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.

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.

haddock citrine

Ingredients

• Servings: 2
• 1 pound haddock fillets
• 1 teaspoon salt-free seasoning blend (such as mrs. dash®)
• 2 oranges, zested and juiced
• 3/4 cup panko bread crumbs
• 1/4 cup grated parmesan cheese
• 2 tablespoons buttery spread (such as smart balance®), melted
• 1/2 teaspoon dried parsley
• 1/4 teaspoon ground thyme

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 35 mins


• arrange haddock fillets in a large baking dish. season with salt-free seasoning blend. pour orange juice over fish and cover with plastic wrap, reserve orange zest. marinate in the refrigerator for at least 2 hours.
• preheat oven to 425 degrees f (220 degrees c).
• stir panko bread crumbs, parmesan cheese, buttery spread, parsley, thyme, and reserved orange zest in a bowl until well mixed. press crumb mixture over haddock.
• bake in the preheated oven until fish is easily flaked with a fork and topping is golden brown, 20 to 25 minutes. allow fish to rest 5 minutes before serving.

gefilte fish

Ingredients

• Servings: 6
• 2 pounds - head, skin, and bones removed and reserved
• 1 pound speckled trout - head, skin, and bones removed and reserved
• 2 quarts water
• 1 onion
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1 pinch white sugar, or more to taste
• 1 onion, chopped fine
• 3 eggs, beaten, or more as needed
• 1/3 cup water, or as needed
• 1 tablespoon matzo meal, or as needed
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1/2 teaspoon ground white pepper
• 1 carrot, sliced into rounds

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 10 mins

Ready Time: 5 hrs 40 mins


• grind snapper meat and trout meat in a meat grinder set to the smallest grind. process fish meat through the grinder again.
• place reserved fish heads, skin, and bones in a large pot. add water, onion, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1 pinch white sugar; bring mixture to a boil and cook until flavors combine, at least 30 minutes. strain and discard fish heads, skin, bones, and onion. return broth to the pot.
• beat ground fish, eggs, onion, water, matzo meal, 2 teaspoons salt, 1 teaspoon sugar, and 1/2 teaspoon white pepper in a large bowl with an electric mixture until mixture is soft and holds together. using wet hands, form fish mixture into oblong 1-inch balls.
• gently drop fish balls into broth, adding more water as necessary to completely cover all of the fish. cover the pot and bring to a boil; reduce heat, uncover the pot, and simmer until stock has reduced by half, about 2 1/2 hours.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add carrot rounds, cover, and steam until tender but firm to the bite, 6 to 10 minutes.
• carefully remove fish to a serving dish. place 1 carrot slice on top of each fish ball. pour broth over the fish balls and set aside to cool to room temperature.
• cover dish with plastic wrap and refrigerate until broth gels, at least 2 hours.

macadamia-crusted sea bass with mango cream sauce

Ingredients

• Servings: 4
• 1/2 mango - peeled, seeded and diced
• 1/2 cup heavy cream
• 1 teaspoon lemon juice
• 1/2 cup chopped macadamia nuts
• 1/4 cup seasoned bread crumbs
• 1 teaspoon olive oil
• 1/2 teaspoon black pepper
• 1 pinch red pepper flakes
• 1 pound fresh sea bass
• salt and ground black pepper to taste
• 2 cloves minced garlic
• 1 tablespoon extra virgin olive oil

Recipe

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


• in a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. process until smooth. preheat oven to 350 degrees f (175 degrees c).
• in a small saucepan over medium heat, combine mango, cream, and lemon juice. bring to a boil, reduce heat, and simmer until thickened.
• season fish with salt and black pepper. heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. sear the sea bass on both sides, and remove from heat.
• transfer fish to preheated oven, and roast until cooked through. cover the sea bass with macadamia crust, and return to the oven until crust browns. top with the mango cream sauce.

