Spicedoceanofthesunrisebasafillets Recipes

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SAN DIEGO SUNRISE

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 6



San Diego Sunrise image

Steps:

  • Put ice cubes in a martini shaker. Pour in the tequila, the orange juice and a splash of pineapple juice. Shake and pour into a martini glass. Pour small amount of grenadine down the side of the glass so that it settles to the bottom. Garnish with an orange slice and serve.

Ice cubes
1-ounce tequila
3 to 4 ounces orange juice
Splash pineapple juice
Dash grenadine
Orange slices, for garnish

SPICED OCEAN OF THE SUNRISE BASA FILLETS

At the fishmarket I discovered that it was a bad day for catfish, but a good day for basa. These light white fish were perfect for a spicy saute!

Provided by skat5762

Categories     Asian

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16



Spiced Ocean of the Sunrise Basa Fillets image

Steps:

  • Mix together all ingredients except for fillets and fire and sesame oils.
  • Place fillets in shallow container, and pour mixture on top.
  • Flip fillets, and make sure they are coated thoroughly.
  • Pour a good splash of wine (or beer) on top of fillets.
  • Cover, and set aside (in refrigerator) for 30 minutes.
  • Prepare medium sized pan on stove top.
  • Add fire oil and sesame (or peanut) oil, until quite hot.
  • Remove fillets from refrigerator and place in pan, pouring the marinade on top.
  • Sear for two minutes per side over medium-high heat.
  • Cover, and turn heat to medium low.
  • Continue to cook for 7 minutes longer, until fish begins to flake.
  • Serve with soba noodles, stir fried vegetables, and wilted spinach.
  • Sprinkle additional sesame seeds on fish just before serving.

3 cloves garlic, minced
2 teaspoons freshly chopped purple basil
1/2 teaspoon Thai seasoning
1/4 teaspoon cayenne
1 tablespoon black sesame seeds or 1 tablespoon sesame seeds
1 teaspoon horseradish mustard
2 tablespoons chili-garlic sauce
1/2 freshly squeezed lemon
1/4 cup soy sauce
1 teaspoon olive oil
2 teaspoons dark sesame oil
2 green onions, sliced thinly
1 dash white wine (or even an asian beer)
2 basa fillets
1 -2 teaspoon fire oil
2 teaspoons white sesame seeds or 2 teaspoons black sesame seeds

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