Cooking fish at home (recipe)
- 7oz. salmon fillet
- 5 oz. sticky rice
- 3 oz. green beans
- 5 red peppers
- 1 ½ oz. salmon glaze
- 1 oz. garlic butter
- ½ tsp. parsley (chopped)
- Sear salmon in hot sautee pan until lightly browned. Finish in oven until medium, 6-7 minutes.
- Heat green beans and peppers in water until hot. Sautee beans in salmon glaze with garlic butter.
- Place warm sticky rice on left side of platter next to beans.
- Lay salmon half on beans and drizzle sauce over salmon and very lightly on rice with.
- Garnish with fresh parsley.
- ¼ cup soy sauce
- 1 cup granulated sugar
- 2 tbsp. garlic puree
- 6 tbsp. water
- Heat soy sauce, sugar and water with garlic over medium heat until mixture boils.
- Reduce heat and simmer for 5 minutes.
- Remove from heat and strain through china cap.
Baja Fish Tacos
Yields two servings (6 Tacos)
- 10 oz. slaw mix (Shredded cabbage, red cabbage and carrots)
- 2 oz. lime vinaigrette*
- 12 oz. fish filets (2 oz. strips)
- 1 tbsp. cajun seasoning
- 6 flour tortillas
- ½ oz. sour cream drizzle
- 18 cilantro sprigs
- 7 oz. Yellow Rice*
- 3 oz. Braised Black Beans*
- 1/3 Lime wedge
- Heat oil in steel skillet until slightly smoking. Dredge fish in blackening spice on 2 sides. Sear fish in oil until crisp and blackened.
- Flip to other seasoned side and continue cooking for two minutes.
- Heat tortillas for thirty seconds.
- Build in the following order: Place slaw in the middle of the tortilla. Place fish on the slaw. Carefully fold and line up on platter using small dish of rice and beans to support. Use frill pick to hold outside of taco in place. Drizzle with sour cream drizzle. Garnish with cilantro. Place lime wedge across middle taco.
*Fresh Lime Vinaigrette
- 1 cup fresh lime juice
- 2 cups Blended Olive Oil
- 3 tsp. Salt and Pepper
- ½ tsp. Cayenne
- 2 Tbl. Honey
- Mix all Ingredients and stir.
- Place in cooler until ready to use.
- When ready to use, stir very well before adding to slaw mixture.
*Braised Black Beans
- ¼ Cups Blended Oil
- 2 Cans Black Beans
- 2 Cups Diced Yellow Onions
- ½ Cup Garlic Puree
- 2 tsp. Diced Oregano
- 4 tsp. Cumin
- 1 Tbl. Chicken Base
- 8 Cups Water
- Open beans, drain and rinse with cold water until water runs clear.
- Let set until dripped dry.
- Heat oil in pan over medium heat.
- Add onions and garlic and cook until translucent and tender.
- Add spices, black beans, water and chicken base.
- Stirring frequently, continue to cook over medium heat until beans start to thicken 1-1 ½ hours.
- When beans are thickened, place in steam and keep covered so beans do no dry out.
- As beans set, you will need to add small amounts of water to rehydrate them being careful not to add too much liquid.
- ½ Cup Diced Onions
- ½ Cup Diced Green Pepper
- 1 tsp. Garlic Puree
- 4 oz. Seeded and diced Roma Tomatoes
- 2 Cups Water
- 1 Goya Rice Package
- ½ tsp. Cayenne
- ½ tsp. Salt and Pepper
- Sweat onion, garlic and pepper until translucent.
- Add water and bring to boil.
- Add rice and seasoning and bring to boil.
- Add tomato, bring back to boil and pour into 2” pan.
- Cover with Saran Wrap then foil.
- Bake covered for 25 minutes in 350 degree oven until all liquid has been absorbed and rice is tender.
- Remove from oven and stir well before placing in fridge to cool. Once cool, stir to fluff rice.