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4 racks of lamb, trimmed and frenched




1/2 cup olive oil
4 coarsely chopped garlic cloves
2 coarsely chopped shallots


1/4 tsp. salt 1/4 tsp. ground pepper 1 Tbsp. fresh rosemary leaves




I Tbsp. finely chopped garlic
1 Tbsp. finely chopped shallots
2 Tbsp. olive oil
1/2 cup Madeira wine
1/4 cup stone ground mustard


3 Tbsp. Dijon mustard 3 cups beef broth pinch of salt 1/2 tsp. ground pepper 2 Tbsp. fresh, chopped rosemary






Combine all of the marinade ingredients, and pour over the 4 racks of lamb.


Refrigerate, and marinate for a minimum of 2 hours.




In a medium size sauce pan, sweat the garlic and shallots in olive oil over low heat for 5 minutes. Turn the heat to high and add the Madeira. Reduce until about 4 tablespoons of liquid remain. Add the stone?ground mustard, Dijon, beef broth, salt and pepper. Turn heat to low and let simmer until 1 cup of liquid remains. If the sauce is not at desired consistency, thicken with a slurry of 1 tablespoon of cornstarch and water. Remove from the heat and stir in the chopped rosemary. Set aside.


To Serve:


Slice each rack into individual chops and grill to desired temperature over an open flame. Divide the sauce evenly onto 4 plates and attractively arrange the chops over top. Garnish with fresh rosemary sprigs.




4 each, 7 oz. tenderloins of pork




1 tsp. chopped garlic 1/2 tsp. five spice powder 1/4 cup soy sauce 2 Tbsp. rice wine vinegar splash sesame oil




3/4 cup water 1 Tbsp. chopped garlic 1 tsp. peeled and grated ginger 1 Tbsp. soy sauce 1/4 cup beef broth 1 dash five spice powder 1 dash sesame oil 2 tsp. rice wine vinegar 1 tsp. cornstarch






Mix all of the ingredients together and pour over trimmed pork loins. Allow loins to marinate for at least 30 minutes prior to cooking.




Heat water, beef broth, garlic and ginger to a boll. Add the five spice powder and soy sauce. Bring back to a boll. Add the sesame oil and rice wine vinegar. Cook for 15 minutes. Remove from heat and strain through a fine mesh sieve. Pour the strained broth back into the saucepan and return liquid to a boil. Thicken with 1 tsp. of cornstarch that has been dissolved into 3 Tbsp. water.




Remove pork tenderloins from marinade and grill to desired doneness. Slice each loin on a bias and arrange attractively on the plate. Top each loin with 2 oz. of sauce and serve.





1/4 cup madras curry powder


1 cup all purpose flour (sifted)


1 1/2 lbs. cleaned strips of chicken


4 oz. clarified butter


4 heaping Tbsp. diced papaya


4 Tbsp. cream of coconut


2 sliced bananas


4 oz. dark rum


4 Tbsp. whole unsalted butter (at room temperature)


4 Tbsp. toasted coconut


Combine the curry powder and flour and mix thoroughly. Dredge the chicken strips in curry?flour mix and sieve the excess off through a fine mesh strainer. Place the chicken strips in a hot saute' pan with 4 oz. clarified butter. Saute' on both sides until done. Drain off excess butter. Add the cream of coconut, papaya and banana. Add the rum, and flambe' until the alcohol burns off. Finish with the whole butter. Divide evenly onto four plates and garnish each dish with 1 oz. of toasted coconut.



4each, 9-10 oz. fresh lobster tails
2 oz. clarified butter


2 oz. garlic herb butter (see recipe below)




Place lobster tall with the soft belly side down on cutting board with the tall end away from you. Using sharp kitchen shears, cut through the shell down the middle of the tall. At this natural end point, make two cuts to the right and left of the center cut, again through the shell, to form a "T". Turn the tall around (so that the exposed lobster meat is away from you) and, grasping the shell with both hands, thumbs at the center cut, gently crack the shell open, exposing the meat within. It is now possible to pull the meat from its shell without completely disconnecting it, allowing you to cook and serve the lobster atop its attractive shell. Gently pull the meat from the shell until you reach the "T" in your cut. Here, the shell will naturally close on itself, allowing the meat to rest, still attached, on top of its shell. Very carefully, butterfly the tail so that the thickness is relatively even throughout and spread the tall meat open like a book over the shell. Fan open the tail fins of the shell for both balance and eye?appeal. Place the tail in a broiling pan, brush the meat with melted butter and pour in water to 1/2". Place in preheated 375 F oven and cook for 10-15 minutes or until the meat is just slightly browned around the edges and the meat is thoroughly cooked and no longer opaque. Slather with garlic herb butter.





