grilled fish steaks

Ingredients

• Servings: 8
• 8 (3 ounce) fillets fresh tuna steaks, 1 inch thick
• 1/2 cup soy sauce
• 1/3 cup
• 1/4 cup vegetable oil
• 1 tablespoon fresh lime juice
• 1 clove garlic, minced

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 27 mins


• place tuna steaks in a shallow baking dish. in a medium bowl, mix soy sauce, , vegetable oil, fresh lime juice, and garlic. pour the soy sauce mixture over the tuna steaks, and turn to coat. cover, and refrigerate for at least one hour.
• preheat grill for high heat.
• lightly oil grill grate. place tuna steaks on grill, and discard remaining marinade. grill for 3 to 6 minutes per side, or to desired doneness.

Garlic Parmesan Orange Roughy

Ingredients

• Servings: 4
• 4 (4 ounce) fillets orange roughy
• 1/2 lemon
• 1/2 cup grated parmesan cheese
• 1/4 cup butter, softened
• 1/4 cup prepared dijon mustard mayonnaise blend
• 1 large clove garlic, pressed
• 1/4 pinch salt
• paprika

Recipe

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


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• place the orange roughy filets on the broiler pan and squeeze the lemon over the top of the fish. broil the filets in the preheated oven for about 6 to 8 minutes.
• combine parmesan, butter, dijionnaise, garlic, and salt in a small bowl. remove the fish from the oven and spread the cheese mixture on top of the filets. sprinkle with paprika. broil until the topping is lightly browned and the fish flakes easily with a fork, about 3 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.

Smoky Cod And Parsnip Chowder

Ingredients

• Servings: 6
• 1 pound cod fillets
• 1/2 pound lightly smoked cod, skin and bones removed
• 1/2 lemon
• 1 sprig fresh thyme
• 1 pound parsnip, chopped
• 1/2 pound potatoes
• 3 tablespoons butter
• 1 onion, chopped
• 1 cup milk
• 1 cup heavy whipping cream
• salt to taste
• ground black pepper to taste

Recipe

• if the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
• in a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. bring the cooking liquid to a gentle simmer. poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. remove the fish to a bowl, and reserve the poaching liquid. when the fish has cooled enough to handle, break it into large bite-sized pieces. set aside.
• while the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.
• in a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. add onion, and cook until wilted and golden. add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. bring the mixture to a boil, reduce heat, and cover. simmer for 15 minutes, or until the vegetables are tender.
• heat the milk and cream in a small saucepan. do not boil. stir to the vegetable mixture.
• add cod and smoked cod; stir. season with salt and freshly ground pepper to taste. just before serving, stir in remaining tablespoon of butter. top each serving with freshly ground pepper and chives.

fried tulingan (mackerel)

Ingredients

• Servings: 4
• 1 (3 1/2) pound whole mackerel, gutted and cleaned
• 2 cups water
• 1 tablespoon tamarind soup base
• 1 teaspoon fish sauce
• oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 1 hr 50 mins


• combine the mackerel, water, tamarind soup base, and fish sauce in a pot over medium heat. cover and cook at a simmer for about 15 minutes. flip the fish, cover again, and simmer another 15 minutes. remove from heat and allow to sit, covered, for 1 hour.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). remove the fish from the pot and pat dry with paper towels to remove as much excess moisture as possible.
• fry the fish in the hot oil until golden brown, 7 to 10 minutes. serve hot.

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.

bacon-wrapped halibut

Ingredients

• Servings: 36
• 18 slices bacon, cut in half
• 1 1/2 pounds halibut steaks, cubed
• ground black pepper to taste
• toothpicks

Recipe

• cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. set aside until cooled enough to handle.
• preheat your oven's broiler. season the halibut with pepper. wrap one piece of bacon around each cube of fish, and secure with a toothpick. place on a baking sheet.
• broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. transfer to a platter, and serve warm.

grilled cipollini onions

Ingredients

• Servings: 4
• 2 wooden skewers, or as needed
• 12 cipollini onions, peeled
• 1/2 cup coarsely chopped fresh basil
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt (such as lawry's®)

Recipe

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


• fill a shallow dish with water; soak wooden skewers in water for 30 minutes.
• place onions, basil, oil, and salt in a bowl; toss to coat onions. refrigerate until flavors blend, 30 to 60 minutes.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• thread onions prepared skewers, weaving basil between onions.
• cook onions on the preheated grill, turning once, until sweet and tender, about 10 minutes.

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


• 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.

smoked salmon pasta with scotch

Ingredients

• Servings: 8
• 1 (16 ounce) package dry penne pasta
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cups fish stock
• 2 cups white
• 3 tablespoons scotch whiskey
• 1/2 pound chopped smoked salmon
• 2 cups heavy cream
• freshly ground black pepper to taste
• 1/2 cup grated parmesan cheese for topping
• 1 bunch italian flat leaf parsley, chopped

Recipe

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


• bring a large pot of lightly salted water to a boil. place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
• heat the olive oil in a skillet over medium heat, and cook the onion until tender. pour in the fish stock and white , and cook until reduced by 1/2.
• remove the skillet from heat, and pour in the scotch whiskey. using a long match, carefully ignite the scotch. once the flame had subsided, return the skillet to medium heat, and mix in the salmon. stir in the cream, and bring the mixture to a boil. continue to cook and stir until thickened.
• in a large bowl, toss the cooked penne pasta with the salmon mixture. season with pepper, and top with parmesan cheese and parsley to serve.

