Grilled Mongchong With Tomatillo Essence Food

GRILLED TOMATILLO SALSA

Steps:

• Prepare a grill over medium heat.
• Put the tomatillos, onion and garlic on the grill (put the garlic on a metal skewer or small piece of aluminum foil to keep it from slipping through the grates.) Grill the vegetables, removing them as they are ready, until the tomatillos, turning as needed, are soft but not bursting, the onion is tender and the garlic skin is charred, 5 to 15 minutes. Cool slightly.
• Peel the garlic and put in a blender with the tomatillos, onion, cilantro, chipotle chile and 1/2 teaspoon salt. Blend until well incorporated but slightly chunky.

GRILLED MAHI MAHI WITH TOMATILLO AND MANGO SALSA

Steps:

• Preheat a grill.
• Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with Tomatillo and Mango Salsa.
• Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
• Meanwhile peel and remove flesh from the remaining mango and finely dice.
• To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. (Best served grilled fish or white shrimp).
• Yield: 3 cups

GRILLED SWORDFISH TACOS WITH TOMATILLO-MANGO SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.
• Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.
• Pour the pureed mango mixture over the salsa and mix well.
• Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.
• Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.

GRILLED MONGCHONG WITH TOMATILLO ESSENCE

Steps:

• Method: Marinate the monchong fillets in oil, garlic, lime juice, cayenne pepper, salt and white pepper for 20 mins. Dust leeks with flour and fry in oil until lightly brown. Ladle 2 ounces of Tomatillo Essence on each of three plates. Top with 3/4 cup of Tomato Onion Eggplant Shiitake Mixture. Top with grilled monchong fillet. Garnish with fried leeks and red currant tomatoes. Makes 3 servings TOMATO ONION EGGPLAND MIXTURE Sweat onions, tomatoes, 1 tablespoon of the garlic and cumin on medium heat for 20 minutes. Do not brown. Season with salt. Lightly coat eggplant slices with oil and 1 tablespoon of the garlic; grill until soft. Lightly coat shiitake mushrooms with oil and the remaining 1 tablespoon of the garlic; grill. Cool, then quarter shiitake mushrooms. Combine all ingredients TOMATILLO ESSENCE In a saucepan combine tomatillos, garlic, onion and water; simmer for 15 minutes. Place mixture in a blender and add the cilantro leaves and jalapeno pepper; puree until smooth, then cool. Place mixture in a bowl and add the remaining ingredients; mix well. Print