grilled salmon kyoto

Ingredients

• Servings: 4
• 1/3 cup soy sauce
• 1/4 cup orange juice concentrate
• 2 tablespoons vegetable oil
• 2 tablespoons tomato sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon prepared mustard
• 1 tablespoon green onion, minced
• 1 clove garlic, minced
• 1/2 teaspoon minced fresh ginger root
• 4 salmon steaks (1 inch thick)
• 1 tablespoon olive oil

Recipe

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


• in a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. place salmon in marinade, and turn to coat. cover, and refrigerate for 30 minutes to 1 hour.
• preheat an outdoor grill for high heat.
• remove salmon from marinade. pour marinade into a small saucepan. bring to a boil, and cook for 1 minute.
• lightly oil the grill grate. brush or spray salmon with olive oil. cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. turn salmon once, and brush with boiled marinade halfway through cooking time.

Grilled Alaska Salmon

Ingredients

• Servings: 8
• 8 (4 ounce) fillets salmon
• 1/2 cup peanut oil
• 4 tablespoons soy sauce
• 4 tablespoons balsamic vinegar
• 4 tablespoons green onions, chopped
• 3 teaspoons brown sugar
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground ginger
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon sesame oil
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 6 hrs 40 mins


• place salmon filets in a medium, nonporous glass dish. in a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. whisk together well, and pour over the fish. cover and marinate the fish in the refrigerator for 4 to 6 hours.
• prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
• grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. turn over halfway through cooking.

oven-roasted asparagus

Ingredients

• Servings: 4
• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 1/2 tablespoons grated parmesan cheese (optional)
• 1 clove garlic, minced (optional)
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice (optional)

Recipe

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


• preheat an oven to 425 degrees f (220 degrees c).
• place the asparagus into a mixing bowl, and drizzle with the olive oil. toss to coat the spears, then sprinkle with parmesan cheese, garlic, salt, and pepper. arrange the asparagus a baking sheet in a single layer.
• bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. sprinkle with lemon juice just before serving.

five-spice chicken wings

Ingredients

• Servings: 16
• 4 cloves garlic, minced
• 3 green onions, chopped
• 1 tablespoon sugar
• 1 tablespoon chinese five-spice powder
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons sweet chili sauce
• salt to taste (optional)
• 16 chicken wings
• 2 limes, quartered

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 9 hrs 5 mins


• whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. arrange the chicken pieces in a shallow, non-metallic dish. spoon the sauce mixture over the chicken to evenly coat. cover the dish with plastic wrap and refrigerate 8 hours or overnight.
• preheat oven to 425 degrees f (220 degrees c). lightly grease a baking sheet.
• arrange the marinated chicken on the prepared baking sheet.
• bake in the preheated oven until crispy, about 45 minutes. serve with lime wedges on the side.

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

Fiery Fish Tacos With Crunchy Corn Salsa

Ingredients

• Servings: 6
• 2 cups cooked corn kernels
• 1/2 cup diced red onion
• 1 cup peeled, diced jicama
• 1/2 cup diced red bell pepper
• 1 cup fresh cilantro leaves, chopped
• 1 lime, juiced and zested
• 2 tablespoons cayenne pepper, or to taste
• 1 tablespoon ground black pepper
• 2 tablespoons salt, or to taste
• 6 (4 ounce) fillets tilapia
• 2 tablespoons olive oil
• 12 corn tortillas, warmed
• 2 tablespoons sour cream, or to taste

Recipe

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


• preheat grill for high heat.
• in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. stir in lime juice and zest.
• in a small bowl, combine cayenne pepper, ground black pepper, and salt.
• brush each fillet with olive oil, and sprinkle with spices to taste.
• arrange fillets on grill grate, and cook for 3 minutes per side. for each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

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


• 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.

italian style flounder

Ingredients

• Servings: 4
• 2 pounds flounder fillets
• 1/2 tablespoon butter
• salt and pepper to taste
• 1 tablespoon lemon juice
• 1/2 cup diced fresh tomato
• 2 teaspoons dried basil
• 1 teaspoon garlic powder

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• arrange flounder in a medium baking dish. dot with butter, season with salt and pepper, and sprinkle with lemon juice. top with tomato, basil, and garlic powder.
• cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

miso-glazed black cod

Ingredients

• Servings: 2
• 3 tablespoons white miso paste
• 2 tablespoons water
• 2 tablespoons mirin (japanese sweet )
• 2 tablespoons
• 1 tablespoon brown sugar
• 2 (7 ounce) black cod fillets

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil and lightly grease the aluminum foil.
• whisk miso paste, water, mirin, , and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. remove from heat and cool completely.
• place cod fillets on prepared baking sheet. brush fillets all over with miso mixture. rest fillets at room temperature to quickly marinate, 15 to 20.
• broil fillets in the preheated oven for 5 minutes. turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. remove pin bones.

