My Steamed Sole And Vegetables

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

Ingredients

• Servings: 4
• 4 tablespoons light soy sauce, divided
• 3 tablespoons dry wine
• 1 teaspoon onion powder
• 1/2 teaspoon sugar
• 1 1/2 teaspoons minced fresh gingerroot
• 4 fresh sole fillets, each about 4 ounces
• 1 large carrot, julienned
• 1 medium zucchini, julienned
• 3 tablespoons minced green onions, and tops divided

Recipe

• 1 combine 3 tablespoons soy sauce, wine, onion powder, sugar and ginger in shallow pan; add fillets, turning to coat both sides well. let stand 10 minutes; turn over once.
• 2 meanwhile, toss carrot and zucchini with remaining soy sauce; pour off excess sauce. turn vegetables out onto 8-inch round heatproof plate.
• 3 remove fillets from marinade; spread out flat and sprinkle with 2 tablespoons green onions. starting at thinner end, roll up fillet, jellyroll fashion; arrange, seam side down, on vegetables.
• 4 place plate on large steamer rack set in large pot or wok of boiling water. (do not allow water level to reach plate.) steam, covered, 12 minutes, or until fish flakes easily with fork.
• 5 sprinkle remaining 1 tablespoons green onions evenly over fish.

Grilled Chipotle Salmon With Pineapple Cilantro Rice

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 (6 ounce) salmon fillets
• 1 medium sweet onion, sliced 1/4 inch thick
• 1 -2 canned chipotle chile in adobo, finely minced
• 3 tablespoons adobo sauce, from the can of chipotle peppers in adobo seasoning
• 3 tablespoons brown sugar
• 2 tablespoons olive oil
• 2 tablespoons wine vinegar
• 1 garlic clove, pressed
• 1 teaspoon kosher salt
• 1 cup dry wine or 1 cup unsweetened apple juice
• 2 tablespoons sugar
• 2 tablespoons fresh ginger, grated
• 2 tablespoons key lime juice
• 2 tablespoons butter, softened
• 1 teaspoon cornstarch
• 1 scallion, thinly sliced
• 1 tablespoon olive oil
• 1/4 cup sweet onion, diced
• 1 cup basmati rice
• 1 (8 ounce) can crushed pineapple, undrained
• 3/4 cup pineapple juice
• 1/2 cup water
• 1 teaspoon kosher salt
• 1/4 cup cilantro, minced

Recipe

• 1 mix all ingredients for the marinade, reserving 3 tablespoons. pour the marinade over the salmon, place in refrigerator and allow to marinade for 1 hour.
• 2 approximately 10 to 15 minutes before placing the salmon on the grill, began preparing the rice by heating the 1 tablespoon olive oil in a medium saucepan. stir in chopped onion and cook for 3 minutes; add rice and sauté an additional minute.
• 3 add pineapple, pineapple juice, water, and salt; bring to a boil, cover and reduce heat to low. simmer for 20 minutes or until liquid is absorbed and rice is tender. fluff with fork and stir in chopped cilantro.
• 4 place salmon over medium heat on gas grill or over charcoal, cook until fish flakes easily, turning once; approximately 10 to 12 minutes total.
• 5 while salmon is cooking, prepare the sauce by bringing to a boil the wine, sugar, ginger and lime juice. reduce to 3/4 cup; this should take about 7 to 10 minutes.
• 6 brush the sliced onions with the reserved marinade and grill until done, turning as needed.
• 7 mix cornstarch with a small amount of water until smooth, whisk into wine along with butter. cook 1 minute or until thick, add scallion and keep warm.
• 8 to serve, divide rice onto 4 serving plates, top with cooked fish, spoon sauce over and top with grilled onions.

Ali Baba's Anchovy Sticks

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 1 lb puff pastry
• 1 large egg yolk
• 12 anchovy fillets, rinse, drained, and cut in half lengthwise
• 2 tablespoons water

Recipe

• 1 line a baking sheet with waxed paper or parchment.
• 2 on a lightly floured surface,roll 8 ounces puff pastry into a rectangle 12 by 9 inches.
• 3 place the puff pastry on baking sheet.
• 4 in a small bowl,mix egg yolk with 2 tablespoons water.whisk with a fork to blend brush the mixture onto the pastry lightly.
• 5 evenly place the fillets over the surface of the pastry about 3/4 inches apart.
• 6 on a lightly floured surface roll 8 ounces of the remaining pastry on top of the anchovy fillets via a rectangle about the same size as the previous one & press gently around the edges to seal the pastry.
• 7 brush the surface with the egg mixture.
• 8 with a sharp knife cut pastry into 12 pieces across and then in half.
• 9 there should be 24 strips measuring1 by 41/2 inches.
• 10 place baking sheets with the anchovy sticks in freezer for about 10 minutes.
• 11 meanwhile preheat oven to 400 degrees ferenhight.
• 12 after anchovy sticks have chilled,bake them for about 20 minutes or until golden & crisp.

Alice Springs Chicken

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

Ingredients

• Servings: 4
• 4 chicken breast fillets, skinless
• 2 tablespoons extra virgin olive oil
• 2 -4 tablespoons dijon mustard
• 6 slices bacon, sliced in half and fried until crispy
• 1 cup fresh sliced mushrooms
• 3 cups grated cheddar cheese
• salt, pepper

Recipe

• 1 season chicken breasts with salt and pepper.
• 2 sauté in oil, until golden and cooked through.
• 3 remove from pan, spread with dijon mustard and place in roasting dish.
• 4 cover with layer of mushrooms and bacon, then top with cheese.
• 5 heat in oven at 400º for 5 minutes, just until cheese melts.
• 6 garnish with parsley and serve.

Gift Wrapped Salmon

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

Ingredients

• Servings: 4
• 4 (6 -8 ounce) salmon fillets, fresh king salmon from alaska if you can get it
• garlic powder
• fish seasoning, such as emeril's fish rub
• 1 lemon, sliced into thin rounds
• parchment paper

Recipe

• 1 preheat oven to 425 degrees.
• 2 rinse salmon fillets. skin can stay on.
• 3 tear one sheet of parchment approximately 12 inches long for each salmon fillet.
• 4 place each fillet on its own sheet of paper, skin side down.
• 5 sprinkle on fish rub and garlic powder.
• 6 cover fillet with single layer of lemon slices.
• 7 make packets by gathering 2 opposing sides of parchment and rolling into tight packet. gather each remaining side of parchment, roll and tuck under.
• 8 place on baking pan, tucked-under edges down.
• 9 bake at 425of for approximately 20 minutes.
• 10 when you see the juices bubbling inside the packet, and the paper is slightly brown, it's done!
• 11 serve with your favorite veggies for an elegant meal. you can either unwrap in the kitchen or let diners do it themselves for a fun touch.

Healthy Salmon

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 1
• 4 ounces salmon fillets, frozen
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh dill
• 2 tablespoons capers

Recipe

• 1 mix all ingredients in a small bowl with the salmon fillet.
• 2 preheat oven to 375 fahrenheit.
• 3 place fillet with other ingredients into a piece of aluminum foil and seal the aluminum to make a sort of pocket.
• 4 bake the fillet at 375 for 45 minutes or until it flakes!
• 5 *note: the cooking time may be off if you are using fresh salmon, i use frozen fillets, so beware!*.

Festive Fish

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

Ingredients

• Servings: 8
• 2 lbs fish fillets
• 1/2 cup italian salad dressing
• 1 1/2 cups cheese crackers (crushed, like cheez-its)
• 2 tablespoons butter, melted
• paprika

Recipe

• 1 preheat oven to 500 degrees.
• 2 dip fillets in dressing and dip in cracker crumbs. place on a well greased cookie sheet; drizzle with butter and sprinkle with paprika.
• 3 bake until done (about 8-10 minutes depending on thickness of fillets).

