Ginger Cilantro Poached Fish Steak Recipes

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POACHED HALIBUT WITH GINGER AND CILANTRO



Poached Halibut with Ginger and Cilantro image

Poaching is a tasty, healthy way of cooking seafood since it doesn't require any oil and preserves all of the flavorful juices that are released during cooking.

Time 15m

Yield Serves 4

Number Of Ingredients 11

1 1/2 cup dry white wine
1 tablespoon finely chopped fresh ginger
4 green onions, halved
1/8 teaspoon reduced-sodium tamari
2 tablespoons lime juice
4 (5- to 6-ounce) boneless, skinless halibut steaks
1/2 teaspoon fine sea salt, to taste
6 sprigs fresh cilantro
1 lime, thinly sliced
4 cups cooked jasmine rice
1/4 teaspoon ground black pepper

Steps:

  • Put wine, ginger, green onions, tamari, lime slices and juice into a large, deep skillet and simmer over medium heat for 2 to 3 minutes.
  • Season halibut with salt and pepper then arrange in skillet.
  • Scatter cilantro over the top, cover tightly and gently simmer until halibut is cooked through, about 10 minutes.
  • Serve halibut with rice on the side.
  • Spoon poaching liquid over the fish if you like.

Nutrition Facts : Calories 410 calories, Fat 2 grams, SaturatedFat 0.5 grams, Cholesterol 65 milligrams, Sodium 400 milligrams, Carbohydrate 50 grams, Protein 29 grams

POACHED SALMON WITH GINGER AND CILANTRO



Poached Salmon With Ginger and Cilantro image

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is geared to new cooks and non-cooks. The cilantro and fresh ginger add zing; if you want to tone it down, use half the listed amount of fresh ginger. I prefer to poach salmon over any other preparation method, although I most often poach in my square 1 1/2-quart Corning Glass casserole dish in the microwave, topping the exposed surface with tiny slivers of butter to prevent drying out, checking at 8 minutes, and turning salmon over if additional cooking time is needed, adding more tiny slivers of butter. I keep dry vermouth and dry sherry on hand to use for dry white wine, as these don't go bad if you can't finish the bottle. Whatever wine you choose, it must be good enough for you to drink, avoid "cooking wine". Pinot grigio or a flavorful chardonnay such as Kendall-Jackson also work, or Vouvray would be special if you are trying to impress someone. I recommend a non-reactive pan so the wine won't ruin the seasoning of your favorite saute pan; a Le Creuset enamelled skillet or pot or a heavy non-stick pan would work as well for stovetop. Now poach fish with confidence! You'll eschew Mrs. Paul's or Gorton's forever!

Provided by KateL

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

12 ounces salmon fillets (2 pieces) or 12 ounces salmon steaks (2 pieces)
2 tablespoons fresh cilantro, coarsely chopped
1 inch fresh ginger, peeled and grated
2 garlic cloves, minced
1/4 cup dry white wine (or water with lemon)
2 tablespoons water
2 tablespoons fresh cilantro, coarsely chopped, for garnish

Steps:

  • In a small non-reactive heavy-bottomed pan, place salmon, skin side down (keeping the skin on makes it easier to remove the salmon from the pan later). Top with 2 tablespoons of coarsely chopped cilantro, the ginger, garlic, wine, and water.
  • Cover and simmer, allowing 8 minutes per inch of thickness, until cooked through (when salmon flakes easily with a fork).
  • Serve the salmon with pan juices and garnish with remaining 2 tablespoons coarsely chopped cilantro. Side dishes of rice and steamed broccoli will make the colors pop.

