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Grilled Mahi Mahi with Lime-Ginger Vinaigrette

Grilled Mahi Mahi with Lime-Ginger Vinaigrette

Ingredients

  • 1/2 cup canola or vegetable oil
  • 1/2 cup chopped fresh lemongrass (from bottom 4 inches of 2 stalks)
  • 3 tablespoons chopped peeled fresh ginger
  • 2 tablespoons fresh lime juice
  • 2 teaspoons grated lime peel
  • 4 7- to 8-ounce mahi mahi fillets (each about 3/4 inch thick)

Recipe Preparation

  • Cook oil, lemongrass, and ginger in small saucepan over low heat 15 minutes to develop flavor. Cool completely. Strain oil into small bowl.

  • Whisk 1/4 cup ginger oil, lime juice, and lime peel in medium bowl to blend. Season vinaigrette with salt and pepper.

  • Prepare barbecue (medium-high heat). Brush remaining ginger oil over fish. Sprinkle with salt and pepper. Grill until fish is just cooked through, about 3 minutes per side. Transfer fish to plates, drizzle with vinaigrette, and serve.

Recipe by Rochelle PalermoReviews Section

Suhlizi's Guide To the Recipes My Family Loves

You guys. YOU GUYS! This experiment? Totally worth it. I knew I wanted the charred red cabbage. But I wasn’t sure with what to pair it. It was just hubs and myself so I knew I wanted meat but I had had steak the night before (and hubs had had salmon) and we have been tiring of chicken. So we decided on pork tenderloin. When I went to the store to pick some up, there was the most succulent looking basil hitting me in the face as I walked in. And the mint in the garden is a bit out of control. So I figured why not doing something similar to my chopped chicken, Thai style. Do I stuff it like this recipe? Or make it more like a chimichurri sauce? Or chop up the pork similar to the chicken and mix it all in there together, like this? I decided on something sort of in the middle of all of that. Grill the lime and ginger rubbed pork tenderloin and then make a basil-mint-lime-ginger pesto. And holy cow. It was juicy and flavorful and really delicious.

  • pork tenderloin
  • salt/pepper
  • lime zest
  • ginger
  • thai chili oil
  • grapeseed oil
  • 1 cup of basil leaves
  • 1 cup of mint leaves
  • 2 inches off a knob of ginger
  • zest of two limes
  • juice of one lime
  • half of red shallot
  • a few drops of thai chili oil
  • 1 teaspoon of finely chopped jalapeno
  • 1 teaspoon of grapeseed oil

The cabbage

When I told Hubs what we were having for dinner, he went outside to get the grill ready. He came inside and said, “okay, we have 20 minutes worth of gas!” so I made this dinner in a MAJOR hurry. After patting the pork dry, I quickly rubbed on a bit of salt and pepper, a few drops of the chili oil, about a teaspoon of grapeseed oil, the lime zest and ground ginger (using my plane grater). I actually wore a disposable glove for this one because, not only did I have to move quickly, but I had other things going on at the same time and wouldn’t have time to deal with chili on my hands (avoiding my eyes, the kids, etc). Put it on a cutting board and then cut the red cabbage, after having removed the outer layer, into wedges (leaving the core intact), sidling them up beside the pork. Hubs is a master vinaigrette maker and I don’t really know what goes into his (oil, balsamic, salt, pepper, mustard, and sometimes plain yogurt I think…but I asked him to leave out the yogurt on this since it would be on the grill) but really, any vinaigrette would be okay here. I brushed it on one side telling Hubs that that side should go on the grill first.

Out he went and I got to making the pesto.

After washing and drying the basil and mint, I threw all of the ingredients into the cuisinart. I pulsed them, using a spatula to pull the displaced pesto back into the mix often, until it was pureed. I tasted as I went adding a dash more of chili oil or jalapeno if it needed more spice or ginger if it needed punch. At one point I considered putting in a bit of plain yogurt to smooth it out a bit…but I’m glad I didn’t. It REALLY didn’t need it.

Hubs is a master griller so can tell when things are ready by touch. I need an instaread thermometer. With the cabbage, he grilled it until the first side began to wilt and char. He then doused the other side with the vinaigrette and flipped them so that the other side would char…about 10 minutes for the first side (depending on how hot your grill gets)? The pork and the cabbage will take almost the same amount of time to cook so they were a good match. When he taken all of the cabbage and the pork off of the grill, I went out with my jug o’ pesto and doused the entire thing on while it was still toasty.

