This week’s recipe is more of an entire meal, and, I’m not going to lie, it’s a bit more difficult than the recipes I usually post. This is one to pull out when you have a good amount of time to cook, and you want to impress a group of friends (or whoever) with an entire delicious meal.

The coolest part of this Asian-inspired meal is that you’ll be able to tell everyone you made your own teriyaki sauce. Who does that, right? It’s easier than you’d think. It’s all about letting it boil down to the right consistency which can take a while. The broccoli rabe is the perfect light accompaniment to go along with the flavorful fish. Top the plate off with simple brown rice, to fill your guests up.

Recipe makes enough for 3

Image via here

Fish Ingredients:

1.5lbs of Cod

1tsp Ginger

¾ Cup Orange Juice

¼ Cup Mirin

½ Cup Soy Sauce

1 Garlic

1 Scallion stem

Broccoli Rabe Ingredients:

15 Stems of full, leafy broccoli Rabe

1tbsp Grapeseed Oil

2 Garlic Cloves cut into quarters

1 Cup Water

Brown Rice Ingredients:

1 Cup Brown Rice

2.5 Cups Water

3 Scallion Stems

1tbsp Butter or oil

Instructions:

1. Place orange juice, mirin, soy sauce, and ginger into a large sauce pan at high heat. Once it starts to boil, lower the heat and let simmer until it reaches a thicker consistency. Approx 30-40min.
2. When teriyaki sauce is half way done, place butter and scallions in a small pot to sauté for about 2 minutes. Add brown rice & water. Cover pot until water has evaporated and rice is cooked. Turn off flame, and let sit, coved, until rest of meal is ready.
3. Preheat oven to 400F
4. Cook the cod in the sauce pan with the teriyaki sauce for about 4 minutes. Then place it in a flat, oven-safe pan. Pour left-over teriyaki sauce over the fish & add chopped scallions. Cook in the oven for another 10 minutes.
5. Using the same sauce pan, add grapeseed oil and garlic for broccoli rabe. Once garlic is sautéed, add broccoli rabe and water to cook for about 5 minutes. Once it is fully wilted, like cooked spinach almost, it will be done. You may have to pour out excess water.

As promised, this week’s recipe is one of the many delicious meals from my recent camping trip in the Adirondack Mountains. The bare essentials and need for practicality reminded me how good simple foods like a plain sandwich can be. Even though I got a bit fancier than that for this dinner, there is still a quality of simplicity to the meal that I really like. The challenge of cooking with limited resources was fun and allowed me to get creative. This recipe can be prepared over an open fire or using a grill – I’ll show you how to do it both ways.

Kabob Ingredients:

½ Red Pepper

1 Small Carton of Whole Baby Portabella Mushrooms

1 Small Sweet Onion

½ Zucchini

½ Lb. Bay Scallops

¼ Cup Olive Oil

½ Lemon

1Tbsp. Fisherman’s Wharf All Natural Seafood Seasoning

Tinfoil

Wooden or Metal Kabob Skewers

Basting Brush

Bruschetta Ingredients:

½ Loaf of Pesto Seasoned Bread

¼ Cup Olive Oil

½ Lemon

1 Tbsp. Fisherman’s Wharf All Natural Seafood Seasoning

Tinfoil

Basting Brush

We bought all of the ingredients from local mom and pops stores. If you do the same, your kabobs and bruschetta could turn out completely different, but you can still follow the same process.

Instructions:

Slice Lemon in half. Mix together squeeze juice from one half and mix with with olive oil & seasoning for the kabobs. Set aside.

Break off 2 ft. piece of tinfoil. Fold over each edge.

Fold in each corner.

Fold up each side making a wall – pinch together at corners.

Fold over the corners so that they will not leak.

Slice red pepper, onion, and zucchini into fairly large wedge-shaped pieces.

Slide ingredients onto skewers in random order until all are used up. As you finish skewers lay them onto the tinfoil.

Baste skewers using entire lemon/oil/seasoning mixture.

Slice desired amount of bread for bruschetta.

Make anther – smaller – tinfoil boat to place the bread slices into. Mix together bruschetta olive oil, seasoning, and juice from remaining lemon. Baste both slides of each bread slice with the mixture.

To cook over the open fire, cover tinfoil boats with another piece of tinfoil.

You want to separate logs and create a nice spot over hot coals to place the food.

Let cook for about 15-20 min, depending on how hot your coals are. Use a fire mitt when checking to see if they’re cooked or removing them from the fire. Once scallops are cooked, they won’t have that cloudy/clear look they have when they’re raw.

You can also cook everything on the grill. Put the kabobs on first. After about 10minutes add the bruschetta and let grill for another 5-10 minutes.

Enjoy the tasty meal =)