This is one of our favorite summer recipes. A perfect Mojito and some coconut jasmine rice complete the meal. Summertime and the living is easy folks.
3 cloves garlic, minced
1/2 teaspoon kosher salt
1 teaspoon lime zest
Small handful fresh cilantro, leaves and stems chopped fine
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin or chili powder
Freshly ground black pepper to taste
Meat choices:
1 1/2 pounds large or jumbo shrimp, cleaned and deveined
4 swordfish steaks, 1/2 inch thick or 1 1/2 pounds sea scallops, cleaned and threaded on wooden skewers
Allen and I almost always use this marinade for shrimp or fish. You can leave the shell on the shrimp if you prefer to peel and eat after grilling.
Mince garlic with salt to form a paste, chopping in lime zest and cilantro.
Transfer to a small bowll and whisk in lime juice, tequila, and spices. Pour into heavy duty Ziploc or a glass baking dish. Add fish or skewered scallops and cover or zip bag tight. * Soaking the skewers will keep them from burning and add to the flavor.
Marinate in the refrigerator 30 minutes, turning once. Remove from marinade. Grill over very hot coals till cooked to taste, about 2-3 minutes per side, depending on thickness.
*Serve with hot jasmine rice. For coconut rice, add a splash of lite coconut milk, 1/4 cup grated coconut and a sprinkle of mango powder. Cumin also works in place of the mango powder.
3 cloves garlic, minced
1/2 teaspoon kosher salt
1 teaspoon lime zest
Small handful fresh cilantro, leaves and stems chopped fine
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin or chili powder
Freshly ground black pepper to taste
Meat choices:
1 1/2 pounds large or jumbo shrimp, cleaned and deveined
4 swordfish steaks, 1/2 inch thick or 1 1/2 pounds sea scallops, cleaned and threaded on wooden skewers
Allen and I almost always use this marinade for shrimp or fish. You can leave the shell on the shrimp if you prefer to peel and eat after grilling.
Mince garlic with salt to form a paste, chopping in lime zest and cilantro.
Transfer to a small bowll and whisk in lime juice, tequila, and spices. Pour into heavy duty Ziploc or a glass baking dish. Add fish or skewered scallops and cover or zip bag tight. * Soaking the skewers will keep them from burning and add to the flavor.
Marinate in the refrigerator 30 minutes, turning once. Remove from marinade. Grill over very hot coals till cooked to taste, about 2-3 minutes per side, depending on thickness.
*Serve with hot jasmine rice. For coconut rice, add a splash of lite coconut milk, 1/4 cup grated coconut and a sprinkle of mango powder. Cumin also works in place of the mango powder.
3 comments:
yummy...i have wanted this recipe for a while!
Made this last night with only 2 mahi mahi steaks so I cut recipe in half and it was delicious. I topped the fish with a bit of fresh mango chunks too.
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