Mahi-Mahi with Pineapple-Blueberry Salsa
Cedar-Planked Salmon Fillet with Horseradish Potato Salad
Tim's Cajun-Spiced Peel 'N Eat Shrimp
Ingredients
2 large steelhead or rainbow trout, 22 inches (about 4 pounds)
1 medium yellow onion, sliced very thin
2-4 tablespoons of butter
2-3 tablespoons Hidden Valley® The Original Ranch® Salad Dressing &
Seasoning Mix
Preparation
Prep Time: 10 minutes
Cook Time: 30-45 minutes
Light grill using Kingsford® Charcoal briquets. Lay trout on aluminum foil, allowing enough to cover, and place 3-4 onion slices along the length of the fish. Top with first 2 tablespoons of butter. Rub Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix on trout, including inside gut cavity. Top with remaining onion and butter. Wrap entire fish in aluminum foil and seal tightly. Heat on low-medium grill for 30 to 45 minutes.
Serve on Dixie Ultra® plates and make clean-up a breeze.
Make clean-up easy with Glad® ForceFlex® and Glad® Food Storage Bags.
Makes 4-6 servings
Ingredients
Four 6-ounces mahi-mahi steaks
Vegetable oil, for brushing
Salt and freshly ground black pepper
Pineapple-Blueberry Salsa
1 1/2 cups 1/4-inch-dice fresh pineapple
1/2 cup fresh blueberries, coarsely chopped
1 scallion, green part only, finely chopped
2 tablespoons chopped fresh mint
Zest of 1 lime
2 tablespoons fresh lime juice
1/4 seeded and minced habañero chile, or 1/2 seeded and minced jalapeño
Pinch of salt
Preparation
Prep Time: 20 minutes
Cook Time: 8 minutes
To make the salsa, combine the pineapple, blueberries, scallion, mint, lime zest and juice, chile, and salt in a small bowl. Cover and let stand at room temperature for at least 1 and up to 4 hours.
Build a Kingsford® Charcoal fire in an outdoor grill for direct medium grilling (see grilling tips) and let burn until the coals are almost completely covered with white ash.
Lightly oil the grill grate. Lightly brush the mahi-mahi on both sides with the oil and season with salt and pepper. Place the mahi-mahi on the grill and cover. Grill until the underside is lightly browned and seared with grill marks, about 4 minutes. Turn and grill the other side until the fish is barely opaque when pierced in the center part with the tip of a small knife, about 4 minutes more.
Transfer each mahi-mahi steak to a dinner plate, top with a spoonful of the salsa, and serve immediately.
Serve on Dixie Ultra® plates and make clean-up a breeze.
Make clean-up easy with Glad® ForceFlex® and Glad® Food Storage Bags.
Makes 4 servings
Ingredients
1 1/2 pounds cod fillet
Extra-virgin olive oil, for brushing
1 teaspoon chili powder
Salt to taste
8 small 7-inch corn tortillas
Store-bought tomato salsa, for serving
Garlicky Slaw
1/2 cup mayonnaise
Grated zest of 1 lime
2 tablespoons fresh lime juice
1 large garlic clove, crushed through a press
1 pound cole slaw mix
Salt and freshly ground black pepper to taste
To make the slaw, whisk the mayonnaise, lime zest and juice, and garlic in a medium bowl. Add the cole slaw mix and mix well. Season with salt and pepper. Cover and let stand while building the fire.
Build a Kingsford® Charcoal fire in an outdoor grill for direct medium grilling (see grilling tips) and let burn until the coals are almost completely covered in white ash.
Lightly oil the grill grate. Lightly brush the cod with the oil and season with the chili powder and salt. Place the cod on the grill and cover. Grill until the underside is lightly browned and seared with grill marks, about 5 minutes. Turn and grill the other side until the cod is just as opaque in the thickest exterior when pierced with the tip of a small knife, about 5 minutes more. During the last couple of minutes, add the tortillas to the grill and grill, turning once, until heated through. Transfer the cod to a serving bowl and break up with a fork into large flakes. Transfer the tortillas to a cloth-lined basket or bowl and wrap in the cloth to keep them warm. Serve the fish, tortillas, slaw, and salsa, allowing each guest to roll up the fish, slaw, and salsa in a tortilla to make each taco.
Serve on Dixie Ultra® plates and make clean-up a breeze.
Make clean-up easy with Glad® ForceFlex® and Glad® Food Storage Bags.
Makes 4 servings
Ingredients
1 cedar plank for smoking, soaked for at least 30 minutes in cold water
to cover, drained
One 1-1/2 pounds center-cut salmon fillet with skin
Vegetable oil, for brushing
Salt and freshly ground black pepper to taste
Horseradish Potato Salad
2 pounds red-skin potatoes, scrubbed but unpeeled
2 tablespoons distilled white vinegar
1/2 cup mayonnaise
3 tablespoons prepared horseradish
2 scallions, white and green parts, chopped
2 tablespoons chopped fresh parsley
Salt and freshly ground pepper to taste
Preparation
Prep Time: 35 minutes
Cook Time: 40 minutes
To make potato salad, place potatoes in a large saucepan of salted cold water, cover and bring to a boil over high heat. Uncover, reduce the heat to medium-low, and simmer briskly until the potatoes are tender when pierced with a knife, about 25 minutes. Drain the potatoes, rinse under cold water, and transfer to a bowl of iced water to cool.
Drain the potatoes and slice them into 1/2-inch-thick rounds. Place them in a medium bowl and sprinkle with vinegar. Add the mayonnaise and horseradish and mix gently. Add the scallions and parsley and mix again. Season with salt and pepper. Cover and refrigerate until ready to serve.
Build a Kingsford® Charcoal fire in an outdoor grill, and let burn until the coals are almost completely covered with white ash. Place the drained plank over the hotter area of the grill and heat until the plank is very hot and beginning to scorch at the edges, about 4 minutes. Move the plank to the cooler area of the grill. Brush the salmon on the skin side with the oil and season with salt and pepper. Place the salmon skin side down on the hot plank and cover. Grill (the plank will smolder and darken on the bottom and sides) until the salmon is barely opaque when flaked in the thickest part with the tip of a small knife, 25 to 30 minutes.
Transfer the salmon on the plank to a serving platter. Cut into serving portions and serve with the potato salad.
Serve on Dixie Ultra® plates and make clean-up a breeze.
Make clean-up easy with Glad® ForceFlex® and Glad® Food Storage Bags.
Makes 4 servings
Ingredients
2 pounds shelled frozen shrimp, 13–15 count
1 cup KC Masterpiece® Chipotle and Lime Marinade
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon salt
Preparation
Prep Time: 35 minutes, plus 1 to 3 hours for marinating
Cook Time: 7 minutes
Defrost the shrimp by placing them in a large bowl of cold water and allowing them to soak for about 30 minutes. Remove from water and pat dry. Add the shrimp along with the cup of marinade to a 1-gallon GLAD® storage bag. Place in the refrigerator for at least an hour or up to three hours.
Combine the remaining ingredients to create a Cajun spice mixture and set aside.
Fire up the grill with Kingsford® Charcoal. Once the coals are fiery red, remove the shrimp from the bag and place shrimp on the grill. Cook for 4 minutes and then turn over for another 3 minutes.
Remove the shrimp from the grill and place in a large bowl. Toss with the Cajun spice mixture and allow guests to peel and eat the shrimp.
Serves: 6-8
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