When it comes to summer grilling, there’s nothing quite like the delightful combination of fresh seafood and vibrant vegetables. In this recipe, we’ll be exploring the tantalizing flavors of grilled redfish, a deliciously tender fish, accompanied by smoky and charred grilled eggplant. This dish is not only visually stunning but also a celebration of seasonal ingredients and the joys of outdoor cooking. So, fire up your grill and get ready to savor the delectable flavors of grilled redfish with grilled eggplant!

Ingredients

For the Grilled Redfish:

• 2 redfish fillets (about 6-8 ounces each)
• Salt and black pepper to taste
• Cooking spray

For the Grilled Eggplant:

• 2 large eggplants
• 1 tablespoon Italian seasoning blend
• Salt and black pepper to taste
• Cooking spray

Preparation Steps

1. Preheat the grill to medium-high heat.
2. Place the redfish fillets on a pan and coat with cooking spray over both sides of the fillets, then season both sides with the salt and pepper.
3. Slice the eggplants lengthwise into 1/2-inch thick slices, coat the slices with cooking spray and season with the Italian seasoning, salt, and pepper on both sides.
4. Coat the grill grates with cooking spray, then place the eggplant slices directly on the grates, grill on both sides for about 3-4 minutes per side. When soft and cooked through, transfer the grilled eggplant to a pan and keep warm.
5. Place the redfish fillets directly on the preheated grill grates, grill the redfish for about 4-5 minutes per side, or until the fish flakes easily with a fork.
6. Remove the redfish and eggplant from the grill and let them rest for a few minutes.
7. Arrange the grilled redfish fillets on a serving platter, or individual serving plates, Place the grilled eggplant slices alongside the fish. Or plate two eggplant slices then top with a red fish filet.

Lagniappe:

• Garnish with fresh herbs like parsley or basil, and squeeze a little lemon juice over the top for an extra burst of freshness.
• I like to use lump charcoal for my grill, and I also add in some smoke flavor using pecan, oak, cherry, maple, hickory, or mesquite wood.
• The eggplant we used came fresh from our backyard garden, grow your own vegetables and enjoy a summer of local flavor.

Grilled redfish with grilled eggplant is an elegant and satisfying dish that showcases the best of summer flavors. The tender and flavorful redfish pairs beautifully with the smoky, charred eggplant, creating a harmonious blend of tastes and textures. The simplicity of this recipe allows the ingredients to shine, making it a perfect choice for a delightful summer meal. So, gather your loved ones, fire up the grill, and indulge in this mouthwatering creation. Bon appétit!

We’re excited to share a delightful recipe that embodies the essence of summer freshness. Get ready to tantalize your taste buds with our Creamy Cucumber Dill Salad! Made with crisp cucumbers from our garden, fragrant dill (also from our garden), tangy Greek yogurt, and a sprinkle of kosher salt, this salad is a burst of cool and creamy flavors that will leave you craving more. Perfect as a side dish for your next barbecue or as a refreshing snack on a sunny day, this salad is as versatile as it is delicious. So, grab your ingredients and let’s dive into this mouthwatering recipe!

Ingredients

• 2 large cucumbers, peeled and thinly sliced
• 3/4 cup Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon black pepper (optional)

Procedure Steps

1. Begin by thoroughly washing the cucumbers. You can peel them if desired or leave some skin on for added texture and color. Slice the cucumbers into thin rounds or half-moons, depending on your preference. Place the sliced cucumbers in a mixing bowl, ready to be transformed into a refreshing salad.
2. In a separate bowl, combine the Greek yogurt, chopped dill, kosher salt, and optional black pepper. Give it a good stir until all the ingredients are well incorporated, resulting in a creamy and fragrant dressing that will elevate the cucumbers to new heights of deliciousness.
3. Pour the yogurt mixture over the sliced cucumbers in the mixing bowl. With gentle tosses, ensure that each cucumber slice is coated with the creamy dressing. Allow the flavors to mingle, creating a harmonious blend of tangy yogurt and fresh dill.
4. Cover the bowl and let the Creamy Cucumber Dill Salad chill in the refrigerator for at least 30 minutes. This will not only enhance the flavors but also allow the salad to cool and refreshingly crisp up, making it even more satisfying on a hot summer day.

Celebrate the flavors of summer with our Creamy Cucumber Dill Salad. With its cool and creamy dressing, vibrant cucumbers, and aromatic dill, this salad is the true taste of the season. Whether you’re hosting a backyard barbecue, planning a picnic in the park, or simply looking for a light and refreshing snack, this salad will not disappoint. So, gather your ingredients and experience the refreshing delight of Creamy Cucumber Dill Salad – a perfect embodiment of summer in every bite!

Lagniappe:

• Just before serving, take a quick taste and adjust the seasoning if necessary. If desired, sprinkle some extra chopped dill on top for an added pop of flavor and a touch of visual appeal.
• Serve the Creamy Cucumber Dill Salad chilled as a vibrant side dish or as a light accompaniment to your favorite grilled meats, sandwiches, or even as a topping for pita bread or crackers. It’s cool creaminess and refreshing flavors will elevate any meal and leave your taste buds satisfied

In this blog post, we will share a delicious and nutritious recipe for Baked Pesto Salmon. Not only is this dish packed with flavor, but it also incorporates sustainable resources, making it an excellent choice for both your health and the environment. By using sustainably sourced salmon and homemade pesto, you can enjoy a guilt-free meal that supports both your well-being and the planet. Let’s dive into the recipe!

