grilled halibut with fennel and orange

Ingredients

• Servings: 4
• 2 blood oranges or valencia or cara cara oranges
• 3 tablespoons carapelli® extra virgin olive oil
• 4 (4 ounce) skinless halibut or haddock fillets
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon coarse sea salt or kosher salt
• 1/2 cup very thinly sliced small fennel bulb
• 2 tablespoons chopped fresh tarragon (optional)

Recipe

Preparation Time: 29 mins Ready Time: 29 mins


• heat a grill to medium-high heat or have a ridged grill pan ready. cut 1 of the oranges in half and squeeze 2 tablespoons juice. in a medium bowl, combine olive oil and juice. spoon 2 tablespoons of the mixture over fish. sprinkle paprika over fish; let stand 10 minutes.
• peel remaining orange and separate into sections. add the orange sections and fennel to the bowl; toss with olive oil mixture.
• grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. transfer to serving plates and top with fennel and orange mixture and sea salt. garnish with tarragon if desired.

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: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• 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.

Mojo Grilling Marinade

Ingredients

• Servings: 3
• 6 cloves garlic, coarsely chopped
• 1/2 cup minced yellow onion
• 1 cup freshly squeezed orange juice
• 1/2 cup freshly squeezed lime juice
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano flakes
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1/4 cup chopped cilantro
• 1 teaspoon hot pepper sauce (e.g. tabasco™) (optional)
• 1 cup olive oil

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• pulse the garlic and onion in a blender until very finely chopped. pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. blend until thoroughly incorporated. pour in the olive oil, and blend until smooth.

Slow Cooker Cashew Chicken

Ingredients

• Servings: 6
• 1 1/2 pounds chicken thighs
• 6 cloves garlic, minced
• 3 tablespoons fish sauce
• 3 tablespoons oyster sauce
• 2 tablespoons sugar
• 1/4 teaspoon pepper
• 1 bunch scallions, chopped
• 1/2 onion, chopped
• water to cover
• 1 pound raw cashews

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs 30 mins

Ready Time: 5 hrs 45 mins


• place the chicken thighs in a slow cooker. add the garlic, fish sauce, oyster sauce, sugar, pepper, scallions, and onion to the slow cooker. pour enough water over the mixture to cover everything. cook on high for 5 hours. sprinkle the cashews over the mixture and cook another 30 minutes. serve hot.

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.

cedar plank-grilled salmon with garlic, lemon and dill

Ingredients

• Servings: 8
• 1 (3 pound) whole filet of salmon, skin on, scored (up to but not through the skin) into serving pieces whole filet of salmon, skin on, scored (up to but not through the skin) into serving pieces
• 6 tablespoons extra-virgin olive oil
• 4 large garlic cloves, minced
• 1/4 cup minced fresh dill
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon lemon zest, plus lemon wedges for serving

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
• when ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
• place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. let sit 5 minutes; serve with lemon wedges.

Halibut Wrapped In Dill Packages

Ingredients

• Servings: 2
• 1/2 cup sliced carrots
• 2 sprigs fresh dill, finely chopped
• 1 teaspoon lemon juice
• salt and ground black pepper to taste
• 2 tablespoons butter, melted
• 2 (8 ounce) halibut fillets
• 1 medium zucchini, chopped

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• preheat the oven to 375 degrees f (190 degrees c).
• combine carrots, half of chopped dill, lemon juice, salt, and ground black pepper in a bowl.
• cut 2 pieces of parchment paper or foil into 12x18 inch rectangles.
• brush the inside of parchment rectangle lightly with melted butter.
• arrange carrot mixture over half of each parchment rectangle.
• top carrot mixture with halibut fillets. season with salt and ground black pepper.
• place zucchini slices on top of each halibut fillet. sprinkle with remaining chopped dill.
• fold the parchment paper over fish. make a 1/2 inch folded edge and crimp to seal.
• set packages on baking sheet and bake in preheated oven until fish flakes easily with a fork, 12 to 15 minutes.

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: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• 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 and flakes when pulled apart with a fork, about 30 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: 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.

Asian Lime And Cilantro Sauce For Salmon

Ingredients

• Servings: 2
• 1/3 cup fresh lime juice
• 1 tablespoon soy sauce
• 1 1/2 teaspoons sugar
• 2 tablespoons chopped fresh cilantro

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk together the lime juice, soy sauce, and sugar until sugar dissolves. stir in the cilantro.

