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Fish Recipes
Tuna with Coconut-Curry Sauce
From Sunset Notes: Purchase tamarind concentrate in Latino or Middle Eastern food markets. The concentrate and curry paste are also sold in Southeast Asian groceries and well-stocked supermarkets. 1 cup canned coconut milk 4 teaspoons tamarind concentrate or lime juice 1 1/2 teaspoons Thai red curry paste or curry powder 2 tablespoons minced fresh cilantro 1 1/2 pounds boned tuna (ahi, 1 1/4 to 1 1/2 in. thick) 1/2 cup chopped salted roasted cashews 4 cups hot cooked rice 1/4 cup slivered fresh basil leaves Salt 1. In a bowl, mix coconut milk, tamarind concentrate, and curry paste; stir in cilantro. 2. Rinse tuna, pat dry, and turn over in coconut milk sauce. Lift out fish; save the sauce. 3. Pour sauce into a 1- to 1 1/2-quart pan; bring to a boil over high heat, stirring. Or bring to a boil in a microwave-safe container in a microwave oven at full power (100%). Keep warm. 4. Lay tuna on a lightly oiled barbecue grill over a solid bed of very hot coals or high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds), close lid on gas grill. Cook tuna until bottom is pale color about 1/4 inch into fish (cut to test; center is red), about 2 minutes. Turn tuna with a wide spatula and cook until side on grill is the same color as it is on the top, and center is still pink to red, about 1 minute longer. 5. Stir cashews into rice, spoon onto plates, and top with equal portions tuna. Sprinkle with basil. Serve with warm coconut-curry sauce and add salt to taste. Yield: 4 servings NUTRITION PER SERVING CALORIES 610(34% from fat); FAT 23g (sat 13g); PROTEIN 48g; CHOLESTEROL 77mg; SODIUM 251mg; FIBER 2.3g; CARBOHYDRATE 52g
Margarita Grouper Fillets
From Cooking Light These fillets marinate in lime juice and tequila - the makings of a margarita. Serve with yellow rice or black beans. Grouper is delicate, so turn the fillets carefully to keep them intact. Save 2 cooked fillets for Fish Tacos. This recipe goes with Fish Tacos 6 (6-ounce) grouper fillets 3/4 teaspoon salt, divided 1/4 cup fresh cilantro leaves 1/4 cup chopped onion 1 tablespoon sugar 1 tablespoon finely chopped seeded serrano chile 3 tablespoons fresh lime juice 1 tablespoon tequila 1 tablespoon vegetable oil 1 garlic clove, chopped Cooking spray Chopped fresh chives (optional) Lime wedges (optional) Place the fillets in a single layer in a 13 x 9-inch baking dish, and sprinkle with 1/4 teaspoon salt. Combine 1/2 teaspoon salt, cilantro, and the next 7 ingredients (cilantro through garlic clove) in a blender or food processor, and process until smooth. Pour cilantro mixture over the fillets, and turn to coat. Marinate in the refrigerator 30 minutes, turning once. Prepare grill. Remove fish from dish; discard marinade. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Garnish fish with chopped chives and lime wedges, if desired. Note: Store cooked fillets in refrigerator for up to 1 day. Yield: 6 servings (serving size: 1 grouper fillet)
Alder-Planked Salmon in an Asian-Style Marinade
From Cooking Light 1 (15 x 6 1/2 x 3/8-inch) alder grilling plank 1/2 cup rice vinegar 1/2 cup low-sodium soy sauce 2 tablespoons honey 1 teaspoon ground ginger 1/2 teaspoon freshly ground black pepper 3 garlic cloves, minced 1 lemon, thinly sliced 1 (3 1/2-pound) salmon fillet 1/4 cup chopped green onions 1 tablespoon sesame seeds, toasted Immerse and soak the plank in water 1 hour; drain. To prepare grill for indirect grilling, heat one side of the grill to high heat. Combine vinegar and the next 6 ingredients (vinegar through lemon) in a large zip-top plastic bag; seal. Shake to combine. Add fish; seal. Marinate in refrigerator 30 minutes, turning once. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions and sesame seeds. Yield: 9 servings (serving size: 5 ounces) NUTRITION PER SERVING CALORIES 306(41% from fat); FAT 14.1g (sat 3.3g,mono 6.1g,poly 3.5g); PROTEIN 38.3g; CHOLESTEROL 90mg; CALCIUM 36mg; SODIUM 353mg; FIBER 0.5g; IRON 0.9mg; CARBOHYDRATE 4.6g
Veracruz-Style Red Snapper