8 Tbsp. whole unsalted butter, softened


4 cloves garlic


1 small shallot


pinch of fresh thyme


pinch of fresh parsley


pinch of fresh basil


pinch of fresh dill


3 Tbsp. lime Juice


dash of Tabasco


pinch of salt and pepper




Combine the garlic, shallots, thyme, parsley, basil and dill in food processor or blender. Blend on high speed, and slowly add the lime juice until it is thoroughly blended. Fold into the softened butter and whip with wire whisk until fluffy. Add Tabasco, salt and pepper to taste.





4 grouper fillets (6 oz. each)


Shrimp and Lobster Butter Cream Sauce:


1/4 lb. unsalted butter 1/8 cup onions, finely chopped 5 each (13?15 count) uncooked shrimp, chopped 1 (9 oz.) uncooked lobster tall, chopped 2 Tbsp. all-purpose flour 3 Tbsp. clam stock 2 cups heavy cream pinch of cayenne pepper 4 Tbsp. sherry pinch of salt pinch of pepper pinch of paprika


Grouper Stuffing:


6 Tbsp. unsalted butter
6 Tbsp. chopped Spanish onions
6 Tbsp. chopped carrots
6 Tbsp. chopped celery
1 1/2 Tbsp. fresh thyme (leaves only)


1/4 cup sherry 6 Tbsp. clam reduction 3/4 cup chopped shrimp pinch of salt and pepper 1 1/2 cups plain breadcrumbs




Shrimp and Lobster Butter Cream Sauce:


In a heavy saucepan, melt 1/2 of the butter and saute' the onions until they turn translucent. Add the shrimp and lobster. Saute' until pink. Add the flour and saute' for three minutes. Add clam stock and the remaining butter. Slowly pour in half of the heavy cream while stirring. Then add the cayenne pepper, and when it begins to thicken, add the remaining cream. Finish with the sherry and season with a dash of salt and pepper.


Grouper Stuffing:


In a heavy stock pot, saute' the onions, carrots, celery and thyme in the butter until the onions are translucent. Add the shrimp and clam reduction then saute' until the shrimp are pink. Add the sherry, salt and pepper. Remove from heat and stir in the breadcrumbs until all of the liquid is absorbed and it can be formed into balls that are tacky, but will not fall apart.


Stuffed Grouper:


First, cut a piece of grouper to an individual 6 oz. serving. Be sure that there are no bones in the fillet. Make a vertical cut down the center of the fillet to 1/4 inch from the bottom, being sure not to cut through the fillet. To form one large pocket, make two horizontal cuts on the inside on either side of the first cut. Stuff this pocket with 4 oz. of grouper stuffing. Place in a broiling pan and fill with 1/2 inch of water. Add a Tbsp. of butter. Place in a preheated 375 F oven for 10?15 minutes or until the stuffing is golden brown and the fish is thoroughly cooked. Transfer to a plate and spoon on the shrimp and lobster butter cream sauce to cover. Serve immediately.




4 each, 7 oz. fish fillets


1- 1/2 cups finely ground macadamia nuts


8 oz. clarified butter salt and pepper to taste


Mango Butter Sauce:


2 (large) ripe mangos, peeled and pitted


1/4 cup fresh squeezed orange juice


1 Tbsp. chopped shallots


3/4 cup dry sherry


1 stick unsalted butter (8 Tbsp.)


2 tsp. rice wine vinegar


1/4 tsp. salt


1/4 tsp. ground white pepper






In a medium pot over medium-high heat, reduce sherry, shallots, salt and pepper until almost all the liquid has evaporated. While liquid is reducing, puree the mango with the orange juice and rice wine vinegar in a blender or food processor until very smooth. Add the puree to the remaining liquid and reduce the heat to low. Reduce this mixture slightly. Whisk in the butter, a small amount at a time, until the butter is fully incorporated into the sauce.




Press the ground macadamia nuts evenly onto one side of each fillet. Ladle the clarified butter into a saute' pan and place the fish in the pan, nut?crusted side down. Saute' over low heat for approx. 2-3 minutes or until nuts have just started to lightly brown. Flip the fish over in the pan and finish in a 400 F oven until done. (Cooking time will be 8-12 minutes.)


To Serve:


Divide the mango butter sauce evenly onto 4 plates. Place a fillet on top of the sauce and garnish with fresh basil sprigs.





4, 7 oz. African pompano fillets




12 medium dates, pitted
1 1/2 cups dark rum


10 oz. coconut milk


I Tbsp. whole butter


Spice Crust:


1/2 tsp. madras curry powder
1/2 tsp. allspice
1/2 tsp. cardamon
1/2 tsp. coriander
1 tsp. cinnamon
1/2 tsp. fennel
1 tsp. 5 spice powder


1/2 tsp. crushed red pepper
1/2 tsp. salt
1/2 tsp. white pepper
1/4 tsp. powdered ginger
1/8 tsp. nutmeg
1/4 tsp. clove






Pit dates. Combine dates and rum in medium saucepan. Cook dates over high heat for 10 minutes, flambe' the rum until all the alcohol is burned off. Remove from the heat. Combine date?rum mixture, coconut milk and butter in a food processor and blend until smooth.


