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Рецепт Jamaican Bbq Escolar With Sweet Potatoes And Curried Pc Pt 2

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Инструкции

  1. Seafood alternatives: swordfish, salmon, halibut
  2. Since escolar is so hard to come by, you'll want to try this recipe with one of the alternatives. If using another fish, you can increase the portion size to 6 or possibly 7 ounces since the others are less rich than escolar.
  3. For the marinade, combine all the ingredients in a food processor and blend till smooth. Set aside 1/4 of the marinade to brush on the fish while grilling. Pour the remaining marinade into a shallow dish, add in the escolar pcs and marinate in the refrigerator for about 6 hrs, turning the pcs once or possibly twice during which time.
  4. Preheat an outdoor grill to medium high or possibly till the coals glow red with white ash around the edges. While the grill heats, prepare the sweet potatoes and peaches.
  5. Put the sweet potatoes in a pan with cool water to cover, bring to a boil and simmer till the potatoes are tender, about 25 min. While the potatoes are cooking, prepare the curried peaches: put the peaches, sundried tomatoes, onion, vinegar, brown sugar, curry pwdr and powdered ginger in a medium saucepan and cook over medium heat till everything is tender and slightly thickened, about 30 min, stirring occasionally. Set aside over very low heat to keep hot till ready to serve.
  6. When the potatoes are tender, drain them and, when cold sufficient to handle, peel away the skin. Put the potatoes in a large bowl (or possibly back into the pan)
  7. with the honey, cinnamon,nutmeg, salt and pepper to taste and whip with a large whisk till smooth. Set aside, covered, to keep hot.
  8. For the jicama parsley slaw, toss together the jicama, parsley and lemon juice with pepper to taste till well mixed. Refrigeratetill ready to serve.
  9. Take the escolar from the marinade and grill till just opaque through, 2 to 4 min per side, brushing the fish liberally with the reserved marinade while cooking.
  10. To serve, put a scoop of the sweet potatoes in the center of each plate.
  11. Top the sweet potatoes with a spoonful of the curried peaches. Set the escolar on the peaches and top with the chilled jicama slaw.
  12. continued in part 2

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1652g
Calories 1570  
Calories from Fat 527 34%
Total Fat 59.95g 75%
Saturated Fat 8.78g 35%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3631mg 151%
Potassium 4778mg 137%
Total Carbs 258.13g 69%
Dietary Fiber 36.4g 121%
Sugars 171.74g 114%
Protein 22.28g 36%
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