Fish Recipes

Asian Grilled Salmon
 
6 Salmon Fillets
1 1/2 tbs. brown sugar
2 tsp. butter
2 tbs. Dijon mustard
1 tbs. olive oil
2 tsp. grated ginger
1 tbs. soy sauce
  
 
In small saucepan, melt butter and brown sugar.  Whisk in Dijon mustard, olive oil, grated gin and soy sauce.
Construct a "tray" for salmon fillets out of aluminum foil.  Place fillets on aluminum foil, and pour sauce over salmon.  Place on grill (medium heat) and cook for approximately 20 minutes.
 
 


 
 
Tilapia with Brie & Tomato  
 
 
Brie & Tomato Pasta

1/4 lb. tomatoes, seeded and chopped
1/4 lb. Brie cheese, cut in 1/2" cubes
1 cup fresh basil, chopped
1/4 cup onions, minced
1/4 cup olive oil
1/4 cup toasted pine nuts
1/4 tsp. salt
1/2 tsp. pepper

Grilled Tilapia

6 tilapia fillets
1/4 cup olive oil
1/4 cup basil, chopped
1/4 tsp. garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
 
 
Mix in large bowl: tomatoes, cheese, basil, onions, oil, pine nuts, salt and pepper; cover and set aside.
Cook pasta according to product directions; drain well.  Toss hot pasta with tomato/cheese mixture.  Mix oil, basil, garlic, salt and pepper until well blended.

Brush oil on fillets and grill or broil until cooked.  Serve 1 cup pasta with tilapia. 

 
Mahi Tacos with Salsa 
 
1 cup fresh orange, peeled and segmented
1/2 lb. avocados, peeled and pitted
1 oz. fresh lime juice
1/4 cup sliced green onions
1/4 cup chopped cilantro
Crushed red pepper flakes (to taste)
Salt (to taste)
6 Mahi fillets
4 tbs. olive oil
Lemon-pepper seasoning (to taste)
1 oz. fresh lime juice
Corn tortillas
 
 
Prepare salsa:  cut oranges and avocados into 1/2 inch chunks.  Combine with lime juice, onions and cilantro in bowl.  Add pepper flakes and salt to taste.
For each serving, sauté a Mahi fillet in 1/2 tablespoon oil;  season with lemon-pepper.  Sprinkle fillet with 2 teaspoons lime juice.  Break Mahi into chunks.

Spoon Mahi and approximately 2/3 cup salsa onto a double layer of tortillas. Fold over to serve.
 


 
Mahi Chowder with Black Beans & Corn    
 
1 1/2 lbs. Mahi
1 cup onions, halved & sliced
1 can diced tomatoes in juice
1 can black beans, drained and rinsed
I can corn, drained
1/2 cup green chilies, canned or fresh/seeded
2 cups chicken or fish broth
1 tbs. fresh lemon juice
1 tbs. chili powder
1/2 tsp. toasted cumin seeds
1/4 tsp. garlic powder
2 tbs. vegetable oil.
Tortilla chips (if desired)
 
In large pot, combine onions, tomatoes in juice, black beans, corn and chilies.  Add broth, lime juice, chili powder, cumin seeds, and garlic powder.  Bring to
a boil; reduce to a simmer and cook 10 minutes.
Pan-sear Mahi in lightly oiled non-stick skillet for about 3 minutes; add Mahi to chowder.   Simmer chowder an additional 20 minutes over medium-low heat. 

Portion about 1 1/2 cups into each bowl.  Garnish with chips  nl1/17
 


 
Honey-Dijon Salmon  
 
4 Salmon Steaks
1/4 cup honey
2 tbs. Dijon mustard
1 1/2 tbs. melted butter or margarine
4 sheets of aluminum foil (12 x 18 inches)
2 tsp. Worcestershire sauce
1 tbs. cornstarch
1/8 tsp. white pepper
1 lb. fresh asparagus
1/3 cup chopped walnuts
 
Preheat oven to 450 degrees.    Blend honey, mustard, butter, Worcestershire sauce, cornstarch and pepper;  set aside.
Center one-fourth of asparagus on each sheet of foil.  Top with salmon steaks.  Drizzle with honey-mustard sauce.  Sprinkle with walnuts.  Bring up foil sides. 

Double fold top and ends to seal packet, leaving room for heat circulation inside.  Repeat to make four packets.  Bake 17-23 minutes on a cookie sheet in oven. 
 
 


 
Sesame-crusted Mahi  
 
4 fillets of Mahi
3/4 cup sesame seeds
3 cloves garlic
1/2 tsp. salt
Juice of 4 lemons
3 tbs. water
 
Preheat oven to 400 degrees.  Place the sesame seeds in a large heavy-bottomed frypan and toast over a medium heat without adding any oil, shaking the pan back

and forth vigorously from time to time, until the seeds are lightly browned.  
Turn on a food processor and drop in the garlic cloves one by one, followed by the sesame seeds, the salt, lemon juice and water.

Lightly oil an oven dish, arrange the Mahi fillets on the bottom and pour over the sesame mixture.

Cover and bake for 10 minutes.
 
 


 
Rainbow Trout with Wild Mushrooms

 
12 Rainbow trout fillets
3 tbs. olive oil
3 cups shallots
3 cups mushrooms, sliced
3/4 cup soy sauce
3/4 cup dry sherry
3/4 cup water
Black pepper (to taste)
 
In a large pan, cook oil and shallots covered over medium heat until translucent.  Add mushrooms; continue cooking covered until soft.  Stir in soy sauce,

sherry and water.  Simmer one minute.  Remove from heat, season with pepper.  Keep warm until serving.
Brush skillet lightly with oil.  Sauté trout flesh-side down for 2 minutes.  Gently turn trout; cook two minutes more or until trout turns opaque.  Serve immediately with warm mushroom sauce. nl5/1
 
 


 
Grilled Mahi with Red & Green Pepper Sauce  

 
4 fillets of Mahi
4 red peppers
4 green peppers
6 tbs. olive oil
Juice of 1 lemon
Salt & pepper
 
Place peppers on grill and cook on all sides until almost completely covered with black blisters (gives the peppers a delicious, slightly smoky flavor).  Place under cold water and peel off blistered skin, open peppers and remove seeds.  Puree red peppers in a blender with 3 tbs. olive oil and juice of 1/2 lemon.  Set aside and then puree green peppers separately, with the remaining 3 tbs. olive oil and juice of 1/2 lemon.  Season with salt & pepper.
Brush fillets with oil.  Grill for 5 to 6 minutes per side.

Pour red and green peppers sauces onto a serving platter from opposite ends, so they meet in the middle.  Place grilled Mahi over the sauce, and serve immediately.
 
 


 
Tilapia in White Wine Sauce
 
8 Tilapia fillets
1 1/2 cups dry vermouth
8 egg yolks
salt & pepper to taste
2 tbs. chopped shallot
2 tbsp chopped parsley
1 1/4 cups butter pieces
2 tbsp heavy cream
 
In a skillet, bring the vermouth, shallot and parsley to a boil.  Lower the heat and simmer 10 minutes.  Add the tilapia and poach gently until it flakes easily with a fork.  There should be enough wine to cover the fillets.  Add more wine if necessary.  Move the fillets to a flat ovenproof baking dish, season with salt and pepper and keep warm.  Boil the liquid until it is reduced to one-half cup.  In the top of a double boiler, mix the cooking liquid, butter and egg yolks. 

Mix the sauce until it thickens.  Add the heavy cream and pour the sauce over the fillets. Sit under a hot broiler for a few seconds to glaze the top.  Serve at once.  Nl 11-15

 


 Spanish Baked Flounder  
 
2 lbs. flounder fillets
1 clove garlic, minced
2 medium tomatoes, thinly sliced
2 tbs. parsley
1/2 small cucumber, thinly sliced
1 tbs. white wine
1/4 cup onion, chopped
2 tbs. lemon juice
1/4 cup green pepper, chopped
1/2 tsp. marjoram
2 tbs. butter or margarine
 
Place fish fillets in a non-stick or greased baking dish. Arrange tomato and cucumber slices on top. In a saucepan, cook onion, green pepper, and minced garlic in butter until onion is tender, but not brown. Remove from heat. Stir in parsley, wine, lemon juice, and marjoram. Spoon over fish. Bake in 375°F oven for about 25 minutes, or until fish flakes easily when tested with a fork.  Serve with wild rice.
 
 


 
Mackerel with Tomato and Pepper Sauce  

 
6 mackerel fillets
1/4 cup olive oil
2 tsp. minced garlic
1 cup, sliced onion (thin)
1/2 tsp. red pepper flakes
1 cup sliced (sweet) green pepper
Salt and pepper to taste
1 bay leaf
1/2 tsp. saffron (optional)
2 large tomatoes, chopped
4 anchovies, chopped
 
Preheat oven to 450 degrees.  Heat 3 tablespoons of oil in skillet and add the garlic.  Cook briefly and add the onion.  Add the pepper flakes and cook until onion starts to brown lightly.  Add the bay leaf, saffron, and tomatoes.  Cook, stirring occasionally, about 5 minutes. 

Grease a 10" x 16" baking dish with the remaining tablespoon of oil.  Arrange mackerel fillets side by side in the dish.  Sprinkle with salt and pepper.  Pour the sauce on top and sprinkle with salt and pepper.  Dot with the chopped anchovies.   Bake 30 minutes.  Place under the broiler for 2 minutes.
 
 

 
Cheddar Dill Mahi   (Charleston Seafood Recipe Contest Winner) 
 
1 cup mayonnaise
1 cup plain yogurt
1 cup sour cream
2 1/2 cup grated extra sharp cheddar cheese
1/3 cup chopped fresh dill
2 1/2 lbs. Mahi
Gently combine first 5 ingredients in a mixing bowl.
 
 
Place Mahi in a rectangular baking dish.  Spoon and spread cheddar/dill mixture over fish evenly.  Bake 45 minutes in 375 degree preheated oven or until bubbling.  Garnish with lemon and fresh dill stem..  
Special thanks to Todd Cochran of Pittsburgh, PA for entering this recipe in the Charleston Seafood Recipe contest. 
 
 

 Southern Italian Fish Stew   
 
1 tbsp. olive oil
3 large garlic cloves (minced or pressed)
1 1/2 lbs. ripe fresh or canned tomatoes (with juice), peeled and chopped
1/2 tsp. hot pepper flakes (or to taste)
1/2 cup dry wine
4, 6 ounce thin grouper steaks (or other firm-fleshed fish)
Fresh ground pepper
 
 
Heat olive oil in a large heavy-bottomed casserole and sauté the garlic over medium-low heat until golden.  Add the tomatoes, parsley, hot pepper flakes, and some salt.   Bring to a simmer and cook, stirring, for ten minutes.  Add the white wine, bring back to a simmer, add the fish steaks, and cook for five to ten minutes, until they are cooked through.  Season to taste with more salt and pepper to taste.  To serve, place a piece of fish on each plate and spoon the sauce over.  
 
 


 Braised Sea Bass with Saffron Stock   
 
Ingredients

4, 8 oz. Seabass Fillets
2, oz. chopped plum tomatoes
1 1/2 oz. sliced shallots
1 oz. sliced Cremini mushrooms
1 oz. sliced shitake mushrooms
4 oz. saffron stock (see recipe)
1 oz. Chardonnay
1 oz. butter
1 oz fresh herb mix (basil, parsley, chives)
Grit cake (your favorite recipe)

Saffron Stock

1 lb. flounder bones
1/4 lb. yellow onions.
1/2 lb. celery
2 cups Chardonnay
2 cups clam juice
1 pinch saffron
Water (to cover bones)
 
This fabulous recipe is from The Boathouse restaurant in Charleston, S.C. 
Saffron stock procedure.     Place all stock ingredients (except saffron) into a pot and bring to a boil.  Slow simmer for 45 minutes.  Strain, reserve liquid. 

Add saffron, cover, let steep.

Add all other ingredients into saffron stock (except Seabass, butter, herbs and grit cakes) and finish in the oven at 350 degrees.  Sear Seabass in hot pan.  Brown on both sides.  Finish sauce with butter and fresh herbs.   Plate fish on top of grit cakes, and pour sauce on top.
 
 


 
Dry Cured Smoked Salmon Appetizer - With Wasabi Cream 
 
Dry Cure Mix

6 1/2 oz. Kosher salt
3 oz. brown sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. nutmeg
1/2 tsp. ground sage
1/8 tsp. ground thyme
Mix Ingredients thoroughly

Salmon

4-5 lbs. salmon fillets
Wasabi Cream
1 1/2 oz. Wasabi powder
1/2 cup heavy cream
1 1/4 oz. sour cream
1/4 cup rice vinegar
1/4 cup water (to thin if necessary)
Mix carefully so there are no lumps

 
 
This fabulous recipe is from The Boathouse restaurant in Charleston, S.C. 
Place 1/4" of dry cure on salmon and let dry in cooler for 4 hours or overnight (leave uncovered).  Some at 100 degrees for approximately 2 hours or until salmon is medium (140 degrees internal temperature).   Serve with garnish plate with baby greens and fresh tomatoes and crackers.
 
 


 
Italian Tuna Steaks with Fennel 
  
 
2 tablespoons olive oil
2 garlic cloves, minced or put through a press
4 small to medium-sized fennel bulbs, thinly sliced salt and freshly ground pepper
4 tuna steaks (4 to 6 ounces each), about I inch thick
1 to 2 tablespoons finely chopped fresh parsley
lemon wedges for serving
 
Serves 4
Heat the olive oil over low heat in a wide lidded skillet and add the garlic. Cook for a few minutes, until the garlic is transparent and the oil fragrant. Add the fennel and salt and pepper to taste, cover, and sweat over low heat for 10 to 15 minutes, stirring occasionally, until tender. Set aside.

Lightly salt and pepper the tuna steaks and cook in a nonstick pan over medium-high heat for 30 to 45 seconds on each side. Place the steaks on top of the fennel in the other pan. Cover the pan and place over medium heat. Let sweat for about 1 minute, then turn the steaks and cook 1 minute on the other side. Check for doneness by pressing the steaks with your finger. They should be slightly pink in the middle and supple and soft to the touch. Be careful not to overcook or the tuna will be as dry as cotton.

Sprinkle on the parsley and serve with lemon wedges on the side. Leftovers will keep a day in the refrigerator. nl 4/10
 
 


 
Roast Grouper with Sautéed Mushrooms & Garlic Broth
   
 
4, 7 oz. filets of Black Grouper
1 qt. fish fume
2 tbs. of shallots, chopped
8 oz. mushroom stems
2 bunches of sage
2 bunches flat leaf parsley
8 oz. white wine
2 heads garlic, roasted
4 oz. butter
 
Serves 4
Sweat shallots, leaks, and mushroom stems in a little butter, add roasted garlic, sage, and parsley. 
Sweat further, add white wine.   Reduce by 1/2.  Strain and place in blender.  Add about 4 oz. of butter.   Salt and pepper to taste. 

Blend and strain.  Finish with chopped sage and parsley, place mushroom sauté (oyster shitake and button mushrooms) in center of bowl.  Place fish on top.


Flounder with Couscous
 
4 Flounder Fillets
2/3 cup uncooked couscous
1/4 cup sliced green onion
1 tsp. ground coriander
3/4 tsp. paprika
1/4 tsp. hot pepper sauce
1/2 cup sliced almonds
1/2 cup currants
1 can (10 1/2 oz.) double strength chicken broth - divided
2 tbsp. melted butter or margarine
1 lemon, thinly sliced
2 tbsp. fresh parsley
4 sheets (12 x 18") of aluminum foil
 
Preheat oven to 450 or grill to medium high.  Spray foil with nonstick cooking spray; set aside.  Combine next 7 ingredients.  Stir in half of chicken broth. 

Center 1/4 of the mixture on each sheet of aluminum foil.  Top with flounder fillet, butter and lemon slices.  Bring up foil sides.  Double fold top and one end of packet. Through open end, add 1/4 of remaining broth.  Double fold remaining end to seal packet.  Repeat to make four packets. nl 8/7
 
 


 
Sesame Smothered Mahi

 
6 Mahi fillets
3/4 cup sesame seeds
3 cloves garlic
1/2 tsp. salt
Juice of 4 lemons
3 tbsp. water
 
Preheat oven to 350.  Place the sesame seeds in a large heavy-bottomed frypan and toast over a medium heat without added oil, shaking the pan back and forth vigorously from time to time, until the seeds are lightly browned.

Turn on food processor and drop in the garlic cloves one by one, followed by the sesame seeds. the salt, lemon juice and water.

Lightly oil an oven dish, arrange the Mahi on the bottom and pour over the sesame mixture.  Cover and bake for 10 minutes.
 
 


 
Rainbow Trout with Orange Teriyaki

 
6 Rainbow Trout fillets
3/4 cup Teriyaki glaze or sauce
3/4 tsp. powdered ginger
3 ounces of orange juice
1 tbsp. Cilantro, finely chopped
 
Combine Teriyaki and the other ingredients.  Whisk until smooth.  Cook trout fillets on an outdoor grill or in your oven broiler, while brushing Teriyaki mixture over fish.  Plate trout and serve immediately with steamed rice and orange segments.
 
 

 
Flounder with Tangelo & Ginger
 
4 flounders
4 tangelos (or 3 oranges)
4 tbsp butter
4 tbsp grated ginger root
4 tbsp chopped parsley
 
Place each flounder on one half of a sheet of greased aluminum foil and fold up the sides to ensure liquid will not leak. Squeeze the juice from the tangelos and pour equal amounts over each fish. You may substitute with 3 oranges, provided it is mixed with the juice of a lemon to give a tart edge to the flavor.

Break the butter into small pieces and dab over the surface of the flounder, then sprinkle an equal amount of grated ginger root over each fish. Fold over the other half of the aluminum foil, crimp the edges, and bake in a 375 degree oven for 20 minutes.  If the flounder is baked skin-on, remove the cooked skin with a sharp knife.  Sprinkle with chopped parsley and serve.
 
 


 
Salmon Fajitas
 
6 salmon fillets
Juice of 1 lime
4 sheets of aluminum foil
1 envelope fajita mix (.75 to 1.2 oz.)
2 tbs. flour
2 large bell peppers, cut in strips
1 medium onion, thickly sliced
1 can (15. oz) black beans, rinsed and drained
1/2 cup green cilantro or chipotle salsa

Warm tortillas, additional salsa and shredded Monterey Jack cheese
 
Preheat oven to 450 degrees or outdoor grill to medium-high.  Cut salmon fillets crosswise into 1/2 inch strips.  Squeeze lime juice over salmon.  Combine salmon strips, fajita seasoning and flour;  set aside.  Combine peppers, onion, beans and salsa. Center one-fourth of pepper mixture on each sheet of aluminum foil.  Top with salmon strips.  Bring up foil on sides.  Double fold top and ends to seal packet, leaving room for heat circulation inside.  Repeat to make four packets.

Bake 25 to 30 minutes on a cookie sheet in oven or grill 9 to 11 minutes in covered grill.  Serve with tortillas, additional salsa and cheese.  Makes 4 servings. nl 8/22
 

 


 
Tuscan Halibut with Cannellini Beans

 
6 Halibut fillets
4 tsp. lemon juice
2 tsp. lemon-pepper seasoning
4 lemon slices
4 sheets (12x18) aluminum foil
1/4 cup prepared pesto, divided
2 cans cannellini beans, rinsed, drained (or great northern beans)
2 medium tomatoes, chopped, or 1 can (14.5 oz) diced tomatoes, drained.
 
Preheat oven to 450 degrees or grill to medium-high.  Combine beans, tomatoes, and 2 tbs. pesto:  mix well.
Center 1/4th of bean mixture on each sheet of aluminum foil.  top with Halibut fillet; drizzle with lemon juice.  Spread Halibut with remaining pesto; sprinkle with lemon-pepper.  Top with lemon slices.

Bring up foil sides.  Double fold top and ends to seal packet, leaving room for heat circulation inside.  Repeat to make four packets.  Bake 16 to 20 minutes on a cookie sheet in oven, or grill 14 to 18 minutes in covered grill.  11/4/02
 
 


 
Mahi with Caramelized Onions   
 
3 1/2 lbs. Spanish onions, large, sliced
2 cups red wine
2 cups red wine vinegar
Salt/pepper to taste
1 cup honey
2 oz. butter
1/4 cup fresh thyme or marjoram, chopped
6 fillets of Mahi
2 oz. olive oil
Salt/pepper as needed
 
 
Caramelize onions:  In large spray-coated or non-stick stockpot, sauté onions in wine and wine vinegar.  Reduce sauce until liquid evaporates, stirring occasionally.

