5 Mediterranean Dishes to Cook on the Boat

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A big part of traveling and enjoying your boat holiday is the food. If you really want to elevate your sailing experience, you should make sure to include these delicious Mediterranean recipes. We have hand-picked a few of our favorites that will compliment the savory, salty air of the sea and are simple enough to cook on a boat.

1. Grilled Halloumi with Watermelon and Basil-Mint Oil

Two amazing things destined to be together… and even better grilled!

grilled halloumi watermelon mediterranean recipe
Photo by Romulo Yanes

INGREDIENTS

  • 1/2 cup coarsely chopped fresh basil
  • 3 tablespoons coarsely chopped fresh mint plus thinly sliced mint for garnish
  • 1 garlic clove, coarsely chopped
  • 1/2 cup extra-virgin olive oil plus more for brushing
  • Kosher salt and freshly ground black pepper
  • 3/4 pound cherry tomatoes on the vine
  • 1 8-9-ounce package Halloumi cheese, cut crosswise into 8 slices
  • 6 small triangles thinly sliced watermelon, rind removed

RECIPE PREPARATION

  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Purée basil, 3 tablespoons mint, and garlic in a blender. With machine running, add 1/2 cup oil. Set a strainer over a small bowl; strain, pressing on solids. Season with salt and pepper.

  • Brush grill rack with oil. Drizzle 2 tablespoons basil-mint oil over tomatoes and cheese; season with salt and pepper. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.

  • Arrange melon on a platter. Top with cheese and tomatoes. Drizzle remaining herb oil over; garnish with sliced mint.

2. Baked Sea Bass with Cherry Tomatoes

When cherry tomatoes are broiled in the oven, they burst and create their own fresh sauce for this simple sea bass recipe.

baked sea bass cherry tomatoes mediterranean recipe
Photo by Yossy Arefi
4 servings
Active Time: 10 min
Total Time: 25 min
  • 1 shallot, thinly sliced
  • 2 garlic cloves, chopped
  • 2 cups cherry tomatoes (about 12 ounces)
  • 1/2 cup chopped green olives
  • 1 tablespoon olive oil
  • Kosher salt, freshly ground pepper
  • 4 6-ounce fillets sea bass or other white fish
  • 1/4 cup (packed) chopped fresh basil

RECIPE PREPARATION

  • Place a rack in upper third of oven and preheat broiler. Combine shallot, garlic, tomatoes, olives, and oil in a medium bowl, season with salt and pepper, and toss well. Set aside.

  • Place fish in a 13×9-inch glass baking dish and season with salt and pepper. Scatter tomato mixture over fish and broil until fish is opaque throughout and tomatoes have started to burst, 10–13 minutes. Serve with basil scattered over top.

3. Grilled Lamb Skewers with Carrots, Feta, and Mint

grilled lamb skewers feta mediterranean recipe
Photo by Dominique LaFond
6 to 8 Servings

Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you’re looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.

INGREDIENTS

Lamb

  • 1/2 cup dry white wine
  • 1/2 cup olive oil
  • 8 garlic cloves, minced
  • 4 teaspoons kosher salt
  • 4 teaspoons sugar
  • 4 teaspoons whole grain mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds trimmed leg of lamb, cut into 1′ cubes

Carrots

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Pinch of ground cinnamon
  • 3 bunches baby carrots (about 3/4 lb. total), trimmed, peeled
  • Kosher salt and freshly ground black pepper

Assembly

  • 1/2 cup coarsely torn fresh mint leaves
  • 1/2 cup crumbled feta
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons olive oil
  • Kosher salt and freshly ground black pepper

RECIPE PREPARATION

Lamb

  • Whisk all ingredients except lamb in a medium bowl to blend well. Add lamb to bowl and toss to coat. Cover and chill, tossing occasionally, for at least 4 hours and up to overnight.

Carrots

  • Whisk first 6 ingredients in a medium bowl to blend; set marinade aside.

  • Cut any carrots longer than 3″ in half lengthwise on a diagonal. Cook carrots in a large pot of boiling salted water until crisp-tender, 4-5 minutes. Drain. Transfer carrots to a large bowl of ice water to cool. Drain and pat dry.

