By Betha Merit
Summer is in full swing! Time for grilling and refreshing drinks by the pool. Fresh herbs abound, perhaps in your own garden. Each of these recipes employs a different savory choice for a palate awakening experience. It’s a great way to discuss the nuances of herbal flavors, and discover which are the favorites.
Many offshore fresh catch options are available, including red snapper, mahi-mahi, tuna and cobia. And of course veggies are offered everywhere, from the supermarket to the farmer’s market. Enjoy these recipes one at a time or all together, if your tastebuds dare.
Strawberry Basil Infused Vodka Soda
- 3 strawberries sliced
- 3 basil leaves plus more for garnish
- 1 ounce wild strawberry vodka
- 6-8 ounces club soda
Place strawberry slices and basil in bottom of glass. Add vodka and muddle well with a wooden spoon. Let sit for a few minutes. Fill glass 1/2 full of ice, then fill with club soda. Splash with more wild strawberry vodka. Stir and enjoy.
Garlic & Thyme Tuna Steaks
- 4 tuna steaks (6 oz. each)
- 2 TBSP fresh lemon juice
- 1 TBSP olive oil
- 2 garlic cloves, minced
- 2 1/2 tsp minced fresh thyme
- salt & pepper
In a resealable 1 gallon plastic bag, add lemon juice, oil, garlic and thyme and mix. Add the tuna and seal bag, turning over to coat. Refrigerate up to 30 minutes, turning occasionally.
Remove tuna from bag, and sprinkle with salt and pepper. Drain and discard the bag. Grill tuna, covered, over medium-hot heat or broil 4 in from the heat for 3-4 minutes on each side for medium-rare or slightly pink center.
- 1 pound asparagus, stalks trimmed
- 3 TBSP butter, cut into small pieces
- 1 TBSP chopped parsley
- salt, pepper, garlic powder to taste
- lemon wedges
Preheat grill to medium high heat or an oven to 425 degree F. Divide the asparagus evenly among squares. Sprinkle with chopped parsley, salt, pepper, and garlic powder to desired amount. Divide butter pieces among each square. Fold the foil into sealed packets. Grill for 15 minutes, flipping once. Or bake in oven for 12-15 minutes.
Carefully open the foil packets and stir to make sure the butter and seasonings are evenly coated. Squeeze with lemon wedges if desired.
Creamy Cucumber Dill Weed Salad
- 2 large cucumbers, halved and sliced
- 1/4 to 1/3 cup sliced red onion
- 1/4 cup greek yoghurt, plain
- 1/4 cup white vinegar
- 1 Tablespoon dill weed
- salt & pepper to taste
- 1 clove garlic, minced
- 1 teaspoon honey or sugar
Mix all ingredients in a large bowl. Let salad chill in refrigerator for 30 minutes.