|
||||||||||||
|
||||||||||||
| ||||||||||||||
RecipesIf you have a
favorite recipe, please submit it for inclusion.
The following two recipes are from Prevention's' web site: www.healthyideas.com
4 ounces firm fish - 1 thin onion slice, separated into rings - 2 thin green pepper rings - 2 thin lemon slices - 1 parsley sprig - pinch of paprika - pinch of ground white pepper - 2 tsp lemon juice Place the fish on a
12 X 14-inch piece of foil. Top with the onions, green peppers, lemons, parsley,
paprika and white pepper. Sprinkle with the lemon juice. Fold the foil
into an envelope around the fish to seal in the juice. Cook on an outdoor grill
with the lid closed (or in a 450 degree F oven) for 15 to 20 minutes, or until
the fish flakes easily with a fork. [ BACK TO CONTENTS ]
1 large onion, thinly sliced - 1 tbsp olive oil - 1 lb red snapper fillet - 1 tbsp coarse mustard - 2 cups chopped orange sections - 1 cup chopped papayas - 1/3 cup lime juice - 2 tbsp honey In a large nonstick frying pan
over medium-high heat, sauté the onion in the oil until soft and light brown,
about 8 to 10 minutes. Set aside. While the onions are cooking, rub
the snapper on both sides with the mustard. Grill or broil about 5 1/2 inches
from the heat until cooked through, about 4 1/2 minutes on each side. Transfer
to a heated serving platter. Top with the onions, oranges and papayas. Keep
warm. [ BACK TO CONTENTS ]The following two recipes are from Mardi Wetmore's web site: www.mardiweb.com Grilled Fish Tacos with Cilantro Slaw 6 servings Rinse fish, pat dry and place in a zip lock baggie with lime juice and tequila. Turn to coat. Refrigerate for 15 minutes or up to 4 hours, turning occasionally. Prepare Cilantro Slaw by combining all ingredients in a medium bowl. Refrigerate for up to 4 hours. Remove fish from marinade and spray lightly with cooking spray. Grill over medium-hot coals turning once until lightly browned and just opaque on inside (about 10 minutes). Cut fish into bite size pieces. Heat corn tortillas until soft. Place fish in tortillas and add cilantro slaw, salsa and sour cream to taste. Nutrition Facts [ BACK TO CONTENTS ]Grilled Red Snapper w/Tomatillo-Serrano Chile Vinaigrette 6 servings Squeeze lime juice over snapper and coat with cooking spray. Grill in basket until just done (about 4-5 minutes). Spoon the Tomatillo-Serrano Chile Vinaigrette onto 6 warm dinner plates and arrange the snapper fillets in the center. Serve warm. Tomatillo-Serrano Chile Vinaigrette: In a bowl, combine the tomatillos, jicama, red and yellow bell peppers, mango and serrano chile; toss to mix. In a small bowl, combine the olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic and coriander. Whisk to blend well. Pour the dressing over the diced vegetables and stir lightly to mix. Season with salt to taste. Nutrition Facts [ BACK TO CONTENTS ]Amberjack
Sandwich 4 amberjack steaks Marinate the amberjack steaks in Italian dressing for 1 hour and place on grill w/low heat. Grill until fish is cooked thoroughly. Fix hamburger buns with miracle whip, coleslaw, and tomato slice. Serve with dinner fries. [ BACK TO CONTENTS ]Ingredients: Mix equal parts
mustard, mayo and wine (enough to cover all the fish you will be cooking).
Place the fish in a baking pan, cover the fillets with the Dijon mixture and
then bake until the fish flakes. [ BACK TO CONTENTS ]Kingfish
Ala Vern This unique recipe for King Mackerel was passed along to me by my good friend Vern Townsend, of Rockport Texas. He is one heluva Dorado guide too :-) Marinate kingfish
(cut into 1 to 2 inch squares) in a ziplock bag with a liberal amount of
French's (or whatever brand you like most) yellow mustard. Remove after 2 to 12
hours ...(don't worry, it doesn't REALLY matter how long). Roll in
cornmeal or Progresso Italian style breadcrumbs. Submerge for several minutes in
a deepfryer of your choice (all I have is a Fry Daddy, and it works great) and
ENJOY!!!! [ BACK TO CONTENTS ]This is a rather novel way to serve kingfish that I find exceptionally good. First you take one fresh kingfish and filet the back 3 inches by the tail and throw away. Then make vertical cuts that are parallel forward to just behind the gill slits. These cuts should only be down to the backbone. Then press out the two pieces of tenderloin from one set of parallel cuts. Work from the tail forward. This results in round pieces of tenderloin or "balls." Marinate in salt water or milk two hours. Then rinse. Bring a pot of water to a boil and put in crab boil. Put in kingfish and boil for 3 minutes. Drain. Dip in garlic butter with a little lime or cocktail sauce. This is outstanding. [ BACK TO CONTENTS ]Step 1 - catch one [ BACK TO CONTENTS ]Ingredients: Directions: Dip fillets in flour/salt/pepper, then egg/milk mixture, then flour/salt/pepper again. Fry in oil and a little butter, till browned, [2-3 mins.]. Drain oil. Add picante sauce or salsa, cook for 5mins. at med heat. and serve. Excelente! [ BACK TO CONTENTS ]*Mix Hellmann's Mayo and horseradish sauce to
