Roast Cod With Potatoes And Tomatoes

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 cod fish fillets (also works with skinless) or 4 halibut fillets, skin left on (also works with skinless)
• salt
• 1 lb new potato
• 1/2 lb tomato
• extra virgin olive oil
• 2/3 cup chopped cilantro
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/4 teaspoon cayenne pepper
• 4 tablespoons extra virgin olive oil
• 1 lemon, juice of

Recipe

• 1 slash the skin of the fish in a few places across the thickest part. this ensures that the fish does not curl, and cooks evenly. sprinkle with salt.
• 2 mix all the chermoula ingredients in a dish, and marinate the fish in half the quantity for about 30 minutes.
• 3 slice the potatoes about 1/4 inch thick, and the tomatoes about 1/3 inch thick. drizzle a bit of olive oil into a baking dish, put in the potatoes and tomatoes, and drizzle a bit more oil on top. sprinkle with salt, then turn the vegetables so they are well seasoned and lightly coated with oil. put the dish in a preheated 475ëå¡f oven for 50 minutes, or until the potatoes are tender. turn the vegetables over once during cooking.
• 4 remove the vegetables from the oven and place the cod fillets (skin up) on top; place the dish back in the oven and bake for 10 to 12 minutes more, or until fish is cooked through and flakes easily with a fork.
• 5 just before serving, pour the remaining half of the chermoula over the fish, letting it dribble onto the vegetables.

Flounder With Parmesan Crust

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

Ingredients

• Servings: 6
• 6 flounder fillets (about 1 1/2 lbs.) or 6 sole fillets (about 1 1/2 lbs.)
• 1/3 cup plain low-fat yogurt
• 2 tablespoons grated parmesan cheese
• 1 tablespoon dijon mustard
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons prepared horseradish, drained

Recipe

• 1 preheat broiler and prepare broiler pan with cooking spray.
• 2 arrange fish on broiler pan.
• 3 in a small bowl, combine yogurt, parmesan, mustard, lemon juice and horseradish.
• 4 spread mixture over both sides of the fillets.
• 5 broil about 8 inches from heat, turning once, for about 6 minutes, or until fish flakes easily with a fork.

Flounder In Jalapeno Cream

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

Ingredients

• Servings: 4
• 2 scallions, parts only, chopped
• 1 tablespoon unsalted butter
• 1 -2 tablespoon jalapeno, chopped (including seeds)
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 4 (6 -8 ounce) flounder fillets (or other mild tasting filets)
• 1/8 teaspoon black pepper
• 1/2 cup grape tomatoes, quartered
• 1 tablespoon cilantro

Recipe

• 1 in a large skillet over medium heat cook the scallions in the butter until softened (3-5 minutes). add jalapeno, cream and 1/4 teaspoon salt and bring to a simmer.
• 2 pat fish dry then sprinkle with pepper and remaining salt (1/4 teaspoon).
• 3 fold each filet in half crosswise and place in sauce and cook at a simmer until fish is cooked through (5-10 minutes). transfer fish to a platter and keep warm.
• 4 add tomatoes and cilantro to sauce in skillet and cook over medium low heat until heated through (1 minute).
• 5 spoon sauce over fish and serve.

Flounder Spinach Bake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb flounder fillets
• 10 ounces frozen chopped spinach, thawed and well drained
• 1 1/2 cups seasoned croutons, coarsley chrushed
• 8 ounces whole kernel corn, drained
• 3/4 cup shredded swiss cheese
• 1 beaten egg
• 3 tablespoons water
• salt
• lemon pepper or pepper
• 1 medium tomato, cut into 12 thin wedges
• 1/4 cup shredded swiss cheese

Recipe

• 1 thaw fish if frozen.
• 2 combine spinach, croutons, corn and cheese. combine egg and water. add to spinach mixture, mix well.
• 3 spread mixture in 12x2 inch pan, cover with foil and bake at 375 degrees for 10 minutes. arrange fish over spinach, sprinkel with salt and pepper.
• 4 cover with foil and bake 15 minutes. remove foil and arrange tomatos on fish, sprinkle with cheese and bake 5 more minutes.

Flounder Francaise

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2-3
• 2 eggs
• 6 ounces parmesan cheese
• 1 pinch parsley
• 8 ounces milk
• 2 cups chicken stock
• 1/2 cup lemon juice
• 1/2 cup sugar
• 4 (6 ounce) flounder fillets
• 12 (7/8 count) shrimp, cleaned and deveined
• butter, to taste

Flounder Poached In Coconut, Ginger & Basil Broth

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 skinless flounder fillets, 1 to 1-1/2 pounds total
• kosher salt
• pepper
• 1 tablespoon grated fresh ginger
• 1 cup roughly chopped thai basil
• 1 tablespoon vegetable oil or 1 tablespoon extra virgin olive oil
• 1 large shallot, thinly sliced (about 1/4 cup)
• fresh ginger, peeled and cut into matchsticks
• 2 garlic cloves, finely minced
• 2 celery ribs, sliced 1/8 inch thick on the diagonal (about 2 cups)
• 1 small fresh hot red chili pepper, sliced into thin rings (seeds intact)
• 3/4 cup low sodium chicken broth
• 5 1/2 ounces coconut milk
• 4 scallions, thinly sliced on the diagonal (about 1 cup)
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon mirin (japanese sweet rice wine)
• 1 teaspoon finely grated lime zest
• 1 cup jasmine rice, cooked

Recipe

• 1 spread the fillets on a work surface, skin side down. season lightly with salt and pepper. divide the 1 tbs. grated ginger among the fillets and spread as evenly as you can. sprinkle about 1 tbs. of the chopped basil over the fillets. roll each fillet, starting at the thicker end. secure each roll with a toothpick (or green scallion tops (see the tip below). sprinkle the rolls lightly with a little more salt and pepper. set aside.
• 2 in a small (4-quart) dutch oven with a tightfitting lid (or other heavy-duty pot just large enough to hold the fish snugly), heat the oil over high heat until it shimmers.
• 3 add the shallot, ginger matchsticks, and garlic. sauté for 1 min., stirring constantly. add the celery and sauté for 30 seconds, stirring constantly. add the chile and continue to sauté, stirring, until the celery starts to soften, about 2 minute add the chicken broth and heat for 2 minutes. turn off the heat and arrange the rolled fish in a single layer over the celery mixture. pour the coconut milk over the fish and turn the heat to high. as soon as the coconut milk comes to a simmer, reduce the heat to medium low and cover. simmer until the fish is opaque and cooked through, 8 to 10 minute if you’re unsure, flake apart a section to see if it’s done. remove the pot from the heat.
• 4 carefully transfer the fish with a slotted spoon or fish spatula to a small, warm platter.
• 5 return the pot to high heat. add the remaining basil, along with the scallions, fish sauce, lime juice, mirin, and lime zest. bring the broth just to a simmer. taste the broth and add more salt or mirin if needed.
• 6 for each serving, place a small mound of hot jasmine rice in a shallow bowl, top with a fish roll, and remove the toothpick. ladle the hot broth over each fish roll and serve immediately.

Chicken And Preserved Lemon

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons oil
• 8 chicken thigh fillets, trimmed and halved
• 2 onions, chopped
• 2 cloves garlic, chopped
• 1 teaspoon fresh gingerroot, chopped
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1 cup chicken stock
• 1/4 cup lemon juice
• 4 pieces preserved lemons, rinsed,flesh discarded
• 1/2 cup pitted green olives
• 1 tablespoon chopped fresh parsley

Recipe

• 1 heat the oil in a large, heavy-based frying pan.
• 2 brown the chicken over high heat on all sides.
• 3 remove from the pan and set aside.
• 4 place the onion, garlic and ginger in a food processor and work until smooth.
• 5 add this puree to the frying pan and stir over medium heat for a minute or two, then add the cayenne pepper and paprika.
• 6 add the stock and lemon juice to the pan, bring to the boil stirring to combine.
• 7 reduce the heat and simmer for 5 minutes or until reduced by about 1/3.
• 8 return the chicken to the pan and add the lemon and olives and cook over a medium heat for a further 10 minutes, or until the chicken is cooked through.
• 9 serve sprinkled with the parsley.

