Mustard And Brandy Steaks

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

Ingredients

• Servings: 4
• 4 boneless rib-eye steaks (in nz i use fillet steaks about 1-inch thick)
• 2 tablespoons brandy
• 1/2 cup water
• 1 tablespoon whole grain mustard
• 1/4 cup plain low-fat yogurt
• fresh ground black pepper

Recipe

• 1 heat a non stick frying pan until very hot.
• 2 dry fry (or brush steaks with a little oil before frying) for 2-3 minutes each side or until done to your preference.
• 3 remove from pan and keep warm.
• 4 take pan off the heat and add the brandy, water and mustard.
• 5 stir well, then add in the yoghurt and season with pepper.
• 6 return pan to heat to warm through, then add the steaks and coat with the sauce.
• 7 serve immediately.

Horseradish Crusted Salmon Fillet

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

Ingredients

• Servings: 4
• 16 ounces salmon fillets, skinless
• 1/2 cup low-fat mayonnaise
• 1/2 cup horseradish
• 1 ounce fresh chives, finely chopped
• 1/2 ounce fresh lemon juice
• 1/2 cup matzo meal
• cherry tomatoes
• olive oil
• micro greens or arugula or mache
• lemon vinaigrette

Recipe

• 1 combine mayonnaise, horseradish, chives and lemon juice in a mixing bowl.
• 2 with a spoon, lightly coat the salmon fillets with the mixture.
• 3 dredge in the matzo meal.
• 4 bake in a preheated oven at 425degf for 12-14 minutes.
• 5 garnish:.
• 6 chopped teardrop or cherry tomatoes drizzled with extra virgin olive oil, or.
• 7 micro greens, arugula, or mache, lightly dressed with a lemony vinaigrette.

Finnan Haddie With Onions & Egg Sauce

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

Ingredients

• Servings: 3-4
• 1 lb smoked fish fillet
• 2 cups water
• 1 bay leaf (optional)
• 2 tablespoons butter
• 1 tablespoon vegetable oil

Horseradish Crusted Salmon

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

Ingredients

• Servings: 4
• 4 (7 ounce) skinned salmon fillets
• 1 cup mayonnaise (fat free can be used)
• 4 tablespoons lemon juice
• 3/4 cup horseradish
• 2 tablespoons melted butter or 2 tablespoons margarine
• 2 cups fresh breadcrumbs

Recipe

• 1 place salmon on baking sheet.
• 2 mix mayo, lemon, and horseradish together.
• 3 place generous amount of horseradish cream on top.
• 4 melt butter.
• 5 add to bread crumbs.
• 6 put crumbs on top.
• 7 slightly press crumbs in.
• 8 sprinkle more on top.
• 9 bake at 350f for approx 20 minutes.

Christiana Campbell's Tavern Salmagundi

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2-2 quarts mixed salad greens (boston, romaine, endive, leaf, etc)
• 1/2 lb baked ham, thinly sliced and cut into strips
• 1/2 lb turkey or 1/2 lb chicken, thinly sliced and cut into strips
• 1/2 lb cheddar cheese, thinly sliced and cut into strips
• 4 hard-boiled eggs, sliced
• 8 celery hearts
• 16 black olives
• 16 anchovy fillets
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1/2 cup cider vinegar
• 1 1/2 cups vegetable oil

Recipe

• 1 wash, drain, dry, and tear lettuce.
• 2 arrange the greems on individual salad plates.
• 3 place the remaining ingredients evenly over the top and around the greens.
• 4 sprinkle lightly wtih oil and vinegar dressing.
• 5 pass remaining dressing as needed.
• 6 dressing: dissolve salt and pepper in the vinegar.
• 7 add oil and shake in a covered jar or whirl in the blender to keep it from separating.

Pecan-parmesan Fish Fillets

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/2 cup planters chopped pecans, toasted
• 1/3 cup kraft 100% grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 3 tablespoons lemon juice, divided
• 1 tablespoon olive oil
• 4 (1/4 lb) tilapia fillet (1 lb.)
• 1 cup instant brown rice, uncooked
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1 cup small broccoli floret

Recipe

• 1 preheat oven to 375ºf.
• 2 combine pecans, cheese, parsley, 2 tablespoons of the lemon juice and the oil.
• 3 place fish in single layer in shallow baking dish; spread with pecan mixture.
• 4 drizzle with remaining 1 tablespoons lemon juice.
• 5 bake 10 to 12 minute or until fish flakes easily with fork.
• 6 meanwhile, cook rice as directed on package, substituting broth for the water and adding broccoli to the boiling broth along with the rice.
• 7 serve fish with the rice mixture.

Mustard Baked Salmon

Ingredients

• Servings: 4
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon, rind of, grated
• 2 tablespoons dijon mustard
• 1 1/2 teaspoons dry mustard
• 1/4 cup vegetable oil
• 1 cup breadcrumbs, fresh
• 1/3 cup pommery mustard
• 1/3 cup sour cream
• 1/3 cup horseradish

Recipe

• 1 mix in bowl: lemon juice, lemon rind and both mustards.
• 2 slowly pour in oil and blend until medium-thick sauce forms.
• 3 add breadcrumbs. (can be made 1 day ahead and chilled).
• 4 preheat oven to 375 (f) degrees.
• 5 lightly grease 9x13-inch baking dish.
• 6 arrange salmon in prepared dish, skin side down.
• 7 press breadcrumb mixture onto fish.
• 8 bake salmon until cooked through and golden brown, about 18 minutes.
• 9 using large spatula as aid, transfer salmon fillets to platter.
• 10 serve, passing the following mustard sauce separately.
• 11 mustard sauce:
• 12 combine mustard sauce ingredients, mix with whisk in bowl and serve with prepared salmon.

Pecan-crusted Catfish With Cheddar Grits

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

Ingredients

• Servings: 4
• for fish
• 1 cup all-purpose flour
• 1 tablespoon onion powder
• salt
• 3 eggs
• 2 cups milk
• 1 bunch fresh thyme, chopped
• 2 cups finely ground pecans
• pepper
• 4 (6 ounce) fillets catfish
• 3 cups crisco cooking oil
• for grits
• 4 cups chicken broth
• 2 cups stone-ground grits (or use instant)
• 1/4 cup heave cream
• 1/2 cup shredded cheddar cheese
• salt and pepper
• 4 green onions, thinly sliced

Recipe

• 1 for the catfish. mix together the dry ingredients in a shallow dish.
• 2 in another shallow dish, whisk together the eggs and milk.
• 3 in a third dish, mix the thyme, pecans, and salt and pepper to taste.
• 4 coat each catfish fillet in the flour mixture, then egg, then nuts, coating completely.
• 5 in a large, heavy iron skillet, heat the oil to 350 degrees.
• 6 carefully place fillets into the oil, frying about 8 minutes, turning occasionally, until both sides are golden brown.
• 7 for the grits. bring broth to a boil in a two-quart saucepan.
• 8 reduce heat to simmer. whisk in grits and cook until grits are soft but not mushy, about 12 to 15 minutes.
• 9 if using, instant grits, follow package directions.
• 10 stir in heavy cream, cheddar cheese, salt and pepper.
• 11 stir until cheese is melted. remove from heat.
• 12 for serving. divide grits between 4 large bowls.
• 13 top each with a catfish fillet.
• 14 garnish with sliced green onion.

