Palace Cafe Catfish Pecan With Meuniere Sauce

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

Ingredients

• Servings: 6
• 36 ounces catfish fillets
• 3 cups pecans, roasted
• 1 cup dried breadcrumbs
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 eggs
• 1/2 cup milk
• seafood seasoning or creole seasoning, to taste
• olive oil
• 3 cups fish stock or 3 cups clam juice
• 1/2 lemon, juice of
• 1 teaspoon worcestershire sauce
• 1 dash tabasco sauce (or other louisiana hot sauce)
• 1 tablespoon heavy cream or 1 tablespoon whipping cream
• 1/2 cup unsalted butter
• pecans, roasted

Recipe

• 1 to make the catfish: preheat the oven to 450f and coat a frying pan lightly with olive oil.
• 2 trim all fat from fillets.
• 3 grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
• 4 pour into a pie pan.
• 5 add salt and pepper to flour; place into another pie pan.
• 6 beat the eggs and milk together.
• 7 season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
• 8 place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
• 9 to make the sauce: cook fish stock, lemon juice, worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
• 10 remove from heat and whisk in butter.
• 11 serve over the cooked fish and garnish with roasted whole pecans.

Grilled Salmon With North African Flavors

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

Ingredients

• Servings: 4
• 1/4 cup nonfat plain yogurt
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 3 garlic cloves, minced
• 1 1/2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 1 lb center-cut salmon fillet, cut into 4 portions
• 1 lemon, cut into wedges

Recipe

• 1 stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. reserve 1/4 cup for sauce; cover and refrigerate for use atop fish after cooked.
• 2 place salmon fillets in a large sealable plastic bag. pour in the remaining herb mixture, seal the bag and turn to coat. refrigerate for 20 to 30 minutes, turning the bag over once.
• 3 meanwhile, preheat grill to medium-high. oil the grill rack by placing oil a folded paper towel, hold it with tongs and rub it over the rack.
• 4 remove the salmon from the marinade, blotting any excess. grill the salmon until browned and opaque in the center, 4 to 6 minutes per side.
• 5 to serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.

Grilled Salmon With Pineapple, Mango, And Strawberry Salsa

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 4 (6 ounce) salmon fillets, skin-on
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 cup pineapple, small dice
• 3/4 cup mango, small dice
• 1/2 cup strawberry, small dice
• 1/4 cup red onion, chopped
• 1 jalapeno, stemmed, seeded and finely chopped
• 2 tablespoons mint leaves, chopped
• 2 tablespoons orange juice, freshly squeezed
• 1 tablespoon lime juice, freshly squeezed
• 1/4 teaspoon salt

Recipe

• 1 preheat a grill to medium.
• 2 brush both sides of the salmon with the olive oil. season the salmon on both sides with the essence, salt and pepper. place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
• 3 remove the fish from the grill and serve with the fruit salsa spooned over the fish. serve immediately.

Grilled Salmon With Papaya-mint Salsa

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3/4 cup peeled and chopped papaya
• 1/4 cup chopped yellow pepper
• 1/4 cup thinly sliced green onion
• 1 tablespoon chopped pimiento
• 1 tablespoon chopped fresh mint
• 1 tablespoon rice wine
• 1 tablespoon lime juice
• 1 teaspoon grated fresh ginger
• 1 teaspoon seeded and minced jalapeno pepper
• 4 (5 ounce) salmon steaks or 4 (5 ounce) salmon fillets

Recipe

• 1 to make salsa, combine first nine ingredients in a small bowl.
• 2 cover and chill for at least 30 minutes.
• 3 lightly coat grill or boiler pan with cooking spray.
• 4 sprinle both sides of fish with salt and pepper.
• 5 grill or broil fish 5 minutes on each side or until done.
• 6 top each steak with 1/4 cup salsa.

Palace Cafe's Blackened Catfish

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

Ingredients

• Servings: 6
• 18 (2 -3 ounce) catfish fillets
• 1/4 cup creole seasoning
• 1/4 cup vegetable oil

Recipe

• 1 pre-heat your cast-iron skillet over high heat.
• 2 sprinkle the catfish fillets generously with the creole sesoning and rub the seasoning in to coat both sides evenly.
• 3 add the vegetable oil to the hot skillet.
• 4 add the fillets and cook for 2 minutes on each side or until blackened.
• 5 if serving with the sweet potato hash, spoon the hash onto serving plates and arrange 3 fillets on top and drizzle with crystal buerre blanc.

Grilled Salmon With Peanut Hoisin Sauce

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

Ingredients

• Servings: 4
• 1/2 cup creamy peanut butter
• 1/2 cup hoisin sauce
• 1/2 cup finely chopped onion
• 1/4 cup rice wine vinegar
• 1/2 cup water
• 2 -3 cloves minced garlic
• 4 salmon fillets (6 oz. each)
• salt and pepper
• 1/2 cup chopped scallion

Recipe

• 1 combine all sauce ingredients in a saucepan.
• 2 bring to a boil then reduce the heat and simmer for about 5 minutes, stirring often.
• 3 sauce can be made several days ahead of time and refrigerated.
• 4 if it is too thick, just add a little water when heating it before serving.
• 5 season the salmon filets with salt and pepper.
• 6 grill until done to your liking.
• 7 top each grilled salmon filet with warm peanut hoisin sauce and sprinkle with chopped scallions, just before serving.

Grilled Salmon With Strawberry & Avocado Pico De Gallo

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

Ingredients

• Servings: 2
• 2 (8 ounce) salmon fillets (rinsed and patted dry)
• 1/2 cup strawberry juice, from concentrate
• 1 garlic clove, crushed
• 1/4 cup red wine vinegar
• 2 teaspoons brown sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 tablespoon fresh ginger, chopped
• 2 tablespoons lime juice
• 1/2 cup fresh strawberries, cleaned, hulled and diced small
• 1 medium sized avocado, peeled, seeded and diced
• 1 tablespoon chopped mint
• 1/4 cup red spanish onion, finely diced
• 1/2 tablespoon fresh cilantro or 1/2 tablespoon parsley, roughly chopped
• 1 tablespoon jalapeno, seeded and minced
• 1/2 teaspoon fresh ginger, finely minced
• 1 tablespoon virgin olive oil
• 1 teaspoon raspberry vinegar (or red-wine vinegar)
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Recipe

• 1 in a large bowl whisk together all marinade ingredients and add salmon fillets. refrigerate for 2 or more hours.
• 2 in a medium mixing bowl, combine all pico de gallo (salsa) ingredients except the strawberries. blend by gently stirring the ingredients with a rubber spatula. cover and refrigerate for at least 1 hour, stirring once or twice. (just before serving, add the strawberries to the pico de gallo mixture; give another gentle stir with a rubber spatula.).
• 3 when ready, preheat the gas grill or charcoal bbq to 325°f/162°c prepare the grill for indirect cooking.
• 4 remove salmon fillets and discard marinade. place marinated salmon fillets on a well-oiled fish grilling rack. grill the fillets over briquettes (about 4 inches from fire) or over a gas flame for 9 to 10 minutes per side -- grill until the salmon is nicely browned. gently flip the fish and continue to grill for another 9 to 10 minutes. transfer to a warm serving platter; let stand for 3 minutes. top with salsa and serve immediately.
• 5 serve with a salad of fresh greens lightly tossed with olive oil and balsamic vinegar, toasted sourdough bread and a light and fruity rose' wine -- enjoy!
• 6 cook's tips: (1) ocean trout steaks, swordfish, cod or even grilled chicken are delicious alternatives to salmon. (2) this strawberry pico de gallo is equally delicious served as bruschetta (on lightly oiled and grilled sliced focaccia).
• 7 (this recipe can be doubled).

