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Pan-fried Asian-marinated Wahoo and Salmon

Marinade
2 Tbsp peanut oil
1 tsp sesame oil
1/2 cup Ponzu sauce
1/2 cup Mirin
2 garlic cloves, minced
1 inch knob of ginger, peeled and minced

1 Tbsp butter
2 Tbsp oil (peanut, canola, olive or your favorite)

8 oz Wahoo fillet
8 oz Salmon fillet

Mix the marinade together. Pour over fish in Ziploc bags and marinate for 30 minutes.

Heat a cast iron skillet over medium-high heat. When hot, add oil and butter. Remove fish from marinade and pat with paper towels to remove some of the marinade (to reduce the splattering from the hot oil). Put the fish in the hot pan skin side down first. Cook 3-5 minutes, depending on thickness. Turn and cook 3-5 minutes more or until done.

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Now the piece of Wahoo I had was very very thick and the above cooking method wasn't perfect for it. If you have one that's thinner than 3/4 inch, it should work. Mine was probably 1.25 inches. I thought I'd cook it hot for a bit and get a nice sear on it, but then bring the temp low to cook it slow. It was getting too brown on the outside so I decided that I'd be better off finishing it in the oven. I'm actually thinking next time I get a piece of wahoo that big I'll do an even quicker sear in the pan and do most of the cooking in the oven. The outside of the Wahoo got a bit tough from too much heat before the inside was even finished cooking.

DukeUsul wrote:Pan-fried Asian-marinated Wahoo and Salmon

Marinade
2 Tbsp peanut oil
1 tsp sesame oil
1/2 cup Ponzu sauce
1/2 cup Mirin
2 garlic cloves, minced
1 inch knob of ginger, peeled and minced

1 Tbsp butter
2 Tbsp oil (peanut, canola, olive or your favorite)

8 oz Wahoo fillet
8 oz Salmon fillet

Mix the marinade together. Pour over fish in Ziploc bags and marinate for 30 minutes.

Heat a cast iron skillet over medium-high heat. When hot, add oil and butter. Remove fish from marinade and pat with paper towels to remove some of the marinade (to reduce the splattering from the hot oil). Put the fish in the hot pan skin side down first. Cook 3-5 minutes, depending on thickness. Turn and cook 3-5 minutes more or until done.

-------

Now the piece of Wahoo I had was very very thick and the above cooking method wasn't perfect for it. If you have one that's thinner than 3/4 inch, it should work. Mine was probably 1.25 inches. I thought I'd cook it hot for a bit and get a nice sear on it, but then bring the temp low to cook it slow. It was getting too brown on the outside so I decided that I'd be better off finishing it in the oven. I'm actually thinking next time I get a piece of wahoo that big I'll do an even quicker sear in the pan and do most of the cooking in the oven. The outside of the Wahoo got a bit tough from too much heat before the inside was even finished cooking.

Mmmmmm ponzu.

What's ponzu?
Love, Ima

Ima Facultiwyfe wrote:What's ponzu?
Love, Ima

It's a seasoned soy sauce containing citrus juice.

http://en.wikipedia.org/wiki/Ponzu

Having now read that link, I see that straight Ponzu is a citrus sauce and that Ponzu Shoyu is where the Ponzu is mixed with soy sauce. I was definitely using a ponzu shoyu.

This is what I was using:
http://www.amazon.com/Ponzu-Soy-Sauce-1 ... B002HFXIXM

Must try. Thanks.
Love, Ima

The apple thread got me thinking about Waldorf salad..I haven't had it in so long, but it's damn good stuff. Here's a recipe I found online. http://www.hillbillyhousewife.com/waldorfsalad.htm

This is a great apple Waldorf salad recipe. Perfect for dessert, potlucks or even a light lunch.