Grilled Salmon I

Ingredients

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

Recipe

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


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

Sicilian Pasta Salmon Sauce

Ingredients

• Servings: 4
• 1 (2 ounce) can anchovy fillets, undrained, or to taste
• 1 onion, chopped
• 1 teaspoon tomato paste
• 1 (7.5 ounce) can salmon, undrained, or more to taste
• 1/2 (7.5 ounce) can water
• 1/4 cup pine nuts, or to taste
• 1/4 cup raisins, or to taste
• salt and ground black pepper to taste
• 1 pinch saffron
• 1 (16 ounce) package spaghettini

Recipe

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


• pour about 2 teaspoons oil from anchovy can into a skillet over medium heat; cook and stir onion in the hot anchovy oil until softened, about 5 minutes. add anchovy fillets; cook and stir until fish dissolves, about 5 minutes.
• stir tomato paste into onion-anchovy mixture; add juice from canned salmon, water, pine nuts, raisins, salt, and black pepper. cook and stir mixture until flavors have blended, about 15 minutes.
• bring a large pot of lightly salted water to a boil. cook spaghettini in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain.
• mix salmon and saffron into onion-anchovy mixture; cook until salmon is heated through, about 15 more minutes. serve salmon sauce over spaghettini.

acapulco grouper

Ingredients

• Servings: 4
• 4 (6 ounce) grouper fillets
• 1/3 cup tequila
• 1/2 cup orange liqueur
• 3/4 cup fresh lime juice
• 1 teaspoon salt
• 3 large cloves garlic, peeled
• 4 tablespoons olive oil
• 3 medium tomatoes, diced
• 1 medium onion, chopped
• 1 small jalapeno, seeded and minced
• 4 tablespoons chopped fresh cilantro
• 1 pinch white sugar
• salt to taste
• 1 tablespoon olive oil
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 1 hr 2 mins


• place fish in a shallow baking dish. in a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. pour mixture over fillets, and rub into fish. cover, and refrigerate for 1/2 hour, turning the fillets once.
• preheat the grill for high heat.
• in a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. season to taste with salt. set salsa aside.
• remove fillets from marinade, and pat dry. brush the fillets with oil, and sprinkle with ground black pepper. in a small saucepan, boil remaining marinade for several minutes. remove from heat, and strain out garlic cloves. set aside to cool.
• grill fish for 4 minutes per side, or until fish is easily flaked with a fork. transfer fillets to a serving dish. transfer the fish to a serving plate. spoon salsa over the fish, and drizzle with the cooked marinade to serve.

salmon with raspberry ginger glaze

Ingredients

• Servings: 2
• 1/2 cup
• 1/2 cup water
• 1 lemon, juiced
• 1 tablespoon lemon zest
• 2 cups frozen sweetened raspberries, thawed
• 1/4 cup sliced fresh ginger
• 1/4 cup white sugar
• 2 salmon fillets
• 2 teaspoons olive oil
• sea salt to taste
• ground black pepper to taste
• 1 tablespoon lemon zest, divided

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• mix and water in a saucepan, and bring to a boil. reduce heat to a simmer; stir in lemon juice, 1 tablespoon lemon zest, raspberries, and sliced ginger. bring to a boil, and cook over medium heat for 30 minutes, stirring occasionally. strain the sauce through a fine strainer into a clean saucepan; discard solids. stir sugar into strained sauce, bring to a boil over medium heat, reduce heat, and simmer until the sauce has thickened, about 10 minutes. remove from heat, and allow to cool while you prepare the salmon.
• preheat oven to 400 degrees f (200 degrees c).
• coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and 1 tablespoon of lemon zest. place salmon fillets into a broiler-proof baking dish. brush salmon fillets generously with raspberry sauce.
• bake in the preheated oven until salmon is almost opaque in the center and the fish flakes easily, about 10 minutes. turn on the oven's broiler, and broil the fillets until browned, 2 to 3 minutes. serve with extra sauce if desired.

fried bass

Ingredients

• Servings: 6
• 1 cup peanut oil for frying, or as needed
• 3 eggs
• 1 tablespoon water
• 3 (6 ounce) fillets striped bass fillets, skinned
• 1 teaspoon seasoning
• 1 teaspoon lemon pepper
• 1/2 cup flour
• 1 (1 ounce) package salt-and-vinegar potato chips, crushed
• 1 lemon, cut into wedges

Recipe

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


• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). whisk eggs and water together in a bowl; set the egg wash aside.
• sprinkle the bass fillets on both sides with seasoning and lemon pepper. dredge the fillets in flour, and shake off any excess. dip the fillets in the egg wash, then dip fillets in the crushed potato chips.
• fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. serve with lemon wedges.

Grilled Salmon I

Ingredients

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

Recipe

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


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

Roast Salmon With Balsamic Vinegar

Ingredients

• Servings: 4
• 2 tablespoons packed brown sugar
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon dried rosemary
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds salmon fillets
• 1/2 teaspoon salt

Recipe

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


• whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and pepper in a large bowl. reserve 1 tablespoon of marinade in a small bowl, and set aside. add the salmon and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes. remove the salmon from the marinade, and shake off excess. place salmon in an aluminum foil-lined baking dish, and sprinkle with salt.
• preheat an oven to 450 degrees f (230 degrees c).
• roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes. brush salmon with the reserved marinade, and return to the oven. roast until glazed, about 1 minute.

authentic arawak bar-b-q sauce

Ingredients

• Servings: 2
• 6 green onions, chopped
• 3 tablespoons minced shallots
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 tablespoon ground allspice
• 1 teaspoon ground black pepper
• 2 scotch bonnet chile peppers, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 tablespoon brown sugar
• 1/2 cup fresh orange juice
• 1/2 cup vinegar
• 1/4 cup red
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 1 tablespoon molasses

Recipe

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


• in a medium bowl, combine the green onions, shallots, garlic, ginger, allspice, ground black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, , soy sauce, oil, and molasses. mix well, cover, and allow to sit for one hour. stir again before using with fish or meat. discard any remaining sauce.

