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Vintage California Cuisine: 300 Recipes from the First Cookbooks Published in the Golden State


Two Grapefruit Recipes from Florida

Mahi Saute with Grapefruit Mojo and Black Bean Puree
Grilled Key West Shrimp with Florida Citrus Stew

Mahi Saute with
Grapefruit Mojo and
Black Bean Puree

(makes 4 servings)

4 (8-ounce) Mahi fillets
2 tbs salad oil

Grapefruit Mojo
4 grapefruit, zest and juice
2 limes, zest and juice
1 small white onion, fine julienne
1 tsp garlic, chopped
2 tbs cider vinegar
6 tbs olive oil
1/4 tsp cracked black pepper
salt to taste

Black Bean Puree (optional)
1 clove garlic
1 small onion, chopped
1 habanero or jalapeno chili pepper, chopped
1 cup black beans, cooked (or canned)
1 cup chicken stock salt and pepper to taste

To Marinate Fish

1. Combine all ingredients and mix. Ladle mojo to cover Mahi, reserving remaining mojo. Marinate for two hours.

To Prepare Black Bean Puree

1.  Saute garlic, onion and chili pepper until soft. Add beans and stock. Cook 15 minutes. Place in blender, process until smooth, Season.

2. Heat salad oil in saute pan until very hot. Place fish and cook approximately 2 minutes on each side. Ladle black bean sauce on serving plate and set fillet on top. Ladle a little of remaining mojo on fish. Serve over mash potatoes, if desired. Garnish with grapefruit sections.

Source: Chef Marty Blitz of Mise en Place, Tampa
Courtesy of Florida Department of Citrus

Grilled Key West Shrimp
with Florida Citrus Stew

(makes 4 servings)

2 cups pink grapefruit juice
2 cups orange juice
1/2 cup chopped red onion
2 tsp seeded and chopped jalapeno
1-1/4 cup cilantro
1/4 cup brown sugar
1/2 tsp coarse salt
16 shrimp

For Stew
1 whole tomato
2-3 medium red potatoes
reserved marinade
1/8 cup minced red onion
1 tsp chopped cilantro
1 pink grapefruit, peeled and cut into segments
1 orange, peeled and cut into segments

For Shrimp

1. In small sauce pan combine all ingredients except the shrimp and bring to boil. Reduce heat and simmer for 5 to 10 minutes until liquid is reduced by half. Pour through fine strainer, reserving liquid and chill until cool.

2. Pour 2/3 of marinade over shrimp reserving remaining marinade for stew (recipe to follow). Let shrimp marinate in covered container in refrigerator for 1 to 2 hours.

(Tip: Marinade can be prepared ahead of time and shrimp can marinate in refrigerator for up to 48 hours before cooking and serving).

For Stew

1. Core and dice tomato into inch cubes, removing seeds.

2. Cut red potatoes into inch cubes and blanch until tender (approximately 4 minutes).

3. In a saute pan, heat up the reserved marinade until boiling. Once boiling, add potatoes, tomato, red onion and cilantro. Reduce sauce by 3/4 then add citrus segments.

4. While sauce is cooking, remove shrimp from marinade. Discard used marinade. On charbroiler or grill top, grill shrimp for approximately 2 minutes on each side.

5. Serve shrimp on bed of rice with stew ladled on top.

Source: Chef Carmen Gonzalez of Tamarind, Miami
Courtesy of Florida Department of Citrus

Copyright 1997 Seasonsl Chef