Spring is coming up soon, which means it's almost grilling season! I searched the web for a few new recipes to try and thought I'd share.
Grilled Fish TacosRecipe by Bon Appetit
2 garlic cloves, finely chopped
3 Tbsp. fresh orange juice
1 tsp. dried oregano (preferably Mexican)
2 cups chopped white onion, divided
¾ cup chopped cilantro, divided
¼ cup extra-virgin olive oil, plus more for grill
5 Tbsp. fresh lime juice, divided
1 lb. tilapia, striped bass, or sturgeon fillets
Kosher salt, freshly ground pepper
1 cup mayonnaise
1 Tbsp. milk
4 corn tortillas
2 avocados, peeled, pitted, sliced
½ small head of cabbage, cored, thinly sliced
Lime wedges (for serving)
For Salsa Verde:
1 pound tomatillos, husked, rinsed, quartered
½ medium onion, coarsely chopped
1 garlic clove, crushed
1 serrano chile, seeds removed if desired, coarsely chopped
¼ cup fresh cilantro leaves with tender stems
InstructionsStir garlic, orange juice, oregano, 1 cup onion, ¼ cup cilantro, ¼ cup oil, and 3 Tbsp. lime juice in a medium bowl. Season fish with salt and pepper. Spread half of onion mixture over bottom of 11x7x2" glass baking dish. Arrange fish over onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.
Whisk mayonnaise, milk, and remaining 2 Tbsp. lime juice in a small bowl.
Prepare a grill for medium-high heat; brush grate with oil. Grill fish, with some marinade still clinging, until just opaque in the center, 3–5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
Coarsely chop fish; arrange on a platter. Serve with lime mayonnaise, tortillas, avocados, cabbage, Salsa Verde, lime wedges, and remaining 1 cup chopped onion and ½ cup cilantro.
For Salsa Verde:Purée tomatillos, onion, garlic, chile, and cilantro in a blender, adding water as needed, until smooth; season with salt.
Grilled Naan with Indian Garlic Scape ChutneyBy Feasting At Home
5–1/4 cups unbleached all-purpose flour; more as needed (optional: sub 1 Cup whole wheat)
3 tsp baking powder
1 T kosher salt
1 tsp sugar
1/2 cup plain yogurt
1 large egg
1/4 cup olive oil and more for brushing.
1 1/2 C water
GARLIC SCAPE CHUTNEY:
3/4 cup chopped garlic scapes, tops removed (or sub Italian parsley or cilantro packed w/ 2 cloves garlic)
1/2 cup fresh mint packed
1/2 cup roasted or smoked almonds
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 jalapeño or Serrano pepper- for a little kick (optional)
1 T lime juice 1/3 C olive oil
Olive oil or Melted butter for brushing
1 C Melty cheese- such as mozzarella or queso fresco- optional
Make the dough: Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. In a medium bowl, whisk the yogurt, egg and add 1-1/2 cups of lukewarm water and the oil. Mix. Pour the yogurt mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. If the dough seems too wet, add more flour, 1 tsp. at a time.
Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let sit 1 hour before shaping.
Make the chutney: Place all the chutney ingredients in a food processor and pulse until uniformly granular.
On a lightly floured surface, roll a dough ball into a 5-inch circle. Spread 1 T of the chutney in the center, leaving a 1/2-inch border. Sprinkle 1 tablespoon of cheese over the chutney. Gather the borders to form a pouch (see picture) pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6-inch circle. Transfer to a parchment-lined baking sheet. Layer rolled out naan with parchment until ready to grill.
Prepare a medium charcoal or gas grill fire and wipe grates with a lightly oiled paper towel. Grill the breads in batches pinched side down, covered, until they puff up and the undersides brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 3 minutes. Just before taking them off the grill, turn the breads pinched side down and brush lightly with butter or olive oil. Serve warm.
These are best, right off the grill but leftovers can be refrigerated and saved for another time. Just place them in a toaster or warm oven before serving.
Grilled Broccoli with Avocado and SesameBy Bon Appetit
½ cup white balsamic vinegar or unseasoned rice vinegar
¼ cup dry white wine or water
3 tablespoons sugar
1 tablespoon kosher salt
3 jalapeños, halved lengthwise, seeded
BROCCOLI AND DRESSING:
1 avocado, halved
1 small garlic clove, finely chopped
¼ cup tahini
1 teaspoon finely grated lemon zest
7 tablespoons fresh lemon juice, divided
? cup cilantro leaves with tender stems, plus more for serving
8 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 pound broccoli (about 2 medium heads), stems peeled, heads halved lengthwise
1 medium red onion, sliced into ½-inch rings
1 tablespoon toasted sesame seeds
For Pickled Jalapenos:Do Ahead: Pickled jalapeños can be made 1 week ahead. Cover and chill.
Bring vinegar, wine, sugar, and salt to a simmer over medium-high heat in a small saucepan. Place jalapeños in a small bowl or jar and pour brine over. Let sit until cool, or at least 1 hour.
For Broccoli & Dressing:Prepare a grill for medium, direct heat. Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. lemon juice, ? cup cilantro, 4 Tbsp. oil, and 2 Tbsp. water in a blender, adding a splash of water if needed, until smooth. Season with salt and pepper.
Toss broccoli and onion with 2 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until broccoli crowns are dark brown in places and stems are crisp-tender, 5–7 minutes. Let cool slightly.
Coarsely chop broccoli and onion. Toss in a medium bowl with remaining 2 Tbsp. lemon juice and 2 Tbsp. oil; season with salt and pepper.
Spread tahini dressing on a serving platter and top with broccoli mixture. Drain some of the pickled jalapeños (you will have extra). Top broccoli mixture with remaining chopped half of avocado, sesame seeds, drained jalapeños, and more cilantro.