On the Menu — March 18, 2021Thursday, March 18, 2021
What's on Thursday Food's menu board? Pan-Seared Mahi Mahi with Tropical Coleslaw, and Five-Minute Pepper Steak Stir-Fry from Weber's Time to Grill by Jamie Purviance. That's what!!
Plus, Weber grills at the best price!
Pan-Seared Mahi Mahi with Tropical Coleslaw
For Mahi Mahi
2 8 oz fillets Butcher Block Mahi Mahi
2 tsp Private Label Captains Bay Seasoning
1 tsp brown sugar
1 tbsp olive oil
1 tbsp butter, for cooking
For tropical coleslaw
1 cup cabbage, shredded
1 cup red cabbage, shredded
1 cup carrots, shredded
1 cup sweet pepper, thinly sliced
1 cup pineapple, diced
1/2 cup scallions, sliced
2 tbsp lime juice
1 tbsp honey
1 glove garlic, minced
1 tsb olive oil
1/4 cup cilantro, finely chopped
Prepare coleslaw by combining lime juice, honey, garlic and olive oil in a bowl and whisk togther.
Place all other ingredients into a large bowl and mix well.
Stir in the dressing until all components are well covered and refrigerate.
Season dried mahi mahi fillets with Private Label seasoning, brown sugar and olive oil.
Heat butter in a skillet and cook fillets over medium high heat for about 3 minutes on each side.
Let cool and serve with tropical cole slaw.
Five-Minute Pepper Steak Stir-Fry
1 tbsp vegetable oil
1 tbsp toasted sesame oil
1 tbsp peeled, finely grated fresh ginger
2 large garlic cloves, minced or pushed through a press
1 lb top sirloin, cut into strips about 3 inches by ¼-inch by ¼-inch
3 large bell peppers, 1 red, 1 green, 1 orange, each cut into ¼-inch strips
1 medium yellow onion, cut into thin half-moons
¼ cup fresh cilantro leaves
Hot cooked rice
½ cup low-sodium beef broth
¼ cup oyster sauce
2 tbsp low-sodium soy sauce
1 tbsp granulated sugar
2 tsp cornstarch
Prepare the grill for direct cooking over high heat (450°F to 550°F).
Whisk the sauce ingredients.
Whisk the vegetable oil, sesame oil, ginger, and garlic. Add the strips of top sirloin and turn to coat.
Place a grill-proof wok or 12-inch cast-iron skillet on the cooking grate, close the lid, and preheat it for about 10 minutes. Bring the sauce, top sirloin mixture, bell peppers, onion, and cilantro to the grill and keep close by.
When the wok is smoking hot, add the top sirloin mixture, separating the meat as you add it to the wok. Grill over direct high heat, with the lid open, until the meat starts to brown and releases easily from the wok, about 1 minute, stirring once after 30 seconds. Add the bell peppers and the onion all at once. Stir to combine and cook until the vegetables turn a shade brighter, about 2 minutes, stirring frequently. Add the sauce, stir for 10 seconds, close the lid, and cook until the sauce comes to a boil, about 1 minute. Simmer until the sauce is thick enough to coat the vegetables, about 1 minute more. Stir in the cilantro. Remove the wok from the grill and serve the stir-fry immediately over rice.
Recipes from: IG: thebutcherblockja & Weber's New Real Grilling by Jamie Purviance
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