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Elle Jauffret

Writer ~ Fork Handler

A meal from THE CERULEAN

A meal from THE CERULEAN by Amy Ewing

“She picked morosely at her salad of melon and pomegranate seeds […]. […] Fishermen sold skewers of grilled cod and scallops while fresh octopus cooked under their watchful gaze.”

Melon Pomegranate Salad (3 servings)

Mix together 2 cups of honeydew melon (cubed small) + ½ cup pomegranate seeds + 1 cup cress +1 cup of feta (cubed small). Drizzle dressing on top (3 tbsp lemon juice + 2 tbsp olive oil + 1 tbsp honey + ½ tsp salt + ¼ tsp black pepper).

 

Grilled Scallop and Cod Skewers (3 servings)

9 scallops (fresh or thawed) and 10oz cod (sliced in 9 pieces)

Marinate scallops and cod in (1 tsp lime zest + ¼ cup lime juice + 1/3cup olive oil + ¼ cup fresh cilantro + ½ tsp salt + ½ tsp black pepper) for about 1 hour. Thread scallops and fish onto the skewers. Grill on a grill, set on medium-high heat, until cooked through (they should be brown on both sides—about 3 minutes per side).

Serve with rice.

 

 

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