Flounder with Couscous
4 Flounder Fillets
2/3 cup uncooked couscous
1/4 cup sliced green onion
1 tsp. ground coriander
3/4 tsp. paprika
1/4 tsp. hot pepper sauce
1/2 cup sliced almonds
1/2 cup currants
1 can (10 1/2 oz.) double strength chicken broth - divided
2 tbsp. melted butter or margarine
1 lemon, thinly sliced
2 tbsp. fresh parsley
4 sheets (12 x 18") of aluminum foil
Preheat oven to 450 or grill to medium high. Spray foil with nonstick cooking spray; set aside. Combine next 7 ingredients. Stir in half of chicken broth. Center 1/4 of the mixture on each sheet of aluminum foil. Top with flounder fillet, butter and lemon slices. Bring up foil sides. Double fold top and one end of packet. Through open end, add 1/4 of remaining broth. Double fold remaining end to seal packet. Repeat to make four packets. nl 8/7
Sesame Smothered Cod
6 Cod fillets
3/4 cup sesame seeds
3 cloves garlic
1/2 tsp. salt
Juice of 4 lemons
3 tbsp. water
Preheat oven to 350. Place the sesame seeds in a large heavy-bottomed frypan and toast over a medium heat without added oil, shaking the pan back and forth vigorously from time to time, until the seeds are lightly browned.
Turn on food processor and drop in the garlic cloves one by one, followed by the sesame seeds. the salt, lemon juice and water.
Lightly oil an oven dish, arrange the cod on the bottom and pour over the sesame mixture. Cover and bake for 10 minutes.
Rainbow Trout with Orange Teriyaki
6 Rainbow Trout fillets
3/4 cup Teriyaki glaze or sauce
3/4 tsp. powdered ginger
3 ounces of orange juice
1 tbsp. Cilantro, finely chopped
Combine Teriyaki and the other ingredients. Whisk until smooth. Cook trout fillets on an outdoor grill or in your oven broiler, while brushing Teriyaki mixture over fish. Plate trout and serve immediately with steamed rice and orange segments.
Flounder with Tangelo & Ginger
4 flounders
4 tangelos (or 3 oranges)
4 tbsp butter
4 tbsp grated ginger root
4 tbsp chopped parsley
Place each flounder on one half of a sheet of greased aluminum foil and fold up the sides to ensure liquid will not leak.
Squeeze the juice from the tangelos and pour equal amounts over each fish. You may substitute with 3 oranges, provided it is mixed with the juice of a lemon to give a tart edge to the flavor.
Break the butter into small pieces and dab over the surface of the flounder, then sprinkle an equal amount of grated ginger root over each fish.
Fold over the other half of the aluminum foil, crimp the edges, and bake in a 375 degree oven for 20 minutes. If the flounder is baked skin-on, remove the cooked skin with a sharp knife. Sprinkle with chopped parsley and serve.
Salmon Fajitas
6 salmon fillets
Juice of 1 lime
4 sheets of aluminum foil
1 envelope fajita mix (.75 to 1.2 oz.)
2 tbs. flour
2 large bell peppers, cut in strips
1 medium onion, thickly sliced
1 can (15. oz) black beans, rinsed and drained
1/2 cup green cilantro or chipotle salsa
Warm tortillas, additional salsa and shredded Monterey Jack cheese
Preheat oven to 450 degrees or outdoor grill to medium-high. Cut salmon fillets crosswise into 1/2 inch strips. Squeeze lime juice over salmon. Combine salmon strips, fajita seasoning and flour; set aside. Combine peppers, onion, beans and salsa.
Center one-fourth of pepper mixture on each sheet of aluminum foil. Top with salmon strips. Bring up foil on sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Bake 25 to 30 minutes on a cookie sheet in oven or grill 9 to 11 minutes in covered grill. Serve with tortillas, additional salsa and cheese. Makes 4 servings.
Tuscan Halibut with Cannellini Beans
6 Halibut fillets
4 tsp. lemon juice
2 tsp. lemon-pepper seasoning
4 lemon slices
4 sheets (12x18) aluminum foil
1/4 cup prepared pesto, divided
2 cans cannellini beans, rinsed, drained (or great northern beans)
2 medium tomatoes, chopped, or 1 can (14.5 oz) diced tomatoes, drained.
Preheat oven to 450 degrees or grill to medium-high. Combine beans, tomatoes, and 2 tbs. pesto: mix well.
Center 1/4th of bean mixture on each sheet of aluminum foil. top with Halibut fillet; drizzle with lemon juice. Spread Halibut with remaining pesto; sprinkle with lemon-pepper. Top with lemon slices.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 16 to 20 minutes on a cookie sheet in oven, or grill 14 to 18 minutes in covered grill. 11/4/02
Cod with Caramelized Onions
3 1/2 lbs. Spanish onions, large, sliced
2 cups red wine
2 cups red wine vinegar
Salt/pepper to taste
1 cup honey
2 oz. butter
1/4 cup fresh thyme or marjoram, chopped
6 fillets of cod
2 oz. olive oil
Salt/pepper as needed
Caramelize onions: In large spray-coated or non-stick stockpot, sautee onions in wine and wine vinegar. Reduce sauce until liquid evaporates, stirring occasionally.