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 white 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.

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

vietnamese/chinese lamb chops

Ingredients

• Servings: 6
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 2 tablespoons fish sauce
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon minced fresh ginger root
• 1 teaspoon chinese five-spice powder
• 1 teaspoon sesame oil
• 1 teaspoon minced shallot
• 6 cloves garlic, minced
• 1/2 onion, chopped
• 2 lemon grass, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 thin, boneless center-cut lamb chops
• 1/4 cup vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 8 hrs 25 mins


• whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 8 hours.
• heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. cook until the lamb chops are no longer pink in the center, about 4 minutes on each side.

Potato Waffles

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon minced garlic
• 2 cups mashed potatoes
• 1/4 cup all-purpose flour
• 2 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

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


• melt butter in a skillet over medium heat.
• cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.
• preheat a waffle iron according to manufacturer's instructions.
• combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.
• scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. cook until golden brown, 3 to 5 minutes.

Fiery Fish Tacos With Crunchy Corn Salsa

Ingredients

• Servings: 6
• 2 cups cooked corn kernels
• 1/2 cup diced red onion
• 1 cup peeled, diced jicama
• 1/2 cup diced red bell pepper
• 1 cup fresh cilantro leaves, chopped
• 1 lime, juiced and zested
• 2 tablespoons cayenne pepper, or to taste
• 1 tablespoon ground black pepper
• 2 tablespoons salt, or to taste
• 6 (4 ounce) fillets tilapia
• 2 tablespoons olive oil
• 12 corn tortillas, warmed
• 2 tablespoons sour cream, or to taste

Recipe

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


• preheat grill for high heat.
• in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. stir in lime juice and zest.
• in a small bowl, combine cayenne pepper, ground black pepper, and salt.
• brush each fillet with olive oil, and sprinkle with spices to taste.
• arrange fillets on grill grate, and cook for 3 minutes per side. for each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

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

authentic arawak bar-b-q sauce

Ingredients

• Servings: 2
• 6 green onions, chopped
• 3 tablespoons minced shallots
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 tablespoon ground allspice
• 1 teaspoon ground black pepper
• 2 scotch bonnet chile peppers, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 tablespoon brown sugar
• 1/2 cup fresh orange juice
• 1/2 cup vinegar
• 1/4 cup red
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 1 tablespoon molasses

Recipe

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


• in a medium bowl, combine the green onions, shallots, garlic, ginger, allspice, ground black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, , soy sauce, oil, and molasses. mix well, cover, and allow to sit for one hour. stir again before using with fish or meat. discard any remaining sauce.

Grilled Salmon I

Ingredients

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

Recipe

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


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

Fiery Fish Tacos With Crunchy Corn Salsa

Ingredients

• Servings: 6
• 2 cups cooked corn kernels
• 1/2 cup diced red onion
• 1 cup peeled, diced jicama
• 1/2 cup diced red bell pepper
• 1 cup fresh cilantro leaves, chopped
• 1 lime, juiced and zested
• 2 tablespoons cayenne pepper, or to taste
• 1 tablespoon ground black pepper
• 2 tablespoons salt, or to taste
• 6 (4 ounce) fillets tilapia
• 2 tablespoons olive oil
• 12 corn tortillas, warmed
• 2 tablespoons sour cream, or to taste

Recipe

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


• preheat grill for high heat.
• in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. stir in lime juice and zest.
• in a small bowl, combine cayenne pepper, ground black pepper, and salt.
• brush each fillet with olive oil, and sprinkle with spices to taste.
• arrange fillets on grill grate, and cook for 3 minutes per side. for each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Potato Waffles

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon minced garlic
• 2 cups mashed potatoes
• 1/4 cup all-purpose flour
• 2 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

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


• melt butter in a skillet over medium heat.
• cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.
• preheat a waffle iron according to manufacturer's instructions.
• combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.
• scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. cook until golden brown, 3 to 5 minutes.

vietnamese/chinese lamb chops

Ingredients

• Servings: 6
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 2 tablespoons fish sauce
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon minced fresh ginger root
• 1 teaspoon chinese five-spice powder
• 1 teaspoon sesame oil
• 1 teaspoon minced shallot
• 6 cloves garlic, minced
• 1/2 onion, chopped
• 2 lemon grass, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 thin, boneless center-cut lamb chops
• 1/4 cup vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 8 hrs 25 mins


• whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 8 hours.
• heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. cook until the lamb chops are no longer pink in the center, about 4 minutes on each side.

