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At Ease In the Galley



By George Otto ~ April 1st, 2014. Filed under: At Ease.

AtEase Apr14

Coconut-Crusted Mahi with Mango Berry Salsa
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 6

6 6-oz. mahi fillets, rinsed and patted dry
2 c. panko breadcrumbs
½ c. unsweetened coconut flakes
1 c. liquid egg whites or egg whites from 6 eggs
Pinch salt and pepper
1/2 c. peanut or coconut oil

Salsa:
1 c. mango, diced
1/2 c. strawberries, quartered
1/3 c. orange or red bell pepper, diced
3 scallions, sliced
2 tbsp. fresh mint, chopped
1 tbsp. olive oil
2 tbsp. lime juice
1 tsp. lime zest
1 tbsp. honey

Lightly whisk egg whites in small bowl, and combine panko and coconut in a large bowl. Season mahi with salt and pepper, and dip fillets in egg whites then panko mixture. In a large skillet, heat peanut or coconut oil over medium-high heat. When oil is hot, but not smoking, fry fillets 3-4 minutes per side until golden. In a medium bowl combine mango, berries, bell pepper, scallions, and mint. Stir in olive oil, lime juice, lime zest, and honey. Spoon mixture over filets.

Broccoli Slaw with Honey Mustard Dressing
Preparation time: 25 minutes
Serves: 6

1 8-oz. bag broccoli slaw or cabbage slaw
3 carrots, grated
1/3 c. sunflower seeds, lightly salted
3 scallions, finely sliced
½ c. dried cranberries
Juice of one lemon
1 tbsp. honey
1 tsp. whole grain mustard (or Dijon mustard)
1/3 c. olive oil
Salt and pepper to taste

In a large bowl combine the slaw with grated carrots, sunflower seeds, scallions, and cranberries. In a small bowl whisk together lemon juice, honey, mustard, and olive oil. Toss slaw with dressing, and season with salt and pepper.

Ginger Lime Rum Cooler
Preparation time: 10 minutes
Serves: 6

6 oz. ginger ale
4 oz. spiced rum
1/4 c. fresh lime juice
2 tbsp. simple syrup (equal parts sugar and water, boiled and cooled)

In a pitcher combine all four ingredients, stir well and serve over ice with lime wedge.

Raspberry Brownies
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 12

12 tbsp. unsalted butter
4 oz. unsweetened chocolate, chopped
3 large eggs
2 c. sugar
1/3 c. raspberry jam
2 tbsp. raspberry liqueur (such as Chambord)
1 c. all-purpose flour
1/4 tsp. salt
1 c. semi-sweet chocolate chips
Powdered sugar (optional)

Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, sugar, jam, and liqueur. Slowly stir in flour and salt, then add the chocolate chips. Pour batter into 9- by 9-inch greased baking pan and bake in 350-degree oven for 45 minutes. Cool completely and cut into squares. Dust with powdered sugar if desired. (Alternative: stir raspberry jam and raspberry liquor into pre-packaged brownie mix for a simple gourmet twist!) Tip: Use a plastic knife to avoid brownies that stick to your utensil.

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

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