Text 7341, 101 rader
Skriven 2011-02-18 05:03:04 av Dave Drum (1:18/200.0)
Ärende: Gourmet 883
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Whole Sea Bream w/Chile Glaze
 Categories: Seafood, Chilies, Citrus
      Yield: 6 servings
 
MMMMM---------------------------GLAZE--------------------------------
      6    Guajillo chilies
      2 lg Dried ancho chiles
  3 1/2 tb Sugar
  2 1/2 tb Chopped garlic
  2 1/2 tb Dark agave nectar
    3/4 c  Orange juice
    1/2 c  Grapefruit juice
      5 tb Fresh lime juice
  1 1/2 ts Fish sauce
      1 tb Chopped fresh cilantro +
           - add'l for garnish

MMMMM----------------------------FISH---------------------------------
           Nonstick spray
  1 1/2 lb Whole sea bream, striped
           - bass, or wild-caught
           - rainbow snapper; cleaned,
           - scaled, gutted
           Cayenne pepper
 
  Special equipment: Large grilling basket
  
  Ingredient info: Guajillos are maroon-colored, fairly hot
  chiles about 11/2 inches wide and up to 6 inches long. They
  are available at some supermarkets and at Latin markets.
  Ancho chiles are sold at many supermarkets and at specialty
  foods stores and Latin markets. Fish sauce can be found in
  the Asian foods section of most supermarkets, at some
  specialty foods stores, and at Asian markets.
  
  To make sure the fish doesn't stick to the grill, it's
  cooked in a metal grilling basket. You can use a
  fish-grilling basket or an adjustable or flexible grilling
  basket. The key is to use a basket that keeps the fish
  secure without smashing it. Look for grilling baskets at
  housewares and kitchen supply stores and online at
  cooking.com.
  
  For glaze: Toast guajillo and ancho chiles in heavy large
  skillet over medium-high heat until slightly darker in
  color, 1 to 2 minutes per side for guajillo chiles and about
  3 minutes per side for ancho chiles. Using tongs, carefully
  transfer toasted chiles to sheet of foil and cool. Remove
  stems and seeds from all chiles, then crumble chiles finely
  into small bowl.
  
  Sprinkle sugar over bottom of heavy large saucepan. Cook
  over medium heat without stirring, occasionally swirling and
  tilting pan, until sugar dissolves and becomes medium golden
  brown syrup, 7 to 8 minutes. Turn off heat. Add chopped
  garlic and stir 20 seconds. Mix in agave nectar and crumbled
  chiles; stir 1 minute. Add all citrus juices. Bring mixture
  to boil over high heat, stirring occasionally. Reduce heat
  to medium-low and simmer until glaze thickens enough to coat
  spoon, about 20 minutes. Strain glaze into small
  microwave-safe bowl, pressing hard on chile solids to
  release all liquid. Discard solids in strainer. Mix in fish
  sauce. Season glaze to taste with salt and pepper. DO AHEAD:
  Glaze can be prepared up to 3 days ahead. Cool, cover, and
  refrigerate. Rewarm glaze in microwave before continuing.
  
  Mix 1 tablespoon chopped fresh cilantro into glaze.
  
  For fish: Prepare barbecue (medium-high heat). Coat inside
  of large grilling basket with nonstick spray. Wipe fish dry
  inside and out. Score each side of fish 3 times, cutting to
  bone. Sprinkle fish inside and out with salt and cayenne.
  
  Place fish in basket; place on grill rack. Close grill and
  cook 6 minutes. Turn basket and brush 2 tablespoons glaze
  over fish, opening basket if necessary and closing again.
  Cover grill. Cook fish until just opaque in center, about 7
  minutes.
  
  Turn fish out onto platter. Brush 2 tablespoons glaze over.
  Top with cilantro.
  
  by Francine Maroukian and Bryan Caswell
  
  Bon AppOtit | July 2010
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 16 July 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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