Ginger, Soy And Garlic Baked Fish With Chilli Broccoli

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

Ingredients

• Servings: 4
• 4 fish fillets
• 800 g mixed mushrooms, sliced
• 4 tablespoons light soy sauce
• 3 garlic cloves, minced
• 4 tablespoons minced ginger
• 2 teaspoons sesame oil
• 2 cups broccoli florets
• 1 bunch bok choy, chopped
• 1 teaspoon chili flakes
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce

Recipe

• 1 preheat oven to 180 degrees celcius.
• 2 mix the mushrooms with the soy sauce, sesame oil, garlic and half the ginger.
• 3 place in large baking dish and bake for 15 minutes.
• 4 meanwhile, rub the remaining ginger into the fish fillets and season with salt and pepper.
• 5 place on top of the mushrooms and return to the oven for 10-15 minutes (this will depend on the thickness of the fillets. they are done when they flake easily with a fork.).
• 6 while the fish is cooking, stir fry the broccoli, bok choy, chilli flakes, sesame oil and soy sauce.
• 7 serve the fish with the mushrooms and the delicious juice poured over the top and the broccoli stir fry to the side.

Groovy Green Goddess Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 (2 ounce) can anchovy fillets, drained
• 1 small shallots, chopped or 1 small red onions or 1 small onion, chopped
• 1/2 cup flat leaf parsley
• 12 stalks fresh chives, chopped
• 2 tablespoons chopped tarragon leaves
• 3 tablespoons wine or 3 tablespoons tarragon vinegar
• 1/2 lemon, juice of
• 1/3 cup extra virgin olive oil
• 1 cup sour cream
• black pepper

Recipe

• 1 in a food processor, combine first 6 ingredients.
• 2 turn processor on and stream in olive oil.
• 3 transfer dip to a bowl and stir in sour cream and black pepper to taste.
• 4 serve with veggies of choice and breadsticks for dipping.

Easy Spicy Salmon

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 teaspoons garlic powder
• 2 teaspoons dill weed
• 2 teaspoons chili powder
• 1 teaspoon salt-free lemon-pepper seasoning
• 1/2 teaspoon ground cumin
• 4 salmon fillets, skin removed (4 ounces each)
• 1 tablespoon canola oil
• 4 tablespoons butter
• 4 tablespoons lemon juice

Recipe

• 1 combine all seasonings & coat salmon.
• 2 heat oil in grill pan.
• 3 grill salmon until done over medium-high heat for 5-6 minutes on each side until fish flakes.
• 4 before removing from pan put 1t. of butter on each salmon piece.
• 5 sprinkle each with 1 t. lemon juice.

Oh My Cod! Sandwich

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

Ingredients

• 4 ounces cod fish fillets
• 1/2 tablespoon lime juice
• 1 pinch lemon-pepper seasoning
• 1 wheat bun
• 1/4 slice reduced-fat mozzarella cheese
• 1 tablespoon chopped green onion
• 2 tablespoons pizza sauce
• 1 cup spinach leaves
• 1 teaspoon garlic powder

Recipe

• 1 brush both sides of fillet with lime juice; sprinkle with lemon-pepper.
• 2 coat grill rack with nonstick cooking spray before starting the grill.
• 3 grill fillets, covered, over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork.
• 4 add fillet to toasted bun. add cheese, sauce, garlic powder, and onions to sandwich microwave for fifteen seconds.

Low-fat Fish And Chips

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 700 g potatoes, unpeeled, scrubbed and cut into wedges
• 4 (175 g) cod fish fillets
• 2 tablespoons plain flour
• 1 medium egg
• 50 g dried breadcrumbs
• salt and pepper
• vinegar
• lemon wedge

Recipe

• 1 preheat the oven to gas mark 6/200°c/400°f.
• 2 grease a roasting pan and a baking sheet with 1 tsp of oil. heat the roasting pan in the oven for 5 minutes.
• 3 put the potato wedges into the pan and sprinkle them with the remaining oil.
• 4 toss them together and season.
• 5 bake for about 30 minutes, until barely tender.
• 6 rinse the fish fillets, pat dry with kitchen paper and coat in seasoned flour.
• 7 beat the egg with two tbsp of cold water.
• 8 dip the floured fish fillets into the egg and then into the breadcrumbs and put onto the oiled baking sheet.
• 9 reduce the oven temperature to gas mark 5/190°c/375°f continue to bake the potatoes, along with the fish for a further 15-20 minutes until cooked.
• 10 serve with vinegar or lemon wedges.

Ginger-lime Salmon

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

Ingredients

• Servings: 4
• 1 1/4 lbs salmon fillets, skin removed
• 1 teaspoon extra virgin olive oil
• salt
• cracked black pepper
• 2 tablespoons lemons or 2 tablespoons lime juice
• 2 teaspoons grated ginger or 2 teaspoons grated garlic
• 2 limes (halves squeezing over baked salmon at the table)

Recipe

• 1 preheat oven to 450 degrees.
• 2 rub a 10 ounce skinless salmon fillet with just enough olive oil to coat.
• 3 place in a 10-inch nonstick skillet with an ovenproof handle.
• 4 season with salt and pepper, a squeeze of lemon or lime, and freshly grated ginger or garlic to taste.
• 5 bake 12-15 minutes or until firm to the touch or to your liking.

Lavender-marinated Leg Of Lamb

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

Ingredients

• Servings: 8
• 1 (5 lb) leg of lamb, butterflied, trimmed
• 4 anchovy fillets, cut crosswise into 24 pieces
• 2 garlic cloves, each cut into 6 slices and halved lengthwise
• 2 teaspoons rosemary, minced
• 1/4 cup extra virgin olive oil, plus more for serving
• 1/4 cup dry wine
• 1 tablespoon dried lavender, for cooking
• salt
• black pepper, freshly ground
• lemon wedge, for serving

Recipe

• 1 using a small, sharp knife, make 24 incisions all over the lamb.
• 2 stuff each incision with a piece of anchovy and garlic and a pinch of the rosemary.
• 3 in a roasting pan, combine the 1/4 cup of olive oil with the wine and lavender.
• 4 add the lamb and coat well.
• 5 cover and refrigerate overnight.
• 6 light a grill. bring the lamb to room temperature and season with salt and pepper.
• 7 grill the lamb over a moderately low fire for about 40 minutes, or until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 degrees for medium rare.
• 8 transfer the lamb to a carving board and cover with foil and let rest for 10 minutes before thinly slicing it.
• 9 serve with lemon wedges and additional olive oil.

Easy Steak Diane

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 steak fillets
• 3 cloves garlic, crushed
• freshly ground black pepper
• 50 g butter
• 4 spring onions, finely chopped
• 2 teaspoons dijon mustard
• 2 tablespoons worcestershire sauce
• 1 tablespoon brandy
• 1/3 cup cream
• 2 tablespoons finely chopped fresh parsley

Recipe

• 1 lay each steak between 2 sheets of plastic wrap and flatten with a rolling pin, until about 1 1/2 cm thick.
• 2 remove from plastic and spread the garlic over both sides of each steak and grind over the pepper.
• 3 heat half the butter in a frying pan, cook the steaks over high heat for 1 minute to seal each side, turning only once.
• 4 cook a further 1-4 minutes on each side (depending how you like your steak cooked) remove from pan; cover and keep warm.
• 5 heat remaining butter in the pan; add the onions and cook 1 minute, add mustard, worcestershire sauce and brandy.
• 6 stir to dislodge any crusty bits from base of pan.
• 7 stir in the cream; simmer for about 3 minutes, or until slightly reduced, stir in parsley.
• 8 return steaks to pan until just heated through.
• 9 serve immediately with the sauce.