miso and soy chilean sea bass

Ingredients

• Servings: 4
• 1/3 cup
• 1/3 cup mirin (japanese sweet rice )
• 3 tablespoons soy sauce
• 1/4 cup packed brown sugar
• 1/3 cup miso paste
• 4 (4 ounce) fillets fresh sea bass, about 1 inch thick
• 2 tablespoons chopped green onion

Recipe

Preparation Time: 10 mins Cook Time: 7 mins Ready Time: 3 hrs 17 mins


• whisk together the , mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. chill in refrigerator 3 to 6 hours. arrange the fillets on a baking sheet. discard the marinade.
• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. prop the oven door to remain slightly ajar.
• bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. sprinkle with chopped green onions to serve.

ginger glazed mahi mahi

Ingredients

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

Recipe

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


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

smoked bluefish pate ii

Ingredients

• Servings: 3
• 1 pound skinless, boneless smoked bluefish
• 1/2 (8 ounce) package cream cheese, softened
• 3 tablespoons butter, room temperature
• 2 tablespoons
• 1 tablespoon finely chopped onion
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon lemon juice
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• puree the bluefish, cream cheese, butter and in a food processor. mix in the onion, worcestershire sauce, lemon juice, salt and pepper. blend well using the pulse setting. transfer the mixture to a medium serving bowl, and chill until serving.

salmon with brown sugar and bourbon glaze

Ingredients

• Servings: 4
• 4 tablespoons butter
• 1/2 cup dark brown sugar
• 4 (6 ounce) salmon steaks
• 1/3 cup

Recipe

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


• melt butter in a large heavy skillet over medium heat. stir in brown sugar. place salmon fillets on top of brown sugar mixture. cook for 5 minutes on medium heat. turn salmon, and pour bourbon around the fillets. continue cooking for 5 minutes, or until fish flakes easily with a fork. spoon glaze over the salmon, and serve.

Mediterranean Fish Stew

Ingredients

• Servings: 6
• 4 cloves garlic, minced
• 2 onions, chopped
• 1 tablespoon olive oil
• 1 (28 ounce) can crushed tomatoes
• 6 cups water
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 2 tablespoons worcestershire sauce
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 1/2 pounds cod fillets, cubed
• 3 ounces dry pasta
• salt to taste
• 1 tablespoon ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• in a large pot over medium heat, saute the garlic and onions in the olive oil for 5 minutes, stirring constantly. add the tomatoes with liquid, water, parsley and cilantro. bring to a boil, reduce heat to low and simmer for 15 minutes.
• stir in the worcestershire sauce, cinnamon, paprika and fish. simmer over medium heat for 10 minutes. add the pasta and simmer for an additional 8 minutes, or until pasta is tender. season with salt to taste and ground black pepper.

Slow Cooker Mussaman Curry

Ingredients

• Servings: 6
• 2 potatoes, cut into large chunks
• 1 small onion, coarsely chopped
• 2 tablespoons butter
• 1 1/4 pounds beef chuck, cut into 1-inch cubes
• 3 cloves garlic, minced
• 1 (14 ounce) can coconut milk
• 1/4 cup peanut butter
• 3 tablespoons curry powder
• 3 tablespoons thai fish sauce
• 3 tablespoons brown sugar
• 2 cups beef broth
• 1/2 cup unsalted, dry-roasted peanuts

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 35 mins


• place the potatoes and onion in a slow cooker.
• melt the butter in a skillet over medium-high heat. cook the beef and garlic together in the melted butter until the beef is browned on all sides. transfer the beef and garlic to the slow cooker while keeping the beef drippings in the skillet.
• return the skillet to the medium-high heat. stir the coconut milk, peanut butter, and curry powder into the reserved beef drippings; cook and stir until the peanut butter melts. pour the coconut milk mixture into the slow cooker. turn the slow cooker on to low; stir the fish sauce, brown sugar, and beef broth into the slow cooker.
• cook on low until the beef is fork-tender, 4 to 6 hours. stir the peanuts into the curry about 30 minutes before serving.

almond and parmesan crusted tilapia

Ingredients

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

Recipe

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


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

thai steamed mussels

Ingredients

• Servings: 6
• 5 pounds fresh mussels, scrubbed and debearded
• 1/3 cup fresh lime juice
• 1 (13.5 ounce) can unsweetened coconut milk
• 1/3 cup dry white
• 1 1/2 tablespoons thai red curry paste
• 1 1/2 tablespoons minced garlic
• 1 tablespoon asian fish sauce
• 1 tablespoon white sugar
• 2 cups chopped fresh cilantro

Recipe

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


• in a large stock pot, combine the lime juice, coconut milk, , curry paste, garlic, fish sauce and sugar. stir to dissolve sugar and curry paste and bring to a boil over high heat. boil for 2 minutes then add mussels. cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
• remove from the heat and discard any unopened mussels. pour mussels and liquid into a serving dish and toss with cilantro.

tasty sesame tilapia

Ingredients

• Servings: 6
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup sesame oil
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1/2 teaspoon ground ginger
• 6 (4 ounce) fillets tilapia fillets

