April 27, 2010 by Firehouse Chef
Filed under Barbeque, Buffet, Dinner, Easy, Easy Seafood Recipes, fried, Lunch, Main Course, New Seafood Recipe, Sauce, Supper
 | Tuna Steak and Black Bean Stir Fry – This hearty, seafood stir fry of 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
November 9, 2009 by Firehouse Chef
Filed under Buffet, Dinner, Easy, Easy Seafood Recipes, fried, Lunch, Main Course, New Seafood Recipe, Sauce, Supper
 | Shark Steak Au Poivre – This succulent shark recipe is made with sliced mako shark steaks, and a creamy, cognac sauce recipe included. Sliced for quick pan frying, the creamy, quick fix sauce, is done in the same pan, for a one pot, stove top meal, all in “Less Than 30 Minutes”. Prep Time: 10 mins
Servings: 4
Main Ingredient: Mako Shark
Difficulty Level: 2 |
Ingredients to make Shark Steak Au Poivre
12 sl Mako shark, @ 4 oz each, skin removed
Salt Pepper, coarsely crushed
1/2 c Butter, clarified
3 tb Shallots, finely chopped
1/3 c Cognac, plus more as needed
2 c Whipping cream
1/3 c Veal or beef stock
Directions to make Shark Steak Au Poivre
Step 1:Pat shark slices dry. Salt lightly. Arrange crushed pepper on plate or sheet of waxed paper; dredge each slice of fish in pepper, shaking off excess to leave light coating.
Step 2:Heat clarified butter in heavy, large skillet until hot. Working in batches if necessary, saute fish slices until crusty and lightly golden, 2 to 3 minutes per side. Transfer to warm serving plates, and keep warm.
Step 3:Pour off all but about 1 tablespoon butter from skillet. Add shallot and toss briefly; carefully add 1/3 cup Cognac. Add cream, stock and any juices from fish. Boil until reduced to consistency that will lightly coat the back of a spoon. Adjust seasoning with salt and pepper and a few drops of Cognac. Strain over fish and serve.
Image Source: tarunactivity
Tags: Butter, Cognac, Creamy, fish, One Pot, Quick, Sauce, Shallots, Shark, Simple, Stock, Stove Top, Whipping Cream
