Grilled Sea Bream with Ginger Lime Herb Sauce
Makes 4 servings
This weeknight-friendly main dish involves cooking fish in a grill pan on the stovetop. A tangy puree of cilantro, scallions, ginger, and lime is quickly blended together in a blender for enhanced flavor from start to finish. Rub some of it onto the fillet before cooking to flavor it and help caramelize as the meat browns. The rest of the sauce is served alongside, providing a bright contrast to the smoky fish.
Choose firm-fleshed fish such as sea bream, dolphinfish, and mackerel that will last a long time when grilled.
Coconut rice and turmeric rice are especially delicious.
1 1/2 cups lightly packed fresh cilantro
1 bunch green onions (roughly chopped)
3 tablespoons neutral oil, more for grill pan
2 tablespoons coarsely chopped fresh ginger
Add 1 tablespoon grated lime zest, 3 tablespoons lime juice, and lime wedges and serve.
kosher salt and ground black pepper
4 6-ounce snapper fillets, mahi-mahi fillets, or swordfish steaks (about 1 inch thick), pat dry
Fresno or Serrano chili peppers (stemmed, seeded and thinly sliced for garnish) (optional)
In a blender, combine the cilantro, green onion, oil, ginger, lime zest, juice, and 1 teaspoon each of salt and pepper. Blend on high speed until smooth, about 1 minute, scraping jar as needed. Measure 1/4 cup of the puree into a wide, shallow dish. Transfer the rest to a small bowl and set aside. Add the fish to the plate, rub the puree on all sides and season with salt.
Heat a 12-inch grill pan over high heat until the water on the surface sizzles and evaporates quickly. Using a heatproof brush, lightly brush the pan with oil and place the fillets, meat side down, in the pan. Cook for 2 to 3 minutes, until the fish separates easily. Using a thin metal spatula, flip the fillets and cook, rotating as needed, until the meat flakes easily, 4 to 6 minutes. Garnish with chili peppers, if using. Serve with reserved puree and lime.
Grilled broccoli with harissa vinaigrette and pickled shallots
Makes 4 servings
Smoky, deeply charred broccoli is delicious, but the dense stalks cook slower than the florets, so grilling the vegetable can be difficult. solution? Cook broccoli in the microwave. (Alternatively, blanch broccoli in boiling water for 2 minutes, soak in ice water until cool, and pat dry.)
Borrow powerful flavor combinations Berber&Q: About vegetables. London chef Josh Katz makes a harissa vinaigrette that he first tosses with broccoli before grilling, adding brightness at the end.
1.5 pounds broccoli, trimmed and stems peeled
kosher salt and ground black pepper
2 and 1/2 tablespoons white vinegar
2 medium shallots (cut in half and thinly sliced)
3 tablespoons golden raisins
1/3 cup extra virgin olive oil
1 to 1 1/2 tablespoons harissa paste
3 tablespoons lime juice
2 teaspoons honey
1/2 cup lightly packed fresh dill or mint, torn
Slice the broccoli head lengthwise in halves or quarters, depending on size, and cut the stems into spears about 1/2 inch thick. In a large microwave-safe bowl, mix 1/2 teaspoon salt with 1/4 cup water. Add broccoli and toss. Cover and microwave on high for 2 minutes. Stir, cover, and microwave for another 2 minutes, until bright green and tender-crisp. Remove the broccoli from the bowl and set aside. Drain the water from the bowl, wipe it down and store the bowl. (Broccoli can be stored in the refrigerator for about 1 day.)
In a small bowl, combine 1/2 teaspoon salt, vinegar, and 2 tablespoons water. Add shallots and raisins and mix. Set aside, stirring occasionally, until needed. In a large bowl set aside, combine oil, harissa, lime juice, honey, and 1/2 teaspoon each of salt and pepper. Measure out 1/4 cup and set aside. Add the broccoli to the bowl with the remaining dressing and toss until coated.
Prepare a charcoal or gas grill. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed. Open the vents on the bottom of the grill and the vents on the lid. Cover and heat grill for 5 minutes, then clean and oil cooking grates. If you have a gas grill, turn all burners to high, cover, and heat for 10 to 15 minutes, then clean and oil the grates.
Place broccoli on the grill (hot side if using charcoal). Reserve a bowl. Cook, turning broccoli occasionally, until well charred and tender-crisp, 6 to 8 minutes. Return broccoli to bowl. Immediately add the reserved dressing (while the broccoli is hot) and toss. Taste and season with salt and pepper.
Transfer broccoli to a plate. Using a slotted spoon, remove the pickled shallots and raisins from the liquid and scatter over the broccoli. Discard the liquid. Sprinkle with dill.
grilled red curry chicken
Makes 4 servings
In his latest book, 101 Thai dishes you must make before you die Los Angeles chef Jet Tila shares a recipe for an easy way to make gaiyan, or Thai chicken marinade. This dish is made in the traditional way, adding to the washed list of items such as coriander root, turmeric, and lemongrass, and making it into a paste. With his new idea, Tila combines just his six ingredients to create aromatic and flavorful marinades that are ready in minutes. Adapting his recipe, we replace the bone-in chicken thighs with Tila’s whole chicken and make cuts so that the marinade penetrates deep into the meat.
Before use, be sure to stir the coconut milk well to incorporate the fat that has separated at the top. Leftover coconut milk can be stored in an airtight container in the freezer for several months.
Serve with steamed chicken and jasmine rice.
1 cup full-fat coconut milk
1/4 cup Thai red curry paste
2 tablespoons curry powder
2 tablespoons white sugar
2 medium garlic cloves (chopped)
kosher salt
3 pounds bone-in, skin-on chicken thighs, trimmed
sweet chili sauce dipping sauce (recipe below) and/or lime wedges (to enjoy)
In a medium bowl, combine coconut milk, curry paste, curry powder, sugar, garlic, and 2 teaspoons salt. Using a sharp knife, make parallel cuts on the skin side of the chicken, about 1 inch apart, cutting down to the bone. Add the chicken to the bowl and use your hands to rub the marinade into the chicken and the cuts. Cover and refrigerate for at least 4 hours and up to 24 hours.
Prepare a charcoal or gas grill. For a charcoal grill, light the coals in a large chimney and let them burn to a light ash, then spread them evenly over half of the grill bed. Open the bottom grill vent. If you have a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes, then clean and oil the grates. If using gas, turn off one burner and leave the others on high.
Remove the chicken from the marinade, scrape off as much skin as possible, and place on the cool side of the grill, skin side up. Cover and simmer for 35 to 40 minutes, until the thickest part of the thigh (not touching the bone) reaches about 170 degrees. Using tongs, move the chicken, skin side up, to the hot side of the grill. Cook, uncovered, until lightly charred on the bottom, 2 to 3 minutes. Grill the chicken, skin side down, until the skin is crispy and lightly browned, 3 to 4 minutes. Transfer to a plate, skin side up, and let rest for 10-15 minutes. Serve with dipping sauce or lime wedges.
sweet chili sauce dipping sauce
Makes about 3/4 cup
3 medium garlic cloves (finely grated)
2 Thai red chilies, stemmed and thinly sliced, or 1-2 teaspoons red chili flakes
1/2 cup white sugar
1/4 cup white vinegar
kosher salt
In a small saucepan, combine garlic, chili pepper, sugar, vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Then reduce heat to medium and simmer, stirring, until lightly syrupy and reduced to about 3/4 cup, about 15 minutes. Transfer to a jar or small bowl and let cool completely.
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