Grilled Cinnamon Chicken & Fig Salad

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 2 teaspoons dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• 1/2 teaspoon ground paprika
• 1 tablespoon olive oil
• 4 chicken breast fillets
• 1 eggplant, sliced (aubergine)
• olive oil
• 8 leaves radicchio
• 6 figs, halved
• 1/3 cup lemon juice
• 2 tablespoons honey
• 2 tablespoons marjoram leaves
• cracked black pepper

Recipe

• 1 place the honey, cinnamon, mustard, lemon juice, cumin, paprika & oil in a bowl & whisk to combine.
• 2 pour over chicken, cover & place in the fridge for 20 minutes.
• 3 place lemon juice, honey, marjoram & pepper in a small saucepan over low heat & cook for 2 minutes or until mixture is warmed through.
• 4 brush the egg plant with olive oil & cook on pre-heated char-grill or barbeque for 2 monutes on each side. set aside.
• 5 place radicchio leaves on serving plates.
• 6 remove the chicken from the marinade, place on a preheted medium-high char-grill and cook for 4-5 minutes each side or until cooked through.
• 7 to serve, place eggplant & fig halves on salad leaves, then slice the chicken into 3-4 pieces & place on top of salad.
• 8 pour dressing over chicken & salad - enjoy!

My Own Salmon Chowder (before I Forget How I Did This!)

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 16 ounces nonfat cottage cheese
• 6 tablespoons nonfat dry milk powder
• 1 onion, diced small
• 4 stalks celery, diced small
• 1 red bell pepper, diced small
• 8 garlic cloves, minced
• 32 ounces fat-free low-sodium chicken broth or 32 ounces fish stock
• 1 cup water
• 3 russet potatoes, peeled and diced large
• 8 ounces carrots, grated
• 12 ounces broccoli coleslaw mix
• 2 teaspoons dill weed, dried
• 3 bay leaves
• 2 teaspoons old bay seasoning
• 1 tablespoon worcestershire sauce
• 1 teaspoon liquid smoke
• 14 3/4 ounces cream-style corn, canned
• 12 ounces canned salmon
• 8 ounces smoked salmon
• 8 ounces salmon fillets

Recipe

• 1 make cream substitute: combine cottage cheese and nonfat dry milk in food processor and process five minutes (or until completely smooth). set aside.
• 2 in a dutch oven, saute the onion, celery, red pepper and garlic in 1/4 cup broth, until tender.
• 3 add potatoes, carrots, dill weed, bay leaf, and remaining broth. cover and simmer for 20 minutes, or until vegetables are tender.
• 4 add broccoli slaw and cook another five minutes.
• 5 add creamed corn, salmon, old bay, worcestershire sauce, and liquid smoke, and cook another five minutes.
• 6 add cream substitute and stir thoroughly. cook over medium-low heat until heated all the way through.

Lime And Garlic Salmon With Lime Mayonnaise

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

Ingredients

• Servings: 4
• 2 cloves garlic, crushed
• 2 teaspoons grated lime rind, grated finely
• 4 teaspoons lime juice
• 1 teaspoon salt
• freshly ground black pepper
• 4 salmon fillets (750g of salmon)
• 4 teaspoons butter
• 4 teaspoons olive oil
• 1/2 cup whole egg mayonnaise (gluten-free if required)
• 4 teaspoons lime juice
• 4 teaspoons finely chopped fresh dill
• salt and freshly ground black pepper

Recipe

• 1 for the lime mayonnaise, combine all ingredients and salt and pepper to taste in a small bowl and mix well. refrigerate until needed.
• 2 for the salmon- combine the garlic, lime rind, lime juice, salt and pepper to taste in a large bowl. rub the salmon with the lime mixture.
• 3 heat butter and oil in a shallow frying pan, add the salmon, flesh side down, and cook until lightly browned. turn, cook until done as desired serve salmon with lime mayonnaise and an extra wedge of lime, if desired.

Chicken Nuggets - Nuwave Oven

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

Ingredients

• Servings: 2
• 1 egg
• 1 cup water
• 2/3 cup all-purpose flour
• 1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
• 2 teaspoons salt
• 1 teaspoon onion powder
• 1/2 teaspoon accent seasoning or 1/2 teaspoon tenderizing salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 4 chicken breast fillets, each cut into 6-7 bite sized pieces

Recipe

• 1 beat the egg and then combine it with 1 cup water in a small, shallow bowl.
• 2 stir.
• 3 combine the flour, salt, accent, pepper, onion powder and garlic powder in a one gallon size zip lock bag.
• 4 pound each of the breast filets with a mallet until about 1/4-inch thick.
• 5 trim each breast filet into bite sized pieces.
• 6 coat each piece with the flour mixture by shaking in the zip lock bag.
• 7 remove and dredge each nugget in the egg mixture, coating well.
• 8 then return each nugget to the flour/seasoning mixture.
• 9 shake to coat. put nuggets, bag and all, in the freezer for at least an hour.
• 10 cover and refrigerate remaining egg mixture.
• 11 after freezing, repeat the "coating" process.
• 12 air fry the chicken nuggets on nu wave oven on 4" rack on hi for about 2 ~3 minutes per side (total 5 ~ 6 minutes) or until light brown and crispy.
• 13 serve with your favorite dipping sauce.

Chinese Five Spice Salmon With Ginger Broth

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

Ingredients

• Servings: 4
• 2 cups chicken stock
• 3 cms fresh ginger, finely sliced
• 4 star anise
• 1 tablespoon orange zest
• 600 g salmon fillets, boneless
• salt and pepper
• 2 tablespoons chines five-spice powder
• 2 tablespoons sunflower oil
• 1 bunch bok choy, trimmed
• 2 tablespoons light soy sauce

Recipe

• 1 for broth - place stock, ginger, star anise and zest in saucepan.
• 2 bring to boil, set aside for 20 minutes for flavours to infuse.
• 3 cut salmon into 4 portions.
• 4 season with salt and pepper.
• 5 dust with five spice powder to coat.
• 6 heat a little oil in fry pan.
• 7 add salmon skin side up, cook 3 - 4 minutes to brown.
• 8 turn over and cook 2 minutes more.
• 9 cut bok choy into half lengthways, cook in boiling, salted water 2 minutes then drain.
• 10 strain broth, reheat, add soy sauce.
• 11 serve by placing bok choy onto base of deep plate, top with salmon and pour over a little hot broth.

Honey Hoisin Bbq Salmon

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 (6 ounce) salmon fillets
• 1 tablespoon fresh ginger, chopped
• 2 tablespoons roasted garlic, pureed
• 1 teaspoon cracked black pepper
• 2 teaspoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon cilantro, chopped
• 1/2 cup honey
• 1/2 cup hoisin sauce
• 2 green onions, finely chopped
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• salt

Recipe

• 1 rub the marinade all over salmon and marinate for 2 hours.
• 2 preheat grill to medium high.
• 3 place marinated salmon skin side down on grill and cook for 5 to 6 minutes until skin is crisp and easy to lift from grill.
• 4 turn fillets over and baste liberally with honey hoisin bbq glaze.
• 5 continue to cook for another 4 to 5 minutes for medium doneness.
• 6 turn fillets over and baste meat side liberally with the glaze before removing from grill.
• 7 you may cook this in the oven if you so desire.

Paper Baked Salmon

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

Ingredients

• Servings: 4
• 4 -6 ounces salmon fillets
• 3 garlic cloves
• 1/2 cup red onion
• 1 carrot
• 1/2 red pepper
• 1/2 green pepper
• 3 asparagus spears
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• parchment paper

Recipe

• 1 preheat oven to 400 degrees.
• 2 julienne garlic, onion, carrot, red pepper and asparagus.
• 3 salt and pepper to taste.
• 4 fold a 16â€? by 16â€? piece of parchment paper in half and cut out a large heart shape.
• 5 open the heart and then place some of the veggies along the fold. place piece of salmon on top of the veggies and put garlic and onions on top.
• 6 fold the other half of the heart over the fish and begin to fold and roll over the edges to create a package. twist end to seal.
• 7 put on a baking sheet and bake for 15 minutes. this can also be steamed in a pot for about 10 to 15 minutes.
• 8 serve on rice with tzatiki.

