Tag Archives: teriyaki

Grilled Steelhead Trout

OLYMPUS DIGITAL CAMERAGrilled Steelhead Trout

Now that the spring in Southern Oregon is in full force and the weather is warm, I prefer to prepare many of our meals outside on the backyard barbecue.  Our barbecue sits out on the back deck only a few short steps from the kitchen.  When barbecuing meals for our family, I simply roll the barbecue in front of the sliding glass door so I can easily keep an eye on the grill temperature and quickly deal with any flare ups as they may occur.

During the work week, I often cook fish for dinner for Bruce and myself.  I love to cook fish because it is quick, easy, healthy and most importantly, we both enjoy it.  What I enjoy about living in Southern Oregon is that we have access to some really great species of fish. For local fish, Chinook salmon, rainbow trout, bass and steelhead top the list. If we take a short drive west to the Oregon Coast, we have access to ling cod, tuna, and snapper fresh from the ocean.

OLYMPUS DIGITAL CAMERABear Creek earlier this spring….

Bear Creek is a tributary of the Rogue River here in Southern Oregon.  Bear Creek runs through the middle of the Rogue Valley and during certain times of the year, you can actually see salmon and steelhead making their journey back from the ocean to their spawning grounds a few miles upstream.  Bear Creek is home to many species of plants and animals including otters, beavers, ducks, and turtles.

Of all the fish that I cook for my family, steelhead is one of my favorite fish to prepare.  Steelhead trout lead a different lifestyle as compared to the other species of trout that inhabit our local creeks, lakes and reservoirs.  It’s an anadromous fish and that means it is born in the fresh water, spends most of its life in the salt water ocean and returns later in life back to the fresh water stream where it was born to spawn.

My Grilled Steelhead Trout is simple to prepare and perfect for a busy weekday meal.  Steelhead trout is similar in texture and taste to salmon.  Just marinate the fresh fillets in a homemade teriyaki sauce, toss on the grill and within minutes dinner is done. Enjoy!  Tessa

Ingredients:

  • 12-16 ounce steelhead fillet (use salmon if you prefer)
  • 1/2 cup teriyaki sauce (see recipe below)
  • toasted sesame seeds (optional)

Wash and skin the steelhead fillet. Cut the fish into large serving sized pieces.  Marinate the fish in teriyaki sauce for at least 1/2 hour.  Heat up the barbecue and lightly oil the grates.  Place fillets on hot barbecue.  If you don’t have a barbecue, that’s okay…  Feel free to prepare the fish on a grill pan on your stove or broil it in your oven. Cook for only a few minutes, flipping fish only once.  Fish is done when it begins to flake with a fork.  Be sure to not over cook.  Remove from heat, drizzle with teriyaki sauce and serve.  Makes 2 – 3 servings.

Teriyaki Sauce Ingredients:

  • 1 cup soy sauce
  • 1 cup sugar
  • 1/2 cup mirin (Japanese sweet wine)
  • 3 tsp minced garlic
  • 1 tsp minced ginger
  • 2 Tbs cornstarch

In a medium sized saucepan whisk together soy sauce, sugar, mirin, garlic, ginger, and cornstarch.  On medium low, cook mixture stirring occasionally for a half an hour or so until mixture has thickened.  Let cool.  Any leftover teriyaki sauce can be stored in the refrigerator for a couple of weeks in an airtight container.

 

Teriyaki Chicken

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Teriyaki Chicken

While digging through one of my mother’s old cookbooks a while back, I found this gem of a recipe.  It was handwritten on the back cover by my mother and is one of the dishes that I remembered as a child.  This recipe came from a woman named Kay who worked with my mother at a furniture factory over thirty years ago.  Kay’s teriyaki chicken is without a doubt one of my most favorite all time dishes.  I like to serve it with steamed jasmine rice and a crunchy Asian Cucumber salad.  I adapted Kay’s recipe by adding a little bit of cornstarch and removing the Ajinomoto (monosodium glutamate).  Enjoy!  Tessa

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Ingredients:

