Sushi CALIFORNIA ROLL

Originally "California" rolls referred to the use of avocados in sushi makis. Today, the inside/out [rice on the outside] categorizes a California roll more than its contents. Garnishing the outside rice covering of California rolls offers the opportunity to add wonderful color and texture to your sushi presentation.

Make The Rice
Follow our rice recipe for makizushi, making sure to roll your sushi while rice is still warm.

Sushi Recipe For Making California RollMiyamoto's California Rolls
Ingredients for 5 California Rolls [40 pieces]:

1 English Cucumber - remove seeds and cut into strip - 10 cm long and 1/2 cm thick [leave the skin on... looks great in your roll]
200g Imitation Crab Sticks - Oosaki brand is our preferred choice - North American product should be squeezed to remove excess water
2 Avocados - Haas is the best - not to ripe [buy them green/hard and wrap in newspaper for 24 hours] peel and cut into wedges
5 Half sheets of Nori - Takaokaya Gold and Yamamotoyama Gold are excellent - Full sheets are to be halved width-wise by folding and then carefully pulling the sheet apart
50g Toasted Sesame Seeds - Buy Black and White for a decorative touch
50g Tobiko [flying fish roe] - You may use Masago but tobiko is a superior product - pick a color... a good Japanese food store will offer many colors. Our shop has red, orange, green wasabi, black, and gold.
Tezu Prepare a small bowl of water mixed with a small amount of unsweetened Rice Vinegar for moistening your finger tips [not your whole hands... we try to only use our fingertips!]
Wasabi and Japanese Mayonnaise [Optional Ingredients - QP is the best]

Let's Get Started
Place a sheet of cellophane wrap - same size as your rolling mat on your sudare [bamboo rolling mat]. Cool your hands down under a cold running water tap and dry your hands [cold hands will sweat less and stick less to your rice].

Dip your fingers in your Tezu and wave your hands to remove excess water. Take some rice with your finger tips [10 cm round ball]. Place the rice ball in the center of the wrap and gently distribute the rice the width of your nori sheet and 5 cm longer then then your sheet of seaweed. Don't work your rice too much [if you smash your rice grains you are pressing too hard].

Center your nori sheet on the sheet of rice. You may now fill your roll.

Almost Ready
Sushi Recipe For Making California RollPlace a row of avocado wedges length-wise in the center of your nori sheet. Your nori should cover the entire rice sheet side to side and towards you. The extra 5 cm rice should be open along width-wise away from you [leave some room on the sides of your nori so the filling doesn't get squeezed out].

Put the cucumber strips alongside your avocado and do likewise with your crab sticks. Lay a strip of Japanese mayonnaise and/or wasabi.

Start To Roll
Roll the side nearest you to form a center core of ingredients surrounded by nori [there should be that 5 cm band of rice left after your nori].

Pull out you wrap at the end of your roll and overlap your ingredients roll over the last band of rice. By pulling and lightly squeezing your mat, form your roll circular or triangular-wise [gently hold your ingredient in on the ends while manipulating your roll].

Gently set your roll to the side and spread sesame seeds and/or tobiko on your cellophane wrap with your mat underneath. Re-position your roll on the cellophane and gently re-form your roll to embed slightly your outside ingredients. Carefully move your mat to one end of your roll to shape the end of your roll [a small amount of your ingredients squeezed out is normal... too much means your squeezing too much].

Cut & Serve
Cut your roll into 8 pieces. Your knife must be very sharp.

Place the tip of your knife into your bowl of Tezu. Invert your knife to a vertical position and tap the butt end of your knife and let the water flow along the blade to the tip. This will insure that your rice does not stick to your knife. Place your roll on a cutting board and cut your roll in half [leave the cellophane on!].

