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Friday, July 31, 2015

Tilapia Tacos with Peach Relish

Gotreaux Family Farms in Louisiana produces farm-raised tilapia. Locally raised or caught seafood is available at grocers and farmers' markets. You can substitute other seafood, such as salmon or shrimp.

4 servings (serving size: 2 tacos and about 1/2 cup salsa)

2 cups finely chopped peeled peach (about 2 medium) [336 g]
1/2 cup finely chopped red onion [91 g]
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 jalape o pepper, seeded and finely chopped
1 garlic clove, minced

Remaining ingredients:
1/2 cup panko (Japanese breadcrumbs) [56 g]
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 pound tilapia, cut into 2-inch strips [500 g]
Cooking spray
8 (6-inch) corn tortillas

To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.

Preheat oven to 375°.

Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.

Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

Nutritional Information
Calories:250 (15% from fat)

Chermoula Fish with Marinated Courgette Strips

Categories: Main course, Here's one , Earlier1
Yield: 4 servings

1 lg Onion; (peeled and finely chopped)
3 Cloves Garlic; (peeled and-finely chopped)
1/2 ts Ground Cumin
1/2 ts Paprika; (sweet red pepper)
1/4 ts Cayenne; (hot red pepper)
1/2 ts Powdered Saffron
6 tb Fresh Coriander; (roughly-chopped)
4 tb Parsley; (roughly chopped)
3 tb Olive Oil
1/2 Lemon; (juice)
1 pn Salt
4 lg Fill Sea Bass
7 Ripe Tomatoes; (quartered)
3 Green Peppers; (skinned and-sliced)

------------------COURGETTE STRIPS---------------------------
2 tb Olive Oil
1/4 ts Cayenne Pepper
1/2 ts Cumin
600 g Courgettes
2 Lemons; (juice)
Sea Salt
Freshly Ground Black Pepper

1. Combine all of the ingredients for the chermoula in a bowl and mix together well. Place the fish in a large dish and pour over the chermoula, cover and leave to marinate for at least 2 hours, or overnight.

2. Preheat the oven to 180ºc / 350ºf / Gas Mark 4. Put the tomatoes
and peppers into an ovenproof dish and place the fish on top, leave
any excess chermoula behind, cover fish loosely with foil. Bake for
at least 20 minutes or until the fish flakes easily at the touch of a fork.

3. 3 minutes before the fish is cooked, prepare the courgette strips. Heat 2 tbsp olive oil in a large frying pan, add the cayenne and cumin and saut‚ for at least 2 minutes before adding the courgette slices. Saut‚ for a further 3 to 4 minutes, season with sea salt flakes and freshly ground black pepper.

4. To serve, arrange the courgette strips on 4 warmed serving plates. Place the peppers and tomatoes on top, followed by a fish fillet.

Give each person half a lemon to squeeze over their fish

NOTES : Chef:Amanda Grant

Grilled Mussels with Herbed Bread Crumbs

Alexandra Guarnaschelli
Show: Alex's Day Off
Episode: Dinner on the Grill

8 servings

* 1/2 cup extra-virgin olive oil [100 g]
* 4 cloves garlic, peeled and "pressed"
* Kosher salt
* 1 cup bread crumbs, toasted golden brown [112 g]
* 1 cup washed, dried and coarsely chopped parsley leaves [28 g]
* 2 sprigs mint, washed, dried, and leaves coarsely chopped
* 3 dozen mussels, scrubbed, "beards" removed
* 1 or 2 lemons, halved

Preheat the grill or grill pan to medium.

Heat a large skillet over low heat and add the olive oil. When the oil
is warm add the garlic. Stir the garlic with a wooden spoon and season
with salt, to taste. Give the garlic a minute to "melt" into the oil
but do not let it brown. Stir in the bread crumbs, parsley and mint.
Taste for seasoning, Set aside.

When the grill is hot, scatter the mussels on the grill in a single
layer. Have a pair of tongs and a large platter ready. As the mussels
open, use the tongs to remove them from the grill onto a platter. When
they are all opened, squeeze the juice from the lemons over them and
spoon the bread crumb mixture into the shells. Serve immediately.

Halibut with Beans and Spinach

Prep Time: 10 min.
Cook Time: 15 min.

2 tbsp. olive oil
1 tsp. minced garlic
4 (6 ounces each) fresh halibut fillets [672 g]
1 3/4 cups Swanson® Chicken Stock [438 ml]
2 tbsp. lemon juice
2 cups frozen cut leaf spinach [448 g]
1 can (about 15 ounces) great Northern beans, rinsed and drained [420 g]
Generous dash crushed red pepper

Stir 1 tablespoon of the oil and garlic in a shallow dish. Add the
halibut and turn to coat.
Heat the remaining oil in a 10-inch skillet over medium-high heat.
Add the fish and cook for about 4 minutes, turning halfway through
cooking. Remove the fish with a spatula.
Stir the stock and lemon juice into the skillet. Heat to a boil. Add
the spinach, beans and red pepper. Return the fish to the skillet.
Reduce the heat to low. Cover and cook for 2 minutes or until the
fish flakes easily when tested with a fork and the mixture is hot and
Serves 4.

