By Ric Cochran, V100 Radio
Ric and Jeanne K at V100 suggest the best way to brighten a holiday is to try winter grilling. Says Ric, “Jeanne and I have all but raised our kids. We eat out a lot and have become very attached to the flavor of Eastern cuisine. So, the holidays often bring on the ‘curry caroling’ around our house!” Ric’s recipe calls for orange roughy or boneless chicken breasts, but he says pork chops also work well. Jeanne’s contribution? Carrot sticks. “I’m not known among my family and friends for my cooking skills,” she says. Surely, a good sense of humor and a husband who does cook, more than make up for it.
The recipe:
(Serves 2-4)
2 to 4 pieces of orange roughy
4-5 Tbs. Orange marmalade
1 ½ tsp. Curry paste
¼ cup chopped pecans
1 tsp. Tobasco sauce (optional)
1 Tbs. Olive oil
Orange wedges (garnish)
Mix the marmalade, curry paste, and Tobasco. Coat fish with olive oil and grill one side over medium to low heat for about three minutes (longer if you’re cooking chicken or pork). Gently turn and brush the tops liberally with the marmalade mixture. Grill for an additional three to five minutes or until fish (or other meat) is cooked through. Remove from the grill and sprinkle with pecans. Garnish plates with orange wedges.
Charleston
Magazine, Fall 2005 Issue, Page 41