Citrus Grilled Swordfish with Avocado Citrus Salsa

My dinner tonight was so delicious I just have to share. I combined a few different recipes and came up with this yummy light concoction that I think I will make weekly this summer.
Buon Appetito!

CITRUS MARINATED SWORDFISH

16-24 oz swordfish steak (or 2-3 8 oz steaks)

1/2 c orange juice (use the juice from the can below if you don't have fresh)
1 tbsp grated orange rind
1/2 cup oil (olive, canola, vegetable, whichever you like best)
3 tbsp soy sauce
3 tbsp sherry
1 tbsp fresh grated ginger
a few twists of fresh ground pepper
a splash of any other citrus juice you have on hand- pineapple from the canned fruit below
works great, or that orange-peach-mango juice blend is delicious too

Whisk all ingredients together in a bowl, dump into a bag or dish and immerse swordfish.
Refrigerate for at least an hour, up to overnight.
Grill on medium heat for about 10-15 min per inch, flipping halfway through grilling.
Baste with leftover marinade.
Cook fish until middle is opaque and not slimy and jelly like.
I cut mine in half after 12 minutes to check the middle and then let them cook a bit longer.
Put swordfish on a plate, pour some of the fruit salsa (below) on top, garnish with lime wedges and cilantro sprigs to make it look fancy.

SERVE WITH- Avocado Citrus Salsa (recipe below) poured on top, and don't forget a nice glass of white wine, maybe a fruity New Zealand Sauvingnon Blanc, like our dear friend Kim Crawford makes

ALSO WORKS WITH- Chicken, Mahi Mahi


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AVOCADO CITRUS SALSA

1 large avocado, diced
1 small can mandarin orange segments (use fresh if you can find...about 4-6)
3 tbsp orange juice (use can juice if you don't have any, or substitute another citrus)
1 can pineapple chunks (use fresh if you have)
2 large mangoes, diced (get the precut ones if you see them, i think they're a pain to cut)
1/3 c diced red onion
2 small hot peppers, thinly sliced, remove some seeds to control heat
1/3 c chopped fresh cilantro
juice from a lime
1 tbsp zest from above lime
2 tbsp olive oil
a sprinkle of sugar
a sprinkle of salt
a good sprinkling of pepper

Gently mix all ingredients in a bowl. Refrigerate for awhile. Pour over grilled swordfish. Eat. Enjoy.

This also works nicely with a red bell pepper, if you like them, and happen to have one around.

SERVE ON TOP OF - Grilled Swordfish, Chicken, Mahi Mahi
or just eat it alone as a cold salad.

Marinade Madness!!! Asian Soy Ginger, Jamaican Jerk, Panang Curry, and the Most Delicious Peanut Sauce ever

So before you slap your meat on the grill, you have to rub it with or soak it in something first.
Some favorites:

ASIAN SOY GINGER MARINADE

1/2 c soy sauce
1/2 c sweet sherry
3 tbsp fresh grated ginger
2 tbsp honey
2 scallions- white and green parts, chopped
1/4 tsp freshly ground black pepper

1/4 c dark sesame oil (available at asian grocer/ asian section)

Whisk together everything except the oil. Then slowly add oil and keep mixing.
Can prepare 1 day ahead and keep covered and refrigerated.

WORKS WELL WITH- Tuna, Chicken, beef, pork, shrimp

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JAMAICAN JERK MARINADE

2 tsp ground allspice
1/2 tsp grated nutmeg, ground if you can't find it whole
1 tsp salt
1 tbsp brown sugar
5 sprigs fresh thyme, or 2 tsp dried thyme
1 tsp ground ginger
1/2 tsp paprika
2 tsp freshly ground black pepper
1 tbsp vegetable or canola oil
2 tbsp soy sauce
optional- I like to add a healthy pinch of cinnamon

2 onions, chopped
1 1/2 c chopped scallions, green and white parts
6 garlic cloves, chopped
2 hot peppers, chopped (if you don't have scotch bonnets...habanero, thai chile are both good)

You can marinate by simply dumping the ingredients above into a bag or dish with the meat, but I find it works a bit better if you use a blender or small food processor....

Put the first batch of ingredients (up to onions) into blender and mix well
Add onions, garlic, and hot peppers and blend until almost smooth, and a bit pasty
Pour marinade over meat and mix to coat, reserving a little marinade for basting.
Cover and refrigerate for at least 2 hours

WORKS WELL WITH- Chicken, shrimp, pork
SERVE WITH- side of rice and beans or some mac-n-cheese, and a cabbage salad or some grilled greens or plantains
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PANANG CURRY MARINADE

1 c unsweetened coconut milk
2 tbsp pre-made panang curry paste (or 4 tbsp if prepared fresh)
2 tbsp dark brown sugar
2 tbsp thai fish sauce
1 tbsp whole coriander seed, ground (they are a pain to crush)

