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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 ...
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Chef Rick Moonen wins the “Salmon Smack Down” on The CBS Early Show!
December 3, 2009
Congratulations to Chef Rick Moonen who won this morning’s “Salmon Smack down” o...
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The Supreme Moment: Chef Rick on YouTube!
October 25, 2009
The Supreme Moment: Chef Rick on YouTube!...
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Today Show: Delicious Seafood Dinners
June 6, 2009
Acclaimed chef Rick Moonen is making spicy seafood marinades that will liven up ...
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Good Morning America’s Best Cookbooks of 2008
December 23, 2008
"Good Morning America" food editor Sara Moulton picked out the best cookbooks of...
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Local Chef Takes On Overfishing
December 22, 2008
KLAS Channel 8 I-Team's George Knapp talks with Chef Rick Moonen about the impor...
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Pineapple Rum Ceviche with Shrimp
August 8, 2008
Chef Rick demonstrates how to prepare a delicious Rum and Pineapple Shrimp Cevic...
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TODAY: Eco-friendly Eats
June 5, 2008
Chef Rick Moonen and Roy Finamore's "Fish Without a Doubt" offer up ways to eat ...
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Rick Moonen Discusses Avero Slingshot
December 18, 2007
Rick Moonen, Executive Chef & owner of RM Seafood at Mandalay Bay, on a panel at...
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Memories of Jean-Louis
January 19, 2007
Rick Moonen, Chef-Owner of RM Seafood @ Mandalay Bay, remembers Chef Jean-Louis ...
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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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