Recipe

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


• stir the orange juice, soy sauce, sesame oil, sugar, garlic, and ginger in a 9x13 inch baking dish until combined. add the tilapia fillets, turning once to evenly coat. cover the dish with plastic wrap, and marinate in the refrigerator at least 30 minutes.
• preheat an oven to 425 degrees f (220 degrees c).
• remove the plastic wrap, and bake in the preheated oven until the fish flakes easily with a fork, 9 to 11 minutes.

indian fish curry

Ingredients

• Servings: 4
• for the marinade:
• 2 teaspoons dijon mustard
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons canola oil
• 4 white fish fillets
• 1 onion, coarsely chopped
• 4 cloves garlic, roughly chopped
• 1 (1 inch) piece fresh ginger root, peeled and chopped
• 5 cashew halves
• 1 tablespoon canola oil
• 2 teaspoons cayenne pepper, or to taste
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/2 cup chopped tomato
• 1/4 cup vegetable broth
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 25 mins


• mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. add the fish fillets, turning to coat. marinate the fish in the refrigerator for 30 minutes.
• combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
• preheat an oven to 350 degrees f (175 degrees c).
• heat 1 tablespoon of canola oil in a skillet over medium-low heat. stir in the prepared paste; cook and stir for a minute or two. add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. cook and stir for an additional five minutes. stir in the chopped tomato and vegetable broth.
• arrange the fish fillets in a baking dish, discarding any extra marinade. top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. garnish with chopped cilantro.

Slow Cooker Mussaman Curry

Ingredients

• Servings: 6
• 2 potatoes, cut into large chunks
• 1 small onion, coarsely chopped
• 2 tablespoons butter
• 1 1/4 pounds beef chuck, cut into 1-inch cubes
• 3 cloves garlic, minced
• 1 (14 ounce) can coconut milk
• 1/4 cup peanut butter
• 3 tablespoons curry powder
• 3 tablespoons thai fish sauce
• 3 tablespoons brown sugar
• 2 cups beef broth
• 1/2 cup unsalted, dry-roasted peanuts

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 35 mins


• place the potatoes and onion in a slow cooker.
• melt the butter in a skillet over medium-high heat. cook the beef and garlic together in the melted butter until the beef is browned on all sides. transfer the beef and garlic to the slow cooker while keeping the beef drippings in the skillet.
• return the skillet to the medium-high heat. stir the coconut milk, peanut butter, and curry powder into the reserved beef drippings; cook and stir until the peanut butter melts. pour the coconut milk mixture into the slow cooker. turn the slow cooker on to low; stir the fish sauce, brown sugar, and beef broth into the slow cooker.
• cook on low until the beef is fork-tender, 4 to 6 hours. stir the peanuts into the curry about 30 minutes before serving.

Lemon Garlic Tilapia

Ingredients

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

Recipe

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


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

thai spicy basil chicken fried rice

Ingredients

• Servings: 6
• 3 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1 teaspoon white sugar
• 1/2 cup peanut oil for frying
• 4 cups cooked jasmine rice, chilled
• 6 large cloves garlic clove, crushed
• 2 serrano peppers, crushed
• 1 pound boneless, skinless chicken breast, cut into thin strips
• 1 red pepper, seeded and thinly sliced
• 1 onion, thinly sliced
• 2 cups sweet thai basil
• 1 cucumber, sliced (optional)
• 1/2 cup cilantro sprigs (optional)

Recipe

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


• whisk together the oyster sauce, fish sauce, and sugar in a bowl.
• heat the oil in a wok over medium-high heat until the oil begins to smoke. add the garlic and serrano peppers, stirring quickly. stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. use the back of a spoon to break up any rice sticking together.
• remove from heat and mix in the basil leaves. garnish with sliced cucumber and cilantro as desired.

Lemon Garlic Salmon

Ingredients

• Servings: 2
• 2 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 1 teaspoon lemon pepper
• 2 (4 ounce) fillets salmon
• 1 lemon

Recipe

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


• season salmon fillets on both sides with lemon pepper.
• in a large skillet, melt butter over medium high heat. stir in garlic. place salmon in pan. cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. flip fillets halfway through cooking to brown on both sides. sprinkle with lemon juice before serving.

steamed lemon grass crab legs

Ingredients

• Servings: 2
• 2 tablespoons vegetable oil
• 3 cloves garlic clove, pressed
• 1 (1 inch) piece fresh ginger root, crushed
• 1 stalk lemon grass, crushed
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• salt and pepper to taste
• 2 pounds frozen cooked alaskan king crab legs, thawed

Recipe

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


• heat the oil in a large pot over medium-high heat. add the crushed garlic, ginger, and lemon grass; cook and stir until brown, about 5 minutes. stir in the fish sauce, oyster sauce, salt and pepper until blended. add crab legs, cover, and cook over medium heat, tossing occasionally, until heated through, about 15 minutes.

ginger glazed mahi mahi

Ingredients

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

Recipe

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


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

Garlic Scape Pesto

Ingredients

• Servings: 3
• 1 pound garlic scapes, cut into 2-inch pieces
• 1 1/4 cups grated parmesan cheese
• 1 cup olive oil
• 1 tablespoon lemon juice
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend the garlic scapes, parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

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.

