Bikini Ready Barbecue Recipes by Chef Sebastian Barrera
The sun is shining and the rosé is flowing, summer is officially here! From 4th of July BBQs to family vacations and endless beach days, there is just something about summer that makes people happy.
However, along with all of summer’s pleasantries comes a common struggle: sticking with your health and fitness goals while soaking up the sun, traveling, and enjoying al fresco dinner parties with friends and family.
Luckily, Acqualina’s health-centric chef, Chef Sebastian Barrera, has devised three easy-to-master barbeque recipes that fit in perfectly with your summer lifestyle, while allowing you to simultaneously fit into your bikini!
Marinated Marlin Tacos on Lettuce Shells with Grilled Peach Salsa Fresca
- 6 Oz. Marlin or Swordfish Filet
- 1 Peach
- 1 Plum Tomato
- 1 Small Red onion
- 1 Jalapeno Pepper
- A Small Piece of Ginger
- 2 Limes
- Vine Cherry Tomatos
- 1 Boston Bibb Lettuce
- Olive Oil
- Sesame Oil
- Sesame seeds
In a mixing bowl add sriracha, sesame oil, and lime zest toss to obtain a heavy texture, add the fish in the bowl and cover for 20 minutes.
Cut the following into small dices: the peach (grill peach prior), onion, tomato, cucumber, and jalapeno pepper (use half of the seeds in the mix), chop cilantro and ginger, place all ingredient together in a mixing bowl, and add lime juice, olive oil, and salt and pepper to taste.
Cut fish in three pieces and place on the grill, drizzling with olive oil, salt & pepper. Add cherry tomatoes and grill them along with the fish.
To assemble each taco, spread a dollop of peach salsa, a piece of fish, and additional salsa on a lettuce leaf, finish with sesame seeds on top. Serve with tomatoes on the side.
Grilled Vegetables Kebabs with Green Pistachio & Coconut Flakes
Ingredients: (per kebab)
- 1 Zucchini Squash
- 1 Yellow Squash
- 1 Red Bell Pepper
- 2 Bottom Mushrooms
- 6 Oz. Pistachios
- Olive Oil
- 1 Tsp. Mustard
- Toasted Coconut Flakes
A blender will be used to make the green pistachio dressing. Mix together pistachios (reserving a few for the garnish), 1 tsp yellow mustard, 1 tsp olive oil and a sprinkle of salt and pepper (to taste). Blend until the texture is creamy.
Soak skewers in water for 10 to 20 minutes (to avoid quick burn) cut all vegetables in uniform size approx. 1 inch (dice). Whisk olive oil, parsley, garlic, salt and black pepper in a bowl; brush mixture over vegetables.
Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with green pistachio dressing mixture occasionally for 10 to 15 minutes.
Sprinkle enough with green pistachios and coconut flakes on top to cover the kebab.
Avocado Benedict a la Parrilla with Creamy Mango & Key Lime Sauce
Ingredients: (per avocado)
- 1 avocado
- 2 small mozzarella balls
- 1 piece of Ciabatta bread
- 1 Mango
- 2 Key Limes
- 1 Florida Orange
- 1 Corn on the Cob
- 2 Tbsp. Greek Yogurt
- 2 Plum Tomatos
- 1 Tsp. Paprika
Cut avocado in half and remove seed with a spoon. Drizzle with fresh lime or lemon juice and brush lightly with olive oil, salt & pepper. Gently place cut side down on grill over hot coals for 2-3 minutes, until you see grill marks on the avocado.
The creamy mango sauce will be made in the blender. Use a fruit peeler to peel mango and cut it into chunks. Grill the corn on the cob, then remove the corn from the cob. Add the mango and the grilled corn into the blender along with key lime juice and orange juice. Blend for 1 minute, add 1 tbsp. of Greek yogurt and 1 tbsp. of chopped cilantro. Blend everything together for 1 to 2 minutes, until silky smooth, add salt & pepper to taste.
Place mozzarella ball in the center of the grilled avocado and finish with a generous blanket of creamy mango sauce. Garnish with paprika, tomato dices, and piece of grilled ciabatta bread.