•3 or 4 apples, unpeeled, cut from the core, and chopped into bite size pieces (about 3 cups)
•1 tablespoon lemon juice
•1/3 cup raisins
•2/3 cup chopped celery
•1/3 cup walnuts (optional)
•1/3 cup mayonnaise
•1 tablespoon sugar
Don’t bother peeling the apples unless their skins are really unattractive. Cut up 3 or 4 of them, until you get about 2-1/2 or 3 cups of chopped apples. Sprinkle the lemon juice over the apples. The acid in the lemon juice prevents the apples from turning brown. The raisins will taste best if you plump them first. Do this by measuring them into a cereal bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up. Drain them very well when you need them. I actually squeeze them to make sure they are very dry. Chop up the celery, it should take about 2 stalks or so. I add black walnuts because I get them for free, but you can use regular walnuts or omit them completely if you don’t have any handy. Mix everything together in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients with the mayonnaise. It is now ready to serve, or you can chill it overnight and serve it tomorrow instead. This is so crunchy and chewy, it is perfect contrast for a meal which is soft, or easy to chew. This recipe serves 6.

I might have to whip one up and bring to a fall brunchgate...mmmmmmm.

Waldorf Salad.

YUM!

CameronBornAndBred wrote:The apple thread got me thinking about Waldorf salad..I haven't had it in so long, but it's damn good stuff. Here's a recipe I found online. http://www.hillbillyhousewife.com/waldorfsalad.htm

This is a great apple Waldorf salad recipe. Perfect for dessert, potlucks or even a light lunch.

•3 or 4 apples, unpeeled, cut from the core, and chopped into bite size pieces (about 3 cups)
•1 tablespoon lemon juice
•1/3 cup raisins
•2/3 cup chopped celery
•1/3 cup walnuts (optional)
•1/3 cup mayonnaise
•1 tablespoon sugar
Don’t bother peeling the apples unless their skins are really unattractive. Cut up 3 or 4 of them, until you get about 2-1/2 or 3 cups of chopped apples. Sprinkle the lemon juice over the apples. The acid in the lemon juice prevents the apples from turning brown. The raisins will taste best if you plump them first. Do this by measuring them into a cereal bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up. Drain them very well when you need them. I actually squeeze them to make sure they are very dry. Chop up the celery, it should take about 2 stalks or so. I add black walnuts because I get them for free, but you can use regular walnuts or omit them completely if you don’t have any handy. Mix everything together in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients with the mayonnaise. It is now ready to serve, or you can chill it overnight and serve it tomorrow instead. This is so crunchy and chewy, it is perfect contrast for a meal which is soft, or easy to chew. This recipe serves 6.

I might have to whip one up and bring to a fall brunchgate...mmmmmmm.

Use the right apples and the sugar won't be needed at all. I like to use regular raisins and golden raisins for different colors and tastes. Some add a little chicken to make an entree salad or maybe use a yogurt dressing instead of mayonnaise. Sliced grapes, white, red or black seedless make a great addition. Substitute orange juice for the lemon juice for a pleasant variation. A little orange zest sprinkled over the Waldorf salad is attractive and tasty.

Gotta have some little marshmallows in there, too, and I like red grapes (cut in half)instead of the raisins.
Love, Ima

Ima Facultiwyfe wrote:Gotta have some little marshmallows in there, too, and I like red grapes (cut in half)instead of the raisins.
Love, Ima

Yet again, I agree with Ima. We must be related or something. ;)

ArkieDukie wrote:

Ima Facultiwyfe wrote:Gotta have some little marshmallows in there, too, and I like red grapes (cut in half)instead of the raisins.
Love, Ima

Yet again, I agree with Ima. We must be related or something. ;)

I'm beginning to think so, too!
Love, Ima

Just made these corn fritters from a nytimes recipefor lunch today -- excellent!
http://dinersjournal.blogs.nytimes.com/ ... n-fritters

