Garlic Wine Red Snapper

What’s Cooking in Gail’s Kitchen? Food With Soul: Garlic Wine Red Snapper! Before I begin, Rule Number One: When marinating fish, always refrigerate. As fish sits in a marinade at room temperature, it encourages bacteria growth, which can be a bad thing. The olive oil makes a wonderful tenderizer making the fish soft and juicy. When seasonings are added at the same time, the results elevate the flavor. By grilling the fish fillets at a high temperature, the meal transforms into perfection on a plate.

GARLIC WINE RED SNAPPER

Ingredients:

1/2 cup garlic wine vinegar

1/4 cup olive oil

2 6-ounce red snapper fillets

1/2 teaspoon Italian seasoning blend

1/8 teaspoon black pepper

Juice of fresh lemon

3 tablespoons butter, melted

Instructions:

Arrange the red snapper fillets in a shallow dish. Pour the garlic wine vinegar over the fish. Allow the vinegar to surround the fish. Pour olive oil over top. Sprinkle Italian seasoning blend and black pepper over all. Cover dish with plastic wrap and refrigerate for 30 minutes. Preheat the grill to 450°. Transfer red snapper directly onto the grill grates. Close lid. Set timer for 4 minutes. Discard marinade. Using a fish spatula, flip fish and grill 4 minutes longer with lid closed. Meanwhile, melt butter and pour into individual cups. Squeeze fresh lemon juice into warm butter. Remove red snapper fillets from grill. Serve with melted lemon butter poured over top.

Swordfish On The Grill

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Swordfish on the Grill! Swordfish is called “Steak” for a reason. Forget fishy-tasting fish. (Say that 3 times really fast!) Swordfish, when grilled, looks more like a ribeye steak. It’s a dense, thick piece of fish. Now that doesn’t mean it is dry and tough. Actually the opposite is true. When you plan ahead and use a marinade, it becomes meaty and juicy, thereby satisfying both meat lovers and fish lovers. You can tell it is cooked because it actually changes color. One more thing, when setting the table…don’t forget the steak knife.

SWORDFISH ON THE GRILL

Ingredients:

4 6-ounce swordfish steaks

3 tablespoons olive oil

2 teaspoons soy sauce

1 tablespoon garlic red-wine vinegar

1 teaspoon dried rosemary

1 tablespoon minced garlic

2 teaspoons ground coriander

1 teaspoon ground cumin

2 teaspoons grated lemon rind

1/4 teaspoon red pepper flakes

Instructions:

Rinse swordfish; pat dry. Set aside. To make the marinade, combine olive oil, soy sauce, garlic red-wine vinegar, dried rosemary, minced garlic, ground coriander, ground cumin, grated lemon rind, and red pepper flakes. Whisk to blend. Place swordfish steaks in a single layer of a shallow dish. Pour marinade over all. Coat both sides of fish. Cover dish with plastic wrap and refrigerate for two hours. Remove dish from refrigerator and allow to come to room temperature while preheating the gas grill to 400°. Place swordfish steaks on the preheated grill. Close lid and cook for 5 minutes. Turn, close lid, and cook 5 minutes longer. Fish will be charred on the edges. Serve immediately.

Haricot Vert Hot Off The Grill

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Haricot Vert Hot Off the Grill! I’m not trying to go all fancy shmancy with you. I just like the French language and use some terminology whenever I can. Cooking seems to be the logical place to do that. I bet you do, too. Ever hear the words aioli, béchamel sauce, baguette, charcuterie, julienne, pâté, roux, or soufflé? I’m sure you can come up with a few words yourself. We live in that kind of a world. Check out any list of restaurants in your area and you’ll see what I mean. Well, that being said, “haricot vert” translates into “green beans”. And this recipe may transport you to a place you’ve never been.

HARICOT VERT HOT OFF THE GRILL

Ingredients:

1 pound fresh green beans

1 tablespoon olive oil

1 tablespoon garlic herb seasoning

1 teaspoon sea salt

1 cup French fried onions, for garnish

Instructions:

Place a grill pan on the grill. Close the lid and preheat to 400°. Rinse the fresh green beans and pat dry. Trim the ends off the green beans and discard. In a large bowl, toss the green beans and olive oil. Sprinkle with garlic herb seasoning and sea salt. Gently toss. Using grill tongs, transfer the green beans to the grill pan. Close the grill cover and cook for 3 minutes. Open the lid, and toss the green beans. Cook 1-2 minutes longer. They should blister and slightly char. Transfer green beans to a serving dish and garnish with French fried onions before serving.

