Crab And Sweet Corn Soup

Ingredients

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

Recipe

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


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

Fish In A Vegetable Patch

Ingredients

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

Recipe

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


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

acapulco grouper

Ingredients

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

Recipe

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


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

ginger glazed mahi mahi

Ingredients

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

Recipe

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


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

almond and parmesan crusted tilapia

Ingredients

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

Recipe

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


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

thai cucumber soup

Ingredients

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

Recipe

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


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

hazelnut crusted halibut with garlic mashed potatoes

Ingredients

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

Recipe

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


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