HOPE…a feeling of expectation and desire for a certain thing to happen. For a Haitian child, it is a DREAM to receive financial aid to attend school, to wear a new uniform, and to have the school supplies he or she needs. These students ASPIRE to learn agricultural techniques, construction, or even woodworking…..to build a future. A simple WISH for a warm meal, prepared with love and at school, so they don’t have to worry, What will I eat today? You and I can help turn a Haitian child’s hope into reality, simply by attending Bull’s annual Grill For Good Fundraiser, benefiting (FAR) For A Reason! Click on the FAR website for information on tickets or to donate. 
On Saturday, September 8th, 2018 Bull Outdoor Products will be hosting their annual Grill For Good Fundraiser at the Woodbridge Country Club. Mark Nureddine, owner of Bull, and his caring wife Barbara, unite their endless devotion and efforts with an incredible non profit (FAR) For A Reason. The Grill for Good campaign brings businesses and the Lodi community together to help support the FAR scholarship program and mission – to help fulfill the educational aspirations of impoverished students through tuition assistance, educational materials, and housing. Once committed to a student, FAR promises to accompany them throughout their educational journey – elementary to university and professional training.
“I am so blessed to be a part of the Bull Outdoor Products family and able to help design and build food preparation facilities at schools like Saint Andre’s. By partnering with FAR, For a Reason, we hope to provide students throughout the region with well prepared, nutritional lunches and encourage those students to continue working toward a promising future for themselves and their country.” -Barbara Nureddine.
To get the Haitian spirit going, this week on the menu, grilled “Haitian style” fish. Whole tilapia marinated with epis, a flavorful combination of scallions, bell peppers, onions, garlic and parsley, along with other spices. Garnished with fresh lime juice and stuffed with fresh parsley, this Haitian staple is grilled directly over hot coals till tender, flaky, and golden brown. Served alongside pikliz, a spicy pickled slaw, this traditional Haitian dish will surely ignite your taste buds!
- 1 cup coleslaw mix
- 1 habanero chili, unseeded and thinly sliced (to intensify heat, add more chilies)
- 1 small red bell pepper, thinly sliced
- 1 white onion, thinly sliced
- ½ shallot, thinly sliced
- Freshly ground black pepper, to taste
- 1 cup white wine vinegar
- In a large bowl, add all the sliced vegetables and toss. Pack the veg mix into a glass container with a tight fitting lid. Add the vinegar and pepper. Close the jar and allow to sit overnight in the fridge before using. Will keep up to one month in the fridge.
- 2 whole fish (3-4 lbs cleaned) branzino, red snapper or tilapia, very fresh
- 4 tablespoons epis, to marinade(click here for recipe)
- 2 limes, to season
- ½ bunch fresh parsley, to stuff inside cavity of fish
- Salt and freshly ground black pepper, to taste
- Maggi (chicken bouillon cube) crushed, to season fish
- To Marinade the Fish: Make 3 to 4 diagonal cuts on each side of the fish. Place the epis marinade all over the out and inside of fish. Allow the fish to marinade as the fire is started on the Bison grill.
- Building a Fire: Using Bull’s competition lump charcoal and black chimney starter,
build a hot fire on the Bison grill. Once the charcoal is ready (started to turn gray on outside), spread it out evenly. For optimum charring and direct heat, make sure the adjustable charcoal basket is set close to the grill grates. Using Bull’s monster grill brush, scrape the heated grill rack clean. Rub the rack with oil. - To Grill the Fish: Take the marinated fish and season with fresh lime juice, smoked paprika, maggi, salt and pepper. Don’t forget to season the inside too! Place the fresh parsley inside the body cavity.
Place the fish on the grill rack directly over the hot coals. Allow the fish to cook for 5-8 minutes without moving to avoid the skin from sticking. Once the skin is golden brown, use the Bull tongs and spatula and carefully flip the fish over. Cook another 5-8 minutes, until crispy brown.
To test, use a metal skewer to probe into the center of the fish. If the skewer is not hot, move the fish over to a cool spot of the grill or on the warming rack on the bison grill, away from the hot coals. Close the lid and cook until the interior of the fish is completely cooked. - To Serve: On a large, oval platter, place the delectable grilled fish alongside the pikliz. Squeeze some more fresh lime juice and eat immediately!
♥ Chef Amy
Check out Bull’s Grilling Tips Friday!!
