BBQ Chipotle Halibut w/ Watermelon Onion Salsa

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The salsa recipe is courtesy of the National Watermelon Promotion Board and the Walla Walla Sweet Onion Marketing Committee. It is a refreshing change from more traditional salsas, and since it is low in calories and contains virtually no fat, it’s a perfect example of the healthy trend in fresh salsas.

Ingredients

For the Fish:

  • 4 6 oz-halibut steaks or fillets
  •  1 small onion, sliced
  • 2 cloves garlic, chopped
  • 2 teaspoons cooking oil
  • ½ cup commercial chipotle sauce (your choice)
  • 2 tablespoons honey
  • 2 cups water
  • Salt to taste

For the Salsa:

  • 1/4 cup orange marmalade
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup minced jalapeño chiles
  • 2 tablespoons white vinegar
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 2 cups chopped seeded watermelon
  • 1 cup chopped Walla Walla Sweet Onion
  • 1 cup chopped orange sections

 

Instructions

For the Fish:

Sauté the onions and garlic in the oil until they are softened. Add the chipotle sauce, honey and water and simmer for 10 minutes. Season with the salt. Puree the mixture until smooth, adding more water if necessary to thin.

Dip the halibut in the sauce and grill over hot wood coals or chips to the desired temperature, approximately 1 to 3 minutes each side.

Serve with the watermelon salsa.

For the Salsa:

Combine the marmalade, cilantro, jalapeño, vinegar, garlic and salt. Add the watermelon, onion and orange, and gently toss together until coated. Chill at least 30 minutes before serving. 

 

Sichuan Beef with Hot Sauce

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The most important thing to remember in preparing this classic Sichuanese recipe is that the beef should be stir-fried until it is dry and crispy, but not burned. Use the shredding blade of a food processor to cut the celery and carrot. Serve over steamed rice.

Ingredients

For the Marinade:

  • 1/2 teaspoon cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon dry vermouth or white wine

8 ounces flank steak, cut with the grain into 2-inch long julienne strips

For the Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons dry vermouth or white wine
  • 1/2 tablespoon sugar
  • 3 tablespoons hot bean sauce
  • 1/2 tablespoon sweet bean sauce
  • 1/2 teaspoon sesame oil
  • 1 tablespoon Sichuan Chile Sauce (see recipe above)

For the Stir-Fry:

  • 1/4 cup peanut oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 white part of green onion, minced
  • 1 large celery rib, shredded
  • 1 carrot, shredded

2 green New Mexico or poblano chiles, roasted peeled, seeds and stems removed, cut into julienne strips

Instructions

Combine the ingredients for the marinade in a bowl, stir well, and add the beef. Toss the beef in the marinade and let sit, covered, for 30 minutes.

In a bowl, combine all the sauce ingredients and mix well.

Heat a wok over high heat and add 3 tablespoons of the peanut oil. Just when it begins to smoke, add the beef and stir-fry until the beef is browned to the point of being crispy. Remove the beef with a slotted spoon and set on paper towels to drain.

Add the remaining peanut oil, heat, and add the ginger, garlic, onion and stir for 15 seconds. Then add the celery, carrot, and chile. Stir-fry for 30 seconds, then add the beef. Stir briefly to mix the beef with the vegetables, add the sauce and stir-fry for 30 seconds to a minute. Adjust the heat with more Sichuan Chile Sauce.

Habanero Hot Sauce

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To preserve the distinctive flavor of the habanero peppers, we don’t cook them with the sauce but add them afterwards.

Ingredients

  • 1 small onion, chopped

  • 1 tablespoon vegetable oil

  • 1/2 cup chopped carrots

  • 1 cup water

  • 10 habanero chiles, stems and seeds removed, minced

  • 1/4 cup lime juice

Instructions

In a pan, saute the onion in the oil until soft. Add the carrots and water. Bring to a boil, reduce the heat and simmer until the carrots are soft.

Add the chiles and lime juice to the carrot mixture. Place in a blender and puree until smooth.

 

Salsa de Chipotle

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This traditional Mexican table sauce is normally made in a molacajete, or 3 legged stone mortar, but a blender or food processor are acceptable substitutes. Serve with tacos, tostadas, burritos, etc., or use it as a wonderful barbecue sauce.

Ingredients

  • 3 or 4 dried chipotles
  • 6 to 8 (½ pound) tomatillos, husks left on
  • 2 cloves garlic, unpeeled
  • 3 tablespoons minced onion
  • 1/4 cup water or chicken broth
  • 1 teaspoon vinegar
  • 1/4 cup coarsely chopped fresh cilantro

Instructions

Heat a comal or heavy skillet over medium-high heat. Reduce the heat and toast the chiles until they are fragrant. Remove from heat and place in very hot water to soften, then drain.

Add the tomatillos and garlic to the comal and toast gently until they are browned and the flesh is soft, about 10 minutes. Let cool and remove the skins.

Place the chiles in a blender or food processor along with a little of the broth, and puree until smooth. Add all the remaining ingredients and blend briefly.

Salsa Spiced Squash

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This basic recipe can be used for a variety of vegetables, including corn, green beans, carrots, or eggplant. You can even try a different salsa for a new taste.

Ingredients

•    2 teaspoons olive oil
•    1 large onion, cut in slivers
•    2 garlic cloves, minced
•    1 green bell pepper, seeded and sliced
•    2 small zucchini squash, julienned
•    2 small yellow squash, julienned
•    1 cup tomato-based salsa
•    1 teaspoon dried oregano
•    Freshly ground black pepper

Instructions

Heat the oil in a large skillet and sauté the onion, garlic, and bell pepper for 2 minutes to soften. Add the squashes and continue to cook over a medium-high heat until the squash is tender.
Add the remaining ingredients and simmer for 5 minutes or until heated through.