Grilled Lemonfish W/Sesame Spinach and Tomato Sorrel Broth Recipe - Cooking Index
Grilled Lemonfish W/Sesame Spinach and Tomato Sorrel Broth Recipe - Cooking Index
| 1 | Fish | |
| Lemon fish about 7 ounce | ||
| 1 tablespoon | 15ml | Salt and pepper |
| 1/2 tablespoon | 7.5ml | Lemon juice |
| 1/2 teaspoon | 2.5ml | Olive oil spinach |
| 1/2 teaspoon | 2.5ml | Sesame oil |
| 1 | Peanut oil | |
| 1 | Fresh chopped ginger | |
| 4 oz | 113g | Fresh chopped garlic |
| Fresh spinach picked and cleaned | ||
| 8 oz | 227g | Salt and pepper broth |
| 3 | Tomato juice | |
| 1/2 | Sorrel leaves rough chopped - (up to 4) | |
| 1 | Yellow onion diced | |
| 2 | Bay leaf | |
| Black peppercorns |
For fish:
Season with all ingredients. Mark on hot grill and finish in 350F oven.
Spinach:
In hot pan, add both oils and ginger and stir for 30 seconds. Add garlic, stir once and immediately add spinach to pan stirring constantly until wilted, then season with salt and pepper. Remove from pan straining off any excess liquid, and reserve warm.
Broth:
Heat all ingredients in a sauce pot over low heat for 15 minutes. Strain through fine sieve leaving behind tomato broth.
Courtesy of Ex. Chef Rob Mitchell. Gatreau's
Source:
RECIPE FOR HEALTH SHOW #RHG227
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