What's on the menu for today?
For us, we'll have Nobu-Style Marinated Red Snapper (usually use halibut), broccoli and side to be determined. The other meal will be Beef Yakitori Skewers and a green salad.
Jolene, the Nobo-style recipe is from my pantry book (to be out soon, I hope!). Would love any feedback if you try it. I use it on halibut, snapper, or any white fish.
Nobu-Style Marinated Hailibut
4 portions halibut (5 oz. each), patted dry
1/4 cup Sake (can use vermouth or a Riesling)
1/4 cup mirin
1/4 cup white miso
1 1/2 - 2 T. granulated sugar
Combine the sake, mirin, miso and sugar; whisk until miso and sugar are dissolved. Place the halibut portions in a sealable plastic bag and pour the marinade over. Seal the bag; place on a plate and refrigerate for about 4 hours, turning every hour or so.
Turn grill on high heat. When ready, remove the fillets from the marinade and place on grill; grill, covered, for 4 minutes on just one side. Have ready near the grill, a double thickness of foil which has been oiled or sprayed with cooking spray. With a spatula, remove the fillets from the grill and place on the foil, grilled side up. Fold over the edges of the foil so it makes a little ‘pan.’ With the spatula, lift the salmon ‘pan’ onto the grill and continue grilling, covered, for 4 more minutes.
Check the internal temperature and if it has reached 140° F. remove from grill. If you don’t have an instant read thermometer, gently cut into the center of the fish and if the fish is no longer opaque, it is done. Makes 4 portions.
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Will report on how the Skewers turn out.
For us, we'll have Nobu-Style Marinated Red Snapper (usually use halibut), broccoli and side to be determined. The other meal will be Beef Yakitori Skewers and a green salad.
Jolene, the Nobo-style recipe is from my pantry book (to be out soon, I hope!). Would love any feedback if you try it. I use it on halibut, snapper, or any white fish.
Nobu-Style Marinated Hailibut
4 portions halibut (5 oz. each), patted dry
1/4 cup Sake (can use vermouth or a Riesling)
1/4 cup mirin
1/4 cup white miso
1 1/2 - 2 T. granulated sugar
Combine the sake, mirin, miso and sugar; whisk until miso and sugar are dissolved. Place the halibut portions in a sealable plastic bag and pour the marinade over. Seal the bag; place on a plate and refrigerate for about 4 hours, turning every hour or so.
Turn grill on high heat. When ready, remove the fillets from the marinade and place on grill; grill, covered, for 4 minutes on just one side. Have ready near the grill, a double thickness of foil which has been oiled or sprayed with cooking spray. With a spatula, remove the fillets from the grill and place on the foil, grilled side up. Fold over the edges of the foil so it makes a little ‘pan.’ With the spatula, lift the salmon ‘pan’ onto the grill and continue grilling, covered, for 4 more minutes.
Check the internal temperature and if it has reached 140° F. remove from grill. If you don’t have an instant read thermometer, gently cut into the center of the fish and if the fish is no longer opaque, it is done. Makes 4 portions.
------
Will report on how the Skewers turn out.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com