The Recipe Exchange Your Source For Perfect Meals. GROUPER IN A PARSLEY CREAM SAUCE. ******************** 8 oz of grouper fillets 3 cups of chopped fresh parsley leaves 1/2 cup of chopped onion 4 garlic gloves-minced 3/4 cup of clam juice 1 cup of cream 4 tablespoon of fresh lime juice 1 teaspoon of salt Preheat oven to 375. Combine next seven ingredients well blended together in a small bowl. Place fish in a baking dish coated with cooking spray. Pour sauce over the fillets. Cover with foil and bake for about 20-25 minutes or until fish flakes when you tested it with a fork. GROUPER PICATTA. **************** 2 Pounds Grouper Fillet, At Least 1 inch Thick 3 Tablespoons Seasoned Flour 2 Tablespoons Olive Oil 3 Tablespoons Butter, Room Temperature 1-2 Tablespoons All-Purpose Flour 1/3 Cup Dry White Wine 1/4 Cup Fresh Lemon Juice 1/4 Cup Canned Low-salt Chicken Broth 1/4 Cup Drained Capers 1/4 Cup Chopped Fresh Parsley Preheat oven to 425 degrees F. Dredge the fillets in the seasoned flour. Heat the oil in a heavy bottomed pan that is oven safe. I use a ridged griddle pan which works great for this. Sear the grouper on both sides for a minute or two over medium high heat. Place the pan with the fillets in the oven and set the timer for 20 minutes. To prepare the sauce, in a small pot, add the wine, broth, and lemon juice. Heat until bubbling. Reduce the heat until simmering, mix the flour into the 3 tablespoons of butter, and using a whisk, begin to add this mixture into the hot liquid, stirring constantly. Once thickened remove from the heat and add the capers and parsley. Season with salt and pepper as needed. Check your grouper after 20 minutes to ensure it is properly cooked. The fillets should flake easily with a fork, but remain moist. Once they are done, serve with a little piccatta sauce on top, and garnish with extra parsley for color. HALIBUT KABOBS. *************** 1/2 C dry white wine (chicken broth can be substituted) 4 tsp olive oil 2 Tbs lime juice 2 Tbs finely chopped onion 1/2 tsp salt 1/2 tsp dried thyme, crushed 1/8 tsp pepper 1 C Red Delicious or Rome apple, cored and cut in 1 inch cubes 1 medium green or sweet red pepper, cut in 1 inch squares and separated 1 small onion, cut in 1 inch squares and separated 1 pound halibut, cut in 1 to 1 1/2 inch cubes Combine wine, oil, lime juice, chopped onion, salt, thyme and pepper; mix well. Marinate remaining ingredients in mixture 1-2 hours. Thread apple, pepper, onion and halibut on long metal or bamboo skewers; repeat five times on each skewer, ending with apple. Broil or grill 4-5 inches from heat 6-8 minutes or until fish flakes when tested with a fork. Serve warm or cold. HERB CRUSTED SALMON WITH A SOUR CREAM DILL SAUCE. ************************ 2 pounds salmon (I like fillets) Salt and pepper 1 shallot 4 cloves garlic 1 or 2 TBS dill (fresh or dried) 1 or 2 TBS thyme 1 or 2 TBS cilantro (fresh or dried) 1 lemon, juiced and zested 3 TBS olive oil Oil the bottom of a casserole dish (I prefer glass). Place salmon in dish and sprinkle with salt and pepper. Chop and combine the following in a bowl: shallots, garlic, herbs, lemon zest, lemon juice, and olive oil. Cover salmon with mixture and place in preheated 350 degree oven for 25-30 minutes or until a fork puls out smoothly from thickest part of salmon. Serve with Sour Cream Dill Sauce. SOUR CREAM DILL SAUCE: 1 pint sour cream 1 TBS dill 2 TBS lemon juice 1 medium shallot, chopped 1 tsp red peper flakes ( I grind mine in a pepper mill) 3 TBS horseradish Mix all ingredients and serve with salmon. HERBED HALIBUT VERONIQUE. ************************* 1 cup (250 ml) heavy cream 1 cup (250 ml) dry white wine 2 Tbs (30 ml) chopped fresh tarragon, or 2 tsp (10 ml) dried 4-6 halibut fillets, or other firm, white fish, about 1 inch (2.5 cm) thick Salt and freshly ground pepper to taste 2 tsp (10 ml) Dijon mustard 1 cup (250 ml) seedless green or red grapes Combine the cream, wine, and tarragon in a skillet large enough to hold the fish in a single layer and bring to a simmer over moderate heat. Season the fish with salt and pepper and add to the skillet.Simmer covered until the fish is cooked through and firm to the touch, about 8 minutes. Transfer the fish to a warm platter and stir the mustard into the sauce. Bring to a boil over high heat and cook, stirring occasionally, until the sauce has thickened, about 10 minutes. Add the grapes and heat through. Spoon the sauce over the fish and serve immediately. Serves 4 to 6. INDIAN COCONUT FISH FRY. ************************ 750 gms : Sole/ Bekhti fillets 3 tsp : Red Chillies (fresh) 2 tbs : Cocunut dessicated 2 tsp : Ginger, chopped 6 : Garlic cloves 1 1/2 tbs : White Vinegar 3 tbs : Maida (flour) Salt to taste Oil for frying Lemon wedges for garnishing Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind togeather,red chillies, cocunut, ginger, garlic, vinegar and just enough water to make fine paste. Add salt and evenly coat fillets with this paste. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges. IRISH FISH PIE. *************** 750 g. (1 1/2 lbs.) firm white fish fillets 1 large leek -- chopped 2 strips lemon rind 1¼ teaspoon ground nutmeg 8 peppercorns 2 bay leaves 6 parsley stalks 2 1/2 cups milk 30 g. (1 oz.) butter 1 clove garlic -- crushed 1 leek chopped -- extra 1/2 cup chopped spring onions -- green onions 2 tablespoons plain flour – all purpose flour extra milk or cream 1 Kg. (2 lbs.) potatoes -- cooked and mashed ground pepper 1/2 cup tasty cheese -- grated 1 teaspoon ground sweet paprika -- optional. Preheat oven to 200º C / 400º F. Grease well, 1 casserole dish. Place fish fillets in a pan, add leek, lemon rind, nutmeg, peppercorns, bay leaves and parsley stalks. Pour in milk and simmer, uncovered and over a low heat, for about 15 minutes, or until fish is cooked. Carefully remove the fish fillets, strain the liquid and reserve for the sauce. Melt butter in a pan, add garlic, extra leeks and spring onions. Cook over low heat for 7 minutes, or until leeks soften. Remove half of the leek and spring onion mixture and reserve. To Make the Sauce: Sprinkle flour over the remaining mixture in pan. Blend until smooth. Measure the reserved fish poaching milk and make up to 11/2 cups with the extra milk or cream. Add to the blended flour in pan. Stir until the mixture comes to the boil and thickens. Cook for 1 minute longer. Cut fish into chunky pieces and gently fold through the sauce. Add reserved leek and spring onion mixture to the mashed potatoes and mix well. Season both the mashed potatoes and sauce with pepper. Pour fish sauce into prepared casserole dish. Top with the mashed potatoes. Using a fork, form a pattern on top of potatoes. Evenly spread grated cheese over the potato topping. Sprinkle with the paprika. Bake in preheated oven for 20 minutes or until cheese melts and topping browns. ITALIAN STYLE OVEN ROASTED MONKFISH. ********************** 2 pounds of monkfish (cut into medallions) 2 large Idaho potatoes 4 large shallots 4 large Roma tomatoes 1 cup of fennel bulb (julienne) 2 tablespoons of fresh minced garlic 1 teaspoon of fresh minced thyme 1 teaspoon of fresh oregano 3 tablespoons extra virgin olive oil 1 tablespoon of sea salt or kosher salt pinch of ground black pepper 1 lemon cut into quarters for garnish Preheat an oven to 375 degrees.Clean the monkfish and cut into medallion sized pieces about 3/4 an inch think. Place in a stainless steel bowl and season with sea salt, ground black pepper, 1 tablespoon garlic and 1 tablespoon of extra virgin olive oil. Mix well, refrigerate and reserve. Peel the potatoes and slice them into thin coin like pieces, reserve in a bowl of cold water. Remove the stem from the roma tomatoes and cut in half lengthwise, gently squeeze any excess water and seeds from the tomato. Next slice the tomato half's into thin strips and reserve. Peel the shallots and slice then into thin strips and reserve. Remove the core from the fennel bulb and slice in half. Take each half of the fennel bulb and slice it in half and reserve the fennel pieces. Take a glass baking dish that is 2 inches high and 12 inches in length and coat it with 1/2 a tablespoon of extra virgin olive oil. Layer about two thirds of the potato slices on the bottom of the baking dish leaving about a cup or so of potato coins for later use. Next add the slices of monkfish over the top of the potatoes, arrange the fish pieces evenly. In a separate stainless steel bowl combine the sliced shallots, tomatoes, fennel, garlic and herbs and 1 tablespoon of the remaining 1 1/2 tablespoons of olive oil. Season the mixture with a hint of sea salt and ground black pepper and toss. Place this mixture evenly over the fish. Lastly arrange the remaining potato coins over the top of the dish, if some of the tomato and fennel mixture is showing that is ok. Drizzle the last bit of olive oil over the top of the potatoes and place the dish in a 375 degree oven for 20 minutes or *when the internal temperature reaches 150 degrees (fish needs to cook to an internal temperature of 145 degrees). JAMAICAN BROWN STEW FISH. ************************* 2 lbs fish filets (catfish) 1 medium onion sliced, 3-4 stalks green onion chopped 1 jalapeno chopped (or habenero for the hot heads) 4 small tomatoes blended coarsely or diced 1 heaping teaspoons fresh grated ginger garlic powder to taste Thyme (1 tsp if dried, 1 sprig if fresh) salt pepper to taste maggi cube red pepper to taste 1 tablespoon browning sauce, 1 tablespoon soy sauce juice 1/2 lemon or 2 limes flour to thicken 2 1/2 cup water oil to coat pan 1 heaping tablespoon butter In large non-stick pan heat oil, season fish with favorite Cajun spices , or just salt and pepper if desired. Fry fish in oil until cooked through and slightly golden. Drain fish on paper towels, set aside. In large pot Fry sliced onions, tomatoes, jalapeno, ginger, garlic powder, and thyme, in about half of oil from fish until water begins to evaporate from tomatoes and onions are soft. Add water, browning sauce, soy sauce, maggi cube, lemon juice, red pepper, butter, and flour paste to thicken. Bring to boil. Adjust seasoning to taste at this point. Add ketchup if too bitter, water if too salty, salt or another maggi cube if too bland. Add green onion. Lower heat, cut fish to about size of your palm if not a bit larger, add to stew. Simmer about 15-20 minutes on low. Serve over white rice with fried plantains on side. JAPANESE GRILLED SWORDFISH. *************************** 1/3 cup sesame oil 3/4 cup soy sauce 1/3 cup lime juice 1/4 cup sake 2 tablespoons ginger, minced 3 garlic cloves, minced 2 tablespoons crushed hot red pepper 5 (1 inch) swordfish fillets Mix all the ingredients in a large bowl. Pour on top of the fish and marinate 30 minutes. Grill or broil the fish for approximately 8 minutes or less per side. LEMON GARLIC COD. ***************** 2 tbsp. butter 2 tsp. minced garlic 1 tsp. lemon pepper 2 (4 to 6 oz. each) cod fillets, Lemon wedges Melt butter in large skillet over medium-high heat. Stir in garlic. Season cod fillets on both sides with lemon pepper. Place fillets in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving. Makes 2 servings. Recipe may easily be doubled. MARINATED MACKEREL. ******************* 30ml (2tbsp) clear honey 30ml (2tbsp) wine vinegar 30ml (2tbsp) mil mustard salt and freshly ground black pepper 4 large mackerel, cleaned, heads and bones removed 4 bay leaves Mix the honey with the vinegar, mustard and plenty of seasoning. Lay the fish in a shallow dish and top with the bay leaves. Pour over the marinade, cover with cling film and refrigerate. Leave the fish to marinate for several hours or overnight,. Cook the fish opened out under a hot grill, basting frequently with the marinade, until it is cooked through. Turn the fish once during cooking. Serve immediately. MONKFISH AND PRAWN CASSEROLE. ***************************** 25g butter 6 sticks celery, chopped 1 large onion, chopped 450g button mushrooms 15ml spoon tomato puree 2 x 15ml spoons plain flour 300ml white wine 675g monkfish, cut into 5cm cubes 450g tomatoes, quartered 350g peeled prawns, fresh or defrosted if frozen salt and freshly ground black pepper 15ml spoon chopped parsley, to garnish Preheat the oven to 180°C, 350°F, Gas Mark 4. Melt the butter in a large pan or flameproof casserole, add the celery and onion and cook slowly until beginning to brown. Add the mushrooms and cook for 2-3 minutes. Then add the tomato puree and flour, stir well and cook for another minute before adding the wine. Boil for a further minute and add the monkfish. Transfer to a casserole, if necessary, and bake for 10 minutes. Add the tomatoes with the prawns and salt and freshly ground black pepper to taste. Return the dish to the oven for a further 15 minutes. Sprinkle with the parsley before serving. MOUTHWATERING FRIED CATFISH. **************************** Enough catfish fillets for 3 or 4 medium pieces per person. 