Nasi Goreng

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

Ingredients

• Servings: 4
• 1 1/2 cups dry weight basmati rice, cooked and cooled
• 2 eggs
• 2 tablespoons water
• 7 tablespoons oil
• 225 g lamb fillets or 225 g filet of beef
• 2 fresh red chilies, seeded and sliced
• 1/2 inch cube shrimp paste
• 2 garlic cloves, crushed
• 1 cup prawns, cooked and peeled
• 1 1/2 cups cooked chicken, chopped
• 2 tablespoons dark soy sauce or 3 -4 tablespoons ketchup
• salt & freshly ground black pepper

Recipe

• 1 separate the grains of the cooked and cooled rice with a fork. cover and set aside until needed.
• 2 beat the eggs with the water and season lightly. make two or three thin omelettes in a frying pan, with a minimum of oil and leave to cool. when cold, roll up each omelette and cut into strips. set aside.
• 3 cut the lamb or beef fillet into neat strips. finely shred one of the chillies and set aside.
• 4 put the terasi, with the remaining chili, the garlic and onion, in a food processor, or use a pestle and mortar, and grind to a fine paste.
• 5 heat teh remaining oil in a wok and fry the paste, without browning, until it gives off a rich, spicy aroma. add the lamb or beef, tossing the meat all the time, to seal in the juices. cook for 2 minutes and then stir in the chicken, cold rice, dark soy sauce or ketchup and season to taste. stir all the time to keep the rice light anf fluffy and to prevent it from sticking.
• 6 turn onto a hot serving plate and garnish with the omelette strips, celery leaves, onions, reserved shredded chilli and the coriander sprigs.

Pancho Villa Baked Tilapia

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

Ingredients

• Servings: 4
• 1/2 tablespoon olive oil
• 4 (4 ounce) tilapia fillets
• 10 ounces freshly diced tomatoes
• 3 ounces diced green chilies
• 1 lime, juice of (approx. 3tsp.)
• 4 tablespoons minced fresh cilantro (parsley works too)
• salt and pepper

Recipe

• 1 preheat oven to 350. coat 4 (8x10 inch) pieces of aluminum foil with olive oil and center fillets in them.
• 2 spoon diced tomatoes with juices over fish and do the same with the chilies. sprinkle with lime juice and cilantro. add sprinkling of salt and pepper if preferred.
• 3 close and seal foil packets, and place on a baking tray.
• 4 bake for approximately 20 minutes, or until fish flakes easily with a fork.

Pesto And Mozzarella Potatoes

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

Ingredients

• Servings: 4
• 750 g potatoes
• 2 tablespoons olive oil
• 125 g mozzarella cheese, grated
• 2 tablespoons capers packed in salt, rinsed
• 2 tablespoons pesto sauce
• 6 anchovy fillets, chopped
• salt
• fresh ground black pepper

Recipe

• 1 preheat the oven to 400 degrees f (or 200 c).
• 2 boil the potatoes for 10 minutes, drain, splash with cold water and drain again.
• 3 remove the skins and slice thinly.
• 4 grease a two-litre casserole dish with a little of the olive oil and spread out one third of the potatoes on the bottom.
• 5 smear half the pesto over the potatoes, along with half of the mozzarella, capers and anchovies.
• 6 season with salt and pepper, add another layer of potatoes, followed by the rest of the seasonings.
• 7 top with the final slices of potato.
• 8 sprinkle over 3 tablespoons of water and then drizzle over the remaining olive oil.
• 9 bake for 30 minutes or until the potatoes are cooked through and crusty on top.

French Onion Chicken

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

Ingredients

• Servings: 4
• 500 g chicken breast fillets
• 1 tablespoon plain flour
• 1 (40 g) packet french onion soup mix
• 1 tablespoon olive oil
• 3 slices bacon (rindless with fat trimmed for lowfat version)
• 1 medium onion
• 1 cup water
• 200 ml sour cream (light if you like)
• 1 cup couscous (optional)
• 1 cup frozen vegetables (optional)

Recipe

• 1 cube chicken fillets and place in plastic bag. add flour and soup mix to the bag and shake until chicken is coated. don't worry if there seems to be a lot of dry mix left in the bag.
• 2 place coated chicken and oil into frying pan leaving the left over dry mix in the bag to the side.
• 3 brown the chicken and remove from the pan.
• 4 dice the bacon and onion and place in the frying pan where the chicken was cooked and cook until onion is translucent.
• 5 add the chicken back into the frying pan with the bacon and onion.
• 6 take the left over dry mixture and add to the cup of water and mix. pour this mixture over the ingredients in the frying pan.
• 7 simmer for around 20 minutes adding more water if needed.
• 8 while this is simmering prepare the couscous as directed on the packet and heat the frozen vegetables (i use the microwave).
• 9 after the 20 minutes, or when you are happy the chicken is cooked, add the sour cream mixing well. at this point i chuck in the prepared couscous and the vegetable but you can just add the vegetables and serve the chicken mixture over the couscous.

Easiest Snapper

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

Ingredients

• 2 ounces red snapper fillets
• 1/4 cup mayonnaise
• 1/4 cup softened butter
• 1/2 cup grated parmesan cheese
• 3 tablespoons green onions, chopped

Recipe

• 1 preheat oven to 425°f.
• 2 place the fish in a lightly buttered baking dish with skin side down.
• 3 bake at 425°f for 12 to 15 minutes per inch of thickness.
• 4 mix all the remaining ingredients together.
• 5 when fish is cooked through, spread mixture over the top.
• 6 place under broiler until top is brown and bubbly. serve.

Lamb In Oyster Sauce With Oyster Mushrooms On A Bed Of Baby Spin

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

Ingredients

• Servings: 2
• 350 g lamb fillets, sliced into 1-inch rounds
• 1 1/2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 1 pinch sugar
• 3 tablespoons peanut oil
• 3 garlic cloves, finely chopped
• 1 fresh chili pepper, deseeded and finely chopped
• 200 g baby spinach leaves
• 1 tablespoon dry sherry
• 1 pinch dried chili pepper flakes
• 100 g oyster mushrooms
• 1 tablespoon balsamic vinegar
• salt
• fresh ground black pepper

Recipe

• 1 press each round of lamb with your fingers, a meat mallet, or the flat of a knife until half the thickness, then slice into thin pieces. place in a bowl and toss with 1/2tbsp light soy, the oyster sauce, sugar, salt and pepper, then place to one side.
• 2 heat your wok until smoking before adding 1 tbsp groundnut oil, then the garlic and chopped chilli. stir fry for a few seconds, then add the spinach and toss until warmed through. pile onto a warm serving plate.
• 3 bring the wok back to temperature and add another 1 tbsp groundnut oil, then stir-fry the lamb for 2-3 minutes, or until cooked as you like.
• 4 pour in the sherry and sprinkle over the chilli flakes. pile onto the spinach leaves.
• 5 bring the wok back to temperature and add the remaining 1tbsp groundnut oil. add the mushrooms and stir-fry for one minute.
• 6 add a splash of water to steam the mushrooms for another minute or so, then season to taste with balsamic and light soy sauce. spoon onto lamb and serve.

Ginger-soy Salmon & Asian Noodles

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

Ingredients

• Servings: 4
• 4 (6 -8 ounce) salmon fillets (or other firm fish such as tuna, swordfish or halibut)
• 1/3 cup soy sauce
• 1/2 lime, juice of
• 1 teaspoon fresh ginger, finely minced
• 1 garlic clove, finely minced
• 4 tablespoons vegetable oil, divided
• 1 tablespoon rice wine vinegar
• 1 tablespoon honey
• 1/8 teaspoon black pepper
• 1/2 teaspoon hot sauce
• 1 lb linguine (can use any long pasta)
• 2 tablespoons vegetable oil
• 1/2 red bell pepper, thinly sliced
• 1/4 lb sugar snap pea
• 1/2 cup carrot, shredded
• 1 small onion, halved then thinly sliced
• 3 garlic cloves, finely chopped
• 1 tablespoon ginger, finely chopped
• 1/4 cup soy sauce
• 1/2 cup vegetable broth or 1/2 cup chicken broth

Recipe

• 1 ginger-soy salmon: place the salmon in a shallow baking dish or large pie plate. whisk together all of the remaining ingredients but only 2 tablespoons of the vegetable oil. pour the mixture over the salmon and turn the salmon to coat. let marinate in the refrigerator for 20 – 30 minutes, turning once. note: can place fish in ziplock bag with marinade and massage to coat evenly.
• 2 preheat a large non-stick skillet over medium-high heat and add the remaining 2 tablespoons of vegetable oil. cook the salmon for 3-4 minutes per side. serve each piece of salmon atop asian-style noodles.
• 3 asian-style noodles: cook the pasta 1 minute shy of the package directions.
• 4 in the meantime, heat a large skillet or wok over med-high heat. add the vegetable oil until it starts to smoke. add the bell peppers and snap peas until they start to brown a little, about 2 minutes. add the carrots and onion and cook 2 minutes. reduce the heat to medium and add the garlic and ginger and cook one minute, stirring constantly so the garlic doesn’t burn. add the soy sauce and vegetable broth and let cook another 2 minutes. add the pasta and cook another 2 minutes. divide among four plates or shallow bowls, top with asian-marinated salmon.