Garlic-and-herb Oven Fried Halibut

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

Ingredients

• Servings: 6
• 1 cup panko breadcrumbs (not available in my supermarket so i used seasoned bread crumbs with parmesan cheese)
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon onion powder
• 1 large garlic clove, minced
• 3 eggs, beaten
• 1/4 cup all-purpose flour
• 6 halibut fillets
• salt & pepper
• 3 tablespoons olive oil, divided
• 1/4 cup flavored vinegar

Recipe

• 1 preheat oven to 450°f.
• 2 combine first 5 ingredients in a shallow dish.
• 3 place eggs in a shallow dish.
• 4 place flour in a shallow dish.
• 5 sprinkle fish with salt and pepper.
• 6 dredge fish in flour.
• 7 dip in egg mixture.
• 8 dredge in breadcrumb mixture.
• 9 heat 1 tablespoon oil in skillet over medium-high heat.
• 10 add 2 fish fillets; cooks 2-3 minutes per side or until browned.
• 11 place fish on foil lined baking sheet coated with cooking spray.
• 12 repeat process with remaining olive oil and remaining fish.
• 13 bake at 450°f for 6 minutes or until fish easily flakes when tested with a fork or until desired doneness.
• 14 while fish is baking, deglaze the frying pan with flavored vinegar over medium-high heat. add a little water to thin the mixture and drizzle over the fish before serving.

Green Fish

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

Ingredients

• Servings: 6
• 1 1/2 lbs fish fillets
• 6 garlic cloves (or 2 tbsp. minced)
• 1/2 cup extra virgin olive oil
• 1/2 cup onion
• 1 cup parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons vinegar

Recipe

• 1 combine all ingredients (except fish) in blender.
• 2 place fish in skillet and cover with sauce.
• 3 cover and cook for 15 minutes on stove at medium heat.

Garlic, Scallion Marinated Grilled Salmon

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 24 scallions, portion only
• 4 garlic cloves, sliced
• 1 teaspoon red pepper flakes
• 1/4 cup fresh thyme, chopped
• 3/4 cup soy sauce
• 6 (6 ounce) salmon fillets

Recipe

• 1 heat oil in saucepan and then add scallions and saute for 4-5 minutes.
• 2 add sliced garlic and continue to cook.
• 3 add red pepper flakes, thyme and soy sauce and continue to cook another 3-4 minutes.
• 4 remove from heat, let cool downl.
• 5 cut a pocket into the salmon and place 1 piece of the marinated scallion in it. or- place it on top of the salmon if wrapping into a foil packet.
• 6 place the salmon fillets into the chilled marinade and refrigerate 2-3 hours.
• 7 remove from the refrigerator and discard marinade.
• 8 preheat grill and then lower flame on grill.
• 9 place salmon on foil or in foil packets and grill until done, about 6-8 minutes or done to your preference.

Pecan-crunch Salmon

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

Ingredients

• Servings: 4
• 4 (4 -6 ounce) salmon fillets
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons dijon mustard
• 2 tablespoons butter, melted
• 1 1/2 tablespoons honey
• 1/4 cup soft breadcrumbs
• 1/4 cup pecans, finely chopped
• 2 teaspoons fresh parsley, chopped

Recipe

• 1 sprinkle salmon with salt and pepper. place fillets, skin side down, in a lightly greased baking sheet.
• 2 combine dijon mustard, butter, and honey. brush on salmon fillets.
• 3 combine breadcrumbs, pecans and parsley. spoon mixture evenly on top of each fillet.
• 4 bake at 450°f for 10 minutes or until fish flakes easily.

Pistachio-crusted Halibut With Spicy Yogurt

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

Ingredients

• Servings: 4
• 4 halibut fillets (1 1/2-inch thick, about 6 ounces each)
• 1 cup whole milk
• 1/3 cup shelled pistachios, finely chopped (preferably turkish)
• 3 tablespoons cornmeal
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 1 cup yogurt (turkish or greek)
• 1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
• 2 tablespoons chopped fresh dill
• 1 tablespoon finely chopped onion
• 1 tablespoon fresh lemon juice
• 2 teaspoons dried maras pepper
• 1/2 teaspoon salt (to taste)

Recipe

• 1 1put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
• 2 meanwhile, stir together pistachios and cornmeal in a shallow bowl.
• 3 remove fish from milk, letting excess drip off. transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. transfer to a clean plate as coated.
• 4 heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
• 5 while fish cooks, stir together all ingredients for spicy yogurt.
• 6 serve fish with spicy yogurt on the side.

Pecan-crusted Trout With Parsley Rice Pilaf

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil (can sub 1 tablespoon olive oil plus 1 tablespoon butter)
• 1 onion, chopped
• 1/2 bunch fresh parsley
• 1 1/2 cups long-grain rice
• 2 1/2 cups water
• 1 1/2 teaspoons salt (to taste)
• fresh ground black pepper
• 3/4 cup pecan pieces
• 1/4 cup breadcrumbs
• 2 -3 butterflied whole rainbow trout, 1 1/2 pounds total (filets work well)
• 2 tablespoons butter, cut into pieces
• 1 lemon, cut into wedges

Recipe

• 1 preheat the oven to 450°.
• 2 heat the olive oil in a medium saucepan. add the onion and saute over medium heat until tender, about 5 minutes. as the onion cooks, finely chop the parsley, then set it aside.
• 3 add the rice to the onion and stir until all the grains are coated evenly with the oil, about 1-2 minutes. add the water, salt and black pepper. stir to combine and bring to a boil. reduce the heat to medium and simmer, covered, until the rice is tender, about 18-20 minutes.
• 4 stir in the parsley, cover and let the pilaf stand 5 minutes before serving.
• 5 as the rice cooks, place the pecans in a food processor and pulse until finely ground but not sticky. combine with the breadcrumbs. place the trout opened, skin-side down, on a sheet pan lined with aluminum foil. season the flesh with salt and pepper, sprinkle with the pecan mixture and the butter pieces, then place in the oven. cook until the edges of the trout skin on the bottom are crisp and the thick part of the flesh is opaque, about 5-8 minutes. increase the heat to broil and place the pan near the broiler element for a few minutes until the topping is golden brown.
• 6 remove from the oven, cut each trout into 2 filets and serve each person 1-2 fillets on a bed of pilaf with the lemon wedges.

Roasted Pecan Salmon

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

Ingredients

• Servings: 4
• 4 (6 ounce) salmon fillets (about)
• salt and pepper, to taste
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 2 tablespoons seasoned dry bread crumbs
• 1 tablespoon chopped parsley
• 3 teaspoons chopped pecans
• lemon wedge

Recipe

• 1 sprinkle salmon with salt and pepper.
• 2 place skin side down on baking sheet.
• 3 combine mustard and honey, brush on top of salmon.
• 4 mix topping of breadcrumbs, nuts, and parsley and sprinkle over salmon.
• 5 bake at 400 degrees 10-15 minutes or until flaky.
• 6 serve with wedges of fresh lemon.

Northern Pike In Wine Sauce

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

Ingredients

• Servings: 8
• 1/2 cup flour
• salt
• pepper
• 4 lbs pike fillets
• 3 tablespoons vegetable oil
• 3/4 cup onion, chopped
• 1/2 cup tomato, peeled and chopped
• 1/2 cup dry wine
• 1/2 cup sliced mushrooms
• 2 tablespoons parsley, chopped

Recipe

• 1 season flour with salt and pepper.
• 2 roll fish in seasoned flour.
• 3 heat oil in a large skillet.
• 4 saute fish and onion until browned on both sides, 4-5 minutes per side.
• 5 remove fish and keep warm. leave the onions in the pan.
• 6 add tomatoes and wine to the onions.
• 7 cook about 5 minutes.
• 8 add mushrooms and parsley and cook until heated through, 1-2 minutes.
• 9 pour sauce over the fish.
• 10 garnish with more parsley, if desired.