Grilled Sea Bass With Roasted Pepper Vinaigrette

Total Time: 1 hr 7 mins Preparation Time: 1 hr Cook Time: 7 mins

Ingredients

• Servings: 4
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 3 tablespoons extra virgin olive oil
• 2 tablespoons italian parsley, finely chopped
• 1 tablespoon lemon juice, fresh
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon cumin, freshly ground
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon hot sauce (i prefer cholulla)
• 4 skinless sea bass fillets (6 oz, each, 1 inch thick)
• extra virgin olive oil
• kosher salt
• black pepper, freshly ground

Recipe

• 1 crank up the barbie to high.
• 2 to make the vinaigrette; grill the bell peppers over direct high heat'til the skins are charred evenly on all sides,10-12 minute , turn every 3-4 minute.
• 3 remove from the grill and place in a paper bag, close tightly, let stand 10-15 minute to steam the skins loose.
• 4 remove from the bag and peel off the skins.
• 5 cut off the tops, seed, and vain.
• 6 cut into 1/4 inch strips and set aside.
• 7 in a medium bowl whisk together the remaining vinaigrette ingredients.
• 8 add the peppers and set aside for as long as 1 day.
• 9 lightly brush or spray the fillets with olive oil, salt and pepper to taste.
• 10 grill over direct high heat 'til flesh is opaque in the center, 5-7 minute turning over halfway through the grilling time.
• 11 remove from the grill and top each serving with warmed vinaigrette.

Homemade Fish Fingers

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

Ingredients

• Servings: 4
• 1 lb frozen cod fish fillet, partially thawed
• 1/2 cup seasoned bread crumbs
• 2 tablespoons grated parmesan cheese
• 1 tablespoon minced fresh parsley
• 1 teaspoon grated lemon peel
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic salt
• 1/2 cup buttermilk
• 1/4 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour

Recipe

• 1 cut fillets into 3/4 inch strips; set aside.
• 2 in a shallow bowl, combine the bread crumbs, parm, parsley, lemon peel, paprika, thyme and garlic salt.
• 3 place buttermilk in another shallow bowl and flour in a third bowl.
• 4 coat fish strips with the flour; dip into the buttermilk, then coat with the crumb mixture.
• 5 place on a baking sheet coated with nonstick cooking spray.
• 6 refrigerate 20 minute.
• 7 bake at 425 for 15 - 20 min or until fish flakes easily.
• 8 let stand 2 min before removing from baking sheet.

Grilled Salmon With Mustard-molasses Glaze

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

Ingredients

• Servings: 6
• 1/2 cup coarse grain mustard
• 1/2 cup molasses
• 1/4 cup red wine vinegar
• 6 (4 1/2 ounce) salmon fillets
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 whisk together first 3 ingredients in a medium bowl.
• 2 sprinkle fillets with salt and pepper.
• 3 brush with half of mustard mixture.
• 4 grill, covered with grill lid, over high heat 4-5 minutes on each side or until fish flakes with a fork.
• 5 baste with remaining mustard mixture.

Grilled Salmon With Rosemary

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

Ingredients

• Servings: 4
• 1 lb salmon fillet
• 2 teaspoons extra virgin olive oil
• 2 teaspoons fresh lemon juice
• 2 garlic cloves, minced
• 1 teaspoon rosemary, dried, crushed

Recipe

• 1 cut the fish into equal portions.
• 2 combine olive oil, lemon, garlic and rosemary in a bowl. brush the mixture onto the fish.
• 3 to grill: arrange fish on grill rack or basket sprayed with olive oil cooking spray. grill over medium hot coals until the fish flakes easily. (4 - 6 minutes per 1/2 inch thickness) if the fish is more than 1 inch thick, gently turn it halfway through grilling.
• 4 to broil: arrange fish on broiler rack sprayed with olive oil cooking spray. broil four inches from heat 4 - 6 minutes per 1/2 inch thichkness or until fish flakes easily. if the fish is more than 1 inch thick, gently turn it halfway through broiling.

Piccata Sauce & Topping For Fish

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

Ingredients

• Servings: 4
• 1 garlic clove, minced
• 1/2 cup dry wine
• 3 tablespoons lemon juice
• 2 tablespoons capers
• 1 tablespoon olive oil
• 1/2 cup parmesan cheese, grated
• 1 1/2 lbs fish fillets, ie. sea bass, halibut

Recipe

• 1 in a nonstick pan, sautee garlic in 1/2 teaspoon olive oil.
• 2 add wine, lemon juice and capers.
• 3 boil uncovered until liquid is reduced by half. remove from heat.
• 4 rub fish with 1t oil on both sides.
• 5 place under broiler for about 3 minutes. turn fish over and top with 1/2 c grated parmesan cheese.
• 6 broil until fish is opaque and flakes gently when touched with a fork. cooking time will vary depending on thickness of fish.
• 7 serve fish on individual plates and top with sauce.

Grilled Salmon With Olive-tomato Vinaigrette

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

Ingredients

• 1 (2 1/4 ounce) can sliced black olives, drained
• 1 (3 ounce) can green olives stuffed with pimientos, drained and sliced
• 1/4 cup canned tomato paste
• 1/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup lemon juice
• 1/4 cup water
• 3 lbs salmon fillets, with skin
• 2 teaspoons italian seasoning (oregano and basil)
• olive oil flavored cooking spray

Recipe

• 1 mix the green and black olives, tomato paste, olive oil, vinegar, lemon juice and water. set aside; store in the refrigerator if kept longer than 4 hours.
• 2 heat grill to high. season the flesh side of the salmon with italian seasoning and spray liberally with olive oil. spray the rack of the grill with oil and grill the fish flesh-side down until browned, about 5 minutes. flip with a wide, long-handled spatula and grill until the fish flakes to gentle pressure. depending on the thickness of the fillet this will take anywhere from 5 to 10 minutes more. slip the spatula between the skin and the flesh. lift the fish onto a cutting board or serving platter; the skin will stick to the grill (it can be scraped off later). spoon the olive sauce over the salmon and serve.
• 3 servings: 8.
• 4 nutritional information per serving: calories 370; total fat 23g; saturated fat 4g; cholesterol 85mg; sodium 400mg; total carbohydrate 4g; fiber 1g; protein 37g; vitamin a 10%dv*; vitamin c 10%dv; calcium 4%dv; iron 8%dv.
• 5 *daily value.

Lemony Salmon (a.k.a. Pink Princess Fish)

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 lbs salmon fillets
• 3 tablespoons olive oil
• 1/3-1/2 cup lemon juice
• 2 -3 tablespoons salt
• pepper

Recipe

• 1 in a pan heat olive oil over medium-high heat and then add the salmon with half the lemon juice and salt, and some pepper.
• 2 let cook approximately 5-7 minutes depending on thickness and then flip over, adding the remaining lemon juice and salt, and some more pepper. cook until browned, another 5-7 minutes and then flip and brown other side.

Grilled Salmon With Pistachio-basil Butter

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

Ingredients

• Servings: 6
• 1 cup lightly packed fresh basil leaf
• 1/3 cup toasted pistachio nut
• 1 tablespoon lime juice
• 2 garlic cloves
• 6 tablespoons butter (melted (no substitutes)
• 1 dash salt
• 1 dash pepper
• 6 (6 ounce) salmon fillets
• 1 tablespoon cooking oil
• salt
• pepper

Recipe

• 1 pistachio-basil butter:.
• 2 combine basil, pistachio nuts, lime juice, garlic, butter, salt, and pepper in a food processor.
• 3 blend till basil and pistachios are finely chopped, stopping to stir as necessary.
• 4 transfer to a container; cover and keep cool till ready to use; if you refrigerate it, make sure it is at room temperature when you start to cook the salmon.
• 5 salmon:.
• 6 rinse the fillets and pat dry.
• 7 brush both sides of the fish with oil.
• 8 season with additional salt and pepper.
• 9 grill uncovered directly over the coals for 4-6 minutes per 1/2" thickness, turning once.
• 10 serve immediately with the butter.

