Grilled Mackerel with Roasted Tomatoes

Ingredients

500 g vine-ripened tomatoes
1 garlic bulb, halved
sea salt and freshly ground black pepper
1 tbsp olive oil
6 lime leaves, thinly sliced
1 x 400 g mackerel, cleaned and gutted
1 tsp lime juice

Method

  1. Heat the oven to 180°C and the grill on high.
  2. Wash and dry the tomatoes, then cut in half. Pop them cut-side up into a roasting tray with the garlic, season with salt and pepper and drizzle with half the olive oil. Roast in the oven for 30 minutes, or until the tomatoes have softened and started to char and the garlic is nicely soft.
  3. Squeeze the garlic out of its skin and gently stir into the tomato along with the lime leaves.
  4. Return to the oven and cook for another 10 minutes.
  5. Meanwhile, grab the mackerel and rub it liberally inside and out with salt, pepper and the remaining olive oil.

  6. Place the fish on a grill pan layered with foil, pop under the preheated grill and cook for 6 minutes, or until the skin is crispy golden and charred in places. Repeat on the other side.
  7. When the tomatoes are done, remove from the oven, squeeze over the lime juice and season with salt and pepper. Arrange on a serving tray, placing the mackerel on top. Serve immediately.

Makes 2 servings.

Source: Gizzi Erskine

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Grilled Marinated Duck Breast

Ingredients

1/2 cup Chambord liqueur
1 teaspoon coarsely ground black pepper
1 tablespoon molasses
juice of 1 orange
2 large, meaty duck breasts
1 cup chicken stock
pinch of salt
1 tablespoon butter

Garnish

1-1/2 cup zucchini, julienned
1-1/2 cup butternut squash, julienned
14 melonball sweet potatoes
2 tablespoons butter
salt and pepper to taste
2 sprigs of thyme

Method

  1. To prepare the garnish, peel sweet potatoes and using a melonballer, scoop out 14 sweet potato balls.
  2. Blanch sweet potato balls in boiling water until halfway cooked, approximately 10 minutes.
  3. In a hot saute pan with 1 tablespoon of butter, add sweet potatoes and brown slightly. Season and set aside.
  4. In another saute pan with 1 tablespoon of butter, saute the butternut squash and zucchini. Season and set aside.
  5. In a large stainless steel bowl mix together the Chambord, pepper, molasses and orange juice. Marinate duck breasts in Chambord mixture for approximately 40 minutes. Remove duck breasts and reserve the marinade.
  6. Preheat grill. When hot, reduce heat to low.
  7. Place the duck breasts on the grill. (Cook for approximately 3 minutes on each side for medium rare.) Remove from grill and let sit for several minutes before slicing.
  8. Add 1/2 cup of the reserved marinade to a saucepan and over high heat, boil until reduced by half. Add the chicken stock and reduce for 5 minutes. Season to taste and whisk in butter.
  9. To serve, place zucchini and squash in a small pile in the middle of the plate. Arrange the sweet potatoes around the plate.
  10. Slice the duck and fan it around the squash and zucchini. Ladle the sauce around the duck and garnish with a sprig of thyme. Serve immediately.

Makes 2 servings.

Source: Famie’s Adventures in Cooking

Grilled Avocado with Strawberry and Honey

Ingredients

cooking spray
2 cups hulled strawberries (quartered)
1 Tbsp honey
2 small avocados (halved, pitted)
2 Tbsp chopped, fresh mint

Method

  1. In a small bowl, gently stir together the strawberries and honey. Cover and refrigerate for 1 to 4 hours, stirring occasionally to let the strawberries macerate and release their natural juices.
  2. When the strawberries are ready, preheat the grill on medium high.
  3. Lightly spray each avocado with cooking spray. Place the avocados on the grill with the stem side facing 10 o’clock. Grill for 1 to 2 minutes.
  4. Rotate the avocados so that the stem side is facing 2 o’clock. Grill for 1 to 2 minutes.
  5. Transfer the avocado halves to plates with the flesh side up.
  6. Remove the strawberry mixture from the refrigerator. Fold in the mint.
  7. Spoon the strawberry mixture over each avocado half and serve.

Makes 4 servings.

Source: American Heart Association

Lobster Thermidor

Ingredients

2 live lobsters (about 1-1/2 1b each)
1-1/2 tbsp butter
2 tbsp plain flour
2 tbsp brandy
1/2 cup milk
6 tbsp whipping cream
1 tbsp Dijon mustard
lemon juice
salt and white pepper
grated Parmesan cheese, for sprinkling
fresh parsley and dill, to garnish

Method

  1. Bring a large saucepan of salted water to the boil. Put the lobsters into the pan head first and cook for 8-10 minutes.
  2. Cut the lobsters in half lengthways and discard the dark sac behind the eyes, then pull out the string-like intestine from the tail. Remove the meat from the shells, reserving the coral and liver, then rinse the shells and wipe dry. Cut the meat into bite-size pieces.
  3. Melt the butter in a heavy saucepan over a medium-high heat. Stir in the flour and cook, stirring, until slightly golden. Pour in the brandy and milk, whisking vigorously until smooth, then whisk in the cream and mustard.
  4. Push the lobster coral and liver through a sieve into the sauce and whisk to blend. Reduce the heat to low and simmer gently for about 10 minutes, stirring frequently, until thickened. Season with salt, if needed, pepper and lemon juice.
  5. Preheat the grill. Arrange the lobster shells in a gratin dish or shallow flameproof baking dish.
  6. Stir the lobster meat into the sauce and divide the mixture evenly among the shells. Sprinkle lightly with Parmesan and grill until golden. Serve garnished with herbs.

Makes 2 to 4 servings.

Source: Taste of France

Grilled Avocado with Strawberry and Honey

Ingredients

cooking spray
2 cups hulled strawberries (quartered)
1 Tbsp honey
2 small avocados (halved, pitted)
2 Tbsp chopped, fresh mint

Method

  1. In a small bowl, gently stir together the strawberries and honey. Cover and refrigerate for 1 to 4 hours, stirring occasionally to let the strawberries macerate and release their natural juices.
  2. When the strawberries are ready, preheat the grill on medium high.
  3. Lightly spray each avocado with cooking spray. Place the avocados on the grill with the stem side facing 10 o’clock. Grill for 1 to 2 minutes. Rotate the avocados so that the stem side is facing 2 o’clock. Grill for 1 to 2 minutes. Transfer the avocado halves to plates with the flesh side up.
  4. Remove the strawberry mixture from the refrigerator. Fold in the mint.
  5. Spoon the strawberry mixture over each avocado half and serve.

Makes 4 servings.

Source: American Heart Association