Yes the cook who was using that technique did mention another fruit but i couldnt remember what it was. Papaya was the other mentioned and i agree pineapple would work too. She did this for grillingthe octopus.... basically marinate in kiwi fruit for 2 hours, wash, covered in fresh herbs and olive oil, on to the bbq. Looked smashing.
food The Pescetarian
- Thread starter texas blues
- Start date
Great info.
So I mean, pescatarians are like veggies plus fish, right?
I made this dish last night. Fresh whole flounder fried, then topped with a sautee of cremini mushrooms, aji limo, shallots, ginger, and garlic. I served it with Hallaca (Venezuelan tamales), pan de jamon, and white rice. Washed it all down with a glass of mead!
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Superb!
Lenguado! I love this fish.
Don't mind me ... I'm just pulling this bad-boy into the porte cochere for the TB ...
Shrimp Pesto 
TB needs a bump.JayT said:
I'll have the right half of that plate!JayT said:20160502_174301.jpg
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Halibut with pomegranate red bell pepper rub, cauliflower-broccoli-carrots in cheese sauce, creamed spinach with parmesan, and cheddar garlic smashed red potatoes.
Chilean sea bass from the SV is something I've left out there for a special occasion!
Yes please
Recipe for the Amarillo / Mango vinaigrette ?
Recipe for the Amarillo / Mango vinaigrette ?
Looks fresh and yummy!
Aji Amarillo and Mango Vinaigrette
1 large aji amarillo or 2 smaller ones
1 whole mango
1/4 cup white wine vinegar
3/4 cup EVOO
1 clove of garlic
2 tsp. of mustard
1/2 tsp. of salt
1/2 of a lemon
Fresh ground pepper to taste
Peel the skin off of the mango, and slice the meat away from the seed. Slice open the aji amarillo, discard the seeds, and veins, except for one. I like to leave one vein in to keep the dressing a little bit spicy. Chop up the aji amarillo and the mango, and add them to a good blender. I use a nutri bullet for my sauces, it works well. Juice the lemon, discarding seeds. Add the lemon juice, vinegar, mustard, salt, EVOO, and garlic into the blender with the aji amarillo and mango. Liquify it. Leave it in the blender for 10 minutes, so the heat disperses from the aji amarillo. Grind some black pepper into it, then blitz it again. Serve it on your favorite salad.
1 large aji amarillo or 2 smaller ones
1 whole mango
1/4 cup white wine vinegar
3/4 cup EVOO
1 clove of garlic
2 tsp. of mustard
1/2 tsp. of salt
1/2 of a lemon
Fresh ground pepper to taste
Peel the skin off of the mango, and slice the meat away from the seed. Slice open the aji amarillo, discard the seeds, and veins, except for one. I like to leave one vein in to keep the dressing a little bit spicy. Chop up the aji amarillo and the mango, and add them to a good blender. I use a nutri bullet for my sauces, it works well. Juice the lemon, discarding seeds. Add the lemon juice, vinegar, mustard, salt, EVOO, and garlic into the blender with the aji amarillo and mango. Liquify it. Leave it in the blender for 10 minutes, so the heat disperses from the aji amarillo. Grind some black pepper into it, then blitz it again. Serve it on your favorite salad.