1 cup Yellow Corn Meal (This should be enough to coat the catfish fillets) 2 teaspoons Lawry's Seasoned Salt Crisco or your favorite vegetable cooking oil. (Enough to cover the catfish). Rinse the fillets thoroughly and then pat dry with a paper towel. If using fresh catfish, skin the catfish and then wash thoroughly. Pat dry with a paper towel. Roll the fresh, catfish fillets in a mixture of corn meal and Lawry's Seasoned Salt. If you cannot find Lawry's Seasoned Salt, then your favorite seasoned salt will have to do. It's just that Lawry's Seasoned Salt is a southern favorite. A quick way to coat the fish in the corn meal and season mixture is to place it in a plastic bag and just shake it. Drop into deep fryer at 325 degrees. Fry until it turns golden brown, about 5 minutes. Dump onto paper towel and allow to drain. OATMEAL CRUSTED FISH. ********************* 4 x 225g/8oz herrings 100g/4oz oatmeal 25ml/1fl oz vegetable oil 4 rashers streaky bacon, cut into thin strips salt and freshly ground black pepper 1 lemon, cut into wedges Method 1. Fillet the herrings. Season and press with oatmeal until they are well covered. 2. Heat the oil in a frying pan and fry the streaky bacon until crisp. Remove from the pan and keep warm. 3. Fry the herrings in the same pan oil, flesh side first, until golden brown. 4. Sprinkle the fillets with the bacon. Serve with lemon wedges and some boiled potatoes with chopped parsley. ORANGE AND LEMON GRILLED SALMON WITH DILL BUTTER. ************************ Grated zest and juice of 1 orange Grated zest and juice of 1 lemon 1 tablespoon of olive oil 1 teaspoon of whole grain mustard Salt and freshly ground black pepper 4 salmon steaks 1/4 cup of butter 2 tablespoons freshly chopped dill Blend together the orange and lemon zest and juice, olive oil, mustard and salt and black pepper to taste. Place the salmon steaks in a dish and pour the marinade over the steaks. Allow the steaks to marinate for 1-2 hours. Meanwhile, blend together the butter, dill and salt and black pepper to taste and chill until firm. Grill the salmon on a preheated medium temperature grill for 15-20 minutes or until the fish flakes easily, turning and basting occasionally with the marinade. Serve immediately with the dill butter. OVEN BAKED COD. *************** Cod Filets-1 1/2 lbs. Real Mayonaisse-1/3 C. Grated Romano Cheese-1/4 C. Onion-1 large sliced Black Pepper-1/2 tsp. Salt-1/2 tsp. Sweet Hungarian Paprika-1/4 tsp. Butter-2 T. Parsley-1/2 tsp. Fresh Lemon Juice- juice of 1 lemon. In a large baking dish spread half of the mayonnaise. Place the fish filets on top of the mayonnaise. Spread the rest of the mayonnaise on top of the fish. Sprinkle on the grated cheese. Layer the thinly sliced onions on top of the cheese. Top with the salt, pepper, paprika and dot with the butter. Bake at 350 degrees for 30 minutes. Sprinkle the lemon juice on the fish. Serve with rice or parsley Egg Noodles PARMESAN BAKED COD. ******************* 4 Pieces Cod Fillet 2 Cups Milk 1/2 Cup Grated Parmesan Cheese 1/2 Cup Flour 1/2 Cup Corn Meal 1/2 Teaspoon Onion Salt 1/4 Teaspoon Pepper 2-4 Large Onions sliced Soak cod fillets in milk for 1/2 to 1 hour Combine flour, corn meal, parmesan cheese and seasonings in a bag Spray baking pan with oil like PAM. Slice onions (into wheels) and place on bottom of pan to cover. Drain fish. Add fish to bag with flour mix, and shake well. Press some of coating onto fish. Place fish on onion, then spray fish with oil (lowfat) or drizzle on melted butter or margarine Bake 375 uncovered for 20-25 minutes. PECAN CRUSTED FISH CAKES. ************************* 1 pound salmon 1 pound white fish such as flounder or grouper 3 tablespoons olive oil 2 tablespoons butter 1/4 cup sliced green onion 1/4 cup minced green bell pepper 1/4 cup minced celery heart 1/4 cup unbleached flour 1 cup half and half 1-1/2 tablespoons Dijon-style mustard 2 teaspoons hot chili sauce 2 tablespoons lemon juice 1 cup toasted Georgia pecans 2 slices of whole wheat bread, broken into pieces 1 teaspoon fresh cracked black pepper 2 tablespoons melted butter Preheat the oven to 400°. Butter a baking sheet. Lightly brush the fish fillets with olive oil and lightly bake about 15 minutes until half cooked. Mince and set aside to cool. (The fish may be broiled or grilled.) In a medium saucepan over medium heat, melt the butter and 2 tablespoons oil. Stir in the green onion, bell pepper and celery. Sauté for 1 minute. Whisk in the flour and simmer for 1 minute. Whisk in the half and half and bring just to a boil, whisking continuously. Remove from the heat, add the mustard, chili sauce and lemon juice and whisk vigorously to combine the flavors. Cool, then stir in the cooked fish. Refrigerate to firm. Process the pecans, bread and pepper in a food processor to make crumbs. Form the fish into 12 cakes. Coat with the pecan crumbs and place on the baking sheet. Drizzle with melted butter. Bake for 10 minutes until the crumbs are browned and the cakes cooked through. Yield: 6-12 cakes. PECAN CRUSTED TROUT. ******************** 4 large trout fillets (about 6-8 ounces each) Salt & pepper to taste Fresh lemon juice to taste 1/2 cup seasoned bread crumbs, divided in half 1 cup roasted pecans (5-7 minutes at 350 degrees, until deep brown and glossy) 2 teaspoons rosemary 1/3 cup all-purpose flour 1 egg beaten with 2-3 teaspoons water 2 tablespoon vegetable oil, divided in half 2 tablespoon butter, divided in half Season trout fillets with salt, pepper and lemon juice. Let stand at room temperature for 10 to 15 minutes. Combine 2 tablespoons of bread crumbs with pecans in blender or food processor. Grind pecans finely, combine with remaining bread crumbs and rosemary and transfer to plate. Dredge fillets in flour, shake off excess. Dip in egg wash. Place fillets skin-side up on crumb mixture, pressing into flesh. In large skillet heat 1 tablespoon each of oil and butter over medium-high heat. Place 2 fillets, skin-side up in skillet and cook until golden brown, about 3 minutes. Using spatula, turn fillets and cook until opaque in center, about 3 more minutes. Transfer to plate. Repeat with remaining butter, oil and fillets. Yields 4 main dish servings. POACHED SALMON WITH CITRUS ASPARAGUS. ********************** 1 small onion chopped 1 small leek (white and pale green parts only) 1 carrot chopped 1 piece celery rib 3 medium garlic cloves 7 cups cold water 1/2 cup white-wine vinegar 1 cup white wine 1 fresh thyme sprig 1 parsley sprig 2 tablespoons roughly chopped ginger 2 bay leaves (not the stronger California variety) 1 1/2 teaspoons Black peppercorns 1 teaspoon fine sea salt Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Bring back up to boil add salmon Reduce the heat when you place the fish in the cooker so that you have what the French call a faible ebullition, and poach until a meat thermometer plunged into the thickest part of the fish registers 160°F. Serve the poached salmon with asparagus and citrus Aioli. RED SNAPPER. ************ 2 filets of red snapper 1/4 lb. mushrooms, sliced 4 artichoke hearts, quartered 8 black olives sliced 1 fresh tomato, cubed 6 sun-dried tomatoes 1 onion, sliced thin Olive oil to cover pan 1 C. white wine In frying pan, heat oil. Add red snapper skin side down, and sliced onions. When onion is transparent, add mushrooms, artichoke hearts, olives, fresh tomato and sun-dried tomatoes. Turn over fish filets to brown on other side. When vegetables are well heated, add white wine and 1/4 cup of water. Cover for about 5 minutes at simmer and serve. Delicious served over spinach fettuccini noodles. Makes 2 servings. ROASTED SEA BASS WITH CHILI VINAIGRETTE AND WASABI CREAM. ***************************** 1 1/2 tablespoons rice vinegar 2 teaspoons sambal oelek (Southeast Asian chile sauce) 1 1/2 teaspoons Dijon mustard 1/3 cup vegetable oil 2 teaspoons wasabi powder 1 teaspoon minced garlic 3 tablespoons water 1/4 cup sour cream 1 (2-lb) Sea bass (1 1/2 inches thick), skinned, boned, and cut into 4 pieces 1/4 cup finely chopped fresh cilantro 1/2 tablespoon Olive oil Preheat oven to 400°F. Blend vinaigrette ingredients in a blender until smooth. Season with salt. Whisk together wasabi powder and water until smooth, then whisk in garlic, sour cream. Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley. Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, cilantro sides up. Sear fish until undersides are browned, about 1 minute. Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes. Serve fish, cilantro sides up, with a spoonful of each sauce. Serves 4. RUSSIAN BAKED COD. ****************** 1 lb cod 8 ea potatoes or tomatoes 2 c sour cream 2 tb butter 2 tb chopped parsley 3 ea eggs 1 ea carrot 1 ea onion salt greens Soak cod in cold water for an hour. Clean it, slice it and boil in a salt water with pepper, carrot and onion during 15-20 minutes. Chop potatoes (tomatoes). Put fish slices in a stew-pan as a first layer, then chopped potatoes (tomatoes), chopped parsley. Then goes fish slices and again potatoes with parsley. Whip sour cream with eggs, add salt. Cover cod with this liquid and put the stew pan in the oven for 20-30 minutes. Decorate with greens. Zapechonaya Treska is served with a vegetable salad. SALMON IN A DIJON CREAM SAUCE. ****************************** 4 salmon fillets or steaks 1/2 cup sour cream 1/8 teaspoon white pepper 1/2 cup white wine (or chicken broth) 1 shallot, finely chopped 1 cup half-and-half 1/4 cup flour 1 tablespoon Dijon mustard Preheat oven to 375 degrees F. Lightly grease a medium baking dish. Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper. Bake salmon for 30 minutes, or until fish is easily flaked with a fork. In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons. In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened. Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve. SALMON IN A MANGO AND GINGER SAUCE. ***************** 2 salmon steaks (about 10 oz each) Splash of lemon juice 1 or 2 garlic cloves, crushed 1 tsp dried tarragon, crushed 2 shallots, coarsely chopped 1 tomato, coarsely chopped 1 ripe mango (about 6 oz of flesh) chopped 2/3 cup fish stock or water 1 tbs ginger syrup 2 tbs butter salt and freshly ground pepper Place the salmon steaks in a shallow dish and season with the lemon juice, garlic, tarragon and salt and pepper. Set aside in the fridge to marinate at least 1 hour. Meanwhile, place the shallots, tomato, and mango in a food processor or blender, blend until smooth. Add fish stock or water and the ginger syrup, blend again and set aside. Melt butter in a frying pan and saute the salmon steaks for about 5 mins on each side. Add mango puree, cover and simmer until salmon is cooked. Transfer the salmon to warmed serving plates. Heat the sauce through, adjust the seasoning o taste and pour over salmon. Serve Hot. SALMON KEDGEREE. **************** 300ml double cream Pinch of saffron 225g cooked basmati rice 5 x 80g packs smoked salmon flakes 5 hard boiled eggs, halved 300g baby spinach leaves Handful of chives, chopped Handful of dill, chopped 2½ lemons, zest grated salt and freshly ground black pepper Preheat the oven to 180°C/gas mark 4. Place the cream in a saucepan and warm through. Remove from the heat and add the saffron. In a bowl, combine the rice, salmon, eggs, spinach, herbs and lemon zest. Mix in the saffron cream. Season to taste. Transfer to a large ovenproof dish and place in the oven for 10–15 minutes to heat through. SALMON STEAKS WITH RASPBERRY TERIYAKI SAUCE. ************************* Sear 2 salmon steaks or filets in olive oil. One to two tablespoons. When seared, remove and place on the side. Into the oil soaked pan put 1/2 cup Raspberry vinnagrette dressing. Then add 1/2 cup white wine. Lastly, add 1 tablespoon terriyake sauce. Simmer to a low boil then add salmon back into pan. Simmer till cooked, turning once, then remove and keep warm. Simmer the remaining sauce till cooked down and thicker. When done, spoon thicker sauce over salmon and serve. SALMON WITH A HORSERADISH CRUST. ******************************** 2 pounds salmon fillets 1 cup fresh white bread crumbs 2 shallots, finely chopped 6 ounces white horseradish, drained 1/2 teaspoon lemon peel 1/4 cup fresh dill, chopped 1/4 teaspoon hot red pepper 2 cloves garlic, minced 2 tablespoons olive oil Place the salmon on a greased cookie sheet with the skin side down. In a bowl combine all the other ingredients and press the topping down on the salmon. Bake uncovered for 30 minutes at 350F. degrees SALMON WITH MUSHROOM CREAM. *************************** 1 1/2 pounds salmon fillets 1 1/4 cup finely chopped fresh mushrooms 3 tablespoons finely chopped onion 1 1/4 cups dry white wine 1 cup water 2/3 cup heavy cream 2 tablespoons butter 1/4 teaspoon dried tarragon Salt and pepper Clean and rinse fish fillets and pat with paper towels. Arrange onions and mushrooms in the bottom of a shallow casserole dish about 2" high. Place salmon fillets over the onion and mushroom mixture in one layer. Pour the wine and water over the fish. Bring to a boil and then simmer for 5 minutes. Transfer the salmon to a plate and keep warm. Boil mixture in casserole until reduced to 2 cups. Add any juices from the salmon plate to the casserole. Stir in the butter, cream and tarragon. Boil