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Grilled Seabass (or Tuna) with Wilted Spinach and Warm Bacon-Mandarin Orange Vinaigrette

posted by SueFreeman 06-20-101 8:20 AM

Grilled Seabass (or Tuna) with Wilted Spinach and Warm Bacon Mandarin Orange Vinaigrette
Cooking Class June 19, 2001 Joy Dunwoodie

1/2 lb. bacon, diced (easier to dice if you put in freezer for 30 minutes first)
1 Med. Onion, chopped
1 T garlic
3 (8 oz) cans mandarin oranges, drained and divided
salt and pepper to taste
2 to 4 T vinegar to taste (white or apple cider)
brown sugar


Render fat from bacon. Add onion and sweat. Add garlic and sweat. For those newer cooks, sweating is cooking onions in fat until it is almost translucent over a med heat. Sauteeing is a little fat, at a high heat for a quick release of flavor. Add 2 cans of oranges and brown sugar and simmer for 20 minutes. Add 2 T of vinegar and simmer for another 10 minutes. Season with salt and pepper and adjust vinegar to taste. Toss with fresh spinach with the hot vinaigrette and garnish with rest of oranges.

Now you can use a musculin mix but if you do that let dressing cool down. Some greens get mushy when they get hot and you donít want mushy greens. Do not put on greens until ready to serve and seabass or tuna is done though.


Grilled Seabass or Tuna:
4 (8 oz) thick cut tuna
olive oil
salt and pepper to taste


Lightly coat seafood with olive oil and season. Season grill with oil and turn on to med. high heat. Put fish on grill and let sear. Do not turn until it is opaque half way up (check sides of fish) and fish moves easily. If fish does not move easily off grill it is not cooked enough to move, let it go for a few more minutes. Don't play with it too much it needs its juices. When it turns easily, turn and finish cooking.


Assembly:
Mix salad and put on plate and top with grilled seabass or tuna. Drizzle with more vinagrette. Garnish with oranges.

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