Tag Archives: Ginger

Dinner part two – Grilled Yellow Fin Tuna in Sweet Soy Garlic Ginger Sauce

Standard
Dinner part two – Grilled Yellow Fin Tuna in Sweet Soy Garlic Ginger Sauce

I made the Mango and roasted corn salad last night which was so fresh and wonderful tasting and made some Yellow Fin Tuna to go with it.  The Tuna turned out pretty great but my husband, Grantley, was not a fan.  He does not like anything that has a pink middle.  It has to be cooked to the death.  I refuse to cook Sushi-Grade fish all the way through because then you might as well eat it out of a can.  So we compromised and I made him another protein to eat with his salad.  But I thoroughly enjoyed my fish.  I thought you might like it too.

Whisk up the dressing and marinate the fish

Grill on a medium high grill to get a nice sear

Serve over a refreshing salad

Dinner was delicious!

Here’s the recipe:

Grilled Yellow Fin Tuna in Sweet Soy Garlic Ginger Sauce

2 pieces of sushi-grade Yellow Fin Tuna (about 3 ounces each)

1 tablespoon Sweet Soy Sauce (Kecap Manis, see Nasi Goreng recipe for pictures and explanation)

1 clove of garlic, finely minced

1/2 inch of fresh ginger grated

1/2 tsp Shiracha Chili sauce

Whisk all the sauce ingredients together and marinate the fish for about 30 minutes to 1 hour in the fridge.  Heat a grill to medium high heat and cook 2-3 minutes on each side, until nicely seared.  Serve with Mango and roasted corn salad

Advertisements

Lemon Artichoke Shrimp Pasta

Standard
Lemon Artichoke Shrimp Pasta

My friend Diane Hubbard told me that she was inspired to make Preserved Lemons  http://kolpona.com/2012/03/08/preserved-lemons/ and now she wanted more recipes that used Preserved Lemons besides North African or Middle Eastern dishes.  I took that as a challenge and decided that for tonight’s dinner I was going to make a dish with Preserved Lemons and anything else I had on hand in the kitchen, WITHOUT going to the grocery store.  It felt like a pasta kind of night.  A few minutes after cooking dinner, our friends Tasi and Soloa dropped by.

They ate all the pasta, Banana bread from this morning, Onion Dill bread from yesterday, Double Chocolate Chili cookies and took home some Lentil soup I’d made. I love feeding people who like to eat.  Let me tell you, when two big Samoans come over from the gym, they can eat some stuff.  So, Diane here’s a recipe inspired by you. Tasi and Soloa seem to think it’s pretty darn good and I think it’s a keeper.  By the way, it serves  a family of 6 or two hungry Samoans.

Ingredients at a glance.

Saute shrimp in olive oil with a little salt, garlic and ginger.  Take it out as soon it barely turns light pink.

In the remaining oil add tablespoon of butter.

Finished pasta dish.

Here’s the recipe:

Lemon Artichoke Shrimp Pasta

1 lb of pasta (Linguine, Spaghetti, Fettucine – I only had Spaghetti on hand so I used that, next time I think I will use Linguine)

8-10 Large Shrimp,  cleaned with tail on

3 whole garlic cloves minced

1 tsp grated fresh ginger

1/4 cup olive oil

1 tablespoon butter

1 tomato, chopped

1 medium onion, chopped

1 pound young Asparagus, trimmed

4 oz jar of marinated Artichoke hearts

1/2 preserved lemon, rinsed and chopped

1 tsp Rosemary, chopped

1/4 cup chopped flat leafed Parsley

1/2 tsp salt

fresh ground black pepper

1/2 cup crumbled Feta

1/4 cup grated Parmigiano Reggiano

In a 5 quart stock pot boil water with 5 tablespoons of salt (should be like sea water salty) for the pasta and cook pasta according to package directions.

In a large skillet heat olive oil and saute shrimp, salt, garlic and ginger until the Shrimp turn into a light pink shade, about 1 minute or so.  Take Shrimp out of the pan and set aside.  In the same oil add tablespoon of butter.  Add chopped onion, preserved lemon and tomato along with Rosemary and fresh cracked pepper and saute 2-3 minutes until flavors are released and onions are translucent.  Add roughly chopped artichoke hearts and asparagus tips and the tender parts of the stem cut into 1 inch pieces and saute another 2-3 minutes.  Add the Shrimp back into the mixture and saute an additional minute or until the Shrimp is cooked through.  Toss in Feta Cheese and stir then add the pasta,  Parmigiano Reggiano and Parsley and toss to coat.  Take off heat and serve immediately.