Pasta With Salmon And Spinach

Total Time: 21 mins Preparation Time: 10 mins Cook Time: 11 mins

Ingredients

• Servings: 4
• 1 (10 ounce) bag prewashed spinach, tough stems removed, leaves coarsely chopped
• 1 (12 ounce) box mafalda pasta or 1 (12 ounce) box any kind pasta
• 2 teaspoons olive oil
• 2 tablespoons minced garlic
• 1 (15 ounce) can diced tomatoes
• 1 (14 1/2 ounce) can chicken broth
• 2 lemons
• 1 lb fresh salmon fillet, skin and bones removed, cut in paper-thin slivers
• 1/4 cup shaved parmesan cheese, for garnishing

Recipe

• 1 set a colander in kitchen sink and put spinach in colander.
• 2 cook pasta in a large pot of lightly boiling water, stirring occasionally, 9 to 11 minutes or until firm-tender.
• 3 meanwhile, heat oil in a large-skillet over medium-high heat until hot, but not smoking. add garlic and saute 1 minute.
• 4 add tomatoes and broth.
• 5 bring to a boil, reduce heat, cover and simmer 5 minutes for flavours to blend.
• 6 as pasta and sauce cook, grate peel from lemons and squeeze out 3 tbsp juice.
• 7 drain pasta in colander with the spinach. return pasta and spinach to pot, add sauce and toss to mix and coat.
• 8 add salmon and lemon peel and juice; toss again.
• 9 serve immediately in pasta or soup bowl.
• 10 top with the parmesan cheese.

Flounder With Ratatouille

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• salt
• 1 eggplant, cut into 1/2-inch cubes
• 3 tablespoons extra virgin olive oil
• 1 lb flounder fillets
• 1 teaspoon sweet paprika
• pepper
• 2 teaspoons butter
• 2 tomatoes, chopped and seeded
• 1 teaspoon dried thyme

Recipe

• 1 in a colander set in the sink, sprinkle 2 teaspoons salt on the eggplant an dlet drain for 15 minutes. rinse the eggplant and squeeze dry with your hands.
• 2 in large skillet, heat the oil over medium-high heat until rippling.
• 3 add the eggplant and cook, stirring occasionally, until softened and lightly browned about 20 minutes.
• 4 meanwhile, pat dry the flounder fillets and season both sides with paprika and 1/2 teaspoon each of salt and pepper.
• 5 in a large nonstick skillet, melt the butter over medium-high heat. add the flounder in single layer, cook for 4 minutes, then flip carefully and continue cooking until lightly golden about 4 minutes more. divide among 4 dinner plates.
• 6 stir the tomatoes into the eggplant and cook until just heated through. season with thyme and 1/2 teaspoon pepper. spoon over the flounder.

Erin's Blackened Cajun Catfish

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 (6 ounce) catfish fillets
• 1/3 cup butter, melted
• 2 tablespoons fresh lemon juice
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup dry wine

Recipe

• 1 heat a large cast-iron skillet over medium-high heat for 10 minutes, or until hot.
• 2 while pan heats, rinse fillets and pat dry. mix melted butter and lemon juice in a small bowl. in another small bowl, combine thyme, salt, pepper, paprika, garlic powder and red pepper flakes; mix well.
• 3 brush fillets on both sides with butter mixture and sprinkle evenly with seasoning mix. place fillets, skin side up in pan cook on both sides until fish flakes easily with a fork, about 6 minutes total.
• 4 remove catfish from skillet and hold warm. pour wine and any remaining butter mixture into pan. bring to a boil and spoon over catfish. serve immediately.
• 5 makes 4 servings.

Chicken And Prawn Kebabs

Total Time: 1 hr 30 mins Preparation Time: 55 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 350 g chicken breast fillets
• 500 g large green shrimp
• 1 (420 g) can apricot halves (reserve juice)
• 1 (420 g) can pineapple rings (reserve juice)
• 2 teaspoons freshly grated ginger
• 2 tablespoons olive oil
• salt and pepper
• 2 teaspoons cornflour
• 1 tablespoon water
• 1 teaspoon grated fresh ginger (extra)
• 2 spring onions, finely sliced

Recipe

• 1 cut chicken into large bitesize pieces.
• 2 peel and devein the prawns.
• 3 drain apricot halves and pineapple slices, reserving the juice.
• 4 cut the pineapple slices into 4.
• 5 thread the prepared chicken, prawns and fruit alternately onto metal skewers.
• 6 combine 1 cup reserved pineapple juice with grated ginger, olive oil, salt and pepper.
• 7 pour mixture over kebabs and marinate 30 minutes.
• 8 remove from marinade and barbecue over a hot flatplate for 5 minutes each side or until the chicken is tender and prawns have turned pink.
• 9 meanwhile, heat the remaining marinade in a pan on the edge of the barbecue, thicken with combined cornflour and water, add the extra grated ginger and spring onions and allow to boil until the sauce thickens.
• 10 serve chicken and prawn kebabs immediately.

Equrdouce Of Fysshe

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 lbs carp or 2 lbs sole or 2 lbs other firm fish fillets
• 1/4 cup flour
• 1 medium onion, minced
• 1/4 cup wine
• 3/4 cup cider vinegar
• 1/4 cup brown sugar
• 1/4 teaspoon allspice
• 1/4 teaspoon pepper
• 1/4 teaspoon clove
• 1/8 teaspoon mace or 1/8 teaspoon nutmeg
• 1/2 cup raisins (or 1/4 cup raisins plus 1/4 cup currants)

Recipe

• 1 cut the fillets into large chunks and dredge them in flour.
• 2 heat the oil in a large heavy saucepan and sauté the onion until transparent.
• 3 add the fish and brown.
• 4 in a bowl combine the wine through the raisins to make the sauce.
• 5 pour the sauce over the fish and onions, then turn off the stove.
• 6 cover and let marinate 15 minutes.
• 7 turn the burner back on and simmer uncovered about 5 minutes until the fish flakes and the liquid is slightly reduced.

Pumpkin Seed Crusted Trout

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 4 -6 ripe tomatoes, cut in half
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallot
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 1/2 cup olive oil
• salt & pepper
• 2 cups zinfandel, reduced to 1/4 cup
• 2 trout fillets, per person boneless and skinless
• flour
• 1 egg, beaten with
• milk (a little)
• chopped pepitas (roasted pumpkin seeds chopped in a food processor)
• olive oil

Recipe

• 1 toss all sauce ingredients (except zinfandel) into bowl and mix with tomatoes. spread on sheet pan and bake in hot oven (450°f) 10-15 minutes until the tomatoes start to burn around the edges. remove and carefully puree in blender. mix in zinfandel. set aside.
• 2 dip trout in flour and brush with egg wash. place into pepitas, coating thoroughly each time.
• 3 preheat a saute pan with a little olive oil. place each trout filet into saute pan. cook 2-3 minutes on medium heat. turn over and finish cooking another minute or two. place hot sauce on plate and lay trout filets on plate. garnish.