Favorite Baked Haddock

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

Ingredients

• Servings: 4
• 2 lbs fresh boneless haddock fillets
• 1 small onion, finely chopped
• butter
• miracle whip
• italian seasoning

Recipe

• 1 preheat oven to 325 degrees f.
• 2 lightly grease a large cookie sheet with butter.
• 3 sprinkle half the onion evenly over cookie sheet.
• 4 cut fillets into 2 or 3 pieces.
• 5 i make thick pieces thinner by slicing part way with a knife and spreading flat.
• 6 lay fillets on onion in a single layer.
• 7 coat fillets evenly, and not too thickly, with miracle whip.
• 8 (i use my finger to spread it.) sprinkle evenly with remaining half onion.
• 9 sprinkle each piece of fish lightly with italian seasoning.
• 10 bake at 325 degrees f until done, about 15-20 minutes.

Native American Catfish With Pine Nuts

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• 1/4 cup pine nuts, plus
• 2 tablespoons pine nuts
• 1/2 cup yellow cornmeal
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 4 catfish fillets
• 1/4 cup vegetable oil

Recipe

• 1 preheat oven to 350.
• 2 spread pine nuts on a baking sheet and toast in oven for about 5 minutes or until golden brown.cool.
• 3 grind 1/4 cup of pine nuts and reserve remaining for garnish.
• 4 mix ground pine nuts,cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish.
• 5 dredge fillets in the pine nut mixture.set aside.
• 6 heat oil in a large skillet over medium heat. fry catfish fillets two at a time in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork .
• 7 sprinkle fillets with whole pine nuts and serve.

Narcoossee's Chowder

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

Ingredients

• 1 large sweet onion, diced
• 1/2 cup carrot, peeled and diced
• 1/2 cup celery, diced
• 1/2 cup brandy
• 1 cup chardonnay wine
• 1/2 lb tuna, filet
• 1/2 lb salmon fillet, trimmed and diced
• 1/2 lb whitefish trimmings
• 1/2 lb langostino lobster
• 1 cup lobster stock
• 1 cup heavy cream
• 1/2 teaspoon old bay seasoning
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 cup tomato paste
• 1/4 teaspoon paprika
• 2 tablespoons butter, melted
• 2 1/4 tablespoons flour
• 1/2 cup potato, idaho, diced
• 1/4 cup safflower oil, oil-
• 1 tablespoon garlic

Recipe

• 1 heat safflower oil in the kettle.
• 2 add onions, carrots, celery, and season with salt and pepper - cook until translucent.
• 3 add diced fish and cook through.
• 4 deglaze with wine and reduce. add brandy. simmer for a few minutes.
• 5 add lobster stock, heat to a simmer.
• 6 add cream, heat until simmer yet again.
• 7 reduce for 30 minutes and add diced lobster meat.
• 8 make roux out of butter and flour. add roux to the chowder and mix carefully.
• 9 simmer for 1 hour.

Lamb Fried Rice

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

Ingredients

• Servings: 2
• 100 g lamb tenderloin
• salt and pepper
• 2 teaspoons curry powder
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1 1/2 cups cooked long-grain rice
• 1/4 cup salsa (i used extra hot)
• 1 tablespoon soy sauce
• 1/4 cup frozen corn kernels, thawed (optional)
• chopped scallion

Recipe

• 1 pound the lamb with meat mallet/rolling pin between cling wrap until thin.
• 2 season both sides with salt, pepper and curry powder; rub it in with your fingers then set aside for a few minutes.
• 3 heat 1 tb oil in a wok/skillet.
• 4 once hot, pan fry the lamb fillet for approx 1-2 mins each side until cooked.
• 5 remove from pan and let cool slightly, then slice it thinly across the grain.
• 6 heat remaining 1 tb oil in the wok; once hot, saute the garlic until fragrant (approx 30sec).
• 7 add rice and stir well.
• 8 stir in salsa, soy sauce and corn; saute for another minute (if it gets too dry, add a few tsp of water or chicken stock).
• 9 mix in sliced lamb and stir briefly to heat through and for flavors to blend.
• 10 garnish with some chopped scallions before serving.

Pesto & Chicken Pilaf

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

Ingredients

• Servings: 1
• 1 teaspoon olive oil
• 1/2 brown onion, sliced
• 1/3 cup rice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon curry powder
• 1 teaspoon chicken stock powder
• 1/2 cup boiling water
• 1 small chicken breast fillet
• 1 1/2 tablespoons sun-dried tomato pesto

Recipe

• 1 heat oil in saucepan.
• 2 add onion, rice and spices and cook for 1 - 2 minutes, stirring continuously (the rice will become a chalky in color).
• 3 add crumbled stock powder to the water and then add to the saucepan. gently stir to mix through.
• 4 spread chicken with pesto and lay on top of rice mixture (pesto side up).
• 5 cover and reduce heat and simmer, for 20 to 25 minutes or until rice and chicken are cooked.
• 6 serve with steamed vegetables.
• 7 (note make sure the temperature is not too high or the rice will catch on the bottom of the saucepan).

Cumin Crusted Chilean Sea Bass

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

Ingredients

• Servings: 4
• 1 tablespoon cumin seed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 (6 ounce) chilean sea bass fillets (about 1" thick)
• 1 teaspoon olive oil
• 1/2 teaspoon butter
• 2 tablespoons chopped fresh parsley
• 4 lemon wedges

Recipe

• 1 preheat oven to 375 degrees f.
• 2 in a dry large skillet over medium heat, toast the cumin seeds for 2 minutes or until they just begin to smoke.
• 3 grind together the cumin, salt, and pepper in a mortar and pestle or other grinding tool (i use an electric coffee grinder) until finely ground.
• 4 rub the cumin mixture on both sides of the sea bass fillets.
• 5 heat the oil and butter together in an oven-safe pan/skillet over medium-high heat, then add the fish and brown each side of the fillets for 2 minutes.
• 6 transfer pan to the oven (you can wrap the handle of the pan with foil, if necessary), and bake for 4 to 5 minutes or until the fillets flake easily when tested with a fork.
• 7 garnish with chopped parsley and lemon wedges and serve.
• 8 source: cooking light, dec. 2001 and gail’s recipe swap.

Oh My Cod!

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

Ingredients

• Servings: 4
• 20 ounces cod fish fillets (4 pieces defrosted)
• 1/2 teaspoon olive oil
• 1/2 teaspoon thyme leaves
• 1 teaspoon dried parsley
• 1/2 teaspoon smoked paprika
• 1/2 lemon, zest
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1/2 teaspoon brown sugar
• 1 bulb roasted garlic, removed from skin and mashed
• 4 tablespoons panko breadcrumbs

Recipe

• 1 rub oil all over fillets.
• 2 place in greased baking dish.
• 3 combine, thyme, parsley, paprika, lemon zest, salt, pepper, olive oil, brown sugar and garlic.
• 4 place mixture on top of fillets.
• 5 sprinkle panko over cod.
• 6 leave at room temperature while the oven preheats to 450 degrees.
• 7 bake 8 to 10 minutes or until cod flakes easily when tested with a fork. or until until the fish reaches an internal temperature of 145 degrees. serve with lemon wedges.

