Ingredients
- Servings: 12
- 5 pounds skinned, deboned mahi mahi, cut into chunks
- 3/4 (4.5 ounce) jar bottled minced garlic
- 1/2 cup butter, diced
- 1 large onion, diced
- 1 1/2 lemons, juiced
- 1/2 cup dry
- 1 1/2 (10 ounce) cans diced tomatoes with green chile peppers
- salt and pepper to taste
- 8 ounces shredded pepperjack cheese
Recipe
Preparation Time: 20 mins
Cook Time: 35 mins
Ready Time: 55 mins
- preheat grill for high heat.
- place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. distribute butter evenly throughout pan. spread onions over fish. pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. season with salt and pepper. tightly cover pan with aluminum foil.
- place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. sprinkle with cheese before serving.
Ingredients
- Servings: 1
- 4 teaspoons chopped fresh rosemary leaves
- 4 teaspoons chopped fresh thyme
- 4 teaspoons minced onion
- 4 teaspoons minced garlic
- 1/4 cup worcestershire sauce
- 2 teaspoons coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup olive oil
Recipe
Preparation Time: 10 mins
Ready Time: 20 mins
- in a blender or food processor, mix rosemary, thyme, onion, garlic, worcestershire sauce, coarse salt, pepper, and olive oil. pulse until well blended. cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.
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.
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.
Ingredients
- Servings: 2
- 2 pounds steelhead trout fillets
- 1/4 cup butter, melted
- 2 tablespoons lemon juice
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/4 cup barbeque sauce
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
- preheat an outdoor grill for medium heat, and lightly oil the grate.
- arrange the trout fillets on large piece of aluminum foil. whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture the fillets.
- cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.
Ingredients
- Servings: 6
- 1 1/2 pounds chicken thighs
- 6 cloves garlic, minced
- 3 tablespoons fish sauce
- 3 tablespoons oyster sauce
- 2 tablespoons sugar
- 1/4 teaspoon pepper
- 1 bunch scallions, chopped
- 1/2 onion, chopped
- water to cover
- 1 pound raw cashews
Recipe
Preparation Time: 15 mins
Cook Time: 5 hrs 30 mins
Ready Time: 5 hrs 45 mins
- place the chicken thighs in a slow cooker. add the garlic, fish sauce, oyster sauce, sugar, pepper, scallions, and onion to the slow cooker. pour enough water over the mixture to cover everything. cook on high for 5 hours. sprinkle the cashews over the mixture and cook another 30 minutes. serve hot.
Ingredients
- Servings: 20
- 2 envelopes unflavored gelatin
- 1/2 cup water
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 tablespoons worcestershire sauce
- 1 cup mayonnaise
- salt and pepper to taste
- 1 teaspoon onion salt
- 1 teaspoon celery salt (optional)
- 1 (12.5 ounce) can water-packed tuna, drained
Recipe
Preparation Time: 20 mins
Ready Time: 8 hrs 20 mins
- line a mold, or pie pan with plastic wrap.
- in a small bowl, dissolve gelatin in water and set aside.
- in a large saucepan, heat soup and cream cheese until soft and smooth. remove pan from heat.
- mix gelatin mixture, worcestershire sauce, mayonnaise, salt and pepper (to taste), onion salt, celery salt, and tuna fish into the soup and cheese saucepan. stir mixture until smooth.
- cover mold or pan and chill overnight. when ready to serve remove the tuna mousse from the mold and serve.