  • 1 cup soy sauce
  • 1 cup sugar
  • 1/2 cup mirin (Japanese sweet wine)
  • 3 tsp minced garlic
  • 1 tsp minced ginger
  • 2 Tbs cornstarch
  • 2 – 3 pounds skinless boneless chicken thighs
  • toasted sesame seeds

In a medium sized saucepan whisk together soy sauce, sugar, mirin, garlic, ginger, and cornstarch.  On medium low, cook mixture stirring occasionally for a half an hour or so until mixture has thickened.  Let cool.  Any leftover teriyaki sauce can be stored in the refrigerator for a couple of weeks in an airtight container.

To make the teriyaki chicken, marinate chicken in a cup of the teriyaki sauce for several hours in the refrigerator. Place chicken on barbecue or indoor grill and cook until juices run clear or reaches an internal temperature of 165 degrees Fahrenheit.  Throw away the marinade, don’t even think about reusing it.  Remove chicken from grill and let rest for about five minutes.  Slice chicken and serve with jasmine rice.  Drizzle chicken with teriyaki sauce (don’t use the same the teriyaki sauce that you marinaded the chicken in) and sprinkle with toasted sesame seeds.

Teriyaki Blue Marlin Skewers

Grilled Teriyaki Blue Marlin Skewers

Our family eats a lot of fresh fish for dinner at our home.  So, it’s not unusual for me to prepare fish for my family at least once a week.  Here in Southern Oregon we are fortunate to have fresh local salmon, steelhead, and trout.  We live close to the Oregon Coast so we also have access to fresh red snapper, dungeness crab, ling cod and tuna.  So let me tell you… It’s not too often when my favorite fish counter carries exotic fish such as fresh caught blue marlin!

Fresh Blue Marlin Steak

Whenever I purchase fish, I make sure that the clerk behind the seafood counter lets me smell the fish before I purchase it.  I used to be shy and embarrassed when I asked to do that but not anymore…  Nothing makes me madder than spending ten dollars a pound on fish, taking it home and opening the package only to find that it is not fresh.  Trust me… I’m confident that the seafood counter clerk would rather see me quietly and politely refuse to purchase the fish on the spot than to see me back in the store a couple of hours later with a bad attitude and stinky fish in hand.  A lot of people I know will not eat fish because they say it tastes “fishy” and strong…  Well, I say duh!  Fresh fish is not supposed to be that way!  Preparing a meal with fresh fish is quick, easy and tastes great!

Spiny scales on the skin of the Blue Marlin

My Teriyaki Blue Marlin Skewers are wonderfully exotic and easy to make.  If you have never had Blue Marlin before, you will find that it is a dense meaty fish that can be grilled, skewered or fried.  You can use fresh tuna, shark or any other firm fleshed fish when making this dish.  Serve with a scoop of jasmine rice and cucumber salad.  Serves about 6 – 8 people.  Enjoy!  Tessa

Ingredients:

  • 2 3/4 pounds Blue Marlin Steaks
  • 1 cup light soy sauce
  • 1 cup Mirin
  • 2 Tbs white sugar
  • 2 Tbs corn starch
  • juice of one lime

Begin by trimming the Blue Marlin Steaks.  Remove any skin.  Be careful because I found that the skin has sharp spines!  Cut the fish into one inch cubes.  Set aside.   Soak 16 – 20 bamboo skewers in water.  Soaking the skewers prevents the bamboo from burning on the barbeque grill.

Whisk together in a saucepan the light soy sauce, Mirin, sugar, cornstarch and lime juice.  Heat on stove to a boil and remove immediately.  Let cool completely.  Add half of teriyaki sauce to the bowl of fish.  Cover and marinate in the refrigerator for about a half an hour.  When ready to grill, place fish cubes on 10″ bamboo skewers, 4 – 5 cubes at a time.  Grill on your barbeque or indoor grill about 3-4 minutes per side or to your liking.  I prefer the fish to be cooked medium rare.  Brush with remaining teriyaki sauce and serve with lime wedges.  Makes 16 skewers.