Grilled Shrimp and Rice

fresh romaine from a guy George works with.

Fresh Salad with romaine grown by a friend in San Jose.

yummy pile of shrimp and rice!

Big switch to rice this week. Victor was going to drop off some amberjack for us, so I didn’t take anything out of the freezer. Well his clients took all the fish, so shrimp thaws out faster!
This is an awesome recipe from Cook’s Illustrated. Links at the bottom for them.

Grilled Shrimp and Rice.

I started with 1 lb of shrimp for the 2 of us. We got the shrimp in Lopez Mateo, so assorted sizes. I recomment 21-25 shrimp for this recipe. Use your favorite size and adjust the cooking temperatures. Just don’t over cook them. They will continue to cook a bit after removed from the heat.
Skewers for the shrimp
Peeled and deveined
3 lemons
½ butter
oil
sugar
S&P
hot pepper of your choice. We used our Booney peppers, but you can use pepper flakes. Amount depends on your personal heat thermometer. You don’t have to use it if you don’t want, but it does add a nice touch.
3 minced gloves of Garlic
Cilantro for finished product.

Rice. I liked to cook sushi rice with chicken broth, instead of water. Use whatever you have, white, brown, wild, sushi, or even that minute stuff, whatever your preference.

First off get your rice cooking, shrimp cleaned and the grill hot.
Place the shrimp on the Skewers, alternating head to tail and pack tight.
You want to add a little oil so they don’t stick to the grill. Salt and pepper to taste, then sprinkle a little bit of sugar on one side only.

In a foil pan or something you will put on the grill, melt the butter on the grill, and add juice of 2 lemons, minced garlic, and the hot pepper, When butter is melted and all mixed, move to cooler side of the grill, let it bubble away.
Place the skewers on the grill sugar side up, for about 2 minutes, then turn over for another 2 minutes, The sugar is going to give the shrimp nice grill marks. After 2 minutes, push the shrimp off the skewers into butter lemon mixture. Leave in the butter for another 4-5 minutes to finish up the cooking.

Serve over rice with cilantro over the top. I forgot that part in the picture.
Oh well, never siad I was perfect!
I got this recipe from Cook’s Illustrated issue. If you have never heard of this magazine, and you love to cook, you have to check it out. They experiment and figure out for you why and how is the best way to cook almost anything.
at http://www.americastestkitchen.com
Www.cooksillustrated.com, They now have a TV show and Radio show, check them out, type in your zipcode and see if there is a show in your neighborhood. No this is not a commercial.
We have been subscribed for about 15 years, and have never had a bad recipe from their kitchen.

Pepperoncini, goat cheese stuffed yellowtail

YELLOWTAIL Stuffed with Pepperoncini and Goat Cheese
Makes 4 servings.  I had large pieces of fish, we each had a half with one meal.  But I think it helped keep the stuffing inside the fillets!

When I first saw this recipe in the Seattle Times, it was made for chicken breasts. I thought the idea would go great with some nice thick pieces of fish. I just happen to have in the freezer, some nice fat fillets of yellowail. And once again I have defied those professional chefs and combined fish with cheese!
My first choice for this recipe though would be a nice wahoo fillet. But alas, I have none.

You’ll find a number of uses for this recipe’s creamy stuffing. Try it on bruschetta or bagels, in sandwiches or tossed with pasta.
2 thick yellowtail fillets, slice down the side, but not through.
4 ounces fresh goat cheese
1/4 cup finely chopped pepperoncini
1 1/2 teaspoons finely chopped fresh thyme leaves
Coarse salt and ground pepper
I used my bullet with the jar attachment to finely chop the Thyme and pepperoncinis, then added the goat cheese to get nice and creamy. Only takes a couple seconds!

Preheat oven to 350 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. Tightly pack each pocket with cheese mixture. Original recipe calls for 4 @ chicken breasts, so after stuffing the fish I had some left over. I used this later, a little slather across the top of the fish when finished cooking.
Heat a large cast-iron or other heavy ovenproof skillet over medium-high. I added a tbs Butter and 1 tbs avacado oil. Saute the fish for about 5 minutes. Transfer skillet to oven and bake until for about 15 minutes, depending on how thick your fish is. Remember your fish will continue to cook after you remove it from the heat. You want to let the fish rest out off heat for about 5 minutes.
I served over a bed of rice, with a nice salad on the side. No pictures this time. I let a friend borrow my camera, and my blackberry takes horrible pictures.

