Lemongrass Skewered Swordfish W Thai Basil Pesto And Sesame Long Beans Recipes

SWORDFISH WITH CITRUS PESTO

Steps:

• Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
• Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

SEARED SWORDFISH WITH LEMONGRASS, TAMARIND, AND FRIED GARLIC

Steps:

• Put 2 tablespoons of the oil in a large skillet, preferably nonstick, over medium-high heat. A minute later, add the fish (in batches if necessary) and brown quickly on both sides, sprinkling with salt and pepper as it cooks, for a total of about 4 minutes. Turn the heat to low and transfer the fish to a plate.
• Add the lemongrass, minced garlic, ginger, and chile to the skillet and cook, stirring frequently, until the garlic begins to brown, 3 to 5 minutes. Add the tamarind mixture and nam pla and bring to a boil; adjust the heat so the mixture simmers steadily. Return the swordfish to the pan and cover.
• Meanwhile, put the remaining 1/2 cup oil in a small saucepan over medium heat. Add the sliced garlic and cook, stirring once in a while, until it is brown and crisp, about 5 minutes; do not let it burn. Remove with a slotted spoon and drain on a paper towel (you can reuse the oil if you like).
• The fish is done when a thin-bladed knife inserted into its thickest part meets little resistance. Transfer it to a plate. The sauce should be syrupy; if it is not, reduce it over high heat, stirring constantly, for a couple of minutes. (If it is too dry, add a little water and stir to incorporate.) Pour the sauce over the fish and garnish with the fried garlic and the cilantro.

SWORDFISH STUFFED WITH BASIL PESTO

Steps:

• In a blender or food processor, combine the basil, garlic, pine nuts, Parmesan, parsley, water, and oil.
• Process until smooth.
• Season the swordfish steaks with the salt and pepper.
• Also, season the pesto with salt and pepper to your taste.
• Preheat the broiler (or your oven- to 400 if thats what you're using).
• Coat a broiler pan with no-stick spray.
• Slice the fish through its side, cutting nearly to the skin.
• Be careful not to cut the fish in half.
• Stuff the fish with the pesto, reserving a few tablespoons of pesto.
• Spread the reserved pesto on the top and bottom of the fish.
• Place the fish on the prepared pan and broil 4" from the heat for 10 minutes.
• Turn the fish over halfway through the cooking time.
• Fish is done when it flakes easily with a fork.
• (I imagine the cook-time in the oven would be roughly the same- 20 minutes total, turning once, half-way through.).
• (To intensify the flavor, cover and refrigerate the stuffed fish for up to 8 hours.).

THAI LEMONGRASS AND BASIL CHICKEN

Steps:

• Boil the beans in water until crisp cooked. Drain and place in ice water to stop cooking. Drain again and set aside.
• Heat peanut oil in a heavy non-stick skillet or wok until very hot. Add the chicken, onion and garlic. Stir-fry for 4 minutes until chicken begins to cook through. Add the lemongrass, fish sauce, sugar substitute, coriander, and turmeric. Stir-fry for another 2 minutes. Add the beans, broth, and oyster sauce. Reduce the heat and simmer until the sauce thickens and chicken is cooked through. Season with pepper.
• To serve, mold the rice using a 1/2 cup (small gratin cups and place the chicken around the rice. Garnish with basil. Serve immediately.

THAI BEEF STEW WITH LEMONGRASS AND NOODLES

Steps:

• Process lemongrass, garlic, makrut lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms.
• Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 10-15 minutes; transfer to a plate.
• Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5-8 minutes. Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionallly, until beef is tender and liquid is slightly thickened, 2 1/2-3 hours.
• Meanwhile, preheat oven to 350°F. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.
• Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35-45 minutes. Mix in scallions (they should wilt slightly).
• Meanwhile, cook noodles according to package directions.
• Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions. Serve with lime wedges.
• DO AHEAD: Stew (without noodles) can be made 3 days ahead. Let cool; cover and chill.

THAI BASIL PEANUT PESTO RECIPE BY TASTY

Steps:

• Place the Thai basil, garlic, peanuts, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, and lime juice in the bowl of a food processor and puree until smooth. Add salt to taste.
• Use pesto immediately or transfer to an airtight container. Pesto can be stored in the refrigerator for up to two weeks.
• Enjoy!