Sole In Butter Sauce

Ingredients

• Servings: 4
• 4 (6 ounce) fillets sole
• 2 eggs, beaten
• 1 cup dry bread crumbs
• 1 quart vegetable oil for frying
• 1 cup butter
• 2 cloves garlic, crushed
• 1 cup chicken broth
• 1/4 cup wine
• 1 lemon, juiced
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

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


• dip fillets in beaten egg, and then in bread crumbs.
• in an electric fryer, heat oil to 375 degrees f (190 degrees c). fry fish until golden brown. transfer to a dish, and keep warm.
• in a small saucepan, melt butter over medium heat. add garlic, and saute for 1 to 2 minutes. stir in chicken broth, wine, and lemon juice; bring to a boil. season with salt and pepper. remove from heat, and stir in chopped parsley. serve butter sauce over fish fillets.

Sexy Fish Stew

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 large leek, cleaned and thinly sliced
• 1/2 cup sliced shallots
• salt
• 3/4 cup wine
• 1 1/4 cups chicken broth
• 1/2 cup thinly sliced fennel bulb
• 1 pound baby red potatoes, trimmed
• salt and freshly ground pepper to taste
• 1 pinch cayenne pepper, or more to taste
• 1/2 cup heavy whipping cream
• 1 pound boneless rockfish filets, cut into 1-inch pieces
• 1 tablespoon chopped fresh tarragon

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• melt butter in a large saucepan over medium-low heat. cook and stir leek, shallots, and 1/2 teaspoon salt in the melted butter until softened, 10 to 15 minutes.
• stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. add chicken broth and bring to a simmer.
• mix fennel and potatoes into leek mixture and simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. season with salt, black pepper, and cayenne pepper. add cream and stir to combine.
• stir fish and tarragon into soup, cover and cook for 3 minutes. stir gently, reduce heat to medium-low and cook until fish flakes easily with a fork, about 5 minutes. season with salt and black pepper.

Soy Ginger Salmon

Ingredients

• Servings: 4
• 1 pound salmon fillets
• 1/3 cup brown sugar, divided
• 2 teaspoons lemon pepper, divided
• 1 teaspoon garlic powder, divided
• 1/3 cup low sodium soy sauce
• 1 tablespoon olive oil
• 1 (1 inch) piece fresh ginger root, minced
• 1/3 cup orange juice

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 3 hrs 20 mins


• rub salmon with about 1 tablespoon brown sugar. lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
• into a small saucepan set over medium heat, pour soy sauce and olive oil. stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. bring to a gentle simmer, stirring constantly until sugar has dissolved. remove from heat, stir in orange juice.
• place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
• preheat broiler. place fish in a foil-lined baking pan. reserve marinade.
• broil fish skin-side up, 2 minutes. remove from oven, pull skin off with tongs. baste with marinade, return to oven, and broil 2 minutes more. turn fish, and broil until fish flakes easily, about 4 minutes. remove from oven, and let sit 5 minutes before serving.

Grilled Mahi Mahi With Roasted Pepper Sauce And Cilantro Pesto

Ingredients

• Servings: 4
• 1/2 cup wine
• 1 shallot, minced
• 2 tablespoons shredded parmesan cheese
• 2 cloves garlic
• 1/3 cup chopped walnuts
• 1 tablespoon extra-virgin olive oil
• 1/4 cup packed fresh cilantro leaves
• 1/8 teaspoon ground black pepper
• 1 (12 ounce) jar roasted red bell peppers, drained
• 4 (6 ounce) mahi mahi fillets
• salt and ground black pepper to taste
• 1 tablespoon butter
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

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


• preheat an outdoor grill for medium-high heat.
• place the wine and shallot in a saucepan over medium-high heat. bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. remove from heat and set aside.
• place the parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. remove the cilantro pesto from the food processor and set aside.
• place the red peppers into the food processor, pour in the wine reduction, and process until smooth. pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. reduce the heat to medium and simmer the sauce for 4 minutes. meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
• cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
• whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

Fish In Ginger-tamarind Sauce

Ingredients

• Servings: 4
• 1 tablespoon cooking oil
• 1 teaspoon mustard seed
• 2 tablespoons chopped fresh ginger
• 1 cup chopped onions
• 2 cups water
• 1 tablespoon tamarind paste
• 2 tablespoons coriander powder
• 1/2 teaspoon ground red pepper
• salt to taste
• 1/2 pound cod fillets, cut into 1 inch cubes
• fresh curry leaves (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat oil in a saucepan over medium-high heat. cook mustard seeds in hot oil until they begin to crackle. stir in ginger and onion; cook for 5 minutes. pour in water, and stir in tamarind paste. bring to a boil, then season with coriander, chile powder, and salt. reduce heat to medium-low, and cook on for 15 minutes, stirring occasionally.
• cook fish in sauce until fish is cooked through. serve garnished with fresh curry leaves.

