Grilled Ponzu Jerk Yellow Tail Snapper
Source of Recipe
Copyright, 2000, Ming Tsai, All Rights Reserved
List of Ingredients
2 goat peppers, stemmed and minced
1 Tbs. Bahamian thyme, chopped
1 Tbs. allspice
3 bay leaves
1 Tbs. cinnamon
1-1/2 cups ginger beer
1-1/2 cups Ponzu (may substitute fresh lemon and lime juice)
4 shallots, peeled and chopped
1 Tbs. minced ginger
juice of 2 oranges, plus zest
2 Tbs. soy sauce
2 (2-1/2 lb.) whole yellow tail snapper
salt and pepper to taste Recipe
In a baking dish just large enough to hold the fish, combine the goat peppers, Bahamian thyme, allspice, bay leaves, cinnamon, ginger beer, Ponzu, shallots, ginger, orange juice, orange zest, and soy sauce.
Stir to blend, add the fish fillets and turn to coat.
Allow the fish to marinate for 20 minutes.
Ginger Slaw
Ingredients:
3/4-Tbs. grapeseed oil
1/4-cup rice vinegar
1/2-cup scallions, green parts only, cut 1/8 inch
2 Tbs. Creole mustard (may substitute Pommery)
1 Tbs. ginger, chopped
3 cups cabbage cut into 1/8-inch ribbons
1 cup shredded carrots
salt and pepper to taste
Directions:
In a large bowl, combine the grape seed oil, rice vinegar, scallions, mustard, ginger, and whisk to blend.
Add the cabbage and carrots and mix to coat.
Season with the salt and pepper, and allow to rest to flavor, about 20 minutes.
Shoestring Potatoes with Thyme salt
Ingredients:
4 large Idaho potatoes peeled and cut into shoestrings (1/4-inch by 3 inches)
1 large bowl of ice water
canola oil for deep frying
thyme salt (4 Tbs. salt, 1 Tbs. sugar, 1 Tbs. Bahamian thyme)
Directions:
Place the cut potatoes in the water and let sit for one hour or overnight.
Fill a small pot one-third full with the oil, and heat to 275 degrees.
Add the potatoes and fry until light tan, about 5-7 minutes.
Remove the potatoes, and heat the oil to 475 degrees.
Add the potatoes and fry until golden brown about 4-5 minutes.
Remove the shoestrings and drain on paper towels.
Season with salt to taste while hot.
Fish, after marinating
Directions:
Prepare an outdoor grill.
Season the fish with salt and pepper to taste, spray the grill with nonstick cooking spray, and grill over very high heat until grill marks form, about 5 minutes.
Rotate the fish and grill for 5 minutes more.
Turn the fish and grill on the other side until done about 5 minutes.
Alternatively, heat a grill pan over high heat and brush with 2 tablespoons of canola oil.
Grill the fillets as above, rotating and turning the fish once, 15 minutes.
Plating: Divide the ginger slaw among 4 plates and top each portion with a snapper fillet. Garnish with the shoestrings.
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