Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Shark Kabobs over Spiced Cashew Rice
Chunks of mako shark perch atop Indian-style rice redolent of cinnamon, bay leaf, mustard seed, clove, and cilantro - a tantalizing combination that’s heady but not hot.
Rating:
Read Reviews(0)
Rate This Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 26 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1 1/2 cups basmati rice
2 1/4 cups water
2 cinnamon sticks
10 whole cloves
3 bay leaves
1/8 teaspoon ground turmeric
1 1/2 teaspoons salt
1 tablespoon butter
4 tablespoons cooking oil
2 teaspoons yellow mustard seed
1/4 cup cashews, chopped
1 1/2 pounds shark steaks, about 1-inch thick, cut into 1-inch cubes
1 tablespoon fresh lemon juice
3 garlic cloves, minced
1/4 teaspoon fresh ground black pepper
1/3 cup cilantro, or parsley, chopped
4 Lemon wedges, for serving




Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon of the salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes.

In a small frying pan, melt the butter with 2 tablespoons of the oil over moderately high heat. Add the mustard seeds and cook, stirring, until they begin to pop, about 30 seconds. Add the cashews; cook, stirring, for 30 seconds longer. Gently stir the cashew mixture into the rice with a fork.

Heat a grill pan or large heavy frying pan over moderately high heat. Thread the shark onto four small skewers; rub with the remaining 2 tablespoons oil, the lemon juice, and garlic. Sprinkle with the remaining 1/2 teaspoon salt and the pepper. Cook the kabobs, turning, until just done, about 8 minutes. Add the cilantro to the rice and mound on plates. Top with the shark kabobs and serve with the lemon wedges.


Wine Recommendation: Try matching this aromatic preparation with that most aromatic of all whites, gewurztraminer. Look for a bottle from Alsace or a slightly less acidic version from California.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//