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WHITE FISH with ORIENTAL FLAVOR

 

From a tiny BEACH kitchen:

Ginger and orange give this dish an oriental flavor.  It smells heavenly coming out of the oven.  We are lucky enough to have an award winning fish market close by.   I seem to be posting alot of fish recipes- it’s summer- it’s fresh.  We served  6 for dinner, and this cooked up fast and easily- with leftovers.   Krisann brought over roasted brussel sprouts– and CORN with vidalia onions to serve with the fish dinner.  Divine! (I hope she puts those recipes on the blog)  Let friends help.  That was the motto this past week…

Ingredients:

  • 2 pounds white fish (haddock, cod, striped bass, etc)
  • 1 cup diced scallions (green onions)
  • 3 TBSP soy sauce
  • 3 TBSP red wine vinegar
  • 3 teaspoons oriental sesame oil
  • 3 teaspoons grated orange zest (or use a peeler and shave off zest of one orange and dice into small pieces)
  • 3 teaspoons peeled, diced ginger root (dice into small pieces also)

Preheat oven to 425.  Rinse and dry fish.  Spray casserole dish with olive oil.  Arrange fish in casserole dish, tucking under thin ends.   Sprinkle with salt and pepper.  Sprinkle scallions on top. 

Combine all else in a small bowl and pour over fish.    Cook 12-15 minutes.  Fish flakes easily when cooked.   Serve fish with side of  the sauce to drizzle over fish.

Note:  This fish dish can also be cooked in a microwave.   Cover dish with saran wrap.   Cook 5 minutes.  Test to see if fish flakes, if not, cook a couple minutes more.  

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BEST GRILLED SWORDFISH RECIPE

From a tiny BEACH kitchen:

Light the grill this weekend!  Swordfish is MADE to be cooked on a grill.    When choosing swordfish, look for the little strip of dark meat to be red, not brown.  If it’s brown, the meat is old.

It’s okay to use the broiler if you don’t have a grill.   You don’t need a fancy “fish” contraption to hold the fish on the grill, just try to only flip it over once.  When cooking swordfish, think medium rare steak.  It should be cooked the same.  Make sure to leave the skin on when you grill, but take it off to serve:  The skin is rubbery, but helps keep the meat moist.

The mayo in this recipe serves 2 purposes.  First, it keeps the fish from sticking to the grille.  Second, it keeps the meat moist and succulent.

Ingredients:

  • 1/4 cup light  mayonnaise
  • salt and pepper
  • 1 TBSP Old Bay seasoning
  • juice of  one lemon
  • 1 lb. swordfish (one inch thickness)

Pre-heat the grille to medium-high.   Rinse swordfish steaks well under cold water; pat dry.  In an small  bowl, combine the 4  ingredients.  Brush mayo and seasonings liberally on both sides of swordfish.  Place fish on hot grill for 5 minutes.   Flip once.  Cook for another 4 minutes.

Remove swordfish from grille to rest on a platter covered with foil for 3 to  5 minutes before cutting into portions.   Do NOT overcook- or you will dry out the fish.

A good rule of thumb:  Fish will cook in approximately ten minutes per inch of thickness.  Any thick white fish can be cooked this way… striped bass, tuna, mahi – mahi, grouper, etc.

~SHERYL

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