Fish Recipes Asian Grilled Salmon Tilapia with Brie & Tomato Brie & Tomato Pasta 1/4 lb. tomatoes, seeded and chopped Grilled Tilapia 6 tilapia fillets 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. 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. 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 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 Braised Sea Bass with Saffron Stock 4, 8 oz. Seabass Fillets 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 Salmon 4-5 lbs. salmon fillets 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 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 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 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 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 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 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 Crust Mixture: 1 cup fresh dill, chopped 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 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 Salmon En Tartare 2 salmon fillets, chopped Avocado Mixture 1 ripe avocado, pitted, peeled and diced Salmon Nicoise Vinaigrette (mix well with the following, makes 1/4 cup): 2 tbsp. vinegar Salad (toss together with the vinaigrette): 1 head Boston lettuce, torn Sea Bass in Cashew Crust 1/2 cup unsalted, roasted cashew nuts Fish 2 Sea bass fillets Sauce: 1/2 cup unsweetened all-fruit apricot jam Stuffed Trout with green chili and corn Sauce: 1 clove garlic, crushed Fish 4 whole trout, about 10-12 inches long, cleaned and scaled Stuffing: 1, 7 ounce can green chilies, diced Preheat oven to 375f. 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 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 Filling 4 Trout fillets Sauce 1 can cream of mushroom soup 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
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
Bouillabaisse Rouille 6 cloves garlic Court Bouillon 8–10 cups water Bouillabaisse 2 small live lobsters (each about 1¼ lb) (1) In a food processor fitted with the cutting blade, purée all ingredients (except the olive oil and hot pepper sauce) until finely minced. Second (1) Bring water to boil and add all ingredients. Third (1) Cook lobsters in boiling water for 15 minutes, until bright red. 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.
Tomato-Basil Sauce 1/2 cup diced ripe tomatoes 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. 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 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 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. 1 cup white wine Sauce 1 tbsp. extra virgin olive oil 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. 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 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 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 Vegetables 1 carrot 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 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) 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 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 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 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 Recipe from Seafood Twice a Week by Evie Hansen
Mediterranean Grilled Swordfish Sauce 5 garlic cloves, minced Recipe courtesy of Seafood Grilling 2x per week.
Salmon Tamales Filling 1 medium red onion, finely diced (about 1-1/2 cups) Tamales 1-1/2 cups masa harina flour (about 1/2 pound) 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.
Parmesan Crust 1-1/2 cups unbleached flour Parmesan Crust 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. 2 tablespoons corn oil margarine 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.
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 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.
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 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 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 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 Marinade for Grilling Portabellas 1/2 cup Balsamic Vinegar Sundried Tomato Pesto 2 cups Sundried Tomatoes, rough chop by hand 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 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 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.
Red and Green Salsa 2 firm-ripe avocados, peeled, seeded and chopped into small squares 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 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.
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.
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
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 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 Sauce: 6 Tablespoons margarine
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 Salsa Verde 2 Garlic cloves, sliced 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 1/2 cup thyme leaves dried, soaked 5 mins in water, drained 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. 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 1/2 cup Fat-free chicken stock SWORDFISH: 1 1/2 lb Fresh swordfish (4 6-oz Pieces) 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.
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 Salmon 1/2 cup thyme leaves dried, soaked 5 mins in water, drained 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.
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 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. |