Onion Crusted Salmon With Caviar

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

Ingredients

• Servings: 4
• 5 cups onions, large thinly sliced
• 1/4 cup champagne vinegar
• 4 cups chicken broth
• 1/4 cup heavy cream
• 1 cup all-purpose flour
• 4 cups peanut oil
• 2 tablespoons extra virgin olive oil
• 24 ounces salmon fillets, with the skin intact
• 1 large egg, beaten lightly
• 1 ounce black caviar (golden)

Recipe

• 1 in a skillet cook 3 cups of the onions in 1/2 cup water over moderate heat for 15 to 20 minutes, or until they are very soft.
• 2 add the vinegar and cook the mixture for 2 minutes, or until the liquid is evaporated.
• 3 add the broth and simmer, stirring for 30 minutes.
• 4 strain the liquid through a sieve into a bowl, reserving it, and in a food processor puree the onions with 1/4 cup of the reserved liquid.
• 5 in a saucepan, boil remaining reserved liquid until reduced to about 1 cup.
• 6 stir the onion puree into the reduced liquid, stir in the cream, and keep the sauce warm, covered, over very low heat.
• 7 toss the remaining 2 cups onions with the flour, shake off the excess, reserving it.
• 8 in a deep fryer, heat the peanut oil to 375f and fry the onions, a few at a time, for 1 to 1 1/2 minutes.
• 9 transfer the onions with a slotted spoon to paper towels to drain and chop them into 1/4-inch pieces.
• 10 in an ovenproof skillet heat the olive oil over moderately high heat until hot but not smoking and cook the salmon, skin side up and seasoned with salt and pepper, for 1 1/2 minutes.
• 11 turn the fillets carefully with a spatula and cook them for 2 minutes more.
• 12 dip the tops of the fillets carefully into the reserved flour, coat them with the egg, and top them with the fried onions.
• 13 return the fillets to the skillet, spoon any remaining fried onions on top of the fillets, and bake the fillets, covered loosely with foil, in the middle of a preheated 350f oven for 4 to 5 minutes, or until just cooked through.
• 14 divide the sauce among 4 heated plates, transfer the salmon with a spatula to the plates and spoon the caviar decoratively onto it.

Margarita Mix Baked Fish

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

Ingredients

• 2 lbs fish or 2 lbs other thick fish fillets such as red snapper, catfish, halibut etc
• 2 cups margarita mix (without the booze) or 2 cups enough just to cover the fish
• 1 1/2 tablespoons butter
• 1/2 of a lemon (juice only)
• 1/2 cup diced onion
• salt and pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon dried basil

Recipe

• 1 marinate the fish in enough margarita mix to just cover the fish for 30 minutes, turning once. do not leave longer than 1 hour.
• 2 preheat oven to 400*. melt the butter in the baking dish in the oven. add lemon juice. stir and add the fish. cover with diced onions, salt and pepper and basil. bake for about 30 minutes and turn. season other side with salt, pepper, and basil. cook until fish flakes easily with fork. sprinkle fish with paprika and set under the broiler for 2 minutes. transfer to serving plate and spoon the sauce over the fish. garnish with fresh parsely and lemon wedges. enjoy!

Blood Orange Salmon

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

Ingredients

• Servings: 2
• 12 stalks asparagus (trim ends and leave whole)
• 2 salmon fillets
• 1/2 cup red pepper (small dice)
• 1/2 cup red onion (small dice)
• 1/4 cup fennel (small dice)
• 1 blood orange (sectioned)
• 1 blood orange (juice only)

Recipe

• 1 bake salmon with s&p in a 400f oven 10-15 minutes or until done.
• 2 steam asparagus till bright green and still firm.
• 3 saute the red pepper, red onion & fennel till crisp tender.
• 4 peel & section the orange.
• 5 juice the other orange.
• 6 place the warm asparagus on plate.
• 7 place the salmon on top of the asparagus.
• 8 place the sauteed red pepper, red onion and fennel on top of the salmon.
• 9 place orange sections on top.
• 10 pour orange juice over top to taste.

Chicken In New Orleans Wine Sauce

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

Ingredients

• Servings: 4
• 4 large chicken breast fillets
• 6 tablespoons flour
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 4 tablespoons butter
• 3/4 cup wine (may use water)
• 1 teaspoon chicken bouillon
• 1/4 cup water
• 1/4 teaspoon poultry seasoning
• 1 bay leaf
• 1 3/4 cups mushrooms, sliced
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 3/4 cup carrot, diced
• 1/2 cup sour cream
• 1/4 cup green pepper, diced, for garnish (optional)
• 1/8 cup parsley, chopped, for garnish (optional)

Recipe

• 1 rinse chicken and dry.
• 2 mix flour, salt, pepper and paprika together.
• 3 dredge chicken in this mixture.
• 4 reserve leftover mixture.
• 5 melt 2 tbsp butter in pan and brown chicken breasts both sides.
• 6 set aside.
• 7 melt remaining butter, stir in remaining flour mixture, add wine and stir until smooth.
• 8 add to wine mixture chicken boullion, water, poultry seasoning, bayleaf, mushrooms, onions, carrots and celery.
• 9 add chicken and simmer covered for 25- 30 minutes.
• 10 once chicken is cooked, remove and add sour cream.
• 11 cook until heated through.
• 12 when ready to serve pour sauce over chicken and garnish with green pepper and parsley.

Hollywood Filet Mignon

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

Ingredients

• Servings: 3
• 1 lb beef tenderloin (4-5 pieces)
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 2 teaspoons butter
• 1/2 onion (chopped)
• 5 -6 mushrooms (chopped)
• 1 shallot (optional)
• 2 tablespoons flour
• 1/4 cup red wine
• 1/4 cup maggi seasoning or 1/4 cup soy sauce
• 1 (8 ounce) can chicken broth

Recipe

• 1 combine broth (beef or chicken), red wine, flour, mushrooms, onions, and shallots in medium glass baking dish and mix well until flour is no longer visible.
• 2 poke fillets about 3 times on both sides with a fork. cover them completely with maggi seasoning (or soy sauce). let sit for 10 minutes or place in ziplock bag and into the fridge for 5 minutes.
• 3 preheat oven to 425°.
• 4 place fillets inside dish covering with broth on both sides and place in the oven. make sure broth covers at least half of the fillet.
• 5 flip fillets after 20 minutes and add a pinch of kosher salt and pepper to the top of fillets.
• 6 flip fillets again after another 20 minutes and add the rest of the salt and pepper to the top of the fillets. with a fork, place butter on top of each one. place back in oven.
• 7 cook to your desired taste. if you want them medium well cook for 10-20 more minutes, if you want them well done, cook 15-30 minutes longer, turning them over once more if needed.
• 8 either way this will come out the juiciest and most flavorful fillet you've ever tasted. enjoy!

Rökt Sillsalad - Kippered Herring Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb kippered herring fillet
• 2 cups celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 onion, peeled and chopped
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 cup french dressing (french dressing (not catalina style) or your own recipe)
• 1 head lettuce, shredded
• 2 eggs, hardcooked and sliced

Recipe

• 1 chop herring and vegetables very fine and add seasonings.
• 2 toss together with dressing and serve with shredded lettuce.
• 3 garnish with hard cooked eggs.

