Special of the day: A Fresh Take on Fish on Fridays

29 Feb Special of the day: A Fresh Take on Fish on Fridays


Teriyaki Scallop Kabobs and Shrimp Skewers with Plum Sauce

Find yourself fishing for a fresh take on what to make for dinner, come week’s end? If you happen to be one of the many Catholics out there who observe the Lenten tradition of abstaining from meat on Fridays, we’re hooking you up with some favorite fish recipes to love in this week’s Special of the day: A Fresh Take on Fish on Fridays.

The first recipe features sea bass fillets available by special request at the seafood counter at Albertsons. These vacuum-packed flash-frozen individual portions thaw nicely overnight in the refrigerator or under cold running water in a colander in the sink.

Succulent scallop kabobs require little more than a quick marinade before grilling and plating atop Coconut-Glazed Roasted Sweet Potatoes with Macadamia Nuts.

Luring you in with a few fabulous fish dishes on the line is this week’s Special of the day: A Fresh Take on Fish on Fridays with recipes for Glazed Sea Bass with Mango Carrot Slaw, Teriyaki Scallop Kabobs and Shrimp Skewers with Plum Sauce atop Coconut-Glazed Roasted Sweet Potatoes, giving you three more reasons to Thank God It’s Friday!

Glazed Sea Bass

Glazed Sea Bass with Mango Carrot Slaw
(serves 4)
For the Mango Carrot Slaw:
¼ cup sugar
¼ cup rice wine vinegar
2 tablespoons sesame oil
2 tablespoons real mayonnaise
5 ounces angel hair cabbage mix (finely shredded cabbage)
 ½ cup grated carrot
 2 fresh mangos, diced
For the glazed sea bass:
4 sea bass individual portions (5-ounce), thawed and patted dry
 4 tbsp. butter, cut in 1 table­spoon pats
8-ounce jar plum sauce (Asian foods aisle), divided
Make the Mango Carrot Slaw.
Combine sugar, vinegar, sesame oil and mayon­naise in medium mixing bowl and whisk to combine thoroughly.
Add cabbage, grated carrot and diced mango to the bowl and stir to combine.
Cover and refrigerate until ready to serve.
Prepare the glazed sea bass.
Preheat grill to medium-high heat (about 400 degrees).
Lay three sheets of aluminum foil on top of each other to cover large cutting board.
Place the fil­lets in the center of the foil, leav­ing space in between.
Fold all four sides of the foil into the center making a frame around the fillets, then bend sides up to make a tray.
Spoon four tablespoons plum sauce into small bowl.
Using pas­try brush, paint one tablespoon plum sauce over the top of each fillet.
Top each fillet with a pat of but­ter.
Place foil tray with prepared fillets on preheated grill and grill for six to seven minutes or until opaque.
The but­ter will melt and brown the edges of the fish.
Do not overcook. The fish will continue to cook a bit after you remove it from the heat.
Remove from grill. Tent with foil and let rest.
To plate:
Mound about ½ cup Mango Carrot Slaw in the center of each dinner plate.
Set grilled sea bass fillet atop Asian Sesame Slaw.

Teriyaki Scallop Kabobs and Shrimp Skewers with Plum Sauce

 Teriyaki Scallop Kabobs
(Makes 12 kabobs)
*Soak 12 wooden skewers in water before threading scallops
60 sea scallops
½ cup soy sauce
¼ cup dry sherry
¼ cup brown sugar
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon finely chopped ginger root
Thread 5 scallops onto each wooden skewer.
Whisk together soy sauce, dry sherry, brown sugar, vegetable oil, garlic  and ginger root in a small bowl.
Pour over scallop skewers in a large shallow glass baking dish.
Cover and refrigerate until ready to grill. Place scallop kabobs in a grill basket.
Grill over medium heat on the barbeque, turning kabobs to cook both sides, until scallops are opaque.
Shrimp Skewers with Plum Sauce
(Makes 12 skewers)
*Soak 12 wooden skewers in water before threading shrimp
2 pounds jumbo shrimp, thawed
½ cup pineapple juice
¼ cup plum sauce (Asian foods aisle)
1 teaspoon ground ginger
1 tablespoon fresh chives, minced
Peel shrimp and place in a glass container.
Combine pineapple juice, plum sauce and ground ginger.
Pour over shrimp, cover, and let marinate until ready to grill.
Chop fresh chives or clip with kitchen shears.
Thread five shrimp onto each wooden skewer.
Place skewers in a grill basket to prevent shrimp from falling through grill.
Grill over medium heat on the barbeque, turning skewers to cook both sides, until shrimp are opaque and pink.
Roasted Sweet Potatoes:
4 long skinny sweet potatoes
1 tablespoon butter
¼ cup Cream of Coconut (in the beverage mixer aisle in the grocery store)           
½ cup macadamia nuts, chopped
Peel four long skinny sweet potatoes and slice into ¼ inch slices.
Melt I tablespoon butter in large sauté pan over medium heat and sauté sweet potato slices until golden brown.
Remove from pan into glass pie plate or baking dish until ready to broil.
Just before serving, drizzle Cream of Coconut over sweet potatoes and sprinkle chopped macadamia nuts over the top.
Broil about two minutes, removing when nuts are toasted. Serve immediately.
To Plate:
Arrange roasted sweet potatoes attractively in center of plate. Line up a shrimp skewer and a scallop kabob on top of sweet potatoes. Drizzle additional plum sauce over shrimp skewer and sprinkle toasted sesame seeds (found in the Asian foods aisle) over the top. Sprinkle chopped fresh chives over the scallop kabob.

                Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.





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