World Best Sea Food Recipes: July 2016

Sunday, July 31, 2016

spicy mango salsa

Ingredients

Servings: 4
2 cups diced fresh mango
2 cups fresh peaches, pitted and chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger root
1/4 cup chopped fresh basil
2 serrano chile peppers, diced
1/4 cup fresh lime juice

Recipe

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in a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
add the chilies and lime juice to taste; mix well. allow to chill 2 hours before serving.

Crab Chowder

Ingredients

Servings: 6
2 tablespoons unsalted butter
1 yellow onion, finely chopped
4 stalks celery, cut into 1/4-inch slices
1 tablespoon finely chopped fresh thyme
salt and ground black pepper to taste
7 potatoes, cut into 1/2-inch pieces
2 cups whole milk
1 (15 ounce) can fish broth
1 cup heavy whipping cream
1 (8 ounce) bottle clam juice
1 1/2 pounds dungeness crab meat, chopped

Recipe

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melt butter in a large pot over medium heat. cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. stir potatoes, milk, broth, cream, and clam juice into onion mixture. bring to a simmer; cook until potatoes are soft, about 10 minutes.
pour broth mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. return pureed soup to pot and stir in crabmeat. cook until soup is hot and crab is heated through, about 5 minutes. season with salt and pepper.

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:

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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.

chinese steamed white fish fillet with tofu (cantonese style)

Ingredients

Servings: 4
1 thai chile, chopped
2 cloves garlic, chopped
1 (1/2 inch) piece fresh ginger, minced
1 tablespoon black bean sauce
2 tablespoons dark soy sauce
2 tablespoons white soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 pinch white pepper
1 tablespoon cornstarch
1 tablespoon cold water
3/4 pound white fish fillets
1 (16 ounce) package tofu, drained and cubed
1 cup green onion, finely chopped

Recipe

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bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
in a large bowl, stir together the chile, garlic, ginger, and black bean sauce. stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. in a small cup, mix together the cornstarch and water. stir into the sauce. cut fish fillets into thin strips, add to bowl, and coat well.
when water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. place the fish strips on top of the tofu; cover and steam for another 3 minutes.
remove and garnish with chopped green onion. serve with steamed white rice and stir-fried or steamed asian vegetables.

seared salmon with indian-inspired cream sauce

Ingredients

Servings: 4
4 (6 ounce) fillets fresh salmon
salt and black pepper to taste
1 tablespoon butter
2 medium onions, diced
8 cloves garlic, minced
1 cup chopped portobello mushrooms
1 cup fresh porcini mushrooms, cleaned and sliced
1/2 cup diced fennel bulb
1/2 cup diced celery
1 teaspoon curry powder
1/2 teaspoon saffron
2 cups chicken broth
1 cup heavy cream
1 tablespoon butter
4 sprigs chopped fresh parsley for garnish
4 lemon slices for garnish
2 tablespoons thinly sliced green onion for garnish

Recipe

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season each fillet with salt and pepper; set aside.
melt 1 tablespoon butter in a large skillet over medium heat. stir in onions and cook until they soften and turn translucent, 5 to 7 minutes. add garlic and cook 1 minute more. combine mushrooms, fennel, and celery with onions and cook until vegetables have softened, about 5 to 7 minutes. season with curry powder, saffron, salt and pepper to taste; cook 2 more minutes. pour in chicken broth and cook 5 minutes longer, stirring occasionally. stir in heavy cream and simmer 5 minutes.
meanwhile, melt 1 tablespoon butter in a large skillet over medium heat and place salmon fillets in pan, skin side down. turn up heat to high to sear fillets; cooking two minutes on each side.
prepare serving platter by spooning mushroom sauce over the bottom. place salmon fillets on top, drizzling additional sauce over fish. garnish with parsley, lemon slices, and green onions.

surf and turf - gulf coast style

Ingredients

Servings: 4
1 pound sliced bacon
1 large vidalia, or other sweet onion sliced into rings
4 (4 ounce) fillets , bones removed
1 dash soy sauce, or to taste

Recipe

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preheat an outdoor grill to medium-high heat.
open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. cover the layer of bacon with a layer of onion rings. place the fish fillets on top of the onion. cover fish with more onion, then strips of bacon over the onion. close the basket, and lightly sprinkle with soy sauce.
place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. remove from grill, and open the basket. place a similarly sized plate upside down the food, and flip the basket and plate over so that the food is on top of the plate. lift off the basket, and serve.

