Monday, April 27, 2009
Grilled Seafood with Butter Rum Lemon Baste
Sundays at GreenWood are usually laid-back, late breakfast and leisurely work on the property being the general rule for the day. As our workload gets heavier during the week at the lab and in both studios, we find that we like at least one weekend day to be the proverbial Day Of Rest; this being GreenWood, that means not resting much but doing yard work, and devoting some time to What I'd Like For Dinner.
Rum. Silver spiced rum with citrus. That's what we imbibe on Sundays, and ... you know, as long as the bottle's right there... We also like to have seafood on Sundays, and after working on the garden I'm in a sweaty but tropical frame of mind- so this happened:
Mister C's Grilled Seafood With Butter Rum Lemon Pepper Baste
4 Fillets (4-6oz) Tuna, Amberjack, Snapper or other firm fish
12 Large Sea Scallops
2 Tbsp Butter
1 Oz. Silver Spiced Rum (the vanilla makes the difference)
1 Oz. Lemon or Lime Juice (or fresh-squeezed)
1 Tbsp Cracked Pepper
Heat the grill to 400F, and melt the butter in a small bowl. Add the rum, juice and pepper and stir until mixed. Dip the scallops in the baste, then brush both sides of the fish and toss on the grill. Grill, turning and basting frequently, until done (no more than 10 min for scallops and fish) and serve hot. Garnish with additional citrus slices and rum drink served with a silly straw. Brown bread and a fresh salad complete the meal, and you'll start Monday on a good note- especially if you have leftovers. This is also terrific in the salad.