Catch of the Day

These simple seafood recipes bring the flavors of the sea to summer days on the lake.

STORY AND RECIPES BY CHEF KRISTA WILLIAMS, HARVEST & HONEY

PHOTOGRAPHY BY CONNOR FEAZEL

Grilled Swordfish with Mango Salsa

This is a simple, yet powerful meal that is sure to impress your friends and family. The bright taste of mangoes in the salsa pairs wonderfully with the marinated swordfish steaks. Swordfish is a mild flavor white fish with a meaty texture, which works great for a ginger soy marinade.

I started to make this dish in the summer of 2020 because I couldn’t travel but I wanted the taste of something tropical. It soon became a favorite because it is a quick and easy recipe with a huge hit of flavor. I like to serve this fish with grilled asparagus on a bed of cilantro lime rice.

• Ginger soy marinade

• 3 cups soy sauce

• 3 cups water

• 1 large knob of ginger peeled and grated

• 2 TBS minced garlic

• 3 TBS olive oil

Add all ingredients to a bowl and whisk well. Marinate 6-8 swordfish steaks at least 4 hours, ideally overnight for best flavor results.

Mango salsa

• 4 mangoes, diced

• ¼ cup diced tomato

• ¼ cup diced red onion

• ¼ cup chopped cilantro

• ½ a lime, juiced

• 1 TBS olive oil

• Salt and pepper to taste

Add all ingredients to a bowl and mix well. Refrigerate while swordfish is marinating.

Put it all together!

1. Pull swordfish steaks from marinade, pat both sides dry and place on a clean baking sheet.

2. Preheat sauté pan on medium-high heat, or preheat gas grill on high (remember to oil grates before cooking fish to prevent sticking).

3. Oil pan (or grill). Cook swordfish steaks 5-6 minutes on one side before flipping and finish cooking 3-4 minutes. Fish should be 145 degrees when finished.

4. Plate your fish and top with your fresh made mango salsa. Enjoy!

Pickled Shrimp

Pickles of any kind are a southern favorite but this recipe will make your taste buds tingle. This is a great recipe if you are looking for a cold appetizer for the hot summer days on the boat or at your next cookout.

You can make this ahead of time and keep it in the refrigerator for a few days – the longer the shrimp soak the better the flavor. I like to store mine in a mason jar and serve as an appetizer but these tangy shrimp are great on fresh garden salads and light pasta dishes too.

• 3 large onions

• 3 lemons

• 2 ¼ teaspoons celery seed

• 1 ½ teaspoon sugar

• 1 ½ teaspoon salt

• 2 dashes of Tabasco

• 3 ½ pound shrimp, peeled with tails on

• 2 ¼ cup apple cider vinegar

• 1 ½ cup blended oil

• ¾ cup capers with juice

• ¼ cup chopped parsley

• 1-2 bay leaves

1. Bring 8 cups of water and 1-2 bay leaves to a boil.

2. Once the water is boiling, add shrimp and cook for 2-3 minutes until the shrimp turn pink. Drain and transfer shrimp to a bowl of ice water to stop the shrimp from cooking.

3. Once the shrimp are fully cooled, drain again and place to the side.

4. Cut onions in half and slice thin, repeat this process with the lemons.

5. Mix vinegar, oil, Tabasco, parsley, sugar, salt, celery seed together in a large bowl.

6. Toss lemons, onions and shrimp in pickling liquid. Cover and refrigerate overnight to allow the shrimp to soak up the flavor.