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| Honey Pecan Salmon |
1/4 cup extra virgin olive oil
3 tablespoons honey
4 Salmon Fillets ( 6 to 8 ounces each)
1 1/2 cups well-chopped pecans
1/2 tablespoon fresh or dried parsley, chopped
Salt and pepper to taste
Additional honey |
Preheat oven to 425 degrees. Mix olive oil with 3 tablespoons of honey in a medium size bowl. Dip each fillet in the mixture, then roll and press fillets into the pecans, until well coated.
Place in a lightly greased 9-by-13 inch baking pan. Sprinkle with parsley. Salt and pepper to taste. Drizzle a bit more honey over each fillet. Bake for 10 minutes, or until the fish flakes with a fork. Great served with rice or a green salad. |
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| Easy Salmon Steaks |
4- 6 ounce Salmon Steaks
1/3 cup butter
1 teaspoon Worcestershire sauce
1 teaspoon grated onion
1/4 teaspoon paprika |
Place salmon steaks in shallow baking pan. Melt butter and blend with Worcestershire sauce,
onion, and paprika. Brush some sauce lightly onto salmon steaks. Sprinkle with
salt.
Bake in a 350 degree F oven for 25 to 30 minutes. Serve with extra sauce on the side.
Serves 4. |
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| Oven-Poached Salmon Steaks with Mustard Dill Sauce |
1 1/2 cups dry white wine
1/4 cup sugar
1 teaspoon peppercorns
1 1/2 teaspoons coriander seeds
1 teaspoon mustard seeds
1 1/2 teaspoons salt
1 onion, sliced
10- thick Salmon Steaks
For the Sauce:
1/3 cup distilled vinegar
1/2 cup Swedish coarse-grained mustard or other coarse-grained mustard
2 teaspoons sugar
1/8 teaspoon ground cardamom
1/2 cup vegetable oil
1/3 cup finely chopped fresh dill
Dill sprigs for garnish
1 lemon slice for garnish
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In a saucepan combine the wine, 1 1/2 cups water, sugar, peppercorns, coriander seeds,
mustard seeds, salt, and the onion. Simmer the mixture for 15 minutes, then let it cool to
room temperature.
Halve the salmon steaks with a sharp knife, discarding as many
bones as possible, and reform the steaks. Arrange the steaks in two buttered shallow baking
dishes, ladle the wine mixture around them.
Poach the steaks covered with a buttered
piece of foil, on the upper and lower racks of a preheated 375 degree F oven for 30 minutes,
switching the position of the pans after 15 minutes of baking. Let the steaks cool, venting
the foil, and chill them in the poaching liquid, covered, for at least six hours or
overnight.
Make the Sauce: In a bowl whisk together the vinegar, mustard, sugar, cardamom, and salt and
pepper to taste. Add the oil in a stream, whisking, and whisk the sauce until it is
emulsified. The sauce may be prepared up to this point one day in advance, covered and
chilled. Whisk in the dill one hour before serving.
Separate the salmon steaks into halves, brush them with some of the poaching liquid, and
arrange them on a platter. Garnish the salmon with the dill sprigs and the lemon slice and
serve them with the sauce.
Serves 10. |
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| Potted Salmon, Fresh and Smoked |
3- 6 ounce Salmon Steaks
1/4 cup dry white wine
3 tablespoons minced shallot
1/4 teaspoon ground mace, plus a pinch for final seasoning
1 bay leaf
1 stick (1/2 cup) unsalted butter
1/4 pound smoked salmon, chopped
Fresh lemon juice to taste
3 tablespoons clarified butter for covering the potted salmon
Crackers, melba thins, or toasted croutes as an accompaniment
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Arrange the salmon steaks in a buttered flame-proof gratin dish just large enough to hold
them in one layer. Sprinkle them with wine, the shallot, mace and salt to taste. Top them
with the bay leaf and four tablespoons of butter cut into pieces.
