courtesy: vitafoodproducts.com
ALEXANDRIA, VA (WUSA)-- October is National Seafood Month and there's plenty of great food from the Bay in this area.
Chef Paul Diorio from Bonefish Grill joined 9NEWS NOW's Surae Chinn with a great salmon and a Pan Asian Sauce recipe.
Bonefish Grill's Salmon and Signature Pan Asian Sauce recipe:
Ingredients:
1/4 cup olive oil
1/4 cup minced ginger
1/4 cup soy sauce
1 cup ketchup
1 cup oyster sauce
3 tbsp. lemon juice
1/4 cup water
1/2 cup sugar
3 tbsp. coarsely chopped cilantro
Directions:
1. In a medium sauce pan, sautee the minced ginger in the olive oil until fragrant.
2. In a bowl, thoroughly combine the soy sauce, ketchup, oyster sauce, lemon juice and water and add to sauté pan.
3. Bring the mixture to a slow boil, then slowly add sugar over low-med heat for about 5 minutes.
4. If desired, add a little hot water to the sauce to thin it.
Sauce Preparation:
Melt butter in a small sauté pan over medium heat, and then add garlic and shallots.
Add white wine then toss with parsley and capers.
Pour sauce on top of the fish and serve.
Tips On Grilling Fish:
o Always seek the freshest fish in your local area. Ask your fish market or grocery if they receive their fish daily or what frozen options they recommend.
o Ask about the origin of the fish you're buying, and make sure it has been stored at about 28°F at all times, no matter where it came from.
o If a fish smells "fishy," don't buy it and don't eat it. Look for shiny skin and undamaged scales. Press firmly on the skin and make sure the fish regains its original shape quickly. Whole fish should have clear eyes, not cloudy.
o Purchase wood grilling planks from a gourmet food shop that are 1/4-inch thick and large enough for the fish. Do not use wood or shingles purchased from a home improvement store because they are chemically-treated and not food-safe.
o Soak the planks in water for three hours; this allows the wood to smoke and smolder without igniting on the grill. If the plank begins to flame on the grill, spray it with water.
o Skin-on fish like salmon cook best on a plank. If the filet has skin on, cut a few 1-inch slits (about 1/4-inch deep) on the skin side, season the filet and place on the plank. Grill at 450°F on medium-high flame, covered, for 9-13 minutes (cook to an internal temperature of 135-140°F).