Nutrition Facts : Calories 224.6, Fat 5.8, SaturatedFat 0.9, Cholesterol 87.5, Sodium 116, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 33.8

POACHED FISH



Poached Fish image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

4 (6-ounce) salmon fillets, skin removed
3 cups fish stock
1 cup dry white wine
2 sprigs tarragon
A few blades chives
Classic Creamy Herb Vinaigrette, recipe follows
Roasted Vegetables, recipe follows
4 tablespoons heavy cream
1/2 cup French Vinaigrette, recipe follows
2 tablespoons minced fresh green herbs (chives, tarragon, oregano)
1/2 lemon, juiced
1 tablespoon vegetable oil
1/4 teaspoon salt
Pinch freshly ground black pepper
2 small Japanese eggplants, halved lengthwise and cut into 3/4-inch half circles
2 zucchini, sliced into 3/4-inch thick rounds
4 plum tomatoes, halved lengthwise
1 tablespoon thyme leaves
Salt and freshly ground black pepper
Oil

Steps:

  • In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
  • Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
  • Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
  • Serve with poached fish and grilled vegetables.
  • Preheat the oven to 400 degrees F.
  • Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.

POACHED GINGER SALMON STEAKS



Poached Ginger Salmon Steaks image

Categories     Ginger     Herb     Poach     Quick & Easy     Salmon     Gourmet

Yield Serves 2

Number Of Ingredients 8

a 1-inch piece of peeled fresh gingerroot, sliced thin, plus 1 teaspoon minced peeled fresh gingerroot
1 large garlic clove, mashed with the flat side of a knife
2 lemon slices
2 tablespoons soy sauce
1 cup water
two 1/2-inch-thick salmon steaks (each about 6 ounces)
1 tablespoon unsalted butter, cut into bits
1 tablespoon minced fresh parsley leaves

Steps:

  • In a 2-quart microwave-safe casserole with a lid combine the sliced gingerroot, the garlic, the lemon, the soy sauce, and the water and microwave the mixture, uncovered, at high power (100%) for 5 minutes. Add the salmon in one layer and sprinkle it with the minced gingerroot. Microwave the mixture, covered, at medium power (50%) for 5 minutes, or until the salmon just flakes, and transfer the salmon with a slotted spatula to 2 plates. In a bowl whisk together 2 tablespoons of the cooking liquid, the butter, the parsley, and salt and pepper to taste and spoon the sauce over the salmon.

STEAMED FISH WITH GINGER & SPRING ONION



Steamed fish with ginger & spring onion image

Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

100g pak choi
4 x 150g fillets firm white fish
5cm piece ginger , finely shredded
2 garlic cloves , finely sliced
2 tbsp low-salt soy sauce
1 tsp mirin rice wine
1 bunch spring onions , finely shredded
handful coriander , chopped
brown rice , to serve
1 lime , cut into wedges, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
  • Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium

POACHED FISH WITH GINGER & SESAME BROTH



Poached fish with ginger & sesame broth image

Poach your favourite white fish in a light Asian-inspired broth and serve alongside healthy green broccoli, Chinese cabbage, soya beans and spring onions

Provided by Sara Buenfeld

Categories     Dinner

Time 18m

Number Of Ingredients 11

500ml weak fish stock
1 tbsp rice wine vinegar
2 slices ginger
2 garlic cloves , shredded
85g frozen soya beans or pea
100g Tenderstem broccoli , halved if large
4 Chinese leaves , sliced, or 1 small pak choi
3 spring onions , sliced at an angle
2 chunky white fish fillets, such as haddock or sustainable cod
few drops sesame oil
½ - 1 tsp toasted sesame seeds

Steps:

  • Pour the stock into a deep sauté pan or wok with the vinegar, then add the ginger and garlic. Cover and cook for 5 mins to allow the flavours to mingle.
  • Add the soya beans, broccoli and the fleshy part of the Chinese leaves, then place the spring onions and fish on top. Cover and cook for 4-5 mins more until the fish just flakes. Carefully lift the fish off, discard the ginger, and stir in the remaining Chinese leaf and the sesame oil. Ladle into bowls, top with the fish and sprinkle with the seeds.

