What You Need:

 
6 TBSP olive oil

Juice of a fresh lemon

Zest of a fresh lemon, grated

1 TBSP fennel seed, crushed

2 TBSP fennel, chopped

2 cloves of garlic, minced

2 (2 lbs each) bass

2 fennel bulbs, sliced

1 TBSP brandy, optional

Salt and pepper to taste

How to Make It:

Stir together in a large mixing bowl the oil, lemon juice, lemon zest, fennel seed, fennel and garlic. 

Place the fish in a shallow container that has a lid.

Score the fish four times on both sides.

Pour the lemon mixture over the top of the fish.

Cover and refrigerate at least 4 hours or overnight.

When you are ready to grill, remove the fish from the marinade, and discard the marinade.

Place a slice of fennel bulb in each scored area on the fish.

Heat the grill to high.

Grill the fish 12 minutes turning after 7 minutes.

Remove the fish and place on a heatproof dish.

Pour the brandy over the fish.

Light the brandy and allow it burn out.

Serve with fresh lemon slices, and salt and pepper to taste.

This dish not only tastes good, but is fun to cook.  Lighting the brandy removes the alcohol content and gives your dish a flare. 

What You Need:

 
8 TBSP unsalted butter, melted

Juice from 1 whole fresh lemon

2 tsp rosemary

2 tsp thyme

2 tsp marjoram

2 tsp pepper

4 garlic cloves, minced

20 jumbo shrimp, peeled and deveined

Fresh lemon slices

How to Make It:

Mix together in a large bowl the butter, lemon juice, rosemary, thyme, marjoram, pepper and garlic. 

Pour the mixture into a large zip lock bag.

Place the shrimp in the bag and seal tightly.

Turn the bag over a few times to make sure the shrimp are covered well with the marinade.

Allow the shrimp to marinate at room temperature for 1 hour.

Remove the shrimp and discard the marinade.

Run the shrimp on a wooden skewer.

Heat the grill to medium high.

Cook the shrimp about 6 minutes turning over after 4 minutes.

Serve with a fresh slice of lemon.

Grilling with a skewer can make for faster grilling and tasty meats.  Bamboo skewers are great for grilling seafood, but should be soaked in water for 30 minutes to keep them from burning on the grill.  Always remember to oil your skewers so food won’t stick.

What You Need:

 
1/2 C grenadine syrup

4 TBSP red wine

2 TBSP sugar

2 onions, grated

4 cloves of garlic, minced fine

1/2 tsp oregano

1/2 tsp rosemary

1/2 tsp thyme

1 tsp. salt

1/2 tsp pepper

2 slices of bacon per wooden skewer

4 chicken livers per wooden skewer

3 button mushrooms per wooden skewer

How to Make It:

In a large mixing bowl combine the syrup, red wine and sugar. 

Mix until all the sugar has dissolved.

Add the onions, garlic, oregano, rosemary, thyme, salt and pepper.

Mix well to incorporate all the ingredients together.

Cut each piece of bacon in half.

Lay each piece of bacon flat and place one liver on top of each piece.

Wrap the bacon slice completely around the liver.

Thread the liver onto the wooden skewer.

Tread a mushroom onto each skewer and continue alternating back and forth between the livers and mushrooms being sure there are 4 livers and 3 mushrooms on each skewer.

Place the pomegranate mixture into a large container with a lid.

Place the skewers in the mixture and secure the lid tightly.

Turn the container over a few times to insure all the meat is well covered.

Refrigerate at least 4 hours or overnight.

Remove skewers from the mixture and discard the mixture.

Heat the grill to medium high.

Grill each kabob 12 minutes turning often.

Kabob will be done when the bacon becomes slightly crispy.

When grilling chicken livers, remember they should still remain slightly pink in the center.  Overcooking will make the liver very dry, and take away from their delicate flavor.

What You Need:

2 C white bread crumbs

1 (8 oz) package Cheddar cheese, shredded

1 onion – chopped

1 TBSP parsley

1 tsp mustard powder

1 tsp Worcestershire sauce

1 TBSP water

1 tsp salt

1/2 tsp pepper

Olive oil for basting

How to Make It:

Place the bread crumbs and cheese in a food processor.

Add the onion and parsley and process until a dough forms.

Place the mustard, Worcestershire sauce and water in the processor.

Process just long enough to mix spices into the dough.

Add the salt and pepper and process 10 seconds longer.

Remove the dough and split into eight pieces.

Form each piece into a roll.

Heat grill to medium high.

Brush each roll with the olive oil on all sides.

Grill 10 minutes, turning each one over several times for browning on all sides.

These little rolls make great appetizers. They can be served with a honey mustard dipping sauce.