and reduce to one cup. Spoon sauce over the salmon. FISH RECIPES. AHI TUNA WITH LEMON GINGER RISOTTO. ********************* 4 ahi tuna steaks (6 ounces) 2 tablespoons vegetable oil 2 cups Arborio rice 1 tablespoon lemon zest 1 teaspoon minced ginger 1/2 cup white wine low sodium canned vegetable broth (2 to 3 cups as needed) 1 teaspoon minced fresh chives 1/2 cup yellow onion diced 1 tablespoon vegetable oil juice of one fresh lemon Start the risotto: saute the onion in 1 tablespoon of vegetable oil, cook for 1 minute. Add the ginger and lemon zest and continue to cook for an additional minute. Add the rice, wine, and one cup of the vegetable stock and continue to cook over a low flame. While stirring, add vegetable stock slowly until the rice has taken on a creamy consistency and is tender to bite. While the risotto is cooking start the seared ahi tuna recipes. Heat a large saute pan over a high flame for 1 minute. Add 2 tablespoons of vegetable oil, once the oil begins to smoke add the ahi tuna. Sear the fish for 1 minute per side for a "rare" fish, increase the cooking time as desired. As the tuna is finishing cooking spoon the risotto onto four plates. Finish the tuna fish by squeezing the juice from one lemon over the fish. Place the fish over the risotto and sprinkle the plate with the fresh minced chives. ALMOND CRUSTED MISO MAHI. ************************* Marinade: 1/2 cup olive oil 2 tablespoons chopped garlic 1 1/2 teaspoons chopped ginger 1/2 cup chopped cilantro 1 1/2 teaspoons fresh orange zest 4 6-ounce mahi mahi fillets 1/2 cup white miso paste (optional) ground white pepper Almond Crust: 1/2 cup almonds (about 2 ounces) 1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried 2 tablespoons Dijon mustard 1 tablespoon olive oil 1 teaspoon chopped fresh rosemary 1 tablespoon roasted garlic or 1 teaspoon fresh chopped Preheat oven to 350°F 1. Combine all marinade ingredients and marinade fish for at least 2 hours to 2 days. 2. Finely grind almonds, add the rest of the ingredients into the processor. Blend with salt and pepper. Transfer to small bowl. 3. Arrange Mahi Mahi on large oiled baking sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet. Bake Mahi mahi until cooked through, about 12-15 minutes. BAKED BROWN TROUT. ****************** Four half pound (250g) trout 4 tablespoons dry vermouth 2 tablespoons olive oil Sea salt Freshly ground black pepper 4 sprigs of fresh herbs (dill, fennel, chives or parsley) 1 lemon Clean the trout if required, remove the scales and fins and wipe with kitchen paper. Season the inside of the trout with salt and pepper and insert the herbs. Cut four pieces of of kitchen foil into oval shapes which are long enough to take the fish plus an extra 3" (7cm) foil. Brush the foil with olive oil and place each trout in the centre. Brush the outside of the fish with olive oil, season with salt and pepper and pour a tablespoon of vermouth over each fish. Pull the foil up to make a boat shape for the fish and pleat over the top to totally enclose the fish, making sure it is pinched together. Place on a baking sheet and bake in a pre-heated oven at 450F (230C or Gas Mark 8) for 8 to 10 minutes. The time will vary, depending on how plump the fish are. Check by opening up foil and examining the flesh at the thickest part. There should be no opaqueness or pinkness. The fish can be served in the foil with fresh vegetables. BAKED COD WITH A MUSTARD TARRAGON MARINADE. ************************** 2 Tbsp. rice vinegar or white wine vinegar 2 tbsp. olive oil 1 tbsp. Dijon mustard 1/2 tsp. dry tarragon or 1 tsp. chopped fresh tarragon 1/8 tsp. pepper 1 - 1 1/2 lb. cod fillets, cut in serving pieces Preheat oven to 450 F. In a large bowl whisk together vinegar, oil, mustard, tarragon, and pepper. Rinse fish and pat dry. Add fish to marinade and turn pieces to coat well; let marinate 15 minutes. Lay fish, overlapping thin areas, in shallow baking pan and drizzle with any remaining marinade. Bake, uncovered, until fish is opaque through, about 7 minutes for fish 3/4" thick. 4 Servings per Recipe BAKED COD WITH PARMESAN BREADING. ****************** 1 pound of fresh cod filets 5 tablespoons of dry breadcrumbs 1/4 cup or freshly grated Parmesan cheese dash of salt 1/3 cup milk 3 tablespoons butter lemon wedges In a dish combine the breadcrumbs Parmesan cheese and salt. Mix to evenly distributing all the ingredients. Pour milk in a small dish. Dip the fish into the milk and then into the breadcrumb mixture to coat. Place the fish on a cookie sheet and drizzle with melted butter. Bake 20 minutes or so until done. Serve with lemon wedges and some steamed snow peas and carrots. BAKED TALAPIA WITH PARMESAN BREAD CRUMBS. ********************** Salt & Pepper Parsley flakes(1 teaspoon) 4 talapia fillets (about 3 pounds total) 1 cup of of freshly grated Parmesan cheese 3/4 cups of fresh bread crumbs 5 tablespoon of melted butter 3 tablespoon of olive oil Preheat oven to 420 degrees. In a baking dish, season the fillets with salt and pepper and parsley flakes. Combine the Parmesan with the bread crumbs, melted butter and olive oil then sprinkle over the fillets. Bake for 15-20 minutes, or until the fish is cooked and the topping is golden. Let it cool down for couple minutes before serving. BAKED TROUT WITH GARLIC AND MUSHROOMS. ********************* 4 or 5 trout 3/4 to 1 pound each 1/3 to 1/2 cup olive oil 4 or 5 cloves garlic, chopped fresh ground black pepper salt 1/2 to 3/4 pound fresh mushrooms 1/2 cube butter 4 tablespoons fine dry bread crumbs 3 or 4 green onions, sliced 3 fresh lemons 2 tablespoons minced parsley Directions To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil. Slice mushrooms and place half in the bottom of a shallow baking dish. Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms. Sprinkle with bread crumbs along with the minced parsley, chopped garlic and the green onion. If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside. Meanwhile melt butter, add to olive oil and the juice of 2 lemons. Pour slowly over fish saving about half of the mixture. Bake for 20 to 25 minutes at 375 degrees or until they are tender and bread crumbs are light brown. Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly. Just before the fish are done, saute 1 to 2 minutes, the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate. Garnish with a few lemon wedges and a few sprigs of fresh parsley. Serve with rice, or pasta, and a vegetable. BARBECUED FISH. *************** 1 small onion, chopped 1 tablespoon of brown sugar 1/4 cup of cider vinegar 2 tablespoons of catsup 2 tablespoons of dry mustard 1 teaspoon of worcestershire sauce 1/4 teaspoon of ground cloves 1 teaspoon of chili powder 1/4 teaspoon of cayenne pepper 1 1/2 lbs. Firm, whitefish fillets - such as Red Snapper or Halibut Combine all of the sauce ingredients in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some of the syrup over. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side. BARBECUED FISH WITH PEACHES. **************************** 300g fresh snapper, sea bass or salmon fillets 2 tbsp vegetable oil 2 tbsp mirin or Chinese cooking wine 3 peaches, halved and stoned Salt 3 limes Soy sauce Cut the fish into thick strips and brush with vegetable oil and mirin or cooking wine. Brush the peach halves with oil and sprinkle with salt. Put the peaches on the barbecue, cut side down and cook for 7-8 minutes until golden. At the same time, cook the fish on the barbecue for 2-3 minutes each side until tender. Meanwhile, squeeze the juice from the limes, then hollow out the lime halves. Fill these with equal quantities of soy sauce and the freshly squeezed lime juice for dipping. Serve the fish, peaches and dip straight away, alongside the ceviche, but on separate plates. BARBECUED HALIBUT. ****************** 1/3 cup vegetable oil 1/3 cup olive oil 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1/2 cup fresh basil leaves 2 garlic cloves, minced 4 (8ounce) Halibut steaks In a small bowl whisk the oils, mustard, garlic and lemon juice. Mix in the fresh basil and pour the marinade over the Halibut steaks. Refrigerate covered for 4 hours turning once or twice. Barbecue on a low flame. Delicious served with a baked potato and a fresh crisp salad. BARBECUED SARDINES. ******************* Combine 4 tablespoons of fresh lemon juice, 3 tablespoon of olive oil, 1 tablespoonful of finely fresh parsley chopped and 3 peeled halved garlic cloves. Lightly oil a preheated barbecue or chargrill pan and brown about 20-25 butterflied sardine fillets over high heat. Brush the sardines with the lemon mixture during cooking. BASIL GRILLED TUNA. ******************* 4 tuna steaks (3/4 to 1 inch thick; 6 to 8 ounces each) 1 bunch fresh basil, washed and stemmed 4 cloves garlic, cut in half 3 strips lemon zest Juice of 1 lemon (3 to 4 tablespoons) 1 tablespoon white wine vinegar 1 cup extra-virgin olive oil 1 teaspoon salt 1 teaspoon black pepper 1. Trim any skin or dark or bloody spots off the tuna. Rinse the tuna under cold running water and blot dry with paper towels. Arrange the steaks in a nonreactive baking dish. Combine the basil, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper in a food processor or blender and puree until smooth. Pour this mixture over the tuna and let marinate in the refrigerator, covered, for 30 minutes to 2 hours, turning the tuna steaks several times. Set up the grill for direct grilling and preheat to high. If using a gas grill, place the wood chips, if desired, in the smoker box or in a smoker pouch and preheat until you see smoke. When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss the wood chips, if desired, on the coals. Drain the tuna steaks and arrange on the grill. Grill until cooked to taste, 2 to 3 minutes per side for rare, 4 to 6 minutes per side for medium, rotating the steaks 45 degrees after 2 minutes to create an attractive crosshatch of grill marks. The steaks should be nicely browned on the outside. Test for doneness using the poke method. A rare steak will be quite soft, with just a little resistance at the surface; a medium-rare steak will be gently yielding; and a medium steak will be quite firm. Transfer the steaks to plates or a platter and let rest for 3 minutes. BEER BATTER FOR FISH N'CHIPS. ************* Equal parts flour and corn flour Pinch of corn starch Boston Lager to thicken Canola oil for frying Mix ingredients until thick but not soupy. Dip the fish in batter and deep fry. Recommended fish: hake, pollock, scrod. BLACKENED RAINBOW TROUT. ************************ 4 Rainbow trout fillets 1/2 cup of unsalted butter 1 tablespoon of paprika 2 1/2 teaspoons of salt 1 teaspoon of cayenne pepper 3/4 teaspoon of white pepper 3/4 teaspoon of black pepper 1/2 teaspoon of thyme 1/2 teaspoon of oregano 1 teaspoon of onion powder 1 teaspoon of garlic powder Preheat large, heavy skillet until very hot. Combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, and oregano in a small bowl. Dip fillets in melted butter, then in seasoning mixture. Place in hot skillet and cook 2-3 minutes on each side until blackened. BLACKENED SALMON. ***************** (6) 1/2" thick salmon fillets - skinned 1 cup butter 1/2 cup fresh lemon juice 1 Tbls. dried thyme 2 tsp. black pepper 1 1/2 tsp. cayenne pepper 1 tsp. salt 6 lemon wedges - for garnish 6 parsley sprigs - for garnish Trim off the thin edges of fillets, as these would burn. Pat dry fillets and refrigerate until ready to cook. Melt butter in a large, heavy frying pan (preferably cast-iron) over medium heat. Remove pan from heat; stir in lemon juice, thyme, peppers, and salt; pour mixture into a shallow dish and cool until lukewarm. Heat the skillet over high heat until it starts to smoke. Coat 1 fish fillet in butter mixture. Place fish in hot skillet. Fish will sear and cook almost immediately. Turn fillet over and blacken other side. Repeat with remaining fillets, discarding pan drippings after each fillet. As fillets are cooked, remove from heat and keep warm. When all fillets have been cooked, wipe skillet clean and return to heat. Pour left-over butter mixture into pan and swirl skillet 5 or 6 times to blacken butter. Drizzle butter over each fillet, garnish with lemon and parsley, and serve hot. BLUE MARLIN WITH LEMON JUICE. ***************************** 800g or so of blue marlin olive oil lemon-pepper 3 lemons Worcestershire Sauce (optional) Coat the fish with olive oil. Sprinkle the lemon-pepper on each sides. Cover the fish with lemon juice (use two lemons). Add Worcestershire Sauce to taste( optional). Put it in the fridge. Wait about half an hour. Barbecue for 12 min. (turn side at mid-time) and pour some lemon juice (use the third lemon).Serve on a bed of rice. BOMBAY FISH CURRY. ****************** 2 tablespoons oil 2 tablespoons finely chopped onion 2 cloves garlic, crushed 1 tablespoon finely chopped ginger 1/2 teaspoon chilli powder 4 green chillies 300 ml (1/2 pint) thin coconut milk salt 4 fish cutlets/steaks (halibut, cod, salmon etc.) Heat the oil in a pan. Add the onion, garlic, ginger and chilli powder and fry until