DOCSLIB.ORG

Grilled Alaskan Halibut, Summer Market Vegetables + Shallot Garlic Sauce a Gluten-Free Recipe

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Grilled Alaskan Halibut, Summer Market Vegetables + Shallot Garlic Sauce a Gluten-Free Recipe GRILLED ALASKAN HALIBUT, SUMMER MARKET VEGETABLES + SHALLOT GARLIC SAUCE A GLUTEN-FREE RECIPE This simple, delicious halibut with blackening spice and marinated + grilled veggies and peaches dish comes together with a light shallot, garlic sauce. Whether it’s Labor Day or any warm Sunday afternoon, head to your local market for some in-season produce and fresh halibut fillets and enjoy an afternoon of grilling and feasting together. Yield​: 4 Prep time​: 30 mins Total time:​ 45 mins Ingredients: Skin Off Alaskan Halibut Fillets Center Cut (7oz; 4 fillets) Blackening Spice As Needed Fairy Tale Eggplant or Baby Eggplant (8) Heirloom Zucchini or Standard Zucchini (4) Fresh Okra (12) Fresh Ripe Peaches (3) Fresh Cilantro (1 bunch) Lemon Slices (garnish) Kosher Salt As Needed Coarse Grind Black Pepper As Needed Canola Oil As Needed SHALLOT GARLIC SAUCE Salted Butter 1/8 th lb or 4 Tbsp Extra Virgin Olive Oil 4 Tbsp Fresh Garlic-chopped/minced 2 Tbsp Fresh Shallot-chopped/minced 2 Tbsp Fresh Oregano Leaves-chopped 1 tsp Blackening Spice ½ tsp Fresh Lemon – Juiced ½ ea Method: ​ SHALLOT GARLIC SAUCE Place all ingredients in a small saucepot and turn on low heat. Once butter is melted, mix ingredients together and let cook for another 2 minutes, turn off heat. GRILLED ALASKAN HALIBUT + SUMMER MARKET VEGETABLES Depending on the size of the vegetables, slice in half or quarter. Place vegetables in a large mixing bowl and lightly coat with canola oil, kosher salt, and fresh grated, coarse ground black pepper. Set aside. Cut peaches into wedges, approximately 6 pieces. In a separate mixing bowl, place the peach wedges and lightly coat with canola oil. Season the fillets with blackening spice on 1 side only, the presentation side. How much you put on will depend on how “spicy” you want your fish. Use lightly if unsure. Lightly sprinkle kosher salt on both sides of fillet. Lightly coat the fish with canola oil and rub into the fish. Ready to grill, make sure your grill is clean and hot with the burners on high. Place the peaches on the grill to achieve grill marks on both sides, lightly cooking the peaches. Clean the grill and place the vegetables on the grill to achieve grill marks on both sides and cooking lightly. Clean the grill again. Place fish on the grill blackening spice side down at a 45-degree angle from the grates. Cook for approximately 2 minutes and turn to the other 45-degree angle to achieve diamond-shaped grill marks. Cook another minute then carefully flip the fish to the other side. Cook for an additional 2 minutes. Be careful not to overcook the fish or it will dry out. The fish should be semi-firm when squeezed on the side of the fillet but still have a little give to it. To plate the dish, place the vegetables together on the top left side of the plate. Place the grilled peaches on the top right side of the plate, across from the vegetables. Place the fish, blackened side up in the middle, between the vegetables and the peaches. Garnish the plate with fresh cilantro sprigs. Place a tablespoon of the shallot garlic sauce on top of the fish and garnish with a lemon slice. .
Load more

Recommended publications
  • Food Preservation Problems and Solutions
    FOOD PRESERVATION PROBLEMS AND SOLUTIONS KAREN BLAKESLEE KANSAS STATE UNIVERSITY Sources: So Easy To Preserve, Univ. of Georgia Ball Blue Book USDA Complete Guide to Home Canning February 2019 Kansas State University Agricultural Experiment Station and Cooperative Extension Service, Manhattan, Kansas It is the policy of Kansas State University Agricultural Experiment Station and Cooperative Extension Service that all persons shall have equal opportunity and access to its educational programs, service, activities, and materials without regard to race, color, religion, national origin, sex, age, or disability. Kansas State University is an equal opportunity organization. These materials may be available in alternative formats. Issued in furtherance of Cooperative Extension Work, acts of May 8 and June 30, 1914, as amended. Kansas State University, County Extension Councils, Extension Districts, and United States Department of Agriculture Cooperating, Ernie Minton, Interim Director CANNING PROBLEMS AND SOLUTIONS – FOOD AND JUICE PROBLEM CAUSE SOLUTION Loss of liquid during Lowering pressure in canner suddenly after Let pressure drop to zero naturally and wait 2 processing processing. minutes before opening. Fluctuating pressure during processing in Maintain constant temperature during pressure canner. processing. Failure to work out air bubbles. Run a spatula between food and jar to remove bubbles. Improper seal. Check jar rims and clean edges, follow manufacturers directions for lids. Jars not covered with water in water bath Jars should be covered with 1-2 inches of canner. water during processing. Starchy foods absorbed liquid. No solution. Food packed too tightly can cause boil over Leave proper headspace. during processing and siphoning. Food not heated prior to packing.