Stir in honey and cook over medium heat until caramelized, about five minutes. remove from heat.  Stir in butter and thyme;  heat through.  Keep warm until serving.

For each serving, heat 1/2 tbs. oil in non-stick skillet.  Season one fillet with salt and pepper blend; sauté in oil until done.  Serve with 1 cup onions. nl 3/20
 


 
Grilled Swordfish with Cilantro Butter   

 
32 ounces fresh swordfish fillets (4 fillets), center-cut
2 tablespoons olive oil
Cilantro Butter
1 bunch cilantro
1/2 cup unsalted butter
juice of 1 lime
salt and freshly ground pepper, to taste
 
Serves 4.  Prepare a charcoal fire.  Swordfish is especially good cooked over mesquite charcoal, although other types of fuel are fine. Lightly coat fillets with olive oil. When fire is ready, place fish on oiled grill and cook until just firm to the touch (about 4 minutes per side for thick fillets, less for thinner fillets: don't overcook).  Serve immediately with Cilantro Butter.

Cilantro Butter: Wash cilantro thoroughly and remove thick stems. Combine with butter in food processor or blender with metal blade and mix for several seconds until light and fluffy. Blend in lime juice. Season with salt and cayenne pepper. Makes 2/3 cup.nl417
 
 


 
Fish Baked in Parchment with Lime and Cilantro   

 
safflower oil, to grease parchment
4 large fillets of red snapper, Mahi, flounder
I teaspoon grated gingerroot
2 tablespoons sake or rice wine
I tablespoon lime juice
1 teaspoon grated lime rind
2 tablespoons minced cilantro
1 teaspoon dark sesame oil
 
Preheat oven to 350 degrees F. Lightly oil 4 sheets parchment paper. Place I fillet on the center of each sheet of parchment.  In a small bowl combine gingerroot, sake, lime juice, lime rind, cilantro, and sesame oil. Spoon an equal amount over each fish fillet. Roll edges of parchment together, forming a packet around fish- Bake for 12 minutes.  To serve, unroll parchment packets and slide fish onto plates. Spoon poaching liquid over fish and serve immediately.

Note: Lime and cilantro add a Caribbean flavor to this easy, salt-free entree, Choose fillets of red snapper, Mahi, flounder, or orange roughy. You can even marinate the fish in the poaching liquid overnight before cooking.
 


 Grilled Mahi Mahi with Ginger Glaze     
 
4, 6 - 8 oz. Mahi Mahi fillets from Charleston Seafood
6 shallots, coarsely chopped
4 quarter-size slices fresh unpeeled ginger
1 clove garlic
3 tbs. unsalted butter
1/2 cup chicken broth
4 tsp. cornstarch
1/3 cup dry white wine
1 tbs. fresh lemon juice
2 tsp. grated lemon zest
1/2 tsp. freshly ground black pepper
 
Preheat grill or broiler; spray a grilling basket or broiler pan with nonstick cooking spray and arrange the Mahi Mahi fillets on top. In a food processor, mince shallots, ginger and garlic. 

In a small skillet, melt butter. Add shallot-ginger mixture and cook, stirring until just golden, 8 - 10 minutes. Remove skillet from heat.  Brush Mahi Mahi fillets with half the ginger-shallot mixture. Grill or broil 4 - 5 inches from heat, turning once, until lightly colored and the flesh just flakes when tested with a fork, about 6 minutes. In a small bowl, blend together chicken broth and cornstarch. Return skillet to medium heat and stir in wine,

lemon juice, zest, and pepper. Bring to a boil, add cornstarch mixture and return to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, for 1 minute or until thickened and slightly glossy. Transfer fillets to plates and drizzle shallot-ginger glaze over them. Serve immediately. 
 


 Baked Whole Sea Bass with Potatoes
 
2 lbs. Sea Bass from Charleston Seafood
1/2 cup extra virgin olive oil
2 large potatoes, peeled, in 1/8-in. slices
2 garlic cloves, finely chopped.
1/2 tsp. finely chopped fresh thyme, or 1/4 tsp. dried
Salt and pepper to taste
3 tomatoes, peeled, seeded and coarsely chopped
15 brine-cured (not canned) black olive, pitted and coarsely chopped
 
Rinse fish in cold water. Preheat oven to 400 degrees F. 
Coat bottom of an oval baking dish with olive oil and arrange in an overlapping layer of potatoes on top. Sprinkle with garlic, thyme, olive oil, salt and pepper. Continue in this way with layers of remaining potatoes. 

Bake potatoes for 20 min. Rub fish with olive oil and season with salt and pepper. Place fish on top of potatoes, arrange chopped tomatoes and olives around fish, and bake about 30 min., or 15 minutes per inch of thickness. The fish is done when the flesh is opaque and pulls away from the bone. 
 
 


 Red Pepper Swordfish
 
6 swordfish steaks (each about ½ lb. and 1 inch thick.)
1 large sweet red pepper
2 lemons
3 tbs. fresh oregano
1 cup olive oil
1 tsp. salt
½ tsp. fresh ground black pepper
dry white wine
 
Remove seeds and ribs from pepper and cut into ¼ inch cubes. Put in a bowl and mix well with the juice of the two lemons, the olive oil, salt, pepper, and the oregano. Heat broiler and pour wine to a depth of 1/8 inch in a broiler pan. Lay swordfish steaks in wine and broil for 3 minutes.

Pour the seasoned lemon, oil and oregano mixture over the fish and cook for 3 to 4 minutes more (until fish is cooked through and lightly browned.) Immediately transfer fish to a warmed serving dish. You may need to reduce the sauce slightly by boiling vigorously and stirring for 2 minutes more. Pour sauce over fish and serve. Serves 6. nl 5/16
 
 


 Stuffed Flounder
 
3 tbs.butter
1/4 cup finely chopped green onions
1/4 cup flour
3/4 cup fish stock
3 tbs. white wine
1/4 tsp. salt
Dash cayenne
1 egg yolk, beaten
1/3 cup Charleston Seafood lump crabmeat
1/2 cup Charleston Seafood boiled shrimp, peeled and veined
1/2 dozen Charleston Seafood oysters, lightly blanched
2 teaspoons finely chopped parsley
6 tbs. paprika
5 tbs. parmesan cheese
3 tbs. bread crumbs
1/4 cup vegetable oil
2 whole Flounders (headed & gutted) from Charleston Seafood 
 
Over medium heat in a 9 inch skillet, melt butter and sauté onions until tender. Blend in the flour thoroughly. Cook slowly about 5 minutes stirring constantly: Do not brown. Remove skillet from heat. Blend in fish stock, wine, salt and pepper, until smooth. Blend in egg yolk thoroughly. Return pan to heat and gently cook over low heat, stirring constantly, about 15 minutes. Add crab meat, shrimp, oysters and parsley and mix thoroughly, heat through and remove from heat. 

Fill flounder with stuffing and sprinkle with a mixture of 6 tbs. paprika, 5 tbs. of parmesan cheese and 3 tbs. bread crumbs. Close fish. In a large, 12 inch cast iron skillet sear flounders in 1/4 cup vegetable oil. Place skillet: with flounders into 400 F oven for about 20 minutes until done. Serve with lemon slices and parsley.  Serves 2. 
 
 

Oriental Tuna Steaks                                                               
 
1 cup Soy Sauce.
4, 6-8 oz. Tuna steaks from Charleston Seafood
3 tbs. of Hot Chinese Mustard.
 
Mix the Chinese mustard into the soy sauce. Marinate the tuna steaks for at least 30 minutes in this sauce. Baste tuna steaks while grilling, until tuna is done to your liking.

Provided by Henry's Restaurant. 


 
Red Snapper Hollandaise
 
4 tsp. salt
2 bay leaves
1 lemon, sliced
1 onion, sliced
Dash cayenne
2 quarts water
4 lbs. Charleston Seafood Red Snapper fillets
 
2 cups hollandaise sauce
2 tbs. chopped parsley
 
Hollandaise Sauce
4 egg yolks
2 tbs. lemon juice
1/2 lb. butter, melted
1/4 tsp. salt
 
In top half of double broiler, beat egg yolks and stir in lemon juice. Cook very slowly in double broiler over low heat, not allowing water in bottom half to come to a boil. Add butter a little at a time, stirring constantly with a wooden spoon. Add salt and pepper. Continue cooking slowly until thickened. Yields one cup.

Snapper: Combine first six ingredients and poach Red Snapper, about 15 minutes. Remove from water, drain well, place on serving platter. Cover with hollandaise sauce and parsley.  Serves 2-4 
 
 


 
Country Salmon Pie
 
A salmon and cheese pie flavored with sour cream 
Parmesan Crust
1½ cups flour
½ cups grated parmesan cheese
¾ cups shortening
3 – 4 tbs. water
 
Filling
1 lb. Charleston Seafood Salmon
1 large onion, diced
1 garlic clove, minced
2 tbs. butter
2 cups sour cream
4 eggs
1½ cups gruyere cheese, shredded
1 tsp. dill weed
¼ tsp. salt
 
Grill or poach Salmon until tender. Preheat oven to 375º F. Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with 2 tbs. water. Form into a dough, adding more water as needed. Press into an 8–inch springform pan. Bake at 375º F for 10 minutes. Make filling: Sauté onion and garlic in butter until onion is soft. Beat sour cream and eggs until blended. Break salmon into bite-size pieces. Stir into sour cream mixture along with vegetables, 1 cup gruyere, crumbled dill weed, and salt. Pour into baked crust; top with remaining gruyere. Bake at 375º F oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve.  Serves 4

Cedar-Planked BBQ Salmon
 
8 salmon fillets 
2 cedar planks, soaked in water for 4 to 6 hours
1 tbsp. BBQ seasoning
sea salt
1 lg. lemon

Crust Mixture:

1 cup fresh dill, chopped
1/2 cup shallots, chopped
2 cloves garlic, chopped
2 green onions, chopped
3 tbsp. black pepper, cracked
2 tbsp. olive oil
juice of one lemon
 
Preheat the grill to high.  Sprinkle BBQ seasoning on salmon.  Combine together all ingredients for the crust mixture and spread generously over the flesh side (not skin side) of each fillet.  Season soaked planks with sea salt and place on grill, close lid and heat for 3 to 5 minutes until they start to crackle and smoke.  Carefully lift lid and place salmon fillets on hot planks, skin side down.  Close lid and plank-bake salmon for 12 to 15 minutes for medium doneness. 

Check periodically to make sure the planks are not on fire.  Use spray bottle to extinguish any flames.  Squeeze lemon over fillets.  Carefully remove planks from grill and transfer salmon to serving platter. nl 7/24
 
 


 Mahi In Coconut-Ginger Beer Batter
 
4 Mahi fillets 
10 tbsp. all-purpose flour
4 tbsp. cornmeal
1 tsp. ground ginger
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. baking powder
1/4 cup flaked coconut
3/4 cup beer
1/2 cup vegetable oil
Ginger Mayonnaise Sauce:
1 cup mayonnaise
2 tbsp. lemon juice
1/2 tsp. ground ginger
1/8 tsp cayenne pepper
  
Combine the flour, cornmeal, ginger, cayenne, salt, baking powder, and coconut in a small mixing bowl.  Pour the beer into the dry ingredients and mix until smooth. 

Heat the oil in a skillet over medium-high heat.  Dip both sides of the Mahi fillets in the batter and slide into the oil.  Fry the fish for about 5 minutes or until golden on one side.  Turn them over and fry the other side until golden.  Whisk all the sauce ingredients together and serve as a dip with the Mahi.  Serves 4.

You can stuff and wrap the fish up to 12 hours a head of time:  refrigerate them until you are ready to bake.  Add and additional 8 minutes to the baking time if the fish are chilled.  Serves 4.
  
  



Trout in Parchment with Lemon & Julienned Vegetables
 
4 whole Trout (heads removed)
1/2 cup julienned carrots
1.4 cup julienned celery
1/4 cup julienned zucchini
1/4 cup julienned red bell pepper
1/4 cup julienned red onion
1 clove garlic, crushed
1 tsp. thyme
1/2 tsp. marjoram
2 tbsp. minced fresh dill
4 sheets of parchment paper cut into large heart shapes big enough to enclose the fish
4 tbsp. dry sherry
salt and pepper to taste
1 fresh lemon, sliced in thin rounds.
 
Preheat oven to 435 f.  Combine the vegetables, garlic, and herbs in a mixing bowl.  Lay each fish on one side of a heart-shaped parchment.  Stuff the vegetable mixture into the fish cavities, dividing it evenly among the 4 fish.  Sprinkle 1 tbsp. of sherry over each vegetable stuffing mound; salt and pepper stuffing to taste.  Press down on the fish to re-flatten them.  Lay lemon slices across the exterior of each fish.  Fold the parchments in half over the fish, crimping the edges to completely enclose the fish. Place the 4 wrapped fish on a baking sheet.  Bake for 20-25 minutes, depending on the thickness of the fish.

Arrange the fish on dinner plates.  Slit the paper open down the center just as the fish are served.

You can stuff and wrap the fish up to 12 hours a head of time:  refrigerate them until you are ready to bake.  Add and additional 8 minutes to the baking time if the fish are chilled.  Serves 4.
 
 
 


 
Salmon With Ginger

 
4 salmon fillets
1 cup carrots
4 cups Chinese cabbage
1 cup snow peas
4 cups salad greens

Marinade

1 tbsp. fresh ginger, chopped
2 tbsp. raspberry vinegar
1 tbsp. rice vinegar
1 tbsp. mirin (mild sake)
1 tbsp. honey
1 tbsp. soy sauce
2 tsp. fresh basil, chopped
1 tbsp. Thai curry paste
1/4 cup sesame oil
1/4 cup peanut oil
 
Blend together all ingredients for marinade except sesame oil and peanut oil.  Marinate salmon in the mixture for 1 hour.  Remove salmon from the marinade and blend the left over marinade with sesame oil and peanut oil to make vinaigrette.  Pan fry salmon, presentation side first, to rich golden brown.  Deglaze the pan with a touch of vinaigrette and sauté finely sliced vegetables.  Arrange salmon and sautéed vegetables on plate and garnish with salad greens.  Drizzle with warm vinaigrette. Nl 1129
 
 


Salmon En Tartare
 
Salmon Mixture

2 salmon fillets, chopped
2 tbsp. sashimi dressing or lemon juice
3 tbsp. chives, chopped
salt and pepper

Avocado Mixture

1 ripe avocado, pitted, peeled and diced
2 tbsp. lemon juice
salt and pepper
Mango Mixture
1 ripe mango, peeled, pitted and diced
1 tbsp. fresh coriander, chopped
salt and pepper
Tomato Mixture
2 plum tomatoes, seeded and chopped
1 tbsp. fresh coriander, chopped
salt and pepper
 
Using a 3" round cookie cutter, build a tower on the center of a dinner plate by packing first a quarter of the avocado mixture into the ring, followed by a quarter each of the mango, tomato and salmon mixtures.  Pack gently and remove the ring.  Garnish with salad greens.  Towers can be made a few hours in advance.  Keep them refrigerated, loosely covered. 
 
 


 Salmon Nicoise
 
2 salmon fillets
4 tbsp. olive oil
4 tsp. white wine
Salt and pepper to taste

Vinaigrette (mix well with the following, makes 1/4 cup):

2 tbsp. vinegar
6 tbsp. olive oil
Salt and pepper
1 tsp. parsley, chopped
1 tsp. tarragon, chopped
1 tsp. chives, chopped

Salad (toss together with the vinaigrette):

1 head Boston lettuce, torn
4 medium potatoes, cooked and sliced
1/2 lb. green beans, blanched and halved
1 yellow pepper, sliced
2 tomatoes, cut in wedges
1 small red onion, thinly sliced
1/4 cup pitted black olives
1 can anchovy fillets, chopped
4 hard-boiled eggs, quartered
juice of lemon
 
Place each salmon fillet on a piece of plastic wrap.  Sprinkle with salt and pepper and drizzle with olive oil and white wine.  Wrap fillet seam side up to keep in liquid.  Carefully drop wrapped fillets seam side up into a pot of simmering water.  Cover and simmer 8 to 9 minutes.  Let cool in the wrap to infuse the flavor.  Flake fillets to bite size pieces and place on top of Nicoise salad.  Serves 4. 


 Sea Bass in Cashew Crust
 
Crust:

1/2 cup unsalted, roasted cashew nuts
3 tbsp. all-purpose flour
1 tsp. paprika
Salt and pepper to taste

Fish

2 Sea bass fillets
1 egg, slightly beaten

Sauce:

1/2 cup unsweetened all-fruit apricot jam
1/2 cup rice wine or white wine
2 tbsp. grated fresh ginger
1 tbsp. teriyaki sauce
1 tbsp. Dijon mustard
 
Combine the crust ingredients in a blender or food processor.  Chop in pulses until the cashews are coarsely ground.  Pour the mixture onto a plate.  Lay the bass fillets in the beaten egg, coating both sides.  Dredge the egg-dipped fish in the crust mixture, pressing the breading into the flesh of the fish. Coat a non-stick skillet with cooking spray and heat to medium-high on the stovetop.  Lay the fillets in the pan.  Spay the tops of the fillets with cooking spray, too.  Brown the fillets for 7 minutes on one side.  Turn them over and cover the skillet.  Brown for another 7-10 minutes, depending on the thickness of the fish.  Pull the center of the fish flesh apart to ensure that the fillet is opaque all the way though.  While the fillets are browning, combine all the sauce ingredients in a small saucepan over medium heat, stirring until blended and hot.  Serve the sauce over the fillets.  Serves 2. nl125
 
 
 


 
Stuffed Trout with green chili and corn
 
Sauce:

1 clove garlic, crushed
1 cup white wine
Juice of 1 fresh lime
2 tsp. cornstarch
1/4 tsp. cayenne pepper
Salt and pepper to taste
1 tbsp. granulated sugar

Fish

4 whole trout, about 10-12 inches long, cleaned and scaled
1 lime

Stuffing:

1, 7 ounce can green chilies, diced
1 cup frozen sweet corn or fresh-cut corn from the cob
1/4 cup minced fresh cilantro leaves
3 scallions, diced, including tops
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
1/4 oregano
1/4 cup bread crumbs
 
 
Combine all the sauce ingredients in a small saucepan.  Whisk over medium heat until smooth and thickened, about 5-8 minutes.  Keep warm on low for later use. 

Preheat oven to 375f.
 
Combine the stuffing ingredients in a mixing bowl and stir well.  Divide the stuffing between the 4 fish, pressing it firmly into the fish cavities until it forms a smooth mound on the outside.  Wrap the fish individually in foil or place them on a baking sheet and cover with foil.  Bake for 20 minutes.  Uncover the fish, squeeze lime juice over them, and bake for an additional 8 minutes to brown.

Spoon sauce into 4 dinner plates and lay a stuffed fish in the middle of each.  Serves 4.
 
 


 
Flounder with Kiwano* Salsa
 
1 medium Kiwano
1 tbs. red onion, diced
1/4 cup cucumber, diced
1 large tomato, seeded and diced
1/2 avocado, stone removed, diced
Juice of 1 small lime
3-4 drops chili sauce
1 tbs. chopped cilantro or parsley
4 fillets of Flounder
 
Halve Kiwano lengthwise and scoop out pulp from one-half with spoon, into small bowl.  Slice remaining Kiwano and reserve for garnish.  Mix pulp and remaining ingredients together gently and set aside while preparing fish.
 
Rinse fillets and pat dry.  Lightly oil grill rack or large pan.  Preheat grill or pan over medium heat.  Cook fish 3-4 minutes each side, or until cooked through.  Serve fish with salsa as a topping, and garnish with reserved Kiwano slices.

* fruits have a bland citrus or banana-like flavor. The flesh of the ripe interior is lime green and jelly-like, with large seeds.  Available at specialty stores.  Kiwi fruit can be substituted if Kiwano is not available.
 