Halve your pieces again and once more and remove the cellophane wrap and voila! 8 delicious California roll

Shrimp Scampi with Linguini
Recipe courtesy Tyler Florence

Ingredients

* 1 pound linguini
* 4 tablespoons butter
* 4 tablespoons extra-virgin olive oil, plus more for drizzling
* 2 shallots, finely diced
* 2 cloves garlic, minced
* Pinch red pepper flakes, optional
* 1 pound shrimp, peeled and deveined
* Kosher salt and freshly ground black pepper
* 1/2 cup dry white wine
* Juice of 1 lemon
* 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Panko Crusted Tilapia Nuggets With Fancy Dipping Sauce (Adapted from Martha Stewart’s Everyday Food)

2 large eggs, lightly beaten

Coarse salt and pepper

2 cups panko (see notes above about where to locate that ingredient)

1 tablespoon Old Bay Seasoning or Cajun seasoning

2 tablespoons olive oil

1 1/2 lbs tilapia fillets, cut into wide strips (see note, above)

1/2 cup light mayonnaise

1/4 cup fresh parsley, chopped

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice, plus lemon wedges for serving


To make fish nuggets, cut tilapia fillets in half and then chunk into nugget size pieces. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, cajun seasoning, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through.
Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, and lemon juice; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

Indonesian Salmon
Salmon is loaded with healthful omega-3 fatty acids. These are also found in tuna, herring, mackerel and sardines.
Ingredients:
1/2 cup lite soy sauce, divided
1/4 cup fresh lemon juice
1 Tbsp. Asian mustard
1/2 tsp. Chinese 5-Spice powder
4 salmon fillets (5 oz. each), skin removed and thinly sliced,
or salmon steaks
Nonstick cooking spray
1 Tbsp. sesame seeds
2 small carrots, cut into julienne strips
1 leek (white part only), trimmed, rinsed and
cut into julienne strips
1 cup water or fat-free, reduced sodium chicken
or vegetable broth
1 tsp. sesame oil
Instructions:

In small bowl, combine 1/4 cup soy sauce, lemon juice, mustard and spice powder. Place salmon in shallow dish. Brush soy mixture over both sides of fish. Cover with plastic and refrigerate 1 hour. Preheat broiler. Spray medium skillet with cooking spray. Heat skillet over medium heat. Add sesame seeds. Sauté until golden, 1-2 minutes. Transfer sesame seeds to plate. Spray skillet again. Sauté carrot and leek until crisp, but tender, about 5 minutes. Add broth, remaining soy sauce and sesame oil. Simmer until most of liquid evaporates, about 10-15 minutes. Meanwhile, place salmon on broiler pan. Broil, 4 inches from heat, until fish is cooked through, about 5 minutes. Spoon leek mixture evenly onto 4 serving plates. Arrange salmon strips evenly on top. Sprinkle with sesame seeds. Serve immediately.
Nutritional Information:

Makes 4 servings. Per serving: 329 Calories, 17 g Total Fat (4 g Saturated Fat), 9 g Carbohydrates, 30 g Protein, 1 g Dietary Fiber, 738 mg Sodium.

Tuna Salad Wrap

1 can (6.5 oz.) water-packed white tuna, drained
1 small carrot, shredded
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1/2 Tbsp. dried chives or chervil
2-4 Tbsp. nonfat mayonnaise
Salt and freshly ground black pepper, to taste
4 8-inch flour tortillas
4 Tbsp. nonfat cream cheese
4 well-dried leaves of leafy green lettuce
slightly smaller than a tortilla
1/2 cup shredded reduced-fat cheddar cheese
4 sprigs fresh mint, cilantro or flat-leaf parsley


1. In small bowl, combine tuna, carrot, celery, green pepper, chives and enough mayonnaise to make a moist (but not wet) salad. Add salt and freshly ground pepper to taste.

