Bon Appetit

Chef Jimmy McManus
51 Gulf Breeze Pkwy. Gulf Breeze, FL (850) 932-2214

Cedar Planked Fish with Plank Grilled Potatoes,
Whole Grilled Boneless Chicken with Grilled Pineapple Salsa,
Local Fish In Foil with Grilled Vegetables


Cedar Planked Fish
with Plank Grilled Potatoes

  • 2 cedar planks (soaked in water)
  • 2 salmon filets (8 oz. each)
  • 1 sliced onion
  • 1 lemon
  • 2 Tbsp. barbeque butter
  • Fresh herb of choice
  • Dash of olive oil

Arrange fish on planks. Arrange rest of ingredients on fish. Wrap in foil. Grill on gas grill until done, about 10-15 minutes.

Plank Grilled Potatoes

  • 2 blanched baking potatoes
  • 1 Tbsp. extra virgin olive oil
  • Salt and pepper to taste

Slice blanched potatoes into planks. Rub with olive oil, salt and pepper and grill.

Return to top.

Whole Grilled Boneless Chicken*
with Grilled Pineapple Salsa

  • 1 boned-out chicken

Marinade:

  • 1/2 cup soy sauce
  • 1/2 cup pineapple juice
  • Juice of 1 lime
  • 2 Tbsp. minced ginger
  • 1 Tbsp. sesame oil

Mix marinade ingredients. Marinate chicken overnight and grill for 1 hour or less until done.

Grilled Pineapple Salsa

  • 1 tsp. olive oil
  • 1 pineapple, sliced 1/4" lengthwise
  • 1/2 red onion, sliced
  • 2 tsp. brown sugar
  • 1 red bell pepper, chopped
  • 2 Tbsp. chopped cilantro
  • Juice of 1 lime
  • 2 Tbsp. red wine vinegar
  • 1 bunch scallions, chopped

Peel pineapple and cut into 1/4" slices lengthwise. Avoid the tough center core. Grill the pineapple slices for a few minutes on each side over medium high heat. Then cut into pieces. Sweat onion in saute pan. Add brown sugar and red bell pepper. Mix all ingredients together. Let rest for 1 hour.

*Use on fish, chicken, shrimp, or pork

Return to top.

Local Fish In Foil
with Grilled Vegetables

  • 1 yellow squash
  • 1 zucchini
  • 1 Vidalia onion
  • 1 red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 green onions
  • 4 blanched new potatoes
  • 1 eggplant
  • Extra virgin olive oil
  • Salt and pepper to taste

Slice vegetables lengthwise and rub with olive oil, salt and pepper. Grill until done.

Return to top.