broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

Grilled Salmon I

Ingredients

• Servings: 6
• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 16 mins Ready Time: 2 hrs 31 mins


• season salmon fillets with lemon pepper, garlic powder, and salt.
• in a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. refrigerate for at least 2 hours.
• preheat grill for medium heat.
• lightly oil grill grate. place salmon on the preheated grill, and discard marinade. cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

ginger glazed mahi mahi

Ingredients

• Servings: 4
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins


• in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
• heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
• pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

wasabi mashed potatoes

Ingredients

• Servings: 6
• 1 medium head garlic
• 1 teaspoon olive oil
• 12 potatoes
• 1 cup butter, softened
• 4 teaspoons wasabi powder
• water as needed
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• remove papery outer skin of garlic bulb. rub with olive oil and place on a small baking sheet. bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
• while garlic is roasting, peel and quarter the potatoes. place in a large pot and cover with water. bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. drain water and mash potatoes with butter until smooth and fluffy.
• squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.

tom kha gai

Ingredients

• Servings: 6
• 3 cups chicken broth
• 1 (14 ounce) can coconut milk
• 1/4 cup sweet red chile sauce
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 (1 1/2 inch) piece fresh ginger, sliced
• 10 kaffir lime leaves, torn and bruised
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into strips
• 1 (15 ounce) can straw mushrooms
• 1 cup coarsely chopped onion
• 1 zucchini, sliced
• 1 lemongrass stalk, chopped
• 1 bunch fresh basil, chopped

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
• remove stockpot from heat and strain out ginger and lime leaves. return broth mixture to the stockpot and bring to a simmer. cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

tuna cream cheese omelet

Ingredients

• Servings: 1
• 2 teaspoons vegetable oil
• 1/2 small onion, chopped
• 1 (6 ounce) can tuna, drained
• 1/3 cup sour cream
• 3 tablespoons cream cheese
• 1/2 cup shredded mozzarella cheese
• 1 (2.25 ounce) can sliced black olives
• 1/8 teaspoon dried dill weed
• 1/8 teaspoon garlic powder
• 5 eggs
• 1/4 cup milk
• 2 teaspoons vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat 2 teaspoons vegetable oil in a large skillet. cook and stir onion over medium heat until onions begin to brown.
• combine tuna, sour cream, cream cheese, mozzarella cheese, olives, dill, garlic powder, and cooked onion in a large bowl.
• beat eggs with milk in a large bowl. heat 2 teaspoons of oil in the skillet used to cook the onions. pour the egg mixture into the hot pan. as eggs set, lift the edges to allow the liquid to run underneath for even cooking. when eggs are almost fully set, spoon tuna mixture one half of the eggs; fold the untopped half over the filling. cover pan, and remove from heat. allow omelet to rest in covered pan until the cheese is melted.

smoked fish pie

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 onions, halved and sliced
• 6 potatoes, peeled and cubed
• 2 cups frozen green peas
• 2 (6 ounce) salmon fillets, cut into 1 inch cubes
• 1 pound smoked haddock fillets, undyed, cut into 1 inch cubes
• 1 cup flaked or chopped smoked salmon
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 3 cups milk
• 1 1/2 cups red leicester cheese, grated
• 1 teaspoon ground nutmeg
• 1 teaspoon ground black pepper, or to taste
• 1/2 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat the oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• heat the oil in a skillet over medium heat. add the onions; cook and stir until tender, 5 to 10 minutes.
• place the potatoes in a separate saucepan and fill with enough water to cover. bring to a boil, then cook over medium heat until tender enough to pierce with a fork. drain and transfer potatoes to the prepared baking dish.
• add the onions, salmon, haddock, and smoked salmon to the baking dish, tossing to mix.
• in the same skillet that the onions were cooked in, melt the butter over medium heat. stir in flour so there are no lumps. cook and stir for a few minutes, then gradually stir in the milk. simmer, stirring frequently, until the sauce begins to thicken. season with nutmeg, salt, and pepper; remove from the heat. stir in most of the cheddar cheese until melted, reserving some to sprinkle over the top of the casserole. pour the sauce over the contents of the baking dish, and sprinkle with the remaining cheddar cheese.
• bake in preheated oven until the salmon is cooked through and the cheese on top is toasted, about 30 minutes.

