Summer is a season of BBQ's, potlucks and an overall good time. When you add tailgating and baseball, you have reached another dimension of awesomeness. Chef Parke was recently featured in an article about grilling in Fine Cooking "Grilled Steak A-Z" by Parke Ulrich. He gives some great pointers about grilling the meat, of course, but here are a couple lighter dishes that we wanted to share as well. So here they are!

Pictured is our Halibut ceviche on the left and the Yellowtail Jack on the right. This recipe happens to be Yellowtail Jack, but you can substitute mahi mahi or shrimp too.

Yellowtail Jack Ceviche-

Yellowtail jack or fish- 8 ounces, diced small

Limes- the juice and zest of 3 limes


Red onion- 2 tablespoons, minced

Jalepenos- 2 peppers, minced

Cilantro- 1 bunch, chopped

Extra virgin olive oil

Combine the fish, lime juice and salt. This begins the curing (cooking) process. Add the red onion, cilantro and jalepenos. At this point you are adding the olive oil to taste. It will mellow out the tartness of the lime and balance the flavors. 

Fried Green Tomatoes-

Green unripe tomatoes- as many as you want to make

Slice tomatoes so they are ¼ inch thick

Soak in buttermilk for 30 minutes

Drain on paper towel

Plated in a line you should have your seasoned flour, egg wash and panko breadcrumb mix. Make sure the flour is seasoned with both salt and pepper. Dredge the tomato in the flour, then egg and finally the panko bread mix. You can either shallow fry or deep fry the tomatoes, just make sure the temperature is 350 degrees. Drain again on paper towel to get rid of any excess grease. Serve room temperature with a *tabasco aioli.

Tabasco Aioli-

Mayonnaise- 1 cup

Add Tabasco to taste

Pinch salt

Note: if you wrap the tomatoes in plastic, poke holes in the top and it will prevent them from getting soggy. You can also put them on the grill once you get to your destination to heat them up if you so desire. 

Enjoy and have fun!