Seafood Tips
Seafood Cooking
Recipes:
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Pacific Rim
A meal from the Pacific Rim can be for any occasion because there are no rules.
Elegance and beauty are easily achieved for friends gathering for a summer weekend.
Appetizers can be made a day in advance.
- 1/2 cup of soy sauce
- 1/4 cup worcestershire sauce
- 4 tbs rice wine
- 2 cups of vegetable oil
- 3 tbs chopped fresh ginger
- 3 cloves fresh garlic
- 1/4 tsp sesame oil
- Mix ingredients and divide evenly into two bowls
- Refrigerate one bowl for later use
- Add to the second bowl 1/4 cup of equal parts pineapple and orange juice. Reserve 1/4 of this mixture for the rice to be cooked later.
- 1 package of 4" wontons
- Any vegetables that you like sliced into thin slivers enough for about 4 cups
Marinate the vegetables briefly and sauteed 1 cup of vegetables with 5 tbs of marinate. Saute for 2 minutes and cool. Separate wontons individually and wrap with a small amount of cook vegetables in the middle. Roll the wonton diagonally. Half way across fold in the side of the wonton and continue wrapping until the end. Moisten the end of the wonton with water and seal closed. Refrigerate until cooking. When ready, cook for a few minutes on each side in 350 degree oil until golden brown. Slice in half diagonally and place on end with a little marinated vegetables to steady
them. Serve with selected sauces.
For six guests you will need:
- 3 lbs of steakfish: Tuna, sword, or mahi--hi mahi--hi ask if you can have them cut into 6 steaks
- Salad greens
- Rice I prefer Uncle Bens
- 1 lemon
- Sweet n sour sauce or spicy mustard
- 1 Fresh pineapple
- 1 red or yellow bell pepper
- 1 red onion
- Squash or any firm vegetable that will hold up on 6 skewers
- The steakfish should marinate for an hour, two at the most, in the reserve marinate without the pineapple/orange juice.
- Discard the marinate after removing the fish.
Cut the pineapple & vegetables into 2" chunks and marinate in the juice marinate for 30 minutes. Save the marinate and skewer the pineapple & vegetables in an alternating manner. Cook the rice with a 1/4 cup or the marinate in place of a 1/5 cup of water. Spray the grill directly with vegetable spray. Fire up the grill to med-high. When hot put the skewers on and cook until slightly charcoaled turning often. Move skewers to the perimeter and put on the steakfish. The key to grilling successfully is not to overcooked. After 1 minute turn the steak 1/2 way around
and cook another minute then turn over and cook a minute and half or until firm to the touch. Place on the plate and make a bed of rice next to the fish. Place the kebob over the rice. Finally, place a dab of marinated raw vegetables to fill the plate.
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