Good afternoon to all of our beloved friends and clients and welcome back to Hogwarts

Sorry I’m a little tardy with the recipes today, I was putting into practice my new life affirmation of stepping out of my comfort zone. And although it was exciting waiting in line to see the next brilliant instillation in the Harry Potter Franchise I must admit I probably should have picked a better character to dress up as. Don’t get me wrong I had the glasses the cloak of invisibility and even the trademark lighting bolt scar on my forehead. I guess what I didn’t consider was my receding hairline or even my new found solar panel that you lay people call a bald spot.(how’s that for a disturbing sight). Note to self: next time try Alistor Moody. If it’s any consolation today’s Thai recipes have also taken me out of my comfort zone with delightful and bewitching results. I hope you enjoy today’s recipes and thank you for sending your results to me.

From the South: Ahi Yellow fin Tuna, American Red Snapper (whole or fillet) and Carolina Mahi Mahi,
From the Pacific North West: Open Ocean Troll King, Copper River Sockeye
From the North: Nova Scotia Halibut, Day Boat Monkfish (see recipe below) Jumbo dry Sea Scallops (see recipe below) and New Bedford Cod
From Sustainable Seafood Sources: Costa Rican Tilapia, Arctic Char, Grain fed Catfish and Idaho Rainbow Trout

Don’t for get to check us out on FACEBOOK!

Thai Grilled Monkfish with Cilantro Dipping Sauce
Serves 4
Ingredients
2 lb Monkfish fillet with all grey membrane removed (this is a job for a trained Metro fish monger)
MARINADE
2 jalapeno peppers, seeds and ribs removed
1/2 cup cilantro leaves and stems
2 cloves of garlic, smashed
2 tablespoons Thai fish sauce
1 tablespoon canola oil
1 teaspoon Asian sesame oil
1/4 teaspoon sea salt
DIPPING SAUCE
6 tablespoons rice-wine vinegar
1 tablespoon sugar
1/4 teaspoon sea salt
1/4 teaspoon dried red pepper flakes
2 cloves garlic, minced
2 tablespoons chopped cilantro
1-1/2 tablespoons water
How it’s done
Marinate your Monkfish: In the bowl of the food processor, add the jalapenos, cilantro stems and leave, smashed garlic, fish sauce, canola oil, sesame oil, and sea salt. Pulse a few times until the mixture is fully combined.
Put the Monkfish into the plastic bag and pour in the marinade. Squeeze all the air out of the bag and mush the fish around until all the pieces are coated in the marinade. Chill in the refrigerator until ready to grill, up to 2 hours.
MAKE THE DIPPING SAUCE: In the small sauce pan, simmer the rice-wine vinegar, sugar, and salt for about 2 minutes. Pour the mixture into another small bowl or glass measuring cup and set aside until cool. Stir in the minced red pepper flakes, minced garlic, chopped cilantro, and water.
Prepare your grill and set turbo thrusters to high heat. Right before you put the fish on the grill brush the grill grates with a little vegetable oil. Grill monkfish for about 5-6 min per side. Monkfish is firm mild and delicious but unlike tuna or salmon you want to cook it all the way thru.
Take fish off of grill and let rest for 5 min. cut into chunks and serve with dipping sauce. To start a full on riot in your kitchen serve this dish with sticky rice.


Thai grilled scallop and shrimp pineapple skewers
SERVES 4
Ingredients
1 package wooden or stainless steel skewers (if using wooden, soak in water for 30 minutes)
12 ea, Jumbo Shrimp cleaned with the tails left on for extreme sexiness (call one of your Metro Mongers to
do it for free)
12 large (Dry) Sea Scallops
:The term Dry means you are using a natural scallop not one that’s been soaked in chemicals.
2 to 2 1/2 cups fresh pineapple chunks
1 red onion, cut into quarters
2 cups grape tomatoes
MARINADE
1 Bunch Cilantro [bottom stems twisted off]
1 Bunch Scallions [green onion]
3 Tablespoons Thai Fish Sauce
Juice of 2-3 Limes
3 Tablespoons Brown Sugar
1-3 Jalapeño Chilies [depending on size]
4-5 Large Cloves Garlic
How it’s done
If using wooden skewers, place them in a little water in your sink to soak (prevents burning).
Place shrimp, scallops, pineapple chunks, and tomatoes in a mixing bowl. For the onion slices, separate the individual layers of the onion and add to the bowl.
Blend marinade ingredients in a food processor until smooth. Pour the marinade over the shrimp, scallops and other ingredients in the mixing bowl. Toss the shrimp, scallops, pineapple, tomatoes and onion together with the marinade until everything is well saturated. Allow to marinate for at least 30 minutes while you warm up the grill, or up to 2 hours (covered) in the refrigerator.
After a minimum of 30minutes, thread the shrimp, pineapple, tomato and onion onto the skewers. Now this is your chance to wake you inner artist and make those skewers your very own. Place the finished skewers on a plate. Reserve the remaining marinade at the bottom of the bowl for basting.
Grilled the Skewers on a high grill for about for approx. 5 minutes each side, or until the shrimp and scallops are pink, plump, and juicy. Baste the skewers with leftover marinade from the bowl once each side while cooking.