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

thai chicken satay

Ingredients

• Servings: 4
• 1/2 cup canned coconut milk
• 1 1/2 teaspoons ground coriander
• 1 teaspoon yellow curry powder
• 1 teaspoon fish sauce
• 1/2 teaspoon chili oil
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped unsalted peanuts
• 12 wooden skewers, soaked in water for 15 minutes
• 1 cup prepared thai peanut sauce

Recipe

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


• in a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. add the chicken breast strips, and stir to coat. cover, and refrigerate for at least 30 minutes, and up to 2 hours.
• preheat an indoor or outdoor grill for high heat. thread the chicken strips skewers. discard marinade.
• grill chicken for 2 to 3 minutes per side, until no longer pink. time will depend on how thick your strips are. transfer to a serving plate, and garnish with cilantro and peanuts. serve with peanut sauce for dipping.

margie's cuban sofrito (sauce)

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 5 cloves garlic, chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• 1 teaspoon dried oregano, crushed
• 2 bay leaves
• 2 tomatoes, chopped (optional)
• 3/4 cup canned tomato sauce

Recipe

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


• heat oil in a skillet over medium-high heat. add onion and garlic, and cook until onion is translucent. add the bell pepper, and saute until tender. season with salt, pepper, cumin, oregano and bay leaves. continue cooking until the mixture looks like a yummy green paste with oil around it. stir in the tomatoes, if using, and cook stirring until all of the liquid is released. gradually stir in the tomato sauce simmer until the sauce looks really red. taste, and adjust seasonings if desired. remove bay leaves.
• now the sauce is done. you can add it to meat, rice, beans fish or potatoes. thin the sauce down if necessary with water, , , or whatever is handy.

salmon with dijon cream sauce

Ingredients

• Servings: 6
• 2 pounds salmon fillets
• 1/2 cup sour cream
• 1/8 teaspoon white pepper
• 1/8 teaspoon dried dill weed
• 1/3 cup chardonnay
• 1 shallot, finely chopped
• 1 cup half-and-half cream
• 1/4 cup all-purpose flour
• 1 tablespoon dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a medium baking dish.
• arrange salmon in the prepared baking dish. evenly coat with sour cream. season with white pepper and dill.
• bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork.
• in a small saucepan over medium heat, mix the and shallot, and bring to a boil. reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons.
• in a small bowl, thoroughly blend the half-and-half and flour, and stir into the mixture. return the mixture to a boil, stirring constantly. reduce heat, and continue to cook and stir until thickened.
• remove the and cream mixture from heat, and mix in the dijon mustard. pour evenly over the salmon to serve.

Easy Mediterranean Fish

Ingredients

• Servings: 4
• 4 (6 ounce) fillets halibut
• 1 tablespoon greek seasoning (such as cavender's®)
• 1 large tomato, chopped
• 1 onion, chopped
• 1 (5 ounce) jar pitted kalamata olives
• 1/4 cup capers
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• salt and pepper to taste

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• place halibut fillets on a large sheet of aluminum foil and season with greek seasoning. combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. spoon tomato mixture over the halibut. carefully seal all the edges of the foil to create a large packet. place the packet on a baking sheet.
• bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.

Compromise Catfish

Ingredients

• Servings: 4
• 2 pounds catfish fillets, cut into 2 inch pieces
• 1 cup milk, or as needed
• 1 egg
• 1/4 cup all-purpose flour
• 1/4 cup cornmeal
• 2 teaspoons ground black pepper
• 2 teaspoons ground mustard
• 2 tablespoons seasoning
• 1 dash pepper sauce (such as frank's red hot®) (optional)
• 1/4 cup oil for frying, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 10 mins


• soak the fish pieces in milk for at least 30 minutes.
• in a small bowl, whisk together the egg and hot pepper sauce. in a separate bowl, stir together the flour, cornmeal, pepper, mustard and seasoning. dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. set on a plate in the refrigerator and chill for about 15 minutes. this will help the batter stick to the fish.
• heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. fry fish pieces for 3 to 4 minutes per side, or until golden brown. depending on how much and what kind of seasoning you used, some of the breading may get darker than the rest.
• drain the fish on paper towels and serve with hot sauce or tartar sauce. enjoy!

Mexican Halibut Bake

Ingredients

• Servings: 6
• 1/4 cup butter, melted
• 2 pounds skinless halibut fillets
• lemon pepper to taste
• 3/4 cup salsa
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 tablespoon garlic oil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• pour the butter in the bottom of a baking dish. arrange the halibut fillets in the dish, and season with lemon pepper.
• in a bowl, mix the salsa, mayonnaise, sour cream, and garlic oil. spoon over the halibut fillets.
• bake halibut 30 minutes in the preheated oven, or until easily flaked with a fork.