Healthy Sole Roll-ups

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

Ingredients

• Servings: 4
• 4 (6 ounce) fresh sole fillets
• 4 long slender carrots, peeled and cooked whole
• 1/2 can low-fat chicken broth
• 4 tablespoons lemon juice
• 2 slices bread, finely crumbled (weight watchers if available)
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• 1 tablespoon light grated parmesan cheese

Recipe

• 1 wrap each sole fillet around carrot and secure with toothpick.
• 2 place in shallow baking dish.
• 3 combine broth and lemon juice and pour evenly over fish.
• 4 sprinkle with black pepper.
• 5 mix the crumbs and oregano.
• 6 sprinkle on top of the fish.
• 7 sprinkle with parmesan cheese.
• 8 bake at 450f 10-12 minutes until the fish is done.

Pollo Alla Pizzaiola (chicken Breast In Pizza Sauce)

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

Ingredients

• Servings: 2
• 6 tablespoons olive oil
• 2 boneless skinless chicken breasts
• 2 garlic cloves, finely chopped
• 1 1/4 lbs chopped italian tomatoes, canned
• 1 pinch dried oregano
• salt, and freshly ground pepper
• 1 fresh mozzarella ball, drained and finely sliced
• 6 slices ciabatta, toasted

Recipe

• 1 heat the olive oil in a heavy-based frying pan.
• 2 add the chicken and garlic and fry, stirring often, until the chicken is golden, around 10 minutes.
• 3 tip in the canned tomatoes, season with oregano, salt and freshly ground pepper and cook for 5 minutes.
• 4 place 3 slices of toasted ciabatta on each serving plate. top each serving with a chicken breast fillet.
• 5 cover each chicken breast with a few slices of mozzarella, then spoon over the tomato sauce. serve straight away.

Paparazzi Cream Cheese Dip

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 225 g cream cheese (philadelphia brand preferred) or 225 g low-fat cream cheese (philadelphia brand preferred)
• 1 medium onion, minced
• 2 anchovy fillets (star brand preferred)

Recipe

• 1 puree in food processor till spreading consistency.
• 2 serve with bread sticks, crackers or ciabatta.

Fried Whitefish

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1/2 cup seasoned fish-fry mix
• 1/2 cup packaged biscuit mix
• 3 tablespoons grated parmesan cheese
• 1 1/2 teaspoons onion soup mix
• 3/4 teaspoon paprika
• 3/4 teaspoon dried italian seasoning, crushed
• 3/4 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
• 1 1/4 lbs whitefish haddock or 1 1/4 lbs other firm-textured fish fillets, fresh or frozen
• shortening or cooking oil

Recipe

• 1 in a shallow dish, stir together the fish-fry mix, biscuit mix, parmesan cheese, dry onion soup mix, paprika, italian seasoning, parsley, and garlic powder. set aside.
• 2 thaw fish, if frozen. rinse fish; pat dry with paper towels. cut fish into four serving-size pieces. measure the thickness of the fish. dip the fish into the parmesan cheese mixture, turning to coat both sides.
• 3 in a large skillet, heat 1/4 inch melted shortening over medium heat. add fish in a single layer. (if the fillets have skin; fry the skin side last.).
• 4 fry on one side until golden brown. turn carefully. fry until fish flakes easily when tested with a fork. (for each side allow 3 to 4 minutes for 1/2-inch fillets or 5 to 6 minutes for 1-inch fillets.).
• 5 drain on paper towels. keep fillets warm in a 300 degree oven while frying the remaining fish.

My Oh So Little Twist On Sweet And Sour Lamb

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons cornflour (cornstarch)
• 1 tablespoon cold water
• 30 ounces neck lamb fillets, cut in half lengthways and then into bite-sized pieces on the diagonal
• 2 egg yolks, lightly beaten
• 3 teaspoons light soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon sea salt
• 1/4 small ripe pineapple, peeled
• 1 small carrot, peeled
• 1 small cucumber, peeled
• 3/4 cup malt vinegar
• 5 tablespoons shaoxing wine or 5 tablespoons dry sherry
• 1/2 cup sugar
• 1 teaspoon sea salt, extra
• 4 garlic cloves, crushed
• 2 tablespoons gingerroot, julienned
• 1/2 medium yellow pepper, julienned
• 2 small tomatoes, finely sliced
• 2 tablespoons light soy sauce
• 1/4 cup plain flour (all-purpose)
• 1/4 cup cornflour (cornstarch)
• vegetable oil, for deep-frying

Recipe

• 1 blend cornflour with water in a medium-sized bowl until dissolved. add lamb, egg yolks, soy sauce, sesame oil and salt and mix well. cover and leave to marinate in the refrigerator overnight.
• 2 make the sweet and sour sauce. remove core from pineapple and finely slice into pieces. using a vegetable peeler, finely slice carrot lengthways into ribbons. cut cucumber in half lengthways, slice on the diagonal and set aside, together with the pineapple and carrot.
• 3 place vinegar, wine or sherry, sugar and extra salt in a medium-sized heavy-based saucepan and stir over high heat until sugar dissolves. bring to the boil, add garlic and ginger, reduce heat and simmer, uncovered, for 10 minutes. add reserved pineapple, carrot, cucumber, pepper and tomato and simmer for a further 3 minutes or until pineapple is tender and tomato has broken down slightly. stir in soy sauce, remove from stove and set aside.
• 4 make the lamb. combine plain flour and extra cornflour. add to the marinated lamb and mix well. heat vegetable oil in a hot wok until surface seems to shimmer slightly. deep-fry lamb in batches over high heat for 1 minute, then reduce heat to medium and fry for another 2 minutes, or until lamb is almost cooked through.
• 5 remove from wok and drain on kitchen paper. gently reheat sweet and sour sauce. finally, return all lamb to the hot wok and deep-fry for a further 3 minutes, or until lightly browned, crispy and cooked through. remove from wok and drain well on kitchen paper.
• 6 arrange lamb on a platter and serve immediately with a bowl of warm sweet and sour sauce.

Pappadeaux Snapper Ponchartrain

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 24 medium fresh shrimp, peeled and deveined (reserve shells)
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 5 cups water
• 1 1/8 cups unsalted butter, divided
• 4 tablespoons flour, plus
• 2 cups flour, divided
• 1 1/2 tablespoons chopped fresh garlic
• 1/4 cup chopped yellow onion
• 1 chicken bouillon cube
• 1 teaspoon hot red pepper sauce (tabasco)
• 1/3 cup madeira wine
• 1 tablespoon salt, to taste
• 1 1/2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 6 (8 ounce) fresh red snapper fillets (or other - fleshed mild fish)
• fresh lemon juice
• 6 ounces crab claws or 6 ounces backfin crab meat

Recipe

• 1 combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside.
• 2 make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.
• 3 slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.
• 4 remove from heat and set aside.
• 5 melt 1 tablespoon butter in another saucepan.
• 6 add garlic and onion and saute over medium heat 2 minutes.
• 7 add crushed bouillon cube, pepper sauce and shrimp stock.
• 8 stir and let simmer.
• 9 while the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside.
• 10 add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.
• 11 add brown butter to stock and whisk until incorporated and emulsified.
• 12 whisk in madeira until incorporated.
• 13 set sauce aside and keep warm while the fish fillets are cooking.
• 14 mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
• 15 dip fish fillets in lemon juice, then into seasoned flour to coat.
• 16 melt 1 tablespoon butter in large heated skillet over medium heat.
• 17 place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side.
• 18 while the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).
• 19 add shrimp and crab to madeira sauce.
• 20 spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.