Lemon Sole Parcel

by James Tanner

from Ready Steady Cook

Serves 2
Quick Recipe
Preparation Time Less than 30mins
Cooking Time No cooking required

2 lemon sole fillets
½ shallot, peeled and finely chopped
30g/1oz fresh coriander, chopped
1 orange, juice only
1 lime, juice only
2 tsp soy sauce
2 tsp olive oil

1. Cut two 30cm/6in squares of foil, then roll up the edges to create two
shallow dishes.

2. In a small bowl mix together the shallot, coriander, orange and lime
juice and soy sauce.

3. Remove and discard the firm central strip from each fillet.

4. Pour half of the shallot mixture into each foil dish then top each with a
fillet of fish.

5. Seal the edges of each foil dish to form a pyramid shape.

6. Heat 1 tsp oil in two small frying pans.

7. Place the fish parcels in each pan and leave to steam for 3-4 minutes.

8. Place each parcel on a serving plate, open and serve immediately.

Thursday, July 30, 2015

Salmon-Walnut Rice Pie

Makes: 6 main-dish servings
Prep: 55 minutes
Bake: 45 minutes
Stand: 10 minutes

1 cup water [230 g]
1/2 cup long-grain rice [100 g]
1/4 teaspoon salt
1 beaten egg [55 g]
1-1/2 cups [300 g] crumbled feta cheese with basil and tomato or plain feta cheese
1 cup milk [250 ml]
1 tablespoon all-purpose flour [8 g]
3 beaten eggs [165 g]
1 8-ounce skinless, boneless raw salmon fillet, coarsely chopped [224 g]
1 cup chopped fresh spinach [6.7 g]
1/4 cup sliced green onions [46 g]
1 clove garlic, minced
1/4 teaspoon salt
1/4 cup coarsely chopped walnuts, toasted* [25 g]

1. In a small saucepan bring the water to boiling. Stir in uncooked rice and 1/4 teaspoon salt. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Remove pan from heat; let stand, covered, for 5 minutes. Allow the rice to cool about 15 minutes.

2. Stir the 1 beaten egg and 1 cup of the crumbled feta cheese into the cooled rice.

3. Using your fingers, a spatula, or the bottom of a drinking glass, press rice mixture into bottom and up the sides of a greased 9-inch glass pie plate, building edge high to keep filling from spilling over during baking. Bake crust for 10 minutes or until set.

4. In a medium bowl stir milk into flour until thoroughly combined. Stir in the remaining feta cheese, the 3 beaten eggs, the salmon, chopped spinach, green onions, garlic, and 1/4 teaspoon salt. Pour milk mixture into the prebaked rice crust.

5. Bake, uncovered, in a 325 degree F oven for about 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edge of the crust with foil to prevent overbrowning. Let the pie stand 10 minutes before serving. Sprinkle top of pie with walnuts. Makes 6 main-dish servings.

*Note: To toast walnuts, spread them in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to prevent burning.

Cold Sea Bass Provencal

Yield: 1 servings

1/2 c Olive oil
1 c Onions; finely chopped
8 Cloves garlic; finely chopped
4 c Tomatoes; chopped, seeded, and peeled
3 tb Thyme; finely chopped
3 tb Basil; finely chopped
3 tb Nicoise olives; finely-chopped
6 Anchovy filets
1 pn Saffron; optional
1/2 c White wine [125 ml]
1 ts Chili flakes
Salt and pepper to taste
2 1/2 lb Sea bass; boned and skinned, [1.25 kg] cut into 6 equal portions

Heat a heavy saucepan on high heat, add 1/4 cup olive oil, and saute' onions, garlic, 2 tablespoon thyme, and chili flakes until onions are translucent. Add anchovy filets, cook for another minute or two. Add tomatoes and saffron and cook for about 10 minutes. Remove from heat. Stir in olives and chopped basil. Adjust seasoning with salt and pepper. Season fish filets with salt, pepper, and 1/4 cup olive oil.

Brown fish filets on both sides in ovenproof pan or gratin dish,
deglaze with white wine. Bring to a boil, cover with tomato mixture,
and bake for approximately 10 to 15 minutes (depending on thickness
of fish) in a 400 degree oven. Remove dish from oven, allow to cool,
and chill in the refrigerator. Before serving, transfer fish to a
decorative platter, drizzle with olive oil, and decorate with basil
leaves and a few black olives.

This dish may be made one day in advance. Serves 6.

copyright 1994 by Wolfgang Puck.

Recipe by: Good Morning America

Fiery Fish Tacos with Crunchy Corn Salsa

Prep Time: 30 Min
Cook Time: 10 Min
Ready In: 40 Min
Original Recipe Yield 6 servings

1 cup corn [224 g]
1/2 cup diced red onion [91 g]
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia [672 g]
2 tablespoons olive oil
12 corn tortillas, warmed

Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Nutritional Information

Fiery Fish Tacos with Crunchy Corn Salsa

Servings Per Recipe: 6

Amount Per Serving

Calories: 329
Total Fat: 9.3g
Cholesterol: 43mg
Sodium: 2412mg
Total Carbs: 35.5g
Dietary Fiber: 6.8g
Protein: 27.9g

Grilled Snapper with Caper Sauce Recipe

The snapper in this recipe but if you prefer another for another fish, try mahi-mahi. It is a delicious firm, mild fish that won't fall apart on the grill.—Alaina Showalter, Clover, South Carolina

This recipe is: Quick
Diabetic Friendly

Prep: 20 min. + marinating
Grill: 10 min.
Yield: 4 Servings


1/3 cup lime juice [83 ml]
1 jalapeno pepper, seeded
3 garlic cloves, peeled
1-1/4 teaspoons fresh thyme leaves or 1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
4 red snapper fillets (6 ounces each) [672 g]
3 tablespoons lime juice [47 ml]
3 tablespoons olive oil
2 tablespoons water
2 teaspoons red wine vinegar
1/2 cup fresh cilantro leaves
1 shallot, peeled
1 tablespoon capers, drained
1-1/2 teaspoons chopped seeded jalapeno pepper
1 garlic clove, peeled and halved
1/4 teaspoon pepper


In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large re-sealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.
Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 fillet with 3 tablespoons sauce equals 272 calories, 12 g fat (2 g saturated fat), 60 mg cholesterol, 435 mg sodium, 5 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 2 fat.