Nutrition Facts : Calories 247 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium

CILANTRO-GINGER HALIBUT



Cilantro-Ginger Halibut image

An Asian-flavored marinade also serves as a sauce for this fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 clove garlic, peeled
1/2 small jalapeno pepper
1 piece fresh ginger (1/2 inch), peeled and roughly chopped
3 tablespoons freshly squeezed lime juice (2 limes)
1 cup loosely packed cilantro leaves
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
1 halibut fillet (1 1/2 pounds), skin removed and cut into 4 equal pieces

Steps:

  • Combine garlic, jalapeno pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper.
  • Season both sides of fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
  • Fill a large high-sided skillet with 1 inch water. Set over high heat, and bring to a boil. Set a steamer basket in the skillet, and arrange fillets in basket. Cover, and steam until fish has just cooked through but is still moist, 5 to 6 minutes. Remove fish from steamer, drizzle with additional cilantro sauce, and serve.

ALEXA'S CILANTRO-GINGER FLANK STEAK



Alexa's Cilantro-Ginger Flank Steak image

A co-worker shared this recipe with me. It's really, really good and very simple. Great on the grill or under the broiler. Delish! The marinade is wonderful on all types of meats. Prep time includes minimum marinating time. ENJOY!

Provided by Riverlivin

Categories     Steak

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
1 tablespoon minced fresh ginger
1 1/4 lbs flank steaks, fat trimmed

Steps:

  • Whisk first 5 ingredients to blend in 13x9x2-inch glass baking dish.
  • Add steak and turn to coat.
  • Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler.
  • Drain marinade into small saucepan and bring to boil while stirring.
  • Grill or broil steak about 5 minutes per side for rare.
  • Transfer steak to platter; let stand 10 minutes.
  • Thinly slice steak across grain.
  • Pass marinade as sauce.

Nutrition Facts : Calories 261, Fat 11.8, SaturatedFat 4.9, Cholesterol 96.4, Sodium 1251, Carbohydrate 5.1, Fiber 0.2, Sugar 2.2, Protein 32

STEAMED FISH WITH GINGER



Steamed Fish with Ginger image

If you like fish or even anything about Chinese food you'll love this recipe.

Provided by lenochka

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 2

Number Of Ingredients 9

1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
¼ cup lightly packed fresh cilantro sprigs

Steps:

  • Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
  • Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
  • Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
  • Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER



Grilled Swordfish Steaks with Cilantro-Lime Butter image

Quick and easy grilled swordfish with a tasty butter sauce.

Provided by Michellea Southern David

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 7

4 (6 ounce) swordfish steaks, 1-inch thick
1 tablespoon olive oil, or as needed
¼ cup butter, melted
1 tablespoon chopped fresh cilantro
1 teaspoon chopped jalapeno pepper
1 teaspoon finely shredded lime zest
¼ teaspoon lime juice

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Brush both sides of swordfish with olive oil.
  • Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
  • Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.2 g, Cholesterol 96 mg, Fat 21.6 g, Fiber 0.1 g, Protein 33.4 g, SaturatedFat 9.6 g, Sodium 232.8 mg, Sugar 0.1 g

GINGER-POACHED PEARS



Ginger-Poached Pears image

Here's a simply elegant choice for dessert. The fresh pear halves are roasted in a sweet sauce of ginger ale and honey. -Harriet Millstone, Toronto, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 servings.

Number Of Ingredients 5

4 medium pears
1/2 cup ginger ale
1/2 cup honey
1/2 cup chopped crystallized ginger
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 375°. Core pears from bottom, leaving stems intact. Peel pears; cut in half vertically. Cut 1/4 in. from bottoms to level if necessary. Place in an ungreased 13x9-in. baking dish. , Place ginger ale and honey in a small saucepan. Cook and stir until combined; spoon over pears. Bake, uncovered, 25-30 minutes or until tender, basting occasionally., With a slotted spoon, remove pears to individual serving dishes. Transfer pan juices to a small saucepan; stir in ginger. Cook and stir over medium heat 5-8 minutes or until heated through. Spoon over pears; sprinkle with pecans.

Nutrition Facts : Calories 429 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 91g carbohydrate (65g sugars, Fiber 7g fiber), Protein 2g protein.

