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Grilled Garlic 

 Shrimp 



• 1 pound medium or large shrimp, 

 peeled 



3/4 cup margarine 



10 large cloves garlic, minced 



2 tablespoons fresh lemon juice 



1/4 teaspoon cayenne pepper 



1/2 teaspoon dried dill 



1/4 teaspoon sugar 



Melt margarine in heavy saucepan 

 over medium heat. Add garlic, lemon 

 juice, cayenne, dill and sugar. Bring to 

 boil and simmer 1 minute. Remove 

 from heat and allow to cool. Place 

 shrimp in sauce and marinate in 

 refrigerator 20 to 30 minutes. 



Thread shrimp on skewers. Grill 

 over medium heat until cooked on one 

 side, about 3 to 4 minutes. Turn and 

 repeat. Serves 3 to 4. 



Mahi-Mahi 

 with Lemon 

 Mayonnaise 



• 1 1/2 pounds mahi-mahi fillets 



• vegetable oil 



Lemon Mayonnaise: 



• 1/2 cup mayonnaise 



• 1 tablespoon fresh lemon juice 



• 1/2 teaspoon salt 



• 1/8 teaspoon cayenne pepper 



• 11/2 teaspoons grated lemon zest 



In small bowl, combine mayon- 

 naise, lemon juice, salt, cayenne and 

 lemon zest. 



Brush fillets with oil on both sides. 

 Please in greased hinged wire grill. 

 Cook about 4 inches over hot coals for 4 

 to 5 minutes. Turn and repeat on other 

 side until done. Serve with lemon 

 mayonnaise. Serves 4 to 5. 



Sjicy Flounder with 

 arlic Mayonnaise 



• 11/2 pounds flounder 

 (or other white) fillets 



Garlic Mayonnaise: 



1 cup mayonnaise 

 1 teaspoon pressed garlic 

 1 tablespoon fresh lemon juice 

 1 tablespoon Dijon mustard 

 1/2 teaspoon dried tarragon 



Blackened Mix: 



1 tablespoon black pepper 

 1 tablespoon white pepper 



1 1/2 teaspoons cayenne pepper 



2 tablespoons dried thyme 

 2 tablespoons dried oregano 

 2 tablespoons garlic powder 

 2 tablespoons onion powder 

 2 tablespoons chili powder 

 1 1/2 teaspoons ground cumin 



In a small bowl, combine mayon- 

 naise, garlic, lemon juice, mustard and 

 tarragon. Refrigerate. 



Combine peppers, thyme, oregano, 

 garlic powder, onion powder, chili 

 powder and cumin. Pour onto plate. 

 Dredge fillets in mixture to coat. Place 

 fillets in greased hinged wire grill. 



Grill 4 inches from coals until done, 

 about 8 to 10 minutes. Turn once. Serve 

 with garlic mayonnaise. Serves 4 to 5. 



33ot±ed Trout with 

 arfic andTomaroes 



• 4 small trout fillets 



• 3/4 cup canned tomatoes, drained, 

 peeled and chopped 



• 1/2 teaspoon dried oregano 



• 1/2 teaspoon salt 



• 1/8 teaspoon freshly ground black 

 pepper 



• 2 tablespoons melted margarine 



• 1/2 teaspoon crumbled dried 

 rosemary 



• vegetable oil 



In small bowl, combine tomatoes, 

 oregano, salt and pepper. Brush fillets 

 with melted margarine. Sprinkle with 

 rosemary. Place in oiled hinged wire 

 grill and cook 4 inches from coals, about 

 3 to 4 minutes. Turn and repeat. Place 

 fillets on platter. Pour tomato mixture 

 over fillets. Serves 4. 



Grilled Flounder 

 with TomaFo-Basil 

 Sauce 



• 4 small flounder fillets 



• 4 tablespoons melted margarine 



• freshly ground white pepper 



• 1 teaspoon dried basil 



Brush fillets with melted marga- 

 rine. Sprinkle with pepper and basil. 

 Cook about 4 inches over hot coals for 4 

 to 5 minutes. Turn and cook until fish 

 flakes easily with a fork, about 4 to 5 

 minutes longer. Serve with heated 

 tomato-basil sauce. Serves 4. 



Tomato-Basil Sauce: 



• 2 tablespoons olive oil 



• 1/2 teaspoon minced garlic 



• 1/2 cup minced onion 



• 2 1/2 cups canned tomatoes, drained, 

 peeled and diced 



• 1/4 teaspoon salt 



• 1/4 teaspoon freshly ground 

 black pepper 



• 3 tablespoons finely chopped 

 fresh basil 



In small pan. heat oil. Saute garlic 

 and onion until tender, about 3 to 4 

 minutes. Add tomatoes, salt, pepper and 

 basil. Cover and simmer about 10 

 minutes. □ 



COASTWATCH 25 



