Foremost Seafood

Ingredients

* 1 cup Red Wine Vinegar
* 1 Red Onion- sliced into rings
* 1 pound Halibut- cut into 4 filets
* 2 Tbsp Olive Oil
* 1 tsp Kosher Salt
* 1/2 tsp Ground Black Pepper
* 1/2 tsp Dried Dill
* Zest from 1 Lemon
* 8 Flour Tortillas
* Pico de Gallo
* Lime Wedges
* Guacamole*
* Cilantro

Directions

Place slices of red onion in a shallow dish and cover with vinegar. Let marinate in the refrigerator for at least an hour. I find that the onions taste better when I leave them for at least 24 hours. You won’t use them all for the tacos. I like to use them in later recipes during the week, like toppings for burgers.

Heat a large skillet over medium-high heat. Pat dry fish and rub with the olive oil. Season with salt, pepper, dill, and lemon. Place half of the fish in the skillet and cook on each side for 5 minutes, or until fish begins to flake. Use a spatula to break up the fish into bite-sized pieces. Remove fish to a paper towel-lined plate. Cook remaining fish.

Heat tortillas in the oven on high broil for 3-4 minutes, just until warm and starting to crisp. Fill with fish and top with onions, cabbage, pico de gallo, and guacamole. Add a pinch of cilantro and a squeeze of a lime wedge.

I like to serve my tacos with cilantro-lime rice on the side. It makes for a nice, light accompaniment.

Ingredients

* 1 cup of Long Grain White Rice
* 2 cups of Water
* 2 Tbsp Vegetable Oil
* Juice from 2 Limes
* 2 Tbsp Chopped Fresh Cilantro

Directions

I use a rice cooker, but am adding stovetop directions. Add rice, water, and half of the oil to a medium saucepan and cook over medium-high heat. Once the water starts to boil, allow the water to go down until it just covers the top of the rice. Reduce heat to low and allow to simmer for 15 minutes. Toss rice with remaining oil, lime juice, and cilantro. Serve warm.

SWORDFISH WITH LIME-GINGER GLAZE

• 2 8 oz Swordfish Steaks
• 2 Tbsp. Soy Sauce
• 1/4 Cup Lime Juice
• 1 Tbsp. Fresh Ginger, minced
• 3 Tbsp. Honey
• 1/2 Tsp. Lime Peel, grated
• Lime Wedges Salt & Pepper

Whisk all ingredients besides the fish in a flat glass dish. Add the swordfish, turn to coat and marinade. Refrigerate for several hours. Preheat the broiler. Remove the fish from the marinade and reserve. Place the fish on broiler pan or baking sheet. Sprinkle with salt and pepper. Broil until opaque in center, about 3 minutes per side. Transfer marinade to a heavy small saucepan. Boil until reduced to a thin glaze, about 5 minutes. Spoon over broiled fish and serve with lime wedges.

Courtesy of Central Market

BLACKENED SWORDFISH

• 6-8oz. Fish steaks or fillets
• 1 1/2 tsp. Dried thyme leaves
• 1 1/2 tsp. Dried Marjoram or Dried Oregano
• 1 1/2 tsp. Cayenne Pepper
• 2 tsp. Salt
• 1 tsp. Ground White Pepper
• 1/4 Cup Pure Olive Oil

Thoroughly combine the chopped herbs, cayenne, salt, and pepper in a bowl. Heat an iron skillet over high heat for 5-10 minutes. Coat the fillets on both sides with half the olive oil and then pat only one side with the herb mixture. With the heat still on high place the fillets in the pan, herb side down(they’ll smoke like crazy) for about 2 minutes. Turn the fillets over into a second saute pan, preferably non-stick, containing the rest of the olive oil, set over medium heat. Cook the fillets for 2-6 minutes.

GRILLED MARINATED SWORDFISH

• 2 8-oz. Swordfish Steaks
• 1/2 cup Lime Juice
• Grated Zest of 1 Lime
• 2 Cloves Garlic, minced
• 1 1/2 Tsp. Grated Fresh Ginger Root
• 1/4 cup Oil
• Salt & Pepper for taste

Combine ingredients for marinade, and pour over fish. Marinate for as little as 15 minutes or as long as 4 hours. Lift steaks out of the marinade, and broil or grill, 10 minutes per inch of thickness. Strain marinade and heat to boiling. Boil for 1 minute, and serve with fish.

