I’m pretty sure there’s a law that says we MUST grill something on Labor Day.  Not being one to intentionally break the law, I will abide.

I’m sticking with an unconventional theme for today’s grilling, after yesterday’s Chicken Satay Salad.  The law says we must grill but it doesn’t say what we must grill.  So, today’s adventure includes red snapper filets, Portobello mushrooms and mini-eggplants. 

As I ponder this seemingly odd grouping of food items I want to find taste sensations that will tie everything together.  I’m going with citrus fruit, garlic and olive oil – – maybe this can be considered “Mediterranean meets the Gulf of Mexico”, who knows?

It’s a small affair this year…no big blow-out party, thanks to the persistent virus!  This will serve three people.

The eggplant will take the longest to cook, followed by the mushrooms and red snapper.

Grilled Mini-Eggplants

Ingredients:

• 

• 

• 

8 to 10 mini-eggplants

3 garlic cloves sliced very thin

3 Tbs olive oil

1 Tbs balsamic vinegar

Salt and pepper to taste

1 orange, sliced into ½” thick rings and cut in half.

Directions:

Cut the eggplants in half from tip to stem but stop short of cutting completely.

Place several slices of garlic inside each eggplant.

Place the eggplants in a cast iron skillet, or make a reinforced tray out of heavy-duty aluminum foil.

Drizzle olive oil and balsamic vinegar over the eggplants.

Add a few pinches of salt and pepper.

Bake on a hot grill (400°) for 30 to 45 minutes.  The temperature of the coals will diminish during the grilling process but that’s ok.  Cover the eggplants, if necessary to steam and soften them but finish by uncovering them.

• 

• 

• 

The eggplants are done when they are soft.

Serve hot, with orange slices on the side.

Grilled Portobello Mushrooms

Ingredients:

2 Tbs olive oil

½ tsp balsamic vinegar

2 tsp garlic powder

2 Portobello mushrooms, stems and gills removed

½ cup panko bread crumbs

1/3 cup shredded Mozzarella cheese

3 Tbs grated Parmesan cheese

1/4 cup chopped green onions

1 tsp oregano

½ tsp thyme

2 Tbs melted butter

Juice of ½ lemon

Directions:

Using a spoon, scrape the gills out of the mushrooms.  This will give you more room for the stuffing.

• 

• 

Mix the oil, balsamic vinegar and garlic powder together. 

Marinate the mushrooms for about 10 minutes. 

Mix panko bread crumbs, Mozzarella, Parmesan, green onions, oregano and thyme together.  Drizzle the butter over the mixture.

• 

• 

Pack the center of the mushrooms with the stuffing, leaving a little room on the edges.  Place the mushrooms on the hot grill and cook until the cheese melts and bubbles, (about 5 minutes).  Remove from the grill, squirt a little lemon juice on the mushrooms and serve warm.

Grilled Red Snapper Filets

Ingredients:

Salt and pepper to taste

Juice and zest of ½ lemon

Juice and zest of 1 lime

3 Tbs olive oil

Directions:

Apply salt and pepper to both sides of the filets.

Squirt lime and lemon juice onto both sides of the fish.

• 

• 

Form a rimmed tray from aluminum foil.

• 

• 

Place a tablespoon of olive oil in the tray and smear both sides of the fish in the oil.  Lay the fish on the foil, skin side down.

Grill for about 10 minutes over medium to high heat.  The fish is done when it becomes firm to the touch and you start to see the oils in the fish sizzling on the foil.

• 

• 

• 

Sprinkle lime and lemon zest over the fish before serving.