sesame crusted mahi mahi ii

Ingredients

• Servings: 3
• 3/4 pound mahi mahi fillets
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon garlic pepper seasoning
• 1 tablespoon sesame seeds, toasted
• 1 1/2 teaspoons grated fresh ginger

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c). spray a shallow baking dish with nonstick cooking spray.
• pat mahi mahi dry with paper towels. drizzle with sesame oil, and season with garlic pepper. press grated ginger and toasted sesame seeds both sides of the fish to coat. place fish on the prepared baking dish.
• bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 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.

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.

tom ka gai (coconut chicken soup)

Ingredients

• Servings: 6
• 3/4 pound boneless, skinless chicken meat
• 3 tablespoons vegetable oil
• 2 (14 ounce) cans coconut milk
• 2 cups water
• 2 tablespoons minced fresh ginger root
• 4 tablespoons fish sauce
• 1/4 cup fresh lime juice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 2 tablespoons thinly sliced green onion
• 1 tablespoon chopped fresh cilantro

Recipe

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


• cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
• in a pot, bring coconut milk and water to a boil. reduce heat. add ginger, fish sauce, lime juice, cayenne powder and turmeric. simmer until the chicken is done, 10 to 15 minutes.
• sprinkle with scallions and fresh cilantro and serve steaming hot.

crab crusted grouper

Ingredients

• Servings: 4
• 2 tablespoons parmesan cheese flavored bread crumbs
• 2 tablespoons chopped red bell pepper
• 2 tablespoons chopped yellow bell pepper
• 2 green onions, chopped
• 1/4 jalapeno pepper, seeded and minced
• 4 tablespoons butter, melted
• 1 (6 ounce) can crabmeat, drained and flaked
• 2 tablespoons shredded mozzarella cheese
• 4 (6 ounce) fillets grouper

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c).
• in a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. arrange grouper fillets in a single layer in a 9x13 inch baking dish. spread the crumb topping evenly over the fish.
• bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. if you have thin fillets, you may broil for 10 minutes instead of baking.

thai chicken with basil stir fry

Ingredients

• Servings: 6
• 2 cups uncooked jasmine rice
• 1 quart water
• 3/4 cup coconut milk
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons fish sauce
• 3/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 tablespoons fresh ginger root, minced
• 3 cloves garlic, minced
• 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 3 shiitake mushrooms, sliced
• 5 green onions, chopped
• 1 1/2 cups chopped fresh basil leaves

Recipe

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


• bring rice and water to a boil in a pot. cover, reduce heat to low, and simmer 20 minutes.
• in a bowl, mix the coconut milk, soy sauce, rice vinegar, fish sauce, and red pepper flakes.
• in a skillet or wok, heat the oil over medium-high heat. stir in the onion, ginger, and garlic, and cook until lightly browned. mix in chicken strips, and cook about 3 minutes, until browned. stir in the coconut milk sauce. continue cooking until sauce is reduced be about 1/3. mix in mushrooms, green onions, and basil, and cook until heated through. serve over the cooked rice.

Thai Pineapple Chicken Curry

Ingredients

• Servings: 6
• 2 cups uncooked jasmine rice
• 1 quart water
• 1/4 cup red curry paste
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 3 tablespoons fish sauce
• 1/4 cup white sugar
• 1 1/2 cups sliced bamboo shoots, drained
• 1/2 red bell pepper, julienned
• 1/2 green bell pepper, julienned
• 1/2 small onion, chopped
• 1 cup pineapple chunks, drained

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring rice and water to a boil in a pot. reduce heat to low, cover, and simmer 25 minutes.
• in a bowl, whisk together curry paste and 1 can coconut milk. transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. bring to a boil, and cook 15 minutes, until chicken juices run clear.
• mix the red bell pepper, green bell pepper, and onion into the wok. continue cooking 10 minutes, until chicken juices run clear and peppers are tender. remove from heat, and stir in pineapple. serve over the cooked rice.

