The Grill: June favorites…seafood + papaya

The Grill
Since June is National Papaya Month and National Seafood Month…
some great ideas to get a glow on at the grill.
The Menu Shoppe has it covered…
great finds for great grill menus.
Grilled Tuna with Papaya Chutney
Grilled Mahimahi
Papaya Salsa
Try this savory pairing of Tuna and Papaya.
Grilled Tuna with Papaya Chutney
6 (6-ounce) tuna steaks (about 3/4 inch thick)
2 tablespoons low-sodium soy sauce
3 cups diced peeled papaya or mango
1/2 cup golden raisins
1/3 cup cider or balsamic vinegar
1/4 cup water
2 tablespoons brown sugar
1/2 teaspoon ground ginger
Dash of salt
Cooking spray
Place the tuna steaks in a shallow dish. Drizzle the soy sauce over both sides of fish–
cover and marinate in refrigerator 30 minutes. Combine diced papaya and the next
6 ingredients (papaya through salt) in a small saucepan, and bring the mixture to a boil. Cover, reduce heat, and simmer papaya mixture 20 minutes or until the papaya is tender. Remove the chutney from heat, and keep warm. Prepare grill. Place tuna on a grill rack coated with cooking spray, and grill for
4 minutes on each side or until tuna is medium-rare or desired degree of doneness. Serve tuna steaks with papaya chutney.
The Tamarind Glaze adds extra panache.
Grilled Mahimahi with Tamarind Glaze
1/2 cup tamarind pulp (from a pliable block)
1 cup boiling-hot water
3 tablespoons + 1 teaspoon packed palm or dark brown sugar
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
1 tablespoon fresh lime juice
10 (1- to 1 1/2-inch-thick) pieces mahimahi fillet with skin (6 oz each)
2 tablespoons vegetable oil
1 teaspoon kosher salt
Soak tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Pour mixture into a medium-mesh sieve set into a bowl, then force pulp through sieve, discarding seeds and fibers. Add brown sugar, soy sauce, fish sauce, and lime juice, stirring until sugar is dissolved. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Brush fish all over with oil, then sprinkle with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, about 4 minutes. Turn fish over and grill until just cooked through, about 6 minutes more. Brush tamarind sauce all over fish and grill 1 minute.  Serve with remaining sauce.
Add a side of papaya salsa for extra zest.
Or  feature it drizzled over grilled pound cake.
Papaya Salsa
2 pounds papaya (2 preferably pink-fleshed strawberry variety), peeled, seeded, and cut into 1/4-inch dice
1 1/2 cups diced (1/4 inch) fresh pineapple (from 1/2 small pineapple)
2 scallions, finely chopped
1 small garlic clove, minced
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Stir together all ingredients.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in barbecue, entree, fruits, sauces, seafood and tagged , , , , . Bookmark the permalink.

One Response to The Grill: June favorites…seafood + papaya

  1. PushDumpFatButton says:

    Reblogged this on Push Dump Fat Button.

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