APPETIZER
Iced Creole Tomato Soup
with Fresh Garden Vegetables and Lemon Preserved Shrimp
ENTRÉE
Grilled Catch of the Day
with Sautéed Spinach and served over a Warm Pinto Bean and Vegetable Relish
DESSERT
Old Fashioned Ice Cream and Banana Sundae
Finished with Whipped Cream and Sugar Cookies

Grilled Catch of the Day with Grilled Red Onions, Sautéed Spinach and a Pinto Bean Relish:
4 each 8-ounce piece of Tuna, Redfish
or Trout. The fish should be light
and not oily.
For the Pinto Bean Relish:
1/2 pound dried pinto beans
1/2 red pepper diced finely
1/2 yellow pepper diced finely
2 Tbsp. diced Carrots
Salt and pepper to taste
2 gallons shrimp stock
Freshly chopped parsley and green
  onions
2 Tbsp. cold butter, cubed
2 Tbsp. diced onions
1/2 clove garlic, minced
1 large red onion sliced into
  1/8-inch slices
2 pounds baby spinach

To make the bean relish, boil the beans in 1 gallon of shrimp stock until just soft. Season with salt and cook for 1 minute longer. Drain and cool.

Season the sliced red onions with salt and pepper and slightly oil them. Grill on a medium hot until just done.

Brush the fish fillet with oil and season with salt and pepper. Grill the tuna to your liking (rare, medium, etc.).

To finish the bean relish, heat a medium sized pan, add a little oil and sauté the onions and garlic. Add the beans and diced vegetables and keep cooking. Add just enough shrimp stock to have a little juice forming at the bottom of the pan. While still cooking, whisk in the cold butter. Check the taste.

To sauté the spinach, heat a small amount of butter in a large skillet, add
the spinach and season with a little salt and pepper. Cook the spinach just until it’s wilted.

In a deep soup bowl, place the bean relish at the bottom, top with spinach and place the tuna right on top.

Makes 4 portions.