Grilled Salmon I

Ingredients

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

Recipe

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


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

steamed egg (chawan mushi)

Ingredients

• Servings: 2
• 2 eggs
• 1 cup cooled chicken or fish stock
• 1 dash
• 1/2 teaspoon soy sauce
• 1/2 cup chopped cooked chicken breast meat
• 1 shiitake mushroom, sliced into strips
• 2 sprigs fresh parsley, for garnish

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 17 mins


• in a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, , and soy sauce. divide the mushroom and chicken evenly between two small tea cups. pour the egg mixture into each cup until filled.
• bring about 1 inch of water to a boil in a steamer or saucepan. reduce heat to a simmer, and place cups into the steamer. cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. garnish each cup with a sprig of parsley, and serve.

crispy baked walleye

Ingredients

• Servings: 4
• 2 eggs
• 1 tablespoon water
• 1/3 cup dry bread crumbs
• 1/3 cup instant mashed potato flakes
• 1/3 cup grated parmesan cheese
• 1 teaspoon seasoned salt
• 4 (4 ounce) fillets walleye

Recipe

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


• preheat an oven to 450 degrees f (230 degrees c). grease a baking sheet.
• beat the eggs and water together in a bowl until smooth; set aside. combine the bread crumbs, potato flakes, and parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. place the prepared baking sheet.
• bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.

acapulco grouper

Ingredients

• Servings: 4
• 4 (6 ounce) grouper fillets
• 1/3 cup tequila
• 1/2 cup orange liqueur
• 3/4 cup fresh lime juice
• 1 teaspoon salt
• 3 large cloves garlic, peeled
• 4 tablespoons olive oil
• 3 medium tomatoes, diced
• 1 medium onion, chopped
• 1 small jalapeno, seeded and minced
• 4 tablespoons chopped fresh cilantro
• 1 pinch white sugar
• salt to taste
• 1 tablespoon olive oil
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 1 hr 2 mins


• place fish in a shallow baking dish. in a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. pour mixture over fillets, and rub into fish. cover, and refrigerate for 1/2 hour, turning the fillets once.
• preheat the grill for high heat.
• in a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. season to taste with salt. set salsa aside.
• remove fillets from marinade, and pat dry. brush the fillets with oil, and sprinkle with ground black pepper. in a small saucepan, boil remaining marinade for several minutes. remove from heat, and strain out garlic cloves. set aside to cool.
• grill fish for 4 minutes per side, or until fish is easily flaked with a fork. transfer fillets to a serving dish. transfer the fish to a serving plate. spoon salsa over the fish, and drizzle with the cooked marinade to serve.

hazelnut crusted halibut with garlic mashed potatoes

Ingredients

• Servings: 2
• 1 pound red potatoes, cut into chunks
• 5 cloves garlic, minced
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/4 teaspoon ground black pepper
• 1/4 cup hazelnuts
• 1/4 cup seasoned bread crumbs
• 2 halibut fillets
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 5 tablespoons butter
• 3 tablespoons vegetable broth

Recipe

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


• place the potatoes into a large pot, and cover with water. bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. while the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. drain potatoes, then mash together with the garlic paste, butter, and pepper. keep warm.
• preheat an oven to 500 degrees f (260 degrees c).
• while the potatoes are cooking, preheat an oven to 500 degrees f (260 degrees c). pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. pour a shallow dish. season the halibut fillets on both sides with 1/4 teaspoon of salt. gently press one side of the halibut fillets into the nut mixture, and set aside.
• heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes. turn the fillets over, and place into the preheated oven. bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
• melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. stir in the vegetable broth, and bring to a simmer.
• to serve, mound the potatoes the center of each dinner plate. place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.

utokia's pecan coconut crusted fish

Ingredients

• Servings: 4
• reynolds wrap® non-stick foil
• 4 (5 ounce) fish fillets, fresh or thawed
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper, or to taste
• pecan coating:
• 1/2 cup finely chopped pecans
• 1/2 cup shredded coconut
• 2 tablespoons plain dry bread crumbs
• pineapple mango salsa:
• 2 (8 ounce) cans pineapple tidbits, drained
• 1 large mango, diced
• 1/2 medium red bell pepper, diced
• 2 green onions, chopped
• 1 tablespoon red vinegar
• 2 tablespoons chopped cilantro
• 1/4 teaspoon salt

Recipe

• preheat oven to 400 degrees f. line a 15 1/2x10 1/2x1-inch baking pan with reynolds wrap® non-stick foil with non-stick (dull) side toward food; set aside.
• combine butter, salt and cayenne pepper in a large bowl. add fish and stir to coat; set aside. combine pecans, coconut and bread crumbs. spread mixture on a sheet of wax paper. roll fish in coconut mixture, turning to coat evenly. press on additional mixture, if necessary. place in a single layer in foil-lined pan.
• bake for 15 to 20 minutes or just until fish is opaque throughout. serve with salsa.
• for salsa: combine pineapple, mango, red pepper, green onions, red vinegar, cilantro and salt. chill; serve with fish.