Hunan-style Chili Salmon

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons asian chili sauce
• 2 teaspoons tomato paste
• 1 cup clam juice
• 3 tablespoons cornstarch
• 1/4 teaspoon sugar
• 1 lb boneless skinless salmon fillet, cubed
• 2 tablespoons chili powder
• 1/4 cup peanut oil
• 1/2 lemon, for juice
• 2 scallions, chopped
• 2 garlic cloves, minced
• 1 inch cube gingerroot, minced
• 1/2 cup pumpkin seeds, toasted
• 4 cups hot cooked rice

Recipe

• 1 in a bowl, whisk together the soy sauce, oyster sauce, chili paste, tomato paste, clam juice, 2 teaspoons of cornstarch, sugar and lemon juice; set aside.
• 2 toss the salmon in the remaining cornstarch mixed with the chili powder.
• 3 heat a large wok until smoking.
• 4 add the peanut oil and gently stir fry the salmon, in 2 batches, until its surface is lightly browned and crisp, about 2 minutes.
• 5 remove the salmon with a slotted spoon to a strainer or colander to drain.
• 6 pour off all but a thin film of the oil.
• 7 add the scallions, garlic and ginger root and stir fry 10 seconds.
• 8 return the salmon, add the sauce mixture and simmer until lightly thickened.
• 9 toss in the pumpkin seeds.
• 10 serve over the hot rice.

Ginger-glazed Salmon

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

Ingredients

• Servings: 6
• 36 ounces salmon fillets (cut into 6 6-ounce pieces)
• 1/4 cup soy sauce
• 1/4 cup cream sherry
• 2 teaspoons sugar
• 1 tablespoon gingerroot, fresh, grated
• 2 garlic cloves, finely chopped
• 1 -2 tablespoon canola oil
• lemon wedge

Recipe

• 1 for even cooking, choose salmon fillets that are similar in size and thickness. we like to buy a large piece and cut fillets about 2-inches wide, 6-inches long and about 1-inch thick at the midpoint.
• 2 in a small saucepan, combine soy sauce, sherry and sugar and heat over low heat until the sugar is dissolved.
• 3 stir in ginger and garlic.
• 4 place salmon in a glass casserole or plastic, resealable bag. pour marinade evenly over each piece of salmon.
• 5 marinate in the refrigerator for 2 hours or at room temperature for 30 minutes. (if marinating in the refrigerator, allow fish to come to room temperature- about 15 minutes - before cooking.
• 6 remove the salmon from the marinade and transfer to a plate.
• 7 pour marinade in a saucepan and reheat to boiling.
• 8 lightly brush oil on both sides of each piece of fish.
• 9 grill fish flesh side down first, about 6 minutes, basting with marinade.
• 10 turn and grill skin side, basting again.
• 11 fish that is 1-inch thick should only take 10-12 minutes to cook.
• 12 check to see if it is fully cooked by inserting a fork or skewer into the thickest part of the fillet. if it is opaque and the fork meets no resistance than it is fully cooked.

Cullen Skink

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

Ingredients

• 2 lbs smoked haddock fillets, undyed
• 2 1/2 cups milk
• 2 large baking potatoes, peeled and diced
• 1 large onion, finely chopped
• ground black pepper
• 2 tablespoons chopped fresh parsley (to garnish)

Recipe

• 1 in a saucepan over medium heat, combine the haddock and milk. simmer for about 15 minutes, or until the fish flakes easily with a fork. when the fish is done, remove it with a slotted spoon and set aside in a bowl. add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
• 2 transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. return to the pan and flake the fish into the soup. heat through gently, do not boil. serve immediately. season with pepper and garnish with parsley to individual tastes.

Greek Baked Fish

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 lbs fresh black grouper fillets, cut into approximately 1 1/2 inch pieces (or other fillet of your choice)
• 2 (16 ounce) cans crushed tomatoes, juices drained
• 1 large onion, coarsely chopped
• 1 cup kalamata olive, pitted and halved
• 1/2 cup fresh parsley, minced
• 1 1/2 tablespoons small capers, drained
• 4 garlic cloves, minced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 cup crumbled feta cheese
• 1/2 cup wine
• 1/2-3/4 cup olive oil

Recipe

• 1 preheat oven to 375°f.
• 2 place the fish pieces in a metal baking pan.
• 3 season lightly with salt.
• 4 combine all the remaining ingredients, except the wine and olive oil, season, and distribute on top of fish.
• 5 pour the wine and olive oil over and bake for about 35-40 minutes, or until the fish flakes.

Cumin Dry Rub Salmon

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

Ingredients

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cumin
• 4 salmon fillets

Recipe

• 1 combine dry ingredients and rub evenly over both sides of salmon.
• 2 place salmon on grill rack coated with cooking spray. grill 4 minutes on each side, or until fish flakes when tested.

Crackling Fish Tacos With Chipotle Tartar Sauce

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

Ingredients

• 2 garlic cloves, finely chopped
• 2 chipotle chiles in adobo, seeds removed, finely chopped
• 3/4 cup mayonnaise
• 1 scallion, chopped
• 1 teaspoon fresh lime juice
• salt
• 2 lbs fish fillets
• 2 tablespoons worcestershire sauce
• 4 garlic cloves, minced
• 1/8 teaspoon ground pepper
• 1 teaspoon salt
• 1 cup all-purpose flour
• 3 cups vegetable oil
• 8 flour tortillas
• 1 cucumber, peeled, quartered, sliced into 1/2 inch pieces
• 2 cups arugula leaves
• 1 cup fresh cilantro
• 2 oranges, zest of
• lime wedge

Recipe

• 1 combine all the tartar sauce ingredients in a small bowl, using salt to taste. cover and refrigerate until ready to use.
• 2 rinse the fish under cold water and pat dry with paper towels. cut fish into 1-inch pieces and put in a bowl with the worcestershire sauce, garlic, salt, and pepper. turn the fish to coat. cover with plastic wrap and refrigerate for 20 minutes or up to 4 hours.
• 3 place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated. heat oil in a large pot over medium-high heat. carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil. fry until golden brown, 4 to 6 minutes; transfer to a paper towel lined plate.
• 4 spread a dollop of the tartar sauce on a warmed tortilla. add a few pieces of cucumber and top with 3 to 4 pieces of fish, a few arugala and cilantro leaves and a little orange zest. serve with lime wedges and more tartar sauce on the side.

Lamb Fillet With Fortified Wine And Dried Cranberries

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

Ingredients

• Servings: 4
• 2 thick lamb fillets, about 750g
• 1 teaspoon ground cinnamon
• salt & freshly ground black pepper
• 15 g butter
• 1 tablespoon oil
• 60 g dried cranberries
• 1 cup wine, sweet fortified
• 1 cup beef stock
• 1 tablespoon cherry jam
• lemon juice, squeeze of

Recipe

• 1 trim any skin and fat from the lamb fillets and cut the fillet into large pieces - about 8cm is ideal. don't worry if there are slightly smaller end pieces, you are seeking to end up with most pieces about the size of a small apple.
• 2 season the lamb pieces with cinnamon, salt and pepper.
• 3 heat the butter and oil in a frying pan until foaming. add the lamb pieces and saute them until brown, 3-5 minutes.
• 4 turn them over, lower the heat and leave until browned on the outside and just cooked to your taste, 5-7 minutes. transfer flillet's to a plate and keep warm.
• 5 discard all but a teaspoon of fat from the pan then add the dried cranberries, wine and stock and boil until reduced by half, stirring to dissolve the pan juices, for 10-12 minutes.
• 6 add the cherry jam and lemon juice and stir until dissolved. taste and adjust the seasoning if necessary.
• 7 add the lamb pieces back to the sauce in the pan and reheat for a minute.
• 8 arrange plates and spoon over the sauce. serve at once.

Lamb Fillets

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

Ingredients

• Servings: 1
• 200 g lamb fillets
• 2 -3 tablespoons cooking oil
• 1 small chopped onion
• 1 small diced carrot
• 1 pinch garlic
• 300 g orange juice
• 1 pinch salt
• 2 tablespoons sugar
• very little pepper

Recipe

• 1 fly the fillets in oil till golden brown.
• 2 drain out the oil.
• 3 add in onions and garlic and fly till soft.
• 4 add vegetables and fly for about 2-4mins
• 5 add in the juice, sugar, salt and pepper.
• 6 simmer under low heat for about 10-15mins.