Pistachio-crusted Salmon Cakes

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

Ingredients

• 1 1/4 lbs salmon fillets
• 1 egg
• 1/2 cup soft breadcrumbs
• 1 tablespoon dijon mustard
• 1 teaspoon lime zest
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup coarsely ground pistachios
• 2 tablespoons canola oil
• lime wedge (for garnish)

Recipe

• 1 in a large non-stick skillet, bring 4 cups water to a boil.
• 2 reduce heat, add fillets and poach, uncovered for 8-10 minutes or until fish flakes easily with a fork.
• 3 remove from pan and cool slightly.
• 4 in a large bowl, combine the egg, bread crumbs, mustard, lime peel, salt, and pepper.
• 5 shred salmon with two forks, fold into bread crumb mixture.
• 6 shape into 8 patties, and coat both sides with pistachios.
• 7 in a large skillet over medium heat, cook patties in oil in batches for 1-2 minutes on each side or until golden brown.
• 8 serve with lime wedges.

Lemon Broiled Salmon With Lentils

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

Ingredients

• Servings: 4
• 3/4 cup brown lentils
• 2 teaspoons olive oil, plus some
• olive oil, for brushing
• 1 small onion, chopped
• 1 carrot, peeled and cut into small dice
• 3 cups low sodium vegetable broth
• 2 tablespoons orange juice
• 1/2 teaspoon salt
• fresh ground black pepper
• 1 lb salmon fillet (4 center cut fillets, about 4 ounces each)
• 1 lemon, cut into wedges

Recipe

• 1 pick over lentils to remove stones or debris.
• 2 heat olive oil in a saucepan over medium heat.
• 3 cook the onion and carrot about 5 minutes.
• 4 add the broth, orange juice, salt, and a grinding of pepper.
• 5 bring liquid to a boil and stir in the lentils. reduce heat, cover and cook until the lentils are tender, about 20 minutes.
• 6 while the lentils are cooking, preheat the broiler and brush the broiler pan with olive oil.
• 7 place salmon fillets on the pan and brush them with a little olive oil. squeeze 1 or 2 of the lemon wedges over the fillets and season with a generous grind of pepper.
• 8 broil for 8-10 minutes, until cooked through.
• 9 with a slotted spoon, spoon lentils onto each of 4 dinner plates. set a salmon fillet on top or each and sprinkle with some more lemon juice.

Pecan-crusted Tilapia

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1/2 cup dry breadcrumbs
• 2 tablespoons finely chopped pecans
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup low-fat buttermilk
• 1/2 teaspoon hot sauce
• 3 tablespoons all-purpose flour
• 4 (6 ounce) tilapia fillets or 4 (6 ounce) red snapper fillets
• 1 tablespoon vegetable oil, divided
• 4 lemon wedges

Recipe

• 1 combine first 5 ingredients in a shallow dish.
• 2 combine buttermilk and hot sauce in a medium bowl.
• 3 place flour in a shallow dish. dredge 1 fillet in flour.
• 4 dip in buttermilk mixture.
• 5 dredge in breadcrumb mixture.
• 6 repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.
• 7 heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
• 8 add 2 fillets and cook 3 minutes on each side or until fish flakes easily when tested with a fork.
• 9 repeat procedure with remaining oil and fillets.
• 10 serve with lemon wedges.

Lemon Butter Barramundi Recipe

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

Ingredients

• Servings: 4
• 4 barramundi fillets (skin on or off)
• cooking spray (canola or olive oil)
• 2 tablespoons salted butter
• 1 small garlic clove
• 1/2 teaspoon salt
• 3 tablespoons lemon juice
• 4 -6 fresh basil leaves (or 3/4 tsp. dry)

Recipe

• 1 rinse fillets and pat dry with paper towel
• 2 spray fillets with canola or olive oil
• 3 saute fillets on high heat, 3 minutes (skin side up)
• 4 flip and cook 1 more minute. transfer to serving dish.
• 5 sauce:.
• 6 gently saute the garlic and butter for about 2 minutes. stir in salt, lemon juice and basil.
• 7 remove from heat and spoon over fillets immediately before serving.
• 8 serving suggestions:.
• 9 try serving with young green beans, lightly steamed.

Pecan-crusted Salmon

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

Ingredients

• Servings: 4
• 4 salmon fillets
• 2 cups milk
• 1 cup pecans, finely chopped (i use the pecans listed as cookie pieces no chopping required that way)
• 1/2 cup flour
• 1/4 cup packed brown sugar
• 2 teaspoons seasoning salt
• 2 teaspoons pepper
• 3 tablespoons vegetable oil or 3 tablespoons olive oil

Recipe

• 1 place salmon in a large resealable plastic bag; add milk.
• 2 seal bag and turn to coat.
• 3 let stand for 10 minutes; drain.
• 4 meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper.
• 5 coat fillets with pecan mixture, gently pressing into the fish.
• 6 in a large skillet, brown salmon in oil over medium-high heat.
• 7 transfer to a 15 x 10 x1-inch baking pan coated with non stick cooking spray.
• 8 bake at 400 degrees for 8-10 minutes or until fish flakes easily with a fork.

Chicken Salad With Roasted Peppercorn Dressing

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

Ingredients

• Servings: 4
• 2 tablespoons light olive oil, plus extra for drizzling
• 8 slices prosciutto
• 12 mini chicken fillets
• 2 heads baby leaf lettuce, roughly torn
• 2 teaspoons peppercorns
• 3 -4 tablespoons parmesan cheese, finely grated
• 2 garlic cloves, finely grated
• 1 lemon, zest and juice
• 3 -4 tablespoons extra virgin olive oil
• 4 tablespoons extra virgin olive oil
• 3 sprigs thyme
• 3 sprigs rosemary
• 2 garlic cloves, peeled
• 3 1/2 ounces stale ciabatta or 3 1/2 ounces french bread, roughly torn

Recipe

• 1 for the chicken: heat a large non-stick frying pan with the light olive oil. fry the prosciutto slices for 3-4 minutes, or until crisp and golden-brown. remove and drain on kitchen paper, reserving the oil in the pan.
• 2 season the chicken fillets with salt and drizzle over some olive oil. return the pan used to cook the prosciutto to the heat and fry the chicken fillets for 2-3 minutes on both sides, or until cooked through. set aside.
• 3 for the dressing: toast the peppercorns in a dry hot frying pan for about a minute until they become aromatic, shaking the pan frequently to prevent the peppercorns from burning.
• 4 roughly crush the peppercorns using a pestle and mortar, then transfer to a mixing bowl.
• 5 add the parmesan, grated garlic and lemon zest to the bowl with the peppercorns, then squeeze in the lemon juice and add the oil. whisk until well combined, then season to taste with a pinch of sea salt.
• 6 for the rustic croutons: heat the olive oil in a large frying pan. add the herbs and garlic and cook for about 30 seconds, or until aromatic, then add the stale bread cubes and a good pinch of sea salt. toss well and fry for 1-2 minutes, or until crisp and golden-brown all over. drain well on kitchen paper.
• 7 to serve, place the lettuce leaves into a large mixing bowl. pour over the roasted peppercorn dressing and toss until all the leaves are well coated. add the rustic croutons and mix again. divide among four serving plates, then top each serving with three mini chicken fillets and finish with a couple of slices of crisp prosciutto.

Roasted Peppers With Four Cheeses

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

Ingredients

• Servings: 8
• 4 small red bell peppers, halved and seeded, stems intact
• 4 small green bell peppers, halved and seeded, stems intact
• 3/4 lb ricotta cheese, drained
• 1/2 lb mozzarella cheese, grated
• 1/4 lb feta cheese, crumbled
• 5 tablespoons freshly grated parmesan cheese
• 1/4 cup minced fresh parsley
• 1/4 cup minced red onion
• 1 tablespoon minced drained capers
• 1 1/2 teaspoons fresh ground pepper
• 1 1/2 teaspoons dried basil, crumbled
• 1 1/2 teaspoons dried oregano, crumbled
• 10 anchovies, filets. drained
• 8 grape leaves (or small lettuce leaves_)

Recipe

• 1 char peppers over gas flame or in broiler until blackened but still firm; cool peppers completely, peel off skin.
• 2 preheat oven to 400 degrees.
• 3 mix remaining ingredients except anchovies and grape leaves in large bowl.
• 4 mash 2 anchovies and add to cheese mixture; mound in peppers.
• 5 arrange in baking dish and bake until heated through and bubbly, about 20 minutes.
• 6 line platter with grape leaves; top with peppers.
• 7 halve remaining anchovy fillets, set one atop each pepper and serve.