Bring the wine mixture to a simmer and bake the salmon steaks, covered with foil, in a
preheated 350 degree F oven for 20 to 25 minutes, turning them once, or until they just
flake. With a slotted spoon transfer the salmon steaks to a plate, discard the bay leaf, and
remove the skin and bones. Strain the cooking liquid into a bowl and reserve it.
In a food processor combine the salmon steaks and the cooking liquid and process the mixture
until it is combined. Add the smoked salmon and process the mixture until it is smooth.
With the motor running add the remaining four tablespoons of butter, one tablespoon at a time
and process the mixture until it is combined well. Season the mixture with a pinch of mace,
the lemon juice, and salt and white pepper to taste.
Transfer the mixture to a crock, smooth the top, and spoon the clarified butter over it.
Chill the potted salmon, covered with plastic wrap, overnight.
Serve the potted
salmon with crackers, melba thins, or toasted croutes. This may be prepared five days in
advance, covered with plastic wrap, and chilled.
Makes about 3 cups.
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| Salmon Pate' |
1 1/2 pounds Salmon , skinned and deboned
1/2 cup heavy cream
6 large eggs
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Herbed Mayonnaise (recipe to follow)
Radishes for garnish
For Herbed Mayonnaise:
2 large egg yolks, at room temperature
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups vegetable oil
1 cup watercress leaves, chopped
1/4 cup chopped fresh parsley
4 scallions, finely chopped |
Puree' salmon in food processor or blender with remaining ingredients except mayonnaise and
radishes.
Preheat oven to 350 degrees F. Butter 8- by 4-inch loaf pan, line the bottom with wax paper.
Pour in salmon mixture, cover with foil. Place loaf pan in large baking dish. Pour hot
water in
baking dish around loaf pan, until it comes up the sides of the loaf two to three
inches.
Bake for 50 minutes or until set. Cool to room temperature; refrigerate, covered with foil,
overnight, with several "full" soup cans set on top of the pate' (the weight of the cans will
give the pate' a firm texture and make it easy to slice).
To serve, run a knife around the edges; invert to unmold. Cut the pate' into 16 slices.
Serve
with Herbed Mayonnaise, and garnish with radishes.
Serves 8.
To Prepare Mayonnaise: In a food processor with knife blade in place or in blender container,
combine egg yolks, lemon juice, salt and pepper. With motor running, start with 1/4 cup oil,
add
1/2 teaspoon at a time, until it emulsifies and thickens. Add remaining oil in a very fine
stream. Work in watercress, parsley, and scallions until mayonnaise turns green.
Makes
about
2 1/2 cups.
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| Seafood Soup with Pistou and Parmesan Croutes |
1 1/2 cups chopped leek, white part only
1 cup chopped onion
1/2 cup minced fennel bulb
4 to 6 large garlic cloves, chopped
1/4 cup olive oil
1/2 cup dry white wine
8 cups white fish stock
3 cups peeled, seeded, and chopped fresh tomatoes or 3 cups drained and chopped canned
tomatoes
2 tablespoons tomato paste
2 teaspoons dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon fennel seed, crushed
1 bay leaf
1- 3 inch strip of orange peel
1/8 teaspoon crumbled saffron threads
6 hard-shelled clams, scrubbed well
6 mussels, scrubbed well and beards removed
2 pounds skinned Halibut Fillets, cut into 2-inch pieces
Pistou (recipe to follow)
Parmesan croutes (recipe to follow), as an accompaniment
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In a large kettle cook the leek, onion, fennel, and the garlic in the olive oil over moderate
heat, stirring occasionally, for five minutes. Add the wine, the fish stock, tomatoes,
tomato paste, herbs, orange peel, saffron, and salt and pepper to taste. Bring the liquid to
a boil, simmer the mixture, stirring and skimming occasionally, for 45 minutes. Force the
soup through the medium disk of a food mill into a bowl, or puree it in batches, in a food
processor.