    [Show full text]
  • The Improvement and Testing of Musa: a Global Partnership
    The Improvement and Testing of and Testing The Improvement The Improvement and Testing of and Testing The Improvement The Improvement and Testing of Musa: a Global Partnership Musa Musa : a Global Partnership : a Global Partnership INIBAP’s Mandate The International Network for the Improvement of Banana and Plantain (INIBAP) was established in 1984 and has its headquarters in Montpellier, France. INIBAP is a nonprofit organization whose aim is to increase the production of banana and plantain on smallholdings by: – initiating, encouraging, supporting, conducting, and coordinating research aimed at improving the production of banana and plantain; – strengthening regional and national programs concerned with improved and disease- free banana and plantain genetic material; – facilitating the interchange of healthy germplasm and assisting in the establishment and analysis of regional and global trials of new and improved cultivars; – promoting the gathering and exchange of documentation and information; and – supporting the training of research workers and technicians. Planning for the creation of INIBAP began in 1981 in Ibadan with a resolution passed at a conference of the International Association for Research on Plantain and Bananas. In May 1994, INIBAP was brought under the governance and administration of the International Plant Genetic Resources Institute (IPGRI) to enhance opportunities for serving the interest of small-scale banana and plantain producers. © INIBAP 1994 Parc Scientifique Agropolis 34397 Montpellier Cedex 5, France ISBN:
    [Show full text]
  • Molecular and Immunological Sd0100025 Characterization of Mycobacteria Associated with Bovine Farcy
    MOLECULAR AND IMMUNOLOGICAL SD0100025 CHARACTERIZATION OF MYCOBACTERIA ASSOCIATED WITH BOVINE FARCY. Thesis submitted in accordance with requirements of the University of Khartoum for the Degree of Doctor of Philosophy (Ph.D). By Victor Loku Kwajok B.V.Med. 1978, University of Cairo/Egypt. M.V.Sc.1992, University of Khartoum/Sudan. Supervisor: Dr. Maowia M. Mukhtar. Institute of Endemic Diseases, University of Khartoum. Department of Preventive Medicine and Veterinary Public Health. Faculty of Veterinary Science, University of Khartoum. 2000. 32/27 SOME PAGES ARE MISSING IN THE ORIGINAL DOCUMENT LIST OF CONTENTS DEDICATION. * ii v ACKNOWLEDGEMENTS vi ABBREVIATIONS viii ABSTRACT. xi CHAPTER ONE. REVIEW OF LITERATURE. 1. General Introduction. 1. 1.1. Molecular Systematics of genus Mycobacterium. 2. 1.2. Molecular taxonomy of M. farcinogenese and M. senegalense 11. 1.3. Immunology of bovine farcy agents. 36. CHAPTER TWO. MATERIALS AND METHODOLOGY 41. Isolation, identification and characterization of M. farcinogenes. 2.1 Phenotypic characterization. 41. 2.1.1. Morphological and biochemical tests. 2.1.2. Degradation tests. 2.1.3. Rapid fluorogenic enzyme tests. 2.1.4. Nutritional tests. 2.1.5. Physiological tests. 2.2. Molecular characterization. 52. 2.2.1. DNA extraction and purification 2.2.2. PCR amplification and application. 2.2.3. DNA sequencing of 16SrDNA. 2.2.4. PCR-based restriction fragment length polymorphism. 2.3 Imrmmological analyses of bovine farcy agents. 71. 2.3.1 .EL1SA technique for sera diagnosis. 2.3.2 Animal pathogenicity Tests. 2.3.3 Protein antigen profiles determination using. CHAPTER THREE: RESULTS. 78. CHAPTER. FOUR: DISCUSSION. 124. REFERENCES. 133.
