Jan Norris: Food and Florida

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Grilled Fish Marinade and Chayote-Mango Slaw from the Ritz Carlton Palm Beach

May 29th, 2010 · No Comments

Chef Ryan Artim of Ritz Carlton Palm Beach/ photo by Jerry Lower, The Coastal Star

Is fish on your grill for this Memorial Day cookout? Don’t just put it on the coals naked – dress it up. This recipe, from chef Ryan Artim of the Ritz Carlton Palm Beach, is great on any fish. He used mahi fillets, but any medium-firm fish will do.

Seek out the lemon verberna – its unique flavor gives extra citrusy zing to the fish. In lieu of that, use a little cilantro – maybe 1-1/2 ounces or just a few sprigs — a little goes a long way.

Chayote, a/k/a mirliton

Pair it with the fresh-tasting chayote slaw. What’s a chayote? It looks like a flat, puckered up green pear and it’s known elsewhere as mirliton. It’s a watery vegetable once cooked, but raw, it lends great texture to any dish.

Marinated grilled mahi

  • 3 ounce basil
  • 3 ounces parsley
  • 3 ounces lemon balm
  • 1 tablespoon garlic
  • 4 ounces olive oil
  • Juice from one lemon
  • Salt and pepper taste
  • 4 4-ounce mahi fillets – blood lines completely removed

Place all ingredients, except fish, in a blender; puree until smooth. Place fish fillets in shallow glass dish and pour marinade over all. Cover and let stand for 30 minutes, or place in refrigerator for longer marinade. For best results, do not marinate more than 1 hour.

To cook fish, place in oiled fish basket or on grates over a hot fire. Cook on one side for 3 minutes; turn and cook 3 minutes longer. Test to make sure fish is done; take caution and don’t overcook.

Makes 4 servings.

Chayote and Mango Slaw

  • 2 cups julienned chayote
  • 1 cup julienned mango
  • 1/3 cup julienned red pepper
  • 1/3 cup julienned yellow pepper
  • 1/3 cup Julienned red onion
  • ¼ cup julienned jalapeno
  • ¾ cup extra virgin olive oil
  • ¼ cup freshly squeezed orange juice
  • 1 tablespoon ground fennel seeds
  • salt and pepper to taste
  • cilantro leaves for garnish – optional

In a large bowl, add the first six ingredients and mix well.  In a separate bowl with a whisk, whisk the orange juice, while you slowly drizzle in a steady stream of extra virgin olive oil. Continue to whisk until the oil is incorporated – the dressing should emulsify and thicken. Pour dressing over slaw ingredients and toss to mix well. Add the fennel seeds and mix well; season with salt and pepper to taste. Garnish the slaw with cilantro leaves as desired.

Makes 6 to 8 servings.

Tags: Recipes: What's Cooking! · Uncategorized

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