SWORDFISH with MANGO SALSA

• 2 Under Ripe Mangoes, peeled, sliced and diced
• 1 Onion, sliced and diced
• 1/2 bunch Italian Parsley leaves, chopped
• 1/2 bunch Cilantro leaves, chopped
• 2 Tbsp. Olive Oil
• 3 Cloves Garlic, chopped
• 4 Swordfish “steaks” 1 inch thick

In a large bowl, mix all ingredients, except swordfish, and salt to taste. Refrigerate overnight. Broil or grill swordfish for 4-5 minutes on each side. Spoon salsa over grilled sword fish and serve.

Sorry for the downtime - moving to a new host! Will have the old stuff back in place soon!

OVEN FRIED FISH

• 1 lb. Fish Fillets (such as blue fish, white fish, or skinless cod)
• 1/4 cup Milk
• Salt
• 1/2 cup Bread crumbs or Flake crumbs
• 1.5 Tbsp. Butter, melted

Measure fish at its thickest point. Preheat oven to 500 degrees. Generously grease a flat baking sheet. Pour milk into a shallow dish and season it with salt. Coat the fish with milk and then with crumbs. Place fish flat in the baking dish and pour the melted butter over it. Bake 10 minutes per inch of thickness or until fish is brown, tender and the flesh flakes when tested with a fork. Serve immediately.

PARMESAN FISH FILLETS

• 2-3 cup Parmesan Cheese
• 1/4 cup Flour
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 tsp. Paprika
• 1/4 cup Milk
• 1 Egg, beaten
• 2 lbs. Skinless fillets
• 1/4 cup Butter, melted
• 1/3 cup Sliced Almonds

Combine Parmesan, flour, salt, pepper and paprika in dish. Combine milk and egg in another dish. Dip fish into milk & egg mixture then dredge in cheese & flour mixture. Place fillets in a lightly greased olive oil baking dish. Drizzle fillets with butter, sprinkle with almonds. Bake at 400 degrees for 10 minutes.

Serves 6

WHITEFISH with LEMON VINAIGRETTE

• 8 Tbsp. Extra Virgin Olive Oil All-purpose Flour, for dredging
• 3 Shallots, sliced
• 1 Head Radicchio, chopped
• 1 Can Cannellini Beans
• 1/3 cup Fish Broth
• Salt & Pepper
• 6 Whitefish fillets

Heat 2 Tbsp. oil over medium heat. Add shallots, saute until tender, 2 min. Add radicchio, saute until wilted, 5 min. Add the beans and broth, stir often cook 5 min. Season to taste with salt and pepper. Meanwhile heat 3 Tbsp. oil in pan over medium-high heat. Dredge fillets in flour to coat, shake excess and fry fillets until golden, 3 min per side. Spoon radicchio mixture on plate, top with fillets, drizzle vinaigrette.

Vinaigrette:

• 1/4 cup Lemon Juice
• 2 tsp. Grated Lemon Zest
• 1/4 cup lightly packed fresh Italian Parsley leaves
• 2 cloves Garlic
• 1/2 tsp. Salt
• 1/4 tsp. Pepper.

Blend ingredients. With machine running gradually add 1/3 cup Extra Virgin Olive Oil.

PARMESAN FISH FILLETS

• 2 Tbsp. Flour Salt & Pepper
• 6 oz. White Fish Fillets
• 1 Egg, beaten
• 2 oz. Grated Parmesan Olive Oil
• 1/2 Red Chili, chopped

Heat a frying pan. Season the flour with salt and pepper. Dust the fish fillets with the flour, then dip into the egg and press in grated Parmesan, covering the fish. Add a little olive oil to the hot pan, fry the fish for a couple of minutes on each side until brown. Throw in the chili. Serve.

ARCTIC CHAR IN CREAM SAUCE

• 4 8 oz Arctic Char Fillets
• 1 Tbsp. Unsalted Butter
• 2-3 Colorado Spice Seasoning
• 1 Cup Heavy Cream
• 2 Tbsp. Olive Oil Salt & Pepper

Season the fillets with the Colorado Spice Seasoning. Over high heat, saute the fish in olive oil and butter for 2-3 minutes on each side. Remove fish to a warm platter. Add the cream to the saute pan and stir for about a minute. Pour over fish and adjust

Serves 4

Courtesy of Central Market

PROSCIUTTO WRAPPED MONKFISH

• 1/2 tsp. Crush Red Pepper
• 4 Slices Prosciutto
• 2/3 cup Seasoned Bread Crumbs
• 1 Tbsp. Unsalted Butter
• 4 Monk Fillets
• Juice of 1 Lemon
• 4 Basil Leaves
• 1/4 cup White Wine

Preheat oven to 450 degrees. Combine red pepper flakes, bread crumbs and mix. Season fillets with salt and pepper and coat with bread crumbs. On each fillet place 1 basil leaf and wrap with prosciutto, secure with a toothpick. Coat a baking dish with butter, lemon juice, and wine. Roast fish 18-22 minutes, until flake.

