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Grilled Abalone with Papaya Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 6h35m

Yield 4 servings

Number Of Ingredients 10

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


  • 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.

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