Mahi Mahi and Tacos

So a friend of mine through one of the cooking pages I am a part of on facebook happens to have a grapefruit tree- and well I love fresh right off the tree grapefruit. So from her picking them, putting them in a box, they came in 2 days.

It came down to planning a meal around the usage of some really fresh grapefruit…so what better then cooking up some fish- and I went with Mahi-mahi.

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Easy enough, I basted the filets with some oil, sprinkled on some black-garlic salt, threw on a few slices of fresh cut grapefruit, some red onion slices and some rosemary branches. I then took this, wrapped in parchment and tossed on the grill.

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While that was happening, I took a mango, peeled and diced it. Similarily, I diced up a few apricots. I threw both of these in a pan which was already heated with some oil, diced garlic clove, and some sweet onion. I let this mixture cook until the fruit was nice and soft. In a bowl, I had diced up a few tomatoes (cold from refrigeration) and when the fruit mix was to my liking I tossed it in with the tomato to make my version of a mango-apricot salsa.

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From there, I just cut up some radishes, orange peppers, and spinach leaves. When the fish was done on the grill, I cut it into smaller strips and then it was time to piece together the tacos and chow down.

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Enjoy.

 

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Grilled to Perfection: Ribeye, Corn on the Cob, and Potatoes

It’s evenings like yesterday that you can never complain about- mid 70’s, sunny, and a slight breeze. Which als means it is the perfect time to fire up the grill and what is better then tossing on some steaks.

These nice ribeyes were basted in some olive oil and then I applied two different salts: one being a black-garlic salt and the other being a cabernet infused salt.

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Now for the corn, I soaked the husks, basted the cobs and sprinkled on a spice mixture. The potatoes were par boiled, cooled, and then cut in half. I then spread on a little bit of butter, tossed on some spices and wrapped them individually in aluminum foil and tossed on the grill.

I left the potatoes and corn to grill for a while and I left the steaks out on the counter to get closer to room temperature. When the vegetables were getting close to being done, I took a small soufle bowl tossed in some pecan wood chips, water and placed on the grill. I then proceeded to throw on the steaks cooking each side for a couple of minutes.

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Back inside, I had some re-hydrated lobster mushrooms sauteeing in the mushroom juice and some truffle infused oil. These were then tossed on top of the steaks upon completion.

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Enjoy.