This Tempura Spot Prawn Salad is served with goat cheese and jalapeno and citrus vinaigrette.
Directions for: BBQ Halibut Collar & Tempura Spot Prawn Salad
Ingredients
BBQ Halibut Collar1 halibut collar, bone in
cup Maple BBQ marinade (see recipe below)
4 halibut cheeks
2 eggs
2 Tbsp water
cup all-purpose flour
2 Tbsp sesame seeds, toasted
1 cup mixed nuts, finely chopped
4 Tbsp olive oil
1 Tbsp unsalted butter
1 shallot, finely diced
2 cup sliced mixed mushrooms
cup goat cheese
1 bunch green onions, blanched and finely chopped
1 lemon, juice and zest
8 spot prawns, peeled and deveined
1 Tempura Batter, see recipe below
2 cup vegetable oil for frying
4 cup mixed greens
Jalapeno and Citrus Vinaigrette, see recipe below
salt and pepper
Maple BBQ Marinadecup soya sauce
2 Tbsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp Sriracha hot sauce
4 Tbsp maple syrup
Tempura Batter1 cup all-purpose flour
2 Tbsp cornstarch
cup sparkling water
salt and pepper
Jalapeno and Citrus Vinaigrette1 jalapeno, roasted, peeled, finely chopped
2 lime, zest and juiced
2 Tbsp cider vinegar
tsp mustard
cup vegetable oil
salt and pepper
Directions
BBQ Halibut Collar1. Marinate the halibut collars with the Maple BBQ sauce for 1-2 hours in the refrigerator.
2. Grill the collars on both sides, over medium high heat for about 15-20 minutes until meat is cooked through. Remove from grill and place onto a plate to cool.
3. Remove the meat from the collar and reserve. Discard the bones and skin.
4. Season the halibut cheeks with salt and pepper.
5. Prepare the breading station with one bowl of seasoned flour, one bowl with whisked eggs and water and the remaining bowl with the nuts and seeds.
6. Dust the cheeks in the flour. Shake off excess flour. Dip then into the egg wash. Remove from egg wash and place them into the nut and seed mixture. Lightly press the cheeks into the mixture so that they are well coated.
7. Heat 2 tablespoons olive oil in a saut pan over medium high heat. Add the cheeks and cook for about 3 minutes each side until they are golden and cooked through. Remove the cheeks from pan onto a plate lined with paper towel.
8. Heat remaining olive oil in a large saut pan over medium high heat. Add the butter and shallots and cook for about 1 minute until shallots are soft.
9. Add the mushrooms to the pan and season well with salt and pepper. Cook for 4-5 minutes until golden brown. Remove from pan onto a plate to cool.
10. Soften goat cheese at room temperature for 30 minutes. In a mixing bowl add the green onions, lemon juice and mix together will. Season with salt and pepper.
11. To cook the spot prawns, heat oil in a deep-fryer or large pot to 375* F. (190* C).
12. One at a time, dip shrimp into the tempura mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels.
13. To assemble the salad, spread the goat cheese onto 4 salad plates. Place the BBQ collar meat and mushrooms on top of the goat cheese.
14. In a large mixing bowl, dress the greens with desired amount of vinaigrette. Divide onto each place.
15. Garnish with halibut cheeks and tempura spot prawns.
Maple BBQ Marinade1. Whisk all of the ingredients together in a mixing bowl. Transfer to mason jar and store refrigerator for up to 1 month.
Tempura Batter1. In a mixing bowl, add all dry ingredients. Slowly whisk in the sparkling water, season with salt and pepper.
Jalapeno and Citrus Vinaigrette1. In a mixing bowl whisk all ingredients together. Season the vinaigrette with salt and pepper. Store in a mason jar in the refrigerator for up to one week.
See more: Eggs/Dairy, Fish, Nuts, Salad, Seafood