2. On each tortilla, spread a thin layer of cream cheese (about 1 tablespoon) across the center two-thirds of tortilla's surface, leaving a 2-inch margin along edges. Center 1 lettuce leaf on top of each tortilla. Press leaf into cream cheese. Spread a quarter of the tuna salad firmly over each lettuce leaf, leaving a 2-inch margin at top and bottom of each tortilla. Sprinkle a quarter of cheese over each tortilla and top with a sprig of fresh mint or other fresh herb.

3. Fold the bottom of the tortilla up to cover the top of the filling. Fold in the two sides a quarter-inch. Roll tortilla up, holding side folds in. Roll wraps tightly and as firmly as possible to ensure packets stays closed. Tightly seal each in plastic wrap and refrigerate until ready to serve or pack. Wraps made without wet ingredients can keep for 24 hours or more without getting soggy.

Makes 4 wraps. Per wrap: 238 calories, 6 g. fat (3 g. saturated fat), 24 g. carbohydrate, 20 g. protein, 2 g. dietary fiber, 534 mg. sodium.

GRILLED TANDOORI FISH



1 1/2 c. low-fat plain yogurt
2 tsp. garlic paste
2 tsp. grated fresh ginger
2 tsp. paprika
1 tsp. curry powder
1 tsp. red chili powder
1 tsp. ground cumin
1/2 tsp. salt
4 Tilapia, snapper or mahimahi fillets (6oz), 3/4 inch thick
2 sweet potatoes, halved lengthwise and cut into 3/4 inch wedges
2 Tbsp. ghee or unsalted butter, melted
1 tsp. garam masala
1/4 tsp. coarse sea salt
1/4 tsp. ground pepper
Olive oil for brushing

Whisk together yogurt, garlic paste, ginger, paprika, curry powder, chili powder, cumin, and salt. remove 1 cup of the mixture to a bowl and reserve for serving. Place fillets in a shallow dish and brush with remaining yogurt mixture to coat completely. Cover and refrigerate 1 hour. Chips: Place yam wedges skin side down on a large microwave safe plate; cover with vented plastic wrap. Microwave on high 3 1/2 to 4 minutes, or until almost tender; let cool. Heat a grill pan or prepare an outdoor grill for direct grilling over medium-high heat. Mix ghee, garam masala, salt, and pepper in a large bowl; add yam wedges and gently toss to coat. Remove fillets from marinade; wipe off excess marinade. Brush the cooking grates clean and oil the grill rack. Lightly brush fillets with oil. Grill fillets and yams with grill lid down until fish is opaque and still moist and yams are lightly charred, 6-8 minutes, carefully turning fillets once when fish releases easily from grill or pan, and turning yam wedges as they brown. Serve with remaining yogurt mixture.

LEMON GARLIC SHRIMP

2 Tbsps kosher salt
2 Tbsps sugar
2 to 2 1/2 lbs peeled, deveined shrimp, rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 Tbsps grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 tsp fresh-ground pepper
Lemon wedges

In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 mins to 1 hr. Rinse shrimp well and drain, also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 mins total. Serve with lemon wedges to squeeze over shrimp.

Kevin Nurse's Jerk Red Snapper and Island SalsaRecipe courtesy Kevin Nurse

Show: Grill It! with Bobby FlayEpisode: Red Snapper



Ingredients
2 ounces ground allspice
2 tablespoons dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
2 ounces freshly ground coriander
2 ounces freshly ground grains of paradise
1/2 teaspoon ground nutmeg
8 cloves garlic
6 scallions
4 habanero peppers
4 ounces lime juice
Sea salt
Dash soy sauce
Canola oil, as needed
1 red snapper, about 2 to 3 pounds
4 zucchini (2 green and 2 yellow), sliced lengthwise
2 red bell peppers
Island Salsa, recipe below
Directions
Preheat grill.

Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping.

While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa.

Island Salsa:
4 ounces mango, chopped
4 ounces pineapple, chopped
1 star fruit, chopped
2 ounces red onion, chopped
2 tablespoons red wine vinegar
1 tablespoon freshly chopped cilantro leaves
Kosher salt and freshly ground black pepper
Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.

