Tropical fruited, soy glazed Salmon fillet with Habanero

We have been trying to incorporate more fruits in our diets.  We’re trying to get to at least three servings of fruit a day.  A serving being a medium piece of fruit or a half cup.  Unlike my parent’s generation and their parents, my generation and my kids don’t naturally reach for the fruit.  Many people under 50 only think about fruit as a cooked dessert food.  The combination of fruit and meat, poultry or fish seems odd, so younger people shy away from those dishes. 

If you’re trying to add fruit to your daily diet, try a snack of buffalo mozzarella and sliced apples.  Another is fresh melon slices wrapped with a thin slice of prosciutto.  Either is a great, light, summer snack. 

The following recipe is a home run as far as summer time eating.  It’s cooked outside on the grill, so you don’t heat your house up.  It’s also a good way to start enjoying the combination of fruit and protein.  I came up with this recipe about a decade ago and it’s now one of our favorites.  Due to the fact that it’s such a dominant flavor I’d serve it with something understated like white rice or even a good baguette.  I’d also serve it with a good crisp white wine.  Enjoy!

Tropical fruited, soy glazed Salmon fillet with Habanero

In the freezer section of your grocery store they sell frozen fruit juice combinations.  This recipe works well with about any of them but the Apple, Mango and Passion fruit takes this recipe over the top.  And whatever you do, do not omit the lemon juice and dill it really ties the flavors together. 

1-2 Lb. Salmon fillet, skinned

2 tsp. White pepper

vegetable oil spray

¼ cup Frozen apple, mango and passion fruit juice concentrate, thawed

¼ cup coarse grain Dijon mustard

1 Tbl. Soy sauce

2 tsp. Your favorite habanero sauce, use more for extreme heat

1 fresh lemon

1 small bunch fresh dill, chopped

Light the grill.  Remove any pin bones from salmon fillet.  Rinse under cold water quickly and pat dry with a paper towel.  Cut fillet into 6 to 8 individual steaks.  Sprinkle both sides with white pepper.  Spray both sides with vegetable oil spray.  In a small mixing bowl stir together the fruit juice concentrate, mustard, soy sauce and habanero sauce. Turn grill to medium.  Place the salmon steaks on the hot grill with the side that had the skin up.  After about 10-15 seconds gently lift the salmon fillet up from the grill surface and set back down (This keeps the fish from sticking).  After 2 minutes gently turn the steaks and once again gently lift them to prevent sticking.  Spoon the glaze over the fish reserving some for the other side.  Depending on your grill you will need to cook the fish for about 8 more minutes.  The rule for grilling fish is 10 minutes of grilling for each inch of thickness…. more or less!  So after 8 more minutes turn the fish one more time spoon on the remaining glaze and let cook for 30 seconds and remove from grill.  Plate, drizzle a little lemon juice and top with fresh dill.

Serves 6-8

Whole Grill-roasted Sea Bass

Whole Grill-roasted Sea Bass

This technique applies to grill-roasting any fish.

1 2-3 LB Sea Bass, scaled

1 TBL Olive oil

Kosher salt

Fresh-ground black pepper

1 SLICE Lemon

1 SLICE Orange

1 SLICE Lime

2-3 LEAVES Basil (or whatever herb you prefer)

1 TSP Ancho chile powder

2 Green onions, chopped fine

1 Lemon

1. Rinse the fish under very cold water, then dry with a paper towel.

2. Cut 4 deep slits down each side of the fish.  Rub both sides of the fish well with olive oil.  Season to taste with Kosher salt and black pepper.

3. Place the slices of citrus and basil in the cavity of the fish.  Roast the fish on a very clean, medium-hot grill, turning only once.

4. After turning, sprinkle with chili powder and dress with green onions.  To check for doneness you can look inside the slits.  The rule of thumb for grilling fish 10 minutes of direct grilling for every inch of thickness.  You can indirectly grill after browning but use a different burner or if using a charcoal grill move the grate, as too many movements will cause the fish to fall apart.

5. Remove from grill; squeeze a little lemon over the fish and serve.

6. Serves 2.

Tequila Grilling Sauce for Mahi Mahi

Tequila Grilling Sauce for Mahi Mahi

Enough for 4 6-8 OZ Mahi Mahi fillets

3 TBL White Tequila
3 TBL Pineapple juice
2 TBL Chopped cilantro
2 TBL Fresh lime juice
2 TBL Olive oil
2 CLOVES Garlic, minced
1 Habanero, minced
2 TSP Kosher salt
1/2 TSP Dark brown sugar
PINCH Fresh black pepper

1. Whisk Tequila Sauce together.  Drizzle over Mahi Mahi while grilling.

How do I know when it's Done?

