GRILLED GROUPER AND ALMOND BUTTER

½ cup (1 stick) unsalted butter, softened
4 ounces almonds, crushed
2 teaspoons parsley, diced
Splash of almond extract
grouper

Mix all ingredients (except for grouper) together.

Shape into a roll, wrap in waxed paper, and chill.

SMOKED MINT TROUT

4 trout fillets (remove bones)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 cup mint tea
¾ fresh mint
¼ cup maple syrup
¼ cup salt
2 tablespoons pepper

GRILLED TUNA WITH PEACH AND ONION RELISH

3 tablespoons canned peach juice
3 tablespoons lime juice
2 cloves garlic, minced
3 tablespoons fresh mint leaves, chopped
1 medium red onion, finely chopped
1 can peaches, chopped
½ red bell pepper, seeded and finely chopped
Salt and freshly cracked black pepper to taste
Tuna fillets

In a medium size bowl mix peaches, mint and lime. Add garlic, red onion, bell peppers and mix. Add peach juice, salt, pepper and mix.

GRILLED SALMON

Salmon fillets, skinned and checked for bones
Splash olive oil
Salt and pepper to taste

Season salmon with olive oil, salt and pepper.

Placed salmon skin side down on oiled grill and cook with lid down for 5-7 minutes.

Remove salmon from grill and serve at room temperature.

PASTA SALAD

3 cups orzo pasta, cooked and cooled
1 cup cucumber, cubed
3 green onions, chopped
¾ cup of feta cheese, crumbled
½ cup black olive, pitted and diced
2 tablespoons olive oil
Juice of 2 lemons
1 tablespoon fresh oregano, chopped
3 tablespoons parsley, chopped
1 teaspoon garlic, diced
Pepper and kosher salt to taste

Toss gently and refrigerate.

TOMATO BBQ BREAD SALAD

4 large vine ripened tomato, cut in wedges
½ red onion, sliced thin
1 small jalapeno pepper, diced
2 clove garlic
½ cup chopped chive
3 tablespoons basil, leaf torn
¼ cup balsamic vinegar
1 teaspoon salt and pepper
3 thick slices French bread cut about 1 inch
2 tablespoons olive oil

Sprinkle olive oil on both sides of the bread and place bread on medium high heat grill and toast until very crisp.