Seafood Feast!

Ray must have been hungry when he stopped by the store. He brought home shrimp, scallops and mahi-mahi. He wants to grill it with vegie kabobs... Found this at foodadventures.com and that looks very good.

Grilled Mahi-Mahi with Cilantro Lime Butter
Serves 4

Zest and juice of 1 lemon
3 clove garlic minced
2 Tbsp minced ginger root
1/4 cup teriyaki sauce
1/4 cup sesame oil
1/2 cup olive oil
1 tsp chili pepper flakes
1/2 tsp salt
1/4 tsp black pepper
3 Tbsp chopped cilantro
4 8oz Mahi-Mahi fillets

Marinade (30 minutes to 2 hours before serving)

Remove the skin from Mahi fillets.
Mix all ingredients on the left (except Mahi) in a non-reactive bowl that is just big enough to hold the fish in one layer.
Add the fish fillets and turn them to coat. They should be sitting very tightly in the bowl.
If you don't have the bowl of appropriate size, just pour the marinade into a large zip loc freezer bag, add the fish, squeeze all the air out and close the bag.
If marinating only for 30 minutes leave the fish at room temperature.
If marinating longer than that, keep it in the fridge removing to room temperature 30 minutes before cooking.

Do not rinse or dry mahi fillets. Grill on med-high 3.5 minutes. Flip fillets over and grill 3.5 minutes longer. Cooking time will vary depending on the thickness of fillets. To test if your fillets are done, gently try to separate the flakes of the thickest part with a fork. If the fish flakes, it's done. It's ok for it to be moist and not completely opaque in the center. Top with melted cilantro lime butter and serve.

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Cilantro Lime Butter
This butter is particularly great on top of grilled and broiled fish.

1 stick butter softened
zest of 2 limes
2 tsp lime juice
3 Tbsp chopped cilantro
pinch of red chili flakes

If using unsalted butter add salt to taste (about 1/4 tsp). Add all the other ingredients, and mix well. If not using right away, wrap in parchment paper making a log, put into a zip loc bag, and freeze.

Now searching for more ideas...

This looks like it will go well with the fish. I've reduced it to an appetizer portion. Found it at Cooks.com.

GRILLED SCALLOPS WITH LIME AND SESAME

4. lg. sea scallops
1 lime, thinly sliced
2 tbsp. lime juice
4 tsp. Oriental sesame oil or olive oil
4 tsp. sesame seeds
Freshly ground pepper

Alternate scallops and lime slices on 4 skewers. Combine lime juice and sesame oil in a small bowl. Place skewers on hot oiled grill 4-5 inches above hot coals. Grill 5-6 minutes turning and basting with lime juice mixture and sprinkling with sesame seeds. Grind pepper on top. Garnish with dill.

Now for the shrimp & squash...

hmmmm... this is interesting... God Hates Shrimp (It's a joke!)

I'm saving this jewel for later!
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We also have mussels. Found this recipe from Jicama Grill:

Jicama Grill Mussels in Spicy Ginger-Cilantro Broth
Source: Jicama Grill, Louisville, Kentucky

2 tablespoons olive oil
2 pounds fresh mussels
1 tablespoon chopped garlic
1 tablespoon chopped scallions
1/2 cup soy sauce
Juice of 6 limes (a little more than 2/3 cup)
1/4 cup fresh ginger, chopped
2 tablespoons sesame oil
Chopped cilantro, for garnish

Preheat oven to 250 degrees F.

In a large sauté pan set over medium-high heat, heat olive oil until it shimmers. Add 1/3 of the mussels in a single layer on the pan's bottom. Cover the pan, set a timer for 1 minute and cook. Keep open mussels warm in oven. Repeat until all mussels are open. Discard any mussels that remain closed.

Return open mussels to sauté pan. Add garlic and scallions and cover pan. Set timer for 30 seconds.

When done, add soy sauce, 1 cup water, lime juice and ginger; cover and cook 1 minute.

Remove mussels again and keep warm in oven. After all the mussels are out of the pan, increase heat to high and boil broth about 1 minute. Return mussels to the pan with sesame oil and toss. Garnish with cilantro.

Serves 4 as an appetizer.

Serve hot with a French loaf or other high-quality bread to soak up the spicy juice.

The mussels were cooked perfectly! But next time I will use less limejuice and soy sauce. Maybe use a bit of Chicken Broth to make up the differences.