Spice Crust.


Combine all ingredients for the spice powder together and mix well. Place a 7 oz. fillet of African pompano presentation side down into the spice mix. Grill the pompano spice side down on a hot, clean grill. When cooking is halfway complete, flip fish and complete cooking. When the fillet is completely cooked, remove from the barbeque Place each fillet on 1/4 of the date rum sauce and serve.





4 each, (6 oz. each) marinated boneless salmon steak


1 lb. cleaned spinach leaves


8 oz. saffron butter sauce




1 cup olive oil


6 cloves coarsely chopped garlic


5 bulbs coarsely chopped shallots


pinch of salt and pepper


Saffron Butter Sauce:


1 Tbsp. chopped shallots


1 cup white wine


pinch saffron


1/4 lb. unsalted butter






In a clean medium?sized saute' pan, add shallots, white wine and saffron and reduce over a medium flame. When approx. 2 Tbsp. of the liquid are remaining, remove from heat. Cut butter into thin slices and whip into the liquid in the saucepan one piece at a time, taking care to make sure sauce remains at a constant temperature, just slightly warmer than your body temperature. If sauce becomes too hot or too cold, it will break. When all the butter is whisked in, hold sauce in an area where it can remain at a constant room temperature.




Marinate salmon 1?2 hours. Remove from marinade and wipe off excess. Grill the salmon on a very hot clean grill to desired doneness. (We prefer medium.) Hold in a warm area. Saute' spinach in 1/4 oz. olive oil just until it begins to wilt. Divide spinach evenly onto four plates. Top each plate with a salmon fillet and 1/4 of the saffron butter sauce.





4 each, 8 oz. tuna steaks, 1 inch thick
1/2 cup sesame seeds


2 oz. peanut oil




1/4 cup soy sauce


1/4 cup rice wine vinegar


1/4 cup sesame oil


juice of 1 lemon


1 tsp. honey


1 tsp. crushed red pepper


1/2 tsp. Chinese 5 spice powder


1/4 tsp. white pepper


2 dashes of Tabasco




1 lb. bucatini, cooked to al dente


1 European cucumber, peeled, seeded and sliced thinly on a bias


1/2 lb. shiitake mushrooms, sliced thinly


3 scallions, sliced thinly on a bias


1 red pepper, diced


2 Tbsp. sesame oil




The Dressing.


Combine the soy sauce, rice wine vinegar, lemon juice, honey, crushed red pepper, 5 spice powder, white pepper and Tabasco. Slowly drizzle in the sesame oil while stirring constantly with a wire whip. Reserve 1/4 cup of the dressing for topping the prepared fish. Set aside.


The Noodles:


Salute the shiitakes in the sesame oil for 2 minutes over medium heat. Place the cooked and cooled bucatini into a bowl with the cooked shiitakes, cucumber, red pepper and scallions. Toss together with the dressing, and marinate for 2 hours.


The Tuna:


Divide the sesame seeds evenly into 4 portions Coat one side of each tuna steak with an even amount of sesame seeds. Saute' the tuna, sesame crust side down, in 2 oz. of peanut oil over medium heat for 1 minute. Flip the tuna onto the other side and continue to cook over medium heat until the fish is cooked to your liking.


To Serve:


Divide the noodles evenly onto 4 plates.
Top each plate with a tuna steak and drizzle the reserved sauce over the top of each fillet. Garnish with fresh herb sprigs.





4 each (7 oz. each) fresh snapper fillets


All-purpose flour to dredge


1/2 cup diced honeydew melon


1/2 cup diced cantaloupe


2 whole bananas, sliced 1/2 inch thick


6 Tbsp. whole unsalted butter


1/4 cup dark rum


1 whole kiwi


4 whole strawberries


juice of 2 limes


1 Tbsp. fresh chopped parsley


salt and pepper to taste


1 oz. cream of coconut


2 Tbsp. clarified butter




Medium dice honeydew and cantaloupe. Peet and slice kiwi and bananas. Slice strawberries. Set aside. Dredge snapper in flour, remove and shake off excess. In a hot skillet, saute' snapper in the clarified butter on presentation side first until golden brown. Flip snapper and cook for an additional minute or until completely cooked. Remove snapper from pan and drain off excess clarified butter. Add whole butter to pan and heat with diced cantaloupe and honeydew. Add dark rum and flambe' until alcohol is burned off. Add lime juice and cream of coconut. Cook melon slightly (2-3 minutes.) Bind sauce with a little sifted flour (1 tsp.) then remove from heat. Add kiwi, strawberries and bananas, mix well. Serve 1/4 of the sauce over each of the snapper fillets.





