Page 12 - Leisure Living Magazine May 2016

Chef Chad Overmier
Continued from page 11
a larger selection of entrees. It features St. Louis style ribs, jerk chicken along with sandwiches. She-crab bisque was added last July and quickly became a best seller along with their mahi tacos. In keeping with the Caribbean theme, other popular dishes include conch fritters, grouper reubens and Cuban sandwiches. With a penchant for hot, spicy food, Chad tries to temper the heat in his recipes. “You want people to enjoy what they are eating, not sweat over it.”
This summer Chef Chad promises some surprises. He will be introducing deep fried corn on the cob served with garlic herb butter and his secret recipe “Chad Burger,” along with rice bowls filled with vegetables and Caribbean spices. “They pair nicely with fish and are light and healthy,” Chef Chad says.
Following is one of Chef Chad’s favorite recipes for you to enjoy this summer!
The Keys, 227 Bayview Avenue, Put-in-Bay, Ohio 419.285.5397
Margarita Grouper Recipe
4 - 6 oz. grouper filets 1/3 c. tequila
1/3 c. orange liquor 3⁄4 c. fresh lime juice
3 cloves chopped garlic
4 T. olive oil
3 medium diced tomatoes
1 medium chopped white or red onion 1 small chopped jalapeno pepper
2 T. chopped fresh cilantro
Pinch of white sugar
Salt and pepper to taste
Place fish in a shallow dish. Mix together the first five ingredients to create a marinade. Reserve 1⁄2 c. of this mixture and put aside. Pour remaining marinade over the fish. Place in the refrigerator for 1⁄2 hour.
Make a salsa from the other ingredients. Remove fish from refrigerator and place on a preheated medium temperature grill. Brush with olive oil on top and sprinkle with pepper. Grill 4-5 minutes per side. Simmer reserved marinade 2-3 minutes, then drizzle over the fish. Serve with salsa on top.
Makes 4 servings
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12 |LeisureLiving May 2016
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