Fish sandwiches are a beach-bar classic, and they couldn’t be easier to make. Fillets of grouper, mahimahi, or other white-fleshed fish are coated in a spice rub, then grilled until dark and juicy. The sandwiches themselves are the definition of simple perfection, featuring soft buns even sir mix-a-lot would love, lettuce, tomato, and classic condiments like mayo or tartar sauce.
Season fish fillets with Mango Chipotle Rub all over on both sides.
Cook fish on the hot side of grill until undersides of fillets are darkened (about 4 minutes). Flip fish and repeat on the other side. Transfer to cooler side of grill and continue cooking until an instant-read thermometer inserted in the center reads 140°F, (The last trace of translucence in the center should just be disappearing when the fish is done.) Transfer fish to a platter to rest.
While the fish is cooking dice your 1 peach, 1/4 of a red onion, and 1/2 tbsp of cilantro for the salsa.
Toast buns on the hot side of the grill, then build sandwiches. Top with peach salsa. Spread mayo (or tartar sauce) on the bottom and top buns; set fish fillets on bottom buns; top with lettuce and tomato; close sandwiches. Serve right away.
Fresh, flavorful, and healthy Grilled Shrimp Tacos loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade crema sauce. Ready to eat in less than 30 minutes!
1teaspoon sriracha hot sauce, (more if you like it spicy)
Instructions
In a mixing bowl whisk together the oil, lime juice, and 1.5 tbsp of Voodoo Cajun.
Add shrimp to a large ziplock bag and pour the marinade in with the shrimp. Seal bag and marinade for 20-30 minutes. (Make the sauce while you wait by mixing all ingredients in a mixing bowl.)
Preheat grill to medium-high heat. Brush grill grates with oil and grill shrimp for about 3-4 minutes on each side (cook time will vary depending on thickness), flipping only once.
Add the corn tortillas to the grill and warm for about 15 seconds on each side.
Transfer shrimp to a plate and allow to rest for a few minutes before serving.
Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.
Don’t worry, be happy. Bring the taste of the Caribean to your tv dinner stand as soon as you possibly can.
Scale
Ingredients
12 Chicken Legs 4 Limes (juiced) 2 TBSP EVOO 2 Onions 1.5 Cups of Green Onions 2 T. Jamaican Jerk Seasoning 6 Garlic Cloves 2 Habanero Peppers (optional)
Instructions
Place chicken in a mixing bowl. Cover with lime juice and water.
In a blender or food processor, place spice mix and oil together. Blend well, then mix in onions, green onions, garlic, and habanero peppers until almost smooth.
Pour 3/4 of the marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
Preheat the grill to medium heat
Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to 165F.
1/4 c. Red Sauce (store-bought or homemade, up to you)
Fresh Basil Leaves (garnish)
Instructions
Pre-heat oven to 425°F. Line a rimmed baking sheet with parchment paper.
Use food processor to pulse cauliflower into powder (you should have about 2 1/2 cups). Transfer cauliflower to a microwave-safe bowl and cover. Microwave 3 to 5 minutes until soft. Transfer onto a clean, dry kitchen towel for cooling.
Once cooled, wrap the cauliflower in towel and wring out moisture. In a large bowl, stir together the Cauliflower, Italian Seasoning, Parmesan Cheese, Salt, Egg and 1 Cup of Mozzarella Cheese until well combined. Transfer to the prepped baking sheet and press into a 10-in. round. Bake until golden brown, approx. 10 to 15 minutes.
Remove the crust from the oven and top with Sauce (see recipe below) and remaining 1 cup mozzarella and top with tomato slices. Bake until the cheese is bubbling, roughly 10 minutes. Chop basil leaves and top before serving before serving.
As 2018 draws to a close, many predictions for the coming year are being published. For restauranteurs, foodies and amateur chefs, it’s always a delight to see forecasts for what new ingredients, cooking methods or types of cuisine are going to dominate the year of cooking ahead. After years of cooking heavy with Middle Eastern and Mediterranean spices, here are our 2019 food trend predictions.
Global flavors will continue dominating dishes
We expect that global and exotic flavors will continue to grow in popularity. There may be a shift away from Mediterranean flavors, but some Middle Eastern flavors may remain popular. Cumin, tahini and sumac continue to rank high on chef preference lists. In general, the trend towards fiery, spicy foods shows no sign of slowing. This bodes well for continued growth in Mexican and North African spices.
Spice blends continue saving time & money for professional chefs, home cooks, and more
The use of spice blends is also on the rise. Morocco’s Ras El-Hanout and Ethiopia’s Berbere don’t have a set recipe but feature a mix of spices including coriander, cumin, red pepper, cinnamon, paprika, cardamom, ginger and turmeric. Japanese Shichimi Togarashi (seven spice mix) could also be a popular flavoring option with its black peppercorns, red chili, garlic, ginger, nori and white and black sesame seed make-up. Grocery stores are starting to carry these blends, but it’s always a treat to bring the blends direct from their country of origin if possible.
Superfoods aren’t going anywhere
We also predict that the growing consciousness around healthy foods and health benefits from spices will continue to grow. This could boost the demand for spices such as turmeric, sage, holy basil, ginger, lemongrass and rosemary. As consumers embrace natural flavors and clean-label products, its likely that natural products such as spices will be used in more and more products, from snacks to meals to drinks.
Plant-based diets remain in 2019
There is also growing momentum in the plant-based food movement. Even people who aren’t vegan or vegetarian are recognizing the importance on their health and the environment of consuming less animal-based protein. This shift to more meat-free days could also boost spice consumption, as many of these plant products pair nicely with additional seasoning.
None of these are guarantees, and we’ve certainly missed some trends in the past. Part of this prediction may even be wishful thinking given that we are big fans of dynamic, rich and varied spices used on the African continent. How about you? Do you have any predictions for the coming year around food and spice trends?
I'm Zach. In 2013, I started selling spices to restaurants in Colorado. Today, THE SPICE GUY is growing faster than I could have imagined. This blog is where our team shares recipes, tips, interviews with influential food folks and more.
