Firebirds Wood Fired Grill is coming on the Good Morning Show on Saturday! They're whipping up a delicious Pineapple Teriyaki Beef Tenderloin and Creole Seared Mahi!
If you'd like to check out the restaurant, they're located at 1215 Creekshire Way in Winston-Salem. You can also give them a call at (336) 659-3973.
Wood-Fired Pineapple Teriyaki Beef Tenderloin
2 – 7 oz. Filets – marinated for minimum 24 hours in Teriyaki marinade
1 oz. – Teriyaki Glaze, we make our fresh but you use your favorite store-bought version
2 – Pineapple slices
2 Cups – Fingerling Potatoes – Roasted and tossed in Tbsp. Herb Rub (sage, thyme, rosemary)
14 – Asparagus, blanched and sautéed in 1 Tbsp. butter and sprinkled with salt and pepper
Preheat grill or grill pan to medium high heat. Place filets on grill and cook until desired temperature. In the meantime, place pineapple slices on grill and cook for approximately 2 minutes each side. Place grilled pineapple slice on plate and top with filet and teriyaki glaze. Serve with roasted fingerling potatoes and asparagus and enjoy!
Creole Seared Mahi
2 – 6 oz. Mahi Filets
10 – Shrimp
2 Tbsp. - Canola oil
3 tsp – Creole Seasoning
1 cup – Asparagus – 1” pieces, sliced
½ cup – Grape tomatoes, halved
½ cup – Portabella Mushrooms, sliced
½ cup – Corn niblets, grilled
12 fl oz. – Chardonnay cream sauce (roasted garlic puree, Chablis, heavy cream, kosher salt, creole seasoning and shredded parmesan cheese)
2 servings – Parmesan mashed potatoes
1 - Cilantro Sprig
Heat canola oil in a medium sauté pan over medium-high heat. Sprinkle Mahi with the creole seasoning and add to the pan. Sear Mahi until well caramelized about 3-4 minutes, flip and add the shrimp, asparagus and mushrooms. Cook for 2 minutes, add corn, tomatoes and chardonnay cream sauce, simmer until the Mahi is just done. Place the mashed potatoes on the plate add the fish, top with vegetables and shrimp pouring the sauce over the fish. Garnish with Cilantro sprig. Enjoy!