Soy Ginger Salmon

Ingredients

• Servings: 4
• 1 pound salmon fillets
• 1/3 cup brown sugar, divided
• 2 teaspoons lemon pepper, divided
• 1 teaspoon garlic powder, divided
• 1/3 cup low sodium soy sauce
• 1 tablespoon olive oil
• 1 (1 inch) piece fresh ginger root, minced
• 1/3 cup orange juice

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 3 hrs 20 mins


• rub salmon with about 1 tablespoon brown sugar. lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
• into a small saucepan set over medium heat, pour soy sauce and olive oil. stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. bring to a gentle simmer, stirring constantly until sugar has dissolved. remove from heat, stir in orange juice.
• place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
• preheat broiler. place fish in a foil-lined baking pan. reserve marinade.
• broil fish skin-side up, 2 minutes. remove from oven, pull skin off with tongs. baste with marinade, return to oven, and broil 2 minutes more. turn fish, and broil until fish flakes easily, about 4 minutes. remove from oven, and let sit 5 minutes before serving.

Halibut Baked With Sauerkraut

Ingredients

• Servings: 4
• cooking spray
• 4 (4 ounce) portions of halibut fillet
• salt and ground black pepper to taste
• 4 cups sauerkraut, drained (such as claussen®)
• 1 cup diced tomatoes
• 1 teaspoon malt vinegar (optional)

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat oven to 350 degrees f (175 degrees c).
• spray a 9x12-inch glass baking dish with cooking spray.
• pat dry halibut fillets with paper towels. season each side with salt and black pepper.
• place fillets in prepared baking dish; top each fillet with sauerkraut.
• spread tomatoes over fillets.
• cover the dish loosely with foil.
• bake in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes.
• sprinkle with malt vinegar before serving, if desired.

Sexy Fish Stew

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 large leek, cleaned and thinly sliced
• 1/2 cup sliced shallots
• salt
• 3/4 cup wine
• 1 1/4 cups chicken broth
• 1/2 cup thinly sliced fennel bulb
• 1 pound baby red potatoes, trimmed
• salt and freshly ground pepper to taste
• 1 pinch cayenne pepper, or more to taste
• 1/2 cup heavy whipping cream
• 1 pound boneless rockfish filets, cut into 1-inch pieces
• 1 tablespoon chopped fresh tarragon

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• melt butter in a large saucepan over medium-low heat. cook and stir leek, shallots, and 1/2 teaspoon salt in the melted butter until softened, 10 to 15 minutes.
• stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. add chicken broth and bring to a simmer.
• mix fennel and potatoes into leek mixture and simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. season with salt, black pepper, and cayenne pepper. add cream and stir to combine.
• stir fish and tarragon into soup, cover and cook for 3 minutes. stir gently, reduce heat to medium-low and cook until fish flakes easily with a fork, about 5 minutes. season with salt and black pepper.

Grilled Mahi Mahi With Roasted Pepper Sauce And Cilantro Pesto

Ingredients

• Servings: 4
• 1/2 cup wine
• 1 shallot, minced
• 2 tablespoons shredded parmesan cheese
• 2 cloves garlic
• 1/3 cup chopped walnuts
• 1 tablespoon extra-virgin olive oil
• 1/4 cup packed fresh cilantro leaves
• 1/8 teaspoon ground black pepper
• 1 (12 ounce) jar roasted red bell peppers, drained
• 4 (6 ounce) mahi mahi fillets
• salt and ground black pepper to taste
• 1 tablespoon butter
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

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


• preheat an outdoor grill for medium-high heat.
• place the wine and shallot in a saucepan over medium-high heat. bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. remove from heat and set aside.
• place the parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. remove the cilantro pesto from the food processor and set aside.
• place the red peppers into the food processor, pour in the wine reduction, and process until smooth. pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. reduce the heat to medium and simmer the sauce for 4 minutes. meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
• cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
• whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

Baked Flounder With Dill And Caper Cream

Ingredients

• Servings: 3
• 1 tablespoon olive oil
• 1 1/2 pounds flounder fillets
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh dill
• 1/2 cup sour cream
• 2 tablespoons capers, drained and rinsed
• lemon, zested
• 1 lemon, cut into wedges

Recipe

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


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil and coat with olive oil.
• arrange flounder fillets on prepared baking sheet and season with salt and pepper.
• bake in preheated oven for 10 minutes and sprinkle evenly with dill. continue baking until fish flakes easily with a fork, about 2 minutes more.
• stir sour cream, capers, and lemon zest in a bowl; season with salt. serve fish with lemon wedges and sour cream caper sauce.