Green Goddess Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup light mayonnaise
• 1/2 cup sour cream
• 1/4 cup chopped green bell pepper
• 1/4 cup fresh parsley
• 3 anchovy fillets
• 2 tablespoons lemon juice
• 2 green onions
• 1 garlic clove
• 1/4 teaspoon pepper
• 1/8 teaspoon worcestershire sauce

Recipe

• 1 put everything in food processor and process until smooth.
• 2 transer to a covered jar and serve in teh fridge for up to 5 months.

Finnish Fish Soup

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

Ingredients

• Servings: 4
• 6 cups water
• 1/3 cup rice
• dried herbs (such as a mix of marjoram, parsley, savory)
• 1/2 cup garden peas (fresh or frozen)
• salt & freshly ground black pepper
• 7 ounces fish fillets, cut into neat strips (any sea fish)
• 2 tablespoons tomato paste
• 1 1/2 tablespoons cornstarch
• 1/2 cup water
• generous pinch salt
• generous pinch paprika
• generous pinch garlic salt
• fresh parsley (to garnish)

Recipe

• 1 in a large saucepan, heat water, rice, dried mixed herbs, peas and salt and pepper to taste to a boil over medium high heat.
• 2 reduce heat and simmer for 15 minutes before adding fish.
• 3 meanwhile, combine tomato paste, corn starch and water; add to soup and season with salt, paprika, and garlic salt.
• 4 let simmer an additional 15 minutes; garnish with fresh parsley.

Chicken Dijon

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

Ingredients

• Servings: 3
• 300 g boneless chicken pieces
• 20 g butter
• 20 g garlic, peeled and chopped
• 20 g dijon mustard
• salt
• 300 ml fresh cream
• 4 tablespoons milk

Recipe

• 1 melt butter in a pan.
• 2 add garlic and saute the chicken fillets till half-done.
• 3 add mustard and salt.
• 4 smear on the chicken.
• 5 cook till done.
• 6 gradually mix in cream and milk.
• 7 simmer till the cream thickens.
• 8 garnish with spinach, tomatoes and roasted onions.
• 9 serve with garlic bread.
• 10 note: hamour fillets can be used instead of chicken.

Mustard And Vinegar Chicken

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

Ingredients

• Servings: 4
• 2 ounces basil leaves, plus extra to garnish
• 6 anchovy fillets
• 4 tablespoons red wine vinegar
• 4 teaspoons dijon mustard
• 3/4 cup olive oil
• 4 chicken breasts, with skin
• salt and pepper

Recipe

• 1 put the basil leaves in a food processor with the anchovy fillets, vinegar and mustard and whizz together for about 10sec to make a rough purée. with the motor running, slowly pour in the olive oil.
• 2 reserve about 6tbsp of the sauce and pour the remainder into a small serving bowl. place the chicken skin-side down in a broiler pan and brush lightly with half of the reserved sauce. season with salt and pepper.
• 3 heat the broiler to its highest setting and cook the chicken about 2in away from the heat for 7min. turn chicken skin-side up and brush again with the remaining sauce.
• 4 baste with the cooking juices - which will look a little curdled but don't worry! cook for a further 7min or until the chicken is golden and cooked through.
• 5 to crisp the skin, move the chicken closer to the heat. serve with the pan juices and sauce, garnished with a few basil leaves.

Green Goddess Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 tablespoons roughly chopped fresh chives
• 2 tablespoons roughly chopped fresh flat-leaf parsley
• 1 tablespoon roughly chopped fresh tarragon
• 2 tablespoons roughly chopped fresh basil
• 1 tablespoon roughly chopped fresh mint
• 2 -3 anchovy fillets
• 1 shallot, roughly chopped
• 2 tablespoons fresh lemon juice
• 1/4 cup mayonnaise
• 3/4 cup sour cream
• potato chips
• mixed vegetables, for dipping (crudites)

Recipe

• 1 in a blender or food processor, combine the chives, parsley, tarragon, basil, mint, anchovies, shallot, lemon juice and mayonnaise.
• 2 blend or process until smooth, about 1 minute or about 15 pulses.
• 3 transfer the mixture to a bowl and stir in the sour cream.
• 4 cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
• 5 serve with potato chips and crudites for dipping.

Pasta Al Salmone

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

Ingredients

• Servings: 4
• 1 salmon fillet
• 1 cup whipping cream
• 2 cups tomato sauce
• 1 cup of sliced mushrooms
• 1 fluid ounce vodka
• 2 tablespoons of minced fresh garlic
• 3 tablespoons olive oil
• 2 tablespoons parsley
• pasta

Recipe

• 1 cut salmon fillet in cubes.
• 2 let simmer in a pan with water and cook through.
• 3 once cooked , flake the salmon.
• 4 boil salted water and add pasta once ready.
• 5 in a pan or pot add the olive oil, garlic and cook until lightly brown.
• 6 add mushrooms and vodka to the pot and cook for 1 minute, stirring constantly.
• 7 add tomato sauce, whipping cream, salmone, parsley and salt and pepper to taste.
• 8 cook for 15mins.
• 9 once pasta is ready add to the sauce and serve.

Mustard And Rosemary Chicken

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

Ingredients

• Servings: 4
• 1/3 cup french mustard
• 1/4 cup grainy mustard
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon crushed garlic
• 1 tablespoon cracked black pepper
• 1 tablespoon coarsely chopped fresh rosemary
• 6 small zucchini, halved lengthways
• 1 small read capsicum, sliced thinly
• 8 chicken thigh fillets, halved
• chopped parsley

Recipe

• 1 preheat over to hot. combine mustard's, juice, oil, garlic, peper, rosemary, zucchini,.
• 2 and capsicum in a large bowl, add chicken.
• 3 cover and stand 10 minutes.
• 4 remove chicken, reserve marinade and vegetables.
• 5 place chicken on oil covered rack in a baking dish and bake uncovered in hot oven 15 minutes.
• 6 place marinade and vegetables in saucepan cook until tender.
• 7 serve chicken and vegetables garnished with parsley.

Green Curry With Shrimp And Fish (kaeng Khiao)

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

Ingredients

• Servings: 4
• 2 tablespoons lemongrass, grated (or dried, ground)
• 1 tablespoon galangal (fresh, dried ground or regular ginger)
• 1 teaspoon cumin
• 1/2 cup fresh cilantro
• 7 -8 garlic cloves
• 1 medium green bell pepper
• 5 jalapeno peppers, seeded (more or less, to taste)
• 1 teaspoon shrimp paste
• 1 teaspoon lime zest, grated
• 1 (14 ounce) can coconut milk
• 1 lb fish fillet, firm, cut in 1/2-inch strips
• 3/4 lb shrimp, shelled and deveined
• 1/4 cup fish sauce
• 2 tablespoons sugar
• 1/2 cup coconut cream
• 3 tablespoons lime juice
• basil leaves (garnish)
• 1 -2 avocado (garnish)

Recipe

• 1 to make curry paste.
• 2 place all the nine green curry paste ingredients (to the lime peel) in a blender/processor and process until smooth. if too dry, add a couple tbsp water to get a constancy that will process smoothly.
• 3 pour the coconut milk and green curry paste into a large saucepan and heat 'til boiling.
• 4 add the fish pieces, shrimp, fish sauce, and sugar. cook at a med. simmer for 5-minutes.
• 5 add the coconut cream and lime juice. stir to combine. taste to adjust seasonings. add more fish sauce or lime juice instead of salt.
• 6 peel, seed and slice the avocado(s).
• 7 serve with jasmine rice and garnish with basil leaves and/or avocado slices, and lime wedges.

