Grilled Yellow Tail Snapper
Whole fish is more complicated than a pre-sliced fillet, but there is something very fun and rewarding about preparing an entire fish. This Yellow Tail Snapper was 1.6 pounds and cooks up like Red Snapper. I wanted to stick to the fish’s tropical roots by grilling it on a banana leaf, which I found at the local Chinese grocery store. A cedar plank will work well also. Snapper, in general, should not be grilled directly over a high heat, so it is best to have it on something, such as a banana leaf.
Rinse out the fish and make sure it is cleaned out to your liking. I smothered the inside with the following mixture:
4 cloves garlic, chopped
a 2-inch piece of fresh ginger, grated on a ginger grater
1 TB of the thick cream from the top of an undisturbed can of coconut milk
I mashed the chopped garlic and grated ginger in a mortar and pestle to make a paste. Then I added the coconut cream and mixed well. Spread this inside the fish and stuff in any extra for maximum flavor. Place fish on wet banana leaf and grill on Medium high heat, 5-7 minutes on each side, or more, depending on the size of the fish. Pour some lemon juice over the fish every few minutes while it grills.
I served this with Coconut Basmati Rice (which is made just like plain basmati rice, but with a dollop of coconut cream from the top of the same un
disturbed can of coconut milk used for the fish added to the water while it cooks) and Spinach and Rainbow Chard in Coconut Sauce.
Lime Rickey
- At June 29, 2009
- By megan
- In Alcoholic Beverages, gin, lime
1
No simple syrup means no extra sugar. That’s the way I prefer to make cocktails.
Ingredients:
- juice of 4 limes
- 5 shots (depending on how you like it) gin. I prefer bombay Sapphire
- 1 can seltzer or club soda
- ice
Mix and enjoy.
Coconut Chocolate Pancakes with Strawberries and Ginger Rhubarb
- At June 29, 2009
- By megan
- In dessert, favorites, ginger, Pancakes, rhubarb, strawberries
- 0
This recipe has 3 parts: Pancakes, Ginger Rhubarb Sauce, and Sliced Strawberries.
Start making the rhubarb sauce first.
Ingredients:
- 3 stalks Rhubarb, washed and sliced into 1/2 in pieces
- Grated Ginger (a piece that is 1 sq. inch, more or less)
- 2 TB pure Maple Syrup
- 3 TB water
Heat all of this in a sauce pan on medium low heat for 10 minutes or so until it becomes a thick sauce. Remove from heat and it is ready to serve.
For the Pancakes:
- 1 egg
- 2 TB walnut oil
- 2 TB maple syrup
- 2 TB shredded unsweetened coconut
- 3 TB semi-sweet chocolate chips
- 1/3 cup whole wheat pastry flour
- 1 tsp baking powder
Combine the pancake ingredients in the order listed above. Cook them like pancakes (basically on a 350 degree skillet).
For the Strawberries:
Just slice them. I bought organic berries from the Boulder Farmer’s Market and they were super small and sweet. You shouldn’t have to add anything to berries, especially good berries.
Top your pancakes with the ginger rhubarb sauce and sliced strawberries for a relatively healthy dessert.
Fresh Veggie Stir Fry in Garlic Ginger Sauce
- At June 26, 2009
- By megan
- In Baby Bok Choy, Broccoli, vegan, Veggie Sauté
- 0
Chop:
- Baby Bok Choy (separate the leafy part from the stalky end)
- 1 red pepper
- 1 yellow pepper
- 2 cloves garlic
- 2 cups broccoli
Other ingredients:
- 1/4 cup water
- 2 TB soy sauce
- 1 TB dried ginger (use 2 TB freshly grated if you have it)
- 1 TB toasted sesame oil
In a wok, add the stalky part of the chopped baby bok choy. As the wok heats, add the water. Next add the peppers and cook a few minutes before adding the soy sauce and ginger. Then, add the garlic and cook another minute before adding the leafy part of the baby bok choy. Finally, add the broccoli and cook 2 more minutes and you are done. Remove from heat and drizzle with toasted sesame oil.
(this dish is excellent with farmer’s market, fresh, organic veggies. I usually try to add more flavors when using store-bought or frozen veggies)
Asian Spicy Grilled Shrimp
- At June 26, 2009
- By megan
- In Grilled, shrimp
- 0
I keep Whole Foods brand “Whole Catch” frozen shrimp in my freezer and it comes in handy a couple times each month. Fresh shrimp is obviously better, but the frozen bag in my freezer allows me to be more flexible and whip up a dinner without having to run to the store.
This recipe will be the same for fresh or frozen shrimp, except for the thawing process, which frozen shrimp will need to undergo before being seasoned. Also, make more marinade for large shrimp or if you grill a lot more than 24 small shrimp.
Marinate 24 small shrimp for 30 minutes in:
- 1 tsp Chinese Chili Paste
- 1 tsp Soy Sauce
- juice of 1/2 lime
- 1 clove garlic, chopped
Grill for a couple minutes. Done.
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