Lemony Green Beans With Walnuts And Thyme

Ingredients

• Servings: 4
• 1 pound fresh green beans, trimmed
• 1 tablespoon olive oil
• 1/4 cup coarsely chopped walnuts
• 1 lemon, zested and juiced
• 1 teaspoon fresh thyme leaves
• salt and freshly ground black pepper to taste

Recipe

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


• bring a large pot of water to a boil and drop in the green beans. simmer over medium-high heat until beans are just barely cooked and still bright green, about 2 minutes. drain immediately and rinse under cold water. drain and set aside.
• heat oil in a skillet over medium heat. add drained beans, nuts, lemon zest, lemon juice, and thyme. continue to cook until most of the juice has evaporated, about 3 minutes. season with salt and fresh ground pepper. serve immediately.

grilled salmon ii

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 6 hrs 30 mins


• whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. place fish in a glass dish, and pour marinade over all. cover with plastic wrap, and refrigerate for 4 to 6 hours.
• preheat barbecue or gas grill.
• oil the grill rack, and adjust height to 5 inches from coals. remove salmon from marinade, and place on grill. grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. turn halfway through cooking.

spicy catfish chowder

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 yellow onions, diced
• 2 carrots, diced
• 1/4 cup butter
• 1 zucchini, diced
• 4 cloves garlic, minced
• 1 (12 fluid ounce) can or bottle (golden -style)
• 3 tablespoons seafood seasoning (such as old bay®)
• 3 tablespoons dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon chile-garlic sauce (such as sriracha®)
• 1 teaspoon sea salt
• 1 teaspoon dried oregano
• ground black pepper to taste
• 4 (6 ounce) fillets catfish
• 2 (14.5 ounce) cans stewed tomatoes with juice
• 1 (14.5 ounce) can water
• 1 (12 ounce) can whole kernel corn, drained

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• heat olive oil in a large soup pot over medium heat; cook and stir onions and carrots until onions are slightly softened, about 2 minutes. melt butter with onions and carrots; cook and stir zucchini and garlic in the melted butter until onions are translucent, about 7 more minutes.
• stir , seafood seasoning, parsley, garlic powder, chile-garlic sauce, sea salt, oregano, and black pepper into the vegetable mixture and gently lay catfish fillets over top of vegetables. pour tomatoes with their juice over the vegetables and catfish. cover pot and bring to a simmer; cook until catfish are cooked through, about 10 minutes. break the catfish fillets apart into bite-size chunks.
• pour in a tomato can of water and stir in corn; simmer the chowder covered until vegetables are tender and flavors have blended, at least 30 more minutes.

grilled halibut ii

Ingredients

• Servings: 6
• 6 (6 ounce) fillets halibut
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon dried rosemary

Recipe

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


• place halibut fillets in a shallow baking dish. in a bowl, whisk together the olive oil, lime juice, thyme, basil, oregano, and rosemary. pour marinade over fish, cover, and refrigerate 2 to 4 hours.
• preheat grill for medium heat. adjust grate height to between 4 and 6 inches from heat source.
• lightly oil grill grate. remove halibut from dish, and discard marinade. cook for 5 minutes per side, or until fish can be easily flaked with a fork.

blackened fish

Ingredients

• Servings: 6
• 1 tablespoon paprika
• 2 teaspoons dry mustard
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 3/4 cup unsalted butter, melted
• 6 (4 ounce) fillets trout
• 1/4 cup unsalted butter, melted

Recipe

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


• in a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
• pour 3/4 cup melted butter into a shallow dish. dip each fillet into butter, turning once to coat both sides. sprinkle both sides of fillets with spice mixture, and gently pat mixture fish.
• place fillets into hot pan without crowding. carefully pour about 1 teaspoon melted butter over each fillet. cook until fish has a charred appearance, about 2 minutes. turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. repeat with remaining fish.

zesty seafood pasta

Ingredients

• Servings: 12
• 2 (16 ounce) packages extra-wide egg noodles
• 1/4 cup extra-virgin olive oil, or as needed
• 1 onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 5 cloves garlic, diced
• 1/2 cup fresh parsley
• 1 1/2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh basil
• 1 lemon, zested and juiced
• 2 (32 ounce) cartons seafood stock (such as kitchen basics®), divided
• 1 teaspoon dried thyme
• 1 tablespoon dried cilantro
• 1/2 teaspoon dried dill weed
• sea salt and ground black pepper to taste
• 1 (12 ounce) package frozen peeled crawfish tails, thawed and undrained
• 2 pounds peeled and deveined small shrimp
• 3 tablespoons cornstarch
• 1 cup half-and-half
• 2 tablespoons seasoning (such as zatarain's®)

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• bring a large pot of generously salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 10 minutes. drain and transfer to a bowl.
• heat olive oil in a large pot over low heat; cook and stir onion, bell pepper, celery, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes.
• mix parsley, sage, basil, and lemon zest in a bowl; stir into onion mixture. cook until fragrant, 2 to 3 minutes.
• pour 1 cup seafood stock in a measuring cup and set aside; pour remaining stock and lemon juice into onion mixture. stir in thyme, cilantro, dill, sea salt, and black pepper; cook until flavors have blended, about 5 minutes. add crawfish to seasoned stock mixture; cook until crawfish are heated through, 3 to 4 minutes.
• stir shrimp into crawfish mixture; cook until shrimp are pink and cooked through, about 5 more minutes. remove crawfish and shrimp from sauce using a slotting spoon; transfer to a bowl and cover.
• whisk cornstarch into reserved 1 cup seafood stock until completely dissolved; stir into sauce. cook, stirring constantly, at a simmer until sauce has thickened, about 5 minutes.
• mix half-and-half and seasoning into sauce until fully incorporated and warmed; add crawfish and shrimp back into sauce. toss sauce with egg noodles.

