Rafi! Profile - Allrecipes.com (10450160)

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Rafi!


Rafi!
 
Home Town:
Living In: Spokane, Washington, USA
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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  • Baklava
  • Baklava  
    By: NEONWILLIE
  • Kitchen Approved
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Recipe Reviews 3 reviews
Grilled Tilapia with Mango Salsa
PERFECTO! Simply follow the recipe, and you will please, and please some more! Only suggestion: If cooking on a charcoal grill like I did, use a set of fish spatulas to avoid having the fish fall apart as you flip it. Also, this will help avoid having the fish undercooked in spots; due to the fear of having it end up in pieces as you try to insure it’s fully cooked. -Rafi

4 users found this review helpful
Reviewed On: Jun. 19, 2008
Absolutely Amazing Ahi
Cheap and PERFECT! If you love raw fish like my girlfriend and I do...you'll love this! The recipe will get you there without any hiccups...my only suggestion: Use low sodium soy sauce, or it will be too salty. -Rafi

4 users found this review helpful
Reviewed On: Jun. 19, 2008
Swordfish a la Siciliana
SIMPLY AMAZING! A few tips...If you are using a coil stove like I was: prevent 1) Do NOT place the oil, onion, and garlic on high...set on Medium, or slightly below that. Simmer until soft, and then... 2) Add in the final sauce ingredients, stir, and turn the heat to low or slightly above that *this will prevent burning anything* 3) Cover for 15 minutes 4) Once the sauce is done, place the thawed swordfish in the oven at the listed heat (preheated to 400), and cook the swordfish without the sauce for five minutes 5) Pull the swordfish out, and add the sauce. Place the swordfish (with the sauce) back in the oven, and continue to cook for 10-15 minutes. 6) Pull the swordfish out, and turn off the oven. I found that the swordfish was still undercooked in the center, so I placed some heavy duty tinfoil over the baking dish, and left it in the oven for another ten minutes. The swordfish came out fully cooked, with a very moist texture. The sauce also didn't burn, and by placing the tin foil over the cooking dish…it allowed the flavors to be absorbed into the fish even more. All in all, a great experience, and my girlfriend loved it! -Rafi

4 users found this review helpful
Reviewed On: Jun. 19, 2008
 
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