BANANA LEAF-WRAPPED CHILEAN SEABASS WITH PICKLED RED ONIONS
Steps:
- For the pickled red onions: In a medium saucepan over high heat, add the vinegar, sugar, peppercorns and 2 tablespoons salt. Mix well and add the beets and onions. Once it comes to a boil, stir to dissolve the sugar and salt then remove from the heat. Allow to cool then cover and refrigerate at least 1 hour and up to overnight.
- For the grouper: In a small bowl, add the orange zest, juice, olive oil, ground achiote and cumin. Mix well to combine, then pour the marinade into a large resealable plastic bag. Add the grouper filets and seal the bag tightly, squeezing out any excess air from the bag. Gently mix around so the marinade coats the fish well. Refrigerate for 45 minutes.
- Clean the grill grates and preheat a grill to medium-high heat.
- Arrange 2 banana leaves to form a cross. Remove one piece of grouper from the marinade and place in the center of the leaves. Season with 4 to 5 turns freshly ground black pepper and 1 teaspoon salt. Wrap the fish up tightly in the banana leaves by folding over one flap at a time, alternating each side so they overlap. Secure the last folds of the leaves together with toothpicks to hold in place. Place the banana leaf-wrapped grouper on the grill, and cook until the leaves turn bright green and begin to char around the edges, 5 to 6 minutes per side. Remove from the grill and set aside.
- To serve, cut open the banana leaves to expose the fish, add a large spoonful of Spicy Grilled Corn Salsa and garnish with the pickled red onions, chopped scallions and cilantro.
- Preheat a grill to medium-high heat.
- Place the corn on the grill and cook until well charred all over, 5 to 6 minutes per side. Drizzle the poblanos and fresnos with olive oil and season with 5 to 6 turns freshly ground black pepper and 1 teaspoon salt. Place the chilies on the grill and cook until lightly charred on all sides, 3 to 4 minutes. Place the chiles into a bowl, cover tightly with plastic wrap and allow to steam for 3 to 4 minutes.
- Hold a corn cob upright in a large mixing bowl. Using a chef's knife, cut off the kernels and let them fall into the bowl. Repeat with the remaining corn. Set aside the kernels. Discard the cobs.
- Remove the skins from the chiles. Mince the fresnos, dice the poblanos and add them to the bowl with the corn kernels. Add the red onions, scallions, lime zest, juice, garlic, agave and 2 tablespoons olive oil. Stir to combine and season with salt and pepper. Refrigerate until ready to serve.
DU PUY LENTILS WITH CARROTS
Provided by Amy Finley
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan over medium heat, saute the leek in the olive oil until translucent. Add the carrots and saute 1 minute further then add the lentils, chicken broth, parsley stems and bay leaf and bring to a boil. Reduce heat to low and simmer, covered, until the lentils are soft but not mushy, about 40 minutes. Remove the cover, turn the heat up to medium and cook strongly 5 to 8 additional minutes, until most of the liquid has been absorbed. Fish out the bay leaf, the dark green leaf part of the leek and parsley stems, stir in the balsamic vinegar and parsley, and season with salt and pepper. Serve hot or at room temperature.
- Cook's Note: Du Puy lentils are the small, blue-green marbled lentils grown in the volcanic soil of the southwest of France. If you can't find du Puy lentils, an equal quantity of another small lentil may be substituted. You may need to add 10 or so minutes of cooking time.
- This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING
Steps:
- Preheat oven to 350 degrees F.
- Pulse the bread in a food processor to get slightly coarse bread crumbs.
- Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
- Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
- Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
- Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.
LENTILS DU PUY AND BACON SALAD
French green lentils, or lentils du Puy make a great main dish salad with the smoky taste of bacon. I've been making this forever and have no idea where I got the recipe. The amounts are estimated, but more or less what I use. (Prep/cooking is estimated too, but it takes less than an hour...) This is one of my favorite summer dinners with some good garlic bread and a chilled glass of wine. When I have great tomatoes, I slice them and serve the salad on top. It makes a nice side dish and is also very portable for picnics and beach dinners.
Provided by DeeCooks
Categories Lentil
Time 1h
Yield 4-6 main course servings, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook 6 slices bacon in heavy large saucepan over medium heat until brown and crisp. Transfer bacon to paper towels, crumble. Drain off all but about three tablespoons of bacon fat.Add onion to drippings; sauté until tender, about 10 minutes.
