Summer Grilling: Honey Surf ‘n Turf

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It’s gonna be amazing!

Stefan and I recently moved from New Jersey to Baton Rouge, Louisiana. To celebrate our new life (and new backyard!) we bought a grill. No, we didn’t go for a subtle, modest charcoal grill or even a small two-person grill. We went all out and bought a big, red Kenmore 6-burner grill.


I guess it was a part of Stefan’s assimilation into American society. Other examples include his Jeep Wrangler truck and his unfortunate American flag swim shorts.


Pictured: Stefan applying for a Greencard

So, to christen our new grill, I whipped up a couple of recipes that blew our minds! I’m not kidding. I was surprised at how good they were.

Of all the flavors, my favorite is sweet. I have a huge sweet tooth. Not only are sweets comforting, there is science that shows that they actually help to manage stress. Nothing is more stressful than a cross-country move, so I decided to make two meals using honey. You can make these meals separately (like we did) or prepare them together if you have company over.

Sweet Ginger Soy Mahi-Mahi

Mahi-mahi is the epitome of summer. It’s heavy enough to put on the grill (if you have a thick piece), it’s hard to ruin, and it comes off the grill juicy and flaky. Few fish can hold a candle to the taste and versatility of Mahi-mahi. I lifted this recipe off off It turned out amazing. Here’s what you’ll need:

  • 3 to 4 fillets of Mahi-mahi
  • 3 tablespoons of soy sauce
  • 3 tablespoons of honey
  • 3 tablespoons of balsamic vinegar
  • 1 clove of crushed, fresh garlic
  • 1 teaspoon of grated ginger root
  • 3 teaspoons of olive oil
  • salt and pepper to taste

Combine everything (except the fish) in a big bowl and mix until the honey has dissolved and all of the marinade has the same consistency. Pour the marinade into a pan. Sit the fish in the pan for 20-30 minutes. Remember to flip the fish over halfway through so the entire fish gets marinated.

Put the fish on a medium-high grill setting. If the fillets are thin (or you’re a risk-averse type of personality), place them on tin foil when you put them on the grill. Thicker fillets usually hold together enough to put them directly onto the grates.

Cook until the fish flakes, but not so much that the fish dries out. Keep an eye on this one, it cooks fast.


We couldn’t get a good picture of it. It was gone too fast!


Honey Mustard BBQ Chicken Breasts

Now that you’ve had some surf, try a little turf. These chicken breasts are sassy and sweet and marvelous. I made this dish based on this recipe from the Food Network, but I changed it up a bit because I felt the original recipe had too much sour and vinegar and I wanted something sweet. What you’ll need:

  • 3 to 4 skinless, boneless chicken breast
  • 2 tablespoons of dijon mustard
  • 3 tablespoons of honey
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of your favorite barbeque sauce
  • Salt and Pepper to taste

Combine all of the ingredients except the chicken in a bowl and stir until the whole marinade is the same consistency. Take your chicken breasts and trim them. Then, I like to score the chicken (cutting horizontal slices into the chicken, but not cutting all the way through). This makes them cook more quickly and evenly, but it can cause them to dry out if you leave them on the grill too long, so be vigilant!


You can see the scoring on the meat here

Put the raw chicken in a plastic bag with the marinade and swish everything around so that all visible areas of chicken are covered in sauce. Put them in the fridge and let them marinate for 2-3 hours. Don’t let them sit there for longer than that. Also, please note that the chicken marinade takes a lot longer than the Mahi-Mahi. If you’re making them together, be sure to start the chicken first.

Before you put them on the grill, make sure your grates are well oiled. The marinade has a lot of sugar, which will give it a kickass color when it’s done, but it also makes the chicken more likely to stick. Cook well (remember, raw chicken can be deadly!) but don’t cook until they’re dried out. There should still be plenty of juicy sweetness.

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We always grill veggies over our empty burners because, why not?



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