How do I get from this…

to this?

I get this question, every time I speak on cooking.  Usually people are looking for a time in the grill or oven.  With the exception of fish, the way to think about this issue is not time, but internal temperature.  I suggest a digital meat thermometer.  They're cheap, fast and accurate.  Professionals often use the standard stem thermometer which can be quickly calibrated in a glass of ice water.  And I don't suggest gadgets that have a rare, medium and done setting,  just take the extra five minutes to remember this guide and you're on your way to knowing the nature of raosted grill meats.  Soon you'll just get a feel for where your foods are in the cooking cycle.
Use this guide as a starting place then adjust to your preferred doneness!  (Warning,The FDA suggests much higher target temperatures to avoid bacterial contamination.)   

Mad Coyote Joe's Grilled Meats, Fish and Foul, Target Temperature Guide.

Chicken

            Grill indirectly high heat, target temperature 165°f at the thickest part of the breast and thigh

Duck

            Grill indirectly, high heat, target temperature rare145°f, well done 165°f at the thickest part of the thigh breast.  If smoking or roasting suspend over a water bath.

Lamb

            Chops; grill directly, medium high heat, target temperature 145°f center of the chop

            Leg; grill indirectly, medium high heat, target temperature 145°f rare, 165°f well done, test at center of the leg

Pork

            Tenderloin and chops, medium high heat, target temperature, rare 145°f , well 165°f at center

            Roasts,  the old guys say, "low and slow", roast or smoke at 250°f to 325°f-target temperature done at 165°f but fall apart tender 192°f

Beef           

            Tender cuts (non-locomotive); Steaks, tenderloins, fillets and tender roasts like tri tip, quick sear, high heat indirect finish, target temperature rare 124°f, medium rare 128°f, medium 132°f, medium well 136°f, well 140°f

            Tough cuts; brisket, chuck roasts, pot roasts, long slow cooking, sear then braise, moist environment, target temperature, 192°f

Fish

            Direct grilling medium high heat, 10 minutes of grilling for every inch of thickness.

Allow all grilled meat and poultry to rest for at least 10 minutes after removing from heat.

Grilled Lobster with Lobster Salsa and Dipping Sauce

Grilled Lobster

This recipe makes two servings.

1-1/2 LB Lobster

Melted lemon or garlic butter

White wine

1. Using a cleaver or heavy knife, split lobster in half lengthwise starting at head. Rinse tamale (liver) out of body cavity and drizzle with melted lemon butter or garlic butter.

2. Place on medium grill, split-side up, for 3-5 minutes, depending on size of lobster, and grill-heat. Splash lightly with white wine and turn meat-side down for 3-5 minutes. Do not overcook.

3. Serve immediately with Lobster Salsa or Dipping Sauce

Grilled Lobster Salsa

We use this salsa with grill-roasted lobster but it goes well with any grilled seafood!

3 large ripe Roma tomatoes cut into half-inch chunks

1/2 English cucumber, peeled and cut into half inch chunks

3 Serrano chiles, chopped fine

½ white onion, chopped fine

1 bunch cilantro, cleaned and chopped

2 tsp. salt

4 large Haas avocados cut into 3/4-inch chunks                                               

Place the tomatoes and cucumber in a large bowl and top with the salt and pepper, let macerate for 10-15 minutes.  Add all other ingredients, except avocado.  Mix well and then fold in avocado.   Cool and blend for about 1 hour before serving.

Makes 3 cups

Lobster Dipping Sauce

Serve with Grill roasted Lobster.

1/3 C Chopped white onion

2 TBL Sweet butter

1/2 C Chicken broth

1 C Heavy cream

1 C Basil leaves, firmly packed

1. Sauté the onions in the butter until soft.  Add chicken broth and reduce by 1/3.  Add cream and simmer for 5 minutes. Add basil, then simmer while stirring for 2 minutes.

2. Remove from heat.  Puree in blender a little at a time (hot liquids expand in the blender, so be careful).   Pour into glass bowl through a fine sieve and chill.

Grilled Shrimp with Sonoran Lime Chipotle Marinade

Grilled Shrimp with Sonoran Lime Chipotle Marinade
This is the recipe I did for the pilot, for ABC 15's The Sonoran Grill, my Emmy Award winning outdoor cooking series that ran for 131episodes.