Delicious Steak And Mushroom Pie

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

Ingredients

• Servings: 4
• 1 kg rump steak or 1 kg steak fillet
• 1 onion, chopped
• 1 tablespoon olive oil
• 3/4 cup beef stock
• 1 tablespoon soy sauce
• 2 tablespoons worcestershire sauce
• 2 tablespoons tomato sauce
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 400 g chopped tomatoes
• 250 g chopped mushrooms
• 2 tablespoons cornflour
• 2 tablespoons water
• puff pastry
• egg, beaten

Recipe

• 1 chop meat into 3cm pieces.
• 2 heat oil in large frying pan and brown meat in batches.
• 3 once complete add chopped onion to same pan (you may need to add more oil). saute until translucent.
• 4 add meat back with stock, sauces and tinned tomatoes.
• 5 add mushrooms.
• 6 simmer for 1 - 11/2 hours until soft.
• 7 mix water and cornflour when smooth add to mixture. bring to boil for sauce to thicken.
• 8 add chopped parsley if desired.
• 9 i cook my pie in a pie maker but you can place contents in a casserole dish cover with puff pastry, making slits to allow steam to escape and bake for 20-30 minutes until golden brown.

Grilled Salmon With Tangy Cucumber Sauce

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

Ingredients

• Servings: 6
• 1 cup cucumber (seeded, peeled,cubed)
• 1 1/2 cups sour cream
• 2 tablespoons green onions (sliced)
• 2 tablespoons dill (snipped)
• 1 1/2 teaspoons lemon juice
• 1 teaspoon prepared horseradish
• 3/4 teaspoon kosher salt
• 3 lbs salmon fillets
• 1/4 teaspoon pepper

Recipe

• 1 combine first 6 ingredients, chill at least 30 minute.
• 2 heat grill and spray with cooking spray.
• 3 sprinnkle fish filets with salt and pepper, and grill 5-6 min., turn over and cook another 4 minute or until fish reaches desired doneness.
• 4 serve with chilled sauce and drill sprigs for garnish.

Grilled Salmon With Mustard Dill Sauce

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

Ingredients

• Servings: 8
• 4 lbs salmon fillets
• 1/2 cup plain yogurt
• 2 tablespoons mayonnaise
• 1/4 cup dijon mustard
• 1 tablespoon dill, minced
• 1 tablespoon lemon juice
• dill sprigs

Recipe

• 1 placed rinsed salmon in a shallow baking dish with skin side down.
• 2 combine all ingredients for sauce in a small bowl and whisk until well blended.
• 3 brush fish lightly with sauce on both sides and let reach room temperature while preparing grill.
• 4 over a medium fire, grill fish for 7-10 minutes on a side, or until fish is flaky.
• 5 arrange salmon on a serving platter and spoon remaining sauce over pieces.
• 6 garnish with dill and serve.

Lemony Salmon Fettuccine

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

Ingredients

• Servings: 6
• 1 lb fettuccine
• 2 cups peas (frozen petite green )
• 16 ounces jar alfredo sauce
• 8 ounces fresh salmon fillets, skinless cut into 2-by-1-inch pieces
• 1/2 cup of pasta cooking water
• 1/3 cup finely chopped fresh dill or 1/3 cup basil
• 1 tablespoon freshly grated lemon zest

Recipe

• 1 bring a large pot of lightly salted water to a boil. add pasta and cook 7 minutes, stirring often. add peas; boil 5 to 6 minutes until pasta is firm-tender and peas are done.
• 2 meanwhile, stir alfredo sauce in a medium saucepan over medium-low heat 3 minutes, or until simmering. add salmon and, stirring gently with a rubber spatula, simmer 1 to 2 minutes until fish is opaque. cover; remove from heat.
• 3 remove 1/2 cup cooking water from pot. drain pasta and peas; return to pot. add sauce, reserved cooking water, dill and lemon zest. gently turn with a rubber spatula to mix and coat.

Grilled Salmon With Mayonnaise

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 large salmon fillet, skinless
• 1/8-1/4 cup mayonnaise (enough to cover both sides of filet)
• lemon pepper

Recipe

• 1 wash and dry salmon filet.
• 2 brush mayonnaise on both sides of the salmon and sprinkle with lemon pepper.
• 3 place in a grill basket over low to medium low flame.
• 4 grill until golden on both sides about 5 minutes each side.
• 5 enjoy!

Olive Jam

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 2 cups pitted black olives, drained
• 2 garlic cloves, chopped
• 1 teaspoon drained capers
• 2 teaspoons extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon thyme
• 3 anchovy fillets (optional)

Recipe

• 1 whirl all ingredients in a food processor until a paste forms.
• 2 use with french bread, raw veggies crackers or pasta.

Grilled Severn Salmon

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

Ingredients

• 3 salmon fillets
• 4 ounces button mushrooms
• salad oil
• butter

Recipe

• 1 dry the salmon and brush all over with oil.
• 2 put onto a hot greased grid and grill for about 10 minutes on one side, then turn carefull and cook the other side, again brushing with oil.
• 3 saute the mushrooms in a little butter.
• 4 serve the salmon on a hot dish with a small pat of maitre d"hotel butter on each cutlet, and garnish with parsley or watercress.
• 5 arrange button mushrooms in neat groups between the cutlets.

Grilled Salmon With Rice And Vegetable Slaw

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

Ingredients

• Servings: 4
• 1 cup basmati rice
• 1 1/2 cups water
• 2 tablespoons unsalted butter
• 1 1/8 teaspoons minced peeled fresh gingerroot
• 1 1/8 teaspoons minced garlic
• 2 1/4 teaspoons peanut oil
• 3/4 teaspoon ground coriander
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons thai red curry paste
• 1 1/2 teaspoons paprika
• 3/4 teaspoon ground cumin
• 1 1/4 cups well-stirred unsweetened coconut milk
• 3 tablespoons tomato puree
• 1 tablespoon soy sauce
• 1 1/2 tablespoons packed dark brown sugar
• 3 cups finely shredded green cabbage
• 3/4 cup julienne strips of seeded peeled cucumber
• 3 tablespoons finely chopped fresh coriander
• 3 tablespoons finely chopped fresh mint leaves
• 1 tablespoon soy sauce
• 3 tablespoons rice vinegar (not seasoned)
• 4 salmon fillets
• olive oil, for brushing salmon
• 1/4 cup roasted peanuts

Recipe

• 1 make rice:.
• 2 preheat oven to 400°f.
• 3 in a saucepan with an ovenproof lid bring rice, water, and butter to boil. bake rice, covered, in middle of oven 12 minutes. keep rice warm.
• 4 make sauce:.
• 5 in a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. remove pan from heat and keep warm.
• 6 prepare vegetables:.
• 7 in a bowl toss together all vegetable ingredients.
• 8 prepare grill.
• 9 brush salmon with oil and sprinkle with salt and pepper to taste. grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
• 10 put each in center of 4 plates and arrange salmon on top. top salmon with vegetables and spoon sauce around it. sprinkle vegetables with peanuts.

Lamb Shish Kabobs

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

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1/4 cup red wine
• 1 lemon, juice only
• 1 teaspoon chopped garlic
• 1/4 teaspoon salt
• 1/2 teaspoon rosemary
• 1/8 teaspoon black pepper
• 2 lbs lean lamb fillets, cut into 1-inch cubes
• 24 cherry tomatoes
• 24 mushrooms
• 24 small onions

Recipe

• 1 combine oil, wine, lemon juice, garlic, salt, rosemary, and pepper; pour over lamb, tomatoes, mushrooms, and onions, ; marinate in refridgerate for several hours or overnight.
• 2 put together skerwers of lamb, onions, mushrooms, and tomatoes; broil 3 inches from heat for 15 minutes turning every 5 minutes; can be done in oven or on outside grill.