PAN FRIED WALLEYE

• 4 6-oz Walleye Fillets, skinless
• 2 Eggs, beaten
• Potato Flakes (Not Buds)
• Salt and Pepper to taste
• Grapeseed Oil

Season Potato Flakes with salt and pepper to taste. Roll skinless Walleye Fillets in egg, then roll in Potato Flakes to cover. Pan fry on medium-high heat in about 1/4 inch Grapeseed Oil for about 2-3 minutes a side, or until golden brown.

ALMOND-CRUSTED WALLEYE WITH SUGAR-GLAZED APPLES

• 4 6-oz Walleye Fillets, skinless and boneless
• 1/2 Cup All-Purpose Flour,for dusting
• 2 Eggs, beaten
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 1/2 tsp. Cinnamon
• 3 Tbsp. Olive Oil

• 1 Cup Sliced Almonds

• Apples

• 1 Apple,peeled and thinly sliced
• 2 Tbsp. Butter
• 4 Tbsp. Brown Sugar
• 1/2 tsp. Cinnamon

Beat 2 eggs. Add cinnamon, salt and pepper to flour. Dust fillets with flour, dip in egg wash, then press in almonds. Melt butter in sauté pan, add brown sugar and cinnamon, stir until sugar dissolves. Add apples to the glaze and toss until all slices are will coated. Turn heat on low and let sit while the walleye cooks. Heat oil in another pan on medium-high heat. Quickly sear the fillets in oil to color. Finish baking fillets in a 350 degree oven for about 10 minutes (depending on thickness of fish). Serve with apples and drizzled with glaze.

BLACKENED CATFISH

• 2 tsp. Cayenne Pepper
• 2 tsp. Lemon Pepper
• 2 tsp. Garlic Powder
• 2 tsp. Salt
• 2 tsp. Pepper
• 1 lb. Catfish
• 2 Tbsp. Butter
• 1 Cup Italian Dressing

Preheat oven to 350 degrees, lightly grease baking dish. Mix all spices in a small bowl. Brush butter on both sides of the catfish fillets and rub in the spice mix. Heat a skillet over medium heat and add fillets, fry for 10 minutes per inch until slightly blackened. Add fillets to baking dish, add Italian dressing and bake 30 minutes.

CAJUN CREOLE CATFISH

• Cooking Oil Spray
• 1/4 cup Low Fat Milk
• 1 Clove Garlic, pressed
• 1/4 cup Fine Ground Cornmeal
• 1 tsp. Dried Thyme
• 1 tsp. Dried Basil
• 1/2 tsp. Lemon Pepper
• 4 4oz. Catfish Fillets
• 1/4 Cup Low-Fat Milk
• 1/4 Cup Fine Ground Cornmeal
• 1 tsp. Dried Basil
• 2-4 tsp. Creole Cajun Seasoning
• 1/2 tsp. Paprika

Preheat oven to 400 degrees. Spray cooking oil on baking sheet. Combine garlic and milk in bowl, set aside. Combine cornmeal, thyme, basil, lemon pepper, and Cajun seasoning in bowl. Dip catfish fillets in milk then in cornmeal mix. Place on baking sheet and sprinkle with paprika. Bake 20-30 minutes.

MARINATED & GRILLED COBIA

• 3 lbs. Cobia
• 1/3 cup Olive Oil
• 1/3 cup Lemon Juice
• 1 1/2 tsp. Dry Mustard
• 1 Clove Garlic, minced
• 1 tsp. Salt
• 1/4 tsp. Pepper

Cut fillets into serving size pieces, place in bowl. Combine olive oil and lemon juice. Add all remaining spices to oil and lemon juice, mix. Pour mixture over fish steaks. Marinate 5 minutes. Remove from marinade and barbecue for 8 minutes over coals. Turn as necessary, basting several times with marinade.