Return the soup to the kettle and bring it to a simmer. Add the clams and the mussels,
cover, and cook over moderately high heat for five to six minutes, or until the clams and
mussels have opened. Discard any clams or mussels that have not open. With a slotted spoon
transfer the shellfish to a bowl and keep it warm, covered loosely. Add the halibut to the
kettle and simmer the mixture, stirring occasionally, for five to seven minutes, or until the
halibut is just firm to the touch.
Divide the shellfish among six bowls and ladle the halibut and soup into the bowls. Drizzle
the pistou over each bowl or serve it separately. Serve the soup with Parmesan croutes, if
desired.
Serves 6.
Pistou:
3 garlic cloves
1/4 teaspoon salt
1 cup packed fresh basil leaves, minced
1/4 cup freshly grated Parmesan
1/3 cup olive oil
In a mortar with pestle puree the garlic with the salt, mashing it to a fine paste. Add the
basil and the Parmesan and continue to mash the mixture until it is well blended. Transfer
the mixture to a small bowl and whisk in the oil, a little at a time. Continue to whisk the
mixture until it is a thick paste.
Alternative Method: In a blender or food processor puree the garlic, salt, basil, and the
Parmesan together, scraping down the sides of the bowl, until the mixture is well blended.
With the motor running, add the oil in a stream until the mixture is a thick paste.
Makes about 1/2 cup.
Parmesan Croutes:
3 tablespoons unsalted butter
3 tablespoons olive oil
1 loaf of French or Italian bread, cut diagonally into 1/2-inch-thick slices
2/3 cup freshly grated Parmesan cheese
In a small saucepan add the butter and the oil and cook the mixture over moderate heat,
stirring, until the butter is melted. Brush the butter mixture on one side of the bread
slices. Arrange the slices on a baking sheet, buttered side up, and bake them in a preheated
375 degree F oven for 10 minutes. Remove the baking sheet from the oven, sprinkle the toasts
with the Parmesan, and broil them under a preheated broiler, about six inches from the heat,
for 30 seconds to one minute, or until the outer edges are golden and the Parmesan begins to
melt.
Makes about 16 toasts.
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|
| Simple Baked Catfish Fillets |
4- 4 ounce Catfish Fillets
1 tablespoon lemon juice
1/8 teaspoon paprika
Salt and pepper
1 tablespoon butter
1 tablespoon flour
Dash each of salt and pepper
1/2 cup milk
1/4 cup buttered bread crumbs
1 tablespoon snipped parsley |
Place fillets in greased shallow baking dish. Sprinkle with lemon juice, paprika, salt and
pepper.
In saucepan, melt butter; blend in flour, dash of salt and dash of pepper. Add milk; cook
and stir over medium heat until thick and bubbly. Pour sauce over catfish fillets. Sprinkle
top with crumbs.
Bake in a 350 degree F oven for 35 minutes. Trim with parsley before serving.
Serves 4. |
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| Southwestern Swordfish |
6 Swordfish Steaks, 6 ounces each
1/2 cup lime juice
1/2 cup flour
2 tablespoons taco seasoning powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 tablespoons canola oil |
In a large resealable bag, combine fish and lime juice; seal bag and turn to coat. Let stand
for
15 minutes.
In a shallow dish, combine the flour, taco seasoning, cumin, and cayenne. Drain fish steaks
and
coat with flour mixture.
In a large skillet cook fish steaks in oil over medium-high heat for 6 to 8 minutes on each
side
or until done.
Serves 6.
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|
| Steamed Halibut Fillets with Scallion-Ginger Oil |
1 pound Halibut Fish Fillets
2 tablespoons vegetable oil
1- 1 1/2 inch long piece of fresh gingerroot, peeled and cut into julienne strips
1 large scallion, cut into julienne strips
1 teaspoon Oriental sesame oil
Soy sauce to taste as an accompaniment
White wine vinegar to taste as an accompaniment
|
Arrange the fillets in one layer in a microwave-safe baking dish, season them with salt and
pepper, and cover the dish tightly with microwave-safe plastic wrap. Microwave the halibut
at high power for three minutes, or until opaque and just cooked through. Remove the plastic
wrap carefully, and pour off the liquid in the dish. Keep the fish warm and covered
loosely.
