Cooking indoors can get to be a little boring sometimes. So why not take advantage of good weather when you can? Cook dinner outdoors tonight with these simple grilling ideas. Lobster, mussels and mahi-mahi take on subtle smoky notes over the grill with these ideas.
Maine lobsters grilled with herbs and lemon: You can't go wrong with a dish from chef Michael Cimarusti. Lobsters are seasoned with a little chile powder and salt, then brushed with a bright, fragrant, herbed garlic oil before grilling. Brush the lobsters again with melted butter and serve with lemon wedges and more melted butter. Sounds heavenly, right?
Hurley's grilled mussels with red wine and chorizo: The mussels in this dish are first grilled to open them, lending light smoky notes to the shellfish. They're then tossed with a flavorful blend of chorizo, a rich wine reduction, tomatoes, parsley and butter. Hungry yet?
Grilled fresh mahi-mahi with jalapeno cilantro sauce: You'll love the pairing of fresh cilantro and jalapeno in this very rich, bright and gently spiced cream sauce, which works well served with the simply seasoned and grilled mahi-mahi.
GRILLED FRESH MAHI-MAHI WITH JALAPENO CILANTRO SAUCE
Total time: 45 minutes
Note: Adapted from Opal Restaurant & Bar, where it is served with a fresh herb risotto and roasted corn and wild mushroom relish.
JALAPENO CILANTRO SAUCE
1 teaspoon olive oil
1/2 cup diced onions
1/2 jalapeno, chopped (remove seeds for less heat)
1 teaspoon crushed garlic
1/2 cup dry white wine
4 cups heavy cream
1 bunch cilantro, chopped (about 1 1/2 cups)
Cracked sea salt
Fresh cracked black pepper
Tabasco or lemon juice, to taste
1. In a large, heavy-bottom saucepan, heat the olive oil over medium high heat, then add the onions, jalapeno and garlic and cook until caramelized, about 10 minutes, stirring frequently. Stir in the white wine and cook until the wine reduces by half, 2 to 3 minutes. Stir in the heavy cream and cook over high heat until the liquid reduces by half, about 10 minutes.
2. Remove from heat and stir in the cilantro. Blend the sauce using a stand or immersion blender, then strain. Season to taste with salt and pepper. If desired, adjust the heat with Tabasco and brighten with a little lemon juice. This makes about 2 cups sauce. The sauce will keep, refrigerated, up to 2 days.
GRILLED MAHI-MAHI WITH SAUCE
6 (6-ounce) mahi-mahi fillets
Freshly ground pepper
1 cup jalapeno cilantro sauce, more if desired
Brush each side of mahi-mahi with olive oil and season with a pinch each of salt and pepper. Grill the fish over medium-high heat until firm and opaque on each side, 2 to 4 minutes (timing will vary depending on the thickness of the fillets). Plate the grilled fish, dividing the sauce among each serving. Serve immediately.
Each serving: 496 calories; 33 grams protein; 4 grams carbohydrates; 0 fiber; 38 grams fat; 20 grams saturated fat; 234 mg. cholesterol; 1 gram sugar; 569 mg. sodium.