Curry Fish And Rice

Ingredients

• Servings: 4
• 2 cups water
• 1/4 cup diced onion
• 2 tablespoons butter
• 1 1/2 teaspoons curry powder
• 3/4 teaspoon salt
• 3/4 cup white rice
• 2 frozen white fish fillets, unthawed
• 2 tablespoons sliced almonds
• 1 cup frozen peas, thawed

Recipe

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


• heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. stir rice into onion mixture and arrange frozen white fish over rice. sprinkle with almonds.
• reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. fish should be heated through, and the flesh should be opaque and flake easily. mix in peas and fluff rice with a fork before serving.

thai green curry chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 tablespoon dark soy sauce
• 1 tablespoon all-purpose flour
• 2 tablespoons cooking oil
• 2 tablespoons green curry paste
• 2 green onions with tops, chopped
• 3 cloves garlic, peeled and chopped
• 1 teaspoon fresh ginger, peeled and finely chopped
• 2 cups coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons white sugar
• 1/2 cup cilantro leaves, for garnish

Recipe

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


• toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. heat the oil in a large skillet over medium high heat. place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. remove chicken.
• reduce heat to medium and stir in curry paste. cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. return chicken to the skillet, stirring to coat with the curry mixture. stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. allow to simmer over medium heat for 20 minutes until the chicken is tender. serve garnished with cilantro leaves.

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.

adrienne's tom ka gai

Ingredients

• Servings: 4
• 2 teaspoons peanut oil
• 2 cloves garlic, thinly sliced
• 2 tablespoons grated fresh ginger root
• 1/4 cup chopped lemon grass
• 2 teaspoons crushed red pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 skinless, boneless chicken breast halves - cut into thin strips
• 1 onion, thinly sliced
• 2 cups bok choy, shredded
• 4 cups water
• 1 (10 ounce) can coconut milk
• 1/4 cup fish sauce
• 1/4 cup chopped fresh cilantro

Recipe

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


• in a large saucepan over medium heat, heat peanut oil. stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. stir in water, coconut milk, fish sauce and cilantro. simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

pad thai

Ingredients

• Servings: 6
• 1 (12 ounce) package rice noodles
• 2 tablespoons butter
• 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1/4 cup vegetable oil
• 4 eggs
• 1 tablespoon white vinegar
• 2 tablespoons fish sauce
• 3 tablespoons white sugar
• 1/8 tablespoon crushed red pepper
• 2 cups bean sprouts
• 1/4 cup crushed peanuts
• 3 green onions, chopped
• 1 lemon, cut into wedges

Recipe

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


• soak rice noodles in cold water 30 to 50 minutes, or until soft. drain, and set aside.
• heat butter in a wok or large heavy skillet. saute chicken until browned. remove, and set aside. heat oil in wok over medium-high heat. crack eggs into hot oil, and cook until firm. stir in chicken, and cook for 5 minutes. add softened noodles, and vinegar, fish sauce, sugar and red pepper. adjust seasonings to taste. mix while cooking, until noodles are tender. add bean sprouts, and mix for 3 minutes.

easy baked fish

Ingredients

• Servings: 4
• cooking spray
• 1/2 cup chicken broth
• 1/4 cup butter
• 2 tablespoons dry white
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/3 cups instant rice
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 cup frozen peas
• 2 cloves garlic, chopped
• 1 pound sole fillets
• 2 plum (roma) tomatoes, thinly sliced
• 1 lemon, quartered

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). spray a 9x13-inch baking dish with cooking spray.
• heat chicken broth, butter, , lemon juice, basil, salt, and black pepper in a saucepan over medium heat until butter is melted, about 5 minutes.
• stir rice, onion, bell pepper, peas, and garlic in prepared baking dish. arrange sole fillets over rice mixture and top with tomato slices. pour butter mixture over fish, rice, and vegetables. cover baking dish with aluminum foil.
• bake in preheated oven until fish is easily flaked with a fork and rice is tender, 20 to 25 minutes. serve with lemon wedges.

salmon twist

Ingredients

• Servings: 3
• 1 cup water
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons extra-virgin olive oil
• 1 lemon, juiced
• 2 teaspoons cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 3 (4 ounce) salmon fillets

Recipe

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


• combine water, soy sauce, brown sugar, olive oil, lemon juice, cornstarch, garlic powder, and black pepper together in a saucepan; cook over medium-high heat until sauce is thickened, 5 to 10 minutes.
• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil.
• arrange salmon fillets on the prepared baking sheet. brush sauce on both sides of each fillet. fold aluminum foil loosely over fillets and seal edges together creating a packet.
• bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes.
• bring remaining marinade to a boil and serve alongside cooked salmon.

