Chinese Tuna Steaks On The Grill Recipe

 
      1    tuna steak
      1 t  salt
      1 t  finely ginger root,Chopped
    1/4 t  white pepper
      1 t  cornstarch
      2 T  salted black beans
      4    green onions with tops
      2 t  green chilies
      1 T  cornstarch
      1 T  water
      1 t  sugar
      2 T  peanut oil
      1 T  peanut oil
      2 t  garlic,Finely Minced
      1 c  chicken broth (or fish stock)
      1    spinach (or red-leaf -lettuce)
  
Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both
sides offish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes.

Place black beans in bowl and cover with warm water. Stir about 2
minutes. Remove and drain. Discard water. Partially pulverize beans.
Chinese cooks  use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into   thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 Tbs cornstarch, water and sugar.

[If grilled fish is preferred, grill on charcoal about 4-5 minutes each    side or 10 minutes per inch of thickness, not too close to coals -  otherwise fry in wok]

Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2      minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok. Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat.  Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch /sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with
spinach/lettuce leaves, place fish on bed and garnish top with green
onion slivers.

Citrus Grilled Jumbo Scallops
 
 Yield: 4 Servings
 
      1    butter -- as needed,Melted
      1    fresh parsley --,Chopped
     12    jumbo scallops --,Halved
      1    widthwise
      1    sauce --
      1 c  water
    1/4    lemon --,Juiced
      1 c  chardonnay
      1 T  butter
      2 t  honey
      1 pn salt
    1/2    clove garlic --,Diced
      1    cornstarch -- dissolved in
      1    water

In small saucepan, combine water, wine, juice, butter, honey with
peppers and garlic. Place over medium heat; reduce to almost half,
stirring frequently. Add cornstarch solution to thick to taste.
Remove from heat; keep warm.

Grill scallops over hot coals, brushing frequently with melted
butter. Cook to taste. Remove scallops from grill. Place 6 scallop
halves on each plate. Pour citrus sauce over scallops and garnish
with parsley.