Open Swordfish Burgers With Herb Aioli

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

Ingredients

• Servings: 4
• 4 swordfish steaks
• 2 tablespoons olive oil
• 1 lemon, zest of, finely grated
• 50 g mixed salad greens
• 2 tomatoes, sliced
• 2 ciabatta rolls, halved
• lemon wedge, to serve
• 1/3 cup good quality mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 spring onion, chopped
• 2 teaspoons dijon mustard
• 1 garlic clove, crushed

Recipe

• 1 preheat grill or bbq to high.
• 2 place fish in a bowl and cover with oil and lemon zest. season to taste.
• 3 make the aioli in a small bowl by combining all of the aioli ingredients.
• 4 cook fish for 2-3 minutes each side, depending on the thickness of the fillet, or until cooked to taste.
• 5 toast cut sides of the ciabatta and put on a platter. top each with some salad leaves, tomatao slices and the cooked fish. add a dollop of the herb aioli. serve with lemon wedges.

Honey Lime Alder Salmon

Total Time: 8 hrs 25 mins Preparation Time: 8 hrs Cook Time: 25 mins

Ingredients

• Servings: 3
• 1 lb salmon fillet
• 1 tablespoon worcestershire sauce
• 2 limes
• 2 tablespoons butter
• 2 garlic cloves
• 1 tablespoon honey

Recipe

• 1 if you have cedar planks that is fine. i prefer alder planks for salmon.
• 2 soak your plank in water for at least 8 hours. some books say 24 hours.
• 3 marinate your salmon in the worcestershire for at least 1 hour.
• 4 mince the garlic and mix with butter and honey.
• 5 get your grilled prepared. i recently bought a big green egg and used it. i got the temperature to 350 degrees.
• 6 slice your limes into thin slices. depending on the actual size of your salmon and your limes, you may need more limes so have them handy.
• 7 lay slices of the lime n the plank. an area big enough to hold your salmon. spread the butter on top of the salmon.
• 8 grill for 15-25 minutes until the fish is opaque and flkaes into chunks.

Icelandic Salmon Grill

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

Ingredients

• Servings: 4
• 2 large onions, sliced
• brown sugar
• butter or margarine
• salt & pepper
• 2 lbs wild salmon

Recipe

• 1 place two large pieces of tin foil down.
• 2 spread sliced onion pieces from one onion, on tin foil the length of the salmon.
• 3 lay salmon whole or fillet pieces on top of the onion slices.
• 4 salt & pepper to taste.
• 5 lightly spread butter or margarine on salmon.
• 6 sprinkle with your hand, brown sugar over salmon (medium coverage).
• 7 cover salmon with remaining onion slices.
• 8 cover salmon with two pieces of tin foil and crimp sides together. place on grill and check after about 10 minute do not over cook the salmon. when salmon changes color and can be flaked with a fork your fish is done.

Fried Fish (korean)

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

Ingredients

• 3/4 lb meat fish fillet
• 2 eggs
• 3 tablespoons flour
• salt and pepper
• 3 -4 tablespoons sesame oil
• 4 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 teaspoons lemon juice

Recipe

• 1 slice fish into 1 1/2" pieces; wipe off with paper towel and sprinkle with a little salt and pepper.
• 2 break eggs in bowl. add a little salt and beat lightly to avoid forming bubbles.
• 3 dredge fish with flour and shake off excess. coat with beaten eggs.
• 4 heat sesame oil in skillet and fry fish until light brown.
• 5 serve hot on plate with vinegar-soy sauce.
• 6 to make sauce: mix soy sauce, vinegar and lemon juice together. just before serving, sprinkle with 1 teaspoons finely chopped pine nuts.
• 7 note: you can prepare small fish this way also. butterfly cut them and remove bones.

Lime Baked Fish

Total Time: 28 mins Preparation Time: 8 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 (6 ounce) fish fillets
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons lime juice
• 1 (8 ounce) container sour cream
• 1 teaspoon parsley
• 1 teaspoon grated lime rind

Recipe

• 1 preheat the oven to 400. place fish fillets in a greased 9x13 dish; sprinkle with salt and pepper. combine lime juice, sour cream and parsley, stir well; pour over fish. sprinkle with lime rind. bake at 400 for 20 minutes till flakes easy with fork.

Healthy Salmon Corn Chowder

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 chopped onion
• 1/2 cup chopped celery
• 2 garlic cloves, crushed
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups milk
• 2 cups chicken broth
• 3/4 cup corn niblets
• 1/2 cup water
• 2 tablespoons cornstarch
• 1 salmon fillet, cubed
• salt and pepper
• 1 cup shredded cheese

Recipe

• 1 heat the olive oil in a large saucepan over medium heat and sauté the onions, garlic and celery for 3 minutes.
• 2 add the potatoes, carrots, milk, chicken broth and cook stirring occasionally, for 20 minutes.
• 3 add corn last 5 minutes.
• 4 stir cornstarch with water; add to chowder to thicken it.
• 5 at this point add salmon and let it poach a few minutes being careful no to overcook it.
• 6 taste and adjust the seasoning.
• 7 serve piping hot in bowls and sprinkle with your favourite cheese.

Mojo Marinated Snapper

Total Time: 46 mins Preparation Time: 30 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 1/3 cup fresh orange juice
• 3 tablespoons fresh lime juice
• 1/4 cup chopped cilantro
• 3 cloves garlic, minced
• 4 (6 ounce) red snapper fillets, with skin
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Recipe

• 1 combine oj, lime juice, cilantro and garlic in zip loc bag, add snapper.
• 2 squeeze out the air and seal the bag to coat the snapper.
• 3 refrigerate, turning the bag occasionally every 30 minutes.
• 4 remove snapper from marinade and sprinkle salt and pepper.
• 5 spray non-stick ridged grill pan with nonstick spray and set over med-high heat.
• 6 place the snapper skin side up in the pan and grill, turning only once until the opaque in the center and the skin is crisp, 14-16 minutes.

Pollo A La Naranja (chicken In Orange Sauce)

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

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts (filleted)
• salt and pepper
• 1/4 cup olive oil
• 2 carrots, diced
• 1 onion, diced
• 1 teaspoon sugar
• 3 oranges, juice of
• 1 lime, juice of
• 1/2 cup wine
• orange slice (to garnish) (optional)

Recipe

• 1 season the chicken breasts with salt and pepper.
• 2 heat the olive oil in a large, deep frying pan with a heavy bottom.
• 3 fry chicken breasts, turning so that they brown on both sides.
• 4 remove from pan and set aside.
• 5 dice the carrots and onions or place in a food processor to dice. put vegetables in the frying pan and brown.
• 6 add the juices and the wine.
• 7 reduce the sauce a bit by simmering for a few minutes.
• 8 pour the sauce into a food processor or blender and puree.
• 9 return the sauce to the frying pan.
• 10 salt and pepper to taste.
• 11 note: if you prefer a "chunky" sauce, you do not have to puree.
• 12 return the chicken to the frying pan of sauce.
• 13 cover and simmer for 10-15 minutes.
• 14 place chicken on plates, spooning sauce over each piece.
• 15 garnish with orange slices. serve with rice and bread.

Mojo Walleye

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 large walleyed pike fillet
• 4 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 tablespoon fresh coarse ground black pepper
• 1 tablespoon fresh thyme
• 1/2 tablespoon fresh oregano
• 1/2 teaspoon cayenne pepper

Recipe

• 1 in a plastic zipper bag, combine 2 large walleye fillets with the marinade ingredients; marinate for 3 hours.
• 2 to cook, either grill, broil or pan-fry; total cooking time should be about 15 to 20 minutes.

