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4
fish steaks (halibut, sea bass, or salmon)
about ¾" thick
cup bottled teriyaki marinade and sauce
tablespoons papaya nectar
Maui Sunset sauce:
1/3 cup reserved marinade
1/3 cup papaya nectar
¼ cup water
½
2
1
1
tablespoon fresh cilantro (Chinese parsley)
teaspoon vegetable oil
1 ½ teaspoons cornstarch
1 teaspoon sugar
Non-stick cooking spray
½
cup chopped macadamia nuts or toasted
almonds
Maui Sunset Grill, continued
Place fish steaks in single layer in large shallow pan. Blend teriyaki sauce, papaya nectar,
cilantro, and oil; pour over fish. Turn fish over to coat both sides. Marinate 45 minutes; turn
fish over occasionally. Meanwhile, coat grill rack with cooking spray; place 4-6 inches from
hot coals. Reserve marinade, remove fish and place on rack. Cook 3 minutes on each side, or
until fish flakes easily when tested with a fork. Remove to serving platter and keep warm
while preparing the Maui Sunset Sauce. To serve, spoon sauce over fish steaks and sprinkle
with nuts. Makes 4 servings. For Maui Sunset sauce: Put all the ingredients in a small sauce
pan; cook and stir over medium heat until mixture boils and is slightly thickened.
Baked Stuffed Trout
Kathryn Stanley
½
½
½
pound butter
small onion, chopped finely
cup parmesan cheese
2 cups fine bread crumbs
2-3 tablespoons dry parsley flakes
½ cup dry vermouth
Melt butter, sauté onion until clear. Meanwhile, mix cheese, bread crumbs, and parsley in a
small bowl. Set aside ¼ cup of this mixture. Then add vermouth to sautéed onions and butter;
pour half of the mixture into the larger quantity of bread crumb mixture; stir lightly with fork.
Stuff fish with mixture. Brush fish with remaining butter mixture. Sprinkle reserved bread
crumbs over fish. Drizzle with any remaining butter over this and bake 20-25 minutes at
3
50º in a flat open pan. Fish should flake easily when done. Paprika can be used over top of
fish to aid in browning. Growing up my family enjoyed this quite often, as we had two great
trout streams that ran through the ranch.
Halibut with Dilled Mustard Marinade
Gary Nelson
1
cup olive oil
cup Dijon-style mustard
cup lemon juice
tablespoons minced green onions
large cloves garlic, minced
1 tablespoon snipped fresh dill (or 1 tea. dry)
salt & pepper to taste
2 pounds halibut filets, steaks, or other white
fish
¼
¼
3
2
6
2
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