Doing a mixed grill is an easy and economical way to entertain. You provide delicious food for your guests, but with a variety of small portions. Put together a mixed grill tonight and count your blessings with good food, good friends, and good health.
Fresh Shrimp (3-4 per person)
Sea Bass, seasoned with salt and pepper (one 5-ounce filet per person)
Mini sirloins, seasoned with salt and pepper (one 3-ounce portion per person)
Corn on the Cob
Spinach, rice and mandarin salad
Prepare salad a few hours ahead (baby spinach tossed with one cup cooked brown rice, slivered almonds, and one can mandarin oranges, tossed in a light sesame/rice wine vinegar dressing. Garnish with toasted sesame seeds if desired)
Offer some healthy, simple store-bought appetizers while you are preparing dinner: Hummus with raw carrots and pita, a bowl of grapes or cherries, tomato bruschetta topped on crusty bread.
Prepare grill to medium heat. Prepare water for steaming corn.
To save time, purchase raw, shelled and deveined shrimp. Toss shrimp with a spice rub or use a purchased seafood rub (Mix a teaspoon each of cumin and paprika, a quarter teaspoon salt, ground pepper, and a quarter teaspoon garlic powder. Add one-eighth teaspoon of cayenne if you like spice). Skewer shrimp and place on grill until done, about 2-3 minutes each side. Place shrimp onto platter and serve either as appetizer or keep warm for meal.
Put corn into hot water or steamer basket and boil or steam for about ten minutes.
Place bass and sirloin pieces onto hot grill, at medium high heat. Cook about 3-4 minutes each side until done (fish should flaky and soft, not dry; beef done to medium or medium-rare). Transfer to serving platter. Serve with corn and salad. Serve chilled white and red wines.