Garlic, Chilli And Ginger Seafood Chowder

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

Ingredients

• Servings: 6
• 1 lb frozen fish fillet (cod, sole or whatever you have on hand)
• 12 shrimp, in shells
• 1 cup potato, peeled and diced
• 1 cup carrot, cut into strips
• 1/2 cup celery, cut into strips
• 1/2 cup sliced leek
• 1 tablespoon fresh ginger, finely chopped
• 3 garlic cloves, finely chopped
• 1/2 teaspoon red pepper flakes
• 1 tablespoon sea salt
• 1 tablespoon olive oil
• 4 cups hot water
• 2 tablespoons lemon juice
• chopped scallion
• 1/2 cup half-and-half cream

Recipe

• 1 slightly defrost fish fillets, cut them in bite-size cubes.
• 2 in a large saucepan heat olive oil, add garlic, ginger, red pepper flakes and shrimps. cook for 2 minutes, turn the shrims, add leak and celery and cook for another 3 minutes, constantly stirring.
• 3 add hot water, fish cubes, carrots, potatoes and salt. bring to boil. reduce heat and simmer for 20 minutes.
• 4 remove from heat, add lemon juice, season with salt and/or pepper if desired. just before serving you may add low fat cream.
• 5 serve sprinkled with chopped scallions.

Red Snapper And Nopalitos In Cilantro Sauce

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

Ingredients

• Servings: 4
• 1 (15 ounce) jar nopalitos, diced
• 4 red snapper fillets
• 1/4 cup cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice, fresh squeezed
• salt and pepper, to taste

Recipe

• 1 rinse and drain the nopalitos.
• 2 in a large mixing bowl, combine the nopalitos with the cilantro, olive oil, lemon juice, salt and pepper.
• 3 place snapper filets in a 9x13-inch baking dish and top with the nopalitos mixture.
• 4 bake at 350°f for 20 minutes or until the filets are cooked through.

Red Snapper In Cilantro

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

Ingredients

• 2 lbs red snapper or 2 lbs other fish fillets
• 4 tablespoons limes or 4 tablespoons lemon juice
• 2 teaspoons salt
• 4 tablespoons olive oil
• 1/2 cup fresh breadcrumb
• 1 garlic clove, minced
• 6 tablespoons cilantro leaves, crushed
• 1 teaspoon grated limes or 1 teaspoon lemon peel
• fresh ground pepper
• warmed tortilla

Recipe

• 1 rinse the fish under running cold water and pat dry with paper towels. rub the fish with half of the lime or lemon juice and 1 teaspoons or the salt and place the fish skin-side down, in a lightly oiled heavy skillet.
• 2 add sufficient cold water to cover the fish and the simmer gently over low heat for 5 minutes, turning twice during the cooking time.
• 3 in another skillet, heat half of the olive oil and add the breadcrumbs, garlic, remaining salt and 4 tbls. of the cilantro. cook over a low heat stirring constantly until the crumbs are golden brown.
• 4 spread over the fish and simmer for 7-10 minutes, until the fish flakes easily.
• 5 blend the remaining lime or lemon juice and oil together and pour over the fish. cook for 2-3 minutes
• 6 combine the remaining cilantro with the grated lime or lemon peel and sprinkle over the fish. season with black pepper and serve with hot warm tortillas.

Red Snapper A L' Orange

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

Ingredients

• Servings: 6
• 1 1/2 lbs red snapper fillets, cut into 6 serving pieces
• freshly ground black pepper, , to your taste
• 3 -4 tablespoons fresh orange juice
• 2 -3 teaspoons grated orange zest
• 3 tablespoons oil
• nutmeg

Recipe

• 1 combine pepper, juice, rind, and oil.
• 2 place fish in single layer in an oiled oven ready dish.
• 3 pour sauce on top.
• 4 sprinkle with nutmeg.
• 5 bake at 350 for 20-30 minutes or until fish is cooked.

Kicked Up Marinara Sauce

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

Ingredients

• 3 (28 ounce) cans plum tomatoes
• 4 tablespoons olive oil
• 1 small onion
• 1/2 small bell pepper
• 1 stalk celery
• 1 carrot
• 1 cup mushroom
• 3 cloves garlic
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1 pinch dried thyme
• 1/2 cup red wine
• 1 anchovy fillet, mashed

Recipe

• 1 pour 2 of the canned tomates into large bowl and mash into pieces with hands.
• 2 purree contents of third can and add.
• 3 dice all the vegetables and garlic and saute in the oil with bay leaf until just tender.
• 4 add all remaining spices except sugar.
• 5 stir for one minute.
• 6 add all remaining ingredients.
• 7 simmer on low heat in large, non-reactive pot (uncovered) for at least one hour.

Egyptian Grilled Chicken

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

Ingredients

• Servings: 4
• 500 g chicken breast fillets
• 4 garlic cloves (crushed)
• 1 cup olive oil
• 1 cup fresh lemon juice
• 1/2 teaspoon lemon zest
• 2 teaspoons dried oregano
• salt and black pepper

Recipe

• 1 wash the chicken fillets well and dry with kitchen towel.
• 2 whisk all marinade ingredients together.
• 3 place chicken in a glass dish, pour over marinade & ensure each piece is coated in the marinade.
• 4 cover glass dish with cling film & leave to marinate for as long as possible in refrigerator.
• 5 it is best to begin preparation for this dish the day before in order to obtain the best result.
• 6 next day: remove dish from refrigerator.
• 7 allow it to sit for 15 minutes at room temperature.
• 8 pre-heat grill and place fillets on the grill pan, brushing with remainder of marinade.
• 9 cook for approximately 25 minutes, brushing with marinade, turning once during cooking.
• 10 chicken should be moist and golden, but not tough and overcooked.
• 11 if chicken browns too soon reduce grill heat to moderate.
• 12 enjoy!

Lemon Dill Tilapia

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

Ingredients

• 4 tilapia fillets
• 4 tablespoons butter
• 1 lemon
• 1/4 cup chopped fresh dill
• salt and pepper

Recipe

• 1 heat oven to 325°f.
• 2 juice 1/2 of the lemon, and cut the other half into thin slices.
• 3 place fillets in a glass baking dish. season with salt and pepper.
• 4 top each fillet with 1 tablespoon butter.
• 5 sprinkle lemon juice and dill on top of each fillet.
• 6 spread lemon slices over top.
• 7 bake for 10-15 minutes.

Red Snapper In Foil

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 8 red snapper fillets
• 2 cups crabmeat
• 2 cups shrimp (small)
• 5 tablespoons butter
• 5 tablespoons flour
• 1 cup hot milk
• 1 cup hot fish stock
• 2 egg yolks, beaten
• 4 tablespoons heavy cream
• 4 tablespoons wine
• salt
• paprika

Recipe

• 1 sauce: melt butter, stir in flour off heat.
• 2 cook until lightly browned.
• 3 gradually stir in milk and fish stock.
• 4 cook until thickened.
• 5 cover and cook on low heat for 25 minutes, stirring occasionally.
• 6 add the egg yolks and cream, then stir in wine, salt and paprika to taste.
• 7 place each fillet of red snapper in center of a large square of aluminum foil.
• 8 heap 1/4 c.
• 9 crab meat and 1/4 c.
• 10 shrimp on top of each fillet.
• 11 cover each fillet with 1/8th of the sauce and seal.
• 12 place in 375f oven and heat through, about 30 minutes.