Stir in honey and cook over medium heat until caramelized, about five minutes. remove from heat. Stir in butter and thyme; heat through. Keep warm until serving.
For each serving, heat 1/2 tbs. oil in non-stick skillet. Season one fillet with salt and pepper blend; sauté in oil until done. Serve with 1 cup onions. nl 3/20
Grilled Swordfish with Cilantro Butter
32 ounces fresh swordfish fillets (4 fillets), center-cut
2 tablespoons olive oil
Cilantro Butter
1 bunch cilantro
1/2 cup unsalted butter
juice of 1 lime
salt and freshly ground pepper, to taste
Serves 4. Prepare a charcoal fire. Swordfish is especially good cooked over mesquite charcoal, although other types of fuel are fine.
Lightly coat fillets with olive oil. When fire is ready, place fish on oiled grill and cook until just firm to the touch (about 4 minutes per side for thick fillets, less for thinner fillets: don't overcook). Serve immediately with Cilantro Butter.
Cilantro Butter: Wash cilantro thoroughly and remove thick stems. Combine with butter in food processor or blender with metal blade and mix for several seconds until light and fluffy. Blend in lime juice. Season with salt and cayenne pepper. Makes 2/3 cup.nl417
Fish Baked in Parchment with Lime and Cilantro
Safflower oil, to grease parchment
4 large fillets of red snapper, cod, flounder
I teaspoon grated gingerroot tablespoons sake or rice wine
I tablespoon lime juice
1 teaspoon grated lime rind
2 tablespoons minced cilantro
1 teaspoon dark sesame oil
Preheat oven to 350 degrees F. Lightly oil 4 sheets parchment paper. Place I fillet on the center of each sheet of parchment.
In a small bowl combine gingerroot, sake, lime juice, lime rind, cilantro, and sesame oil. Spoon an equal amount over each fish fillet. Roll edges of parchment together, forming a packet around fish- Bake for 12 minutes. To serve, unroll parchment packets and slide fish onto plates. Spoon poaching liquid over fish and serve immediately.
Note: Lime and cilantro add a Caribbean flavor to this easy, salt-free entree, Choose fillets of red snapper, cod, flounder, or orange roughy. You can even marinate the fish in the poaching liquid overnight before cooking.
Grilled Mahi Mahi with Ginger Glaze
4, 6 - 8 oz. Mahi Mahi fillets from Seafoodirect 2 you.
6 shallots, coarsely chopped
4 quarter-size slices fresh unpeeled ginger
1 clove garlic
3 tbs. unsalted butter
1/2 cup chicken broth
4 tsp. cornstarch
1/3 cup dry white wine
1 tbs. fresh lemon juice
2 tsp. grated lemon zest
1/2 tsp. freshly ground black pepper
Preheat grill or broiler; spray a grilling basket or broiler pan with nonstick cooking spray and arrange the Mahi Mahi fillets on top. In a food processor, mince shallots, ginger and garlic.
In a small skillet, melt butter. Add shallot-ginger mixture and cook, stirring until just golden, 8 - 10 minutes. Remove skillet from heat.
Brush Mahi Mahi fillets with half the ginger-shallot mixture. Grill or broil 4 - 5 inches from heat, turning once, until lightly colored and the flesh just flakes when tested with a fork, about 6 minutes. In a small bowl, blend together chicken broth and cornstarch. Return skillet to medium heat and stir in wine, lemon juice, zest, and pepper. Bring to a boil, add cornstarch mixture and return to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, for 1 minute or until thickened and slightly glossy. Transfer fillets to plates and drizzle shallot-ginger glaze over them. Serve immediately.
Baked Whole Sea Bass with Potatoes
2 lbs. Sea Bass from Seafoodirect 2 you.
1/2 cup extra virgin olive oil
2 large potatoes, peeled, in 1/8-in. slices
2 garlic cloves, finely chopped.
1/2 tsp. finely chopped fresh thyme, or 1/4 tsp. dried
Salt and pepper to taste
3 tomatoes, peeled, seeded and coarsely chopped
15 brine-cured (not canned) black olive, pitted and coarsely chopped
Rinse fish in cold water. Preheat oven to 400 degrees F.
Coat bottom of an oval baking dish with olive oil and arrange in an overlapping layer of potatoes on top. Sprinkle with garlic, thyme, olive oil, salt and pepper. Continue in this way with layers of remaining potatoes.
Bake potatoes for 20 min. Rub fish with olive oil and season with salt and pepper. Place fish on top of potatoes, arrange chopped tomatoes and olives around fish, and bake about 30 min., or 15 minutes per inch of thickness. The fish is done when the flesh is opaque and pulls away from the bone.
