Foremost Seafood

SIMPLE FISH TACOS

Fri, 19 Apr 2013 11:19:00 -0400

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.

Hours of Operation

Wed, 29 Feb 2012 13:14:36 -0500

Saturday and Monday 9:00 A.M. - 12:00 P.M. Tuesday through Friday 9:00 A.M. - 6:00 P.M. Closed Sunday

Swordfish

Tue, 07 Feb 2012 02:03:59 -0500

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.

Getting back up and running

Thu, 26 Jan 2012 14:45:44 -0500

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

Miscellaneous

Wed, 20 Oct 2010 14:38:52 -0400

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.

Trout

Wed, 20 Oct 2010 14:34:51 -0400

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

Monkfish

Wed, 20 Oct 2010 14:31:52 -0400

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.

Walleye

Tue, 19 Oct 2010 21:43:57 -0400

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.

Catfish

Tue, 19 Oct 2010 21:39:16 -0400

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.

Cobia

Tue, 19 Oct 2010 21:34:44 -0400

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.

Crab

Tue, 19 Oct 2010 21:33:14 -0400

CRAB CAKES

1 lb. Blue Crab Claw Meat
1 Tbsp. Parsley, chopped
1/2 cup Onion, chopped
1 Tsp. Prepared Horseradish
1/3 cup Celery, chopped
1 Tsp. Salt
1/3 cup Green Pepper, chopped
1 Tsp. Worcestershire Sauce
2 cloves garlic, chopped finely
1/2 Tsp. Pepper
1/3 cup Melted butter
1/4 Tsp. Dry Mustard
3 cups Soft Bread Crumbs
3 Eggs, beaten
Vegetable Oil for frying

Remove any remaining shell or cartilage from crab meat. Cook onion, celery, green pepper and garlic in butter until tender. Combine 2 cups bread crumbs, eggs, parsley, horseradish, salt, Worcestershire sauce, pepper, mustard, cooked vegetables and crab meat. Form into 6 large or 12 small patties. Roll patties in remaining 1 cup soft bread crumbs and fry in 1/2 inch of vegetable oil, hot but not smoking, until brown.

STONE CRAB MUSTARD SAUCE

3 1/2 tsp. Dry Mustard
1/8 cup Whipping Cream
1 cup Mayonnaise
1/8 tsp. Salt
2 tsp. Worcestershire Sauce
1/2 Tbsp. Parsley, minced
1 tsp. Lemon

Juice Combine mustard and mayonnaise and beat until completely mixed. Add remaining ingredients and beat until creamy. Serve with Stone Crab Claws.

KING CRAB LEGS

(pre-cooked and frozen) For best results keep frozen until use. Place legs on a lipped cookie shet( to avoid water dripping on oven bottom). Place legs in preheated oven, 375-400 degrees, for 10-15 minutes or until warmed through. To serve, wearing oven mitt and using kitchen scissors cut lengthwise up both sides of legs. Serve on platter with melted butter and lemon. Alternate method: Place legs on outdoor grill on medium heat, roll around, like a hot dog, until warmed, 15 minutes.

EASTERN SHORE CRAB IMPERIAL

1 lb. Lump Crabmeat
2 Slices White Bread
2 Tbsp. Unsalted Butter, melted
2 Tbsp. Parsley leaves
1/2 tsp. Salt
1/8 tsp. Pepper
Pinch Cayenne Pepper
2/3 cup Mayonnaise
1/2 tsp. Dry Mustard

Preheat oven to 400 degrees. Lightly coat 6 scallop shells with nonstick cooking spray. Place the crab in a bowl. Tear the bread into chunks, place in food processor, pulse while adding the melted butter, the crumbs should become fine, reserve on wax paper. Add the parsley, salt, pepper, and cayenne to the processor until the parsley is chopped, add the mayo and mustard until smooth, scoop on top of crab. Place in the shells and sprinkle crumbs on top, bake 12-15 minutes.

CRAB CAKE SANDWICHES

3/4 cup fine, dry Breadcrumbs
1/2 tsp. Ground Red Pepper
1 Large Egg
1lb. Lump Crabmeat, flaked
3 Tbs. Mayonnaise
1/3 cup Panko Breadcrumbs
2Tbs. Fresh Parsley, chopped
2 Tbs. Olive Oil (or Butter)
1 Tbs. Fresh Lemon Juice
6 Onion Sandwich Buns
1 tsp. Dijon Mustard Tartar Sauce or Horseradish
1/2 tsp. Salt
Coleslaw

Combine first 8 ingredients; run fingers through the crabmeat checking for any bones that may have been overlooked, gently fold in crabmeat. Shape mixture into 6 patties, dredge in Panko Breadcrumbs (we used seasoned breadcrumbs). Cover and chill 1 hour. In a large, non-stick skillet heat Olive Oil to a medium-high heat. Cook crab cakes, 3 minutes on each side or until golden brown. Drain on paper towels. Serve on buns with sauce and coleslaw.