almond and parmesan crusted tilapia

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup buttery spread (such as smart balance®), softened
• 1/4 cup slivered almonds, crushed
• 3 tablespoons reduced-fat olive oil mayonnaise
• 2 tablespoons bread crumbs
• 2 tablespoons fresh lemon juice
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

Fish Sinigang (tilapia) - Filipino Sour Broth Dish

Ingredients

• Servings: 4
• 1/2 pound tilapia fillets, cut into chunks
• 1 small head bok choy, chopped
• 2 medium tomatoes, cut into chunks
• 1 cup thinly sliced daikon radish
• 1/4 cup tamarind paste
• 3 cups water
• 2 dried red chile peppers (optional)

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a medium pot, combine the tilapia, bok choy, tomatoes and radish. stir together the tamarind paste and water; pour into the pot. toss in the chili peppers if using. bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. even frozen fish will cook in less than 10 minutes. do not over cook or else the fish will fall apart. ladle into bowls to serve.

ginger glazed mahi mahi

Ingredients

• Servings: 4
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins


• in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
• heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
• pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

Chef John's Hoisin Barbeque Lamb Ribs

Ingredients

• Servings: 8
• marinade:
• 6 ounces pineapple juice
• 1/2 cup hoisin sauce
• 1 teaspoon hot chile paste (such as sambal oelek)
• 1 rack lamb spareribs, cut in half
• dry rub:
• 2 tablespoons fine sea salt
• 1 tablespoon brown sugar
• 1/2 teaspoon chinese five-spice powder
• 1 pinch cayenne pepper
• baste:
• 1/2 cup ketchup
• 1/4 cup seasoned rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 30 mins

Ready Time: 12 hrs 45 mins


• whisk pineapple juice, 1/2 cup hoisin sauce, and hot chile paste together in a bowl; pour marinade into a resealable plastic bag. add spareribs, coat with marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator, 8 hours to overnight.
• preheat oven to 300 degrees f (150 degrees c). line a baking sheet with a silicone baking mat.
• remove spareribs from the marinade and shake off excess; discard remaining marinade. pat ribs dry and place on the prepared baking sheet.
• whisk sea salt, brown sugar, chinese five-spice powder, and cayenne pepper together in a bowl. season ribs with dry rub.
• bake ribs in the preheated oven for 1 hour.
• stir ketchup, rice vinegar, 2 tablespoons hoisin sauce, soy sauce, and fish sauce together in a bowl until baste is smooth.
• brush ribs all over with baste. continue cooking in the oven, turning and basting ribs all over every 15 to 20 minutes, until ribs are tender and falling off the bone, about 3 1/2 hours.

thai banana salsa with king prawns

Ingredients

• Servings: 4
• 2 bananas, peeled and thinly sliced
• 2 cucumbers - peeled, seeded, and diced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 teaspoon finely chopped fresh ginger root
• 1 fresh red chile pepper, thinly sliced
• 1/4 cup lime juice
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 1/2 pounds tiger prawns, peeled and deveined

Recipe

Preparation Time: 15 mins Cook Time: 3 mins Ready Time: 25 mins


• in a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.
• in a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. thoroughly mix into the salsa.
• bring a large saucepan of lightly salted water to a boil. place prawns in the water, and cook 3 minutes, or until flesh is opaque. serve with the banana salsa.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

almond and parmesan crusted tilapia

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup buttery spread (such as smart balance®), softened
• 1/4 cup slivered almonds, crushed
• 3 tablespoons reduced-fat olive oil mayonnaise
• 2 tablespoons bread crumbs
• 2 tablespoons fresh lemon juice
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

egg kulambu

Ingredients

• Servings: 8
• 8 eggs
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon whole black peppercorns
• 3 tablespoons cooking oil
• 1/2 teaspoon ground turmeric
• 1 large onion, sliced thin
• 2 tomatoes, chopped
• 6 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1 teaspoon ground red pepper
• 1/2 teaspoon ground coriander
• 1 cup water
• 1/4 cup shredded coconut
• 1/4 cup jaggery (palm sugar)
• 1/2 teaspoon tamarind paste
• salt to taste
• 1/4 cup chopped fresh cilantro leaves

