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A well–seasoned cast–iron griddle is essential for broiling fish (don’t use that wavy broiler pan that came with your oven for broiling fish: it’s designed for meat). Preheated well under the broiler, the griddle sears the bottom of the fish while the broiler cooks from the top down. And since it has a flat surface, it’s easy to remove the fish when it’s cooked. Some griddles are double-sided. The flip side, with ridges, is what you want for stovetop grilling.
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Kings of Alaska - Chefs A Field - Season 4 - Episode 2
March 5, 2010
Scheduled to air on March 5th.
Check your local listings!
In this episode, master seafood chef Rick Moonen ventures to this remote region to meet what he calls, "The best fish I ever ate."
The mighty Yukon River is the longest river in Alaska and the third longest in North America. Its 2300-mile stretch of pristine glacier-fed waters holds the most legendary and mystical salmon in...
SEE THE VIDEO NOW
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PINEAPPLE RUM CEVICHE WITH SHRIMP
Serving Size: 4 as an appetizer
Ingredients:
1 cp thinly sliced onion
1/2 cp thinly sliced red bell pepper
1/2 cp chopped scallions
1/4 cp chopped fresh cilantro
1 tbsp minced serrano chile (with seeds)
1 cp pineapple juice
1 cp fresh lime juice
1/4 cp olive oil
1/4 cp golden rum
1/2 tsp grated lime zest
Coarse salt
1 lb large shrimp, shelled and blanched
Combine the onion, bell pepper, scallions, cilantro, chile, lime zest and juice, pineapple juice, olive oil, and rum in a nonreactive bowl. Stir to mix well. Season with salt. Add the shrimp to the ceviche base and stir, making sure all the shrimp are covered by liquid. Cover and refrigerate for at least 2 hours, stirring occasionally, before serving.
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