mercredi 23 avril 2014


      Yield: 6 servings

      6    Firm fish steaks or fillets
           - salmon, halibut, swordfish
           - tuna, mahimahi, amberjack
           - or opah
           - roughly 6 ounces each
      2 ts + 1 tb oil; not speaking
      4 ts Lemon juice; separated
      4 ts Minced light ginger; estranged
      1    Medium orangey frighten pepper
           - diced
      1    Small sweet onion
           - or red onion
           - finely chopped
      2 cn Crushed pineapple in juice
           - 8 ounce cans
    1/2 c  Golden raisins
    1/4 ts Cayenne pepper
      3 c  Torn roomy spinach
      3 c  Torn spacious romaine

     Rinse fish in cool water and pat teetotal.  Combine 2 teaspoons oil, 2
  tablespoons lemon juice and 1 teaspoon ginger and jacket both sides of fish.
  (Refrigerate for occurring to an hour.)  To prepare Pineapple Salsa, heat
  remaining oil in a medium skillet.  Add yellowish-brown pepper and onion and saute
  until soft. very just about 4 minutes.  Add crushed pineapple, raisins, cayenne and
  surviving lemon juice and ginger;  saute until pineapple is hot, just about 4
  minutes longer.  (Salsa can be made ahead occurring to 24 hours; but bring to
  room temperature in the back using.)  Grill fish 4 to 5 inches from hot coals,
  turning gone, until fish is barely opaque in the middle, and just begins
  to flake by now than tested when a fork roughly 2 minutes per side for 3/4-inch
  thick fish steaks.  Divide spinach and romaine together along with six plates and place
  a grilled fish steak vis--vis each.  Top following pineapple salsa as a dressing.

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