    [Show full text]
  • Pickles and Pickling
    No 106 BULLETIN 1930-31 OF THE AGRICULTURAL EXTENSION SERVICE, THE OHIO STATE UNIVERSITY H. C RAMSOWER, Director Pickles and Pickling By Lelia C. Ogle Extension Specialist in Nutrition The Ohio State University THE OHIO STATE UNIVER$I'l'Y, COLUMBUS, OHIO, ANP THE UNITEP STATES DEPART~ OF Alll\ICULTURE 000P!llll4.TING AGRICtTUl'UltAL EXTENSION SERVICE-H. c. RAMSOWER, D1:ree:tm: FREE-Cooperative Agricultural Extensfon Work-Acts of 111sY 8 and June 30, 1914 PICKLES AND PICKLING By LELIA C. OGLE Specia!Jst in Nutrition The Ohio State University Fruits and vegetables preserved with salt, vinegar, or both, and with or without the addition of sugar and spices, constitute what is commonly called pickles. The discussion in this bulletin will be confined to the principles of pickling as they apply especially to cucumber pickles, in an effort to answer some of the many questions on the process and its difficulties. Cucumbers may be preserved by means of (1) fermentation as the result of the action of the bacteria on the sugar of the veg­ etables; (2) the addition of acid, usually vinegar; or (3) addition of a very strong brine. Any of these methods prevent bacterial growth if all other conditions are right. The secret of making pickles by the fermentation process lies in bringing about acid fermentation quickly, and after this is done, in preserving the acidity of the brine by covering tightly or sealing to exclude air. It is the acid formed by the action of bacteria on the sugar of the vegetables that cures and keeps the vegetables, if all air is excluded and scum yeast has not been allowed to develop.
    [Show full text]
  • 01 Methods of Cooking
    Food Production Foundation -II BHM -201T UNIT: 01 METHODS OF COOKING Structure 1.1 Introduction 1.2 Objectives 1.3 Heat and Cooking 1.3.1 What is heat? 1.3.2 Effect of Heat on food 1.3.3 Method of heat transfer 1.4 Methods of cooking 1.5 Moist heat Methods of Cooking 1.5.1 Boiling 1.5.2 Poaching 1.5.3 Steaming 1.5.4 Stewing 1.5.5 Braising 1.6 Dry heat Methods of Cooking 1.6.1 Baking 1.6.2 Roasting 1.6.3 Grilling 1.7 Frying 1.8 Modern Methods of cooking 1.8.1 Paper Bag (en papillotte) 1.8.2 Microwave Cooking 1.8.3 Infra-red Cooking 1.9 HACCP Standards and Professional Kitchens 1.9.1 Introduction 1.9.2 What is HACCP? 1.9.3 Food Preparation Hazard and Control Rules 1.10 Summary 1.11 Key Terms 1.12 References and Bibliography 1.13 Review Questions 1.1 Introduction This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different methods, and about rules of seasoning and flavouring. It is important to understand the science of food and cooking so you can successfully use these principles in the kitchen. 1.2 Objectives After reading this unit the learner will be able to understand: • Methods of heat transfer Uttarakhand Open University 1 Food Production Foundation -II BHM -201T • Effect of heat on food • Moist heat Methods of Cooking • Dry heat Methods of Cooking • Frying • Modern Methods of cooking 1.3 Heat and Cooking To cook food means to heat it in order to make certain changes in it.
    [Show full text]
  • Pickles and Relishes
    UNIVERSITY OF MISSOURI COLLEGE OF AGRICULTURE AGRICULTURAL EXTENSION SERVICE CIRCULAR 423 Columbia, Missouri AUGUST, 1940 Pickles and Relishes FLORA L. CARL* Pickles and relishes have little food value, but they point up a dinner, add a party air to a buffet luncheon or a picnic supper, and if served only occasionally are a special treat for a family meal. Their clear color, crisp texture and tart flavor stimulate the appetite. They should not be used to replace fresh or cooked vegetables or fruits. Because of their high flavor, they should not be included in the diets of children or given frequently to people who are not vigorous or have digestive difficulties. Good pickles have a spicy tart flavor throughout the vegetable or fruit, they have a clear bright color and most vegetable pickles should be crisp. For home use all pickles and relishes might be grouped under four types, namely : 1. Brined or Cured Pickles.-Vegetables are held in a 10% salt solution or brine until they are properlyversion cured which takes from 2 weeks to 2 months. The best sweet, sour, dill, mustard, or mixed vegetable pickles, are made from these brined or cured pickles. Sauerkraut and other vegetables which are cured in a brine made from their juice and salt are included in this group. 2. Fruit Pickles.-These are the easiest type to make and prob­ ably the most desirable type for family meals. Canned, dried or fresh fruit is heated in a spicy sweet-sour sirup and allowed to stand some time to develop flavor before serving.