1-2 LB Jumbo shrimp, peeled and deveined, and put on skewers

Sonoran Lime Chipotle Marinade; (If making a large batch, double recipe)

Juice of 4 Key Limes
1/2 BOTTLE Dark Mexican beer
1 1/2 Tbl. Extra Virgin olive oil
3 Chipotle chiles, canned, mashed well, w/ 1 TBL of adobo sauce from the can
1/4 tsp. Kosher salt
2 Cloves garlic, minced
1/2  tsp. Mexican oregano
Paprika

1. Whisk all ingredients together, except the paprika.  Drizzle marinade over jumbo shrimp and grill over medium heat, approximately 2 minutes per side. Use more marinade when you turn the shrimp.

2. To test whether the shrimp are done, wait until they change color and cut one in half.  Center should be hot and white, not translucent.
3. Remove from grill, dust with paprika and serve with Mexican green rice, fresh fruit and ice cold Mexican beer.

Marinade makes 3/4 cup

Salsa por Mariscos (Salsa for Seafood)

We eat a lot of fish and seafood. When we make fish or shrimp tacos we always make this wonderful salsa. It really is the difference between just salsa or hot sauce out of a bottle and what is amazing about Authentic, Fresh, Mexican food! 

This easy recipe is from my second book A Gringo's Guide to Authentic Mexican Cooking. Amazon has it both in print and the E-version at the link below.

Salsa por Mariscos (Salsa for Seafood)

The little fish taco stands along the Sea of Cortez in Mexico use this salsa to give their tacos that special taste. The secret is the cucumber. It goes well with any fish.

4 to 6 large, ripe tomatoes, diced

1 large cucumber, peeled, seeds removed, and chopped

2 jalapeno` peppers, stems removed, and chopped

1 large white onion, chopped

1 bunch cilantro, cleaned and chopped

2 tsp. corn oil

At least 2 teaspoons salt (I know it looks like a lot, but for the right flavor, it takes more than you would think.)

Stir all ingredients together, in a large bowl and cool for about 1/2 hour before serving.

Makes 4 cups

Spicy Tropical Fruited, Soy Glazed Salmon Fillet with Habanero

Spicy Tropical Fruited, Soy Glazed Salmon Fillet with Habanero

In the freezer section of your grocery store they sell frozen fruit juice combinations.  This recipe works well with about any of them, but the Apple, Mango and Passion fruit takes this recipe over the top.  And whatever you do, do not omit the lemon juice and dill it really ties the flavors together. 

1-2 Lb. Salmon fillet, skinned

2 tsp. White pepper

vegetable oil spray

¼ cup Frozen apple, mango and passion fruit juice concentrate, thawed

¼ cup coarse grain Dijon mustard

1 Tbl. Soy sauce

2 tsp. Your favorite habanero sauce, use more for extreme heat

2 tsp lemon zest

1 fresh lemon

1 small bunch fresh dill, chopped

Light the grill.  Remove any pin bones from salmon fillet.  Rinse under cold water quickly and pat dry with a paper towel.  Cut fillet into 6 to 8 individual steaks.  Sprinkle both sides with white pepper.  Spray both sides with vegetable oil spray.  In a small mixing bowl whisk together the fruit juice concentrate, mustard, soy sauce habanero sauce and lemon zest. Turn grill to medium.  Place the salmon steaks on the hot grill with the side that had the skin up.  After about 10-15 seconds gently lift the salmon fillet up from the grill surface and set back down (This keeps the fish from sticking).  After 2 minutes gently turn the steaks and once again gently lift them to prevent sticking.  Spoon the glaze over the fish reserving some for the other side.  Depending on your grill you will need to cook the fish for about 8 more minutes.  The rule for grilling fish is 10 minutes of grilling for each inch of thickness…. more or less!  So after 8 more minutes turn the fish one more time spoon on the remaining glaze and let cook for 30 seconds and remove from grill.  Plate, drizzle a little lemon juice and top with fresh dill.

Serves 6-8

Grilling Fish 101

When I was a kid, the grill was a place for hamburgers and hotdogs. I can still remember the first time I saw my neighbor, Mr. Munier, barbecuing chicken. He covered the chicken with a store bought BBQ sauce, placed foil over the hot coals and then tossed the chicken on the foil. It was a constant firefight. The smell was great but the end product was both burned and under cooked, with pieces of the burnt aluminum foil stuck to the chicken. I never understood the use of foil on the grill. As I grew older I was always looking for new grilling tricks. Once on vacation in Washington, I saw family friend grilling salmon. He got the grill hot and then made a little pouch out of foil. He lathered the salmon with Mayonnaise and sour cream placed it in the pouch and the closed it tightly. The fish was very good but even at that young age I knew this simply was not grilling. I’ve seen variations of this trick including butter wine and herbs, or Italian dressing and even salsa. Although it cooks on a grill, this is a way to steam the fish or if the pouch is open it’s grill baking. Either way you’re missing a real treat… grilled fish. Grilling fish is easy if you know a few basics, and I do… so I thought I’d walk you through them.