One-dish Rockfish

Ingredients

• Servings: 2
• 5 cups fresh spinach
• 2 (6 ounce) fillets rockfish
• 10 cherry tomatoes, halved
• 1/2 cup vegetable broth
• 2 tablespoons minced fresh dill
• 1/4 teaspoon garlic powder
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon onion powder
• salt and ground black pepper to taste
• 2 slices lemon slices
• 2 slices onion slices
• 1 teaspoon butter

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• layer the spinach in the bottom of a 2 quart baking dish. lay the rockfish atop the spinach. scatter the tomatoes around the fish. pour the broth into the dish. season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. place the lemon, onion, and butter on the rockfish. cover the entire dish with aluminum foil.
• bake in preheated oven until the fish flakes easily, 20 to 25 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.

Pixie's Indian Style Halibut

Ingredients

• Servings: 2
• 2 cups water
• 1 tablespoon kosher salt
• 2 (4 ounce) fillets halibut
• 1 1/2 teaspoons ground turmeric
• 2 tablespoons ground coriander
• 1 1/2 teaspoons paprika
• 1/2 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 sprig cilantro

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 21 mins


• combine the water and 1 tablespoon salt in a shallow container. soak the fish in the salt water for 10 minutes.
• mix the turmeric, coriander, paprika, and 1/2 teaspoon salt in a small bowl. remove fish from the salt water and pat dry with paper towels. coat fish on both sides with spice mixture.
• heat the olive oil in a small skillet over medium heat. cook fish in hot oil until it flakes easily with a fork, about 3 minutes per side. serve garnished with cilantro.

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.

Salmon Stew (abalos Style)

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 onion, diced
• 1 tomato, diced
• 1 (14.75 ounce) can pink salmon
• 2 1/2 cups water
• bay leaf (optional)
• salt and ground black pepper to taste
• 1 teaspoon fish sauce (optional)

Recipe

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


• heat the olive oil in a skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the tomato and cook until softened, then add the salmon. flake the salmon and continue cooking for 3 minutes. stir in water, bay leaf, salt, pepper, and fish sauce. bring to a simmer. cover and cook for 20 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 white and flakes when pulled apart with a fork, about 30 minutes.

Fish Roll Sauce

Ingredients

• Servings: 2
• 1/2 cup distilled white vinegar
• 3 eggs
• 2 teaspoons vegetable oil
• 2/3 cup white sugar
• 1 tablespoon mustard powder
• 1 tablespoon butter, melted
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup milk
• 3 cups water

Recipe

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


• in a medium bowl, mix together eggs, oil, white sugar, mustard, melted butter, flour, salt, and pepper. mix in milk and water. set aside.
• heat vinegar in the top of a double boiler over boiling water. gradually fold egg mixture into the hot vinegar. cook until the sauce thickens, stirring constantly.

queso catfish

Ingredients

• Servings: 4
• 4 (6 ounce) fillets catfish
• 1/4 cup lime juice
• 1/2 cup cheap
• 1/4 cup yellow cornmeal
• 1 cup finely crushed tortilla chips
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons lime juice
• 2 tablespoons canola oil
• 4 ounces processed cheese, cubed
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 chipotle pepper, minced
• 2 tablespoons chopped fresh cilantro (optional)

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 50 mins


• in a shallow dish, stir together 1/4 cup of lime juice and . place fish in the dish, and turn to coat. marinate for 30 minutes.
• preheat the oven to 400 degrees f (200 degrees c). coat a roasting rack with cooking spray, and place over a baking sheet.
• rinse fish with cold water, and pat dry. discard the marinade. in one dish, stir together the cornmeal, tortilla chip crumbs, salt and pepper. in another dish, stir together 2 tablespoons of lime juice and canola oil. dip fillets into the lime and oil, then into the cornmeal mixture to coat. place the fish the roasting rack.
• bake fish for 8 to 10 minutes, or until it flakes easily with a fork. while the fish is baking, combine the processed cheese, chili powder, cumin, and chipotle pepper in a small saucepan over medium-low heat. cook and stir until melted and smooth.
• place fish serving plates, and spoon the cheese sauce over them. top with a sprinkling of cilantro leaves, if desired.

