Elegant Life Leftovers: Grilled Fish

I've been spending a little time on a barrier island this month. Barrier islands are long and hug much of the eastern coastline protecting us from the harsher realities of Atlantic Ocean weather.  June is the best time to be on this island, before the mosquitoes arrive in droves, a pristine (aka unsprayed) section of our National Seashore.

One of the things about true islands, the type without roads or stores, is that you have to have your food act organized. Recently we were gifted with a visit from friends Becky and Kimberly who boated over with halibut and swordfish steaks. Alongside came a fresh fruit salsa that served as a marinade and was later cooked in a pot while the fish grilled. (Normally we do not eat marinades that have touched meat, even if cooked.  Since this mixture is for fish and will be brought to a boil, it passes the safety test.) 

The next day, leftover fish and salsa became the base of a fish salad with chopped celery, extra lime, more cilantro mixed with fresh mint and parsley and a dollop of mayonnaise. Serve on lettuce or in rolls.

Two excellent meals. 

Kimberly's Marinade
Makes enough for about 2 pounds of fish steaks (Halibut, Swordfish, Tuna or Shark)
1 chopped mango
1/2 chopped sweet onion, like Vidalia
1 bunch chopped fresh cilantro
juice of 1 lime juice
1/4 cup olive oil

Method

1. Place fish in a container that can be tightly covered.
2. Combine all ingredients and pour over fish.
3. Marinate up to 1/2 hour while grill heats (to medium)
4. Gently remove fish steaks and place on grill. Grill about 4 minutes on each side.
5. Meanwhile place marinade in a pot and bring to a boil.  Lower heat and simmer until onion is tender and salsa has begun to break down.
6. Serve fish with a spoonful or two of salsa.

Steak Frites!

Note the clever presentation of frites in flower pots lined with coffee filters.  Serve with mayonnaise as well as all American ketchup

This French Bistro stand-by is within your reach and makes for a dinner party that is pure fun.  They key is simple ingredients served up with a little flair.  For a mini-reunion of high school friends (some of whom have know each other since kindergarten) there’s no need to impress, only to enjoy, which is how we approached this meal a few weeks ago.

The menu is grilled steak, french fries and a glorious salad filled with all the season's best and most colorful favorites—garden lettuce, tomatoes, cucumbers, yellow peppers and red onions with a handful of freshly chopped herbs and a light vinaigrette dressing.  Baby spinach steamed in the microwave with shaved garlic and a douse of extra virgin olive oil completes the bistro meal. 
Start off with a platter of cheeses and a freshly baked baguette and finish everything off with a bakery chocolate mousse cake or fruit pastries.  Guests who’d like to bring something can help with these courses or bring one of the many affordable French wines  on the market these days—red or white. 

Select either individual boneless NY strip streaks or one large sirloin to serve six.  If you are still lucky enough to have a great butcher near you, ask for their advice.  Set the steaks out about 45 minutes before grilling and trim any large edges of fat to keep the fire in line.  There are plenty of sites to guide you if you need help cooking the steak.  My top advice—let the steak sit 8-10 minutes when it comes off the grill  to redistribute the juices while you place the finishing touches on the meal. 
Use frozen french fries that are plain-plain-plain.  Just potatoes, oil and a bit of salt.  Follow the package directions to bake them at a high heat in the oven and time them to be ready when the steak is served (10 minutes past taking it off the grill).  Now just toss the salad with dressing and microwave your spinach for three minutes before tossing with some olive oil. 

Sit down, enjoy.

Freezer Waffles

Waffles to eat now and a few more for the freezer.

The best way to enjoy hot waffles is to be ready to eat them as they come off the iron.  Not great for the cook and no one eats together since waffles get gobbled up fast.  If you want to eat these right away but together, turn the oven on to 200˚F and slip cooked waffles onto a baking pan to keep warm while you finish the batch.  If you are making a big quantity, cover loosely with foil. 

The next best way is to cool your waffles on racks and freeze them.  Reheat in a toaster, toaster oven or, for a quantity, a conventional oven preheated to 325˚F.

Waffles irons vary and the first one is often a sacrificial lamb.  It goes to the cook who is doing all that work and must be hungry.  Our waffle iron takes about 1/2 cup batter and cooks a waffle in 3 minutes. 

These waffles are light, freezer-durable and buttery to the point of not needing any extra.  Sandwiched with sliced bananas, wheat germ and natural peanut butter (and perhaps a bit of honey), reheated freezer waffles can get wrapped in foil for the trip to work. 

Freezer Waffles
Makes 8-10 waffles, depending on waffle iron size.
Ingredients
1 cup cake flour (substitute 1 cup regular all-purpose flour less 2 tablespoons + 2 tablespoons cornstarch)
3/4 cup white whole wheat flour
2 teaspoons double-acting baking powder
1 tablespoon sugar
3 eggs
1 1/2 cups milk
4 tablespoons melted butter

Method

1. Combine the two flours, baking powder and sugar in a large bowl.  
2. Mix together eggs, milk and butter in a small bowl or 2-cup capacity measuring cup.  
3. Add milk mixture to flour mixture and with a large spoon, combine with a few swift strokes.  Batter will have a pebbled appearance.  
4. Cook waffles according to your waffle makers instructions.  In general, a waffle is ready when the steam dies down but has not ceased completely. If you have lost the instruction booklet start with 1/3-1/2 cup batter cooked for 2 1/2 - 3 minutes.