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.

Raspberry Tilapia

Ingredients

• Servings: 4
• 4 (4 ounce) fillets tilapia (bream)
• 1/4 cup olive oil
• 1/4 cup raspberry vinegar
• 1/4 cup honey
• 1 teaspoon yellow mustard
• 1/2 teaspoon dried dill weed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 11x7 inch baking dish.
• in a mixing bowl, whisk together the olive oil, raspberry vinegar, honey, mustard and dill weed.
• arrange the tilapia filets in a single layer in the prepared baking dish. pour mixture over the fish filets, coating the filets evenly.
• bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.

Barbequed Thai Style Chicken

Ingredients

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

Recipe

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


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

Thai Pineapple Chicken Curry

Ingredients

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

Recipe

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


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

Bouillabaisse

Ingredients

• Servings: 12
• 3/4 cup olive oil
• 2 onions, thinly sliced
• 2 leeks, sliced
• 3 tomatoes - peeled, seeded and chopped
• 4 cloves garlic, minced
• 1 sprig fennel leaf
• 1 sprig fresh thyme
• 1 bay leaf
• 1 teaspoon orange zest
• 3/4 pound mussels, cleaned and debearded
• 9 cups boiling water
• salt and pepper to taste
• 5 pounds sea bass
• 1 pinch saffron threads
• 3/4 pound fresh shrimp, peeled and deveined

Recipe

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


• heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. cook and stir over a low heat for a few minutes until all vegetables are soft.
• stir in the fennel, thyme, bay leaf, and orange zest. add shellfish and boiling water; stir to combine. season to taste with salt and black pepper. turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
• add fish, and reduce the heat to medium. continue cooking for 12 to 15 minutes, or until fish is cooked. the fish should be opaque and tender, but still firm. fish should not be falling apart.
• taste the bouillabaisse and adjust the seasoning. stir in saffron, and then pour soup into a warmed tureen or soup dishes. serve immediately.

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.

Thai Pineapple Chicken Curry

Ingredients

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

Recipe

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


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