 
 


 
Stuffed Grouper
 
1, 4-5 pound grouper, dressed
Salt & pepper
1 tbsp. lemon juice
Oil for basting
Skipjack oyster dressing
Skipjack Oyster Dressing
2 large stalks of celery
1 medium onion
1/2 cup (1 stick) margarine or butter
1 tsp. salt
1/2 tsp. lemon and pepper seasoning
1/8 tsp. mace
1/8 tsp. poultry seasoning
1/2 tsp. lemon juice
1 pint shucked oysters
8 slices day-old bread
 
Wash and dry fish thoroughly.  Sprinkle inside cavity with salt, pepper and lemon juice.  Put in shallow, foil-lined baking pan.  Stuff cavity of fish loosely with dressing and secure edges.  Baste liberally with oil.  Bake at 350 f., basting frequently, until fish flakes easily when tested with a fork, 45 to 60 minutes.  Serves 6.

Skipjack oyster dressing:

Finely chop celery and onions.  Sauté in margarine or butter until tender.  Mix in seasonings.  Add oysters with liquor and simmer until edges of oysters begin to curl.  Remove from heat and gently mix bread cubes.  Adjust moisture with water, if desired.  Makes 4 cups.
 
 


 
Seabass Veronese
 
2 lbs. Chilean Seabass fillets
1/4 cup olive oil
1/2 cup chopped onion
1/2 cup chopped green olives
1/2 cup chopped green pepper
1 tbsp. fennel seed, if desired
2 cups chopped ripe peeled tomatoes (about 5 medium tomatoes)
1 cup white wine
1/2 cup tomato paste (one 6 ounce can)
Salt & pepper to taste
 
Put olive oil in saucepan and sauté onions, olives, green pepper and fennel seed.  Mix in tomatoes.  Cook about 5 minutes longer.  Add white wine and tomato paste and simmer until mixture of sauce is thick, approx. 20 minutes.  Wash and dry fish.  Put fish in a shallow baking pan and spoon sauce over fish.  Bake at 450 f. for ten minutes per inch of thickness of fish or until fish flaked easily when tested with a fork.  Serves 4 to 6 (4 cups of Veronese sauce). nl 6/20
 

 
Mahi Portobello
 
4 Mahi fillets
1 tbsp anchovy paste
1.5 cups seeded and diced fresh tomatoes (or 1, 14.5 oz. can, drained)
1 can (2.5) oz. black olives, drained
1/3 cup finely chopped onion
2 tbsp. capers, drained
1 tsp. minced garlic
2 Portobello mushrooms
4 sheets (12" x 18") aluminum foil
 
Preheat oven to 450 f. or gill to medium high.  Center one Mahi fillet on each sheet of aluminum foil.  Spread anchovy paste over top of Mahi.  Combine tomatoes, olives, onion, capers and garlic;  set aside.  Cut four thin slices off one mushroom; set slices aside.  Chop remaining mushrooms and combine with vegetables.  Spoon one-fourth of vegetables over Mahi.  Top each with one mushroom slice.
 
Bring up foil sides.  Double fold top and ends to seal packet, leaving room for heat circulation inside.  Repeat to make four packets.  Bake 20 to 24 minutes on a cookie sheet in oven or grill 9 to 11 minutes in covered grill.  Serves 4.  nl 2/3
 
 

 
Mahi & Rice Noodle Salad

 
6 Mahi fillets
2 oz. Kasu lees*
1/5 lb. Rice stick noodles**
1/4 cup red pickled ginger, julienned
1 oz. toasted sesame seeds
1/2 oz. chives, chopped
2 oz. balsamic vinegar
1 oz. vegetable oil
Chopped chives to garnish (as needed)

*Tofu lees: may need to be thinned with water to achieve a mayonnaise-like consistency.  Alternative to Kasu lees for marinade:  light mayonnaise and lemon pepper.

** Available at Asian markets
 
Coat each fillet with Kasu lees and allow to marinate for 24 hours.  Broil or cook fish until cooked.

To prepare Rice Noodle Salad:  soak noodles in hot water until softened (about 30 minutes);  drain well.  Toss noodles with ginger, sesame seeds, chives, vinegar and oil.  Cover and set aside until ready to serve.
 


 
Trout Crepes
 
Crepe Batter

2/3 cup flour
2 small eggs, beaten
1/2 cup skim milk
1 tbsp. oil
Pinch salt
1 1/2 tsp. oil for frying

Filling

4 Trout fillets
1/2 cup parsley, chopped
1 cup fresh mushrooms, sliced
1/4 cup black olives, sliced
1/2 tbsp. margarine
2 tbsp. white wine
3 tbsp. low calorie mayonnaise
1/8 tsp. pepper
1/2 tsp. salt
1/4 tsp. beau monde

Sauce

1 can cream of mushroom soup
1/2 can water
1/4 cup fresh mushrooms
Pinch white pepper
Paprika for sprinkling
 
Preheat oven to 350.  Combine batter ingredients in a small bowl, mix well and set aside.  In a shallow casserole dish, combine fillets, parsley, mushrooms, olive, margarine and wine.  Cover and bake for 10-15 minutes.  In a bowl, combine mayonnaise mixture, stirring gently.  Place in warm oven until ready to use. 

Brush a 6" skillet with oil.  Pour 1 1/2 tbsp. of batter in skillet, swirl around until it covers the skillet and fry until golden, turning once.  Place crepe between paper towels in a warm oven.  Prepare sauce by combining ingredients in a saucepan and heat until boiling.  Spoon about 2 tbsp. filling on crepe shell, roll up, and pour sauce over each.  Sprinkle with paprika.  Serves 5. nl 2/12

 



Fishes with Fregola
 
 
5 tbsp. olive oil
4 garlic cloves, chopped
1/2 small fresh red chili, seeded and chopped
1 large handful of fresh Italian parsley, chopped
1 lb. of red snapper
1 lb. Mahi
1 can, 14 oz, chopped Italian tomatoes
1 1/2 cups fregola (pasta)
Salt and pepper
 
Heat 2 tbsp. of the olive oil in a large casserole.  Add the chopped garlic and chile, with about half the chopped fresh parsley.  Fry over medium heat, stirring occasionally, for about 5 minutes.

Cut all the fish into large chunks - including the skin and add the pieces to the casserole as you cut them.  Sprinkle the pieces with another 2 tbsp. of the olive oil and fry for a few  minutes more.

Add the tomatoes, then fill the empty can with water and pour this into the pan.  Bring to boil.  Stir in salt and pepper to taste, lower the heat and cook for 10 minutes, stirring occasionally.

Add the fregola and simmer for 5 minutes, then add 1 cup water and the remaining oil.  Simmer for 15 minutes, until the fregola is al dente.  If the sauce becomes too thick, add more water, then taste for seasoning.  Serve hot, in warmed bowls, sprinkled with the remaining parsley.
 
 


 
 
Sea Slaw (low calorie)
 
 
1 1/2 lbs. Tilefish fillets
1 quart boiling water
1 tbsp. salt
1 tbsp. lemon juice
1 tsp. salt
1 cup shredded green cabbage
1/4 cup low-calorie salad dressing (mayonnaise style)
2 tbsp. chopped onion
2 tbsp. sweet pickle relish
1 cup shredded red cabbage
1 cup thinly sliced celery
6 lettuce cups
lemon wedges

 
 
Place fillets in boiling, salted water.  Cover and simmer for about 10 minutes, or until fish flakes easily when tested with a fork.  Drain.  Remove skin and bones from fish; flake.  Combine salad dressing, onion, relish, lemon juice, salt and flaked dish.  Chill for at least 1 hour to blend flavors.  Add shredded cabbage and sliced celery:  toss lightly.  Serve in lettuce cups, and garnish with lemon wedges.  Makes 6 servings, approximately 120 calories in each serving. 

 



 
Bouillabaisse
 
 
Rouille

6 cloves garlic
1 tsp salt
12 large basil leaves
1/3 cup chopped pimiento
1/3 cup bread crumbs
1 egg yolk
1 cup olive oil
hot pepper sauce

Court Bouillon

8–10 cups water
2 cups dry white wine
1 onion (coarsely chopped)
1 large carrot (cut into large pieces)
1 leek (white section only, cut into large pieces)
1 stalk
5 lb fish trimmings (fish frames, heads, tails)

Bouillabaisse

2 small live lobsters (each about 1¼ lb)
3 dozen mussels
3 dozen small hard-shelled clams
2 lb medium shrimp
3 lb firm-fleshed fish (sea bass, red snapper, Mahi, etc.)
½ cup olive oil
2 cloves garlic, minced
1 leek (white part only, julienned)
1 cup grated carrot
1 cup onion finely chopped
1 cup fennel, roughly chopped
1 tsp sage
1 strip orange peel (1×3 inches)
1 pinch saffron
1 bay leaf
1 cup parsley, roughly chopped
1 cup dry white wine
salt and pepper to taste
 
First

(1) In a food processor fitted with the cutting blade, purée all ingredients (except the olive oil and hot pepper sauce) until finely minced.
(2) With the motor running, add the olive oil through the feed tube in as thin a continuous stream as possible. Stop occasionally to scrape down the sides.
(3) Add hot pepper sauce to taste. The rouille should be very spicy.

Second

(1) Bring water to boil and add all ingredients.
(2) Return to boil, then reduce heat to simmer. Skim scum from top while simmering.
(3) Simmer for 30 minutes.
(4) Remove all solids and strain through double layer of cheesecloth.

Third

(1) Cook lobsters in boiling water for 15 minutes, until bright red.
(2) Remove all meat from tail and claws. Cut into chunks and set aside.
(3) Scrub mussels and clams well to remove sand. Debeard mussels by pulling black fibers from shell.
(4) Steam mussels and clams over 1 inch of water for about 10 minutes, until shells open.
(5) Discard any unopened mussels or clams. Remove one shell from each mussel and clam, leaving meat in other shell.
(6) Strain clam/mussel broth through double layer of cheese cloth and reserve 3 cups.
(7) Shell the shrimp.
(8) In a large skillet, heat olive oil. Sauté onion, leek, carrot, fennel, garlic, sage, saffron, and orange peel until onions are soft and golden.
(9) In a large pot, bring to a boil 8–10 cups of court bouillon, reserved clam/mussel broth, and 2 cups wine.
(10) Add sautéed vegetables, bay leaf, parsley and wine and bring to simmer.
(11) Add salt and pepper to taste
(12) Cut fish into large chunks. Add fish and shrimp and simmer 8–10 minutes.
(13) Add lobster, mussels and clams and simmer 2 minutes.
(14) Serve in soup plates over garlic toast.

Note:

Pass the rouille as a condiment. Usually 1 tbsp per serving is sufficient—this is the essence of garlic and hot pepper.  If you can't get fish trimmings for the court bouillon, add bottled clam juice and shrimp and lobster shells.

 


 
Halibut Steaks with Rosemary & Tomato Basil Sauce
 
 
4 Halibut steaks
2 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. dried crushed rosemary
Salt and pepper

Tomato-Basil Sauce

1/2 cup diced ripe tomatoes
1/4 cup coarsely chopped fresh basil
2 tbsp. finely chopped green onions
1 tbsp. red wine vinegar
1 tbsp. olive oil
1/2 tsp. grated orange rind
Salt and pepper
 
Place Halibut steaks in a large shallow dish.  Combine lemon juice, oil and rosemary; season with salt and pepper to taste.

Pour marinade over Halibut and turn to coat both sides.  Cover and refrigerate for at least 30 minutes or up to 4 hours.  Place fish on a greased broiler pan or greased grill 4 inches from heat; cook for about 10 minutes per inch of thickness, turning once, or until opaque throughout.  Spoon tomato-basil sauce over each steak.

Tomato-basil sauce:  In a small bowl and using a whisk, blend together tomatoes, basil, onions, vinegar, oil and orange rind.  Season with salt and pepper to taste.  Makes 3/4 cup sauce.  Serves 4. nl 9/4
 
 


 
 
Tilefish Fruit Salad
 
 
1 1/2 lbs. Tilefish filets
1 avocado, peeled and sliced
1 tbsp. lemon juice
2 cups orange sections
1 1/2 cups sliced celery
1/2 cup slivered blanched almonds, toasted
1/3 cup mayonnaise or salad dressing
salad greens
 
Place fillets in boiling salted water.  Cover and simmer for about 10 minutes, or until fish flakes easily when tested with a fork.  Drain.  Break fish into large pieces.  Sprinkle avocado with lemon juice to prevent discoloration.  Reserve 6 avocado slices and 6 orange sections for garnish.  Cut remaining avocado and orange into 1-inch pieces.  Combine all ingredients except salad greens; chill.  Shape the salad mixture into a mound on salad greens and garnish with alternate slices of avocado and orange.  Makes 6 servings. 


 
Summertime Mahi Salad
 
 
6 ounces whole wheat elbow macaroni, cooked
2 large green onions finely minced
3/4 pound poached Mahi,  flaked
6 cherry tomatoes quartered
1 teaspoon fresh thyme (or 1/4 teaspoon dried)
4 tablespoons shelled
pistachios chopped coarsely
3/4 cup mayonnaise
1/4 cup peach preserve
salt and pepper to taste
fresh peach slices (garnish)
finely chopped pistachios (garnish)
 
 
In a bowl large enough to hold all the ingredients, place the cooked macaroni, minced green onions, poached fish, cherry tomatoes, thyme and pistachios. In a separate small bowl, thoroughly blend the mayonnaise and peach preserve. Add about 3/4 cup of the mayonnaise mixture to the ingredients in the large bowl. Blend thoroughly. Add more mayonnaise if necessary. Season the salad with salt and pepper to taste. Garnish each plate with peach slices. Sprinkle each serving of the fish salad with chopped pistachios.  Serves 4. 


 
Trout Amandine
 
 
1/4 cup blanched diced almonds
1 1/2 pounds fresh trout
1/4 cup unbleached flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cooking oil
2 tablespoons butter
6 lemon wedges
 
 
Spread almonds in a single layer on baking sheet and toast in a preheated 400 degree oven until they are deeply golden, about 4 minutes. Meanwhile, prepare fish. Rinse fish under cold water. Pat dry. Mix flour, salt and pepper together in a plastic or paper bag. Lightly flour by shaking fillets in the bag.

Heat butter and oil in a large skillet over medium-high heat. When the mixture is very hot, quickly sauté the fish 6 to 12 minutes per inch thickness until the fish is just opaque throughout. Do not crowd too many fish into the pan at once.

Place the sautéed fish on a heated platter. Distribute the toasted almonds over the fish. Garnish the platter with lemon wedges.
 
 


 
Trout Cakes with Rosehip Citrus Mayonnaise
 
 
Rosehip Citrus Mayonnaise

2 tbsp. orange juice concentrate
1/4 cup rosehip powder
1/2 cup dry white wine
1 tbsp. Louisiana-style hot sauce
1/4 cup Dijon mustard
1 cup mayonnaise
Trout Cakes

2 lbs. boneless and skinless trout filets, baked, cooled, and separated into flakes
1 tbsp. orange juice concentrate
2 tbsp. lemon juice
1 tsp. Louisiana-style hot sauce
2 eggs, slightly beaten
1/2 cup fine dry bread crumbs
1/2 tsp. thyme
salt and pepper to taste
1/2 cup cornmeal
non-stick cooking spray
1 tbsp. anchovy paste
2 garlic cloves, crushed
3 tbsp. lemon juice
1/4 cup minced red onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1 clove garlic, crushed
 
 
To make the sauce, combine the orange juice concentrate, rosehip powder, white wine, and hot sauce in a small saucepan over medium heat.  Whisk until bubbly and smooth. Remove from heat and let cool for 10 minutes.

Whisk the mustard and mayonnaise into the rosehip mixture.  Refrigerate until cool.

In a large mixing bowl, use your hands to gently combine all the ingredients for the trout cakes except the cornmeal.  Mix until everything is well incorporated.  Pat the mixture into 8 patties, each about an inch thick.  Cover well and refrigerate for at least 2 hours but not more than 12 hours.

Spray a skillet with non-stick spray and heat it to medium-high temperature.  Place the cornmeal on a plate and rub both sides of each trout cake in the cornmeal.  Brown the trout cakes in the skillet for about 5 minutes on each side.  Serve warm with a dollop of Rosehip Citrus Mayonnaise on each cake.  Makes 8 trout cakes.
 
 


 
 
Chili Barbecued Seabass
 
 
1 tsp. vegetable oil
1.2 cup diced red onion
2 cloves garlic, crushed
2 tbsp. orange juice concentrate
3 tbsp. lime juice
3/4 cup ketchup
1/2 tsp. cayenne pepper
2 tbsp. soy sauce
1/4 cup red wine
2 - 4 drops liquid smoke
6 Chilean Seabass filets
 
Heat the oil in a small saucepan over medium heat.  Sauté the onion and garlic for 5 minutes.  Add the remaining ingredients to the pan, except the fish. 

Simmer on low heat for 15 - 20 minutes, until the sauce is smooth and thickened.  Preheat the oven to 425f.

Dip the fish filets in the sauce and place them on a rack over a baking sheet.  Bake for about 15 - 20 minutes.  Or, grill the fish on an outdoor grill for about 15-20 minutes, turning halfway through cooking.  Test the center of one filet for doneness.  Serve over rice with additional sauce for dipping.  Serves 6.

 



Corn-husk wrapped Salmon with Chipotle-lime butter
 
 
7-13 pieces of dried corn husk, soaked in hot water for 20 minutes, or fresh whole husks with the silk removed.
6 Salmon filets
6 tbsp. melted butter
1 tsp. grated lime peel
1 tbsp. lime juice
1-2 tbsp. pureed canned chipotle chilies in adobo sauce
1 clove garlic, crushed
1/4 cup minced cilantro leaves
salt and pepper to taste

 
Lay the moist corn husks on a flat surface (reserve 1 for later use) and arrange 2 strips of salmon filet (1 on top of the other) down the center of each.  Use the 6 largest corn husks - ones that will enclose the fish, or use 12 smaller ones, placing 2 husks side-by-side and overlapping the edges.

Stir the butter, lime rind, lime juice, chilies, garlic, cilantro, salt and pepper together in a small mixing bowl.  Spoon this mixture over the top filets, spreading the seasoning around.  Fold the sides of the husks completely over the salmon and use 1/2 inch wide strips cut from the extra husk to tie off both ends of each husk, so they look like firecrackers.

Cook the husks for about 15 minutes, either in a steamer, in a 375 f. oven, or over coals.  Serve on individual plates, allowing the guests to unwrap their own salmon.  Serves. 6.


 
Halibut in Creamy Caesar Sauce
 
 
Fish

1 cup white wine
2 tbsp. lemon juice
1 clove garlic, crushed
1/4 tsp. thyme
4 filets of Halibut

Sauce

1 tbsp. extra virgin olive oil
1 tbsp. anchovy paste
2 garlic cloves, crushed
3 tbsp. lemon juice
1 cup white wine
2 egg yolks at room temperature, slightly beaten in a small bowl
1/2 cup grated fresh Parmesan cheese
1/4 tsp. black pepper
1/2 tsp. salt
2 scallions, finely diced
1/2 cup heavy cream
chopped parsley and grated Parmesan for garnish

 
Measure the wine and lemon juice into a large skillet over medium heat.  Add the garlic and thyme and bring to a slow boil.  Lay the Halibut filets in the liquid in the skillet and cook them for 6 to 8 minutes.  Turn over and braise for a few more minutes.  Cover the skillet and remove from the heat while preparing the Caesar sauce.

Heat the olive oil in a small saucepan over medium heat.  Stir in the anchovy paste and the garlic and cook for 1 -2 minutes to combine the flavors.  Whisk in the lemon juice and white wine and simmer for about 3 minutes.

Whisk 1/4 cup of the anchovy-wine mixture into the egg yolks, beating until they turn lemon colored and the mixture is smooth.  Slowly pour the egg yolk mixture into the saucepan, whisking constantly.  Continue whisking until the sauce is thickened and smooth.  Stir in the Parmesan cheese, black pepper, salt, scallions, and cream.  Simmer for another 3 - 5 minutes and remove from the heat.  Using a slotted spatula, lift the filets from the braising liquid to the dinner plates. 

Spoon the creamy Caesar sauce on top and garnish with additional grated Parmesan and parsley.  Serves 4.
 