From Cooking Light Adding fresh cilantro and olives to bottled salsa and canned beans gives you fresh-from-the-garden taste without much chopping. Feel free to use your favorite canned beans for variety. The salsa is also great with grilled chicken. Total time: 25 minutes 4 (6-ounce) red snapper or tilapia fillets Cooking spray 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon ground red pepper 1/4 cup chopped fresh cilantro 1/4 cup chopped pitted green olives 1/4 cup bottled salsa 1 (16-ounce) can pinto beans, drained 1 (14.5-ounce) can diced tomatoes, drained 4 lime wedges (optional) Prepare grill or broiler. Coat both sides of fish with cooking spray. Sprinkle fish with cumin, salt, and pepper. Place fish on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until fish flakes easily when tested with a fork. Combine cilantro and remaining ingredients except lime. Serve fish with the salsa mixture and lime wedges, if desired. Yield: 4 servings (serving size: 1 fish fillet, 1/2 cup salsa, and 1 lime wedge) NUTRITION PER SERVING CALORIES 202(14% from fat); FAT 3.2g (sat 0.5g,mono 1g,poly 1.2g); PROTEIN 28.2g; CHOLESTEROL 42mg; CALCIUM 94mg; SODIUM 571mg; FIBER 5.2g; IRON 1.9mg; CARBOHYDRATE 14.6g
Zesty Swordfish Kabobs
From Cooking Light 2 tablespoons chopped fresh rosemary 3 tablespoons low-sodium soy sauce 1 1/2 tablespoons extra-virgin olive oil 1 tablespoon grated lemon rind 2 tablespoons fresh lemon juice 2 teaspoons grated orange rind 1 tablespoon fresh orange juice 1 teaspoon grated peeled fresh ginger 2 teaspoons honey 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 garlic cloves, chopped 1 1/2 pounds swordfish steaks, cut into 1-inch pieces 3/4 cup (2-inch) sliced green onions 12 (1-inch) pieces red bell pepper Cooking spray Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once. Prepare grill. Remove fish from bag; discard marinade. Thread fish, green onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once. Yield: 4 servings (serving size: 1 kabob) NUTRITION PER SERVING CALORIES 248(28% from fat); FAT 7.8g (sat 2g,mono 3.4g,poly 1.7g); PROTEIN 33.8g; CHOLESTEROL 64mg; CALCIUM 38mg; SODIUM 711mg; FIBER 1.6g; IRON 2mg; CARBOHYDRATE 9.7g
Snappy Barbecued Catfish
2 pounds catfish fillets Vegetable cooking spray Marinade 1/3 cup lemon juice ¼ cup green onion, chopped 2 tablespoons ketchup 2 tablespoons olive oil 2 cloves garlic, minced 2 teaspoons sugar 2 teaspoons Worcesershire sauce ¼ teaspoon cayenne pepper ¼ teaspoon black pepper 1. Combine marinade ingredients in a shallow non- metallic dish. Reserve 2-3 tablespoons for basting. 2. Add catfish and turn fillets to coat evenly. Marinate 15-20 minutes, turning once. 3. Drain fish. Coat fish with vegetable cooking spray. 4. Grill 3 minutes. Turn. Baste with reserved marinade. Cook 4-5 minutes. Make 8 servings Substitutions: Salmon, Halibut, Haddock
Terrines of Smoked Salmon and Scallops
Makes 12 servings Ingredients: 2 pounds sea scallops 1 cup dry white wine 1 1/3 cups fresh chives, chopped, divided 3/4 cup crème fraîche, or sour cream 1/2 cup minced fresh tarragon plus 3 tablespoons 5 tablespoons Dijon mustard, divided 1 1/3 cups diced, peeled, seeded English hothouse cucumber 1 pound thinly sliced smoked salmon 3/4 cup olive oil 1/3 cup tarragon vinegar 2 bunches watercress, thick stems trimmed 2 large heads Belgian endive, trimmed, leaves separated Preparation: Combine scallops and wine in skillet. Cover and simmer over medium heat until scallops are just opaque in center, about 5 minutes. Drain, chill until cold, about 2 hours. Cut scallops into 1/2-inch pieces. Line 12 3/4-cup soufflé dishes with plastic wrap, extending over sides by 3-inches. Whisk 1 cup fresh chives, crème fraîche, 1/2 cup tarragon and 3 tablespoons mustard in large bowl to blend. Gently stir in scallops and cucumber. Season with salt and pepper. Cut 12 rounds from salmon slices to fit bottom of soufflé dishes, place 1 round in each dish. Top each with 1/4 cup scallop mixture. Top each with another layer of salmon, trimming to fit. Divide remaining scallop mixture among dishes, about 1/4 cup for each. Top each with a third layer of salmon, trimming to fit. Fold plastic wrap overhang over terrines to enclose completely. Chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.) Whisk oil, vinegar, 1/3 cup chives, 3 tablespoons tarragon and 2 tablespoons mustard in medium bowl to blend. Season to taste with salt and pepper. Unfold plastic wrap atop each terrine. Invert 1 terrine onto each of 12 plates. Peel off plastic wrap from each terrine. Surround each terrine with watercress sprigs and endive leaves. Drizzle greens and terrines with vinaigrette and serve.