the onion is soft. Add the chillies, coconut milk and salt to taste and simmer until thickened. Add the fish, spooning the sauce over, and cook, uncovered, for about 5 minutes or until tender. BROILED CATFISH. **************** 2 tablespoons olive oil 1 tablespoon parsley, finely chopped 1/2 cup lemon juice 2 cloves garlic, chopped 1 cup white wine 1/8 teaspoon black or white pepper 1 pound boneless catfish, cleaned Mix the oil, parsley, lemon juice, garlic, wine, and pepper in a nonmetallic bowl. Put the catfish into the marinade and refrigerate for at least two hours. Preheat the broiler and brush the hot rack with the marinade. Broil close to the heat for approximately 5 minutes until the fish flakes with a fork. BROILED SALMON STEAKS. ********************** 4 slices salmon (about ¾ in/2 cm thick) salt and pepper 2 tbsp melted butter Glaze the salmon slices with a moist cloth and brush over with melted butter. Season with salt and pepper on both sides. Place the slices under a hot broiler. Broil each side for 5 minutes. BROILED SALMON WITH MUSTARD. **************************** 2 pounds of salmon fillets 1/2 cup sweet butter 3 1/2 tablespoons your favorite prepared mustard 2 tablespoons shallots, finely chopped 1 1/2 tablespoons lemon juice 1 teaspoon sweet Hungarian paprika dash salt Rinse and clean the salmon filets. Dry with paper toweling. Place on a greased cookie sheet of roasting pan. In a small sauce pan melt the butter and then stir in the shallots, lemon juice and paprika. Add some salt to taste. Spoon the mustard sauce over the salmon fillets. Broil for 6 or so minutes until the fish is cooked and the coating has browned. CAJUN CATFISH. ************** 4(4 oz) catfish fillets 1 tbsp fresh lemon juice 4 tsp cajun seasoning cooking spray Brush both sides of fillets with lemon juice and sprinkle with cajun seasoning.Place fish on a broiler pan coated with cooking spray and broil 5 minutes on each side or until fish flakes with a fork. Cajun Seasoning: 2 1/2 tbsp paprika 4 tsp dried oregano 1 tsp salt 1 tsp garlic powder 1 tsp white pepper 1 tsp black pepper 1 tsp ground red pepper Combine all ingredients and store. CAJUN STYLE BLACKENED TROUT. **************************** Cajun Style Blackened Trout Ingredients 1 trout per person with or without the head 1 tablespoon fresh chopped thyme 1 tablespoon fresh chopped oregano 1 tablespoon fresh chopped tarragon 1 tablespoon hot chilli powder ½ tablespoon cayenne pepper 1 teaspoon paprika 1 teaspoon fennel seeds Salt and fresh ground black pepper CALABRIAN STYLE SWORDFISH WITH TOMATOES AND OLIVES. ************************** 7 tablespoons olive oil(Preferably extra virgin) 6 large garlic cloves, thinly sliced 2/3 cup minced red onion 1-1 pound thick swordfish or tuna steaks,cut into 4 pieces Salt and freshly ground pepper 1/4 cup freshly packed basil, finely chopped 1/4 cup fresh oregano leaves, finely chopped 2 tablespoons fresh mint leaves, finely chopped 2 cups drained canned Italian plum tomatoes, chopped 1/2 teaspoon dried pepper flakes 2/3 cups black olives pitted and chopped 2 tablespoons drained capers Heat oil in heavy large skillet over very low heat. Add garlic and cook until pale golden, stirring occasionally, about 15 minutes; do not brown. Transfer garlic to bowlusing slotted spoon. Increase heat to medum high. Add onions and saute 2 minutes. Add fish and sear on both sides. Season with salt and generous amount of pepper. Combine herbs in small bowl. Add all but 2 tablespoons herbs to fish. Reduce heat to medium low and cook fish to degree doneness, about 3 minutes per side for medium done. Transfer fish to platter to keep warm. Place skillet over high heat. Add tomatoes and pepper flakes, saute 1 minute. Add olives, caper and resered garlic. Toss to heat through. Spoon olive mixture over fish. Sprinkle with remaining 2 tablespoons herbs. BAKED HALIBUT. ************** 4 halibut fillets (7 ounces) 4 tablespoons extra virgin olive oil 12 small baby red potatoes 5 cups of sliced leeks 3 cups of diced roma tomatoes 2 tablespoons fresh minced thyme juice from one lemon 2 tablespoons minced garlic 1 tablespoon minced fresh parsley salt and pepper to taste (ground black pepper) Rinse the halibut fillets and remove skin if needed, reserve. Slice the potatoes in thick slices and blanch them in boiling water for for 5 minutes. Place the potatoes in cold water to stop the cooking. Strain the potatoes and reserve. Slice the leeks in half moons and wash well as leeks often contain a good deal of dirt (they grow in the ground of course). Saute the leeks in one tablespoon of olive oil lightly for a few minutes and reserve. Remove the tomato skins by placing the tomatoes in boiling water for 1 minute, then place the tomatoes in cold ice water to stop the cooking. After the tomatoes have stopped cooking remove the skin using a pairing knife to peel away the skin. Once the tomatoes are skinned slice them in half and squeeze to remove the seeds. Next dice the tomatoes, add them to the sauted leeks and add the minced garlic, minced thyme and parsley and mix well. Next layer the asparagus in the pan with the baby potatoes and top with the tomato and leek mixture. Place the halibut fillets over the vegetables and sprinkle with salt and pepper. Drizzle with olive oil and place the pan in a preheated 400 degree oven for 18 - 22 minutes or until the fish reaches 140 degrees. Once the fish is finished cooking remove from the oven and squeeze lemon juice over the dish. Serve. CALIFORNIA SWORDFISH KABOBS WITH SAN PEDRO BARBECUE SAUCE. ****************************** 2 lbs California swordfish, cut into 2" cubes 2 red bell peppers, cut into 2" pieces 2 yellow bell peppers, cut into 2" pieces 1 large red or yellow onion, cut into 2" pieces 8 skewers (if bamboo skewers are used, soak in water first to avoid burning) juice of 1 lemon San Pedro BBQ Sauce: 1 1/2 Tbsp olive oil 6 cloves garlic, minced 1/2 bunch parsley, minced juice of 2 lemons Alternate fish with vegetables on skewers. Sprinkle with lemon juice, and brush with BBQ sauce. Grill over gray, ashy coals or medium gas grill flame, brushing BBQ sauce over skewered fish several times while grilling. Grill until fish turn opaque in color and flesh flakes. San Pedro BBQ Sauce: Mix all ingredients together, adding salt and pepper to taste. May be prepared in advance and refrigerated until use CATFISH TERIYAKI IN FOIL. ************************* 1/2 cup soy sauce 2 Tbs. sherry 1 tsp. sugar 2 lg. cloves garlic, finely minced 2-3 Tbs. finely grated fresh ginger root 4 catfish fillets, about 1/2 LB each 2 carrots, sliced thin 2 stalks celery, sliced thin 1/2 cup Vidalia onion or green onions, sliced thin 2 small zucchinis or yellow squash, sliced thin 4 large mushrooms, sliced thin 1/2 lg. red pepper, sliced thin 1/2 lg. green pepper, sliced thin Steamed rice Combine first 5 ingredients to make teriyaki sauce, and set aside. Rinse fish under cold water; pat dry. Place each fillet on a piece of foil large enough to completely wrap around the fish and vegetables. Pour about 1 Tbs. of sauce onto each fillet. Divide vegetables into 4 servings and layer on top of fish. Pour remaining teriyaki sauce over vegetables. Bring the edges of foil together, fold them, and crimp the edges together. Place on a baking sheet and bake @ 425 for 11 to 17 minutes (until fish is just opaque throughout). When cooked, place foil on individual plates, undo foil and crimp edges to make foil fit shape of plate. Spoon rice around fish and vegetables.(You can use any other type of fish which is similar to catfish, or boneless chicken breasts - just adjust the cooking time as necessary. You can also substitute other vegetable such as cherry tomatoes, snow peas, bean sprouts, etc.) CEDAR PLANK PINEAPPLE TERIYAKI SALMON. **************** 2 Cedar Planks (Untreated) 2 Salmon Fillets (8 oz) 1/4 Fresh Pineapple 1 bottle of Teriyaki Sauce (Kamiko,my favourite) 1/2 lb of Fresh Asparagus. Cut pineapple into chunks and mix together with teriyaki sauce Marinate salmon fillets in teriyaki sauce for at least two hours. Soak cedar planks in water for at least one hour. Cook white rice in rice cooker for 14 mins. Preheat covered grill on high. Remove the planks from the water and lightly season with olive oil (top side only). Place salmon fillet on top of cedar plank. Place plank directly on preheated grill and close cover. Cook until salmon is done (approx. 16 minutes depending on thickness and heat). Please note: Planks will begin to smoke...this is the desired effect. Keep lid closed as much as possible to reduce smoke from escaping. Steam asparagus. Prepare bed of rice, add teriyaki salmon garnish with asparagus and watch for the big smile. CHARBROILED SWORDFISH WITH CITRUS SALSA. ****************** 4 5-ounce swordfish steaks (center cut) -- grilled 1 ruby red grapefruit -- peeled & sectioned 2 oranges -- peeled & sectioned 2 limes -- peeled & sectioned 1 lemons -- 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 Prepare the Citrus Salsa. Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours. Grill the Swordfish. Season the swordfish steaks with salt and pepper to personal taste. Brush lightly with one tablespoon corn oil. Grill. Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish with mint sprigs. Serve with saffron rice, fresh asparagus, and baby carrots. CHEESY CRUNCHY COD LOIN FILLETS. ***************** 4 Cod Loin Filets 3 Tomatoes, sliced 75g Wholemeal Breadcrumbs 75g Grated Mozzarella 2 Tablespoons Chopped Fresh Parsley 2 Tablespoons Chopped Coriander 1 Lemon 5ml Sunflower Oil Salt and Ground Pepper Lay the cod loins in an ovenproof dish. Evenly cover with mozzarella and arrange the tomato slices on top. Mix together the breadcrumbs, parsley, coriander, sunflower oil, seasoning, the zest and juice of the lemon. Spoon the crumb mixture over the filets and bake in a moderate oven for 15-20 minutes, if required, place under a hot grill to finish crisping the crumb. Serve one cod filet, with the crumb on top, on a bed mixed of seasonal leaves. COCONUT MAHI MAHI WITH PASSION FRUIT SAUCE. ************************* 1 cup unsweetened coconut, shredded 3/4 cup flour 1/2 cup milk 2 eggs 1 teaspoon salt plus more for the fish 4 6-ounce mahi mahi fillets, about 1/2-inch thick Freshly ground pepper 2 tablespoons vegetable oil 2 tablespoons unsalted butter For the passion fruit sauce: Look for passion fruit purée in the freezer case of supermarkets with an Hispanic clientele. If you can't find it, substitute un-reconstituted pineapple juice concentrate. 1/2 cup dry white wine 2 shallots, peeled and minced 2 teaspoons fresh lime juice 1/4 cup passion fruit purée 4 tablespoons unsalted butter Bring the wine, shallots, lime juice and passion fruit purée to a boil in a small, heavy saucepan and let it cook down until it's reduced to 1/3 cup, about 5 minutes. Remove the pan from the heat, and whisk in the butter until it's melted and the sauce is slightly thickened. Makes about 1/2 cup. Put the coconut, flour, milk and eggs in separate, shallow dishes. Beat the eggs well with 1 teaspoon salt, which breaks up the whites and makes for a more even coating. Set a wire rack over a cookie sheet. Sprinkle the fillets with salt and pepper. Dip them one at a time in the milk, the flour, the egg mixture and then the coconut, coating them well on both sides. Set the fillets on the rack, and refrigerate for at least 10 minutes to help the coating adhere. (Note: Fish can be coated, covered and refrigerated for up to 3 or 4 hours before cooking.) Heat the oil and butter in a 12-inch skillet over medium-high heat. Sauté the fillets, turning once, until the coconut is golden brown and the fish is opaque throughout, about 8 minutes. Transfer the fish to dinner plates, drizzle with passion fruit sauce, and serve immediately. Serves 4. SARDINES. ********* 12 sardines 50g/2oz plain flour, seasoned with salt and pepper 150ml/5floz olive oil 85ml/3floz red wine vinegar 1 medium onion, sliced thinly 5cm/2in strip orange zest 1 sprig fresh thyme 1 sprig fresh rosemary 1 fresh bay leaf 4 garlic cloves, crushed 2 dried red chillies 1tsp salt 1 small bunch fresh flat leaf parsley, chopped roughly 1. Gut, scale and remove the heads from the sardines, then dust them in the seasoned flour. 2. Fry them in half the olive oil for 1 minute on each side, then transfer to a shallow dish. 3. Add everything except the parsley and the remaining oil to the pan, bring to the boil and simmer for about 15 minutes. 