taste. [ BACK TO CONTENTS ]Trout Fillets * Melt butter and lemon juice in a
microwavable covered dish. Season fresh trout filets with Cajun seasoning to
taste. Dip filets in melted butter/lemon and coat with breadcrumbs. Arrange in
covered dish. [ BACK TO CONTENTS ]* Cook fish filets in covered dish in
microwave until done. [ BACK TO CONTENTS ]
Cut fish into 3cm pieces, place in a wide shallow dish. Cover and microwave 3 - 4 MINUTES on HIGH. In a bowl, combine butter, onion, ginger, chili and curry powder, cover and microwave 3 MINUTES on HIGH. Add cornflour, reserved juice, sauce, chutney, water and apricots. Microwave 2 - 3 MINUTES on HIGH or until thick. Add banana, season to taste. Pour over fish, microwave 1 - 2 MINUTES on HIGH. Serve. [ BACK TO CONTENTS ]This one is from The Fishernet Web Site: www.thefishernet.com 1 cup cooked, flaked fish Cook fish by baking, broiling, poaching, or in the microwave oven. Cool and flake. In mixing bowl, combine fish, sauerkraut, pickles, mayonnaise, and horseradish. Mix well. Portion mixture evenly on half the bread. Top with cheese. Top with remaining bread. Melt margarine in skillet. Place sandwiches in skillet and grill on each side until golden brown. Serve with chips or relishes and a cold drink. Makes 4 servings. (Prepared by the Marine Advisory Service, Texas A&M University, Texas Agricultural Extension Service and Sea Grant College Program) [ BACK TO CONTENTS ]Serves 6 1. Place the
fish fillets in a shallow baking dish. Pour enough hot red pepper sauce to cover
the fish fillets. Cover and marinate in the refrigerator over night or for at
least 4 hours. [ BACK TO CONTENTS ]From the Red Lobster site: www.redlobster.com COOL VEGETABLE SALSA FOR GRILLED GROUPER Servings: 4 PREPARATION: [ BACK TO CONTENTS ]Servings: 4 PREPARATION: [ BACK TO CONTENTS ]
[ BACK TO CONTENTS ]Servings: 4>/em>
Servings: 4-6 INGREDIENTS PREPARATION: [ BACK TO CONTENTS ]
[ BACK TO CONTENTS ]
4 Servings 3 tbsps. butter Melt 3 tablespoons butter with
oil in heavy large skillet over medium heat. Add mushrooms, onion, celery,
parsley and thyme; cook until mushrooms brown and all liquid evaporates,
stirring frequently, about 20 minutes. Remove from heat. Season filling to taste
with salt and pepper, set aside to cool. [ BACK TO CONTENTS ]Seasoned Cornmeal-Crusted Trout 4 Servings 1 cup cornmeal Combine cornmeal and flour and seasonings,in pie pan, or shallow dish. Coat trout with flour mixture. Melt tablespoon butter with oil in heavy large skillet over medium-high heat. Add trout pieces; cook until just cooked through, about 2 minutes per side. (do not crowd trout in the pan if necessary cook in 2 batches) Garnish with lemon. [ BACK TO CONTENTS ]
These two are from the Kitchen Link web site: www.kitchenlink.com. From: Joel.Ehrlich@salata.com (Joel Ehrlich) Newsgroups: rec.food.recipes No. 2741 - Yields 6 Servings - 1 4 Lb Red Snapper, Cleaned, - Coarse Salt Head & Tail Intact - Black Pepper, Ground - 2 Limes Juice Only - 1/2 Cup Red Wine Vinegar - 4 Dried Ancho Chiles - 3 Tbls Peanut Oil - 4 Dried Pequin Chiles - 2 Limes, Cut Into Wedges - BOILING(!) Water - 3 Cloves Garlic Prepare the grill - it is NOT ready until ALL the coals are EVENLY covered with a THICK coating of gray ash. Wipe the fish dry with paper towels. Squeeze the first measure of limes onto the skin and into the cavity of the fish.Let the fish stand to marinate. Remove the stems from the chile peppers. Soak the chiles in BOILING(!) water to cover for 30 minutes. Place the plumped chiles in a blender along with the garlic, salt, pepper, vinegar and oil. Blend to a puree. NOTE: Fresh Green (Anaheim) Chiles can be used in place of the dried chiles if the dried chiles are unavailable. Coat the fish with the chile pepper paste. Broil over hot coals, basting occasionally with additional oil. Turn once. Serve with lime wedges. [ BACK TO CONTENTS ]Grilled Gulf Red Snapper w/Basil Lime Sauce Yields 4 Servings 2 small poblano chilies, ozs each) charred, seeded and peeled - 1 tbls olive oil - salt, to taste - 1/4 cup pumpkin seeds or black pepper, freshly ground - 1/4 cup pine nuts, lightly ground to taste toasted in a dry 1/4 cup heavy cream skillet - 1/4 cup basil leaves, finely chopped - 1 clove garlic, finely chopped - 3 tbls shallots, finely chopped - 1 tsp lime zest, finely chopped - 1/2 cup chicken stock - 2 tbls lime juice - 4 fillets red snapper, (6 to 7) Preheat a grill or broiler. Combine the chilies, pumpkin seeds, garlic, shallots and chicken stock in ablender. Puree for about 30 seconds. Transfer the puree to a saucepan. Bring to a boil. Set aside. Lightly brush the snapper fillets with the olive oil. Sprinkle with salt and pepper. Grill or broil the fillets 3 to 4 minutes on each side or until the fish flakes easily. Just before serving, add the cream, basil, lime zest, juice and salt and pepper to the sauce. Simmer 3 to 4 minutes. Spoon the sauce onto the dinner plates. Top with the fish. [ BACK TO CONTENTS ] |
|
Send mail to: kurt@arroyocity.com with questions or comments about this web site. |
