Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 4 x Escolar fillet pcs, (about 5 ounce. each)
- 1/2 c. Lemon juice
- 1/4 c. Extra virgin olive oil
- 1/4 c. Minced onion
- 2 x Poblano chiles, cored, seeded and coarsely minced
- 1 x Habanero chile, cored, seeded and coarsely minced, (optional)
- 2 Tbsp. Balsamic vinegar
- 1 Tbsp. Chopped garlic
- 1 Tbsp. Malt vinegar
- 1 tsp Grnd allspice
- 1 tsp Grnd nutmeg
- 1 tsp Curry pwdr
- 1 tsp Salt
- 1 tsp Grnd black pepper
- 2 lrg Sweet potatoes
- 1 Tbsp. Honey
- 1 tsp Grnd cinnamon
- 1 tsp Grnd nutmeg Salt and freshly grnd black pepper
- 4 c. Sliced fresh peaches, (about 1 1/2 pound peaches)
- 1 c. Sun-dry tomato halves, coarsely minced, softened in hot water
- 1 c. Sliced red onion
- 1/2 c. Rice vinegar or possibly white wine vinegar
- 1/4 c. Brown sugar
- 1 Tbsp. Curry pwdr
- 1 tsp Powdered ginger
- 1 c. Julienned jicama
- 1/4 c. Coarsely minced parsley
- 1 Tbsp. Fresh lemon juice Coarsely grnd black pepper
Инструкции
- Seafood alternatives: swordfish, salmon, halibut
- 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.
- 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.
- 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.
- 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.
- 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)
- with the honey, cinnamon,nutmeg, salt and pepper to taste and whip with a large whisk till smooth. Set aside, covered, to keep hot.
- For the jicama parsley slaw, toss together the jicama, parsley and lemon juice with pepper to taste till well mixed. Refrigeratetill ready to serve.
- 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.
- To serve, put a scoop of the sweet potatoes in the center of each plate.
- Top the sweet potatoes with a spoonful of the curried peaches. Set the escolar on the peaches and top with the chilled jicama slaw.
- continued in part 2
Languages
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% |