Red Pepper Swordfish
6 swordfish steaks (each about ½ lb. and 1 inch thick.)
1 large sweet red pepper
2 lemons
3 tbs. fresh oregano
1 cup olive oil
1 tsp. salt
½ tsp. fresh ground black pepper
dry white wine
Remove seeds and ribs from pepper and cut into ¼ inch cubes. Put in a bowl and mix well with the juice of the two lemons, the olive oil, salt, pepper, and the oregano. Heat broiler and pour wine to a depth of 1/8 inch in a broiler pan. Lay swordfish steaks in wine and broil for 3 minutes.
Pour the seasoned lemon, oil and oregano mixture over the fish and cook for 3 to 4 minutes more (until fish is cooked through and lightly browned.) Immediately transfer fish to a warmed serving dish. You may need to reduce the sauce slightly by boiling vigorously and stirring for 2 minutes more. Pour sauce over fish and serve. Serves 6. nl 5/16
Stuffed Flounder
3 tbs.butter
1/4 cup finely chopped green onions
1/4 cup flour
3/4 cup fish stock
3 tbs. white wine
1/4 tsp. salt
Dash cayenne
1 egg yolk, beaten
1/3 cup Seafoodirect 2 you lump crabmeat
1/2 cup Seafoodirect 2 you boiled shrimp, peeled and veined
1/2 dozen Seafoodirect 2 you oysters, lightly blanched
2 teaspoons finely chopped parsley
6 tbs. paprika
5 tbs. parmesan cheese
3 tbs. bread crumbs
1/4 cup vegetable oil
2 whole Flounders (headed & gutted) from Seafoodirect 2 you.
Over medium heat in a 9 inch skillet, melt butter and sautee onions until tender. Blend in the flour thoroughly. Cook slowly about 5 minutes stirring constantly: Do not brown. Remove skillet from heat. Blend in fish stock, wine, salt and pepper, until smooth. Blend in egg yolk thoroughly. Return pan to heat and gently cook over low heat, stirring constantly, about 15 minutes. Add crab meat, shrimp, oysters and parsley and mix thoroughly, heat through and remove from heat.
Fill flounder with stuffing and sprinkle with a mixture of 6 tbs. paprika, 5 tbs. of parmesan cheese and 3 tbs. bread crumbs. Close fish. In a large, 12 inch cast iron skillet sear flounders in 1/4 cup vegetable oil. Place skillet: with flounders into 400 F oven for about 20 minutes until done. Serve with lemon slices and parsley. Serves 2.
Oriental Tuna Steaks
1 cup Soy Sauce.
4, 6-8 oz. Tuna steaks from Seafoodirect 2 you.
3 tbs. of Hot Chinese Mustard.
Mix the Chinese mustard into the soy sauce. Marinate the tuna steaks for at least 30 minutes in this sauce. Baste tuna steaks while grilling, until tuna is done to your liking.
Red Snapper Hollandaise
4 tsp. salt
2 bay leaves
1 lemon, sliced
1 onion, sliced
Dash cayenne
2 quarts water
4 lbs. Seafoodirect 2 you Red Snapper fillets.
2 cups hollandaise sauce
2 tbs. chopped parsley
Hollandaise Sauce
4 egg yolks
2 tbs. lemon juice
1/2 lb. butter, melted
1/4 tsp. salt
In top half of double broiler, beat egg yolks and stir in lemon juice. Cook very slowly in double broiler over low heat, not allowing water in bottom half to come to a boil. Add butter a little at a time, stirring constantly with a wooden spoon. Add salt and pepper. Continue cooking slowly until thickened. Yields one cup.
Snapper: Combine first six ingredients and poach Red Snapper, about 15 minutes. Remove from water, drain well, place on serving platter. Cover with hollandaise sauce and parsley. Serves 2-4
Country Salmon Pie
A salmon and cheese pie flavored with sour cream
Parmesan Crust
1½ cups flour
½ cups grated parmesan cheese
¾ cups shortening
3 4 tbs. water
Filling
1 lb. Seafoodirect 2 you Salmon
1 large onion, diced
1 garlic clove, minced
2 tbs. butter
2 cups sour cream
4 eggs
1½ cups gruyere cheese, shredded
1 tsp. dill weed
¼ tsp. salt
Grill or poach Salmon until tender. Preheat oven to 375º F. Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with 2 tbs. water. Form into a dough, adding more water as needed. Press into an 8inch springform pan. Bake at 375º F for 10 minutes. Make filling: Sauté onion and garlic in butter until onion is soft. Beat sour cream and eggs until blended. Break salmon into bite-size pieces. Stir into sour cream mixture along with vegetables, 1 cup gruyere, crumbled dill weed, and salt. Pour into baked crust; top with remaining gruyere. Bake at 375º F oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve. Serves 4
