Jeremy Hanlon

Jeremy, a graduate of our Co-Ed program, was featured on ABC for her talents as a chef.

See how his acting training paid off...

"If there is any advice I can give in regards to grilling, it is to make sure you have an umbrella near by. The high noon sun in South Florida over a hot grill with no umbrella is too much for an Irish boy like me. I resorted to a bad hat & cold towel on my neck. Luckily I had a change of clothes before we went on-air! Here is another recipe for you, if you are in the mood for grilled fish. It goes great on some grilled bread with the vegetable relish recipe below. Enjoy!"

Grilled Garlic Grouper with Balsamic Accented Vegetable Relish (Serves 4)

4 4-ounce portions of Florida Grouper (note: it is best to request tail cuts or ask the fish market to butterfly a larger piece for quick cooking and easier eating)

1 clove garlic – minced

1 lemon – zested and ½ reserved for fish

1 red onion, 1 zucchini, 1 yellow squash, 1 small eggplant – sliced lengthwise ¼ inch thick

¼ C balsamic vinegar

¼ Cup chopped fresh basil

1 ½ Tablespoons Dijon mustard

4 small ciabatta rolls or your favorite hamburger rolls

Olive oil, salt & pepper to taste

¼ Cup Mayo mixed with 2 teaspoons capers (optional)

Season vegetables with salt and pepper and drizzle with olive oil. Grill each slice on medium- high heat until charred on grill and ¾ way cooked through – about 3-4 minutes per side (the relish tastes the best when the vegetables are still crunchy).
Remove the vegetable and allow to cool at room temperature. Mix the balsamic, basil and mustard together. Coarsely chop the vegetable and toss with the balsamic mixture. Taste and adjust seasoning with olive oil, salt & pepper.
Season the Grouper with salt & pepper and mix the minced garlic, lemon zest and 2 Tablespoons olive oil and brush over fish.
Be sure to clean and spray non-stick spray on grill before cooking fish. Place the fish portions on a medium-high heat. Cook for 3 minutes and flip. Continue cooking for 2 minutes or until firm to the touch. Remove and squeeze fresh lemon juice over top.
Place your roll on grill open face for 2 minute to toast. Spread a Tablespoon of optional caper mayo on base of roll, top with fish filet and then vegetable relish.