ginger glazed mahi mahi

Ingredients

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

Recipe

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


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

lemon trout

Ingredients

• Servings: 4
• 4 cups all-purpose flour
• 2 tablespoons lemon pepper
• 1 1/2 tablespoons salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1/4 cup grated lemon zest, divided
• 4 (6 ounce) fillets rainbow trout
• 1 lemon
• 1/2 cup lemon juice
• 1/2 cup extra-virgin olive oil

Recipe

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


• in a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.
• heat oil in a large skillet over medium heat. dip the trout fillets in the flour mixture so that both sides are coated. shake off the excess and place fillets in the hot oil. cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. discard the leftover lemon juice.
• remove from the skillet and drain on paper towels briefly before serving. garnish each serving with a wedge of lemon.

Special Occasion Smoked Bluefish Pate

Ingredients

• Servings: 2
• 1/2 pound skinless, boneless smoked bluefish
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 teaspoons prepared dijon-style mustard
• 1 1/2 teaspoons prepared horseradish

Recipe

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


• break up smoked bluefish and place in a food processor with cream cheese. use pulse setting to blend smooth. mix in prepared dijon-style mustard and horseradish. blend to desired consistency. increase amounts of mustard and horseradish, if desired. cover and chill in the refrigerator 6 hours, or overnight, before serving.

Lemon Garlic Tilapia

Ingredients

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

Recipe

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


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

Cardamom Maple Salmon

Ingredients

• Servings: 6
• 1 1/2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1/4 cup grapeseed oil
• 2 tablespoons maple syrup
• 1 (2 pound) salmon fillet, cut into 3-inch pieces

Recipe

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


• stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. add oil and maple syrup and stir until evenly combined.
• preheat a non-stick frying pan over medium-high heat, about 350 degrees f (175 degrees c).
• dredge salmon pieces through the maple syrup mixture until evenly coated on all sides.
• cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.

zoni

Ingredients

• Servings: 4
• 4 cups water
• 1 (4 inch) piece dashi kombu (dried kelp)
• 1 cup bonito shavings (dry fish flakes)
• 1/4 cup spinach, rinsed and sliced
• 2/3 teaspoon salt
• 2 teaspoons soy sauce
• 1 tablespoon
• 4 frozen toasted mochi squares, thawed
• 4 naruto (fish paste stick with a red spiral pattern)
• 4 slices yuzu (citron) peel

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 3 hrs 30 mins


• to make dashi: rinse kelp and pat dry. place kelp in a medium size pot, along with the 3 cups of water. steep in the water for 3 hours.
• after steeping, bring the water with kelp in it to a boil. then remove and discard the kelp. remove the water from the heat and let it cool for 5 minutes.
• place the fish flakes in a pot of water. bring the pot of water to a boil. when the shavings have sunk to the bottom of the pot, strain, reserving the liquid. this is the dashi, the basic broth for japanese soups and dishes.
• while making the dashi, place the spinach in a small pot of water and bring to a boil. when the spinach is cooked, drain well.
• pour salt, thin soy sauce and in the heated dashi. ladle the soup into bowls for servings. into each bowl place one piece each of mochi cake, spinach and fish paste. put a piece of citrus rind in each bowl.

traditional cured fish (umai)

Ingredients

• Servings: 4
• 1 yellow onion, chopped
• 1 red onion, chopped
• 1 tablespoon minced fresh ginger root
• 1 fresh red chile pepper, finely chopped
• 1 tablespoon grated lime zest
• 2 limes, juiced
• 2 skinned fillets, cut into thin strips
• salt to taste

Recipe

Preparation Time: 20 mins Ready Time: 35 mins


• combine the yellow onion, red onion, ginger, chile pepper, lime zest, and lime juice in a glass or ceramic bowl. gently stir in the , and season to taste with salt. cover and refrigerate until the snapper turns white and opaque, about 15 minutes. serve cold.

baked flounder with panko and parmesan

Ingredients

• Servings: 4
• 4 flounder fillets
• 1/4 cup butter, melted - divided
• 1 cup panko bread crumbs
• 2/3 cup grated parmesan cheese
• 1/2 teaspoon salt
• ground black pepper to taste
• 1 pinch dried thyme

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). lightly grease a large, shallow baking dish.
• arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. combine remaining 3 tablespoons butter with bread crumbs, parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.
• bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. carefully transfer fillets to a plate with a spatula.

pasta salad with tuna and broccoli

Ingredients

• Servings: 6
• 1 head broccoli, separated into florets
• 1 pound penne pasta
• 1 pound fresh tuna steaks
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 1/4 cup white
• 4 medium tomatoes, quartered
• 1 pound mozzarella cheese, diced
• 8 large black olives, sliced
• 1/2 cup walnut pieces, toasted
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 4 anchovy fillets, rinsed
• 3/4 cup olive oil

Recipe

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


• put a large pot of salted water on to boil; use this water to blanch the broccoli and cook the pasta. blanch broccoli in boiling water. when it is al dente, transfer broccoli to a bowl of ice water. drain thoroughly.
• cook penne in salted, boiling water until al dente. drain. rinse under cold running water until completely cooled, and then drain completely.
• meanwhile, place tuna in a skillet with water, white , and lemon juice. cover, and cook until done. break fish into chunks.
• combine broccoli, penne, fish, tomatoes, cheese, olives, walnuts, garlic, and parsley in a large serving bowl.
• heat olive oil in small pan over low heat. cut anchovy fillets into small pieces, add to the olive oil, and mash with a fork until they dissolve. do not let oil get too hot. pour oil-anchovy mixture over salad. toss, and serve immediately.