4. Add the parsley and the rest of the olive oil, pour the hot marinade over the sardines and leave until cold. SAUTED SOLE MEUNIERE. ********************* 4 sole filets (6 - 8 ounces) 4 tablespoons whole butter 1/4 cup of dry white wine juice from half of one lemon flour to dust fish (1/4 cup) 1 teaspoon fresh minced parsley salt and pepper to taste Heat a large saute pan on a high setting, while the pan is heating season the flour with salt and pepper. Dust the sole with the seasoned flour. Add two tablespoons of whole butter to the saute pan allowing a few seconds for the butter to melt, add the sole filets to the saute pan making sure you do not over crowd the pan. If you can not fit all four pieces of fish in the saute pan then only cook two pieces at a time (over crowding the saute pan will drop the temperature too much and not allow the fish to brown and properly saute). Turn the fish over after approximately 3 minutes of cooking, cook another two minutes or so until the fish has a nice golden color and has reached an internal temperature of 145 degrees. Remove the fish from the pan add the remaining whole butter and continue to cook until the butter begins to turn slightly brown. Once the butter begins to turn brown quickly add the white wine, lemon juice and parsley. Pour the butter sauce over the sole and serve. SHAKER BAKED FISH. ****************** 1 4-6 pound fish 5 soda crackers, crushed 1 tbsp butter 1 tsp salt 1 tsp thyme, minced dash paprika 1 tbsp parsley fish broth salt pork strips flour Scrape fish and wash clean. Season with salt. To make broth, simmer head and tail in enough water to cover. Make a dressing with crackers, butter, salt, herbs and enough broth to make it very moist. Stuff fish with this and fasten with skewer. Cut slits in the fish and put the pork into them. Dredge with flour and place in a buttered baking dish. Bake 1 hour at 300 degres, basting often SICILIAN SWORDFISH STEAKS STUFFED WITH PINE NUTS, CURRANTS AND SAFFRON. ************************************* Stuffing: 1/4 cup currants 1/4 cup pine nuts 1 red pepper 1/2 cup onion, minced 1-1/2 TBS olive oil pinch of saffron 1/2 cup dried breadcrumbs 1/4 tsp fennel seed, crushed 8 swordfish steaks, cut 1/2" thick 1/4 cup olive oil 1/2 cup dried breadcrumbs salt and pepper Stuffing: cover the currants with boiling water and allow to soften for 20 minutes before draining. Toast pine nuts in a preheated 350° oven for 15 minutes until lightly browned. Roughly chop and set aside. In a small skillet, heat olive oil over medium heat. Add the onion and crush the saffron threads between your fingers into the skillet. Cook for 10 minutes to soften the onion without letting it brown. Combine onion with breadcrumbs, currants, pine nuts and crushed fennel in a small bowl. Remove skin from swordfish with a sharp knife. Butterfly each steak by holding the knife parallel to the cutting board and making sure you don't cut all the way through, so the two halves stay attached. Repeat with all the steaks. Place 2 TBS of stuffing in each steak. To make the stuffing more secure, place a couple of toothpicks in fish to keep it from opening. Brush steaks on both sides with olive oil, season with salt and pepper and lightly coat with the remaining ½ cup of breadcrumbs. Heat a large skillet over high heat and when hot add the remaining olive oil and as many swordfish steaks as will fit comfortably without crowding. Crook for 2-3 minutes per side to lightly brown and cook through. Repeat with remaining steaks. If using toothpicks, be sure to remove before serving. Serve with a squeeze of lemon and accompany with sautéed spinach. SIMPLE SUNSET SALMON. ********************* 8 Key limes squeezed (or regular limes if not available) 1/3 cup very thinly sliced red onion 1 ripe mango 1 /2 fresh pineapple, diced 1 jalapeno pepper, diced 1 24-once salmon fillet Salt and pepper To make salsa: Mix first 5 ingredients together. Let stand for 1 hour before serving. To make salmon: Preheat oven to 425. Take fillet and cut down it making long strips, then roll them up as if you were making a cinnamon bun. Place a skewer in each one to secure it then add one tablespoon of oil in an ovenproof skillet until oil ripples. Add salmon rolls to the skillet, cook over a moderately high heat until golden brown on the bottom, about 2 minutes. Transfer the skillet to the oven and roast the salmon for five minutes, or until just cooked through. To serve place three tablespoons of salsa in center of plate, then top with a salmon rose. SMOKED SALMON CANAPES. ********************** Smoked Salmon-8 oz.(4 oz. chopped, 4 oz. in slices). Cream Cheese-8 oz., softened. Fresh Lemon Juice-2 teaspoons. White Pepper- 1/2 teaspoon. Chives-2 teaspoons. Salt- 1/2 teaspoon. Heavy Cream-5 tablespoons. Worcestershire Sauce- 1/2 teaspoon. Optional: Horseradish-1 teaspoon. Instructions: Place in a mixing bowl the cream cheese, heavy cream, lemon juice, white pepper, chives, salt and Worcestershire Sauce. Mix until smooth. Chop 4 oz. of the smoked Salmon. Add it to the mixing bowl. Mix until well blended. Set aside. Toast thinly sliced Pumpernickel bread, or your favorite bread. A bakery can usually slice it thin for you. Cut the toast into wedges. Spread the salmon mixture on top each toasted bread wedge. Place a slice of the Smoked Salmon on top of the spread. Try to ribbon the slice so that it doesn't lie flat. This will make the canapé more appetizing. Sprinkle a little chopped chive and lemon juice on top of the canapé and serve. SNAPPER ALMONDINE. ****************** Cut fish into small pieces. Roll in flour then in beaten egg. Then roll in almonds chopped fine, but not quite powder. Cook in skillet with canola oil or butter about 4 min ea side. Remove to serving platter. Add lemon juice & worcestershire to pan drippings, cook and reduce 1/2 min. Pour over fish and serve immediately. Sprinkle with black, red & white pepper. (We only bother with the fresh ground black.) SNAPPER WITH PESTO BUTTER. ************************** 1/2 cup butter or margarine, softened 1 cup packed fresh basil leaves, coarsely chopped or 1/2 cup chopped fresh parsley plus 2 tablespoons dried basil leaves, crushed 3 tablespoons finely grated fresh Parmesan cheese 1 clove garlic, minced Olive oil 2 to 3 teaspoons lemon juice 4 to 6 red snapper, rock cod, salmon or other medium-firm fish fillets (at least 1/2 inch thick) Salt and black pepper Lemon wedges Fresh basil or parsley sprigs and lemon strips for garnish To make Pesto Butter, place butter,basil, cheese, garlic and 1 tablespoon oil in blender or food processor; process until blended. Stir in lemon juice to taste. Rinse fish; pat dry with paper towels. Brush one side of fish lightly with oil; season with salt and pepper. Oil hot grid to help prevent sticking. Grill fillets, oil sides down, on a covered grill, over medium KINGSFORD® Briquets, 5 to 9 minutes. Halfway through cooking time, brush tops with oil; season with salt and pepper. Turn and continue grilling until fish turns opaque throughout. (Allow 3 to 5 minutes for each 1/2 inch of thickness.) Serve each fillet with a spoonful of Pesto Butter and a wedge of lemon. Garnish with basil sprigs and lemon strips. SOLE IN HAVARTI SAUCE. ********************** 1 1/2 pounds fillet of sole Salt White pepper Juice of 1/2 lemon 1 egg yolk 1/3 cup whole milk 5 ounces Danish Havarti cheese, shredded 1/2 teaspoons freshly chopped dill Preheat the oven to 450F. degrees. Season the fish fills with the salt and pepper. Sprinkle with the lemon juice. Cut fish fillets into long strips about 1 1/2 inches wide. Roll into pinwheels and secure with toothpicks. Arrange in a single layer in a butter pan. In a double boiler whisk the egg yolk and milk until well blended. Cook until thickened. Add the cheese and dill to the mixture and continue stirring until the cheese melts. Set aside and cover. Bake the fish for 7 minutes. Remove from oven and plate. Pour any pan juices into the cheese sauce and reheat. Spoon the sauce over the fish. SOLE WITH FRESH TOMATOES AND OLIVES. ******************** 4 fillets of sole, about 2 pounds ½ cup milk 1 cup dried Panko (Japanese style bread crumbs) Salt and freshly ground black pepper 2 T. olive oil 1 cup dry white wine 4 medium firm, ripe, Florida tomatoes, peeled, seeded and chopped ¼ t. hot peeper flakes 2 T. fresh tarragon, or 2 t. dried 1 T. fresh parsley, chopped 8 pitted green olives, slice Juice and zest of 1 orange 1 T. Italian parsley, finely chopped Preheat oven to warm. Dip fish fillets into milk the bread crumbs. Salt and pepper to taste and set aside In a large sauté pan warm olive oil over medium-high heat. Place fillets in pan and cook about 5 minutes on each side, or until flaky. Transfer fish to a oven proofed platter and place in warm oven. In the same skillet add the wine, scrape up any bits in the pan. Add tomatoes, hot peeper flakes, tarragon, parsley, olives, juice and zest of orange and cook over medium high heat. Reduce liquid until thickened, about 15 minutes. Spoon sauce over fish, and garnish with chopped parsley. Serve immediately. Serves 4. SPANISH BAKED FISH. ******************* 1 1/2 lb Fish fillets; 1/2 ts Salt; 1/4 ts Paprika; 1/4 ts Pepper; fresh ground 1 ea Pepper, green; in rings 1 ea Tomatoes; sliced 1 sm Onion; sliced 2 tb Lemon juice; 2 tb Oil, olive; 1 cl Garlic; minced 2 ea Lemons Cut the 2 lemons into wedges. Cut the fish into serving sized pieces. Place in oven-proof baking dish. Sprinkle with salt, paprika and pepper. Top with green pepper rings, tomato slices, and onion slices. Mix lemon juice, oil and garlic. Pour over the fish fillets. Cover and bake 15 minutes at 375 F. Uncover and bake about 10-13 minutes longer or until fish flakes easily. Serve with lemon wedges. Yield: 6 servings SPICED SNAPPER WITH A GEORGIA PECAN CRUST. ********************** 3/4 cup pecan halves 1/2 cup fresh breadcrumbs 1 small jalapeño pepper, seeded and coarsely chopped 1 tablespoon packed light brown sugar 1 tablespoon grated fresh ginger 1 large clove garlic, chopped 1/2 teaspoon salt 1/4 teaspoon allspice 4 red snapper fillets (6 to 8 ounces each), skin on 4 teaspoons vegetable oil 1/2 lime 3 green onions, finely chopped 1. Heat oven to 350F. Oil a rimmed baking sheet. In food processor fitted with chopping blade, combine pecans, breadcrumbs, jalapeño, brown sugar, ginger, garlic, salt and allspice. Pulse briefly just until mixture is coarsely chopped though well combined. 2. Rinse the fish and thoroughly pat it dry. Spread pecan mixture on a large plate. Press the flesh side of each fillet into mixture to coat completely with a thick crust. 3. Heat 2 teaspoons oil in large skillet (preferably nonstick) over medium heat. Add two fillets, crust sides down, and cook just until lightly browned – about 5 minutes. With a large spatula, remove fillets to baking sheet, turning over to place them skin side down. Repeat with remaining oil and fillets. 4. Place fillets in oven and cook until the flesh is just cooked through – about 5 minutes. Transfer to serving plates, sprinkle with juice of lime and top with green onion. SPICY BLACKENED CATFISH. ************************ 2 teaspoons sweet paprika 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon dried thyme, crumbled 1/4 teaspoon cayenne, or to taste 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 catfish fillets (about 1 pound) 1 large garlic clove, sliced thin 1 tablespoon olive oil 1 tablespoon unsalted butter lemon wedges as an accompaniment In a small bowl combine the paprika, oregano, thyme, cayenne,sugar, salt, and black pepper. Pat the catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well. In a large skillet saute the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard the garlic. Add the butter, heat it until the foam subsides, and in the fat, saute the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with the lemon wedges. Place an empty 10-inch cast-iron skillet over high heat until bottom has a definite white haze and begins to smoke slightly. Remove fish from refrigerator; dip 1 fillet in warm butter sauce, coating well. Place fish in hot skillet, taking care that spits and spatters do not burn you. Fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets. Reserve remaining butter sauce. As fillets are cooked, place them on individual plates; keep warm. Discard accumulated butter sauce in skillet and charred bits between batches. When all fillets have been cooked, wipe skillet clean and place empty skillet back on heat. Add reserved butter sauce; carefully swirl skillet 5 or 6 times to blacken butter. Remove pan from heat; drizzle butter over each fillet. Garnish and serve hot. SPRING SALMON SKEWERS. ********************** 1-pound boneless skinless salmon fillet, cut lengthwise into 1/2-inch-wide strips 16 wooden skewers Sesame seeds A 1-inch piece fresh gingerroot 1 cup mirin (available in Asian section) 1/2 cup sake (Japanese rice wine) 1/2 cup soy sauce 1/4 cup watermelon (seeds removed) 1/4 cup rice vinegar 4 tablespoons sugar Peel and chop gingerroot. In a blender, combine gingerroot with remaining marinade ingredients and blend until smooth. Thread salmon onto skewers. Marinade fish for 2 hours to two days. Transfer to baking sheet. Sprinkle salmon with sesame seeds. Preheat oven to 350°F. Bake until salmon is just cooked through, 5 to 7 STUFFED COD FILLETS. ******************** 1 pound Sea scallops,chopped 1 pound Shrimp, chopped 1/2 cup Olive oil, virgin 1 tsp. Salt (kosher if available) 1/2 tsp. Pepper 1 Carrot, medium, finely minced 1 cup Scallions, minced 1/2 cup Clam juice or fish stock 2 cups Bread crumbs 1/4 cup Parmesan cheese, grated 4 Cod fillets or portions, 6 ounces each Heat a skillet and add 3 tablespoons of olive