Halibut Baked With Sauerkraut

Ingredients

• Servings: 4
• cooking spray
• 4 (4 ounce) portions of halibut fillet
• salt and ground black pepper to taste
• 4 cups sauerkraut, drained (such as claussen®)
• 1 cup diced tomatoes
• 1 teaspoon malt vinegar (optional)

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat oven to 350 degrees f (175 degrees c).
• spray a 9x12-inch glass baking dish with cooking spray.
• pat dry halibut fillets with paper towels. season each side with salt and black pepper.
• place fillets in prepared baking dish; top each fillet with sauerkraut.
• spread tomatoes over fillets.
• cover the dish loosely with foil.
• bake in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes.
• sprinkle with malt vinegar before serving, if desired.

Grilled Cod With Spinach And Tomatoes

Ingredients

• Servings: 1
• 1 (4 ounce) fillet cod
• salt and ground black pepper to taste
• 1 pinch garlic powder, or to taste
• 1/4 cup roughly chopped spinach, or to taste
• 1/4 tomato, seeded and diced
• 1 tablespoon chopped onion
• 1 tablespoon olive oil, or to taste
• 1 tablespoon balsamic vinegar, or to taste
• 1 slice mozzarella cheese, cut into cubes

Recipe

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


• preheat an outdoor grill for medium-high heat.
• place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. top cod with spinach, tomato, and onion; season again with salt and black pepper. drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. fold foil over cod creating a packet, crimping the edges together making a seal.
• cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

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: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• 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 and flakes when pulled apart with a fork, about 30 minutes.

Last Minute Mushrooms

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1 1/2 cups fresh button mushrooms, sliced
• 1/2 teaspoon seasoned salt

Recipe

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


• in a skillet, over medium heat, melt the butter. add mushrooms, and sprinkle with seasoned salt. cook, stirring occasionally, until mushrooms soften and become darker in color, about 10 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: 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.

Grilled Cod With Spinach And Tomatoes

Ingredients

• Servings: 1
• 1 (4 ounce) fillet cod
• salt and ground black pepper to taste
• 1 pinch garlic powder, or to taste
• 1/4 cup roughly chopped spinach, or to taste
• 1/4 tomato, seeded and diced
• 1 tablespoon chopped onion
• 1 tablespoon olive oil, or to taste
• 1 tablespoon balsamic vinegar, or to taste
• 1 slice mozzarella cheese, cut into cubes

Recipe

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


• preheat an outdoor grill for medium-high heat.
• place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. top cod with spinach, tomato, and onion; season again with salt and black pepper. drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. fold foil over cod creating a packet, crimping the edges together making a seal.
• cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

Indian Mustard Fish

Ingredients

• Servings: 6
• 3 tablespoons mustard seed
• 5 green chile peppers, diced
• 1/4 cup vegetable oil
• 4 medium onions, chopped
• 1 teaspoon chili powder
• 1 teaspoon ground turmeric
• salt to taste
• 1/3 cup water
• 2 pounds salmon, cut into chunks

Recipe

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


• place the mustard seed and chile peppers in a bowl, and mash together to create a fine paste.
• heat the oil in a skillet over medium heat, and cook the onions until golden. mix in mustard and chile paste, chili powder, turmeric, and salt. stir in water. place salmon in the skillet. reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked 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.

Last Minute Mushrooms

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1 1/2 cups fresh button mushrooms, sliced
• 1/2 teaspoon seasoned salt

Recipe

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


• in a skillet, over medium heat, melt the butter. add mushrooms, and sprinkle with seasoned salt. cook, stirring occasionally, until mushrooms soften and become darker in color, about 10 minutes.

Indian Mustard Fish

Ingredients

• Servings: 6
• 3 tablespoons mustard seed
• 5 green chile peppers, diced
• 1/4 cup vegetable oil
• 4 medium onions, chopped
• 1 teaspoon chili powder
• 1 teaspoon ground turmeric
• salt to taste
• 1/3 cup water
• 2 pounds salmon, cut into chunks

Recipe

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


• place the mustard seed and chile peppers in a bowl, and mash together to create a fine paste.
• heat the oil in a skillet over medium heat, and cook the onions until golden. mix in mustard and chile paste, chili powder, turmeric, and salt. stir in water. place salmon in the skillet. reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked with a fork.

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: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• 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 and flakes when pulled apart with a fork, about 30 minutes.