Dynamite Halibut

Ingredients

• Servings: 6
• 2 pounds halibut, cut into bite size pieces
• 1 cup mayonnaise
• 1 teaspoon fresh lemon juice
• 3/4 teaspoon chile-garlic sauce
• 1/2 teaspoon white sugar
• 1/2 teaspoon soy sauce
• 1/8 teaspoon sesame oil
• 4 cups thinly sliced mushrooms
• 2 cups thinly sliced onions
• 1 lemon, cut in half
• kosher salt, to taste
• 1 tablespoon sesame seeds
• 3/4 cup sliced green onions

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• set an oven rack into the center of the oven.
• line a baking sheet with aluminum foil and a layer of cooking spray.
• arrange halibut pieces on the prepared baking sheet so that all pieces are touching.
• mix the mayonnaise, lemon juice, chili garlic sauce, sugar, soy sauce, and sesame oil in a bowl; fold the mushrooms and onion into the mayonnaise mixture.
• spread the mushroom mixture over the halibut pieces.
• squeeze one lemon half over the mushroom mixture; sprinkle with kosher salt.
• bake in the preheated oven until almost opaque, 15 to 20 minutes; remove the baking sheet from the oven.
• raise the oven rack with the baking sheet to the next-highest level switch the oven to broil.
• continue cooking the fish under the broiler until the top is browned, about 10 minutes.
• squeeze the remaining lemon half evenly over the fish.
• sprinkle with sesame seeds and green onions.

peaches and sauce

Ingredients

• Servings: 2
• 1/2 cup peach preserves
• 1/4 cup worcestershire sauce
• 1/4 cup apple vinegar
• 1 cup orange juice
• 2 (1.5 fluid ounce) jiggers tequila
• 1/4 cup chopped onion
• 1 clove garlic, minced
• salt and pepper to taste

Recipe

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


• in a medium bowl, stir together the peach preserves, worcestershire sauce, vinegar, orange juice, tequila, onion, garlic, salt and pepper. use half of the mixture to marinate your meat. pour the remainder into a saucepan, and bring to a boil. boil for about 10 minutes, or until thickened. use as a sauce for your cooked meat.

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.

jamaican fried snapper

Ingredients

• Servings: 1
• 1 (1 1/2 pound) whole , cleaned and scaled
• salt and freshly ground black pepper to taste
• 1 quart vegetable oil for frying
• 1 teaspoon vegetable oil
• 1/2 white onion, sliced
• 1/8 teaspoon minced garlic
• 1/2 large carrot, peeled and cut into thin strips
• 1 sprig fresh thyme, leaves stripped
• 1 allspice berry, cracked
• 1/4 habanero pepper, seeded and minced
• 1/4 cup white vinegar
• 1 tablespoon water
• 3/4 teaspoon salt
• 1 pinch brown sugar

Recipe

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


• pat the fish dry and cut 3 small slits on each side of the fish. season both sides with salt and pepper.
• heat 1 quart oil in a large skillet over medium-high heat until smoking. carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. remove fish and place on a paper towel-lined plate.
• heat 1 teaspoon oil in a large skillet over medium-high heat. stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
• serve fish topped with onion mixture spooned over the top.

maple mahi mahi

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• 1 tablespoon seasoning
• 1/2 teaspoon garlic powder
• 2 (4 ounce) fillets mahi mahi fillets, rinsed and patted dry

Recipe

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


• heat the olive oil in a pan over medium-high heat.
• stir the maple syrup, seasoning, and garlic powder together in a small bowl.
• brush the maple syrup mixture over the mahi mahi fillets.
• cook the mahi mahi in the hot oil until the fish flakes easily with a fork, 3 to 5 minutes per side.

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.

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.

stuffed cod wrapped in bacon

Ingredients

• Servings: 8
• 8 (6 ounce) fillets cod
• 2 tablespoons sesame oil
• 2 tablespoons chili sauce
• 8 slices bacon
• 1 leek, chopped
• 1 ounce enoki mushrooms

Recipe

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


• preheat an outdoor grill for high heat. soak some toothpicks in water while the grill heats up.
• spread a thin layer of sesame oil and chili sauce one side of each fish fillet. at one end, place some of the leek and a couple of mushrooms. roll towards the other end. wrap each roll with a slice of bacon, and secure with two toothpicks.
• place on the preheated grill, and cook covered for 5 minutes. be careful of flare-ups from the bacon grease. turn over, and cook for 5 more minutes, until bacon is crisp and fish flakes easily.