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. run cold water over the eggs to cool completely; peel. cut 4 slits into each of the eggs.
• roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder. set aside.
• heat the oil in a large skillet or kadhai over medium heat. stir the turmeric into the oil. quickly fry the eggs in the hot oil on all sides, about 2 minutes. remove and set aside.
• cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft. stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook another 1 to 2 minutes. pour the water into the skillet. add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes. reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. if the gravy is too thick, thin out with a little water. garnish with the cilantro leaves to serve.

grilled salmon fillets with a lemon, tarragon, and garlic sauce

Ingredients

• Servings: 4
• 4 (4 ounce) fillets salmon
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 2 tablespoons dijon mustard
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon finely grated lemon zest
• 2 tablespoons chopped fresh tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• prepare a grill for high heat.
• season the salmon fillets with salt and pepper and drizzle with olive oil.
• whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
• lightly oil the grill grate. cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. place on a serving plate and top with the prepared sauce.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

tuna cream cheese omelet

Ingredients

• Servings: 1
• 2 teaspoons vegetable oil
• 1/2 small onion, chopped
• 1 (6 ounce) can tuna, drained
• 1/3 cup sour cream
• 3 tablespoons cream cheese
• 1/2 cup shredded mozzarella cheese
• 1 (2.25 ounce) can sliced black olives
• 1/8 teaspoon dried dill weed
• 1/8 teaspoon garlic powder
• 5 eggs
• 1/4 cup milk
• 2 teaspoons vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat 2 teaspoons vegetable oil in a large skillet. cook and stir onion over medium heat until onions begin to brown.
• combine tuna, sour cream, cream cheese, mozzarella cheese, olives, dill, garlic powder, and cooked onion in a large bowl.
• beat eggs with milk in a large bowl. heat 2 teaspoons of oil in the skillet used to cook the onions. pour the egg mixture into the hot pan. as eggs set, lift the edges to allow the liquid to run underneath for even cooking. when eggs are almost fully set, spoon tuna mixture one half of the eggs; fold the untopped half over the filling. cover pan, and remove from heat. allow omelet to rest in covered pan until the cheese is melted.

grilled cod

Ingredients

• Servings: 4
• 2 (8 ounce) fillets cod, cut in half
• 1 tablespoon seasoning
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter
• 1 lemon, juiced
• 2 tablespoons chopped green onion ( part only)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 35 mins


• stack about 15 charcoal briquettes into a grill in a pyramid shape. if desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of ash covers the coals. lightly oil the grates.
• season both sides of cod with seasoning, lemon pepper, salt, and black pepper. set fish aside on a plate. heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
• place cod oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. allow cod to rest off the heat for about 5 minutes before serving.

almond and parmesan crusted tilapia

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup buttery spread (such as smart balance®), softened
• 1/4 cup slivered almonds, crushed
• 3 tablespoons reduced-fat olive oil mayonnaise
• 2 tablespoons bread crumbs
• 2 tablespoons fresh lemon juice
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

Herbed Citrus Salmon

Ingredients

• Servings: 2
• 1/2 cup freshly squeezed orange juice
• 1 sprig fresh thyme, bruised
• 1/4 teaspoon diamond crystal® coarse sea salt
• 2 (6 ounce) salmon fillets
• citrus herbed butter:
• 3 tablespoons unsalted butter, softened
• 1/4 teaspoon diamond crystal® coarse sea salt
• 1 teaspoon freshly grated orange zest
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh rosemary leaves
• 1 tablespoon coarsely chopped italian parsley leaves
• 1 teaspoon freshly squeezed orange juice

Recipe

• stir together orange juice, thyme and diamond crystal® coarse sea salt in a shallow dish until salt is dissolved. place salmon into the marinade and coat on each side. arrange pieces skin side up in the dish, cover with plastic wrap, and refrigerate 30 minutes.
• citrus herbed butter: combine butter, diamond crystal® coarse sea salt, orange zest, thyme, rosemary, parsley, and orange juice in a bowl. mix well to form a spreadable paste. cover and refrigerate.
• remove salmon from marinade and pat dry with paper towels. arrange fillets skin side down on baking dish. drizzle with olive oil to coat.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• broil fish until the fish flakes easily with a fork, about 5 minutes.
• place fillets on serving plates. top fish with 1 teaspoon of citrus herbed butter and a generous pinch of diamond crystal® coarse sea salt. serve immediately.

