SC Mahi Mahi and Shrimp, Grilled Carrots and Kale, Potato Puree with Basil Pesto

SC Mahi Mahi and Shrimp Grilled Carrots and Kale Potato Puree with Basil Pesto

Beach trip meal cooked (almost) exclusively on the grill. We picked up the local Mahi Mahi (Dolphin Fish) and shrimp that day at Mt. Pleasant seafood located right on the water at Shem’s Creek. The carrots, kale, green onions and basil were all from our CSA. The potatoes were left over smashed potatoes from a few nights before. It all worked out very well and there were no leftovers.

This was a weird meal but fun. The goal was to use up all that was in the fridge and to only use the grill to cook with, and we did.

 

Ingredients

  • Fresh Mahi Mahi filets
  • ½ lb fresh shrimp, peeled and deveined, double skewered
  • Smashed potato leftovers
  • 1-2 leftover bacon strips
  • Milk
  • 1 punch baby carrots
  • 1 punch dinosaur kale
  • 1 punch fresh basil
  • ½ cup almonds (or pine nuts)
  • ½ cup parmesan cheese
  • ½ lemon, zest and juice
  • Olive oil
  • Salt and pepper
Directions

  1. Get your grill going with a hot side and a cool side.
  2. In a blender or food processor, add the basil, almonds, cheese, lemon zest and lemon juice and pulse to combine. Drizzle in olive oil until the pesto reaches the consistency you want. I usually add garlic but my Dad doesn’t like it so I left it out. Place in a bowl and set aside.
  3. Toss carrots, kale and green onions with olive oil. When the grill is hot and still has some flame, and the carrots and kale. Cook until charred and move to the cool side until cooked through.
  4. In a blender or food processor add the leftover potatoes and bacon with 1-2 cups of milk, puree. Add more liquid if need be. Add the puree to a large pot and heat over medium-low heat until warmed through, keep warm.
  5. Brush fish filets and shrimp with olive oil and season with salt and pepper. Add the mahi to the hot part of the grill and close the lid. The fish will release when it is read. Flip the fish and cook until done.
  6. Add the shrimp cook until just cooked through.
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SC Mahi Mahi and Shrimp, Grilled Carrots and Kale, Potato Puree with Basil Pesto

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