Best 2 Grilled Or Pan Cooked Albacore With Soymirin Marinade Recipes
Grilled or Pan-Cooked Albacore with Soymirin Marinade: A Culinary Journey to Savor
Indulge in the delectable flavors of albacore, a fish prized for its firm texture and delicate taste. This culinary journey offers two tantalizing recipes: Grilled Albacore with Soymirin Marinade and Pan-Cooked Albacore with Soymirin Marinade. Both recipes feature a flavorful marinade of soy sauce, mirin, sake, and ginger, infusing the albacore with a harmonious blend of sweet, savory, and umami flavors. Grilled Albacore presents a smoky char, while Pan-Cooked Albacore offers a tender and flaky texture. Accompanied by a refreshing salad and steamed rice, these dishes promise a satisfying and memorable meal.
GRILLED OR PAN-COOKED ALBACORE WITH SOY/MIRIN MARINADE
If you're concerned about which fish are environmentally safe to eat, you can't do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won't break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you're trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.
Provided by Martha Rose Shulman
Time 2h45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.
- Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
- Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram, TransFat 0 grams
YAKITORI-STYLE SALMON WITH SCALLIONS AND ZUCCHINI
Yakitori is a Japanese dish in which boneless chicken pieces seasoned with salt (shio) and a soy basting sauce (tare) are threaded onto bamboo skewers and grilled over a charcoal fire. This weeknight meal borrows the flavors of traditional yakitori and applies it to salmon and vegetables. A salty-sweet sauce of soy sauce, sugar, vinegar, garlic and ginger doubles as a glaze and serving sauce. Tossed with greens, the leftover salmon and vegetables make a nice salad the next day, and the sauce keeps in the refrigerator for up to a week. Brush it onto chicken or pork chops before roasting, or use it to season your next clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, seafood, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small saucepan, heat 1 tablespoon oil over medium-low. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add 2/3 cup water, plus the soy sauce, sugar and vinegar, and bring to a boil over high heat.
- Reduce heat to low and simmer, stirring to dissolve the sugar, 1 to 2 minutes. Mix cornstarch with 2 tablespoons water and whisk into sauce. Simmer until thickened, about 2 minutes. Reserve 1 cup of sauce for basting, and transfer remaining sauce to a small bowl, for serving.
- Heat a grill, or a lightly greased cast-iron griddle or grill pan over medium. Season zucchini and scallions with salt and pepper and toss with 2 tablespoons oil. Thread onto wooden skewers that have been soaked in water or metal ones. Season salmon with salt and pepper and toss with remaining 1 tablespoon oil. Thread onto skewers.
- Grill, basting with sauce and turning every few minutes, until salmon and vegetables are caramelized and cooked through, about 10 to 12 minutes for salmon and 12 to 15 minutes for vegetables. Serve with lemon wedges and reserved sauce for dipping.
Tips:
- Choose the freshest albacore tuna steaks possible. Look for steaks that are firm and have a bright red color. Avoid steaks that are brown or gray.
- Marinate the albacore tuna steaks for at least 30 minutes, but no longer than 2 hours. This will help to tenderize the fish and infuse it with flavor.
- If you are grilling the albacore tuna steaks, preheat your grill to medium-high heat. Brush the grates with oil to prevent the fish from sticking.
- Cook the albacore tuna steaks for 3-4 minutes per side, or until they are cooked through. The fish should be opaque in the center.
- If you are pan-cooking the albacore tuna steaks, heat a large skillet over medium-high heat. Add a little oil to the skillet and then add the fish steaks.
- Cook the albacore tuna steaks for 2-3 minutes per side, or until they are cooked through. The fish should be opaque in the center.
- Serve the albacore tuna steaks immediately with your favorite sides. Some good options include rice, vegetables, or a salad.
Conclusion:
Grilled or pan-cooked albacore with soymirin marinade is a delicious and healthy meal that can be prepared in just a few minutes. This recipe is perfect for a weeknight dinner or a special occasion. The albacore tuna is tender and flavorful, and the soymirin marinade adds a delicious umami flavor. Serve the albacore tuna with your favorite sides and enjoy!
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