Grilled Fish with Artichoke Caponata

Ingredients

1/4 cup extra-virgin olive oil, plus more for rubbing
4 tender celery ribs, diced (1 cup)
1 onion, finely chopped
3 garlic cloves, thinly sliced
1/2 cup prepared tomato sauce
1/2 cup dry white wine
1/4 cup white wine vinegar
8 ounces marinated artichoke hearts, drained and chopped
1/2 cup pitted green olives, chopped
1/4 cup pine nuts
3 tablespoons sugar
2 tablespoons small capers, drained
Kosher salt and freshly ground pepper
3 tablespoons shredded basil
6 (7 ounce) skinless mahi-mahi fillets

Method

  1. In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes.
  2. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes.
  3. Stir in the basil and let cool.
  4. Light a grill or preheat a grill pan.
  5. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 9 minutes.
  6. Transfer the fish to plates, top with the artichoke caponata and serve.

Makes 6 servings.

Source: Chef Michael White


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Japanese-style Grilled Chicken Kebabs (Yakitori)

Ingredients

14 oz boneless chicken thigh
1 small onion or three green onions
2 green peppers, seeded
1/2 lemon

Marinade

1/3 cup soy sauce
1/3 cup mirin (sweet rice wine)
4 tbsp sugar
1 tbsp flour

Method

  1. Cut the chicken thigh, onion, and green peppers into 3/4″ cubes.
  2. Skewer the onion, green pepper, and chicken cubes on bamboo skewers alternately until the skewer is full. Top with a piece of onion to secure the kebab.
  3. Quarter the lemon.
  4. Bring marinade ingredients to a boil, allow to cool. Marinate the kebabs in the sauce for 10 minutes. Remove.
  5. Heat the oven to 450°F (230°C) and broil the kebabs on the top shelf for 4 minutes. Turn over and brush on some of the leftover marinade. Broil another 4 minutes, until the meat is golden brown and cooked through.
  6. The kebabs can also be charcoal-grilled. Brush on the marinade as the kebabs are grilling. Grill until the chicken is cooked through and golden brown.
  7. Serve with lemon quarters. Before eating, sprinkle either ground Sichuan pepper, ground black pepper, or seven-flavor seasoning (shichimi togarashi) over the kebabs, according to individual preference.

Makes 4 servings.

Source: Japanese Cuisine

Grilled Halibut with Asparagus and Leeks

Ingredients

4 (7-ounce) skinless halibut fillets
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 lemon, quartered
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 large yellow onion, cut into 1/2-inch pieces
3 garlic cloves, finely chopped
2 large leeks (white and pale green parts only), well rinsed and cut into 1/2-inch pieces (about 4 cups)
1 cup heavy cream
1-1/2 pounds asparagus, woody ends trimmed
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped shallots
1 teaspoon sweet smoked paprika

Method

  1. Cook the Leak. Heat a medium heavy saucepan over medium-low heat. Add the butter and olive oil and swirl the pan to melt the butter. Stir in the onions with a generous pinch of salt and cook, stirring occasionally, for about 5 minutes, or until they begin to soften but do not take on any color.
  2. Stir in the garlic and cook, stirring occasionally, for about 2 minutes, or until fragrant.
  3. Stir in the leeks, add another pinch of salt, and reduce the heat to low. Cook, stirring often,for about 15 minutes, or until the leeks are translucet.
  4. Add the cream and raise the heat to medium-low. Simmer very gently about 12 minutes, or until the leeks are very tender and the cream has thickened slightly. Season with salt. Cover and keep hot over very low heat.
  5. Prepare the asparagus. Spread the asparagus on rimmed baking sheet. Drizzle with the extra-virgin olive oil, sprinkle shallots and paprika, and toss well. Set aside for about 15 minutes.
  6. Cook the halibut. Prepare an outdoor grill for medium-high cooking over direct heat.
  7. Coat the halibut with 1 tablespoon of the olive oil and season with salt and pepper. Place the halibut fillets on the grill with the top right corners at the 2-o’clock position. Grill, without moving the halibut, for 4 minutes. (This help give the fillets a good sear of nice grill marks and make it easier move.)
  8. Add the asparagus and grill, turning occasionally, for about 4 minutes or until crisp-tender and slightly charred, then transfer to a plate where the fish is ready.
  9. Starting at the corner of the fillet nearest to you, slide a metal spatula under each fillet, and turn it over. Cook for about 2 minutes or until the fish is just cooked through and all but the very center is opaque when flaked with the tip of a knife. Transfer to a platter.
  10. Divide the leeks among four dinner plates. Top each with a halibut fillet and the asparagus. Add a lemon quarter to each plate and serve hot.

Makes 4 servings.

Source: Curtis Stone – What’s for Dinner


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Grilled Beef Skewers with Red Chimichurri

Ingredients

750 g rump steak, trimmed and cut into 5 cm pieces
1 teaspoon each sea salt and cracked black pepper
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
2 cloves garlic, crushed
1 lemon, halved
grilled flatbreads and store-bought hummus, to serve
coriander (cilantro) leaves, to serve,

Red Chimichurri

1/2 red onion, chopped
250 g cherry tomatoes
1 clove garlic, crushed
2 tablespoons chopped flat-leaf parsley leaves
2 tablespoons chopped coriander (cilantro)
1/2 teaspoon ground chili
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice

Method

  1. Make the Ted chimichurri. Place the red chimichurri ingredients in a small food processor and process to a coarse paste. Set aside.
  2. Place the beef in a large bowl and add the salt, pepper, oil, vinegar and garlic. Toss to coat and thread the beef onto large metal skewers.
  3. Preheat a char-grill pan or barbecue over high heat.
  4. Cook the beef skewers, turning occasionally, for 15-18 minutes for medium rare or until cooked to your liking.
  5. Add the lemon, cut-side down, to the grill for the last 5 minutes of the beef cooking time.
  6. Serve the skewers on grilled flatbreads and top with hummus, coriander, the chimichurri and grilled lemon.

Makes 4 servings.

Source: Donna Hay


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Lobster Thermidor

Ingredients

2 live lobsters (about 1-1/2 1b each)
1-1/2 tbsp butter
2 tbsp plain flour
2 tbsp brandy
1/2 cup milk
6 tbsp whipping cream
1 tbsp Diion mustard
lemon juice
salt and white pepper
grated Parmesan cheese, for sprinkling
fresh parsley and dill, to garnish

Method

  1. Bring a large saucepan of salted water to the boil. Put the lobsters into the pan head first and cook for 8-10 minutes.
  2. Cut the lobsters in half lengthwise and discard the dark sac behind the eyes, then pull out the string-like intestine from the tail. Remove the meat from the shells, reserving the coral and liver, then rinse the shells and wipe dry. Cut the meat into bite-size pieces.
  3. Melt the butter in a heavy saucepan over a medium-high heat. Stir in the flour and cook, stirring, until slightly golden. Pour in the brandy and milk, whisking vigorously until smooth, then whisk in the cream and mustard.
  4. Push the lobster coral and liver through a sieve into the sauce and whisk to blend. Reduce the heat to low and simmer gently for about 10 minutes, stirring frequently, until thickened. Season with salt, if needed, pepper and lemon juice.
  5. Preheat the grill. Arrange the lobster shells in a gratin dish or shallow flameproof baking dish.
  6. Stir the lobster meat into the sauce and divide the mixture evenly among the shells. Sprinkle lightly with Parmesan and grill until golden. Serve garnished with herbs.

Makes 2 to 4 servings.

Source: French Delicious Classic Cuisine Made Easy


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