A classy, healthy cookout

From tuna, chicken and even corn, you can use your grill to cook light and healthy. Ina Garten, owner of the popular East Hampton gourmet shop, “Barefoot Contessa,” and the author of numerous cookbooks, shares recipes on how to grill a great gourmet meal. Check them out below.

GRILLED TUNA SALADIna Garten

Heat a charcoal grill with hot coals. Brush the grill with oil. Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna will be cooked on the outside and raw inside. Allow to cool slightly and cut it into medium-diced pieces.

In a small bowl, whisk together the olive oil, lime zest, lime juice, wasabi powder, soy sauce, Tabasco, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon pepper. Add the sauce to the tuna, add the soy sauce, avocados, and red onion, and mix well. The sauce will “cook” the raw parts of the tuna after it sits for a few minutes.

Serve cold or at room temperature.

9123581604842693539804tuna steaks2pound2 pounds very fresh tuna steaks, 1-inch thickolive oil4tablespoon4 tablespoons olive oil, plus extra for brushingkosher salt2.5teaspoon2 1/2 teaspoons kosher salt, plus extra for sprinklingblack pepper0.5teaspoon1/2 teaspoon freshly ground black pepper, plus extra for sprinklinglimes2Grated zest of 2 limeslime juice6tablespoon6 tablespoons freshly squeezed lime juicewasabi powder1teaspoon1 teaspoon wasabi powdersoy sauce2teaspoon2 teaspoons soy saucetobasco sauce10dash10 dashes Tabasco saucescallions0.25cup1/4 cup minced scallions, white and green parts (2 scallions)avocados22 firm, ripe Haas avocados, medium and dicedred onion0.25cup1/4 cup small — diced red onion

GRILLED LEMON CHICKENIna Garten

Whisk together the lemon juice, olive oil, salt, pepper and thyme. Pour over the chicken breasts in a non reactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Remove to a plate, cover with plastic wrap, and cool.

912358160481269352915360662lemon juice0.75cup3/4 cup freshly squeezed lemon juice (4 lemons)olive oil0.75cup3/4 cup good olive oilkosher salt2teaspoon2 teaspoons kosher saltblack pepper1teaspoon1 teaspoon freshly ground black pepperthyme1tablespoon1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)chicken breasts2pound2 pounds boneless chicken breasts, halved and skin removed

GRILLED LEMON CHICKEN SALAD

Ingredients

    • 2 pounds Grilled Lemon Chicken (recipe above)
    • 1/4 cup freshly squeezed lemon juice (1 large lemon)
    • 1/4 cup good olive oil
    • 1 cup raw sugar snap peas, stems and strings removed
    • 1/2 red bell pepper, julienne
    • 1 lemon, thinly sliced
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper

Preparation

Baking Directions:

Slice the chicken breasts diagonally in 3/8 - inch thick slices. Toss them in a bowl with their juices plus the lemon juice, olive oil, sugar snap peas, red and yellow bell peppers, lemon slices, salt and pepper.

Serving Directions:

Season to taste and serve.

GRILLED CORN SALAD

Ingredients

    • 5 ears of corn, shucked
    • 1/2 cup small-diced red onion
    • 3 tablespoons cider vinegar
    • 3 tablespoons good olive oil
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 cup julienne fresh basil leaves

Preparation

Baking Directions:

Prepare grill with hot charcoal. Soak the corn in a large bowl of salted water for about 15 minutes. When the coals are hot, grill the corn for about 10-15 minutes, covered, turning it often to keep it from burning. Set aside to cool. When the corn is cool, cut the kernels off the cob, cutting close to the cob. In a large bowl, toss the kernels of corn with the red onion, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil.

Serving Directions:

Season to taste and serve cold or at room temperature.

FROZEN KEY LIME PIE

Ingredients

  • Crust

    • 1 1/2 cups graham cracker crumbs (10 crackers)
    • 1/4 cup sugar
    • 6 tablespoons (3/4 stick) unsalted butter, melted
  • Filling

    • 6 extra-large egg yolks at room temperature
    • 1/4 cup sugar
    • 1 14-ounce can sweetened condensed milk
    • 2 tablespoons grated lime zest
    • 3/4 cup freshly squeezed lime juice (4 to 5 limes)
  • Decoration

    • 1 cup (1/2 pint) cold heavy cream
    • 1/4 cup sugar
    • 1/4 teaspoon pure vanilla extract
    • Thin lime wedges

Preparation

Baking Directions:

Preheat the oven to 350 degrees. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.For the filling, beat the egg yolks and sugar on high speed in a bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze. For the decoration, beat the heavy cream on high speed in a bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime slices. Freeze for several house or overnight.

Serving Directions:

Remove from the freezer 10 minutes before serving.

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