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INGREDIENTS
6 4 ounces fresh or frozen swordfish or tuna steaks, cut 3/4-inch thick
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
2 teaspoons cooking oil
2 cloves garlic, minced
1 tablespoon snipped fresh cilantro
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
DIRECTIONS
1. Thaw fish, if frozen. For marinade, combine lime peel, lime juice, oil, garlic, cilantro, pepper, and salt. Place fish in a plastic bag set into a shallow dish. Pour marinade over fish in bag. Seal bag; turn to coat well. Refrigerate 1 hour, turning bag occasionally.
2. Remove fish from marinade; discard marinade. Place fish on greased grill rack directly over medium coals. Grill 6 to 8 minutes or until fish flakes when tested with a fork, turning once halfway through grilling time.
3. Or, preheat gas grill. Adjust heat for direct cooking. Place fish on greased grill rack over medium heat. Grill uncovered as directed in step 2. Makes 6 servings.
INGREDIENTS
8 ounces fresh or frozen skinless cod or sea bass fillets
6 ounces fresh or frozen peeled and deveined shrimp
1/3 cup chopped onion
2 stalks celery, sliced
1/2 teaspoon bottled minced garlic (1 clove)
2 teaspoons olive oil
1 cup reduced-sodium chicken broth
1/4 cup dry white wine or reduced-sodium chicken broth
1 14 1/2 ounce can no-salt-added diced tomatoes, drained
1 8 ounce can no-salt-added tomato sauce
1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon snipped fresh parsley
DIRECTIONS
1. Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1-1/2-inch pieces. Cut shrimp in half lengthwise. Cover and chill fish and shrimp until needed.
2. In large saucepan, cook onion, celery, and garlic in hot oil until tender. Carefully stir in 1 cup broth and wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tomatoes, tomato sauce, oregano, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes.
3. Gently stir in fish and shrimp. Return just to boiling; reduce heat to low. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are opaque. Sprinkle with parsley.
INGREDIENTS
2 small blue-fish or striped bass (each 1-1/4 to 1-1/2 pounds, cleaned weight)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lemon, sliced into 8 slices
2 sprigs fresh thyme
4 cloves garlic, peeled
Remoulade (recipe, below)
Remoulade
1/2 cup light mayonnaise
1 tablespoon sweet pickle relish
2 teaspoons lemon juice
dash hot-pepper sauce
DIRECTIONS
1. Prepare outdoor grill with medium-low to medium coals, or heat gas grill to medium-low to medium (to broil, see Note below).
2. Rinse fish; pat dry. Cut 3 slashes on each side. Season with salt, pepper.
3. Stuff 3 lemon slices in cavity of each fish. Add thyme and 2 cloves garlic to each cavity.
4. Grill fish 6 inches from heat, covered, 10 to 12 minutes, until just beginning to char. Flip over carefully. Cover each eye with one of remaining lemon slices. Grill 12 to 15 minutes more, until flesh is white throughout.
5. Transfer fish to platter. For each, pry up top fillet in one piece, flipping over, skin side down. Beginning at tail, carefully pull up end of spine of fish, and lift up, removing whole backbone. Remove any small bones from fish. Serve with Remoulade. Makes 4 servings.
Remoulade
1. Mix mayonnaise, sweet pickle relish, lemon juice, dash hot-pepper sauce. Makes about 1/2 cup.
INGREDIENTS
2 6 ounces orange roughy or other fish fillets
small fresh basil leaves
1 clove garlic, minced
2 teaspoons shredded fresh ginger
1 cup thinly sliced sweet peppers
8 ounces asparagus spears, trimmed
DIRECTIONS
1. Make bias cuts about 3/4-inch apart into the fish fillets. (Do not cut completely through fish.) Tuck 1 or 2 whole basil leaves into each cut. Rub fillets with garlic and ginger.
2. Place peppers and asparagus in a steamer basket. Top with fish. Place basket into a large, deep saucepan or wok in which 1-inch of water is boiling. Cover; steam 6 to 8 minutes or until fish just flakes easily when tested with a fork. Makes 2 servings.
