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      RECIPE TITLE "Butter-And Ginger-Seared Ulua With Minted Passion-Orange Vinaigrette"
    Author: chef Roy Yamaguchi, courtesy of HSN

    ... more great Roy Yamaguchi recipes on our GREAT CHEFS page!

    yieldsServes 4 time --- difficulty moderate

    "This recipe is from my new pacific Rim Cookbook by Roy Yamaguchi with John Harrison Ten Speed Press copyright 2005".

    The flavorful, fruity vinaigrette goes wonderfully well with lamb the dish for which I originally created it. I figured it would make an interesting twist to try it with ulua, and sure enough, it really works well. You could also use tuna for equally successful results. The richness of the butter and pungently spicy quality of the ginger meld perfectly with the sweetness of the vinaigrette, and the beauty of it all is the recipe's simplicity. My favorite side dish with this combination is sweet potatoes; the purple Okinawan variety makes a spectacular presentation.


    Minted Passion-Orange Vinaigrette
    ¼ cup Dijon mustard
    ¼ cup frozen passion fruit concentrate thawed
    ¼ cup frozen orange juice thawed
    ¼ cup rice wine vinegar
    ½ cup fresh mint leaves

    6 tablespoons unsalted butter melted
    2 tablespoons minced fresh ginger
    2 tablespoons soy sauce
    4 (7 ounce) Ulua fillets


    To prepare the ulua combine the butter, ginger, and soy sauce in a bowl. Stir to blend. Place the ulua in a shallow dish and pour the marinade over. Refrigerate for 30 minute. Heat a dry heavy stainless steel sauté pan over medium heat for 2 to 3 minutes. Remove the ulua from the marinade and sauté for 2 to 3 minutes on each side until opaque. Transfer to warmed plates and pour the sauce over and around the fish.

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