Szechuan Grilled Pompano Food

SZECHUAN GRILLED POMPANO

Steps:

• For sauce: Heat peanut oil in heavy large skillet over medium-high heat. Add sliced shallots, minced ginger and cilantro and sauté until shallots soften and just begin to brown, about 5 minutes. Add mirin, soy sauce, lime juice and red pepper. Boil until sauce is reduced to 1 1/2 cups, about 15 minutes. (Can be prepared 2 hours ahead. Cover and refrigerate.) For fish: Prepare barbecue grill (medium-high heat). Brush fish with olive oil, ten sprinkle with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Transfer fish to platter. Cover with foil to keep warm. Stir sauce over medium-low heat until heated through. Add butter and whisk until butter melts and blends into sauce. Mix in minced green onions. Spoon sauce onto plates. Top with fish. Garnish with whole green onions, if desired, and serve. Serves 8.

SZECHUAN SAUCE

Steps:

• Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
• Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
• Stir the cornstarch mixture into the soy mixture. Stir until thickened.

GRILLED LIME POMPANO

Steps:

• Preheat grill to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. Place dish in the grill, away from direct heat.
• Drop coconut oil onto the foil and close grill long enough to melt oil. Place fish in the oil and turn until it is coated in oil on both sides; season with salt and pepper. Close grill.
• Cook on the grill until fish flakes easily with a fork, about 20 minutes. Carefully transfer fish and foil onto a plate and slide fish off the foil. Squeeze lime juice over fish.

GRILLED POMPANO (SALLYE)

Steps:

• 1. ***You can substitute filets with the skin on in place of the whole fish. You can also substitute any kind of white fish in place of the pompano.
• 2. Place fish in large zip lock bag
• 3. Whisk together all marinade ingredients until well blended and frothy. Pour into bag with fish.
• 4. Seal bag and turn over several times to make sure all the fish is coated with marinade. Place bag in fridge for at least an hour (but not more than 4 hours or lime juice will begin to "cook" the fish)
• 5. Heat grill or heavy skillet to medium high heat, and brush lightly with oil
• 6. Remove fish from fridge and drain most of marinade off. Once grill is hot, transfer fish to it. If you are using filets, start with skin side up.
• 7. CAUTION: DO NOT FORCE TURNING FISH IF IT IS STUCK. IT WILL RELEASE FROM THE GRILL/SKILLET WHEN IT IS READY TO BE TURNED.
• 8. Cook about 3-5 minutes per side, turning only once. Be careful when turning fish, as it is very fragile and will come apart if you are not careful.
• 9. ALTERNATE: You can wrap marinated fish in foil and cook it on the grill or in the oven at 400º. If you choose this method, cook about 10 minutes until fish flakes when tested with a fork. Do not overcook or fish will be dry.