In a microwave-safe glass measure combine the vegetable oil, the gingerroot, and the scallion
and microwave the mixture at high power for one minute. Add the sesame oil, let the mixture
cool slightly, and pour it over the halibut. Serve the fish sprinkled with the soy sauce and
the vinegar.
Serves 2.
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|
| Swordfish Salad |
1 pound Swordfish, cooked and chilled
1 head Boston lettuce, cleaned
1 bunch arugula
1/2 cup alfalfa sprouts
1/2 cup crumbled blue cheese
16 ounce can of corn, drained
3 tablespoons balsamic or red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper |
Cut swordfish into one-inch cubes. Wash, dry, and tear lettuce and arugula into bite-size
pieces. Add to fish in a large bowl. Add sprouts, blue cheese, and corn.
In a jar with a tight-fitting lid, combine vinegar, oil, mustard, salt and pepper; shake to
mix well. Pour over salad. Toss and serve immediately.
Serves 4.
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| Swordfish with Carrots, Leeks, and Ginger-Lime Butter |
2 large carrots, cut in julienne strips
2 small leeks (the white and pale green parts only), washed well, chopped fine and
drained
2 tablespoons unsalted butter, softened
1 1/2 teaspoons freshly grated lime zest
1 1/2 teaspoons grated peeled fresh gingerroot
2- 6 ounce Swordfish Steaks
|
In a heavy skillet cook the carrots and the leeks with salt and pepper to taste, in one
tablespoon of the butter over moderate heat, stirring, for 10 minutes, or until the carrots
are crisp-tender. Keep the mixture warm.
In a small bowl stir together the
remaining one tablespoon of butter, the zest, gingerroot, and salt and pepper to taste.
Fold two pieces of 20-by 12-inch foil in half by bringing the short ends together,
unfold each piece, and arrange a swordfish steak, seasoned with salt and pepper, just to one
side of each fold line. Top the swordfish with the vegetable mixture and dot it with the
butter mixture. Fold the foil over the swordfish steaks with the vegetable mixture to
enclose them. Fold the edges of the foil together to form tightly sealed packets.
Bake the packets on a baking sheet in a preheated 450 degree F oven for 10 minutes.
Open the packets carefully, transfer the swordfish steaks with the vegetable mixture to
plates, pour the juices over them, discarding the foil.
Serves 2.
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|
| Tricolor Fish Terrine |
For the Salmon Mousseline:
3/4 pound Salmon Fillet, cut into 1-inch pieces
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly grated white pepper
1 egg white
1/2 cup well-chilled heavy cream
1/4 pound smoked salmon, diced fine
For the Sole and Scallop Mousseline:
3/4 pound sole fillet, cut into 1-inch pieces
3/4 pound sea scallops
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly grated white pepper
1 egg white
1 1/2 cups well-chilled heavy cream
For the Herb Mousseline:
2 cups loosely packed trimmed spinach leaves, rinsed well and drained
1/4 cup minced shallot
1 tablespoon unsalted butter
1/4 cup minced fresh herbs, such as basil, chives, tarragon, chervil, or dill, or a
combination
Fresh herbs such as basil sprigs and chervil leaves for the garnish if desired
Herbed cucumber sauce (recipe to follow) as an accompaniment
|
Make the Salmon Mousseline: In a food processor puree the salmon, salt, nutmeg, and the white
pepper until the mixture is smooth. With the motor running add the egg white and puree the
mixture until it is combined well. With the motor running add the cream in a stream, and
blend the mixture until it is just combined. Transfer the mousseline to a bowl, fold in the
smoked salmon, and chill it covered.
Make the Sole and Scallop Mousseline: In a food processor puree the sole, scallops, salt,
nutmeg, and white pepper until the mixture is smooth. With the motor running add the egg
white and puree the mixture until it is combined well. With the motor running add the cream
in a stream, and blend the mixture until it is just combined. Transfer the mousseline to a
bowl and chill it, covered.