Crawfish Etouffee Ii

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil
• 1/2 cup butter
• 2 bunches green onion, chopped
• 1 large onion, diced
• 1/4 cup chopped green bell pepper
• 2 stalks celery, chopped
• 1 pound crawfish, peeled
• 1 teaspoon tomato paste
• 1 (14.5 ounce) can chicken broth
• 2 tablespoons cornstarch
• 1 tablespoon water

Recipe

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


• heat oil and butter in a large skillet over medium high heat. stir in onion, green onion, green pepper and celery; cook until transparent. mix in crawfish and tomato paste; cook for 10 minutes.
• pour chicken broth into skillet. in a small bowl, dissolve cornstarch in water. stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes.

Crawfish Etouffee Ii

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil
• 1/2 cup butter
• 2 bunches green onion, chopped
• 1 large onion, diced
• 1/4 cup chopped green bell pepper
• 2 stalks celery, chopped
• 1 pound crawfish, peeled
• 1 teaspoon tomato paste
• 1 (14.5 ounce) can chicken broth
• 2 tablespoons cornstarch
• 1 tablespoon water

Recipe

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


• heat oil and butter in a large skillet over medium high heat. stir in onion, green onion, green pepper and celery; cook until transparent. mix in crawfish and tomato paste; cook for 10 minutes.
• pour chicken broth into skillet. in a small bowl, dissolve cornstarch in water. stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes.

Vegetable Steamed Tilapia

Ingredients

• Servings: 6
• 1 teaspoon olive oil, or as needed
• 6 tilapia fillets
• 4 stalks celery, halved lengthwise and crosswise
• 1 cup fresh baby carrots
• 1 bell pepper, cut into chunks
• 1/2 red onion, sliced
• 1 pinch greek seasoning, or to taste
• salt and ground black pepper to taste

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with aluminum foil and oil lightly with olive oil.
• arrange tilapia fillets onto prepared baking sheet. place celery, carrots, bell pepper, and red onion on top of fillets. season with greek seasoning, salt, and black pepper. lay a sheet of aluminum foil over the top and fold edges together to seal the packet.
• bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Salmon Lentil Salad

Ingredients

• Servings: 2
• 1/2 cup lentils, rinsed
• 1 cup water, or as needed to cover
• 1 salmon fillet
• 1 slice black forest-style bacon (optional)
• 1/4 red onion, diced
• 5 small fresh mozzarella balls (boccaccini), cut into quarters (optional)
• 1/4 cup diced cucumber, or to taste
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon mustard
• salt and ground black pepper to taste

Recipe

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


• put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. set lentils aside to cool.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side. chop salmon and set aside to cool.
• heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. chop bacon and set aside to cool.
• mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
• whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.

Baked Cajun Swai Fillets

Ingredients

• Servings: 4
• 4 (6 ounce) fillets swai fish
• 1 pinch cajun 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: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• arrange swai fish in a nonstick baking dish; season with cajun 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.

Halibut Stroganoff

Ingredients

• Servings: 4
• 1 (8 ounce) package egg noodles
• 1/4 cup butter
• 1/2 onion, minced
• 1/4 teaspoon garlic powder
• 2 tablespoons all-purpose flour
• 1 pound fresh mushrooms, sliced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 pound halibut, cooked and flaked
• 1 cup reduced fat sour cream
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• in a large pot of salted water boil egg noodles until al dente. drain well.
• in a large saucepan over medium-high heat saute butter, onion, and garlic until onions are soft. add flour and mushrooms. cook 5 minutes.
• add mushroom soup to saucepan, simmer uncovered 10 minutes.
• add cooked halibut and stir in sour cream. heat through. season with salt and pepper. serve sauce over egg noodles, sprinkle parsley on top. serve hot.

Baked Cajun Swai Fillets

Ingredients

• Servings: 4
• 4 (6 ounce) fillets swai fish
• 1 pinch cajun 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: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• arrange swai fish in a nonstick baking dish; season with cajun 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.

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: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• 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.

Swedish Sour Cream And Caviar Sauce For Salmon

Ingredients

• Servings: 8
• 1 cup sour cream
• 1 (8 ounce) container creme fraiche
• 1/2 cup mayonnaise
• 4 tablespoons chopped fresh dill
• 1 pinch pepper
• 3 1/2 ounces red lumpfish caviar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and pepper. carefully mix in caviar. cover, and refrigerate at least 1 hour before serving.

