Bone Island 03 - Ghost Moon (28 page)
Read Bone Island 03 - Ghost Moon Online
Authors: Heather Graham
Tags: #Fiction, #General, #Paranormal Fiction, #Suspense, #Spirits, #Ghost, #Man-Woman Relationships, #Key West (Fla.), #Paranormal, #Romance, #Paranormal Romance Stories, #Suspense Fiction, #Antiquities - Collection and Preservation, #Supernatural, #Horror Fiction, #Collectors and Collecting
(serves 4)
INGREDIENTS
4 four-ounce grouper fillets
2 key limes
Salt and pepper
1 diced tomato
1 diced sweet onion
1 teaspoon minced garlic
1 diced sweet red or yellow pepper
½ cup shredded coconut
1 cup sliced pineapple (fresh or canned)
Overnight, or for several hours, soak fillets with fresh-squeezed lime. Salt and pepper to taste; for a spicy dish, add a dash of hot sauce of choice. Cover while marinating.
Preheat oven to 350 degrees. Arrange fillets on lightly greased baking sheet. (Olive oil works well and adds a bit of flavor! A low-cal spray is fine, as well.) Arrange diced tomato, onion and sweet peppers on top of the fillets, cover with tin foil. Bake approximately one hour.
Fish fillets should be light and flaky.
Arrange coconut and pineapple around finished fish on the plate.
Broccoli spears and rice make nice side dishes.
(serves 4)
INGREDIENTS
Splash of dark rum
2 tablespoons olive oil
1 medium onion, chopped
½ cup chopped red pepper
½ cup carrots, cut in strips
1 clove garlic, minced
½ cup dry white wine
¾ lb. red snapper fillet
1 large tomato, chopped
2 tablespoons crumbled feta cheese
In a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrot and garlic; sauté 10 minutes. Add wine and the splash of dark rum and bring to boil. Push vegetables to edges or one side of the pan.
Arrange fillets in a single layer in center of skillet. Cover; cook for 5 minutes.
Add tomato. Top with cheese. Cover; cook 3 minutes, or until fish is firm but moist.
Serve with slices of fresh mango or peaches.
A nice side dish is vermicelli with just a touch of olive oil and a dusting of Parmesan.
INGREDIENTS
4 (six-oz.) Mahimahi fillets
3 tbs. olive oil
¼ cup shallots, chopped
1
/
3
cup yellow bell pepper, chopped
1
/
3
cup red bell pepper, chopped
¾ cup chunky salsa
¼ cup apricot preserves
1½ tbs. chopped cilantro
¾ tsp. garlic salt
Seasoning salt
Dash of Worcestershire sauce
In a large skillet, heat 1 tbs. of the olive oil over a medium heat until hot.
Add shallots and bell pepper and sauté 5 minutes.
Add salsa, apricot preserves, cilantro and garlic salt. Blend well and cook 2 minutes.
Brush fish steaks with the remaining olive oil and sprinkle with seasoning salt. Grill or broil 5 minutes on each side or until fish starts to flake.
Spoon bell pepper mixture over grilled fish before serving.
Great with a fresh salad and couscous!
ISBN: 978-1-4268-6538-1
GHOST MOON
Copyright © 2010 by Heather Graham Pozzessere.
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This is a work of fiction. Names, characters, places and incidents are either the product of the author’s imagination or are used fictitiously, and any resemblance to actual persons, living or dead, business establishments, events or locales is entirely coincidental.
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