GRILLED BONITO
Grilled bonito is a healthy recipe that uses Atlantic bonito fish. If you've just fished and don't know how to cook bonito, then here's your answer!
Provided by Michelle Minnaar
Categories Dinner
Time 15m
Number Of Ingredients 6
Steps:
- Butterfly the fish.
- Brush the flesh with the oil and grill on the barbecue or under the grill for 8-10 minutes. Remove from the heat.
- Mix the garlic, chilli and lime and sprinkle on the fish.
- Serve immediately with a fresh salad and new potatoes.
Nutrition Facts : ServingSize 1 serving, Calories 203 calories, Sugar 1.1 g, Sodium 598 mg, Fat 17.8 g, SaturatedFat 2.6 g, Carbohydrate 5.1 g, Fiber 1.2 g, Protein 8.6 g
BAKED BONITO WITH HERBS & POTATOES
Bonito, a member of the mackerel family, and bonito has no scales - great for the allergy and much easier to clean! This recipe for baked bonito seasoned with garlic and oregano is cooked with potatoes. Can use chicken broth instead of water, and can use red potatoes, and just regular oregano. yummy.
Provided by MSandy
Categories One Dish Meal
Time 2h
Yield 1 fish, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 355°F (180°C).
- Remove and discard head and intestines from the fish. Carefully cut the fish in half lengthwise, cutting along the back. Sprinkle the fish with salt, pepper, and oregano. Insert slices of garlic into the meatiest parts of the fish.
- Clean potatoes and cut into equal size wedge-shaped pieces. Sprinkle with salt, pepper, and oregano.
- Place fish in a large roasting pan, and surround with potatoes. Add remaining slices of garlic over the potatoes. Whisk together the oil and lemon juice and pour over the fish and potatoes, and add water.
- Bake at 355°F (180°C) for 1 1/2 hours.
Nutrition Facts : Calories 468.6, Fat 27.3, SaturatedFat 3.8, Sodium 20, Carbohydrate 52.8, Fiber 6.4, Sugar 2.8, Protein 6.1
HERB-ROASTED ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
HERB ROASTED BONITO
Bonito is in the season! Although Sashimi is the most popular dish, I wanted something different for a change. Use Sashimi- grade, super fresh bonito for this recipe 
Provided by kcocoangela
Categories Japanese
Time 2h10m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- < Preparations >.
- 1. Combine the ingredients of marinade sauce and mix well. Toss the bonito and the herbs with the marinade sauce, put in a Zip Lock back, push out the air and let it sit in the fridge for two hour.
- 2. Combine the ingredients of dressing sauce and mix ti well.
- 3. Preheat the oven to 350°F.
- < Directions >.
- Place the bonito in a back dish and roast for 6 to 8 minutes.Take care not to over cook you bonito!
- < To Serve >.
- Make sure you cool the fish down. The fish is very easy too flake when it's hot. Using very sharp knife, slice the bonito thinly. Arrange carefully in a plate and pour the dressing sauce over. Garnish with some dills.
Nutrition Facts : Calories 324.6, Fat 32.1, SaturatedFat 4.4, Sodium 1677.3, Carbohydrate 5.2, Fiber 0.5, Sugar 1.4, Protein 3.4
ROASTED BEETS WITH FENNEL AND BONITO DRESSING
Granted, this is a bit of work for a salad, but that's how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet.
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Toss beets with 1 Tbsp. oil in an 8x8" baking dish; season with salt. Add 1/4 cup water and cover tightly with foil. Roast beets, shaking once, until a knife slips easily through flesh, 60-75 minutes. Let cool slightly, then rub off skins with paper towels. Using 2 forks, tear beets into large pieces; toss in a large bowl with 2 Tbsp. oil.
- Meanwhile, toast aniseed in a small saucepan over medium heat, tossing often until fragrant, about 3 minutes. Add vinegar, sugar, 2 tsp. salt, and 1 cup water. Increase heat to medium-high and bring to a simmer, stirring to dissolve sugar and salt, about 4 minutes. Remove from heat and let steep 20 minutes. Place fennel in a small bowl and strain brine over. Cover and chill until cold, about 2 hours.
- Cook garlic, butter, and 1/4 cup oil in a small saucepan over medium, stirring occasionally, until garlic is soft but not brown, about 2 minutes. Stir in bonito flakes and transfer to a blender. Purée until only a few flecks of bonito remain.
- Prepare a grill for medium heat. Grill beets, turning occasionally, until lightly charred, about 5 minutes. Transfer back to bowl; toss with bonito dressing and lemon juice and season with salt.
- Toss arugula and remaining 1 Tbsp. oil in a medium bowl; season with salt. Grill until lightly charred in spots, about 30 seconds. Transfer back to bowl.
- Arrange beets on a platter and top with arugula and drained pickled fennel.
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