Today Show: The Grilling Book Review

Adam Rappaport, editor of The Grilling Book, came by the Today Show May 14 2013 to give us a few grilling ideas for summer with fish fillet packets with cherry tomatoes, squash and basil and tuna kebabs with ginger-chile marinade.

Today Show: Tuna Kebabs With Ginger-Chile Marinade Recipe

Today Show: The Grilling Book Review & Ginger-Chile Tuna Kebabs Recipe

Make delicious kebabs with Adam Rappaport’s tuna kebab recipe.

  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons peeled ginger, finely grated
  • 2 tablespoons peanut oil
  • 2 tablespoons honey
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 serrano chile, seeded, minced
  • 1 tablespoon fresh cilantro, chopped, plus more for garnish
  • Freshly ground white pepper
  • 1 1/2 lb. 1-inch thick ahi tuna, cut into 1 1/4-inch cubes
  • Vegetable oil for brushing
  • 1 large red bell pepper, cut into 1-inch squares
  • 1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares

Adam Rappaport: Tuna Kebabs With Ginger-Chile Marinade Directions

  1. Cut tuna into cubes before marinating so seasonings can fully penetrate.
  2. You can also use the marinade when serving whole seared tuna fillets.
  3. Whisk first 7 ingredients and 1 tablespoon cilantro in a medium bowl to blend.
  4. Season to taste with white pepper.
  5. Transfer 3 tablespoons marinade to a small bowl and set aside
  6. Add tuna to remaining marinade in medium bowl and toss to coat.
  7. Chill for at least 30 minutes and up to 45 minutes.
  8. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
  9. Brush grill grate with oil.
  10. Alternate tuna cubes, bell pepper squares and onion squares on each of 6 metal skewers.
  11. Grill, turning frequently, to desired doneness, about 4 minutes total for medium-rare.
  12. Transfer to a platter.
  13. Drizzle reserved marinade over; sprinkle with cilantro.

Today Show: Fish Fillet Packets With Cherry Tomatoes, Squash & Basil Recipe

  • 2 cups assorted summer squash, very thinly sliced
  • 1/4 cup shallot, thinly sliced
  • 1/4 cup fresh basil, thinly sliced, plus 1/4 cup basil leaves
  • 20 cherry tomatoes, halved
  • 4 tablespoons dry white wine
  • 4 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)

Adam Rappaport: Fish Fillet Packets With Cherry Tomatoes, Squash & Basil Directions

  1. Fold 4 24×12-inch pieces of heavy-duty foil in half crosswise.
  2. Open foil and place on a work surface.
  3. Divide squash among pieces of foil, arranging in layers on 1/2 of each piece of foil.
  4. Sprinkle shallots and sliced basil over, dividing equally.
  5. Scatter tomato halves around squash.
  6. Drizzle each with 1 tablespoon wine and ½ tablespoon oil.
  7. Add ½ tablespoon water to each packet.
  8. Season with salt and pepper.
  9. Place a fish fillet atop each portion of vegetables.
  10. Season with salt and pepper and drizzle ½ tablespoon oil over each fillet.
  11. Fold and crimp edges of foil to seal packages. (Can be made 4 hours ahead.)
  12. Chill. Let stand at room temperature for 15 minutes before continuing.
  13. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high.
  14. Place packets on grill grate.
  15. Grill until fish is just cooked through (a toothpick poked through the foil will slide through fish easily), about 10 minutes.
  16. Carefully cut open packets (steam will escape).
  17. Garnish with basil leaves.

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