Lemon Butter Chilean Sea Bass

What’s Cooking in Gail’s Kitchen? Bright Ideas: Lemon Butter Chilean Sea Bass! Anyone, besides me, a fan of butter on seafood? Lobster. Crab Legs. Chilean Sea Bass. Shrimp. Scallops. You name it…if the seafood is slightly sweet, mild in flavor, moist and tender, or flaky yet firm, I practically kick everything else to the curb in favor of rich and decadent seafood. Now that I live in Florida, I can stretch my palate a bit with fresh seafood harvested or caught off the coastline. Not only does it support local fishermen, it also puts me in touch with seafood retail markets that thrive on this economy. And, yes, I’m spoiled. Some of the vendors even come directly to my community on a weekly basis. I see more fish in my future.

LEMON BUTTER CHILEAN SEA BASS

Ingredients:

2 8-ounce Chilean Sea Bass fillets

1/4 cup salted butter

1/8 teaspoon garlic powder

1/8 teaspoon parsley flakes

Juice of fresh 1/2 lemon

Instructions:

Preheat gas grill to 400°. Form a piece of aluminum foil into a baking sheet to accommodate the fillets. Be sure to raise the sides to contain the buttery juices. Spray foil with nonstick oil. Set aside. In a microwave-safe dish, warm the salted butter. Add garlic powder, parsley flakes, and lemon juice. Gently whisk. Wash Chilean sea bass fillets; pat dry with a paper towel. Before placing the fillets on the foil, brush both sides with melted lemon butter. Save the extra butter mixture for serving. Grill the Chilean Sea Bass for 5-6 minutes with the lid closed to maintain the internal temperature. Turn the grilled sea bass and repeat cooking time 5-6 minutes longer for even grilling. Brush with remaining butter mixture. Serve immediately.

Kielbasa Hot Dogs

What’s Cooking in Gail’s Kitchen? Bright Ideas: Kielbasa Hot Dogs! If you like to try something a little different than ordinary hot dogs, choose a beef sausage link that focuses more on natural flavorings like garlic, woodsmoke, cloves, or pimento. Personally, I lean more toward nitrate-free labeling, which means the preservatives are natural rather than chemically added. Every little bit helps, because sometimes eating a grilled hot dog just makes the world a happier place.

KIELBASA HOT DOGS

Ingredients:

13-ounce package of 4 kielbasa smoked sausage links, fully cooked

4 brioche split-top brioche hot dog buns

1/2 sweet onion, coarsely chopped

1/3 cup sweet pickle relish

1/4 cup yellow mustard

Instructions:

Preheat gas grill to 400°. Arrange smoked sausage links directly on the grill grates. Close lid. The total cooking time should be approximately 12 minutes. After 3 minutes, using tongs rotate each sausage link a quarter turn. Close lid. After 3 more minutes, rotate another quarter turn. Repeat until all sides have been slightly charred. It helps to keep the sausage links from touching as they cook; this allows the heat to sear the skins evenly. When finished transfer to a platter and serve with chopped onion, sweet pickle relish, and yellow mustard.

Grill Pan Kabobs

What’s Cooking in Gail’s Kitchen? Bright Ideas: Grill Pan Kabobs! Sooo, what do you have for dinner when you plan on kabobs, but can’t find the skewers among all the kitchenware you’ve unpacked during the recent move? The answer: Improvise, by using a grill pan. After all, once the ingredients are cooked and presented for dinner, everyone grabs a fork to “shish” the food off the skewer onto the plate anyway. I see your eyes glazing over as you nod your head in agreement. Focus. The end result is still phenomenal. Now dig in. Your tummy will thank me.

