sriracha

All posts tagged sriracha

Grilled Chili-Garlic Swordfish

Published December 21, 2013 by jenmatteson

I’ve had swordfish one time in my life, and from what I remember, I thought it was just okay.  It’s a fairly plain, meaty white fish, which makes it an excellent canvas for flavor.  This was added to my 30 Before 30 list by my husband, though I’m not really sure what prompted it.  As you can probably guess, swordfish isn’t all that easy to come by, but you can likely find it at your specialty grocer, such as Whole Foods, where this recipe actually comes from.

Grilled Chili-Garlic Swordfish

I was excited to try it, because you know I love anything spicy, and Sriracha is the best!  Lucky for me, I decided to make it on a day that was somewhat mild in late November for Minnesota.  We’ve had some bone chilling wind chills the last few weeks, but the few days after Thanksgiving has been a much needed heat wave.  It was about 30 degrees, but no wind.  This made great timing for a recipe I needed to grill!

Grilled Chili-Garlic Swordfish

I loved the flavor of the marinade and thought it would be perfect for such a lacking fish.  Nate loved the it, and demolished his within minutes.  I didn’t care for it as much; I thought it had an overly fishy flavor.  And I love fish – I’ve never met a fish I didn’t like, but this just didn’t taste good to me.  I think part of the problem was that I may have slightly overcooked it, which actually will bring out a fishy flavor in seafood.  Funny right, because you’d think it’d make the fishy flavor go away!  But, I promised to share all my adventures with you, good or bad.  In this case, I guess it was 50/50 since Nate liked it and I didn’t.  I’d love to try this marinade on anything else; I’m sure shrimp, salmon, chicken, even pork would be lovely. So if you don’t want to take the risk, or spend the money on swordfish, try the marinade on something you’ve already got in your fridge or freezer!

Grilled Chili-Garlic Swordfish

Grilled Chili-Garlic Swordfish

Source: Adapted from Whole Foods Market
Servings: 4

Ingredients:

2 1/2 tbsp. tamari
2 tbsp. olive oil
2 tsp. lemon juice
1 1/2 tsp. Sriracha or other chili-garlic paste
4-6 oz swordfish steaks

Directions:

1. Preheat grill to medium-high heat.  In a small bowl, whisk together tamari, olive oil, lemon juice and Sriracha.

2. Season steaks generously with salt and pepper, then brush with the tamari mixture.  Grill swordfish about 4-5 minutes, then flip, and cook for another 3-4 minutes until opaque in the center, brushing occasionally with remaining tamari mixture.

Oven-Baked Sriracha Chicken

Published July 13, 2012 by jenmatteson

As soon as I saw the title of this recipe, I knew I had to make it.  You know me, you know I love spicy, and I especially love Sriracha.  I didn’t even have to look at any of the other ingredients.  And just as I expected, it was delicious!

If you haven’t stopped by Alida’s Kitchen, do it.  I adore her blog and her approach to cooking; plus, she super adorable!  Alida’s cooks mostly vegetarian, but will venture out to land creatures every now and then.  I picked a good one to try!  Thanks for sharing, Alida 🙂

I altered the original recipe a little with more Sriracha and less hoisin.  I also uncovered and broiled the chicken after baking it for the last 5 minutes so it got a little blackened.  Served over a little rice with a salad on the side – perfection.  The chicken was super moist and perfectly cooked, with a nice kick.  The Chinese five spice gives it some great deep flavors, too.  Honestly, it sounds super hot, but it isn’t.  I mean, you couldn’t eat this if you absolutely don’t like spice, plus you probably wouldn’t have Sriracha in your cupboard anyway.  Conveniently, I happen to have every single ingredient in my kitchen at all times, so I’m thinking this might be a common dinner at the Pigzilla household.

Oven-Baked Sriracha Chicken

Source: Adapted from Alida’s Kitchen
Servings: 2

Ingredients:

3-4 green onions, thinly sliced, reserving 1 tbsp of green tops for garnish
3 tbsp hoisin sauce
1/2 tbsp ginger, freshly grated
2-3 garlic cloves, minced
1 tbsp lime juice
2 tsp Sriracha sauce
pinch of Chinese five spice
pinch of salt
2 boneless, skinless chicken breasts
1/2 tbsp toasted sesame seeds

Directions:

1. Preheat oven to 400 degrees.  In a large bowl, combine green onions, hoisin, ginger, garlic, lime juice, Sriracha, and seasoning.

2. Dip chicken breasts into sauce and place in a shallow baking dish.  Pour any extra sauce over the top of the chicken breasts.  Cover with foil and bake for 35-40 minutes, until chicken is cooked through.  Uncover and turn oven to broil.  Move chicken to top oven rack and broil for 5 minutes.

3. Garnish with green onions and toasted sesame seeds before serving.

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