Thai Grilled Fish with Tangy Sweet Sauce

2 medium-sized whole fish, cleaned (trout, snapper, red fish)
4 Tbsp Thai fish sauce (for marinade)
3 Tbsp sherry
3 cloves garlic, minced
1/2 cup coriander stems and leaves
2 Tbsp soy sauce
2 Tbsp fish sauce
1 Tbsp lime juice
2 tsp chili sauce
1/4 cup water
1 tsp tamarind paste (optional)
2 Tbsp brown sugar
1 tsp cornstarch dissolved in 2 Tbsp water

Rinse the fish and pat it completely dry. Place fish on cutting surface and make 4 small diagonal slits on the fish (not cutting through, just the surface), then flip and make 4 more small slits on the fish. This is done to allow the marinade to get into the fish.

Put fish in glass baking dish and cover the fish with 2 tablespoons fish sauce, flip and cover the other side with remaining fish sauce. Let sit for 10 minutes.

While fish is marinading, make sauce. In a large saucepan, put the remaining ingredients (except cornstarch-water) and cook over medium heat, stirring, for about 6 to 7 minutes, or until smooth.

Turn heat down to low. Mix the cornstarch-water combination in a separate bowl, then whisk slowly into sauce. Continue whisking over low heat until mixture thickens slightly. Remove from heat.
Taste and adjust for flavors as desired; cover saucepan to keep warm.

To grill fish: Lightly oil your grill grates. Heat your grill to high. Place fish on grill. Cook for at least 5 to 6 minutes – do not attempt to move the fish before that time as it will be stuck and the skin will stick to the grill. You’ll know when it’s time to turn the fish because it will come loose with no effort.

Flip the fish using large spatulas or tongs, cooking on the second side for at least 5 to 6 minutes again.

Check to see if fish is flaking and white by inserting a fork and pushing some flesh aside. Depending on the thickness of the fish you’re grilling, your cooking time will vary.
To serve fish: Remove fish to a serving platter or two plates, and pour the warm sauce over the top carefully. Garnish the plates with a little more coriander, cucumber slices, and grape tomatoes.

Serves 2.

photo credit: VirtualErn

Sparkling Orange Lime Drink

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1 quart freshly squeezed orange juice
6 limes, juiced
1 cup sugar
1/2 cup mint leaves, chopped
2 cups Club soda
8 to 10 sprigs fresh mint for garnish

Pour the orange juice and lime juice into a large pitcher, add the sugar and chopped mint and mix well, then put in refrigerator to chill.
To serve at picnic, put ice in tall glasses, add 1/4 cup Club soda in each glass, then pour in juice mixture.
Garnish with fresh mint sprigs.

photo credit: bgottsab

Roquefort Roasted Garlic Burgers

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1 1/2 pound ground beef
1 whole bulb of garlic (roasted – instructions below)
2 oz. Roquefort cheese
2 oz. unsalted butter
1 tablespoon chives, chopped
2 teaspoons olive oil
2 teaspoons of freshly ground black pepper
4 burger buns, toasted

To roast garlic:
Preheat your oven to 350 degrees.
Take just the loose outer layer of papery skin off the whole garlic bulb and cut off about 1/4 inch from the top of the bulb (where the stem is, not the roots) so you can see the cloves.
Put the garlic bulb (cut side up) on a piece of foil big enough to wrap it with, and drizzle the olive oil all over the top and sides of the bulb, then wrap the foil up around the garlic bulb loosely, so the garlic bulb is somewhat loose in there.
Place on a baking sheet and cook in the preheated oven for 25 to 3o minutes, depending on the size. Remove from foil when cooled, then squeeze slightly to release cloves from bulb and drop them in a bowl. Mash the roasted garlic with a fork, add a drizzle of olive oil, mash again and set aside.

To make burgers:
In a small bowl, mash with a fork the Roquefort cheese, butter, and chives.
In a large bowl, put the beef along with 3 teaspoons of the roasted garlic, and a dash of salt; make 4 patties out of the beef mixture, about 1 inch thick.
Divide the Roquefort/butter mixture into 4 equal parts, and roll each part into balls.
Form a ‘pool’ in the middle of each burger by pressing down and spreading out the beef with your thumb or a spoon; set a Roquefort cheese ball on each indentation, then push beef back over the ball until the burger is sealed again.
Pepper each patty, then heat up grill or pan.
Cook patties until done to your liking.

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