 
Mid East Fish & Vegetable Stew
 
 
1/2 lb. Mahi, tilefish or other firm fish
1, 16 ounce can stewed tomatoes
1 cup vegetable juice
1 cup water
1 cup onion, thinly sliced
1 cup pepper, cubed
1 garlic clove, minced
1 small baby eggplant, cubed
1 small yellow squash, cubed
1 small zucchini, cubed
1/2 cup snap peas or peas
1/4 tsp. each: basil, thyme, oregano
1/2 cup chicken broth
1/2 cup white wine
1/2 cup mushrooms, sliced
salt & pepper to taste
 
 
Combine all ingredients except fish and mushrooms in a large stewpot.  Cover and simmer for 20 to 25 minutes.  Add the cubed fish and mushrooms.  Simmer for 5 minutes until fish is lightly cooked.  Serve immediately.
 


 
 
Mahi with Brie-Tomato Pasta
 
 
Brie & Tomato Pasta

1/4 cups seeded and chopped tomatoes
1 cup brie cheese, cut into  1/2 inch cubes
3/4 cup fresh basil, chopped
1/4 cup onion, minced
1/4 cup olive oil
1/4 cup toasted pine nuts
1/4 tbsp. salt
1/2 tsp. pepper
3/4 lb. orecchiette or raddiatori pasta, dried.

Grilled Mahi

6 fillets of Mahi
1/4 cup olive oil
1/4 cup chopped basil
1/4 tsp. garlic, minced
1/4 tbsp. salt
1/4 tsp. pepper
 
Mix in a large bowl: tomatoes, cheese, basil, onions, oil, pine nuts, salt and pepper; cover and set aside.  Cook pasta according to product directions; drain well.  Toss hot pasta with tomato/cheese mixture.  Brush on fillets and grill or broil until cooked.  Serve 1 cup pasta with Mahi.   Serves 6.



Smoked Salmon Pasta
 
 
1 tbsp. garlic, minced
1/4 cup butter or margarine
2 cups each half-&-half and whipping cream
4 oz. julienne Alaska Lox or Nova Smoked Salmon*
1/2 cup peeled, seeded and chopped tomatoes
1 tbsp. chives
salt & ground white pepper to taste
8 oz. linguine or fettuccine**
1/2 cup grated Parmesan cheese
1 tbsp. minced parsley
 
Sauté garlic in butter about 5 minutes or until softened. Add half-&-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-1/2 cups liquid. Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. Season with salt and pepper.

Cook linguine in boiling water about 10 minutes or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley. Makes 4 servings.

*Four ounces kipper smoked salmon, coarsely chopped or flaked, can be substituted. **One pound fresh linguine or fettuccine noodles can be substituted.
 
 
 



 
Seafood Shortcake
 
 
4 tablespoons margarine
1/2 cup green onion, chopped
4 tablespoons plain flour
2 cups milk
1 cup cheddar cheese grated
2 pounds flaked, Mahi or haddock (may substitute shrimp or crab)
1/8 teaspoon cayenne, optional
Salt and Pepper to taste
1 can prepared biscuits
 
Melt margarine in a 2-quart saucepan.  Add onion and cook until tender; blend in flour.  Add milk and cook over medium heat until mixture is this and smooth; stir constantly.  Add seafood, cheese, and seasonings.  Cook until cheese has melted.  NL 11/05
 
 

 
Barbequed Halibut Pizza

 
 
1 Halibut, Grilled, flaked
1 tbsp. olive oil
2 sweet onions, peeled, chopped
5 garlic cloves, minced
1/3 cup salsa
2/3 cup BBQ sauce
3/4 cup walnuts, toasted
1 1/2 cup mozzarella cheese
1 16" pizza crust
 
 
Place a sheet of heavy aluminum foil over direct heat on grill.  Pour olive oil onto foil. Grill onions on foil for approximately 15 to 20 minutes until caramelized.  Grill one side of pizza crust over indirect heat for approximately 2 minutes.  Transfer the crust to a cookie sheet with the grill marks up. 

Spread garlic, salsa, and barbecue sauce on crust.  Layer onions and grilled halibut over sauce.  Sprinkle walnut and cheese over pizza.  Transfer pizza to grill over indirect heat.  Close grill lid or cover pizza loosely with aluminum foil.  Grill for approximately 3 to 4 minutes or until cheese is melted. NL 10/15
 
 


 
Grilled Tilapia with Thyme & Red Pepper
 
 
1 whole Tilapia
2 tsp. fresh thyme
1 tsp. dry red pepper
1 tsp. sesame oil
1 tsp soy sauce
Salt

Vegetables

1 carrot
1 celery stalk
1/2 tsp. bean sprouts
1/2 tsp pea pods
1/2 tsp. chopped leaks
1 tsp. sesame oil
Salt
juice of 1 lemon
 
Clean the Tilapia and season with the fresh thyme, dry red pepper, oil, soy sauce and the salt.  Frill over high heat on both sides until fully cooked, about 4 minutes per side.  Julienne the vegetables and quickly sauté in the sesame oil, season with salt and lemon.  Serve the fish on sautéed vegetables. NL 9/10  


 
Lobster Parfait
 
 
Meat of 3, 1.4 lb. lobsters or 3 cups frozen lobster tails
3 tbsp. tomato puree
2 tbsp. lemon juice
1 tbs. dry sherry
2 tsp. brandy
1/2 cup water
1 minced clove garlic
1 finely chopped shallot
1.5 tbsp. whipping cream
2 cups mayonnaise
1/2 tsp. paprika
1 tsp. salt
 
 
Puree in the blender, 1/2 of the lobster meat plus tomato puree, lemon juice, sherry, brandy and water.  Mix in garlic, and the shallot.  Cook the mixture over low heat until reduced by one-third..  Cool, then add: whipping cream, mayonnaise, paprika and salt.  Chill 1.5 hours.  Arrange an additional chilled 4 oz. lobster meat per serving in 6 parfait glasses.  Cover the meat with the sauce, letting it cover the lobster meat.  Optionally, you may add whipped cream and watercress.  Serve immediately. Nl 7/10
 
 

 
 
Grouper with Strawberry Salsa

 
 
4 grouper fillets
Olive oil
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. each salt and pepper

Strawberry Salsa

1/4 cup fresh chopped strawberries
1/4 cup fresh blueberries
1/2 cup avocado, chopped
2 tbsp. fresh cilantro, minced
1 tbsp. canned green chilies, chopped
1 tbsp. orange juice
2 tsp. sweet onion, minced
1 tsp. jalapeno pepper, seeded, chopped
1/4 tsp. sugar
1/8 tsp. salt
 
Mix all strawberry salsa ingredients in a medium glass bowl.  Refrigerate.  Using basting brush, coat grouper with olive oil.  Sprinkle seasonings over fish. 

Place grouper on grill for 4 minutes until internal temperature reaches 145f.  Serve with strawberry salsa.
 
 


 
Smoked Salmon Blinis with Chive Oil
 
 
1 3/4 cups all-purpose flour
1/4 tsp. salt
1 tsp. rapid-rise active dry yeast
1 cup warm milk
2 eggs
3 tbsp. extra-virgin olive oil
1 tbsp. chopped chives
1/2 cup lime citrus oil (see right panel)
 8 ounces smoked salmon
crème fraiche or sour cream
Citrus oil:

4 strips of citrus peel (lemon, lime or orange)
1 1/4 cups extra-virgin olive oil
 
 
Sift the flour and salt into a bowl.  Stir in the yeast.  Gradually beat in the milk until smooth.  Cover and leave in a warm place for 30 minutes until frothy. Beat the eggs and beat into the yeast mixture with the olive oil.  Cover and set aside for 30 minutes.  Gently pound the chives and stir in tot he lime oil  Set aside.

Brush a large nonstick skillet with oil and place over medium heat.  When hot, pour 4 spoonfuls of the yeast mixture into the pan to form small pancakes.  Cook for 2-3 minutes until the undersides are golden and holes appear on the tops, then flip over with a spatula or pancake turner and cook for 1 minute longer until

browned on each side.  Keep warm and repeat to make 16 blinis.  Top with smoked salmon and crème fraiche.  Drizzle with chive oil and serve immediately.  Serves 8.

Citrus oil:

Place the peel in a clear jar and pour the oil over.  Store in a cool, dark place for up to 2 weeks.  Strain into a clean jar. 
 


 
 
Mesquite-Grilled Salmon Nuggets
 
 
1 lb. salmon, boneless, skinless, cut into 1" nuggets
Vegetable oil

Marinade

1/2 cup light soy
1/3 cup honey
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. black pepper
3 dashes hot sauce
 
Mix all ingredients in a glass dish.  Add salmon to marinade.  Cover and refrigerate for 15 minutes.  Fill chip box with mesquite chips.  Place fine wire mesh rack over top of grill rack.
 
Remove salmon from marinade.  Lightly coat with vegetable oil.  Lay nuggets over wire mesh rack for 2 minutes.  Turn Grill for approximately 2 to 3 more minutes until the internal temperature reaches 145f.

Recipe from Seafood Twice a Week by Evie Hansen 

 



 
Oriental Stir-fry
 
 
1 lb. halibut
1 tbsp. olive oil
1/4 cup low-fat chicken broth
2 tsp. fresh ginger, grated
1 clove garlic, minced
1 cup broccoli flowerets
1 cup carrots, thinly sliced
1/2 red bell pepper, thinly sliced
3 tbsp. green onion, thinly sliced

Sauce

2 tbsp. rice vinegar
1 1/2 tbsp. light soy sauce
1 tsp. sesame oil
1/2 tsp. dried red pepper flakes
 
Cut halibut into 1 inch boneless cubes.  Combine sauce ingredients in bowl.  Add halibut to bowl to marinate.  Heat oil in wok or deep frypan over medium heat. 

Add water, ginger, and garlic.  Sauté 30 seconds.  Add broccoli, carrot, and red pepper to pan and stir-fry 3 minutes.  Add marinated halibut, sauce, and green onion to wok and stir.  Sauté 3-6 minutes or until halibut flakes when tested with a fork.  Serve immediately.  Serves 6.

Recipe from Seafood Twice a Week by Evie Hansen
 


 
 
Jamaican Swordfish
 
 
1 lb. swordfish steaks
Vegetable cooking spray

Jamaican Rub

2 tbsp. dried minced garlic
2 tbsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cloves
1 tbsp. ground cinnamon
1 tsp. salt
1/8 tsp. cayenne pepper
vegetable cooking spray
 
Mix ingredients until blended.  Cover tightly until ready to use.  Rub 1 tbsp. of seasoning blend on both sides of swordfish.  Spray swordfish with vegetable cooking spray.  Grill fish over hot coals for 3 minutes.  Turn.  Grill 4-5 minutes.  Serves 4.

Recipe from Seafood Twice a Week by Evie Hansen
 


 
 
Bayou Barbecued Catfish

 
 
1 lb. catfish fillets
Vegetable cooking spray
 
Sauce

1/3 cup tomato sauce
1/3 cup vinegar
1 tsp. sugar
1/2 tsp. Worcestershire sauce
1/2 tsp. oil
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. paprika
 
Combine sauce ingredients in a small bowl.  Stir well.  Coat rack of broiler pan with vegetable cooking spray.  Place fillets on rack.  Brush half of sauce over one side of fish.  Broil 4-5 inches from heat source for 5 minutes.  Turn fish over.  Brush with remaining sauce.  Broil an additional 3 minutes or until fish flakes easily when tested with a fork.  Serves 4

Recipe from Seafood Twice a Week by Evie Hansen
 

 


Mediterranean Grilled Swordfish
 
 
4 swordfish steaks
3 cups vegetables, e.g. bell peppers, carrots, eggplant, potatoes, or zucchini
vegetable oil

Sauce

5 garlic cloves, minced
1/2 cup vinegar
1/2 cup fresh lemon juice
1 tbsp. olive oil
1 tbsp. dried oregano
1 tsp. sugar
1/8 tsp. red pepper flakes
1/8 tsp. each salt and pepper
 
Combine all sauce ingredients in a saucepan.  Simmer for 10 minutes, stirring occasionally.  Lightly coat vegetables with vegetable oil.  Place on fine wire mesh rack over grill.  Grill for approximately 8 minutes.  Lightly coat swordfish with vegetable oil.  Place on grill for 4 minutes.  Turn.  Grill swordfish and vegetables for approximately 6 more minutes until internal temperature reaches 145 f.  Arrange swordfish and vegetables on serving plate.  Pour sauce over top.

Recipe courtesy of Seafood Grilling 2x per week.
 

 



 
Salmon Tamales

 
 
Filling

1 medium red onion, finely diced (about 1-1/2 cups)
1 1/2 cups diced raw salmon
2 tablespoons chopped canned chilies
2 tablespoons finely chopped cilantro
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Tamales

1-1/2 cups masa harina flour (about 1/2 pound)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 cup warm water
2 tablespoons corn oil
1 tablespoon light sour cream
 
To make filling, sweat onion in a covered non-stick skillet over medium heat just until soft, about 5 minutes. Add a little water if necessary to prevent scorching. Combine onion with all remaining ingredients and mix well. Set aside.

To make tamales, combine all dry ingredients and mix well. Combine water and oil and add to dry ingredients. Blend until smooth. Blend in sour cream and knead as you would bread dough.

Divide dough into 6 (1/3-cup) balls, about 3 ounces each. Press each ball flat between two pieces of waxed paper and smooth out into a circle 7 inches in diameter with your fingers. 

Remove the piece of waxed paper on the top and place 1/3 cup of filling mixture in the center of each circle of dough. Using the bottom sheet of paper, lift and fold one edge of the dough over the top of the filling. Repeat with the other edge of the dough to make a tubular envelope and press firmly to seal the dough tightly around the filling. 

Roll each tamale in corn husk or plastic wrap and twist each end firmly, tying if necessary to prevent leakage. Steam the tamales over rapidly boiling water for 15 minutes.
 

 



 
Florentine Seabass
 
 
2 pounds fresh Chilean Seabass
1 pound fresh spinach, chopped
1-1/2 cups Basic White Sauce (see recipe)
2 ounces part-skim mozzarella cheese (about 1/2 cup), grated
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
1 tablespoon freshly grated Parmesan cheese, for sprinkling
 
Preheat oven to 350° F. Place fish in a glass or other baking dish, cover, and bake until fish turns from translucent to opaque (about 20 minutes).

While fish is cooking, cook spinach in boiling water for 1 minute. Drain in colander or a strainer and place under cold, running water to preserve color. Press spinach with the back of a spoon to extract all the liquid. Line the bottom of an 8 x 12-inch glass baking dish with spinach. Place cooked fish on top of spinach and pour juices from fish over the top of all. 

In a saucepan over low heat combine white sauce, mozzarella, nutmeg and pepper and beat until cheese is completely melted. Pour cheese mixture evenly over fish. Sprinkle Parmesan evenly over all. Bake fish for 10 more minutes, then place under the broiler until top is lightly browned.


 



 
Seafood Stew
 
 
1 medium onion, finely chopped
1 leek, white part only, thinly sliced
1 clove garlic, finely chopped
2 cups chicken or fish stock
2 medium tomatoes, peeled, seeded and diced
2 tablespoons finely chopped parsley
1 stalk celery finely chopped
1 bay leaf
1/4 teaspoon each dried thyme and dried fennel, crushed
1/4 teaspoon dried saffron, dissolved in a little stock
1/8 teaspoon freshly ground black pepper
1 cup dry white wine
1/2 pound Mahi, cut into strips
1/2 pound shellfish (shrimp, lobster, scallops,  etc.), shelled and cleaned
1/2 teaspoon Texas Pete hot sauce
Sprigs of fresh thyme or fennel, for garnish
 
Combine the onion, leek and garlic and cook, covered, over very low heat until soft, about 10 minutes, adding a little stock if necessary to prevent scorching. Add all other ingredients except the fish, shellfish and garnish. Mix well and bring to a boil. Reduce heat and simmer, covered, for 10 minutes. 

Add fish and shellfish and cook until they turn from translucent to opaque, 2 to 5 minutes. Serve in four individual casseroles, garnished with sprigs of thyme or fennel.

 


 
Salmon & Parmesan Pie
 
 
1 (15-1/2-ounce) can salmon or mackerel, drained
1 large onion, diced (about 2 cups)
1 garlic clove, minced
1 (16-ounce) carton non-fat plain yogurt
1 cup liquid egg substitute
4 ounces reduced-fat Swiss cheese (about 1 cup), shredded
1 teaspoon dill weed, crumbled
1/2 tsp hot sauce
1/4 teaspoon salt

Parmesan Crust

1-1/2 cups unbleached flour
2 ounces Parmesan cheese, grated (about 1/2 cup)
1/3 cup canola oil
1/4 cup non-fat milk
1/4 tsp. salt
 
 
Combine all ingredients and pour into Parmesan crust.  Bake at 375° F for 65 to 70 minutes. Cool 15 minutes in pan.

Parmesan Crust
Combine flour and cheese. In a separate bowl mix oil and milk until creamy. Pour liquid mixture over flour mixture and stir lightly with a fork until blended.

Pat the dough with your fingers or spoon in a 9-inch deep-dish pie or quiche pan, pressing into bottom and up sides of pan. Bake at 375° F for 10 minutes. 
 
 


 
Ginger Peppered Salmon
 
 
4 ounces fresh ginger root, peeled and diced
2 cups dry red wine
3 shallots, minced (about 1/3 cup)

2 tablespoons corn oil margarine
1/8 teaspoon salt
1 pound fresh salmon fillets
4 teaspoons cracked black peppercorns
2 tablespoons olive oil
 
Put diced ginger in a saucepan and cover with water. Bring to a boil and simmer for 15 minutes. Drain and repeat two times. Drain thoroughly and puree ginger in a food processor until smooth and paste like; set aside.

Combine wine and shallots in a heavy saucepan and bring to a boil. Simmer until only 1/2 cup wine remains. Add margarine, a little at a time, stirring constantly. Add salt, mix well, and cover to keep warm.

Remove skin from salmon and remove any little vertical bones with tweezers; cut into 4 equal portions. Spread a thin layer of the ginger puree on top of each portion and sprinkle evenly with cracked peppercorns.

Heat oil in a skillet large enough for all 4 portions of salmon. When skillet is very hot, sauté the salmon, ginger-side down, for 2 minutes. Turn fish and sear other side just to seal; do not overcook. Remove fish from pan and place on paper towel, ginger-side up.

To serve, spoon 2 tablespoons of the red wine sauce on each of four plates and top with the salmon. 
 

 



 
Stuffed Trout
 
 
1 tablespoon margarine
2 tablespoons dried tarragon
2 medium onions, thinly sliced
6 rainbow trout, split and cleaned
1/4 cup  lemon juice
Freshly ground black pepper
Fresh tarragon sprigs, for garnish, optional
 
Melt the margarine in a large skillet, add the tarragon and mix well. Add the onions, and cook slowly until the onion is tender.  Wash the trout thoroughly in cold water, scraping any remaining scales off the skin, and pat dry.

Rub the trout both inside and out with the lemon juice. Sprinkle pepper evenly over each one, both inside and out. Place the trout in a flat baking dish. Divide the cooked onion mixture evenly among them, stuffing the inside cavity of each trout with the onion mixture. Spread any remaining onion mixture over the top of the trout.

Cover the dish tightly with a lid or foil and place in the center of the preheated 500° F oven. Cook, timing carefully, for exactly 3 minutes, then turn the oven off. Do not open the oven for at least 20 minutes. 
Remove the trout from the oven and transfer to individual plates or a serving platter. Garnish with tarragon sprigs, if desired.
 

 



 
Poached Monkfish with Mussels

 
 
3 tbsp. unsalted butter
1/3 cup minced shallots
1/8 tsp. saffron threads
2 cups fish stock or bottled clam juice
20 mussels, scrubbed, debearded
4, 6 ounce Monkfish fillets
1/2 cup whipping cream
1 tbsp. fresh dill
1 tbsp. fresh lemon juice
2, 6 ounce packages of baby spinach leaves
 
Melt 1 tablespoon butter in heavy large pot over medium heat.  Add shallots; sauté 3 minutes.  Add saffron; cook 1 minute,  Add stock; bring to a boil.  Add mussels; cover and simmer until mussels open, abut 7 minutes (discard mussels that do not open).  Using slotted spoon, transfer mussels to large bowl; cover with foil.