Pesto Coated Chicken Skewers

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

Ingredients

• Servings: 4
• 750 g chicken breast fillets, chopped
• 1/2 cup basil pesto
• 1/4 cup olive oil

Recipe

• 1 thread chicken onto skewers.
• 2 place in a ceramic dish.
• 3 combine pesto and 1 1/2 tablespoons oil.
• 4 spoon over chicken. turn to coat.
• 5 refrigerate for 30 minutes, if time permits.
• 6 preheat barbecue plate on medium heat.
• 7 place a piece of baking paper on barbecue plate.
• 8 barbecue skewers on paper for 4 minutes each side or until chicken is just cooked through.

Lamb Fillets In Orange Sauce

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

Ingredients

• Servings: 2
• 1 large lamb fillet
• 1 teaspoon ginger
• 2 tablespoons brown sugar
• orange juice
• 1 teaspoon of grated orange peel

Recipe

• 1 butterfly the fillets. these need to be big if one is to feed two people as they skrink.
• 2 toss lightly in flour.
• 3 fry gently in butter and oil.
• 4 when browned put all the fillets into a large frying pan, add orange juice to half cover, some slivers of orange peel, the ginger and brown sugar. combine all together and poach gently for about 20 minutes.

Pesto Fried Chicken

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

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breasts
• 3 tablespoons purchased pesto sauce (i use classico)
• 1/4 cup corn flake crumbs

Recipe

• 1 preheat oven to 375º.
• 2 brush pesto over chicken breast fillets, coating both sides.
• 3 coat with corn flake crumbs.
• 4 bake on non-stick cookie sheet for 15-20 minutes or until cooked through.

Greek Baked Fish.

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

Ingredients

• Servings: 4
• 4 (8 ounce) cod fish fillets
• 4 tablespoons olive oil, plus extra for greasing
• 2 garlic cloves, finely sliced
• 4 tablespoons fresh parsley, finely chopped
• 1 lb tomato, peeled, de-seeded and finely chopped
• 2 tablespoons toasted breadcrumbs
• fresh ground black pepper

Recipe

• 1 preheat the oven to 375°f
• 2 wash and dry the fresh fish and arrange in a medium sized, oiled baking dish.
• 3 mix together all the other ingredients, apart from the breadcrumbs.
• 4 spread some of this mixture over each fish fillet, sprinkle with breadcrumbs and bake for 30-40 minutes, basting occasionally, until light golden and crisp on top. serve.

Lamb Fillets With Greek Salad

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

Ingredients

• Servings: 4
• 4 lamb fillets (about 7oz each)
• 4 plum tomatoes
• 1/2 cucumber, peeled and cut into 1/2in thick slices
• 4 ounces feta cheese, cubed
• 2 ounces kalamata olives, stoned
• 1 small red onion, thinly sliced
• 2 teaspoons oregano leaves
• 5 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons dried oregano
• 2 garlic cloves, finely chopped
• 2 anchovy fillets, finely chopped
• fresh ground black pepper

Recipe

• 1 whisk all the dressing ingredients together and leave for 30 mins for the flavours to meld.
• 2 pound the lamb fillets until thin and season with salt and freshly ground pepper. mix half of the dressing with the lamb fillets. cover and marinate in the fridge for 2-3 hours.
• 3 heat the remaining olive oil in a large frying pan. fry the marinated fillets for 5-7 minutes on each side until cooked.
• 4 meanwhile, place all the greek salad ingredients in a large serving bowl. mix the dressing well and pour over the salad. toss to combine.
• 5 serve the lamb fillets warm from the pan accompanied by the greek salad.

Easiest Lemon Pepper Fish

Total Time: 8 mins Preparation Time: 2 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 350 g fish fillets
• 1/4 cup lemon juice
• 1 teaspoon cracked black pepper

Recipe

• 1 place all ingredients in a microwave-safe, flat dish. cover and cook in microwave on 400-500 w for 4-6 minutes.

Pancetta Baked Lamb Fillet

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

Ingredients

• Servings: 2
• 12 -14 slices pancetta
• 350 -400 g lamb fillets (11-13oz)
• 1 apple, sliced not peeled red looks nicer
• 2 teaspoons oil
• 2 tablespoons sage leaves
• black pepper

Recipe

• 1 preheat oven to 220 deg c (425 deg f).
• 2 wrap pancetta around the lamb to enclose, place apple slices in a baking dish and top with the fillet, sprinkle with oil, sage and pepper.
• 3 bake in oven 12-15 minutes or until lamb is cooked to your liking.
• 4 serve sliced thickly on rocket (arugula) salad with garlic mashed potatoes.

Lamb Fillets With Curry Sauce

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

Ingredients

• Servings: 6
• 4 lamb fillets
• salt
• 2 tablespoons fruit chutney
• 2 tablespoons oil
• 1 onion
• 2 tablespoons sultanas
• 1 teaspoon curry powder
• 3/4 cup water

Recipe

• 1 remove excess fat from fillets, rub with salt.
• 2 spread chutney evenly over fillets.
• 3 heat oil in baking dish, add fillets, cook over high heat until lightly browned on all sides.
• 4 then bake in mod hot oven 20-25 minutes or until tender, brushing fillets once with pan drippings during cooking.
• 5 remove fillets from dish, slice, arrange on serving plate, keep warm.
• 6 add chopped onion to baking dish, cook until transparent.
• 7 add sultanas and curry powder, gradually stir in blended cornflour and water.
• 8 stir until sauce boils and thickens.
• 9 spoon over fillets.

Chicken In Thyme Cream Sauce

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

Ingredients

• Servings: 4
• 4 chicken breast fillets (about 200g each)
• 4 tablespoons plain flour
• 2 1/2 tablespoons olive oil
• 1 tablespoon chopped fresh thyme (, lemon thyme is best)
• 1 tablespoon dry sherry
• 125 ml cream

Recipe

• 1 toss the fillets in the flour, and shake off any excess.
• 2 heat the oil in a large frying pan, and cook the fillets for 5 minutes on each side or until they are golden brown.
• 3 sprinkle on the thyme and turn the fillets over.
• 4 add the sherry and half the cream and boil for 2-3 minutes.
• 5 turn the fillets again and pour over the remaining cream.
• 6 season to taste and serve.
• 7 i like this with a jacket potato and a green vegetable.
• 8 also a nice young riesling.

Favorite Broiled Fish

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

Ingredients

• Servings: 6
• 2 lbs skinned fish fillets
• 2 tablespoons lemon juice
• 1/2 cup grated parmesan cheese
• 1/4 cup softened lowfat margarine
• 3 tablespoons mayonnaise
• 1/4 teaspoon salt
• 3 tablespoons chopped green onions
• 1 dash tabasco sauce

Recipe

• 1 place fillets in single layer on well greased broiler pan or a pan lined with foil that has been sprayed with pam. brush fish with lemon juice. combine parmesan, butter, mayo, green onions, salt and tabasco. set aside. broil fish 4 6 minutes, or til flakes easily with fork (depending on thickness of fillets). remove from heat, spread with cheese mixture. broil 2 3 minutes or until lightly browned.

Lamb Fillet With Mozzarella

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

Ingredients

• Servings: 4
• olive oil
• 4 lamb cutlets, pounded, about 6 ounces each
• 4 slices mozzarella cheese
• 2 tablespoons capers, rinsed
• 4 slices tomatoes

Recipe

• 1 heat oil in skillet.
• 2 season lamb with salt and pepper.
• 3 cook for 2 - 3 minutes on each side until browned.
• 4 place a slice of cheese on each one, followed by a sprinkle of capers and a slice of tomato.
• 5 cover and cook 6 - 7 minutes and cheese is melted.

