Indian Summer


Coconut Grilled Grouper with Tropical Relish and Creamy Roasted Corn and Swiss Chard

Sometimes you just yearn for one more taste of the fading season. For me that was when the Indian Summer wind ruffled the pines, and bereft of humidity the breeze kissed us coolly. Fresh grouper at the market, the last of the summer produce at the farmer’s stalls and a collection of tropical bounty, including some whole coconuts,  set the stage.

Marinate the grouper for about 1-2 hours. I cooked these on the grill on alder wood, but you could also cook it in a fish basket. While the fish marinates, I fire roasted the corn and removed the kernels from the cob. I also par-boiled the chard stems and finished cooking them the last two minutes with the leaves and then put them in an ice bath. Once removed from the ice bath, squeeze out as much moisture as you can and then slice the chard. While the fish is grilling, assemble the relish, and finish the corn and chard. Top the fish with the relish and enjoy.

Grouper Marinade:

  • ¼ cup dark rum
  • ¼ cup coconut water
  • 2 Tbs chopped unsweetened cocnut
  • 1 Tbs fresh grated ginger
  • 1 Tbs chopped cilantro
  • Juice of 1 grapefruit
  • Juice of 2 limes
  • ¼ tsp vanilla
  • ¼ teaspoon ground allspice
  • 1 tsp salt
  • ½ tsp pepper
  • 2 Tbs Thai basil


Tropical Relish:

  • 4 tomatoes, seeded and chopped
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 avocado, chopped
  • 2 Tbs parsley, chopped
  • ½ medium sweet onion, chopped
  • 1 roasted poblano chili, seeds removed
  • (if additional heat desired) 1 Serrano pepper (with seeds for extra heat)
  • 2 prickly pear cactus fruits, chopped
  • 1 mango, chopped
  • 1 Tbs coconut (unsweetened)
  • 1 clove garlic, chopped
  • 1 tsp salt
  • ½ tsp pepper

Creamy Roasted Corn and Swiss Chard

  • Kernels removed from 2 ears fire roasted corn
  • 1 bunch Swiss Chard (stems separated and par-boiled)
  • 1 Tbs butter
  • 1 Tbs AP flour
  • ½ cup milk
  • 2 Tbs mascarpone cheese
  • 1 tsp salt
  • ½ tsp pepper

In a large sauce pan melt the butter. Add the flour and whisk together to form a roux. Add the milk, chard and corn. When the liquid starts to thicken, add the cheese and whisk in, remove from the heat, season and serve.