Steamed Mussels I

Ingredients

• Servings: 5
• 10 pounds mussels, cleaned and debearded
• 1 onion, chopped
• 1 clove garlic, minced

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• fill a large pot with mussels. sprinkle chopped onions and garlic over the shellfish. do not add water, as mussels produce all the water needed for steaming! cook over high heat until most or all of the mussels open. discard any that do not open.

Spinach With A Twist

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small yellow onion, sliced
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• salt and pepper to taste
• 3 ounces roquefort cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the olive oil in a skillet over medium high heat, and saute the onion until tender. stir in the tomatoes and spinach, and continue cooking until the spinach is wilted. season with salt and pepper. stir in the roquefort cheese, and allow to melt slightly before serving.

herbs de provence

Ingredients

• Servings: 1
• 2 tablespoons dried rosemary
• 1 tablespoon fennel seed
• 2 tablespoons dried savory
• 2 tablespoons dried thyme
• 2 tablespoons dried basil
• 2 tablespoons dried marjoram
• 2 tablespoons dried lavender flowers
• 2 tablespoons dried italian parsley
• 1 tablespoon dried oregano
• 1 tablespoon dried tarragon
• 1 teaspoon bay powder

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. store in an air-tight container between uses.

ginger glazed mahi mahi

Ingredients

• Servings: 4
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins


• in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
• heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
• pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

ginger glazed mahi mahi

Ingredients

• Servings: 4
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins


• in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
• heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
• pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

Mackerel Dip

Ingredients

• Servings: 12
• 1 (15 ounce) can mackerel, drained and rinsed
• 1 small onion, finely diced
• 1/4 cup tomato-based hot pepper sauce
• 2 teaspoons salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 1 cup mayonnaise

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• remove skin and bones from fish. in a medium bowl, mix fish with onion and hot pepper sauce with a fork, breaking fish into small pieces. mix in mayonnaise. season to taste with salt and pepper. cover, and refrigerate for 2 hours.

e-z marinated swordfish

Ingredients

• Servings: 2
• 3 tablespoons fresh lime juice
• 2 tablespoons vinegar
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried parsley
• 1 teaspoon hot pepper sauce
• 1 pinch cayenne pepper
• 3 tablespoons vegetable oil
• 2 fresh swordfish fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 30 mins


• in a medium bowl, stir together the lime juice, vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil. place the fish fillets into the bowl, cover, and marinate for at least 10 minutes, or preferably up to 3 hours.
• preheat broiler or an outdoor grill for high heat.
• place fish the grill or a broiling pan. discard marinade. grill or broil fish about five minutes each side, until the fish flakes easily with a fork.

coconut conch chowder

Ingredients

• Servings: 8
• 1 pound conch meat
• 1/4 cup margarine, divided
• 2 green onions, chopped
• 1 carrot, diced
• 1 stalk celery, diced
• 1 small sweet potato, peeled and diced
• 1 small red bell pepper, diced
• 1/2 cup fresh corn kernels
• 2 tablespoons all-purpose flour
• 1 quart half-and-half
• 1 (14 ounce) can unsweetened coconut milk
• 2 cups fish stock
• 1 1/2 tablespoons grated fresh ginger root
• salt and pepper to taste
• 1 1/2 teaspoons hot sauce
• 1 bunch fresh cilantro, chopped

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• place conch meat in a pot with enough water to cover, and bring to a boil. cook 15 minutes. drain, and finely chop in a food processor.
• melt 2 tablespoons margarine in a skillet over medium heat, and mix in the green onions, carrot, celery, sweet potato, red pepper, and corn. cook and stir 5 minutes.
• melt remaining 2 tablespoons margarine in a large pot, and whisk in the flour to create a roux. pour in the half and half, coconut milk, and fish stock. mix in the ginger, and season with salt and pepper. stir the conch and vegetables into the pot. bring to a boil, reduce heat to low, and simmer 15 minutes. mix in the hot sauce and cilantro. continue cooking 15 minutes, or to desired consistency.

ginger glazed mahi mahi

Ingredients

• Servings: 4
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins


• in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
• heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
• pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

Fanny The Fish

Ingredients

• Servings: 1
• 1 (8 inch) square prepared yellow cake

Recipe

• start with a cooled 9-inch square cake. from one corner, measure 5 inches along one side and 5 1/2 inches along the other. cut on a curve through the points. divide this in half, cutting on a curve to make two fins. from opposite corner, measure 6 inches along sides, and cut on a curve for tail.