Ginger-soy Salmon With Soba Noodles

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

Ingredients

• Servings: 2
• 4 tablespoons japanese soy sauce
• 1 tablespoon mirin (japanese sweet rice wine)
• 1 tablespoon ginger, freshly grated
• 16 snow peas, ends trimmed
• 1 red pepper, ends julienned
• 3 spring onions, stems only, sliced in half
• 2 large square pieces aluminium aluminum foil
• 360 g salmon fillets
• 180 g dried soba noodles

Recipe

• 1 preheat the oven to 225c (440f).
• 2 mix together the soy sauce, mirin and ginger in a bowl until well combined.
• 3 arrange the vegetables evenly in the center of each piece of foil and place a salmon fillet on top.
• 4 spoon equal amounts of the soy mixture over each.
• 5 fold the foil over the fish and vegetables and seal the parcels (folding the edges together tightly).
• 6 cook the parcels directly on the oven rack for 15 minutes.
• 7 cook the soba noodles in boiling water for 4 minutes, drain and place evenly on each serving plate.
• 8 transfer the fish and vegetables from the foil packets to each bed of noodles and drizzle with the reserved cooking liquid to serve.

Favorite Cioppino

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 -6 haddock fillets (tilapia or other firm fish works well, too)
• 1/2 lb scallops
• 1/2 lb shrimp
• 1/2 lb clam
• 1/2 lb mussels
• 16 ounces fish stock (or clam juice)
• 16 ounces marinara sauce (use only quality)
• 8 ounces wine (again, only quality)
• 1 tablespoon garlic, fresh minced
• 1 teaspoon olive oil
• 1 tablespoon thyme, fresh
• 1 tablespoon oregano, fresh minced
• 1 tablespoon basil, fresh minced
• 1 teaspoon red pepper flakes
• 1 dash salt
• 1 teaspoon black pepper, fresh ground

Recipe

• 1 clean seafood as necessary, keep cold.
• 2 saute garlic and red pepper flakes in olive oil until barely transluscent.
• 3 add fish stock, marinara sauce and wine and cook for about 10 minutes.
• 4 add thyme and oregano and cook for additional few minutes.
• 5 add salt and pepper if desired, then bring to boil, add fish and seafood. reduce heat, simmer for 8 minutes.
• 6 serve sprinkled with basil.

Home Cured Salmon With Tarragon And Pernod

Total Time: 36 hrs 20 mins Preparation Time: 20 mins Cook Time: 36 hrs

Ingredients

• Servings: 6
• 1 1/2 tablespoons kosher salt
• 1 tablespoon light brown sugar
• 1 teaspoon lemon pepper
• 1 lb salmon fillet, skin on
• 1 1/2 tablespoons pernod (or other anise liqueur)
• 1 small bunch fresh tarragon
• 1 1/2 cups greek yogurt
• 1/3 cup fresh dill, chopped
• 1/3 cup fresh fennel leaves, chopped
• 1 -2 tablespoon dijon mustard

Recipe

• 1 combine salt, sugar and lemon pepper.
• 2 rub evenly over both sides of fish.
• 3 drizzle the non-skin side with the pernod.
• 4 roll the salmon in the tarragon.
• 5 wrap tightly in plastic wrap, including all of the tarragon.
• 6 place in a container with sides and place a skillet or plate on top of the salmon filet.
• 7 weight down the plate with several cans (whatever is in the pantry).
• 8 refrigerate for 36-48 hours, turning once in that time.
• 9 unwrap salmon and brush off tarragon leaves.
• 10 serve sliced thinly, or re-wrap in a fresh sheet of plastic and refrigerate.
• 11 for sauce, combine all ingredients in a bowl.
• 12 serve on thinly sliced rye or pumpernickel bread.

Favorite Fish Tacos

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

Ingredients

• Servings: 4
• 4 tilapia fillets (any fish will do this is one of my favorites)
• 16 corn tortillas
• 1/2 red onion, chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 head cabbage, chopped
• lemons or lime, quarters
• any salsa

Recipe

• 1 season fish filets and place on foil, sprayed with cooking spray placed on broiler pan. i usually use a chili powder and cumin.
• 2 place 6 inches from fire in broiler approx 3 to 4 minutes. you only need to broil one side!
• 3 in the mean time, on an oiled griddle lightly fry corn tortillas (placing 2 together) so actually out of 4 sides you are only grilling 2 of the sides.
• 4 i usually keep fresh salsa on hand (tomatoes, jalapeños, garlic, onion, cilantro and a couple of squeezes of lemon juice).
• 5 assemble -- tacos -- tortillas, fish, cabbage, onion, cilantro and salsa!

Jamaican Escovitch - Fish Served W/spicy Marinade And Vegetables

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

Ingredients

• Servings: 4
• 4 red snapper fillets (or 2 whole red snapper)
• 1/4 cup vegetable oil
• coarse salt and freshly cracked black pepper
• 2 leeks, sliced ( and light green only)
• 2 carrots, julienned
• 4 sprigs thyme, fresh
• 1 scotch bonnet pepper, minced
• 1 pinch ground allspice
• 2 tablespoons vinegar
• 1 lime, cut in wedges

Recipe

• 1 rinse the snapper and pat dry with paper towels. with a sharp paring knife, score the fish 3 times on skin side. season the fish with salt and pepper.
• 2 heat 2 tablespoons of the oil in a large non-stick sauté pan on medium-high heat. sear fish (in batches if necessary), skin side up until fish is browned. turn and sear for 1 minute on skin side. place on a platter.
• 3 add remaining 2 tablespoons of oil to pan. sauté leeks, carrots, thyme, scotch bonnet and allspice until leeks are soft, about 5 minutes.
• 4 add vinegar to pan and cook until evaporated. season with salt and pepper.
• 5 pour vegetables over fish.
• 6 serve with lime wedges to squeeze over.

Pesto Fish Kebabas

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

Ingredients

• Servings: 4
• 1 kg fish fillet (cod, halibut, snapper etc.. i also used a small salmon fillet as well, just use your favourite.)
• 3 tablespoons bottled pesto sauce
• 1 tablespoon fresh parsley, finely chopped

Recipe

• 1 soak 8 bamboo skewers in water for at least an hour before using, this avoids scorching or splintering. (you will need 12 if using smaller ones).
• 2 cut fish into 2cm cubes (approx); combine pesto fish and parsley in a bowl.
• 3 thread fish onto skewers, cook in a pan or grill or bbq until fish is browned and cooked as desired.

Happia Tilapia

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

Ingredients

• Servings: 6
• 1/2 cup raisins
• 1/4 cup apricot flavored wine
• 1/2 cup dried apricot, pressed down, divided
• 2 tablespoons brown sugar, packed
• 1/4 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 1 tablespoon peanut oil or 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1/4 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup scallion, sliced thin (or onions chopped)
• 1 teaspoon garlic, minced
• 2 tablespoons wine, from the raisins
• 2 tablespoons soy sauce
• 2 tablespoons plum sauce (or other sweet asian sauce)
• 1 teaspoon oyster sauce
• 1 lb tilapia fillet, cut into chunks
• 1/2 lb shrimp, cooked shell and tail removed, rough chop
• 1 (10 ounce) package frozen chopped spinach (thaw and drain)
• 1 teaspoon lemon pepper (or 1 tsp pepper and 1 tsp lemon)
• 1/2 cup plain fine breadcrumbs
• 1 egg, slightly beaten
• 1/2 of the chopped boiled apricot
• 1/2 cup brown sugar, packed
• 1/4 cup apple cider vinegar
• 2 tablespoons wine, from raisins
• 2 garlic cloves, minced
• 4 tablespoons water, from apricots soak (or use apricot nectar)
• 4 tablespoons catsup
• 2 tablespoons plum sauce (or other sweet asian sauce)
• 1 teaspoon oyster sauce
• 1/4 teaspoon chili paste (or other spicey product, more can be added if you like it spicier)

Recipe

• 1 pour wine over raisins, cover and refrigerate at least 4 hours or overnight.
• 2 put apricots in a small sauce pan and cover with water.
• 3 bring to boil and simmer until tender (30 - 35 minutes).
• 4 drain and reserve liquid if any.
• 5 chop apricots and put 1/2 in bowl (reserve other half for sauce).
• 6 stir in brown sugar, vanilla, cinnamon and raisins.
• 7 set aside.
• 8 preheat oven to 325.
• 9 heat a skillet, and add oil and butter.
• 10 saute carrot, celery and scallions for 3 minutes.
• 11 add garlic and stir in for 1 minute.
• 12 stir in wine, soy sauce, plum sauce, oyster sauce.
• 13 stir in tilapia and saute until cooked (about 3-5 minutes).
• 14 tilapia should flake apart.
• 15 stir in spinach until well blended.
• 16 add lemon pepper and stir in shrimp until heated.
• 17 put into bowl and allow to cool to room temperature.
• 18 mix in breadcrumbs, egg, and the raisin apricot mixture.
• 19 make balls about 1-1 1/2 inch in diameter.
• 20 about 20 balls.
• 21 place on well oiled baking sheet.
• 22 bake for 20-25 minutes until slightly browned.
• 23 make sauce while these are baking.
• 24 sauce.
• 25 put all ingredients in a sauce pan and bring to boil.
• 26 turn down heat and simmer for 5 minutes.
• 27 be sure to test with the hot sauce so it is to your liking.
• 28 serve tilapia balls with sauce over rice.