Add fish to liquid in pot.  Reduce heat to medium.  Cover; simmer until fish is just cooked through, turning once, about 6 minutes.  Using slotted spatula, transfer fish to plate; tent with foil.  Boil liquid until reduced to 3/4 cup sauce, about 3 minutes.  Add cream;  simmer until slightly thickened, about 4 minutes.  Mix in dill and lemon juice.  Season with salt and pepper.

Meanwhile, melt 2 tablespoons of butter in another large pot over medium-high heat.  Add spinach; cook until just wilted, tossing occasionally, about 3 minutes. Season with salt and pepper.  Divide spinach among 4 plates.

Top spinach with fish.  Spoon sauce over.  Surround with mussels and serve.
 
 
 



 
Baked Sea Bass with Walnut Crust & Lemon-Dill Sauce

 
 
4, 6 ounce sea bass fillets
1 cup fresh breadcrumbs made from crustless French bread
3/4 cup walnuts (3 ounces)
2 tablespoons, 1/4 stick unsalted butter, melted
2 tbsp. prepared horseradish
1 1/2 tbsp. whole grain Dijon mustard
1/4 cup finely grated Parmesan cheese (3/4 ounce)
2 tbsp. minced fresh parsley
4 tsp. olive oil

Lemon-Dill Sauce

3/4 cup dry white wine
3 tbsp. chopped shallot
2 tbsp. fresh lemon juice
1/2 cup chilled, unsalted butter, cut into 8 pieces
1 1/2 tbsp. chopped fresh dill
 
Preheat oven to 350 F.  Butter 13 x 9 x 2 inch baking pan.  Arrange fillets in prepared pan.  Sprinkle with salt and pepper.  Mix breadcrumbs and walnuts in processor.  Using on/off turns, process until nuts are finely chopped.  Transfer to bowl.  Mix in butter, horseradish and mustard.  Stir in cheese and parsley. 

Gently press crumb mixture onto fillets.  Drizzle 1 teaspoon olive oil over each.  Bake until fillets are cooked through, about 15 minutes. Preheat broiler.  Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes.  Transfer to plates.  Serve fish with lemon-Dill sauce.

Lemon-Dill Sauce:

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes.  Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more.  Remove pan from heat.  Stir in dill.  Season to taste with salt and pepper.



Asian Salmon Steaks
 
 
3 tablespoons reduced-sodium soy sauce
3 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon ground ginger
2 cloves garlic, pressed
4 salmon steaks
 
Combine the first 5 ingredients in a jar; cover and shake well. Place salmon steaks in a glass dish; spoon about 1 tablespoon marinade over each. Refrigerate 10 to 30 minutes.

To cook, remove salmon from marinade; discard marinade from dish. Place salmon on a lightly greased broiler pan. Brush fish with some of the remaining marinade.

Broil 10 minutes per inch thickness of fish; turning once and basting. Serve garnished with minced cilantro
 


 
 
Pepper-Seared Yellow-Fin Tuna
 
 
4 tuna steaks (8 oz. each)
4 oz. Virginia goats' cheese
1 oz. sundried tomatoes
8 shiitake mushrooms, stems removed
8 large basil leaves
2 cloves garlic, finely chopped and mixed with 3 tablespoons olive oil
1 1/2 oz. olive oil
 
In a hot sauté pan, heat 1/2 ounce olive oil. Place the mushroom caps top side down in the hot pan. Sear until slightly crisp, turn and sear briefly. Remove from the heat and set aside.

Preheat oven to 400 degrees.

To assemble: Open butterflied tuna, place on the bottom flap in this order: 1 ounce goats' cheese, 1/4 ounce sundried tomato strips, 2 large shiitake mushrooms and 2 basil leaves. Brush the inside flap with the garlic oil. Close and grind black pepper on both sides. Set aside.

Heat a heavy gauge, oven-proof sauté pan large enough to hold the four tuna steaks. When hot, add 1 ounce olive oil. Carefully place the stuffed tuna in the pan. Sear until brown. Turning over may be tricky. Try picking up the tuna with a spatula under the tuna and replace in the pan. Place in oven; bake 5 to 10 minutes or until done. Place on hot plates or platter and keep warm. 

 



 
Snapper Fillets with Green Tomato Salsa

 
 
1 pound Red Snapper, cut into 4 serving pieces
2 cup prepared chunky salsa
2 tomatillos or green tomatoes, chopped (about 1/2 cup)
1 tablespoon chopped fresh cilantro or Chinese parsley
2 teaspoons lime juice
1/4 teaspoon ground coriander
 
Pat fish dry with paper towels. Arrange in an 8-inch square glass baking dish so that pieces are toward the sides of dish. Combine salsa, tomatillos, cilantro, lime juice and coriander. Spoon mixture over fish. Cover with vented plastic wrap. Rotating dish midway through cooking, microwave on high 3 to 4 minutes, or just until fish flakes easily when tested with a fork. Serve on a heated tortilla garnished with sprigs of cilantro
 


 
 
Coconut Lime Fillets
 
 
6 eggs
2 cups coconut milk
4 ½ cups fine breadcrumbs
3 cups flaked unsweetened coconut
2 tsp Lime zest, minced
2-4 Red snapper fillets
Salt, to taste
Ground black pepper, to taste
2 ½ cups Mustard Lime Sauce
Mustard Lime Sauce
1 ½ cups reduced calorie mayonnaise
¼ cup Dijon mustard
¾ cups Lime juice
 
Combine egg and milk in a shallow dish. Set aside.   Combine breadcrumbs, coconut and lime in a separate shallow dish and set aside.   Lightly season fillets with salt and pepper, dip into egg mixture, then dredge in coconut mixture.  Arrange fillets on a lightly greased parchment-lined sheet pan.  Bake at 450 degrees for 15 minutes until fish flakes easily.  Serve each fillet with approximately 1 ½ tablespoons of Mustard Lime Sauce.  
 


 
 
Roasted Salmon with New Potatoes

 
 
Four 6-oz. salmon fillets, skin removed
3 tablespoons vegetable oil
3 tablespoons orange juice
3 tablespoons white vinegar
1/2 teaspoon grated orange peel
1/4 teaspoon dried dillweed
1 tablespoon capers, drained
Four 6-oz. salmon fillets, skin removed
12 small new potatoes, quartered (about 1 1/4 pounds)
Vegetable cooking spray

 
 
To make vinaigrette, combine oil and next 5 ingredients in a small bowl; whisk until blended. Place potatoes in a large bowl; add 2 tablespoons vinaigrette and toss until coated. Arrange potatoes in a single layer on a 15x10x1-inch baking pan coated with cooking spray. Bake at 425°F for 20 minutes.

Arrange potatoes to the sides of pan. Spread Salmon fillets with about 2 tablespoons vinaigrette and arrange in center of pan. Bake 13 to 15 minutes or until fish flakes easily and potatoes are fully cooked. Transfer salmon and potatoes to a serving dish. Drizzle with remaining vinaigrette. 

 


Seared Yellow-Fin Tuna
 
 
4 Yellow-Fin Tuna steaks (8 oz. each)
4 oz. Virginia goats' cheese
1 oz. sundried tomatoes
8 shiitake mushrooms, stems removed
8 large basil leaves
2 cloves garlic, finely chopped and mixed with 3 tablespoons olive oil
1 1/2 oz. olive oil
 
In a hot sauté pan, heat 1/2 ounce olive oil. Place the mushroom caps top side down in the hot pan. Sear until slightly crisp, turn and sear briefly. Remove from the heat and set aside.

Preheat oven to 400 degrees.

To assemble: Open butterflied tuna, place on the bottom flap in this order: 1 ounce goats' cheese, 1/4 ounce sundried tomato strips, 2 large shiitake mushrooms and 2 basil leaves. Brush the inside flap with the garlic oil. Close and grind black pepper on both sides. Set aside.

Heat a heavy gauge, oven-proof sauté pan large enough to hold the four tuna steaks. When hot, add 1 ounce olive oil. Carefully place the stuffed tuna in the pan. Sear until brown. Turning over may be tricky. Try picking up the tuna with a spatula under the tuna and replace in the pan. Place in oven; bake 5 to 10 minutes or until done. Place on hot plates or platter and keep warm. 

 



 
Mexican Margarita Shrimp

 
 
1 1/2 Pounds large shrimp (26 to 30 count), peeled and deveined
1/4 Cup each lime juice, tequila and water
1/4 Cup finely chopped onion
Tablespoon olive oil
Teaspoon salt
Cooked brown or white rice, and lime slice for garnish  
 
Place shrimp in a shallow, glass dish. Combine lime juice and next 5 ingredients; add to shrimp and stir. Marinate, stirring occasionally, for 10 minutes.

Remove shrimp from marinade, reserving marinade, and thread onto 4 (15-inch) skewers, running skewer through each shrimp twice. Transfer marinade to a sauce pan and bring to a boil. Reduce heat and simmer 5 minutes; set aside. Coat grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium hot coals. Grill, turning once, just until shrimp is opaque, allowing about 3 minutes on each side. Remove shrimp from skewers and arrange over rice; spoon some of the marinade over each serving. Garnish with lime slices 

 



 
Baked Oriental Flounder Packets
 
 
2 flounder fillets, each about 1/4 pound
1/8 teaspoon pepper
2 teaspoons oil
1 package (10 ounces) Japanese or oriental style frozen vegetables, thawed OR 2 cups mixed frozen vegetables, thawed
1 tablespoon low-sodium soy sauce
1 teaspoon corn starch
cooked rice (optional)
 
Pat fish dry, season with pepper and place in baking dish. Heat oil in medium skillet or wok until hot. Add vegetables and stir-fry over high heat until tender-crisp, about 3 minutes. Combine soy sauce and corn starch, add and stir-fry about 1 minute longer. Spoon vegetable mixture over center third of fish, fold over ends of fish to enclose vegetables. Cover with foil. Bake at 350 degree F about 10 minutes or until fish flakes easily. Serve with rice if desired. 

 


Swordfish w/Mushrooms & Artichokes
 
 
4 fish Swordfish steaks, 1-inch thick
1 tablespoon plus ½ teaspoon lemon juice
1 1/2 cups fresh mushrooms, sliced
1/2 cup canned artichoke hearts, chopped
2 tablespoons margarine, melted
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon paprika
1/4 teaspoon salt
 
Brush fish with 1 tablespoon lemon juice; sprinkle with salt and 1/4 teaspoon paprika. Arrange in a lightly greased baking dish. Bake at 350°F for 25 minutes or until fish flakes easily when tested with a fork. Meanwhile, sauté mushrooms in margarine in a skillet until tender. Sprinkle flour over mushrooms; stir and cook 1 minute. Gradually whisk in milk, stirring constantly. Stir in artichoke hearts. Cook, stirring constantly, until thickened. Add lemon juice and salt.

Arrange steaks on a platter and top with sauce. Sprinkle with paprika. 

 



 
Cedar Roasted Salmon
 
 
1 Salmon Filet (6-8 oz. piece)
2 pieces Grilled Zucchini, sliced 3/8" thick on bias
1 piece Grilled Red Pepper, 1 1/2" x 2 1/2" triangle
1 piece Grilled Yellow Pepper, 1 1/2" x 2 1/2" triangle
2 pieces Honey Balsamic Eggplant
2 pieces Asparagus
1 tsp Honey Balsamic Glaze (see ingredient details below)
1 oz Portabella Relish (see ingredient details below)
1 Tbsp Sundried Tomato Pesto (see ingredient details below)
Olive Oil as needed
Salt and Pepper as needed
Parsley Butter as needed
1 Tbsp Goat Cheese
Minced Parsley as needed

Honey Balsamic Glaze

2 cups Balsamic Vinegar
1 cup Honey
Salt and Pepper to taste
Portabella Relish
3 large Portabellas, stem and underbelly removed
1 Tomato, julienned
24 leaves Whole Fresh Parsley (leaf only)
1 tsp salt and pepper

Marinade for Grilling Portabellas

1/2 cup Balsamic Vinegar
1/2 cup Olive Oil
1 tsp Fresh Chopped Parsley
1 tsp Fresh Chopped Thyme
1 tsp Salt and Pepper

Sundried Tomato Pesto

2 cups Sundried Tomatoes, rough chop by hand
1 large Shallot, minced
2 Scallions, bias cut
3 Tbsp Red Wine Vinegar
1 1/2 cup Olive Oil
Salt and Pepper to taste
 
To prepare Sundried Tomato Pesto simply combine all and let sit for 24 hours, reserving for service.

In preparing the Portabella Relish first marinate portabellas in balsamic, olive oil and fresh herbs for 10 minutes. Remove from marinade and grill on both sides until done. Remove from grill and cool. Cut portabellas in half and julienne, must be thin. Toss cut portabellas, tomatoes, parsley and reserved liquids together and hold for service.

To prepare the Honey Balsamic Glaze place vinegar and honey in saucepan. Reduce by 1/2 until it has a glaze consistency. Season with salt and pepper. Cool and reserve for service.

Cut eggplant in 3/8" discs and lay out flat on a sheet tray. Sprinkle liberally with kosher salt and let rest for 10 minutes (this draws the bitterness out of the eggplant). Rinse the eggplant under cold water and place in a mixing bowl. Season with olive oil, parsley and salt and pepper. Over a medium high grill, grill eggplant on one side only, turning once to create nice grill marks. Remove from grill and brush heavily with balsamic glaze. Must be glazed immediately and heavily before the eggplant cools. Cool down and reserve for service.

To prepare the grilled vegetables cut zucchini on a 3/8" bias and place in a mixing bowl. Cut peppers in half, remove the seeds and white pith, then cut in quarters. Cut the quartered bell peppers in half diagonally and place in mixing bowl. Season with olive oil, parsley and salt and pepper. Grill on medium high grill, one side only, making nice grill marks. Cool and reserve for service as well.

Arrange vegetables on cedar plank. Shingle eggplant and zucchini on bottom and top with peppers. Season salmon with olive oil and salt and pepper. Then place on cedar plank and bake to desired doneness. Once cooked, top veggies with sundried tomato pesto, portabella relish and honey balsamic glaze. Brush salmon with butter. Top veggies with salmon. Place portabella relish on top of salmon. Place asparagus behind the plank on the platter. Garnish with goat cheese and parsley.
 



 
Grouper with Red Pepper Sauce
 
 
6 Pounds Fresh Grouper
1 teaspoon salt
1 teaspoon pepper
6 tablespoons margarine; melted

Sauce:

6 Tablespoons margarine
3 cups minced onion
6 Red bell peppers; cut into thin strips
3 (1 Pound) cans of tomatoes, undrained, cut up
1 1/2 teaspoons salt
1 teaspoon red pepper
 
Preparing Fish: Preheat broiler. Sprinkle steaks with salt and pepper; brush with margarine. Broil an additional 5 to 8 minutes or until fish is firm, turns translucent to opaque. Preparing Sauce: In a saucepan, melt margarine, add onions and peppers and cook just until tender, about 5 minutes. Add remaining ingredients, simmer, stirring occasionally for 10 minutes.
 
 


 
 
Swordfish Steaks with Mushrooms

 
 
4 Swordfish steaks, 1-inch thick
1 tablespoon plus ½ teaspoon lemon juice
1 1/2 cups fresh mushrooms, sliced
1/2 cup canned artichoke hearts, chopped
2 tablespoons margarine, melted
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon paprika
1/4 teaspoon salt
 
Brush fish with 1 tablespoon lemon juice; sprinkle with salt and 1/4 teaspoon paprika. Arrange in a lightly greased baking dish. Bake at 350°F for 25 minutes or until fish flakes easily when tested with a fork. Meanwhile, sauté mushrooms in margarine in a skillet until tender. Sprinkle flour over mushrooms; stir and cook 1 minute. Gradually whisk in milk, stirring constantly. Stir in artichoke hearts. Cook, stirring constantly, until thickened. Add lemon juice and salt.

Arrange steaks on a platter and top with sauce. Sprinkle with paprika.
 


 
 
Island Shark
 
 
2 large shark filets, cut into fingers
1 egg, beaten
1/2 cup fine Ritz cracker crumbs
1/2 tsp. Cajun spice mix
1/4 tsp. pepper
1 Tbsp. finely chopped macadamia nuts
1 cup vegetable or light olive oil

Tropical Chutney

1 Tbsp. light olive oil
1 medium onion, chopped
1 mango, chopped
1/2 papaya, chopped
1/2 tsp. fresh grated ginger
1/4 cup cider vinegar
1/4 tsp. lemon zest
Juice of 1 lime
1 dash of coriander
1 dash of mace
1/4 cup grated coconut
 
In a heavy skillet, heat the oil until fragrant. Mix the cracker crumbs, Cajun spice, pepper and nuts. Dip each shark finger in the egg, then in the crumb mixture, then place in the oil and fry on all sides until golden brown and flaky inside. Serve with the tropical chutney (recipe following).

Put the olive oil and onion in a heavy saucepan. Cook until the onion gets a little tender, but not transparent. Add the other ingredients (except the coconut) and bring to a boil. Turn down the heat and simmer for about 20 to 30 minutes, or until the mixture looks like chunky preserves, but is a little more liquid.

Take off the heat and stir in the coconut. Can be served warm or cold. 

 



 
Mahi Mahi Maui Style

 
 
2 Tbsp butter, divided
1 clove garlic
1 Tbsp teriyaki sauce
2 lbs. Mahi Mahi
2 Tbsp lemon juice
1 tsp. honey
1 Tbsp sesame seeds
 
 
In skillet set at 250 or medium heat, melt 1 Tbsp butter; add garlic, sauté until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over fish, marinate 30 minutes. Heat 1 Tbsp butter in skillet. Set at medium heat. Add fish, sauté 4-5 minutes on each side, basting with marinade.
Garnish with parsley. Makes 4 servings. 
 


 
Smoked Salmon Crostini
 
 
16 slices English Cucumber
2 tablespoons rice vinegar
3 tablespoons Dijon mustard
2 tablespoons chopped fresh dill or 1 teaspoon dried dill weed
1 tablespoon sugar
16 thin slices French bread
2 tablespoons olive oil
8 slices (3 oz.) cold-smoked salmon, cut in half
 
Combine cucumber and vinegar in small bowl; set aside. Combine dill, sugar and mustard in small bowl; mix well. Heat broiler. Brush bread slices with olive oil on both sides; place on broiler pan. Broil until lightly browned on both sides, about 2-3 minutes, turning once. Spread about 1 teaspoon mustard mixture on toasted bread slices; top with 2 cucumber slices. Place smoked salmon on each. Garnish with additional fresh dill.

Tip: Cucumbers, mustard mixture and toasted bread can all be prepared ahead. Chill cucumbers and mustard mixture. Assemble crostini just before serving. 

 



 
Caribbean Catfish

 
 
2 tablespoons butter
1/4 cup chopped green pepper
4 tablespoons chopped onion
1/4 cup chopped toasted almonds
1/2 cup fresh breadcrumbs
1/4 teaspoon oregano
4 tablespoons fresh lime juice
1 tablespoon chopped coriander (or chopped parsley)
1/2 teaspoon salt
4 catfish fillets
2 cups water
2 cloves garlic, crushed
1 bay leaf
1 teaspoon red pepper flakes
Lime Peel
 
Melt butter in a skillet. Add green pepper and 2 tablespoons onion. Sauté until onion is transparent. Add almonds, breadcrumbs, oregano, 1 tablespoon lime juice, coriander, and salt; mix well. Spoon filling down center of each catfish fillet. Roll up and secure with toothpicks. In shallow baking pan, combine remaining 2 tablespoons onion, water, garlic, bay leaf, red pepper flakes, and remaining 3 tablespoons lime juice. Place catfish in pan. Bake in a 400°F oven for 30-35 minutes, basting occasionally until catfish flakes easily. Remove catfish to serving platter. Garnish with strips of lime peel. 

 



 
Broiled Deviled Flounder

 
 
1 1/2 lbs. flounder, sole, halibut, Mahi, or haddock fillets
1/4 c tomato juice
4 or more drops liquid hot pepper seasoning
4 tsp. vegetable oil
4 tsp. Dijon or prepared spicy brown mustard
4 tsp. prepared horseradish
1 tbsp. Worcestershire sauce
 
Preheat broiler.  Butter the rack of the broiler pan and place the fillets on it....combine the tomato juice, red pepper seasoning, oil, mustard, horseradish and Worcestershire sauce. Spread the mixture evenly over the fish...