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.

tilapia and mizithra pasta

Ingredients

• Servings: 1
• 2 ounces dry spaghetti
• 4 tablespoons olive oil
• 1 tilapia fillet
• 1/2 cup cherry tomatoes
• 1 portobello mushroom cap, chopped
• 1 1/2 teaspoons ground black pepper
• 1/2 lemon
• 2 cloves garlic, chopped
• 1/2 cup torn romaine lettuce
• 1/4 cup grated mizithra cheese

Recipe

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


• bring a saucepan of lightly salted water to a boil. add spaghetti, and cook until tender, about 8 minutes. drain.
• meanwhile, heat the oil in a skillet over medium heat. place the tilapia fillet in the center, and add the tomatoes and mushroom. season with pepper, and then squeeze the lemon juice over everything. place the squeezed lemon half into the skillet.
• cover, and cook for about 10 minutes, turning the fish once, or until fish flakes easily with a fork. toss with pasta and romaine lettuce. serve over spaghetti, and garnish with mizithra cheese.

Fish Supreme

Ingredients

• Servings: 2
• 2 (6 ounce) fillets cod
• salt and pepper to taste
• 1 cup tomato sauce
• 3 potatoes, peeled and sliced paper-thin

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• place fish fillets in a 8x12 inch baking dish and season with salt and pepper. pour tomato sauce over fillets and layer sliced potatoes on top. season to taste with salt and pepper. loosely cover dish with foil.
• bake in the preheated oven for 15 to 20 minutes or until fish flakes with a fork and potatoes are tender.

Quick And Easy Tuna Casserole

Ingredients

• Servings: 5
• 1 (12 ounce) package egg noodles
• 2 cups frozen green peas
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 (6 ounce) cans tuna, drained
• 1 onion, chopped
• 10 slices american processed cheese
• ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• bring a large pot of water to a boil. add noodles and frozen peas. cook until noodles are al dente, drain well. return noodles and peas to the pot.
• mix soup, tuna fish, onions, processed cheese and pepper into the pot. stir constantly until all of the ingredients are well mixed and the cheese has melted. serve.

manuela's fish cakes

Ingredients

• Servings: 4
• 1 pound small potatoes, scrubbed
• 1/2 (3 ounce) fillet skinless, boneless halibut fillets
• 1/2 pound skinless, boneless salmon fillets
• 2 cups milk
• 2 eggs, divided
• 2 tablespoons butter
• 1 pinch ground nutmeg
• 1 dash worcestershire sauce
• salt and pepper to taste
• 1 cup dried bread crumbs, seasoned
• 1 cup oil for frying

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 5 mins


• place the potatoes into a saucepan with enough water to cover. bring to a boil, and cook until tender, about 15 minutes.
• meanwhile, place the halibut and salmon into a skillet or large saucepan, and pour in the milk. bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets. drain off milk, and set fish aside.
• when potatoes are done, drain, and place in a large bowl. mash potatoes with one of the eggs and the butter until fairly smooth. season with nutmeg, worcestershire sauce, salt and pepper. mix in the fish, taking care not to break into too small of pieces.
• beat the remaining egg, and place on a plate. place bread crumbs on a separate plate. lightly flour your hands, and form the fish mixture into patties. dip each patty into the egg, then coat with breadcrumbs. place the fish cakes on a plate, and refrigerate for 30 minutes.
• heat 1/4 inch of oil in a large heavy skillet over medium to medium-high heat. fry the fish cakes for about 3 minutes per side, or until golden brown. drain on paper towels, and serve fresh and hot.

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.

mom's salmon mousse

Ingredients

• Servings: 5
• 1 (16 ounce) can salmon, drained and flaked
• 1 cup fresh bread crumbs
• 1 cup grated carrots
• 1 1/2 teaspoons prepared yellow mustard
• 2 eggs, beaten
• 1/2 cup scalded milk
• 2 tablespoons melted butter
• 3 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley
• 3/4 teaspoon salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat the oven to 350 degrees f (175 degrees c). grease one 8x4 inch loaf pan.
• in a medium bowl, mix together the salmon, bread crumbs, carrots, mustard, eggs, milk, butter, lemon juice, parsley, salt and pepper using your hands until evenly blended. press into the greased loaf pan.
• bake for 50 minutes in the preheated oven. cool 5 minutes before serving.

almond and parmesan crusted tilapia

Ingredients

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

Recipe

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


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

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.

