Tag: Whole Foods

We got back from our kite flying expedition to Van Horne Park and rested for a bit before Bhavana suggested that I get dinner started. She and Shaan had marinated three pork chops in a blend of Jerk seasoning and Hawaiian marinated for a few hours. I placed each of these on the grill for about 6 minutes per side. While the pork was marinating Bhavana baked some spaghetti squash to accompany the pork. She sautéed the spaghetti squash in a blend of onions, garlic, sweet peppers, hot peppers, italian seasoning and salt. I thought it was a bit too much. I preferred the spaghetti as is. I’m glad she left me some on the side.

Yes, we picked up the pork chops during our trip to Whole Foods last week.

Tandoori and Mango Lamb Sausage

I picked up some sausage links from Whole Foods on that shopping trip you’ve read about for three blog posts now. Not much to say here. I wanted and excuse to practice my food photography. The grilled sausages were served with a single serving of Ziti pasta mixed with pesto.

I grew up eating a lot of seafood. In fact was normal for my grandmother to fry some fish – a small silvery fish called Sprat – for breakfast served with a thick slice of freshly baked bread slathered in salt butter and washed down with a enameled tin cut of coffee1. Best breakfast ever!

Continuing my trend from earlier this week I decided to grill some Pacific Red Snapper filet2 we picked up on Wednesday during out shopping trip to Whole Foods. Red Snapper is my favorite fish and I love eating it grilled or fried. However, according to Monterey Bay Aquarium Seafood Watch, red snapper populations are in decline worldwide and eating the fish should be avoided.

I’ve had a few cedar wood planks sitting around from last year. I soaked the planks over night. I wanted grill fish but I really have no idea how to grill fish. I didn’t have a recipe and didn’t want to research any. I just wanted fish.

That being said I looked through our pantry to see what seasonings we had. I don’t have a recipe to share. I’m not a chef nor do I cook often enough to know what I’m doing. I read a few articles and then I just did whatever I felt would work.

I took the filet of fish and added a bit of thyme, a bit of garlic salt, a bit of paprika, some black pepper etc. I added a dash of lemon juice and sprinkled some olive oil over the top. I placed the fish on the plant and put it on the grill at high heat for 12 minutes per side. I had to soak the plank at the half way mark to prevent the wood from catching on fire.

While the fish cooked I made a ti punch. When I made ti punch for the first time I used a recipe I found through Warren Bobrow but I’ve since modified the recipe to suit my tastes. I don’t have any Rhum Agricole so I used a mixture of three parts Trinidad 10 Cane Rum, mixed with two parts Key West lime juice, and one part 3simple syrup.

Once the fish was cooked I served it with a spicy, cabbage and carrot salad that Bhavana made and a few cubes of ripe mango. The ti punch was served over ice and was, to me, a great compliment to the meal. The grilled snapper was also a hit with my son who devoured his meal.

  1. Thanks to my grandmother I’ve been drinking coffee since I was 7 or eight years old. ?

  2. According to Whole Foods, red snapper fishing is not sustainable so what I bought may actually be rockfish. ?

  3. 1⁄2 cup of water and 1⁄2 of Domino’s sugar and stevia blend. ?