Volume 8, Issue 102 - May 31, 2005

Hello Recipe Club,

Today Chef Steve Collins is sharing some wonderful seafood dishes with us. I can tell just by reading them that they are all excellent, and I can tell you from experience that the shrimp recipe below is excellent, I've tried it! :-)

Check out Chef Steve's Website for information about his book, products and great grilling tips.

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Miso Grilled Salmon with Ginger Sauce

This time of year fresh, wild salmon from Alaska is plentiful. This is one of my favorite ways to prepare it. This is as easy to make as it looks. Serve the salmon over baby greens for a satisfying but light summer supper.

Makes 4 servings

Ingredients:

Salmon:

4 6-ounce salmon steaks or filets

Marinade:

zest and juice of a lemon
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon red miso
1 teaspoon fresh ginger, grated
1 clove garlic, minced

Preparation:

Prepare the grill. Mix marinade ingredients into a paste and coat the salmon. Refrigerate for at least 30 minutes. Grill for three minutes. Turn and grill for three minutes more. Serve with the ginger sauce.

Ginger Sauce:

Ingredients:

1 jalapeño pepper, (seeds removed) minced
1 clove garlic, minced
2 tablespoons rice wine or sake
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 tablespoon grated fresh ginger

Preparation:

Mix jalapeño pepper, garlic, rice wine, soy sauce and sesame oil. Grate the fresh ginger into the mixture and whisk to combine well.

To Serve:

Place the greens on a plate, place the salmon on top and pour the ginger sauce over.

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Grilled Shrimp with Chile Cream Sauce

Makes 2 servings

Ingredients:

1 pound large shrimp, peeled and deveined
juice and zest of one lime
1 tablespoon toasted sesame oil
salt and freshly ground black pepper

Sauce:

1 tablespoon olive oil
1 medium white onion, diced
1 garlic clove, minced
3 Roma tomatoes, roasted
2 tablespoons chipotle from canned chipotle in adobo sauce (more if you like it hotter) 
1/3 cup dry white wine
1/2 cup heavy cream

Preparation:

Season the shrimp with the lime juice, sesame oil, salt and pepper. Set aside to marinate for about 30 minutes. Reserve the marinade liquid.

To make the sauce:

Heat the oil in a sauté pan. Add the diced onion and cook until soft (about 3 minutes). Add the garlic and cook for another minute. In a blender, blend the roasted tomatoes and chipotles. Add the tomato/chipotle mixture, the wine and the reserved marinade to the sauté pan, and cook over high heat for about 6 minutes, stirring and scraping the bottom of the pan to prevent sticking, Reduce heat to low and stir in the cream. Heat thoroughly (about two more minutes).

Prepare the grill. Either skewer* the shrimp or use a grill wok or grill basket. My favorite method is to use a grill basket as it is easier. When the grill is ready cook the shrimp until they turn bright pink (about two minutes). Turn and cook another two minutes. Serve with the sauce. 

* If you are using skewers, soak them in water for about 20 minutes to prevent burning.

Piñon Rice Pilaf:

1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon oregano
1 cup rice
1/2 cup piñon nuts
2 cups chicken stock

Preparation:

Preheat the oven to 350 degrees F. Heat the olive oil over medium heat, in an oven-ready pan. Add the garlic, cumin and oregano and cook for a minute. Don't burn the garlic. Add the rice and piñon nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high. When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes. Remove from the oven. Stir to fluff and serve.

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Mahi-Mahi with Peach Salsa

I love grilled fish, especially with a spicy fruit salsa. These flavors bring back memories of relaxing summer evenings and casual outdoor entertaining. I chose Mahi-Mahi because I like the way the sweet delicate meat combines with the salsa. It is an unbeatable taste combination. You can use other white-fleshed fish such as grouper, perch, halibut or swordfish. They will work well. The important thing is to work with the freshest fish possible.

Makes 4 servings

Ingredients:

Peach Salsa:

3 peaches, pits removed and cut into one-half inch pieces
1 jalapeño pepper, seed pod and veins removed and finely chopped (if you enjoy more of a bite, use a hotter pepper, like a habañero)
1 small red onion, finely diced
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and finely minced
1/4 cup fresh cilantro leaves, finely chopped
juice and zest of 1 lime

Mahi-mahi:

1 pound mahi-mahi
1 lemon
2 cloves garlic, chopped
salt and freshly ground pepper
2 tablespoons olive oil

Preparation:

Prepare the salsa. This can be done a few hours ahead to let the flavors blend and mature. Thoroughly mix all ingredients, chill.

Mahi-mahi:

Prepare the grill. Squeeze the lemon over the fish. Spread the garlic over the fish, season with salt and pepper. Sprinkle the olive oil over the fish. When the grill is ready, cook the fish for three to four minutes on a side, depending on thickness. For well done you want a temperature of 160 degrees on a meat thermometer.

The salsa can be served under, on top of or next to the Mahi, it tastes great whichever way you choose.