Food Mixers

BBQ Halibut with Mango, Coriander, and Red Chilli Salsa

Instead of the usual steaks and burgers, why not barbecue something fresh and exciting - like some fresh fish? My BBQ Halibut steaks with a Thai-inspired fresh mango salsa are melt-in-your-mouth delicious, not to mention healthy as well (low-fat, plus you get your omega-3 fatty acids). Best of all, this gourmet-type dish is super fast and easy to make. In a pinch, other fish types can be substituted for halibut, and if the weather doesn't cooperate, you can pan-fry the fish on the stove.

INGREDIENTS:
MANGO-CORIANDER SALSA:
1-2 Tbsp. Thai sweet chilli sauce (easily purchased at your local Asian food store),
or other red chilli sauce handful of fresh coriander (about 1/2 cup), roughly
chopped
2 Tbsp. fish sauce
2 fresh ripe mangoes (mangoes are ripe when fragrant and easily indented)
1 Tbsp. soy sauce (or tamari for gluten-free diets)

FISH:
2-4 fresh halibut steaks (or other fresh fish)
5 Tbsp. soy sauce (or tamari for gluten-free diets)
juice of 1 lime

PREPARATION:
First, prepare the fish. Wash the steaks and pat dry with a clean tea towel or paper towel. Place in a flat-bottomed bowl and pour soy sauce and lime juice over. If you are making more than 4 steaks, add 1 additional Tbsp.

soy sauce per steak. Turn the fish, ensuring the steaks are covered with the soy sauce/lime juice mixture. Set aside while you prepare the salsa.

Slice the mango and cut the flesh into small cubes. Place in a bowl (try not to add too much of the juice, or the salsa will be too runny).

To make the salsa, combine all salsa ingredients in a bowl. Taste test for saltiness/sweetness. If not salty enough, add 1-2 Tbsp. more fish sauce. If too salty, add a squeeze of lime juice. If too sour, add 1 Tbsp. brown sugar. (Note: the sweetness/sourness of the salsa will vary depending on how sweet the mangoes happen to be).

Barbecue the fish steaks 5-8 minutes each side. Halibut Cooking Tip: use a fork to gently pull flesh apart at the thickest part - enough to see inside. Flesh inside will turn from pink to white when cooked. If cooking indoors, pan-fry the steaks in 2 Tbsp. canola or other vegetable oil for roughly 8 minutes each side, or until done.

To serve, place fish on serving plates (if desired, make a small bed of greens for the fish on each plate). Drizzle the salsa over the fish, or place a scoop of salsa alongside the fish on the plate. Top with a little more fresh coriander and serve with rice or potatoes.

Note: this dish is especially delicious when served with my Thai Coconut Rice!
Information Posted By: Blueshoots.com
Source : http://thaifood.about.com

posted by www.blueshoots.com @ 5:45 AM 0 comments

Coconut Nests for Ice Cream From Diana Rattray

Coconut nests are made with coconut and sweetened condensed milk and chocolate, then they are baked and served filled with ice cream and sauce.

INGREDIENTS:

2/3 cup sweetened condensed milk
1 ounce unsweetened melted chocolate (1 square)
1 teaspoon vanilla extract
2 cups moist shredded coconut
Vanilla Ice Cream
Chocolate Fudge Sauce
chopped peanuts, optional

PREPARATION:

Combine sweetened condensed milk and chocolate in a saucepan over low heat or mix it in the mixer; cook for about 10 minutes, or until mixture is thick. Remove from heat; stir in vanilla. Stir in coconut; blend well. Butter 6 muffin cups; pack about 1/4 cup of the coconut mixture into each cup.

Bake at 350° for about 20 minutes, until edges are firm.
Gently lift nests from pans; cool thoroughly. To serve, fill with a big scoop of ice cream and top with chocolate fudge sauce and chopped peanuts, if desired.

Desired Information Posted By : Blueshoots.com

posted by www.blueshoots.com @ 5:33 AM 0 comments