Grilled Salmon With Miso

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 fresh green onions, trimmed 4 inches long
• 1/2 cup red miso
• 1 egg yolk, beaten
• 6 tablespoons sake
• 3 tablespoons sugar
• 3 tablespoons dashi
• 1 tablespoon dark soy sauce
• 4 (8 ounce) salmon fillets

Recipe

• 1 fire up your grill.
• 2 cut the green onions into thin lengthwise slivers and immerse them in a bowl of ice water, let sit until they are curled.
• 3 when the onions have curled, remove, and pat dry.
• 4 in a small bowl, combine all the ingredients for the miso sauce and mix into a smooth sauce.
• 5 place the sauce in a double boiler and cook for 8-10 minutes, until the sauce thickens; set aside to cool.
• 6 spread the sauce on both sides of the filets and let them sit at room temperature while your grill is heating.
• 7 when coals are hot, scrub the cooking rack with a grill brush if necessary, and oil the cooking rack with a brush dipped in vegetable oil.
• 8 place the salmon on the grill flesh side down and grill for 5-6 minutes.
• 9 baste again with sauce, turn, and baste again.
• 10 grill for another 5-6 minutes, depending on how well done you like your salmon.
• 11 transfer from grill to heated plate or plates and serve garnished with the curled green onions.

Grilled Salmon With Tomatoes & Basil

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

Ingredients

• Servings: 4
• 2 garlic cloves, minced
• 1 teaspoon kosher salt, divided
• 1 tablespoon extra virgin olive oil
• 1 1/2 lbs salmon fillets, whole (about 1.5 lbs)
• 1/3 cup fresh basil, thinly sliced plus
• 1/4 cup fresh basil, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1/4 teaspoon ground pepper

Recipe

• 1 preheat grill to medium.
• 2 mash minced garlic and 3/4 t salt in a small bowl to form a paste, stir in oil.
• 3 check the salmon for pin bones and remove if necessary. measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. coat the foil with cooking spray.
• 4 place the salmon skin-side down on the foil and spread the garlic mixture over it. sprinkle with 1/3 c basil. overlap tomato slices on top and sprinkle with the remaining salt and the pepper.
• 5 transfer the salmon on the foil to the grill. grill until the fish flakes easily, 10-12 minutes. use two large spatulas to slide the salmon from the foil to a serving platter.
• 6 serve the salmon sprinkled with the remaining 1/4 c basil.

Marinated Salmon

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

Ingredients

• Servings: 8
• 2 lbs salmon fillets, with skin
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar, packed
• 2 garlic cloves, minced
• 1 pinch ground black pepper
• 2 tablespoons onions, minced
• 1 tablespoon sesame oil
• 2 cups long-grain rice
• 1 teaspoon dried dill weed
• 4 cups water

Recipe

• 1 make several shallow slashes in the skinless side of the salmon fillets.
• 2 place filets skin-side down in a glass baking dish.
• 3 in a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil.
• 4 pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
• 5 preheat the oven to 350 degrees f.
• 6 in a medium saucepan combine the rice, water and dill weed.
• 7 bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
• 8 remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork.
• 9 serve salmon over the rice, and pour sauce over.

Grilled Salmon With Saffron Curry Cauliflower Puree (top Chef -

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

Ingredients

• Servings: 4
• 4 salmon fillets
• 1 granny smith apple, peeled and diced
• 1 cup milk
• 1 head cauliflower
• 1 pinch saffron
• 2 teaspoons curry powder
• 2 ounces butter
• 2 lemons
• 1 tablespoon pine nuts, lightly toasted
• 2 tablespoons cilantro
• 1/4 cup golden raisin, plumped in water
• olive oil, for sauteing

Recipe

• 1 in a medium pot, saute onions in olive oil. add diced apple when onions are translucent. cook for 2 minutes. add cauliflower, saffron, and curry powder. let everything cook down, then barely cover with milk. simmer until fruits and vegetables are tender. transfer to blender or food processor, and puree until smooth. reserve and keep warm.
• 2 heat butter in a small saucepan until browned. add lemon juice. add pine nuts, cilantro, and raisins. keep warm.
• 3 brush salmon fillets with oil and season with salt on pepper. grill or bake as desired.
• 4 when done, add lemon sauce on top and serve with cauliflower puree.

Jack's Thai Green Curry With Coconut Rice

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

Ingredients

• Servings: 4
• 2 cups jasmine rice (400g rinsed and drained)
• 2 (400 ml) coconut milk (cans)
• 1/4 teaspoon salt
• 4 chilies (long green seeded chopped)
• 3 cm ginger (piece peeled finely grated)
• 2 lemongrass (stalks part only finely chopped)
• 4 kaffir lime leaves (roughly chopped)
• 4 garlic cloves (finely chopped)
• 2 shallots (finely chopped)
• 1/4 cup thai basil (finely chopped)
• 1 tablespoon peanut oil
• 1/4 teaspoon water
• 2 tablespoons water
• 1 tablespoon peanut oil
• 8 chicken thigh fillets (trimmed cut into 3cm pieces)
• 300 ml coconut cream
• 175 g green beans (trimmed halved)
• 4 kaffir lime leaves
• 1 tablespoon fish sauce
• 1 teaspoon caster sugar
• coriander (sprigs to serve)
• thai basil (leaves to serve)
• lime wedge (to serve)

Recipe

• 1 coconut rice - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender.
• 2 curry paste - meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste.
• 3 green curry - heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine.
• 4 divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges.
• 5 the remaining curry paste will keep covered in the fridge for 7 days.

Grilled Salmon With Zucchini Confit

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

Ingredients

• Servings: 4
• 680 g salmon fillets, cleaned
• 400 g zucchini
• 100 ml olive oil
• 2 bunches fresh rosemary
• 3 g garlic
• 200 g baby spinach
• 20 g salt
• 5 g black pepper, crushed
• 60 ml extra virgin olive oil
• 40 ml balsamic vinegar
• 3 g salt
• 1 g sugar

Recipe

• 1 grill the salmon fillet over a charcoal grill.
• 2 slice zucchini lengthwise and char the grill.
• 3 season zucchini with salt, pepper, rosemary and garlic.
• 4 keep aside.
• 5 prepare the balsamic vinegar by mixing all the ingredients together.
• 6 marinate baby spinach with balsamic dressing.
• 7 place zucchini in the middle of the plate.
• 8 top with grilled salmon and marinated baby spinach.

Lydia's Funky Wrap

Total Time: 47 mins Preparation Time: 40 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1 cup chopped mango
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1/4 cup fresh lime juice
• 3 tablespoons wine vinegar
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons chopped fresh jalapenos
• salt and pepper
• 1 teaspoon olive oil
• 1 lb red snapper fillet, cut into 1/2 inch cubes
• 1 (14 1/2 ounce) can black beans, drained
• 1 cup cooked rice, warm
• 4 10-inch flour tortillas

Recipe

• 1 in a mixing bowl, mix together the mango, bell pepper, cilantro, parsley, lime juice, vinegar, garlic, oregano, and jalapeno pepper.
• 2 season with salt and pepper to taste.
• 3 in a large non-stick skillet over medium-high heat, saute fish fillets in heated olive oil.
• 4 note: i season the fish with a little salt and pepper.
• 5 saute the fish for about 5 minutes or until becomes firm and .
• 6 add the beans and rice; cook 1-2 minutes or until warmed.
• 7 take skillet off of burner; add the mango mixture; stir to combine.
• 8 spoon mixture onto tortillas; wrap up burrito style and serve immediately.