Ingredients
For the dipping sauce:
1/3 cup Thai sweet chili sauce
1/3 cup Bango or other kecap manis (sweet soy sauce, available at Asian markets)
For the fritters:
4 ears of corn, kernels cut from cob, or one 15.25 ounce can of corn, drained
2 cloves garlic, minced
1 tablespoon red bell pepper, julienned into pieces 1/2 inch long, and 1/8 inch wide
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1 large egg
1/2 teaspoon sugar
2 tablespoons corn starch
2 tablespoons rice flour
1 tablespoon finely chopped shallot
Salt
Vegetable oil
Method
1. For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside.
2. For the fritters: In a large bowl, combine half the corn kernels, garlic, red bell pepper, nutmeg, ground pepper and egg. Mix well. Place in blender and process at medium speed until pureed. (Variations: For a smooth fritter, add all the corn to the blender; for a very crunchy fritter, reserve all of the corn for step no. 3.)
3. Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste.
4. In a wok or a deep frying pan over high heat, add vegetable oil to a depth of 1 1/2 to 2 inches. Heat to 350 degrees. Working in batches, scoop up corn mixture 1 tablespoon at a time, and add to hot oil; be careful not to crowd pan. Fry until golden brown, 1 1/2 to 2 1/2 minutes a side; fresh corn may take slightly longer to brown than canned. Drain and place on paper towels. Serve with dipping sauce.

bluebutton wrote:Just made these corn fritters from a nytimes recipefor lunch today -- excellent!
http://dinersjournal.blogs.nytimes.com/ ... n-fritters

Ingredients
For the dipping sauce:
1/3 cup Thai sweet chili sauce
1/3 cup Bango or other kecap manis (sweet soy sauce, available at Asian markets)
For the fritters:
4 ears of corn, kernels cut from cob, or one 15.25 ounce can of corn, drained
2 cloves garlic, minced
1 tablespoon red bell pepper, julienned into pieces 1/2 inch long, and 1/8 inch wide
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1 large egg
1/2 teaspoon sugar
2 tablespoons corn starch
2 tablespoons rice flour
1 tablespoon finely chopped shallot
Salt
Vegetable oil
Method
1. For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside.
2. For the fritters: In a large bowl, combine half the corn kernels, garlic, red bell pepper, nutmeg, ground pepper and egg. Mix well. Place in blender and process at medium speed until pureed. (Variations: For a smooth fritter, add all the corn to the blender; for a very crunchy fritter, reserve all of the corn for step no. 3.)
3. Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste.
4. In a wok or a deep frying pan over high heat, add vegetable oil to a depth of 1 1/2 to 2 inches. Heat to 350 degrees. Working in batches, scoop up corn mixture 1 tablespoon at a time, and add to hot oil; be careful not to crowd pan. Fry until golden brown, 1 1/2 to 2 1/2 minutes a side; fresh corn may take slightly longer to brown than canned. Drain and place on paper towels. Serve with dipping sauce.

Man, this looks yummy, and well worth another trip around the weightroom at the gym!

Thanks for posting!

CathyCA wrote:Waldorf Salad.

YUM!

Waldorf Salad would be great at a Brunchgate. Just sayin'

OZZIE4DUKE wrote:

CathyCA wrote:Waldorf Salad.

YUM!

Waldorf Salad would be great at a Brunchgate. Just sayin'

Duly noted.

CathyCA wrote:

OZZIE4DUKE wrote:

CathyCA wrote:Waldorf Salad.

YUM!

Waldorf Salad would be great at a Brunchgate. Just sayin'

Duly noted.

Wait just a minute there. You said brownies or CCC. ( ;) )

devildeac wrote: Wait just a minute there. You said brownies or CCC. ( ;) )

We're having more than one Brunchgate.

CathyCA wrote:

devildeac wrote: Wait just a minute there. You said brownies or CCC. ( ;) )

We're having more than one Brunchgate.

Just checking.

devildeac wrote:

CathyCA wrote:

devildeac wrote: Wait just a minute there. You said brownies or CCC. ( ;) )

We're having more than one Brunchgate.

Just checking.

I'll bring it to the Brunchgate following the Elon game. Who is our opponent for that game?

CathyCA wrote:

devildeac wrote:

CathyCA wrote: We're having more than one Brunchgate.

Just checking.

I'll bring it to the Brunchgate following the Elon game. Who is our opponent for that game?

Gonna have to think about that for a bit...
;)