New Items, Recipes & Specials

1/2 cup pineapple or other tropical fruit preserves
1 teaspoon grated fresh ginger
1/4 cup hoisin sauce
1 teaspoon sesame oil
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
4 (6oz) tuna steaks, about 1 inch thick

-To prepare marinade pour all ingredients, except the tuna steaks into a small bowl, stir well, & transfer to a resealable plastic bag
-Add the tuna to the marinade, gently toss to coat, & refrigerate for 1 hour
-Preheat the grill to high heat & lightly oil the grate
-Remove the steaks from the marinade, shake off the excess liquid, & discard the remaining marinade
-Cook on the grill for 4-5 minutes on each side and be careful not to overcook. The tuna should be lightly browned on each side & slightly pink in the middle
Serve immediatly
Serves 4

2 (6oz) swordfish steaks
1 tablespoon lemonpepper
2 tablespoons lemon juice
1 tablespoon dried dill weed

-Preheat grill for high heat & lightly oil the grate
-Place the swordfish steaks in a medium bowl and brush with lemon juice. Coat each side with lemonpepper and dill
-Place swordfish on the prepared grill and cook 6 minutes on each side or until fish is easily flaked with a fork
Serves 2

1/4 cup walnut halves
2 cups loosely packed fresh arugula (2oz)
1 cup loosely packed fresh basil (1/2 oz)
3 tablespoons freshly grated parmesan
1 medium garlic clove
5 tablespoons ex-virgin olive oil
kosher salt
4 6-8oz skinless salmon fillets
freshly ground black pepper

-In a small skillet over medium heat toast the walnuts, stirring occasionally, until fragrant and a shade darker (about 5 minutes)
-Let cool slightly on a plate, about 3 minutes, and then transfer to a food processor
-Add the arugula, basil, parmesan, & garlic to the food processor and process until the mixture is finely chopped-about 1 minute
-With the motor running, slowly add 4 tablespoons of the oil until it’s well combined
-If you’d like, add 1 tablespoon of water to thin the pesto
-Transfer the pesto to a bowl & season to taste with salt
-Start with a clean grill & heat to medium high
-Rub the salmon fillets all over with the remaining 1 tablespoon of oil & then 1/2 teaspoon salt and 1/4 teaspoon pepper
-Put the fillets on the grill, skin side up, & cook until well marked-about 5 minutes
-Flip and continue to cook until opaque in the center, about another 5 minutes
-Serve with the pesto
Serves 4

1/4 cup orange juice
1 garlic clove, minced
1/4 cup soy sauce
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
4-4oz tuna steaks

-In a large dish mix toegther all of the ingredients, except the tuna steaks
-Place the tuna steaks in the marinade & turn to coat
-Cover & refridgerate for at least 30 minutes, but not over 90 minutes
-Preheat the grill for high heat
-Remove the steaks from the marinade & allow them to come to room temperature
-Save the marinade to baste the tuna, while grilling
-Lightly oil the grill grate
-Cook the tuna steaks for 5-6 minutes, then turn & baste with the marinade. Cook for an additional 5 minutes, or to desired doneness

1 1/2 pounds of sea scallops
salt & ground black pepper
2 tablespoons of vegetable oil
2 tablespoons unsalted butter
lemon wedges or sauce for serving

-Thaw scallops in the fridge & then allow them to come to room temperature
-Place the scallops on a rimmed baking sheet that is lined with a clean kitchen towel. Place a 2nd clean kitchen towel on top of the scallops & press gently on the towel to blot the liquid. Let the scallops sit at room temperature for 10 minutes, while the towel continues to absorb more moisture.
-Sprinkle both sides of the scallops with salt & pepper
-Heat 1 tablespoon of oil in a large nonstick skillet, over high heat, until just smoking
-Add a single layer of scallops, flat side down, and cook without moving until well browned (about 1 1/2-2 minutes)
-Add 1 tablespoon of butter to skillet
-Flip scallops & continue to cook while basting the scallops with the butter until the sides are firm and the centers are opaque (30-90 seconds)
-Place the cooked scallops on a serving plate with foil tented over the top, to keep them warm
-Repeat the cooking process for the remaining scallops
-Serve immediately with lemon wedges or sauce