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Archive for the ‘Fish’ Category

Serves 2

  • 3 tablespoons dark brown sugar
  • 4 teaspoons Dijon mustard
  • 1 tablespoon soy sauce
  • 1 teaspoon white vinegar
  • 2 (7- to 8-ounce) salmon steaks (about 3/4-inch thick)
  1. Preheat the grill to medium-high. For the glaze, combine the brown sugar, mustard, and soy sauce in a medium bowl and mix well. For the sauce, transfer 1 tablespoon of the glaze to a small bowl. Add the vinegar and mix well. Set aside.
  2. Brush the tops of the salmon steaks generously with half of the glaze. Place the steaks, glaze side down, on the grill. Grill until slightly charred on the bottom, about 5 minutes. Brush the tops with the remaining glaze. Turn the salmon over and grill until slightly charred on the bottom and just opaque in the center, about 5 minutes. Transfer to plates and drizzle with the reserved sauce.

Like many fish, salmon can stick to the grill. Using a fish basket can help prevent sticking, but if you don’t have one, add 1 tablespoon vegetable oil to the glaze and oil the grill before placing the salmon on it.

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Makes 4 servings

  • 2 cups instant white rice, uncooked
  • 2 cups warm water
  • 4 skinless halibut fillets (1 lb)
  • 4 cups packed fresh baby spinach leaves
  • 1/2 cup Sun-Dried Tomato Vinaigrette dressing
  • 1 tbsp grated Parmesan cheese
  1. Preheat grill to medium-high heat.  Spoon 1/2 cup rice onto center of each of four 18″ long pieces of heavy-duty foil (or, use double layer of regular foil) with the sides slightly rolled up.  Pour 1/2 cup warm water over each mound of rice; top with 1 fish fillet.  Arrange spinach around fish; set aside. 
  2. Spoon dressing evenly over fish and spinach.  Bring up foil sides.  Double fold top and ends to seal each packet, leaving room for heat circulation inside. 
  3. Grill 10 minutes.  Place one packet on each of 4 dinner plates.  Cut slits in foil with sharp knife to release steam before opening.  Sprinkle each serving with Parmesan cheese. 

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Makes 4 servings

  • 4 5 oz fresh tuna steaks
  • 2 tsp sesame oil
  • 3 tbsp white sesame seeds, lightly toasted
  • 3 tbsp black sesame seeds
  • 4 tsp wasabi
  • 2 tsp warm water
  • soy sauce to taste
  1. Preheat oven to 400°F.  Brush tuna steaks on each side with sesame oil, then season with salt and pepper to taste.  Combine white and black sesame seeds in a shallow bowl. 
  2. Dip each steak in sesame seeds, thickly encrusting the top, bottoms and sides.  Transfer tuna to a nonstick roasting pan.  Bake for 20 minutes or until cooked to taste. 
  3. Remove from oven.  Mix water and wasabi to make a paste and serve on the side with soy sauce. 

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Serves 4

  • 1 1/2 lbs chicken wings, tips removed
  • salt and freshly ground black pepper
  • 4 tuna steaks (6 oz each)
  • 1 tbsp vegetable oil
  • 1/4 cup plus 1 tbsp rice-wine vinegar
  • 1/2 cup plus 1 tbsp soy sauce
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 1/4 cup orange marmalade
  • 1 tsp chile paste or pinch of red pepper flakes
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated or minced
  • zest of 1 orange (about 1 tbsp)
  • juice of 1/2 orange
  • 4 slices fresh pineapple
  • 4 slices mango
  • 1 cup pea shoots
  • 2 cups quick pickles (recipe follows)
  1. Preheat oven to 400°F.  Cut each chicken wing into two pieces.  Rinse well and pat dry on paper towels.  Spray a baking pan with nonstick spray and arrange the wings on it.  Season with salt and pepper and bake until skin is crispy, 45-50 minutes, turning halfway through baking. 
  2. While wings are in oven, place tuna steaks in a glass dish and pour 1 tbsp oil and 1 tbsp each of rice-wine vinegar and soy sauce over them.  Turn to coat and marinate in refrigerator for 45 minutes. 
  3. Next, make a glaze by combing ketchup, honey, marmalade, 1/4 cup rice-wine vinegar, 1/2 cup soy sauce, chile paste, garlic, grated ginger, orange zest and fresh orange juice in a medium saucepan.  Bring to a boil.  Reduce heat and simmer, stirring occasionally until glaze is thickened, about 30 minutes.  Set aside. 
  4. When the wings are crispy, toss them in glaze (reserving 3 tbsp in pan) and remove with tongs to a foil-lined glass baking dish.  Reduce oven heat to 375°F.  Return wings to the oven for another 10-15 minutes, checking frequently to make sure they don’t burn. 
  5. Heat an outdoor grill and brush with oil.  Grill tuna, 2-3 minutes per side for rare, 4-5 minutes per side for medium.  Grill fruits 2-3 minutes.  Brush tuna with reserved glaze and arrange on each plate with the chicken wings, grilled fruit, pea shoots and chilled quick pickles. 