Lemon Tarragon Chicken

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lemon (rinsed)
• 4 fresh garlic cloves
• 5 -6 sprigs fresh parsley
• 3 tablespoons diced green onions
• 2 teaspoons dried tarragon leaves
• 1/2 cup wine
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 lbs chicken breast fillets
• 2 teaspoons extra virgin olive oil

Recipe

• 1 prepare sauce by adding the following to food processor: 2 strips lemon peel (remove with vegetable peeler or zester) and juice of lemon (2 tbsp), garlic, parsley, green onions, tarragon, wine, cornstarch, and sugar. process 20 seconds until well blended.
• 2 season both sides of chicken with salt and pepper. preheat large sauté pan on medium-high 2-3 minutes.
• 3 place oil in pan; swirl to coat. add chicken, and cook 2-3 minutes on each side.
• 4 pulse sauce one more time, then pour over chicken. cover, reduce heat to medium low, and simmer 6-8 minutes, turning occasionally, until internal temp reaches 170°f.
• 5 serve sauce over chicken.

Planked Stuffed Salmon Steaks For Two

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 (4 -5 ounce) salmon fillets, skin removed
• 6 shrimp
• 1/2 cup crabmeat, squeezed dry
• 2 tablespoons panko breadcrumbs
• 1 dash olive oil
• 3/4 cup coconut milk
• 1/2-1 teaspoon hot chili sauce
• 3/4 teaspoon finely grated gingerroot
• 1 stalk lemongrass, chopped
• 4 garlic cloves, minced
• 2 tablespoons brown sugar
• 2 1/2 limes, juice of
• 1/4 teaspoon ground black pepper

Recipe

• 1 for the thai chili and marinade and glaze: place all above ingredients into a small mason jar. shake well. allow to sit for 20 to 30 minutes before using.
• 2 this makes an excellent marinade for seafood and chicken and can also be brushed onto seafood and chicken during cooking to add a nice subtle flavour and glaze. keeps well refrigerated for two weeks.
• 3 planked salmon: oil the seasoned cedar plank thoroughly on both sides. place the salmon steak on the oiled plank.
• 4 using a sharp knife, make an incision through the centre of the salmon steak.
• 5 dice 4 of the 6 shrimp and mix into the crab meat, followed by the panko breadcrumbs, splash of olive oil and 1 tsp of the thai chili marinade and glaze. mix thoroughly and stuff into the salmon steak, placing one whole shrimp on top.
• 6 brush with a little more of the marinade glaze and place onto the upper rack of a barbeque preheated to 375 degrees fahrenheit.
• 7 cook for approximately 7 to 10 minutes, brushing two to three more times with the marinade glaze throughout the cooking time. serves 2.
• 8 chef michael bonacini.
• 9 to season cedar plank: to reduce the burning of the wood to a point where you can effectively grill on a plank you need to make sure that it has been soaked in water for at least an hour. this will get the wood as wet as it can get and give you the time you need to get your fish completely cooked before the board starts really burning. if you notice that the board has caught fire while you are grilling, spray it down with water to put out the fire. this isn’t to say that you don’t want the board to burn a little. the smoldering of the wood is what creates the smoke and flavors the fish.

Flounder Italiano

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 flounder fillets
• 1/4 cup extra virgin olive oil
• 1 (14 ounce) can diced tomatoes
• 1 teaspoon thyme (fresh off the stem or granulated )
• 1 (4 ounce) can black olives (sliced )
• 1 teaspoon parsley
• 1/2 teaspoon fresh basil
• 2 garlic cloves (minced )
• 1/2 cup vidalia onion (sweet, finely chopped )
• 1 teaspoon fresh lemon juice
• 6 sprigs thyme
• 6 lemon slices

Recipe

• 1 preheat oven to 400 degrees.
• 2 lightly spray a shallow baking dish with cooking spray (olive or canola).
• 3 in a bowl, stir together oil, thyme, diced tomatoes, sliced olives, parsley, basil, chopped onions and lemon juice.
• 4 in the prepared baking dish, arrange the fillets skin side down and season with salt.
• 5 spoon the tomato mixture over the fillets abundantly.
• 6 bake, uncovered, in the middle of the oven for about 15 or 20 minutes or until fish just flake.
• 7 garnish fish with lemon slices and fresh thyme .
• 8 now comes the best part, sit down with your loved ones and enjoy !
• 9 hope you will go wild for this dish as my family did.
• 10 you may want to serve this with risotto or tortellini .

Flounder With Bananas, Almonds And Rum

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

Ingredients

• Servings: 4
• 1 cup flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 lbs flounder, flillets
• 2 eggs, beaten
• 2 tablespoons canola oil
• 1 tablespoon unsalted butter
• 1/4-1/2 cup sliced almonds
• 2 ripe bananas, sliced
• 1/4 cup rum
• 2 tablespoons unsalted butter
• 1 pinch ground nutmeg
• kosher salt & freshly ground black pepper, to taste

Recipe

• 1 warm oven to 200 degrees f. or lowest setting - to keep fish warm.
• 2 mix the flour with the salt and pepper on a large plate.
• 3 dredge the flounder in the flour, shake off excess, and dip in the beaten egg.
• 4 combine the butter and oil in a large saute pan and put over med-high heat.
• 5 add the flounder fillets and saute quickly, about 2-3 minutes per side.
• 6 remove from the pan and set aside in a warm oven.
• 7 to the same pan, add the almonds and saute briefly, then add banana slices.
• 8 hold pan away from the heat (very important so it doesn't flame) and add rum. * never pour rum directly from the bottle into a hot pan, since it is highly flamable.
• 9 return the pan to heat.
• 10 add the butter and nutmeg - adjust seasoning.
• 11 cook briefly and pour sauce over the flounder.
• 12 enjoy!

Flounder With Mushrooms And Wine

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb flounder or 1 lb sole or 1 lb other delicate fish fillet, about 3/4 inch thick
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon butter
• 1/2 cup mushroom, sliced
• 1/3 cup leek, sliced
• 1/3 cup dry wine or 1/3 cup chicken broth
• 1/4 cup sliced almonds
• 1 tablespoon parmesan cheese, grated

Recipe

• 1 heat oven to 375 degrees.
• 2 if fish fillets are large, cut into 4 serving pieces. arrange in ungreased square baking dish, 8 x 8 x 2 inches. sprinkle with paprika, salt and pepper.
• 3 melt butter in 10-inch skillet over medium heat. cook mushrooms and leeks in butter, stirring occasionally, until leeks are tender. stir in wine. pour mushroom mixture over fish. sprinkle with almonds and cheese.
• 4 bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

Kali Mirch Murg (chicken Curry With Black Pepper)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons sunflower oil
• 1 bay leaf
• 4 cloves
• 1 teaspoon black peppercorns, roughly crushed
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 1/2 lbs chicken fillets, cubed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• salt
• 1 1/4 cups plain yogurt
• boiled rice, to serve
• 4 tomatoes, sliced
• salt
• squeeze lemon juice
• handful fresh cilantro leaves

Recipe

• 1 heat the sunflower oil in a wok. add the bay leaf, cloves and peppercorns, and fry briefly, stirring in the ginger and garlic pastes.
• 2 after 30 seconds, add the chicken and mix well.
• 3 add the turmeric, chilli powder and salt and allow the chicken to cook in its juices.
• 4 meanwhile, place the tomatoes in a serving dish. season with a sprinkling of salt and lemon juice. sprinkle with coriander leaves.
• 5 stir the yoghurt into the chicken, mixing well.
• 6 heat the chicken curry through, check the seasoning and serve with boiled rice and the tomato salad.

Flounder Recipe (scd)

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

Ingredients

• Servings: 2
• 1 1/2 lbs flounder fillets
• 1 egg
• 1 -1 1/4 cup almond flour
• 3 tablespoons butter
• pepper
• salt

Recipe

• 1 break the egg into a bowl big enough to hold all the fish, and beat the egg with a fork.
• 2 add the fish and make sure it all gets well coated with the egg.
• 3 melt half the butter in a large, heavy skillet, dredge half the fish fillets in flour and fry over medium heat until golden brown on both sides and just cooked through.
• 4 set on a plate and keep warm.
• 5 melt the rest of the butter and repeat with the rest of the fish.
• 6 i sprinkled the fish with salt and pepper on one side while the first side was browning.