INGREDIENTS
1 1/2 pounds fresh or frozen white-fleshed fish fillets, 1/2 to 1 inch thick
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups sliced fresh mushrooms
1 tablespoon cooking oil
1 14 1/2 ounce can Italian-style stewed tomatoes, undrained
1 10 3/4 ounce can condensed tomato bisque soup
1/8 teaspoon black pepper
4 1/2 cups hot cooked linguine or other pasta
1/3 cup finely shredded Parmesan cheese
DIRECTIONS
1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. If necessary, cut fish into six serving-size pieces. Measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Sprinkle with salt and 1/8 teaspoon pepper.
2. Broil about 4 inches from the heat just until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (If fillets are 1 inch thick or more, turn once halfway through broiling.)
3. Meanwhile, for sauce, in a medium saucepan cook mushrooms in hot oil until tender. Stir in undrained tomatoes, tomato bisque soup, and 1/8 teaspoon pepper. Cook and stir over medium heat until mixture is heated through.
4. Spoon pasta onto plates; top with some of the sauce, fish fillets, and remaining sauce. Sprinkle with Parmesan cheese.
5. Makes 6 servings
INGREDIENTS
1 pound fresh or frozen firm-flesh fish fillets, such as halibut, 1-inch thick
1/4 cup tequila, lime juice, or lemon juice
2 tablespoons lime juice or lemon juice
1 fresh jalapeno or serrano pepper, seeded and finely chopped*
1/4 teaspoon ground cumin
2 cloves garlic, minced
24 4 inches corn tortillas or eight 8-inch flour tortillas
1 1/2 cups shredded lettuce
1 cup chopped red or green sweet pepper
1 medium red onion, halved and thinly sliced
Snipped fresh cilantro (optional)
Mango or papaya slices (optional)
DIRECTIONS
1. Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a shallow dish. For marinade, in a small bowl, stir together tequila, lime juice, jalapeno pepper, cumin, and garlic. Pour marinade over fish. Cover and marinate in the refrigerator for 30 minutes, turning fish occasionally.
2. Preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.
3. Preheat broiler. Drain fish; discard marinade. Pat fish dry. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Using a wide spatula, carefully turn the fish. Broil for 3 to 7 minutes more or just until fish flakes easily when tested with a fork. (Or place fish fillets in a well-greased wire grill basket. Grill on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once.)
4. With a fork, break broiled fish into 1/2-inch chunks. To assemble tacos, place lettuce in center of each warm tortilla. Divide fish chunks, sweet pepper, and red onion among tortillas. Fold tortillas in half over filling. If desired, serve with cilantro and/or mango slices. Makes 4 servings.
Tip
* Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands well with soap and water.
INGREDIENTS
Nonstick cooking spray
8 ounces fresh or frozen skinless cod fish fillets
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1 tablespoon fat-free milk
2 tablespoons fine dry bread crumbs
2 tablespoons finely chopped almonds
1/2 teaspoon snipped fresh thyme
1 tablespoon canola oil
DIRECTIONS
1. Preheat oven to 450 degrees F. Lightly coat a 9x9x2-inch baking pan with nonstick coating; set aside. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into two serving-size pieces, if necessary. Measure thickness of fish.
2. Place flour in a shallow dish or small bowl. In a second shallow dish whisk together egg white and milk. In a third shallow dish combine bread crumbs, almonds, and thyme. Coat both sides of fillets with flour. Dip fillets in the egg mixture; dip in bread crumb mixture to coat.
3. Place fish in prepared pan. Drizzle with oil. Bake until fish begins to flake when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish).
