For those of us who live on the Southeastern Coast of MA, Memorial Day is full of anticipation and excitement.  We delight in the fact that we really can put away the Uggs and by afternoon we no longer need our fleece.  Most of us have already mowed the lawn a few times, maybe squeezed in a round of golf and have had animated discussions over “splash dates” for boats.  Even of those who are land lovers enjoy looking at the harbor and noticing that with each passing day more boats are happily moored and ready to venture afield.

At Turk’s Seafood, this is a most welcome weekend.  Our summer friends are rolling in, stopping for a sushi, an ice cold beer or to give Judy a hug.  We are delighted to remain perpetually popular and as a family business it means a great deal that we are the venue for family celebrations and happy reunions among friends.

Please come and see us soon, we know you will enjoy our renovated dining room, the lighted parking lot, and of course our consistently delicious seafood, sushi and custom made cocktails.

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For our grill masters we offer you this summer recipe, stop into the Mattapoisett fish market and pick up the best local ingredients!

Ingredients:

Cilantro Citrus Rub:

Zest of 1 navel orange, about 1-1/2 tsp.

2 tsp. lemon zest

1 tbsp. ground coriander

1 dried red chile japòn or dried cayenne

3 cloves garlic, minced

1/3 cup finely chopped cilantro

Sea salt

Freshly ground pepper

1 tbsp. sesame oil

1-1/2 lbs. fresh fish such as halibut, mahi mahi, or tuna

Marinade:

2 tbsp. each fresh orange, lime, and lemon juice

1 tsp. brown sugar

2 serrano chiles, seeds and ribs removed, minced

2 tbsp. canola oil

2 tbsp. sesame oil

3 tbsp. chopped cilantro

Cilantro sprigs for garnish

4 servings

In a small bowl, mix together the ingredients for the rub; distribute and work it evenly into both sides of the fish.

In another small bowl, whisk together the ingredients for the marinade. Place the fish in a glass dish or in a ziplock bag and cover with the marinade. Refrigerate for 30 min., turning occasionally.

Grill or broil the fish until it can be flaked with a fork, about 6 min. per side. Turn once and baste with the marinade. Garnish with cilantro sprigs.

Note: The citrus marinade “cooks” the fish, so be careful not to overcook it on the grill.

Recipe by Lucinda Hutson

April 1997