Pan-seared Opakapaka With Macadamia Nut Pesto

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

Ingredients

• Servings: 4
• 16 ounces fillets, of opakapaka 4 pieces
• kosher salt
• fresh ground black pepper
• olive oil
• 5 garlic cloves, minced
• 2 ounces macadamia nuts
• 1/4 cup parmesan cheese
• 1 cup fresh basil leaf, washed, stems removed
• 1/2 cup extra-virgin olive oil
• salt and pepper, to taste

Recipe

• 1 heat a saute pan with a tablespoon of olive oil.
• 2 season fish fillets with kosher salt and fresh pepper; cook until golden brown, turn and put into hot oven.
• 3 in a food processor or blender container, combine garlic, nuts, cheese, basil leaves and olive oil; pulse to make pesto.
• 4 season with salt and pepper to taste.
• 5 remove fillets from oven and coat with pesto.
• 6 place under broiler for 1 to 3 minutes.
• 7 serve on rice with vegetables of choice.

Pescado Con Coco (fish In Coconut Sauce)

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

Ingredients

• Servings: 4
• 4 teaspoons cilantro, chopped (divided)
• 4 teaspoons flat leaf parsley, chopped (divided)
• 1/2 teaspoon salt, divided
• 1 garlic clove, minced
• 2 tablespoons fresh lime juice
• 2 lbs haddock (or other firm fish like cod or halibut)
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 1 red bell pepper, finely diced
• 1 small jalapeno, minced
• 1 1/4 cups tomatoes, chopped (divided)
• 1 (14 ounce) can light coconut milk
• 1 lime, cut into 8 wedeges
• cooked rice

Recipe

• 1 in a large plastic ziploc bag, combine 2 tsp of cilantro, 2 tsp of parsley, 1/4 tsp salt, the garlic and lime juice. add fish fillets, turn to coat and let sit to marinate for about 20-30 minutes.
• 2 heat oil in a large skillet over medium-high heat. add onion, red pepper and jalapeno and saute until the veggies are soft (about 7 minutes).
• 3 add 1 cup of the chopped tomato and cook another 3 mintues.
• 4 stir in coconut milk and remaining 1/4 tsp salt. bring to a boil, reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
• 5 add fish fillets (with the marinade) to the skillet in a single layer. spoon some of the sauce over the fish. return mixture to a simmer and cook - covered - for about 10 minutes or until the fish is cooked through. stir occasionally.
• 6 transfer fish and sauce to a platter and top with remaining 1/4 cup tomatoes, 2 tsp cilantro, 2 tsp parsley. surround with lime wedges. serve immediately with cooked rice.

Pesce In Acqua Pazza (the Olive Garden - Official)

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

Ingredients

• Servings: 4
• 24 ounces fish fillets, such as tilapia or 24 ounces cod
• 1 tablespoon fresh garlic, chopped
• 3/4 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 1/4 cup extra virgin olive oil
• 6 plum tomatoes, cut into 1 pieces
• 12 basil leaves, coarse chopped
• 1 tablespoon fresh oregano, chopped 1 tsp dried oregano
• 1 tablespoon flat leaf parsley, chopped
• 1 1/2 cups vegetable broth or 1 1/2 cups chicken broth
• 1/2 cup wine
• salt and pepper

Recipe

• 1 place garlic, onions, celery and carrots in food processor.
• 2 pulse until coarsely chopped.
• 3 heat oil in a large skillet.
• 4 add chopped vegetables and sauté until they begin to soften.
• 5 add tomatoes.
• 6 cook until the tomatoes are fully cooked.
• 7 add wine and cook 1 minute more.
• 8 add chopped herbs and broth, then bring to a simmer.
• 9 season both sides of fish fillets with salt and pepper and add to simmering sauce.
• 10 sauce should barely cover fish.
• 11 cook until fish starts to flake and is cooked throughout.
• 12 transfer fish to a shallow bowl and pour sauce over and around fish.
• 13 top with a drizzle of extra virgin olive oil and chopped parsley.

Pan-seared Halibut With Black Bean Sauce

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

Ingredients

• Servings: 4
• 2 tablespoons black bean garlic sauce
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1/4 cup cornstarch
• 1/2 cup water
• 4 skinless halibut fillets, 1-inch thick (6 oz. each)
• 2 tablespoons vegetable oil
• fresh ginger, peeled and cut into thin strips (2-inch piece)
• 4 scallions, parts minced, green parts sliced thin
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 whisk together black bean and garlic sauce, vinegar, 1 teaspoon cornstarch, and water in a bowl. pat fish dry with paper towels. place remaining cornstarch in shallow dish. coat fish with cornstarch, shaking to remove excess.
• 2 heat oil in large nonstick skillet over medium-high heat until just smoking. add fish and cook until browned and cooked through, about 3 minutes per side. transfer to a platter.
• 3 add ginger and scallion whites to empty skillet and cook until fragrant, about 1 minute. add black bean mixture and simmer until slightly thickened, about 1 minute. pour sauce over fish and sprinkle with scallion greens and cilantro. serve.

Pesto Grouper

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

Ingredients

• Servings: 4
• 1 lb grouper fillet
• 1 tablespoon basil pesto
• 1 tablespoon butter, melted
• 1 tablespoon lemon juice, fresh squeezed
• 1 garlic clove, minced
• 1/4 cup breadcrumbs
• salt, to taste
• pepper, to taste
• red onion, thinly sliced

Recipe

• 1 preheat oven to 350. spray a baking pan with non-stick spray.
• 2 in a small bowl combine melted butter, lemon juice, and garlic. once combined stir in bread crumbs. set aside.
• 3 pat fish dry, salt and pepper to taste. spread with basil pesto. top with thinly sliced red onions. top this with the bread crumb and butter mixture. lightly pat into place once all of the mixture is on top of the fish.
• 4 bake for 30 minutes or until fish flakes.

Ginger-soy Salmon & Bok Choy

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

Ingredients

• Servings: 4
• 2 teaspoons canola oil
• 2 tablespoons fresh ginger, minced
• 2 teaspoons garlic, minced
• 1 1/2 lbs bok choy, halved lengthwise, the slice crosswise in 1 -in . strips
• 4 ounces shiitake mushrooms, stems discarded, caps sliced
• 1 cup carrot, shredded
• 4 (5 -6 ounce) salmon fillets
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons orange marmalade
• toasted sesame seeds

Recipe

• 1 heat broiler.
• 2 heat oil in a a large, deep oven proof nonstick skillet.
• 3 add 1 tbls ginger and the garlic; cook over low heat a few seconds until fragrant.
• 4 add bok choy, mushrooms and carrots.
• 5 stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender.
• 6 remove to a serving bowl; cover to keep warm.
• 7 place salmon skin side down in skillet,
• 8 in a small cup, mix remaining 1 tbls ginger, the soy sauce and marmalade.
• 9 spoon about half of soy sauce mixture over salmon.
• 10 broil 4 to 6 minutes until salmon is just cooked through.
• 11 drizzle with remaining soy sauce mixture and serve with the vegetables.
• 12 top with sesame seeds, if desired.