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Grilled Fish with Orange-Fennel Salsa



We made this recipe last week, and I have to admit that I scarfed it all down in record time. Not only is it super healthy, but the salsa is really. delicious. I could eat this salsa (it's almost more of a salad) by the bowlful. It also refrigerated beautifully and tasted great the next day.

Grilled Fish with Orange-Fennel Salsa

5 tbsp olive oil
3 tbsp white wine vinegar
2 tbsp chopped fresh cilantro
2 tsp plus 1 tbsp soy sauce
2 tsp minced peeled fresh ginger
2 tsp sugar
3 oranges
1 medium fennel bulb, trimmed and cut into matchstick-size strips
1/2 medium red onion, thinly sliced
1 garlic clove, thinly sliced
4 6 to 8 oz rockfish or sea bass fillets

Whisk 2 tbsp oil, vinegar, cilantro, 2 tsp soy sauce, ginger and sugar in a medium bowl. Cut the peel and pith from the oranges; discard. Holding oranges over the bowl to catch juices, cut between membranes to release segments into bowl. Add fennel and onion; toss gently. Season with salt and pepper. (Can be made up to 3 hours ahead. Cover; chill.)

Prepare barbecue or pan. Mix 3 tbsp oil, 1 tbsp soy sauce and garlic in a bowl. Turn fish in oil mixture to coat, sprinkle with salt and pepper. Grill until just opaque in the center, about 3 minutes per side. Transfer to plates, and spoon salsa over.

Serves 2.

Bon Appetit, September 2000

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Potato Salad with Ginger and Cilantro



Every dish at the potluck last week was amazing, and we still managed plenty of compliments because of this potato salad recipe. We hadn't made the recipe before, but the additions of ginger and cilantro encouraged us to try it and the results were great. If you're tired of dill in your potato salads, give this a try. You'll be the talk of the potluck.

Potato Salad with Ginger and Cilantro

3 1/2 lbs Yukon Gold potatoes

1 cup chopped shallots (about 3)
3/4 cup mayonnaise
1/4 cup chopped peeled fresh ginger
2 tablespoons fresh lemon juice
2 cups (packed) roughly chopped cilantro leaves

Boil potatoes until cooked through, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. Can be made 1 day ahead.

Puree shallots, mayonnaise, ginger, and lemon juice in a food processor. Transfer puree to a small bowl and stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.

Peel potatoes and cut them into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.

Makes 8 servings.

Recipe from Bon App├ętit August 2004

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Shrimp and Grapefruit salad



This is a great salad to prepare for these hot, humid summer days. You only have to heat up one pot to boil the shrimp in (if you really wanted, you could use pre-cooked, although I wouldn't recommend it). The grapefruit really makes this salad something different!

A few notes about the recipe: since there are so few ingredients, and you don't really fuss with them a lot, make sure everything is fresh, fresh, fresh. You'll be able to taste it all, and it'll be painfully apparent when one of your ingredients is a little off. Fresh shrimp cooked at home would be a better choice than frozen, and make sure the avocado is ripe.

The segmenting of the grapefruit takes a little while, but there are two approaches you could take. The first is to peel off the grapefruit skin, and then peel off each individual segment (this is easier if you leave a little rind on the fruit). Alternatively, you could use this method, where a very sharp knife is used to remove the skin and peel of the grapefruit, and then the knife is used to cut the segments out.

Shrimp and Grapefruit Salad

3/4 lb large tiger shrimp, peeled and deveined
2 large grapefruit or 1 large pomelo, peeled and segmented
1 small red onion, thinly sliced
1 small ripe avocado, thinly sliced
4 tbsp Lemon & Fish Sauce
1 tbsp fresh cilantro leaves
Juice from one lime

When peeling the grapefruit, leave some pith on around the segments so that the skin is more easily removed. Alternatively, you could peel and section the grapefruit with a sharp knife. You will leave a little flesh on the skin, but it's much faster.

Bring a saucepan of water to a boil. Add the shrimp, and cook until pink, about 2 minutes. Remove shrimp and drain. Soak the onion slices in lime juice for a few minutes to remove the bite.

Place the grapefruit segments, drained onion, and avocado in a serving dish. Arrange the shrimp on top and drizzle with the sauce. Toss to mix well.

Lemon & Fish Sauce

2 small red chilies, de-seeded and chopped
1/2 clove garlic, crushed
4 tbsp fresh lemon juice
4 tbsp Thai fish sauce
3 tbsp turbinado (raw) sugar
1/2 cup water

Mix together ingredients in a bowl (go easy on the fish sauce!). Transfer to a screw-top jar and store in the refrigerator, where this sauce will keep for a week.

Fresh Chinese by Wynnie Chan

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