Jenna Profile - (10396895)

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Member Since: May 2007
Cooking Level: Intermediate
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Recipe Reviews 3 reviews
Marinated Tuna Steak
This was the perfect solution for the not-quite-sushi-grade tuna I allowed to sit in the fridge for 2 days. Tuna is usually dry as a bone unless served rare, but the tuna I was using was in no condition to be served rare... without this marinade, that is! I didn't give 5 stars for 2 reasons (okay, 3 reasons, the first being that I'm extremely picky!!) Reason 2: A modification that is a MUST: I dipped the fish in italian breadcrumbs prior to pan-searing in lemon olive oil- the crust was the best part. And this allowed me to serve it rare-ish still. Next reason: I thought the following point needed clarifying: this marinade has acid in it, so it "cooks" the fish ceviche-style (a good thing-- helps to eliminate some of the fishy factor.) A word of caution, though: never, ever your fish to sit in an acid-containing marinade for over 30 minutes (some say 20!) Doing so will "overcook" it (the acid, doing the ceviche thing, that is.)

20 users found this review helpful
Reviewed On: Sep. 1, 2009
Eggs Benedict with Salmon
This recipe is a great way to do eggs benedict without using butter. Because it was a bit bland, I modified the sauce accordingly: -added 2 more tsp lemon juice -used hot dijon mustard instead of regular -added 2 tbsp chopped dill (fresh) -added freshly ground spice islands lemon pepper on top of each serving It also helped to use Thomas's xl english muffins (they are big and never dry, unlike other brands). Using a microwave egg poacher also saves on time and cleanup. Thanks for a great starter recipe!

1 user found this review helpful
Reviewed On: Sep. 15, 2007
Macadamia Nut Crusted Mahi Mahi
Amazingly delicious!! I've been to many, many island resorts and have never had such good mahi mahi as this. And I cut corners, even! 1. I used canned tropical fruit and juice to sweeten; 2. Used chili paste from a tube; 3. Used a can of coconut milk instead of regular coconut (it made the sauce thicker) 4. I also dipped the filets in an egg mixture to ensure even coating. 5. I pureed the sauce instead of straining-- if you do this, you'll have twice as much as you would otherwise. My bf was so impressed, he suggested we save the leftover sauce so I can make it again, TOMORROW!! Also, I used frozen fish and boullion (not stock)- this meant I didn't have to simmer the sauce in order to reduce.

16 users found this review helpful
Reviewed On: Aug. 15, 2007

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