oil. Add the minced carrot, kosher salt and pepper and sauté on medium heat for approximately 5 minutes. Add the clam juice (or fish stock) and cook until the liquid has been reduced by about one fourth. Add the scallions, scallops, and shrimp and cook for about 2 minutes. Remove from heat. Mix in bread crumbs and Parmesan cheese and allow stuffing mixture to cool. Pour half of the remaining olive oil into a baking dish to coat the bottom of the dish. Place the 4 fish fillets or portions in the baking dish. Spread the stuffing mixture evenly over the surface of each of the four fillets. Drizzle the remaining olive oil over the stuffed fillets. Bake in a preheated over at 400ºF for 15 to 20 minutes or until the fish just turns opaque and begins to flake. SWEET AND SOUR FISH. ******************** 1 large bass 1 egg, beaten 2 oz. cornstarch peanut oil for frying Sauce: 1 T. peanut oil 1 green pepper, cut into strips 4 oz. can pineapple chunks in syrup 1 onion, cut into wedges 1/2 cup brown sugar 4 T. chicken stock 4 T. wine vinegar 1 T. tomato puree 1 T. cornstarch 1 T. soy sauce 3 scallions, chopped Clean the fish properly. Remove fins. Coat the fish in the egg and then the cornstarch. Heat the oil in a non-stick pan and fry the fish until cooked through. Drain and keep warm in a 170F degree oven. To make the sauce heat the oil and fry the green pepper, drained pineapples and onion for 5 minutes. Add 2 T. of the pineapple syrup, the sugar, stock, wine vinegar, tomato puree, cornstarch and soy sauce and bring to a boil., stirring. Simmer stirring until the sauce becomes clear and thickened. Pour over the fish and sprinkle with the chopped scallions. Delicious. SWORDFISH IN AN HERB SAUCE. *************************** Sauce: 1/2 mayonnaise 2 Tbsp lemon juice 1 garlic clove pressed 1/2 tsp dried basil crumbled 1/2 tsp dried thyme crumbled 1/2 tsp dried tarragon crumbled 1/2 tsp dried dill weed 1/4 C. dry white wine 2 6 oz swordfish steaks. Combine sauce ingredients in small bowl. Season fish with salt & pepper. Cover & refrigerate. Butter 8" square baking dish. Spread ea side of swordfish steaks with 1 Tbsp herb sauce, place in dish and chill 30 min. Preheat oven to 400 deg. Pour wine over swordfish. Bake until fish is cooked through, about 17 min. Transfer to plates. Serve, passing remaining sauce separately. SWORDFISH MEXICALE. ******************* 1-LB. Swordfish 1-TB. Olive Oil 1-tsp. Fresh Lemon Juice ½-tsp. Coriander (cilantro) leaves no stems and finely chopped 1 shot Tequila Sauté swordfish in olive oil and lime juice, turn in pan so both sides are cooked. Toward end of cooking add coriander (so it is wilted by the heat and not overly cooked), at the end add the shot of tequila, let the alcohol burn off. Be careful when using alcohol around an open flame. Serve fish on a bed of rice, pour pan juices over rice. SWORDFISH WITH ASIAN SPICE MARINADE. ********************* 4 fresh swordfish fillets 8 tbs olive oil 4 tbs fresh lemon juice 2 tbs fish sauce 2 tbs of fresh tamarind (seedless) 1 ts of fresh black pepper 1 tbs of sugar 1/4 cup of cold sake Marinade preparation: Mix all spices & ingredients above together in a container large enough for the fillets. Place the fillets in the marinade and cover for about 30 minutes in the refrigerator.Preheat the oven to 400 degrees. Now place the fish fillets and the marinade in a baking dish and cover with tin foil. Cook for about 25-30 minutes. SWORDFISH WITH LIME AND SOY AND PAPAYA AND MANGO SALSA. *************************** juice and zest of 2 limes 3 x 15ml spoons dark soy sauce 15ml spoon oil 1-2 red chillies, deseeded and finely chopped 4 x 150g swordfish steaks 1 ripe mango 1 ripe papaya juice and zest of 2 limes 5ml spoon sugar ½ x 15ml pack coriander, chopped Mix the limes, soy, oil and chilli together. Place the swordfish in a flat dish and pour over the marinade. Turn each piece to coat both sides and refrigerate for 10 minutes or longer if you have the time. Meanwhile, peel and dice the mango and pawpaw (discard the seeds). For the salsa, add the lime to the sugar and stir to dissolve, then add to the fruit. Mix to coat and leave for 10 minutes. Preheat a barbecue or grill. Cook the swordfish for 5-6 minutes each side, basting with the remaining marinade during cooking. To serve, place the swordfish on a plate. Add the coriander to the salsa and place a spoonful on top of the swordfish. TALAPIA IN PARCHMENT. ********************* 1 Lb. Talapia 1/4 Lemon in thin slices 1/4 large onion, minced 1 package spinach 1 1/2 teaspoon Old Bay Seasoning 1/4 teaspoon Cayanne Pepper 1/4 teaspoon white pepper dash sea salt 1/8 cup Dry Vermouth 1/4 cup chicken stock Layer all ingredients in an aluminum foil pouch. Seal tightly and bake at 350F degrees for 25 minutes. Simply Delicious. Serve with steaming Basmati rice. TALAPIA PARMESAN. ***************** 1 pound tilapia fillets (orange roughy, cod or red snapper can be substituted) 2 tablespoons lemon juice 1/2 cup grated Parmesan cheese 4 tablespoons (1/2 stick) butter, room temperature 3 tablespoons mayonnaise 3 tablespoons finely chopped green onions 1/4 teaspoon seasoned salt 1/2 teaspoon dried basil 1/4 teaspoon black pepper Dash (or two) of hot pepper sauce Preheat oven to 350 degrees. In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer. Do not stack fillets. Brush top with juice.In bowl combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork. Bake fish in preheated oven 10 to 15 minutes or until fish just starts to flake. Spread with cheese mixture and bake until golden brown, about 5 minutes. Baking time will depend on the thickness of the fish you use. Watch fish closely so that it does not overcook. Makes 4 servings. TILAPIA PAN SEARED WITH CHILI LIME BUTTER. *********************** For Chili Lime Butter: 1/2 stick (1/4 c.) unsalted butter, softened 1 tbls. finely chopped shallot 1 tsp. freshly grated lime zest 2 tsp. fresh lime juice 1 tsp. minced fresh Thai or Serrano chili, including seeds 1/2 tsp. salt For the fish: 6 oz. skinless Tilapia 1/2 tsp. salt 2 tbls. vegetable oil To make the chili lime butter: Stir together the butter, shallot, zest, lime juice, chili and salt in a bowl. To prepare fish: Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12 inch non stick skillet aver moderate high heat until just smoking, then saute 3 pieces of fish turning over once with spatula, until golden and just cooked through, 4 or 5 minutes total and transfer to a plate. Saute remaining fish in same manner. Serve each piece of fish with a dollop of the chili lime butter. TALAPIA WITH TOMATILLO SAUCE. ***************************** 4 talapia fillets (approx 1 1/4 lbs) salt and freshly ground pepper to taste 1 tsp ground cumin 1/2 tsp sweet paprika 2 tbs extra virgin olive oil juice of one lime 1/2 med red onion, chopped 2 large jalapeno or serrano pepper seeded and finely chopped. 2 large cloves garlic, finely chopped 8 tomatillos peeled and diced. Can substitute plum tomatoes and a little lime juice coarse salt to taste 1/2 bottle of pale beer 2 tbsp chopped cilantro plus a few sprigs garnish. Season Talapia on both sides with salt, pepper, cumin and paprika. Preheat a nonstick skillet over medium high heat. Add 1 tbsp olive oil to hot skillet and saute talapia 3 min on ea. side turning carefully w/a thin spatula. Squeeze the juice of 1/2 lime over the fish and transfer fillets to a warm platter. Return skillet to stove over med high heat. Add 1 tbs olive oil, red onion, jalapeno and garlic and saute for 1 to 2 min, then add tomatillos (or plum tomatoes). Season w/ salt and pepper and saute another 1 or 2 min. Add beer and juice of 1/2 lime and bring sauce to a boil. Reduce heat to low and simmer 5 min. Add cilantro and adjust salt and pepper to taste. Spoon hot tomatillo sauce over the fish and garnish if desired. Serves 4 TASTY BROILED SALMON. ********************* 6 salmon steaks or filets 1/2 C. butter, melted 2 T. onion minced 2 1/2 tsp. mustard seeds Lemon juice-from 1 lemon 1 tsp. Hungarian paprika Salt and pepper to taste Mix all the ingredients and brush onto the salmon steaks or fillets. Broil for 6 to 10 minutes depending on you taste for fish. TERIYAKI TUNA STEAKS. ********************* 1 1/2 pounds Tuna Steaks 1/4 cup teriyaki sauce 2 tablespoons lemon juice 2 tablespoons butter 2 green onions, chopped toasted sesame seeds chopped cilantro Rinse fish under cold water and pat dry. In a bowl combine the teriyaki sauce, and lemon juice. Marinate the fish in the sauce for 1/2 an hour in the refrigerator. Drain the fish and save the marinade. Grill the tuna over a low flame turning once. Grill to your own desire. Sprinkle with the chopped green onion, toasted sesame seeds and chopped cilantro. Serve with hot steaming basmati rice. TROUT AND BACON. **************** 1 Rainbow Trout (1 per person) Fresh rosemary Fresh thyme Fresh parsley Fresh sage 1 Rasher of bacon (per person) A little butter Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter. Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes. Open top of foil and shape like a boat, paint with a little butter and serve. Serve with boiled potatoes and plain fresh vegetables. This dish used to be baked in an open fire with the fish encased in mud. TROUT IN OATMEAL WITH PARSLEY BUTTER. ******************** 2 large trout, skinned Small quantity of milk Quarter cup of fine oatmeal Quarter cup cooking oil 2/3 ounces (60g) of butter 3 teaspoons lemon juice 1 spring onion, finely chopped 1 tablespoon fresh parsley, finely chopped Quarter teaspoon cracked black peppercorns Cut each skinned fillet of trout into four equal size pieces. Brush each portion with milk and coat with the oatmeal. Place the trout on a tray, cover with plastic wrap and place in the refrigerator for twenty minutes. Warm the butter slightly to soften it and mash with a fork. Add the lemon juice, peppercorns and chopped spring onions and mix well. Add the parsley and mix again. Form into a log shape and cut into rounds. Add the trout to some heated oil in a non-stick frying pan and cook each side for two minutes or until the oatmeal has become golden. Serve with the parsley butter. TUNA IN A LIME GINGER MARINADE. **************** 1 1/2 pounds fresh tuna steaks 1/4 cup fresh lime juice 2 tablespoons vegetable oil 1 teaspoon freshly grated ginger root 1/4 teaspoon sslt Dash Cayenne pepper 1 clove garlic, minced Add all the ingredients except the fish in a bowl. Mix well. Place the fresh tuna steaks into a ziplock plastic bag and pour the marinade in also. Make sure the tuna steaks are well coated. Marinate in the refrigerator for 4 ours or longer. Grill or broil for 8 minutes per side continually basting with the marinade. Disgard any extra marinade. TUNA STEAKS IN A TOMATO BASIL BUTTER SAUCE. ******************* 6- 7 ounce tuna steaks Sea salt and black pepper 2 tablespoons olive oil Sauce: 2 tablespoons sweet butter 3 medium tomatoes, seeded, peeled, finely chopped dash of granulated sugar 1/4 cup sweet butter at room temperature 1 garlic clove, minced 1 1/2 tablespoons finely chopped basil Salt and black pepper-to taste Rinse the tuna steaks and pat dry with paper towel. Salt and pepper the steaks and brush with some olive oil. Grill for a few minutes on each side until medium rare. Spoon suace over and serve with freshly steamed broccoli or asparagus. Tomato-Basil Butter Sauce. Melt the 2 tablespoons butter in a small pan. Add the tomatoes and sugar and stir until mixture thickens. Add in the 1/4 cup of butter and garlic. Stir until a sauce like consistency develops. Stir in the basil and salt and pepper. WEST INDIES MAHI MAHI. ********************** 1/4 Cup Fresh Lime Juice 1/4 Cup Fresh Orange Juice 3 Tablespoons Chopped Fresh Cilantro 3 Tablespoons Soy Sauce 2 Tablespoons Honey 2 Teaspoons vegetable Oil 3/4 Teaspoon Ground Allspice 3/4 Teaspoon Ground Cumin 2 Finely Chopped Seeded Jalapeno Peppers 2 Garlic Cloves Peeled 2 Green Onions Chopped 4 (6 ounce) Mahi Mahi Fillets Cooking Spray Combine the first 11 ingredients in a food processor or blender and process until smooth. Place the fish in a shallow dish and pour the marinade over it. Marinated for a minimum of 30 minutes covered in the refrigerator. Prepare the grill or broil. Remove the fish from the dish reserving the marinade. Cook for 5 minutes on each side. Baste frequently with the remaining marinade. Fish is cooked when it flakes easily. WHOLE SALMON. ************* A 1.3kg salmon, cleaned and scaled, will serve 4 people generously. Place a piece of foil, which is large enough to wrap round the salmon, in a roasting dish. Spread a bunch of rosemary and the zest of 2 lemons and 1 orange on the foil. Place the salmon on the top and season well inside and out. Pour 50ml olive oil and 100ml white wine over the top, and seal the foil to make a parcel. Bake in a preheated oven 190°C, gas mark 5 for 20 minutes. Rest in a warm place for 15 minutes. Serve with the cooking juices and a green salad dressed with olive oil and lemon. YELLOWTAIL SNAPPER WITH BROWN BUTTER, RUM AND MANGO. **************************** 6 snapper fillets, 6-8 ounce each, skin on Salt and freshly ground black pepper 2 cups all-purpose flour 1/2 cup clarified butter 1/2 cup unsalted butter 1/2 cup macadamia nuts, coarsely chopped 1 tablespoon julienned fresh ginger 1 cup diced fresh mango 3/4 cup loosely packed fresh mint leaves 1/3 cup dark rum Run your fingers over the fish fillets, feeling for pin bones, and remove any you find with pliers. Take care not to pierce the skin. If the fillets have skin, score them on the diagonal through the skin side 3 times with a sharp knife. Season the fish with salt and pepper. Lightly dust the fillets with flour, shaking off the excess. Heat the clarified butter in a large, nonstick frying pan. Sauté the fish, starting skin-side down, until nicely browned and just opaque through, about 3 minutes per side. Transfer the fish to plates or a platter. Add the remaining butter to the pan and cook until browned. Add the nuts, ginger, mango and mint leaves and sauté for 1 minute. Whisk in the rum and bring to a boil. Correct the seasoning, adding salt and pepper to taste. Spoon the sauce over the fish and serve immediately. Serves 6. SALMON WITH GINGER & BASIL BUTTER SAUCE. ******************* 6 salmon fillet soy sauce 1 chopped tbsp fresh Thai basil freshly ground pepper salt 1 1/2 cup white wine 1/4 cup rice vinegar 2 chopped clove garlic 2 chopped shallot 1 chopped tbsp fresh ginger 2 tbsp pickled ginger 1 1/2 cup unsalted butter 1 tbsp unsalted butter 1. Preheat the oven to 350 degrees. 