Garlic Lemon Butter Salmon

Ingredients

• Servings: 6
• 1/2 cup water
• 1 lemon, juiced
• 1/2 cup butter, cut into 16 pieces
• 2 cloves garlic, thinly sliced
• 2 (1 pound) salmon fillets
• 1/2 cup butter, cut into 8 pieces
• 1 clove garlic, minced
• 1 lemon, cut into 8 slices

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). combine water and lemon juice in a bowl.
• arrange the 16 smaller pieces of butter in 2 rows on a baking dish and top with garlic slices. place salmon fillets over each row of butter and garlic.
• melt remaining sliced butter in a bowl with minced garlic, about 40 seconds. spoon about half the melted butter-garlic mixture over salmon and top with lemon slices. pour about half the lemon juice mixture into the baking dish.
• bake in the preheated oven for 10 minutes. baste fillets with juices in the baking dish, then pour remaining butter and lemon juice over the fish. continue baking until salmon is easily flaked with a fork, about 10 minutes more.

tom ka gai (coconut chicken soup)

Ingredients

• Servings: 6
• 3/4 pound boneless, skinless chicken meat
• 3 tablespoons vegetable oil
• 2 (14 ounce) cans coconut milk
• 2 cups water
• 2 tablespoons minced fresh ginger root
• 4 tablespoons fish sauce
• 1/4 cup fresh lime juice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 2 tablespoons thinly sliced green onion
• 1 tablespoon chopped fresh cilantro

Recipe

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


• cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
• in a pot, bring coconut milk and water to a boil. reduce heat. add ginger, fish sauce, lime juice, cayenne powder and turmeric. simmer until the chicken is done, 10 to 15 minutes.
• sprinkle with scallions and fresh cilantro and serve steaming hot.

teriyaki salmon

Ingredients

• Servings: 4
• 1/4 cup sesame oil
• 1/4 cup lemon juice
• 1/4 cup soy sauce
• 2 tablespoons brown sugar, or more to taste
• 1 tablespoon sesame seeds
• 1 teaspoon ground mustard
• 1 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 4 (6 ounce) salmon steaks

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 25 mins


• mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. bring to a simmer, stirring until sugar has dissolved. set aside 1/2 cup of marinade for basting.
• pour remaining marinade into a resealable plastic bag and place salmon into the marinade. squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). drain and discard used marinade.
• set oven rack about 4 inches from the heat source and preheat the oven's broiler. place salmon steaks into a broiler pan and broil for 5 minutes. brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. brush again with marinade.

ken's spicy curry chicken

Ingredients

• Servings: 6
• 2 (14 ounce) cans coconut milk
• 2 tablespoons green curry paste
• 2/3 cup chicken broth
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 green bell pepper, cut into 1 inch pieces
• 1 cup sliced fresh mushrooms
• 3 boneless skinless chicken breasts, cut into 1 inch pieces
• 3 tablespoons fish sauce
• 1/4 cup chopped fresh basil

Recipe

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


• over medium heat, whisk coconut milk and curry paste together in a large saucepan. simmer for 5 minutes.
• stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. season with fish sauce and basil. simmer for 10 more minutes, or until chicken is cooked, yet still tender.

Barbequed Thai Style Chicken

Ingredients

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

Recipe

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


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

Thai Pineapple Chicken Curry

Ingredients

• Servings: 6
• 2 cups uncooked jasmine rice
• 1 quart water
• 1/4 cup red curry paste
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 3 tablespoons fish sauce
• 1/4 cup white sugar
• 1 1/2 cups sliced bamboo shoots, drained
• 1/2 red bell pepper, julienned
• 1/2 green bell pepper, julienned
• 1/2 small onion, chopped
• 1 cup pineapple chunks, drained

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring rice and water to a boil in a pot. reduce heat to low, cover, and simmer 25 minutes.
• in a bowl, whisk together curry paste and 1 can coconut milk. transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. bring to a boil, and cook 15 minutes, until chicken juices run clear.
• mix the red bell pepper, green bell pepper, and onion into the wok. continue cooking 10 minutes, until chicken juices run clear and peppers are tender. remove from heat, and stir in pineapple. serve over the cooked rice.