GRILL PAN KABOBS

Ingredients:

1/2 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1 clove garlic, minced

1 teaspoon dry mustard

1/2 teaspoon thyme

1/2 teaspoon oregano

1 teaspoon sea salt

1/4 teaspoon black pepper

1/2 pound beef tenderloin, cut into chunks

1/2 pound chicken tenderloin, cut into cubes

1 red onion, cut into wedges

1 green bell pepper, seeded and cut into chunks

1 red bell pepper, seeded and cut into chunks

4 ounces fresh mushrooms, stems removed

4 ounces cherry tomatoes

Instructions:

In a measuring cup, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dry mustard, thyme, oregano, sea salt, and black pepper. Place the beef tenderloin chunks and chicken tenderloin cubes in a large zip-lock plastic bag. Pour half the marinade mixture into the bag, seal, shake, and refrigerate for one hour. Set aside remaining marinade for basting sauce while grilling. Preheat gas grill to 500°. Remove beef and chicken pieces from bag; discard marinade. Allow beef and chicken to “rest” at room temperature for 15-20 minutes. Transfer beef chunks, chicken cubes, red onion, green pepper, red pepper, mushroom caps, and cherry tomatoes onto a large grill pan that has been sprayed with nonstick oil. Brush kabobs with reserved marinade. To cook medium-rare steak kabobs (charred exterior, pink center), place the grill pan on the hot grill. Chicken tenderloins will cook in the same amount of time, with edges turning white. Close the lid to retain heat temperature. Set timer for 5 minutes. Then using a long-handled tongs, flip, rotate, and move larger pieces of beef and chicken on the grill pan to be in the center of the flame. Vegetables will char faster than the meat. Watch carefully. Cook the kabobs an additional 5 minutes, with the lid closed. Once finished, remove grill pan and turn off the grill. Allow food to “rest” for 5 minutes. Serve immediately.

Bonita Beach Balloon Bar & Grill in Bonita Springs, Florida

Dining Outside the Home: Bonita Beach Balloon Bar & Grill in Bonita Springs, Florida! On your way back from the beach when you’re feeling as hungry as a shark and parched beyond feeling, make a stop at a friendly bar where open-air dining makes a spirit soar like a hot air balloon, no pun intended. The pub-style grub offers a delicious variety of flavors. It’s family-friendly and sits on the palm-lined main drag on Bonita Beach Road. It’s fairly new, since Covid anyway, but casual enough to feel like a neighborhood hangout. Get the taste of homemade with a southwest Florida twist. Take it from me, the grilled Shrimp Po’ Boy with a tangy Remoulade Sauce, toasted sub roll, fresh lettuce, and salty tomatoes did not disappoint. It’s Shrimpolicious.

Rusty’s Raw Bar & Grill in Estero, Florida

Dining Outside the Home: Rusty’s Raw Bar & Grill in Estero, Florida! Just because a restaurant tells you they offer raw seafood doesn’t necessarily mean you have to order it. They do offer American fare that satisfies the burger-and-fries crowd. This cozy sports bar hangout seems to attract the “regulars” for their favorite brew as well as social connections for casual encounters. Face it, people enjoy small talk while viewing a game. It’s relaxing and comfortable. It’s actually fun to watch the bartender create drinks or talk about her current sunburn or newest tattoo. Alcohol can be a perk, and the comfort food is a bonus. Plus, a pause in the day has advantages. Attitude adjustments come free. If you drive by a place and see a row of cars and trucks in the parking lot, odds are it’s probably a pretty decent place and worth checking out. I did.

Pepper’s Mexican Grill & Cantina in Shalimar, Florida

Dining Outside the Home: Pepper’s Mexican Grill & Cantina in Shalimar, Florida! Sipping on a salt or sugar-rimmed margarita, with a grand marnier floater, is the only way to peruse the menu of a Mexican restaurant. The orange-flavored cognac not only adds a zing of citrus, its deep amber color elevates an ordinary cocktail to a vacation status offering perfect relaxation. A basket of homemade chips act as a modifier while you make up your mind for the main course. Tacos de Carnitas or the Taco Salad Fajitas will tickle your taste buds with marinated grilled meats that become the star attraction, enhanced by sautéed onions, chopped cilantro, and restaurant-style salsas. Seriously, this is the best way to pass the time before checking into the cottage rental on the beach.