Seafood and Fish
1 lb. large shrimp, shelled and deveined
2 large green onions, minced
1 tablespoon soy sauce
2 tablespoons mirin (syrupy rice wine
1 tablespoon sesame oil
1/2 teaspoon hot chili oil
1/2 teaspoon finely grated orange peel
1/4 teaspoon finely grated lemon peel
3/4 cup chicken broth
2 tablespoons dry sherry or port
1 teaspoon cornstarch
nonstick vegetable oil cooking spray
1 1/2 lbs. asparagus, peeled and cut into
2 inch pieces
2 green onions, cut into match-stick julienne
1 orange peel julienne
Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate
2 OR 3 Hours,
Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small
Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil &
Over High Heat. Add Shrimp With Marinade & Stir Fry Until Shrimp
Pink, About 2 Min. Transfer Shrimp To
Bowl, Using Slotted spoon.
Add Asparagus & Remaining 1/4 C. Broth
To Skillet. Reduce Heat To
Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5
Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet
Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne.
Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Garnish With
Orange Peel Julienne And Serve Immediately.
2 cups olive oil
1/2 cup fresh lemon juice
2 tablespoons fresh dill, chopped
1/8 cup horseradish
1/8 cup dijon mustard
1 lb. fresh salmon filet, skinless
1 lb. fresh tuna
1 lb. fresh swordfish
1 lb. fresh shrimp, peeled and deveined
20 long bamboo skewers
Make two marinades as follows: Place
1 cup of the olive oil and 1/4
cup of lemon juice in each of two bowls.
Add the dill to the first
bowl and the horseradish and mustard to
the other. Add salt and
pepper to both marinades.
Cut the salmon, tuna and swordfish into
1/2 by 1/2 by 2 inch pieces.
Place the salmon and the swordfish in
marinade and the shrimp and tuna in the
dill marinade for about 30
While the seafood marinates, soak the
bamboo skewers in cold water.
Thread the seafood on the skewers, alternating
fish, and beginning and
ending with a shrimp. Grill over hot coals
for about 2 minutes,
turning occasionally. Makes 10 servings.
Marinated salmon steaks
4 salmon steaks, 1 inch thick
1/3 cup orange juice
1/3 cup soy sauce
2 tablespoons parsley, chopped
2 tablespoons vegetable oil
1 cup garlic, crushed
1/2 teaspoon basil, crushed
Thaw fish if frozen. Place fish
in shallow baking dish. Combine
orange juice, soy sauce, parsley, oil,
garlic and basil. Pour over
fish. Let stand at room temperature for
2 hours, turning steaks
Drain, reserve marinade. Place fish
in a well greased wire grill
basket or cook directly on grill.
Grill over medium coals about 8-minutes
or untill fish is light
brown. Baste with marinade, then turn
and grill an additional
8-10-minutes or until fish flakes easily
when tested with a fork.
reheat remaining marinade to boiling.
Transfer fish to serving
platter and drizzle with marinade.