Chef John's Caramel Lamb Belly

Ingredients

• Servings: 2
• 1 bunch green onions - white parts chopped, green parts cut into 3 1/2-inch lengths
• 10 ounces whole lamb belly
• salt to taste
• 1/4 cup packed brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons fish sauce
• 1 tablespoon ginger juice
• 1/2 teaspoon soy sauce
• 4 cloves garlic, sliced
• 4 whole dried red chile peppers
• 1/2 cup water

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs

Ready Time: 16 hrs 30 mins


• preheat oven to 200 degrees f (95 degrees c).
• lay a large sheet of aluminum foil on a flat work surface. lay 1/2 the green parts of the green onions down in the center of the foil. place lamb belly, fattiest-side down, on top of the green onions and top lamb belly with remaining 1/2 the green parts of the green onions; sprinkle with salt. fold aluminum foil tightly around lamb and green onions. wrap lamb belly again in another sheet of aluminum foil. place wrapped lamb, seam-side up, in a loaf pan.
• cook lamb belly in preheated oven for 5 1/2 hours. turn off the oven heat and let cool in the oven for 2 hours. remove from oven and chill in the refrigerator for 8 hours to overnight.
• remove lamb from foil and discard green onions. cut lamb into 8 pieces.
• cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
• whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
• remove most of the fat from the skillet and discard. add 1 tablespoon of the brown sugar glaze and increase heat to medium-high. cook until lamb is glazed on all sides and pieces are caramelized, about 10 minutes. make a well in the center of the skillet and add chopped white parts of the green onion, garlic, and peppers. saute until fragrant, about 1 minute.
• pour water and remaining brown sugar glaze into skillet; simmer until sauce thickens, 3 to 5 minutes.

grilled salmon steaks italian-style

Ingredients

• Servings: 2
• 2 salmon steaks
• 1 tablespoon dried italian seasoning
• 1 teaspoon crumbled dried thyme
• 1 teaspoon crushed dried rosemary
• salt and pepper to taste
• 1 tablespoon fresh lime juice

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 13 mins


• preheat an outdoor grill for medium heat and lightly oil grate.
• season one side of each steak with the italian seasoning, thyme, rosemary, salt, and pepper.
• lay the steaks with the seasoned-side down on the prepared grill. cook on grill until the flesh flakes, turning once, 7 to 8 minutes. sprinkle each steak with lime juice to serve.

fluffy haddock and potato pie

Ingredients

• Servings: 6
• 3 1/2 pounds potatoes, peeled and cut into 1/2-inch dice
• 1 1/2 pounds haddock fillets
• 1 1/4 cups milk
• 1 bunch green onions, minced
• 1 cup creme fraiche
• salt and pepper to taste
• 3 ounces emmentaler cheese, finely shredded

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• bring potatoes to a boil in a large pot of salted water. cook until tender enough to insert a fork, but still firm, about 15 minutes. drain and move to a large bowl.
• meanwhile, place the haddock in a large saucepan over medium heat. pour the milk over the fish and then sprinkle with the green onions. cover and bring to a boil. reduce heat to low and simmer until the fish flakes easily with a fork.
• transfer haddock to a plate. remove the bones and skin and discard. pour the milk mixture over the diced potatoes; beat until smooth. blend in the creme fraiche. season with salt and pepper. gently fold the haddock into the mixture along with half of the shredded emmentaler cheese. spoon the mixture into a large, shallow baking dish. sprinkle the remaining emmentaler cheese over the top
• bake in preheated oven until the surface has turned golden brown, about 15 minutes. 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.

fluffy haddock and potato pie

Ingredients

• Servings: 6
• 3 1/2 pounds potatoes, peeled and cut into 1/2-inch dice
• 1 1/2 pounds haddock fillets
• 1 1/4 cups milk
• 1 bunch green onions, minced
• 1 cup creme fraiche
• salt and pepper to taste
• 3 ounces emmentaler cheese, finely shredded