Ingredients

• 4 6-ounce salmon fillets, preferably sustainably sourced
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• Cooking spray

Preparation Steps

1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper or lightly grease it with cooking spray
2. Prepare the homemade pesto. In a food processor or blender, combine the basil leaves, pine nuts, minced garlic, grated Parmesan cheese, salt, and pepper. Pulse until the ingredients are well blended.
3. Slowly drizzle in the olive oil while the food processor or blender is running, until the mixture forms a smooth and creamy consistency. Set the pesto aside.
4. Place the salmon fillets on the prepared baking sheet, skin side down. Season the fillets with salt and pepper.
5. Spoon a generous amount of homemade pesto over each salmon fillet, spreading it evenly to cover the surface.
6. Bake the salmon in the preheated oven for approximately 12-14 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets, so keep an eye on them. We like ours medium, almost like sushi.
7. Once the salmon is cooked, remove it from the oven and let it rest for a few minutes.
8. Serve the Baked Pesto Salmon hot, garnished with fresh basil leaves and lemon wedges for squeezing over the fish. You can also pair it with a side of steamed vegetables such as asparagus and/or a crisp salad for a well-rounded meal.

Sustainable Tips:

1. Choose sustainably sourced salmon: Look for salmon that is labeled as sustainably caught or farmed, such as wild-caught Alaskan salmon or salmon certified by the Marine Stewardship Council (MSC). These options help support responsible fishing practices and protect marine ecosystems.

2. Utilize locally sourced ingredients: When possible, purchase basil and other fresh ingredients from local farmers or grow your own herbs at home. This reduces the carbon footprint associated with long-distance transportation and supports local agriculture. Or better yet, grow your own basil like we do in our back yard.

3. Minimize food waste: Use all parts of the ingredients when cooking. For instance, save any leftover basil stems to infuse in oils or stocks, and use the salmon skin to make crispy salmon skin chips as a tasty snack.

4. Opt for reusable or recyclable packaging: When buying pre-packaged ingredients, choose brands that use sustainable packaging materials. Look for recyclable, compostable, or reusable packaging options to minimize waste.

By making simple choices such as using sustainably sourced salmon and homemade pesto, we can create delicious meals that are good for our health and the environment. This Baked Pesto Salmon recipe is a testament to how sustainable cooking can be both enjoyable and flavorful. Give it a try and savor the taste of a dish that supports your well-being and the planet we call home. Enjoy!

Points: 6 ~ Calories: 250 ~ Carbs: 6g ~ Serves: 4 ~ Prep: 10 minutes ~ Cook Time: 14 minutes ~ Total Time: 24 minutes
Found on page 58 in the Fish & Seafood chapter of the Weight Watchers Annual Recipes For Success 2002, this recipe is only 6 points per serving.

If you’re looking for a flavorful and nutritious seafood dish, this pecan crusted grouper recipe is just what you need. With a crunchy coating made from heart-healthy pecans and a tender, flaky grouper fillet, this dish is both healthy and delicious. Let’s dive into the details and learn how to create this delightful meal.

Ingredients

• 1/4 cup finely chopped pecans, toasted
• 1/4 cup panko bread crumbs
• 2 tablespoons finely chopped sweet onion
• 1/4 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper flakes
• 2 cloves garlic, minced
• 1 tablespoon butter, melted
• 1 teaspoon Worcestershire sauce
• 4 6-ounce filets grouper or red snapper
• Cooking spray

1. Preheat oven to 400°F.
2. Combine the first 8 ingredients in a small bowl, stir well and set aside. Combine the melted butter and Worcestershire sauce in a separate small bowl.
3. Arrange fish filets on a flat baking pan coated with cooking spray. Spread 1 teaspoon of the butter mixture on top of each filet. Then top each file with equal amounts of the pecan mixture, covering each fish filet completely.
4. Lightly coat the tops of each filet with cooking spray, then bake in the 400°F oven for 12 to 14 minutes, or until fish flakes with a fork.

This pecan crusted grouper recipe combines the richness of pecans with the delicate flavor of grouper to create a dish that is both healthy and delicious. With its crispy coating and tender fish, this recipe is sure to impress your family and friends. So go ahead and give it a try for a delightful seafood experience that will leave you satisfied and wanting more. Enjoy this healthy and delicious pecan crusted grouper recipe!

Lagnappe:

• For a gluten-free version, replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
• Feel free to adjust the seasoning according to your preference. You can add a pinch of cayenne pepper for a spicy kick or substitute other herbs for parsley, such as dill or thyme.
• Ensure the grouper fillets are fresh and of high quality for the best taste and texture.
• If you’re not a fan of grouper, you can use other firm white fish like snapper, cod, or halibut.