Tropical Troubadours

Long Time No Sea

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Here's to all the unsung heroes that keep us happy and entertained at the back bars, tiki huts, wharfs and docks on the shoreline. It's time to head back for a little "Beach Therapy" and we all know that the "Ocean is my Potion". 

Today we're offering up some grilled Chilean Sea Bass and a Watermelon Mint Julep Slushie; and of course some music from some of our favorite "Tropical Troubadours".

Stay Tropicool... The Pots Are On!

The Plate... 

Chilean Sea Bass/Roasted Yellow Pepper Grits & Roasted Poblano Sauce

Nothing better at the beach than grilled fish... and no better fish to grill than Chilean Sea Bass. Just trust us when we tell you that this unique combination of grilled fish, grits and spicy sauce works great together. We think that the Poblano sauce alone can be put on just about everything.  

What you need... 

The Sea Bass-

4 (6-8 ounce) Chilean Sea Bass filets

2 tbsp olive oil

Salt and Pepper

Roasted Yellow Pepper (see below)

Roasted Poblano Sauce (see below)

Yellow Pepper Grits-

3 yellow peppers

olive oil

1 tbsp unsalted butter

1 large Spanish onion/finely chopped

3 large cloves of garlic/minced or finely chopped

1 tbsp of chipotle sauce

2 16oz cans of hominy/drained

1 cup of heavy cream

1/2 cup grated white cheddar cheese

Poblano Pepper Sauce-

3 Poblano peppers/roasted, peeled and chopped

1/4 cup red wine vinegar 

3 tbsp chopped cilantro

2 tbsp Agave Nectar 

salt and pepper

1/2 cup olive oil

What you do...

The Sea Bass-

Brush bass with olive oil on both sides and season with salt and pepper. Heat your grill to medium-high. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.

Yellow Pepper Grits-
Preheat grill to medium-high. Rub the yellow and poblano peppers with the oil and place directly on the grill. Grill until charred. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the yellow peppers in a food processor and process until smooth. Cut the remaining yellow pepper into fine dice and set aside. Peel and chop the poblano peppers and set aside. 

Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar.

Poblano Pepper Sauce-
Place poblano peppers, vinegar, cilantro and agave nectar in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

The Playlist... 

Tropical Troubadours

Oh how we love this... a mix of tunes to help you go "Off the Grid". From our good friend Marty Nickel to some new finds like John Frinzi and Ben Hammond... they're all here to assist you in your time of leisure. 

     The "Playlist" runs on Spotify-Click on the link to listen Tropical Troubadours

The Mix... 

Watermelon Mint Julep Slushie

They should serve these at every convenience store in the country.

What you need...

1 small watermelon/cut into cubes

1 cup simple syrup (half water/sugar)

1 bottle of Bourbon

Fresh mint/finely chopped

What you do...

Put the watermelon cubes on a baking sheet lined with parchment paper and place in freezer.

Add the frozen watermelon to a blender and add the simple syrup.

Serve in a cocktail glass and pour bourbon over the watermelon. 

Top with fresh mint. 

Be Tropicool...

Please... Day Drink Responsibly

 & 

Keep On Cookin'!