First, clean the grill very well. Then you want the grill medium hot. I like fillets better that fish steaks when it comes to grilling. Start out with a firm fish like salmon then as your technique improves try more delicate fish. Also, in the beginning try fish with the skin still on. Start with a fillet that is about one inch thick. The rule of thumb for grilling fish is ten minutes of grilling for every inch of thickness. Spray both sides of the fish with non-stick vegetable oil spray. Place the flesh side (non- skin side) of the salmon down and immediately drag it back and forth the same direction as the grill surface runs on your hot grill, for about ten seconds. This keeps the fish from sticking. Grill the fish for two minutes and then using a thin metal spatula cut the fish lose from the grill and turn it over so the skin side is down. Drag it back and forth for ten more seconds, and grill for eight more minutes. Cut the fillet loose from the grill and carefully place it on a serving plate and serve immediately. Don’t worry if you lose the skin the on the grill, in the beginning that happens. I look at the skin as a safety, to keep the fish from sticking. As time goes by and you get a feel for this you won’t care if the fillet has skin. Depending on your grill and how you like your fish done, you may want to increase, or decrease the cooking time. However always start with two minutes on the first side, then adjust as needed on the second side. What you want, is to learn the nature, of fish on your grill. It will be a little different on every grill. In closing I wanted to give you a recipe for the juiciest salmon I’ve every eaten and the recipe is so easy. Have fun and E-mail me if you have any grilling questions.

Pacific Rim Grilling Sauce for Salmon

1/4 cup Hoisin sauce

1 Tbl. Dark sesame oil

Mix together. Brush some of the sauce on the flesh side and then place the fillet on a hot grill flesh side down for about 2 minutes. Brush the skin side with the sauce. Carefully flip it. Then coat with the sauce again and grill it for 8 more minutes, lid down. It will come off the grill in one piece.

Makes enough for 4 – 8oz. salmon fillets

Mahi Mahi with Tequila Grilling Sauce

Mahi Mahi with Tequila Grilling Sauce

You've got to try this amazing grilling sauce. The complex tropical flavors with the addition of the blast of heat from the Habanero chile is out of this world! Try the grilling sauce on pork, poultry or any light fish!

4 6-8 OZ Mahi Mahi fillets

Tequila Grilling Sauce

1. Rinse the fish fillets under very cold water and dry with a paper towel.

2. Drizzle tequila sauce over Mahi Mahi while grilling. The rule for grilling fish is 10 minutes of grill time for every inch of thickness. I usually spray a little non-stick spray on both sides and then do 3 minutes on the first side then turn add the sauce and close the cover for 6 or 7 more minutes!

Tequila Grilling Sauce

Enough for 4 6-8 OZ Mahi Mahi filets

3 TBL White Tequila

3 TBL Pineapple juice

2 TBL Chopped cilantro

2 TBL Fresh lime juice

2 TBL Olive oil

2 CLOVES Garlic, minced

1 Habanero, minced

2 TSP Kosher salt

1/2 TSP Dark brown sugar

PINCH Fresh black pepper

1. Whisk Tequila Sauce together. Drizzle over Mahi Mahi while grilling.

Tropical fruited, soy glazed Salmon fillet with Habanero

Tropical fruited, soy glazed Salmon fillet with Habanero

This is the most amazing salmon recipe. The flavor is lightly tangy and delicious. People always ask for the recipe. I’ve been serving it for years and never… yes I mean never, had a complaint

1-2 Lb. Salmon fillet, skinned

2 tsp. White pepper

vegetable oil spray

¼ cup Frozen apple, mango and passion fruit juice concentrate, thawed

¼ cup coarse grain Dijon mustard

1 Tbl. Soy sauce

2 tsp. Your favorite habanero sauce, use more for extreme heat

1 fresh lemon

1 small bunch fresh dill, chopped

Light the grill. Remove any pin bones from salmon fillet. Rinse under cold water quickly and pat dry with a paper towel. Cut fillet into 6 to 8 individual steaks. Sprinkle both sides with white pepper. Spray both sides with vegetable oil spray. In a small mixing bowl stir together the fruit juice concentrate, mustard, soy sauce and habanero sauce. Turn grill to medium. Place the salmon steaks on the hot grill with the side that had the skin up. After about 10-15 seconds gently lift the salmon fillet up from the grill surface and set back down (This keeps the fish from sticking). After 2 minutes gently turn the steaks and once again gently lift them to prevent sticking. Spoon the glaze over the fish reserving some for the other side. Depending on your grill you will need to cook the fish for about 8 more minutes. The rule for grilling fish is 10 minutes of grilling for each inch of thickness…. more or less! So after 8 more minutes turn the fish one more time spoon on the remaining glaze and let cook for 30 seconds and remove from grill. Plate, drizzle a little lemon juice and top with fresh dill.

