February 9, 2010

indonesian marinade 2 ways!

so i watched Ina Garten make this marinade last weekend, so i gave it a shot... gotta say, this is even better than the Indonesian Ginger Chicken recipe she modified!

Indonesian Grilled Swordfish [serves 6, but i made 2 portions]
1/3 cup soy sauce
1/4 cup canola or peanut oil, plus extra for brushing on the grill
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/4 cup minced or finely chopped ginger root
2 tablespoons minced garlic (4 cloves)
2 tablespoons Dijon mustard
6 (8-ounce, 1-inch thick) swordfish steaks
Kosher salt
pepper

Directions [modified]
Combine everything, minus fish of course, in a shallow dish. wisk until well incopopated.  reserve 1/4 of marinadein small tupperware container. Place the swordfish in the shallow dishon top of the sauce and spoon some of the sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.  [a little confusing side note- during the show, she said not to do this because it would start to cook the fish- ceviche style... i decided to follow the recipe on the website and marinated my fish overnight. and boy am i glad i did! the fish has time to soak all of the flavors in!]  remove from fridge about 15 minutes before cooking to take the chill off.  heat grill pan over med-high heat.  drain excess marinade from fridge and place in pan.  cook for about 5 minutes on each side.

I served my swordfish with a lovely salad of spinach, mushrooms, tomato, cucumbers, carrots, avocado, and homemade sourdough croutons- brush a few slices of sourdough with olive oil and sprinkle with s+p.  spread on a baking sheet and place in a 400 preheated oven.  bake until golden brown.  toss salad with reserve marinade [all of the ingredients in this marinade are the same as a salad dressing!]

this was a great, tasty yet light meal.




now for the second recipe:
asian fish tacos
so, i bought some fresh tuna this weekend because i had a pretty sweet idea... why not make some asian-style fish tacos?! little did i know i'd be fighting a gnarly sinus infection, but one must still eat delicious food, right?! ;)

i used the same ginger marinade as above, reserved 1/4 in small tupperware, and place 2 tuna steaks in the dish.  i let the tuna marinate overnight. 

now for the rest of the taco filling, i made a fresh salad:
1/4  red bell pepper, julienne
1/4 yellow bell pepper, julienne
1/4 orange bell pepper, julienne
1 large roma tomato, seeded and julienne
1 navel orange, cut in segments
zest of orange + leftover juice
1 avocado, sliced thin
fresh chives

combine all ingredients minus avocado and fresh chives in a tubberware container with reserved marinade.  shake closed container a few times to ensure that everything is well mixed.  add avocado and reclose container.  invert a couple of times to ensure that avocado is covered, but don't shake- this will ensure that avocado slices stay whole.  do not add chives until ready to eat- they'll get soggy.

place a couple of tortillas in a pouch of aluminum foil and place in a 350 preheated oven.  this will steam them perfectly.  heat large saute pan over med-high heat with 1 tbsp olive oil.  drain excess marinade from tuna, then place in pan.  you def want to use a splatter screen.  this is quick, so don't walk away.  cook on each side for about 2 minutes if you want the middle to still be a little pink- and trust me, you do!  remove from heat and let sit a few minutes before slicing. assemble tuna and salad on tortilla, fold, and enjoy. 

what could be better than a warm tortilla with yummy tuna and crunchy veggies?!
enjoy! ;)

1 comment:

  1. I just ate and this post is making my mouth water! A very cool take on asian-inspired fish dishes. The tacos look especially delish.

    ReplyDelete

thanks for the comment! =]