Greek Style Fish #rsc

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 fresh tilapia fillets
• 8 cherry tomatoes
• 1 lemon, juice of
• 2 tablespoons lemon zest
• 1 red bell pepper
• 1 zucchini
• 1 leaf fresh rosemary
• 2 tablespoons salt and pepper
• 1 tablespoon olive oil
• 4 sheets reynolds wrap foil

Recipe

• 1 make a foil packet for each piece of fish, in each packet you will season the fish with oilive oil (1 tspn) , lemon juice (1 tblsp) and zest, rosemary, and salt and pepper.
• 2 once seasoned add equal parts of cherry tomatoes, red bell peppers, and zuchini.
• 3 carefully close the foil packets and bake for 30 minutes. the package will bring out the moisture of the fish and with the lemon juice and tomatoes will create a wonderful sauce!

Flounder Stefano

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 large flounder fillets
• 2 (14 1/2 ounce) cans tomatoes, diced
• 4 tablespoons olive oil
• 3 garlic cloves, minced
• 1 medium onion, minced
• 1/4 cup fresh oregano
• 1/2 cup dry wine
• salt, to taste, i used 1 tsp
• fresh ground black pepper, to taste, i used 1/2 tsp

Recipe

• 1 in a large skillet, saute garlic in oil until lightly browned.
• 2 add onions and saute until soft.
• 3 add the wine and cook over medium-high heat until reduced by half.
• 4 add the tomatoes, oregano, salt and pepper and cook for 5 minutes, stirring occasionally.
• 5 arrange the fish in the pan in a single layer, spooning some of the tomato mixture over the top of each piece of fish and reduce heat to medium.
• 6 cover and cook for 10 minutes or until fish is cooked through and flakes easily.
• 7 season to taste with salt and pepper.

Flounder With Wine Sauce

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 4 flounder fillets
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup wine, divided
• 1/4 cup butter, divided
• 8 teaspoons lemon juice, divided
• 4 teaspoons capers, divided
• 4 teaspoons chopped fresh parsley, divided

Recipe

• 1 preheat grill to medium-high heat. cut 4 pieces of aluminum foil twice the size of each fillet. place each fillet on a piece of foil. sprinkle fish evenly with salt and pepper. top each with 1 tablespoon wine, 1 tablespoon butter, 2 teaspoons lemon juice, 1 teaspoon capers, and 1 teaspoon parsley. wrap fish in foil grill for 6 to minutes or until fish flakes easily when tested with a fork.

Flounder With Fresh Herbs Ww

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 2 tablespoons all-purpose flour
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper (or more)
• 1 lb flounder fillets
• cooking spray
• 1/2 tablespoon regular butter
• 1/2 tablespoon olive oil
• 1/4 cup chives, parsley or 1/4 cup tarragon, fresh chopped

Recipe

• 1 place flour in a shallow bowl. rub salt and pepper into both sides of fish; dredge in flour to coat both sides.
• 2 coat a large skillet with cooking spray and set over medium-low heat; melt butter in oil.
• 3 add fish; cook for 2 to 3 minutes on one side. flip fish; cook about 2 to 3 minutes more depending on thickness of fish. remove fish to a serving plate; sprinkle with herbs. yields about 3 1/2 ounces per serving.

Flounder Stuffed With Arugula And Sun-dried Tomatoes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 large baking potato, peeled and thinly sliced (8 oz)
• 2 garlic cloves, peeled
• salt
• 2 tablespoons grated parmesan cheese
• 1/8 teaspoon pepper
• 1/8 teaspoon nutmeg
• 10 ounces arugula, cooked and chopped (or spinach)
• 4 sun-dried tomatoes packed in oil, diced
• 4 flounder fillets, seasoned with
• salt and pepper
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 tablespoon pine nuts

Recipe

• 1 preheat oven to 400°f.
• 2 in small saucepan, bring 2 cups of water to a boil over medium heat. add potato, garlic and salt and cook until potato is tender, about 10 minutes. with slotted spoon, transfer potato and garlic to medium bowl. add 2 tablespoons of cooking liquid and mash with a fork or potato masher. stir in parmesan, pepper, nutmeg and a pinch of salt. stir in arugula (liquid squeezed out)and sundried tomatoes.
• 3 lay flounder fillets on a work surface with skinned-side up. sprinkle 2 tsp of lemon juice evenly over fish. spoon arugula or spinach mixture onto fillets and roll up.
• 4 butter a baking pan.
• 5 place flounder rolls in buttered pan seam-side down. sprinkle flounder with remaining 2 tsp lemon juice, olive oil, paprika and pine nuts. bake 20 minutes, or until fish is cooked through.

Flounder Florentine

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 flounder fillets (about 1lb total)
• 1 lb cut leaf frozen spinach
• 2 red peppers
• 2 ounces neufchatel cheese
• 1/2 cup 2% cheddar cheese
• salt
• pepper
• olive oil

Recipe

• 1 wash red peppers and take out the seeds, cut each pepper into 4 pieces. sprinkle with salt and drizzle with olive oil. grill in oven for 20 min (400f), if you want the peppers to be more charred, turn on the grill for the last 5 minutes.
• 2 place flounder fillets in a oven proof dish.
• 3 sprinkle with salt and pepper, then drizzle with olive oil.
• 4 place in preheated oven (400f) for 15 minutes.
• 5 (you can put the fish and the pepper in the oven at the same time, but you should take out the fish if you want to grill your peppers.).
• 6 in the mean time. put spinach in a microwave safe bowl. microwave on high for 5 minutes, then add neufchatel cheese and microwave another minute. stir spinach and cheese mix and add salt and pepper to taste.
• 7 spread the spinach mixture over the fish and then top with the peppers. sprinkle everything with cheddar cheese.
• 8 bake for another 15 minutes.
• 9 serve with a side of rice.

Planked Salmon With Honey-balsamic Glaze

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 whole side salmon or 4 (6 ounce) salmon fillets
• 1 tablespoon fine sea salt, preferably gray salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon dry mustard
• 1/2 cup honey
• 1/4 cup balsamic vinegar
• melted butter, for brushing salmon
• 2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)
• extra virgin olive oil, for oiling the planks

Recipe

• 1 preheat the broiler. preheat the oven to 400 degrees f.
• 2 if using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink inches if using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.
• 3 in a small bowl or cup, mix the salt, pepper, and dry mustard.
• 4 in a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. remove from the microwave and mix in balsamic vinegar.
• 5 brush the top of the salmon fillets (not the skin side) with the melted butter. season the flesh side with the spice mixture. brush with the honey-balsamic mixture, reserving some for later.
• 6 put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. with tongs, carefully remove the planks from the oven.
• 7 immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.
• 8 put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. return the planks to the broiler and cook the fish for 10 minutes. baste with honey-balsamic and place in oven. cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.
• 9 remove the fillets to a platter, or immediately serve directly from the planks.

