Ingredients: (Recipe Home Page)
6 salmon fillets (4 oz. each)
1/4 cup reduced fat mayonnaise
1/4 cup prepared horseradish
1/4 cup stone ground mustard
1/4 tsp. lemon pepper seasoning
1 tsp. minced chipotle pepper in adobo sauce
1 tsp. snipped fresh dill
-Place salmon in a foil lined 15x10x1 baking pan. Combine the mayonnaise, horseradish, mustard, lemon-pepper and chipotle pepper; spread over fillets.
-Bake at 350 degrees for 15-20 minutes or until fish flakes easily with a fork. Sprinkle with dill.
4 pieces aluminum foil or parchment paper 20x15 inch
vegetable oil spray
1/2 tsp. salt
1/2 tsp. fresh ground pepper
4 Haddock loins
2 celery stalks, thinly sliced
2 carrots, peeled and thinly sliced
zest from 1/2 orange, thinly sliced
4 fresh herb sprigs ; example: dill, parsley, thyme
1 cup mango salsa vinaigrette
1 loeaf Multigrain Bread
-Preheat oven to 450. Spray one side of each piece of foil. Place one piece of fish in center of each. Sprinkle with salt and pepper. Gather foil around fish to create a "well" for vegetables.
-Evenly divide vegetables and orange zest among fish. Place one herbe sprig on top of vegetables. pour 1/4 cup vinaigrette into each well. Gather foil together, folding to form a sealed packet.
-Place packets on baking sheet. Bake 10-12 minutes. Carefully open foil, transfer to serving plates and serve with bread.
1/4 cup butter
1 leek, white and light green part only, washed and chopped
2 carrots, peeled and diced
1 garlic clove, minced
1/4 cup flour
2 cups clam juice
2 Prime cut Cod Loins
8 oz. small shrimp, peeled and deveined
8 oz. scallops, cut in half if large
1/4 cup fresh parsley, chopped
1 Tbsp. fresh lemon juice
1 frozen puff pastry sheet, thawed
1 egg yolk plus 1 Tbsp. heavy cream or milk
-Heat butter in large skillet over medium heat. Add leek, carrots and garlic and cook until tender, 6 minutes. Add flour and cook, stirring 5 minutes. Whisk in clam juice. Bring to boil, reduce heat to medium low add cod, shtrimp and scallops, cook 5 minutes. Stir in parsley and lemon juice, let cool.
-Preheat oven to 400. Transfer mixture to an 8 inch baking dish. Roll out pastry sheet onto a lightly floured surface into a 10-inch circle or square depending upon shape of dish. Place on top of fish. Cut small vent in pastry. Whisk together yold and cream, brush on top.
-Bake pie on a baking sheet lined with foil until crust is golden brown and puffy, 35-40 minutes.
1 Tbsp. butter
2 tsp. extra virgin olive oil
2 garlic cloves, minced
1 tsp. fresh lemon juice
1 (2 oz) slice French bread baguette
1/8 tsp. salt
1/8 tsp. fresh ground pepper
24 shucked oysters
1 Tbsp. chopped fresh flat leaf parsley
-Preheat broiler to high.
-Melt butter in a skillet over medium heat. Add oil and garlic; cook 1 minute, stirring occasionally. Remove from heat, and stir in the lemon juice.
-Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine bread crumbs, butter mixture, salt, and pepper; mix well.
-Arrange the oyster on a broiler pan coated with cooking spray; top oysters with breadcrumb mixture. Broil 5 inches from heat for 3 minutes or until bread crumbs are golden. Sprinkle with parsley.
2 cucumbers, peeled, seeded, and finely diced (about 2 cups)
2 Tbsp. finely diced red onion
2 Tbsp. chopped fresh mint
1/2 jalapeno pepper, seeded and finely diced
1 cup finely diced watermelon
1 Tbsp. fresh lime juice
1 1/2 tsp. rice wine vinegar
1/4 tsp. salt
1 cup water
1/2 cup white wine
1 small onion, sliced thin
12 sprigs parsley, divided
1/4 tsp. salt
1 1/2 lb. haddock fillets
Lemon wedges for garnish
-Prepare the relish. Place all relish ingredients in a glass or ceramic bowl. Stir until well mixed. Cover and refrigerate until ready to serve.
-Prepare the fish. In a large saucepan with a tight fitting lid, place water, wine, onion, 4 sprigs of the parsley, and salt. Bring to a boil over high heat, then lower heat to medium and simmer. Add fish fillets, skin side up. Poach 5 minutes, uncovered. Remove pan from heat. Cover with lid and let set another 5 minutes. Check to see if fish is cooked through. If not, replace lid and check again after 3 minutes. When fish is done, remove lid. When fish is cool enough to handle, run a sharp knife under the edge of the skin and peel it off. Slide a spatula under the fillets, let them drain, and carefully flip them onto a serving platter. Let cool to room temperature, about 20 minutes. Cover loosely with plastic wrap and refrigerate at least 1 hour.