Marinade

Ingredients

• Servings: 1
• 3/4 cup tequila
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 clove garlic, minced (optional)
• 1 teaspoon ground cumin

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a bowl or resealable bag, combine tequila, lime juice, honey, garlic, and cumin; stir or seal the bag and shake until blended.

vietnamese style vegetarian curry soup

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, coarsely chopped
• 2 shallots, thinly sliced
• 2 cloves garlic, chopped
• 2 inch piece fresh ginger root, thinly sliced
• 1 stalk lemon grass, cut into 2 inch pieces
• 4 tablespoons curry powder
• 1 green bell pepper, coarsely chopped
• 2 carrots, peeled and diagonally sliced
• 8 mushrooms, sliced
• 1 pound fried tofu, cut into bite-size pieces
• 4 cups vegetable broth
• 4 cups water
• 2 tablespoons vegetarian fish sauce (optional)
• 2 teaspoons red pepper flakes
• 1 bay leaf
• 2 kaffir lime leaves
• 8 small potatoes, quartered
• 1 (14 ounce) can coconut milk
• 2 cups fresh bean sprouts, for garnish
• 8 sprigs fresh chopped cilantro, for garnish

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• heat oil in a large stock pot over medium heat. saute onion and shallots until soft and translucent. stir in garlic, ginger, lemon grass and curry powder. cook for about 5 minutes, to release the flavors of the curry. stir in green pepper, carrots, mushrooms and tofu. pour in vegetable stock and water. season with fish sauce and red pepper flakes. bring to a boil, then stir in potatoes and coconut milk. when soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. garnish each bowl with a pile of bean sprouts and cilantro.

Henry Bain Sauce

Ingredients

• Servings: 2
• 1 (18 ounce) jar peach preserves
• 1 (18 ounce) jar orange marmalade
• 1 (18 ounce) jar apple preserves
• 1 (18 ounce) jar pineapple preserves
• 5/8 cup ground dry mustard
• 1 (4 ounce) jar prepared horseradish

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a large bowl, thoroughly blend peach preserves, orange marmalade, apple preserves, pineapple preserves, ground dry mustard and prepared horseradish. transfer the mixture to sterile containers, and chill in the refrigerator until serving.

easiest ever fish marinade

Ingredients

• Servings: 4
• 1/3 cup soy sauce
• 1/3 cup vegetable oil
• 1/3 cup
• 4 (4 ounce) fillets halibut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• in a shallow dish, mix the soy sauce, vegetable oil, and . place the halibut fillets in the dish, and marinate 30 minutes in the refrigerator.
• preheat the grill for high heat.
• lightly oil the grill grate. place halibut on the grill, and discard marinade. cook 5 minutes on each side, until easily flaked with a fork.

chicken satay with homemade peanut sauce

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken thighs, cut into 1/2 inch strips
• 1 clove garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 tablespoon fish sauce
• 2 teaspoons peanut oil
• 4 shallots, minced
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger root
• 2 small red chile peppers, seeded and minced
• 1/2 cup crunchy peanut butter
• 1 3/4 cups coconut milk
• 2 teaspoons soy sauce
• 2 teaspoons brown sugar
• 1 1/2 tablespoons fish sauce
• 1 1/2 tablespoons lime juice
• 12 wooden skewers, soaked in water for 1 hour

Recipe

Preparation Time: 30 mins Cook Time: 26 mins Ready Time: 1 hr 36 mins


• toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. cover, and marinate for 1 hour.
• while the chicken is marinating, heat the peanut oil in a skillet over medium heat. stir in shallots, garlic, ginger, and chile peppers. cook and stir until the shallot begins to turn golden brown, about 7 minutes. reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. simmer very gently for 10 minutes, then remove from heat and keep warm.
• preheat an outdoor grill for medium-high heat and lightly oil grate. thread chicken skewers.
• grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. serve with warm peanut sauce.

