Grilled Abalone with Papaya Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 183
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 20
- Cholesterol
- 96
- Sodium
- 603
- Total: 6 hr 35 min
- Prep: 25 min
- Inactive: 6 hr
- Cook: 10 min
Ingredients
1 fresh lime
1 papaya, peeled, sliced, and seeds removed and reserved
1 chile pepper, diced
2 tablespoons rice wine vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound abalone
1 tablespoon water
1 tablespoon cornstarch
1 tablespoon chopped fresh cilantro leaves
Directions
- To make the marinade, microwave lime in a small bowl to release essential oils, and set aside until cool enough to handle. Through the feed opening of a running blender add, 1 at a time, half of the papaya (reserving the other half), chile pepper, vinegar, salt and pepper. Then with the blender still running, squeeze in the juice from the microwaved lime.
- Place abalone in a nonreactive container, pour marinade over, cover and refrigerate for 6 to 8 hours.
- Heat grill.
- Use marinade to make a sauce by adding it to a pan over medium-high heat. Bring to a boil and let reduce and thicken. In a small bowl, create a slurry by gradually adding 1 tablespoon water to cornstarch. Whisk slurry into sauce, and add reserved papaya slices and papaya seeds. Adjust seasoning with salt and pepper, remove from heat, cover and keep warm.
- Grill abalone over medium-high heat until opaque. Remove from heat and let rest.
- Serve with sauce and sprinkle with chopped cilantro.