Red Curry Butternut Squash

Ingredients

Servings: 6
1 bunch green onions
1 tablespoon vegetable oil
2 tablespoons tomato paste
1 tablespoon red curry powder
1 teaspoon ground cumin
1 teaspoon red curry paste
3 cloves garlic, crushed
1 (14 ounce) can coconut milk
3 tablespoons fish sauce
1 1/2 tablespoons brown sugar
1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
1/4 cup torn fresh basil leaves

Recipe

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chop green onions, reserving about 1 tablespoon chopped green onion tops for garnish. heat vegetable oil in a dutch oven or heavy saucepan over medium heat; saute larger portion of green onions, tomato paste, red curry powder, cumin, and red curry paste in the hot oil until green onions and seasonings sizzle and give off a toasted smell, about 5 minutes. stir garlic into green onion mixture; saute until garlic is fragrant, about 1 more minute.
pour coconut milk into dutch oven and stir until thoroughly combined. mix fish sauce and brown sugar into coconut milk sauce, stirring to dissolve brown sugar. bring sauce to a simmer.
stir butternut squash cubes into sauce, turn heat to medium-low, and cover with a lid. gently stir every 5 minutes until squash are tender, about 20 minutes. watch carefully, squash overcooks easily. stir basil leaves into butternut squash. taste for salt and spiciness and adjust seasoning if needed. transfer to a serving dish and sprinkle with reserved green onions.

Cold Crawfish Dip

Ingredients

Servings: 20
1/2 cup butter
2 pounds crawfish tails, with fat
4 (8 ounce) packages cream cheese, room temperature
1 bunch green onions, chopped
1 cup mayonnaise
1/2 teaspoon hot pepper sauce (e.g. tabasco™), or to taste
1 teaspoon worcestershire sauce, or to taste

Recipe

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melt butter in a large skillet over medium heat. add half of the green onions, and cook until wilted. add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. set aside to cool.
in a large bowl, stir together the cream cheese and mayonnaise until well blended. i like to use an electric mixer. season with hot pepper sauce and worcestershire sauce until the mixture is pink in color. when the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. mix well, cover and refrigerate overnight to properly blend the flavors.

Grilled Green Beans And Onions

Ingredients

Servings: 4
1 pound fresh green beans, trimmed
1 onion, chopped
1 tablespoon olive oil
1 teaspoon diamond crystal® kosher salt

Recipe

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preheat outdoor grill to medium heat (400 degrees f.)
toss the green beans and onions in a bowl with the olive oil and diamond crystal® kosher salt. place mixture into a steamer basket or shallow grill pan.
place on the grill and close the lid. cook until beans and onions, stirring every 5 minutes, until veggies have a slight char, 10 to 15 minutes.

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:

Cook Time:

Ready Time:

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:

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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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Accidental Fish

Ingredients

Servings: 2
2 (4 ounce) fillets mahi mahi
2 teaspoons olive oil
1/2 cup salted butter
1 clove garlic, minced
1 tablespoon lemon juice
2 drops louisiana-style hot sauce, or to taste
1 roma tomato, seeded and chopped (optional)
1 green onion, chopped

Recipe

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preheat an oven to 450 degrees f (230 degrees c).
rub the mahi mahi fillets with the olive oil and lay into a baking dish.
bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
while the mahi mahi bakes, melt the butter in a saucepan over medium heat.
stir the garlic, lemon juice, and hot sauce into the melted butter; simmer together for 1 minute. add the tomato and green onion to the butter mixture; cook and stir until hot. spoon over the baked fish to serve.

grilled salmon greek pitas

Ingredients

Servings: 6
1 (1 pound) fresh or frozen skinless salmon fillet
1 small red onion, thinly sliced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lemon, thinly sliced
6 greek pita flatbreads
2 cups chopped romaine lettuce
1 cup fresh cherry or grape tomatoes, quartered
1 (5.3 ounce) container plain greek yogurt
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh dill weed

Recipe

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thaw fish if frozen. rinse and pat dry with paper towels. preheat grill to medium-high.
tear off an 18x18-inch sheet of reynolds wrap® heavy duty aluminum foil. place onion in the center of the sheet. top with salmon. drizzle with the olive oil and sprinkle with the salt and black pepper. top with lemon slices. bring up foil sides. double-fold top and ends to seal packet, leaving room for heat circulation inside.
stack flatbreads; wrap tightly in heavy duty aluminum foil.
grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. remove all from grill.
open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. then open top of foil. discard lemon slices. use two forks to pull the salmon apart into chunks.
assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. fold in half to serve. in a small bowl, mix together the yogurt, basil, and dill. serve over pita sandwiches.

grilled cipollini onions

Ingredients

Servings: 4
2 wooden skewers, or as needed
12 cipollini onions, peeled
1/2 cup coarsely chopped fresh basil
1 tablespoon olive oil
1 teaspoon seasoned salt (such as lawry's®)

Recipe

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fill a shallow dish with water; soak wooden skewers in water for 30 minutes.
place onions, basil, oil, and salt in a bowl; toss to coat onions. refrigerate until flavors blend, 30 to 60 minutes.
preheat an outdoor grill for medium-high heat and lightly oil the grate.
thread onions prepared skewers, weaving basil between onions.
cook onions on the preheated grill, turning once, until sweet and tender, about 10 minutes.