Tilapia Ceviche

Ingredients

• Servings: 15
• 8 tilapia fillets
• 15 limes, juiced
• 1 large tomato, finely diced
• 1 large red onion, finely diced
• 2 cucumbers, peeled, seeded, and finely diced
• 1/2 bunch finely chopped cilantro
• salt and pepper to taste

Recipe

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


• chop the raw tilapia into small pieces, and place in a large bowl. pour in enough lime juice to cover the fish.
• mix the tomato, red onion, and cucumbers into the bowl. stir in the cilantro. season with salt and pepper.
• allow the ceviche to marinate, refrigerated, for at least an hour. taste for seasoning before serving; add salt and pepper if necessary.

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.

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.

Fried Squid With Pineapple (muc Xao Thom)

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, cut into wedges
• 2 pounds squid, cleaned and cut into 1/2 inch rings
• 1/2 fresh pineapple - peeled, cored and chopped
• 4 stalks celery, cut into 2 inch pieces
• 4 tablespoons fish sauce
• 1 teaspoon white sugar
• 1 teaspoon ground black pepper

Recipe

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


• in a large skillet over medium high heat, heat the and the garlic. fry until garlic is golden brown.
• add onion and stir-fry for 1 minute. add squid and cook until they just turn white (do not overcook). add the pineapple, celery, fish sauce, sugar and pepper. stir fry for 2 minutes.

adrienne's tom ka gai

Ingredients

• Servings: 4
• 2 teaspoons peanut oil
• 2 cloves garlic, thinly sliced
• 2 tablespoons grated fresh ginger root
• 1/4 cup chopped lemon grass
• 2 teaspoons crushed red pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 skinless, boneless chicken breast halves - cut into thin strips
• 1 onion, thinly sliced
• 2 cups bok choy, shredded
• 4 cups water
• 1 (10 ounce) can coconut milk
• 1/4 cup fish sauce
• 1/4 cup chopped fresh cilantro

Recipe

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


• in a large saucepan over medium heat, heat peanut oil. stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. stir in water, coconut milk, fish sauce and cilantro. simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

almond and parmesan crusted tilapia

Ingredients

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

Recipe

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


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

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.

oh my arctic char!

Ingredients

• Servings: 2
• 1 (10 ounce) fillet arctic char, rinsed and patted dry
• 1 pinch sea salt to taste
• 1 lime, zested and juiced
• 1/4 cup olive oil
• 1/4 cup
• 3 sprigs rosemary, leaves stripped
• 2 cloves garlic
• ground black pepper to taste
• 1 teaspoon cayenne pepper, or to taste

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). line a baking dish with aluminum foil.
• season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest.
• combine lime juice, olive oil, , rosemary, and garlic in a food processor; pulse until garlic is finely chopped. spread mixture over fish and season with black pepper and cayenne pepper.
• bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. when the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.

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.

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.

tom ka gai (coconut chicken soup)

Ingredients

• Servings: 6
• 3/4 pound boneless, skinless chicken meat
• 3 tablespoons vegetable oil
• 2 (14 ounce) cans coconut milk
• 2 cups water
• 2 tablespoons minced fresh ginger root
• 4 tablespoons fish sauce
• 1/4 cup fresh lime juice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 2 tablespoons thinly sliced green onion
• 1 tablespoon chopped fresh cilantro

Recipe

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


• cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
• in a pot, bring coconut milk and water to a boil. reduce heat. add ginger, fish sauce, lime juice, cayenne powder and turmeric. simmer until the chicken is done, 10 to 15 minutes.
• sprinkle with scallions and fresh cilantro and serve steaming hot.

thai chicken with basil stir fry

Ingredients

• Servings: 6
• 2 cups uncooked jasmine rice
• 1 quart water
• 3/4 cup coconut milk
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons fish sauce
• 3/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 tablespoons fresh ginger root, minced
• 3 cloves garlic, minced
• 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 3 shiitake mushrooms, sliced
• 5 green onions, chopped
• 1 1/2 cups chopped fresh basil leaves