catfish etouffee

Ingredients

• Servings: 8
• 1 cup enriched rice
• 2 cups water
• 4 tablespoons brown roux
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 teaspoon minced garlic
• 2 cups beef broth
• 1 pound tomatoes, coarsely chopped
• 1 tablespoon lemon juice
• 1 tablespoon worcestershire sauce
• 1 bay leaf
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 2 teaspoons salt
• 2 pounds catfish fillets, cut into 1 inch pieces
• 1/4 cup chopped fresh parsley
• red pepper flakes (to taste)

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• combine rice and water in a small saucepan. bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.
• in a large saucepan, warm roux over medium heat. stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft. stir in broth and tomatoes. season with lemon juice, worcestershire sauce, bay leaf, black pepper, thyme, and salt. reduce heat to low, cover, and simmer for 30 minutes.
• stir in catfish and parsley. simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
• stir in 2 cups cooked rice, and season with red pepper flakes. serve.

Fabulous Fish

Ingredients

• Servings: 1
• 2 (2 ounce) packages kippers (smoked herring), mashed
• 1 (2 ounce) can anchovy fillets, chopped
• 10 pitted green olives, chopped
• 3 cloves garlic, peeled and chopped
• 2 drops hot pepper sauce
• 4 drops soy sauce

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, mix the kippers, anchovy fillets, olives, garlic, hot pepper sauce and soy sauce.

grilled salmon with bacon and corn relish

Ingredients

• Servings: 2
• 6 slices bacon, cut crosswise into 1/2-inch pieces
• 2 ears corn
• 1/4 cup chopped green onions - and light green parts separated from green tops
• 1/4 cup diced red bell pepper
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons olive oil
• 1 tablespoon rice vinegar, or more to taste
• 1/2 teaspoon vegetable oil
• 2 (8 ounce) center-cut boneless salmon fillets
• 1 pinch cayenne pepper, or to taste
• 1 cup fresh spinach leaves (optional)

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
• cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. scrape cobs with the back of the knife into the bowl to get the juices.
• stir and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. stir corn into bacon mixture and let corn just warm through. season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. turn off heat under relish.
• spread vegetable oil both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
• cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. a crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
• divide spinach leaves 2 plates and top each with a salmon fillet and half the bacon relish. sprinkle on a few green onion tops for garnish.

grilled lime cilantro ahi with honey glaze

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1/4 cup lime juice
• 1/8 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/4 cup chopped cilantro
• 1 pound yellowfin tuna fillets
• 1/4 cup honey
• 2 tablespoons olive oil
• 2 tablespoons chopped cilantro

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 30 mins


• in a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. add tuna fillets, and turn to coat evenly. let marinate for several hours in the refrigerator.
• preheat an outdoor grill for high heat and lightly oil grate. in a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside.
• when grill is hot, reduce heat to low, and place tuna fillets on grate. close lid, and cook for 1 to 2 minutes. flip fillets over carefully, and close lid again for another minute to sear fish. open lid, and continue cooking until barely done, basting frequently with marinade. when fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.

almond and parmesan crusted tilapia

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup buttery spread (such as smart balance®), softened
• 1/4 cup slivered almonds, crushed
• 3 tablespoons reduced-fat olive oil mayonnaise
• 2 tablespoons bread crumbs
• 2 tablespoons fresh lemon juice
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

almond and parmesan crusted tilapia

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup buttery spread (such as smart balance®), softened
• 1/4 cup slivered almonds, crushed
• 3 tablespoons reduced-fat olive oil mayonnaise
• 2 tablespoons bread crumbs
• 2 tablespoons fresh lemon juice
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

thai-style chicken wings

Ingredients

• Servings: 6
• 3 pounds chicken wings
• 1 cup chicken broth
• 1 cup sugar
• 1/4 cup fish sauce
• 2 tablespoons vinegar
• 1 tablespoon cornstarch
• 2 teaspoons paprika
• 1 tablespoon vegetable oil
• 1/3 cup minced garlic
• 3 tablespoons minced jalapeno peppers
• 1/4 cup sliced red bell peppers