Make the Herb Mousseline: In a skillet steam the spinach in the water clinging to its leaves,
covered, stirring occasionally, over moderately high heat for 30 to 60 seconds until the
leaves have wilted. Drain the spinach, refresh it under cold running water, and gently
squeeze it dry between paper towels. In the skillet cook the shallot in the butter over
moderate heat, stirring occasionally, until it is softened. Add the spinach and cook the
mixture, stirring, until it is dry. In a food processor puree the spinach mixture, transfer
it to a bowl, and mix it with half of the sole and scallop mousseline, the fresh herbs, and
salt and white pepper to taste. Chill the herb mousseline, covered.
Assemble the Terrine: Butter a 2-quart terrine or loaf pan, line the bottom with wax paper,
and butter the paper. Spoon the remaining sole and scallop mousseline into the terrine and
smooth it with a rubber spatula onto the sides and bottom of the pan creating a layer about
one-inch thick. Add the salmon mousseline to the terrine, spreading it into an even layer,
and rap the terrrine several times on a hard surface to expel any air bubbles. Finally, add
the herb mousseline, spread it into an even layer and rap the terrine on a hard surface.
Cover the terrine with buttered wax paper and seal it tightly with foil.
Put the terrine in a baking pan, add enough water to the pan to come halfway up the sides of
the terrine. Bake the terrine in the middle of a preheated 275 degree F oven for 1 1/2
hours, or until it is firm to the touch and has shrunk slightly from the sides of the pan.
Let the terrine cool to room temperature and chill it overnight.
Discard the foil
and paper, and pour off the excess liquid. Invert a platter over the terrine and invert the
terrine onto it. Blot up the excess liquid with paper towels and let the terrine come to
room temperature.
Garnish the terrine with the fresh herbs, if desired. Serve the terrine with the Herbed
Cucumber Sauce.
Serves 12.
Herbed Cucumber Sauce:
1 cup plain yogurt
1 cup sour cream
1 medium cucumber, peeled, seeded, grated, and squeezed dry
1/3 cup finely minced scallion
1 to 2 tablespoons tarragon-flavored vinegar or white wine vinegar
1 to 2 teaspoons Dijon-style mustard
1/4 cup minced fresh herbs such as dill, basil, or tarragon
1 to 2 garlic cloves, minced fine
Sliced cucumber and dill sprigs for garnish
In a sieve lined with a double thickness of rinsed and squeezed-dry cheesecloth, set over a
bowl, let the yogurt drain for twenty minutes.
Meanwhile, in a bowl combine the remaining ingredients and salt and pepper to taste. Stir in
the drained yogurt, transfer the sauce to a serving dish, and garnish the top with sliced
cucumber and dill sprigs. Cover and chill the sauce until ready to serve. The sauce may be
prepared four to six hours in advance, covered and chilled.
Makes about 2 1/2 cups.
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| Fried Halibut with Moroccan-Style Herb Sauce |
1/4 cup coarsely chopped fresh coriander
1/4 cup coarsely chopped fresh parsley leaves
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper, or to taste
3 tablespoons vegetable oil plus additional oil for frying
1 pound Halibut Fish Fillets, cut into 4 equal pieces
Flour seasoned with salt and pepper for dredging
|
In a food processor or blender puree the coriander, parsley, garlic, lemon juice, paprika,
cumin, cayenne, three tablespoons of the oil, and salt and pepper to taste.
In a
skillet heat one-inch of the additional oil to 375 degree F on a deep fat thermometer.
Dredge the halibut in the flour mixture, shaking off the excess. Fry it in the oil, turning
it once, for 1 1/2 to 2 minutes on each side, or until it is cooked through.
Transfer the fish to paper towels to drain. Divide it between two plates and drizzle
the sauce over it.
Serves 2.