Originally published as Grilled Snapper with Caper Sauce in Taste of Home August/September 2009, p71

Salmon-Stuffed Tomatoes

1 can (14-3/4 ounces) red salmon, drained, deboned and flaked [413 g]
1 cup thinly sliced celery [112 g]
2 tablespoons chopped sweet pickle
2 tablespoons minced chives
1 tablespoon chopped green pepper
1/2 cup mayonnaise [112 g]
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
6 medium tomatoes

In a large bowl, combine the salmon, celery, pickle, chives and green pepper. In a small bowl, combine the mayonnaise, lemon juice, salt and lemon-pepper. Add to salmon mixture and mix gently. Cover and refrigerate for 2 hours.
Core tomatoes; cut into four to six wedges, not cutting all the way through. Place tomatoes on each of six salad plates; top with salmon salad. Yield: 6 servings.

Wednesday, July 29, 2015

Foil-Wrapped Fish with Creamy Parmesan Sauce

Tender fish fillets are topped with mayonnaise, Parmesan and crisp vegetables, then wrapped in foil packets for easy grilling.

time prep: 10 min
total: 22 min
servings total: 4 servings

What You Need
4 tilapia fillets (1 lb.), thawed if frozen [500 g]
1/4 cup KRAFT Real Mayo Mayonnaise [56 g]
1/4 cup KRAFT Grated Parmesan Cheese [23 g]
1/8 tsp. ground red pepper (cayenne)
2 zucchini, sliced
1/2 red bell pepper, cut into strips

Make It
HEAT grill to medium-high heat.

SPRAY 4 large sheets of heavy-duty foil with cooking spray. Place 1 fish fillet on center of each foil sheet; spread with mayo.

TOP with remaining ingredients; fold to make 4 packets.

GRILL 10 to 12 min. or until fish flakes easily with fork.

Kraft Kitchens Tips

Prepare using cod, orange roughy or sole fillets.

Special Extra

Garnish each serving with a lemon wedge. Lemon wedges can be lightly grilled along with the foil packets.

Use Your Oven

Heat oven to 450°F. Assemble foil packets as directed; place on baking sheet. Bake 18 to 22 min. or until fish flakes easily with fork.

Patricia’s Salmon Basilico Pomodoro

6 Kirkland Signature frozen salmon portions
1 bunch fresh basil
1 cup chopped fresh tomatoes [248 g]
2 tablespoons olive oil [25 g]
Salt and pepper

Thaw salmon, removing from the vacuum bag or puncturing the bag.

Preheat oven to 375°F.

Reserve a few basil leaves for garnish; chop the remaining leaves. Mix chopped basil
with tomatoes and olive oil in a bowl.

Place thawed salmon portions in a baking dish. Cover with some of the tomato-basil
mixture, reserving the remainder for later use. Season to taste with salt
and pepper.

Bake for 15-20 minutes, or until the salmon is cooked to taste.
Garnish with basil leaves and the reserved tomato-basil mixture. Serve with rice,
mashed potatoes or your favorite vegetable.

Makes 6 servings.

Emeril's Mussels over Linguine

Yield: 2 servings

2 Dozen Live mussels; scrubbed and Debearded
1 tb Olive oil
1/4 c Minced shallots [44 g]
2 tb Minced garlic
2 c White wine
1/2 c Fish stock or chicken stock [125 ml]
3 tb Chopped parsley
Salt; to taste
Freshly-ground black pepper;-to taste
1/2 lb Fresh linguine [250 g]; cooked al-dente
And tossed with olive oil
1/2 c Grated Parmigiano-Reggiano-Cheese
1 tb Chopped parsley
Crusty French bread

 Bring a pot of salted water to a boil. In a saute pan, heat the olive oil.
When the oil is hot, saute the shallots and garlic. Add the wine and stock.
Bring up to a boil, reduce to a simmer. Add the mussels to the wine and
cover. Simmer the mussels for 3 to 4 minutes or until the shells open. Stir
in the parsley and season with salt and pepper. Drop the pasta into the
boiling salted water. Cook for 2 to 3 minutes. Remove from the water and
drain. Add the pasta directly to the saute pan. Divide the pasta between
two bowls and spoon the mussels on top. Garnish with the grated cheese and
parsley. Serve with the crusty bread. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2335 broadcast 06-10-1997) Downloaded from their
Web-Site -


Recipe by: Emeril Lagasse

Escoveitched Snapper

Yield: 1 servings

6 Pieces snappers; scaled, -cleaned, and gutted, up to 8 (1 pound) [500 g]
Fresh ground pepper
2 Limes; Juice of
1/2 c Flour [113 g]
Oil for frying
4 md Onions
1 Bonnet peppers; julienned, -up to 2
1 Red peppers; julienned, up -to 2
1 c Water [230 g]
1 c White vinegar [250 ml]
1 tb Sugar [12 g]

Rinse the fish with water and lime juice, and pat dry. Then, score the fish
on both sides with a sharp knife. Salt and pepper the fish inside and
outside. Lightly dust the fish with flour. Heat 1/2 inch of oil in a
skillet. Fry the fish in one layer in batches until golden and crisp. Do
not crowd the skillet. When all the fish are done, set aside. Pour off some
of the oil leaving just enough to saute the onions until softened. Then add
the bonnet and red peppers, and saute 1 minute more. Turn the onion mixture
out over the fish. In the same skillet heat water, vinegar, and sugar and
bring to a boil, then pour over the fish and onions. Let cool and

Yield: 4 to 6 servings

Per serving: 549 Calories (kcal); 2g Total Fat; (2% calories from fat); 14g
Protein; 134g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 3
Grain(Starch); 0 Lean Meat; 8 Vegetable; 1 Fruit; 0 Fat; 2 Other


