Best Barbecue Marlin With Spicy Yellow Rice With Red Beans And Avocado Puree Recipes

BBQ Yellow Bean Chicken with Grilled Chinese Long Beans image

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 12

4 heaping tablespoons yellow bean sauce
4 heaping tablespoons honey
4 tablespoons Shaohsing rice wine or dry sherry
4 tablespoons light soy sauce
Peanut oil
1 heaping tablespoon light brown sugar
1 teaspoon dark soy sauce
6 cloves garlic, finely chopped
2-inch piece ginger, peeled and freshly grated
6 boneless, skinless chicken thighs, cut into 1 to 2-inch pieces
12 ounces Chinese long beans, trimmed and cut into thirds
1 Fresno chili, seeded and chopped for garnish

Steps:

Put the bean sauce, honey, rice wine, light soy sauce, 1 tablespoon peanut oil, brown sugar, dark soy sauce garlic and ginger into a bowl and stir to combine. Add the chicken and turn to coat. Cover the bowl, refrigerate and leave to marinate for a minimum of 1 hour and as long as overnight.
Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking.
Remove the chicken from the marinade. Reserve the marinade, transfer to a small pan and bring to a boil for 5 minutes. Set aside.
Divide and thread the chicken onto the 4 bamboo skewers, 5 to 6 pieces of chicken per skewer. Grill the chicken on each side until charred, about 2 minutes. Turn the heat down to medium and place the green beans on the grill alongside the chicken skewers, basting the chicken and beans with the reserved marinade. Continue turning and basting every couple minutes until the outside edges are glazed and sticky and the chicken is cooked through; 10 to 12 minutes total. Serve hot or at room temperature, garnished with the chiles.

Grilled Marlin image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 13

4 (6 to 8-ounce) marlin steaks
Vegetable oil
1 large carrot, julienned
1 cup red cabbage, shredded
1 cup bok choy, thinly sliced
1 cup Chinese cabbage, shredded
1/2 Vidalia onion, thinly sliced
1/2 lemon, juiced
1/4 cup orange juice
2 tablespoons honey mustard
3 tablespoons poppyseed dressing
Salt and pepper
1/2 to 1/3 cup olive oil

Steps:

Season marlin with salt and pepper, rub with olive oil. Grill until they just turn white and are firm.
Heat oil in a wok until very hot. Saute carrots and red cabbage until just limp, add bok choy, Chinese cabbage and onion, saute until warm but crisp, about 2 minutes.
In a small bowl, whisk together vinaigrette ingredients, excluding the olive oil. Slowly add oil in a small stream until the dressing is emulsified. Place vegetables in the center of the plate. Place grilled marlin on top. Drizzle vinaigrette over marlin and around the edge of the plate. Garnish with fresh orange sections.