Grilled Mahi-mahi, BBQ Shrimp, Sautéed Summer Vegetables, Creamy Grits
By: Joseph Bonaparte
Horry Georgetown Technical College
Mahi Mahi rub
2 TBSP Kosher Salt
1 TBSP finely ground coffee
1 TBSP chili powder (not hot)
1 TSP cumin
½ TSP Ground Black Pepper
½ TSP Fresh Thyme, chopped
½ TSP Fresh Sage, chopped
½ TSP Fresh Rosemary, chopped
Mix all ingredients thoroughly.
For the Mahi Mahi – 4 each 4 to 6 ounce fillets.
1. Liberally season the fillets with the season mix.
2. Either bring a grill to medium heat, or heat a grill pan over medium to medium high heat.
3. Add about 2 TBSP vegetable oil to the bottom of the grill pan, tilt and swirl oil around the bottom of the pan to coat. Return to heat until very hot.
4. Add fish flesh side down. Cook for about 3 minutes, rotate the fish 45 degrees to make a cross hatch pattern. Let cook another 3 minutes.
5. Turn fish over and cook 3 to 5 minutes longer. Until cooked through (insert the tip o a small knife into the thickest part of the fish, remove and touch it to your lip. If it feels hot the fish is done.
For the “BBQ Shrimp” – this is a takeoff on Louisiana BBQ Shrimp
Creole Seasoning Mixture:
Amount Measure Ingredient
2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon pepper, black
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano, dried leaf
1 tablespoon thyme, dried leaf
1. Combine all ingredients thoroughly and store in an airtight container.
For the BBQ Shrimp:
1. 1 pound large shrimp, peeled and deveined
2. 1 tablespoons Creole Seasoning from above
3. 1/2 tablespoon olive oil
4. 2 large cloves garlic, cloves peeled and minced
5. 1 tablespoon chopped fresh rosemary
6. 1 1/2 tablespoons Worcestershire sauce
7. 1 1/2 tablespoons hot sauce or to taste
8. 1/2 large lemon, juice removed, quartered (reserve the juice)
9. 3 ounces beer
10. Kosher salt and freshly ground pepper to taste
11. 4 tablespoons butter
1. Lightly toss the shrimp with half the seasoning. Preheat a large sauté pan over high heat, put the oil in the pan, and heat until the oil begins to smoke. Add the shrimp and stir carefully.
2. Place the garlic and rosemary in the pan, and stir to lightly brown the garlic, being very careful not to burn it. Add the Worcestershire, hot sauce, lemon juice, and lemon quarters.
3. Deglaze the pan with the beer, stirring to release any bits clinging to the bottom, and boil the mixture to reduce while shaking the pan.
4. Allow the shrimp to cook for 2 to 2½ minutes (timing will depend on size) and add the remaining seafood seasoning, salt, and pepper.
5. When the shrimp have finished cooking, the liquid should have a saucy consistency. If not remove the shrimp and reserve. Reduce the liquid to a sauce like consistency. Reduce the heat to medium-high and add the butter a bit at a time, stirring, until the sauce is thick.
6. Remove from the heat. Adjust seasoning. Remove lemon pieces.
For the Sautéed Summer Vegetables
1 Cup Onion, ¼ inch dice
1 TBSP Garlic, chopped
Olive oil as needed
½ Cup Green pepper, ¼ inch dice
½ Cup Red bell pepper; peeled, ¼ inch dice
½ Cup Eggplant, ¼ inch dice
½ Cup Yellow Squash, ¼ inch dice
½ Cup Zucchini, ¼ inch dice
½ Cup Cherry Tomatoes; cut in half
Basil; fresh, chiffonade
Salt and fresh cracked black pepper
1. Preheat a 10-inch sauté pan over medium heat with enough olive oil to coat the bottom of the pan. Heat until the oil shimmers.
2. Add the onions and cook until tender and they are just starting to color, about 5 minutes. Add a pinch of the garlic and cook 1 more minute. Transfer it to a stainless steel bowl and reserve
3. Cook each of the vegetables separately (except the tomatoes) in this manner, removing them from the pan and reserving after quickly sautéing them. Cook the individual vegetables to the proper degree of doneness. (It varies for each vegetable. You want the onions very tender and just a little caramelized; the eggplant fully cooked and soft; the bell peppers, zucchini, and squash just a little tender.)
4. Reheat the sauté pan over medium heat with a little more olive oil. Place all the cooked vegetables back into the sauté pan and heat through, about 3 minutes. Add in the tomatoes, mix well and heat through, about 3 more minutes. Toss with the basil.
5. Adjust seasoning with salt and pepper.
2 cups water, or more
2 cups milk, or more
1 cup stone-ground or regular grits
¼ cup heavy cream
2 tbsp. unsalted butter
1. Heat the 2 cups water and milk in a heavy-bottomed saucepan until just simmering.
2. Stir grits into the simmering water and milk. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. As the grits thicken, stir them more often to keep them from sticking and scorching. Regular grits are done in about 20 minutes, but stone-ground require an hour or a little more to cook, and you will have to add additional milk and water as needed.
3. Season the grits generously with salt and stir in the cream and butter. Remove from heat and let rest, covered, until serving. Serve hot.
To assemble the dish.
1. Place about ½ cup of grits to one side of the plate
2. Place about ½ cup of vegetables next to the grits
3. Place 3 shrimp in a line on top of the vegetables and grits
4. Lean the grilled piece of fish onto the grits
5. Spoon the BBQ shrimp sauce over the shrimp and the Mahi Mahi