Without a doubt I suspected loquats would marry well with Grill Man’s Snapper on the Half Shell. Great time to experiment since it will only be the two of us. Each day after work, Mennu and I do a walk about the yard on our way to pick loquats.

The natural setting is healthy for both of us. Thankfully Mother Nature allows the loquats to ripen at different times which is very helpful. Produce waits for no one. It’s ready when it’s ready.

Sweet and savory cooking ideas for loquats

This stready stream of loquats all at once creates a dilemma of sorts. How many loquats may you pick and eat in a week? In the beginning you are joyful for the fruit and whip up a daily smoothie. Then you move to an easy dessert like my Sun Kiss Loquat Cobbler. Next, I adapted my version of ice cream which I based on my Eggnog and Persimmon Icy Cream. Creating a dessert is easy when working with fresh fruit.

Yet, loquats keep coming so my creative activities moved to the savory. I must say that this fruit is versatile and becomes a lovely addition to any recipe. The longer that I am quarantined Livin’ La Vida Loca the more my kitchen lab is in full swing. What would I create next?

Sun Kiss Loquat Sauce on Red Snapper

Happily, last Summer Grill Man secured red snapper for our freezer. On more than one occasion with friends he ventured out for a short trip. I joined the crew of the Strike Back with Captain Cali and spent a lovely day on the water.

Clearly besides fun in the sun the mission included locating 2 red snapper per person. With Grill Man’s fishing “honey hole” red snapper is available when “in season”. His snapper were beautiful and delivered lovely meals. To date our best meal occurred when he cooked the snapper throats.

Since our snapper throats had previously disappeared, it was time to cook a 4-5 pound slab of red snapper on the half shell. What is snapper on the half shell? When the fish is cleaned the scales and skin is left on one side. This scale side is then placed and cooked directly on the grill. This is a great way to preserve the fish while grilling and ensures moist fish.

Thankfully, he agreed to become a part of the Dining With Mimi kitchen lab. Plan consisted of the following:

Red Snapper on the Half Shell bathed in Mimi’s Sun Kiss Loquat Sauce

Green Egg Grill (regular grill could be used)

4-5# Slab Red Snapper in Half Shell
1/2 Cup Sun Kiss Loquat Sauce
Garlic Salt
Coarse Black Pepper
Olive oil
Aluminum Foil

Preheat Green Egg grill to about 300-350 degrees.

Place red snapper slab skin and scale side down on the tray. Drizzle 4 tablespoons olive oil on top of fish. Using a spoon spread olive oil around evenly on fish side only. Sprinkle well with garlic salt and cracked black pepper . Add 1/2 cup Sun Kiss Loquat Sauce to fish. Use spoon to lightly spread around evenly. Place fish directly on to the grill with skin and scale side down. Place a single sheet of foil on top of the fish without sealing in any manner. Foil is laying on top of fish as a sheet of paper would.

With the snapper slab this size it’s important not to over cook. Alternate cooking fish with lid closed for 5 minutes first. Then cook with lid up for 5 minutes. Repeat until the fish is ready. This will allow the grill to function so that its cooking but not overcooking. Also, you will be able to see what is happening. Fish will overcook quickly if you’re not watching closely enough. Our 4-5# slab of red snapper cooked in this manner for about 30 minutes.

Grill a slab of red snapper and baste it with my new Sun Kiss Loquat Sauce. I am pretty sure that this sauce would pair well with other types of fish or protein such as chicken or pork. At this point, I have not tried it but I am sure that the flavor profiles will blend well.

Let me know if you try this and the results, I would love to hear from you.

Shout out to Alexa for John Prine. April 7th he moved on to other pastures but he certainly left his mark on the world and music. Take a listen to his song titled, Fish and Whistle. It is available on you-tube if you don’t have that bossy Alexa.

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Picnic Worthy Roasted Poblano Corn Salad allows you to use fresh ingredients all uncooked except poblano pepper. Raw vegetables give the most nutrition possible when eating a veggie. Mostly, I enjoy a veggie that offers a bit of a crunch while eating.

Full flavors of the salad meld in after 24 hours in the refrigerator but could be enjoyed immediately. Remember, Cinco de Mayo is around the corner and adding this salad is a good idea. Mexican food is typically heavy and a light salad will help balance your meal.

Full Flavors in Picnic Worthy Roasted Poblano Corn Salad

In preparing this salad, I wanted to lower the calories without lessening the flavor. Namely the dressing added is enough to dress the salad without adding extra. If you want more dressing, double the amount. As a suggestion, follow the recipe first, taste after 24 hours and decide  if you really  need those extra calories.

What is more exciting is that in a short time, anyone may have tomatoes ready to eat. At my hacienda, herbs are already doing well growing in container pots on my back deck. Containers are a great way to grow vegetables and herbs. In addition, gardening in a container is an easy way to manage the weeds and cut work.

In other words, whether  you grow your basil, tomatoes and corn or shop at farmers market, be sure to try my recipe for Picnic Worthy Roasted Poblano Corn Salad. Fresh basil, corn and tomatoes are hard to beat when eaten in-season. Besides raw salad allows the flavor to sing in your mouth.

If you are packing for a picnic, you may pack each serving in 6oz cups and wrap with Saran. Easy to make ready to go with minimal fuss allowing for more time to have fun, outside in the sunshine. So, let’s go outside.

Alexa shout out to George Michael’s  Outside.

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