    [Show full text]
  • The Whip up Dinner Everyday Cooking Guide
    The Whip Up Dinner Everyday Cooking Guide Choosing the correct cooking method for the ingredients you are using is MUCH more important than finding the right recipe. Recipes only tell you WHAT to cook, and most often neglect informing you HOW to cook. This guide is designed to give you the absolute bare-bones basics of cooking methods and combination of ingredients for the fastest cooking in your home. My goal is to have you “cook like a chef at home”. Not just any chef in any home. This guide is a culmination of 15 years of improvised dinners in my own home. I want you to cook like only one chef in a specific home, me! How do I cook delicious, nutritious, attractive meals every night without the stress of pre- planning and the frustration of recipes that don’t work? It’s really quite simple and intuitive once you master the five basic cooking methods outlined in this book. Since I can repeat a Broiling, Roasting, Saute, Steaming or Poaching procedure in exactly the same way regardless of the ingredients, I’m free to choose any ingredients I want. With the strength of the basic methods behind me, I can now cook entirely from what is in my pantry. My meal plans start within an hour of having finished all the actual cooking. I’m boasting that from concept to execution of every meal takes no more than an hour! These are the questions I ask myself. 1) What type of flavor do I feel like eating tonight? a.
    [Show full text]
  • Download the Day Two SOP Cooking Techniques
    WELCOME Cooking 101 – Baking Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked.Heat is gradually transferred "from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer center. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Cooking 101 – Barbecue Barbecuing techniques include smoking, roasting or baking, braising and grilling. The original technique is cooking using smoke at low temperatures and long cooking times (several hours). Baking uses an oven to convection cook with moderate temperatures for an average cooking time of about an hour. Braising combines direct, dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat. Grilling is done over direct, dry heat, usually over a hot fire for a few minutes. Cooking 101 – Boiling Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk.Simmering is gentle boiling,while in poaching the cooking liquid moves but scarcely bubbles. Cooking 101 – Braising A combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
    [Show full text]
  • View Our Menu
    the (SANDWICHES) Overlook All sandwiches served with choice of house made chips, steak fries or coleslaw. restaurant Substitute fruit salad or small house salad for 3.00 SOUP, SALAD OR SANDWICH COMBINATION Your choice of sandwich, salad or soup; ½ club, ½ BLT, house salad, or cup of soup 10.95 CLASSIC BLT appetizers Applewood smoked bacon stacked on toasted wheat or sourdough bread, with sliced fresh tomato, leaf lettuce and mayonnaise 10.95 MOZZARELLA STICKS Five crispy fried mozzarella sticks served CHEF’S SIGNATURE BBQ MEATLOAF SANDWICH with house-made marinara 7.95 Our signature meatloaf topped with crispy frizzled onion straws, Maudi’s barbecue sauce, served on a toasted bun 11.95 CHICKEN TENDERS Tempura battered chicken breast served THE VGC FRENCH DIP with your choice of honey mustard, Thin-sliced ribeye steak, sautéed onions, and mushrooms topped with melted barbecue, or ranch 9.95 provolone, served with house-made French onion soup for your dipping pleasure 12.95 THE VIRTUES BURGER CRISPY CHICKEN QUESADILLAS Fresh hand pattied ground beef cooked perfectly then topped with lettuce, tomato Crisp flour tortilla filled with sautéed peppers, and onion served on a toasted bun. onions and cheddar jack cheese Add choice of cheese .99 Add sautéed mushrooms or onions .99 13.95 served with salsa and sour cream 12.95 TEMPURA CHICKEN TENDER WRAP SPINACH ARTICHOKE DIP Tempura battered chicken breast tossed in your choice of buffalo, Maudi’s barbecue, or Chef’s house-made creamy spinach artichoke dip sweet chili sauce all wrapped in a grilled sun-dried tomato tortilla filled with chopped served with fresh tortilla chips 10.95 lettuce, diced tomatoes, cheddar jack cheese, and ranch dressing.
