We have been on a roll with Bon Appetit recipes recently and this is an adaptation of one. They have section where they recreate/figure out recipes from restaurants that readers request. This was an adaptation of their version of Mahi-Mahi with Tomato, Pepper, and Caper Sauce from Cabana in West Palm Beach.
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Posted in Recipes, Seafood
Tagged bay leaves, capers, cilantro, garlic, green pepper, olive oil, onion, oregano, pan seared, red pepper, saute, swordfish, tomato, white wine, yellow pepper
Well it’s official. Grilling season is upon us. Yay! We took full advantage of that and the seasonable weather and made a fabulous grilled fish dinner.
Harris Teater’s seafood selection is awesome. Greg got some really nice looking seafood while there and the prices were also very reasonable. This meal was entirely his inspiration and I am so glad it was!
On the left is the red snapper, on the right the swordfish.
He made some fresh guacamole for the topping. His recipe for guac is the same as mine (avocado, red onion, cilantro, lime juice, salt and pepper) though he also added a chopped jalapeno.
He (expertly) grilled the fish and topped each fillet with a hefty spoonful of guacamole, fresh chopped cilantro, and some chopped tomato. He placed the fish on a bed of wilted spinach.
Though this dish may seem a but underwhelming, I assure you that the simplicity and freshness of the ingredients makes this dish so amazing. It was a light, but very filling meal at the same time. If you like guacamole, the possibilites seem endless in terms of what to serve it on or with. This is just another great way to use it. I preferred the swordfish over the snapper because it was stronger in fishy flavor. If you are open to eating fish, but don’t want a fish intense in flavor snapper is a great option. Both held up well on the grill so it’s really up to you.I can’t wait for more!
Posted in Seafood
Tagged avocado, cilantro, dinner ideas, easy, guacamole, homemade, low carb, low fat, red snapper, seafood, swordfish