6 eight ounce lobster tails, frozen, defrosted in fridge for 12 hours
¼ cup orange juice
2 tablespoons lime juice
2 tablespoons lemon juice
½ cup butter (1 stick), room temperature
1 teaspoon orange zest
Bring a large pot of water to a boil. Add the lobster tails and bring back to a boil. Let cook for 5-6 minutes and remove. Drain well. Pre-heat your grill to high. Add orange, lime and lemon juices to small sauté pan along with butter and orange zest. Heat until butter is melted and simmer on low for 2-3 minutes.
With kitchen scissors, cut through the underside of the lobster tail lengthwise. Cut through the tail meat, but do not cut through the hard shell. Brush the meat with oil and salt and pepper. Grill the tails, meat side down for 2-3 minutes. Turn and grill for 2-3 additional minutes. Serve with the citrus butter. Use a timer, as you do not want to overcook the lobster tails.
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Serves 8
2 1/2 pounds salmon fillets
2 tablespoons frozen orange juice concentrate
1 teaspoon finely grated orange zest
1/2 cup unsalted butter, cut in to pieces
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
salt, to taste
freshly ground pepper to tasteLight an outdoor grill or stove-top grill and spray with cooking spray. Brush the salmon with olive oil and salt and pepper. Grill the salmon (skin-side down) over medium-high heat for 3-4 minutes. Turn over and with spatula or knife, remove skin from salmon and discard. Grill for 3-4 minutes more. Remove from grill, cover. Place the orange juice concentrate in a bowl and heat over a pan of simmering water. Remove from the heat and whisk in the zest, butter and cayenne pepper. Season with salt and pepper and pour over the grilled salmon to serve.
NOTE: The salmon should be pink and flaky with just a slight bit of pinkish red in the middle. After you remove it from the grill, either cover it with aluminum foil or an inverted plate. It will continue to cook from it’s own heat while you are preparing the Orange Butter Sauce. The result will be perfectly cooked salmon! -
2 – 2 ½ pounds Swordfish, cut into 6-8 steaks
Watermelon Salsa
2 cups watermelon, seedless, chopped
½ cup jicama, peeled and chopped
½ cup cucumber, seedless, chopped
2 tablespoons sweet onion, such as Maui, chopped finely
1 large jalapeno pepper, seeded and chopped finely
2 tablespoons fresh cilantro, chopped
3 tablespoons fresh lime juice (about 2-3 limes)
Zest of 1 lime
Salt and pepper to taste.Mix all ingredients in bowl and salt and pepper to taste. If you cannot find the jicama, you may use 1 cup of cucumber.
Rub each side of swordfish with olive oil and salt and pepper. Pre-heat grill to medium-high and grill for 3-4 minutes. Turn, and grill for 3-4 minutes, until cooked through. Do not overcook. Serve with watermelon salsa.
