During the hot summer months, the last thing you want to do is stand over a hot stove. And the nice thing about summer is you get to try out all those wonderful grilling recipes without having to heat up your kitchen. Fish is a great mainstay during the summer as it is light and cooking takes only a few minutes. I also like to use fruit and veggies that are in season and so as an accompaniment, I am sharing my recipe for delicious peach chutney.
And if you are like me, just because you are spending less time in the kitchen, it does not mean you want to give up flavor. The featured recipes for this month’s issue are ones that I prepare for family and friends often during outdoor summer barbeques. They are easy, healthy and the taste is divine.
So, fire up the grill and let’s get cooking!
Grilled Jerk Fish w/ Peach Chutney
Ingredients:
- 4 medium trout or other firm fish, scaled and cleaned
- 2-4 teaspoons Grace Jerk seasoning, medium hot
- Granulated garlic
- 2 tablespoons Olive oil
Technique
Mix together olive oil, granulated garlic and “Grace” brand Jamaican jerk seasoning in a small bowl until well-blended. Cut 2 horizontal slits (at an angle) on both sides of each fish.
Lay fish on a cookie sheet and with your fingers rub jerk mixture on both sides making sure to put a little seasoning in slits to increase flavor. You will only need a thin coating on each fish. Be sure to keep the jerk seasoning light as it is very potent and hot.
Cover cookie sheet entirely with plastic wrap and refrigerate fish for at least one hour or overnight.
Heat grill until very hot. Spray the surface of two metal cookie cooling racks with cooking spray or coat the racks with a grill brush that has been dipped in olive oil. Place one rack on top of grill grate. Place each fish onto grill surface leaving space between each; lower the flame. Place second rack on top of fish. Close cover and grill on one side until brown and crispy. Using two long metal tongs, flip racks to cook fish on other side. Grill fish until brown and crispy. Be sure to monitor to prevent burning. Fish is done when tested with a fork and it flakes easily.
Remove fish from grill and place on serving platter. Add peach chutney (recipe below) on the platter with the fish and serve.
Peach Chutney
Ingredients:
- 1 dozen fresh ripe white or yellow peaches, peeled and sliced cut into 1 inch pieces
- ½ diced red onion
- *Spice bouquet (cinnamon stick-broken into 2“ pieces, cloves, nutmeg)
- 1 teaspoon each — mace, tarragon, grated fresh ginger, allspice
- 1 clove minced garlic
- ½ teaspoon sea or Kosher salt
- Lemon zest and juice from 1 lemon
- ¼ c. apple cider vinegar
- ¼ c. apple cider
- 1 cup brown sugar
Technique:
Put cut peaches and red onion in glass bowl. Toss with 1 teaspoon lemon juice to prevent fruit from turning brown. Set aside. Add to a small saucepan, sugar, salt, lemon juice & zest, ginger, apple cider vinegar and apple cider. Place on stove and bring to a simmer (most grills have cooking eyes so this can be prepared outdoors). Add spice bouquet, cover and simmer until mixture develops into a thin syrup or mixture lightly coats a metal spoon.
Pour mixture and spice bouquet over peaches. Cool. Cover bowl with plastic wrap and allow to rest for at least two hours for maximum flavor.
Note: This is something I would normally do the night before. This recipe can also be used for canning peach chutney in order to have a ready supply on the shelf. In the next issue, I will be talking about preserving foods which will include simple canning recipes. If canning chutney, put whole pieces of spices on top of fruit before sealing for a beautiful presentation and intensified flavor.
*For spice bouquet please use whole spices. Do not use powdered or grated.
White peaches are very fragrant; you can actually taste the perfume in the fruit. I prefer them over the yellow although the yellow peaches are also very good.