Here's what I made tonight for dinner -
Grilled Red Snapper (about 150g each here)
Let's start with the marinate - 2 tablespoons of melted butter goes into a mixing bowl with one chopped shallot, a dash of EVOO, 2 crushed cloves of garlic, juice and zest from half a lemon, sprinkle of pepper and chopped thyme leaves, and a pinch of salt to taste.
Once that's done you mix it around and then add to the wash, de-boned and de-scaled fillets of snapper. Set aside for 45 minutes.
When it's time to cook, fire up the grill to medium heat and drop it in skin side first for about 5 minutes of until the lower half starts to cook. Turn and finish up till the meat flakes when pressured.
Paprika Prawns (I used about 9 big ones here)
I realized that it's all about the marinate when it comes to grilling. Not much to do except watch it cook, so the marinate is key. Here's the one for the couple of tiger prawns I got. Be sure to devein the prawns and cut a nice slit along their spine to make the marinate sink in more.
You'll want a medium-sized shallot diced up along with a moderate amount of chopped garlic (about 2-3 cloves). Toss in about 2 tablespoons of vegetable oil and about 1 tablespoon of paprika. Mix in the juice of about half a lemon and last but not least chop up two chili padis and toss them in with the prawns. Mix.
Fire up the grill to medium heat and toss in till both sides are cooked with that nice charred look that we all love.
Garlic and Herb Potatoes
This is easy. And everyone loves potatoes. I used about 2 Russets for this one. Clean and scrub them potatoes and put them through the boiling salted water treatment for about 15 minutes or till they go soft (we need them cooked for the grill). Cool and wedge them.
Crush up 5 cloves of garlic and put them through a dry pan to roast them. About 10 minutes in medium heat will do. Extract and chop them up very finely. Commit this to about 3 tablespoons of olive oil and mix it with the potatoes.
Once the potatoes are nice and oily, put them into the grill and let em char on one side before turning over to reveal the nice burnt lines down the sides. Remove from grill when satisfied and toss in a pinch of parsley to serve.
Peppered Grilled Asparagus
These guys are really nice when you put them to the grill. Cut off the muddy bits and give them a nice wash before you throw them into a tub of icy water. Wait 30 minutes and then put them diagonally to the grill so they won't fall through and give you that nice charring down the sides.
When they go soft, that's what you remove em. Toss with ground pepper and salt to taste.