We couldn’t be happier the cooler weather is finally rolling in! While it may be subtle at the moment, you’ll be pulling out your sweaters and boots before you know it. One of our favorite ways to celebrate the new season’s arrival is to kick the grill in gear. Summer might be the stereotypical season to grill, but it’s way too hot in Jacksonville to stand over a hot flame. Check out a few of our favorite recipes to test this fall.
Grilled White Fish with Citrus Fennel Slaw
It’s important to keep seafood in your diet year-round. Grouper and swordfish are two of our favorites this time of year. These three ingredients work perfectly together to create a delicious, warming dish.
4 6-ounce fish fillets
1 key lime
¼ cup fresh cilantro, chopped
2 teaspoons fresh ginger, peeled and minced
1 small fennel bulb, trimmed and chopped into thin strips
2 garlic cloves, minced
½ red onion, thinly sliced
2 tsp sugar
2 tbsp soy sauce
3 tbsp white wine vinegar
4 tbsp olive oil
Mix the cilantro, vinegar, oil, 1 tbsp soy sauce, ginger and sugar in a bowl. Squeeze in the fresh citrus, then add in the fennel and onion. Gently toss with salt and pepper. Chill the slaw until you’re ready to serve.
Prep the grill to medium-high heat. Mix 3 tbsp oil, garlic and 1 tbsp soy sauce in a shallow dish. Coat the fish in the mixture, then sprinkle lightly with salt and pepper. Grill until gently cooked — about 3 minutes per side.
Charred Fall Vegetables
3 yellow squash, sliced into thick rectangles
3 red bell peppers, seeded and quartered
2 medium eggplants, sliced to match squash
4 oz crimini mushrooms
3 zucchini, sliced to match squash
8 asparagus, chopped
Bunch green onions, roughly chopped
3 garlic cloves, minced
¼ cup balsamic vinegar
¼ cup + 2 tbsp olive oil
1 tsp chopped basil
1 tsp chopped Italian parsley
½ tsp chopped rosemary
Prep the grill to medium-high heat. Brush the vegetable with ¼ cup oil and sprinkle with salt and pepper. Work in batches to grill the vegetables until lightly charred. Pay close attention! All of the veggies will be finished at different times. Arrange on a platter.
Whisk the remaining oil, vinegar, herbs and garlic in a bowl. Add salt and pepper to taste. Drizzle the mixture over the vegetables and serve warm or at room temperature.
Experience North Beach Fish Camp’s Favorite Entrees this Fall
We serve up fresh, seasonal dishes all year. If you aren’t in the mood to cook tonight, come join us at our little oasis in Atlantic Beach! If you crave something grilled, a couple of our favorites include:
Grilled Octopus & White Bean Salad
Bacon Cheddar Angus Beef Burger with Lettuce, Tomato, Fries