Grilled Ponzu Jerk Yellow Tail Snapper With Ginger Slaw And Shoestring Potatoes Recipes

GRILLED PONZU-MARINATED SNAPPER WITH WASABI OIL AND SOY MARINATED GINGER

Steps:

• For the marinade, mix ponzu, ginger, soy and sesame oil. Marinate fish for only 10 minutes. Over-marinating will fully cook the fish.
• On a hot grill, season the fish and mark both sides. The fish will take about 8 minutes to fully cook.
• For the salad, mix the neutral vinaigrette with the gari and toss with pea sprouts. Place a small mound in the middle of the plate and top with grilled snapper. Drizzle plate with soy ginger and wasabi oil.
• Whisk all together.
• Bring vinegar, soy sauce, brown sugar, and scallions to a boil. Add ginger, bring back to a boil and simmer for 5 to 10 minutes.
• In a stainless steel bowl, whisk wasabi, mirin, and sugar. Add water until a loose puree is achieved. Whisk in oil.
• For extra spicy, use less oil.

YELLOW TAIL SNAPPER BAKED IN A SALT CRUST

Steps:

• Preheat oven to 350 degrees F.
• Rinse the fish and pat dry; season it inside and out with salt and pepper. In a mixing bowl, combine the lemon, shallot, parsley, 2 tablespoons thyme, bay leaves, red pepper flakes, and 1/4-cup olive oil. Place the fish on an oiled baking sheet and stuff the cavity with the lemon mixture.
• In a clean mixing bowl, whip the egg whites until they form soft peaks. Fold in the salt to make a paste then fold in the remaining thyme leaves. Smear the salt paste over the entire fish and roast for 35 to 45 minutes. The egg whites will form a hard crust. Gently crack the shell with a spoon and lift off the salt crust. Serve.

GRILLED PONZU JERK YELLOW TAIL SNAPPER WITH GINGER SLAW AND SHOESTRING POTATOES

Steps:

• In a baking dish just large enough to hold the fish, combine the goat peppers, Bahamian thyme, allspice, bay leaves, cinnamon, ginger beer, ponzu, shallots, ginger, orange juice, orange zest, and soy sauce. Stir to blend, add the snapper, and turn to coat. Allow the snapper to marinate for 20 minutes.
• Prepare an outdoor grill. Season the fish with salt and pepper to taste, spray the grill with nonstick cooking spray, and grill over very high heat until grill marks form, about 5 minutes.
• Rotate the fish and grill for 5 minutes more. Turn the fish and grill on the second side just until done, about 5 minutes.
• Alternatively, heat a grill pan over high heat and brush with 2 tablespoons of canola oil. Grill the fillets as above, rotating and turning the fish once, 15 minutes.
• Fillet the fish. Divide the Ginger Slaw among 4 plates and top each portion with a snapper fillet. Garnish with the Shoestring Potatoes with Thyme Salt, and serve.
• Place the cut potatoes in the water and let sit refrigerated for 1 hour or overnight. Fill a small heavy pot 1/3 full with the oil, and heat to 275 degrees F. Add the potatoes and fry until light tan, about 5 to 7 minutes. Remove the potatoes, drain, and dry. Heat the oil to 475 degrees F, add the potatoes, and fry until golden brown, about 4 to 5 minutes. Remove the shoestrings and drain on paper towels. Season with the thyme salt, to taste, while hot.
• In a large bowl, combine the grape seed oil, rice vinegar, scallions, mustard, ginger, and, whisk to blend. Add the cabbage and carrots and mix to coat. Season with the salt and pepper, and allow to rest to flavor, about 20 minutes.

BBQ SHRIMP WITH GRILLED VEGETABLE SLAW AND "ROASTED POTATOES"

Steps:

• In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender and food processor, blend thoroughly and re-check for seasoning. Chill.
• Prepare a medium-hot oiled grill. Season the shrimp and then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare-ups. Rotate and turn the shrimp often and brush with additional BBQ sauce. They will take about 8 minutes.
• For the Grilled Vegetable Slaw: In a large bowl, toss all of the vegetables with the olive oil and season. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4 strips. Toss the vegetables with the juice and season.
• For the Roasted Potatoes: In a large bowl, toss everything together. Wrap in a double thick foil "papillote." Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.
• Plating: On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve.

TERIYAKI BURGER WITH CAESAR SALAD AND SHOESTRING POTATOES

Steps:

• Prepare 2 small saucepans over low heat. To the first, add the mirin and 3 teaspoons of ginger and simmer until the mixture is about 3/4 reduced and is a dark caramel color. To the second, add the chicken stock and reduce by about 1/2. Slowly pour the mirin mixture into the chicken stock and bring to a simmer. Add the soy sauce and pineapple juice and reduce again by 1/4. Let the mixture cool.
• In a large mixing bowl, combine the ground beef, ginger, garlic, salt and pepper. When well mixed, form the beef into four 6-ounce patties. Brush all sides of the burgers with the teriyaki sauce and place in either a hot grill or 450 degree oven. Continue brushing with the teriyaki as the burger cooks until the desired doneness is achieved.
• Using a food processor, combine the garlic, anchovies, pepper, and hot pepper sauce. Blend in the rice vinegar, and egg yolk. With the processor running, slowly drizzle The oils until a consistency of thin mayonnaise is reached. Refrigerate until ready for use.
• Using a mandoline, cut the potatoes into match-sized sticks. Fill a fryer or medium heavy pot one-third full with the oil and heat over high heat to 350 degrees. Add the potatoes to the oil and fry until golden brown, about 5 to 6 minutes. Drain on paper towels and sprinkle with the salt.
• Plating: Cut the bread into 8 slices and toast on a grill or under a broiler. Top one side of the bread with the lettuce and tomato and place the burger on top. Place a mound of the salad next to the burger and arrange a handful of the potatoes on top of the salad.

ROB'S POINT LOMA PONZU TUNA

Steps:

• Preheat an outdoor grill to medium-high heat.
• In a large skillet over medium heat, sweat garlic and shallots in olive oil until shallots are softened, about 4 to 5 minutes.
• Deglaze pan with orange juice and soy sauce. Bring to a boil. Transfer mixture to blender. Add miso, wasabi and mirin. Blend until smooth.
• Season tuna steaks with salt and pepper. Sear tuna on grill, about 1 to 2 minutes per side for rare. Slice tuna and plate immediately on bed of white sticky rice and finely sliced radicchio and romaine. Drizzle with ponzu sauce.