Text 20442, 89 rader
Skriven 2007-09-18 20:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: garlic trout
========================
-=> Quoting Hap Newsom to Jim Weller <=-

 ->  HN> I like garlic and I like trout but the thought of the two of them
 ->  HN> together does not seem appetizing at all!

 -> And I don't like fish poached in milk.

 HN> I think I'd agree with you! Poach em in white wine

Nah. Don't poach them in anything. Fry or grill them!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Mahi-Mahi With Pineapple-Jalapeno Salsa
 Categories: Grill, Fish, Chilies, Salsa
      Yield: 4 servings

      4    (6 to 7 ounce) mahi-mahi
    Steaks, about one-inch thick
    1/4 c  Olive oil
      4 tb Lemon juice, divided
      1 tb Minced garlic
      1 tb Minced ginger
    Kosher salt
    Cracked black pepper

  Tuna steaks, swordfish, shark or any firm fish could be substituted
  if desired. The pineapple salsa is an excellent contrast in flavor,
  texture and temperature.

  In a medium mixing bowl, combine olive oil, two tablespoons of the
  lemon juice, garlic and ginger. Using a resealable food bag,
  marinate the fish, refrigerated, for one to two hours. Remove the
  steaks from the marinade and pat dry. Drizzle remaining lemon juice
  on fish and season fish with salt and pepper. Preheat the grill for
  medium high direct cooking. Grill the fish for about 10 minutes per
  side.

  Michael H. Stines

  Editor's note: Stines is a KCBS Certified Barbecue Judge and
  former professional chef from Cape Cod, Massachusetts, who
  specializes in barbecue and grilling, the author of two cookbooks,
  Food With An Attitude and Mastering Barbecue.

  www.capecodbbq.com.

MMMMM

That one called for garlic too but I think I could enjoy  it in
that.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Pineapple Salsa By Michael H. Stines
 Categories: Grill, Salsa
      Yield: 4 servings

      1    Red onion, chopped
      2    Jalapeno peppers, minced
    1/4 c  Chopped fresh cilantro
      1 c  Unsweetened pineapple juice
      1 tb Fresh lime juice
      1 tb Red wine vinegar
      2 tb Vegetable oil
      6 sl Fresh pineapple, about
    1/2    -inch thick

  In a medium mixing bowl, combine the onion, jalapeno, cilantro,
  pineapple juice, lime juice and vinegar. Allow the salsa to
  marinate at room temperature. Preheat the grill for medium high
  direct cooking. Lightly coat the pineapple slices with the oil.
  Grill the pineapple slices for four minutes, flip and continue
  cooking other four minutes. Remove from grill, coarsely dice and
  add to the salsa. Refrigerate salsa at least two hours before
  serving. Serve with grilled fish or alone as an appetizer.

  Michael H. Stines at http://www.capecodbbq.com.

MMMMM

Cheers

YK Jim


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