RECIPES
OF THE TREASURE COAST
This week's recipes courtesy of Sinclair's
American Grill
Jupiter Beach Resort / 5 North A1A / Jupiter, FL 33477
| CARRIBBEAN CRAB CAKE WITH TROPICAL FRUIT CHUTNEY | ||
| 3 Green Onions 6 medium Shrimp, shelled, deveined 1 Egg 1 tsp. Dijon Mustard 1 dash Tabasco |
3 dashes Worcestershire Sauce 1 cup whipping Cream 1 cup Crabmeat, jumbo lump Salt and Pepper |
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| Cook the sliced green onions in olive
oil until soft on low heat. Process the shelled and deveined shrimp in
food processor for 30 seconds. Add 1 egg, process again, and place the
bowl in a freezer for 5 minutes. Add green onions, process and add the cup of whipping cream and season lightly. Add mustard, Tabasco and Worcestershire sauce and gently mix in lump crabmeat. In a non-stick saucepan, cook the crab cakes in a ring (or shaped with a spoon) 2 minutes on each side. Serves 4. |
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| TROPICAL FRUIT CHUTNEY (To Be Served With The Above Crab Cake Recipe) |
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| 1 cup fresh Pineapple, diced 1 Mango, peeled, pitted and diced 1 Papaya, peeled, seeded and diced 1 medium-size Red Onion, diced 2 to 3 cloves Garlic, minced 1 tbsp. minced fresh Ginger 1 cup Red Wine Vinegar |
1/4 cup Brown Sugar 1/4 tsp. ground Cloves 1/2 tsp. ground Cumin 1/2 tsp. freshly ground Black Pepper 1/4 tsp. Salt 1 Kiwi Fruit, peeled and diced |
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| Place all of the ingredients, except
the kiwi fruit, in a non-reactive saucepan and cook over medium heat. Simmer
for 15 minutes, stirring occasionally. Lower the heat as the mixture begins
to thicken. Stir in the kiwi fruit and cook for another 5 minutes. Allow the chutney to cool to room temperature, then refrigerate. If refrigerated, the chutney should keep for about 2 weeks. |
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| MARINATED MAHI-MAHI WITH PAPAYA SALSA | ||
| MARINADE: 1 16-oz. Mahi-Mahi Filet 1/2 cup Soy Sauce 1/2 cup Pineapple Juice 1 Lime, juice only 2 tbsp. minced Ginger 2 Tbsp. Sesame Oil |
SALSA: 1 ripe Papaya, diced, peeled, seeded 1 minced red Onion 1 Garlic Clove, minced 1/2 bunch chopped Cilantro Salt to taste juice of 1 Lime |
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| To prepare the marinade, combine
the soy sauce, pineapple juice, sesame oil, lime juice and ginger in a
shallow glass baking dish. Add the fish and marinate in the refrigerator
for 3 to 4 hours. To make the salsa, combine the papaya, red onion, garlic, lime juice, cilantro and salt in a small mixing bowl. Set aside. Preheat the oven to 400 degrees F. Place the fish in a greased baking pan and pour the excess marinade over the fish. Bake for 12 to 15 minutes, or until the center of the fish flakes easily with a fork. Serve with salsa. Serves 4. |
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