    [Show full text]
  • Seasoning Blends (Two Sides)
    Guide #4 - Seasoning Blends (two sides) Canadian Steak Seasoning All are 100% natural and glutten A Northern delight with a peppery, salty, and garlic-y mix. Uses: Steak, free! Flavors in yellow are salt free! hamburgers, potatoes, vegetables, fish, chicken and beef. Adobo Seasoning Chinese 5 Spice - Salt Free! In Spanish the word “Adobo” means seasoning, making the translation of Five spices for five flavors – Sweet, sour, hot, savory and warm. Uses: this popular blend “seasoning seasoning”. Uses: Guacamole, beans, bur- Chinese cooking, rice, stir fry, pork and vegetables. ritos, chicken, fish, pork and Mexican Cooking. Chipotle and Honey Rub All Purpose Seasoning Sweet with some heat! This one is just plain good! Uses: Chicken, beef, A true “all purpose” seasoning blend. The paprika adds a nice kick. Uses: potatoes, vegetables, wings, ribs, mmmmm! Almost everything including chicken, pasta, meat, eggs, steak, hamburg- ers, vegetables and rice. Creole Louisiana Seasoning influenced by West Indies influences. Uses: Creole All Around Good Grinder Blend - #1 Top Seller! cooking, oysters, gumbo, crab cakes, chicken, crawfish and jambalaya This is the one that got this place started! This is the perfect blend of Himalayan salt, peppercorns and 14 herbs and spices. Uses: Anything! Garam Masala- Salt Free! Eggs, rice, fish, poultry, beef, veggies, cheese, salads, you name it! Garam Masala literally means “warm spice blend.” This blend is pungent, warm and strong. Uses: Indian cooking, fish, pork, chicken, lamb and po- Barbecue Seasoning tatoes, or even add to your morning cup of coffee for a touch of warmth Hot, full flavored, with some smoke! The paprika and ground red pepper and spice.
    [Show full text]
  • Curing and Canning of Fishery Products: a History
    its origin to the fish curing industry. The early colonists in New England and the Maritime Provinces would not Curing and Canning of have been able to survive without the salt cod and smoked herring they could Fishery Products: A History prepare, for soil was poor and the cli­ mate uncertain. While fish meant food to the early colonists, cured fish soon N. D. JARVIS became their capital resource and their stock in trade for the purchase of sup­ plies. Their most abundant fish, Atlan­ Introduction way. The smoked herring of England tic cod, could be manufactured into a was traded throughout central Europe. durable protein food product, withstand­ Fish curing comprises all methods of Even in the sixteenth century, when ing the primitive shipping and storage preservation except refrigeration and can­ England was fighting Spain, her trade conditions of the day, and was compar­ ning. It includes 1) the drying, smok­ in dried fish with Spain was continued. atively low in price. Other cured fish ing, salting, and pickling of fish, 2) vari­ It has been reported that England gained such as smoked halibut and herring, ous combinations of these methods, and more wealth from cured fish products pickled sturgeon, and salt salmon were 3) miscellaneous methods such as the in the sixteenth century than Spain ob­ soon being shipped abroad. Out of this use of vinegar and fermentation pro­ tained in gold from the Americas. grew the "triangular trade": Salt fish to cesses or ripening. Despite the importance of fish curing Europe, manufactured goods from The drying and smoking of fish are since prehistoric times, information on Europe to the West Indies, and sugar, ancient processes.
    [Show full text]
  • Discoloration in Raw and Processed Fruits and Vegetables
    Critical Reviews in Food Science and Nutrition, 47:319–333 (2007) Copyright C Taylor and Francis Group, LLC ISSN: 1040-8398 DOI: 10.1080/10408390600762647 Discoloration in Raw and Processed Fruits and Vegetables J. B. ADAMS and H. M. BROWN Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, GL55 6LD, UK Discoloration in fruits and vegetables is reviewed in relation to the chemical and biochemical causes of black, brown, red, yellow, and green discolorations. In raw materials, only a limited understanding has so far been achieved of the internal black and brown discolorations. The biochemical signaling pathways triggered by wounding or chilling-storage, the nature of the enzymes and reactive oxygen species involved, and the identity of the phenolic compounds oxidized are areas where further information is desirable. In processed materials, a greater comprehension is needed of the role of ascorbic acid reactions in the browning of fruits and “pinking” of Brassicaceous vegetables, and more information is desirable on the structure and properties of the discoloring pigments in many products. It is concluded that a greater knowledge of these areas, and of the naturally-occurring constituents that can accelerate or inhibit the causative reactions, would lead to the development of more efficient methods of controlling fruit and vegetable discolorations. Keywords blackening, browning, reddening, yellowing, greening INTRODUCTION BLACK DISCOLORATIONS Discolorations that bear little resemblance to the expected Enzymatic Blackening/Browning in Raw Materials color of fruits and vegetables have a major impact on saleable quality, yet the reactions leading to these discolorations are of- The blackening/browning reactions that occur in raw fruits ten only partly comprehended, or are inferred from other evi- and vegetables as a result of abiotic stresses are generally ac- dence.
    [Show full text]