Perfect 1-2 Tablespoons Olive Oil Pan Fried Fish

Total Time: 6 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 1/3 cup panko breadcrumbs
• 1 tablespoon cornstarch
• 1 tablespoon parmesan cheese
• 1 egg
• 2 (5 ounce) fish such as halibut
• 1 -2 tablespoon olive oil
• old bay seasoning
• salt
• pepper

Recipe

• 1 combine panko, cornstarch, and parmesan in a shallow dish.
• 2 place egg in another shallow dish and beat 10 times with a fork.
• 3 season fish fillets with seasoning of your choice such as old bay, greek, blackening, etc, salt, and pepper.
• 4 dip fish fillets in egg, letting excess drip back into the dish.
• 5 dredge fillets in panko mixture, making sure to coat all sides. do this no more than 1 hour before cooking.
• 6 heat 1 or 2 tablespoons oil in a nonstick skillet over medium heat; add fish fillets.
• 7 saute until golden brown, about 3 minutes per side.
• 8 remove from pan and serve with sauce of your choice, such as tartar sauce, piccata sauce, etc.

Roast King Salmon With Pesto Glaze

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 cloves garlic, green sprout removed
• 1 tablespoon butter
• 1/3 cup pine nuts
• 1/3 cup pecans
• sea salt
• fresh ground pepper
• 1 1/2 cups packed fresh basil leaves
• 6 small spinach leaves
• 1/2 cup best quality extra virgin olive oil
• 1/3 cup grated parmesan cheese
• 1 lb king salmon (or other good quality fresh salmon)

Recipe

• 1 preheat oven to 425° f degrees.
• 2 place garlic, butter, pine nuts, pecans, 2 pinches sea salt and 1 grind pepper in food processor bowl fitted with metal blade.
• 3 pulse process until mixture is finely ground (be careful not to over-process as nuts may turn to butter!).
• 4 add basil, spinach leaves, and 1/4 cup of the olive oil.
• 5 process for 20 seconds.
• 6 gradually add remaining oil until it's a smooth paste that is thick, not runny.
• 7 if needed, add more oil, 1 tablespoon at a time.
• 8 add cheese and process for 30 seconds.
• 9 set aside.
• 10 slice salmon into 4 equal sized fillets and lightly salt and pepper each side.
• 11 grease a baking pan and place fillets in pan (do not crowd).
• 12 top each fillet with a smooth coating of pesto.
• 13 bake for approximately 10 minutes, depending on thickness.
• 14 do not over-bake!
• 15 test a fillet by poking a thin knife into the thickest part of the fillet.
• 16 if the knife comes out warm to the touch, the salmon is done.

Flounder Piccata With Spinach

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

Ingredients

• Servings: 4
• 1 (3 1/2 ounce) bag boil-in-bag long-grain rice
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 4 (6 ounce) flounder fillets
• 2 tablespoons all-purpose flour
• 2 teaspoons olive oil
• 1/3 cup dry wine
• 2 tablespoons fresh lemon juice
• 1 tablespoon drained capers, chopped
• 2 tablespoons butter
• 4 cups fresh baby spinach

Recipe

• 1 cook rice according to package directions, omitting salt and fat. place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
• 2 sprinkle fish with remaining salt and pepper. dredge fish in flour.
• 3 heat oil in a large nonstick skillet over medium-high heat. add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
• 4 add wine, juice and capers to pan; cook 1 minute. add butter to pan, stirring until butter melts. remove fish and sauce from pan; keep warm. wipe pan clean with a paper towel. add spinach to pan; saute 1 minute or until wilted. place 1/2 cup rice onto each of 4 plates. top each serving with about 1/3 cup spinach, 1 fillet and 1 tablespoon sauce.

Roast Cod With Watercress Crushed Potatoes

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

Ingredients

• Servings: 2
• 4 large potatoes, peeled and cut into chunks
• 5 tablespoons olive oil
• 2 large cod fish fillets
• 1 lemon
• 80 g watercress
• 2 cloves garlic, chopped
• salt & freshly ground black pepper

Recipe

• 1 preheat the oven to 400 degrees f (200 c).
• 2 boil the potatoes until tender.
• 3 drain.
• 4 while the potatoes are cooking, smear an oven tray with about a tablespoon of the olive oil.
• 5 lay the fish, skin side down, on the oil and smear another tablespoon of the oil over the flesh of the fish.
• 6 squeeze over the lemon juice and sprinkle with salt and pepper.
• 7 bake the fish for 10-15 minutes, until it flakes easily.
• 8 meanwhile, discard the thick, woody stems from the watercress.
• 9 put the remaining oil and garlic in the potato cooking pan (the potatoes should have been drained and removed by this point) and heat for a couple minutes.
• 10 return the hot potatoes to the pot along with the watercress and use a fork to mash.
• 11 you are not aiming for a smooth mash but rather a crushed texture.
• 12 when the fish is cooked, remove from the oven and carefully drain the juices from the pan into the potatoes.
• 13 season with salt and pepper and give a final stir.
• 14 to serve, put half of the potatoes on a warmed plate and lay the fish over the top.
• 15 you could sprinkle over an extra glug of oil, if you are a real olive oil fan.

Lemon Tomato Salmon

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

Ingredients

• Servings: 2
• 2 salmon fillets, thawed
• 1/2 lemon, juice of
• 1 tomato
• 1 zucchini
• 1 yellow squash
• 3 -4 tablespoons extra virgin olive oil
• salt
• fresh coarse ground black pepper

Recipe

• 1 preheat the over to 325 degrees f.
• 2 slice zucchini and yellow squash into thin slices.
• 3 dice the tomato.
• 4 place the salmon fillet in a glass or ceramic oven-safe casserole dish
• 5 drizzle about a tablespoon of olive oil onto the fillet, season with salt and pepper lightly.
• 6 lightly cover the fillet with slices of zucchini and yellow squash. place excess around the fillet.
• 7 place the remaining olive oil, lemon juice and diced tomato in a small bowl. lightly crush the tomato and mix everything together.
• 8 pour tomatoes, lemon juice and olive oil mixture over the fillet and vegetables.
• 9 season lightly and let bake for about 15-20 minutes.

Outback Steakhouse Alice Springs Chicken

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 skinless chicken breasts
• 1/2 cup fat-free mayonnaise
• 1/2 cup honey
• 8 slices turkey bacon
• salt
• ground black pepper
• 2 tablespoons grey poupon dijon mustard
• 2 teaspoons vinegar
• 1 tablespoon butter
• 2 cups shredded reduced-fat colby-monterey jack cheese
• paprika
• 2 cups sliced mushrooms (10-12 mushrooms)
• 2 teaspoons minced fresh parsley

Recipe

• 1 combine the marinade ingredients in a medium bowl. 2 cups water, 1 1/2 teaspoons salt, 1/2 teaspoon liquid smoke, 1/4 teaspoon ground black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika.
• 2 add all 4 chicken breast to the marinade in a covered container or resealable plastic bag, and chill for 3 to 4 hours.
• 3 combine the mayonnaise, honey, dijon mustard, and vinegar in a small bowl. stir well until smooth. chill.
• 4 when chicken has marinated, preheat barbecue grill to high heat.
• 5 as barbecue preheats, prepare turkey bacon by frying it in a skillet over medium heat until done. remove the bacon from the skillet to a plate lined with paper, which helps soak up the excess fat. the bacon can sit here until it is time to assemble the dish.
• 6 spray a light coating of nonstick oil cooking spray over the surface of each chicken breast. sprinkle both sides of each chicken breast with salt, pepper, and paprika, and then grill for 7 to 10 minutes on each side. preheat oven to 375°f.
• 7 as chicken grills, prepare mushrooms by heating up a medium skillet over medium/high heat. add 1 tablespoon of butter to the pan. when the butter has melted, add the mushrooms along with a little salt and pepper. saute the mushrooms for 10-15 minutes or until the become cooked through and light brown. if the mushrooms finish before the chicken, just turn the heat to the lowest setting until you are ready to assemble the dish.
• 8 when chicken is cooked, transfer the chicken breast fillets to a large baking dish. slather the top surface of each breast with a generous portion of the honey mustard sauce. stack two slices of bacon, crosswise, on top of each breast.
• 9 quarter the mushrooms and stack a portion on top of the bacon on each chicken breast. carefully pour about 1/2 cup of the colby/monterrey jack cheese blend over each of the chicken breasts.
• 10 bake chicken in the preheated oven for 7 to 12 minutes or until cheese is melted.
• 11 sprinkle each with about 1/2 teaspoon of fresh minced parsley.
• 12 serve with addition honey mustard sauce on the side.

