It is currently Thu Aug 24, 2017 4:46 am


Blacken Sesame Crusted Dolphin and Low Country slaw

Seafood recipes, cooking.
  • Author
  • Message
Offline
User avatar

wampus cat

Superstar member

  • Posts: 643
  • Joined: Tue Jun 05, 2007 2:46 pm
  • Location: Goose Creek, SC
  • nospam: no

Blacken Sesame Crusted Dolphin and Low Country slaw

PostMon Apr 22, 2013 11:28 am

Blacken'd Sesame Crusted Dolphin with a Tropical Low Country Slaw
Image
The sweet and sour flavors from the fruits and citrus match and compliment the blackened spice flavors of the fish. I add toasted white and black sesame seed crust at the end for another added level of flavors.
The Low Country Slaw is a combination of island fruits and strawberries from the Low Country of Charleston with cilantro and fresh lime juice. A splash of aged balsamic vinegar bring all of the flavors together.

I hope y'all enjoy, David

Tropical Low Country Slaw
Ingredient List

1 Mango, julienned*
1 Chayote, julienned*
½ Jalapeno Pepper, julienned* (you can eliminate the pepper if desired)
8-10 Strawberries thinly sliced
½ cup Cilantro Chopped
1 lime, Fresh squeezed lime juice

Image

Well aged Balsamic Vinegar

Instructions

Julienne the mango, jalapeno and chayote squash, slice the strawberries, chop the cilantro and place in a non-reactive bowl. Add the lime juice and mix well. Your hands will do the best job, by the way. Refrigerate for about 20 minute to allow the flavors to meld together.

*Julienned is to slice in long thin pieces like match sticks.

Blacken' Dolphin
Ingredient List

1/3 Cup Soy Sauce
1-2 Tablespoons Honey
White and Black Sesame Seeds
Blacken’ Rub (see recipe)
3 Cobia Fillets

Marinade
1/3 Cup Soy Sauce
1-2 Tablespoons Honey
Add Soy Sauce and Honey into a bowl and thoroughly mix until combined. Let stand for 10 minutes or so to extract the flavors.

Blacken Rub

4 Tablespoons Hungarian Paprika
1 Tablespoons Kosher Salt
1 Tablespoons Ground White Pepper
1 Tbs. Ground Black Pepper
4 Teaspoon Onion Powder
4 Teaspoon Garlic Powder
4 Teaspoon Cayenne Powder
2 Teaspoon Ground Thyme
2 Teaspoon Dried Oregano
Combine and place in a food processor and mix well.
Image

Instructions
Skin the fillets and remove the blood line from the center of the fish. You can skin and remove the blood line at the same time and save a step.
Marinate for 10 to 20 minutes.

Remove from the marinade and place on a flat surface and add the blacken rub to the fish and press into the fish.
Heat a skillet on medium heat and add a small amount of oil. When the oil just begins to smoke, be careful and
place the rubbed side of the fish down in the skillet.
Add the rub to the other side of the fish and press the rub into the fish. Cook the fish for 2 minutes. With tongs flip the fish and cook for 2 minutes.

Image
With your toasted sesame seed** on a plate, place the fish on top of the seed and carefully press down.
Do the same for the other side.
Cook the fish again for 1 minute to slightly cook the seeds.

Place the fish into a preheated 350F oven and let finish cooking for 8 to 10 minutes (the fish will flake).

** In a small pan, heat it on medium high. Add your sesame seeds to the pan and heat and continuosly move the seeds around. They will begin to pop releasing their liquid. Toast them for a minute or so after they begin to pop. you will notice a nutty smell. transfer to a plate to cool.

Plating
Take a plate and use a squeeze bottle to create a wassabi cream sauce~ swirle decoration. Using a ring mold, if you have one, place your slaw in the ring and press down. Let the slaw sit while you plate your fish.

Take your fish and place it on the plate at an angle. I’ll take a lemon slice and cut a slit from the center out to one side and twist the slice to create a desoration.

You can also take an extra strawberry and thinly slice it without cutting all the way through and fan it out and place it next to your lemon.
Remove the ring mold and top with cilantro sprigs, drizzle balsamic vinegar on top and serve with lemon wedges. Serve with a nice citrus based chardonay of your choice.

Image

~ Wassabi Cream Sauce
1 Tablespoon Wasabi Powder
1 Tablespoon Cold Water
1 Tablespoon Honey
1/3 cup Heavy Cream
2 TBS Sour Cream
Mix the Wasabi Powder and cold water and mix into a paste and let stand for 15 to 30 minutes for full strength.

Mix the paste and honey until smooth and add to a sauce bottle. Add the cream and shake until mixed.
Offline

RonC

Superstar member

  • Posts: 209
  • Joined: Fri Feb 26, 2010 10:13 pm
  • Location: Cudjoe Key, Florida
  • nospam: no

Re: Blacken Sesame Crusted Dolphin and Low Country slaw

PostTue Apr 23, 2013 8:09 am

Well done. Looks & sounds good. Thanks.
Ron Conner: Release the fish, keep the memories. Once a Knight is enough.
Offline
User avatar

wampus cat

Superstar member

  • Posts: 643
  • Joined: Tue Jun 05, 2007 2:46 pm
  • Location: Goose Creek, SC
  • nospam: no

Re: Blacken Sesame Crusted Dolphin and Low Country slaw

PostTue Apr 23, 2013 8:59 am

More to come. I'll try to put a new one each month...
Offline

SAVHDOG

Intermediate member

  • Posts: 96
  • Joined: Tue Jan 27, 2009 7:42 pm

Re: Blacken Sesame Crusted Dolphin and Low Country slaw

PostWed Apr 24, 2013 9:53 pm

Very nice. Is the blackening rub good on all fish? How about chicken?
Ed
2011 Pioneer 197
Offline
User avatar

wampus cat

Superstar member

  • Posts: 643
  • Joined: Tue Jun 05, 2007 2:46 pm
  • Location: Goose Creek, SC
  • nospam: no

Re: Blacken Sesame Crusted Dolphin and Low Country slaw

PostThu Apr 25, 2013 10:16 am

SAVHDOG wrote:Very nice. Is the blackening rub good on all fish? How about chicken?


It's an all-around rub. I've used it on chicken. If you add some all-spice or nutmeg to the rub, you could have a dry jerk rub.
Offline

SAVHDOG

Intermediate member

  • Posts: 96
  • Joined: Tue Jan 27, 2009 7:42 pm

Re: Blacken Sesame Crusted Dolphin and Low Country slaw

PostThu Apr 25, 2013 8:54 pm

Thanks Wampus Cat. Can't wait to give it a try.
Ed
2011 Pioneer 197
Offline

DanielTorJJ

Newbie

  • Posts: 1
  • Joined: Fri Dec 16, 2016 4:25 pm
  • Location: Haiti
  • nospam: no

Blacken Sesame Crusted Dolphin and Low Country slaw

PostWed Dec 21, 2016 12:45 pm

Im looking for a recipe, or at least a how-to, for a dish of snap peas and pearl onions the frozen kind. Im thinking just cook the onions per package directions, cook the snap peas per package directions, and combine the two. What seasonings should I add, other than salt and pepper?

Return to Cooking

Who is online

Users browsing this forum: No registered users and 1 guest

cron