This is a great recipe for summer good healthy eating.

Seared Sea Scallops with Orange-Basil Pan Sauce

1 1/2 lbs. dry sea scallops
1 Tbsp. olive or vegetable oil
Salt and ground black pepper
2/3 c. orange juice
2 tsp. dijon mustard
1/4 tsp. dried basil leaves
1 Tbsp. butter

Heat a 12-inch skillet over low heat. Set scallops on a plate; coat with oil and season both sides with salt and pepper. Whisk together orange juice, mustard, and basil in a small bowl; set aside. A couple of minutes before searing the scallops, turn on the exhaust fan and increase heat under skillet to high. Add scallops to hot pan; sear until they develop a thick, rich brown crust, about 2 minutes. Turn scallops and continue to cook over high heat until remaining side develops a thick, rich brown crust, about 2 minutes longer. Remove from pan. Add orange juice mixture to the empty skillet; boil until reduced by half, a minute or so. Tilting skillet so that redued liquid is at one side of the pan, whisk in butter and any accumulated scallop juices. Spoon a portion of sauce over each portion of scallops and serve immediately. Serve with cooked angel hair pasta with butter.

Lobster Stuffed Chicken with Boursin Cheese Sauce presented by York Harbor Inn


Ingredients:
Stuffing
2 oz Onions, finely diced
2 oz Celery, finely diced
1 oz Clarified Butter
1 oz Dry Sherry
½ Tbsp. Minced Garlic
½ Tbsp. Worcestershire Sauce
10 oz Ritz Crackers, crushed
1 Tbsp. Scallions, sliced
1 Tbsp. Chopped Parsley
1 tsp. Salt
1 tsp. White Pepper

Sauce
2 cups Heavy Cream
10 oz Boursin Cheese with Garlic & Herb
8 – six oz Boneless, skinless Chicken Breasts, lightly pounded
1 lb. Lobster Meat, medium diced

Method:
Sauté onion and celery in clarified butter until limp.
Combine with remaining stuffing ingredients.
Stuff pounded chicken breasts with 2 oz of cracker stuffing and 2 oz of lobster meat.

Sauce:
Bring heavy cream to a boil in a 2-quart saucepan.
Whisk in Boursin Cheese and reduce heat to very low.
Cook sauce very gently, scraping the bottom of the pan with a rubber spatula often, so that the cheese does not burn.
Continue cooking until the sauce is lightly thickened.
Sauce may be held for a short time in warm water bath.

Bake chicken in a 350’ oven for approximately 18 minutes and top with sauce upon serving. Serves 8

SEARED SEA BASS WITH WHITE BEANS & WARM VINAIGRETT presented by Asa Ransom House

Beans

1 cup dried small white beans
1 tabl. olive oil
4 oz. bacon sliced thin & chopped coarse 1 large shallot minced
2 garlic cloves minced
1 fresh thyme sprig, minced
1 fresh Italian parsley sprig minced
4 cups chicken broth
1 lb. Ripe tomatoes, peeled, seeded & diced
salt & pepper
Soak beans overnight & drain. Bring 2 qts. water to boil, add beans & return to a boil. Remove from heat and let stand one hour, drain & rinse. Heat olive oil on low, add bacon & shallots, cook 5 minutes. Add garlic, thyme & parlsey and cook 10 minutes. Add the mixture to the beans along with the chicken broth. Cook till beans are just tender, season with salt & pepper, add tomatoes when ready to finish the dish.

Salad & Sea Bass


2 tabl. red wine vinegar
1 tabl. Dijon mustard
1 teas. diced shallots
¼ cup extra virgin olive oil
salt & pepper
4 sea bass fillets
1 tabl. olive oil
1 qt. Mixed salad greens
Combine vinegar, mustard & shallots in a bowl. Whisk in the extra virgin olive oil to make an emulsion. Season with salt & pepper, transfer to non-reactive pan saucepan & warm over low heat. Gently reheat the beans and tomatoes. Toss the salad greens with half the warm vinaigrette and arrange around the plate.