Pasta With Salmon

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 shallot
• 1 bunch dill
• 300 g salmon fillets
• 30 g butter
• 1/2 liter dry wine, dry
• 120 g frozen shrimp
• 400 g pasta
• 1 1/2 liters fish stock
• 1/2 liter cream
• salt and pepper

Recipe

• 1 cut the shallot and the dill. cook the shrimp.
• 2 in a deep skillet, heat the butter, add the shallot and the dill then fry the salmon fillets.
• 3 when the shrimp is cooked add to the skillet.
• 4 then in the same skillet where the salmon and shrimp are -- add the fish stock, the cream and the wine. add salt and pepper to your taste and leave in low heat from 2-3 minutes, moving every now and then to mix well.
• 5 cook the pasta in water with salt. when the pasta is al dente, drain it and add it to the deep skillet where the salmon and shrimp are. mix well and serve hot.

Hoisin Salmon

Total Time: 11 mins Preparation Time: 1 min Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 tablespoons orange juice
• 2 tablespoons hoisin sauce
• 2 teaspoons honey
• 12 ounces salmon fillets

Recipe

• 1 preheat broiler. in a glass measuring cup, whisk together orange juice, hoisin sauce, and honey.
• 2 season salmon with salt and pepper, and place on broiler pan skin side down. brush half of the hoisin sauce mixture on salmon.
• 3 broil salmon about 4 inches from the heat source 10 minutes.
• 4 drizzle remaining sauce over salmon and serve.

Perch Fillets

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 1/2 cups all-purpose flour
• 2 tablespoons paprika
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/2 cup butter
• 4 fresh lake perch fillets

Recipe

• 1 mix flour, paprika, and salt together and set aside.
• 2 in a small bowl, blend the egg and the milk.
• 3 heat butter in a large frying pan.
• 4 dip perch fillets in egg wash first and then into the flour mixture.
• 5 carefully place them into the hot butter in the frying pan and brown on both sides.
• 6 remove from the butter and drain on a paper towel to absorb excess butter.
• 7 serve immediately.

Low Fat Fish Fingers

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs firm fish fillets (i like cod, cut into strips)
• 2 eggs
• 3/4 cup milk
• 1 cup corn flake crumbs
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon cayenne

Recipe

• 1 combine milk and eggs.
• 2 combine crumbs and seasoning.
• 3 dunk fish into egg mixture and then into crumbs.
• 4 place on baking sheet that has been sprayed with cooking spray.
• 5 spray each piece of fish lightly with cooking spray.
• 6 cook at 375 for about 20 minutes or until fish flakes easily.

Kangaroo Kebabs

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 12
• 1 kg kangaroo fillet
• 12 skewers (soaked wooden or metal)
• 1/2 cup tomato paste
• 1/2 cup rice vinegar (or vinegar)
• 1/4 cup brown sugar
• 2 tablespoons worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Recipe

• 1 combine all ingredients except kangaroo meat in a medium saucepan and warm through for 5 minutes over a gentle heat stirring occasionally, a few bubbles are ok but don't let it boil hard.
• 2 remove from heat and allow to cool for 15 minutes at room temperature.
• 3 meanwhile cut the kangaroo meat into bite size cubes for the kebabs, try to keep them fairly square.
• 4 once the sauce mixture has cooled gently stir through the kangaroo cubes into the saucepan and refrigerate for an hour. turn ocasionally to make sure they are evenly coated.
• 5 thread cubes onto the skewers but leave a gap between each piece of meat for more even cooking. leave as much of the sauce on as possible, it will help stew the meat a little and give good heat transfer with the bbq plate.
• 6 cook on a low-medium bbq plate for around 2 minutes per side. i like to turn 90 degrees at a time so that is about 8 minutes total cooking time. sometimes a piece will fail to rotate so have a fork on hand to give the bothersome pieces a little tweak.

Peppery-sweet Oven-roasted Salmon

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 12 ounces salmon fillets (4 pieces)
• 1/4 teaspoon garlic salt (approximate)
• black pepper (freshly ground)
• 4 teaspoons raw sugar (turbinado sugar preferred)
• 4 lemon wedges (optional)

Recipe

• 1 preheat oven to 425°f.
• 2 spray a 13x9 pyrex dish with cooking spray.
• 3 sprinkle salmon fillets, on both sides, lightly with garlic salt, and generously with freshly ground black pepper.
• 4 place fillets (skin side down) in the pyrex dish ~ top each fillet with about one teaspoon raw sugar.
• 5 oven roast salmon at 425f for 9-12 minutes, depending upon thickness ~ cool for about 5 minutes in pan before serving ~ garnish with lemon wedges.

Kangaroo Steaks With Marinated Mandarins

Total Time: 4 hrs 15 mins Preparation Time: 4 hrs Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 kg kangaroo fillet (you can substitute beef fillet)
• 1 can mandarin segment
• marinade
• 2 -3 tablespoons spicy plum sauce
• 2 oranges, juiced or 2 tablespoons orange juice concentrate
• 2/3 cup kikkoman teriyaki sauce
• fresh ground black pepper
• 1 lemon, juiced
• 1 tablespoon dark brown sugar
• 1 tablespoon olive oil
• 1 lime, juiced
• 1/4 cup grand marnier

Recipe

• 1 marinate well-drained and patted dry mandarin segments in grand marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly.
• 2 drain liquid off mandarins and add liquid to all other marinade ingredients.
• 3 combine well and reduce by 50% if using fresh orange juice, otherwise leave as is.
• 4 cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain).
• 5 pat sliced kangaroo steaks dry and add half the marinade to a shallow dish.
• 6 add steaks& pour over remaining marinade and refrigerate turning occasionally.
• 7 remove steaks from refrigerator 2 hours before cooking and turn meat.
• 8 grill steaks for 10-15 minutes, until medium cooked do not overcook and toughen.
• 9 meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly.
• 10 heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces.
• 11 make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little grand marnier.
• 12 serve with a gutsy aussie red.

Mrs. G's Best Caesar Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 1/4 cup mayonnaise
• 3 tablespoons freshly grated pecorino cheese, plus
• additional thinly shaved pecorino cheese, for serving (optional)
• 1 anchovy fillet, drained, plus
• anchovy fillet, for serving (optional)
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1 teaspoon red wine vinegar
• 2 small garlic cloves, boiled for 30 seconds, smashed
• 1/8 teaspoon worcestershire sauce
• 1/8 teaspoon tabasco sauce
• 3 large romaine lettuce hearts or 1 lb romaine lettuce hearts, chilled, leaves left whole
• fresh ground black pepper

Recipe

• 1 in a blender, combine the mayonnaise with the 3 tablespoons of grated pecorino, 1 anchovy and the water, lemon, vinegar, garlic, worcestershire and tabasco. process until smooth. (note, you can smash or put the garlic through the press. the garlic is boiled for 30 seconds just to take some of the "bite" out of the raw garlic, especially since there's a good amount of garlic.).
• 2 in a large salad bowl, toss the romaine with the dressing and season with black pepper. garnish with pecorino shavings and anchovy fillets and serve right away.