Sea Bass with Fennel Slaw

Makes: 4 servings
Prep 40 mins
Chill 2 hrs to 24 hrs
Grill 4 mins to 6 minsper 1/2-inch thickness of fish

3 tablespoons white wine vinegar
1 tablespoon olive oil
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon-style mustard
1/8 teaspoon salt
dash ground black pepper
3 fennel bulbs, thinly sliced and cut into thin strips (about 4 cups)
1 cup coarsely shredded carrot [227 g]
4 4 - 5 ounces fresh or frozen sea bass or grouper fillets, cut 3/4 to 1 inch thick [up to 560 g]
1 teaspoon fennel seeds, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh fennel tops (optional)


1. For slaw:: In a screw-top jar, combine vinegar, oil, tarragon, mustard, the 1/8 teaspoon salt, and the dash black pepper. Cover and shake well. Set aside 1 tablespoon of the vinegar mixture; cover and chill until serving time. In a large bowl, combine fennel strips and carrot. Pour the remaining vinegar mixture over fennel mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.

2. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. In a small bowl, stir together crushed fennel seeds, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper; sprinkle evenly over both sides of each fish fillet.

3. Place fish in a well-greased grill basket or in a greased grill wok. For a charcoal grill, place grill basket or grill wok on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning basket once or carefully turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish in well-greased grill basket or in greased grill wok. Place grill basket or grill wok on grill rack over heat. Cover and grill as above.)

4. Drizzle the reserved 1 tablespoon vinegar mixture over grilled fish. Serve fish with slaw. If desired, garnish with fennel tops.

Nutrition Facts (Sea Bass with Fennel Slaw)
Servings Per Recipe 4,
Calories 213,
Fat, total (gm) 6,
Cholesterol (mg) 58,
Sat. fat (gm) 1,
Carbohydrate (gm) 10,
Dietary Fiber, total (gm) 24,
Protein (gm) 28,
Sodium (mg) 557,
Percent Daily Values are based on a 2,000 calorie diet

Tuesday, July 28, 2015

Grilled Salmon with Freah Lime Cream

Salmon1 tsp. grated lime peel
1/4 c. lime juice [63 ml]
2 tbsp. honey
1 tbsp. chopped fresh or 1 tsp. dried dill weed
2 tsp. canola oil
1-1/2 lbs. salmon fillets, cut into 6 servings pieces [750 g]
1/2 tsp. salt
  Lime Cream1/3 c. fat-free mayonnaise [75 g]
1 tsp. grated lime peel
2 tsp. lime juice

1. In small bowl, mix 1 tsp. lime peel, 1/4 cup lime juice, the honey, dill weed and oil.

2. In 8-inch square [2-quart] glass baking dish, arrange salmon pieces, skin sides up, in single layer. Pour marinade over salmon: turn in marinade to cover all sides. Cover with plastic wrap and refrigerate 20 to 30 minutes.

3. Heat gas or carcoal grill. Carefully brush rack with oil. Remove salmon from marinade, discard marinade. Sprinkle salmon with salt. Place skin side down on grill over medium heat. Cover grill; cook 10 to15 minutes or until salmon frlakes easily with fork.

4. Meanwhile, in small bowl, mix Lime Cream ingredients with wire whisk. Serve with salmon.

Nutrition Information per serving:

1 serving: Calories 180 [calories from fat 70]; total fat 7 g [saturated fat 2g; trans fat 0g]; cholestrol 75mg; soldium 370mg; total carbohydrate 4g

Poached Salmon with Spring Vegetables

Spring 2010
By: Nicole Young

Poaching salmon is a classic technique that keeps it moist and delicate. Use the leftover poaching liquid to make a simple spring soup.

2 cups (500 mL) fish stock (or water)
2 cups (500 mL) water
2 cups (500 mL) rosé wine
1 onion, peeled and cut into wedges
1 cup (250 mL) sliced leeks, white and light green parts only
2 stalks celery, trimmed and sliced
½ fennel bulb, sliced
6 sprigs flat-leaf parsley
2 bay leaves
2 sprigs thyme
1 tsp (5 mL) black peppercorns
1 tsp (5 mL) sea salt
1 lb (500 g) small new potatoes, peeled
1 bunch spring carrots, trimmed and peeled
2 small white turnips, peeled and quartered
6 salmon fillets (about 6 oz/175 g each)
½ cup (125 mL) cold butter, cubed
1 tbsp (15 mL) each fresh chopped flat-leaf
parsley and chives

1. In a shallow Dutch oven or large deep skillet, combine fish stock, water, wine, onion, leeks, celery, fennel, parsley, bay leaves, thyme, peppercorns and sea salt; bring to boil over medium-high heat. Reduce heat, cover and simmer for 20 minutes.

2. Add potatoes, carrots and turnips and cook until tender, about 15 to 20 minutes. Use a slotted spoon and transfer vegetables to a platter. Discard herbs if desired. Add salmon to liquid and cook just until opaque, about 3 to 5 minutes. Use slotted spatula to gently remove fish and transfer to platter over vegetables. Keep warm.

3. Strain cooking liquid, reserving 2 cups (500 mL). Save remaining liquid for another use. Transfer reserved liquid to saucepan and cook over medium-high heat until the liquid has reduced by half, about 10 minutes. Whisk in cold butter, 1 cube at a time, until thickened slightly. Sprinkle in parsley and chives. Serve over poached salmon and vegetables with fresh spring peas.