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:

Cook Time:

Ready Time:

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.

matbucha

Ingredients

Servings: 6
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
5 tomatoes, chopped
5 green bell peppers, chopped
1 jalapeno pepper, chopped
1 teaspoon paprika
1 teaspoon ground black pepper
1 pinch sea salt (optional)
1 lemon, juiced

Recipe

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heat the olive oil in a large pot over medium heat. stir in the garlic, tomatoes, bell pepper, and jalapeno pepper. season with paprika, black pepper, and sea salt. cook, stirring occasionally for 20 minutes until the vegetables are tender. reduce heat to low, cover, and cook until the liquid evaporates and the salad thickens, about 2 hours more. stir in the lemon juice, and refrigerate overnight 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:

Cook Time:

Ready Time:

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.

Sweet And Sour Fish

Ingredients

Servings: 3
1 pound halibut
1 tablespoon soy sauce
1 tablespoon all-purpose flour
2 cups oil for deep frying
1 green bell pepper, diced
1 onion, diced
1 (8 ounce) can pineapple chunks, juice reserved
1 1/2 tablespoons white sugar
salt to taste
3 tablespoons ketchup
1 tablespoon water
1 teaspoon sesame oil
2 teaspoons all-purpose flour

Recipe

Preparation Time:

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cut halibut into bite-size pieces. place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. let stand for 30 minutes. meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees f (190 degrees c).
deep fry halibut pieces until golden brown. drain on paper towels; set aside.
for the sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute. stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. cook until thickened, stirring occasionally.
serve, by dipping fried halibut pieces into sauce, or pour the sauce over the fish.

Southern Hollandaise Sauce

Ingredients

Servings: 2
2 egg yolks
1/4 cup butter or margarine, melted
1/4 cup boiling water
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1 pinch cayenne pepper

Recipe

Preparation Time:

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bring water in the bottom a double boiler to a simmer: hot water in double boiler base should not touch pan above. in the top of the double boiler, slightly beat egg yolks. slowly whisk in butter, and then gradually whisk in water. cook, stirring, until thickened. remove double boiler top from base.
gradually whisk in lemon juice, and season with salt and cayenne. cover, and keep hot over warm water until serving.

smoked steelhead trout (salmon)

Ingredients

Servings: 6
2 pounds steelhead trout fillets
2 tablespoons olive oil
4 cloves garlic, chopped
1 1/2 tablespoons dried rosemary, crushed
1 cup sugar-based curing mixture (such as morton® tender quick®)
1 quart water
ground black pepper to taste
1 pound alder wood chips, soaked in water or

Recipe

Preparation Time:

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rinse the fish fillets and place them in a shallow glass baking dish. drizzle olive oil over the fish and season with garlic and rosemary. rub the seasonings into the fish. cover and refrigerate overnight.
dissolve the curing salt in the water and pour into the dish with the fish. let it marinate for 15 minutes per half inch of thickness.
meanwhile, prepare your smoker for a four hour slow burn using charcoal. the temperature should be at 150 degrees f (65 degrees c) before you get started.
remove the fish from the brine and discard leftover liquid. place each piece of fish a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. place them on the rack in the smoker. sprinkle a handful of the soaked wood chips over the coals or place in a heat box. cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
increase the heat in the smoker (add more charcoal) to 200 degrees f (95 degrees c) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees f (72 degrees c). remove from the smoker and let rest for 20 minutes before serving.

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:

Cook Time:

Ready Time:

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.

crab-filled egg rolls with ginger-lime dipping sauce

Ingredients

Servings: 45
15 egg roll wrappers
1 pound pasteurized lump crabmeat
1 quart vegetable oil
dipping sauce:
2 tablespoons lime juice
1 tablespoon white sugar
2 tablespoons asian fish sauce
1 tablespoon water
1/2 teaspoon ground ginger
1/2 teaspoon hot red pepper flakes
1/4 cup chopped fresh cilantro, for garnish

Recipe

place an egg-roll wrapper on a work surface. center 3 tbs. crabmeat on the wrapper, forming it into a log. fold the corner closest to you tightly over the filling, then overlap right and left corners. then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. press to seal. repeat with remaining wrappers and crab.
heat oil in a dutch oven to 300 degrees. cook rolls, 5 at a time, turning once, until blond, about 2 minutes. drain, cool and refrigerate in a zipper-lock bag. (can be prepared to this point up to 3 days ahead.) reserve oil.
several hours before serving, mix dipping sauce ingredients together. heat oven to 200 degrees. reheat oil to 375 degrees in dutch oven. cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

drunken fruit salsa

Ingredients

Servings: 6
1 medium mango, peeled and finely diced
3/4 cup chopped fresh strawberries
1 kiwi, peeled and finely diced
1 jalapeno pepper, seeded and finely chopped
2 tablespoons chopped fresh mint
1/4 cup

