Teryaki Salmon
1 cup light soy sauce
2 tbsp rice vinegar
2 tbsp mirin
¼ cup chopped coriander
¼ cup chopped green onion
1 tsp minced garlic
1 tsp sesame oil
1 tsp minced ginger
salmon
Mix all ingredients in a bowl.
Marinate the fish for at least one hour.
Grill or broil
Note:
did this first with shark – was wonderful.
Marinated the fish for ½ day, cut steaks in half lengthwise, broiled in oven, resting on wire rack above baking pan, so all the moisture dripped out (also made sure some of the solids in the marinade stayed on the fish while broiling)
Creole Bouillabaisse
1 lb Fresh fish fillets
1 pt Fresh oysters
1 lb Peeled de-veined shrimp
¼ cup Vegetable oil
¼ cup Flour
1 cup Chopped onions
½ cup Chopped celery
2 Cloves minced garlic
¼ cup Chopped parsley
26 oz. Chicken broth
1 Can chopped tomatoes
1 cup Dry white wine
1 tbsp Fresh lemon juice
1 ea Bay leaf
¼ tsp Salt
¼ tsp
Cayenne
In large boiler pot over medium heat, heat oil. To prepare roux, slowly blend in flour and stir constantly until mixture is light brown.
Add onions, celery, garlic and parsley and continue stirring until vegetables are tender. Gradually stir in chicken broth.
Add remaining ingredients except seafood.
Bring to a boil, then simmer for 10 minutes.
Add fish and oysters and simmer for 5 minutes.
Add shrimp and cook for 5 minutes more or until all seafood is done.
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