MAHI-MAHI WITH ORANGE BEURRE BLANC SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Microwave limes in a small bowl to release essential oils. Since these will be hot coming from the microwave, set them aside until just cool enough to handle. Season fish with salt and pepper and place in a non-reactive container for marinating. Squeeze lime juice over fish and add rinds to the bowl. Pour tequila over fillets, cover and let marinate in refrigerator for at least 2 hours.
- About 20 to 25 minutes before mealtime, prepare orange beurre blanc by combining orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place.
- Heat oil over medium heat in a large saute pan and add butter. Sear marinated fillets flesh side first, leaving undisturbed for at least 2 to 3 minutes to allow the surface to begin to caramelize and prevent tearing of the fish. Flip over to sear the skin side. Allow to cook for 5 to 8 minutes or until flesh springs back when gently prodded. Remove to a tray and let rest.
- Whisk butter into sauce just before serving and spoon over and around the fish.
SPICY ORANGE BEURRE BLANC
Provided by Food Network
Yield 8 servings
Number Of Ingredients 13
Steps:
- Combine all ingredients except the cream, butter, and salt in a saucepan. Bring mixture to a boil
- and simmer until the liquid is reduced to approximately 3/4 a cup. Add the cream and slowly whisk in the butter, a little at a time. Be sure to incorporate the butter thoroughly after each addition. Season with salt. Set the sauce aside near the warm part of the stove to keep it from separating.
SALMON FILLETS WITH FENNEL BEURRE BLANC
Provided by Food Network
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place the salmon fillets on a board and working with a very sharp knife that's held almost parallel to the board, cut them into 12 thin slices. Divide the sea salt evenly over the slices of salmon and reserve.
- Place 1 tablespoon of the butter in a small, heavy saucepan. Melt over medium-low heat. Add the shallots and cook for 1 minute. Cut out the white bulb of the fennel and cut it into tiny dice. You need 1 cup of diced fennel; if any of the bulb is left over, save it for another use. Reserve 4 teaspoons of the frilly green leaf at the other end of the fennel. Add the cup of diced fennel to the sauce pan and stir well to coat with the butter. Add the wine and the vinegar to the sauce pan. Reduce over high heat, until just a small amount of liquid remains ( a teaspoon or so). Moving the pan on and off the heat as required, start incorporating the remaining 10 tablespoons of butter, 1 tablespoon at a time, beating with a broad wooden spoon. The sauce should be smooth, creamy, and medium-thick. Taste for seasoning.
- While finishing the sauce, steam the salmon slices: Place them on a buttered steamer rack and cook them over barely simmering water until just done (approximately 3-6 minutes). They should retain just a trace of red at the center. Remove and divide among 4 dinner plates stacking them on steamed fennel pieces. Pour the sauce around the fillets on each plate and garnish with the reserved fennel leaves.
CEDAR PLANKED SALMON
This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
Provided by Wendy Freeman-More
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g
BAKED (OR GRILLED) CEDAR-PLANK SALMON (REAL SIMPLE)
This recipe is a (very) slightly adapted version of a recipe from Real Simple magazine, Jan. 2009. It was voted No. 9 in a list of readers 50 favorite recipes! It is delicious and SO easy! Buy your salmon fillets fresh (with skin) and you won't get that fishy smell at all! I baked the salmon when I made this recipe, but I have also included instructions for grilling outdoors. The cedar plank adds a wonderful, smoky flavor. It should be 7 x 14 x 1/3 inches. I found cedar planks in the meat department of my local grocery store. You must soak the cedar plank in water for no less than 30 minutes before use. Prep time includes soaking time.
Provided by galexa
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place pre-soaked cedar plank on a rimmed baking sheet.
- Place the salmon, skin side down, on the cedar plank. In a small bowl, combine the sugar, oil, thyme, and cayenne. Spread over the salmon.
- Cover with foil. Roast on plank for 25-30 minutes, until salmon flakes easily and is opaque throughout.
- Serve with fresh lemon wedges.
- To grill: Follow instructions above, except put the plank with salmon (covered with foil) directly on the grill. Grill should be preheated to medium or, if using charcoal, allow the coals to burn until they are covered with white ash.
Nutrition Facts : Calories 459.5, Fat 17.2, SaturatedFat 2.4, Cholesterol 104.6, Sodium 179, Carbohydrate 27.9, Fiber 0.5, Sugar 26.8, Protein 46.8
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