- Add 6 cups water, lentils, remaining 2 slices of bacon, and thyme to the bacon fat and onion. Bring to boil, then cover and reduce to a simmer. After about 20 minutes, add carrots and continue to cook until lentils are tender, about 10 more minutes.
- Drain lentils, let cool.
- Whisk oil, red wine vinegar, and Dijon mustard in bowl to blend.
- Add lentils, red onion, celery, bacon, and parsley. Toss to combine. Season to taste with salt and pepper and serve at room temperature or slightly chilled.
Nutrition Facts : Calories 480.2, Fat 35.2, SaturatedFat 6.2, Cholesterol 10.9, Sodium 302.5, Carbohydrate 29.5, Fiber 10.9, Sugar 4.8, Protein 13.4
BACON-WRAPPED SEA BASS
Tasty grilled fish recipe. Combines nicley the flavors of bacon and fish. Can be prepared in advance, quick, easy and delicious. Serve with crusty bread and green salad. I made this recipe for me and a friend. We only have grilled fish, bread, salad and some white wine and beer. Each of us had one fish. Who needs more on a warm and sunny summer afternoon? It became one of my favorite grilled fish recipes.
Provided by Thorsten
Categories Bass
Time 27m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Wash fish inside and outside, pat dry with paper towels.
- Sprinkle salt into stomach cavity.
- Cut the garlic into slices.
- Staff the garlic and rosmarin into stomach cavity.
- Wrapped the bacon slices around the fish, overlapping slightly. Only head and tailfin should be visible.
- You can store the prepared fish for several hours in the fridge. Remove at least 30 minutes before grilling.
- Brush a grill pan with olive oil and put 2 rosemary sprigs into the pan to flavor the oil.
- Place fish in pan. Put it on medium hot grill.
- Grill fish on each side for about 6 minutes. Brush fish with oil if it looks dry.
- Serve immediately.
Nutrition Facts : Calories 1513.4, Fat 117.8, SaturatedFat 33.2, Cholesterol 309.2, Sodium 1819.8, Carbohydrate 2.2, Fiber 0.1, Protein 104.8
PAN-SEARED SEA SCALLOPS WITH LENTILS, BACON, AND CIDER REDUCTION
Steps:
- For mascarpone cream:
- Place wine and shallots in heavy small saucepan. Boil until almost dry, about 6 minutes. Add cream. Boil until reduced by half, about 2 minutes. Stir in mascarpone, lemon peel, and chives. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.
- For cider reduction:
- Place cider, vinegar, and shallots in heavy medium saucepan. Boil until reduced to 3/4 cup, about 15 minutes. Strain; discard solids in strainer. Return cider mixture to pan. DO AHEAD: Cider reduction can be made 1 day ahead. Cover and refrigerate.
- For lentils:
- Press thin end of cloves into peeled onion. Place onion in heavy large saucepan. Add 6 cups water, lentils, and bay leaves. Bring to boil. Reduce heat to medium-low and simmer until lentils are tender, stirring occasionally, about 30 minutes.
- Meanwhile, cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour all but 3 tablespoons fat from skillet. Add shallots to skillet and sauté over medium heat until golden, about 2 minutes.
- Drain lentils, discarding onion and bay leaves. Add reserved bacon, lentils, and thyme to shallots. DO AHEAD: Lentils can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.
- For scallops:
- Bring cider reduction to simmer. Whisk in 5 tablespoons butter, 1 tablespoon at a time. Keep warm.
- Season scallops with salt and pepper. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add scallops and cook until brown, about 2 minutes per side.
- Divide lentils among 6 plates. Arrange 3 scallops atop lentils on each plate. Drizzle cider reduction over scallops and around lentils. Drizzle warm mascarpone cream over.
GREEN LENTIL AND BACON SALAD
Steps:
- Cook bacon in heavy large saucepan over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add onion to drippings in saucepan; sauté until very tender, about 15 minutes. Add 6 cups water, ham hock, lentils, 1/4 cup parsley, and 2 teaspoons thyme. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Using tongs, transfer ham hock to work surface. Drain lentils. Cool ham hock and lentils. Cut ham from bone; dice. Transfer ham to large bowl.
- Whisk walnut oil, red wine vinegar, and Dijon mustard in small bowl to blend. Transfer lentils to large bowl with ham. Add dressing, red onion, celery, bacon, remaining 1/4 cup parsley, and remaining 2 teaspoons thyme. Toss to combine. Season to taste with salt and pepper and serve at room temperature.
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