Chilly Friday morning with sunny skies expected in the afternoonRuling on abortion amendment expected on Monday
Blackened Fish and Shrimp w/ Citrus Aioli Ingredients: 2 each 7 oz Fish Fillets (Grouper, Redfish, or Cobia work well) 6 each 16/20 count Shrimp, Peeled and deveined with tail on 2 each Bamboo Skewers, 8” long 1 TBSP Blackening Spice Pinch of Sea Salt and Freshly Cracked Black Pepper 5 Spritz of Extra Virgin Olive Oil 1 Whole Lemon, Cut in half 2 TBSP Citrus Aioli Directions: 1. Fire up the grill to 400°F. 2. Place the fish and shrimp on a flat tray. 3. Place three shrimp on each skewer through the thick, head end. (This will make them easier to handle) 4. Sprinkle both sides of the fish and shrimp with blackening spice, sea salt, and black pepper. Ensure both sides have been evenly coated. 5. Spray the hot grill with extra virgin olive oil. Spray the fish and shrimp as well. 6. Place the fish on the grill at 2 o’clock position and cook 1-2 minutes. Use a spatula to rotate the fish to 10 o’clock position. Cook an additional 1-2 minutes. 7. Flip the fish over carefully and repeat step 6. 8. After flipping the fish, place your shrimp on the grill. Grill each side for 1-2 minutes. 9. Place the lemon halves on the grill for 1-2 minutes until they have light caramelization. 10. Transfer the fish, shrimp, and grilled lemons to a serving platter. 11. Drizzle each fish fillet with 1 TBSP of citrus aioli. Plate each fish with a grilled lemon half and serve immediately. Ingredients for Citrus Aioli: 2 Garlic Cloves 1 tsp Extra Virgin Olive Oil 1 Cup Mayonnaise 1 Orange 1 Lime Directions for Citrus Aioli: 1. Mince the garlic cloves. 2. Heat the extra virgin olive oil in a small sauté pan until hot. 3. Sauté the garlic 30-60 seconds or until soft and translucent. 4. Allow the sautéed garlic to cool to room temperature. 5. Zest the orange and lime. Next, juice the orange and Lime. 6. Combine the cooled garlic, orange zest and juice, lime zest and juice, and mayonnaise in a mixing bowl. 7. Whisk well to fully combine. Refrigerate until ready to use. Fresh Strawberry Rosé Martini Ingredients: Volume: 1 bottle your favorite Rosé 1 oz St. Germain Elderflower Liqueur ¾ oz fresh squeezed lemon juice ¾ oz simple syrup 3 each Whole Strawberries 1-2 each Blackberries, as needed 2-3 each Raspberries, as needed Procedure * In a martini shaker, or pint glass, drop in 3 whole strawberries that are de-stemmed. * Add a blackberry or two for a darker, more savory flavor. * Add raspberries for a brighter, slightly sweeter martini. * Then add simple syrup to your pint glass. * Muddle your fresh fruit and simple syrup until puree-like. * Add ice to the top of your glass and top with Rose, St. Germain liqueur, fresh squeezed lemon juice. * Shake thoroughly until martini is icy cold. * Strain through a fine mesh strainer in to a martini glass. * Garnish with your fresh berries. Wild Orchid Martini Ingredients: Volume: Tropical Flavored Rum 2 oz. Coconut Water .75 oz. Simple Syrup .50 oz. POM Wonderful .25 oz. Fresh Squeezed Lime Juice .50 oz. Pineapple Juice .75 oz. Procedure: * Combine all the ingredients and shake until chilled. Strain into a chilled martini glass. Garnish with an orchid for some tropical flair!