Serves 6-8

Spicy Tropical fruited, soy glazed Salmon fillet with Habanero

Adding more fish into your diet? My Spicy Tropical fruited, soy glazed Salmon fillet with Habanero, will wow your friends and family. It’s quick and so easy, but most of all the bright tropical flavors will amaze you. In short it’s delicious!

In the freezer section of your grocery store they sell frozen fruit juice combinations. This recipe works well with about any of them but the Apple, Mango and Passion fruit takes this recipe over the top. And whatever you do, do not omit the lemon juice and dill it really ties the flavors together.

1-2 Lb. Salmon fillet, skinned

2 tsp. White pepper

vegetable oil spray

¼ cup Frozen apple, mango and passion fruit juice concentrate, thawed

¼ cup coarse grain Dijon mustard

1 Tbl. Soy sauce

2 tsp. Your favorite habanero sauce, use more for extreme heat

2 tsp lemon zest

1 fresh lemon

1 small bunch fresh dill, chopped

Light the grill. Remove any pin bones from salmon fillet. Rinse under cold water quickly and pat dry with a paper towel. Cut fillet into 6 to 8 individual steaks. Sprinkle both sides with white pepper. Spray both sides with vegetable oil spray. In a small mixing bowl whisk together the fruit juice concentrate, mustard, soy sauce habanero sauce and lemon zest. Turn grill to medium. Place the salmon steaks on the hot grill with the side that had the skin up. After about 10-15 seconds gently lift the salmon fillet up from the grill surface and set back down, or drag the salmon back and forth in line with the grill (This keeps the fish from sticking). After 2 minutes gently turn the steaks and once again gently lift or drag them to prevent sticking. Spoon the glaze over the fish reserving some for the other side. Depending on your grill you will need to cook the fish for about 8 more minutes. The rule for grilling fish is 10 minutes of grilling for each inch of thickness…. more or less! So after 8 more minutes turn the fish one more time spoon on the remaining glaze and let cook for 30 seconds and remove from grill. Plate, drizzle a little lemon juice and top with fresh dill.

Serves 6-8

Grilling Vegetables MCTV

Grilling Vegetables is easy. The problem is, the moister content of vegetables is too low so they burn before they can become fully cooked. The answer is, to make a basic vinaigrette and to toss the vegetables in the vinaigrette before grilling.

Basic vinaigrette

½ cup Extra Virgin Olive oil

Juice of ½ fresh lemon

3-5 cloves garlic, smashed

Pinch of Italian Seasoning

Pinch of crushed red chile

1 tsp. dark brown sugar (optional)

1 tsp. Dijon mustard

kosher salt and fresh ground black pepper to taste

Whisk it all together and toss the vegetables well before grilling.

Just keep a few things in mind hard vegetables like winter squash, beets or carrots take about twenty minutes to become soft enough to eat so start them first and when they start to soften add the other vegetables. Secondly the oil in the vinaigrette will flare up so keep an eye on the vegetables while they are directly over the fire. Once they are browned or grill marked enough move them away from the direct heat. Please send any thoughts, comments or questions and I’ll answer ASAP. I hope you enjoy these videos and please share them with your family, friends and online social networks.

Warmly,

Mad Coyote Joe

Easy Hosin Salmon

Easy Hoisin Salmon

This is one of the most amazing dishes. The combination of Sesame oil and hoisin sauce is slightly sweet, with a deep nutlike flavor. If you’re adding more fish into your diet or just looking for an easy Asian twist on everyday oven roasted salmon, you’ll be amazed. The rule of thumb for grilling or oven baking (350 f°) fish is 10 minutes of baking for every minute of thickness. In the oven we add a few extra minutes to compensate for heating the baking dish. This cooking time provides a medium or lightly cooked piece of fish. If you like your fish well done add a few minutes. Also oven cooking times vary so give it a try and take a few notes. That way, you will find how to make this wonderful dish cooked to perfection, every time. Watch the video and please comment and share!

Warmly,

Mad Coyote Joe