Broil 3-4 inches from the heat, without turning, for 5 minutes or longer, depending on the thickness of the fish.. When the fish flakes easily when tested with the fork, it is done. 

 



 
Marinated Tuna
 
 
6 tuna steaks, 6 to 8 ounces each
1/2 cup olive oil
2 tablespoons sherry-wine vinegar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 small shallot, minced
1 small clove garlic, minced
1 teaspoon minced cilantro
1/4 teaspoon minced ginger
1/4 teaspoon minced jalapeno
1 teaspoon sesame oil
 
Wash tuna steaks and pat dry. Place in a shallow, non-aluminum pan large enough to hold them in one layer.

In a bowl, combine olive oil, sherry vinegar, soy sauce, rice vinegar, minced shallot, garlic, cilantro, ginger, jalapeno and sesame oil. Stir well. This soy-sherry vinaigrette can be used as a sauce or salad dressing as well as a marinade. Pour 1/2 cup vinaigrette over tuna steaks. Marinate about 2 hours, turning steaks every 30 minutes.

Remove tuna from marinade, pat dry and grill until cooked rare, about 4 minutes a side. Serve and pass remaining soy-sherry Vinaigrette as a sauce. 

 



 
Catfish en Papillote

 
 
1 tablespoon soy sauce
3 tablespoons dry sherry
1 clove garlic, minced
2 tablespoons chopped scallions
1/4 teaspoon ground ginger
4 catfish fillets cut into 2 inch cubes
1 red pepper cut into strips
2 ounces thinly sliced ham, cut into julienne strips
8 lemon slices
parchment paper or aluminum foil
 
In medium bowl, combine soy sauce, sherry, garlic, scallions, ginger, and catfish cubes. Preheat oven to 400°F. Cut four 12x12 inch pieces of parchment paper (or aluminum foil). Fold parchment paper to form a triangle; open. Place catfish in paper. Top with red pepper strips, ham, and 2 slices of lemon. Spoon sauce over mixture. Fold in edges of paper to form a triangle. Crimp the edges to seal tightly. Place on a baking sheet and bake in preheated oven for 10-12 minutes or until catfish flakes easily. Remove from baking sheet and open paper. 

 



 
Pan-Seared Salmon with Orange Vinaigrette

 
 
4 salmon fillets or steaks (6-8 oz. each), thawed if necessary
1 cup orange juice
1-1/2 tbsp. red onion, minced
1-1/2 tbsp. lime juice
1 tsp. Honey-Dijon mustard
1 tsp. chili powder
1/2 cup fat free Italian salad dressing
4 tsp. fresh cilantro, chopped
1 tbsp. olive oil
salt and pepper, to taste
 
Sauce

Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup (makes about 1/4 cup); let cool slightly. Place onion, lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with blender running, slowly drizzle in the salad dressing so that the mixture emulsifies.

Pan-Seared Salmon

Preheat oven to 400°F. Lightly season the Alaska salmon fillets or steaks with salt and pepper. Heat and oven-proof sauté pan 2 minutes, then add 1 tbsp. of olive oil. Sear the salmon fillets/steaks on one side for 2-3 minutes. Turn salmon fillets/steaks over and place the entire pan into the oven. Bake 4-8 minutes,

or until fish flakes easily when tested with a fork. To serve, make a 1 oz. pool of the orange vinaigrette sauce in the center of 4 plates. Top with a salmon fillet/steak and garnish with 1 tsp. of chopped cilantro. Makes 4 servings
 



 
Mediterranean-Style Mahi
 
 
2 lbs Mahi fillets
2 tbsp vegetable oil
3 cloves garlic, slivered
1 medium eggplant
3 med. onions, cut into wedges
2 green peppers, cut in 1-inch squares
1/4 tsp pepper
3/4 cup water
2 1/2 tsp salt
1 egg
1 cup seasoned bread crumbs
1/3 cup vegetable oil
1/4 tsp dried dill weed
3 medium tomatoes
1 tbsp chopped fresh dill or 1 tbsp dried dill weed
 
Rinse fish with cold water; pat dry with paper towels. Cut fish into 6-8 equal size serving portions, then set aside. In large skillet over medium heat, sauté garlic in 2 tablespoons oil until golden. Discard garlic, reserving oil in pan. Add eggplant and onion; cook until vegetables are browned, stirring frequently (about 5 minutes). Stir in green pepper, pepper, water and 1/2 tsp salt. Cover and cook for 5 minutes, stirring occasionally. Remove cover and continue cooking until all water has evaporated. Remove vegetables to bowl and keep warm. Sprinkle remaining 2 tsp salt over fish.

In pie plate, beat egg slightly. On wax paper, combine bread crumbs and dill. Dip fish in egg; coat with bread crumb mixture. In same skillet, over medium heat, heat 1/3 cup oil. Place breaded fish portions in hot oil and cook for 6 minutes. Turn and cook for additional 4-5 minutes, or until fish flakes easily when

tested with a fork. Transfer fish to warm serving platter; keep warm. Return vegetables to skillet. Sprinkle 1/4 tsp dill weed over tomatoes. Add to vegetable mixture in skillet. Cook over medium heat, stirring frequently, until tomatoes are heated through. Transfer vegetables to same platter as fish. 
 
 



 
Greek Flounder
 
 
2 lb. flounder fillets
1/2 c. olive oil
3/4 c. lemon juice
1 tsp. chopped mint
1/2 tsp. salt
1/8 tsp. cayenne pepper
Greek olives
Lemon wedges
 
Butter a broiling pan. Blend the olive oil, lemon juice, chopped mint, salt and pepper. Beat with a wire whisk. Place the fillets in the pan. Spoon the sauce over each fillet and broil. Baste frequently until side is done. Turn over and repeat for other side. Fish should flake easily at touch of fork. Garnish with olives and lemon wedges. Serves 6 

 



 
Sautéed Triggerfish
 
 
2 ounces clarified butter
7-8 ounces Triggerfish portions
Salt, to taste
Pepper, to taste
2 ounces white wine
1 shallot, minced
1/2 fresh lemon
1 teaspoon capers
1 ounce jumbo lump crab
2 ounces butter, softened
Pinch fresh parsley, chopped
 
 
Heat a sauté pan. Add enough clarified butter to coat the bottom of the pan. Apply seasoning liberally to fish with salt and pepper. Place fish in pan and sauté on its side until golden brown. Flip fish over and sauté until cooked thoroughly. Remove from pan. Deglaze pan with white wine. Add shallots and reduce until almost dry. Squeeze lemon into mixture. Add capers and crab. Carefully whisk in softened butter. Add parsley last. Ladle this sauce over the fish. Serve this dish with polenta. 

 



 
Lemon Poached Snapper on Wild Rice
 
 
1 pound Snapper fillets
Wild or White rice mix
1 cup water
2 tablespoons lemon juice
2 chicken-flavor bouillon cubes
1/2 cup green onions, sliced on the diagonal
1/4 teaspoon thyme leaves
1/4 teaspoon white pepper
1/2 cup carrots, thinly sliced on the diagonal
Paprika for garnish
 
Select a favorite flavor of wild, spiced or white rice and prepare the desired number of servings according to the package instructions. Cooked or instant rice will work. In a separate deep skillet, combine the water, lemon juice, bouillon cubes, green onions, thyme and pepper. Bring this mixture to a boil, then cover and simmer 5 minutes. Add the carrot and simmer 3 to 4 minutes longer. Reduce the heat until the mixture is simmering. Lay the fish fillets in the liquid without crowding. Cover and simmer for 9 to 10 minutes, until the fish is opaque and flakes easily. (The liquid is used to pour over the finished dish, so if it is too thin, take out the fish and vegetables when they are done and boil the remaining liquid until it has thickened slightly.) Put a serving of rice in the center of each plate. Place a fish fillet and some of the vegetables on the rice. Pour a small amount of liquid over the fish and rice. Sprinkle lightly with paprika.
 


 
 
Beer-Battered Butterflied Wahoo
 
 
1 Bottle of Guinness Stout
4 Eggs
1 Teaspoon of Paprika
1 Teaspoon of ground Pepper
2 Cups of Butter Milk
Pancake Mix
2 Bags-o-Pre-Slivered Almonds
4 Drops of Vanilla Extract
2 Drops of Orange Extract
1 Wahoo Tenderloin
 
Brown the Slivered Almonds in butter.  Drain and completely dry the Almonds.
Allow the Almonds to cool to room temp.  Mince the Almonds to about 1/2 the slivered size.  In a 9" pie pan:  Sift the Pancake Mix and add the Almonds,add the Paprika, add the Pepper, blend the mix completely.

In a 9" pie pan: Scramble the eggs and add 1/2 the bottle of Guinness, add the Vanilla Extract, add the Orange Extract, blend the batter completely, Drink the other half of the Guinness.

Slice the Wahoo loin completely through in 1 1/4" steaks. Slice each of the Wahoo steaks in the middle, BUT DON'T GO ALL THE WAY THROUGH. Leave at least a 3/8" thick section. Unfold the Wahoo steak . . . VIOLA!! Butterflied Wahoo!

Dredge butterflied Wahoo in Egg/Beer batter. Coat completely. Dredge in Mix. Coat completely.  Dip back into Egg/Beer batter.  Dip back into Mix.  Place the battered and breaded meat into a damn hot and lightly oiled pan.  Turn frequently. Cooking time is dependent on heat. Cook until the coating is a deep golden brown. 

 



 
Tilapia with Cucumber Radish Relish
 

 
2/3 cup chopped, seeded cucumber
1/2 cup chopped radishes
1 teaspoon vegetable oil
2 tablespoons tarragon vinegar
1/4 teaspoon dried tarragon pinch of sugar
1/8 teaspoon salt
4 (6 oz.) tilapia fillets
2 tablespoons margarine
 
Combine the first seven ingredients in a small bowl; mix well. Let stand at room temperature while preparing fish. Sauté tilapia in margarine in a large skillet over medium heat for 2 to 3 minutes on each side or until fish just begins to flake easily when tested with a fork. Transfer to serving plates. Spoon cucumber mixture over each serving.  

 



 
Swordfish Piccatta
 
 
1/2 teaspoon black pepper
1 pound swordfish, 1/2" thick cutlets
1 tablespoon parsley, finely chopped
2 tablespoons lemon juice
2 teaspoons capers
Lemon rounds
 
 
Pepper swordfish cutlets and place on a broiling pan. Broil fish for 1-1/2 minutes on each side or until flesh turns opaque. Remove swordfish from broiling pan and place on a heated serving platter. Sprinkle with parsley, lemon juice and capers. Garnish with lemon rounds. 

 



 
Grilled Tuna with Fruit Salsa

 
 
1/3 cup pineapple juice
1 Tablespoon vegetable oil
1 Tablespoon reduced-sodium soy sauce
Juice of one lime
4 (6-8 oz.) tuna steaks
1 cup chopped fresh plums
1 cup chopped fresh peaches
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red bell pepper
2 Tablespoons white wine vinegar
2 Tablespoons minced fresh mint
 
Combine first four ingredients. Arrange tuna steaks in shallow glass dish; pour pineapple juice mixture over steaks. Cover and refrigerate for at least one hour. Meanwhile, combine remaining ingredients in a medium bowl; stir gently. Cover and refrigerate until needed. Coat a grill rack with vegetable cooking spray. Remove tuna from marinade and place on grill 4 to 5 inches above medium-hot coals (discard marinade). Grill just until fish begins to flake easily when tested with a fork, allowing about 10 minutes per inch of thickness, turning once during cooking. Serve at once with fruit salsa.

 


 
Shrimp & Scallop Fajitas

 
 
12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb.
1 large red bell pepper, stemmed, seeded and cut into 20 squares
1 large sweet onion, quartered and each quarter cut into half pieces separated
12 sea scallops, about 3/4 lb.
1 large green bell pepper, stemmed, seeded and cut into 20 squares
1/2 teaspoon lime peel, grated
1/4 cup fresh lime juice
2 tablespoons vegetable oil
2 teaspoons honey
1 clove garlic, minced
1/4 teaspoon pepper
1/8 teaspoon salt
8 (7 to 9-inch) flour tortillas, warmed
 
 
Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice.  Thread the scallops, green pepper and remaining onion onto 4 more skewers.  Place on a large shallow platter.  Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt.   Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes.

Red and Green Salsa

2 firm-ripe avocados, peeled, seeded and chopped into small squares
2 teaspoons lime juice
1-1/2 cups prepared salsa

To make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa.  Let stand 20 minutes or refrigerate up to 24 hours.

Coat the grill rack with vegetable cooking spray.  Place kebobs on grill rack 4 to 6 inches over medium-hot coals.  Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side.  Wrap tortillas in aluminum foil and heat them on the grill.

To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla.  Add "red and green salsa" to taste.  Roll up tortilla to enclose the filling.  Eat fajitas out of hand.  Serve with refried beans or Mexican rice, if desired. 

 



 
Salmon Steaks with Mushrooms

 
 
2 tablespoons white wine vinegar
1 tablespoon olive oil or oil
1/2 teaspoon dried basil, crushed
1/8 teaspoon pepper
2 salmon steaks, about 6 ounces each, (or 1 large steak, split)
1/4 pound (4 large) thinly sliced mushrooms
1/4 cup thinly sliced green onions
 
Combine vinegar, oil, basil, and pepper in 8 x 8-inch glass dish. Add salmon and turn to coat both sides. Marinate 15 to 30 minutes, turning once. Drain marinade into 4-cup glass measure. Add mushrooms and green onions and stir to coat well. Place salmon in glass dish. Cover with waxed paper. Microwave at HIGH 4 minutes, turning dish once, and let stand, covered, minutes. Fish is done when it just begins to flake easily when tested with a fork. Microwave mushroom mixture, uncovered, at HIGH 3 minutes, stirring once. Transfer salmon to hot plates and spoon mushrooms over top.

Makes 2 servings 

 



 
Trout with Herbs and Feta Cheese

 
 
4 Trout fillets
8 Slices Roma tomatoes
1/4 Cup crumbled feta cheese
4 (1- to 2-inch) sprigs fresh oregano
4 Teaspoons olive oil

Lemon herb seasoning
 
For each fillet, place in a microwave-safe dish. Sprinkle with lemon-herb seasoning and drizzle with oil. Cover dish with plastic wrap, turning back one corner to vent. Microwave on high for 1 1/2 minutes.

Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with one tablespoon cheese. Cover and vent; microwave on high for 1 to 1 1/2 minutes or until fish flakes easily when tested with a fork. Repeat with remaining fillets. 

 



 
Caviar Cracker Spread

 
 
1 package unflavored gelatin
2 tablespoons cool water
2 tablespoons lemon juice
1/8 teaspoon salt
6 hard boiled eggs, peeled and mashed
½ onion, finely chopped
½ -1/3 cup mayonnaise
1 tablespoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
1 jar (3 ounces) caviar
 
Mix gelatin and water in saucepan; add lemon juice and simmer until completely dissolved. In bowl, mix gelatin mixture with remaining ingredients except caviar; set aside. Drain and gently rinse caviar, do not pop. Drain again until partly dry. Very gently, fold caviar into gelatin/egg mixture, being very careful not to pop caviar as it will discolor spread. Spray a Pyrex bowl or mold with non-stick coating. Pour mixture into bowl or mold. Let set until firm. Dip bowl or mold into warm water to loosen spread. Invert onto serving plate and garnish with parsley. Serve with crackers.  Makes 8-10 servings. 

 



 
Swordfish Piccata

 
 
1/2 teaspoon black pepper
1 pound swordfish, 1/2" thick cutlets
1 tablespoon parsley, finely chopped
2 tablespoons lemon juice
2 teaspoons capers
Lemon rounds
 
Pepper swordfish cutlets and place on a broiling pan. Broil fish for 1-1/2 minutes on each side or until flesh turns opaque. Remove swordfish from broiling pan and place on a heated serving platter. Sprinkle with parsley, lemon juice and capers. Garnish with lemon rounds.

 


 
Tortellini, Tomato & Alaska Salmon Salad

 
 
1 package (16 to 19 oz.) refrigerated or frozen cheese-filled tortellini
2 cups fresh or frozen broccoli
1 lb Alaska salmon, cooked and cubed
1 small tomato, seeded and diced*
3/4 cup (3 oz.) shredded parmesan cheese
8 oz. regular or reduced-calorie Italian dressing with cheese
 
Cook tortellini according to package directions. Drain; rinse in cold water. Transfer to large bowl. Microwave broccoli on HIGH 1-2 minutes, add to pasta. Stir in salmon, tomato, cheese and dressing.  *Substitute 1/2 cup sun-dried tomatoes, julienne cut, for added flavor.  Yield: Makes 2 quarts, about 4 to 6 servings

 


 
Smoked Salmon Pinwheels
 
 
4 ounces smoked salmon, flaked
1 container (4 oz) spreadable cheese with garlic and herbs
1 tablespoon minced fresh dill or 1 teaspoon dried dill weed
1 package (8 oz) refrigerated crescent rolls
2 tablespoons capers, drained
 
Heat oven to 375 F. Combine salmon, cheese and dill in small bowl; stir until well mixed. Remove rolls from package; place on lightly floured surface. Unroll dough; pat out to 14 x 9-inch rectangle, pinching perforations closed. Spread salmon mixture over pastry; sprinkle with capers. Carefully roll up pastry lengthwise; pinch seam to seal. Cut into slices about 1/2-inch thick. Place on lightly greased baking sheet. Bake for 11-13 minutes or until golden brown. Serve warm.

 


 
Grilled Tuna with Fruit Salsa
 
 
1/3 cup pineapple juice
1 Tablespoon vegetable oil
1 Tablespoon reduced-sodium soy sauce
Juice of one lime
4 (6-8 oz.) tuna steaks
1 cup chopped fresh plums
1 cup chopped fresh peaches
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red bell pepper
2 Tablespoons white wine vinegar
2 Tablespoons minced fresh mint
 
Combine first four ingredients. Arrange tuna steaks in shallow glass dish; pour pineapple juice mixture over steaks. Cover and refrigerate for at least one hour. Meanwhile, combine remaining ingredients in a medium bowl; stir gently. Cover and refrigerate until needed. Coat a grill rack with vegetable cooking spray. Remove tuna from marinade and place on grill 4 to 5 inches above medium-hot coals (discard marinade). Grill just until fish begins to flake easily when tested with a fork, allowing about 10 minutes per inch of thickness, turning once during cooking. Serve at once with fruit salsa.

 


 
Trout with Herbs & Feta
 
 
4 trout fillets
8 slices Roma tomatoes
1/4 cup crumbled feta cheese
4 (1 to 2-inch) sprigs fresh basil
4 (1 to 2-inch) sprigs fresh oregano
4 teaspoons olive oil
lemon herb seasoning
 
Seafood Alternatives: salmon, catfish, Mahi, Pollock, orange roughy, mahi-mahi
For each fillet, place in a microwave-safe dish. Sprinkle with lemon-herb seasoning and drizzle with oil. Cover dish with plastic wrap, turning back one corner to vent. Microwave on high for 1-1/2 minutes.

Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with 1 tablespoon cheese. Cover and vent; microwave on high for 1 to 1-1/2 minutes or until fish just begins to flake easily when tested with a fork. Repeat with remaining fillets.
 


 
 
Buttermilk Fried Fish
 
 
1 lb. fish fillets (any firm-flesh species will do)
One cup buttermilk
Salt and pepper
¾ cup cornmeal
¼ cup flour
Vegetable oil for frying
 
 
Cut the fillets into one- inch strips. Mix the buttermilk, salt and pepper in a bowl or pie plate and add the fish. Turn once and refrigerate. In the meantime, mix the cornmeal and flour and spread on a sheet of wax paper. Pour 2 inches of oil into a deep fryer or heavy pan. Heat until a fat thermometer registers 375°F. Roll the strips of fish in the cornmeal mixture, shake to remove the excess and, using tongs, lower a few strips into the hot oil.

Fry, turning, until the fish is browned on both sides, about 3 minutes. Drain on paper towels and repeat with remaining strips of fish. 
  



