Seafood Amberjack recipe... need help fast 10 pts?!
I have a friend coming over for dinner!. I have 2 amberjack fillets I plan on topping with finely chopped macadamia nuts and cranberries!.
I need some side items and also do you have any suggestions for a rub or marinade for the fish before i pan sear it (not wanting citrus for a marinade)
Thanks 10 pts for best and must be quick!Www@FoodAQ@Com
I need some side items and also do you have any suggestions for a rub or marinade for the fish before i pan sear it (not wanting citrus for a marinade)
Thanks 10 pts for best and must be quick!Www@FoodAQ@Com
Answers:
MARINADES:
1/2 c!. vegetable oil
1/3 c!. soy sauce
1/4 c!. fresh lemon juice
1 tsp!. grated lemon peel
1 clove garlic, crushed
3 lbs!. fish or seafood (shrimp, scallops, etc!.)
Mix marinade!. Pierce fish on both sides with fork!. Arrange in shallow baking dish!. Pour marinade over fish!. Marinate in refrigerator at least 2 hours, turning occasionally!. Broil or grill, basting with marinade!. Serves 6 to 8!.
1 clove garlic, minced
1 scallion, minced
1 tsp!. lemon juice
4 dashes Tabasco
1 c!. flour
1 c!. cooked diced shrimp, lobster or shredded crab meat
2 c!. water
1 egg yolk, beaten
1 tsp!. salt
1/4 tsp!. fresh ground black pepper
May also use chicken or turkey!.
Pound to a paste the garlic, scallion, lemon juice, and Tabasco!. Mix the flour and water until smooth!. Beat in egg yolk and salt and pepper, then the paste!. Chill for 30 minutes!. Beat the egg whites until stiff but not dry, and fold into the batter!. Fold in the selected ingredients!. Heat oil to 390 degrees and drop teaspoons of mixture into it and cook 2 minutes!. Must be golden brown, but do not over cook!.
Ingredients:
1/2 cup dry white wine
1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon minced green onion
1 tablespoon minced fresh parsley
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon leaf oregano, crumbled
1/4 teaspoon freshly ground black pepper
Optional: A few drops of Tabasco Sauce
Directions:
Combine all ingredients!. Put halibut or other firm fleshed fish in a single layer in a large shallow glass dish!. Pour marinade over!. Cover and refrigerate several hours or overnight!. Grill fish over medium-hot fire, basting often with excess marinade, about 8 minutes per side or until fish flakes easily!.
* 1/4 cup shoyu or tamari
* 1/4 cup fresh lemon juice (1 1/2 lemons)
* 1–2 garlic cloves, minced
* 1 tablespoon honey
Combine all ingredients and whisk together in small bowl!. Marinate 2 fish fillets for no more than 20 minutes before cooking!.
Tip: Fish is naturally tender and should not sit in an acid-based marinade (like lemon juice) for longer than 20 minutes, or it will start to "cook" the fish, turning it mushy!.
* 1/2 cup soy sauce
* 2 tablespoons brown sugar
* 1 teaspoon grated lemon peel
* 1/4 cup lemon juice
Directions
1!.
1
Combine all ingredients in a plastic food storage bag or marinade dish!.
2!.
2
Add 4- 6 oz!.
3!.
3
seafood fillets of your choice!.
4!.
4
Refrigerate for at least 40 minutes!.
5!.
5
Discard marinade and broil seafood for 3 to 4 minues on on each side or until fish flakes easily with a fork!.
? cup Vegetable oil
? cup Soy sauce
? cup Fresh lemon juice
1 teaspoon Grated lemon peel
1 Clove garlic, crushed
3 pounds Fish or seafood (shrimp,
Scallops, etc!.)
Mix marinade!. Pierce fish on both sides with fork!. Arrange in shallow baking dish Pour marinade over fish!. Marinate in refrigerator at least 2 hours, turning occasionally Broil or grill, basting with marinade Serves 6 to 8!.