Crispy Fish Fillets

Ingredients

• Servings: 4
• 1 egg
• 2 tablespoons prepared yellow mustard
• 1/2 teaspoon salt
• 1 1/2 cups instant mashed potato flakes
• 1/4 cup oil for frying
• 4 (6 ounce) fillets sole

Recipe

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


• in a shallow dish, whisk together the egg, mustard, and salt; set aside. place the potato flakes in another shallow dish.
• heat oil in a large heavy skillet over medium-high heat.
• dip fish fillets in the egg mixture. dredge the fillets in the potato flakes, making sure to completely coat the fish. for extra crispy, dip into egg and potato flakes again.
• fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

kevin's asian baked salmon

Ingredients

• Servings: 6
• 2 cups dried shiitake mushrooms
• 1 cup oyster sauce
• 1 tablespoon
• 2 pounds salmon fillets

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 52 mins


• soak mushrooms in boiling water 20 minutes; remove stems. put softened mushrooms, oyster sauce, and into a bowl; stir. let mixture sit for 10 to 20 minutes.
• preheat oven to 400 degrees f (200 degrees c). line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.
• place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.
• bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. if desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

steam-grilled green onions

Ingredients

• Servings: 4
• 12 green onions, rinsed, ends trimmed
• 2 cloves garlic, minced
• 2 tablespoons butter, cut into small pieces
• salt and ground black pepper to taste (optional)

Recipe

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


• preheat a grill for medium-low heat.
• cut a sheet of aluminum foil to about 12x15 inches. arrange the green onions side by side in the center of the foil sheet. sprinkle the onions evenly with the garlic, salt, and pepper. arrange butter over the onions. keeping the green onions flat, fold the foil to make a sealed cooking pouch.
• place the foil packet on the preheated grill away from the main heat source. allow the green onions to steam 5 to 7 minutes.

Mushy Peas Ii

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 bunch green onions, chopped
• 1 teaspoon chopped fresh mint
• 1 pound frozen green peas, thawed
• 2 tablespoons butter
• 1/2 teaspoon sea salt and ground black pepper to taste

Recipe

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


• heat oil in a skillet over medium heat. add green onion, mint, and peas. cover, and cook for 3 to 4 minutes. mash peas with a potato masher. stir in butter, and season with salt and pepper.

japanese broiled mackerel

Ingredients

• Servings: 4
• 4 mackerel fillets
• 1/4 cup soy sauce
• 1/4 cup mirin (japanese sweet )
• 1 tablespoon white sugar
• 1/2 tablespoon grated fresh ginger root

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 28 mins


• rinse fillets, and pat dry with paper towels. in a medium bowl, mix together the soy sauce, mirin, sugar and fresh ginger. place fillets into the marinade, and let stand for at least 20 minutes.
• preheat your ovens broiler, or an outdoor grill for high heat. broil the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes. serve with a lemon slice or long white radish slice as a garnish.

Fish In Foil

Ingredients

• Servings: 2
• 2 rainbow trout fillets
• 1 tablespoon olive oil
• 2 teaspoons garlic salt
• 1 teaspoon ground black pepper
• 1 fresh jalapeno pepper, sliced
• 1 lemon, sliced

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). rinse fish, and pat dry.
• rub fillets with olive oil, and season with garlic salt and black pepper. place each fillet on a large sheet of aluminum foil. top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. arrange lemon slices on top of fillets. carefully seal all edges of the foil to form enclosed packets. place packets on baking sheet.
• bake in preheated oven for 15 to 20 minutes, depending on the size of fish. fish is done when it flakes easily with a fork.

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.

Cindy's Thai Hot And Sour Soup

Ingredients

• Servings: 6
• 1 cup uncooked long grain white rice
• 12 cups water, divided
• 3 bone-in chicken breast halves
• 4 kaffir lime leaves
• 1 stalk lemon grass, chopped (optional)
• 5 green onions, chopped
• 1 tablespoon chopped fresh garlic
• 2 cups chopped tomatoes
• 2 tablespoons fish sauce
• 6 fresh mushrooms, chopped
• 1/3 cup chopped cilantro
• 1 tablespoon chopped fresh red chile peppers
• 1 (1.41 ounce) package tamarind soup base

Recipe

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


• place the rice and 2 cups water in a pot, and bring to a boil. reduce heat to low, cover, and simmer 20 minutes.
• pour the remaining 10 cups water into a large pot, and bring to a boil. place chicken in the pot. stir in kaffir lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base. cook chicken 30 minutes, or until juices run clear. remove chicken from pot, debone, and chop. return meat to the soup, and discard bones. serve over cooked rice.

Smoked Whitefish Spread

Ingredients

• Servings: 2
• 1 large smoked whitefish, skinned and boned
• 1/4 cup mayonnaise
• 5 teaspoons tartar sauce
• 1 teaspoon lemon juice, or to taste
• 1/4 cup heavy cream
• 2 drops hot pepper sauce (such as tabasco®), or to taste
• ground black pepper to taste
• 1/3 cup finely chopped red onion
• 2 stalks finely chopped celery
• 1 1/2 teaspoons capers, chopped
• 1 tablespoon chopped fresh dill

Recipe

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


• place the whitefish, mayonnaise, tartar sauce, lemon juice, cream, hot pepper sauce, and black pepper into a food processor. pulse until smooth, then scrape into a mixing bowl. stir in the onion, celery, capers, and dill. refrigerate at least 1 hour before serving to allow the flavors to meld.