Season sea bass lightly with salt & pepper. Add olive oil to coat nonstick pan and sear fish until bottom is slightly brown and edges are opaque, about 4 minutes. Turn fish and cook 2 minutes more. Spoon beans into center of plate surrounded by greens. Place sea bass in center over beans. Drizzle with the remaining vinaigrette and serve immediately.

Zesty Hawaiian Scallops presented by Hale Lani Bed & Breakfast

Ingredients:
Scallops
salsa
mushrooms
onions
peppers
tomatoes
avocados
sour cream
Servings: 6 scallops/person

On a grill or lightly oiled pan, saute vegetables. Set aside.

Charbroil scallops --- careful not to overcook!

Arrange scallops and vegetables on serving plate in a single layer. Slice avocado in strips and arrange 6 slices, approximately 4" long by 1" wide on top of scallops and vegetables. Drizzle sour cream over top of plate. Serve with salsa of your choice on the side.

Simple but elegant dinner!

Italian-Style Quinoa-Stuffed Sole
Original Recipe Yield 2 servings

Ingredients
1/4 cup quinoa
1/2 cup water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon lemon zest
4 (2 ounce) sole fillets
2 tablespoons grated Parmesan cheese
4 lemon slices
ground black pepper
2 tablespoons red wine vinegar
1/2 cup water
Directions
1.Stir together the quinoa, 1/2 cup water, parsley, basil, and lemon zest in a small saucepan over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Pour into a mixing bowl, fold in the Parmesan cheese, and allow the mixture to cool.
2.Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Lightly grease a small baking dish.
3.Spoon a quarter of the quinoa mixture onto one end of each sole fillet. Fold the other side of the sole overtop, sprinkle with black pepper, and place a lemon slice on top. Place the sole into the prepared baking dish, and add the vinegar and remaining water.
4.Broil in the preheated oven until the sole flakes easily with a fork, and the flesh is opaque, 3 to 4 minutes.
Nutritional Information
Amount Per Serving Calories: 215 | Total Fat: 4.2g | Cholesterol: 59mg

Halibut-Asparagus Stir-Fry



1 lb halibut, swordfish or tuna fillet, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, finely chopped
1 teaspoon finely chopped gingerroot
1 box (10 oz) frozen asparagus cuts, thawed, drained
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 medium tomato, cut into thin wedges
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
Additional reduced-sodium soy sauce, if desired


Nutrition Information:
1 Serving: Calories 155 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 60 mg; Sodium 370 mg; Total Carbohydrate 11 g (Dietary Fiber 3 g); Protein 25 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 20 %; Calcium 4 %; Iron 10 % Exchanges: 2 Vegetable; 3 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Awesome Baked Sea Scallops



Original Recipe Yield 4 servings
Ingredients
16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
1/4 cup chopped parsley
lemon wedges for garnish (optional)
Directions
1.Preheat oven to 425 degrees F (220 degrees C).
2.Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
3.In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
4.Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side

Thai LArb Salad

Ingredients:

1 cup fresh lime/lemon juice (I use 6 limes and 2 lemons)
1/3 cup fish sauce
1 tablespoon of minced garlic
1 tablespoon sugar
2 teaspoons Thai roasted chili paste in oil or chili-garlic sauce
3/4 cup chicken broth
1 1/2 pounds ground chicken or turkey...get low fat as you can't drain the meat.
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots or white onions
3 tablespoons minced fresh lemongrass (I get a lemongrass squeeze bottle found in the produce refrigerater section)
1/2 Habanero pepper or 2 red chillis, finely diced
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves
2 small heads Boston lettuce, separated into leaves

Whisk first 5 ingredients in medium bowl to blend; reserve sauce.
Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper. Spoon into lettuce leaves; serve.