Quick Pickles

  • 1/2 cup rice-wine vinegar
  • 3 tbsp sugar
  • pinch of red pepper flakes
  • 1 seedless or Kirby cucumber, thinly sliced
  1. Combine vinegar, sugar, and red pepper flakes in a small saucepan and bring to a boil.  Place cucumber slices in a medium bowl and pour boiling liquid over them.  Cool; chill for an hour before serving. 

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Makes 4 servings

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 cloves garlic, thinly sliced
  • 1/4 cup fresh mint leaves, chopped
  • 2 tbsp fresh oregano leaves, chopped
  • 4 swordfish or tuna steaks, 1/2″ thick (about 2 lbs)
  1. In a small bowl, combine oil, lemon juice, 1/2 tsp of the salt, 1/4 tsp of the pepper, garlic, mint and oregano. 
  2. Heat a grill pan or nonstick skillet over medium-high heat; spray with nonstick cooking spray.  Sprinkle fish with the remaining 1/2 tsp salt and 1/4 tsp pepper. 
  3. Grill fish 1-2 minutes per side.  Remove to a serving plate; spoon sauce over top. 

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Serves 6-8

  • 6-8 pieces skinless tilapia fillets
  • 1/4 cup butter (1/2 stick), softened
  • 1/2 small yellow onion, chopped fine
  • zest and juice of one lime
  • 1 Serrano chile, minced
  • 1/2 cup breadcrumbs
  • 2 tbsp vegetable oil
  • 1/2 tsp coarse salt
  • freshly ground pepper to taste
  1. To make the lime-butter, mix together the butter, onion, zest, lime juice, chile and salt in a bowl.  Place in refrigerator until needed. 
  2. Place the breadcrumbs on a plate and sprinkle the fish with salt and pepper.  Roll the fish in the crumbs. 
  3. In a nonstick skillet, heat the oil over medium heat until just smoking, then sear the fish carefully turning over once with spatula.  If you have to work in batches, add 1 tbsp oil before the second batch. 
  4. Serve the fish with a dollop of the lime butter. 

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Serves 4

  • 1 cup finely chopped flat-leave parsley
  • 1/2 cup plus 2 tbsp extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp finely chopped garlic
  • 1 tsp hot red-pepper flakes
  • 3/4 tsp salt
  • 4 (6 oz) center-cut salmon fillets with skin (1 inch thick)
  1. Combine parsley, 1/3 cup oil, lemon juice, garlic, red-pepper flakes, and 1/2 tsp salt in bowl.  Let chimichurri sauce sit while you prepare the fish, or up to 3 hours. 
  2. Heat oven to 500°F.  Heat remaining 2 tbsp oil in large, ovenproof skillet, preferably nonstick, over high heat.  When oil smokes, add salmon, skin side down.  Cook 1 minute, shaking pan once or twice to make sure fillets don’t stick. 
  3. Transfer skillet to oven and roast 5 minutes, or until fish is medium-rare to medium doneness.  Sprinkle top of salmon with remaining 1/4 tsp salt.  Transfer fillets to plate, skin side up, and serve with chimichurri sauce. 

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