Grilled Salmon With Mango-avocado Relish

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

Ingredients

• Servings: 6
• 1 1/2 avocados
• 1/3 cup fresh lime juice
• 1 1/2 cups diced mangoes
• 1/3 cup diced red pepper
• 1/3 cup chopped scallion
• 1 tablespoon canola oil
• 6 (4 -5 ounce) salmon fillets
• salt
• fresh ground black pepper

Recipe

• 1 for the mango-avocado relish: remove and discard the pit and skin from the avocados and rub the flesh of the avocado with some of the lime juice to prevent it from discoloring.
• 2 chop the the flesh and toss it with the remaining lime juice, mango, red pepper and scallions.
• 3 store the relish in the refrigerator for up to 1 day.
• 4 for the salmon: preheat the grill.
• 5 brush the fillets with oil and season generously with salt and pepper.
• 6 broil the fillets for 3 to 4 minutes on each side, turning only once (thin fillets take less time, thicker fillets take more.).
• 7 placed the fillets on warmed plates, spoon the relish on top of the fish and serve.

Grilled Salmon With Orange Glaze

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

Ingredients

• 1/2 cup orange marmalade
• 2 teaspoons sesame oil
• 2 teaspoons sesame seeds
• 1/2 teaspoon fresh gingerroot, grated
• 1 garlic clove, crushed
• 3 tablespoons chinese rice vinegar or 3 tablespoons other vinegar
• 1 lb salmon fillet, boneless, skinless cut in four pieced
• 6 scallions, thinly sliced with some green
• 1/4 cup toasted sesame seeds (optional)

Recipe

• 1 combine first 6 ingredients together.
• 2 heat grill.
• 3 brush orange glaze on each side of salmon and grill about 5 minutes on each side.
• 4 top with scallions and sesame seeds and serve.
• 5 can be grilled in the oven.

Grilled Salmon With Sicilian Tomato Sauce

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

Ingredients

• Servings: 2
• 1 tablespoon olive oil, plus extra for brushing
• 2 tablespoons onions, chopped
• 2 garlic cloves, crushed
• 400 ml tomato passata or 400 ml canned chopped tomatoes
• 2 -3 anchovy fillets, drained and chopped (more if you like them)
• 5 pitted black olives, drained and halved
• 1 teaspoon capers, drained
• 2 (100 g) salmon steaks (approw 2x100g)
• 200 g broccoli, cut into bite-sized pieces (you could have a mix of vegetables)
• 1 tablespoon fresh basil leaf, torn
• 1 lemon rind, grated
• black pepper

Recipe

• 1 heat the olive oil in a heavy saucepan. add the chopped onion and crushed garlic and sweat for 5 minutes, stirring frequently, until translucent.
• 2 all the tomato passata or canned tomatoes, plus the anchovies, olives capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
• 3 preheat the grill. brush the salmon steaks with a little oil and grill for 6 minutes or until cooked through, turning once halfway through cooking.
• 4 meanwhile, steam the broccoli for 5 minutes or until cooked but firm.
• 5 serve the salmon with the sauce and steamed vegetables.
• 6 place the basil and lemon rind over the salmon. serve.

Grilled Salmon With Lime Butter Sauce

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

Ingredients

• Servings: 3
• 3 salmon fillets
• 1 large garlic clove, chopped
• 1/4 cup lime juice, fresh
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup butter, melted
• 1 1/2 teaspoons lime zest, finely grated
• 1/2 cup cilantro, chopped

Recipe

• 1 in a blender, puree the garlic, lime juice, salt and pepper until smooth. add melted butter and blend another 30 seconds. season salmon fillets all over with salt and pepper. grill over medium heat on lightly oiled grill rack 4 to 6 minutes (cover if using gas grill.) i used the flavorwave oven. turn fillets over and grill until just cooked through, 4 to 6 minutes more. sprinkle fillets with lime zest and cilantro and then top with the lime butter sauce.

Hot-smoked Salmon

Total Time: 24 hrs 15 mins Preparation Time: 24 hrs Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon crushed black peppercorns
• 1 teaspoon ground cardamom
• 1 (1 lb) salmon fillet, pin bones removed
• 2 cups wood chips
• 2 cups water
• cooking spray

Recipe

• 1 combine sugars, salt, peppercorns, and cardamom in a small bowl. rub sugar mixture into salmon flesh, and pack the remaining rub around salmon. wrap salmon tightly in plastic wrap and then in aluminum foil. refrigerate 12 to 24 hours. unwrap salmon, and rinse with cold water. pat salmon dry.
• 2 soak wood chips in water 30 minutes; drain well.
• 3 prepare grill for indirect grilling, heating one side to high and leaving one side with low heat.
• 4 place wood chips on hot coals. place a disposable aluminum foil pan on the unheated side of grill. pour 2 cups water in pan. coat grill rack with cooking spray; place on grill. place salmon on grill rack over foil pan on unheated side. close lid; cook 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. center of fish should be opaque and warm.

Hotsy Pasta Sauce

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

Ingredients

• Servings: 2
• 3 tablespoons olive oil
• 3 cloves minced garlic
• 1 (2 ounce) can anchovy fillets, i substituted anchovy paste,about 2 t
• 1 (1 ounce) can chopped tomato
• 1/2 cup pitted black olives, sliced or chopped
• 1 tablespoon drained capers (small ones)
• 1/4 teaspoon dried oregano
• 1 pinch dry crushed red pepper flakes (i like spicy so used about a tablespoon)
• salt and pepper
• 1 tablespoon dried parsley

Recipe

• 1 cook garlic in oil about 2 minutes, then add anchovies and mash together.
• 2 add remaining ingredients and bring to a boil.
• 3 reduce heat and simmer, uncovered, stirring occasionally, till slightly thickened, about 20 minutes.
• 4 serve over pasta.

Marinated Salmon Strips

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 salmon fillets
• 4 cm piece frensh ginger, grated
• 2 garlic cloves, finely chopped
• 3 spring onions, finely chopped
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons japanese soy sauce
• 1/2 cup sake

Recipe

• 1 cut the salmon into thin strips, and arrange them in a single layer in a large deep dish.
• 2 place the ginger, garlic, spring onion, sugar, salt, soy sauce, and sake in a small bowl and stir to combine. pour the marinade over the salmon, cover and refrigerate for 1 hour.
• 3 arrange the salmon, strip by strip on a serving plate.
• 4 note: prep time does not include 1 hour marinating time.

Easy Asian-style Low Fat Microwave Steamed Fish

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 2
• 2 (150 g) fish fillets (about 150g each i like to use basa catfish or barramundi)
• 2 garlic, cloves crushed
• 2 teaspoons minced gingerroot
• 2 teaspoons chili paste (like sambal oelek- can also use fresh, alter to taste)
• 2 teaspoons chopped coriander (cilantro)
• 1 tablespoon lime juice
• salt
• 1 tablespoon peanut butter (this will make enough for 2 fish, halve if only one of you wants peanut butter) (optional)

Recipe

• 1 mix all marinade ingredients except peanut butter in a small bowl or cup. taste to check for seasoning.
• 2 if you are adding the peanut butter, add it to the mix and stir to create a thick paste.
• 3 spread over frozen or fresh fish fillets.
• 4 put fillets onto a plate with a microwave cover or place them in a shallow covered container (but make sure a little of the steam can escape). if fish are frozen, cook on high for at least 6-7 minutes (depending on thickness of fish). if thawed, about 4-5 minutes should be sufficient. this will change depending on your microwave so do check the fish by checking the colour in the centre of the fillet (it should be opaque).
• 5 serve with rice and a crisp salad.

