Bon Appetit Followup

bdavidson

I bought 2 pounds of large shrimp and one pound each of Mahi Mahi, Mako shark and Marlin and cut the fish into one inch thick chunks. After peeling them, I marinated the shrimp according to BluesnBBQ's instructions for about 30 minutes in a mixture of lime juice, olive oil, garlic and salt and pepper. I skewered the fish, shrimp, red bell pepper, onion, and lime sections and brushed them lightly with olive oil, them grilled them at 400 for 3-4 minutes on both sides. I served them hot over rice pilaf along with a delicious lime sauce which can be used with any seafood entree:[p]1/2 cup of fresh lime juice
4 Tbsp olive oil
2 Tablespoons sugar
3 Tbsp chopped fresh cilantro
1 1/2 tsp minced serrano chilies with seeds[p]mix it all together and serve with the seafood...it was outstanding!!!
Many accolades and no leftovers. Give it a try.[p]

Smokey

bdavidson,[p]My copy Bon Appetit Arrived yesterday, and as you said, its a winner! Ths shring sounds great! The Tuscan pork rib roast with rosemary coating and red pepper relish sounds like a quick and easy one to try.[p]Best to ya![p]Smokey

bdavidson

Smokey,
Good to see you! How's your lovely wife?
I think sometime this week I'll try the Grilled Porterhouse with paprika-parmesan butter. I salivate whenever I look at p 105....[p]

Smokey

bdavidson,[p]All is great! She asked if I had heard from you last week and said she hopes you make it to eggtoberfest![p]Smokey

bdavidson

Smokey,
Jo and I will be there. I haven't decided what I'll cook, but I know that I won't be packing any kitchen knives in my carry-on luggage this year. The funniest part is when the airline official asked me what I had in the cooler. "Well, uhhh, it's chicken. Raw chicken." Imagine having to explain that one.