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Sea Bass with Strawberry- Orange Salsa
Peel oranges and discard white pith. Section
oranges and finely chop, discarding seeds. Put chopped oranges in a colander
to drain 5 minutes. Put orange in a bowl with strawberries, jalapeno,
onions, mint and lime juice. Season to taste with honey and salt. Cover
and chill 1 hour, or up to 8 hours. Rinse fish. Bring about 2 inches of
water to a boil in a large pan. Add fish and reduce heat so water just
simmer. Simmer until fish is just opaque through center, 10-12 minutes
for fish 1 inch thick. Lift fish from pan and drain, then arrange on individual
plates. spoon salsa with its juice over fish and serve immediately.
Preheat charcoal grill or broiler. Rinse halibut and
pat dry. In medium bowl, combine lemon juice, olive oil, garlic, mint
and oregano; add halibut chunks and stir to coat. Cover and Chill 30 minutes.
Drain halibut, reserving marinade. Bring marinade to a boil in a small
saucepan and keep warm. Meanwhile, skewer fish, alternating red onion
and halibut. Grill or broil 4-5 inches from heat until fish is just opaque
through center (cut to test), about 10 minutes, turning fish once and
basting. Serve skewers on bed of spinach and lettuce. Drizzle salads with
warm marinade and garnish with cherry tomatoes. Scallop, Pesto & Artichoke Heart Pizza
Preheat oven to 450 degrees. Spread Pesto over pizza
crust up to 1/2 inch from the edge. Drain artrtichoke hearts, reserving
marinade in a small bowl. Cut large artichoke hearts in half and arrange
them evenly over pesto. sprinkle mozzarella over pizza. Rinse scallops
and pat dry. Top them in reserved artichoke heart marinade and drain.
Put the scallops on pizza and sprinkle with Parmesan cheese. Bake pizza
until bottom of crust is crisp, cheese is bubbly and scallops are opaque
in center (cut a couple to test), 6-8 minutes. Slide pizza onto a cutting
board and cut into wedges for serving.
Preheat oven to 400 degrees. Stir cheese, green onion
and crab together in a bowl. Lay tortillas flat. spoon equal amounts of
crab mixture on each tortilla and spread mixture over half of it, leaving
a 1/2-inch border clear, fold tortillas in half over filling. Lay quesadillas
on a baking sheet and bake until cheese melts, about 5 minutes. or lay
on paper towels and microwave until cheese melts, about 1 minute. Cut
in wedges, arrange on plates and spoon salsa over top.
In a large bowl, combine garlic, lemon juice, olive
oil pepper and stir to mix. Add shrimp and stir to evenly coat. Let sit
in refrigerator about 20 minutes. Preheat charcoal grill or broiler. Take
shrimp from marinade, let excess drip off and thread shrimp onto skewers.
Grill or broil skewers 3-4 inches from heat until they are pink, about
2 minutes. Turn skewers, spoon some reserved marinade over and continue
cooking until shrimp are evenly pink and cooked through, 2-3 minutes longer.
Transfer to individual plates and pass lemon wedges for squeezing.
Preheat broiler. Set oven rack 4-5 inches from the
element. Rinse fish, pat dry and lay skin-side down on a baking sheet.
with a zestier or grater remove zest 9yellow part of peel only) from lemon;
squeeze 1 Tbsp. juice from lemon. Mix lemon zest, lemon juice, mustard
and dill. Brush mixture over salmon. Broil salmon until opaque in center,
about 5-6 minutes for 1/2-inch thick fillet; 10-12 minutes for 1-inch
fillet. Cooking Time: 8 minutes Preheat broiler and set oven rack 2-3 inches from element, Rinse fish and pat dry. Lay fillets on a lightly oiled broiler pan or shallow rimmed pan. Brush top of each fillet with teriyaki sauce, then sprinkle generously with sesame seeds. Broil fish 3 minutes. Turn off broiler and let stand 3-4 minutes more, until fish is opaque through center. Servings Per Recipe: 4
Preheat the broiler and set oven rack 2 inches below
element. Rinse tuna and pat dry. Brush both sides of tuna lightly with
oil. arrange tuna on broiler pan and sprinkle tops liberally with cracked
pepper. For medium-rare tuna (still slightly pink in center), broil 2-3
minutes. Turn tuna, sprinkle with more pepper and broil 2-3 minutes more.
For medium or well-done tuna, cook a few minutes longer. Arrange tuna
on individual plates and pass lemon wedges for squeezing.
Preheat oven to 400 degrees. Pour crumbs into a plate and mix with dill. Rinse fish and pat dry; cut across in 2-inch strips. Pour oil in another plate. Roll pieces of fish in oil, allow excess to drip off, then coat in crumbs to cover all sides. Arrange breaded strips of cod on a baking sheet with about 1 inch between pieces. Bake until fish is Opaque in center (cut to test) 8-10 minutes. Serving Per recipe: 4-6 Return to Recipes Page  |