Featuring tangy citrus notes balanced by smoky flavors and a hint of heat, this recipe for wahoo ceviche with grilled avocado and jalapeño-lime vinaigrette is guaranteed to kick off your new year with a colorful (and healthy) bang. Keep reading ...
We’re full believers that the fastest way to someone’s heart is through their stomach.
This Valentine’s Day, we want to make sure your date is left eating out of the palm of your hand with this recipe for striped bass with cherry tomato salad and squash jam. Bursting with bright colors from the tomato and squash and made in just a few steps, this recipe ensures your date night meal is easy to make and even easier to love. Keep reading to fall in love with this recipe courtesy of SaltwaterSportsman.com.
Cherry Tomato Salad
- 2 cups cherry tomatoes
- 1⁄2 cup croutons
- 1⁄2 cup extra virgin olive oil
- 1 cup zucchini or yellow squash, grilled or roasted
- Basil to garnish
Quarter or halve the tomatoes, add to the squash and croutons, then add the olive oil and basil and refrigerate until ready to plate.
- 2 cups yellow squash
- 1 cup chopped onion
- 2 tablespoons mustard seed
- 1⁄4 cup sugar
- 1⁄4 cup champagne vinegar
Sauté the onion with the mustard seed, sugar and vinegar until tender, then add the squash at the end and cook gently to soften it, then remove from heat.
- 6-ounce striped bass fillet
- Canola oil
Skin the fillet to prevent uneven cooking and buckling. Lightly coat with canola oil and place on the grill. Turn and rotate twice on each side if you want attractive grill marks on the fillet. Salt and pepper to taste prior to plating. Prepare a bed of the tomato salad on the plate, set the fillet on top, place a dollop of squash jam on top, drizzle with extra virgin olive oil and garnish with red mustard.