Bonefish Grill Saucy Shrimp & Scallops

Ingredients:

2 oz. Butter
1 tbsp. garlic, minced
1 ea. green onion
10 ea. Kalamata olives, ½ pieces
2 tbsp. sundried tomatoes, julienne
3 oz. shrimp (small count)
3 oz. bay scallops
2 tbsp. lemon juice
¼ cup clam broth
3 tbsp. Feta cheese, crumbles
2 tbsp. chopped parsley
For service: crusty bread, as needed

Procedures:

Heat butter in a sauté pan. Add garlic and green onions and sauté until the aroma fills the air.
 
Add Kalamata olives and sundried tomatoes - cook for 30 seconds.
 
Add shrimp and scallops, salt & pepper and sauté until firm - do not overcook.
 
Add lemon juice, clam juice and feta cheese - bring to a simmer.
 
Pour into heated serving dish.
 
Sprinkle with chopped parsley.
 
Serve with crusty bread.

Serves: 1 person

Source: Bonefish Grill

Chipotle Grilled Chicken

Ingredients:

4 chicken breasts, boneless, skinless
2 chipotle peppers, chopped
1/2 teaspoon cumin powder
1 tablespoon soy sauce
2 tablespoons raw honey
2 tablespoons lime juice
1 teaspoon salt
1 pinch freshly ground pepper
coconut oil

Procedures:

Prepare the marinade by mixing the soy sauce with the honey, salt, lime juice, cumin powder and chipotle peppers.

Pour the marinade into a zip lock bag and add the breasts into the bag as well.  Toss them around to evenly coat them in marinade and refrigerate for 2 hours or overnight.

Heat a grill pan on medium flame and brush it with coconut oil.

Cook the chicken on the grill for 5-6 minutes on each side or until the juices of the chicken look clear.

Serve them with steamed green beans and broccoli if you like.

Serves: 4 person

Source: Caveman Paleo Recipes

Grilled Salmon With Honey Mustard Glaze

Ingredients:
6 oz salmon fillets,brushed with oil
2 Tablespoons honey
2 pinches Dry Coleman's Mustard
2 Tablespoon water,warm
2 tsp soy sauce
1 pinch salt,to taste
1 pinch black pepper,to taste

Honey-Mustard Glaze:

In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste.

Prepare the Salmon Fillet:

Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper.

Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.

Serve: 1 person

Source: Culinary Delights cookbook

Olive Garden Chicken & Sausage Mixed Grill

Ingredients:
(Marinade)
2 tsp red pepper oil
2 Tbsp fresh rosemary, chopped
1/2 cup fresh lemon juice
1 tsp salt
3 bay leaves, broken into pieces
2 large garlic cloves, pressed
1/4 cup extra virgin olive oil

(Skewer)
2 lbs skinless, boneless chicken breasts (4 oz each)
1 lb Italian sausage links, mild
1 pt cherry tomatoes
1 bag bamboo skewers
3 lemons, cut in half
Rosemary sprigs (2)

Procedures:
(Marinade)
Mix olive oil, pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.

(Skewer)
Cut each piece of chicken in half length-wise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in the marinade and marinate for at least 3 hours.

Bake sausage at 350°F for 20 minutes. Cut each link into three pieces and set aside.

Grill chicken until juices run clear and pieces are completely cooked.

Thread sausage pieces on skewer. Grill until sizzling and juices are running.

Place cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.

Qdoba Mexican Grill Mango Salsa

 Ingredients:
2 cups of mangoes, fresh or frozen; cut into 1/4" to 1/2" pieces
1 medium red pepper, diced into 1/4" to 1/2" pieces
1 medium cucumber, diced into 1/4" to 1/2" pieces
1/4 of a red onion, diced into 1/4" to 1/2" pieces
1 jalapeno, finely minced
1/4 cup of chopped cilantro
1 lime, juiced (or approximately 2 tablespoons of juice)
1 tablespoon of sugar
a pinch of salt

Procedures:
 
If you are using fresh mangoes, you will need to follow the procedure below:

The mango has a flat, oblong pit that you want to cut around, separating the flesh of the mango from the pit. Stand the mango on its end with the stem side down. With a sharp knife, cut from the top of the mango down one side; repeat this on the other side. You should end up with three pieces-two sides, and a middle section with the pit. Take the outer section of mango and make lengthwise and crosswise cuts without cutting through the skin. You will then be able to peel the pieces away from the skin. Repeat this step with the other outer section of mango. Add pieces to the mixing bowl.
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If using frozen mangoes, thaw and then cut into 1/4" to 1/2" pieces; place in mixing bowl.

Cut ends of cucumber and peel skin. Cut in half lengthwise. Using a spoon scrape out seeds. Dice into small pieces and add to the mixing bowl.

Dice 1/4 of a red onion and a whole red pepper; add to bowl.

Mince the jalapeno and add to bowl. If you like heat or spice, leave the ribs in. If you don't want extra spice, cut out ribs and seeds. If your skin is sensitive to the heat, wear gloves or coat hands with a small quantity of salad oil, which makes it much easier to rinse the pepper from your hands.  This is a must for contact wearers.

Chop cilantro and add to bowl.

Squeeze juice from one lime (approximately 2 tablespoons) and add to bowl.

Add sugar and salt; stir.

Refrigerate until needed.

Bahama Breeze Bahamian Grilled Steak Kabobs

Ingredients:
2 Tablespoon Olive Oil
4 Bahamian Steak Kabobs
3/4 cup Kabob Basting Sauce
Salt and Pepper To Taste
2 Servings of Your Favorite Side-dish


Preparation:
Place the kabobs on a well oiled, preheated char-grill. During the grilling process turn the kabobs over every 2 minutes and baste the  cooked sides lightly with basting sauce to develop a glaze. Grill to your desired doneness and lightly season with salt and pepper before removing from the grill. Serve with your favorite side dish and enjoy.

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Steak Marinating
8 Steak Chunks, 1 oz wt pieces
Your Favorite Teriyaki Marinade ½ Cup

Preparations:
Place all the ingredients in a bowl and toss to coat and evenly mix. Cover and place on the bottom level of your refrigerator and let marinate for at least 4 hours.

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Bahamian Steak Kabob Prep
8 Marinated Steak Chunks
1" pieces of your favorite vegetables as needed
* 2 Bamboo or Metal Skewers 12"
* If bamboo skewers are used, soak in water for one hour prior to use to avoid burning during the grilling process.

Preparation:
Skewer the marinated steak and vegetables until the skewers are full. Be sure to leave a little space between the items on the skewer to ensure even cooking.

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Kabob Basting Sauce
1/4 cup Orange Juice Fresh Squeezed
1/2 cup Pickapeppa Sauce or BBQ Sauce
1 TbspBrown Sugar
2 tsp Chopped Cilantro

Preparation:
Mix the ingredients in a small bowl until evenly combined and set aside for grilling.

(For more Bahama Breeze recipes, visits Recipes from Bahama Breeze)