A Wild Ride On The Half Shell Food

GRILLED FISH ON THE 'HALF SHELL'

Steps:

• Mix the salt and water until the salt dissolves, then add the ice. Brine the fish for 1 hour. Remove, pat dry with paper towels and put on a rack in a cool, breezy place for 30 minutes. While you are doing this, get your grill nice and hot.
• When you grill is ready, coat the fish with the vegetable oil, then sprinkle the meat side of the fish with the Cajun seasoning. Lay the fish on the grill with the fat side of the fillet over the hottest part of the fire, and the tail sections out toward the edge where the fire is a bit cooler. Let the fish grill undisturbed until the meat is fully cooked; it will just begin to flake when that happens. This can be done in an uncovered grill if it's a) not too windy, and b) the fillet is less than 2 inches thick. If you are worried about timing, cover the grill, or tent the fish with some heavy-duty foil.
• When the fish is done, gently remove it with a large spatula, or two spatulas if you need to. Move it to a platter and dot the top of it with the butter. Serve when the butter melts alongside rice, potato salad, maque choux, etc.

A WILD RIDE ON THE HALF SHELL

Steps:

• Combine vinaigrette ingredients in tightly covered container and shake vigorously until combined (10 seconds).
• Alternatively, whisk the ingredients together by hand or give them a quick whiz in the blender or food processor.
• Combine and chill the cooked brown and wild rice.
• Preheat the oven to 350°F.
• Pour boiling water over raisins and apricots in small bowl.
• Let fruit stand 10 minutes, then drain and cool.
• Place pecans on shallow baking pan; bake 5 to 8 minutes in preheated oven.
• Remove from oven, set aside.
• Toss rice, raisins, apricots, and pecans with vinaigrette; refrigerate for 1 hour.
• Just before serving, halve the avocados.
• Remove the seed by whacking a large knfe into the seed and twisting slightly-- that pit will pop right out!
• Then take a soup spoon/tablespoon and, starting at the top of one half, slide the tip of the spoon into the avocado trying to keep as close to the peel as possible.
• Gently move the spoon along the avocado until the flesh comes out.
• You are just trying to scoop out the avocado to make a little bowl from each half shell.
• Repeat this with all 4 halves.
• Next, fill each half shell with rice salad.
• Finally, slice each half of avocado flesh and place the slices on top of each shell.
• It looks nice if you fan out the slices.
• Serve immediately, or sprinkle avocado slices with a little lemon juice to hold for up to an hour before serving.