Grilled Sea Bass Fillets With Tangy Mango Lime Sauce

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

Ingredients

• 4 large sea bass fillets
• 2 sprigs spring onions, chopped fine
• 2 teaspoons fresh ginger, crushed
• 3 sprigs fresh cilantro, chopped fine
• 5 tablespoons fresh lime juice or 5 lemon juice
• 2 tablespoons thai sweet chili sauce
• salt
• pam cooking spray or 2 tablespoons of melted butter
• 150 g ripe mango pulp
• 6 tablespoons fresh lemon juice
• 1 pinch salt

Recipe

• 1 wash & pat dry the fillets and lay them in a flat dish,that can be used in the microwave, to accomodate the fillets without crowding the fillets.
• 2 add all the ingredients to the fillets and spread it all over the fillets, see that you get some under the fillets as well.cover the dish & cook for 7 to 8 minutes on high in the microwave.remove and let cool. if the dish you have used is safe to be pout under the oven grill use the same dish or transfer the fillets to a dish that can go under the grill.
• 3 spray the fillets with pam spray or with the melted butter and grill till the fillets start to brown.
• 4 remove from grill.
• 5 to make the sauce take a ripe mango and add the juice of lemon / lime, a pinch of salt for taste, use a hand held blender and turn into a thick paste. test for taste, it should be slightly sour and sweet .
• 6 serving suggestion
• 7 pour the sauce over the fillet individually or as a main dish. sauted mushrooms, creamed spinach go well , if you like you can serve this with brown rice or crusty bread rolls.

Picchi-pacchi

Total Time: 1 hr 17 mins Preparation Time: 50 mins Cook Time: 27 mins

Ingredients

• Servings: 4
• 1/3 cup olive oil
• 1 large onion, thinly sliced
• 1 garlic clove, crushed
• 4 anchovy fillets, drained and soaked in
• milk, for 45 minutes
• 1 2/3 cups canned italian tomatoes, drained and chopped
• 1 sprig fresh basil
• salt & freshly ground black pepper, to taste

Recipe

• 1 in a large pan heat oil and saute onion and garlic until soft.
• 2 add drained anchovies and cook for 1 to 2 minutes, breaking them up with the spoon as you stir.
• 3 add tomatoes and basil, season lightly and simmer,covered for 20 minutes or so, until smooth and thick. adjust seasoning. no grated cheese is served with this sauce.

Grilled Salmon With Sliced Peaches And Brown Butter

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

Ingredients

• Servings: 4
• 28 ounces wild salmon fillets, skin on bones removed (4 7-oz fillets)
• 2 tablespoons extra virgin olive oil
• kosher salt
• fresh ground black pepper
• 1/2 cup butter
• 1 cup smoked almonds or 1 cup almonds, lightly crushed
• 8 fresh sage leaves
• 1 teaspoon orange zest, grated
• 2 peaches, firm and sliced

Recipe

• 1 preheat an outdoor gas grill to medium low, or a charcoal grill for indirect cooking.
• 2 brush salmon with the oil and season with salt and pepper.
• 3 grill, skin side down, until nicely browned, about 5 or 6 minutes; flip and cook until medium, about 3 to 6 minutes, depending on thickness.
• 4 meanwhile, heat a skillet over medium heat and brown the butter; it will sizzle and foam before it subsides and you are left with a nutty brown butter, about 2 to 3 minutes.
• 5 remove from heat and stir in the almonds; next stir in the sage leaves.
• 6 stir in the orange zest, peaches, making sure to stir well before each successive addition; season with salt and pepper.
• 7 transfer the salmon to individual serving plates and spoon the sauce over each; serve.

Marinated Salmon With Kiwi-mango Relish

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

Ingredients

• Servings: 4
• 1 tablespoon honey
• 2 teaspoons low sodium soy sauce
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper
• 4 (6 ounce) salmon fillets (about 1 inch thick)
• cooking spray
• 1/2 cup cubed peeled kiwi fruit
• 1/2 cup diced peeled mango
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh orange juice

Recipe

• 1 to prepare salmon, combine first 4 ingredients in a large zip lock plastic bag.
• 2 add fish to bag and seal.
• 3 marinate for 10- 15 minutes, turning occasionally.
• 4 while fish marinates, heat grill pan or large nonstick skillet over med high heat.
• 5 remove fish from bag, discarding marinade.
• 6 coat pan with cookin spray.
• 7 add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
• 8 while fish cooks, prepare the relish.
• 9 combine kiwi and the remaining ingredients.
• 10 serve over fish.

Pickerel In Almond Butter Sauce

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

Ingredients

• Servings: 6
• 2 lbs of fresh pickerel fillets or 2 lbs frozen pickerel fillets
• milk
• 1/2 cup seasoned flour
• salad oil
• 1/4 cup unsalted butter
• 1/3 cup blanched slivered almond
• 1 tablespoon of chopped fresh parsley
• 1 tablespoon lemon juice

Recipe

• 1 cut fillets into 6 serving pieces.
• 2 dip them in milk, then in seasoned flour (1/2 tsp mixed salt and pepper to 1/2 cup flour).
• 3 heat 1/4 inch salad oil in large skillet.
• 4 add fillets.
• 5 saute quickly on both sides until lightly browned; do not over cook.
• 6 place fish on a heated platter.
• 7 melt butter in a separate pan, add almonds and stir on low heat until lightly toasted.
• 8 remove from heat and add parsley and lemon juice.
• 9 pour over fillets.
• 10 garnish with lemon wedges.

Paella Potjie

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

Ingredients

• Servings: 6
• 1/4 cup cooking oil
• 3 red sweet peppers (seeded and cut in strips)
• 1 large onion, chopped
• 1 lb lamb, cubed
• 5 chicken thighs, halved
• 4 cups boiling water
• 1 teaspoon saffron
• 4 bay leaves
• 2 chicken stock cubes
• 2 lbs kingklip or perch fillets, cut in strips
• 12 ounces prawns, frozen
• 1 lb rice, uncooked
• salt and pepper
• 8 ounces frozen green peas
• 1 lemon, juice of

Recipe

• 1 heat the oil in the pot. lightly brown the pepper, onion, lamb and chicken. cover and simmer slowly for an hour or until the meat is nearly done.
• 2 add the saffron, bay leaves and chicken stock cubes to the boiling water and set aside.
• 3 place the fish and prawns on top of the meat, followed by the rice and peas. season with salt and pepper to taste. add the saffron water little by little as the rice boils dry. simmer the potjie gently until the rice and peas are done and all the liquid has nearly boiled away. paella should be loose and the rice should not be soggy.
• 4 add the lemon juice just before serving and stir well.
• 5 to cook in a crockpot cook on high as outlined above.

Grilled Shark Pitas

Total Time: 1 hr 30 mins Preparation Time: 1 hr 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 shark fillets, about 1 inch thick
• 5 chipotle chiles, seeded and deveined
• 1 teaspoon chili powder
• 1 tablespoon oregano
• 1 1/2 teaspoons salt
• 2 tablespoons lime zest
• 1/4 cup olive oil
• 4 tablespoons diced radishes
• 4 tablespoons thinly sliced scallions, and green parts
• 6 pita bread, heated
• 1 medium onion, finely chopped
• 40 fresh mint leaves, finely chopped
• 1/2 cup fresh cilantro leaves, finely chopped
• 2 teaspoons kosher salt
• 2 teaspoons fresh ground black pepper
• 1 teaspoon ground allspice

Recipe

• 1 in a blender puree the chipolte, chili powder, oregano, salt, lime zest and olive oil.
• 2 place fish in a sealable plastic bag or baking dish.i use dishes for marinading to cut down on my use of plastic bags. trying to be a bit green lol pour the chipolte mixture over the fish and place them in the refrigerator to marinate for 1 hour.
• 3 preheat the barbecue to 375°f/190°c.
• 4 oil the grill and cook the fish for 3-4 per side, or until lightly charred. remove shark from grill and let rest 5 minutes.
• 5 slice the fish into thin strips. serve in a pita with scallions, radish and mint recado.
• 6 mint recado.
• 7 combine onion, mint leaves and cilantro leaves into a bowl or puree in a food processor. mix in salt, pepper and all spice. use immediately.
• 8 i think this would be good on salmon also.

