...or "grovies" as they are called, was on the menu. I had a chance to go offshore fishing with some buddies and we caught quite a few so after filleting them, I just had to cook some fresh and pan seared was it, so here we go...
First up was a mango/corn salsa that I put together a day ahead. Three ears of fresh corn, 2 ripe mangos cut into small cubes, ½ a red bell pepper chopped, 1 jalapeno seeds removed and diced, 2 cloves of garlic finely diced, 1 lime zested and squeezed, a thick slice of red onion chopped, and half a can of pineapple tidbits in juice...
![20230705_174338[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20230705_174338[1].jpg")
I cut the corn off the cob and pan seared it with a good drizzle of EVOO for about 5 minutes or until tender, but not brown, stirring frequently. Removed from heat and allowed to cool while I got everything else ready...
![20230705_175403[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20230705_175403[1].jpg")
All the other ingredients were combined in a bowl. I added most of the juice from the can of pineapple, too. Once the corn had cooled, I added it in and the bowl was placed in the refrigerator over night. I did not add any seasoning...
Now on to the main course. Three snapper fillets, a quart of shrimp, some heirloom cherry tomatoes from a friend, and some local peaches...
The shrimp were peeled and skewered and the peaches were cut in half, all to be grilled. I brushed the shrimp with EVOO and seasoned lightly with J.O.'s #1. Got the grill hot and on they all went...
On a hot grill, this takes only a few minutes and I don't want to overcook the shrimp.
Now back in the house to get everything else ready. I cut the tomatoes in half and drizzled EVOO and balsamic vinegar on them. Placed on a sheet pan, lightly salted with course salt, and into a 400℉ for about 10 minutes or until softened...
The fish was lightly seasoned with course salt and cracked black pepper. Pan seared in EVOO and butter until brown...
To the pan drippings, I added about half a stick of butter and the juice from 1 lemon to make a sauce to go over the fish...
Give thanks...
Time to eat...
This was really a delicious meal and all those here raved about it. I don't think there's anything I would change next time...
First up was a mango/corn salsa that I put together a day ahead. Three ears of fresh corn, 2 ripe mangos cut into small cubes, ½ a red bell pepper chopped, 1 jalapeno seeds removed and diced, 2 cloves of garlic finely diced, 1 lime zested and squeezed, a thick slice of red onion chopped, and half a can of pineapple tidbits in juice...
I cut the corn off the cob and pan seared it with a good drizzle of EVOO for about 5 minutes or until tender, but not brown, stirring frequently. Removed from heat and allowed to cool while I got everything else ready...
All the other ingredients were combined in a bowl. I added most of the juice from the can of pineapple, too. Once the corn had cooled, I added it in and the bowl was placed in the refrigerator over night. I did not add any seasoning...
Now on to the main course. Three snapper fillets, a quart of shrimp, some heirloom cherry tomatoes from a friend, and some local peaches...
The shrimp were peeled and skewered and the peaches were cut in half, all to be grilled. I brushed the shrimp with EVOO and seasoned lightly with J.O.'s #1. Got the grill hot and on they all went...
On a hot grill, this takes only a few minutes and I don't want to overcook the shrimp.
Now back in the house to get everything else ready. I cut the tomatoes in half and drizzled EVOO and balsamic vinegar on them. Placed on a sheet pan, lightly salted with course salt, and into a 400℉ for about 10 minutes or until softened...
The fish was lightly seasoned with course salt and cracked black pepper. Pan seared in EVOO and butter until brown...
To the pan drippings, I added about half a stick of butter and the juice from 1 lemon to make a sauce to go over the fish...
Give thanks...
Time to eat...
This was really a delicious meal and all those here raved about it. I don't think there's anything I would change next time...