Simple, Baked Finnan Haddie

Ingredients

• Servings: 6
• 2 pounds smoked haddock fillets
• 2 tablespoons all-purpose flour
• 1/4 cup melted butter
• 2 cups warm milk

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• preheat oven to 325 degrees f (165 degrees c).
• place smoked haddock into a glass baking dish. whisk flour into the melted butter until smooth, then whisk in milk, and pour over the haddock.
• bake in preheated oven until the sauce has thickened, and the fish flakes easily with a fork, about 35 minutes.

Vegetable Steamed Tilapia

Ingredients

• Servings: 6
• 1 teaspoon olive oil, or as needed
• 6 tilapia fillets
• 4 stalks celery, halved lengthwise and crosswise
• 1 cup fresh baby carrots
• 1 bell pepper, cut into chunks
• 1/2 red onion, sliced
• 1 pinch greek seasoning, or to taste
• salt and ground black pepper to taste

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with aluminum foil and oil lightly with olive oil.
• arrange tilapia fillets onto prepared baking sheet. place celery, carrots, bell pepper, and red onion on top of fillets. season with greek seasoning, salt, and black pepper. lay a sheet of aluminum foil over the top and fold edges together to seal the packet.
• bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Halibut Stroganoff

Ingredients

• Servings: 4
• 1 (8 ounce) package egg noodles
• 1/4 cup butter
• 1/2 onion, minced
• 1/4 teaspoon garlic powder
• 2 tablespoons all-purpose flour
• 1 pound fresh mushrooms, sliced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 pound halibut, cooked and flaked
• 1 cup reduced fat sour cream
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• in a large pot of salted water boil egg noodles until al dente. drain well.
• in a large saucepan over medium-high heat saute butter, onion, and garlic until onions are soft. add flour and mushrooms. cook 5 minutes.
• add mushroom soup to saucepan, simmer uncovered 10 minutes.
• add cooked halibut and stir in sour cream. heat through. season with salt and pepper. serve sauce over egg noodles, sprinkle parsley on top. serve hot.

Salmon Lentil Salad

Ingredients

• Servings: 2
• 1/2 cup lentils, rinsed
• 1 cup water, or as needed to cover
• 1 salmon fillet
• 1 slice black forest-style bacon (optional)
• 1/4 red onion, diced
• 5 small fresh mozzarella balls (boccaccini), cut into quarters (optional)
• 1/4 cup diced cucumber, or to taste
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon mustard
• salt and ground black pepper to taste

Recipe

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


• put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. set lentils aside to cool.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side. chop salmon and set aside to cool.
• heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. chop bacon and set aside to cool.
• mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
• whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.

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: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• 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.

Simple, Baked Finnan Haddie

Ingredients

• Servings: 6
• 2 pounds smoked haddock fillets
• 2 tablespoons all-purpose flour
• 1/4 cup melted butter
• 2 cups warm milk

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• preheat oven to 325 degrees f (165 degrees c).
• place smoked haddock into a glass baking dish. whisk flour into the melted butter until smooth, then whisk in milk, and pour over the haddock.
• bake in preheated oven until the sauce has thickened, and the fish flakes easily with a fork, about 35 minutes.

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: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• 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 and flakes when pulled apart with a fork, about 30 minutes.

Spicy Vietnamese Beef Noodle Soup

Ingredients

• Servings: 8
• broth:
• 1 tablespoon vegetable oil
• 2 thick slices beef shank
• 2 pounds beef oxtail, cut into pieces
• 1 (6 inch) piece fresh ginger, sliced
• 6 whole star anise
• 1 teaspoon fennel seed
• 1 teaspoon whole coriander seeds
• 2 whole cloves
• 1 cinnamon stick
• 1 cardamom pod
• 3 quarts water
• 1 onion, halved
• 6 cloves garlic
• 2 tablespoons sugar
• 1 bay leaf
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 (16 ounce) package fresh rice noodles
• 1 cup fresh bean sprouts, or to taste
• 1 fresh jalapeno pepper, sliced into rings, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs 15 mins

Ready Time: 5 hrs 35 mins


• heat oil in a large pot over medium-high heat. cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
• stir water, onion, garlic, sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. remove meat and reserve. strain broth into a pot; discard strained spices and vegetables.
• chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. bring broth to a simmer and reduce heat to low to keep warm.
• place rice noodles in a large bowl and cover with hot water. set aside until noodles are softened, about 5 minutes. drain and rinse in cold water.
• place a handful of bean sprouts in the bottom of a large soup bowl. top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. ladle beef broth into bowl to cover noodles.

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.

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: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• 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 and flakes when pulled apart with a fork, about 30 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: 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.

