Grilled Hawaiian Fish In Basil-Coconut Curry Recipe

Yield: 6 Servings
 
      2 lb hawaiian fish*
      1    fresh basil sprigs
      1    salt
  BASILCOCONUT CURRY SAUCE  =======
    1/2 c  dry white wine
  1 1/2 T  fresh ginger,Minced
    1/4 c  fresh lemon grass*,Minced
      1 T  kaffir lime leaves**,Dried
      2 t  red curry paste (follows)
      2 t  cornstarch
      1 c  coconut milk,Canned
  RED CURRY PASTE  ================
      1    large ca (or nm chili)
      1    garlic clove,minced
      2 t  salad oil
    1/2 t  coriander,Ground
    1/4 t  cumin,Ground
      1    seeds of cardamom pod

* - cut into 6 eaual pieces, grilled

Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish
with basil. Add salt to taste. *** BASIL-COCONUT CURRY SAUCE *** * -
or 2 teaspoons grated lemon peel ** - or chopped fresh lemon leaves
1. In a 1 1/2 to 2 quart pan on high heat, bring to a boil white
wine, fresh ginger, fresh lemon grass (or lemon peel), kaffir lime
leaves and red curry paste. Simmer, covered, for 15 minutes. 2. In a
blender, whirl mixture with cornstarch and coconut milk until smooth.
Return to pan (with 1 tablespoon dried basil leaves if not using
fresh, following). Stir sauce over high heat until boiling. If made
ahead, chill airtight up to 1 day. Reheat to simmering; if needed,
add coconut milk to thin. Stir in fresh basil leaves. Use hot. ***
RED CURRY PASTE *** NOTE: Use purchased Thai Muslim curry paste or
all of this mixture. Rinse chili; stem, seed and break into small
pieces. In a 6-8" frying pan over medium heat, stir garlic in salad
oil until golden, about 2 minutes. Add chili, coriander, cumin, and
cardamom pod seeds. Stir just until chili browns lightly, about 45
seconds. Use hot or cold.

Grilled Hawaiian Fish With Papaya Relish
 
      Yield: 6 Servings
 
      2 lb hawaiian fish*
    1/2 c  fresh cilantro leaves
      1    salt
      1    pepper
  PAPAYA RELISH  ==================
    1/4 c  white onion,Minced
  1 1/4 c  ripe papaya,Diced
    3/4 c  red bell pepper,Diced
    1/4 c  fresh cilantro,Chopped
      1 T  fresh ginger,Minced
      2 T  olive oil
      2 T  lemon juice

* - cut into 6 equal portions
=======================================================
============== ===
Arrange papaya relish and hot fish equally on 6 warm plates. Garnish
plates with cilantro. Add salt and pepper to taste.

*** PAPAYA RELISH ***
In a fine strainer, rinse white onion. Soak onion in ice water for 30
minutes; drain. Mix with rest of relish ingredients. 

Grilled Herb Schnitzel
 
      Yield: 4 Servings
 
      1 bn herbs,mixed
      1 sm read onion
      2 sl white bread
      2 T  lemonjuice
      2 T  wine vinegar
      4 T  oliveoil
 17 2/3 oz chickenbreast filets
      1    salt,pepper

1. Wash the herbs and chop the leaves finely.(parsley,basil,mint,for
example ) 2. Chop the onion finely and mix with herbs, lemonjuice,
vinegar and oil together. 3. Slice the filets into thin slices and
,between two sheets of waxpaper,
pound flat lightly. 4. Salt and pepper to taste. 5. On a preheated
grill, grill each side for 1 1/2 minutes. 6. Arrange on plate and
pour the herbmix over all. 7. Serve with a good red wine.