Posted By:Carene Montjoy
Posted On:January, 21st 2010
Category: Member Announcement
The next cooking class will be Tuesday, Feb. 2, 2010 at 6:30pm. The topic is "Fresh Fish." Incase you cant make it to class, I have the handout below... TONIGHTS TOPICS: •Selecting and preparing Fresh Fish •Acapulca Margarita Grouper •Teriyaki Tuna •Blackened Salmon Fillets •Asparagus Pepper Salad with Raspberry Vinaigrette •Fresh Squash and Asparagus Tips with Dill Sauce. Acapulco Margarita Grouper INGREDIENTS • 4 (6 ounce) grouper fillets • 1/3 cup tequila • 1/2 cup orange liqueur • 3/4 cup fresh lime juice • 1 teaspoon salt • 3 large cloves garlic, peeled • 4 tablespoons olive oil • 3 medium tomatoes, diced • 1 medium onion, chopped • 1 small jalapeno, seeded and minced • 4 tablespoons chopped fresh cilantro • salt to taste • 1 tablespoon olive oil • ground black pepper to taste DIRECTIONS 1. Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once. 2. Preheat the grill for high heat. 3. In a medium bowl, toss together the tomatoes, onion, jalapeno, and cilantro. Season to taste with salt. Set salsa aside. 4. Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool. 5. Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve. Teriyaki Tuna INGREDIENTS • 1/2 cup teriyaki sauce • 1 1/2 pounds sashimi grade tuna steaks • 1 tablespoon extra virgin olive oil • 1 lemon • 1 tablespoon sesame seeds • 2 teaspoons sea salt • ground black pepper to taste • 1 carrot, grated DIRECTIONS 1. Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold. 2. Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper. 3. Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce. Blackened Salmon Fillets INGREDIENTS • 2 tablespoons ground paprika • 1 tablespoon ground cayenne pepper • 1 tablespoon onion powder • 2 teaspoons salt • 1/2 teaspoon ground white pepper • 1/2 teaspoon ground black pepper • 1/4 teaspoon dried thyme • 1/4 teaspoon dried basil • 1/4 teaspoon dried oregano • 4 salmon fillets, skin and bones removed • 1 tablespoon olive oil DIRECTIONS 1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. 2. Brush salmon fillets on both sides with ½ of the oil, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining oil. 3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork. Asparagus Pepper Salad with Raspberry Vinaigrette INGREDIENTS o 1 lb. asparagus trimmed and cut into pieces o 1/2 cup green, red and yellow peppers, chopped o 2 green onions thinly sliced o 1/3 cup Walden Farms Calorie Free Raspberry Vinaigrette DIRECTIONS 1. Boil water, add asparagus. Boil for 3 minutes. 2. Drain. Put in bowl and add peppers and onions. 3. Drizzle with salad dressing. Toss and coat. Cover and refrigerate for 3-4 hours. Total for 1 cup: 50 calories, 0 fat, 9 carbs. Squash and Asparagus with Dill Sauce INGREDIENTS • 4 ounces of fresh squash • 4 ounces of fresh asparagus tips • 2 tsp of fresh dill chopped fine • 1 tbsp butter substitute • ¼ tsp salt • ½ tsp white pepper DIRECTIONS 1. Blanch asparagus in boiling water for about 5 minutes. 2. Remove from pot and cool in an ice bath to stop the cooking process. 3. In a small sauté pan add the butter sub and dill. 4. When butter is melted add the squash and sauté for 2-3 minutes. 5. Add asparagus tip and toss. Serve hot