su - Caribbean Barbecue
Notes: Freeze the melon chunks up to 1 week.
1. Cut rind off watermelon and discard. Cut fruit into 1/2-inch chunks.
2. Line a 10- by 15-inch pan with plastic wrap. Arrange fruit on wrap in a single layer. Freeze until firm, 1 to 2 hours; if making ahead, transfer frozen chunks to a freezer bag.
3. In a blender, combine half the pineapple juice, rum, and lemon juice. Whirl, gradually dropping in half the frozen watermelon chunks, until smoothly puréed. Sweeten to taste with sugar and pour into a pitcher or directly into glasses. Repeat to make a second batch.
Make the most of mahi mahi's great flavor by pairing it with a fruit salsa made from olive oil, mango, mango nectar, onion, cilantro, and lemon peel. See our full collection of fish recipes for more meal ideas.
1. Mix soy sauce, 2 tablespoons lemon juice, and half the garlic.
2. Cut fish into 6 or 8 equal pieces, then rinse and pat dry. Rub soy mixture all over fish. If making ahead, cover and chill up to 30 minutes.
3. In an 8- to 10-inch frying pan over high heat, combine oil, onion, and remaining garlic. Stir until onion begins to get limp, about 2 minutes. Add mango nectar and 3 tablespoons lemon juice; stir until boiling.
4. Remove onion mixture from heat. Stir in mango, cilantro, and lemon peel. Use hot or cool.
5. Arrange fish pieces, side by side, in a wire grilling basket. Close basket and lay it on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid on a gas grill.
6. Cook fish, turning once, until it is barely opaque and still moist-looking in thickest part (cut to test), 8 to 10 minutes total.
7. Serve with salsa and lemon juice.
This marinated grilled vegetable recipe is a family favorite. The squash, zucchini, and yellow pepers give this dish vibrant color with tons of flavor. Serve with grilled chicken or salmon for the ultimate meal.
1. In a large bowl, mix vinegar, oil, shallots, oregano, and molasses.
2. Peel onions. Trim off and discard stem ends of pattypan squash and zucchini. Cut onions and pattypan into about 1 1/2-inch-wide wedges. Cut zucchini into 1 1/2-inch chunks.
3. Trim stems and seeds from peppers, then cut peppers into 1 1/2-inch squares.
4. Put all the vegetables in bowl with vinegar mixture and stir to coat. Cover and let stand at least 10 minutes or up to 2 hours, stirring occasionally.
5. Lift vegetables from marinade and place in a wire grilling basket or thread vegetables onto thin metal skewers; leave marinade in bowl.
6. Lay vegetables on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid on gas grill. Turn vegetables as needed until browned, 8 to 10 minutes.
7. Put vegetables (push off skewers) back into marinade. Mix and serve vegetables warm or tepid; they can stand up to 2 hours. Add salt and pepper to taste.
1. In a 3- to 4-quart nonstick pan over high heat, stir oil and onion often until onion is limp, about 5 minutes. Add garlic and bell pepper; stir until pepper is limp, about 2 1/2 minutes.
2. Add rice to pan and stir until grains begin to turn opaque, about 2 minutes. Add turmeric and stir about 30 seconds. Add coconut milk and broth. Bring to a boil, cover, and simmer on low heat until rice is tender to bite, 20 to 25 minutes.
3. Spoon the rice into a serving dish and sprinkle with coconut. Add salt and pepper to taste.
Watermelon Rum Slush
Fish with Mango Salsa
Marinated Grilled Vegetables
Rice with Coconut
Sit back, relax, and enjoy the food man. An island-inspired menu is here to take your troubles away, and let you enjoy the warm summer day. (Serves 6-8)
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