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EAST-WEST STEAMED CHILEAN SEA BASS WITH MISO SAUCE
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11 3 pounds Chilean sea bass, with the skin on, cut into 3 4 pieces Rub 3 4 teaspoon ground cumin seeds 2 pinches of salt 1 tablespoon extra-virgin olive oil 1 teaspoon lemon juice 2 tablespoons light miso Sauce 12 cherry tomatoes 6 cloves garlic 1 2 lemon 1 4 teaspoon red pepper flakes Several large kale or romaine lettuce leaves Rinse fish and pat dry. Using a suribachi or mortar and pestle, crush the cumin seeds and mix with salt. Add the olive oil, lemon juice, and miso. Massage the mixture into fish. Place fish in a covered container and refrigerate for two to three hours. Rinse tomatoes and put them into a bowl. Bring water (enough to cover the tomatoes) to a boil. Pour the water over the tomatoes and let stand for about seven minutes. Strain the tomatoes, cool, and peel. Cut peeled tomatoes in half and lightly squeeze out seeds. Using a food processor combine the tomatoes, garlic, lemon, and red pepper. Line the bottom of a steamer with cleaned (and dried) kale or lettuce leaves. Place fish on top of leaves. Cover with sauce, and steam for fifteen minutes.
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Wooden skewers need to be soaked in water for thirty minutes to prevent burning while grilling. Assemble the skewers ahead of time and baste them with marinade.
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MIDDLE EASTERN FISH KABOBS
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Marinade 2 tablespoons extra-virgin olive oil 4 tablespoons lemon juice 1 4 teaspoon cumin 1 teaspoon turmeric 3 bay leaves Sea salt to taste Freshly ground black pepper to taste 6 cloves garlic, minced Skewers 1 2 pound cubed salmon 1 2 pound large sea scallops 1 pound cubed tomatoes or halved cherry tomatoes 2 medium onions, chopped Lemon wedges, for garnish 2 3 sprigs fresh rosemary or mint Combine the olive oil, lemon juice, cumin, turmeric, bay leaves, salt, pepper, and garlic and mix well. Pour this over the fish and scallops and marinate for two hours. Skewer the fish and vegetables. Place under the broiler. Cook for about three minutes. Turn and baste with marinade and continue to cook for another three or four minutes. Garnish with lemon wedges and rosemary (or mint) and serve over long-grain brown rice.
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ORANGE GLAZED SALMON
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2 cup orange juice 1 tablespoon grated fresh ginger 2 teaspoons sesame oil 2 tablespoons soy sauce 1 pound center-cut salmon fillets, cut into 4 pieces 1 tablespoon cornstarch 1 tablespoon filtered water
In a medium bowl, combine the orange juice, ginger, sesame oil, and soy sauce. Add salmon. Cover and refrigerate for thirty minutes. Drain the fish and reserve the marinade. Place salmon fillets on a broiler pan lined with foil and oiled. Broil salmon ten to fifteen minutes or until it is opaque in the center. Put the reserved marinade in a saucepan and bring to a boil. In a separate small bowl, mix the cornstarch with the water. Add to the sauce and cook one minute until the mixture has thickened. Serve the salmon with orange sauce on the side.
SALMON WITH PECAN CRUNCH COATING
F O U R S E RV I N G S
4 6-ounce salmon fillets Salt to taste Freshly ground black pepper to taste 2 tablespoons Dijon mustard 2 tablespoons extra-virgin olive oil 11 2 tablespoons honey 1 4 cup bread crumbs 1 4 cup chopped pecans 2 teaspoons chopped fresh parsley Preheat the oven to 450 F. Sprinkle salmon liberally with salt and pepper. Place fillets, skin side down, in a lightly greased baking dish. In a small mixing bowl, combine mustard, butter, and honey. Brush this mixture on fillets. Combine bread crumbs, pecans, and parsley and sprinkle the mixture evenly on top of each fillet. Bake ten minutes or until fish flakes easily.
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