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|
| Lemon-Poached Chilled Salmon |
3 cups water
1 cup white wine or 1/2 cup dry vermouth and 1/2 cup water
1 lemon, sliced
2 scallions, sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 Salmon Steaks, 6 to 8 ounces each (halibut steaks may be substituted) |
In a large skillet combine water, wine, lemon slices, scallions, salt and pepper. Over high
heat, heat to boiling, add salmon or halibut steaks. Reduce heat to low; cover and simmer
gently for seven to ten minutes. With a slotted spatula remove fish from liquid. Arrange
fish on platter, cover with plastic wrap and refrigerate until chilled.
Serves 4.
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| Salmon Stuffed with Pesto and Corn Salad |
The Salmon can be prepared up to one day ahead of grilling. The pesto stuffing adds a fresh layer of flavor.
Salmon:
1/2 cup loosely packed fresh basil
1/2 cup loosely packed fresh flat-leaf parsley
2 tablespoons blanched almonds
1/4 teaspoon minced garlic
1/4 teasoon kosher salt, plus additional for seasoning
Freshly ground black pepper to taste
3 tablespoons extra virgin olive oil, plus additional for brushing
1 1/2 pounds of Salmon Fillets, skinned, rinsed, and patted dry
Vegetable oil for grilling
Salad:
1 pound ripe mixed small tomatoes, rinsed, halved or diced
1 cup cooked, fresh corn kernels (from 2 ears)
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons minced fresh marjoram or oregano
Kosher salt and freshly ground black pepper to taste
|
To prepare the salmon: In a food processor fitted with a steel blade, pulse the basil, parsley, almonds, garlic, salt and black pepper to make a coarse paste. With the motor running, drizzle in the olive oil until it is incorporated into the pesto.
Lay the salmon fillets on a work surface. With a cut side facing you, cut a wide pocket with a narrow bladed knife, taking care not ot cut through the top or bottom of the fish. Hold the pocket open, and season the inside with salt and pepper to taste. Then spread the pesto evenly inside the fish with a flat spatula. Start the grill and set it with a medium high fire.
To prepare the salad: In a serving bowl toss the tomatoes with the corn. Add the olive oil, vinegar, marjoram, salt and black pepper to taste. Toss again, taking care not ot break up the tomatoes.
Lightly brush the grill grate with vegetable oil. Brush the fillets on both sides with olive oil and season one side with salt and pepper to taste. Lay the fish on the grill seasoned side down and cook until there are distinct grill marks and you can lift the fish without it sticking, about three to five minutes. Test it by gently lifting a corner, if it sticks, let it cook a bit longer.
When the salmon fillets lift cleanly, carefully turn the fillets about 45 degrees from their original position (don't turn over). Cook for another three minutes, until the flesh is marked.
Season the other side of the fish with salt and pepper to taste, turn the fillets over and cook about three to five minutes more or until an instant read thermometer inserted into the side registers 125 degrees.
Transfer the salmon to a plate and let it rest for five minutes. Cut the salmon into four equal pieces and transfer it to serving plates. Serve the salmon warm or at room temperature. Top with the Tomato-Corn Salad. Drizzle any extra juices from the salad on top.
Note: To cook the corn, cut the kernels from the ears into a bowl and scrape the cobs with a knife to get out the juices. Cover and microwave on high for one minute. |
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| Orange Roughy Parmesan |
2 lb. orange roughy
2 tbsp. fresh lemon juice
1/2 c. freshly grated Parmesan cheese
4 tbsp. butter, softened
3 tbsp. mayonnaise
3 tbsp. chopped green onions
1/4 tsp. salt
Pepper and Tabasco |
In a buttered baking dish, place fillets in a single layer. Brush with lemon juice. Let stand for 10 minutes.
In small bowl combine cheese, butter, mayonnaise, green onion, salt, pepper and Tabasco.
Broil fillets 3 to 4 inches (under preheated broiler) for 5-6 minutes. Pour off excess liquid. Spread with cheese mixture and broil for an additional 2-3 minutes. Watch closely.