Grilled Salmon and Asparagus with Jalapeno Hollandaise
Turn ordinary grilled steak or shrimp into a "South of the border Fiesta ". Makes 6 servings Ingredients: 6 each 7-8 ounce salmon filets 18 pieces of asparagus olive oil 1/2 pound unsalted butter, melted hot in the microwave 4 each egg yolks 1/2 each lemon, juiced 1/4 teaspoon salt 1 dash cayenne 2-3 drops bottled hot pepper sauce 1/4 to 1/2 each jalapeno, ribs and seeds removed Preparation: Place the salmon and asparagus on a large platter and brush lightly with the olive oil. Season them lightly with a little black pepper and lemon. Prepare your grill to cook at a medium heat. When the grill is ready, put the salmon on skin side down and cook for 5 minutes. Make sure your ingredients for the sauce are ready. Carefully turn the salmon flesh side down and put the asparagus on the grill. You've got about 5-7 minutes to prepare the sauce and keep the asparagus and salmon from burning. It might be easier to have another person prepare the sauce at this point. To prepare the sauce: Put the egg yolks, juice, seasonings and jalapeno into a blender. Cover and blend until egg mixture is frothy. SLOWLY pour HOT melted butter into the egg mixture while the bender is running. The sauce will thicken as the butter blends with the uncooked egg yolks. Store the sauce in a warm but not too warm place, or the sauce will get lumpy. Best results if made as close to serving as possible. Place the grilled salmon on warm plates and top each with three pieces of grilled asparagus. Top the salmon with the hollandaise. Garnish with some cilantro if you like and serve immediately.
Salmon Filet Vera Cruz
Makes 2 servings Ingredients: 1 tablespoon mayonnaise 2 slices red onions, 1/4 inch thick 1/4 green bell pepper, cut into thin strips 1 Roma tomato, sliced 1/2 inch thick 4 button mushrooms, stem removed, cut in half to form circular pieces 1/4 teaspoon cracked peppercorns 1 pound salmon, filet 3 tablespoons Guacamole Butter (recipe follows) 3 slices limes Preparation: Start your gas grill and set the temperature to high, or preheat your oven to 400 degrees. Spread the mayonnaise in the center of a piece of heavy-duty aluminum foil, cut to about 16 inches long. Place the onions on top of the mayonnaise and carefully pile each ingredient, in the order listed, on top of each other. Once you have finished stacking the ingredients up, fold the foil around the vegetables and fish, and seal so as not to let the juices flow out during the cooking process. Place the package on the highest rack of your covered gas grill or on the lowest rack in your oven and cook for 20 minutes. Remove from heat and allow to steam in the foil for an additional 5 minutes before opening. Open foil and carefully remove salmon to a cutting board. Place half of the cooked veggies on each of 2 warm dinner plates. Cut the salmon filet in two, and place a piece on each plate as well. Serve with oven brown potatoes or your favorite rice recipe. Cut the veggies up and eat them with the fish like a warm salsa.
Swordfish Kebabs with Lemon and Pepper Butter
Makes 6 servings Ingredients: 3 pounds swordfish (steaks or chunks) cut into 1 1/4-inch cubes 1 1/2 each red and yellow bell peppers, cored, seeded, cut into 1 1/4-inch squares sea salt to taste juice of 3 limes 1 stick unsalted butter freshly ground pepper Preparation: Place fish in one layer in a shallow glass dish. Combine peppers, lime juice, butter, sea salt and freshly ground pepper. Pour over fish and marinate about 1 to 2 hours, at room temperature. Thread fish pieces on skewers, alternating with various colors of peppers. Grill, turning and basting frequently with remaining marinade -- about 10 minutes. Salt to taste. Pour any remaining marinade over kebabs and serve. Tip: Make sure you soak wooden skewers for at least one hour before drying off and threading the fish and vegetables on them. This will help to keep them from catching fire on the grill. Wine Tip: Sauvignon Blanc is such a winner with fish and also with summer food, that I can think of a whole bunch that would go great with these kebabs. Try one of the luscious, tropical fruity ones from New Zealand - Babich is dee-lish and a good value. Murphy-Goode Fumé Blanc (not Reserve) or St. Supéry are my faves from California. Source: Chef June Jacobs, CCP, http://www.feastivals.com
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