Poultry Seasoning

Ingredients

• Servings: 4
• 2 cups dried parsley
• 1 cup rubbed sage
• 1/2 cup dried rosemary, crushed
• 1/2 cup dried marjoram
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 2 teaspoons onion powder
• 1/2 teaspoon ground sage

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine all eight ingredients and mix very well. place in airtight glass jars (no plastic). shake well before using. this is nice in 1/2 pint sized jars to give as gifts.

Spanish Moroccan Fish

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 clove garlic, finely chopped
• 2 red bell pepper, seeded and sliced into strips
• 1 large carrot, thinly sliced
• 3 tomatoes, chopped
• 4 olives, chopped
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 3 tablespoons paprika
• 4 tablespoons ground cumin
• 1 teaspoon cayenne pepper
• 2 tablespoons chicken bouillon granules
• salt to taste
• 5 pounds tilapia fillets

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• heat the vegetable oil in a skillet over medium heat. stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the bell peppers, carrots, tomatoes, olives, and garbanzo beans and continue to cook until the peppers are slightly tender, about 5 minutes more.
• sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables. season with salt to taste. stir to incorporate. place the fish on top of the vegetables and add enough water to cover the vegetables. reduce the heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 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.

Balsamic And Rosemary Grilled Salmon

Ingredients

• Servings: 4
• 4 (4 ounce) salmon fillets
• sea salt to taste
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 1/4 cup lemon juice
• 1 clove garlic, minced
• 1 sprig fresh rosemary, minced

Recipe

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


• season salmon fillets to taste with sea salt, and place into a shallow, glass dish. whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. cover, and refrigerate at least 30 minutes.
• preheat an outdoor grill for medium-high heat, and lightly oil grate.
• remove salmon from marinade, and shake off excess. discard remaining marinade. cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 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.

Cheesy Flounder Florentine

Ingredients

• Servings: 4
• 1 1/2 cups milk
• 4 (5 ounce) flounder fillets
• 8 ounces spinach fettuccine
• 1/4 cup butter, divided
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken stock
• 1 teaspoon dijon mustard
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/3 cup grated parmesan cheese, divided
• 1/3 cup shredded gruyere cheese, divided
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• pour milk into a large skillet, place over medium heat, and place fish fillets into milk. bring to a simmer and cook fish in milk for 1 minute. transfer fillets to a plate and pour milk into a large measuring cup.
• fill a large pot with lightly salted water and bring to a rolling boil. stir in the spinach fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain and transfer into a 2-quart casserole. toss fettuccine with 1 tablespoon butter.
• melt remaining 3 tablespoons butter in skillet over medium heat and whisk flour into butter, stirring constantly until mixture forms a paste. cook and stir for 1 minute, then whisk reserved milk and chicken stock into flour mixture until thoroughly combined. bring to a simmer, reduce heat to low, and simmer until sauce has thickened, about 5 minutes, stirring often. remove sauce from heat; whisk in dijon mustard, black pepper, nutmeg, 1/4 cup of parmesan cheese, and 1/4 cup of gruyere cheese.
• spread spinach over fettuccine noodles; arrange fillets on top of spinach. pour sauce over the fish and sprinkle remaining parmesan and gruyere cheeses over the top.
• bake in the preheated oven until sauce is bubbling, about 15 minutes. heat the oven's broiler and broil until cheese topping is browned, 1 to 2 more minutes.