Lemon Dill Steamed Salmon

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 1 salmon fillet (any size will do)
• fresh dill
• 3 lemons

Recipe

• 1 slice the lemons thinly and lay them down on the steaming rack or pan.
• 2 lay the salmon on the lemon slices.
• 3 sprinkle with dill.
• 4 steam until cooked and lightly pink (about 3 minutes per inch of fish).

Lemon Broiled Orange Roughy

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

Ingredients

• Servings: 4
• 3 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon margarine, melted
• 1/4 teaspoon fresh coarse ground black pepper
• 4 orange roughy fillets (each fillet should weight 4 ounces each)
• lemon wedge

Recipe

• 1 in a small mixing bowl, stir the first 4 ingredients until well blended; divide mixture in half.
• 2 place the fish fillets on a rack of a broiler pan that has been coated with cooking spray.
• 3 brush fillets with half the lemon juice mixture.
• 4 broil 5 1/2 inches from heat (with electric oven door partially opened) for 5 minutes or until fish flakes easily.
• 5 drizzle with the remaining half of lemon juice mixture.
• 6 if desired, sprinkle with additional pepper and some salt; serve with lemon wedges.

Red Snapper Baked With Cilantro

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

Ingredients

• Servings: 6
• 1 1/2 lbs red snapper fillets or 1 1/2 lbs steaks
• 1/3 cup lime juice
• 1 1/2 tablespoons pickled jalapeno chili juice
• 1 teaspoon ground cumin
• 1 medium onion, thinly sliced
• 2 pickled jalapeno chilies, minced
• 2 cloves garlic, minced
• 1 cup coarsely chopped cilantro
• salt and pepper, to taste
• thinly sliced green onion, and top as garnish
• 6 lime wedges

Recipe

• 1 arrange fish in glass baking dish.
• 2 combine lime juice, jalapeno juice, and cumin; pour over fish.
• 3 arrange onion, jalapeno chilies, garlic, and cilantro over fish.
• 4 refrigerate, covered, 2 hours, turning fish once.
• 5 bake, uncovered, at 400 degrees until fish is tender and flakes with a fork, about 10 minutes.
• 6 sprinkle fish lightly with salt and pepper.
• 7 arrange fish on serving platter; sprinkle with green onion and serve with lime wedges.

Nostimini Grilled Chicken

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

Ingredients

• Servings: 3-4
• 500 g chicken breast fillets
• 1 tablespoon avocado oil
• 1 tablespoon nostimini herb mix

Red Snapper Bacon-grilled Red Snapper Fillets

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

Ingredients

• Servings: 4
• 4 red snapper fillets (6-8 ounces and 1-inch thick each)
• 1 lb sliced bacon
• 1 large vidalia onion, sliced into rings (or other sweet onion)
• 1 dash soy sauce

Recipe

• 1 •preheat an outdoor grill to medium-high heat. open fish basket and line one side with strips of bacon, leaving a 1/2 inch space between slices.
• 2 •cover the layer of bacon with a layer of onion rings.
• 3 •place the red snapper fillets on top of the onion. cover red snapper fillets with more onion, then strips of bacon over the onion.
• 4 •close the basket, and lightly sprinkle with soy sauce.
• 5 •place the basket on the hot grill, and cook for 5-7 minutes per side, or until the bacon is just cooked through.
• 6 •remove from grill and open the basket.
• 7 •place a similarly-sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. lift off the basket, and serve.

Mixed Olive Tapenade

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 cup kalamata olive, pitted
• 1 cup green olives, pitted
• 10 oil-cured olives, pitted (about 1 ounce)
• 3 anchovy fillets, rinsed and patted dry, minced
• 1 garlic clove, chopped
• 1 tablespoon parsley, chopped
• 1 tablespoon capers, rinsed and drained
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon lemon rind, grated
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 combine all ingredients in a food processor.
• 2 pulse 10 times or until olives are finely chopped.
• 3 serve with toasted baguettes brushed with olive oil and garlic or freshly made pita chips.

Party Chicken

Total Time: 10 hrs Preparation Time: 8 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 4 whole chicken breasts (boned or 8 fillets)
• 8 slices bacon
• 1 (4 ounce) jar dried beef
• 1 cup sour cream
• 1 can condensed golden mushroom soup

Recipe

• 1 separate beef and place in a layer on the bottom of a greased 8 inch square pan.
• 2 wrap bacon around chicken and lay on beef slices.
• 3 pour soup and sour cream mixture over chicken.
• 4 refrigerate overnight.
• 5 bake at 350 for 2 hours.

Red Snapper Fillets In Packages With Tomatoes, Olives & Capers

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

Ingredients

• Servings: 6
• 3 large vine-ripened tomatoes, cut into twelve 1/4 inch slices
• 1/4 cup finely chopped shallot
• 6 (6 ounce) red snapper fillets, skinned and cut in half crosswise
• 1/2 cup imported black olives, pitted and chopped
• 2 tablespoons drained capers
• salt & freshly ground black pepper
• 1 teaspoon chopped fresh thyme or 6 pinches dried thyme leaves
• 1/4 cup fresh lemon juice
• 1 teaspoon olive oil, preferably extra-virgin

Recipe

• 1 preheat oven to 450 degrees.
• 2 cut twelve 12-inch squares of aluminum foil or parchment paper.
• 3 set a square on the work surface so one corner points toward you.
• 4 below the imaginary midline that divides the square into two triangles, place a slice of tomato and a small amount of shallot; top with a piece of fish, a portion of the olives and capers, some salt and pepper, and a pinch of thyme.
• 5 sprinkle with 1 teaspoon lemon juice and a few drops of oil.
• 6 fold the triangle top down over the fish.
• 7 seal the packages by firmly folding over the edges three times and place the package in a large baking dish.
• 8 repeat with the remaining squares and ingredients.
• 9 bake for 15 minutes, rotating the pan in the oven after 10 minutes to ensure even cooking.
• 10 carefully open one package; the fish should be opaque in the center.
• 11 if it is not, reseal the package and bake the fish about 5 minutes longer.
• 12 serve 2 packages per person, allowing each diner to open his or her own at the table.

Caribbean Roasted #rsc

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

Ingredients

• 4 sheets reynolds wrap foil
• 4 sheets of reynolds parchment paper (slightly smaller than the foil. place parchment paper on top of foil. you will be making packets)
• 4 tilapia fillets
• 24 halved cherry tomatoes
• 12 slices red bell peppers
• 12 slices onions
• 4 slices cooked crumbled bacon
• lemon zest
• salt and pepper
• 2 -3 drops of your favorite hot sauce
• 4 burrito-sized flour tortillas
• sour cream
• hot sauce

Recipe

• 1 to each packet add the ingredients in order presented. wrap so the parchment stays on the insde. fold the foil burrito-style to seal the packets.
• 2 place on hot grill and cook 10 minute or in the oven 425 10 minute.
• 3 unwrap the packets and pour the contents onto a flour burrito.
• 4 shell and wrap.
• 5 serve with sour cream and hot sauce if you wish.

Red Snapper Parmigiana

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

Ingredients

• Servings: 4
• 1/2 cup dry wine
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• 3 garlic cloves, crushed
• 4 red snapper fillets, about 1-inch thick
• 1/4 cup flour
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons olive oil

Recipe

• 1 combine the first 4 ingredients in a large zip-lock bag; add fish.
• 2 marinate in the fridge for about 30 minutes, turning occasionally.
• 3 remove fish from bag and discard the marinade.
• 4 combine the flour, parmesan, salt & pepper in another zip-lock bag.
• 5 add the fish; seal and shake to coat the fish with the flour mixture.
• 6 coat a large skillet with cooking spray and add the olive oil.
• 7 heat over medium until hot.
• 8 add the fish and cook for about 7 minutes on each side or until it flakes easily.

