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At Ease In The Gallery



By admin ~ September 1st, 2013. Filed under: At Ease.

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Enjoy a fabulous meal on board with these end-of- summer delicious flavors.

Grilled Mahi with Peach Rosemary Glaze
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 6

2 lbs. mahi filets, rinsed, patted dry 2 Tbsp. olive oil
1 tsp. kosher salt
1 c. peach preserves
2 Tbsp. whole grain mustard
3 Tbsp. light soy sauce
4 Tbsp. butter
2 Tbsp. fresh rosemary, chopped 2 tsp. fresh thyme, Fresh pepper to taste

In a large skillet, heat olive oil over medium high heat. Season mahi with salt and sear in skillet about 2 minutes per side. Transfer to an oven proof dish. In a small saucepan combine peach preserves and next 3 ingredients. Stir until smooth. Remove from heat, add rosemary and thyme. Spoon a tablespoon of sauce over each filet and put into 400-degree oven for 7 minutes until cooked through. Remove from oven and glaze fish with sauce until thoroughly covered.
Let sit 5 minutes and season with fresh pepper to taste.

Spinach Salad with Melon and Prosciutto
Preparation time: 20 minutes
Serves: 6

1⁄2 c. extra virgin olive oil 
11⁄2 Tbsp. fresh lemon juice
11⁄2 Tbsp. white wine vinegar
1 Tbsp. honey
1 clove garlic, crushed
1⁄4 tsp. salt
Fresh pepper to taste
10 oz. baby spinach, cleaned
1⁄2 c. fresh basil, chopped
2 oz. thinly sliced prosciutto, cut into strips
1 c. cantaloupe, diced 2 oz. shaved Parmesan

In a small bowl, whisk together olive oil with next 5 ingredients. Season with pepper and set aside. In a large bowl, combine spinach with basil, prosciutto, cantaloupe. Toss with dressing until lightly coated. Add shaved Parmesan, toss again and serve. 

 

Couscous with Cucumber and Mint
Preparation time: 25 minutes
Cooking time: 5 minutes
Serves: 6

1 box couscous
3 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 c. cucumber, peeled, seeded, chopped
4 scallions, sliced, including green parts
1⁄4 c. fresh mint, chopped
3 oz. feta cheese, crumbled
Salt and pepper to taste

In a saucepan, cook couscous according to package directions. Fluff couscous with a fork. Add olive oil and lemon juice and toss well. Fold in cucumber, scallions, mint. Toss in feta and season with salt and pepper to taste. 

Mixed Berry Shortcakes with Lemon Cream
Preparation time: 20 minutes
Cooking time: 14 minutes
Serves: 6

1 package refrigerated large, easy bake, buttermilk biscuits
2 Tbsp. butter, melted
1⁄4 c. plus 2 Tbsp. sugar
4 c. mixed berries, raspberries, blueberries, blackberries
2 Tbsp. Chambord liqueur
11⁄2 c. Greek yogurt
1⁄2 c. lemon curd
1 Tbsp. honey
Fresh mint for garnish (optional)

Place separated biscuit dough on a cookie sheet. Bake according to package directions. Brush
with butter and sprinkle with 2 tablespoons sugar. Cool to room temperature. Meanwhile, add berries to a medium bowl. Toss with remaining sugar and Chambord and set aside. In a separate bowl, combine yogurt, lemon curd and honey, making a lemon cream. Whisk until smooth. Split biscuits, divide berries among them, top with a large dollop of lemon cream, garnish with mint.

Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes. To order the book, call (800) 839-8640 or visit carriehanna.com

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