Entrecote Mirabeau

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 3-4
• 4 sirloin steaks
• 8 pitted black olives, chopped fine
• butter
• 8 anchovy fillets

Hoisin Lamb Fillet

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 500 g lamb fillets (tenderloin)
• 1/2 cup hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons bourbon
• 2 tablespoons maple syrup
• 2 teaspoons grated fresh ginger
• 1 tablespoon lemon juice
• 2 tablespoons sweet chili sauce
• 2 garlic cloves, crushed

Recipe

• 1 combine all the ingredients in a bowl, add lamb fillet and marinade several hours or over night in the fridge.
• 2 pre-heat oven to 180 degrees celsius, remove lamb from marinade, reserving marinade, place lamb in an oven proof dish, roast for 35-40 min’s or until cooked as desired, basting occasionally with marinade whilst cooking.
• 3 remove lamb and cover to keep warm.
• 4 in a sauce pan pour remaining marinade along with lamb juices and bring to the boil, simmer a few minutes.
• 5 serve lamb sliced over rice with sauce.

Kangaroo Casserole

Total Time: 2 hrs 55 mins Preparation Time: 25 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 200 g field mushrooms, sliced
• 2 garlic cloves, crushed
• 800 g kangaroo fillets, diced in 2cm cubes
• 2 tablespoons flour
• 1 (400 g) can diced tomatoes
• 1 cup red wine
• 1 cup beef stock
• 1/2 red capsicum, seeded & sliced (pepper)
• 1 tablespoon chopped flat leaf parsley (italian)
• 1 tablespoon chopped oregano

Recipe

• 1 preheat oven to 170 deg c (340 deg f).
• 2 in a large, heavy-based frying pan heat 2 teaspoons of oil over high heat. add onion, mushrooms and garlic and saute for 5 minutes, or until soft. transfer to a large, ovenproof dish (with lid).
• 3 add flour to a plastic bag & season lightly. add the meat to the flour, seal bag and shake until all the meat is coated. heat remaining oil in frypan and cook meat, in batches, until well browned. transfer to dish with onion mixture.
• 4 to the frying pan add tomato, wine, stock and capsicum and gently bring to a boil. scape up any bits of meat stuck to bottom of pan. now add this to the casserole dish.
• 5 gently combine mixture in casserole dish then cover and transfer to oven for between 1.5 hours (kangaroo) - 2 hours (beef). remove lid and cook for a further 30 minutes, or until meat is tender.
• 6 to serve add herbs and seasoning to taste.

Chicken And Prosciutto Skewers

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 small boneless skinless chicken breasts
• 18 slices prosciutto
• 2 garlic cloves
• 6 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 3 tablespoons fresh rosemary, finely chopped
• 3 tablespoons dijon mustard
• salt & freshly ground black pepper
• 12 red ripe tomatoes
• 2 garlic cloves
• 6 tablespoons virgin olive oil
• 3 teaspoons fresh thyme, chopped
• skewer

Recipe

• 1 to prepare the chicken, remove the small fillet at the back and cut the breast in 3 lengthways.
• 2 mix together the marinade ingredients, pour over the chicken and give it a good stir. set aside while you prepare the sauce.
• 3 roughly chop the tomatoes and place them in a pan with the garlic, olive oil and thyme. warm the sauce until just heated through. season with salt and pepper.
• 4 wrap each piece of chicken in a slice of prosciutto, and then thread onto the skewers.
• 5 place onto a preheated griddle or barbecue and turn regularly to avoid them burning. cook for about 8-10 minutes until they are golden in colour and cooked through.
• 6 serve with the fresh tomato sauce and garnish with fresh thyme or rosemary.

Plain & Simple Catch Of The Day Broiled Fish

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

Ingredients

• Servings: 4
• 1 1/2-2 lbs fish fillets, de-boned,skinnned,cut into 4 pieces (such as catfish, tilapia, trout, roughy,you choose)
• 6 tablespoons butter or 6 tablespoons margarine, melted,divided
• 1 tablespoon all-purpose flour
• paprika, to taste
• 1 lemon, juice of
• 1 lemon, sliced thinly
• 1 tablespoon fresh parsley, minced,plus
• extra fresh parsley, for garnish (optional)
• 2 teaspoons worcestershire sauce

Recipe

• 1 preheat your oven broiler according to manufacturer's instructions.
• 2 spray a 2-piece broiler pan with nonstick cooking spray.
• 3 brush fish with half of the melted butter.
• 4 dust with flour, then sprinkle with some paprika to taste.
• 5 broil, 5-6" from the heat source for about 5 minutes, or until the fish is just barely beginning to flake when poked with a fork, but is not quite cooked fully yet.
• 6 meanwhile,mix together lemon juice, minced parsley, worcestershire sauce and remaining 3 tbsp melted butter and pour over the fish after its 5 minutes are up.
• 7 broil another 5 minutes or until fish is fully cooked (fish starts to flake easily)- do not overcook or it will dry out.
• 8 serve fish garnished with additional minced parsley, if desired and some lemon slices on the side for guests to squeeze over each serving if desired.

Roast Mediterranean Peppers

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 red peppers
• 2 green peppers
• 2 yellow peppers
• 12 tomatoes, scalded and peeled
• 6 anchovies packed in oil, halved lengthways
• 2 garlic cloves, finely chopped
• 12 tablespoons olive oil
• 1 pinch fresh ground black pepper

Recipe

• 1 preheat the oven to 425°f slice each pepper in half lenthways, including the stalk and scoop out the seeds. place the pepper halves in a shallow ovenproof dish.
• 2 quarter the tomatoes and divide among the 12 pepper halves. divide the anchovy fillets and garlic and pour a tablespoon of olive oil into each pepper half. season with freshly ground pepper.
• 3 bake for half an hour then reduce the heat to 350f and bake for a further half an hour until the peppers have softened and are brown around the edges.
• 4 serve the peppers warm from the oven with focaccia bread.

Mardi Gras Catfish Gumbo

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 1/2 cup chopped celery
• 4 garlic cloves, minced
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
• 1 (14 ounce) can low sodium beef broth
• 1 (14 ounce) can sliced okra, drained
• 1 (11 ounce) can corn kernels, drained
• 1 bay leaf
• 1/2 teaspoon dried thyme, crumbled
• 1/2 teaspoon salt (optional)
• 1/8-1/4 teaspoon cayenne pepper
• 1 lb catfish fillet, tilapia or, fish fillets, cut in 1-inch chunks
• hot pepper sauce, to taste

Recipe

• 1 heat oil in a large, heavy deep skillet or dutch oven over medium heat. add onion, bell pepper and celery; cook, stirring often, until tender, about 5 minutes. add garlic and sauté for another minute.
• 2 stir in tomatoes, broth, okra, corn, bay leaf, thyme, salt if desired, and cayenne pepper. bring to a boil, reduce heat, cover and simmer for 20 minutes.
• 3 just before serving, stir in fish and cover. cook, stirring gently 2 or 3 times, until fish is just cooked through, about 5 minutes.
• 4 remove bay leaf and season with hot sauce.

Hoisin Salmon With Bok Choy

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 4 baby bok choy
• 1/4 cup hoisin sauce
• 1 tablespoon vegetable oil
• 2 (250 g) salmon fillets
• 1 teaspoon dark sesame oil (5 ml)

Recipe

• 1 lightly oil grill and preheat to medium-high.
• 2 bring a large pot of salted water to a boil.
• 3 fill a large bowl with ice water and set aside.
• 4 slice bok choy in half lengthwise.
• 5 rinse under cold running water, holding outer leaves open to rinse off any grit.
• 6 slip into boiling water and cook until leaves are bright green and just wilted, about 1 minute.
• 7 immediately plunge bok choy into ice water.
• 8 when cool, drain and pat dry with paper towels.
• 9 in a small bowl, stir hoisin with vegetable oil.
• 10 rub mixture on salmon.
• 11 place fish skin-side down on grill.
• 12 grill with lid closed 6 minutes.
• 13 turn over and grill until a knife tip inserted into centres of fillets feels warm, from 4 to 5 more minutes if fillets are 1 inch (2.5 cm) thick. if 1-1/2 inches (3.5 cm) thick add 10 more minutes .
• 14 meanwhile, lightly brush bok choy with sesame oil.
• 15 place cut-side down on grill next to salmon for last 2 minutes of salmon grilling.
• 16 grill bok choy on both sides just until grill marks form.
• 17 serve immediately with noodles or rice.

