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In the Kitchen: Seafood summer dinners
Kebob

Fish and shrimp are perfect proteins for light summer suppers. 

When choosing seafood, fresh is imperative. The best fishmongers can tell you where their seafood is from and when it was caught. That narrows it down. Seek out the best quality and you will be rewarded with the most amazing dinner. 

Here are some terrific and simple seafood dishes — perfect for a warm summer night. All of these dishes would pair perfectly with some rice and a crisp, green salad. Enjoy! 


Grilled shrimp kebobs with chipotle, cilantro, lime dipping sauce

The kebobs

12 jumbo shrimp, peeled and deveined

2 red bell peppers, seeded and cut into bite-size pieces

1 red onion, cut into bite-size pieces

8 mushrooms

2 yellow squash, cut into 1-inch pieces

2 tablespoons olive oil

Salt and pepper

Chipotle, cilantro and lime dipping sauce

3/4 cup Greek yogurt

2 teaspoons chipotle pepper, minced

1 teaspoon chipotle adobo sauce

1 tablespoon cilantro, minced

1/2 teaspoon grated lime zest

1 ½ tablespoon lime juice

1 teaspoon garlic, minced

1/4 teaspoon salt


Alternate shrimp, peppers, onions, mushrooms and squash on metal or wooden skewers that have been soaked in water. Brush with olive oil and sprinkle with salt and pepper. 

Grill over medium-high heat for three minutes per side, until shrimp is cooked through. For sauce, combine all ingredients, whisking well. Serve kebobs with dipping sauce. 

•    •    •

Red snapper vera cruz

4 (4-ounce) red snapper fillets

1 ½ tablespoons olive oil

1/2 Vidalia onion, thinly sliced

1/2 red bell pepper, seeded and thinly sliced

3 cloves garlic, minced

1 tablespoon jalapeno, minced

4 plum tomatoes, chopped

1/2 cup white wine

Juice from 1 lime

1/2 cup green olives, pitted and chopped

1 tablespoon fresh oregano, chopped

2 tablespoons butter

2 tablespoons parsley, chopped


Brush the red snapper fillets with olive oil and sprinkle with salt and pepper. Heat a bit more olive oil in a skillet over medium-high heat and add onion and red pepper slices and cook five minutes or so. Add jalapeno and garlic and cook another minute. Add tomatoes, white wine and lime juice and cook another five minutes. Stir in olives and oregano. 

Add red snapper fillets to the pan and cover. Cook five minutes until fish is opaque. Remove the fillets and onions and peppers to plate and stir in the butter and parsley to the sauce, cooking on high a few minutes. Spoon sauce over fillets. 

•    •    •

Sauteed sole with browned butter and capers

4 Sole fillets

Salt and pepper

1/2 cup heavy cream

1/2 cup flour

2 tablespoons avocado or vegetable oil

6 tablespoons butter

Juice from 2 lemons

2 tablespoons capers

1/3 cup Italian parsley, minced


Season the sole fillets with salt and pepper. Place fillets in a pie plate and pour heavy cream over them. Pour the flour onto a plate. In a large saute pan, heat the oil over medium heat. Dredge the fish fillets in the flour and then cook on both sides about three minutes per side. Transfer to a plate and cover. 

Add the butter and cook until butter begins to brown and has a nutty aroma. Remove from heat and stir in lemon juice, capers and parsley. Place the cooked fillets on plates and pour browned butter sauce on top.