GINGER CILANTRO POACHED FISH STEAK



GINGER CILANTRO POACHED FISH STEAK image

Categories     Fish     Poach     Quick & Easy

Yield 1 person

Number Of Ingredients 10

2-by-1 inch piece of raw ginger cut into slices
6 small or 4 medium cloves of garlic
6 sprigs of cilantro
2 cloves
1 inch cinnamon stick
2 whole green cardamom pods
half a lemon sliced about 2 mm thick
1 1/2 inch thick slice of fish stake ( I used seerfish)
enough water to submerge the fish
1/2 tsp salt

Steps:

  • 1. Rice: First get the rice started and cook it till it is nice fluffy (optionally you can add couple strands of saffron) 2. Poached Fish: Add water into the 10 inch sauce pan and all the poaching ingredients. Turn on the stove and put the flame on low and Introduce the thermometer to monitor temperature is less than 180 F. Cook for about 8-10 minutes (or until done) and remove fish with a flat spatula and set aside. Now reduce the poaching liquid to 1/2 (for a milder flavor) OR -1/4 (for a stronger flavor) its original vol. Spoon 3 tbsp of this reduction into a container and cool by either placing the container in a freezer or an ice bath 3. Oyster Mushroom Sauce: In a 10 inch saute pan add Oil and let it heat up to this add diced Garlic and let brown on the edges. Add the Chili flakes fry for a few seconds and than add the diced Green Chilies and Carrots and cook for about a minute. Now add the Oyster Mushrooms and saute until cooked about a minute or two. Combine the Soy Sauce, Cooled Poaching liquid and corn flour and add to the pan, this will thicken and form a glaze finally add the chopped scallions 4. Plating: Make a bed of rice, place the poached fish partly on the rice than spoon the Oyster Mushroom Sauce on the rice and fish and Garnish with a slice of lemon and shopped scallions

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From yummly.com


GINGER SOY SALMON BOWL - NUTRITION IN THE KITCH
2017-04-09 To make a whole meal, I combined the ginger soy poached salmon with cooked quinoa (or rice!) and a ton of veggies. The dish becomes a bowl of goodness combining the savoury salmon with crunchy raw and lightly steamed nutrient-dense vegetables, and a filling fibre-rich bed of quinoa or rice.
From nutritioninthekitch.com


DINNER TONIGHT: STEAMED SALMON WITH GARLIC AND GINGER RECIPE
2020-04-20 Pour the oil into a small saucepan, and turn the heat to medium. Add the garlic and cook until fragrant, about 15 seconds. Add the ginger and cook until it is also fragrant, about one minute. Pour in the sauce, stir well, and wait for it to come to a boil. Then add the scallions, turn off the heat, and stir to combine. Set aside.
From seriouseats.com


AUSTRALIAN SPICY GINGER GRILLED FISH STEAKS RECIPE
Method: In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your. taste. Marinate the fish in the marinade for 45-60 minutes. Turn. steaks 2-3 times. Preheat the grill or smoker. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the ...
From smoking-meat.com


RECIPE: BROILED FISH CAKES WITH GINGER AND CILANTRO
2008-02-05 Lime wedges. Method. 1. Boil potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes. 2. Meanwhile, place the fish in a skillet that can later be covered. Add water to cover, salt the water, and bring to a boil over high heat. Cover, turn off heat, and set a timer for 10 minutes.
From dinersjournal.blogs.nytimes.com


GRILLED FLANK STEAK WITH ASIAN-INSPIRED MARINADE - THE RECIPE CRITIC
2018-07-12 Instructions. In a medium-sized bowl whisk together soy sauce, vegetable, red onion, maple syrup, garlic, ginger, cilantro, salt, fish sauce, sriracha, and black pepper. In a small bowl add ¼ cup of the marinade mixture and lime juice, set aside. Add flank steak to a baking dish or large resealable plastic bag.
From therecipecritic.com


GINGER AND ORANGE POACHED FISH | HEALTHY RECIPES | SBS FOOD
Instructions. Place the fish in a small bowl. Add the combined orange juice and rind and sesame oil. Season with white pepper and turn to coat. Set aside for 10 minutes, remove the fish from the ...
From sbs.com.au


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