Broiled Fishcakes With Ginger And Cilantro Recipes

Steps:

• Boil potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes.
• Meanwhile, place fish in a skillet that can later be covered. Add water to cover, salt the water, and bring to a boil over high heat. Cover, turn off heat, and set a timer for 10 minutes. After that time, use a slotted spoon to remove fish to a bowl.
• When potato is done, peel it and mash it with the fish. Add seasonings, along with some salt and pepper, and work the mixture with your hands until it is well blended. Shape into 8 equal burger-shaped patties.
• Preheat broiler, and set rack about 4 inches from heat source. Brush patties on both sides with oil, then place on a non-stick baking sheet. Broil carefully, until nicely browned on top, then turn and brown on the other side. Sprinkle with more cilantro, and serve hot, with lime wedges.

Steps:

• Boil the potato in salted water until tender but not mushy (or bake the potato until tender but not overly soft).
• Place the fish in a skillet which can be covered and cover the fish with salted water.
• Bring to a boil over high heat, turn off the heat, cover the fish and let it poach in the water for ten minutes.
• Transfer the fish via slotted spoon to a bowl.
• Peel the cooked potato and add it to the fish and mash the two together.
• Preheat the broiler.
• Add the seasonings and salt and pepper to taste to the fish/potato mixture and work the mixture with your hands until well blended.
• Shape into 8 equal burger-shaped patties.
• Brush the patties on both sides with the oil and place on a non-stick or foil covererd cookie sheet.
• Broil about 4" from heat source until nicely browned on top--about 3 minutes; then turn and brown the other side.
• Serve hot garnished with lime wedges and additional cilantro.

Steps:

• With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones and halve each quail lengthwise through breast. Arrange quail halves in one layer in a shallow flameproof baking pan.
• Chop cilantro and in a small bowl stir together with gingerroot, soy sauce, cumin, ground coriander, and oil. Spoon marinade over quail, turning to coat and rubbing marinade into both sides. Marinate quail, covered and chilled, at least 1 hour and up to 12.
• Preheat broiler.
• Season quail lightly on both sides with pepper and salt and arrange, skin sides up, in pan with marinade. Broil quail 3 to 4 inches from heat 5 to 7 minutes. Turn quail over and baste with pan juices. Broil quail 2 to 3 minutes more, or until cooked to barely pink for medium.
• Transfer quail to a platter and pour off fat from pan. On stovetop deglaze pan with water over moderate heat, stirring and scraping up brown bits. Spoon pan juices over quail.

Steps:

• For the marinade: Whisk the soy, lime juice, oil, sugar, ginger, and garlic together in a small bowl. Pack the chicken pieces into a large sealable plastic bag and pour inthe marinade. Close the bag and let the chicken marinate on the counter for 1 hour. (My note--this is counter to common food safety practices, so I would suggest not leaving it out longer than that!).
• Position a rack near the middle of the oven so the chicken will be about 8 inches from the heating element, and heat the broiler. Line a baking sheet with aluminum foil. Arrange the chicken pieces on the baking sheet--skin up and thicker pieces in the middle of the pan--and slide the pan under the broiler.
• Broil for 10 minutes. Turn the pieces over and broil for another 10 minutes, or until done (juices run clear when pierced with a fork).
• Meanwhile, for the dipping sauce: Melt the butter in a small skillet or saucepan over low heat. Add the lime juice and a big pinch of crushed red pepper.
• Roll the chicken pieces in the lime butter. Transfer to a platter and serve.

Steps:

• Put fillets, skin sides down, in a lightly oiled large shallow baking pan. Stir together ginger, garlic, lime juice, oil, salt, chili powder, and turmeric in a small bowl until combined well, then rub onto mackerel flesh and marinate 10 minutes.
• Preheat broiler. Broil mackerel 5 to 6 inches from heat, without turning, until cooked through and lightly browned, 7 to 8 minutes. Transfer to plates with 2 spatulas and top with cilantro.