Asian Style Thresher Shark

Asian Style Thresher SharkAsian Style Thresher Shark

The guys caught a really nice Thresher a couple days ago. We’ve never had it before, but I have heard it was very tasty.

So I scrambled around on the internet to find some recipes, and after reading a few, I made this recipe up. Some of this and some of that. Came out very good!

First you want to cut the shark into steaks and make sure all the blood line and cartilage has been removed.
Place steaks in a Tupperware for marinating.

You want to marinate the steaks for 1 to 3 hours, depending on your tastes.

Mix together in a bowl
½ cup Soy Sauce
1 tbs grated fresh ginger
2 cloves of garlic chopped fine
up to 1 ½ tbs brown sugar, depends on how sweet you want it.
2 tbs Avocado oil or olive oil.
Juice of one orange
juice of one large lime or 3 small ones.
2 tsp Paprika
3 tbs Balsamic vinegar
¼ cup chopped cilantro.
Mix all ingredients and pour over the shark steaks. Cover and marinate in the Frig for 1 to 3 hours.

We grilled our steaks, George got some perfect grill marks on them as pictured.
Serve the steaks on a bed of rice and a salad on the side.
This was great!
I’m sure this recipe would be great for swordfish also.

Pan Fried Yellowtail

I had a craving for some fish and chips, so I came up with this recipe. I have used the Panko in the oven to cook until golden brown, but not gluten free bread crumbs.
so whichever way you try it, skip the flour coating and go light.
And instead of chips, I went for the cole slaw!

Pan Fried Yellowtail

1 lb yellowtail or other white meat fish
1 package Gluten Free breadcrumbs or you can use Panko Bread Crumbs
1 egg white
cold water
Oil for frying

Tarter Sauce

1/2 cup mayo
¼ cup sour cream
½ garlic powder
Black pepper to taste
1 tsp yellow mustard
¼ cup pickle relish either dill or sweet, which every your preference.
If you use hot dog relish, skip the mustard.

I make the tarter sauce in advance, then when the fish is done you are ready to eat.
Mix the ingredients the ingredients together and refrigerate to let flavors blend together.

Clean the fish of any blood line and cut into finger size pieces.
Mix the egg yolk with ¼ cup ice cold water
Heat oil in fry pan
Dredge fish through the egg white mixture then coat with bread crumbs
place in the oil, depending on the thickness about 1 ½ minute each side, or until golden brown.
When you pull out of the oil, place the fish on a rack over paper towels for excess oil to drip off.

On the side, a little cole slaw.
For the dressing I used ½ cup rice wine vinegar, with a dash or two of sesame oil.
Enjoy!

Steamed Yellowtail

Yellowtail Steamed in foil

George came up with this recipe this week.
You will need
foil
1 lb of yellowtail
1 beefsteak tomatoe sliced
2 cloves minced garlic
1/2 cup white wine
salt and pepper
litte oil of your choice

You need a big enough piece of foil to leave your fish in a single layer,
and tent up and fold down so you can make a tight package.

Pour a little oil onto the foil, lay your fillets on top.
Next layer tomatoe slices and sprinkle minced garlic around.
Drizzle the white wine over the top,
Salt and pepper to taste.

Tent the foil edges and fold each side for a tight seal.
Bake or on the BBQ on medium heat for about 15 minutes depending on how thick your fillets are.

Serve with rice with a light salad.

I have seen similar here in local restaurants, they will add whatever other seafood is around on top of the fish, octopus, shrimp, clams, and then they put a layer of cheese over it.

Salmon Cakes

Ingredients
1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery with leaves if you have
1/2 cup small-diced carrot
¼ cup jalapeno (optional to your tastes)
1/2 cup corn kernals
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
3 slices stale bread, crusts removed, to keep recipe gluten free, use gluten free bread.
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
Directions
Preheat the oven to 350 degrees F.
Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery,carrots, corn, parsley, capers, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
To make “stale bread” place on dry cookie sheet and put in 225 degree oven for an hour, turn over and bake until dried out. Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
One of these days I want to try with tuna!
I doubled this batch for a birthday party and they were gone in a flash!