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Date Night At Home – Sea Bass, Crostinis, Shrimp, Grilled Salad, Sweet Potatoes, and Dessert

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With the economy what it is, going out to a fine restaurant may not be in the budget for some.  But does that have to keep you from a great date night with that special someone in your life?  Absolutely not.  Let the Grillin Fools show you how to make a special night around the grill for you and your loved one.  Tom and his wife Tracy had just such a night recently and they were kind enough to take pictures and document the process from start to finish.  Read below to learn how they had a great date night without leaving the house…

It’s finally summertime, why not have a nice romantic evening at home? It’s fun to cook together and this recipe is sure to please!

Crostini
Grilled Shrimp
Grilled Salad
Grilled Sea Bass with reduction sauce
Grilled Sweet Potatoes
Angel Food Cake with mixed berries

***Editor’s note ~ This isn’t a recipe, it’s an event!!***

Crostini

This is artisan bread, sliced, brushed with olive oil and garlic, then grilled and topped with cheese. Click here to see this in more detail.

Grilled Shrimp

Ingredients:

1 pound peeled deveined shrimp
1/4 cup Mr. Yoshida’s marinade & cooking sauce
2 tbsp minced garlic
1 tsp “Slap Ya Mama” Cajun Seasoning**

**Note this is a spicy recipe. If you do not care for spicy food leave out the Cajun Seasoning.  But if you are into the spicy rubs, there may be none better than Slap Ya Mama:

SYM

Combine all ingredients:

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Prepare grill to 400 degrees. Place grill pan on grill and after it comes up to temperature place shrimp into grill pan:

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Cook at 400 degrees approximately 5 minutes – do not overcook! Look for the shrimp to turn from the gray above to the white below and firm up a bit, but not too much as they will get rubbery:

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Serve the shrimp with warm with crostinis as an appetizer:

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Grilled Sweet Potatoes

Ingredients:

1 large sweet potato
Olive Oil
Salt and Pepper

Leave skin on to hold potato together while grilling. Par-boil sweet potato until fork-tender (time will vary depending on size of potato). Slice into 1/2 inch slices – it is important to have consistent size slices so they cook evenly and finish at the same time.

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Brush with olive oil:

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Sprinkle lightly with salt and pepper:

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Place sweet potato slices directly on grill (approx 375 degrees):

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Cook approximately 15 minutes on each side, then move to side of grill to keep warm until ready to serve:

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Grilled Salad

Ingredients:

This recipe can also be found here
One Head Romaine Lettuce
Olive Oil
Salt & Pepper
Grated Parmesan Cheese

Slice head of lettuce in half lengthwise, leaving core intact. Brush both sides with olive oil, season with salt and pepper. Grill until warm and wilted, top with cheese and serve.

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Grilled Sea Bass

This was the inspiration for the meal. I was at Bob’s Seafood and the sea bass looked outstanding so I grabbed a couple filets and the shrimp. There is nothing better than fresh seafood and in St. Louis, Bob’s has the best.

Ingredients:

Two fillets of sea bass (approx 4 oz ea)
Olive oil
Soy Sauce
Freshly grated pepper

Brush fish with olive oil and soy sauce.  Sea bass on the left, crostinis on the right:

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Place fish skin side down on a 375 degree grill and cook until internal temperature reaches 140 degrees:

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Remove from heat and cover with reduction sauce

Reduction Sauce

Ingredients:

1/4 cup leeks, sliced
1 tbsp Olive Oil
2 tbsp Butter
1/4 Cup Balsamic Vinegar
1/4 White Wine
1 tsp sugar
1 tsp soy sauce
Salt & Pepper

Give leeks a rough chop and saute in olive oil, 1 TBS butter, salt and pepper. Cook until slightly caramelized. Add remaining ingredients and cook until reduced and thick.

Prepare a nice setting for the meal:

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Plate the food:

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A close up of the dish:

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Oh, but we aren’t done there.  Don’t forget about dessert.  It’s not grilled but it’s still delicious.

Angel Food Cake with Fresh Berries

Ingredients:

angel food cake
simple Syrup
2 cups mixed berries – use your favorite, we used blue berries, black berries and raspberries.
2 tbsp marsala wine

Make one angel food cake per box instructions or purchase already baked from your local grocer. If you bake at home, add 1 tsp lemon zest and two TBS lemon juice for a nice variation. This goes really well with the berries.

Simple Syrup, combine 1/4 cup sugar and 1/4 cup water in small sauce pan over low heat. Stir until combined.

Add mixed berries and marsala wine. Cook until reduced:

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Slice cake, spoon berry mixture over cake and top with whipped cream if desired:

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If you have any questions about the date night feast outlined above feel free to leave a comment below or shoot me an email.

And if you are interested in other seafood recipes from the Grillin Fools click here.

Also, you can follow the Grillin Fools on Facebook and post your own grillin pictures or on Twitter @GrillinFool.

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  1. Date night with the BGE….

    Great spread Tom! I’m going to make this with salmon instead of Sea Bass.

  2. Thanks for the instructions. I’m going to cook it this weekend!

  3. Dessert alternative….I peel peaches, remove the pit, sprinkle brown sugar, a pat butter and fill the hole left by the pit with bourbon…..grill until tender. Slice and serve over ice cream with a Biscott (airplane) cookie…yummy

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