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir together mango, strawberries, kiwi, jalapeno, mint, and in a glass bowl. refrigerate for 1 to 3 hours, stirring once or twice.

thai-style rice salad

Ingredients

Servings: 8
4 cups uncooked jasmine rice
2 teaspoons unsalted butter
2 teaspoons minced fresh ginger root
2 (14 ounce) cans coconut milk
2 cups water
1/2 teaspoon salt
1 tablespoon peanut oil
2 cloves garlic, minced
1 shallot, minced
1 thai chile pepper, seeded and minced
1 teaspoon minced fresh ginger root
1 teaspoon minced lemon grass
1/2 pound peeled and deveined medium shrimp (30-40 per pound)
1/2 red bell pepper, sliced
1 tablespoon chopped fresh basil
1 tablespoon fish sauce
1 teaspoon soy sauce
1/2 lime, juiced
1 1/2 cups diced pineapple
2 teaspoons white sugar, or to taste
1/4 cup chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. remove from the heat, fluff with a fork, and refrigerate until cold.
heat the peanut oil in a large skillet over medium-high heat. stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. continue cooking until the shrimp is no longer opaque in the center. season with basil, fish sauce, soy sauce, and lime juice.
stir the shrimp mixture into the chilled rice along with the pineapple and sugar. sprinkle with cilantro to serve.

Pan-fried Wild Salmon

Ingredients

Servings: 2
2 (3 ounce) fillets salmon, with skin
sea salt to taste
2 tablespoons olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
heat the oil in a skillet over medium-high heat.
gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.
remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. serve the crispy skin with the salmon.

stuffed cod wrapped in bacon

Ingredients

Servings: 8
8 (6 ounce) fillets cod
2 tablespoons sesame oil
2 tablespoons chili sauce
8 slices bacon
1 leek, chopped
1 ounce enoki mushrooms

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for high heat. soak some toothpicks in water while the grill heats up.
spread a thin layer of sesame oil and chili sauce one side of each fish fillet. at one end, place some of the leek and a couple of mushrooms. roll towards the other end. wrap each roll with a slice of bacon, and secure with two toothpicks.
place on the preheated grill, and cook covered for 5 minutes. be careful of flare-ups from the bacon grease. turn over, and cook for 5 more minutes, until bacon is crisp and fish flakes easily.

bahamian mahi mahi

Ingredients

Servings: 4
2 pounds mahi mahi fillets
1/2 cup dark
1/2 cup fresh lime juice
2 onion, sliced into thin rings
1 lemon, sliced
2 teaspoons dried oregano
4 tablespoons butter
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

arrange the fish fillets in an oven proof 9x13 glass baking dish. pour the and lime juice over the fish and place a slice onion on each fillet. cover and refrigerate for 2 to 4 hours.
preheat oven to 325 degrees f (165 degrees c).
remove fish from the refrigerator and pour off about 3/4 of the liquid. leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. sprinkle with oregano and black pepper to taste. place a pat of butter or margarine on each fillet.
bake, covered, at 350 degrees f (165 degrees c) for about 20 to 30 minutes or until fish flakes easily with a fork. be careful not to over cook the fish or it will be dry. serve with the cooked onion and lemon slices.

mussels moorings style

Ingredients

Servings: 4
1/2 onion, diced
1 bay leaf
1 clove garlic, chopped
2 tablespoons finely chopped carrot
2/3 cup fish stock
2/3 cup dry white
4 pounds fresh mussels, scrubbed and debearded
2/3 cup heavy cream
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and . bring to a boil, and cook for about 5 minutes to soften the carrot and onion.
add the mussels to the boiling mixture, cover, and cook over high heat until the mussels open, about 5 minutes. shake the pan occasionally to help them cook evenly.
as soon as the mussels have opened, remove them with a slotted spoon and set aside. remove the bay leaf from the broth, and stir in the heavy cream. heat through, but do not boil. taste, and season with salt and pepper. salt may not be necessary depending on the saltiness of your fish stock.
place mussels into serving dishes, and spoon broth over them to serve.

baked swai fillets

Ingredients

Servings: 4
4 (6 ounce) fillets swai fish
1 pinch seasoning, or more to taste
1 pinch cayenne pepper, or more to taste
1/2 cup minced banana peppers
2 habanero peppers, minced
1 tablespoon thyme leaves
1/4 cup unsalted butter, cut into 4 pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
arrange swai fish in a nonstick baking dish; season with seasoning and cayenne pepper. layer banana peppers, habanero peppers, and thyme leaves on top of each fish fillet. place 1 piece butter on top of each fish fillet. cover dish with aluminum foil.
bake in the preheated oven until fish flakes easily with a fork, 30 to 40 minutes.