Thanks Brina McNurlin Bunt, I will for sure try this one! :)

Thai LArb Salad

Ingredients:

1 cup fresh lime/lemon juice (I use 6 limes and 2 lemons)
1/3 cup fish sauce
1 tablespoon of minced garlic
1 tablespoon sugar
2 teaspoons Thai roasted chili paste in oil or chili-garlic sauce
3/4 cup chicken broth
1 1/2 pounds ground chicken or turkey...get low fat as you can't drain the meat.
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots or white onions
3 tablespoons minced fresh lemongrass (I get a lemongrass squeeze bottle found in the produce refrigerater section)
1/2 Habanero pepper or 2 red chillis, finely diced
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves
2 small heads Boston lettuce, separated into leaves

Whisk first 5 ingredients in medium bowl to blend; reserve sauce.
Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper. Spoon into lettuce leaves; serve.


Thanks Brina McNurlin Bunt, I will for sure try this one! :)

Succulent yellowfin tuna steak...

In addition, I added lots of extra garlic, some fresh squeezed lime juice & chopped habanero to the marinade. I added extra soy and orange juice and marinated it overnight (a few hours will probably due, but it turned out great overnight) and boiled the excess sauce to pour over the top of the tuna/rice. Matt cooked the yellowfin tuna steak on a very high heat for 1.5 minutes on each side, without adding oil to the dish and it turned out perfect. I sprinkled some diced spring onion over the tuna and used a lime wedge for a garnish. Steamed asparagus went nicely with the dish.


INGREDIENTS

•1/4 cup orange juice
•1/4 cup soy sauce
•2 tablespoons olive oil
•1 tablespoon lemon juice
•2 tablespoons chopped fresh parsley
•1 clove garlic, minced
•1/2 teaspoon chopped fresh oregano
•1/2 teaspoon ground black pepper
•4 (4 ounce) tuna steaks
DIRECTIONS
1.In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
2.Preheat grill for high heat.
3.Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
4.My advice would be to completely disregard #3 - No need to oil the pan, cook on high for 1.5min on each side and boil the sauce to put over the top of the rice/tuna. The tuna will turn out similar to ahi tuna appetizers.

THank-you Brina McNurlin Bunt for a wonderful recipe. :)

Fish Tacos

3/4 c. fat-free sour cream
1 (4 oz) can chopped green chilies
1 Tbsp. fresh cilantro leaves
1 Tbsp. lime juice
4 tilapia fillets
1/2 c. flour
1 egg white, beaten
1/2 c. panko Japanese bread crumbs
1 Tbsp. canola oil
1/2 tsp. sea-salt
1/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/2 tsp paprika
8 corn tortillas, warmed (6-inch)
1 large tomato, finely chopped

Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside. Cut each fish lengthwise into two portions. Place the flour, egg white and bread crumbs in seperate shallow bowls. Dip fish in flour, then egg white, then crumbs. In a large skillet over medium heat, cook fish in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork. Combine the seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 Tbsp. of sour cream mixture. Sprinkle with tomato.

Broiled Greek Fish Fillets

8 tilapia fillets
1/4 tsp. sea-salt
1/4 tsp. pepper
1/4 c. fat free plain yogurt
3 Tbsp. butter, softened
1 Tbsp. lime juice
1 samll red onion, finely chopped
1/2 c. pitted Greek olives
1 tsp. dill weed
1/2 tsp. paprika
1/4 tsp. garlic powder
1/2 c. crumbled feta cheese

Sprinkle tilapia with salt and pepper. Place on a broiler pan coated with cooking spray. In a small bowl, combine the yogurt, butter and lime juice. Stir in the onion, olives and seasonings. Spread down the middle of each fillet; sprinkle with feta cheese. Broil 3-4 inches from the heat for 6-9 minutes or until fish flakes easily with a fork.