Tuesday, June 25, 2013

Grilling Out Pescatarian Style

You might be asking yourself, what the heck is a pescatarian? These darn kids and they're special hipster diets!

pes·ca·tar·i·an noun \ˌpe-skə-ˈter-ē-ən\
Definition of PESCATARIAN: one whose diet includes fish but no other meat.

In other words, vegetarians were calling us posers because we eat fish so they had to make up a special word for us. To me this is the healthiest diet you can possibly be on, you get all the benefits of focusing on fresh vegetables, fruits, and dairy but in addition to that you can also get your proteins from fish/seafood as well as soy. Lewis and I have been wanting to try these lemon dill salmon burgers at Publix for months now, when we decided to have a grill/pool day we HAD to buy them! To compliment the flavor of the fish I choose to make a Remoulade sauce which has notes of lemon, mustard, and onion. The Indian style corn is quick and easy to make AND it enhances the already delicious natural flavor of the corn. If these foreign spices worry you, do not fear! The curry is very subtle.

Salmon burgers with home made Remoulade sauce

We pilled our burgers high with fresh arugula, whole wheat sandwich thins, and Publix chipotle gouda cheese (a.k.a the BEST cheese of all time).

Remoulade Sauce

Yields about a cup

1 TBS fresh lemon juice
2/3 cup vegetable oil
1/4 cup chopped onion
1/4 cup chopped celery
1 tsp chopped garlic
3 tsp prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

1.Combine all ingredients in the bowl of a food processor and pulse until smooth. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

Indian style grilled corn

2 TBS yellow curry powder
1 tsp ground turmeric
2 tsp paprika
1/2 tsp garlic powder
1 tsp onion powder
4 TBS melted butter


1.In a dry saute pan, heat on medium and toast the spices for 3-5 minutes (until they become fragrant) you don't want to burn them, so make sure you stir them around and don't leave them unattended!

2.Add the toasted spices to the melted butter and brush over the corn during the last five minutes of cooking.

No comments :

Post a Comment

I'd love to hear from you!