GRILLED VEGETABLE AND RICE SALAD WITH FISH-SAUCE VINAIGRETTE
Provided by Zakary Pelaccio
Categories Salad Side Low Cal High Fiber Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Healthy Low Cholesterol Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- For salad:
- Preheat oven to 250°F. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chiles in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chiles aside for dressing.
- Cut corn kernels from cobs; place in a large bowl. Cut zucchini and eggplant into irregular 1" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.
- For dressing and assembly:
- Peel or scrape off charred skin from chiles and discard. Purée chiles (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.
- Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.
- Scoop steamed rice onto a platter and top with salad.
ANCHOVY BUTTER
Steps:
- Puree the anchovies and butter in a food processor and serve spread on the brioche.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 9 grams, Carbohydrate 0 grams, Fat 31 grams, Protein 2 grams, SaturatedFat 20 grams, Sodium 177 milligrams, Sugar 0 grams, TransFat 1 gram
GRILLED TUNA WITH LEMON ANCHOVY BUTTER
I love fresh tuna, so am always finding different ways of cooking it up. The sauce goes really well with the fish. I serve it up with a rice pilaf and steamed veggies
Provided by Abby Girl
Categories Tuna
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Light the grill or heat the broiler.
- In a small bowl, combine the butter, anchovy paste, lemon juice, parsley, and a pinch each of salt and pepper.
- Coat the tuna with the oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cook the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare.
- Top the hot fish with the flavored butter.
Nutrition Facts : Calories 461.2, Fat 26.1, SaturatedFat 10.6, Cholesterol 117.6, Sodium 207.5, Carbohydrate 0.2, Sugar 0.1, Protein 53.4
ANCHOVY BUTTER FISH WITH RICE SALAD
This is from the Australian magazine, New Idea. By their calculations, this comes in at just $3.95 per serve!
Provided by Sara 76
Categories Australian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice in a large saucepan of boiling, salted water until tender. Rinse under cold water. Drain well. lace in a large bowl.
- Heat oil in a large non-stick pan. Cook fish both sides. Remove and cover to keep warm.
- Clean and oil pan. Cook capsicum until soft. Add onions and rind, stirring for 1 minute. Add mixture to rice. Season with salt and pepper.
- To make anchovy butter, melt butter in a frying pan. Add anchovies and juice. Cook, stirring for 1 minute to break up anchovies. Remove from heat. Stir in parsley.
- Serve fish over rice with green beans. Drizzle with anchovy butter.4.
Nutrition Facts : Calories 395.1, Fat 15.5, SaturatedFat 7.3, Cholesterol 91.8, Sodium 290.1, Carbohydrate 41.2, Fiber 1.7, Sugar 2, Protein 22
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