INGREDIENTS
1 1/2 pounds fresh or frozen white fish fillets (such as halibut or red snapper), each about 3/4 inch thick
1/4 cup reduced-sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
2 teaspoons cornstarch
2 teaspoons Asian chili garlic sauce (optional)
2 teaspoons toasted sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
4 12 inch squares parchment paper
3 green onions, cut into thin strips
1 carrot, cut into thin strips
Hot steamed rice
DIRECTIONS
1. Thaw fish if frozen. Cut fish into four equal pieces; set aside.
2. In a small saucepan combine chicken broth, hoisin sauce, soy sauce, sugar, cornstarch, Asian chili sauce (if desired), sesame oil, ginger, and garlic. Cook and stir until thickened and bubbly; cook and stir 1 minute more.
3. Place one portion of fish in middle of parchment square. Top with 2 tablespoons of the sauce, and one-quarter of the green onions and carrots. Bring up two opposite sides of parchment and fold several times over fish. Fold remaining ends of parchment and tuck under. Place fish packets in a shallow baking pan. Bake in a 400 degrees F oven for 12 to 15 minutes or until fish is opaque and flakes easily when tested with a fork. Serve with steamed rice.
INGREDIENTS
4 4 - 5 ounces fresh or frozen fish fillets, 1/2- to 3/4-inch thick
1 tablespoon lemon or lime juice
1 teaspoon lemon-pepper seasoning, Jamaican jerk seasoning, or Cajun seasoning
1/2 cup mayonnaise or salad dressing
4 teaspoons Dijon-style mustard
1 teaspoon honey
4 hamburger buns or kaiser rolls, split and toasted
Watercress or lettuce leaves (optional)
Roasted red sweet pepper strips or fresh tomato slices (optional)
DIRECTIONS
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush fish with lemon-juice. Sprinkle desired seasoning evenly over all sides of fish. For sandwich spread, in a small bowl stir together mayonnaise, mustard, and honey. Cover and chill until ready to serve.
2. Place fish in a greased grill basket, tucking under any thin edges. For a charcoal grill, grill fish on the rack of an uncovered grill directly over medium coals until fish flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish), turning basket once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover and grill as above.)
3. Remove fish from grill. To serve, spread bottom half of buns with mayonnaise mixture. Top with watercress (if desired), fish, additional mayonnaise mixture, red pepper strips (if desired), and top halves of buns. Makes 4 servings.
INGREDIENTS
3 cups Rice Krispies® (crushed to 1 cup)
1/4 cup chopped almonds
1 tablespoon chopped fresh parsley
1/4 cup all-purpose flour
2 egg whites
3 tablespoons lime juice, divided
1/4 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon seasoned pepper
1 pound fish fillets
DIRECTIONS
1. In shallow pan or plate, combine KELLOGG'S RICE KRISPIES cereal, almonds and parsley. Set aside. Place flour in second shallow pan or plate. Set aside.
2. In small mixing bowl, beat together egg whites, 2 tablespoons of the lime juice, salt, ginger and pepper. Set aside.
3. Cut fish into 6 equal pieces. Dip in flour, shaking off excess. Dip coated fish in egg mixture, draining slightly, then coat with cereal mixture. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with remaining 1 tablespoon lime juice.
4. Bake at 400 degrees F about 17 minutes or until fish flakes when tested with fork. For food safety, the internal temperature of the fish should be a minimum of 145 degrees F. Serve hot.
INGREDIENTS
4 ounces fresh or frozen skinless salmon or other firm fish fillets, about 1 inch thick
1/4 cup light mayonnaise or salad dressing
2 tablespoons grated Parmesan cheese
1 tablespoon snipped fresh chives or sliced green onion
1 teaspoon Worcestershire sauce for chicken
DIRECTIONS
1. Thaw fish, if frozen. Preheat oven to 450 degrees F. Rinse fish; pat dry with paper towels. Set aside.
2. In small bowl, stir together mayonnaise, Parmesan cheese, chives, and Worcestershire sauce. Spread mayonnaise mixture over fish. Place in greased 2-quart square or rectangular baking dish.