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• bring potatoes to a boil in a large pot of salted water. cook until tender enough to insert a fork, but still firm, about 15 minutes. drain and move to a large bowl.
• meanwhile, place the haddock in a large saucepan over medium heat. pour the milk over the fish and then sprinkle with the green onions. cover and bring to a boil. reduce heat to low and simmer until the fish flakes easily with a fork.
• transfer haddock to a plate. remove the bones and skin and discard. pour the milk mixture over the diced potatoes; beat until smooth. blend in the creme fraiche. season with salt and pepper. gently fold the haddock into the mixture along with half of the shredded emmentaler cheese. spoon the mixture into a large, shallow baking dish. sprinkle the remaining emmentaler cheese over the top
• bake in preheated oven until the surface has turned golden brown, about 15 minutes. serve immediately.

zucchini parmesan with tomato sauce

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 zucchini - peeled, sliced lengthwise, and sliced
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 1/2 cups tomato sauce
• 1/4 cup parmesan cheese

Recipe

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


• heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. season zucchini with oregano and basil. add tomato sauce; cook and stir until heated through, about 5 minutes. sprinkle parmesan cheese over zucchini mixture.

Blackened Catfish

Ingredients

• Servings: 4
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 4 (4 ounce) catfish fillets, skinned
• 3/4 cup unsalted butter

Recipe

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


• in a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. press the catfish fillets into the spice mixture to thoroughly coat.
• arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. melt butter in a glass or metal bowl. light the burner, and place a large cast-iron skillet the burner over high heat. pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
• when the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. cook until the spices are burned the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. don't breathe smoke from burning spices. to serve, pour remaining 1/2 cup of butter over the catfish.

luscious lobster bisque

Ingredients

• Servings: 4
• 1/4 cup margarine
• 1 onion, chopped
• 1 clove garlic, minced
• 1 carrot, chopped
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 6 lobster tails
• 1 cup white
• 1 cup chopped tomatoes
• 6 cups chicken stock
• 1 cup heavy whipping cream
• 3 tablespoons chopped fresh parsley
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• melt the butter or margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf, and thyme. cook, stirring occasionally, until the onion softens. add the lobster shells, and cook until they turn red.
• add the and tomatoes. bring to a gentle boil, and simmer for about 5 minutes. add the stock and bring to a boil. reduce the heat to medium, and simmer for 20 minutes.
• remove the bay leaf. remove the lobster shells; remove the meat from the shell, and set aside.
• place the soup, in batches if necessary, in a blender or food processor; process until smooth. return the soup to the pot, and bring to a boil. add the cream and any lobster meat you may have, and heat through. check for seasoning. sprinkle with the parsley, and season with salt and pepper. serve.

Broiled Sesame Cod

Ingredients

• Servings: 4
• 1 1/2 pounds cod fillets
• 1 teaspoon butter, melted
• 1 teaspoon lemon juice
• 1 teaspoon dried tarragon
• 1 pinch ground black pepper
• 1 tablespoon sesame seeds

Recipe

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


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. line a broiler pan with aluminum foil.
• place the cod fillets on the foil, and brush with butter. season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds.
• broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, 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 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.

nana's tuna casserole surprise

Ingredients

• Servings: 15
• 1 (12 ounce) can chunk light tuna in water, drained
• 2 cups multigrain flake cereal
• 1/4 cup minced onion
• 1 (10 ounce) can condensed cream of mushroom or celery soup, undiluted
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups shredded swiss cheese
• 1/2 cup dry roasted peanuts

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). lightly grease a 9x13 inch baking dish.
• mix the tuna, cereal, onion, mushroom soup, and olive oil together in a bowl until blended. spoon mixture into the prepared baking dish. sprinkle evenly with cheese and peanuts.
• bake in preheated oven until cheese melts, about 30 minutes. cut into squares to serve.

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.

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.