  • Add carrots to marinade; season with salt and pepper and toss to coat. Cover and chill for at least 4 hours or overnight.

Assembly

  • Arrange carrots on a large platter; set aside. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Thread lamb onto skewers. Grill lamb, turning every 1-2 minutes, until lamb is cooked to desired doneness, 7-8 minutes for medium-rare to medium. Lay skewers over carrots and let lamb rest for 5 minutes.

  • Meanwhile, toss mint, feta, lemon juice, and oil in a small bowl. Season to taste with salt and pepper. Spoon mint-feta mixture evenly over lamb and carrots.

    4. Fig and Goat Cheese Pizza with Arugula

arugula pear fig goat cheese pizza mediterranean recipe
Photo by Matt Duckor
4 Servings

INGREDIENTS

  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1 tablespoon minced shallot
  • 1 cup dried figs, stemmed, quartered
  • 1/2 cup Marsala
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • 1 1/2 cups all-purpose flour plus more
  • 1 1/2 cups bread flour
  • 8 ounces fresh goat cheese
  • 2 cups arugula
  • 1 pear, cored, thinly sliced

RECIPE PREPARATION

  • Heat 1/2 Tbsp. oil in a small saucepan over medium heat. Add shallot; stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1 cup water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft and jam measures 1 1/4 cups, about 20 minutes. Season with salt and pepper.

  • Pulse 1 1/2 cups all-purpose flour, bread flour, 1 1/2 Tbsp. oil, 1 tsp. salt, and 1 cup water in a food processor until dough forms. Divide into 4 pieces. Wrap each in plastic and let rest until soft, 2–3 hours.

  • Preheat oven to 450°. Roll out each dough piece on a floured surface to a very thin 10″ round. Cover with a kitchen towel.

  • Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes to partially cook. Repeat with remaining dough.

  • Spread 3–4 Tbsp. fig jam over each crust; scatter 2 oz. goat cheese over each. Bake in batches until crust is crisp, 4–5 minutes.

  • Toss arugula, pear, and remaining 1 tsp. oil in a large bowl; season with salt and pepper. Top pizzas with salad.

5. Shrimp Saganaki

 

shrimp saganaki greek mediterranean recipe
Photo by Matt Duckor
4 appetizer

Saganaki, a traditional Greek preparation named after the pan in which it’s prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce. If you can find them, wild American shrimp and high-quality Greek feta really make this dish special.

INGREDIENTS

  • 1 tablespoon olive oil
  • 4 scallions, white part only, minced
  • 2 cloves garlic, chopped
  • 1 cup drained diced canned tomatoes
  • ½ cup dry white wine
  • ⅓ cup vegetable broth
  • 2 tablespoons ouzo or other unsweetened anise-flavored liqueur
  • 1 teaspoon chopped flat-leaf parsley plus more for garnish
  • 1 teaspoon chopped fresh dill plus more for garnish
  • pinch of dried oregano, preferably Greek
  • Kosher salt and freshly ground black pepper
  • 12 medium shrimp (about ½ lb.), peeled, deveined (head on if desired)
  • 1 4-oz. block feta
  • slices of country-style white bread, toasted
  • Heat oil in a medium heavy skillet over medium-low heat. Add scallions and garlic; cook, stirring often, until soft, about 3 minutes. Add tomatoes and cook, stirring occasionally, until reduced by half, 4–6 minutes. Remove from heat; add wine, broth, ouzo, 1 tsp. parsley, 1 tsp. dill, and oregano. Season with salt and pepper. Cook over medium-high heat, stirring often, until tomato mixture is reduced by one-third, about 5 minutes.

  • Reduce heat to medium. Season shrimp with salt and pepper. Add shrimp to skillet, arranging around edges. Place block of feta in center of skillet. Cover and simmer until shrimp are cooked through and feta is warm, 4–6 minutes.

  • Remove skillet from heat. Transfer shrimp and feta to a large shallow bowl, if desired. Garnish with parsley and dill. Serve with toast alongside.

    All these recipes were created and published by Bon Appetit.

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