Spicy Vietnamese Beef Noodle Soup

Ingredients

• Servings: 8
• broth:
• 1 tablespoon vegetable oil
• 2 thick slices beef shank
• 2 pounds beef oxtail, cut into pieces
• 1 (6 inch) piece fresh ginger, sliced
• 6 whole star anise
• 1 teaspoon fennel seed
• 1 teaspoon whole coriander seeds
• 2 whole cloves
• 1 cinnamon stick
• 1 cardamom pod
• 3 quarts water
• 1 onion, halved
• 6 cloves garlic
• 2 tablespoons sugar
• 1 bay leaf
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 (16 ounce) package fresh rice noodles
• 1 cup fresh bean sprouts, or to taste
• 1 fresh jalapeno pepper, sliced into rings, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs 15 mins

Ready Time: 5 hrs 35 mins


• heat oil in a large pot over medium-high heat. cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
• stir water, onion, garlic, sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. remove meat and reserve. strain broth into a pot; discard strained spices and vegetables.
• chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. bring broth to a simmer and reduce heat to low to keep warm.
• place rice noodles in a large bowl and cover with hot water. set aside until noodles are softened, about 5 minutes. drain and rinse in cold water.
• place a handful of bean sprouts in the bottom of a large soup bowl. top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. ladle beef broth into bowl to cover noodles.

Grilled Five Spice Chicken

Ingredients

• Servings: 6
• 1 (5 pound) whole chicken, cut in half
• 1/2 lime, juiced
• 1 tablespoon fish sauce
• 3 cloves garlic, crushed
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon chinese five-spice powder
• 2 teaspoons hot chile paste (such as sambal oelek)
• 2 teaspoons grated fresh ginger
• 1 teaspoon soy sauce
• 1/3 cup seasoned rice vinegar
• 1/2 lime, juiced
• 1 teaspoon fish sauce
• 1 teaspoon hot chile paste (such as sambal oelek)

Recipe

Preparation Time: 15 mins Cook Time: 47 mins Ready Time: 7 hrs 2 mins


• score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
• whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. pour into a resealable plastic bag. add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. marinate in refrigerator for 6 hours.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. pat chicken pieces dry with more paper towels. reserve marinade mixture in a small bowl.
• whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. set aside.
• grill chicken, skin-side down, on the preheated grill for 2 minutes. turn each piece, brush with reserved marinade mixture, and move to indirect heat.
• grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. an instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees f (82 degrees c).
• drizzle vinegar lime juice mixture over the chicken and 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.

Thai-style Peanut Sauce

Ingredients

• Servings: 1
• 3 tablespoons brown sugar
• 2 tablespoons rice wine
• 2 teaspoons rice wine vinegar
• 1/4 cup coconut milk
• 3/4 cup peanut butter
• 1/4 teaspoon curry powder
• 2 teaspoons dark soy sauce
• 1/4 teaspoon toasted sesame oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon sweet chili sauce
• 1 teaspoon minced pickled ginger
• 1/2 teaspoon fish sauce

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
• combine the coconut milk and peanut butter in a small saucepan over low heat. heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. stir the sugar mixture into the coconut milk mixture; pour into a bowl; stir in the soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

Morgan's Grilled Fish

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 tablespoon dried parsley
• 2 tablespoons dried thyme
• 1 tablespoon dried rosemary
• 1 clove garlic, minced
• 4 (6 ounce) fillets salmon
• 1 lemon, juiced

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat grill for medium heat.
• in a shallow glass dish, mix the olive oil, parsley, thyme, rosemary, and garlic. place the salmon in the dish, turning coat. squeeze lemon juice over each fillet. cover, and marinate in the refrigerator for 30 minutes.
• lightly oil grill grate. transfer salmon to the grill, and discard any remaining marinade. cook salmon on preheated grill over medium heat for 8 to 10 minutes, turning once. fish is done when it flakes easily with a fork.

Thai Mango Sauce

Ingredients

• Servings: 1
• 1 mango, peeled and seeded
• 1 1/2 tablespoons corn syrup
• 2 tablespoons thai pepper garlic sauce

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place mango, corn syrup, and sauce in an electric blender. blend until smooth.

Morgan's Grilled Fish

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 tablespoon dried parsley
• 2 tablespoons dried thyme
• 1 tablespoon dried rosemary
• 1 clove garlic, minced
• 4 (6 ounce) fillets salmon
• 1 lemon, juiced

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat grill for medium heat.
• in a shallow glass dish, mix the olive oil, parsley, thyme, rosemary, and garlic. place the salmon in the dish, turning coat. squeeze lemon juice over each fillet. cover, and marinate in the refrigerator for 30 minutes.
• lightly oil grill grate. transfer salmon to the grill, and discard any remaining marinade. cook salmon on preheated grill over medium heat for 8 to 10 minutes, turning once. fish is done when it flakes easily with a fork.