7 oz. fresh wahoo fillet
1/4 oz. arame seaweed
1/4 oz. wakame seaweed
1/4 oz. hijiki seaweed
1 small butternut squash


2 cups chardonnay


1/4 lb. whole unsalted butter


1/2 cup lime juice


kosher salt and white pepper






Peel, seed and cube the squash. Poach the squash in 2 cups of chardonnay until soft. Puree in a food processor until smooth. Add the lime juice. Blend in the butter, one piece at a time. Season to taste with salt and pepper.




Grind together the three seaweeds in a spice grinder or coffee mill. Press the wahoo fillet into this seaweed mix on presentation side only. Saute' the wahoo in 1/4 oz. clarified butter on presentation side first. Continue to saute' until wahoo is half cooked, then flip wahoo and finish cooking. Serve immediately on top of squash and lime sauce.





4, 7oz. fresh cobia fillets
4 Tbsp. cornmeal
1/2 cup buttermilk


8 Tbsp. avocado aioli (see Sago's recipe on previous page) clarified butter




4 large ears of corn (about 1 cup of kernels) 1 1/2 cups of dried black?eyed peas 1 1/2 quarts water for dried peas 1 medium red onion, finely diced


1 medium red pepper, finely diced 1 medium green pepper, finely diced 1/4 bunch cilantro, chopped juice from 2 limes salt and pepper to taste




Soak the black-eyed peas in water for 3 hours. Cook peas in remaining liquid until tender, approx. 30 minutes, adding more water if necessary. Remove from liquid and cool. Soak corn in husks in water for 30 minutes. Remove from water and roast over an open flame (stove top or grill) turning occasionally, until kernels are tender, approx. 1 hour. Roasting time w vary, depending on the strength of the flame. Remove corn from husk and cut the kernels from the cob. Combine finely diced red onion, peppers, corn and blackeyed peas. Add chopped cilantro. Add lime juice and season with salt and pepper to taste.


The Cobia:


Let cobia soak in buttermilk for 30 minutes. Remove from buttermilk and shake off excess. Dredge each fillet in cornmeal on presentation side only. Saute' fillet in clarified butter on cornmeal side first, until cornmeal is lightly browned (approx. 2 minutes.) Flip fillet and finish cooking (approx. 5 more minutes, depending on the thickness of the fillet.) Spoon 1/4 of the avocado aioli on each plate. Place cobia fillet cornmeal side up on top of the aioli. Spoon 1/4 of the salsa on top of each cobia fillet and serve.




4, 7 oz. conch steaks sifted all?purpose flour for dredging 1/2 oz. clarified butter




1 Tbsp. chopped shallots


4 Tbsp. unsalted butter


2 Tbsp. flour


1/2 cup white wine


1/4 cup lime juice


1 Tbsp. chopped parsley


3/4 cup water




Pound out conch steaks with a meat mallet to tenderize. Dredge conch in flour, shake off excess, then saute' in very hot skillet with 1/2 oz. of butter until golden brown on both sides. Remove conch from skillet. Hold conch in warm oven until all servings are prepared.




After removing the last conch steak, drain excess butter from skillet. Sweat shallots in 2 Tbsp. of the unsalted butter. Incorporate 2 Tbsp. flour to make a light roux, then cook for 1 minute. Add white wine, lemon juice and water and heat for 2 minutes or until sauce starts to thicken. Finish with 2 more Tbsp. butter and parsley, making sure all the butter is incorporated into the sauce. Season with salt and pepper to taste. spoon 1/4 of the sauce onto each of the conch steaks and serve.




I oz. clarified butter


1 tsp. chopped shallots


1 qt. heavy cream


1 oz. dry sherry


1 cup grated asiago cheese


8 oz. lobster


8 oz. shrimp (8 jumbo shrimp)


12 oz. firm white fish


1 Tbsp. chopped garlic


1 cup sliced button mushrooms


1/4 bunch parsley, chopped


1 lb. linguine, pre-cooked to al dente






Sweat the shallots in 1 oz. clarified butter. Add 1 qt. heavy cream and reduce over a low heat by 1/3. Remove from heat and add sherry, then whisk in the grated asiago until completely incorporated. Set aside.




Saute' the lobster, shrimp and fish in 1 oz. of clarified butter for 2 minutes with a pinch of salt and pepper. Add the garlic and mushrooms and saute' for 2 minutes longer. Add the pre-made sauce and parsley and continue to heat. Add linguine and heat thoroughly. Divide evenly onto four plates.

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Updated 9/20/2000