I found this recipe while reading through this month’s edition of Palm Beach County’s Coastal Angler Magazine and immediately started to drool. My only option was to share and then head to the grocery store for ingredients.
By: Chef Buck Naked
Fish or seafood of choice
(cut in to 1″ cubes)
2 cups Clamato Juice
(or 50/25/25 chicken stock, tomato & clam juice)
1/2 cup water or beer
1/3 cup olive oil
1 tbsp balsamic vinegar
2-3 cloves peeled garlic
1/4 tsp red chili flakes (more for spicy)
1/4 cup raisins
2-3 leaves fresh basil
Directions:Gulf Seafood in our markets and restaurants are
Mix all liquids in blender until smooth. Add garlic, chilies, raisins and basil. Pulse momentarily four to six times. Season fish liberally (we love the taste of BN’s Crab Boil). Place in zip-top baggie with sauce and slosh about. Let rest at room temperature while grill preheats to high and you make foil packets. Tear off an 18″x18″ piece of foil. Fold into quarters (9″x9″ square with four layers). Form into bowl shape by using a medium size soup bowl as a mold. Repeat for number of servings required. Spray sides with non-stick spray before filling. Ladle 1 to 1 1/2 cups fish and sauce into each packet. Pull together and pinch closed the four corners of foil to lightly seal in steam and flavors. Place and space on hot grill. Close lid quickly and leave on high for 3 to 4 minutes, then turn down to low for 7 to 10 minutes, and then turn grill off for 5 minutes. Note: Do not lift lid once you place fish on grill—no peeking!
Bring to the table then pour over pasta or rice with fresh steamed veggies and a slice of bread or two (to sop up any extra sauce). It’s a wonderful and warming way to enjoy your winter’s catch. Serves four to six.
Fast, fun, flavorful fresh fish—fantastic. Until next time, “Cook With Love & Share!”
Chef and Capt. “Buck Naked” Donnelly is a well-traveled top graduate from one of Canada’s top culinary programs. He now owns own and operates Buck Naked’s Gourmet Spice Blend with his family in the Florida Keys.