Lime And Parsley Fish With Smashed Potato

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

Ingredients

• Servings: 2
• 350 g baby potatoes (chat halved)
• 80 ml water (1/3 cup)
• cooking spray
• 2 (200 g) fish fillets (firm such as blue-eye trevalla)
• 1 lime (zest removed using a zester)
• 1 tablespoon capers (baby drained)
• 1 garlic clove (very thinly sliced)
• 1 teaspoon extra virgin olive oil
• 1 spring onion (thinly sliced diagonally)
• 1 tablespoon parsley (leaves fresh continental)
• 1/4 teaspoon ground black pepper (fresh)
• 1/2 lime (cut into wedges to serve)
• 160 g green beans (trimmed, steamed to serve)
• 2 carrots (peeled, halved lengthways, thinly sliced and steamed to serve)

Recipe

• 1 preheat oven to 210c (fan forced).
• 2 line a roasting pan with baking paper.
• 3 put the potato in a shallow microwave-safe dish and add 80ml water and cover and microwave on high (100%) for 4-5 minutes or until the potato is just tender.
• 4 drain well and pat dry with paper towel.
• 5 arrange, in a single layer in the roasting pan and slightly squash potato with the back of a spoon and then spray with cooking spray and bake for 10 minutes.
• 6 meanwhile, line a small ovenproof dish with baking paper and put the fish in the dish and sprinkle with the lime zest, capers and garlic and then drizzle the oil over.
• 7 add fish to the oven with potatoes and cook for a further 10-12 minutes or until the fish is cooked through and the potato is browned and crispy.
• 8 divide the fish between plates, then top with the shallot and parsley and sprinkle with pepper to serve.
• 9 accompany fish with the lime wedges, potato, green beans and carrots.

Healthy Salmon Salad

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 5 garlic cloves, thinly sliced
• 2 tablespoons lemon juice
• 1 tablespoon worcestershire sauce
• 1 tablespoon dijon-style mustard
• 1 tablespoon water
• 1/2 teaspoon pepper
• 1/3 cup plain fat-free yogurt
• 12 ounces boneless salmon fillets (1 inch thick fresh or frozen skinless)
• nonstick spray coating
• 10 cups torn romaine lettuce
• 1/2 cup thinly sliced red onion
• 1/4 cup freshly grated parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted ripe olives, halved (optional)

Recipe

• 1 in a small saucepan heat olive oil over medium-low heat.
• 2 cook and stir garlic in hot oil for 1 minute or until garlic is lightly golden.
• 3 transfer garlic to a blender container.
• 4 add lemon juice, worcestershire sauce, mustard, water, and pepper.
• 5 cover; blend until combined.
• 6 reserve 2 tablespoons of garlic mixture; set aside.
• 7 add yogurt to remaining garlic mixture in blender.
• 8 cover and blend until smooth.
• 9 chill until serving time.
• 10 thaw salmon, if frozen.
• 11 rinse salmon; pat dry.
• 12 brush the reserved garlic mixture evenly over salmon.
• 13 cover and chill for 30 minutes.
• 14 spray the unheated rack of a broiler pan with nonstick coating.
• 15 place the salmon on the rack.
• 16 broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
• 17 meanwhile, in a large bowl toss romaine, onion, and parmesan cheese with the chilled yogurt mixture.
• 18 divide romaine mixture among 4 salad plates. place one salmon fillet on each salad.
• 19 top with tomatoes and, if desired, olives.

Papaya And Macadamia Nut Lamb

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

Ingredients

• Servings: 4
• 4 fillets lamb
• 1 slice bread
• 500 g grated parmesan cheese
• 1 teaspoon garlic salt
• 1 pinch pepper
• 1 egg
• 1 tablespoon avocado mustard
• 25 g macadamia nuts
• 50 g papaya and macadamia nut jam

Recipe

• 1 crumb bread and add roughly chopped nuts, cheese, egg, jam and seasonings. mould on top of meat fillets. place on well greased tray and bake in moderate oven (180 °c) for approximately 25 minutes. serve with the following sauce.
• 2 100gm papaya and macadamia nut jam.
• 3 100gm beef stock.
• 4 place all ingredients in pan and heat until sauce thickens.

Grilled Cod With Moroccan-spiced Tomato Relish

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

Ingredients

• Servings: 4
• 4 (6 ounce) cod fish fillets
• 3 tablespoons olive oil
• salt
• fresh ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon ground red pepper
• 1 clove garlic, minced
• 3 medium tomatoes, seeded and diced
• 2 tablespoons orange juice
• 1/2 teaspoon salt

Recipe

• 1 lightly oil your grill then heat, or just heat your broiler.
• 2 brush fillets with 1 tablespoon of the oil; season with salt and black pepper to taste; grill or broil fish until done, 8-10 minutes.
• 3 heat remaining 2 tablespoons oil in a small skillet over high heat; add cumin, coriander and red pepper; cook until fragrant, 45 seconds; add garlic; cook, stirring constantly, 15 seconds.
• 4 transfer spice mixture to a medium-sized bowl; add tomatoes, orange juice and salt to taste; stir gently to combine.
• 5 top hot fish with tomato mixture.

Grilled Chilli & Cilantro Salmon With Ginger Rice

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

Ingredients

• Servings: 2
• 2 (5 ounce) boneless skinless salmon fillets
• 1 red chili pepper, deseeded and finely chopped
• 3/4 cup fresh cilantro, chopped
• 1 lime, halved, for serving
• 2 tablespoons olive oil
• 10 1/2 ounces water
• 1 onion, chopped
• 1 teaspoon fresh ginger, finely chopped
• 1 garlic clove, thinly sliced
• 4 ounces basmati rice

Recipe

• 1 heat 1 tablespoon oil in a pan and at the same time put the water in another pot and bring to a boil.
• 2 fry the onion for a few minutes until lightly browned.
• 3 stir in the ginger and garlic for 1 minute, then stir in the rice.
• 4 add boiling water and a little salt, then bring to the boil.
• 5 cover and cook for 10-12 minutes until the rice is tender.
• 6 heat grill/broiler to medium.
• 7 brush a baking tray lightly with a little oil.
• 8 put the salmon on top and grill/broil for 4-5 minutes.
• 9 scatter with chilli, cilantro, remaining olive oil and seasoning.
• 10 grill/broil again for just 4-5 minutes until the salmon is cooked through.
• 11 serve with the rice and line halves for squeezing over.

Lime And Ginger Fish Burgers

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

Ingredients

• Servings: 4
• 1 lime
• 12 -16 red fish fillets (depending on their size)
• 6 cm piece gingerroot, grated coarsely
• 1/2 cup plain flour
• salt and pepper
• 2 eggs, lightly beaten
• 1 dash tabasco sauce
• 1 cup dried breadcrumbs
• 2/3 cup whole-egg mayonnaise
• 1/2 lime, juice of
• 4 damper rolls
• 50 g mixed asian salad leaves
• sweet chili sauce

Recipe

• 1 zest and juice the lime and set aside. combine fish and half of the lime juice in a medium bowl; squeeze half of the ginger between 2 dessertspoons allowing the juices to fall into the bowl with the lime juice; set aside.
• 2 arrange 3 shallow bowls on the bench and place flour, salt and pepper in one. the lightly beaten eggs and tabasco in the 2nd one and the breadcrumbs in the third bowl.
• 3 dip fish fillets into the flour mixture, then into the egg and finally into the breadcrumb mixture, ensuring they are completely coated in all 3 layers.
• 4 heat peanut oil in a large frying pan and cook crumbed fish fillets 45 seconds each side or until just cooked through; drain on absorbent paper.
• 5 meanwhile, combine mayonnaise, the juice from the remaining ginger, the remaining lime juice and zest and a little more tabasco in a small bowl.
• 6 spread mayo over the cut sides of each damper roll. top with salad leaves and finally with 3-4 cooked fish fillets. drizzle the fish with a little sweet chilli sauce. squeeze over more lime juice if desired and eat immediately.