Makes 6 Servings

Red Snapper

Tue, 19 Oct 2010 21:33:14 -0400

RED SNAPPER WITH BLACK OLIVES, CAPERS & TOMATOES

4 6-8 oz. Red Snapper Fillets
1 cup Tomatoes, diced
1/4 cup Kalamata Olives, chopped
1/4 cup Parsley, roughly chopped
1 Tbsp. Red Onions, finely diced
1/2 cup Extra Virgin Olive Oil
1 bunch Basil, chopped
3 Tbsp. Fresh Lemon Juice
1 Tbsp. Capers
Salt & Pepper to taste

In large bowl, combine olives, capers, red onions, tomatoes, basil, 1 Tbsp parsley and 1/4 cup olive oil. Season sides of fish with salt and pepper let stand at room temp. for 30 min. In hot skillet with remaining olive oil, sear fish, 3 min. on both sides. Transfer to warm platter. Pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, sprinkle with remaining parsley. Garnish with tomato-olive mixture.

SPICY RED SNAPPER

4 6 oz. Red Snapper Fillets
1 1/2 Tsp. Fresh Lemon Juice
1 Tbsp. Vegetable Oil
1/2 cup Green Bell Peppers, chopped
1/2 cup Onions,chopped
1/2 cup Dry White Wine
1 Tbsp. Fresh Parsley, chopped
1/2 Tsp. Dried Basil, crumbled
1/2 Tsp. Cayenne Pepper Fresh Ground Pepper
1 cup Tomatoes, chopped
1/4 cup Grated Parmesan Cheese
1/8 Tsp. Favorite Hot Pepper Sauce(such as Tabasco)

Preheat oven to 350 degrees. Sprinkle fillets with lemon juice. Heat oil in skillet over med-low heat. Stir in bell peppers and onions, cook until softened, about 5 min. Add the fillets and cook 1 min. per side. Leaving fillets in the skillet, add the wine, parsley, basil, cayenne and pepper. Cover and simmer 2 min. Transfer to an oven proof baking dish. Spoon tomatoes over the fish. Sprinkle with Parmesan cheese and hot pepper sauce. Bake in oven until fish is opaque, about 8 min.

CARIBBEAN BAKED WHOLE RED SNAPPER**with MANGO SALSA

Extra Virgin Olive Oil
1 whole Red Snapper
1 Tbsp. Garlic, minced
2 Tbsp. Lime Juice
1 Tbsp. Island Jerk Seasoning
4 Tbsp. Unsalted Butter
6-8 Thyme sprigs
6-8 Lemon slices
2 Tbsp. Light Brown Sugar
Salt & Pepper

Preheat oven to 350 degrees. Line baking sheet with foil, brush with olive oil. Season fish with garlic, lime juice, and 1 1/2 tsp. Island Jerk. Cut 2 Tbsp. butter into pieces, dot cavity with butter, stuff with thyme and lemon, rub outside with remaining butter. Combine 1 1/2 tsp of Island Jerk with the brown sugar and rub outside of fish. Bake 50-55 min. Salsa: Combine 1 mango, 2 Tbsp. red pepper, 1 Tbsp. cilantro, and 1 Tbsp. lime juice, top fish.

Tilapia

Tue, 19 Oct 2010 21:33:14 -0400

HERB & PARMIGIANO CRUSTED TILAPIA with QUICK TOMATO SAUCE

1/4 Cup Balsamic Vinegar
1 Tbs. Honey
1/2 Tsp. Rosemary, finely chopped
2 slices Bacon
4 6oz. Skin-on, scaled, center cut salmon fillets
Kosher Salt & Fresh Ground Pepper

In a measuring cup combine vinegar, honey, rosemary, and 2 Tbs. water. Cut the bacon slices in half crosswise. Lay a slice on the flesh side of each piece of salmon place the salmon, bacon side down, in a 12in. non-stick skillet. Sprinkle salmon skin with salt and pepper. Cook over medium-high heat until the bacon is golden and crisp. Turn the salmon and continue to cook until skin is crisp and salmon is just cooked through, 4-5 minutes more. Transfer the salmon to a platter and pour off the fat. Return the skillet to the heat, simmer the vinegar mixture, 1-2 minutes and pour over salmon.

TILAPIA with BALSAMIC BUTTER SAUCE

1/4 cup Balsamic Vinegar
1 Large Clove Garlic, minced
2 Tbsp Olive Oil
2 lb. Tilapia fillet
1/4 cup Butter, cut into 1/2 inch cubes

Sauce: Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes, set aside. Heat oil in pan over medium-high heat. Sprinkle fish with salt and pepper. Saute fish until golden brown using the 10 minute rule. (10 total minutes for cooking time per 1inch of thickness.) Rewarm balsamic syrup over medium-low heat. Whisk in remaining butter, 1 piece at a time. Pour over tilapia and serve.