Makes 6 servings

Easy Grilled Salmon Recipe

1 1/2 to 3 pounds salmon fillets, skin-on (figure 1/3 to 1/2 pound per person)
Canola, olive, or grapeseed oil

Marinade Recipes

Basic marinade: 
3/4 cup soy sauce [188 ml]
4 garlic cloves, minced
Basic teriyaki marinade:
1 cup soy sauce [250 ml]

1-inch nob of fresh ginger root, grated
4-5 cloves garlic, crushed
2 to 4 Tbsp brown sugar

Teriyaki marinade with mirin:

1/2 cup soy sauce [125 ml]
1/4 cup mirin (sweet Japanese rice wine) or seasoned rice vinegar
1/4 cup brown sugar [63 g]
2 Tbsp minced garlic
2 Tbsp minced fresh ginger
1/4 cup minced green onions [46 g]
2 Tbsp vegetable oil
Pinch chili pepper flakes
Yakitori marinade with sake:

1/2 cup sake [125 ml]
1/2 cup soy sauce [125 ml]
1/2 cup mirin [125 ml]
2 Tbsp finely grated fresh ginger
2 cloves garlic, minced
A dash of red chili pepper flakes
1/4 cup white sugar [50 g]
1 Combine marinade ingredients in a bowl. If sugar is an ingredient in the marinade you are using, stir until the sugar is completely dissolved.

2 Cut filles 1 1/2 to 2-inches wide. Place marinade ingredients in a large casserole dish (or a plate with sides so the marinade doesn't run). Coat the salmon fillets in the marinade and then place them skinless-side down in the marinade. Marinate for 20 minutes for a quick marinade (can do this at room temperature while you are preparing the grill) or if you have more time from 1-2 hours chilled in the refrigerator. Before grilling, remove fillets from marinade and discard marinade.

3 Prepare grill for high direct heat (if you are using a charcoal grill, allow one side of the grill with much fewer coals for indirect heating). When the grill is good and hot, spray or brush oil generously on both sides of fish fillets. Place fillets on grill, skinless side down first, so that they can get nice grill marks on the hot grill while the fish is still firm. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over, otherwise they may fall apart.
4 Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish is closes to the grill. Using tongs, and a metal spatula if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates. If you are using a charcoal grill, the fillets should be placed on the side of the grill furthest from the coals. If you are using a gas grill, just reduce the flame to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when don

Better to err on the side of undercooking the salmon, rather than overcooking. You can always put the fish back on the grill, but once a good fillet is overcooked, there's nothing you can do.

Remove from grill and serve immediately.

Fillet of Halibut

served over Olive Oil Roasted Fingerlings, Topped with Pea Shoots and Blood Oranges

Recipe courtesy Emeril Lagasse

Total Time: 1 hr 0 min
Prep 10 min
Cook 50 min
Yield: 6 servings Level: Easy

2 tablespoons olive oil, plus 2 teaspoons [33.4 g]
1 medium onion, sliced
2 pounds fingerling potatoes [1 kg]
1 cup sugar [200 g]
1 cup Champagne vinegar [250 ml]
1 blood orange, juiced
4 tablespoons unsalted butter, plus 1 teaspoon
6 halibut fillets
1 teaspoon Essence, recipe follows
Salt and pepper
1/2 pound pea shoots [250 g]
2 blood oranges, cut into wedges for garnish


Preheat the oven to 375 degrees F.

In a large skillet, heat 2 tablespoons olive oil. Add the onion and potatoes and toss to coat. Place it in the oven and roast until golden and tender, about 30 to 40 minutes.

In a medium saucepan, add sugar, vinegar and blood orange juice and bring to a boil. Reduce by 1/2 and set aside.

In a very large saute pan over medium-high heat, add 4 tablespoons butter and 2 teaspoons of oil. Season the fish with Essence, salt and pepper. Place fish in pan and cook until browned. Turn fish and repeat on the other side for the same amount of time.

Place the pea shoots in a bowl. Toss with some extra-virgin olive oil and season with salt and pepper.

To plate, place potatoes on the bottom of the each plate and top with 1 fillet. Place a mound of pea shoots on each fillet. Drizzle gastrique around the plate and garnish with blood orange slices.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.

Herring Stir-Fry

Categories: Main dish
Yield: 2 Servings

2 sm Herrings
1 Inch root ginger;peeled
1 sm Carrot, peeled
1 sm Onion, peeled
2 oz Broccoli [56 g]
2 oz Cauliflower [56 g]
1 tb Vegetable oil
1 tb Lemon juice
Salt and black pepper


Thin strips of lemon rind

Ask the fishmonger to bone and fillet the herrings. Cut the fillets into
slices. Finely chop the ginger, cut the carrot into sticks and thinly slice
the onion. Cut the broccoli and cauliflower into small ilorets. Heat the
oil in a large frying pan or wok. Stir-fiy the ginger and vegetables for
about 2 minutes. Add the herring slices and cook for a further 3 to 4
minutes, stirring carefully so the fish stays in shape. Just before serving
add the lemon juice and seasoning. Sprinkle with the lemon rind. Serve with
noodles or rice.

Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK

Monday, July 27, 2015

Grilled Salmon with Apricot-Mustard Glaze

Friends and family will beg for the recipe when you serve this sophisticated take on salmon. Brush the fruit reduction on the fish at the last minute to prevent sugars from burning on the grill.

Yield: 4 servings (serving size: 1 fillet)

4 (6-ounce) salmon fillets (about 1 inch thick) [672 g]
1 1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1/4 cup apricot nectar
1/4 cup apricot preserves [23 g]
1 tablespoon Dijon mustard [15 g]
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Remaining ingredient:
Cooking spray

Prepare grill.

To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.

To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.

Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.