Red Snapper Marinated With 3 Kinds Of Chilies In Banana Leaves

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 5 guajillo chilies
• 5 pasilla chiles
• 5 ancho chilies
• 1 onion, chopped
• 5 cloves garlic, chopped
• 6 tomatoes, stemmed and roughly chopped
• 5 large epazote leaves
• 4 bay leaves
• 1/2 teaspoon ground cumin
• 1/2 cup apple cider vinegar
• 1 medium fresh red snapper fillet
• 2 plantain leaves
• salt and pepper
• 3 ounces corn oil
• 4 teaspoons chopped onions
• 3 cloves garlic, chopped
• 2 cups rice
• 1 cup corn kernel, cut off cob
• 1 chayote, cut into large dice
• 1 carrot, cut into large dice
• 1 quart chicken stock
• salt and pepper

Recipe

• 1 preheat oven to 475 degrees f.
• 2 combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar.
• 3 boil for 15 minutes.
• 4 remove the bay leaves and epazote.
• 5 blend in blender until smooth.
• 6 pour over fish, cover with banana leaf and bake for 15 minutes.
• 7 serve with rice and vegetables.
• 8 in a saucepot, heat oil.
• 9 add the onion and garlic.
• 10 once onion is caramelized, add rice and toast until aromatic.
• 11 add chicken stock, vegetables, salt, and pepper.
• 12 cover and simmer until cooked, about 20 minutes.

Herb-steamed Chilean Sea Bass

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

Ingredients

• Servings: 4
• 3/4 lb chilean sea bass fillet
• salt & fresh ground pepper, to taste
• 3 tablespoons tarragon, chopped
• 3 tablespoons dill
• 3 tablespoons flat leaf parsley
• 1 sprig fresh tarragon, for garnish
• 1 sprig fresh dill (to garnish)
• 1 sprig flat leaf parsley (to garnish)

Recipe

• 1 cut the sea bass in half horizontally.
• 2 season the inside with salt and pepper and fill the center with the chopped herbs.
• 3 reassemble the sea bass and season the outside with salt and pepper to taste.
• 4 wrap in plastic wrap.
• 5 steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
• 6 to assemble: remove the plastic wrap.
• 7 use a very sharp knife to cut the fish into eight 2-inch wedges.
• 8 choose a flat, colorful plate to set off the dramatic form of the fish.
• 9 stand one wedge on its end and show the herb filling of the other.
• 10 garnish with fresh herbs.

Pecan-crusted Mountain Trout With Brown Butter Sage Sauce

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

Ingredients

• Servings: 4
• 1 cup pecan halves, lightly toasted
• 1 cup dry breadcrumbs, preferably japanese-style panko*
• 4 (7 ounce) trout fillets
• salt and pepper
• 1/2 cup buttermilk
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 sage leaves, chopped
• 1/2 lemon, juice of
• 5 tablespoons chicken broth

Recipe

• 1 to make trout:.
• 2 combine pecans and bread crumbs in food processor and process to medium-fine consistency.
• 3 season fillets with salt and pepper; brush flesh side of fillet with buttermilk.
• 4 press pecan mixture on top of buttermilk coating to make thick crust.
• 5 heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, about 4 to 5 minutes.
• 6 to make sauce:.
• 7 in same skillet trout was cooked in,melt butter over medium heat and allow it to foam.
• 8 just as butter begins to turn brown, whisk in sage, lemon juice, and broth.
• 9 pour over trout and serve.
• 10 * japanese-style panko crumbs are found in the oriental section of supermarkets.
• 11 note:if trout is unavailable, you can use any mild-flavored fish fillet, such as snapper, halibut, or grouper.

Red Snapper Louisiane

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

Ingredients

• Servings: 4
• 4 red snapper fillets
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg, lightly beaten
• 1 cup milk
• 1/2 cup all-purpose flour
• 1 tablespoon vegetable oil
• 1 (14 ounce) can artichoke hearts, quartered and drained
• 1 cup mushroom, fresh and sliced
• 1/4 cup butter, melted
• 1/3 cup almonds, sliced and toasted
• 1 teaspoon worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon tarragon vinegar, wine vinegar an acceptable substitute

Recipe

• 1 sprinkle fillets with salt and pepper. combine egg and milk in mixing bowl, mix well. dip fillets in mixture, and dredge in flour.
• 2 pour oil to depth of 2" in dutch oven and heat to 350.
• 3 fry fillets in 2 batches in hot oil for 5 minutes or until golden, turning to brown both sides. drain on paper towels, move to serving platter and keep warm.
• 4 cook artichoke hearts and mushrooms in butter in a large skillet over medium-high heat, stirring gently until mushrooms tender. add almonds and remaining three ingredients; cook 1 minute. spoon over fish, serve immediately.

Red Snapper Fillets Steamed Over A Bed Of Fennel

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

Ingredients

• Servings: 4
• 1 fennel bulb
• 1 carrot, cut into matchsticks
• 1 cup dry wine
• salt
• fresh ground black pepper
• 2 (9 ounce) skinless red snapper fillets
• 4 fresh lemon wedges

Recipe

• 1 chop about 2 tablespoons of the feathery fennel greens and set aside for garnish.
• 2 trim the base and remove the stalks from the fennel bulb.
• 3 cut off any discolored parts of the bulb.
• 4 quarter the bulb lengthwise and slice thinly crosswise.
• 5 in a skillet large enough to hold the fillets (cut in half if necessary), combine the sliced fennel, carrots and 1/2 cup of the wine.
• 6 cook, covered, over medium-low heat until the fennel is slightly wilted and beginning to stick to the pan, 10 to 15 minutes.
• 7 add the remaining 1/2 cup wine to the pan and season with salt and pepper.
• 8 sprinkle fish with salt and pepper and lay it on top of the vegetables.
• 9 cover the pan and steam the fish over medium-low heat until the flesh is opaque in the center, 10 to 15 minutes.
• 10 transfer the fish and vegetables to a large serving platter.
• 11 serve garnished with lemon wedges and the reserved chopped fennel greens.

Kicked Up Fish Cakes

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 boneless cod fish fillets or 2 catfish fillets or 2 roughy fillets or 2 fav fish fillets
• 1 large potato
• 1/2 small onion
• 1 1/4 cups saltine crackers, crushed
• 1 egg, beaten with
• 1 tablespoon water
• salt and pepper, to taste
• 1 teaspoon cajun seasoning (or more)
• 2 teaspoons dried parsley, chopped finely
• 3 tablespoons parmesan cheese

Recipe

• 1 peel and cut up potatoes and fillets.
• 2 place in large sauce pan with enough water to cover.
• 3 boil until potatoes are tender, about 15-20 minutes. drain and cool.
• 4 chop onion in food processor; add cooled potatoes and fish.
• 5 pulse a couple of times to chop and blend. pour into bowl and add egg, water, ¼ cup cracker crumbs and spices.
• 6 form into patties.
• 7 place remaining cracker crumbs in shallow dish and add parsley and parmesan cheese; blend.
• 8 dredge patties in crumbs, covering both sides well.
• 9 refrigerate on baking sheet for at least 30 minutes to set coating.
• 10 heat 2 tablespoons oil in skillet to med-hi and fry patties (do not crowd) until golden brown on both sides, about 2 minutes each.
• 11 remove to paper toweling and drain.
• 12 keep warm.
• 13 repeat if needed with remaining patties. serve with chili sauce.
• 14 will freeze.

