Soy Ginger And Mustard Coated Bluefish With Grilled Scallions Recipes

SOY, GINGER AND MUSTARD COATED BLUEFISH WITH GRILLED SCALLIONS

Steps:

• Preheat a charcoal grill. Combine the mustard, soy sauce and ginger and rub the mixture over the flesh side of the bluefish. Let stand for 10 minutes. Place the fish on the grill, flesh side down. Grill for 7 minutes. Carefully turn the fish over and grill until just cooked through, about 5 minutes more.
• Meanwhile, place the scallions on the grill and grill until tender, about 10 minutes, turning once. Cut the fish in half lengthwise; cut again crosswise, making roughly equal pieces. Place 1 piece of fish and 3 scallions on each of 4 plates and serve immediately.

GRILLED SOY, GINGER AND LIME TOFU STEAKS WITH CHARRED BABY BOK CHOY

Steps:

• Put the tofu steaks on a paper towel-lined rimmed baking sheet and top with more paper towels, pressing gently to remove excess moisture. Remove the paper towels and towel and sprinkle the tofu with salt and pepper on both sides.
• Stir to combine the soy sauce, cilantro, lime juice, brown sugar, ginger, garlic and scallion whites in a medium bowl. Pour 1/3 cup of the marinade over the tofu steaks, flipping to coat both sides. Reserve the remaining marinade for serving.
• Put the bok choy on another rimmed baking sheet and brush all sides with olive oil and sprinkle with salt and pepper.
• Prepare a grill for medium heat and brush the grates of the grill with oil.
• Put the tofu steaks and bok choy, cut-sides down, on the grill at an angle across the grates. Close the lid of the grill and cook for 5 minutes, then rotate both the tofu and the bok choy 90 degrees and cook another 5 minutes with the lid closed. Flip the tofu steaks and bok choy and cook for another 10 minutes with the lid closed, rotating 90 degrees halfway through to create crosshatch grill marks.
• Remove the tofu and bok choy to a platter. Spoon the reserved marinade over the tofu and bok choy and sprinkle the tofu steaks with the scallion greens and toasted sesame seeds.

STEAMED FISH WITH SCALLION SOY SAUCE

Steps:

• Fill a wok or large pan with enough water to reach the bottom of a bamboo steamer, and bring the water to a boil over high heat. Place the bamboo steamer in the pan and cover to preheat.
• Pat the fish dry inside and out with a paper towel and place on a plate. Stuff the cavity and top the fish with all of the mushrooms and half of the ginger and scallions.
• Carefully lower the plate with the fish into the preheated steamer. Cover and steam the fish until the fish is cooked through and the flesh is opaque, 10 to 15 minutes.
• Meanwhile, in a small bowl, combine the soy sauce, 2 tablespoons water and the sugar. Set aside.
• Remove the fish and plate from the steamer and drain any excess liquid. Scatter the fish with the remaining ginger and scallions. Pour the soy sauce mixture over the fish, immediately followed by the hot oil. Serve with steamed white rice.

STEAMED FISH WITH GINGER AND SCALLIONS

Steps:

• Set up your steamer over high heat.
• Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
• In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
• Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
• Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.

SOY-GINGER GRILLED SCALLOPS

Steps:

• Heat grill until very hot. In a bowl, combine lime juice, soy sauce, vinegar, peanut oil, and ginger; whisk to combine. Set aside.
• Bring a medium saucepan of water to a boil, and cook noodles until al dente, about 8 minutes. Place spinach in a colander in the sink, and drain noodles over spinach. Transfer the spinach and noodles to a bowl, and add 6 tablespoons ginger mixture and the scallions; toss to combine, and set aside.
• Place remaining ginger mixture in a large bowl; add mushrooms and scallops. Toss to coat. Place mushrooms on grill, smooth-sides up; cook until lightly browned. Turn over, and continue cooking until soft. Remove from grill, and slice into 1/4-inch-wide strips. Add to noodle salad, and place on serving platter. Place scallops on grill, and cook until opaque and firm, turning once halfway through cooking. Transfer to the serving platter with the noodles, and serve.

STEAMED FISH WITH SCALLIONS AND GINGER

Steps:

• Position oven racks in upper and lower thirds of oven. Heat oven to 450°. Place a long piece of aluminum foil on a large, shallow baking sheet (foil should be longer than sheet); repeat with another baking sheet; place 1 whole fish on each sheet. Season each fish on both sides with salt and pepper. Whisk remaining ingredients in a bowl; spoon over each fish. Seal foil loosely around each fish to create a somewhat roomy pocket. Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish). Remove foil and serve with juices.

GRILLED TUNA WITH GINGER, SOY AND SCALLION SAUCE

Steps:

• In a mixing bowl, mix the first 6 ingredients.
• In a small saucepan on medium, heat olive oil, scallions and garlic about 3 minutes until scallions sizzle.
• Remove from heat and stir in butter until smooth.
• Tuna: Coat four, 7-ounce tuna fillets with unsalted butter and garlic pepper.
• Grill on each side about 4 to 5 minutes, turning halfway through to make diamond-shaped marks on tuna.
• When done, spoon sauce over tuna steaks.

SOY GINGER GRILLED STEAK

Steps:

• Put all ingredients except beer and steak into mixing bowl.
• Mix well and add beer, stirring just to mix.
• Punch holes in steaks on both sides.
• Add steaks to marinade container.
• Pour marinade over steaks and cover with lid or plastic wrap.
• Marinade 4-24 hours.
• Cook steaks over high heat on barbecue or under broiler until done.