banh-mi style vietnamese baguette

Ingredients

• Servings: 2
• 2 portobello mushroom caps, sliced
• 2 teaspoons olive oil
• salt and pepper to taste
• 1 carrot, sliced into sticks
• 1 daikon (white) radish, sliced into sticks
• 1 cup rice vinegar
• 1/2 cup fresh lime juice
• 1/2 cup cold water
• 1/2 cup chilled lime juice
• 2 teaspoons soy sauce
• 1 teaspoon nuoc mam (vietnamese fish sauce)
• 1/2 teaspoon toasted sesame oil
• 2 tablespoons canola oil
• 2 teaspoons minced garlic
• 1/3 cup white sugar
• 1/3 cup cold water
• 1 jalapeno pepper, thinly sliced
• 8 sprigs fresh cilantro with stems
• 1 medium cucumber, sliced into thin strips
• 2 sprigs fresh thai basil
• 2 (7 inch) french bread baguettes, split lengthwise

Recipe

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


• preheat the oven to 450 degrees f (230 degrees c). place the mushrooms on a baking sheet. drizzle with a little olive oil and season with salt and pepper. roast in the preheated oven for about 25 minutes. cool slightly, then slice into strips.
• while the mushrooms are roasting, bring a saucepan of water to a boil. plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. in a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
• in a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. this is the sandwich sauce.
• to assemble sandwiches, sprinkle a little of the sandwich sauce each half of the french loaves. place the roasted mushrooms the bottom half of each roll and sprinkle with a little more sauce. top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. close with the tops of the bread and serve.

Hazelnut-crusted Salmon

Ingredients

• Servings: 4
• 1 pound salmon fillet, cut into 4 pieces
• 1/2 cup fat-free mayonnaise
• 1/2 cup chopped hazelnuts
• 2 teaspoons minced fresh tarragon
• 1/2 teaspoon orange zest
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). spray a baking sheet with cooking spray.
• arrange salmon on the baking sheet and spread with equal amounts mayonnaise. top with hazelnuts and sprinkle with tarragon, orange zest, salt and pepper.
• bake 15 minutes in the preheated oven, or until fish flakes easily with a fork.

Foil Barbecued Trout With

Ingredients

• Servings: 2
• 2 trout, cleaned and head removed
• 1/4 cup dry white
• 2 tablespoons butter, melted
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste

Recipe

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


• preheat a grill for medium-high heat.
• on a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. rinse the trout and pat dry. lay the fish in the center of the foil about 2 inches apart. sprinkle with white , melted butter and lemon juice. season with parsley, salt and pepper. fold the foil up loosely around the fish and crimp the seams to seal.
• place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

Fiery Fish Tacos With Crunchy Corn Salsa

Ingredients

• Servings: 6
• 2 cups cooked corn kernels
• 1/2 cup diced red onion
• 1 cup peeled, diced jicama
• 1/2 cup diced red bell pepper
• 1 cup fresh cilantro leaves, chopped
• 1 lime, juiced and zested
• 2 tablespoons cayenne pepper, or to taste
• 1 tablespoon ground black pepper
• 2 tablespoons salt, or to taste
• 6 (4 ounce) fillets tilapia
• 2 tablespoons olive oil
• 12 corn tortillas, warmed
• 2 tablespoons sour cream, or to taste

Recipe

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


• preheat grill for high heat.
• in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. stir in lime juice and zest.
• in a small bowl, combine cayenne pepper, ground black pepper, and salt.
• brush each fillet with olive oil, and sprinkle with spices to taste.
• arrange fillets on grill grate, and cook for 3 minutes per side. for each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Salmon

Ingredients

• Servings: 2
• 1 pound salmon fillets
• salt and pepper to taste
• 1 cup spicy mix

Recipe

Preparation Time: 10 mins Cook Time: 7 mins Ready Time: 47 mins


• place salmon fillets in a medium baking dish, and season with salt and pepper. pour spicy mix over the fillets. cover, and refrigerate at least 30 minutes.
• preheat the broiler.
• broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.

really easy chowder

Ingredients

• Servings: 4
• 1 (14.5 ounce) can diced tomatoes
• 3 stalks celery, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and pepper to taste
• 1/2 pound frozen cod fillets

Recipe

Cook Time: 30 mins Ready Time: 30 mins


• in a medium sized stock pot place undrained tomatoes, celery, oregano, basil, salt and pepper. bring to a boil over medium heat.
• place frozen fish filets in pot. reduce heat and cook for 10 to 15 minutes. cook until mixture is heated through and fish is opaque and flaky. thin with a little water if desired.

Easiest Spicy Cod

Ingredients

• Servings: 4
• 1 1/2 pounds cod fillets
• 2 cups salsa
• 2 tablespoons chopped fresh parsley
• 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).
• rinse and dry cod fillets. place fillets in a lightly greased casserole dish. pour salsa over fish. sprinkle with parsley, salt and pepper.
• bake in preheated oven for 30 minutes. serve warm over rice.