SIDE DISHES:
SIDE DISH RECIPE: Black Bean Fiesta Salad
1-19oz can black beans, rinsed
1-cup frozen corn, thawed
1-yellow pepper, diced
1-red pepper, diced
1-cup diced red onion
2-celery ribs, diced
3/4-cup cubed Monterrey Jack cheese
3-tbsp lemon juice
3-tbsp red wine vinegar
2-tbsp olive oil
2-garlic cloves, minced
1-tbsp Italian seasoning
1-tsp pepper
1/2-tsp cumin
In large bowl, combine the first 7 ingredients
Combine remaining ingredient in a jar with a tight fitting lid
Shake well
Pour over veggies and mix well
Cover and chill 2 hours or overnight
SIDE DISH RECIPE: Caesar Rice Salad
2-1/4 cup minute rice
2/3-cup creamy Caesar dressing
8-slices crisp bacon
1/4-cup chopped green onion tops
4-eggs, hard-boiled (chopped)
1/2-cup grated Parmesan
Cook rice
Refrigerate 30 min or until chilled
Combine rice, dressing, bacon, onions, & eggs
Refrigerate until serving time
Just before serving, toss with Parmesan
4-6 servings
SIDE DISH RECIPE: Blue Cheese and White Bean Salad
1-19oz can white kidney beans
1/4-cup extra virgin olive oil
2-tbsp wine vinegar
1-tsp Dijon mustard
1-garlic clove, minced
1-tsp dried parsley
3-tbsp chopped walnuts
4-oz blue cheese, lightly crumbled
Salt and fresh black pepper Blue Cheese and White Bean Salad
Rinse kidney beans with cold water in a strainer
Microwave the beans until just warm, approx 1-minute on med-high heat
Stir and set aside
Mix the oil, vinegar, mustard, and garlic in a small bowl
Add salt and pepper
Pour the dressing mixture over the beans
Add parsley and walnuts
Gently mix the blue cheese into the salad
Serve at room temperature
SIDE DISH RECIPE: Fresh Cucumber Salad
1/2 English cucumber
1/2-tsp salt
1-sweet yellow pepper
1-large onion, thinly sliced
1/4-cup chopped fresh coriander
2-tbsp limejuice
Slice cucumber very thin
Place in colander
Sprinkle with salt and let stand for 10 minutes
Transfer to bowl
Cut pepper into quarters then slice thinly
Add remaining ingredients to bowl
Toss
SIDE DISH RECIPE: Greek Salad
1-seedless cucumber
5-tomatoes
?-red onion, chopped
?-cup olive oil
2-tbsp lemon juice or red wine vinegar
?-tsp salt
?-tsp coarsely ground black pepper
1 ?-cups crumbled feta cheese
2-tsp dried oregano
1-cup black olives
Peel cucumber and cut into ? inch chunks
Combine with the tomatoes that are cut into similar size pieces, and chopped onion
Combine the olive oil, lemon juice, salt and pepper; whisk until blended
Pour over vegetables; toss until well coated
Add the feta cheese, oregano, and olives
SIDE DISH RECIPE: Mediterranean Salad
2-cups rice, cooked and cooled
3/4-cup English cucumber, sliced
3/4-cup tomatoes, diced
3/4-cup red pepper, diced
1/3-cup red onion, diced
1-cup feta cheese, crumbled
1/3-cup Kalamata olives, pitted
Dressing:
1/3-cup olive oil
1/4-cup red wine vinegar
2-garlic cloves, minced
1-tsp dried oregano
1-tbsp lemon juice
1/2-tsp salt
1/2-tsp pepper
In a large bowl, combine cooked rice with all diced ingredients, cheese, and olives
In another bowl, combine dressing ingredients
Pour dressing over rice/vegetable mixture
Toss well and refrigerate
Serve when chilled
best anser plzWww@FoodAQ@Com
1/2 c!. vegetable oil
1/3 c!. soy sauce
1/4 c!. fresh lemon juice
1 tsp!. grated lemon peel
1 clove garlic, crushed
3 lbs!. fish or seafood (shrimp, scallops, etc!.)
