01-06-2008, 08:54 PM
2lb striper filet for 4 cut into portion sizes
olive oil
butter
flour
1 tsp.garlic powder
1/2 tsp.ginger powder
2 diced Szechuan (or Italian) peppers)
juice from one half lemon
1/3 cup white wine
I tsp. sugar
teriyaki sauce
9 tbsp. teiyake sauce
[left]Directions
Heat 1 to 2 tbsp. of sesame oil and 4 tbsp. of butter until hot. Add the 4 filets and saute until light brown on both sides.
Add garlic and ginger powder peppers and lemon juice.
Cook until garlic begins to brown. Deglaze with 1/3 cup of sake. Add 8 Tbsp. of teriyaki sauce.
Serve on a plate with a little of the sauce from the pan spooned over the fish. Top with diced scallions.[/left]
olive oil
butter
flour
1 tsp.garlic powder
1/2 tsp.ginger powder
2 diced Szechuan (or Italian) peppers)
juice from one half lemon
1/3 cup white wine
I tsp. sugar
teriyaki sauce
9 tbsp. teiyake sauce
[left]Directions
Heat 1 to 2 tbsp. of sesame oil and 4 tbsp. of butter until hot. Add the 4 filets and saute until light brown on both sides.
Add garlic and ginger powder peppers and lemon juice.
Cook until garlic begins to brown. Deglaze with 1/3 cup of sake. Add 8 Tbsp. of teriyaki sauce.
Serve on a plate with a little of the sauce from the pan spooned over the fish. Top with diced scallions.[/left]