The Alaska Homegrown Cookbook by Kirsten Dixon

Author:Kirsten Dixon
Language: eng
Format: epub
Publisher: Graphic Arts Books
Published: 2007-08-05T16:00:00+00:00

Peanut Sauce

¼ cup Clarified Butter (page 200)

1 cup minced onion

2 teaspoons minced garlic

1 pound tomatoes, diced and drained

1 cup minced peanuts

4 cups chicken stock

2 teaspoons kosher salt

1 to 1½ teaspoons crushed red chile peppers

¼ cup fresh lime juice

1 cup heavy cream

• To make the Hot Pepper Oil, heat the olive oil and peppers in a saucepan until hot. Let the peppers stand in the oil for 10 minutes. Strain. Puree the olive oil, garlic, and salt. Reserve in a cool place.

• To make the Peanut Sauce, heat the clarified butter in a saucepan. Add the onion and garlic, and sauté until soft; do not brown. Add the tomatoes, peanuts, stock, salt, peppers, and lime juice. Simmer over medium heat until reduced by half. The sauce should be thick. Add the cream, and simmer for 10 minutes. Keep the sauce warm in the top of a double boiler.

• Preheat a stovetop or gas grill, or light coals. Oil the grill rack.

• Dip the fish in the Hot Pepper Oil. Remove any excess oil with your fingers.

• Place the fish skin side up on the grill at a 45-degree angle with the tail end (the thinner section) on the cool side. Grill for 2 minutes, until marks form. Baste with Hot Pepper Oil, and season each fillet with ¼ teaspoon of the steak salt.

• With a spatula, turn the fish 45 degrees in the other direction to form a diamond searing pattern. Press the spatula firmly against the grates to avoid tearing the surface of the fish. Grill for 2 minutes. Baste again with Hot Pepper Oil.

• Turn the fish over. The diamond markings should be facing up. Baste with the Hot Pepper Oil, and grill for 2 or 3 more minutes, or until done. The fish should be soft and moist. Season with the remaining steak salt.

• Place the fish on warmed plates, pouring about ⅓ cup of the Peanut Sauce over the center of each fillet. Leave the outer edges of the fish exposed, to show off the grill marks.

• Sprinkle 1 teaspoon of chopped green onion over each fillet, and garnish with a lemon slice.

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