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:

Cook Time:

Ready Time:

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.

Crawfish Etouffee Iii

Ingredients

Servings: 6
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 1/2 pounds crawfish, peeled

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saucepan on medium heat, saute onion until clear. add tomato soup, mushroom soup, and canned tomatoes. simmer for 15 minutes.
place the crawfish into the pan and simmer for 25 minutes.

whole grilled trout

Ingredients

Servings: 2
2 whole trout, cleaned
1 tablespoon olive oil, divided
1 pinch coarse sea salt to taste
1 pinch ground black pepper
1/2 lemon, thinly sliced
1/2 sweet onion, thinly sliced
1 clove garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for high heat and lightly oil the grate.
rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
turn preheated grill down to low and place the trout directly the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

Saturday, July 30, 2016

Barbequed Thai Style Chicken

Ingredients

Servings: 6
1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chile peppers, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon white sugar
1 pinch salt
3 tablespoons fish sauce
1 (3 pound) chicken, cut into pieces
1/4 cup coconut milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

cut cilantro roots off at the stem, and mince thoroughly. set aside a few leaves for garnish. in a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. process to a coarse paste. pour in fish sauce, and blend until smooth.
place chicken in a large shallow dish. rub with the cilantro paste. cover, and marinate in the refrigerator at least 3 hours, or overnight.
preheat grill for high heat.
lightly oil the grill grate. place chicken on the prepared grill, and brush liberally with coconut milk. grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. turn only once, and baste occasionally with coconut cream. cook until browned and tender, and juices run clear.

crawfish bisque

Ingredients

Servings: 8
6 tablespoons butter
1 onion, chopped
1/4 cup all-purpose flour
2 cups chicken broth
3 cups half-and-half cream
1 teaspoon salt
1 1/2 pounds peeled crawfish tails
1 teaspoon worcestershire sauce
1 pinch cayenne pepper, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden color, about 5 minutes. whisk in the chicken broth, stirring constantly to avoid lumps, then mix in the half-and-half, salt, crawfish tails, worcestershire sauce, and cayenne pepper.
reduce heat to medium-low, and continue whisking as soup comes to a simmer. allow the bisque to simmer for about 5 minutes, until slightly thickened. do not boil.

Sous Vide Cauliflower

Ingredients

Servings: 4
1 head cauliflower, cut into 2-inch chunks
1 teaspoon soy sauce
1 teaspoon fish sauce
1/4 teaspoon cayenne pepper
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat water in sous vide vessel to 185 degrees f (85 degrees c).
combine cauliflower, soy sauce, fish sauce, cayenne pepper, and black pepper in a bowl and toss to coat. place mixture into sous vide bag and vacuum-seal.
cook cauliflower mixture in sous vide water bath until tender, about 40 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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

sea bass a la michele

Ingredients

Servings: 2
2 tablespoons olive oil, plus more for drizzling
2 tablespoons vinegar
1 teaspoon smoked paprika, plus more for topping
1 teaspoon kosher salt, plus more to taste
1/2 cup sliced green onions
1 red jalapeno pepper, sliced
4 small potatoes, quartered
2 (8 ounce) thick-cut boneless, skinless chilean sea bass fillets

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c). oil a baking dish.
microwave potatoes in a microwave dish on high until just softened, about 5 minutes.
whisk olive oil and vinegar together in a bowl. add smoked paprika and salt; whisk to blend. stir in onions, red jalapeno, and cooked potatoes. slide the fish fillets into the mixture, turning and coating them with the vinaigrette. remove the fish from potato mixture.
place potatoes in prepared baking dish. nestle fish potatoes. sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

Thai Grilled Chicken With Sweet Chile Dipping Sauce

Ingredients

Servings: 4
1/2 cup coconut milk
2 tablespoons fish sauce
2 tablespoons minced garlic
2 tablespoons chopped cilantro
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon white pepper
1/2 (3 pound) chicken, cut into pieces
6 tablespoons rice vinegar
4 tablespoons water
4 tablespoons white sugar
1 teaspoon minced garlic
1/2 teaspoon minced bird's eye chile
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. add chicken, and turn to coat. cover, and refrigerate for 4 hours or overnight.
preheat grill for high heat.
in a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. reduce heat to low, and simmer until liquid is reduced, about 5 minutes. stir sauce from time to time. remove from heat and allow to cool before use.
lightly oil grill grate. discard marinade, and place chicken on the grill. cook for 10 minutes per side, or until slightly charred and juices run clear. brush with sauce before serving. serve remaining sauce on the side for dipping.

