These butterflied, basted and grilled prawns are a sizzling sensation from South Africa. Serve with rice and a Green Mango Salad, and make sure there are plenty of lime wedges.
Reeling in the Years
Grilled Salmon Steaks with Green Chile Lime Sauce
Here is a simple salmon recipe that’s quick to prepare but tastes great. You can literally whip it up while you are starting the grill.
Lighthouse Tuna Ceviche
Here is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to “cook” the fish.
Byron Bay Chilli Fish Tacos
Fish tacos are almost always good, but with these sweet chilli sauces they shine.
Grilled Scallops with a Rocotillo Mango Relish
The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops.
Shrimp and Crab Curry
This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.
Grilled Lobster Tails
If you don’t want to bother with whole lobsters (or can only get frozen lobster tails), here’s a quick and easy way to grill them.
Shrimp Jambalaya
Jambalaya is one of the most popular foods in the bayous of Louisiana. It was originally created by cooks cleaning out the icebox and using what foods were leftover.
Grilled Garlic Fish
This is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines. To make the coconut vinegar, soak 2 tablespoons of grated coconut in 1/4 cup white vinegar for 30 minutes.
Southwestern Chile Clam Chowder
I usually add chopped green New Mexican chile to this chowder recipe but since the only fresh green chile I could find were Anaheims that were too mild, I decided to use the juice from the serranos since I knew it was hot.