Hoisin-Ginger Basting Sauce

Here's another recipe from Grill Every Day. It's a sauce recipe. I'm a huge fan of sauces because they're a great way to add new twists to the standard meat dishes. The first time I tried this was on a grilled chicken breast over coconut rice.

Hoisin-Ginger Basting Sauce

1/2 cup hoisin sauce
1/4 cup plum sauce
1/4 cup low-sodium soy sauce
2 Tbsp asian sesame oil
1 Tbsp pelled and minced fresh ginger
1 large close of garlic minced,
1 tsp red pepper flakes

Additional tips: If you don't have the plum sauce lying around I found it's fine to leave it out. The hoisin is a must though, it's very good. Also sped the chopping and mincing by making ginger-garlic in the food processor.

Grill Every Day Spice Rub

I picked up a great grilling book, Grill Every Day by Diane Morgan. Here's a good rub that I just tried out that can be used on fish, shellfish, poultry and beef. This recipe makes about 1 and a quarter cups. Store this in a jar and save for later!

Mix the following

1/4 cup kosher or sea salt
2 Tbsp ground pepper (coarse)
1 Tbsp ground corriander
3 Tbsp ground cumin
2 Tbsp (sweet) paprika
2 Tbsp tried thyme
2 Tbsp chili powder
1/4 cup packed brown sugar
2 teaspoons ground cinnamon


Additional Tips:

Don't be afraid to add more Chili powder.
Have tried this on steak and shrimp.

Mediterranean Fish Casserole

Here's an easy recipe that we found in Family Circle magazine (Feb 09). It takes a little longer to than most of the other recipes I do, due to the roasting step.

Ingredients:

4 Roastint potatoes cut into 1 inch pieces
1 Red Pepper or Italian frying peppers cut into strips
4 or 5 cloves of garlic, chopped.
2 3/4 inch cod or halibut fillets, between 5-6 oz each.
1/4 cup of pitted and chopped kalamata olives
2 plum tomatoes seeded and cut into quarters
1 lemon
Parsley

Heat oven to 400 degrees. Grease a casserole dish with olive oil. Spread potatoes and peppers over bottom of dish. Season the veggies with salt and toss to cover with oil. Roast for about 45 minutes or until potatoes are tender. Stir occasionally.

Scatter garlic over potatoes and peppers. Season fish with salt and pepper and place on top of the potatoes. Scatter olives and tomatoes over the casserole. Drizzle with lemon juice and oil. Sprinkle with Parsley.

Roast for 25 minutes or until the fish flakes easily.