Pickapeppa Fish In Foil

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

Ingredients

• Servings: 6
• 1 (5 ounce) bottle pickapeppa sauce
• 6 large fish fillets
• 2 large onions, quartered
• 1 large bell pepper, sliced into strips
• 10 -15 fresh mushrooms, quartered
• salt (optional)
• garlic powder (optional)
• cayenne pepper (optional, for those who like it really spicy)

Recipe

• 1 spray with pam a disposable foil pan large enough to hold all of the ingredients, normally 9x13 . (or you can make your own "pan" w/ heavy-duty foil, doubled.)
• 2 place fillets first and top with veggies.
• 3 season w/ salt, garlic powder, and red pepper if using. (i rarely use these.).
• 4 pour whole bottle of sauce over all.
• 5 seal pan with foil cover, leaving room for heat to circulate inside.
• 6 (it is at this point that i have prepared and refrigerated for a few hours before grilling.).
• 7 this can be cooked on the grill or in the oven. cook on medium-high heat or 450f for about 15-20 minutes. (you can turn over fillets if you wish but it really isn't necessary unless your fillets are really thick.).
• 8 cook until fish flakes easily with fork-vegetables should remain with a little crunch.
• 9 great served with savory, thyme, or lemon rice and a nice crisp salad.

Old Fashioned Poorman's Lobster

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

Ingredients

• Servings: 4
• 2 tablespoons salt
• 1 lb cod fish fillet, frozen or you can use fresh fish of you choice just reduce time
• 1 teaspoon lemon juice
• 2 tablespoons pickling spices, tied in cloth bag
• 6 -8 cups water
• 1/2 cup melted butter

Recipe

• 1 fill dutch oven or large pot with water add salt lemon juice tie spices in a cloth bag and drop in water. bring liquid to a boil drop in fish and boil until tender 15-20 minutes for frozen less time for fresh fish serve with melted butterto dip fish in enjoy.

Marinated Salmon With Salmoriglio Sauce

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

Ingredients

• vinegar
• 2 lbs salmon fillets or 2 lbs ruby trout fillets or 2 lbs halibut fillets
• salt
• 2 tablespoons fresh lemon juice
• 1/3 cup dry breadcrumbs
• 2 tablespoons fresh thyme leaves
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon dijon mustard
• salt
• 2 tablespoons unsalted butter, softened
• 3 tablespoons olive oil

Recipe

• 1 preheat oven to 400 degrees.
• 2 sprinkle a little bit of the vinegar on the fish filets, rinse them and pat them dry on a paper towel.
• 3 rub a little bit of salt into the filets.
• 4 place the fish into an oven safe casserole dish.
• 5 on one side sprinkle the filets with half of the lemon juice and then coat them with half of the bread crumbs.
• 6 note if you need more than 1/3 of a cup of bread crumbs use them it's up to your taste. i also used italian bread crumbs and they were very tasty.
• 7 drizzle the filets with olive oil. make sure that all of the bread crumbs are coated in olive oil even if you need to use more than the suggested amount so that it crisps up nicely.
• 8 turn the filets over and repeat steps 5-7 with the remaining olive oil, lemon juice, and bread crumbs.
• 9 cover the fish and marinade at room temperature for 30 minutes.
• 10 while the fish marinades, make the sauce by adding the thyme, lemon juice, mustard and salt to taste to a food processor and pulse for 1 minute.
• 11 add the butter and process until smooth.
• 12 slowly drizzle in the olive oil until the sauce fully incorperates into a smooth mayonnaise like consistency.
• 13 after the fish has marinaded, place the casserole dish uncovered in the 400 degree oven. again, cooking times may vary depending on what type of fish you use. i cooked the 6 oz 1-1 1/2 in thick salmon filets that i used for 13 minutes on each side, and then broiled them on one side for 2 minutes to give the crust some color. you could also grill the fish if you prefer.
• 14 serve the fish with the sauce drizzled over them.
• 15 enjoy!

Lemony Grilled Salmon

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

Ingredients

• Servings: 4
• 1/2 cup honey
• 1/4 cup lemon juice
• 1/4 cup unsweetened pineapple juice
• 2 teaspoons teriyaki sauce
• 1 teaspoon grated lemon peel
• 1/2 teaspoon minced garlic
• 1/4 teaspoon red pepper flakes, crushed
• 24 ounces salmon fillets, skin removed
• 8 lemon slices, 3/4 inch thick

Recipe

• 1 in small bowl, combine the first seven ingredients. pour 2/3 cup into large resealable plastic bag, add salmon, seal bag and turn to coat. refrigerate for at least 2 hours. cover and refrigerate remaining marinade for basting.
• 2 coat grill rack with nonstick cooking spray before starting grill. arrange lemon slices on rack. drain and discard marinade.
• 3 place each salmon fillet over two lemon slices.
• 4 grill, covered, over medium heat for 5 minutes. brush with some of the reserved marinade. grill 10-15 minutes longer or until fish flakes easily with a fork, basting occasionally with remaining marinade.

Lamb With A Dukkah Crust And Herb And Cucumber Relish

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

Ingredients

• Servings: 4
• 100 g sesame seeds
• 100 g blanched almonds
• 2 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon sea salt
• 1/2 teaspoon black peppercorns
• 1 lebanese cucumber, sliced into ribbons
• 1 bunch mint sprig
• 2 green onions, sliced on a diagonal
• 2 (300 g) lamb backstraps, trimmed
• 2 tablespoons olive oil
• 2 lemons, halved
• 1 tablespoon olive oil, to drizzle over

Recipe

• 1 preheat oven 180°c/160°c (fan forced).
• 2 to make the dukkah, place sesame seeds, almonds, corriander and cumin seeds, salt and black peppercorns into a hot, dry pan cook until fragrant. remove from pan and cool completely. transfer to a mortar and pestle and coarsely grind; set aside.
• 3 brush lamb with some of the oil and place 1 cup of dukkah onto a flat plate. press the top and bottom of the fillet into the dukkah evenly.
• 4 heat remaining oil in an oven-proof frying pan and cook lamb for 1 minute on each side. add lemon halves and transfer to oven; cook for 7 minutes or until cooked to your liking. remove and rest, loosely covered with foil.
• 5 to make the relish; combine cucumber, mint sprigs and green onions in a medium bowl and mix well.
• 6 serve sliced lamb with relish and roasted lemon to squeeze over; drizzle over olive oil and serve.

Lemony Pesto Pasta Salad With Chicken

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

Ingredients

• Servings: 2
• 1/2 lb short-cut pasta, cooked al dente (such as penne or rotini)
• 1 lb chicken breasts or 1 lb chicken tenders
• 1 large ripe tomato
• 2 ounces baby arugula
• 2 tablespoons olive oil
• 2 anchovy fillets (optional)
• 2 tablespoons fresh lemon juice
• 1/3 cup prepared pesto sauce
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 tablespoon cavenders all purpose greek seasoning or 1/2 teaspoon salt, 1/4 tsp pepper, 1/4 tsp garlic powder, and 1/2 tsp oregano

Recipe

• 1 cut chicken into bite-size pieces.
• 2 combine the marinade ingredients in a quart-size zip-top bag, add the chicken pieces, press out as much air as possible and seal. set aside to marinate for 20-30 minutes.
• 3 while the chicken is marinating:.
• 4 put the cooked pasta in a large salad bowl.
• 5 core and dice the tomato and add it to the salad bowl.
• 6 roughly chop the arugula and add it to the salad bowl.
• 7 finely mince the anchovies, if using, and stir them into the pesto.
• 8 pour the marinated chicken into a colander set in the sink and allow the marinade to drain off for a couple minutes.
• 9 in a large skillet, heat 1 tbsp olive oil over medium-high heat.
• 10 put the chicken pieces in the skillet without crowding them. cook in two batches if necessary. cook, stirring infrequently, until the pieces are browned and cooked through. transfer the chicken to the salad bowl and toss. (you don't want the hot chicken sitting right on top of the arugula or it will wilt. tossing will cool the chicken enough to prevent this.).
• 11 turn the heat off and add the fresh lemon juice, stirring and scraping the bottom of the pan until all the browned bits have been scraped up and the liquid is starting to thicken.
• 12 stir the pan sauce in to the pesto.
• 13 add the pesto to the salad bowl and toss thoroughly.
• 14 for best flavor, allow the salad to rest for 30 minutes and serve at room temperature.

