Grilled Halibut with Turmeric, Garlic, and Olives

Ingredients

2 large garlic cloves, minced
2 Tbsp grapeseed oil
1/4 tsp salt
1-1/2 tsp grated fresh turmeric
4 – 6 oz skin-on halibut steaks
2 Tbsp roughly chopped green olives
1 lemon, zested and juiced

Method

  1. In large bowl, stir together garlic, oil, salt, and turmeric. Add halibut and toss until well coated. Set aside at room temperature for 15 minutes.
  2. Preheat grill or a grill pan over medium heat.
  3. Remove fish from marinade and place on hot grill. Grill fish, flipping once halfway through cooking, until golden brown and just cooked through, about 10 to 15 minutes total, depending on the thickness of your halibut. Transfer to platter and set aside.
  4. In small bowl, with fork, mash olives with lemon juice and a good pinch of lemon zest. Spoon over warm fish and serve.

Makes 4 servings.

Source: Alive magazine

1970s Grilled Ham, Cheese, and Pineapple Sandwich

Ingredients

6-8 ounces turkey ham, coarsely chopped or cut into ribbons if already thinly sliced
3 tablespoons mayonnaise or as needed
4 thick slices fresh pineapple or 5 slices canned in its own juice (if using fresh, a small sprinkle of sugar may be necessary)
8 slices whole-wheat or wheatberry bread, thinly sliced
about 12 to 15 slices of bread-and-butter pickles or 8 to 10 Peppadew Piquante Peppers
1/2 onion, thinly sliced
about 8 ounces Taleggio cheese (rind cut off), or sharp Cheddar cheese, sliced
extra-virgin olive oil for brushing bread

Method

  1. In a small bowl, combine the turkey ham with the mayonnaise. Set it aside.
  2. Dice or coarsely chop the pineapple and set it aside in a bowl. If using fresh, toss it with sugar to taste.
  3. Lay out the bread slices. On 4 of them spread the pineapple. On the other 4, first place some of the pickles, then the turkey ham salad mixture, then some onion, and the Taleggio. Carefully top with the pineapple-topped bread slices to form sandwiches, and press together tightly. Brush each side lightly with the olive oil.
  4. Heat a heavy nonstick skillet or panini press over medium-high heat. Place the sandwiches in the pan, browning and pressing, until the first side is crisp and golden and the cheese begins to melt; then using your spatula and possibly a little help from your hand, carefully turn the sandwiches over and cook on the second side, pressing as they brown.
  5. When the sandwiches are crisp and lightly browned on both sides and the cheese is melted, remove from pan, cut into halves, and serve (this is a messy sandwich, so get prepared to lick the delicious goo from your fingers).

Makes 4 servings.

Source: Chef Austin Powers

Grilled Chicken Schnitzel with Fennel Slaw

Ingredients

3 slices (100 g) white bread
50 g butter
2 teaspoons thyme leaves
sea salt and cracked black pepper
2 x 200 g chicken breast fillets, trimmed and sliced lengthways lemon wedges, to serve

Fennel slaw

1 bulb fennel, very finely sliced
2 tablespoons finely chopped chives
1/4 cup flat-leaf parsley leaves
2 tablespoons store-bought whole-egg mayonnaise
1 tablespoon lemon juice
1 tablespoon water

Method

  1. Place the bread, butter, thyme, salt and pepper in the bowl of a food processor and process in short bursts until mixture makes fine crumbs.
  2. Place the chicken on a baking tray and top generously with the crumb mixture. Place under a preheated hot grill (broiler) and cook for 7-8 minutes or until chicken is cooked through and crumbs are golden.
  3. To make the fennel slaw, combine the fennel, chives and parsley. Whisk together the mayonnaise, lemon juice and water and toss through the fennel mixture.
  4. Serve the salad with the schnitzel and lemon wedges.

Makes 2 servings.

Source: Donna Hay

Broiled Red Snapper in Cream Sauce

Ingredients

1-1/4 cup fish stock
3/4 cup Chablis or other dry white wine
3/4 cup whipping cream
2 lb red snapper or sole fillets
butter
salt to taste
1 tbsp (heaping) minced parsley

Method

  1. Pour fish stock into a 2-quart saucepan and bring to a boil.
  2. Add the Chablis gradually and return to a boil.
  3. Add the cream gradually, stirring constantly, then simmer until sauce is reduced to measure 3/4 cup.
  4. Place the fillets in a well-buttered shallow baking pan. Sprinkle with salt. Brush the fillets with melted butter. Broil for 5 minutes or until browned and tender.
  5. Add the parsley to the sauce and season with salt, if needed. Arrange the fillets in a serving dish and pour the sauce over the top. Serve with potatoes

Makes 4 servings.

Source: The Creative Cooking Course

Glazed Pork Tenderloin with Pineapple

Ingredients

4 slices (each 1/2 inch thick) fresh pineapple
3 tablespoons hoisin sauce
2 teaspoons grated peeled fresh ginger
1 garlic clove, minced
1 teaspoon Dijon mustard
1-1/2 pounds pork tenderloin, trimmed
coarse salt and fresh ground pepper

Ginger Sauce

2 tablespoons hoisin sauce
2 tablespoons pineapple juice
2 teaspoons grated peeled fresh ginger
1 teaspoon soy sauce
fresh ground pepper

Method

  1. Make the ginger sauce: In a small bowl, stir together the hoisin sauce, pineapple juice, ginger, and soy sauce; season with pepper.
  2. Heat the broiler. Place the pineapple slices on a foil-lined baking sheet.
  3. In a small bowl, combine the hoisin sauce, ginger, garlic, and mustard.
  4. Place the pork on a broiler pan fitted with a rack. Brush with the hoisin mixture. Season with salt and pepper.
  5. Place the pork in the broiler, about 4 inches from the heat. Place the pineapple in the oven. Broil the pork until it registers 155°F on an instant-read thermometer, 15 to 20 minutes.
  6. Remove from the broiler and let rest at least 10 minutes before slicing. (The temperature will rise to 160°F as the pork sits).
  7. Turn the pineapple slices and cook until browned in spots, about 10 minutes more.
  8. Serve pork with pineapple and ginger sauce on the side.

Makes 4 servings.

Source: Great Food Fast