is melted add lemon juice, half & half whisk and bring to a boil. Remove from heat plate fish and pour sauce over fish. Serve immediately!

Guacamole Shrimp & Egg Salad Stuffed Avocadoes
Serves: 4
2 Hass avocadoes from Chili
½ lb. medium shrimp deveined & peeled
1 teaspoon old bay seasoning
2 tablespoons lemon juice
¼ cup mayonnaise
1 hard boiled egg chopped fine
2 green onions chopped fine
1 celery branch chopped fine
1 teaspoon guacamole seasoning mix
2 tablespoons fresh cilantro chopped fine.
Sea salt & crack black pepper
Cut avocadoes in half remove pit and skin. Cut a thin slice at the bottom of each avocado halves so they sit flat on a plate. Sprinkle 1 tablespoon of lemon over avocadoes to prevent from turning brown.
On stove top in a small pot of water seasoned with 1 teaspoon old bay seasoning add shrimp bring to a boil and cook shrimp just until they turn pink and start to curl. Drain and let cool completely.
In a small bowl mash the thin slices of avocado you previously cut off the bottom. Add remaining lemon, hardboiled egg, mayonnaise, green onions, celery, shrimp, guacamole seasoning mix and a pinch of sea salt & cracked black pepper and mix well. Take shrimp mixture and fill each avocado.

Fishing adventures that are sure to end with an Off the Hook recipes! Season#2 final episode!

Hoisin Snapper with Orange Rice and Black Beans
2 (6oz) snapper filet with skin
Sea salt
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 orange zest & segments
2 tablespoon parsley chopped fine
2 tablespoon hoisin sauce
½ cup rice
In a small bowl mix hoisin sauce with 1 tablespoon parsley and set aside. On stove top cook rice according to package instructions. Add to rice orange zest, butter and the remaining tablespoon butter mix well cover and keep warm.
Season snapper on both sides with sea salt. In a frying pan on high heat add oil and cook snapper filet skin side down approximately 4 minutes to get a nice crispy skin. Remove any excess oil from the pan and turn on broiler.
Brush hoisin sauce over flesh of fish and broil in oven for 4 minutes.
Plate filet on top of rice and garnish with orange segments.

Off the Hook recipe… Garden Vegetable Potato Salad!

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.