Tuna Steak and Black Bean Stir Fry

April 27, 2010 by Firehouse Chef
Filed under Barbeque, Buffet, Dinner, Easy, Easy Seafood Recipes, fried, Lunch, Main Course, New Seafood Recipe, Sauce, Supper

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Tuna Steak and Black Bean Stir Fry – This hearty, seafoodÃƒâ€šÃ‚Â stir fry ofÃƒâ€šÃ‚Â tuna steak and black beans,not only has a tremendous amount of flavor, it’s also quick cooking. The steak is covered in a pan sauce and served on a bed of lettuce, giving it spectacular presentation, making it perfect for buffets or potlucks. Another quick, easy recipe that is awesome.

Prep Time: 30 mins
Cook Time: 10-15 mins
Main Ingredient: Tuna Steak
Difficulty Level: 3

Ingredients to make Tuna Steak and Black Bean Stir Fry

1 Tuna steak
1 ts Salt
1 ts Finely chopped ginger root
1/4 ts White pepper
1 ts Cornstarch
2 tb Salted black beans
4 Green onions with top
2 ts Green chilies
1 tb Cornstarch
1 tb Water
1 ts Sugar
2 tb Peanut oil
1 tb Peanut oil
2 ts Finely minced garlic
1 c Chicken broth (or fish stock)
Spinach or red-leaf lettuce Leaves

Directions to make Tuna Steak and Black Bean Stir Fry

Step 1:Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes

Step 2:Place black beans in bowl and cover with warm water. Stir about 2 minutes. Remove and drain. Discard water. Partially pulverize beans. Chinese cooks use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices.

Step 3:Mix 1 Tbs cornstarch, water and sugar. [If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals - otherwise fry in wok] Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok.

Step 4:Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers.

Image Source: cote

Tags: Barbecue, Black Beans, Broth, Cornstarch, Dinner, Easy, fish, Garlic, Ginger, Green Chilies, Green Onion, Lettuce, Marinated, One Pot, Quick, Skillet, steak, Stir Fry, Stock, Tuna, Vegetables

Simple Scallop Beef Stir Fry

February 2, 2010 by Firehouse Chef
Filed under Dinner, Easy, Easy Seafood Recipes, fried, Lunch, Main Course, New Seafood Recipe, Supper

Ingredients to make Simple Scallop Beef Stir Fry

2 tb Peanut oil
1 t Minced garlic
1 lb Beef cut for stirfry
1 pn Red pepper flakes
3/4 lb Sea scallops
1 pn Red pepper flakes
1 1/4 c Sliced green onion
1 tb Water
1 pn Fresh ginger
1 pn White pepper
1 t Salt

Directions to make Simple Scallop Beef Stir Fry

Step 1:Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds.

Step 2:Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.

Image Source: stu_spivack

Tags: beef, fish, Garlic, Herbs, Meat, One Pot, Onion, Quick, Scallops, Seafood, Simple, Skillet, Stir Fry, Stove Top, Vegetables

Thai Shrimp with Tomato, Basil and Coconut

April 19, 2009 by Firehouse Chef
Filed under Dinner, Easy Seafood Recipes, Lunch, Pasta, Stir Fry

Ingredients to make Thai Shrimp with Tomato, Basil and Coconut

1 tablespoon peanut or vegetable oil

1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

1 cup sliced red onion

1 to 2 teaspoons green or red Thai curry paste

1 can (14.5 oz) Muir GlenÃƒâ€šÃ‚Â® organic diced or fire roasted diced tomatoes, drained

1 tablespoon lime juice

2 teaspoons packed brown sugar

1/2 cup coconut milk (not cream of coconut)

1/4 cup chopped fresh Thai basil or basil leaves

Directions to make Thai Shrimp with Tomato, Basil and Coconut

Step 1:In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.

Step 2:Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.

Step 3:Serve over pasta.

Image Source: naotakem

Tags: fish, healthy, Main Course, Shrimp, Stir Fry

Asparagus – Halibut Stir-Fry

April 19, 2009 by Firehouse Chef
Filed under Dinner, Easy Seafood Recipes, Halibut, Lunch, Stir Fry

Ingredients to make Asparagus – Halibut Stir-Fry

1 lb halibut, swordfish or tuna fillet, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, finely chopped
1 teaspoon finely chopped gingerroot
1 box (10 oz) frozen asparagus cuts, thawed, drained
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 medium tomato, cut into thin wedges
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
Additional reduced-sodium soy sauce, if desired

Directions to make Asparagus – Halibut Stir-Fry

Step 1:Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add fish, onion, garlic, gingerroot and asparagus; cook and stir 2 to 3 minutes or until fish almost flakes with fork.

Step 2:Carefully stir in remaining ingredients. Cook until fish flakes easily with fork and mixture is thoroughly heated. Serve with additional soy sauce.