This wasn’t just beautiful to look at. It was GOOOOOOOD. Hubs likes his meat a bit more cooked so he took the ends. I like my pork pink in the middle (AS IT SHOULD BE!) so I took the center pieces. Both of us were happy. The cabbage was caramelized on the outside with some crunch and the interior was a perfect mix of bitter and sweet. The grilling really mellows the flavor and the vinaigrette ups the flavor throughout.

My dad, who was delayed on his flight to visit us last night and didn’t land until 12:30am (5 and a half hours later…) had the last remaining piece when he arrived and, even cold, he was talking about it when he woke up this morning. A hit for sure!


50 Easy Grilling Recipes

The summer is all about taking it easy. When it comes to mealtime that means moving our cooking outdoors and firing up the grill. All it takes is few simple recipes (and a sunny day!) for laid-back barbecues and breezy al fresco family meals to come together with ease.

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Add Lobster Tail $ 25

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12 oz Mashed Potatoes, Seasonal Vegetables

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12 oz Mashed Potatoes, Seasonal Vegetables, Au Jus, Horseradish

(Available Friday and Saturday Dinner Only)

A la carte brunch is available Saturday and Sunday with brunch and lunch specialties. Try brunch items including Fried Chicken & Waffles, Hangover Hash with Braised Prime Rib, Crab Cake Benedict and enjoy classic favorites like Crab Legs, Slow Roasted Prime Rib, Belgian Waffles, Omelets and more! Available every Saturday & Sunday from 10am - 3pm.


Fried chicken thigh, waffle, chipotle, maple syrup, vanilla butter, berries. Sides not included

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Certified Duroc porterhouse pork chop, sweet potato fries, roasted Brussels sprouts

Available on Friday & Saturday nights only Market Price


Thai Crunch Chicken Salad

soy-glazed grilled chicken, crunchy baked wontons, edamame, cashews, Napa & red cabbage, cucumber, shredded carrots, green onion, cilantro lime almond dressing

KETO FRIENDLY! Organic romaine, oven roasted turkey breast, salami, local tomatoes, mozzarella, basil, parmesan vinaigrette

organic spinach & kale, arugula, avocado, strawberries, fresh corn, feta, pickled red onions, shallot vinaigrette

all-natural buffalo chicken, organic romaine, chayote slaw, cheddar, avocado, black beans, red onion, cilantro, corn, tortilla crisps, buttermilk ranch

organic chopped romaine, arugula, local tomatoes, toasted falafel almonds, feta, lemon & dill chickpeas, red onion, pepperoncini, cucumber, red wine vinaigrette

tree nut, gluten free, vegetarian

quinoa tabbouleh, broccoli, cucumber, Mighty Vine tomatoes, watermelon radish, avocado, arugula, edamame hummus, chipotle vinaigrette, firefighters hot sauce

dairy free, gluten free, vegetarian, vegan

organic chopped kale & romaine, Mighty Vine tomatoes, parmesan, Lil Bucks sprouted buckwheat, gluten-free crisps, vegan caesar dressing

Local Chicken Breast Sautéed Shrimp Norwegian Grilled Salmon Local Tofu Vegan Chorizo Cage-free Soft Boiled Egg


Mango-Marinated Flat Iron Steaks with Fruity Ginger Jicama Slaw

Charred burgers, dry chicken, a brisket my husband once described as “an old boot.” I was never a sizzling success at the grill until I took a “Girls Gone Grilling” course with a friend about 8 years ago . . . and now I actually TEACH classes on how to grill! I’ve grilled nearly everything imaginable, from watermelon to Mahi Mahi to marshmallow banana boats, and love how this ancient cooking method lets me express my creativity in a thoroughly modern and most delicious way. Whether you’re a barbecue newbie or a well-seasoned veteran, my recipe for Mango-Marinated Flat Iron Steaks with Fruity Ginger Jicama Slaw is sure to win you over with tropical island-inspired taste, to-die-for tenderness and a truly vibrant summer vibe!

If you’ve never grilled a flat iron steak before, you’re missing out! I’d prefer to keep flat iron my greedy little secret, but I’ll share – this steak, cut by the butcher from a top blade roast, is second only in tenderness to tenderloin yet is so much more economical, typically a third the price per pound! Requiring only a 15 to 30 minute marinade for flavor (or an even quicker dry rub), this increasingly popular cut of beef is a no-fail superstar for the grill thanks to its uniform shape and thickness and rich, succulent taste.

These days, my small army of carnivores is often out enjoying the teenage social scene at mealtime, meaning I don’t need to fire up my big pit and grill massive quantities meat. So, when it’s just dinner for two (or four with the neighbors over), my handy Weber Q 1200 fuels the flames (and fun) for my never-ending food adventures. This smaller-scale, yet not at all flimsy, portable grill has also been toted along on camping trips, parties in the park and cooking demonstrations.

