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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
