World Best Sea Food Recipes: May 2016

Monday, May 23, 2016

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:

Cook Time:

Ready Time:

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.

miso salmon

Ingredients

Servings: 6
2 (1 1/2-pound) salmon fillets, skin removed
1 cup miso paste
1/4 cup
1/2 cup brown sugar
2 tablespoons sesame seeds
1 teaspoon sesame oil
1/4 cup water
1/2 cup prepared soy-ginger salad dressing
3 tablespoons seasoned rice vinegar

Recipe

Preparation Time:

Cook Time:

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preheat the oven to 400 degrees f (200 degrees c). fill a large skillet with about 1 inch of water and bring to a boil. poach fish just until cooked on the outside, about 2 minutes per side. transfer fillets to a broiler pan.
in a small bowl, stir together the miso paste, , brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. spread this over the tops of the salmon fillets.
bake for 15 minutes in the preheated oven, or until almost cooked through. switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. cut fillets into portions to serve.

almond and parmesan crusted tilapia

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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:

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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.

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:

Cook Time:

Ready Time:

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.

Grouper With Lemon White Sauce

Ingredients

Servings: 4
1 cup all-purpose flour
1 tablespoon sea salt
1 tablespoon ground black pepper
1 teaspoon lemon pepper
4 (6 ounce) grouper fillets
3 tablespoons clarified butter
3 1/2 tablespoons chilled butter
2 tablespoons lemon juice
1 1/2 cups hot milk

Recipe

Preparation Time:

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mix flour, salt, pepper, and lemon pepper in bowl until well blended. reserve 4 1/2 tablespoons of seasoned flour in a small bowl, and set aside. rinse grouper fillets, and pat dry. dredge grouper in the seasoned flour.
melt the clarified butter in a skillet over medium-high heat. place the grouper in the skillet and cook until lightly browned and the fish is easily flaked with a fork, 2 to 4 minutes on each side. remove from skillet, and set aside. drain any remaining clarified butter in the skillet, and wipe clean. add the chilled butter and lemon juice to the skillet. cook and stir until the butter is melted. gradually whisk in the reserved seasoned flour; cook and stir for 5 minutes. stir in the hot milk, whisking constantly until the sauce has thickened, about 5 minutes more. serve sauce over the grouper.

Sunday, May 22, 2016

Sea Bass Barbecue

Ingredients

Servings: 2
1 tablespoon lemon juice
1 teaspoon olive oil
salt and pepper to taste
1 bay leaf
1 pound fresh sea bass

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium heat and lightly oil grate.
in a small bowl, stir together lemon juice, olive oil, salt, pepper and bay leaf. rub fish with mixture inside and out.
grill the fish over medium heat for 8 to 10 minutes, flipping halfway through. fish is done when it flakes easily with a fork.

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:

Cook Time:

Ready Time:

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.

Lemon Garlic Tilapia

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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

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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.

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:

Cook Time:

Ready Time:

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.

ginger glazed mahi mahi

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Halibut With Garlic Sauce

Ingredients

Servings: 4
1 pound halibut, cut into chunks
salt to taste
1/2 cup cornmeal
1/4 cup sunflower seed oil
1 cup chicken broth
3 cloves garlic, minced
1 bay leaf
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

season the halibut with salt, and dredge in the cornmeal to coat.
heat the oil in a skillet over medium heat. place the coated halibut in the skillet, and cook 5 minutes, until lightly browned on all sides.
mix the chicken broth, garlic, and bay leaf in a pot, and bring to a boil. pour into the skillet with the halibut. season with pepper. continue cooking 5 minutes, or until fish is easily flaked with a fork.

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:

Cook Time:

Ready Time:

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.

Lemon Garlic Tilapia

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Saturday, May 21, 2016

Corn Flake-crusted Halibut

Ingredients

Servings: 4
2 cups corn flakes cereal, finely crushed
2 teaspoons chopped fresh dill
1/8 teaspoon cayenne pepper, or to taste
salt and freshly cracked black pepper to taste
4 (4 ounce) halibut fillets
1/3 cup light mayonnaise

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 450 degrees f (230 degrees c).
line a baking dish with parchment paper.
combine crushed corn flakes, dill, cayenne pepper, salt, and ground black pepper in a large shallow bowl.
brush halibut with mayonnaise to evenly coat on all sides.
gently press the coated halibut fillets into the cornflake mixture to coat all sides; shake off any excess. transfer breaded halibut fillets to the prepared baking dish.
bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

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:

Cook Time:

Ready Time:

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.

pasta and herbs

Ingredients

Servings: 4
1/2 pound uncooked pasta
1/2 cup butter
4 cloves garlic, minced
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1 teaspoon dried marjoram
1 teaspoon ground savory
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste
2 tablespoons sliced black olives

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook pasta according to the package directions.
meanwhile, melt the butter or margarine over medium heat. stir in the garlic and cook for a couple of minutes. stir in the herbs.
drain the pasta and transfer to a large bowl. add the butter mixture and toss. season with salt and pepper. sprinkle with black olive slices and serve.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Friday, May 20, 2016

broiled tilapia parmesan

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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:

Cook Time:

Ready Time:

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.

Bbq Broiled

Ingredients

Servings: 2
cooking spray
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon barbeque sauce
2 (7 ounce) fillets
salt to taste
cayenne pepper, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil and lightly coat with cooking spray.
combine mayonnaise, lemon juice, and barbeque sauce in a bowl.
place fillets on the prepared baking sheet and season with salt. spread half the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.
cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.

baked trout fillets

Ingredients

Servings: 2
2 trout fillets
2 tablespoons butter
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
2 cloves garlic, chopped
1/2 cup sliced mushrooms
1/3 cup white
1 1/2 teaspoons lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
4 artichoke hearts in water, drained and halved
1/2 cup chopped cherry tomatoes

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). arrange trout fillets in a large baking dish.
melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. add white , lemon juice, salt, and cayenne pepper. remove from heat and gently stir in artichoke hearts; pour mixture over trout.
bake in preheated oven until fish flakes easily with a fork, about 20 minutes. remove baking dish from oven and scatter tomatoes over fish.
set oven rack about 6 inches from the heat source and preheat the oven's broiler.
return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.

Barbequed Thai Style Chicken

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

onion meat relish

Ingredients

Servings: 1
3/4 pound onion, cut into wedges and separated
2 tablespoons butter
2 tablespoons red vinegar
1/4 tablespoon salt
1/4 teaspoon ground black pepper
2 teaspoons white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium saucepan over medium heat, slowly cook and stir the onions and butter until onions are tender, approximately 10 minutes.
mix red vinegar, salt, ground black pepper and white sugar with the onions and butter. continue to cook and stir until the mixture thickens to a chunky, spreadable consistency, about 10 minutes. refrigerate until serving.

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Thursday, May 19, 2016

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:

Cook Time:

Ready Time:

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.

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

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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

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

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

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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.

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

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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.