Tuesday, May 1, 2012

Grilled Steak with Caramelised Tandoori Peppers...Grilled Fish with Dill-Yogurt Sauce with Crunchy Pecans

"How do you find the time to prepare gourmet meals every night of the week?" This is a question that I get pretty often. My answer is usually the same: Less is more. Simple is always best. And, also, make what you can in advance. The best meals, and the most delicious flavors always come from the freshest ingredients. It doesn't have to be fancy, expensive or time consuming. Freshly grilled fish or meats are always great and quick to prepare. But instead of doing it the way you always do, switch it up a bit by serving these freshly grilled proteins with amazing toppings like spicy Caramelised Tandoori Peppers or Dill Yogurt Sauce with Crunchy Pecans. The toppings can be made ahead of time and will truly take your grilled meat and fish to the gourmet level. If you don't have an outdoor grill, use a grill pan over your stove top to achieve the grilling effect. For the best results, grill the fish or meat just before serving. I suggest trying salmon steaks or halibut steaks instead of fillets for a change. Just brush a tiny drop of olive oil over both sides of the fish steak and season with salt and pepper. Fish steaks usually take about 4 minutes per side over high heat. For steak, use your favorite cut of meat. Grill for just a few minutes per side, until cooked the way you like it. For a fresh, tangy dish, serve the grilled fish with Dill Yogurt Sauce. If you're more in the mood for bold, hot flavors, try the grilled steak with Caramelised Tandoori Peppers.

Caramelised Tandoori Peppers
serves 4

2 tablespoon olive oil
4 peppers, any color variation you like
1 teaspoon curry powder
1/2 teaspoon tandoori masala powder (you can get this online but I ENCOURAGE you to go out and explore the local spice stores)
salt and pepper

Cut the peppers in half, and discard the seeds. Slice the peppers into thin, long slices. Heat the oil in a large saute pan. Saute the peppers over low heat for about 30 minutes. The peppers should shrink down and get very caramelised, almost sticking together. Stir in the curry, tandoori masala, and season salt and pepper. Remove from heat and let cool. Serve over grilled meat,fish, or even on its own!

 Saute the sliced peppers over low heat
 Stir in the curry powder and tandoori masala powder
 Peppers will shrink to almost half the original amount

Dill-Yogurt Sauce with Crunchy Pecans
serves 4

1 1/2 cups plain Greek yogurt
1/2 cup roughly chopped fresh dill
juice from 1/2 lemon
1/4 cup roughly chopped pecans
salt and freshly ground pepper
2 tablespoons honey or agave

Place the yogurt in a bowl and stir in the dill. Add the lemon juice and pecans. Season with salt and pepper. Drizzle the honey or agave over. Keep refrigerated until ready to serve. Serve dolloped over grilled fish. 
 Roughly chopped fresh dill
 Greek yogurt
 Stir dill into yogurt
 Add the chopped pecans
 Drizzle honey or agave over
Enjoy over grilled fish or on its own

No comments:

Post a Comment