TILAPIA with SMOKY PEPPER SAUCE

1 lb. Tilapia Fillets
1/2 Tsp. Sweet or Hot Paprika
3 Tsp. Extra Virgin Olive Oil, divided
1/2 Tsp. Black Pepper
3/4 cup Spanish Red Peppers
1/2 cup Mild Salsa
1 Tsp. Minced Garlic
1 Chipotle Pepper canned in Adobe Sauce, chopped and mashed

Rinse fish and pat dry with paper towels. Sprinkle the paprika and pepper on both sides of the fish. In a large skillet, heat 1 Tsp. Of oil over medium heat, swirling to coat the bottom. Cook the fish for 3 minutes on each side, or until it flakes easily. Transfer the fish to plates. Meanwhile, combine the remaining ingredients in a small saucepan and cook over medium heat until thoroughly heated. Spoon sauce over cooked fish. PARMESAN TILAPIA 1.5 Lbs. Tilapia 3 Tbsp. Mayonnaise 2 Tbsp. Green Onions, chopped 1/2cup Parmesan cheese, grated 2 Tbsp. Butter, melted 2 Tsp. Lemon Juice 1/2 Tsp. Tabasco, or more to taste Mix the mayo, green onions, Parmesan cheese, melted butter, lemon juice, Tabasco, salt and pepper. Spray a cookie sheet with oil and place fillets on top. Spread the mayo mixture on top of the fillets, covering the top completely. Bake at 350 degrees for 10-15 minutes or until the top browns slightly, cheese starts to bubble and fish is cooked throughout. (About 10 minutes per inch cooking time.) Courtesy of Chef Carrie Walters, Dorothy Lane Market

MANGO RICE SALAD WITH SWEET AND SPICY CITRUS TILAPIA

4 (6-ounce) Tilapia Fillets
2 Cups Water Cooking Spray
2/3 Cup Coconut Milk
1/2 Cup Orange Juice
1 1/4 Cups Uncooked Long-Grain Rice
3 Tbs. Fresh Lime Juice
3/4 Cup Shredded Carrot
1 Tbs. Brown Sugar
2 Cups Mango, peeled and diced
1 Tbs. Extra-Virgin Olive Oil
1 1/2 Cups Red Bell Pepper, diced
2 tsp. Lower-Sodium Soy Sauce
1/2 Cup Green Onion, sliced
1/2 tsp. Salt
1 Tbs. Fresh Cilantro, chopped
1/2 tsp. Ground Cumin
2 Tbs. Fresh Lime Juice
1/4 tsp. Black Pepper
1/2 tsp. Salt
1/4 tsp. Ground Red Pepper
2 Garlic Cloves, crushed
1/2 tsp. Paprika

Arrange Fish in a single layer in a shallow roasting pan coated with cooking spray. Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 minutes. Preheat broiler. Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes (or until the liquid is absorbed). After covering the rice, sprinkle fish with paprika; broil 15 minutes. When the rice is ready, mix in the rest of the ingredients. Serve the tilapia over the rice salad, drizzle with leftover sauce from roasting pan and garnish with cilantro sprigs if desired.

CHILI MARINATED TILAPIA TACO SALAD WITH GUACAMOLE AND PEACHES

4 (6-ounce) Tilapia Fillets
1/4 Cup Red Onion, chopped
3 Tbs. Chili Paste
1 Garlic Clove,minced
6 Tbs. Extra-Virgin Olive Oil
1 Tbs. Lime Juice
1 Flour Tortilla Taco Salad Shell Kit
2 Cups Shredded Lettuce
1 Avocado, diced
1 Ripe Peach, sliced
2 Roma Tomatoes, seeded and diced
Chopped Green Onion (for garnish)
1 Jalapeño, seeded and minced

Preheat grill to medium-high heat. Whisk together the olive oil and chili paste in a shallow dish, place fillets in mixture (let marinate for at least 15 minutes). To make Guacamole, mix together avocado, tomatoes, jalapeño, red onion, garlic and lime juice. (For a creamier guacamole, smash the avocado instead of dicing it.) When ready, grill the fillets about 3 minutes per side. To assemble the salads, put 1/2 cup lettuce in the bottom of the taco shell, top with guacamole, then chunks of fish. For garnish, lay sliced peaches on top and sprinkle with chopped green onion.