Mix marinade!. Pierce fish on both sides with fork!. Arrange in shallow baking dish!. Pour marinade over fish!. Marinate in refrigerator at least 2 hours, turning occasionally!. Broil or grill, basting with marinade!. Serves 6 to 8!.
1 clove garlic, minced
1 scallion, minced
1 tsp!. lemon juice
4 dashes Tabasco
1 c!. flour
1 c!. cooked diced shrimp, lobster or shredded crab meat
2 c!. water
1 egg yolk, beaten
1 tsp!. salt
1/4 tsp!. fresh ground black pepper
May also use chicken or turkey!.
Pound to a paste the garlic, scallion, lemon juice, and Tabasco!. Mix the flour and water until smooth!. Beat in egg yolk and salt and pepper, then the paste!. Chill for 30 minutes!. Beat the egg whites until stiff but not dry, and fold into the batter!. Fold in the selected ingredients!. Heat oil to 390 degrees and drop teaspoons of mixture into it and cook 2 minutes!. Must be golden brown, but do not over cook!.
Ingredients:
1/2 cup dry white wine
1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon minced green onion
1 tablespoon minced fresh parsley
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon leaf oregano, crumbled
1/4 teaspoon freshly ground black pepper
Optional: A few drops of Tabasco Sauce
Directions:
Combine all ingredients!. Put halibut or other firm fleshed fish in a single layer in a large shallow glass dish!. Pour marinade over!. Cover and refrigerate several hours or overnight!. Grill fish over medium-hot fire, basting often with excess marinade, about 8 minutes per side or until fish flakes easily!.
* 1/4 cup shoyu or tamari
* 1/4 cup fresh lemon juice (1 1/2 lemons)
* 1–2 garlic cloves, minced
* 1 tablespoon honey
Combine all ingredients and whisk together in small bowl!. Marinate 2 fish fillets for no more than 20 minutes before cooking!.
Tip: Fish is naturally tender and should not sit in an acid-based marinade (like lemon juice) for longer than 20 minutes, or it will start to "cook" the fish, turning it mushy!.
* 1/2 cup soy sauce
* 2 tablespoons brown sugar
* 1 teaspoon grated lemon peel
* 1/4 cup lemon juice
Directions
1!.
1
Combine all ingredients in a plastic food storage bag or marinade dish!.
2!.
2
Add 4- 6 oz!.
3!.
3
seafood fillets of your choice!.
4!.
4
Refrigerate for at least 40 minutes!.
5!.
5
Discard marinade and broil seafood for 3 to 4 minues on on each side or until fish flakes easily with a fork!.
? cup Vegetable oil
? cup Soy sauce
? cup Fresh lemon juice
1 teaspoon Grated lemon peel
1 Clove garlic, crushed
3 pounds Fish or seafood (shrimp,
Scallops, etc!.)
Mix marinade!. Pierce fish on both sides with fork!. Arrange in shallow baking dish Pour marinade over fish!. Marinate in refrigerator at least 2 hours, turning occasionally Broil or grill, basting with marinade Serves 6 to 8!.