2. Butter a baking sheet. 3. Place the salmon fillets on the prepared sheet and set aside. 4. In a heavy saucepan over high temperature, heat 1 cup of the white wine, the rice vinegar, garlic, shallots, and fresh and pickled gingers. 5. Boil until all but one half of the liquid has evaporated, about 4 or 5 minutes. 6. Reduce the heat to medium, and slowly add the 1 1/2 cups butter, 1 tablespoon at a time, so that the sauce stays at an even temperature. 7. Cook the sauce slowly, letting it get neither too hot nor too cool, stirring all the time. 8. Once all the butter has been added and the sauce is creamy, strain the mixture. 9. Discard the garlic, shallots, and gingers. 10. Place the butter sauce back in the saucepan and whisk in soy sauce to taste and basil. 11. Season with pepper. 12. Keep warm over very low heat. 13. Drizzle the remaining white wine over the salmon fillets, dot with the remaining 1 tablespoon butter, and season to taste with salt and pepper. 14. Place the salmon in the oven and bake for 8 to 10 minutes for fillets 1 inch thick. 15. Pour enough Ginger and Basil Butter Sauce onto a platter to cover the bottom. 16. Place the salmon on top. 17. Serve immediately with the remaining sauce passed in a pitcher. BAKED COD WITH MAYONNAISE. ************************** 1 lb. fresh cod or scrod 3/4 c. mayonnaise salt & pepper 1/3 c. freshly grated Pecorino Romano cheese 1 1/2 med. onions, sliced thinly 3 T butter Spread half of the mayonnaise in a medium baking dish. Place the fish on top and spread the fish with the remaining mayo. Sprinkle with salt, pepper and the cheese. Place the sliced onions on top of this and dot with butter. Bake at 350F. degrees for 25 minutes. Broil for 5 minutes to crisp onions. Serve with steamed broccoli. Recipe courtesy of www.TheRecipeExchange.com COD WITH CORRIANDER. ******************** (6oz) thick cod or huss fillets, fresh or defrosted, skinned (1 tablespoon) olive oil 1 medium onion, finely chopped (8oz) risotto rice rind and juice of one orange (5 tablespoons) fresh chopped coriander Salt and pepper (1 ½ pints) chicken or vegetable stock Heat the oil in a pan and cook the onion, until soft. Add the rice, orange rind and juice, coriander and seasoning. Add 600ml (1 pint) of the stock. Cook until absorbed. Stir well. Add 150ml (1/4 pint) stock, stir. Top with fish, cover and cook for 2-3 minutes. Add remaining stock if necessary. Cook for a further 2-3 minutes. COD WITH HONEY MUSTARD. *********************** 4 - 6 thick cod fillets, about 6 oz (150 g) each Salt and freshly ground pepper 4 Tbs (60 ml) whole-grain mustard 3 Tbs (45 ml) butter at room temperature 1 Tbs (15 ml) honey Grated zest of 1 orange Season the cod fillets with salt and pepper and place them in a buttered baking dish. Mix together the mustard, butter, honey, and orange zest, reserving a little orange zest for garnish. Spread the mustard mixture over the cod fillets and bake in a preheated 350F (180C) oven until the fish is cooked and firm to the touch, about 30 minutes. Garnish with the reserved orange zest and serve immediately. Serves 4 to 6. CREAMED BAKED FISH. ******************* 2 onions sliced 1 green pepper chopped 1/2 pint sour cream or onion sour cream 1 lb. fish filets (flounder, salmon or halibut) Salt and pepper to taste Saute onions and peppers (do not brown). Place fish in with onions and peppers, the spread entire surface with sour cream. Bake at 375F. degree oven for 20 minutes or until fish flakes when touched. CRISPY CATFISH. *************** 15 slices of bacon 6 catfish fillets Salt and pepper 1 cup flour 1/4 cup cornmeal 1 teaspoon sweet Hungarian paprika 1 egg 1/2 cup milk lemon wedges In a pan fry the bacon strips. Drain the bacon on paper towels. Rinse the fish well and dry between paper towels. Season the fillets with salt and pepper. In a bowl combine the flour, cornmeal and Hungarian paprika. In a separate bowl mix the egg with the milk. Dip each catfish filet into the egg mixture and then into the flour mixture. Pan fry the fish in the hot bacon drippings for about 4 minutes on each side. Plate the fillets with the crisp bacon and the lemon wedges DEEP FRIED HADDOCK WITH A PARSLEY SAUCE. ********************* 4 fillets of haddock or cod, skinned and boned Batter: 200g /8oz Plain flour A pinch of salt 10g/ 3/8oz Yeast 250ml/ 1/2pt milk and water mixed Sift the flour and salt into a basin. Dissolve the yeast in a little of the milk. Make a well in the flour and add the yeast and the liquid. Gradually incorporate the flour and beat to a smooth mixture. Allow to rest for at least an hour before using. Turn on the fryer and have the temp at 180 degrees C, when the temp has reached then flour the fillets of fish and then put them into the batter and into the fryer, making sure you put them in away from you so then you don't get fat splashing you, and don't put your fingers in because I know alot of people who have done it by accident. Cook them until they are golden brown and if you have a few to do then put the ones that you have done into the oven to stay warm. Serve with the sauce and some vegetables. Parsley sauce: 2 oz Margarine 2 oz Plain flour, sieved 1 pt Milk Salt & pepper, seasoning A few drops of lemon juice A handful of fresh parsley (fresh is better but if you don't have any then dried will do fine) Melt marg in a pan. Mix in the flour, to make a roux (a sandy texture) Mix in the milk a bit at a time until the sauce has gone into a smooth texture, season. Put the white sauce through a sieve to get rid of all the lumps and then put some greaseproof paper on top to stop a skin forming on top of the sauce. When you are ready to serve just warm it up, if needed, add more milk and then add the lemon juice and the parsley, serve. EASY BAKED FISH FILLETS. ************************ 1 1/2 lbs. grouper or other white fish fillets Cooking spray 1 tabl. fresh lime juice or lemon 1 tabl. light mayonnaise 1/8 tsp. onion powder 1/8 tsp. black pepper 1/2 c. fresh breadcrumbs 1 1/2 tabl. butter or margarine, melted 2 tabl. chopped fresh parsley Preheat oven to 425 degrees. Place fish in an 11 x 7 inch baking dish coated with cooking spray. Combine the lime juice, mayo, onion powder, and pepper in a small bowl, and spread on fish. Sprinkle with breadcrumbs, drizzle with butter Bake 425 for 20 min. or until fish flakes easily when tested with a fork. Sprinkle with parsley. EASY FRIED RAINBOW TROUT. ************************* 2 pounds of rainbow trout fillets 1 teaspoon of salt 1/8 teaspoon of black pepper 1 egg 1 teaspoon of milk 1/2 cup of flour 1/2 cup of cornmeal Cooking oil Mix the flour and cornmeal in a large plate or shallow pan. Sprinkle the fillets or whole trout inside and out with salt and pepper. Beat egg and blend in the milk. Dip the fish in the egg and milk mixture and roll in flour and cormeal mixture. Place fish in frying pan with 1/8 inch cooking oil. Cook on moderate heat until golden brown on both sides (approximately 10 minutes depending on thickness of fish. FILLET OF SOLE WITH ORANGE SAUCE. ****************** 1 medium onion, thinly sliced 2 pond fillet of sole 2 tablespoons butter rind of 1 orange 1/2 cup sour cream salt and pepper to taste 1/2 teaspoon of sweet Hungarian paprika Place the onions in the bottom of a baking dish. Arrange the fish on top of the onions. Dot the fish with the butter. In a small bowl mix all the remaining ingredients. Spoon over the fish. Bake at 350F degrees for 15 minutes. Serve with some fresh steamed green beans and rice FISH AND CHIPS. *************** Vegetable oil, for deep-frying 1 cup all purpose flour 1 cup brown beer 1 1/2 pounds cod fillets 8 russet potatoes, peeled, cut lengthwise into 1/2-inch-thick slices, then cut lengthwise into 1/2-inch-wide strips Heat oil over high heat until thermometer registers 360°F. Meanwhile, whisk flour and beer in medium bowl until smooth batter forms. Sprinkle fish with salt and pepper. Add fish to batter and stir to coat. Add potato to deep fryer; fry until golden brown and crisp, stirring often, about 7 minutes. Transfer potato to paper towels. Sprinkle with lemon and lime salt and malt vinegar. Add fish to fryer; fry until coating is golden and crisp and fish is just opaque in center, about 3 minutes per side. Transfer fish to paper towels. Sprinkle with lemon and lime salt and malt vinegar. FISH AND POTATOES AU GRATIN. **************************** 1 lb. fresh fish filets Salt and pepper Lemon juice 3 T. butter or margarine 3 T. flour 1 C. milk 1 C. coarsely shredded sharp cheddar cheese 4 servings firm mashed potatoes 1/4 C. grated Parmesan or Romano cheese Place filets in single layer in buttered shallow baking dish. Sprinkle with salt, pepper and lemon juice. Melt butter in a small pan. Blend in flour and cook, stirring 2 minutes. Gradually add milk and cook, stirring until smooth and thickened. Season lightly with salt, pepper and lemon juice. Pour over fish and sprinkle with cheddar cheese. Bake at 350F. degrees for 15 minutes. Meanwhile prepare potatoes. Remove fish from oven and increase heat to 450F. Spoon potatoes around edges. Sprinkle potatoes with Parmesan cheese and bake 10 minutes or until potatoes are browned and fish flakes easily. FISH AND SEAFOOD WITH TOMATOES ND HERBS. *********************** 3 1/2 cups white wine 2 medium onions, finely chopped 3 small bay leaves 3 sprigs fresh thyme 2 1/4 pounds mussels, cleaned 2 teaspoons basil 1/4 cup extra virgin olive oil 1 green pepper, chopped 1 carrot chopped 6 garlic cloves, minced 3 tablespoons tomato paste 1 1/2 pounds lobster,in pieces, cracked 1 pound cod fish 3 16 ounce cans of chopped tomatoes 1 pound crab claws, cracked 2 pounds uncooked shrimp, deveined 1 pound scallops In a large pot add in the wine, bay leaves, 1/2 the onion and 2 sprigs of thyme,and 1 bay leaf and mussels. Bring to a boil for 8 minutes and then remove the mussels onto a plate. In a large saucepan cook the remaining onions, carrot, pepper and garlic for about 5 minutes. Add in the paste and tomatoes and continue cooking for 5 minutes. Add in the rest of the herbs and simmer for 10 minutes. Add the rest of the seafood aside from the mussles into the saucepan. Add the remaining sauce that you have cooked the mussles into the saucepan also. Simmer for 10 minutes more. Place the precooked mussels into the other seafood. Salt and pepper to taste. Serve with crusy bread or over a bed of linguini. FISH FRY. ********* fish fillets (red snapper is our favourite) flour seasoned simply with salt and pepper beaten egg crushed corn flakes Get out 3 shallow dishes. Pour seasoned flour into one, the egg into another, the crushed corn flakes into the third dish. Wash the fish fillets and pat dry. Dip both sides of each fillet in the seasoned flour, then in the egg then in the crushed corn flakes, then again in the egg and again in the crushed corn flakes. (Double dipping is optional.) Place the coated fillets on a rack that is laid over a cookie sheet. Refrigerate for half an hour. Fry in vegetable oil over medium heat til golden on both sides. Drain on paper towels. Serve with lemon wedges, tartare sauce, green beans and boiled potatoes. If you have summer savoury growing in the garden, it's a wonderful garnish for the beans. FISH MILANESE. ************** 1/3 cup olive oil 2 tablespoons lemon juice 1/2 teaspoon salt Pinch pepper 1 small onion finely chopped 1 pound flounder fillets or haddock fillets 2 large eggs 1 tablespoon milk 3/4 cup fine dry bread crumbs 1/2 cup flour 1/4 cup plus 2 tablespoons butter 1 small garlic clove, minced 1 tablespoon freshly chopped parsley Lemon wedges Whisk 1/3 cup oil, the lemon juice, salt and pepper in a small