Chili Paste and Jalapeño may be adjusted per preference

Tuna

Tue, 19 Oct 2010 21:33:14 -0400

MAHI-MAHI with BITTERSWEET HERB FARMS FINISHING SAUCE

4-8 oz. Mahi-Mahi Steaks
3 Tbs. Extra Virgin Olive Oil
Kosher Salt, Lemon Pepper
Bittersweet Herb Farm Lemon Garlic Finishing Sauce

Preheat oven to 425 degrees. Generously dust Mahi steaks on both sides with salt and lemon pepper. Heat ovenproof skillet. Add olive oil. Saute steaks 2-3 minutes on each side, lightly brush the Mahi with BH Farms Lemon Garlic Finishing Sauce and put in a 425 degree oven for about 3-4 minutes(more or less, depending on the thickness of the steaks). Serve with additional BHF Lemon Garlic Finishing Sauce on the side.

Courtesy of Central Market

GRILLED MAHI MAHI with SWEET ONIONS AND GARLIC

1 1/2 lbs Mahi Mahi
1 large Vidalia or Maui
5 Cloves Garlic, sliced
3 Tbsp. Olive Oil
2 Tbsp. Butter
1/2 tsp. Sugar
3 Tbsp. Orange Juice
1/4 tsp. Salt & Pepper

Heat the oil and butter in a skillet, add the onions and garlic, reduce heat and cook onions slowly, 20-25 minutes. Watch to avoid burning, when golden sprinkle with sugar, orange juice, salt and pepper. Allow juice to evaporate. Brush both sides of the Mahi with olive oil cook on grill, 5 minutes per side, serve with onion and garlicmixture.

HONEY MACADAMIA MAHI-MAHI

with PINEAPPLE RELISH Relish: Combine 1 cup pineapple, diced, * 1/2 cup unsweetened pineapple juice, * 1/4 cup lime juice, * 2 Tbsp. scallion greens, chopped, and * 1 tsp. jalapeno pepper.

Cover and refrigerate.

Macadamia nuts: Toast 1/4 cup macadamia nuts in oven, 8-10 minutes, letcool, chop, set aside.

Mahi-Mahi: Prepare grill with oil, season with salt and pepper. Add fillets to medium-high heat, cook 3-4 minutes per side. Brush sides with honey and sprinkle with half of nuts. Turn over cook for 1 more minute on each side until golden brown. Remove from grill, serve with relish.

Arctic Char

Tue, 19 Oct 2010 21:33:00 -0400

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

Serves 4

Courtesy of Central Market

Sole

Tue, 19 Oct 2010 21:32:30 -0400

PAN SEARED PETRALE SOLE with LOCAL VEGGIES

4 6-8oz. Petrale Sole fillets
3 1/2 tsp. Kosher Salt
1 1/2 tsp. Ground Black Pepper
2 Tbsp. Olive Oil
2 Small Leeks, halved lengthwise
2 Cloves Garlic, chopped
2 Tbsp. Unsalted Butter
1 Bunch Broccolini, quartered
1 1/2 cups cauliflower, quartered
1/2 lb. Green Beans, trimmed

Sprinkle fillets with 2½ tsp. salt and 1 tsp. pepper. In skillet over moderate high heat, heat ½ Tbsp. oil and then fry fish, 3 minutes per side. Transfer to platter, add remaining oil to skillet, add leeks, garlic and saute, 2 minutes. Add butter, broccolini, cauliflower, green beans, saute, 8-10 minutes. Transfer to platter, add remaining salt and pepper.

SOLE ALMONDINE

4 Sole Fillets
5 Tbsp. Butter
1 Tbsp. Olive Oil
All purpose Flour
2 Eggs, beaten
1/4 cup Toasted Slivered Almonds
1/4 cup Dry White Wine
2 Tbsp. Fresh Lemon Juice

Melt the butter with the oil in a skillet over med-high heat. Dip the fillets in the flour then the beaten eggs. Place the fillets in the hot skillet and cook until browned, 2-3 minutes per side. Transfer to serving platter. Melt remaining butter, add almonds, cook 1 minutes, add wine and lemon juice, simmer and pour over fish.

Orange-Roughy

Tue, 19 Oct 2010 21:32:30 -0400

ORANGE ROUGHY with ORIENTAL SAUCE

1/4 cup Orange Juice
2 Tbsp. Polyunsaturated Oil
2 Tbsp. Light Soy Sauce
1 Tbsp. Lemon Juice
1 Clove Garlic, minced
1/8 Tsp. Pepper
2 lbs. Orange Roughy

Combine marinade ingredients. Marinate orange roughy in sauce for 15-20 minutes. Place fish on lightly oiled grill, barbecue over hot coals or broil in oven. Cook fish for 10 minutes per inch of thickness, or until the flesh is opaque, brushing frequently with marinade.

Courtesy of “Seafood: A Collection of Heart Healthy Recipes” * http://www.amazon.com/Seafood-Collection-Heart-Healthy-Recipes/dp/0961642629