I have a busy life and don’t like coddling a charcoal grill, so this gas grill is perfect for me with a no-fuss electric ignition and 14-oz. screw-on propane tank. I also appreciate that this small but mighty grill has two generous-sized, fold-down trays to accommodate all my platters, spatulas, bottles of seasonings and such. Oh, and did I mention this Weber grill comes in a rainbow array of seven color choices to match any outdoor décor (or outfit)!

It just makes sense to serve a fresh and fruity slaw with this grilled steak recipe – summer is here and all my favorites are at the farmer’s market. Super sweet mango, zingy ginger and crunchy jicama make a tasty team in this summer slaw recipe – it’s perfect for every summer celebration, backyard bash or simple dinner solution.

To keep the dressing easy-breezy, it starts with sweet and tangy Coleslaw Dressing from Litehouse as the base. Mango juice, lime, ginger, scallions and a small squirt of hot red pepper sauce are whisked in -- it comes together in the blink of an eye. Using a prepared dressing from the produce department is a simple recipe hack that allows me to spend more time on creating new flavor profiles and less time reinventing the wheel!

Leftover Fruity Ginger Jicama Slaw will stay fresh and soggy-free in the fridge for a couple days – you can thank jicama for its long-lasting crunchiness and refusal to oxidize (won’t turn brown quickly like a cut apple). When the flat iron steaks are long gone, feel free to fire up the Weber Q 1200 to grill shrimp kebabs, fish filets or chicken breasts as an alternate serving suggestion.

Also, head over to www.webernation.com for more tips and tricks to grill the Weber Way!


Ernest & Scott Taproom

Located in the Heart of Downtown Wilmington at the intersection of 9th and Market Streets. Inside what was once Delaware Trust Building at 9th and Market Streets in downtown Wilmington, arched 24-foot ceilings with baroque engravings soar above walls decorated with inlaid bricks and the decorative tops of beer barrels. Parting the air between tables, an iron-wrought tower’s rungs cradle weathered kegs. The 46-seat bar and 46-seat patio provide the venues for happy hours, business lunches, and family dinners. On Friday and Saturday nights, the taproom is filled with the sounds of up-and-coming local talent and local DJ entertainment. The barrels on display at Ernest & Scott Taproom reflect the founders’ passion for American craft beer, and are emblazoned with images of hops and the restaurant’s logo: a griffin extending its paw to high-five the inventor of hops.

The restaurant’s extensive American craft-beer list along with exotic Tequila and Rum based cocktails — it’s the right combination of flavors & tastes for any drinking aficionado. The standard national brews, rare local crafts, and cask-conditioned libations—which suits food pairings as well as the definition and standards of the Beer Judge Certification Program. Ernest & Scott’s culinary crew led by Chef Modesto Castrejon invites guests to sop up drinks with a tropical pub menu focused on mix cultural fare and recipes with a whisper of latin-fusion mixing recipes with his sous chef Miguel Angel Garcia. Plates tower with arrangements of Colombian Platter and Downtown Paella, The Havana Sandwich, and Surf & Turf, as well as variety of tacos served with rice and beans, Quinoa Salad, and homemade Oreo Cheesecake Empanadas served on a cigar box. F


Recipe Index

Nothing you do surprises me, WOW…………..CAN’T WAIT TO DO THE MUSHROOM SOUP….GREAT SITE.

Fabulous website Lynne! The photos and recipes are beautiful and I look forward to seeing what else you’ll share on your blog.

I just looked through the first posts and I’m getting hungry again. That eggs benedict picture is making my mouth water.

Great looking site. I’ll be back again to see what you’ve added.

This is a fabulous website. You have some great stuff on here.

Besides, you featured Linda Steidel’s new cookbook and go to Grace-Marie’s Kitchen as well.

It couldn’t get any better than that.

just found your site after clicking over from foodgawker for the goat cheese-buttermilk potato salad recipe. i really like your style so far and look forward to digging into your blog further. great photos!

YOUR GUMBO IS SOMETHING ELSE. IT IS VERY GOOD,THANKS.

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Welcome to Cook & Be Merry

Hello! My name is Lynne Hemer and I am a woman obsessed with food and cooking, in search of new, unusual, exotic and sublime ingredients and recipes. I love reading cookbooks, taking cooking classes, going to restaurants, photographing food, and blogging about it all! I hope you enjoy my website as much as I enjoy creating it.


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