Halibut With Rice

Ingredients

Servings: 6
1 teaspoon vegetable oil
1 shallots, finely chopped
2 cloves garlic, finely chopped
1 tablespoon black bean sauce
1/2 cup mirin (japanese sweet )
1 tablespoon soy sauce
1 tablespoon rice vinegar
6 (4 ounce) fillets halibut, skin removed
1 teaspoon sesame oil
1/4 teaspoon pepper
2 tablespoons chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in non-stick saucepan over medium heat. cook shallots and garlic gently until fragrant, but not brown. stir in black bean sauce, rice , and soy sauce. bring to boil and cook until reduced by half. remove from heat, and stir in vinegar; set aside.
pat fish dry. rub with sesame oil and sprinkle with pepper. preheat an outdoor grill for high heat, and lightly oil grate.
grill fish for about 5 minutes per side, or just until cooked through. sprinkle with cilantro. serve with sauce poured over top.

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:

Cook Time:

Ready Time:

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.

cheesy zucchini dish

Ingredients

Servings: 10
12 small zucchinis
1 1/2 cups all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 cup milk
2 teaspoons garlic powder
salt and pepper to taste
16 ounces sour cream
3 cups shredded sharp cheddar cheese
1/3 cup vegetable oil

Recipe

preheat oven to 350 degrees f (175 degrees c). spray one 9x13 inch baking dish with non-stick spray.
bring a pot of water to a boil; blanch zucchini, drain and cool.
in a shallow bowl, mix together 1 1/2 cups flour, 1 tablespoon garlic powder and salt and pepper to taste. in a separate bowl, combine the milk, 2 teaspoons garlic, salt and pepper to taste.
cut ends off zucchini and then cut in thirds. roll zucchini in flour mixture, then in milk and again in flour to cover completely. set aside on parchment paper until all pieces are covered.
heat large frying pan over medium high heat, add oil and brown zucchini on all sides. remove and arrange in a 9x13 inch baking dish. spread sour cream over zucchini and top with cheese.
bake for 20 to 25 minutes or until cheese is beginning to brown. remove from oven and let sit for 10 minutes and serve.

Sweet Dijon Basa Swai Fish (or A Fish Of Your Choice)

Ingredients

Servings: 4
1/4 cup honey
3 tablespoons mayonnaise
2 tablespoons olive oil
2 tablespoons whole-grain dijon mustard
1 tablespoon lemon juice
4 (4 ounce) fillets swai fish

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
mix honey, mayonnaise, olive oil, mustard, and lemon juice together in a bowl.
place each fish fillet on separate pieces of aluminum foil. drizzle honey sauce over each fish fillet. gently wrap the aluminum foil around each coated fish fillet, crimping the foil together over the top to seal into a packet.
bake fillets in the preheated oven until fish flakes easily with a fork, about 13 minutes. place one fish fillet on each serving plate and top with leftover sauce from foil packet.

Lemon Garlic Tilapia

Ingredients

Servings: 4
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). spray a baking dish with non-stick cooking spray.
rinse tilapia fillets under cool water, and pat dry with paper towels.
place fillets in baking dish. pour lemon juice over fillets, then drizzle butter on top. sprinkle with garlic, parsley, and pepper.
bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Trout With Lime And Thyme

Ingredients

Servings: 2
1 lime, juiced
1 tablespoon olive oil
1 tablespoon minced fresh thyme
2 cloves garlic, minced
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon cayenne pepper, or more to taste
2 (4 ounce) fillets trout

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix lime juice, olive oil, thyme, garlic, black pepper, and cayenne pepper in a resealable plastic bag. place trout fillets in bag, seal the bag, and marinate in refrigerator at least 30 minutes.
preheat grill for medium heat and lightly oil the grate.
remove fillets from marinade and shake off excess; discard used marinade. grill fish on preheated grill until the flesh flakes easily, 10 to 15 minutes, turning once.

Cod With Lemon, Garlic, And Chives

Ingredients

Servings: 4
4 (6 ounce) cod fillets
4 teaspoons olive oil
salt and ground black pepper to taste
1 bunch fresh chives, coarsely chopped
2 lemons, sliced
2 cloves garlic, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
cut 4 large squares of heavy-duty aluminum foil. brush each fillet with olive oil and sprinkle with salt and black pepper. place each fillet in the center of an aluminum foil square. lay lemon slices down the length of each fillet and sprinkle garlic slices and chives over the top. fold foil over the fish and turn the edges over 2 or 3 times; flatten to seal the packets.
bake in the preheated oven until the fish is opaque and flakes easily with a fork, 15 to 20 minutes.