 
Salmon Steaks with Mushrooms

 
 
2 tablespoons white wine vinegar
1 tablespoon olive oil or oil
1/2 teaspoon dried basil, crushed
1/8 teaspoon pepper
2 salmon steaks, about 6 ounces each, (or 1 large steak, split)
1/4 pound (4 large) thinly sliced mushrooms
1/4 cup thinly sliced green onions
 
Seafood alternatives: halibut, salmon, tuna, swordfish, mahi-mahi
Combine vinegar, oil, basil, and pepper in 8 x 8-inch glass dish. Add salmon and turn to coat both sides. Marinate 15 to 30 minutes, turning once. Drain marinade into 4-cup glass measure. Add mushrooms and green onions and stir to coat well. Place salmon in glass dish. Cover with waxed paper. Microwave at HIGH 4 minutes, turning dish once, and let stand, covered, minutes. Fish is done when it just begins to flake easily when tested with a fork. Microwave mushroom mixture, uncovered, at HIGH 3 minutes, stirring once. Transfer salmon to hot plates and spoon mushrooms over top.

Makes 2 servings  

 



 
Catfish Piccata
 
 
1 (9 To 12 oz.) skinless catfish fillet, cut into 2 serving pieces
1/16 teaspoon salt and pepper (each)
1 tablespoon flour
1 tablespoon butter or margarine
2 tablespoons lemon juice
2 tablespoons minced parsley
4 thin slices lemon for garnish
 
Pat catfish dry. Season lightly with salt and pepper. Dredge in flour, shaking off excess. Measure thickness of fish at thickest part to estimate cooking time; allow 10 minutes per inch of thickness. Heat butter in a nonstick skillet over moderate heat until it bubbles. Add fish and cook for 3 minutes. Turn fish and continue cooking until fish flakes when tested with a fork. Remove to warm plates. Add lemon juice and parsley to pan; cook 30 seconds, stirring to loosen contents in the pan. Pour over hot fish. Garnish with lemon slices. 

 


 
Trout with Herbs and Feta
 
 
4 trout fillets
8 slices Roma tomatoes
1/4 cup crumbled feta cheese
4 (1 to 2-inch) sprigs fresh basil
4 (1 to 2-inch) sprigs fresh oregano
4 teaspoons olive oil
lemon herb seasoning
 
 
For each fillet, place in a microwave-safe dish. Sprinkle with lemon-herb seasoning and drizzle with oil. Cover dish with plastic wrap, turning back one corner to vent. Microwave on high for 1-1/2 minutes.
Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with 1 tablespoon cheese. Cover and vent; microwave on high for 1 to 1-1/2 minutes or until fish just begins to flake easily when tested with a fork. Repeat with remaining fillets.

Makes 4 servings 

 



 
Salmon Waldorf Salad

 
 
1/2 cup light mayonnaise or salad dressing
1/4 cup plain nonfat yogurt
1/4 teaspoon lemon-pepper seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 pound of smoked salmon
2 ribs celery, diced (about 1 cup)
1 large apple, chopped (about 1 cup)
1/2 cup (2 oz.) broken walnuts
 
 
In small bowl, blend mayonnaise, yogurt, lemon-pepper, thyme and salt. In separate bowl, combine salmon, celery, apples and walnuts. Stir dressing into salad. Makes 5 cups, about 3 to 4 Servings 

 


Tuna Steak Fry
 
 
2 tablespoons vegetable oil
1 tablespoon ginger root, grated
8 scallions, finely chopped
1 clove garlic, chopped
1/4 teaspoon tabasco sauce
1/4 cup water
4 tuna steaks, 3/4" thick
1/2 cup flour
1 tablespoon curry powder
Salt and pepper
 
Mix first 6 ingredients together and marinate steaks for at least 1 hour. Mix flour, curry powder, salt and pepper and dredge steaks in mixture. Place steaks in skillet with a little hot oil. Cook 3 to 4 minutes, turn them over and cook for another few minutes.

 


 
Catfish & Shrimp Soup

 
 
2 tablespoons olive oil
2 cups chopped onion
2 cloves garlic, minced
One 28 oz can tomatoes
3 tablespoons tomato paste
1 bay leaf
4 cups water
1 cup dry white wine
One 8 oz bottle clam juice
½ pound shelled medium shrimp
2 catfish fillets cut into 1 inch cubes
½ teaspoon salt
¼ teaspoon pepper
coriander (or parsley)
lemon slices
 
In large soup pan, heat oil. Sauté onion and garlic until onions are transparent. Add tomatoes, tomato paste, and bay leaf. Cover and simmer 25 minutes. Add water, wine, and clam juice. Simmer uncovered 45 minutes. Add shrimp, catfish, salt, and pepper. Cook 10 minutes or until catfish flakes easily. Remove bay leaf. Garnish each serving with chopped coriander and lemon wedges.

 


 
Cucumber Stars with Smoked Salmon Cream
 
 
2 to 3 large cucumbers
1/4 lb. smoked salmon
1/2 lb. cream cheese
1/2 tbsp lemon juice
1/2 tsp freshly ground pepper
Salmon roe for garnish
Sprigs of dill for garnish
 
Cut the cucumbers into ½ inch thick slices. Using a star-shaped cookie cutter small enough to fit inside the cucumber rounds, cut each slice into a star shape.

Scoop out a well in each cucumber star, using a melon baller or small spoon. (Be careful not to break through the bottom of the cucumber slice.) Place the slices upside-down on paper towels to drain. Meanwhile, prepare the salmon cream.

Combine the smoked salmon, cream cheese, lemon juice, and pepper in a food processor. Process until smooth. Adjust the seasoning. Fit a pastry bag with a ½ inch round tip. Spoon the salmon cream into the bag. Fill the scooped-out cucumber slices with salmon cream, and garnish each one with salmon roe and a tiny sprig of dill.
 


 
 
Linguine with Smoked Salmon
 
 
1 Ib. linguine
12 oz smoked salmon cut into strips
½ cup tomato sauce
½ cup chopped chives
4 oz grated parmesan cheese
 
Garlic Cream Sauce:

1 cup white wine
2 cups chicken stock
2 cups heavy cream
3 oz hard garlic butter
salt & freshly ground black pepper            
 
Cook the linguine in lots of salted, boiling water for 8-10 minutes and drain.
For the Sauce: Bring the white wine to a boil and reduce by half. Add the chicken stock and reduce a further five minutes. Add the cream and stir in the garlic butter. Season with salt and pepper and reduce to a syrupy consistency.

Add the linguine and toss in the smoked salmon. Place the pasta in 4 bowls and sprinkle with parmesan, parsley, chives and tomato sauce.  

 



 
Parchment-Steamed Fish
 
 
6 U.S. Farm-Raised Catfish fillets (4-6 oz each)
6 12-inch squares of parchment
paper (or aluminum foil)
1 zucchini, halved and seeded, cut into julienne strips
1 carrot, cut into julienne strips
3 scallions, green tips only, cut into julienne strips
3 T chopped fresh herbs, such as parsley, basil and chives (or 1 T dried herbs or Herbes de Provence)
1 clove garlic, minced
2 T butter, cut into 12 slices
6 T white wine (may substitute chicken or fish stock)
1/2 tsp salt and freshly ground black pepper
 
 
Preheat oven to 400°F. Fold parchment squares in half to make a crease down the center and then unfold.  Place a Catfish fillet on one side of each square of parchment. Divide the vegetables among the packets of fish.  Sprinkle each packet evenly with herbs and garlic. Place 2 slices of butter on top of each fillet; then drizzle each with 1 tablespoon of wine. Season each packet with salt. Fold parchment or foil in half to cover fillet, then tightly fold in the edges, crimping around each of the sides to seal the packets completely.  Place sealed packets on a baking sheet and bake for 8-10 minutes; carefully unfold one side of one of the packets to check fish for doneness. To serve, open packets carefully at the table, taking care to avoid being burned by the steam. Serves six.
 


 
 
Trout with Herbs & Feta Cheese
 
 
4 trout fillets
8 slices Roma tomatoes
1/4 cup crumbled feta cheese
4 (1 to 2-inch) sprigs fresh basil
4 (1 to 2-inch) sprigs fresh oregano
4 teaspoons olive oil
lemon herb seasoning
 
For each fillet, place in a microwave-safe dish. Sprinkle with lemon-herb seasoning and drizzle with oil. Cover dish with plastic wrap, turning back one corner to vent. Microwave on high for 1-1/2 minutes.

Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with 1 tablespoon cheese. Cover and vent; microwave on high for 1 to 1-1/2 minutes or until fish just begins to flake easily when tested with a fork. Repeat with remaining fillets.  

 



 
Tuscan Salmon
 
 
1 teaspoon each salt, ground mustard and dried thyme, crushed
1/2  teaspoon ground pepper
4 salmon steaks or fillets (6 oz. each)
2 teaspoons honey
3 teaspoons olive oil, divided
2 quarts spinach leaves
1/2 teaspoon minced garlic
2 cups halved red California seedless grapes
1/2  cup dry red wine
salt (to taste)
 
Tuscan Salmon offers simple elegance with a Mediterranean feel. Fillets of salmon served over a bed of wilted spinach and topped with a savory grape sauce is a nutritious combination that will leave dinner guests wanting seconds.

Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with seasoning mixture; reserve any remaining seasoning mixture.

Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half. Serve salmon on spinach; top with grape sauce. Makes 4 servings.  

 



 
Mahi Mahi with Pepper Sauce
 
 
Steaks

6 Pounds Mahi Mahi steaks
(can use Haddock, Grouper, Red Snapper fillets, or Halibut)
1 teaspoon salt
1 teaspoon pepper
6 tablespoons margarine; melted

Sauce:

6 Tablespoons margarine
3 cups minced onion
6 Red bell peppers, cut into thin strips
3 (1 Pound) cans of tomatoes, undrained, cut up
1 1/2 teaspoons salt
1 teaspoon red pepper
 
Preparing Steaks: Preheat broiler. Sprinkle steaks with salt and pepper; brush with margarine. Broil an additional 5 to 8 minutes or until fish is firm, turns translucent to opaque. Preparing Sauce: In a saucepan, melt margarine, add onions and peppers and cook just until tender, about 5 minutes. Add remaining ingredients, simmer, stirring occasionally for 10 minutes. Place Mahi steaks on a serving platter and spoon Red Pepper Sauce over them. 

 



 
Flounder with Bell Pepper Sauce

 
 
1 tsp. olive oil
¾ cup red onion, halved and   sliced thin
¾ cup roasted red peppers, chopped
1 ½ tbsp. garlic minced
1 ½ cups fresh tomatoes, peeled and seeded
1 ½ tbsp. capers, rinsed and drained
½ tsp. ground cumin
½ tsp. cayenne pepper
2 pounds flounder fillets
 
Heat olive oil in a large nonstick skillet over medium heat. Add onion, roasted peppers and garlic. Sauté 2 minutes. Add chopped tomatoes, capers, cumin and cayenne. Cook for 3 minutes, stirring occasionally. Move mixture to the edges of the skillet.

Add flounder fillets. Spoon roasted pepper mixture over fillets. Cover and cook 10 minutes or until the fish flakes easily when tested with a fork. 

 



 
Baked Blue Cheese Halibut

 
 
1/4 lb. blue cheese crumbles
1/2 qt. buttermilk
1 1/2 cups mayonnaise
1 cup water
1/2 tsp black pepper
1 tsp garlic, crushed
1/2 tsp white pepper
2 lbs. halibut, cut into 5 oz. pieces
1 red onion, sliced 
blue cheese crumbles
 
 
Mix all dressing ingredients, add water to thin if needed. Chill.  (or use prepared blue cheese dressing of your choice). Preheat oven to 350F.  In a large baking dish layer a thin amount of the blue cheese dressing.  Lay fish on top and add another layer of dressing on top. Cover with sliced red onion and blue cheese crumbles. Bake until fish flakes easily.   
 
 

Pompano El Salsa Verde
 
 
2 Whole Pompano (1 1/4 to 1 1/2 lb -ea), scaled and gutted, with heads and tails left on       
5 Peppercorns   
1 Tbsp. Cumin seeds 
1/2 Tsp Salt     
Juice of a large lime

Salsa Verde     

2 Garlic cloves, sliced  
1/2 Green pepper, stemmed, seeded, and coarsely, Chopped         
1 Serrano chile, stemmed, seeded, and coarsely, Chopped
1/2 Small Cilantro, leaves only,-coarsely chopped
1/2 Small Flat-leaf parsley, leaves only, coarsely chopped
6 Green onions, trimmed, and coarsely, Chopped
1 pinch Oregano
1 Tbsp Mild white vinegar
1 LB Green (unripe) tomatoes, cored, and coarsely, Chopped
1/3 cup Water
1/2 Tsp Salt
4 Tbsp Extra-virgin olive oil
 
In a mortar and pestle or a coffee grinder reserved for grinding spices, grind the peppercorns, cumin seeds, and salt until fine. Transfer the spices to a small bowl and add the lime juice. Prick the fish all over with a fork and rub the seasoning paste well into the skin. Set the fish in an ovenproof dish and leave to marinate at room temperature for about 1 hour, loosely covered.  Preheat the oven to 300 degrees.  In a mortar and pestle or a blender, combine the garlic, green pepper, green onions, oregano, vinegar, green tomatoes, water and salt and blend to a smooth sauce. Lift up the fish in their dish and scatter 2 tablespoons of the olive oil underneath each one. Drizzle the remaining oil over the top of the fish and rub it in. Spoon the salsa verde over the top. Cover the dish and cook the fish in the oven for 20 minutes, then carefully turn it over and baste with the sauce. Cover again and cook for 15 to 20 minutes more.

Serve warm. This recipe yields 6 to 8 servings.



Grilled Salmon with Bell Peppers

 
 
2 each red bell peppers
2 tablespoons lemon juice fresh
1/2 teaspoon tarragon
1/2 teaspoon thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup yogurt, plain

 
Salmon

1/2 cup thyme leaves dried, soaked 5 mins in water, drained
24  ounces salmon steaks cut into servings
4   each bread white, slices, toasted on grill just before serving
 
 
Spray grill rack and place it on ground over ashen-hot coals.  Roast peppers 8 to 10 minutes, turning frequently with long-handled tongs. All sides of peppers should be charred and blistered.  Working quickly, put peppers into plastic bag, and close securely with twister seal.  Let peppers stand 10 to 12 minutes. 

bell pepper Sauce: Remove peppers from bag, cut off tops, and remove skins by rubbing with paper towels.  Discard seeds. Slice peppers and puree in processor or blender.  Add remaining sauce ingredients and puree. 
Refrigerate sauce until needed, but serve at room temperature. 

Salmon: Sprinkle drained thyme over hot coals. Spray fish lightly with non-stick cooking spray and place it over grid on sprayed grill rack. Coals should be

ashen hot. Grill salmon about 4 minutes, turn, and grill until done to taste (about 10 minutes for 1 inch thick steak).

Serve salmon on individual dishes over toast, with sauce topping.
 


 

Swordfish on Herbed Couscous

 
 
VEGETABLE MINESTRONE:

1 tb Olive oil
1 Clove garlic, pressed or Minced
2 cups Finely diced vegetables
(such as yellow squash, Zucchini, onion, red bell Pepper)
1 1/2 tb Chopped fresh basil leaves
1 ts Chopped fresh thyme leaves
1 ts Chopped fresh rosemary Leaves
1 11.5 oz can V-8 juice
1/4 c Fat-free chicken stock
1/4 ts White pepper
 
HERBED COUSCOUS:

1 1/2 cup Fat-free chicken stock
1/4 ts Freshly ground black pepper
1 Bay leaf
1 ts Chopped fresh thyme leaves
1/2 ts Chopped fresh rosemary leaves
1 ts Olive oil
1 cup Couscous
 

SWORDFISH:

1 1/2 lb Fresh swordfish (4 6-oz Pieces)
Sprigs of fresh thyme or Rosemary, for garnish (opt.)
 
To make the vegetable minestrone, heat the oil in a large saucepan over medium heat. Add the garlic and cook just until it starts to sizzle; do not brown. Add the herbs, juice, stock and pepper and bring to a boil. Reduce heat to low and simmer for 3 minutes. Set aside.

To make the couscous, combine the stock, pepper, herbs and oil in a small saucepan and bring to a boil. Add the couscous, mix well and remove from the heat. Cover tightly and allow to stand for at least 5 minutes, or until all of the liquid has been absorbed. Set aside.

Wash the swordfish and pat it dry. Rub the surface with a little olive oil and sprinkle with salt, freshly ground black pepper and herbs, if desired. Cook over a charcoal grill or under a broiler just until it turns from translucent to opaque, about 3 to 4 minutes per side. Do not overcook or the fish will become tough.

To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top with a piece of grilled swordfish. Spoon the minestrone around each serving, dividing it equally. Garnish each serving with a sprig of fresh thyme or rosemary, if desired. 

 



 
Almond Fried Shrimp
 
 
1 cup flour all purpose
1 pn salt
2 cups milk
4  ea eggs
12 ea shrimp, jumbo uncooked
1 1/2 cups almonds sliced (5 oz)
6 cups vegetable oil
 
Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper.

Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover with foil.)

Heat oil in heavy large saucepan to 350 degrees. Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain.   Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges.
 



 
Baked Trout with Fennel

 
 
1 large rainbow trout
1/2 cup white wine
1 each lemon
4-6 each fennel
2 tablespoons butter
1/3 cup butter, unsalted
1/2 small lemon
salt and black pepper
1 tablespoon fennel
 
Wash and clean trout thoroughly, scraping skin with a dull knife. Pat dry. Cut off fins with scissors or sharp knife and trim tails. Place trout in a greased oblong baking dish. Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout. Add wine and top with remaining lemon slices, fennel sprigs and butter.

Bake at 350 F. until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.) Baste periodically. Meanwhile, make meuniere butter: In a small, heavy saucepan, melt butter. Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color. Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout.  

 



 
Grilled Sweet & Sour Tuna Steaks
 
 
1/2 cup dry sherry
2 tablespoons grated gingerroot
2 tablespoons soy sauce, low sodium
1 teaspoon honey
1 teaspoon maple syrup
1 tablespoon minced garlic
2 teaspoons dark sesame oil
2 tablespoons minced cilantro
4 medium tuna steaks
Preheat broiler or start grill
 
In a small bowl combine sherry, ginger, soy sauce, honey, maple syrup, garlic, sesame oil, and cilantro. Set aside.

Wash and pat dry tuna steaks. Place in a shallow glass baking dish. Pour sauce over steaks. Let marinate 10 minutes.  Remove steaks from marinade and broil or grill. Cook 5 to 8 minutes on each side, turning once, and basting with marinade. Serve hot. 

 



 
Baked Salmon with Apricots
 
 
2 tb Vegetable oil
1/4 c All-purpose flour
1 1/4 lb Salmon fillets
1 c Dry red wine
1/2 c Fish stock
 Salt; to taste Freshly ground pepper -to taste
1 c Dried apricots
2 tb Unsalted butter
 
 
Preheat oven to 375F. Pat the salmon dry on towels. Dust in flour, shaking off the excess. Heat the oil in a 12-inch oven-proof skillet or roasting pan over medium heat on the stove. Add the salmon and brown on all sides. Remove to a plate and discard oil. Add the wine and stock to the skillet and bring to a boil.

Replace salmon in the skillet, add the apricots and sprinkle with salt and pepper. Place, uncovered, in the oven. Cook 7 minutes. When done, transfer skillet to the stove top and remove the fish to a carving board. Cook the liquid in the roasting pan over high heat, stirring, until it thickens slightly. Remove from heat and whisk in the butter. Cut the salmon into 1/2-inch slices, arrange on a serving platter and spoon over the sauce.

 


 
Tilapia with Whole Spices

 
 
2 ts peanut or other vegetable oil
1 med carrot, peeled and cut into 4-inch sticks
4 green onions, cut into 3-inch sections
8 quarter-size slices ginger (no need to peel)
1 ts whole allspice
3 star anise pods, broken up
1/2 ts whole peppercorns
2 sm dried chiles, any loose seeds removed
2 Tilapia, cleaned and scaled (2 1/2 to 3 pounds in all) Salt
3 tb white wine
1/2 fish or poultry stock
1 tb butter (optional)
 
Preheat oven to 400 degrees F.   Rub a baking dish well with the oil, add the vegetables and whole spices, and toss to coat them lightly with oil.