Recipe

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


• bring rice and water to a boil in a pot. cover, reduce heat to low, and simmer 20 minutes.
• in a bowl, mix the coconut milk, soy sauce, rice vinegar, fish sauce, and red pepper flakes.
• in a skillet or wok, heat the oil over medium-high heat. stir in the onion, ginger, and garlic, and cook until lightly browned. mix in chicken strips, and cook about 3 minutes, until browned. stir in the coconut milk sauce. continue cooking until sauce is reduced be about 1/3. mix in mushrooms, green onions, and basil, and cook until heated through. serve over the cooked rice.

whole grilled trout

Ingredients

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

Recipe

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


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

broiled spanish mackerel

Ingredients

• Servings: 6
• 6 (3 ounce) fillets spanish mackerel fillets
• 1/4 cup olive oil
• 1/2 teaspoon paprika
• salt and ground black pepper to taste
• 12 slices lemon

Recipe

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


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. lightly grease a baking dish.
• rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. season each fillet with the paprika, salt, and pepper. top each fillet with two lemon slices.
• bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. serve immediately.

thai green curry chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 tablespoon dark soy sauce
• 1 tablespoon all-purpose flour
• 2 tablespoons cooking oil
• 2 tablespoons green curry paste
• 2 green onions with tops, chopped
• 3 cloves garlic, peeled and chopped
• 1 teaspoon fresh ginger, peeled and finely chopped
• 2 cups coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons white sugar
• 1/2 cup cilantro leaves, for garnish

Recipe

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


• toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. heat the oil in a large skillet over medium high heat. place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. remove chicken.
• reduce heat to medium and stir in curry paste. cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. return chicken to the skillet, stirring to coat with the curry mixture. stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. allow to simmer over medium heat for 20 minutes until the chicken is tender. serve garnished with cilantro leaves.

Thai Pineapple Chicken Curry

Ingredients

• Servings: 6
• 2 cups uncooked jasmine rice
• 1 quart water
• 1/4 cup red curry paste
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 3 tablespoons fish sauce
• 1/4 cup white sugar
• 1 1/2 cups sliced bamboo shoots, drained
• 1/2 red bell pepper, julienned
• 1/2 green bell pepper, julienned
• 1/2 small onion, chopped
• 1 cup pineapple chunks, drained

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring rice and water to a boil in a pot. reduce heat to low, cover, and simmer 25 minutes.
• in a bowl, whisk together curry paste and 1 can coconut milk. transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. bring to a boil, and cook 15 minutes, until chicken juices run clear.
• mix the red bell pepper, green bell pepper, and onion into the wok. continue cooking 10 minutes, until chicken juices run clear and peppers are tender. remove from heat, and stir in pineapple. serve over the cooked rice.

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.

crawfish bisque

Ingredients

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

Recipe

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


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

adrienne's tom ka gai

Ingredients

• Servings: 4
• 2 teaspoons peanut oil
• 2 cloves garlic, thinly sliced
• 2 tablespoons grated fresh ginger root
• 1/4 cup chopped lemon grass
• 2 teaspoons crushed red pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 skinless, boneless chicken breast halves - cut into thin strips
• 1 onion, thinly sliced
• 2 cups bok choy, shredded
• 4 cups water
• 1 (10 ounce) can coconut milk
• 1/4 cup fish sauce
• 1/4 cup chopped fresh cilantro

Recipe

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


• in a large saucepan over medium heat, heat peanut oil. stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. stir in water, coconut milk, fish sauce and cilantro. simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

catfish etouffee

Ingredients

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

Recipe

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


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

pad thai

Ingredients

• Servings: 6
• 1 (12 ounce) package rice noodles
• 2 tablespoons butter
• 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1/4 cup vegetable oil
• 4 eggs
• 1 tablespoon white vinegar
• 2 tablespoons fish sauce
• 3 tablespoons white sugar
• 1/8 tablespoon crushed red pepper
• 2 cups bean sprouts
• 1/4 cup crushed peanuts
• 3 green onions, chopped
• 1 lemon, cut into wedges

Recipe

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


• soak rice noodles in cold water 30 to 50 minutes, or until soft. drain, and set aside.
• heat butter in a wok or large heavy skillet. saute chicken until browned. remove, and set aside. heat oil in wok over medium-high heat. crack eggs into hot oil, and cook until firm. stir in chicken, and cook for 5 minutes. add softened noodles, and vinegar, fish sauce, sugar and red pepper. adjust seasonings to taste. mix while cooking, until noodles are tender. add bean sprouts, and mix for 3 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.

