Before summer comes to a close, there's no better time than now to plan a cookout. Whether it's just for immediate family or friends, a late-summer cookout enables you to relax with family and friends before school begins. Below you'll find two easy-to-prepare recipes for a casual backyard cookout: a main dish of Red Snapper with Herb-Walnut Crust and a side dish of Jasmine Mint Rice with Peas.
Red Snapper with Herb-Walnut Crust
SERVES 4
Butter, chopped pecans, fresh herbs, and a touch of lemon and garlic make a toasty crust on this grilled red snapper. Instead of using fresh Italian flat-leaf parsley, you can substitute whichever favorite herb you prefer, such as thyme or rosemary. The herb crust is also terrific on fresh walleye, too!
Four 5-or 6-ounce red snapper fillets with the skin attached
2 tablespoons unsalted butter, softened
1/3 cup finely chopped walnuts
2 tablespoons fine, dry bread crumbs
1 teaspoon freshly grated lemon zest
2 cloves of garlic, finely minced
2 tablespoons fresh Italian flat-leaf parsley, finely chopped, plus more for garnish
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
Pinch of cayenne pepper (optional)
Lemon wedges, for garnish
Rinse the fish well and pat the fillets dry with paper towels. Measure the thickness of the fish for grilling; set the fish fillets aside.
In a small bowl, combine the butter, walnuts, bread crumbs, lemon zest, garlic, parsley, salt, black pepper and cayenne pepper (if using).
Place the fish, skin side down, on the greased rack of an uncovered grill directly over medium coals. Spoon the walnut mixture over the top of the fillets; spread the mixture lightly over the top. Grill the fish for about 2 to 3 minutes on each side for each 1/2-inch of thickness, or just until the fish begins to flake easily when pressed with a fork.
Transfer the fillets to a serving platter using a wide spatula. Sprinkle the fish with additional parsley; garnish with lemon wedges and serve.
Jasmine Mint Rice with Peas
SERVES 4
Cooking rice in stock or broth gives it extra flavor, but how about cooking rice in tea? Here, nutty, aromatic jasmine rice is cooked in mint tea and then tossed with fresh mint and peas. This is a great accompaniment to the red snapper recipe above.
1 bag mint-flavored herbal tea
1 1/4 cups boiling water
1 cup jasmine rice
2 tablespoons unsalted butter
1 teaspoon salt
3/4 cup fresh shelled or thawed frozen peas
3 teaspoon finely chopped fresh mint leaves
Place the tea bag in a small 1-cup Pyrex measuring cup. Pour the boiling water over the tea bag. Cover the measuring cup with a cloth and let the tea bag steep for about 5 minutes. After 5 minutes, remove the tea bag and discard.
Tear off a 36-by-18-inch piece of heavy-duty aluminum foil. Fold the foil piece in half to make a double thickness of foil that measures 18-inches-by-18-inches. Bring up all sides of the foil to form a pouch. Place the uncooked rice in the center of the pouch. Place the butter on top of the rice; sprinkle with salt. Carefully pour the brewed tea over the rice. Bring the edges of the foil packet together and seal it tightly, forming a pouch, leaving a space in the pouch for the steam to build.
Grill the foil pouch on the rack of an uncovered grill directly over medium-hot coals for about 25 minutes or until all the liquid has been absorbed and the rice is tender. Remove the foil packet from the grill and carefully open the foil packet (be careful because the steam will be very hot). Add the peas. Seal the packet again and let it stand for about 10 minutes. Transfer the contents of the packet to a serving bowl; add fresh mint before serving.
Direct Versus Indirect
Direct grilling means food is placed on the rack directly over the coals. This method is often used for fast-cooking foods, such as burgers, steaks, boneless chicken, fish and seafood. Indirect grilling means a covered grill acts an oven. A disposable drip pan is placed in the center of the charcoal grate and hot coals are arranged around it. This method is used for slower-cooking foods, such as roasts or bone-in poultry.
Related Links: Devorah Stone, Seasonal Cooking writer, has a great recipe for BBQ Salmon that can be cooked on the grill!
