Even though it is hard to believe with all the bad weather we have been having lately, the month of May is actually National BBQ Month! It is the month where we can take those beautiful grills out of hibernation, and use them to the best of our abilities with great chicken, beef, and fish dishes, or whatever you think is going to taste good on the Barbie. We have found a couple of fantastic recipes for you to try out yourself the next time you and your friends grill it up, from some of the most beautiful resort locations across this country. Take a look at these delicious dishes and see if this fits into your barbeque agenda!
Banana Leaf Grilled Yellow Tail Snapper with Jicama and Citrus Slaw
Executive Chef Eric Kaszubinski, Fort Lauderdale Marriott Pompano Beach Resort & Spa
Yellow Tail Snapper
1 each yellow tail snapper (1 to 1.5 lbs each)
1 banana leaf
½ tsp salt
¼ tsp pepper
¼ tsp smoked chipotle pepper
Zest of one lemon
Zest of one clove
Butcher’s Twine (4-8 inch pieces soaked in water
- Score the whole fish three times on each side. This will help in the cooking and seasoning process.
- Mix salt, pepper, smoked chipotle pepper, lemon and clove zest, and minced garlic.
- Rub the seasoning mix on both sides and inside the cavity of the fish.
- Place the fish on top of the banana lead and fold both sides in towards with fish. Next, fold the top and bottom of the lead towards the center of the snapper.
- Using butchers twine, wrap the fish and tie at each end. Continue to tie two more times towards the center of the fish.
- Place fish directly on grill at medium high heat.
- Fish should cook for approximately seven minutes on each side.
- Remove from grill and allow to sit for a few minutes.
- When ready to eat, cut the twine and open the banana leaf.
Jicama Citrus Slaw
½ jicama (julienne)
¼ red onion (julienne)
1 orange (peeled and segmented)
1 papaya (peeled and julienne)
½ bunch cilantro (chopped)
1 tsp oil
Salt & pepper to taste
Place all ingredients in a bowl and mix. Season with salt and pepper (to taste) and set aside
Grilled Pork and Pineapple Brochette
Executive Chef Marco Porlles, Kelley House, Martha’s Vineyard
Recipe yields 4 servings
12 oz pork tenderloin
8 oz pineapple
½ each red onion
1 each red/green bell pepper
1 stalk green onion
4 each 8 inch bamboo skewers soaked in water
- Cut pork into cubs, 12 pieces at 1 oz each
- Cut 8 pieces of pineapple the same as above
- Cut red onion and pepper, 12 pieces at 1 inch each
- Thread 3 pork cubes, 2 pineapple cubes and 2 each pepper and onion pieces into the skewers
- Heat the grill and coat with cooking spray
- Place skewers on grill and cook for approximately two minutes on each side, or until done, brushing them frequently with BBQ sauce (recipe to follow)
Capt’n Eli’s BBQ Sauce
¾ cup ketchup
1 cup Capt’n Eli’s Root Beer
½ cup clover honey
¼ cup fresh squeezed orange juice
¼ cup fresh lemon juice
3 each garlic, minced
½ tsp. ground ginger
2 tbsps. apple cider vinegar
2 tbsps. Dijon mustard
1 tsp Worcestershire sauce
½ tsp onion powder
½ tsp smoked paprika
¼ tsp black pepper
- Place all ingredients in a saucepan and whisk together until combined.
- Bring to a boil and reduce to low heat. Let it simmer for 30 to 45 minutes until thick. Stir occasionally.
- Remove from heat and let sit at room temperature until it cools and thickens further.
- Blend it to make smooth or leave as is for texture.
- Store in a jar or sealed container and refrigerate for up to one month.