Mean Chef's Grilled Salmon With Red Currant Glaze

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 cup red currant jelly, divided
• 4 (6 ounce) salmon steaks or 4 (6 ounce) skinless boneless salmon fillets
• salt & freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 2 teaspoons balsamic vinegar
• 2 teaspoons dijon mustard
• 1 tablespoon olive oil
• fresh raspberries (optional) or currants (optional) or cherries (optional)

Recipe

• 1 preheat an outdoor grill (to high if using a gas grill) and oil the grill grate.
• 2 melt ½ cup jelly in a small saucepan over low heat.
• 3 season salmon with salt and pepper and brush both sides with melted jelly.
• 4 grill until fish is opaque in the thickest part, about 8 minutes.
• 5 turn the pieces halfway through cooking time.
• 6 while salmon is cooking, melt remaining ½ cup jelly over low heat.
• 7 add lemon juice, vinegar and mustard.
• 8 whisk in the olive oil and season with salt and pepper.
• 9 keep warm.
• 10 set the grilled salmon on individual plates, spoon the sauce partly over and around the fish, and garnish with fruit if using.
• 11 notes: the salmon can also be cooked in a preheated 450-degree oven.
• 12 place a heavy, oven-proof 12-inch skillet on medium heat 5 minutes.
• 13 pour about 2 teaspoons olive oil into pan.
• 14 put salmon into the pan and brown.
• 15 (if using fillet with skin, the skin side should be facing up.) turn and pour melted jelly over salmon; season with salt and pepper.
• 16 place skillet in oven and bake a total of 12 minutes per inch of thickness.
• 17 or brown the salmon in 2 batches, transfer to a baking dish and bake.

Low Fat Green Olive Tapenade

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon water
• 1 tablespoon lemon juice
• 2 anchovy fillets
• 1 peeled garlic clove
• 1/4 teaspoon pepper
• 1 dash sugar
• 2 cups pimento stuffed olives
• 14 slices toasted french bread

Recipe

• 1 in food processor, combine everything except olives and bread; cover and process until smooth. add olives; cover and pulse until coarsely chopped. serve with toasted french bread.

Kangaroo Pie ( Actually, Fish In Pastry, With A Cheese Sauce!)

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 300 g frozen puff pastry
• 500 g fish fillets, cooked and skinned
• 100 g pickled gherkins, finely chopped
• 1 medium onion, finely chopped
• salt and pepper
• 1 tablespoon finely chopped parsley
• 1 tablespoon butter
• 1 egg, beaten
• 40 g butter
• 2 tablespoons flour
• 1 cup cream
• 100 g cheddar cheese
• 1 cup milk (optional)
• 1/8 teaspoon cayenne pepper
• salt and pepper
• parsley sprig

Recipe

• 1 pre-heat oven to 220c/425°f.
• 2 defrost puff pastry and roll out to a rectangle, about 12 x 14 inches.
• 3 cube cooked fish fillets, mix gently with chopped gherkins and onion, spread on pastry and season to taste with salt and pepper.
• 4 sprinkle parsley on top and roll up firmly.
• 5 place roll in a buttered dish, brush with beaten egg and and bake in pre-heated oven at 220c/425f for 15 minutes.
• 6 reduce the heat slightly and bake for another 15 minutes, until pastry is golden-brown.
• 7 sauce:.
• 8 in a small saucepan, heat butter, stir in flour gradually, after a minute gradually add cream, stirring constantly, and bring to boil.
• 9 remove from heat, add grated cheese and stir until it has melted.
• 10 if you prefer a thinner sauce, whisk in the milk.
• 11 season to taste with cayenne pepper, salt and pepper.
• 12 arrange roll on heated platter, garnish with parsley and serve with cheese sauce.
• 13 a mixed salad goes well with this.

Kangaroo Fillet

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb kangaroo fillet (tenderloin steak)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon thyme
• 1 teaspoon fresh ground pepper
• 4 tablespoons worcestershire sauce
• 1/4-1/2 teaspoon sugar

Recipe

• 1 heat the oil in a heavy nonstick pan.
• 2 rub all sides of the meat w/ the salt, pepper and thyme.
• 3 mix worcestershire sauce and sugar together and drizzle only half over meat; reserving other half.
• 4 sear meat on high heat quickly on each side (for about 2 minutes each side) to seal juices.
• 5 reduce heat slightly and cook until just a little pink inside of each piece.
• 6 stir remaining sauce into pan juices.
• 7 serve meat with the pan juices.

Outstanding Greek Salad Dressing

Ingredients

• 1 clove garlic, coarsely chopped
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 pinch cayenne
• 1/4 cup olive oil
• 2 anchovy fillets or 1 teaspoon anchovy paste, chopped

Recipe

• 1 to make dressing, place the garlic, vinegar, salt, black pepper and cayenne in a blender or food processor fitted with a metal blade. whirl until blended.
• 2 continuing to whirl, gradually add the oil, drop by drop at first, then in a thinly steady stream.
• 3 the dressing will thicken.
• 4 continuing to whirl, add the anchovies or anchovy paste. taste and add more salt, if needed.
• 5 the dressing can be used right away or covered and left at room temperature. if making the dressing more than 1 day ahead, cover and refrigerate.

Hoisin Glazed Salmon Or Sea Bass

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 salmon fillets or 4 sea bass
• 2 tablespoons hoisin sauce
• 1 tablespoon soya sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon pepper

Recipe

• 1 mix together all ingredients except the fish.
• 2 pat fish dry and coat with sauce.
• 3 preheat barbeque or broiler and cook fish for 5 minutes on each side.

Creole Salmon Cakes

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb raw salmon fillet, skin and pin bones removed, cut into 1-inch chunks (preferably wild)
• 1 large egg
• 1 tablespoon country-style dijon mustard (grainy, but not whole-grain)
• 2 teaspoons finely grated lemon zest
• 1 teaspoon hot sauce
• kosher salt
• fresh ground black pepper
• 1 tablespoon chopped fresh thyme
• 2 tablespoons extra virgin olive oil

Recipe

• 1 put salmon in a food processor and pulse until chopped to medium coarse, two to three 1-second pulses. take care not to overprocess. there should still be some chunky pieces; you don't want a completely smooth puree.
• 2 in a medium bowl, lightly beat the egg. add the salmon and combine with a rubber spatula. add mustard, lemon zest, hot sauce, 1 1/2 tsp kosher salt, and 1/2 teaspoons pepper. mix until well combined. cover bowl with plastic wrap and chill for at least 30 minutes or up to 4 hours.
• 3 remove salmon mixture from refrigerator, turn it out onto a baking sheet, and portion into eight equal mounds. with wet hands, gently shape each mound into a 2 1/2" wide patty. sprinkle each patty with a pinch of the thyme on each side.
• 4 heat olive oil in 12" nonstick skillet over medium-high heat. add salmon cakes and reduce heat to medium. cook the cakes, turning once, until nicely browned on both sides and interior is no longer raw, 5-6 minutes total cooking time. be careful not to overcook the cakes. transfer to a plate and cover to keep warm.
• 5 can make bite size cakes for appetizers:.
• 6 portion mixture into 24 small mounds (about 3/4 oz. each), shape into small cakes and cook until nicely browned on both sides, 3-4 minutes total.