Lime & Garlic Grilled Salmon

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

Ingredients

• Servings: 2
• 2 salmon fillets
• 3 large garlic cloves, pressed
• 1/2 cup lime juice (i use realemon brand)
• 1 teaspoon dill weed
• 1/2 teaspoon celery salt
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper

Recipe

• 1 place salmon in a flat tupperware container large enough to accomodate the filets in one layer.
• 2 press garlic directly onto salmon to save dishes.
• 3 add the rest of the ingredients.
• 4 put lid on container, shake gently to distribute marinade.
• 5 let sit for 10-15 minutes.
• 6 grill for 4 minutes (more for thicker filets) and enjoy!

Jarlsberg Fish Fajitas

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 1 lb flounder fillets or 1 lb cod or 1 lb sole or 1 lb tilapia fillets or 1 lb other mild firm fish, cut lengthwise in 1/2 inch strips
• 1/4 cup fine unseasoned breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• cooking spray
• 1 cup sliced onion
• 8 quartered tomatillos or 1 cup chopped green tomato
• 1 teaspoon cumin (optional)
• 4 10-inch flour tortillas
• 1 cup shredded or finely sliced jarlsberg cheese (4 ounces)
• chopped cilantro, to taste
• lime wedge

Recipe

• 1 heat oven to 425°f.
• 2 place fish, bread crumbs, salt and pepper in a plastic bag; shake to coat fish with seasoning and crumbs.
• 3 place fish on nonstick baking pan; spray lightly with oil; roast in 425 f oven 15 minutes or until fish is opaque and flakes easily.
• 4 in large nonstick skillet, saute onion, pepper and tomatillos (with cumin, if desired), until just tender, about 5 minutes.
• 5 transfer vegetables to warming plate.
• 6 heat tortillas according to package instructions.
• 7 divide cheese evenly among tortillas; top with vegetables, fish and cilantro to taste.
• 8 squeeze a little lime juice over, roll up and serve immediately.

Maine Fish Chowder

Total Time: 35 mins

Ingredients

• Servings: 6
• 1/4 lb salt lamb, diced
• 4 cups raw potatoes, diced
• 3 medium onions, peeled & sliced
• 2 teaspoons salt
• 3 lbs haddock fillets, fresh skinned (with bones in it)
• 2 cups milk, scalded
• 1 teaspoon butter or 1 teaspoon margarine
• 1/4 teaspoon pepper

Recipe

• 1 fry salt lamb to render all fat in a heavy kettle and then remove.
• 2 add potatoes, onions, and 1/2 teaspoon salt.
• 3 cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender.
• 4 do not overcook.
• 5 meanwhile, cut fish into large chunks and put into another saucepan.
• 6 add boiling water to cover and 1 1/2 teaspoons salt.
• 7 cook slowly, covered, until fish is fork tender, about 15 minutes.
• 8 remove from heat.
• 9 strain and reserve liquid.
• 10 remove any bones from fish.
• 11 add fish and strained liquid to potato-onion mixture.
• 12 pour in milk and leave on stove long enough to heat through, about 5 minutes.
• 13 mix in butter and pepper.
• 14 serve at once.

Primavera Fish Fillets

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 large carrot, cut into matchstick-thin strips
• 2 stalks celery, cut into matchstick-thin strips
• 1 small onion, diced
• 1/2 cup water
• 2 tablespoons chablis or 2 tablespoons other dry wine
• 1/2 teaspoon dried thyme leaves, crushed
• generous dash pepper
• 1 (10 3/4 ounce) can campbell's healthy request cream of mushroom soup
• 1 lb firm fish fillet (cod, haddock or halibut)

Recipe

• 1 in medium skillet mix carrot, celery, onion, water, wine, thyme and pepper. over medium-high heat, heat to a boil. reduce heat to low. cover and cook 5 minutes or until vegetables are tender-crisp.
• 2 stir in soup. over medium heat, heat to a boil.
• 3 place fish in soup mixture. reduce heat to low. cover and cook 5 minutes or until fish flakes easily when tested with a fork.

Easy Chicken Satay Peanut Curry

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

Ingredients

• Servings: 2
• 1 garlic clove
• 1 onion
• 1 teaspoon butter
• 1 chicken fillet
• 3 tablespoons peanut butter
• 2 teaspoons curry powder
• 1 cup chicken stock

Recipe

• 1 chop the garlic and onion.
• 2 place butter, garlic and onion in microwave proof dish and cook on high for 1 minute.
• 3 add peanut butter, curry powder, ‘something spicy’ and chicken stock and cook on high for 4 minutes; stopping after 2 minutes and stirring.
• 4 cut chicken into pieces and add to peanut sauce mixture.
• 5 cook on high a further 2 minutes.
• 6 serve with steamed rice.

Grilled Chili-lime Halibut

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

Ingredients

• Servings: 4
• 4 (4 -6 ounce) halibut fillets
• 1/2 cup rice wine vinegar
• 1/2 cup fresh lime juice
• 1/4 cup grapeseed oil
• 1 cup thai sweet chili sauce
• 1/4 cup black sesame seed

Recipe

• 1 combine all marinade ingredients in a non-reactive bowl.
• 2 pour marinade over halibut fillets.
• 3 cover and marinate halibut fillets for at least 1 hour.
• 4 in the meantime, prepare the grill.
• 5 grill until the halibut flakes when tested with a fork.

Grilled Citrus Salmon Packets

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

Ingredients

• Servings: 4
• 4 salmon fillets, 1/4 lb each
• dill weed
• salt, to taste
• pepper, to taste
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• 1 orange, thinly sliced

Recipe

• 1 place each salmon fillet in a piece of foil that is about 10 to 12 inches long or large enough to wrap around the salmon and make a "packet.".
• 2 generously season the salmon with dill weed, salt and pepper. top each fillet with a slice of lemon, lime and orange. wrap the foil, creating a packet, and place on the grill.
• 3 grill for 12 to 15 minutes or until salmon has cooked through. cooking time will vary on thickness of the fillet and heat of the grill.
• 4 serve citrus salmon fillets with a side dish, such as fresh veggies, brown rice or grilled garlic bread.

Primavera Fish Fillets

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

Ingredients

• Servings: 4
• 2 celery ribs, sliced
• 1 large carrot, cut into 2-inch julienne strips
• 1 small onion, chopped
• 1 -2 garlic clove, minced
• 2 tablespoons wine
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dill
• 1/2 teaspoon old bay seasoning
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 lb cod

Recipe

• 1 in a large skillet, combine the first eight ingredients. bring to a boil and then reduce heat and cover and simmer for 5-7 minutes or until vegetables are crisp-tender.
• 2 stir in soup until blended; bring to a boil and then add fillets.
• 3 reduce heat; cover and simmer for 5-7 minutes or until fish flakes easily with a fork.

Moist Pan-fried Fish

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

Ingredients

• Servings: 5
• 1 lb fish fillet, thawed and halved
• 1/2 cup butter, total, for the pan
• 1/2 cup cornstarch
• 1 tablespoon tarragon
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 tablespoon and parsley
• 1 dash cayenne pepper
• 2 eggs
• 3/4 cup milk

Recipe

• 1 mix cornstarch and herbs in a bowl, set aside.
• 2 whisk eggs with milk and cayenne until a butter-yellow color is achieved. set aside.
• 3 dip each fish fillet half in egg mixture, let excess drip off. then coat in cornstarch mix. set on plates so they do not stick together.
• 4 melt about 1/2 a tbsp of butter in a large skillet. add 5 or 6 fillet halves. add butter as needed to keep the coating from drying out.
• 5 cook until a deep golden color is achieved and fish is cooked through. it should flake easily.
• 6 enjoy!

Lime Cilantro Salmon

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

Ingredients

• Servings: 3
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 1 lb salmon steaks or 1 lb fillets
• 1 tablespoon extra virgin olive oil
• 1/4 cup lime juice
• 1/4 cup fresh cilantro
• 1 teaspoon splenda sugar substitute or 1 teaspoon other sugar substitute

Recipe

• 1 sprinkle garlic powder, salt and pepper on top of salmon steaks or fillets.
• 2 in a small glass, mix olive oil, lime juice, cilantro and splenda.
• 3 place salmon in a nonstick skillet over medium-high heat and cook 4-5 minutes. turn and cover with cilantro mixture and cook another 4-5 minutes.