3. Bake for 8 to 12 minutes or until fish flakes easily with a fork. Makes 4 servings.
INGREDIENTS
1 package (10 to 12 oz) breaded or battered fish fillets (6 fillets)
1 box (4.6 oz) Old El Paso® taco shells (12 shells)
1/2 cup mayonnaise or salad dressing
1 package (1 oz) Old El Paso® taco seasoning mix (any variety)
6 cups coleslaw mix (from 16-oz bag)
Old El Paso® taco sauce, if desired
DIRECTIONS
1. Bake fish fillets as directed on package. Cut each fillet into bite-size pieces.
2. Heat taco shells in oven as directed on box.
3. In medium bowl, mix mayonnaise and seasoning mix; stir in coleslaw mix. Let stand 5 minutes. Fill shells with fish pieces and coleslaw mixture; top with taco sauce.
INGREDIENTS
2 red and/or yellow sweet peppers
1/2 cup quick cooking hominy grits
1/2 cup shredded Mexican cheese blend (2 oz.)
1 1/2 pounds medium shrimp, peeled and deveined, tails intact
1/2 teaspoon chili powder
1/4 cup olive oil
1 cup cilantro sprigs
1 tablespoon cider vinegar
Lemon wedges and cilantro sprigs, optional
DIRECTIONS
1. Halve, seed, and coarsely chop peppers. In medium saucepan heat 1-34 cups water to boiling. Stir in grits and peppers. Return to boiling. Reduce heat. Simmer, covered, 5 minutes, until most water is absorbed and grits are tender. Stir in cheese. Sprinkle salt and pepper. Cover; keep warm.
2. In bowl toss shrimp with chili powder. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp. Cook and stir 3 to 4 minutes or until shrimp are opaque.
3. In food processor combine remaining oil, cilantro, vinegar, and 2 tablespoons water. Drizzle over shrimp and grits. Serve with lemon and cilantro. Makes 4 servings.
INGREDIENTS
1 lb steelhead trout or 1 lb salmon fillet
1 (16 ounce) can apricots
4 -5 green onions (chopped)
1 (8 ounce) can diced pineapple
1 red bell peppers or 1 yellow bell pepper (chopped or sliced small)
1 1/2 tablespoons lime juice
1 1/2 teaspoons dried cilantro (or 1/4 cup chopped fresh)
fresh ground pepper
DIRECTIONS
1.Preheat oven to 350 degrees.
2.In a medium bowl, combine apricots (reserve juice), pineapple, green onions, and bell pepper.
3.Sprinkle with lime juice and cilantro.
4.Toss all and chill for at least one hour.
5.Place trout/salmon filets in lightly greased 9x11 inch baking dish (I use butter to grease the pan).
6.Cover trout with salsa.
7.Gently pour reserved apricot juice over all.
8.Place in oven and bake for approximately 30 minutes.
INGREDIENTS
6 salmon fillets
6 pinches sea salt
6 pinches pepper
6 pinches garlic powder
sesame seeds
1 1/2 cups finely diced mangoes (2 mangoes)
3/4 cup finely diced red pepper
3 tablespoons minced red onions
3 tablespoons minced parsley
1/4 teaspoon sea salt
3 tablespoons extra virgin olive oil
DIRECTIONS
1.To make the mango salsa: combine all ingredients in a small bowl, and refrigerate for about 20 minutes.
2.For the baked salmon: preheat oven to 400 degrees.
3.Place fillets on a baking sheet lined with parchment paper.
4.Season each fillet with a pinch of salt, pepper, and a large pinch of garlic powder.
5.Cover with seasame seeds.
6.Bake for 10-12 minutes.
7.Serve with mango Salsa.
INGREDIENTS
1 lb salmon fillet
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon prepared mustard
1/8 teaspoon black pepper
1/2 cup unsalted butter, melted
1/4 teaspoon paprika (optional)
1/2 teaspoon dried parsley (optional)
DIRECTIONS
1.Preheat oven to 450 degrees F.
2.Arrange filets in a shallow baking dish.
3.Mix together the remaining ingredients, & pour half of this mixture over the fish.
4.Bake 20 minutes, basting with the remaining sauce.
5.When done, sprinkle with paprika & chopped parsley, if desired.
