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This sounds really good - i'd like to try it, but just one thing,
I can't imagine serving it with a marinade that had raw fish in it
for 15 minuts - I always thought you should discard marinates after
use because they might contain bacteria. The marinate mix sounds
interesting though.
Also, I bet you could use white fishes too, the more flakey types
provided you used a fish basket on your grill.
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Source: Piret's
Lemon-soy Swordfish Steaks with Avocado Butter
Yield: 8 servings
This recipe can be made with either swordfish or shark. The flavored
butter which follows can be used in replacement for tartar sauce
for most fish recipes. Even though avocado butter may not sound
great, please reserve the criticism until some of your friends try
it.
Marinade:
1/3 C. soy sauce
1 t. grated lemon zest
1/4 C. fresh lemon juice
1 clove garlic, crushed
2 t. Dijon mustard
1/2 C. vegetable oil
8 swordfish steaks (6 oz. each)
lemon or lime wedges and chopped fresh parsley for garnish
Avocado Butter (follows)
Whisk together all the marinade ingredients. Place the fish in a
shallow glass or porcelain baking dish and pour on the marinade,
piercing the fish with a fork to assure penetration. Turn the fish
and pierce it again. Let the fish marinate, covered in the
refrigerator, for at least one hour. It can marinate up to 6 hours
if necessary.
Grill the fish over hot coals or under the broiler for 5-6 minutes
on each side, brushing the fish often with the marinade. Figura
10 minutes total cooking time for each inch of thickness of the
fish steaks. Serve the fish garnished with lemon or lime wedges
and chopped parsley, and topped with Avocado Butter.
Avocado Butter
Yield: 1 1/2 cups
1/2 C. butter, softened
1/2 C. ripe mashed avocado
5 T. fresh lemon or lime juice
2 T. chopped fresh parsley
2 cloves garlic, minced
salt, to taste
Whip the butter in a small mixing bowl until it is soft and creamy.
Beat in the remaining ingredients. Refrigerate the butter until
ready to serve. This is a good accompaniment to any barbecued fish.
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The following two recipes both use grilled tuna and both are from
this year's Bon Appetit Light and Easy. The second recipe for the
Grilled Tuna with Lemon Fettuccine includes both grilling/cooking
and broiling/microwaving. It seems to have come from the section
they run on cooking with food processors.
:^) Christine
Grilled Tuna with Pineapple Salsa
Serves 4.
Salsa
1/2 medium pineapple, peeled, cored and cut into 1/2-inch dice,
juices reserved
1 small red pepper, cut into 1/2-inch dice
3 medium green onions, minced
1 serrano chili, seeded and minced
1 1/2-inch piece of ginger, peeled and minced
1 tablespoon fresh lime juice
1/8 teaspoon salt
Fish
1/3 cup seasoned rice vinegar (sushi vinegar)
3 medium green onions, minced
1 1-inch piece fresh ginger, peeled and minced
1 teaspoon Dijon mustard
4 5- to 6-ounce tuna steaks (3/4 inch thick), patted dry
Mesquite chips, soaked in water to cover 30 minutes and drained
(optional)
3/4 cup fresh cilantro leaves, minced
Fresh cilantro sprigs
For salsa: Mix all ingredients including reserved pineapple juices
in medium bowl. Cover and let stand at least 1 hour at room
temperature. (Can be prepared 1 day ahead and refrigerated. Bring
to room temperature before serving.)
For fish: Mix first 4 ingredients in large plastic bag. Add fish.
Seal bag tightly. Let marinate at least 30 minutes or up to 1 hour
at room temperature.
Meanwhile, prepare barbecue (high heat), preferably with mixture
of charcoal and mesquite chips.
Mix cilantro leaves into salsa. Taste and adjust seasoning. Remove
fish from bag; do not scrape off marinade. Grill fish about 2 1/2
minutes per side for medium. Transfer to plates. Spoon salsa over
fish. Garnish with fresh cilantro sprigs and serve immediately.
Grilled Tuna with Lemon Fettuccine and Vegetables
Serves 6.
1 4-ounce piece Parmesan cheese (preferably imported), room
temperature, cut into 2-inch pieces
1 large garlic clove
1/3 cup plus 1 tablespoon olive oil
Mesquite chunks or chips (optional)
1 3/4 pounds 1-inch-thick fresh tuna fillets
Salt and freshly gound pepper
1 medium red onion, cut into 1/4-inch dice
2 medium tomatoes, peeled, seeded and cut into 1/2 inch dice
1/2 to 1 cup chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
2 teaspoons freshly grated lemon peel
10 ounces fettuccine, freshly cooked
3 cups loosely packed small spinach leaves, cut into 1/2-inch
wide strips
1/3 cup fresh basil leaves, cut julienne
Lemon wedges
Insert Fine Shredder in processor. Shred Parmesan using light
pressure. Remove from bowl.
Insert Steel Knife. With machine running, drop garlic through the
feed tube and mince. Add oil and mix 5 seconds.
Prepare barbecue grill with mixture of hot coals and mesquite or
position rack 6 inches from heat source and preheat broiler. Brush
tuna with 1 tablespoon garlic oil. Season with salt and pepper.
Place tuna on rack and cook until light brown but still pink in
center, 4 to 6 minutes, turning once. Break tuna into 3/4-inch
chunks.
Heat remaining garlic oil in heavy large skillet over medium heat.
Add onion and cook until softened, stirring frequently, about 4
minutes. Mix in tomatoes, 3/4 cup stock, lemon juice and lemon
peel. Bring to simmer. Add fettuccine and cook until just warmed
through. Gently mix in tuna and spinach and warm through. Add
remaining 1/4 cup stock if thinner sauce is desired. Remove from
heat. (Or to microwave: Combine remaining garlic oil and onion
in shallow 2 1/2-inch-deep round or oval microwave casserole. Cook
uncovered on High 4 minutes. Mix in tomatoes, 1/2 cup stock, lemon
juice, lemon peel and fettuccine. Cover and cook on High 6 minutes.
Mix in tuna and spinach. Cover and cook 3 minutes.)
Mix in basil. Adjust seasoning. Divide past mixture among plates.
Sprinkle Parmesan in circle around edge of pasta on each. Garnish
with lemon. Serve hot or at room temperature.
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| Ive been using the marinade in .4 for about a year and a half now (it's
EXCELLENT!), but last night I decided to try a marinade from my
Caribbean cookbook. It turned out to be a winner, too.
Spicy Grilled Fish
Ingredients:
1 tsp. dried leaf tarragon
1 tsp. dried leaf basil
1 tsp. dried leaf thyme
1 tsp. paprika
1 tsp. dried leaf oregano
1 tsp. fennel seed (I didn't use this)
1 tsp. anise seed (I didn't use this)
2 tbs. lemon juice
2 tbs. lime juice
1 tbs. white wine
2 tbs. Worcestershire sauce
1 Scotch Bonnet or jalapeno chile, finely chopped
2 c. vegetable oil
Mix together and pour over 6 mild, light-fleshed fish. I used
swordfish, and I halved the recipe 'cos there was only 2 of us. Also,
2 cups of oil is an awful lot. When I halved the recipe I quartered
the oil, but you could cut it down even further.
Enjoy!
Cara
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