Deconstructed Caesar Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 12 romaine lettuce, heart leaves
• 12 oil packed anchovy fillets, drained
• 2 roughly chopped hard-boiled eggs
• 1/4 cup thinly sliced red onion
• 1/4 cup coarsely chopped lemon, segments
• 1 teaspoon thinly sliced garlic
• 2 tablespoons freshly grated parmesan cheese
• 1 tablespoon capers, rinsed
• 2 tablespoons sherry wine vinegar
• 1 tablespoon olive oil

Recipe

• 1 place lettuce on a work surface with the natural curve facing up. divide anchovies, eggs, onion, lemon segments, garlic, cheese and capers among leaves.
• 2 drizzle with vinegar and oil. place on platter and serve.

Fresh And Tangy Salmon

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup bick's tangy dill relish
• 1/3 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic, minced
• 2 tablespoons fresh dill, finely chopped
• 1/2 teaspoon salt
• 1 1/2 teaspoons seasoning salt
• 6 salmon fillets (4-6oz each)

Recipe

• 1 preheat oven to 425°f line a baking sheet with foil.
• 2 combine all ingredients except seasoning salt and fish. mix well.
• 3 pat fillets dry with paper towel. place skin side down on prepared baking sheet. sprinkle with seasoning salt. brush with mayonaise mixture.
• 4 bbq directions: place fillets skin side down on lightly-greased pre-heated grill. cook over medium heat, until done, 20-30 minutes.
• 5 baking directions: bake 25-30 minutes, or until desired doneness. time will vary with thickness of fillets.

Fresh And Simple Swai Ceviche

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 4
• 3 swai fish fillets, diced (about 1 lb.)
• 2 limes, juiced
• 1 tomato, diced
• 1 avocado, diced
• 1 shallot, diced (or 1/4 cup red onion)
• 1 tablespoon chopped cilantro
• olive oil
• 1/4-1/2 teaspoon chili paste with garlic
• salt, to taste
• pepper, to taste

Recipe

• 1 place the diced fish into 3/4 of the lime juice and refrigerate for at least 3 hours. strain when ready to proceed.
• 2 mix the veggies with the remaining lime juice.
• 3 stir in the fish and cilantro. drizzle with olive oil and add the chile-garlic sauce. gently toss.
• 4 salt and pepper to taste. serve with tortilla chips or a salad.

Pritikin Style Poached Fish

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

Ingredients

• Servings: 4
• 2 cups water
• 2 tablespoons lemon juice
• 1 onion, sliced
• 6 peppercorns
• 2 whole allspice
• 1 bay leaf
• 2 sprigs parsley
• 1/2 cup wine (optional)
• 14 ounces fish, lean

Recipe

• 1 combine all ingredients other than the fish in a large pot and bring to a simmer.
• 2 lower the fish into the hot liquid, cover and continue o simmer over low heat.
• 3 cook 8-10 minutes, or until the fish flakes when tested with a fork. lift the fish fillet carefully from the liquid with a large spatula.
• 4 serve hot, with or without a sauce, or chilled and flaked for use on salads, sandwiches, and appetizers.
• 5 to use the poaching liquid as a flavorful base for a sauce, boil it down to half volume.
• 6 it using super delicate fish, wrap in cheesecloth or lettuce when poaching.

Masterchef Stroganoff

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

Ingredients

• Servings: 4
• 2 tablespoons sweet paprika
• 100 g flour
• 500 g beef, eye fillet sliced into strips
• 1/4 cup olive oil
• 40 g butter, plus extra to serve
• 200 g swiss brown mushrooms, thinly sliced
• 3 shallots, finely diced
• 2 tablespoons tomato paste
• 1/2 cup brandy
• 1 cup beef stock
• 2 tablespoons worcestershire sauce
• 1 cup creme fraiche

Recipe

• 1 combine paprika, flour and 1 teaspoon of sea salt in a bowl. toss beef in the mixture to coat.
• 2 heat 2 tablespoons of the oil in a large frying pan over high heat and sear the beef for 1-2 minutes or until browned. remove and set aside.
• 3 reduce heat to medium-high; add half the butter and remaining the olive oil. cook the mushrooms until caramelised.
• 4 reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened.
• 5 add the tomato paste, brandy, stock, worcestershire sauce and bring to the boil.
• 6 reduce heat to medium, stir in crème fraiche, reserved beef and juices, then season with salt and pepper.
• 7 serve with pasta, mashed potato or rice.

Broccoli With Bagna Cauda Sauce

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

Ingredients

• Servings: 4
• 1 head broccoli
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, minced
• 4 anchovy fillets, minced
• 1 (12 ounce) can evaporated skim milk
• kosher salt

Recipe

• 1 trim broccoli into flowerets.
• 2 peel stem and cut into rounds about 3/8-inch thick, set aside.
• 3 heat oil in a small saucepan over very low heat.
• 4 add garlic and anchovy filets.
• 5 cook gently until garlic just barely turns golden, being careful not to let it burn.
• 6 meanwhile, in a saucepan over moderate heat, reduce volume of skim milk by half, stirring frequently with a wire whisk, about 8 minutes.
• 7 add garlic-anchovy mixture to milk and continue to cook, stirring with a wooden spoon or whisk until the sauce forms streaks and you can begin to see the bottom of the pan when the sauce is stirred, keep warm.
• 8 steam broccoli until just tender, about 7 minutes.
• 9 pour sauce over and serve.

Grilled Citrus Salmon

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup diana honey garlic sauce
• 2 tablespoons lemon juice
• 2 teaspoons chopped chives
• 2 teaspoons butter, melted
• 2 teaspoons honey
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon hot pepper flakes (optional)
• 2 lbs boneless salmon fillets

Recipe

• 1 preheat the grill to medium-high and grease well. pierce a piece of nonstick foil several times with a skewer and place on a baking sheet. stir the sauce with the lemon juice, chives, butter, honey, lemon zest, salt, pepper, and hot pepper flakes, (if using).
• 2 set the salmon, skin-side-down, on the prepared foil. brush half of the sauce mixture over the salmon fillet. slide the foil onto the grate. cook, covered and without turning, for 15-17 minutes or until the salmon is cooked but still slightly coral in the center. brush with the remaining glaze during the last 5 minutes of cooking.
• 3 to serve, slice salmon into portions; use a thin metal spatula to lift each portion off the foil, leaving the skin behind. garnish with additional chives.

Fresh Halibut In Rice Wrap

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

Ingredients

• Servings: 4
• 4 (6 ounce) halibut fillets
• 4 sprigs fresh dill
• 1/4 cup capers
• 4 medium mushrooms, sliced
• 1 lemon, juice of
• 4 rice paper sheets or 4 egg roll wraps
• 2 tablespoons olive oil
• 2 tablespoons butter

Recipe

• 1 lay the rice wrappers on a flat surface.
• 2 sprinkle snipped dill and sliced mushrooms in the center of each wrapper, and place the halibut fillets on top. wet the wrappers' edge with a brush and fold like an envelope.
• 3 heat the olive oil in a large skillet, lightly brown both sides of the halibut packets and cook in a 375°f oven for 8 minutes.
• 4 remove the halibut packets to a warm serving platter.
• 5 add capers, butter and lemon juice to the skillet, simmer for 30 seconds. spoon the sauce around the halibut packets and serve at once with sugar snap peas.

