Yellowtail Snapper with Corn Salsa

Things I love about living in Miami:

1. The beach is across the street and I can use it 9 months of the year.
2. Abundant and cheap Cuban food.
3. Cuban coffee. (a.k.a. nectar of the gods)
4. It’s almost always flip flop weather.
5. I can get really good tomatoes all year long. (Don’t hate!)
6. Local Stone Crabs in the winter! (Mustard sauce!)
7. Running outdoors October – May.
8. Yellowtail snapper.

Yellowtail snapper is everywhere down here – swimming around while you cool off in the ocean and piled up in the fish cases at all the grocery stores. It’s a really delicious local white fish that’s tender and flaky, but still sturdy. If you can get a hold of some, a simple preparation is all you need to make a good meal. But even if you can’t find yellowtail near you, this is still a great recipe for your favorite fish – halibut, cod, striped bass, tilapia, rainbow trout, etc. Just make sure the fish you buy is a good environmental choice for your area.

The accompaniment is a super-simple corn salsa perfect for the last days of summer. It’s bright and crunchy, providing a sweet textural contrast the to the rich butter-seared fish. This is one of those recipes you make when you want something special, but don’t want to expend a lot of effort. Just simple ingredients at their best.

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Grilled Pineapple Salsa

Yes, another grilled salsa recipe. You have a problem with that? I didn’t think so…

Last week, my dad and I planned out dinner for some guests. We wanted something nice, but not too complicated – tt was a weeknight, after all. In the end we settled on grilled salmon because it’s kind of fancy, healthy and easy to make. My favorite salmon marinade is really simple – 2 parts olive oil, 1 part soy sauce and 1 part Dijon mustard. Just mix it up, pour it over your salmon and let it sit for as long as you’d like. Toss everything onto the grill (on some foil) or under the broiler for 15 minutes. It’s always delicious.

This time, we wanted to top it off with something a little more festive and I decided on grilled pineapple salsa. I charred some pineapple pieces on the grill, then tossed them with red onion, jalapeno peppers, cilantro and lime juice. The grilled pineapple was caramelized and sweet with a little of that BBQ char flavor, the onions and lime juice countered the sugar with some bite and the jalapenos added just the right amount of heat.

I loved the salsa on salmon, but also can’t wait to try it on grilled pork tenderloins, chicken and pretty much anything else. My dad tells me it’s one of the best things I’ve ever made for him. We ate the leftovers with some whole grain tortillas and it was pretty darn good that way too. I’d also recommend you pair it with your favorite Summer Ale :)

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Grilled Red Pepper Salsa

Ah, summer! Let me tell you, it’s hot down here. Really hot. Humidly, stiflingly, ridiculously hot. Still, despite the absurd heat, I love the summer because it means all-day stints at the beach. We get there early and set up tents, chairs and umbrellas. We haul out coolers full of beer and soda. Everyone brings tons of food, which we load up on plates and float in the ocean. In the afternoon, I usually nap under the shade of the umbrella. Beach days are perfect days.

And this grilled red pepper salsa is perfect beach food. It’s bright and sunny, a little spicy and very refreshing. I also love that subtle char flavor that the grilled peppers give it. Though it’s great with the standard corn tortillas chips, it’s also makes a delicious condiment for grilled chicken or pork chops. This time, my salsa made brightened up some melty bean quesadillas with sliced avocado.

Summer officially begins on Sunday. Welcome it with open arms, chips and salsa and a chilly bottle of beer.

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potato & spinach frittata w/ roasted golden tomato salsa

Back in college, Saturdays in the Fall used to be all about football. And football started first thing in the morning. It’s very important to get a few hours of tailgating in before the noon kick-off. So that means kegs and eggs. Yep, beer and breakfast. I’ll admit the first beer doesn’t go down so easily, but you get used to it after the first one, and you’re definitely enjoying it by the second or third. Some girls started with mimosas, but I’m a beer girl.

Last night I was cooking the potatoes and onions for my frittata when they began sticking to the pan. I didn’t want to add more oil and I didn’t have any chicken stock handy. Water is flavorless, and I needed something to help the potatoes and onions soften. Then that Corona in the fridge caught my eye. I promptly poured 1/3 of the bottle over the potatoes. The pan deglazed, the potatoes softened and a nice beer-y smell filled the air. Kegs and eggs anyone? Yes, please.

The roasted tomato salsa was a perfect match for the Corona-spiked frittata. It would also be darn tasty with some tortilla chips. I encourage you all to regress to those college days and try some kegs with your eggs.

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