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

baked swai fillets

Ingredients

Servings: 4
4 (6 ounce) fillets swai fish
1 pinch seasoning, or more to taste
1 pinch cayenne pepper, or more to taste
1/2 cup minced banana peppers
2 habanero peppers, minced
1 tablespoon thyme leaves
1/4 cup unsalted butter, cut into 4 pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
arrange swai fish in a nonstick baking dish; season with seasoning and cayenne pepper. layer banana peppers, habanero peppers, and thyme leaves on top of each fish fillet. place 1 piece butter on top of each fish fillet. cover dish with aluminum foil.
bake in the preheated oven until fish flakes easily with a fork, 30 to 40 minutes.

Samish Island Salmon Barbecue Sauce

Ingredients

Servings: 2
1 cup butter
8 cloves garlic, minced
1/2 cup soy sauce
1/4 cup yellow mustard
1/3 cup ketchup
1 lemon, juiced
1 dash worcestershire sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the butter, garlic, soy sauce, mustard, ketchup, lemon juice and worcestershire sauce in a small saucepan. heat very slowly over medium-low heat. do not allow it to come to a boil, or it will separate. serve slightly warmer than room temperature.

Lemon Pepper Catfish

Ingredients

Servings: 6
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon lemon pepper
4 eggs
6 (6 ounce) fillets catfish
1/4 cup margarine

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine flour, cornmeal and lemon pepper spice; set aside. in a separate bowl, lightly beat eggs.
in a large frying pan, melt margarine over medium-high heat.
working one at a time, dip filets in egg and dredge in flour until well coated. cook in hot margarine, turning once, until brown on both sides. drain briefly on paper towels and serve.

Pan-fried Swai Fillets

Ingredients

Servings: 4
2 teaspoons red pepper flakes
1 teaspoon seafood seasoning (such as old bay®)
1 teaspoon garlic powder
salt and ground black pepper to taste
1 cup cornmeal
4 (4 ounce) fillets swai fish
2 tablespoons canola oil
1/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine red pepper flakes, seafood seasoning, garlic powder, salt, and pepper in a bowl. spread corn meal into a shallow bowl. season swai fish with red pepper flake mixture and press each fillet into cornmeal to coat. wrap coated fillets in plastic wrap and refrigerate for 30 minutes.
heat oil in a skillet over medium heat. unwrap fish and place in the hot oil; cook until browned, about 5 minutes per side. add water, bring to a simmer, cover, and cook, flipping occasionally, until fish flakes easily with a fork, about 10 minutes.

ceviche

Ingredients

Servings: 4
1 pound bay scallops
8 limes, juiced
2 tomatoes, diced
5 green onions, minced
2 stalks celery, sliced
1/2 green bell pepper, minced
1/2 cup chopped fresh parsley
freshly ground black pepper
1 1/2 tablespoons olive oil
1/8 cup chopped fresh cilantro

Recipe

Preparation Time:

Ready Time:

rinse scallops and place in a medium sized bowl. pour lime juice over the scallops. the scallops should be completely immersed in the lime juice. chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
empty 1/2 of the lime juice from the bowl. add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. stir gently. serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

Red Curry Flank Steak

Ingredients

Servings: 4
1/4 cup seasoned rice vinegar
3 tablespoons fish sauce
1 tablespoon freshly grated ginger
3 cloves garlic, crushed
1 teaspoon hot sauce
1 teaspoon red curry powder
1/2 teaspoon red curry paste
1 (1 1/2-pound) flank steak
1 bunch fresh basil

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk rice vinegar, fish sauce, grated ginger, garlic, hot sauce, red curry powder, and red curry paste in a shallow dish. set aside.
puncture flank steak several times with a fork and place in the vinegar mixture. cover and marinate at room temperature for 1 hour.
preheat an outdoor grill for high heat, and lightly oil the grate.
place steak on the grill and basil on top of steak. grill steak for 6 minutes. remove basil, turn meat over, and place basil back on top of steak. cook the steak until it begins to firm and is hot and slightly pink in the center, about 6 more minutes. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c).

Style Blackened Snapper

Ingredients

Servings: 4
2 tablespoons paprika
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (6 ounce) fillets
1 1/2 cups butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. place the fish fillets in the hot skillet. pour 1 tablespoon of butter over each fillet. cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. turn the fish over. pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

Sharkey's Barbequed Trout

Ingredients

Servings: 6
1/2 cup soy sauce
2 tablespoons vegetable oil
1 teaspoon dried rosemary
2/3 cup ketchup
2 tablespoons lemon juice
6 (6 ounce) fillets rainbow trout

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, mix together soy sauce, vegetable oil, dried rosemary, ketchup and lemon juice. set marinade aside.
place rainbow trout in a medium baking dish, and pour marinade over the fish. refrigerate for approximately 1 hour, turning trout once.
preheat an outdoor grill for medium high heat and lightly oil grate. drain excess marinade from fish, and transfer to a small saucepan. bring marinade to a boil, and than remove from heat.
place trout on the prepared grill. baste fish with remaining marinade sauce while grilling. cook approximately 5 minutes on each side, or until tender and easily flaked.

