stuffed zuchini flowers, yellow fin tuna and marlin with cold soba noodles
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Author: Margie James Status: published license cc-by-nc tags: dinner,
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Share on TwitterNew Years Eve Barbeque
Teriyaki Yellowfin Tuna and Marlin. Zucchini blossoms stuffed with shitake mushroom, tofu, tomato and corriander. Soba noodles with dipping sauce. The tuna was far superior to the marlin (although it still had a beachy charm.)
Marinade fish for about 30 minutes. grill about 4 minutes one side and two on the other. Take reserve marinade, boil, add a spoonful of rice flour mixed with water and sauce will thicken. Baste fish with this sauce and drizzle over fish before serving (unlike in the photo. :) )
Cook and then chill soba noodles. Dipping Sauce is dashi, soy sauce and mirin. Top with pea shoots.
Zucchini flowers
Chop: white onion, garlic, shitake mushroom, roma tomato
Saute onion 1min. Add mushroom. When almost done add garlic. 30 seconds then add diced tomato, a pinch of salt and the juice of one lime. Saute until most of liquid has evaporated.
Remove from pan to cool. Add chopped coriander and, when you discover your new tub of fresh ricotta cheese has turned sour, chop firm tofu and add to mixture instead.
Remove stamen from inside flower.
Stuff a spoonful into the flowers.
Brush with canola oil.
Make a parcel with tin foil, silver side in. Two layers.
Place on grill. Turn occasionally
Grill for twenty minutes.
(Note: Next time I make this I will chop the zucchini and add to the stuffing with the mushrooms. The stuffed flowers were amazing this way but the vegetable was bitter.)