Combine ingredients in a bowl and mix well, making sure sugar gets dissolved and curry paste is blended

Cover meat with marinade in bag or dish
Cover and refrigerate from 2 to 3 hours, to overnight

WORKS WELL WITH - Chicken satays / kabobs, veggie kabobs
GOES GREAT WITH- Peanut dipping sauce below
SERVE WITH- cucumber salad on the side
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THAI PEANUT DIPPING SAUCE

1 14 oz. can unsweetened coconut milk
6 tbsp massaman curry paste
2/3 c chunky peanut butter
7 tbsp dark brown sugar
2 tbsp thai fish sauce

In small saucepan, bring coconut milk to gentle boil over medium heat, stirring occasionally
Add curry paste and stir until well blended, about 3 minutes...it will smell great
Add peanut butter and stir constantly over heat, another minute (a little messy)
Reduce heat to low, add brown sugar, and stir
Cook and stir about another 2 minutes until sauce is smooth and well blended
Remove pan from heat and stir in fish sauce

WORKS WELL WITH- thai chicken satays (marinade above) , dipping sauce for veggies (carrots, celery, snap peas) and dumplings....i hear it's good with pork as well

honestly, it's so addictive, i just eat it by the spoonful (ok, fingerful) out of the fridge...it keeps for a good 2-3 weeks.

Winning Entry in the 2008 Cambodian Restaurant Marketing Competition

That's all I really look for in a fine dining establishment. And you?


And a special mention to Angkor Wat Restaurant for being pioneers in the Cambodian Restaurant market and trying new things on the menu in 2008

Thai Cucumber Salad with Peanuts and Chili Recipe

One of the best salads EVER!!!

Prep time - about 20 min
Marinating time - 45 min to overnight (it ages really well over the next week)
Serves 4-6
Vegetarian if you omit the fish sauce

SHOPPING LIST
3-4 medium cucumbers

2 tbsp white vinegar
2 tsp (fine) white sugar (Caster works great in this recipe, Chunky raw brown doesn't)
1-2 tbsp red chili sauce (I dig Sriracha or Sambal Oelek, or,make your own... see bottom)
1/2 red onion, diced
1/2 cup fresh cilantro, chopped (plus, reserve small handful to sprinkle before serving)

1 tbsp fish sauce
1 c roasted peanuts, chopped (can chop in blender / food processor, but i use a potato masher like a mortar and pestle, or just put them in a ziploc bag and whack them with something ) (reserve a small handful to sprinkle on top)
2 tbsp crisp fried garlic (avail prepackaged near produce dept at Jimbo's if you don't feel like frying/ roasting your own)
1/2 tsp chopped chili (little red guys, fresh is best, dried works fine, but add some before marinating and taste. they get hotter with time)


HOW TO
1- Peel cucumbers...Slice them in half lengthwise...Use a spoon or melon baller to scoop seeds out
2- Slice cucumbers...Thinly works, but i find I like them chunkier, about the width of my pinky (thicker chunks will keep better longer so use them if storing. if serving immediately, thinner slices will marinate faster. If you mix up the thickness a bit,you get a nice varied texture)
3- In a small bowl, slowly add white sugar to vinegar, stirring until dissolved
4- In a larger serving bowl, pour in vinegar sugar mixture... Mix in chili sauce, onion, cilantro,and cucumbers (Try adding a little chili sauce at a time...2 tbsp can be nice & spicy)
5- Let it marinate for awhile... The longer it sits, the tastier it gets. An hour is totally fine, 2-3 would be ideal
6- Just Before Serving, add the Fish Sauce, Crisp Garlic, Chopped Chili, Chopped Peanuts ... Mix well,and sprinkle some peanuts and cilantro on top


CHILI SAUCE

SHOPPING LIST
6 Large fresh red chilies
1/4 c white vinegar
1/3 c caster sugar (superfine white)
1 tsp salt
4 cloves garlic, chopped
2 tsp fish sauce


HOW TO
1- Trim stems from chilies, cut chilies open ( For milder flavor, remove some seeds)
2- Soak chilies in hot water for 15 minutes
3- In food processor or blender, combine chilies with everything else, except the fish sauce...
Blend until smooth
4- Transfer mixture to small pan and cook over medium heat for 15 minutes...Stir frequently
Mixture will thicken
5- Allow to cool, then stir in fish sauce

**To make sweet chili sauce, just increase sugar to 1 cup

Hungry? Maybe we can help...

Since the move to San Diego, I've been cooking quite a bit, and some of it has actually turned out to be quite tasty. My new roommate, Steve, happens to be a great cook, and we decided to share the recipes for some of our most successful concoctions. Mine will probably included a lot of veggies, pasta, and some fish, and the spices I smuggled back from Bangkok. Steve will likely contribute to the carnivore, pierogi, and grill departments. With grill season upon us, we'll try to post some fabulous grill recipes in the next few weeks as well. Buon Appetito!