Grilled Maui Onions
Medium to Small Onions
Olive Oil
Salt and Pepper
Choose medium to small onions. Peel off most of the skin, leaving the inner layer on. Cut each end and dig a hole in the top of each onion. Place onions on a sheet of tin foil. Pour a little oil into hole of onion, sprinkle with salt and pepper. Wrap tightly in foil and grill until tender.
Grilled Swordfish Marinade
Teriyaki Sauce
Olive Oil
Lemon Juice
Garlic
Fresh Parsley (Italian)
Ground Pepper
Put all ingredients in food processor or blender.
Marinade fish for several hours in refrigerator.
Grill and baste with marinade.
Haddock Fillets
About 1 1/2 hours before serving,
combine oil, soy sauce, garlic,
and ginger in bottom of broiling pan. Place fillets in pan,
and turn to coat with oil mixture.
Refrigerate 1 hour or more.
Broil 8 to 10 minutes or
until fish flakes easily.
Sprinkle with green onions
and lemon wedges for garnish.
Try the barbeque, Yum!
Shrimp And Scallop Italian-Style Skewers
8 scallops, 10/20 ct.
8 shrimp, 26/30 ct.
1 doz. bamboo skewers, soaked in water
1 large roasted red bell pepper
1 tbl. chopped garlic
1 whole fresh lemon
1 tbl. chopped fresh thyme
8 large button mushrooms, capped
1/2 cup extra virgin olive oil
Peel and cut roasted red bell pepper into 1" squares.
Alternately place scallops, shrimp, roasted red bell
pepper squares and mushrooms on skewers.
Rub with thyme and chopped garlic, then brush with olive oil.
Grill skewers until shrimp turn pink.
Or place them in a preheated cast iron skillet
with a little oil and cook on each side
for 2-3 minuteson medium high heat.
Sprinkle with salt, ground black pepper and lemon juice.
Fresh Mozzarella, Tomato And Basil Skewers
12 oz. fresh mozzarella, cut into cubes
1 small basket cherry tomatoes
12 whole fresh basil leaves
Ground black pepper and Kosher salt to taste
1 small jar of pureed roasted red bell pepper
12 cup extra virgin olive oil
Cut cherry tomatoes in half.
Alternately place mozzarella cubes, cherry tomato
halves and basil leaves on skewers.
Mix together olive oil and pureed roasted red bell pepper.
Set aside.
Grill skewers for a few minutes or until cheese turns golden brown.
Or place them in a preheated cast iron skillet and a little oil
and cook on each side for 2-3 minutes on medium high heat.
Brush with olive oil and pepper mix.
Sprinkle with salt and pepper to taste.
Lyle's Chicken Marinade
Chicken parts
Pineapple juice
Fresh ginger
Soy sauce
Garlic cloves
Pulverize fresh pineapple in blender.
Squeeze ginger and garlic in garlic press.
Add all ingredients and mix in bowl.
Pour over chicken and
marinade overnight in fridge.
Mary's Portabello Mushrooms
1 pkg. portabello mushrooms
Garlic
Scallions
Olive oil
Wine or teriyaki sauce
Wash mushrooms. Place on tin foil. Make slits in mushrooms and insert garlic. Brush with oil and sprinkle with scallions. Brush with teriyaki and wine. Grill.
Maui Ono Or Mahi Mahi
2# fresh ono or mahi mahi fillets
3/4 c. onion, grated fresh
2 cloves garlic, grated fresh
3 tbl. orange juice
3 tbl. lemon juice
2 tsp. orange rind, grated
½ tsp. salt
1/8 tsp. parsley
Cut fish into 6 portions. Place in a well-greased baking dish,
(12 x 8 x 2 inches). Combine onion, garlic, orange and lemon juice,
orange rind, and parsley. Pour over fish; cover and place in refrigerator
to marinate for at least 2 hours. Sprinkle fish with salt.
Bake in a moderate oven, (350°F), for 25 to 30 minutes or
until fish flakes easily when tested with fork.
Also delicious grilled over charcoal.
Serve with rice and freshly steamed broccoli or asparagus.
Delicious and low calorie too!
Pacific Fish Marinade
l cup soy sauce
l/2 cup Asian Sesame oil
l/2 cup lime juice
l/4 cup Mirin (sweet cooking saki)
2 tbls. chopped fresh ginger
2 cloves garlic chopped
2 tbls. red pepper flakes
Soak fish a couple hours or overnight.
Pork Chops with Papaya Mango Salsa
2 tablespoons white Tequila
2 tablespoons jalapeno pepper jelly, melted
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
4 (4-ounce) lean, boned center-cut loin pork chops (about 1/2 inch thick)
Canola oil
Papaya Mango Salsa (recipe follows)
Prepare your grill or broiler. Combine first 6 ingredients in a large zip-top plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally. Remove pork from bag, reserving marinade. Place pork on grill rack or broiler pan coated with canola oil; cook 7 minutes on each side or until pork is done, basting occasionally with reserved marinade. Serve with Papaya Mango Salsa. Yield: 4 servings
Papaya Mango Salsa
1/2 firm-ripe papaya
1 medium firm-ripe mango
1 small red onion, chopped fine
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/2 small fresh jalapeno chili
1 tablespoon chopped fresh coriander sprigs
Kosher salt and black pepper to taste
Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4-inch pieces. In a small bowl toss together fruit, onion, and lime juice and lemon juice. Wearing rubber gloves, seed and mince jalapeno and stir into salsa with coriander and salt and pepper to taste. Chill, covered, at least 2 and up to 24 hours. Yield: about 2 1/2 cups.
Prosciutto-Wrapped Shrimp with Garlic Dipping Sauce
18 thin slices prosciutto
18 fresh basil leaves
18 extra-large shrimp, peeled, deveined
18 bamboo skewers, soaked in water 30 minutes
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 cup olive oil
Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.) Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper. Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce. Makes: 6 servings
Salmon Ala Capn Dave
4 6-oz. fresh skinless salmon fillets,
1/2 to 3/4 inch thick
3 or 4 slices lemon
2 tablespoons snipped fresh dill
or "It's a Dilly"
Fresh ground pepper
Seasoned salt
Rinse fish; pat dry.
Season with salt, pepper and dill.
Place in a Reynolds Foil Pouch.
Place slices of lemon on top of fish.
Seal bag. Place on grill for about 6 min. each side.
(Time for grilling depends on the thickness of your fish).
(Please click on spatula to see recipe instructions) 
Beef Kebabs