Fish Fry Bake

Ingredients

• Servings: 6
• 1 (14 ounce) package breaded frozen fish sticks
• 1 (16 ounce) package frozen french fries
• 1 (10.75 ounce) can condensed cream of celery soup
• 3/4 cup milk
• 1/3 cup mayonnaise
• 1 teaspoon curry powder

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• line the bottom of a 9x13 inch baking dish with fish sticks. sprinkle fries in a layer over the fish. mix together the cream of celery soup, milk, and mayonnaise; pour over the fish and fries.
• bake uncovered for 45 minutes in the preheated oven. cool slightly before serving.

wilderness place lodge cookies

Ingredients

• Servings: 5
• 2 cups butter
• 2 cups white sugar
• 2 cups packed brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 6 cups quick cooking oats
• 2 cups chocolate chips
• 2 cups chopped and toasted walnuts
• 1 cup coconut
• 1 cup raisins

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat the oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a very large bowl, cream together the butter, brown sugar and white sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. combine the flour, salt and baking soda; stir into the sugar mixture until well incorporated. mix in oats, then stir in the chocolate chips, nuts, coconut and raisins. drop by heaping teaspoonfuls the prepared cookie sheets.
• bake for 10 to 12 minutes in the preheated oven, or until golden brown. let cookies cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

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.

fish and tamarind soup

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 8 shallots, chopped
• 6 cloves garlic, crushed
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground turmeric
• 6 cups water
• 6 stalks lemon grass, ground
• 1/4 cup tamarind juice
• salt to taste
• 2 pounds fillets, cut into 1 inch pieces

Recipe

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


• heat oil in a large saucepan over medium heat. mix in shallots, garlic, crushed red pepper, and turmeric. cook and stir until shallots are tender, about 5 minutes. pour water into skillet, and mix in lemon grass and tamarind juice. season with salt. bring the mixture to a boil.
• stir snapper into boiling mixture. cook 10 minutes, or until fish pieces are easily flaked with a fork.

mediterranean chicken marinade

Ingredients

• Servings: 0
• 1/2 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon prepared yellow mustard (such as french's®)
• 2 teaspoons ground dried oregano

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.

chinese steamed white fish fillet with tofu (cantonese style)

Ingredients

• Servings: 4
• 1 thai chile, chopped
• 2 cloves garlic, chopped
• 1 (1/2 inch) piece fresh ginger, minced
• 1 tablespoon black bean sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons white soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon white sugar
• 1 pinch white pepper
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 3/4 pound white fish fillets
• 1 (16 ounce) package tofu, drained and cubed
• 1 cup green onion, finely chopped

Recipe

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


• bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
• in a large bowl, stir together the chile, garlic, ginger, and black bean sauce. stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. in a small cup, mix together the cornstarch and water. stir into the sauce. cut fish fillets into thin strips, add to bowl, and coat well.
• when water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. place the fish strips on top of the tofu; cover and steam for another 3 minutes.
• remove and garnish with chopped green onion. serve with steamed white rice and stir-fried or steamed asian vegetables.

Salmon With Pecan Honey Glaze

Ingredients

• Servings: 4
• 1 cup pecan halves or pieces
• 1 cup honey
• 3/4 cup butter
• 1/4 cup vegetable oil
• 4 (4 ounce) fillets salmon
• salt and pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spread pecans in a single layer on a baking sheet. bake 8 to 10 minutes, or until slightly browned. stir 2 or 3 times to toast uniformly.
• in a small saucepan over medium-high heat, combine honey with half of the butter. stir in the toasted pecans, and cook for 8 to 10 minutes to infuse the flavors. remove from heat, and keep warm.
• melt remaining butter with oil in a large skillet over high heat. season fish with salt and pepper. arrange fillets in skillet, and cook until firm to the touch, about 4 to 5 minutes per side. salmon is done when it flakes easily with a fork. transfer to serving plate, and spoon glaze over top.

Pan Seared

Ingredients

• Servings: 2
• 2 (4 ounce) fillets
• 1 tablespoon olive oil
• 1 lemon, juiced
• 2 tablespoons rice vinegar
• 1 teaspoon dijon mustard
• 1 tablespoon honey
• 1/4 cup chopped green onions
• 1 teaspoon ground ginger

Recipe

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


• rinse snapper under cold water, and pat dry. in a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• heat a non-stick skillet over medium heat. dip snapper fillets in marinade to coat both sides, and place in skillet. cook for 2 to 3 minutes on each side. pour remaining marinade into skillet. reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Burmese Chicken Curry (gaeng Gai Bama)

Ingredients

• Servings: 4
• 1/4 cup vegetable oil
• 8 shallots, thinly sliced
• 1 pound skinless, boneless chicken meat, cut into large pieces
• 2 tablespoons red curry paste
• 1 tablespoon curry powder
• 1/2 cup coconut milk
• 1/4 cup pureed tomato
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 2 medium tomatoes, cut into wedges
• 1 bunch cilantro, chopped

Recipe

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


• heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. drain, reserving the oil, and set aside.
• place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. pour in enough water to cover, and bring to a boil. reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
• stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. cook and stir over low heat until the mixture is smooth and creamy. mix in the remaining tomatoes, and continue cooking until tender. top with cilantro and the fried shallots to serve.