Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenOutdoor_cooking - Grilled Striped Bass With Salsa
Famous Authors (View All Authors)
Outdoor_cooking - Grilled Striped Bass With Salsa Post by :Scott_Buehler Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3628

Click below to download : Outdoor_cooking - Grilled Striped Bass With Salsa (Format : PDF)

Outdoor_cooking - Grilled Striped Bass With Salsa

1/2 cup cracked black peppercorns
1/2 cup fresh lime juice
1 bunch cilantro leaves, chopped
1/2 cup olive oil
2 (1 1/2 pound) striped bass fillets on

1 pound Roma tomatoes
6 to 8 garlic cloves, peeled
1 to 2 jalapeno chiles, stemmed, seeded if desired
1/2 yellow onion, peeled
1 teaspoon coarse salt
Pinch of freshly ground black pepper
1/4 cup extra virgin olive oil
1 avocado, diced
2 bunches collard greens, washed, untrimmed

Combine marinade ingredients in a glass or ceramic baking dish. Whisk to combine. Marinate fish for 1 hour in the refrigerator. After marinating, preheat grill or broiler.

Meanwhile, prepare salsa: Preheat the broiler. Place the tomatoes, garlic, chilies and onion on a baking tray. Tuck the garlic underneath the vegetables to avoid blackening. Broil, turning frequently, until well charred, 15 minutes. Set aside to cool.

Transfer roasted ingredients to a food processor fitted with the metal blade or blender and puree until smooth. Season with salt and pepper. Whisk in the olive oil and add the avocado. Set aside.

Blanch greens in a large pot of boiling, salted water, just until the water returns to a boil. Refresh with iced water and drain.

On a large baking sheet, arrange greens, overlapping to form 2 rectangles as long as each fish and more than twice as wide. Place each fish in the middle of each rectangle and wrap with greens so that only the head and tail are exposed. The dampness will make them cling.

Transfer fish to grill, reserving marinade. Cook 7 to 8 minutes per side, blacken. Don't be concerned about greens sticking. To serve, place fish on a serving platter. Serve with the salsa.
If you like this book please share to your friends :

Outdoor_cooking - Grilled Sweet And Sour Tuna Steaks Outdoor_cooking - Grilled Sweet And Sour Tuna Steaks

Outdoor_cooking - Grilled Sweet And Sour Tuna Steaks
1/2 cup dry sherry 2 tablespoons grated gingerroot 2 tablespoons soy sauce, low sodium 1 teaspoon honey 1 teaspoon maple syrup 1 Tablespoon minced garlic 2 teaspoons dark sesame oil 2 tablespoons minced cilantro (dry worked fine) 4 medium tuna steaks (1" thick) In a small bowl combine sherry, ginger, soy sauce, honey, maple syrup, garlic, sesame oil, and cilantro. Set aside. Wash and pat dry tuna steaks. Place in a shallow glass baking dish. Pour sauce over steaks. Let marinate 30-60 minutes. Remove steaks from marinade and grill. Cook 5 to 6 minutes on each side, turning once and basting

Outdoor_cooking - Grilled Soy Lemon Halibut Outdoor_cooking - Grilled Soy Lemon Halibut

Outdoor_cooking - Grilled Soy Lemon Halibut
Grilled Soy Lemon HalibutSource: Sunset Magazine 2 Tbl. melted butter 3 Tbl. soy sauce 2 Tbl. lemon juice 1 Tbl. Worcestershire sauce 1 Tbl. sugar 1 Tbl. fresh grated ginger Mix all ingredients together in the dish the fish will be marinated. Add fish and turn to coat with marinade. Cover dish and chill at least one hour or as long as two hours, turning occasionally. Broil fish or grill 4"-6" over hot coals with the barbecue covered.