Grilled Five Spice Chicken

Ingredients

• Servings: 6
• 1 (5 pound) whole chicken, cut in half
• 1/2 lime, juiced
• 1 tablespoon fish sauce
• 3 cloves garlic, crushed
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon chinese five-spice powder
• 2 teaspoons hot chile paste (such as sambal oelek)
• 2 teaspoons grated fresh ginger
• 1 teaspoon soy sauce
• 1/3 cup seasoned rice vinegar
• 1/2 lime, juiced
• 1 teaspoon fish sauce
• 1 teaspoon hot chile paste (such as sambal oelek)

Recipe

Preparation Time: 15 mins Cook Time: 47 mins Ready Time: 7 hrs 2 mins


• score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
• whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. pour into a resealable plastic bag. add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. marinate in refrigerator for 6 hours.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. pat chicken pieces dry with more paper towels. reserve marinade mixture in a small bowl.
• whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. set aside.
• grill chicken, skin-side down, on the preheated grill for 2 minutes. turn each piece, brush with reserved marinade mixture, and move to indirect heat.
• grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. an instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees f (82 degrees c).
• drizzle vinegar lime juice mixture over the chicken and 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.

Thai-style Peanut Sauce

Ingredients

• Servings: 1
• 3 tablespoons brown sugar
• 2 tablespoons rice wine
• 2 teaspoons rice wine vinegar
• 1/4 cup coconut milk
• 3/4 cup peanut butter
• 1/4 teaspoon curry powder
• 2 teaspoons dark soy sauce
• 1/4 teaspoon toasted sesame oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon sweet chili sauce
• 1 teaspoon minced pickled ginger
• 1/2 teaspoon fish sauce

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
• combine the coconut milk and peanut butter in a small saucepan over low heat. heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. stir the sugar mixture into the coconut milk mixture; pour into a bowl; stir in the soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

Thai Mango Sauce

Ingredients

• Servings: 1
• 1 mango, peeled and seeded
• 1 1/2 tablespoons corn syrup
• 2 tablespoons thai pepper garlic sauce

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place mango, corn syrup, and sauce in an electric blender. blend until smooth.

Morgan's Grilled Fish

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 tablespoon dried parsley
• 2 tablespoons dried thyme
• 1 tablespoon dried rosemary
• 1 clove garlic, minced
• 4 (6 ounce) fillets salmon
• 1 lemon, juiced

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat grill for medium heat.
• in a shallow glass dish, mix the olive oil, parsley, thyme, rosemary, and garlic. place the salmon in the dish, turning coat. squeeze lemon juice over each fillet. cover, and marinate in the refrigerator for 30 minutes.
• lightly oil grill grate. transfer salmon to the grill, and discard any remaining marinade. cook salmon on preheated grill over medium heat for 8 to 10 minutes, turning once. fish is done when it 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.

Thai-style Peanut Sauce

Ingredients

• Servings: 1
• 3 tablespoons brown sugar
• 2 tablespoons rice wine
• 2 teaspoons rice wine vinegar
• 1/4 cup coconut milk
• 3/4 cup peanut butter
• 1/4 teaspoon curry powder
• 2 teaspoons dark soy sauce
• 1/4 teaspoon toasted sesame oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon sweet chili sauce
• 1 teaspoon minced pickled ginger
• 1/2 teaspoon fish sauce

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
• combine the coconut milk and peanut butter in a small saucepan over low heat. heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. stir the sugar mixture into the coconut milk mixture; pour into a bowl; stir in the soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

Thai Mango Sauce

Ingredients

• Servings: 1
• 1 mango, peeled and seeded
• 1 1/2 tablespoons corn syrup
• 2 tablespoons thai pepper garlic sauce

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place mango, corn syrup, and sauce in an electric blender. blend until smooth.

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.

Light And Crispy Fried Halibut

Ingredients

• Servings: 4
• oil for frying
• 2 eggs, beaten
• 1/4 cup milk
• 1 tablespoon all-purpose flour
• 1/2 (8 ounce) package panko bread crumbs
• 1/2 cup seasoned bread crumbs
• 1 pound halibut, cut into 2-inch squares

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• whisk eggs, milk, and flour together in a shallow bowl. stir panko bread crumbs and seasoned bread crumbs together in another bowl.
• gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. place breaded halibut in a single layer on a plate while breading the rest.
• cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.