12th MS chefs take competition

  • Published
  • By Airman 1st Class Emerald Ralston
  • 341st Space Wing Public Affairs Office
MALMSTROM AIR FORCE BASE, Mont. --  Senior Airman Jeffery Williams and Airman 1st Class Dayne Cardenas of the 12th Missile Squadron won the quarterly Warrior Chef competition at the Elkhorn Diner June 7. 

The dish they prepared was halibut with strawberry salsa and the recipe follows: 

Ingredients
3 tablespoons plum sauce
3 tablespoons lime juice
1/2 teaspoon grated fresh ginger
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup coarsely chopped strawberries
1/2 cup chopped, seeded cucumber
2 tablespoons thinly sliced green onion
2 tablespoons snipped fresh cilantro
1/2 of a small jalapeno pepper, seeded and finely chopped*
Non-stick cooking spray
4 halibut steaks, cut 3/4 inch thick (about 1 pound)
1 teaspoon sesame seed 

Directions
1. For strawberry salsa, combine plum sauce, lime juice and ginger in a small bowl. Remove 3 tablespoons of this mixture and combine with the salt and black pepper; set aside. To the remaining mixture add strawberries, cucumber, green onion, cilantro and jalapeno pepper; cover and chill while preparing fish (up to 1 hour, if desired).
2. Coat the unheated rack of a broiler pan with cooking spray. Place halibut steaks on the prepared rack. Brush steaks with the reserved 3 tablespoons plum sauce mixture. Sprinkle with sesame seed. Broil 4 inches from the heat for 6 to 9 minutes or until fish flakes easily when tested with a fork. Serve with strawberry salsa. Makes 4 servings. 

*Note: Hot peppers contain oils that can burn your eyes, lips and skin. Wear plastic gloves while preparing peppers and be sure to thoroughly wash your hands and nails in hot, soapy water afterward.