Nutritional Information
Calories:342 (34% from fat)
Fat:13.1g (sat 3.1g,mono 5.7g,poly 3.2g)

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Prep Time: 30 Min
Cook Time: 10 Min
Ready In: 4 Hrs 40 Min
Original Recipe Yield 8 tacos

1 pound tilapia fillets, cut into chunks [500 g]
1/2 cup fresh lime juice [125 ml]
1/3 cup fresh lime juice [63 ml]
2 tablespoons honey [42 g]
1 tablespoon vegetable oil [12.5 g]
1 teaspoon ground cumin
1/2 cup mayonnaise [112 g]
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup all-purpose flour [75 g]
2 eggs, lightly beaten [110 g]
2 cups panko crumbs
salt and ground black pepper to taste
1 cup vegetable oil for frying [200 g]
2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
8 (7 inch) flour tortillas, warmed


Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.


The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutritional Information
Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Servings Per Recipe: 4

Amount Per Serving
Calories: 984
Total Fat: 44.4g
Cholesterol: 149mg
Sodium: 1251mg
Total Carbs: 117.5g
Dietary Fiber: 5g
Protein: 42.2g

Grill Fish With Flavor: Grilled Tilapia With Couscous and Avocado

Tilapia recipe from Marcus Samuelsson. The host of Discover Home Channel's Inner Chef creates a delish meal that comes in at or under 500 calories, 20 grams of fat, and 650 milligrams of sodium

2 tsp mild chili powder
1 Tbsp + 2 1/2 Tbsp olive oil
4 tilapia fillets (6 oz each) [672 g]
3/4 c Israeli couscous
3 1/2 Tbsp lemon juice
1 tsp sugar
2 tsp soy sauce
1/2 c chopped scallions
1 Tbsp chopped parsley
1 c diced avocado
2 sliced grilled lemons (optional)

1. Preheat grill or grill pan and prepare couscous according to package instructions.

2. Combine chili powder and 1 tablespoon olive oil; brush over tilapia. Grill fish for about 2 minutes on each side.

3. Meanwhile, in a large bowl, combine 2 1/2 tablespoons olive oil, lemon juice, sugar, soy sauce, scallions, parsley, and avocado. Fold into couscous and season to taste with salt and freshly ground black pepper.

4. Place each fillet on a bed of couscous; garnish plate with grilled lemon (optional).

Makes 4 servings.
Per serving: 446 calories, 20 g fat (3.4 g saturated), 388 mg sodium, 30 g carbs, 4 g fiber, 38 g protein

Herrings with Beet for Sandwiches

Categories: Fish, Sandwiches, Mexican
Yield: 4 Servings

 1 lg Beet
1/2 lb Herring fillets (pickled) [250 g]
1/2 c To 1 cup cream (used as need) [up to 250 ml]
Salt and pepper
Bread in slices for to make

-The sandwiches
Cook the beet in boiling water and when is soft cut in small cubes, also
cut the herring fillets in little pieces, mix with cream as needed and add
salt and pepper. Fill the bread, add more cream if the bread is dry.
Patricia Wriedt *I like to add peeled sliced cucumber to this*

Recipe by: Patricia Wriedt Posted to TNT - Prodigy's Recipe Exchange
Newsletter Mar 24, 1997

Hibachi Tuna Teriyaki

Categories: Dinner: ent, Method: gri
Yield: 4 Servings

 2 lb Yellow fin tuna; sliced thin [1 kg]
1 c Soy sauce [250 ml]
1/3 c Sugar [67 g]
1/2 c Dry white wine [125 ml]
1 tb Lemon juice; fresh only
1 c Sake
1 tb Tomato paste

 1) Mix sauce, pour over fish and marinate for 30 minutes.
2) Preheat the charcoal grill.
3) Drain off excess marinade and bring to a boil in a sauce pan. Remove from heat.
4) Grill tuna slices 2-3 minutes on each side.
5) Remove tuna to serving platter and pour heated sauce over top.

Suggested Wine: Amber or dark beer, Pinot Grigio

NOTES : Substitute oyster sauce or tamari sauce for soy sauce for an
interesting twist.

Recipe by: Red Lobster

  Feb 16, 1998

Sunday, July 26, 2015

Grilled Salmon Recipe with Teriyaki Sauce

Low calorie salmon recipes are definitely a must for anyone not only looking to lose weight, but also to eat healthy. This delicious Grilled Salmon with Teriyaki Sauce Recipe was truly one of the tastiest I’ve had. I added the 0 Calorie Orzo Pasta as well, to give this dish some more volume without added calories or points. Because the teriyaki sauce is so tangy and flavorful, it adds of lot of oomph to the orzo. Though this is not an official one of Weight Watchers Salmon Recipes, it’s definitely a healthy, low calorie meal idea for anyone watching their weight and trying to eat better. Enjoy!

- 1 (16 ounce) skinless salmon fillet (1 inch thick) [448 g]
- non-fat cooking spray
- 1 package of Miracle Noodle’s Orzo Pasta
- ½ cup low sodium soy sauce
- ½ cup dry sherry
- 2 tablespoon rice wine vinegar
- 2 tablespoon brown sugar
- 2 teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 teaspoon pepper

Combine the dry sherry, soy sauce, brown sugar, rice wine vinegar, garlic powder, ground ginger and pepper in a shallow dish; stir well. Divide this mixture into half and set aside one half in a small bowl. With the other half of the mixture in the other bowl, add the fish; cover and marinate in the refrigerator for about 30 minutes. Coat the grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees F). Remove the fish from the marinade. Place the fish on the grill rack or in a grill basket coated with cooking spray. Grill, uncovered, for about 5-7 minutes on each side (or until the fish flakes easily when tested with a fork). Transfer the fish to a platter and keep warm. Drain and rinse your package or orzo. Squeeze dry with a paper towel, until orzo is damp, but not soaking wet. Put pasta in a microwave safe bowl and microwave on high for about 2-3 minutes. Place the reserved marinade in a small saucepan, and bring to a boil. Boil for about 5 minutes (or until the marinade becomes thick and syrupy). To serve, put 1/3 of the orzo onto a plate, top with 1/3 of the salmon. Then, spoon 1/3 of the marinade over the fish and orzo pasta; serve immediately.

