Start cooking up these healthy summer recipes and enjoy the most delicious dishes of summer.
MAHI MAHI WITH SALSA VERDE
This recipe was given to me by Mark on the S/V Pacific Wave.
Prep time: 15 minutes. Serves: 4
4 Dorado fillets (about 1 inch thick) or any other white meaty fish with no bones
1 large aubergine (eggplant) cut into ½ inch thick slices
2 beef tomatoes, thinly sliced
1 small ball of mozzarella cheese, thinly sliced
1 handful of fresh basil, remove stalks
2 tbsp balsamic vinegar
3 tbsp olive oil
2 large handfuls parsley, finely chopped
2 tbsp capers, rinsed
1 tbsp dill pickles, finely chopped
2 cloves garlic, crushed
3 tbsp red wine vinegar
¼ cup olive oil
Make the Salsa Verde by combining the parsley, capers, dill pickles, anchovies and garlic in a bowl.Stir in red wine vinegar and olive oil. Set aside.
Brush aubergine (eggplant) with some of the olive oil and cook under a hot grill or in a griddle pan until golden brown on both sides. Drain on paper towel.
Heat a little oil in the griddle pan and cook the Dorado fillets (about 12 minutes) or until golden brown. Add the balsamic vinegar to the pan with the fish and cook for 1 minute.
On 4 serving plates layer the aubergine, followed by the basil, tomato, mozzarella and dorado, then drizzle with Salsa Verde and serve.
Note 1: This is an excellent lunch or dinner entrée. Mark says “I have combined numerous vegetables and textures so that it can be served on its own wthout additional
Note 2: Recipe can also be made with plaintains instead of aubergines, as shown in the photo.
In summer I love to make a compote of sautéed fresh cherries. Do this by warming pitted cherries with a generous handful of sugar in a covered saucepan until very soft and juicy, about ten minutes, then add a shot of Kirsch at the end. You can prepare the cherries a few hours before you plan to serve them – or even the day before – the cherries get much more flavorful and the juices thicken into a glistening ruby-red sauce as they sit.
A bottle of kirsch is great to keep in the galley. A few drops of kirsch highlights and augments the flavor of every kind of berry imaginable, along with peaches, plums, etc.
TUNA BURGERS WITH GINGER & CARROT SAUCE
Prep time: 30 minutes. Cooking time: 4 minutes. Serves: 4
2-inch piece of ginger, peeled and chopped
1 small carrot, roughly chopped
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp low-sodium soy sauce
Pinch of sugar
2 tbsp water
Kosher salt and freshly ground pepper, to taste
Garnish: 1 cup spicy sprouts
4 whole-grain hamburger buns
½ avocado, sliced
1 lb sushi-grade tuna
3 tbsp plus 1 tsp extra virgin olive oil
2 tbsp low-sodium soy sauce
1 lime, juiced
1/3 cup chopped fresh cilantro
1 tbsp grated fresh ginger
Kosher salt and freshly ground pepper
Sauce: In a food processor, pulse the ginger and carrot until finely chopped. Add the vinegar, sesame oil, soy sauce, and sugar and process until smooth. Drizzle in water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
Burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tbsp olive oil, the soy sauce, lime-juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining olive oil.
Preheat a grill or frying pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to preferred doneness.
To serve: Place the burgers on buns, top with sauce, avocado and sprouts.
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss Jan’s latest book: DINING ON DECK