Chicken Nuggets With Honey Mustard Dipping Sauce

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

Ingredients

• 2 cups crushed sour cream and onion potato chips
• 1 egg
• 2 tablespoons milk
• 6 chicken breast fillets, cut into 1 1/2 inch cubes
• 1/3 cup butter, melted
• 3/4 cup mayonnaise
• 3 tablespoons honey
• 2 tablespoons yellow mustard
• 1 tablespoon lemon juice or 1/2 lemon, juice of
• horseradish, to taste
• 2 tablespoons orange juice (more or less as needed)

Recipe

• 1 preheat the oven to 350 degrees.
• 2 spread the crushed potato chips in a shallow dish.
• 3 beat together the egg and milk in a shallow bowl.
• 4 dip the chicken cubes into the egg mixture and then dredge them in the chips.
• 5 place the chicken nuggets on a baking sheet and drizzle with melted butter.
• 6 bake for 15 to 18 minutes, or until golden brown.
• 7 honey mustard instructions:.
• 8 combine all ingredients except orange juice; stir well.
• 9 thin to pouring consistency for dressing or dipping consistency for dips with orange juice.
• 10 cover and chill for 2 or 3 hours.

Honey Baked Chicken Fillets

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

Ingredients

• 2 garlic cloves, crushed
• 1 orange, juice of
• 2 tablespoons soy sauce
• 3 tablespoons honey
• 1 tablespoon olive oil
• 1/2 teaspoon mild chili powder
• 8 chicken thigh fillets
• 8 flour tortillas, to serve
• 8 tablespoons mayonnaise, to serve
• iceberg lettuce

Recipe

• 1 place garlic, orange juice, olive oil, soy, chilli and honey into a bowl, season and mix well.
• 2 place the chicken in a shallow roasting dish lined with some baking paper.
• 3 pour over the mixture and turn to coat well.
• 4 marinade 1 hour.
• 5 preheat oven to 220°c turn the chicken some more to coat with the sauce then bake for 25-30 minutes, turning the chicken half way through and basting with the glaze.
• 6 serve in tortillas spread with 1 tbsp mayonaise and some thorn lettuce leaves.

Chicken On A Warm Lentil Salad

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

Ingredients

• Servings: 4
• 4 boneless and skinless chicken breast fillets (roughly 200 grams each piece)
• 3 teaspoons olive oil
• 1 brown onion, chopped finely
• 2 slices rindless bacon, chopped finely
• 2 garlic cloves, crushed
• 1/4 cup dry wine
• 1/4 cup chicken stock
• 2 (400 g) cans lentils, drained and rinsed well
• 250 g cherry tomatoes, quartered
• 1/2 cup fresh flat leaf parsley

Recipe

• 1 cut each breast in half horizontally . you will have two thinnner slices of chicken breast that will cook much more quickly than a whole thick breast piece.
• 2 cook the chicken on an oiled grill plate, until browned both sides and cooked through. cover to keep warm and set aside.
• 3 heat the olice oli in a medium saucepan. cook the chopped onion, bacon and garlic. cook and stir until the onion is browned and soft.
• 4 add the wine to the onion/bacon mix.
• 5 when the wine is almost all evaporated, add the chicken stock and the drained and rinsed lentils. remove from the heat when the lentils are hot and the stock has reduced by half.
• 6 add the quartered tomatoes and chopped parsley. stir to combine.
• 7 serve the chicken with the lentil salad and sprinle over some additional parsley leaves as garnish.

Lime And Ginger Fish Fillets

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 teaspoons sesame oil
• 2 tablespoons finely sliced fresh ginger
• 6 spring onions, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon caster sugar
• 1/4 cup rice vinegar
• 2 tablespoons fish sauce
• 1 teaspoon finely grated lime rind
• 2 tablespoons lime juice
• 6 firm fish fillets
• 2 kaffir lime leaves, finely shredded
• fresh herb (i suggest cilantro)
• lime wedge (to garnish)

Recipe

• 1 combine the oil, ginger, spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice in a small bowl and mix well.
• 2 place fish fillets in a single layer in a large shallow dish.
• 3 pour the ginger mixture over the fish.
• 4 cover and marinate in fridge for 1 hour.
• 5 place each fish fillet onto a piece of lightly oiled foil.
• 6 top each one with some of the ginger mixture from the dish and some lime leaves.
• 7 fold in the edges of the foil and enclose fish well.
• 8 cook the packets on a grill or bbq for about 15 minutes or until cooked through (cooking time will depend on the heat of your grill and thickness of fish).
• 9 open the top of each packet and sprinkle with herbs and garnish with a lime wedge.
• 10 goes well with stir-fried asian vegetables and rice.

Quick Turkey And Lentil Curry

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

Ingredients

• 250 g turkey fillets
• 1 (400 g) can green lentils or 1 (400 g) can red lentils
• 2 tablespoons tikka masala curry paste
• 1 tablespoon olive oil
• 2 small red onions
• 2 garlic cloves
• 2 tablespoons tomato puree
• 150 g brown basmati rice
• 2 tablespoons plain low-fat yogurt

Recipe

• 1 set the brown basmati rice cooking as instructions on pack.
• 2 finely chop the red onions and garlic. heat the olive oil in a deep frying pan or wok. fry the onions and garlic until golden.
• 3 chop the turkey fillets into medium sized chunks and add to frying pan. fry until golden.
• 4 add the drained green lentils and cook until their water is mostly evaporated.
• 5 add the curry paste and tomato puree stirring well.
• 6 simmer for 10 minutes.
• 7 serve with rice (and naan bread if you're feeling naughty!), drizzled with natural yoghurt to taste.

Cajun-seared Portabella Fillets With Avocado Cream (oprah)

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• Servings: 7
• 7 portabella mushrooms, cleaned
• extra virgin olive oil, to cover
• 12 garlic cloves
• 1 1/2 tablespoons smoked paprika
• 1 tablespoon paprika
• 2 tablespoons celtic sea salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano leaves
• 1 tablespoon dried thyme
• 2 ripe avocados, peeled and pitted
• 1/4 cup vegan mayonnaise (try vegenaise)
• 2 limes, juice of
• salt and pepper

Recipe

• 1 to make the portobello fillets: place the mushrooms in a hotel pan or large metal roasting pan. cover with olive oil and add the garlic cloves.
• 2 poach in the oven at 170° for 3 hours. meanwhile, combine the remaining ingredients in a dish to make the cajun rub.
• 3 remove the mushrooms from the oven. remove from the oil and pat dry. slice on a bias into 1/4-inch fillets. rub the cajun rub into the fillets and grill until heated through.
• 4 to make the avocado cream: combine all the ingredients in a blender until smooth.
• 5 to assemble: garnish the portobello fillets with the avocado cream and serve.

Festive Fillets Of Beef

Total Time: 18 mins Preparation Time: 5 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• 1 envelope brown gravy mix
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 2 teaspoons prepared horseradish
• 4 (5 ounce) beef tenderloin fillets
• 1/8 teaspoon pepper

Recipe

• 1 prepare gravy according to package directions; add mushrooms and horseradish.
• 2 set aside and keep warm.
• 3 in a nonstick skillet, cook fillets over medium heat until meat reaches desired doneness, 10-13 minutes for medium well, turning once.
• 4 season with pepper and serve with the gravy.

Panko-crusted Tilapia Sticks

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

Ingredients

• Servings: 2
• 2 tilapia fillets, skinned and de-boned
• 1 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon cooking spray
• 1 egg
• 1 tablespoon milk
• 1 teaspoon ketchup
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 425°f.
• 2 slice tilapia filets into 1-inch wide x 3-inch long "sticks".
• 3 into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper. stir until thoroughly combined.
• 4 in another shallow bowl, whisk egg. then whisk in milk, ketchup, salt and pepper.
• 5 lightly coat a medium-sized baking pan with cooking spray.
• 6 dredge tilapia "sticks" in egg mixture, gently shake off excess liquid and drop into panko mixture. pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating.
• 7 bake for 5 minutes, rotate the baking pan (do not turn the fish sticks themselves) and return to the oven for another 2-3 minutes.
• 8 allow to cool slightly, serve and enjoy!