Stan Get'n Bit

Favorite Recipes

Poke Salad

Courtesy of Mike Luther

Ingredients:

2 lbs Fresh sashimi grade tuna steaks, cut into

bite size pieces

1/4 Cup Soy Sauce

1/4 Cup Ponzu (adds sweetness and reduces salt)

1/4 Cup Chopped green onions, tops included

1/4 Cup Diced sweet onions

1/2 Cup Diced Cucumber

1/2 Cup Diced Celery (Optional for added crunch)

2 Tbsp Sesame Oil

1 Tbsp Fresh grated ginger

1 Tbsp Seasme seeds toasted

1 Avocado (Chopped)

** Tabasco Sauce--add to suit your taste

** Optional Kosher or sea salt to taste

Preparation:

In a large bowl combine all ingredients (except avocado) and mix together. Cover and refrigerate 1/2 to one hour. Remove from refrigerator. (If there is an excess of liquid in the bowl, drain the excess). Stir again, and place avocado on top as garnish. Serve with crackers, lettuce leaves, taco chips, in a bowl, or however you want to present this dish.

These ingredients are guidelines. You can add, lessen, or remove ingredients to suit your taste.

Enjoy!

FISH MISOYAKI

Courtesy of Mike Luther

2 Lbs 3/4" - 1" Tuna Filets

2/3 Cup Miso Paste (Find this in the

cheese section of your store)

1 Tbsp Grated ginger (fresh)

3 Tbsp Sugar

3 Tbsp White Wine

Mix all of the ingredients together and coat fish with mixture. Refrigerate overnight in a covered dish.

Heat oil in a skillet and cook 2-3 minutes per side, depending on thickness of filets.

This recipe works with any fish, especially tuna.

Adjust ingredients to suit your taste. I add a bit of Tabasco to kick it up a bit.

"Crabby Patties"

Courtesy of Scott DiGuiseppe

Note from Mike Luther:

This is a recipe I use to get my grandkids to eat fish. If you have heard of "Sponge Bob Square Pants", you know he is the "Crabby Patty" cook. When I told the kids they were Crabby Patties, they devoured them.

Here's the basics to the fish patties:

1 pound ground fish (Yellowtail works great)

1/2 cup bread crumbs

Panko

1/4-1/2 cup parmesan cheese (I use grated)

Salt

Pepper

3 tablespoons basil

½ - cup onion

½ - 1 cup celery

½ - 1 cup bell pepper

3 or 4 cloves of garlic

1 egg

Hot sauce (Tabasco)

(All these are guess-timates, I never measure anything)

Combine fish, breadcrumbs, parmesan cheese, salt, pepper, basil and egg and mix (add a little warm water to make moist} and hot sauce

Sauté garlic, butter (or olive oil) celery, onion and bell pepper

When sautéed, let cool some and mix in with fish mix

Press into patties, cover with Panko on both sides, and cook in oil or bake

You can mix salsa and mayonnaise for a topping or whatever you like

CHIPOTLE SAUCE HOT!!!!!

MAYONAISE AND SOUR CREAM

1 SMALL CHIPOTLE PEPPER (FROM CAN) PLUS 1-TEASPOON SAUCE FROM CAN

1 –TBLSP BALSALMIC VINEGAR

SALT TO TASTE

PEPPER TO TASTE

BLEND EQUAL PARTS OF MAYO AND SOUR CREAM WITH OTHER INGREDIENTS

USE NUMBER OF PEPPERS TO CONTROL “HEAT”—LIGHT ORANGE COLOR IS BEST

Tuna Tataki

1/2 cup minced ginger
1/4 cup sesame seeds
1 tablespoon cracked black pepper
1/2 pound very fresh, sushi-grade ahi (yellowfin) tuna
Kosher salt
3 tablespoons peanut oil, for searing
1 tablespoon lime juice

1 medium-size, ripe avocado, peeled, pitted, quartered and sliced
2 cups mixed greens
12 thin slices red onion
1 medium tomato, peeled, seeded, and diced
Ginger Sauce, recipe follows

On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.

Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna. Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna. In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce.

Ginger Sauce:
1 small shallot, minced
1/2 teaspoon finely grated fresh ginger
Freshly ground black pepper
1/3 cup soy sauce
1/3 cup lime juice
1/3 cup olive oil

In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.

"Sandbars" Mashed Potato Filets

Wash fish filet in milk
Dredge filet in Instant Mashed Potato Mix (Ore-Ida makes several flavors) You can also use Panko, Crushed Macadamia Nuts, Bread crumbs, etc
Fry filets in hot Corn Oil for about 2 minutes per side.