Serves 4. |
|
| Orange Roughy Delight |
orange roughy
Lemon juice or lemon pepper
Green onion
Tomatoes
Salt and pepper
1 c. water
Bell pepper
Granulated chicken bouillon
Mushrooms (canned or fresh)
Liquid butter
|
| Pour 1 cup water into 9 x 13 Pyrex dish. Place orange roughy in dish. Add salt, pepper, lemon juice to fish. Sprinkle granulated bouillon over fish. Squeeze small amount of liquid butter on each piece of fish. Top with green onions, tomatoes, bell pepper, and mushrooms. cover. Place in microwave on high for 10-12 minutes until flaky. Can be served over rice or alone.
|
|
| Orange Roughy WIth Oriental Sauce |
1/4 c. orange juice
2 tbsp. polyunsaturated oil
2 tbsp. light soy sauce
1 tbsp. lemon juice
2 lbs. orange roughy
1 clove garlic, minced
1/8 tsp. pepper |
| Combine sauce ingredients; marinate orange roughy in sauce for 15 to 20 minutes. Place fish on lightly oiled grill or barbecue over hot coals or broil in oven. Brush fish frequently with sauce during cooking.
|
|
| Fish Tacos |
Wash and dry 12 cod fillets or catfish, 1 1/2 ounces each.
BEER BATTER:
1 c. flour
Garlic powder
1 (12 oz.) can beer
WHITE SAUCE:
1/2 c. mayonnaise
1/2 c. plain yogurt
1 garlic clove, minced
6 ripe tomatoes, diced
1/2 c. minced onion
2 tbsp. salsa sauce
1 head shredded green cabbage 4 lime wedges
|
| Heat vegetable oil to 375 degrees. Fry a single layer of fish until golden brown. Heat tortilla shells until soft. Pile on fish, sauce, salsa, cabbage, and lime; fold and eat.
|
|
| Fresh Baked Mahi-Mahi |
6 pieces mahi-mahi at 6 oz. each
1/2 c. Raspberry Vinegar
1/4 c. balsamic vinegar
3/4 c. cream
Salt and pepper to taste
1 tbsp. butter
|
| Rub the butter on bottom of the baking dish and arrange the fish in the dish. Pour the vinegars and cream over the fish and sprinkle with salt and pepper. Cover with parchment paper and bake in oven at 450 degrees for 12 minutes.
|
|
| Mahi Mahi Almandine |
4 - 8 oz.mahi-mahi fillets
Salt and pepper
1 clove garlic, pressed
Juice of 1/2 lemon
1/2 c. oil
1/4 c. slivered almonds
2 tbsp. butter
Minced parsley
Lemon juice |
| Rinse and wipe fillets dry. Sprinkle with salt and pepper. Mix garlic second lemon juice with oil. Marinate fish for 30 minutes. Remove from marinade and place pieces on a greased, heated grill, arranging so the fillets do not touch each other. Brush fish frequently with the marinade. Grill 4or 5 minutes on each side. Cook until fish flakes easily.
Top with almond topping. Saute 1/4 cup slivered almonds in 2 tablespoons butter until light, golden brown. Stir in minced parsley and a few drops of lemon juice. Spoon over grilled fish and serve immediately.
|
|
| Blackened Halibut |
For the rub:
1 tsp salt
1 tsp dried thyme
½ tsp dried oregano
½ tsp cayenne pepper
¼ tsp hot paprika
½ tsp freshly ground black pepper
½ tsp fennel seeds, toasted and roughly chopped
Salt and pepper, to taste
4 halibut fillets, 7oz (200g) each
Olive oil, for brushing
1 lime, quartered |
Combine the ingredients for the rub in a small bowl. Place the halibut fillets in a shallow baking dish and brush with oil. Pat the rub all over the fish. Season with more salt and pepper. Cover and chill for up to 1 hour, in the refrigerator.
Preheat the grill or grill pan to hot. Brush the grill bars well with oil. Grill the fillets for 2-2½ minutes on each side until charred and just cooked through. Serve immediately with a squeeze of lime.
Serves 4. |
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