SIDE DISHES:
SIDE DISH RECIPE: Black Bean Fiesta Salad
1-19oz can black beans, rinsed
1-cup frozen corn, thawed
1-yellow pepper, diced
1-red pepper, diced
1-cup diced red onion
2-celery ribs, diced
3/4-cup cubed Monterrey Jack cheese
3-tbsp lemon juice
3-tbsp red wine vinegar
2-tbsp olive oil
2-garlic cloves, minced
1-tbsp Italian seasoning
1-tsp pepper
1/2-tsp cumin
In large bowl, combine the first 7 ingredients
Combine remaining ingredient in a jar with a tight fitting lid
Shake well
Pour over veggies and mix well
Cover and chill 2 hours or overnight
SIDE DISH RECIPE: Caesar Rice Salad
2-1/4 cup minute rice
2/3-cup creamy Caesar dressing
8-slices crisp bacon
1/4-cup chopped green onion tops
4-eggs, hard-boiled (chopped)
1/2-cup grated Parmesan
Cook rice
Refrigerate 30 min or until chilled
Combine rice, dressing, bacon, onions, & eggs
Refrigerate until serving time
Just before serving, toss with Parmesan
4-6 servings
SIDE DISH RECIPE: Blue Cheese and White Bean Salad
1-19oz can white kidney beans
1/4-cup extra virgin olive oil
2-tbsp wine vinegar
1-tsp Dijon mustard
1-garlic clove, minced
1-tsp dried parsley
3-tbsp chopped walnuts
4-oz blue cheese, lightly crumbled
Salt and fresh black pepper Blue Cheese and White Bean Salad
Rinse kidney beans with cold water in a strainer
Microwave the beans until just warm, approx 1-minute on med-high heat
Stir and set aside
Mix the oil, vinegar, mustard, and garlic in a small bowl
Add salt and pepper
Pour the dressing mixture over the beans
Add parsley and walnuts
Gently mix the blue cheese into the salad
Serve at room temperature
SIDE DISH RECIPE: Fresh Cucumber Salad
1/2 English cucumber
1/2-tsp salt
1-sweet yellow pepper
1-large onion, thinly sliced
1/4-cup chopped fresh coriander
2-tbsp limejuice
Slice cucumber very thin
Place in colander
Sprinkle with salt and let stand for 10 minutes
Transfer to bowl
Cut pepper into quarters then slice thinly
Add remaining ingredients to bowl
Toss
SIDE DISH RECIPE: Greek Salad
1-seedless cucumber
5-tomatoes
?-red onion, chopped
?-cup olive oil
2-tbsp lemon juice or red wine vinegar
?-tsp salt
?-tsp coarsely ground black pepper
1 ?-cups crumbled feta cheese
2-tsp dried oregano
1-cup black olives
Peel cucumber and cut into ? inch chunks
Combine with the tomatoes that are cut into similar size pieces, and chopped onion
Combine the olive oil, lemon juice, salt and pepper; whisk until blended
Pour over vegetables; toss until well coated
Add the feta cheese, oregano, and olives
SIDE DISH RECIPE: Mediterranean Salad
2-cups rice, cooked and cooled
3/4-cup English cucumber, sliced
3/4-cup tomatoes, diced
3/4-cup red pepper, diced
1/3-cup red onion, diced
1-cup feta cheese, crumbled
1/3-cup Kalamata olives, pitted
Dressing:
1/3-cup olive oil
1/4-cup red wine vinegar
2-garlic cloves, minced
1-tsp dried oregano
1-tbsp lemon juice
1/2-tsp salt
1/2-tsp pepper
In a large bowl, combine cooked rice with all diced ingredients, cheese, and olives
In another bowl, combine dressing ingredients
Pour dressing over rice/vegetable mixture
Toss well and refrigerate
Serve when chilled
best anser plzWww@FoodAQ@Com
Ginger Honey Amberjack
Ingredients
1 1/2 pounds amberjack fillets
1 red bell pepper, seeded, cut into 2-inch strips
1 cup Florida honey
1 yellow bell pepper, seeded, cut into 2-inch strips
2 teaspoons ground ginger
Preparation
Cut fillets into serving-size pieces; set aside!. Combine honey and ginger; use half of honey to coat fish evenly!. Place on oiled grill over medium-hot coals basting frequently with honey mixture; and turn once!. Coat bell peppers with remaining honey mixture and grill with fish until tender, turn peppers often to avoid burning!. Fish is done when it flakes easily when tested with a fork!.
4 servingsWww@FoodAQ@Com
Ingredients
1 1/2 pounds amberjack fillets
1 red bell pepper, seeded, cut into 2-inch strips
1 cup Florida honey
1 yellow bell pepper, seeded, cut into 2-inch strips
2 teaspoons ground ginger
Preparation
Cut fillets into serving-size pieces; set aside!. Combine honey and ginger; use half of honey to coat fish evenly!. Place on oiled grill over medium-hot coals basting frequently with honey mixture; and turn once!. Coat bell peppers with remaining honey mixture and grill with fish until tender, turn peppers often to avoid burning!. Fish is done when it flakes easily when tested with a fork!.
4 servingsWww@FoodAQ@Com