Thai Chicken Wings

Ingredients

• Servings: 10
• 5 pounds frozen chicken wings
• 1 cup chicken broth
• 1/2 cup white sugar
• 1/4 cup fish sauce
• 1/4 cup crushed garlic
• 1/4 cup finely chopped jalapeno chile peppers
• 2 tablespoons cornstarch
• 3 teaspoons paprika
• 1 tablespoon olive oil

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• place chicken wings on a non-greased cookie sheet. bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. move to serving dish/platter.
• in a medium skillet saute garlic and jalapeno peppers in olive oil until soft. add chicken broth, fish sauce, paprika and sugar. add cornstarch and let thicken. stir all together and pour over crispy chicken wings. enjoy!

steamed egg (chawan mushi)

Ingredients

• Servings: 2
• 2 eggs
• 1 cup cooled chicken or fish stock
• 1 dash
• 1/2 teaspoon soy sauce
• 1/2 cup chopped cooked chicken breast meat
• 1 shiitake mushroom, sliced into strips
• 2 sprigs fresh parsley, for garnish

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 17 mins


• in a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, , and soy sauce. divide the mushroom and chicken evenly between two small tea cups. pour the egg mixture into each cup until filled.
• bring about 1 inch of water to a boil in a steamer or saucepan. reduce heat to a simmer, and place cups into the steamer. cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. garnish each cup with a sprig of parsley, and serve.

curry pot pie with thai green curry chicken

Ingredients

• Servings: 1
• 2 tablespoons thai green curry paste
• 1 (14 ounce) can light coconut milk, divided
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
• 3 tablespoons fish sauce
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 cup halved thai baby eggplant
• 1 cup asian long beans, cut into 1 1/2-inch pieces
• 1 cup chopped onion
• 1 cup chopped baby bok choy
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 1/2 cup peeled garlic cloves
• 2 thai dragon chile peppers, chopped, or more to taste
• 10 leaves fresh basil, or more to taste
• 1 (15 ounce) package double crust ready-to-use pie crust, at room temperature

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 25 mins


• place curry paste in a large saucepan and heat over medium-high heat. break the paste apart using a wooden spoon and add about 1/4 of the coconut milk to the paste; cook and whisk until heated through and smooth, 2 to 4 minutes.
• stir chicken into coconut milk mixture and simmer for about 3 minutes; add the remaining coconut milk, fish sauce, brown sugar, and soy sauce and stir well. turn heat to medium-low and simmer until chicken is no longer pink in the center and sauce is slightly thickened, about 30 minutes. remove saucepan from heat and cool curry sauce slightly.
• mix eggplant, long beans, onion, bok choy, bamboo shoots, water chestnuts, garlic cloves, thai dragon chile peppers, and basil to curry sauce. return saucepan to burner and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes more.
• preheat oven to 375 degrees f (190 degrees c). line a 2-quart, 8 1/2-inch baking dish with 1 pie crust.
• carefully transfer curry to the crust-lined baking dish until dish is filled to 1/2 inch from top. moisten the exposed pie crust with water and lay the second pie crust over the filling, folding excess dough in a pleat-like formation. press the 2 crusts together to form a seal. cut a few slits into the top of the crust for ventilation.
• bake in the preheated oven for 15 minutes. wrap the sealed edges of crust in aluminum foil and continue baking until top crust is golden, 30 to 45 minutes more. cool pot pie slightly before serving.

Smoked Fish Pate

Ingredients

• Servings: 1
• 8 ounces smoked whitefish, skinned and boned
• 1/4 cup mayonnaise
• 1/4 cup unsalted butter, at room temperature
• 1/2 teaspoon worcestershire sauce

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the whitefish, mayonnaise, butter, and worcestershire sauce into a food processor. pulse until the mixture is smooth.

herb turkey rub

Ingredients

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

Recipe

Preparation Time: 10 mins Ready Time: 20 mins


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

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.

Minted Salmon

Ingredients

• Servings: 4
• 1 bunch fresh mint, stems removed
• 1 bunch flat-leaf parsley, stems removed
• 1/2 cup fresh lemon juice
• 4 cloves garlic, peeled
• 2 tablespoons honey
• 2 tablespoons olive oil
• 4 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 (6 ounce) salmon fillets
• 2 tablespoons butter, melted
• 1 lemon, thinly sliced
• 4 small mint sprigs for garnish

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat a grill for medium-high heat. place the grill rack 5 inches from the heat source.
• in a blender or food processor combine the mint and parsley with the lemon juice, garlic, honey, olive oil, salt and pepper. blend into a smooth paste. spread the herb paste over the salmon fillets and allow to marinate for five minutes.
• remove salmon from marinade, and discard remaining marinade. lightly oil the grill, then grill salmon for 2 to 3 minutes on each side, or until fish flakes when tested with a fork.
• brush the fillets with melted butter and garnish with lemon slices and mint sprigs before serving.

thai monkfish curry

Ingredients

• Servings: 3
• 1 tablespoon peanut oil
• 1/2 sweet onion, finely chopped
• 1 red bell pepper, chopped
• 3 tablespoons red thai curry paste
• 1 (14 ounce) can coconut milk
• 12 ounces monkfish, cut into cubes
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 2 tablespoons cilantro, chopped

Recipe

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


• heat peanut oil in a large sauce pan over medium heat. stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. stir in the curry paste and cook for 1 minute. pour in the coconut milk and slowly bring to a simmer.
• once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. stir in fish sauce, lime juice, and cilantro before serving.