Grilled Salmon, Bacon & Feta Packets

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

Ingredients

• Servings: 4
• 4 (6 ounce) salmon fillets, 1 inch thick, skin on and at room temperature
• 1/2 cup ranch dressing
• 3 slices bacon, cooked and crumbled
• 1/4 cup feta cheese, crumbled
• 2 tomatoes, chopped

Recipe

• 1 preheat a grill to high. cut four 8-by-12-inch sheets of heavy-duty foil. place each salmon fillet skin side down on a sheet; top each with 2 tablespoons ranch dressing, 1 tablespoon bacon and 1 tablespoon feta; season with pepper.
• 2 fold up the sides of the foil, leaving the top exposed. place on the grill, cover and cook until almost opaque in the thickest part, 8 to 10 minutes.
• 3 serve topped with the tomatoes.

Marinated Scottish Salmon Doused In Scotch Whisky

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 4
• 8 ounces boned tail salmon fillets
• 2 tablespoons scotch whisky
• 2 tablespoons lemon juice
• 1/2 teaspoon sugar
• salt and pepper
• 1 teaspoon chopped chives
• 1 tablespoon chopped dill

Recipe

• 1 place the salmon on a plate and freeze for 1 hour.
• 2 using a very sharp knife slice the fish as finely as possible across the grain. lay the slices in a single layer on a plate.
• 3 drizzle over the lemon juice and whisky and then season with salt and pepper. sprinkle on the sugar and then the herbs.
• 4 allow to marinate for at least 1 hour (overnight if possible), basting with the juices two or three times before serving with lemon wedges, thinly sliced brown bread and butter.

Olive Lovers Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 15 pitted green olives
• 15 pitted black olives
• 15 pitted kalamata olives (all in vinegar brine and olive oil, reserve brine !, i use krinos brand, cost, $3.59/16oz. jar)
• 5 -6 sprigs fresh oregano, chopped
• 2 -3 cloves garlic, minced
• 4 -6 rolled anchovy fillets, not optional
• 1 -2 tablespoon extra virgin olive oil (spanish is the best)
• 2 -4 tablespoons red wine vinegar
• 12 -14 slices banana peppers, very thin slices,to taste
• 1/8 cup purple onion, very thin half-moons
• 1/8 cup feta cheese, crumbled fine
• 1/8 cup red bell pepper, diced
• 1/8 cup mushroom, fresh

Recipe

• 1 thoroughly drain and dry olives.
• 2 heat in fry pan, if necessary.
• 3 in a glass bowl, add oregano and garlic to olives.
• 4 mash anchovies, add (important!, do not leave out).
• 5 add oil, vinegar, and 2 tablespoons of reserved brine.
• 6 constantly toss while adding the last five ingredients.
• 7 refrigerate over night, before serving.
• 8 enjoy!
• 9 (made with lots of love by drstever).

Momosita's Salmon Burgers

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

Ingredients

• 1/4 cup red bell pepper, diced
• 1/4 cup yellow bell pepper, diced
• 1/4 cup panko breadcrumbs (only add if using fresh salmon)
• 1 garlic clove, minced
• 2 tablespoons finely chopped fresh cilantro leaves
• 1 lb salmon fillet, skinned and finely chopped (or use 14oz. canned)
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon sambal oelek chili paste
• 1 large egg, lightly beaten
• 1/2 tablespoon soy sauce
• 1/4 teaspoon salt
• cooking spray

Recipe

• 1 in a medium bowl, combine peppers, panko, garlic, cilantro and salmon.
• 2 in a small bowl, combine ginger, chili paste, egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. form mixture into 4 patties.
• 3 lightly coat a grill pan or skillet with cooking spray. heat over medium-high heat until hot. grill or cook patties, 5 minutes per side, or until desired degree of doneness.

Chicken Enchilada Soup

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

Ingredients

• 1 tablespoon vegetable oil
• 1 lb chicken breast fillet (approx. 3 fillets)
• 1/2 cup diced onion
• 1 garlic clove, pressed
• 4 cups chicken broth
• 1 cup masa harina (mexican corn flour)
• 3 cups water
• 1 cup enchilada sauce
• 16 ounces velveeta cheese
• 1 teaspoon salt, to taste
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• shredded cheddar cheese, tortilla chips, and pico de gallo (for garnish-optional)

Recipe

• 1 add vegetable oil to a large pot over medium heat.
• 2 add chicken breasts to pot and brown for 4 to 5 minutes per side.
• 3 set chicken aside.
• 4 add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to look translucent.
• 5 add chicken broth.
• 6 combine masa harina with 2 cups water in a medium bowl and whisk until blended.
• 7 add masa mixture to pot with onions, garlic, and broth.
• 8 add remaining water, enchilada sauce, cheese, and spices to pot and bring to a boil.
• 9 shred the chicken into small, bite-size pieces and add it to the pot.
• 10 reduce heat and simmer soup for 30 to 40 minutes or until thick.
• 11 serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Homemade Fish Sticks

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 (1 lb) package frozen fish fillet (sole, haddock, cod or boston bluefish)
• 1/4 cup dry breadcrumbs
• 1/4 cup wheat germ
• 1/4 cup sesame seeds
• 1 teaspoon paprika
• 1/4 teaspoon salt
• pepper
• 1 egg
• 1 tablespoon vegetable oil

Recipe

• 1 remove wrapping from fish.
• 2 in shallow dish, thaw on medium-low in microwave 2-3 minutes or just until fish can be cut with knife.
• 3 do not separate into filets.
• 4 cut crosswise into 8 even sticks.
• 5 in shallow dish, combine breadcrumbs, wheat germ, sesame seeds, paprika, salt and pepper to taste.
• 6 in a bowl, beat together egg and oil.
• 7 roll fish sticks in bread crumb mixture, then in egg mixture, then again in bread crumb mixture.
• 8 heat browning dish at high 4 minutes or according to manufacturers directions.
• 9 brush dish with oil.
• 10 arrange fish sticks on dish like spokes on a wheel.
• 11 microwave high for 1 1/2 minutes and turn fish over.
• 12 microwave high for 2-3 minutes or until fish is opaque and flakes easily when tested with fork.
• 13 alernatively, on roasting rack, arrange fish like spokes in a wheel and microwave at high 5-6 minutes or until fish is opaque and flakes easily when tested with fork. rotate dish once during cooking.

Marinated Salmon Seared In A Pepper Crust

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

Ingredients

• Servings: 2
• 2 tablespoons soy sauce
• 1 garlic clove, pressed
• 2 teaspoons fresh lemon juice
• 1 teaspoon sugar
• 3/4 lb salmon fillet
• 4 teaspoons pepper
• 2 tablespoons olive oil

Recipe

• 1 in a sealable plastic bag combine well the soy sauce, the garlic, the lemon juice, and the sugar, add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes.
• 2 remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly.
• 3 in a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the salmon for 2 minutes on each side, or until it just flakes.
• 4 transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.