Monday, July 28, 2008

Friday Night Mixed Grill

I didn't plan it as a mixed grill, but once in the store I couldn't decide between halibut and sturgeon steaks, so I got them both. Fortunately, they were approximately the same thickness and cooked in the same time (about 12 minutes on medium grill).


Spinach Rolls
1 large bunch of spinach, washed and stems removed
2 tsp soy sauce
1 tsp each black and white toasted sesame seeds

Steam spinach until wilted. Let cool in a colander, squeeze out water, season with the soy sauce. Place the spinach on a sushi mat and roll into a 1-1/2 inch thick log. With a very sharp knife, slice the log into 1-1/2 in pieces. Garnish with sesame seeds.

Mushroom Rolls
1 package of enoki mushrooms
3 thin slices of bacon

Cut the mushroom roots off, divide the bunch into 3 equal parts. Wrap each part in a bacon slice. Grill over a medium grill, turning frequently, until the bacon is crisp. With a sharp knife, cut each roll in 2 or 3 portions.

Main: Grilled stugreon and halibut with papaya salsa:

Papaya Salsa
1 small sweet papaya, peeled, seeded, cut into 1/2 in cubes
1 japanese cucumber, skin on, cut into quarters, then thinly sliced
1 small white onion, peeled, sliced, rinsed with cold water to take off the bitterness
a small bunch of cilantro, chopped
1 green chili (I used the mildest kind because I cannot eat hot peppers), chopped
juice of 1 lime
sea salt, fresh ground pepper to tase

Mix all ingredients well.

Season the fish steaks with salt and pepper, brush with light olive oil, grill over medium grill about 12 minutes or until done, turning carefully once half way through cooking. Serve with the salsa.

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