GRILLED ABALONE STEAK AND FRUIT SKEWERS
Steps:
- Mix soy sauce, sherry, mango juice, vinegar, mustard, ginger, and garlic together in a bowl. Reserve 1/3 of the mixture for a glaze. Put abalone steaks in a shallow baking dish, pour marinade over. Marinate the steaks for at least 30 minutes or refrigerate covered up to 4 hours.
- Preheat an outdoor grill to high heat.
- Put the reserved marinade in a saucepan, whisk in the brown sugar and cornstarch. Simmer over low heat until marinade thickens to create a glaze. Set side but keep warm.
- Place 2 skewers about 2 inches apart on your work surface. Weave the marinated abalone steaks onto the skewers so that the steaks will lie flat on the grill. Alternate with fruit pieces between the steaks. Each double skewer will hold 2 to 3 steaks plus fruit.
- Grill over high heat until abalone is cooked, about 1 minute per side. Brush the fruit with the glaze and serve immediately.
TRADITIONAL ABALONE
A delicious breaded and pan fried abalone with home made cocktail sauce.
Provided by ABALONEDIVER
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable.
- In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
- Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
- Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.
Nutrition Facts : Calories 813.5 calories, Carbohydrate 44.4 g, Cholesterol 135.8 mg, Fat 63.2 g, Fiber 2.5 g, Protein 19.1 g, SaturatedFat 9.7 g, Sodium 1438.4 mg, Sugar 10.3 g
GRILLED HALIBUT WITH MANGO-PAPAYA SALAD
This is a halibut, mango, and papaya salad recipe that is fresh and light, especially for the spring season which will soon be upon us. Doesn't take a lot of prep time with exception of marinating the fish. Can be done ahead and kept in the fridge for at least 2 days. Salad dressing as you will see is very easy and is so delicious and light. Add fresh garlic bread or breadsticks and a glass of wine (Chardonnay, Sauvignon Blanc). The combination of the citrus dressing and the fruit and dill proves to be a delicious marriage of fruit and herbs. Enjoy.
Provided by Ms.Chae916
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h15m
Yield 4
Number Of Ingredients 20
Steps:
- Pat halibut dry and season with salt and pepper. Combine oil, orange juice, lemon juice, honey, Italian seasoning, garlic, and red pepper flakes in a glass or ceramic bowl for marinade with a whisk to make sure it is well blended. Add halibut and let marinate for 45 minutes to 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove fish from marinade and shake off excess. Discard the remaining marinade.
- Cook halibut on the preheated grill horizontally for 5 to 7 minutes. Flip and cook vertically for perfect grill marks until it springs back with a mild resistance and flakes easily with a fork, 5 to 7 minutes more; be careful not to overcook. Remove from grill and sprinkle with fresh dill.
- Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.
- Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.
Nutrition Facts : Calories 960.8 calories, Carbohydrate 56.9 g, Cholesterol 52 mg, Fat 69.9 g, Fiber 4.5 g, Protein 31.4 g, SaturatedFat 12 g, Sodium 2311.5 mg, Sugar 44.7 g
GRILLED JERK CHICKEN WITH PAPAYA SALSA
Steps:
- MAKE MARINADE
- Blend all marinade ingredients in a blender until smooth.
- MARINATE AND GRILL CHICKEN
- Divide the chicken pieces and marinade in 2 sealable plastic bags. Seal the bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, for 1 day.
- Let chicken stand at room temperature 1 hour before cooking.
- COOK CHICKEN USING CHARCOAL GRILL
- Open the vents on the bottom of the grill and on the lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over one side of a bottom rack (you will have a double or triple layer of charcoal).
- When the charcoal turns grayish white and you can hold your hand 5 inches above the rack for 3 to 4 seconds, sear the chicken in batches on a lightly oiled rack over the coals until well browned on all sides, about 3 minutes per batch. Move the chicken as seared to the side of the grill with no coals underneath, then cook, covered with the lid, until cooked through, 25 to 30 minutes more.
- Serve the chicken with the papaya salsa.
- COOK CHICKEN USING GAS GRILL
- Preheat the burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust the heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
- Serve the chicken with papaya salsa.
- COOK CHICKEN USING AN OVEN
- If you can't grill, you can roast the chicken in two large shallow (1-inch-deep) baking pans in the upper and lower thirds of a 400°F oven, switching the position of the pans halfway through the roasting, 40 to 45 minutes total.
GRILLED CHICKEN WITH PAPAYA BBQ SAUCE
It's June so fire up that BBQ and get busy. With this recipe you'll enjoy the flavors of tropical fruit and citrus along with some heat on your chicken. I strongly suspect that the seasoned rice wine vinegar could be replaced with white wine vinegar. Time does not include marinading time.
Provided by Annacia
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- PAPAYA CHICKEN MARINADE:.
- In a bowl, combine all ingredients for the marinade (except chicken).
- Add chicken and immerse in marinade.
- Set aside to marinate for a minimum of 1 hour up to 24 hours.
- Prepare Papaya BBQ Sauce.
- PAPAYA BBQ SAUCE:.
- Heat oil in a pot over medium heat and add onion. Cook and stir until translucent ensuring onion does not brown.
- Add sugar, scotch bonnet, zest of limes and lemon. Allow sugar to dissolve.
- Add water, juice from lemon, limes and vinegar.
- Bring to a boil.
- Add papaya and season with salt.
- Bring to a boil again and allow to simmer for 15 minutes.
- Using a blender, puree sauce until smooth.
- TO GRILL CHICKEN:.
- Heat and oil grill.
- Remove chicken from marinade and place on grill.
- Baste each breast with 2 tablespoons of Papaya BBQ Sauce, continue basting occasionally until chicken is cooked through.
- Garnish with chopped Spiced Cashews and cilantro leaves.
- SPICED CASHEW NUTS:.
- In a small frying pan, melt butter over medium heat.
- Add cashews until golden brown. Remove from heat, add paprika and salt.
- Use half of Spiced Cashew Nuts and chop for chicken and reserve the remainder whole to add to a salad.
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