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.

mock lobster

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 (6 ounce) fillets monkfish
• 4 tablespoons bread crumbs

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a small bowl, combine the melted butter, paprika, salt and pepper.
• place the fish fillets on a non-stick or parchment lined baking sheet. brush the fillets evenly with the butter mixture and sprinkle the bread crumbs over the tops of each fillet.
• bake in the preheated oven for 15 to 20 minutes or until the fish flakes easily with a fork.

grilled tuna salad

Ingredients

• Servings: 4
• 20 ounces fresh tuna steaks, 1 inch thick
• 3 tablespoons white
• 3 tablespoons olive oil
• 2 tablespoons red vinegar
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1 clove garlic, minced
• 6 cups packed torn salad greens
• 1 cup halved cherry tomatoes

Recipe

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


• preheat grill for medium heat.
• place tuna in a glass dish. prepare the vinaigrette by whisking together the , olive oil, red vinegar, rosemary, pepper, salt and garlic. pour 2 tablespoons over fish and turn to coat. marinate 15 to 30 minutes, turning once. reserve remaining vinaigrette for salad dressing.
• coat grill rack with cooking spray and place on grill to heat 1 minute. place tuna on grill 4 to 6 inches over hot coals. cover with lid or tent with foil. cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. discard marinade.
• arrange salad greens on 4 plates. place hot tuna on greens and add cherry tomatoes. stir remaining vinaigrette and drizzle over salads.

grilled salmon with habanero-lime butter

Ingredients

• Servings: 4
• 1/4 cup vegetable oil
• 1/2 cup orange juice
• 3 tablespoons lime juice
• 1 tablespoon tequila
• 1 tablespoon grated lime zest
• 1 tablespoon minced habanero pepper
• 1 clove garlic, minced
• 4 (5 ounce) salmon steaks
• 1/4 cup butter, softened
• 1/4 teaspoon garlic salt
• 1 tablespoon lime juice
• 2 teaspoons minced habanero pepper
• 2 teaspoons grated lime zest

Recipe

Preparation Time: 25 mins Cook Time: 16 mins Ready Time: 2 hrs 41 mins


• in a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. place the salmon in the shallow dish, and turn to coat. cover, and refrigerate for 2 to 4 hours, turning frequently.
• in a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. cover, and refrigerate.
• preheat grill for medium heat.
• lightly oil grill grate, and place salmon on the grill. cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. transfer to a serving dish, top with habanero butter, and serve.

mediterranean grilled eggplant spread

Ingredients

• Servings: 8
• 1/2 red bell pepper
• 1 large eggplant, peeled and sliced
• 2 thick slices red onion
• 1/4 cup extra-virgin olive oil, or more to taste
• 2 tablespoons chopped fresh basil, or to taste
• 1 1/2 teaspoons chopped fresh oregano, or to taste
• 1/4 lemon, juiced
• sea salt and ground black pepper to taste
• 1/4 cup crumbled feta cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat an outdoor grill for high heat, and lightly oil the grate.
• arrange red bell pepper, eggplant, and onion slices on on the preheated grill; cook until red pepper is charred and eggplant and onion are tender with grill marks, 5 to 7 minutes per side. place red pepper in a paper bag and close tightly to 'sweat', about 10 minutes; peel the charred skin off the pepper.
• blend red bell pepper, eggplant, onion, olive oil, basil, oregano, lemon juice, sea salt, and black pepper in a food processor until smooth and spreadable. stir in feta cheese.

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.

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.

stuffed halibut

Ingredients

• Servings: 6
• 6 (6 ounce) fillets halibut
• 1 (8 ounce) package cream cheese, softened
• 1/2 pound cooked salad shrimp
• salt to taste
• ground black pepper to taste
• 1/2 teaspoon dried basil
• 1 lemon

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). line a cookie sheet with foil.
• in a small bowl, mix together cream cheese and shrimp. season to taste with basil, salt and pepper.
• make a pocket in each of the fillets, making sure you do not cut through on three sides. divide the cream cheese mixture into 6 parts, and stuff each fillet. place on foil lined pan. squeeze lemon juice over fish.
• bake for 20 minutes, or until fish is thoroughly done.

baked butter herb perch fillets

Ingredients

• Servings: 4
• 1/2 cup butter, melted
• 2/3 cup crushed saltine crackers
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 pound yellow perch fillets

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• pour butter into a shallow dish. combine cracker crumbs, parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
• dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. arrange coated fillets on a baking sheet.
• bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.

