Text 26707, 97 rader
Skriven 2015-05-04 20:05:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 871
===================
 * Originally in: HOME_COOKING

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 chilies
  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
  chilies about 1 1/2" wide and up to 6" long. They are
  available at some supermarkets and at Latin markets. Ancho
  chilies 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.
  
  FOR GLAZE: Toast guajillo and ancho chilies in heavy large
  skillet over medium-high heat until slightly darker in
  color, 1 to 2 minutes per side for guajillo chilies and
  about 3 minutes per side for ancho chilies. Using tongs,
  carefully transfer toasted chilies to sheet of foil and
  cool. Remove stems and seeds from all chilies, then
  crumble chilies 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 chilies; 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 Appétit | July 2010
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 16 July 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I don't care what you Yanks say, cheese should not whiz-Janette Rallison
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