Arrange in an even layer. Rinse the fish well inside and out, pat dry, season lightly with salt, and place on top of the vegetables.  Add the wine and 3 tablespoons of the stock. Make a loose tent of foil over the tail of the fish and place in the oven.  Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes.  If you have an instant-reading thermometer, it should read 145 degrees F. to 150 degrees F. in the center near the bone. Transfer the fish to a warm serving platter.  Strain the contents of the baking dish into a small saucepan; discard the spices and vegetables. Add the remaining stock, bring to a boil and reduce by a third. Taste for seasoning and adjust if necessary. Swirl in the butter if desired and pour over and around the fish on the platter.  

 



 
Tuna with Madeira, Orange & Soy

 
 
4 Medallions of yellowfin tuna 3-4 oz each
1/2 c Flour
2 tb Salad oil
1 tb Soy sauce
1/4 c Madeira
1/4 c Orange juice
1/4 c Cream
2 tb Butter
 
 
Preheat oven to 200 -degrees.

Dust tuna medallions with flour and shake off excess. Heat oil over medium flame in a saute pan large enough to hold the medallions. Fry for 2 minutes on each side, until browned. Remove to a holding pan and keep warm in the oven. Pour off and wipe out any excess oil from the pan and return to the heat. Combine all remaining ingredients except the butter and boil to reduce by half. Remove sauce from heat and swirl in the butter until just melted and blended in the sauce.

Place tuna medallions on dinner plates and pour sauce over them. Serves 2. 

 



 
Asian Salmon Stir Fry
 
 
3 tb Oyster sauce
2 tb Rice vinegar
2 ts Minced ginger
1 t Soy sauce
2 ea Clove garlic, minced
1 1/2 lb Salmon, skinned, boned and cut into 3/4 inch cubes
5 ts Oil
1/2 lb Bean sprouts
1/2 lb Snow peas (if large cut in Half)
1 c Sliced green onions
1 ea Red bell pepper cut into Strips
1/2 ts Asian sesame oil
1/4 ts Sugar
1/8 ts Pepper
 
In a medium bowl, combine two tablespoons of the oyster sauce with vinegar, ginger, soy sauce and one clove garlic. Season with pepper, if desired. Add fish, turning to coat. Cover and refrigerate at least a half-hour.

In a nonstick skillet or seasoned wok, heat two teaspoons of the oil over high heat. Add remaining garlic, stir fry 30 seconds. Add sprouts, peas, green onions and red pepper. Stir-fry two minutes or until tender-crisp. Stir in the remaining one tablespoon of oyster sauce, sesame oil, sugar and pepper.  Remove from skillet and set aside.

Drain fish, discarding marinade. Heat remaining oil in same skillet. Add fish and stir-fry about four minutes or until done. Add vegetables. Gently toss. Heat through and serve immediately.  

 



 
Cheesy Flounder
 
 
2 pounds flounder fillets
2 tablespoons lemon juice
1/2 cup parmesan cheese
1/4 cup butter softened
3 tablespoons mayonnaise
 3 each green onions, chopped
1/4 teaspoon salt
1 dash, hot red pepper sauce red pepper sauce
 
Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside.  Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork.   Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly.   Garnish with lemon twists and parsley if desired.
 


 
 
BBQ'd Swordfish with Black Olive-Cucumber Salad

 
 
4, 6 ounce swordfish fillets (steaks) -- about 1-inch thick
4 ounces basic tomato sauce
2 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon hot chili flakes
1 cup black olives such as Gaeta
1 pound cucumbers (1 long one) -- sliced
2 plum tomatoes -- stem removed
2 tablespoons extra virgin olive oil -- plus 1/2 cup
1 tablespoon red wine vinegar -- plus 6 T
2 tablespoons fresh oregano leaves
3 tablespoons Dijon mustard
1/4 cup chives -- chopped
Salt and pepper to taste
 
Preheat barbecue with good hot fire. Rinse and pat dry swordfish.

In a small mixing bowl, mix tomato sauce, sugar, balsamic, chilis and let stand. Into another mixing bowl, add Gaeta olives and cucumber. Cube plum tomatoes into 1/8-inch cubes and add to cucumber mixture. Add 2 tablespoons extra virgin oil, 1 tablespoon red wine vinegar and 2 tablespoons oregano leaves and mix well. Do not season until ready to serve or vegetables will wilt.

In a blender, mix Dijon mustard, 1/2 cup extra virgin olive oil and 6 tablespoons red wine vinegar until smooth. Remove and stir in chopped chives and set aside. Brush swordfish steaks with barbecue sauce and season with salt and pepper. Cook 3 minutes on first side and flip over. Spoon 1 ounce barbecue sauce over each steak and finish cooking without turning about 4 more minutes. Meanwhile, divide cucumber salad among 4 plates. When swordfish is finished, lean one steak on each plate over salad. Drizzle with chive sauce and serve. 

 



 
Salmon Steaks & Bell Pepper Sauce

 
 
Bell Pepper Sauce

2 red bell peppers
2 tablespoons lemon juice fresh
1/2 teaspoon tarragon
1/2 teaspoon thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup yogurt, plain

Salmon

1/2 cup thyme leaves dried, soaked 5 mins in water, drained
24  ounces salmon steaks cut into servings
4   each bread white, slices, toasted on grill just before serving
 
Spray grill rack and place it on and over ashen-hot coals. Roast peppers 8 to 10 minutes, turning frequently with long-handled tongs.  All sides of peppers should be charred and blistered.  Working quickly, put peppers into plastic bag, and close securely with twister seal.  Let peppers stand 10 to 12 minutes.  

Bell Pepper Sauce: Remove peppers from bag, cut off tops, and remove skins by rubbing with paper towels. Discard seeds. Slice peppers and puree in processor or blender. Add remaining sauce ingredients and puree.  Refrigerate sauce until needed, but serve at room temperature. Salmon: Sprinkle drained thyme over hot

coals. Spray fish lightly with non-stick cooking spray and place it over grid on sprayed grill rack. Coals should be ashen hot.  Grill salmon about 4 minutes, turn, and grill until done to taste (about 10 minutes for 1 inch thick steak).  Serve salmon on individual dishes over toast, with sauce topping. 

 



 
Tuna with Chives & Chervil

 
 
4 Tuna Fillets, 6 to 8 oz
Each, (see note) Salt and pepper to taste
2 To 4 Tsp pure olive oil
3 tb Sherry vinegar
3 tb Extra-virgin olive oil
 2 tb Mixed chopped fresh parsley
Chives and chervil

Season the fillets on both sides with salt and pepper.
 
Heat pure olive oil in saute pan over medium heat, using smaller amongst of oil for a nonstick pan. Add fillets and adjust heat according to their thickness (thicker the fillet, lower the heat). Cook for about 4 minutes altogether for 1/2-inch-thick fillets, turning them halfway through the cooking time (or covering them if fragile), and trans- fer them to hot plates or a platter. Wipe oil out of saute pan with paper towel and add vinegar, extra-virgin olive oil and mixture of herbs. Bring sauce to rapid boil and season with salt and pepper to taste. Spoon boiling sauce over fish and serve immediately.  Makes 4 servings.  

 



 
Mahi Mahi with Orange, Avocado & Red Onion Salsa

 
 
1 blood orange, Cara Cara orange, or regular orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 6-ounce mahi-mahi fillets
 
Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.

Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side. Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.



 
 
Grilled Tuna with Fruit Salsa
 
 
1/3 cup pineapple juice
1 Tablespoon vegetable oil
1 Tablespoon reduced-sodium soy sauce
Juice of one lime
4 (6-8 oz.) tuna steaks
1 cup chopped fresh plums
1 cup chopped fresh peaches
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red bell pepper
2 Tablespoons white wine vinegar
2 Tablespoons minced fresh mint
 
 
Combine first four ingredients. Arrange tuna steaks in shallow glass dish; pour pineapple juice mixture over steaks. Cover and refrigerate for at least one hour. Meanwhile, combine remaining ingredients in a medium bowl; stir gently. Cover and refrigerate until needed. Coat a grill rack with vegetable cooking spray. Remove tuna from marinade and place on grill 4 to 5 inches above medium-hot coals (discard marinade). Grill just until fish begins to flake easily when tested with a fork, allowing about 10 minutes per inch of thickness, turning once during cooking. Serve at once with fruit salsa.
 


 
 
Crispy Salmon with Lemon
 
 
8 Salmon Steaks
5oz Vermicelli Pasta (Cooked & Cooled)
2oz Chopped Chives
1 Bunch Cilantro
20 Basil Leaves (chiffonade)
1/2 Pineapple
2 Cabbages
30 Shitake Mushrooms
1 Jicima (optional)
1 Papaya
2 Beefsteak Tomatoes
3 Lemons
1lb Butter (unsalted)
2oz White Wine
1 Shallot
1oz Light Olive Oil
1oz Sweet Chili Sauce
 
 
Season the salmon & sprinkle on the basil. Reserve the basil stalks. Toss the cooked vermicelli in a little of the melted butter (about 1oz) and half the chopped chives.

Wrap the salmon lightly with the noodle and set to rest in the cooler. Wash, pick and chop the cilantro leaves. Reserve the cilantro stalks. Peel the tomato and dice the flesh. Keep all trimmings and seeds.

Now make the sauce. Chop the shallot and place in a small pan to cook a little without color. Add the basil stalks and the same amount of cilantro stalks, then the white wine. Reduce the wine by two thirds. Add the tomato trimmings, juice of two of the lemons and add to the reduction; continue to simmer. Dice the butter and gradually whisk it in to the liquid. When all the butter is incorporated, taste, adjust and strain the sauce. Hold the sauce in a warm spot.

Peel the pineapple, remove the core and cut into quarter inch dice. Slice the mushrooms, shred the cabbage reserving ten of the large outer leaves. Julienne the jicima and green papaya. Juice the remaining lemon and whisk together with the olive oil and sweet chili. Season to taste.

Blanch and cool the outer leaves of the cabbage. Sauté the cabbage, mushrooms and pineapple with the remaining chives. Season and chill the mixture.Wrap the sautéed mixture with the outer leaves making cabbage parcels, press in to a disk shape.

Sear the wrapped salmon and warm the cabbage disks. Finish the sauce with the chopped cilantro and dice of tomatoes. Toss the papaya and jicima in the lemon dressing.

Once the salmon is cooked medium rare, cut diagonally to form two triangles. Place the warmed cabbage disk in the center of the plate, place the jicima, papaya mix on top and stand the cut salmon leaning against the mix. Sauce around and garnish. 

 



 
Tumeric Marinated Mahi
 
 
2 lbs. Mahi fillets, skinned and boned
2 tablespoons chopped ginger
2 tablespoons chopped garlic
2 teaspoons chopped red chili
1-2 teaspoons dried turmeric
1 teaspoon pepper
1/2 teaspoon salt
lemon juice
 
A member of the ginger family, turmeric is the bright yellow coloring in curry powder. Here its mellow flavor and brilliant color make an exotic feast from fresh Mahi. (Serves 4-6) Cut fillets into serving size piece.  In a glass dish combine remaining ingredients adding enough lemon juice to make a thick paste.

Rub marinade into fillets and set aside for 1 hour.  Cook fillets on a lightly greased BBQ plate, 1-2 minutes each side.  Serve Mahi fillets with a salad made by combining equal quantities of fresh pineapple, cucumber, and red onion.  

 



 
Grilled Tuna Teriyaki
 
 
1 to 1 1/2 pounds tuna loin cuts
1 can (20 ounces) pineapple chunks
3 tablespoons salt-reduced soy sauce
2 tablespoons sherry
1 tablespoon grated ginger root
skewers 1-1/2 teaspoon dry mustard
2 cloves garlic, minced
1 teaspoon brown sugar
2 tablespoons vegetable oil
1-2 large green peppers, cut into large pieces
 
Rinse tuna loin cuts with cold water; pat dry with paper towels. Set aside. Drain pineapple, reserving 3 tablespoons of juice; set pineapple chunks aside. Make marinade by combining reserved juice, soy sauce, sherry, ginger, mustard, garlic, brown sugar, and oil. Stir well and pour over tuna. Cover and marinate in refrigerator for 1 hour, turning once. Using bamboo or metal skewers, make kabobs by alternating pineapple and green pepper; set aside. Drain tuna, reserving marinade. Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes. Baste with marinade and turn. Cook an additional 4-5 minutes, or until tuna flakes when tested with a fork. Baste fruit and vegetable kabobs and place on grill. Cook 15-30 seconds on each side or until just browned. Makes 4 servings.

NOTE: Tuna may be broiled on a well-greased broiler pan 4-6 inches from source of heat. Follow grilling times and directions. 
 


Grilled Swordfish Steaks
 
 
6 swordfish steaks about 1 inch thick
1/2 cup vegetable oil
1/4 cup lemon juice
2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
dash Tabasco sauce
1/4 teaspoon sweet paprika
 
Rinse swordfish steaks well under cold water; pat dry. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce; stir well. Brush fish with the mixture then sprinkle with about half of the paprika. Set remaining lemon juice mixture and paprika aside.  Place fish in a on well-greased grill over medium coals or greased grilling basket. Grill over medium coals for about 8 minutes on each side or until fish flakes easily with a fork. Baste with lemon juice mixture several times and sprinkle with remaining paprika.
 


 
 
Tuna Steaks with Fennel

 
 
2 tablespoons olive oil
2 garlic cloves, minced or put through a press
4 small to medium-sized fennel bulbs, thinly sliced
salt and freshly ground pepper
4 tuna steaks (4 to 6 ounces each), about I inch thick
1 to 2 tablespoons finely chopped fresh parsley
lemon wedges for serving
 
Heat the olive oil over low heat in a wide lidded skillet and add the garlic. Cook for a few minutes, until the garlic is transparent and  the oil fragrant. Add the fennel and salt and pepper to taste, cover, and sweat over low heat for 10 to 15 minutes, stirring occasionally, until tender. Set aside.  Lightly salt and pepper the tuna steaks and cook in a nonstick pan over medium-high heat for 30 to 45 seconds on each side. Place the steaks on top of the fennel in the other pan.  Cover the pan and place over medium heat. Let sweat for about 1 minute, then  turn the steaks and cook 1 minute on the other side.

Check for doneness by pressing the teaks with your finger. They should be slightly pink in the middle and supple and soft to the touch.

Be careful not to overcook or the tuna will be as dry as cotton.  Sprinkle on the parsley and serve with lemon wedges on the side.  Leftovers will keep a day in the refrigerator.
 


 
 
Baked Grouper
 
 
1/4 cups ready-to-serve chicken broth or water
2 lbs. grouper / snapper, or substitute, fillets
(8 oz. each), skin on
1/4 cup margarine or butter, melted, divided
1 cup unseasoned dry bread crumbs
1/4 cups, plus 2 tablespoons, ground blanched almonds
2 teaspoons grated lemon peel
1 tablespoon, plus 1 teaspoon, lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced almonds
 
 
Heat oven to 375 degrees F.  Spray 11 X 7 inch baking dish with non-stick vegetable cooking spray.  Pour broth into prepared dish Arrange fillets skin-sides-down in prepared dish.  Set Aside.

In medium mixing bowl, combine 1 tablespoon margarine, bread crumbs, ground almonds, peel, juice, salt and pepper.  Set Aside.

Brush fillets with 1 tablespoon remaining margarine.  Pat crumb mixture evenly on fillets.  Drizzle with 1 tablespoon remaining margarine.  Sprinkle almond slices evenly over crumb mixture.  Bake, uncovered, for 10 minutes.  Drizzle with remaining 1 tablespoon margarine.  Bake for 15 to 20 minutes, or until fish is firm and opaque and just begins to flake, and topping is golden brown. 

 



 
Halibut Chowder

 
 
2 lbs. Fresh Halibut
1/2 cup each finely chopped onions, green peppers, celery and carrots
6 tbsp. butter or margarine, divided
3 cups chicken broth
3/4 tsp. salt
1/2 tsp. white pepper
2 cups milk
3 tbsp. flour
2 1/2 cups shredded sharp Cheddar cheese
1 tbsp. minced parsley
 
 
Remove skin and bones from halibut; cut into bite-sized pieces. Sauté vegetables in 3 tablespoons butter.  Add halibut, chicken broth, salt and pepper. Simmer, covered for 5 minutes. Add milk and heat gently.  

Combine remaining 3 tablespoons butter with flour and add to chowder. Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley. Makes 6 to 8 servings. NL 2/20
 


 
 
Charleston Cioppino
 
 
1/4  cup olive oil
1 large onion, finely chopped
1 red or green bell pepper, seeded and chopped
3 cloves garlic, minced
½ cup finely chopped parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
28 ounces Italian plum tomatoes (1 large can), coarsely chopped
6 ounces tomato paste (1 can)
2 cups dry white wine
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 pound rock Mahi fillets, cut in 1-inch square
1 pound shrimp, shelled and deveined
3 pounds Dungeness crabs (2 medium crabs), cooked & cleaned
12 fresh clams in shells, scrubbed
 
In a deep, heavy, large kettle or Dutch oven, heat olive oil over medium heat.  Add onion and bell pepper.  Cook, stirring often, until onion is soft but not browned.  Mix in garlic, parsley, basil, and oregano.  Stir in tomatoes and their liquid, tomato paste, wine, salt, and pepper. 

Bring to a boil, cover, reduce heat, and simmer for I hour.  Uncover and boil gently, stirring occasionally, over medium-low heat until sauce is fairly thick (30 to 35 minutes).

Add, in order given, rock Mahi, crabs (cooked, cleaned, and cracked), shrimp, and clams.  Cover and cook until crab meat is heated through, the shrimp are pink, and the clams are open (20 to 25 minutes).  Discard any clams that do not open.  Taste; add salt if needed.  

 



 
Swordfish with Citrus Salsa

 
 
4, 5-ounce swordfish steaks (center cut), gritted
1 ruby red grapefruit, peeled & sectioned
2 oranges, peeled & sectioned
2 limes, peeled & sectioned
1 lemon, peeled & sectioned
1 cup red, green, and yellow bell peppers, cut in fine strips
1 medium red onion, finely diced
1 tablespoon cilantro, chopped
1 tablespoon mint, chopped
1 ounce Tequila
1 tablespoon corn oil
1 dash salt
1 dash black pepper
 
Step one: Prepare the Citrus Salsa.  Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours.  Step two: Grill the Swordfish.  Season the swordfish steaks with salt and pepper to personal taste.  Brush lightly with one tablespoon corn oil.  Grill.  Step three:  Spoon the Citrus Salsa over the charbroiled swordfish steaks.  Garnish with mint sprigs.  Serve with saffron rice, fresh asparagus, and baby carrots.  Serving ideas : Serve with saffron rice, fresh asparagus, and baby carrots. 

 



 
Classic Smoked Salmon Appetizer

 
 
8 oz. Alaska Lox, Nova or Kippered Smoked Salmon
Herbed Cream Cheese*
12 slices cocktail-size rye or pumpernickel bread**
1/2 cup thinly sliced red onion
3 tablespoons capers
lemon slices
fresh dill sprigs
 
Arrange smoked salmon, small bowl of Herbed Cream Cheese and bread on medium-sized serving platter. Garnish with red onion, capers, lemon slices and dill. Makes 6 servings
 

*Herbed Cream Cheese: Beat together until smooth 8 ounces softened cream cheese, 2 tablespoons milk, 1 teaspoon each lemon juice and dill weed, and 4-5 drops bottled hot pepper sauce.  **Six mini bagels, split, can be substituted.
 


 
 
Smoked Salmon Pasta
 
 
1 tbsp. garlic, minced
1/4 cup butter or margarine
2 cups each half-&-half and whipping cream
4 oz. julienne Alaska Lox or Nova Smoked Salmon*
1/2 cup peeled, seeded and chopped tomatoes
1 tbsp. chives
salt & ground white pepper to taste
8 oz. linguine or fettuccine**
1/2 cup grated Parmesan cheese
1 tbsp. minced parsley
 
Sauté garlic in butter about 5 minutes or until softened. Add half-&-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-1/2 cups liquid. Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. Season with salt and pepper.

Cook linguine in boiling water about 10 minutes or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley. Makes 4 servings.

*Four ounces kipper smoked salmon, coarsely chopped or flaked, can be substituted. **One pound fresh linguine or fettuccine noodles can be substituted.