bowl. Stir in the onion. Transfer marinade to a non-corrosive baking dish. Rinse fish, pat dry with paper towels. Place fish in baking dish, spoon marinade over fish to coat thoroughly. Refrigerate covered, turn fish over occasionally for 1 hour. Whisk eggs and milk in a shallow bowl. Spread bread crumbs on a shallow plate. Spread flour on waxed paper or plate. Remove fish from marinade. Discard marinade. Dip fish to coat both sides evenly first in flour, then eggs, then bread crumbs. Press crumb coating evenly into fish. Place on wax paper, Refrigerate for 15 minutes. Heat butter and little olive oil in a large skillet over medium heat. When foam subsides add fish. Cook, turning once, until the flesh is golden brown and cooked through, 2 to 3 minutes per side. Remove to plate. Melt remaining 1/4 cup butter in medium skillet over medium heat. Add garlic. Cook until butter turns lightly brown, 1 to 2 minutes. Stir in parsley. Pour browned butter over fish. Serve at once with lemon wedges. FLORIDA KEYS GROUPER. ********************* 1 1/2 lb. Grouper 1/2 cup lime juice Salt and Pepper to taste 1 egg 1/3 C. cold water 1/4 cup flour Peanut oil for frying Lemon wedges Tarter Sauce. Cut the grouper into finger size pieces. Place in a large bowl and add in the lime juice, salt and pepper. Let marinate in the refrigerator for 1 hour. Place egg and water in a bowl and mix. Beat in the flour with some salt and pepper. Drain the fish on paper towels and then coat in the batter one piece at a time and deep-fry in oil heated to 375 degrees. Drain the grouper and serve with tarter sauce and lemon wedges. FLOUNDER FLORENTINE. ******************** 1 to 1 1/2 lbs. flounder fillets 1-10 ounce pkg. chopped frozen spinach 2 to 4 cloves garlic, minced 6 oz. shredded mozzarella cheese 1 T. olive oil 2 T fresh lemon juice 4 T. butter or margarine Paprika 1 T parsley Salt to taste Thaw and squeeze excess water from spinach. In a large skillet, saute garlic in olive oil for 1 minute. Add spinach and saute for another 2 to 3 minutes. Remove from heat and mix in a bowl with shredded cheese and parsley. Lay out fish and spread each filet with a layer of the spinach mixture. Roll each filet starting at the narrow end and rolling up. Place in shallow baking dish 1" apart. Melt butter in pan and add lemon juice. Drizzle lemon butter over each piece of fish. Sprinkle with paprika. Bake at 350F. degrees for about 20 minutes or until fish flakes. Place under broiler for an additional minute or two until sizzling. FLOUNDER FRANCAISE. ******************* Batter: 2 eggs 6 ounces Parmesan cheese Pinch parsley 8 ounces milk Combine all ingredients and mix well. Sweet Lemon Sauce: 2 cups chicken stock 1/2 cup lemon juice 1/2 cup sugar In saucepan combine all ingredients. Bring to a boil and reduce by 1/2. 4 (6-ounce) flounder fillets 12 (16/20 count) shrimp, cleaned and deveined Butter, to taste Lemon juice, to taste White wine, to taste Preheat Oven: 350 degrees. Dip fillets in batter and cook in a nonstick pan with a small amount of cooking spray. Cook on both sides until fillets are golden brown. Place fillets on oven pan and bake for 5 to 6 minutes. Saute shrimp with a small amount of butter, lemon juice and white wine. Place on top of fillets and serve topped with sweet lemon sauce. FLOUNDER STUFFED WITH CRABMEAT. ************** 1/2 cup scallions 1/2 cup green peppers, chopped 1/2 cup celery, chopped 1/4 cup parsley, chopped 2 T butter 2 T flour 1 pt. half and half(cream) 1 can Maryland lump crabmeat 2 lb. flounder filets 1/2 cup toasted bread crumbs Place butter in saute pan and add scallion, celery and peppers. Saute until crisp, tender. Add parsley and stir. Remove vegetables from pan, adding more butter if needed to make 2 tablespoons. Add flour and butter, making a roux (cook approximately 1 minute). Remove from heat and slowly add half and half to make a thick cream sauce. Remove 1/2 of the white sauce and set aside. Add vegetables and crabmeat to pan and stir. This is your stuffing. You may assemble this in 2 ways: Take a large flounder filet and fill with stuffing, roll up and secure with a toothpick. If filets are small, you may wish to layer the fish and filling as you would a lasagna, with fish on the bottom and top. Take reserved sauce, then with a little milk, cover the bottom of the casserole. Place stuffed flounder in the dish and cover with the remaining sauce. Sprinkle bread crumbs on top and bake in a 350F. degree oven for 30 minutes. GINGER MARINATED SALMON. ************************ 25g fresh root ginger 500g salmon fillet, in bite-sized pieces 2 tbsp light olive oil 1 lemon, juiced and half the zest grated 100g dried apricots, finely diced 400g couscous Salt 2 tbsp chopped coriander ½ cucumber, finely diced To serve Pickled ginger Cos lettuce leaves Crush the ginger with the flat of a knife, then twist the pulp in a scrap of muslin to release the juice. Alternatively, crush in a garlic press. Toss the salmon with the ginger juice, 1 tbsp oil and the juice of half the lemon. Set aside in a cool place for at least 30 minutes to infuse. Set your oven to its lowest setting. In a large bowl, mix the apricots with the couscous. Pour in enough boiling water to cover the grains by a finger's width. Leave to swell for 10 minutes. Fork up with a little salt, and add the remaining oil and a splash more hot water - the grains should still be a little damp. Cover tightly with foil and put in the oven to keep warm and swell some more. When you're ready to serve, heat the grill to maximum. Drain the salmon and thread on skewers. Grill fiercely for 4-5 minutes, turning regularly so they cook evenly. Meanwhile, moisten the couscous with the remaining lemon juice and any juices from the grill-pan. Toss with the coriander, cucumber and the lemon zest and finish each serving with the salmon. Serve with pickled ginger and the lettuce leaves. GRILLED CITRUS SALMON. ********************** 1 cup orange juice 1/2 cup mirin 1/4 cup sugar 1/4 cup soy sauce 2 tablespoons fresh lime juice 1/4 teaspoon dried crushed red pepper 2 teaspoons water 1 1/2 teaspoons cornstarch Vegetable oil 6 7- to 8-ounce salmon fillets Combine orange juice, mirin, sugar, soy sauce, lime juice, and red pepper in a small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to citrus sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon citrus sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon Citrus sauce. Grill until salmon is just cooked through, about 5 minutes. GRILLED FISH IN FOIL. ********************* 1 lb of fish fillets, fresh or frozen 1 teaspoon of salt 2 tablespoons of margarine or butter 1/4 teaspoon of ground pepper 1/4 cup of lemon juice Paprika 1 tablespoon of chopped parsley 1 thinly sliced medium onion 1 teaspoon of dill weed On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. GRILLED GROUPER TANGERINE. ************************** 4 grouper filets (6 to 7 ounces) Juice and zest from two tangerines 2 tablespoons dry white wine 3 tablespoons extra virgin olive oil 1 teaspoon fresh rosemary 1/2 teaspoon fresh thyme 1/4 teaspoon course ground black pepper vegetable cooking spray 2 tablespoons minced scallions 2 tablespoons red bell peppers (diced) fresh herbs to garnish Prepare the citrus marinade, zest both tangerines and mince fine. Combine the zest, olive oil, juice from one tangerine, white wine, herbs and course ground black pepper in a small bowl and mix well. Place the four grouper filets in a shallow dish and pour the marinade over the fish, marinade for two hours. Pour the marinade off the fish and into a small bowl and reserve for basting. Clean the grill well before getting it hot, this will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. After words with an old towel that has been slightly oiled with plain vegetable oil rub the grill down. This is what chef's call "seasoning the grill". Preheat the grill for 5 minutes over high heat. Once the grill is very hot reduce the flames to a medium setting and grill the grouper filets for 4 to 5 minutes on each side or until the fish as reached an internal temperature of 145 degrees.Garnish with the fresh herbs of your choice. This fish entree works very well in the summer time with cous cous or a boiled baby red potato and grill vegetables. GRILLED LEMON BUTTER TROUT. *************************** 4 to 6 gutted and cleaned, small, whole trout Salt Pepper Vegetable oil For The Lemon Butter: 2 tablespoons of margarine or butter, melted 1/2 teaspoon of grated lemon peel 1 tablespoon of lemon juice 1/2 teaspoon of Worcestershire sauce Sprinkle trout cavities with salt and pepper. Brush skin with oil. Prepare lemon butter; mix margarine, lemon peel, lemon juice and Worcestershire sauce together. Brush grill with vegetable oil. Grill fish 3 to 4 inches from medium coals, brushing with lemon butter frequently and turning once; cook until fish flakes easily with fork, about 17 minutes on each side. Serve with remaining lemon butter. GRILLED SHARK STEAKS WITH CITRUS SALSA. ************************* 2 medium oranges 1 small red onion, chopped 1 garlic clove, peeled and crushed 1 Anaheim or Coblano chili, roasted, peeled, seeded and coarsely chopped 1 tablespoon olive oil 3 tablespoons freshly squeezed lime juice 2 tablespoons chopped coriander(cilantro)leaves 1 jalapeno pepper, seeded and chopped(optional) salt and freshly ground black pepper Shark Steaks 4 3/4 inch-thick shark steaks, 1/3 to 1/2 pound each 4 teaspoons olive oil salt and freshly ground black pepper Peel the oranges over a small bowl with a sharp paring knife, cutting through the peel and just barely into the flesh, then spiralling down and around from one end to the other, as if peeling an apple. Cut into the flesh next to each dividing membrane and pop out each section, removing any seeds. Reserve. In the bowl of a food processor or blender, process the remaining salsa ingredients, pulsing on and off and scraping down the sides of the bowl until well chopped. Add the oranges and continue to process until you have a chunky, well-combined mixture. Cover and let sit at room temperature for 1 hour. Brush the shark steaks on both sides with oil, and sprinkle with salt and pepper to taste. Grill about 3 inches from the flame for 4 to 5 minutes on each side, or until the flesh feels firm but bouncy. Serve immediately with the salsa. GRILLED TERIYAKI SALMON. ************************ marinade: 1/4 c. soy sauce 1/4 C. sesame oil 2 T. fresh lemon juice 2 t. ground ginger salt & pepper 4-6 salmon fillets or steaks lemon wedges Mix marinade ingredients in a ziplock bag, add salmon and marinate 2 hours in refrigerator. Grill (use some wood chips for more flavor) serve with lemon wedges. GRILLED SWORDFISH STEAK WITH POTATO PUREE. ************************ Potato Puree: 1 1/3 pounds (about 4 medium) potatoes, cut into 1-inch pieces 1/3 cup milk 2 tablespoons olive oil 2 teaspoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup chopped fresh parsley Grilled Swordfish Steaks: 2 tablespoons olive oil 1 tablespoon ground coriander 1 tablespoon ground cumin 1/2 teaspoon salt Lemon wedges (optional) 1/4 teaspoon pepper 4 (6 ounces each) swordfish steaks (about 1-inch thick) To make Potato Puree: In medium saucepan, add potatoes to 2 inches boiling water. Return to a boil; reduce heat to medium. Cook, covered, about 12 to 15 minutes or until tender; drain. Return potatoes to saucepan; cook and stir 30 seconds to evaporate excess moisture over low heat. Using electric hand mixer or potato masher, mash potatoes until smooth. Beat in milk, oil and lemon juice until blended. Season with salt and pepper to taste. Stir in parsley; set aside. To make Grilled Swordfish Steaks: In small bowl, combine oil, coriander, cumin, salt and pepper. Rub mixture evenly over both sides of swordfish steaks. Grill swordfish over medium-hot coals (or broil on rack on broiler pan 3 to 4 inches from heat) 7 to 11 minutes or until fish is cooked to desired doneness, turning once. Serve fish with Potato Puree and lemon wedges, if desired. GRILLED TUNA BAJA. ****************** 4 center cut fresh tuna filets 6 - 8 ounce each 2 tablespoons olive oil 1/2 teaspoon minced garlic 1 tablespoon minced shallot or red onion 1 fresh jalapeno, minced, seeds removed zest and juice from one lime 1/4 teaspoon ground cumin 1/2 teaspoon minced cilantro pinch of fresh ground black pepper Combine all ingredients except tuna in a large bowl and mix. Pour the mixture over the tuna steaks and let sit for 1 hour under refrigeration. Grill tuna on a preheated hot grill, approximately 3 minutes each side. Can be served with tropical fruit salsa and or black beans. POACHED SALMON. *************** 2-4 Salmon fillets 2 cup white wine 4 cup water A few thin slices of yellow onion 2 bay leaves A stalk of celery 10 black peppercorns 1 T. salt Put wine, water, bay leaf, celery. peppercorns, salt and onions in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 10 minutes or to desired done-ness. Do not overcook. Chicken/Poultry Fish Seafood Italian Cake/Pie/Dessert Vegetable Rice/Noodle/Potato BBQ/Grilling Soup/Salad Sauce/Dressing/Jam