Mint and Lime

Although we are still are in shock about accumulating snow in the month of May, the beautiful weather today put us in the mood for some summertime grilling (it’s about time!!).  We’re going all out with citrusy flavors and fresh summer herbs with this lime and mint accented meal. Our recommendation is serving with a crisp and refreshing white wine.

For starters…. a grilled melon salad.  Who would have known that warm melons could be so tasty?  Hope you enjoy this unique and refreshing starter as much as we did.

Grilled Melon Salad

Ingredients:

 

· watermelon, cantaloupe, and/or honeydew (approx. 3 dozen chunks chopped or scooped w/melon baller)

· 1 TBSP honey

· 2 TBSP lime juice

· 1 heaping TBSP fresh mint, minced

· fresh ground black pepper, to taste

· ¼ red onion, finely chopped (and pickled in advance, if you are feeling adventurous!)

· feta cheese

· arugula

Directions:

 

1. Slice or scoop melon pieces and thread onto kebab skewers.

2. Stir together honey, lime juice, and mint in a small bowl.

3. Brush majority of honey dressing mixture onto fruit kebab skewers.

4. Grill and brush with remaining dressing during the process. Remove from heat after fruit is sufficiently charred.

5. Spoon over a bed of arugula and top with feta cheese, chopped onion, and fresh ground black pepper. 

Dennis also concocted a tasty lime and mint marinade for fish that we served with an avocado relish and cumin infused rice.  Some might compare it to a mojito in main dish-fish form.  Yum!

For our main dish, we used frozen tuna filets from Trader Joe’s (defrosted…of course!), but we think this dish would also be very tasty with Swordfish, Mahi Mahi, or any other tough, steak-like fish. Use your imagination!  Start by preparing the fish marinade.  While your seafood is soaking up all the tasty juices, begin to prep the rice and avocado mixture as a topping.  These can sit while you are grilling your fish to perfection.

 

Fish Marinade:

1/3 cup lime juice
1/3-1/2 cup mint leaves (finely chopped)
1/2 tsp agave nectar (or 1/2 tsp honey)(or 1/2 tsp brown sugar)(or 1/2 tsp normal boring white sugar… but you should really have one of the other ingredients)
2 tsp+ lime zest
1/4 tsp salt
1/2 tsp pepper (or more, if you like pepper)
8 drops of rice wine vinegar (or 5 drops of white vinegar)
1/4 tsp soy sauce (a little more if desired)
1 TBSP finely chopped red onion.

Add all the marinade ingredients to a plastic bag....but probably mix them in a bowl first because it's easier.
Add your fish to the bag....and just put it in the bag.
Mess the bag about.
Let sit....
Mess the bag about.
Let sit....
Mess the bag about.
Let sit....it should sit for a minimum of an hour, but more time is just fine.

Grill....seer on each side for about 3 minutes. Grilling is very subjective based on the size of the fish and heat of the grill....just be careful not to overcook or fish will become tough and dried out.

Cumin Rice:

Prepare brown rice as you normally would, while stirring in approximately 1 TBSP cumin seeds for each ½ cup dry rice you plan to use.  Cumin seeds should be added at the same time as you add rice to the boiling water.  You should end up with a nice earthy and deep flavor in your rice that pairs nicely with the fish and relish.  Feeling boring…omit cumin and serve with normal brown or white rice.

 Avocado Relish:

1 avocado, pitted, peeled and diced

2 stalks celery, sliced

¼ red onion, finely chopped

lime juice

dash soy sauce

2-3 drops agave (feel free to sub. a few drops of honey for sweetness, instead)

fresh ground black pepper, to taste

Couldn’t be easier...gently stir all ingredients together and refrigerate until using.  For us, the citrus from the lime juice kept the avocado from browning in the meantime.  If you’re avocado is a bit under-ripe, you may consider adding a bit of Greek yogurt or sour cream to add moisture to the relish.