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

Chef John's Baked Lemon Pepper Salmon

Ingredients

• Servings: 2
• 2 tablespoons lemon juice
• 1 tablespoon ground black pepper
• 1 1/2 tablespoons mayonnaise
• 1 tablespoon yellow miso paste
• 2 teaspoons dijon mustard
• 1 pinch cayenne pepper, or to taste
• 2 (8 ounce) center-cut salmon fillets, boned, skin on
• sea salt to taste

Recipe

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


• whisk together lemon juice and black pepper in small bowl. add mayonnaise, miso paste, dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
• spread the lemon-pepper mixture over salmon fillets. reserve about a tablespoon for later use.
• cover salmon with plastic wrap and refrigerate for 30 minutes.
• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with parchment paper or silicone baking mat.
• place fillets on the prepared baking sheet. spread remaining lemon-pepper mixture on fillets without letting it pool around base. sprinkle with a pinch more black pepper and a generous amount of sea salt.
• bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

lemon grass and chicken summer rolls

Ingredients

• Servings: 16
• 2 pounds skinless, boneless chicken breast
• 2 tablespoons minced fresh ginger root
• 2 tablespoons minced fresh jalapeno chile
• 1/2 cup peeled and thinly-julienned seedless cucumber
• 1/4 cup minced fresh thai basil leaves
• 1/4 cup minced fresh mint leaves
• 1/4 cup minced fresh cilantro
• 1 1/2 tablespoons minced lemon grass
• 1/2 cup ground peanuts
• 1/4 cup fish sauce
• 3 tablespoons lime juice
• 2 teaspoons white sugar
• 1 tablespoon sesame oil
• 1 tablespoon peanut oil
• 16 rice paper wrappers
• 16 leaves red leaf lettuce

Recipe

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


• bring a large pot of lightly-salted water to a boil. season the chicken with salt and cook in the boiling water until no longer pink in the center, 7 to 10 minutes. transfer to a large platter and allow to cool completely in refrigerator. shred into small pieces once cooled.
• combine the shredded chicken, ginger, jalapeno pepper, cucumber, basil, mint, cilantro, lemon grass, and peanuts in a large mixing bowl; toss until evenly distributed. whisk together the fish sauce, lime juice, sugar, sesame oil, and peanut oil in a small bowl; add to the chicken mixture and mix with your hands until evenly coated.
• fill a shallow pan with hot water. dip the rice paper wrappers in the hot water until soft one at a time. spread the rice paper a clean, flat surface. place 1 leaf of lettuce into the center of a sheet of rice paper; spread about 1/3 cup of the chicken mixture the lettuce leaf. fold the bottom end of the rice paper over the top of the mixture and then roll into a cylinder. repeat until all ingredients are used. cut into halves to serve.

Grilled Salmon I

Ingredients

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

Recipe

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


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

Fiery Fish Tacos With Crunchy Corn Salsa

Ingredients

• Servings: 6
• 2 cups cooked corn kernels
• 1/2 cup diced red onion
• 1 cup peeled, diced jicama
• 1/2 cup diced red bell pepper
• 1 cup fresh cilantro leaves, chopped
• 1 lime, juiced and zested
• 2 tablespoons cayenne pepper, or to taste
• 1 tablespoon ground black pepper
• 2 tablespoons salt, or to taste
• 6 (4 ounce) fillets tilapia
• 2 tablespoons olive oil
• 12 corn tortillas, warmed
• 2 tablespoons sour cream, or to taste

Recipe

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


• preheat grill for high heat.
• in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. stir in lime juice and zest.
• in a small bowl, combine cayenne pepper, ground black pepper, and salt.
• brush each fillet with olive oil, and sprinkle with spices to taste.
• arrange fillets on grill grate, and cook for 3 minutes per side. for each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

broiled tilapia parmesan

Ingredients

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

Recipe

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


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

mahi mahi with onions and mushrooms

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 small onions, chopped
• 4 cloves garlic, minced
• 5 button mushrooms, sliced
• 1 1/2 pounds mahi mahi
• salt and pepper to taste
• 1/4 cup white cooking
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 2 tablespoons water

Recipe

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


• in a large skillet, heat olive oil and cook onions, mushrooms and garlic over medium heat until onions are transparent.
• cut the mahi mahi into 3 inch long filets. place the mahi mahi fillets over the onions, mushrooms and garlic. salt and pepper the first side of the filets to taste. add white cooking and lemon juice.
• cover and cook 4 to 5 minutes. turn the filets over and salt and pepper the second side to taste. cook 4 to 5 minutes or until fish flakes easily.
• remove only the fish to a heated plate and keep warm until sauce is ready.
• in the same skillet with all the onions, mushrooms, garlic and cooking , raise heat to medium/high. bring to a boil. dissolve cornstarch in the 2 tablespoons of water; stir into skillet. stir the sauce continuously until sauce thickens to desired consistency.
• pour sauce over mahi mahi filets. serve immediately.