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• in a large bowl combine the broth, sugar, fish sauce, vinegar, cornstarch and paprika. set aside.
• in a hot wok or skillet add the oil, garlic and chiles. stir fry over high heat until the garlic turns slightly golden, about 4 minutes. add the broth mixture and stir until it boils and is reduced to about 1 1/4 cups, about 10 to 15 minutes. keep warm.
• place the chicken wings in a 10x15 inch baking dish and bake, uncovered, in the preheated oven for 60 to 70 minutes (until browned and crisp). turn occasionally. drain off the fat. with a slotted spoon, transfer the wings to a platter and pour the garlic sauce mixture over them, mixing well. garnish with red bell pepper strips if desired.

ginger glazed mahi mahi

Ingredients

• Servings: 4
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins


• in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
• heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
• pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

Mahi Mahi Ceviche

Ingredients

• Servings: 6
• 3/4 pound mahi mahi fillets, diced, or more to taste
• 1/3 cup lime juice
• 1/3 cup lemon juice
• 1 tablespoon minced jalapeno pepper
• 1/2 teaspoon salt, or to taste
• 1 pinch dried oregano
• 1 pinch cayenne pepper
• 1/2 cup diced avocados
• 1/2 cup peeled and seeded diced cucumber
• 1/2 cup diced orange segments
• 1/2 cup chopped fresh chives
• 2 tablespoons radishes, sliced
• 1 tablespoon chopped cilantro
• 1 tablespoon olive oil

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 30 mins


• stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. press down fish to completely immerse in liquid. cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. refrigerate for at least 1 hour, or up to 6 hours.
• stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. season with salt.

herb turkey rub

Ingredients

• Servings: 1
• 4 teaspoons chopped fresh rosemary leaves
• 4 teaspoons chopped fresh thyme
• 4 teaspoons minced onion
• 4 teaspoons minced garlic
• 1/4 cup worcestershire sauce
• 2 teaspoons coarse kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup olive oil

Recipe

Preparation Time: 10 mins Ready Time: 20 mins


• in a blender or food processor, mix rosemary, thyme, onion, garlic, worcestershire sauce, coarse salt, pepper, and olive oil. pulse until well blended. cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.

asian rainbow trout

Ingredients

• Servings: 4
• 4 (6 ounce) fillets boneless, skinless rainbow trout
• 2 teaspoons soy sauce
• salt and pepper to taste
• 1 teaspoon sugar
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 4 green onions, chopped

Recipe

Preparation Time: 20 mins Cook Time: 7 mins Ready Time: 27 mins


• rub trout fillets with soy sauce. season with salt, pepper, and sugar; set aside.
• heat olive oil in a large skillet over medium-high heat. add garlic, ginger, and green onions; cook and stir until golden brown. add trout fillets and cook until browned and crispy, about 3 minutes. turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

Dill-tarragon Salmon

Ingredients

• Servings: 4
• 1/2 cup plain yogurt
• 1 tablespoon mayonnaise
• 1/4 teaspoon lemon juice
• 1 teaspoon dried tarragon
• 1 teaspoon dried dill
• 3/4 cup shredded mozzarella cheese
• 1 tablespoon grated parmesan cheese, optional
• 4 (4 ounce) salmon fillets, skin removed

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c). prepare a glass baking dish by spraying with nonstick cooking spray.
• mix together yogurt, mayonnaise, lemon juice, tarragon, dill, mozzarella, and parmesan in a small bowl. place fish fillets into prepared baking dish, and spread evenly with cheese mixture.
• bake in preheated oven until fish flakes when tested with a fork, about 15 minutes.

fast salmon with a ginger glaze

Ingredients

• Servings: 4
• 4 (8 ounce) fresh salmon fillets
• salt to taste
• 1/3 cup cold water
• 1/4 cup seasoned rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon hot chile paste (such as sambal oelek)
• 1 tablespoon finely grated fresh ginger
• 4 cloves garlic, minced
• 1 teaspoon soy sauce
• 1/4 cup chopped fresh basil

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• preheat grill for medium heat and lightly oil the grate.
• season salmon fillets with salt.
• place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
• combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat.
• bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes.
• sprinkle basil on top of salmon; spoon glaze over basil.

almond and parmesan crusted tilapia

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup buttery spread (such as smart balance®), softened
• 1/4 cup slivered almonds, crushed
• 3 tablespoons reduced-fat olive oil mayonnaise
• 2 tablespoons bread crumbs
• 2 tablespoons fresh lemon juice
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.