Baked Catfish Dijon

Ingredients

• Servings: 4
• 2 pounds catfish fillets
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup thinly sliced red onion
• 2 tablespoons butter
• 1 cup mayonnaise
• 1/4 cup dijon mustard
• 2 tablespoons lemon juice
• 1 teaspoon hot chile oil
• 1/4 cup chopped fresh cilantro

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• arrange the catfish in a shallow baking dish; season liberally with salt and pepper.
• spread onion slices over the fish.
• dot fish with butter.
• bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
• remove baking dish from oven.
• preheat the oven's broiler.
• mix the mayonnaise, dijon mustard, lemon juice, and hot chile oil together in a bowl.
• spread the mayonnaise mixture over the fish.
• return the fish to the oven and broil until the sauce is browned and bubbly, 2 to 3 minutes.
• garnish with chopped cilantro.

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.

southern california cioppino

Ingredients

• Servings: 8
• 1/4 cup olive oil
• 1 onion, chopped
• 4 stalks celery, chopped, with leaves
• 4 carrots, sliced
• 4 potatoes, peeled and cubed
• 1 tablespoon minced garlic
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh cilantro
• 1 (28 ounce) can crushed tomatoes
• 2 cups tomato juice
• 2 (8 ounce) jars clam juice
• 1/2 cup white
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 tablespoon dried thyme
• 3/4 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste
• 1 pound halibut steaks, cubed
• 1 pound medium shrimp - peeled and deveined
• 1 pound mussels, cleaned and debearded
• 2 pounds clams in shell, scrubbed
• 1 pound cooked crabmeat
• 1 pound bay or sea scallops, rinsed and drained

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 45 mins


• heat the oil in a large stockpot over medium heat. stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. add parsley, cilantro, tomatoes, tomato juice, clam juice, white , basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. reduce heat and simmer for 2 hours.
• approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. remove any unopened mussels or clams 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.

fish and things teriyaki marinade

Ingredients

• Servings: 5
• 2 cups soy sauce
• 3/4 cup brown sugar, divided
• 3/4 cup white sugar, divided
• 8 green onions, cut into 1 1/2 inch sections
• 4 slices fresh ginger root
• 1 clove garlic, chopped
• 1 cup honey

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. bring the mixture to a slight boil. reduce the heat to low and simmer for 15 minutes.
• pour the remaining white and brown sugar and the honey into the saucepan. bring to a boil. the mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.

flounder mediterranean

Ingredients

• Servings: 4
• 5 roma (plum) tomatoes
• 2 tablespoons extra virgin olive oil
• 1/2 spanish onion, chopped
• 2 cloves garlic, chopped
• 1 pinch italian seasoning
• 24 kalamata olives, pitted and chopped
• 1/4 cup white
• 1/4 cup capers
• 1 teaspoon fresh lemon juice
• 6 leaves fresh basil, chopped
• 3 tablespoons freshly grated parmesan cheese
• 1 pound flounder fillets
• 6 leaves fresh basil, torn

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• bring a saucepan of water to a boil. plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. remove and discard skins from tomatoes. chop tomatoes and set aside.
• heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. stir in tomatoes, garlic and italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. mix in olives, , capers, lemon juice, and 1/2 the basil. reduce heat, blend in parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
• place flounder in a shallow baking dish. pour sauce over the fillets and top with remaining basil leaves.
• bake 12 minutes in the preheated oven, until 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 white and flakes when pulled apart with a fork, about 30 minutes.

broiled tilapia parmesan

Ingredients

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

Recipe

Preparation Time: 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.

pecan-crusted trout

Ingredients

• Servings: 4
• cooking spray
• 1/2 cup crushed pecans
• 1 teaspoon crushed dried rosemary
• 1 teaspoon salt
• black pepper to taste
• all-purpose flour, or as needed
• 4 (4 ounce) fillets trout
• 1 egg, beaten