INGREDIENTS
1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup reduced sodium soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 1/2 lbs salmon fillets
DIRECTIONS
1.In a large self-closing plastic bag, combine first six ingredients; mix well.
2.Place salmon in bag and seal tightly.
3.Turn bag gently to distribute marinade.
4.Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
5.Turn bag occasionally.
6.Lightly grease grill rack.
7.Preheat grill to medium heat.
8.Remove salmon from marinade; reserve the marinade.
9.Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
10.Brush with reserved marinade up until the last 5 minutes of cooking time.
11.Discard leftover marinade.
INGREDIENTS
1 pound skinless fresh fish fillets, 1-inch thick (salmon, halibut, sea bass, and/or red snapper)
1/2 pound fresh or frozen medium shrimp in shells
2 medium fennel bulbs
1/4 cup olive oil
3 tablespoons lemon juice
4 cloves garlic, minced
3 tablespoons snipped fresh oregano
1/4 teaspoon salt
DIRECTIONS
1. Rinse fish fillets and pat dry with paper towels. Cut fish into 1-inch cubes. Set aside. Thaw shrimp, if frozen. Peel and devein shrimp, leaving the tails intact. Rinse shrimp; pat dry. Set aside.
2. Cut off and discard upper stalks of fennel bulbs, reserving some of the leafy fronds. Snip 2 tablespoons of the fronds for use in the marinade. Remove any wilted outer layers from bulbs; cut off a thin slice from base of each bulb. Wash and cut each bulb lengthwise into six wedges. Cook wedges, covered, in a small amount of boiling water about 5 minutes or until nearly tender; drain.
3. Place fish cubes, shrimp, and fennel wedges in a self-sealing plastic bag set in a deep bowl. For marinade, stir together snipped fennel fronds, olive oil, lemon juice, garlic, oregano, and salt. Pour over seafood and fennel wedges. Close bag. Marinate in the refrigerator for 2 hours, turning occasionally.
4. Drain fish cubes, shrimp, and fennel wedges, discarding marinade. Thread fish cubes, shrimp, and fennel wedges on skewers, alternating varieties. (If desired, transport in a covered shallow container in an insulated cooler with ice packs. Grill within 1 hour.)
5. Place on a greased rack of a grill directly over medium-hot coals; grill, uncovered, for 8 to 12 minutes, turning often, until fish flakes when tested with a fork and shrimp turn opaque. Makes 6 servings.
INGREDIENTS
1 pound (1-inch thick) red snapper fish fillets
1/4 cup lime juice
1/4 cup chopped fresh cilantro
1/4 cup canola oil
1/4 cup prepared salsa verde
1/4 cup reduced-fat mayonnaise
1 teaspoon sea salt, divided
2 cups shredded coleslaw blend
16 avocado slices (about 2 small avocados)
8 corn tortillas
2 limes, cut in half
DIRECTIONS
1. Preheat grill to medium-high heat.
2. Combine lime juice, cilantro, oil and red snapper in large zip top bag; marinate in refrigerator for 20 minutes.
3. For creamy salsa verde, combine salsa and mayonnaise in mini food processor or blender. Puree until smooth.
4. Remove fish from marinade, season with 1/2 teaspoon sea salt, and place on hot grill. Grill fish for 6 minutes on each side and remove. Let rest several minutes then flake fish with fork.
5. Place lime halves on grill, flesh side down, along with tortillas for 1 minute or until limes are grill marked and one side of tortillas are toasted. Remove and bend tortillas, toasted side out, into taco-shape.
6. Fill each tortilla with 1/4 cup slaw and 2 slices avocado. Divide fish evenly among tacos and drizzle each with 1 tablespoon sauce. Sprinkle with remaining sea salt and serve with grilled lime half.
Prep options
1. The weather outdoors is not always appropriate for outdoor grilling; use an indoor grill or simply broil, bake or pan-fry the fish. The corn tortillas can easily be toasted in a dry saute pan or hot oven and the limes could be caramelized using a smoking-hot skillet.
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