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.

Thai Pineapple Chicken Curry

Ingredients

• Servings: 6
• 2 cups uncooked jasmine rice
• 1 quart water
• 1/4 cup red curry paste
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 3 tablespoons fish sauce
• 1/4 cup white sugar
• 1 1/2 cups sliced bamboo shoots, drained
• 1/2 red bell pepper, julienned
• 1/2 green bell pepper, julienned
• 1/2 small onion, chopped
• 1 cup pineapple chunks, drained

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring rice and water to a boil in a pot. reduce heat to low, cover, and simmer 25 minutes.
• in a bowl, whisk together curry paste and 1 can coconut milk. transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. bring to a boil, and cook 15 minutes, until chicken juices run clear.
• mix the red bell pepper, green bell pepper, and onion into the wok. continue cooking 10 minutes, until chicken juices run clear and peppers are tender. remove from heat, and stir in pineapple. serve over the cooked rice.

ken's spicy curry chicken

Ingredients

• Servings: 6
• 2 (14 ounce) cans coconut milk
• 2 tablespoons green curry paste
• 2/3 cup chicken broth
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 green bell pepper, cut into 1 inch pieces
• 1 cup sliced fresh mushrooms
• 3 boneless skinless chicken breasts, cut into 1 inch pieces
• 3 tablespoons fish sauce
• 1/4 cup chopped fresh basil

Recipe

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


• over medium heat, whisk coconut milk and curry paste together in a large saucepan. simmer for 5 minutes.
• stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. season with fish sauce and basil. simmer for 10 more minutes, or until chicken is cooked, yet still tender.

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.

tom ka gai (coconut chicken soup)

Ingredients

• Servings: 6
• 3/4 pound boneless, skinless chicken meat
• 3 tablespoons vegetable oil
• 2 (14 ounce) cans coconut milk
• 2 cups water
• 2 tablespoons minced fresh ginger root
• 4 tablespoons fish sauce
• 1/4 cup fresh lime juice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 2 tablespoons thinly sliced green onion
• 1 tablespoon chopped fresh cilantro

Recipe

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


• cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
• in a pot, bring coconut milk and water to a boil. reduce heat. add ginger, fish sauce, lime juice, cayenne powder and turmeric. simmer until the chicken is done, 10 to 15 minutes.
• sprinkle with scallions and fresh cilantro and serve steaming hot.

Barbequed Thai Style Chicken

Ingredients

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

Recipe

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


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

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.

baked haddock

Ingredients

• Servings: 4
• 3/4 cup milk
• 2 teaspoons salt
• 3/4 cup bread crumbs
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground dried thyme
• 4 haddock fillets
• 1/4 cup butter, melted

Recipe

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


• preheat oven to 500 degrees f (260 degrees c).
• in a small bowl, combine the milk and salt. in a separate bowl, mix together the bread crumbs, parmesan cheese, and thyme. dip the haddock fillets in the milk, then press into the crumb mixture to coat. place haddock fillets in a glass baking dish, and drizzle with melted butter.
• bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

adrienne's tom ka gai

Ingredients

• Servings: 4
• 2 teaspoons peanut oil
• 2 cloves garlic, thinly sliced
• 2 tablespoons grated fresh ginger root
• 1/4 cup chopped lemon grass
• 2 teaspoons crushed red pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 skinless, boneless chicken breast halves - cut into thin strips
• 1 onion, thinly sliced
• 2 cups bok choy, shredded
• 4 cups water
• 1 (10 ounce) can coconut milk
• 1/4 cup fish sauce
• 1/4 cup chopped fresh cilantro

Recipe

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


• in a large saucepan over medium heat, heat peanut oil. stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. stir in water, coconut milk, fish sauce and cilantro. simmer until chicken is thoroughly cooked and flavors are well blended, 30 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.