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). spray a baking sheet with cooking spray.
• mix pecans, rosemary, salt, and black pepper in a shallow bowl. place flour in a separate shallow bowl. dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating fish. arrange fillets on the prepared baking sheet.
• bake in preheated oven until fish flakes easily with a fork, 10 to 12 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.

salmon rosemary burgers

Ingredients

• Servings: 8
• 2 1/2 pounds king salmon fillet, skinned and de-boned
• 1 cup dry bread crumbs
• 1/2 cup minced red onion
• 1 tablespoon dijon mustard
• 2 teaspoons prepared horseradish
• 2 eggs, lightly beaten
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Recipe

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


• prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. be sure to remove any remaining bones.
• in a large bowl, mix the minced salmon with bread crumbs, red onion, dijon mustard, horseradish, and eggs. season with rosemary, salt, and pepper. chill at least 30 minutes in the refrigerator.
• preheat an outdoor grill for medium-high heat.
• form the salmon mixture into 8 burger patties. lightly coat each patty with olive oil.
• place salmon patties on the grill, and cook 4 or 5 minutes on each side.

hawaiian fish with pineapple

Ingredients

• Servings: 2
• 2 (4 ounce) mahi mahi fillets
• 2 cups lemon juice
• dried thyme to taste
• dried basil to taste
• 1 (8 ounce) can pineapple chunks, drained
• 1/2 cup milk

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking pan with aluminum foil.
• arrange the mahi mahi fillets in the prepared baking pan. pour lemon juice over the fillets, and sprinkle with thyme and basil. top each fillet with pineapple. pour milk into the pan, not directly on the fish.
• bake 25 minutes in the preheated oven, or until fish flakes easily with a fork.

Chicken Sotanghon

Ingredients

• Servings: 10
• 2 cups water
• 1 teaspoon salt
• 1 pound chicken legs
• 1 ounce dried shiitake mushrooms
• 8 ounces bean thread noodles (cellophane noodles)
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons achiote powder
• 1 tablespoon fish sauce
• salt and pepper to taste
• 2 (14.5 ounce) cans chicken broth
• 2 green onions, chopped

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr 25 mins


• bring 2 cups of water with 1 teaspoon salt to a boil in a pot; cook the chicken in the boiling water until until no longer pink in the center and the juices run clear, about 10 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). reserving the liquid, remove the chicken and allow to cool before removing the meat from the bones and shredding with two forks. discard the skin and bones.
• while the chicken cools place the shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. remove from the water, slice, and set aside. place the bean thread noodles in the water and add more warm water if needed to cover; allow to soak until soft, about 10 minutes. drain. cut the noodles if desired.
• heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic until softened, about 5 minutes. add the achiote powder and continue to cook and stir until the mixture is well coated with the red-orange color. stir the shredded chicken meat, sliced shiitake mushrooms, and fish sauce into the mixture; season with salt and pepper to taste. allow the mixture to cook about 5 minutes before pouring the reserved liquid from cooking the chicken and the chicken broth into the mixture. bring to a boil for 5 minutes. add the noodles and cook another 5 minutes. garnish with the green onion to serve.

Conch Fritters

Ingredients

• Servings: 8
• fritters:
• 1 quart oil for frying
• 3/4 cup all-purpose flour
• 1 egg
• 1/2 cup milk
• ground cayenne pepper to taste
• seasoned salt to taste
• salt and pepper to taste
• 1 cup chopped conch meat
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, chopped
• dipping sauce:
• 2 tablespoons ketchup
• 2 tablespoons lime juice
• 1 tablespoon mayonnaise
• 1 tablespoon hot sauce
• salt and pepper to taste

Recipe

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


• heat the oil in a large pot or deep fryer to 365 degrees f (185 degrees c).
• in a bowl, mix the flour, egg, and milk. season with cayenne pepper, seasoned salt, salt, and pepper. mix in the conch meat, onion, bell pepper, celery, and garlic.
• drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. drain on paper towels.
• in a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. serve dipping sauce on the side with the fritters.

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.

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.