Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [213]
Canola oil for the grill grate
Four 4-to 6-ounce thick white-fleshed fish fillets
Sesame Barbecue Glaze (recipe follows)
Preheat a gas grill to high heat or prepare a high-heat, well-ashed coal bed in a charcoal grill.
Generously oil the grill grate and set it 4 to 6 inches over the heat source or coal bed. Alternatively, generously oil a grilling basket.
Place the fish directly over the heat and brush generously with the Sesame Barbecue Glaze. Cover and grill until the thick, opaque layers can be separated evenly with a fork, 10 to 15 minutes, turning once with a wide spatula and mopping generously several times with the sauce.
To prepare this dish in the broiler: Place the fillets about 6 inches from a preheated broiler, mop with the Sesame Barbecue Glaze, then cook until the thick, opaque layers can be separated evenly with a fork, 11 to 14 minutes, turning once and mopping several times with the sauce.
Sesame Barbecue Glaze
You can also use this sauce for sea bass fillets; score the skin in several places with a sharp knife, then cook the fish as directed. It could also be used on marlin, swordfish, or mahimahi steaks. Or try it with chicken breasts on the grill. Makes about ¾ cup
¼ cup soy sauce
¼ cup rice vinegar
2 scallions, minced
2 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
2 tablespoons sesame oil, preferably toasted sesame oil
1 teaspoon chili oil
1 teaspoon packed dark brown sugar
Place all the ingredients in a food processor fitted with the chopping blade; process until smooth. Or finely mince the vegetables and aromatics and stir all the ingredients in a medium bowl.
Thick White-Fleshed Fish Fillets Roasted over Caramelized Onions
Work carefully to get the onions golden and sweet, tending them over a low flame. Makes 4 servings
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon unsalted butter
3 large yellow onions, halved and very thinly sliced
1 jarred roasted red pepper or jarred pimiento, cut into thin slices
2 tablespoons chopped parsley leaves
2 teaspoons chopped rosemary leaves or 1 teaspoon dried rosemary
Four 4-to 6-ounce thick white-fleshed fish fillets, such as halibut or cod
Aged balsamic vinegar or pomegranate molasses as garnish, optional
Position the rack in the center of the oven and preheat the oven to 350°F. Whisk the flour, salt, and pepper on a serving plate or in a shallow soup bowl; set aside.
Heat a large, deep, oven-safe skillet or sauté pan over medium-low heat. Add 2 tablespoons olive oil and the butter. The moment the butter’s melted, add the onions, stir well, and reduce the heat to very low. Cook, stirring often, until golden and very soft, about 20 minutes. Do not let the onions brown; if they do, lower the heat further or remove the pan from the heat for a minute to stop the cooking.
Stir in the roasted pepper or pimiento, parsley, and rosemary; cook for 1 minute, stirring constantly.
Blot the fish fillets dry with paper towels. Dredge them in the flour mixture on all sides, coating evenly and shaking off the excess. Set them on top of the onions and drizzle the fillets with the remaining 1 tablespoon olive oil.
Place the pan in the oven and bake until the fish is lightly browned and firm to the touch, and until the thick, opaque layers can be pulled apart with a fork, 10 to 15 minutes. Drizzle individual servings with aged balsamic vinegar or pomegranate molasses, if desired.
Variations: For a stronger taste, substitute 8 medium shallots, peeled and thinly sliced, for the onions.
Omit the rosemary and add 1 teaspoon caraway seeds with the parsley.
Thick White-Fleshed Fish Fillets Roasted over Chard and Garlic
Place the garlic in the oil before you set the pan over the heat so that the slivers do not brown and turn bitter. Makes 4 servings
Four 4-to 6-ounce thick white-fleshed fish fillets
5 tablespoons olive oil