Grilled Salmon I

Ingredients

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

Recipe

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


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

florns' chinese steamed fish

Ingredients

• Servings: 2
• 1 pound fillets
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon grated fresh ginger
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 shiitake mushrooms, thinly sliced
• 1 tomato, quartered
• 1/2 fresh red chile pepper, seeded and chopped
• 2 sprigs cilantro, finely chopped

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• bring about 1 1/2 inches of water to boil in a steamer fitted with a basket large enough for the snapper to lie flat. season snapper with salt and pepper, and place in the steamer basket. top fish with ginger, and drizzle with soy sauce and sesame oil. place shiitake mushrooms, tomato, and red chile pepper in the steamer basket.
• steam fish 15 minutes, or until easily flaked with a fork. sprinkle with cilantro.

Crab And Sweet Corn Soup

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 cup sweet corn kernels
• 2 cups fish stock
• salt and pepper to taste
• 1 egg, beaten
• 1 (6 ounce) can crabmeat, drained and flaked

Recipe

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


• heat the oil in a saucepan over medium-high heat. add the corn, and fry for about 30 seconds. pour in the fish stock, and season with salt and pepper. simmer over medium-low heat for a few minutes. drizzle in the egg while slowly stirring the soup to create a white swirl.
• to serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.

Fish In A Vegetable Patch

Ingredients

• Servings: 3
• 1 cup tomato sauce
• 1 cup diced celery
• 1/2 cup chopped green bell pepper
• 1/2 cup diced onion
• 1/3 cup diced carrots
• 2 tablespoons lemon juice
• 1 1/2 teaspoons worcestershire sauce
• 1/2 tablespoon salt
• 1 pound halibut fillets
• 4 slices lemon, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• in a small sauce pan, combine the tomato sauce, celery, green pepper, onion, carrots, lemon juice, worcestershire sauce and salt. bring to a boil. reduce heat and simmer, covered, for 5 minutes.
• spoon vegetable mixture into a shallow 1 1/2 quart baking dish. place fish filets over vegetables and spoon some of the sauce over the fish.
• bake, uncovered, at 400 degrees f (205 degrees c) for about 15 minutes or until fish flakes with a fork. garnish with lemon twists and chopped celery.

acapulco grouper

Ingredients

• Servings: 4
• 4 (6 ounce) grouper fillets
• 1/3 cup tequila
• 1/2 cup orange liqueur
• 3/4 cup fresh lime juice
• 1 teaspoon salt
• 3 large cloves garlic, peeled
• 4 tablespoons olive oil
• 3 medium tomatoes, diced
• 1 medium onion, chopped
• 1 small jalapeno, seeded and minced
• 4 tablespoons chopped fresh cilantro
• 1 pinch white sugar
• salt to taste
• 1 tablespoon olive oil
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 1 hr 2 mins


• place fish in a shallow baking dish. in a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. pour mixture over fillets, and rub into fish. cover, and refrigerate for 1/2 hour, turning the fillets once.
• preheat the grill for high heat.
• in a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. season to taste with salt. set salsa aside.
• remove fillets from marinade, and pat dry. brush the fillets with oil, and sprinkle with ground black pepper. in a small saucepan, boil remaining marinade for several minutes. remove from heat, and strain out garlic cloves. set aside to cool.
• grill fish for 4 minutes per side, or until fish is easily flaked with a fork. transfer fillets to a serving dish. transfer the fish to a serving plate. spoon salsa over the fish, and drizzle with the cooked marinade to serve.

ginger glazed mahi mahi

Ingredients

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

Recipe

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


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

almond and parmesan crusted tilapia

Ingredients

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

Recipe

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


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

thai cucumber soup

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons sliced green onion
• 3 cucumbers, peeled and chopped
• 1/3 cup red vinegar
• 1 quart chicken broth
• 2 cups water
• 3 hot chile peppers, seeded and minced
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon lemon grass, chopped
• 1 tablespoon fresh garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 1 teaspoon ground ginger
• salt and ground black pepper to taste
• 1/2 cup sour cream

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• melt the butter in a deep pan over medium heat. add the green onions, and cook until soft. stir in the cucumbers, vinegar, chicken broth, water, chile peppers, parsley, cilantro, lemon grass, garlic, fish sauce, soy sauce, and ginger. season to taste with salt and pepper. simmer over medium heat until the cucumbers are soft, about 20 minutes. stir in the sour cream until evenly blended, and simmer 10 minutes more.

hazelnut crusted halibut with garlic mashed potatoes

Ingredients

• Servings: 2
• 1 pound red potatoes, cut into chunks
• 5 cloves garlic, minced
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/4 teaspoon ground black pepper
• 1/4 cup hazelnuts
• 1/4 cup seasoned bread crumbs
• 2 halibut fillets
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 5 tablespoons butter
• 3 tablespoons vegetable broth

Recipe

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


• place the potatoes into a large pot, and cover with water. bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. while the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. drain potatoes, then mash together with the garlic paste, butter, and pepper. keep warm.
• preheat an oven to 500 degrees f (260 degrees c).
• while the potatoes are cooking, preheat an oven to 500 degrees f (260 degrees c). pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. pour a shallow dish. season the halibut fillets on both sides with 1/4 teaspoon of salt. gently press one side of the halibut fillets into the nut mixture, and set aside.
• heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes. turn the fillets over, and place into the preheated oven. bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
• melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. stir in the vegetable broth, and bring to a simmer.
• to serve, mound the potatoes the center of each dinner plate. place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.