Entire recipe makes 3 servings
Serving size is approx 1/3rd of total recipe
Each serving = 5 Point Total

Grilled Salmon Salad

From: Better Homes and Gardens

Prepare the tortilla bowls for this main dish salad recipe well ahead of serving time to make dinner go quicker and easier right before serving.

Servings: 4 main-dish servings
Prep: 30 mins
Total: 38 mins

1/2 pound fresh or frozen salmon or firm white fish fillets [250 g]
1 tablespoon olive oil or cooking oil
1 tablespoon lime or lemon juice
1 to 1-1/2 teaspoons Cajun seasoning or Jamaican jerk seasoning
6 cups torn mixed greens, such as sorrel, spinach, romaine, radicchio, or leaf lettuce
1 cup fresh strawberries, halved [165 g]
1 medium avocado, halved, seeded, peeled, and sliced
1 medium mango, seeded, peeled, and sliced
2 medium oranges, peeled and sectioned
1/4 cup chopped macadamia nuts or almonds, toasted [25 g]
1 recipe Tortilla Bowls or purchased tortilla bowls
1 recipe Tarragon-Buttermilk Dressing
Lime peel curls (optional)

1. Thaw fish if frozen. Brush fish with olive or cooking oil; sprinkle with lime or lemon juice and Cajun or Jamaican jerk seasoning. Arrange fish fillets in a well-greased grill basket; grill fish directly over medium coals for 4 to 6 minutes for each 1/2 inch of thickness or until fish flakes easily, turning once. (Or, place fish on the unheated rack of a broiler pan. Broil 4 inches from heat for 4 to 6 minutes for each 1/2 inch of thickness or until fish flakes easily.) Break fish into bite-size pieces.2. In a large mixing bowl combine greens, strawberries, avocado, mango, oranges, and nuts; toss gently to mix. Spoon into Tortilla Bowls; drizzle with Tarragon-Buttermilk Dressing. Garnish each serving with a lime peel curl, if desired. Makes 4 main-dish servings.Tortilla Bowls

Lightly brush four 9- or 10-inch flour tortillas with a small amount of cooking oil, or spray nonstick coating onto 1 side of each tortilla. Spray nonstick coating into four taco salad molds or small oven-safe bowls. Press tortillas, coated sides up, into molds or bowls. Place a ball of foil in each tortilla cup. Bake in a 350 degree F oven for 15 to 20 minutes or until light brown. Remove the foil. Cool. Remove Tortilla Bowls from the molds. Fill the bowls with Grilled Salmon Salad or other salad of your choice and serve immediately. Makes 4 bowls.Tarragon-Buttermilk Dressing

In a small bowl stir together 1/3 cup buttermilk; 2 tablespoons light mayonnaise or salad dressing; and 1 teaspoon snipped fresh tarragon or dill or 1/4 teaspoon dried tarragon, crushed, or dillweed. Use immediately or cover and store in the refrigerator. Makes about 1/2 cup.Make-Ahead Tips

If not using Tortilla Bowls immediately, store them in an airtight container for up to 5 days. Prepare dressing, cover, and store in the refrigerator up to 1 week.

Asparagus Fish Bake Recipe

"I love fresh spring asparagus and cheese," writes Joan Fredericks from Bloomington, Minnesota, "so when I found this scrumptious recipe combining both ingredients with fish, it soon became one of my favorites."

Prep: 15 min.
Bake: 20 min.
Yield: 2 Servings

6 medium fresh asparagus spears, trimmed and cut into 1-inch pieces
3/4 pound cod, haddock or orange roughy fillets [375 g]
1/3 cup chopped onion [61 g]
2 tablespoons butter, divided [28.4 g]
1 tablespoon all-purpose flour [10 g]
1/8 teaspoon salt
Dash pepper
3/4 cup 2% milk [168 g]
1/3 cup shredded cheddar cheese [37 g]
1/4 cup crushed saltines (about 7 crackers)
1/8 teaspoon dried parsley flakes

Place the asparagus in a small saucepan and cover with water. Bring to a boil; cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with cooking spray. Top with fish; set aside.
In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over fish.
Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are golden brown and fish flakes easily with a fork. Yield: 2 servings.

Nutritional Facts 1 serving (prepared with reduced-fat butter, fat-free milk and reduced-fat cheese) equals 325 calories, 12 g fat (7 g saturated fat), 100 mg cholesterol, 580 mg sodium, 18 g carbohydrate, 2 g fiber, 38 g protein.

Originally published as Asparagus Fish Bake in Cooking for 2 Spring 2006, p22

Blackened Tilapia with Secret Hobo Spices

Prep Time:
10 Min

Cook Time: 8 Min
Ready In: 18 Min
Original Recipe Yield 4 servings

3 tablespoons paprika
1 tablespoon onion powder
1 pinch garlic powder
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon celery seed
1 tablespoon kosher salt, or to taste
1 pound tilapia fillets [500 g]
1 lemon, cut into wedges
4 slices white bread
1 tablespoon vegetable oil

In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.

Nutritional Information

Blackened Tilapia with Secret Hobo Spices

Servings Per Recipe: 4

Amount Per Serving
Calories: 245
Total Fat: 6.8g
Cholesterol: 42mg
Sodium: 1688mg
Total Carbs: 21.5g
Dietary Fiber: 4.6g
Protein: 26.8g

Chile Garlic BBQ Salmon

serves 6
3 pounds whole salmon, cleaned [1.5 kg]
1/4 cup soy sauce [63 ml]
1 tablespoon chile sauce
1 tablespoon chopped fresh ginger root
1 clove garlic, chopped
1 lime, juiced
1 lime, zested
1 tablespoon brown sugar [13.6 g]
3 green onions, chopped


Prepare outdoor grill for high heat.

Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.

In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.

Fold the foil over the salmon, and crimp the edges to seal.

If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.

Sea Urchin Bruschetta

Copyright 2007, Robert Irvine, All Rights Reserved

Show: Dinner: ImpossibleEpisode: A Hollywood Ambush: Premier Impossible

Total Time: 25 min
Prep 20 min
Cook 5 min
Yield: 6 servings Level: Easy

1 pound sea urchin roe (only the tan or orange roe of the sea urchin is usable; your fishmonger should be able to sell you only what you need) [500 g]
3 tablespoons minced scallions, white part only
1 teaspoon minced fresh cilantro leaves
3 tablespoons extra-virgin olive oil
1 lemon, zest grated and juiced
Salt and freshly ground black pepper
1/2 loaf French bread, cut into 1/2-inch thick slices and lightly toasted

Combine sea urchin, scallions, cilantro, olive oil, lemon zest and juice, and salt and pepper and spoon onto toasted bread slices. Serve immediately to avoid having the urchin break down from the citric acid. (In other words, you should prepare no sooner than 30 minutes before serving.)

Saturday, July 25, 2015

Braided Salmon

For a shorter prep time, omit the braiding step. Cut salmon fillet into four (six-ounce) pieces, and cook as directed in braided method.

4 servings (serving size: 4 ounces fish and 1 tablespoon sauce)

2 teaspoons finely chopped fresh ginger
1/2 teaspoon salt
1/2 teaspoon peanut oil
1 (1 1/2-pound) skinless salmon fillet [750 g]
1/2 cup chopped green onions [91 g]
2 teaspoons low-sodium soy sauce
1 teaspoon dark sesame oil

Combine ginger, salt, and peanut oil in a small bowl. Brush over fillet; set aside.

Combine onions, soy sauce, and sesame oil in a small bowl.

Cut salmon vertically into 3 (15 x 1-inch) ropes; reserve remaining salmon for another use. Braid ropes; secure with wooden picks. Place braid in an 11 x 7-inch baking dish. Cover dish with plastic wrap. Microwave at high for 2 minutes or until desired degree of doneness. Let stand 2 minutes. Microwave at high 2 minutes.

Remove the dish from the microwave. Drizzle onion mixture over fish.

Wine note: As simply prepared as this salmon is, the final touch of soy sauce, sesame oil, and green onions gives the dish lots of punch. For any prospective wine partner, the challenge is to stand up to each of these dramatic flavors. A superfruity, nonoaky white such as Theo Minges "Gleisweiler Hölle" Riesling Spatlese 2004 from Pfalz, Germany, $20, is a fine counterpoint. -Karen MacNeil

Nutritional Information

Calories:258 (44% from fat)

Larsen's Fish Market Seafood Chowder

Recipe courtesy Chef Betsy Larsen at Larsen's in Martha's Vineyard
TOTAL TIME: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
YIELD: 12 servings
LEVEL: Intermediate

6 tablespoons butter [85 g]
1 large Spanish onion, diced
2 stalks celery, diced
1/8 cup mirin (sweetened sake)
1 tablespoon crab boil seasoning (recommended: Old Bay)
Freshly ground black pepper
2 quarts fish stock [2 L]
2 quarts clam broth [2 L]
4 large potatoes, peeled and diced into 1/2-inch cubes
1/2 pound crab meat, picked over for shells [250 g]
1/2 pound lobster meat, cut into bite-sized pieces
1 pound sea scallops [500 g]
1 pound small shrimp, peeled and de-veined [500 g]
1 pound skinned whitefish, such as cod or halibut, cut into 2-inch pieces [500 g]
1 pound firm whitefish such as monkfish or swordfish, cut into bite-sized pieces [500 g]
1 pint half-and-half or cream, heated (do not boil) [500 ml]

Melt butter in a large stockpot. Saute onions and celery in butter until soft and translucent. Add mirin and continue to cook until it is almost reduced. Stir in crab boil seasoning and 1 tablespoon pepper. Continue to cook approximately 1 minute. Pour in fish stock and clam broth and bring to a boil. Add the potatoes and cook the potatoes until just tender. Continue to simmer and add crab, lobster, scallops, and shrimp. Return to a simmer and add fish. Gently poach fish until just cooked. Add heated half-and-half. Season with salt and freshly ground black pepper, to taste. Enjoy!

Originally from

Diver Scallops Grilled on Rosemary

12  large sea scallops
1  tablespoon olive oil
1  teaspoon finely chopped fresh rosemary
1/8  teaspoon salt
1/8  teaspoon freshly ground pepper
8  (12-inch) fresh rosemary sprigs
  Hot cooked basmati rice
  Garnish: lemon slices

Combine scallops and next 4 ingredients in a medium bowl; cover and chill 30 minutes. Pick leaves off 6 inches of one end of each rosemary sprig, leaving the other end intact. Soak rosemary sprigs in water in a shallow dish 20 minutes. Place 2 rosemary skewers side by side, leaving a small space between. Thread 3 scallops onto bare part of rosemary skewers. Repeat with remaining rosemary and scallops. Grill over medium-high heat 2 to 3 minutes on each side. Serve on a bed of basmati rice with lemon slices, if desired.

Note: For smoky flavor, cut slices of prosciutto in half lengthwise and wrap 1 piece around each scallop before skewering.
Wine note: "Soave Classico by Masi ($9) from Italy would do well here. The rosemary highlights floral notes in the wine, while (if using the prosciutto recipe variation) the prosciutto's saltiness and mild gamey flavors are softened. Often served with seafood, Soave is not overbearing, but food-friendly. "--Franklin Ferguson, wine director and bar manager, Citrine restaurant, Los Angeles, CA.
Makes 4 servings