Key West Grilled Salmon Food

KEY WEST GRILLED SALMON

Steps:

• In a small mixing bowl, combine the first 6 ingredients.
• Place salmon in a shallow dish.
• Pour 1/4 cup lime juice mixture over the fish; turn to coat.
• Refrigerate 10 minutes; turning once.
• To remaining lime juice mixture add in the green onions, water, and honey; stir to combine.
• Grease grill rack. Over high heat, place salmon on grill rack.
• Drizzle salmon with half the lime juice mixture.
• Grill, covered, 2 minutes on each side or until cooked through.
• Serve salmon with remaining sauce.

GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH

Steps:

• In small saucepan over high heat, reduce vinegar to 1/4 cup. In mixing bowl, combine vinegar syrup with mustard, honey, Worcestershire and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush salmon with the glaze and grill 3 minutes on each side. Serve with Spicy Tomato Relish.
• For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.

HONEY GINGER GRILLED SALMON, SWORDFISH OR MAHI MAHI

Steps:

• Add all ingredients except fish in a large resealable plastic bag and mix well. Add fish and refrigerate to marinate for 15 minutes.
• Remove salmon from marinade and discard marinade.
• Grill on a greased grill rack over medium-high heat 5-6 per side for slightly rare salmon or cook until fish flakes easily with a fork.

KEY WEST GRILLED MAHI-MAHI

Steps:

• Combine fresh lime juice and enough Rose's Lime juice to make 1/3 cup. Add the oil, salt, celery salt, black pepper, hot-pepper sauce, scallion, water and honey in a small bowl and whisk to incorporate.
• Place Mahi-mahi in a zip-lock style bag and pour 4 tablespoons of the mixture over fish; turn to coat. Refrigerate 20 minutes, turning once. Reserve remaining mixture for sauce (warm slightly).
• Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler. Position grill rack 6 inches from coals or broiler pan 3 inches from heat.
• Grease grill rack or rack of a shallow roasting pan. Place fillets on rack. Drizzle with half of lime juice mixture from marinade bag. Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side.
• Serve Mahi-mahi with remaining sauce warmed.

KEY WEST SMOKED FISH DIP

Steps:

• Flake white fish, making sure there are no bones, into food processor.
• Add everything else and pulse until smooth.
• Serve with good crackers.
• We had them with Cuban crackers that i had to order after i returned home.
• The longer you make it in advance, the better the flavors meld.