Sweet Sesame Mahi Mahi

Ingredients

Servings: 4
2 cups pineapple chunks
1/4 cup fresh cilantro, chopped
1 tablespoon minced red onion
2 tablespoons lime juice
4 (8 ounce) mahi mahi fillets
2 teaspoons sesame oil
1/4 cup white sesame seeds
1 tablespoon vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

toss the pineapple, cilantro, red onion, and lime juice together in a bowl until evenly mixed; set aside.
rub the mahi mahi fillets with the sesame oil to lightly coat.
sprinkle the sesame seeds evenly over one side of each fillets; gently press the seeds into the fish to assure they stick.
heat the vegetable oil in a large non-stick skillet over medium heat.
lay the fillets with the seeded side down into the hot oil; cook for 4 minutes, turn, and continue cooking until the flesh turns opaque and flakes easily with a fork, another 3 to 5 minutes. serve with the pineapple mixture.

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:

Cook Time:

Ready Time:

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.

Lemon Garlic Tilapia

Ingredients

Servings: 4
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). spray a baking dish with non-stick cooking spray.
rinse tilapia fillets under cool water, and pat dry with paper towels.
place fillets in baking dish. pour lemon juice over fillets, then drizzle butter on top. sprinkle with garlic, parsley, and pepper.
bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Thai Chicken Curry In Coconut Milk

Ingredients

Servings: 4
1 tablespoon vegetable oil
1 teaspoon curry paste
1 1/4 pounds skinless, boneless chicken breast meat - cut into strips
1 onion, coarsely chopped
1 red bell pepper, cut into strips
1 tablespoon grated lemon zest
1 cup light coconut milk
1 tablespoon fish sauce
1 tablespoon fresh lemon juice
1/3 cup chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. add the chicken and cook another 3 minutes. stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. sprinkle cilantro over the dish; stir. serve hot.

rainbow trout with yogurt sauce

Ingredients

Servings: 4
1 cup plain yogurt
1 cucumber, shredded
2 tablespoons chopped fresh dill weed
1 teaspoon lemon zest
1 tablespoon extra virgin olive oil
salt and pepper to taste
4 (6 ounce) fillets rainbow trout
1 pinch lemon pepper

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in a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. mix well and set aside.
turn oven broiler on. coat a broiler pan with non-stick cooking spray.
sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. to serve spoon yogurt sauce over fish.

asian ginger catfish

Ingredients

Servings: 4
1 cup chicken broth
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
2 tablespoons soy sauce
1 1/4 pounds thin catfish fillets
6 large white mushrooms, sliced
1/4 cup sliced green onion
1 tablespoon chopped fresh cilantro (optional)

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put chicken broth, ginger, and garlic in a wide pot with a lid. bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes.
stir soy sauce into the broth mixture; add catfish fillets. spoon broth over the fillets. place cover on the pot, bring broth to a boil, and let cook for 3 minutes more. add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes more. sprinkle green onion over the fillets, cover, and cook for 30 seconds. garnish with cilantro to serve.

sea bass a la michele

Ingredients

Servings: 2
2 tablespoons olive oil, plus more for drizzling
2 tablespoons vinegar
1 teaspoon smoked paprika, plus more for topping
1 teaspoon kosher salt, plus more to taste
1/2 cup sliced green onions
1 red jalapeno pepper, sliced
4 small potatoes, quartered
2 (8 ounce) thick-cut boneless, skinless chilean sea bass fillets

Recipe

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preheat oven to 450 degrees f (230 degrees c). oil a baking dish.
microwave potatoes in a microwave dish on high until just softened, about 5 minutes.
whisk olive oil and vinegar together in a bowl. add smoked paprika and salt; whisk to blend. stir in onions, red jalapeno, and cooked potatoes. slide the fish fillets into the mixture, turning and coating them with the vinaigrette. remove the fish from potato mixture.
place potatoes in prepared baking dish. nestle fish potatoes. sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

honey steelhead trout

Ingredients

Servings: 4
1 pound steelhead trout fillets
1/3 cup honey
2 tablespoons mesquite seasoning
1 teaspoon ground black pepper
1 teaspoon seasoned salt (such as lawry's®)

Recipe

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preheat oven to 450 degrees f (230 degrees c). line a baking sheet with aluminum foil.
place trout, skin-side down, the prepared baking sheet. cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over honey. press honey and seasonings into trout using a fork.
bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.