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.

kelli's baked halibut

Ingredients

• Servings: 4
• 1 pound halibut fillets
• 3/4 cup all-purpose flour
• 1/2 cup low-fat creamy salad dressing (e.g. miracle whip™)
• 1 1/2 cups crushed saltine crackers
• garlic salt to taste
• ground black pepper to taste
• 1 pinch seasoning salt

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). rinse fish fillets with water, and pat dry with paper towels.
• in a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. set aside. coat the fish fillets with flour, shaking off the excess, and place in a baking dish. coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. flip over, and repeat on the other side.
• bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.

tom ka gai (coconut chicken soup)

Ingredients

• Servings: 6
• 3/4 pound boneless, skinless chicken meat
• 3 tablespoons vegetable oil
• 2 (14 ounce) cans coconut milk
• 2 cups water
• 2 tablespoons minced fresh ginger root
• 4 tablespoons fish sauce
• 1/4 cup fresh lime juice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 2 tablespoons thinly sliced green onion
• 1 tablespoon chopped fresh cilantro

Recipe

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


• cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
• in a pot, bring coconut milk and water to a boil. reduce heat. add ginger, fish sauce, lime juice, cayenne powder and turmeric. simmer until the chicken is done, 10 to 15 minutes.
• sprinkle with scallions and fresh cilantro and serve steaming hot.

almond and parmesan crusted tilapia

Ingredients

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

Recipe

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


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

surf and turf - gulf coast style

Ingredients

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

Recipe

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


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

Cod Au Gratin

Ingredients

• Servings: 6
• 2 pounds cod fillets
• 3 tablespoons margarine
• 6 tablespoons all-purpose flour
• 2 cups milk
• salt and ground black pepper to taste
• 1 1/2 cups shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease an 8x 12 inch baking dish. bring a large pot of lightly salted water to a boil. add cod fillets and cook for 4 to 6 minutes; drain.
• melt margarine in a medium saucepan. remove from heat and mix in the flour and milk. return to stove over medium heat, and stir until thickened. season with salt and pepper.
• flake fish into baking dish, alternating layers with sauce. sprinkle top with shredded cheese.
• bake in preheated oven for 20 to 25 minutes, or until cheese is browned.

thai green curry chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 tablespoon dark soy sauce
• 1 tablespoon all-purpose flour
• 2 tablespoons cooking oil
• 2 tablespoons green curry paste
• 2 green onions with tops, chopped
• 3 cloves garlic, peeled and chopped
• 1 teaspoon fresh ginger, peeled and finely chopped
• 2 cups coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons white sugar
• 1/2 cup cilantro leaves, for garnish

Recipe

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


• toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. heat the oil in a large skillet over medium high heat. place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. remove chicken.
• reduce heat to medium and stir in curry paste. cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. return chicken to the skillet, stirring to coat with the curry mixture. stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. allow to simmer over medium heat for 20 minutes until the chicken is tender. serve garnished with cilantro leaves.

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.

Batter For Fish

Ingredients

• Servings: 2
• 3 eggs
• 3/4 cup
• 1 1/2 cups milk
• 4 cups pastry flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons cornstarch
• salt to taste
• ground black pepper to taste
• 1/8 teaspoon garlic powder
• 1 1/2 pounds cod fillets
• 2 quarts vegetable oil for frying

Recipe

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


• in a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
• in a large bowl, beat together eggs and milk. mix in . stir in flour mixture. season with salt, black pepper, and garlic powder.
• in an electric deep fryer or a heavy saucepan, heat oil to 375 degrees f (190 degrees c).
• coat fish in batter, and submerge in hot oil. fry until golden brown, about 4 to 5 minutes. serve.

thai chicken with basil stir fry

Ingredients

• Servings: 6
• 2 cups uncooked jasmine rice
• 1 quart water
• 3/4 cup coconut milk
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons fish sauce
• 3/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 tablespoons fresh ginger root, minced
• 3 cloves garlic, minced
• 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 3 shiitake mushrooms, sliced
• 5 green onions, chopped
• 1 1/2 cups chopped fresh basil leaves

Recipe

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


• bring rice and water to a boil in a pot. cover, reduce heat to low, and simmer 20 minutes.
• in a bowl, mix the coconut milk, soy sauce, rice vinegar, fish sauce, and red pepper flakes.
• in a skillet or wok, heat the oil over medium-high heat. stir in the onion, ginger, and garlic, and cook until lightly browned. mix in chicken strips, and cook about 3 minutes, until browned. stir in the coconut milk sauce. continue cooking until sauce is reduced be about 1/3. mix in mushrooms, green onions, and basil, and cook until heated through. serve over the cooked rice.