Pecan-crusted Salmon

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

Ingredients

• Servings: 4
• 4 small salmon fillets (1 lb.)
• 2 tablespoons balsamic vinaigrette
• 1/3 cup finely chopped toasted pecans
• 1/2 cup cream cheese with garlic and herbs
• 1/4 cup dry wine
• 2 tablespoons chopped fresh parsley

Recipe

• 1 preheat oven to 400ºf. brush flesh side of salmon with dressing; press into pecans until evenly coated. place, pecan-sides up, on foil-covered baking sheet.
• 2 bake 13 to 15 minute or until salmon flakes easily with fork.
• 3 meanwhile, beat cream cheese spread and wine in small saucepan with wire whisk until well blended. cook on medium-low heat 3 to 5 minute or until cream cheese spread is completely melted and mixture is well blended, stirring frequently.
• 4 spoon cream cheese sauce evenly onto four serving plates; top with salmon. sprinkle with parsley.

Roasted Mediterranean Fish Topped Roasted Rosa Tomatoes Capers A

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 4 (250 g) firm fish fillets
• 1 fresh lemon
• 1 tablespoon olive oil
• sea salt
• 5 ml smoked paprika
• 250 g cherry tomatoes
• 2 garlic cloves, crushed
• rock salt
• 1 sprig rosemary
• 1 tablespoon olive oil
• 1 cup black olives
• 2 tablespoons capers

Recipe

• 1 squeeze the lemon over the fish.
• 2 rub with a little olive oil.
• 3 season with salt and pepper.
• 4 heat a little olive oil in a frying pan and seal the fish on both sides, do not cook through.
• 5 place in an oven-proof dish and set aside.
• 6 preheat the oven to 200 °c.
• 7 toss all ingredients together except the olives, capers and rocket.
• 8 transfer to a shallow baking pan and roast until the skins burst but tomatoes are still intact, about 10 minutes.
• 9 remove the tomatoes from the oven and gently stir in the capers, olives and rocket.
• 10 place the fish in the oven and cook for 8 minutes, the top with tomato mix cook for a further 5 minutes or till fish is cooked through.
• 11 or you can panfry the tomatoes in olive oil.

Easy Incredible Salmon

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

Ingredients

• Servings: 4
• 2 tablespoons hoisin sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon freshly grated gingerroot
• 1 teaspoon honey
• 1 garlic clove
• 1/4 orange
• 4 salmon fillets

Recipe

• 1 squeeze out the juice of 1/4 of an orange into a bowl.
• 2 add in rest of ingredients and mix.
• 3 place salmon fillets in a bag and marinate for 24 hours.
• 4 fry salmon with oil in frying pan for about 5 minutes per side, or until flakes easily.
• 5 enjoy!

Red Snapper (huachinango) In Veracruz Sauce

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

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 3 garlic cloves, finely chopped
• 1 large poblano pepper, seeded and chopped (green peppers can be substitued)
• 1 medium onion, finely chopped
• 1 (16 ounce) can diced tomatoes
• 3 tablespoons finely chopped cilantro
• 10 spanish-style stuffed green olives, sliced
• 2 jalapenos, escabeche (pickled, or substitute fresh, adjust to taste)
• 2 tablespoons sherry wine
• 2 tablespoons capers
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 6 (4 ounce) red snapper fillets
• 2 tablespoons lime juice
• salt & freshly ground black pepper
• 1/2 cup grated parmesan cheese

Recipe

• 1 season the fish with lime juice, salt and pepper and set aside.
• 2 sauce:.
• 3 heat oil in large skillet and saute the garlic, onion and poblano or green pepper until the onions are translucent.
• 4 add the tomatoes, cilantro, olives, chiles, sherry, capers, oregano, thyme and pepper.
• 5 simmer for 10 minutes.
• 6 place fish in baking dish and pour the sauce over the fish.
• 7 bake at 375 for 15 to 20 minutes.

Simple Sweet-hot Mustard Salmon

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

Ingredients

• Servings: 2
• 1/2 lb salmon fillet (or slightly more)
• 2 tablespoons sweet-hot mustard (i used inglehoffer)
• coarse salt
• fresh ground pepper

Recipe

• 1 preheat oven to 375 degrees.
• 2 cut salmon into 2 equal pieces.
• 3 slather each piece with a tablespoon or so of the mustard.
• 4 add the salt and pepper to your liking.
• 5 bake for about 10 min or until fish just flakes with fork.
• 6 don't overcook!
• 7 enjoy!

Roasted Monkfish With Herbs And Prosciutto

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

Ingredients

• Servings: 2
• 4 tablespoons olive oil
• 1 onion, chopped
• 1/4 cup fresh marjoram
• 1/4 cup thyme
• 1/4 cup basil
• 12 ounces monkfish fillets (ask fishmonger to remove the membranes)
• 6 slices prosciutto
• 2 roasted red peppers (from jar is fine)

Recipe

• 1 saute onion in 2 t of the olive oil until soft. when soft add in the fresh herbs and saute until wilted.
• 2 meanwhile preheat oven to 190°c rinse fish and pat dry. i then "butterflied" the fish the best i could to make it a bit flatter.
• 3 season fish with salt and pep.
• 4 lay the prosciutto slices vertically and slightly overlapping on a roasting tin, then put one of the monkfish fillets across, cut side up. arrange the peppers and the herb mix on top of the fish. then put the other fillet on top (cut side down), to make a parcel. wrap the prosciutto around the fish, covering it completely.
• 5 drizzle with olive oil and bake for 30 minutes.

Embo Hawaiian Salmon

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 maui onion
• 1 tomato
• 1/2 lb gingerroot
• 1 cup hellmanns mayonnaise
• 1/2 cup oyster sauce

Recipe

• 1 pre-heat over to 375'.
• 2 place salmon "skin side' down on foil.
• 3 "foil needs to be large enough to seal salmon".
• 4 spread the 1/2 cup of mayonase evenly over salmon.
• 5 shred entire ginger root and cover salmon.
• 6 virtically slice onion and tomato.
• 7 seperate onio slices "onion ring style".
• 8 cover entire fillet with the onion slices.
• 9 place tomato slices down the middle of fillet.
• 10 drizzle the 1/2 cup of oyster sauce over fillet.
• 11 seal foil.
• 12 place salmon into 375' pre-heated oven & cook for 35min "if frozen" 45.
• 13 slice and serve with steamed rice.

Peking Fish

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

Ingredients

• Servings: 4
• 1/2 cup water, plus
• 2 tablespoons water
• 1/4 cup hoisin sauce
• 2 garlic cloves, minced
• 2 tablespoons grated gingerroot
• 2 tablespoons soy sauce
• 1 tablespoon seasoned rice vinegar
• 3 teaspoons cornstarch
• 1 lb halibut fillet (1-inch thick)
• 2 teaspoons dry sherry
• 1 teaspoon chili oil
• 4 cups broccoli florets (2 x 1/2 inch pieces)
• 3 small carrots, sliced
• 1 medium yellow bell peppers or 1 medium red bell pepper, cut into 3/4-inch pieces
• 1 small red onion, cut into wedges

Recipe

• 1 in a bowl, mix 1/2 cup water, hoisin sauce, garlic, gingerroot, soy sauce, vinegar, and 2 teaspoons of cornstarch; set aside.
• 2 cut fish into 3/4-inch pieces.
• 3 mix remaining 1 teaspoon cornstarch and the sherry in a medium glass or plastic bowl; stir in fish until coated.
• 4 spray nonstick large skillet or wok with cooking spray; heat over medium-high heat.
• 5 add in 1/2 teaspoon chili oil; rotate skillet to coat sides.
• 6 add in fish; stir-fry 2 1/2 minutes or until fish flakes easily; remove fish from skillet.
• 7 add remaining chili oil to skillet; add in broccoli, carrots, bell pepper, onion, and remaining 2 tablespoons water.
• 8 cover and cook 5-7 minutes, stirring frequently, until vegetables are crisp-tender (5-7 minutes); add more water if needed to prevent sticking.
• 9 stir in hoisin sauce mixture; cook and stir until thickened; stir in fish; heat through.