eaglssong
05-14-2000, 05:42 AM
From QuiltKateW
Grilled Fish Steaks with Asian Flavors (4 points)
The points will change with the fish you use; the points above are for tuna steaks. This recipe is from The Light Basics Cookbook by Martha Rose Shulman.
GRILLED FISH STEAKS WITH ASIAN FLAVORS
Serves 4
4 one-inch-thick fish steaks*
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
1 tablespoon mirin or semidry sherry
1/2 teaspoon sugar (if using sherry instead of mirin)
2 teaspoons grated or finely chopped fresh ginger
2 garlic cloves, peeled and minced or pressed
2 teaspoons dark sesame oil
Lime wedges for serving
Hoisin or plum sauce for serving (optional)
1. Rinse the fish steaks and pat dry with paper towels. Place in the baking dish or bowl. Mix together the remaining ingredients and pour over the fish. Turn the steaks over so they are coated on both sides. Cover the dish with plastic wrap. If you are going to cook the fish within 30 minutes, leave it at room temperature; otherwise, refrigerate for up to four hours, turning the fish several times.
2. Prepare a grill (charcoal, electric, or George) at a medium heat, or preheat the broiler with the rack about four inches from the element, or heat a grill-pan over medium-high heat. Place the steaks on a broiler pan if using the broiler, or on the grill or grill pan. Cook for 3-5 minutes. Carefully turn steaks over and cook for another 4-5 minutes. The fish should still be slightly pink inside - be careful not to overcook. Remove from the heat and serve with lime wedges and/or hoisin or plum sauce if desired.
*NOTE: This is FABULOUS with tuna. It's also wonderful with salmon. Swordfish or halibut would work pretty well, though it's best with the stronger-flavored fishes like tuna or salmon. It does need to be steaks, not fillets. If you are using tuna, cook the steaks for 3-4 minutes on each side if you like it rare in the middle. (I'm a sushi fiend so rare is good.)
Nutritional info for the recipe made with tuna: 2.1 grams fat; 0.5 grams saturated fat; 187 calories
kate@eyrie.org
266.8/260/240 (10%) -- OP since 3/21/00
Grilled Fish Steaks with Asian Flavors (4 points)
The points will change with the fish you use; the points above are for tuna steaks. This recipe is from The Light Basics Cookbook by Martha Rose Shulman.
GRILLED FISH STEAKS WITH ASIAN FLAVORS
Serves 4
4 one-inch-thick fish steaks*
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
1 tablespoon mirin or semidry sherry
1/2 teaspoon sugar (if using sherry instead of mirin)
2 teaspoons grated or finely chopped fresh ginger
2 garlic cloves, peeled and minced or pressed
2 teaspoons dark sesame oil
Lime wedges for serving
Hoisin or plum sauce for serving (optional)
1. Rinse the fish steaks and pat dry with paper towels. Place in the baking dish or bowl. Mix together the remaining ingredients and pour over the fish. Turn the steaks over so they are coated on both sides. Cover the dish with plastic wrap. If you are going to cook the fish within 30 minutes, leave it at room temperature; otherwise, refrigerate for up to four hours, turning the fish several times.
2. Prepare a grill (charcoal, electric, or George) at a medium heat, or preheat the broiler with the rack about four inches from the element, or heat a grill-pan over medium-high heat. Place the steaks on a broiler pan if using the broiler, or on the grill or grill pan. Cook for 3-5 minutes. Carefully turn steaks over and cook for another 4-5 minutes. The fish should still be slightly pink inside - be careful not to overcook. Remove from the heat and serve with lime wedges and/or hoisin or plum sauce if desired.
*NOTE: This is FABULOUS with tuna. It's also wonderful with salmon. Swordfish or halibut would work pretty well, though it's best with the stronger-flavored fishes like tuna or salmon. It does need to be steaks, not fillets. If you are using tuna, cook the steaks for 3-4 minutes on each side if you like it rare in the middle. (I'm a sushi fiend so rare is good.)
Nutritional info for the recipe made with tuna: 2.1 grams fat; 0.5 grams saturated fat; 187 calories
kate@eyrie.org
266.8/260/240 (10%) -- OP since 3/21/00