-When ready to serve, arrange remaining 8 parsley sprigs around fish, along with lemon wedges. Serve haddock chilled, with cucumber relish on the side.
Wine Suggestions: Starborough Sauvignon Blanc
8 oz. spaghetti
2 tsp. sesame oil
2 cloves garlic, minced
1 tsp. grated fresh ginger
2 Tbsp. reduced-sodium soy sauce
2 Tbsp.tahini (sesame paste)
2 tsp. rice wine vinegar
1/2 tsp. Thai style chili sauce
1 carrot, shredded
1 scallion, thinly sliced
1 cup bean sprouts
4 (6 to 8 oz.) tuna steaks
1/2 cup sesame seeds
2 tsp. olive oil
1/4 tsp. salt
1 tsp. salt
1 tsp. freshly ground black pepper
-Prepare the noodles. In a large pot, bring 1 gallon water to a boil over high heat. Add 4 tsp. salt, then add spaghetti. Cook 8 minutes, just until al dente. Drain.
-While water comes to a boil, combine sesame oil, garlic, ginger, soy sauce, tahini, vinegar, and chili sauce in a large serving bowl. Mix well.
-Add drained noodles, carrot, scallion, and bean sprouts to the sesame mixture and toss well to combine. Set aside.
-Prepare tuna. Rinse steak and pat dry. Place sesame seeds in a shallow dish. Rub outside of each steak with olive oil. Sprinkle with salt and pepper. Lay each steak flat in the sesame seeds. And press gently until seeds adhere. Flip steak and press seeds into other side. Repeat until all steaks are coated with seeds.
-Spray an extra large nonstick skillet with olive oil cooking spray and heat over medium high heat. Add tuna steaks. Sear 3 minutes, then flip and sear 3 minutes on the other side, or until sesame seeds are toasted and outside of steak is cooked; inside should be pink but not raw. Serve immediately with sesame noodles on the side.
Wine suggestion: Mirassou Chardonnay would be a good wine with this dish.
24 Large Sea Scallops (about 1 lb.), muscle removed
1/4 tsp. each sea salt and ground black pepper, divided
2 medium pink grapefruit
2 Tbsp. olive oil, divided
2 shallots, thinly sliced
8 packed cups baby spinach
1/2 cup low-sodium chicken broth
1 Tbsp. raw honey
1 Tbsp. chopped fresh mint
-Pat scallops dry with a paper towel. Season scallopson all sides with 1/8 tsp. each salt and pepper; set aside.
-Remove skin and white membrane from grapefruit. Hold fruit over a bowl and segment, allowing juice to collect in bowl. Strain juice over a fine mesh strainer, discarding seeds. Add segmented fruit to bowl with juice. Set aside.
-Heat 1 Tbsp. oil in a large nonstick fry pan on medium high. Add scallops and cook, in batches, for 2 minutes per side, turning once. Remove from pan and keep warm. Reduce heat to medium, heat remaining 1 Tbsp oil in pan and add shallots. Cook for about 1 minute, until softened. Add spinach to pan in batches and cook, stirring frequently, for 1 too 2 minutes, until slightly wilted. Transfer shallot-spinache mixture to a bowl and keep warm. Add broth to pan and simmer until reduced by half, about 2 minutes. Reduce heat to low and add grapefruit segments and juice, honey, remaining 1/8 tsp. each salt and pepper to pan, stirring until just warm and combined.
-Arrange spinach-shallot mixture in center of each of 4 bowls or pates (about 1/3 cup). Top each with 6 scallops and divide grapefruit mixture evenly over or around scallops. Serve immediately, garnishing with mint.
*Recipe from Clean Eating Magazine
Olive oil cooking spray
1/2 cup diced red onion
1/2 medium green bell pepper, diced
1/4 tsp dried thyme
1 cup frozen whole kernel corn, thawed and patted dry
2 Tbsp finely chopped fresh parsley
1 tsp safflower oil
3/4 tsp balsamic vinegar
1/8 tsp cayenne pepper
1/8 tsp sea salt
2 8 oz. catfish fillets, rinsed and patted dry, each halved lengthwise
2 egg whites
2/3 cup plain yellow cornmeal
1 tsp. paprika
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/8 tsp ground black pepper
1 Tbsp. safflower oil
1/4 tsp sea salt
1 lime, quartered
-Prepare relish: Heat a large nonstick skillet on medium-high. Coat skillet with cooking spray. Add onion, bell pepper and thyme and cook for 3 minutes or until vegetables are tender-crisp. Add corn and cook for 1 minute, stirring frequently. Remove from heat, place mixture in a small bowl and cover to keep warm.
-Prepare catfish: Place catfish and egg whites in a shallow pan, turning fillets several times to coat. In another shallow pan, combine cornmeal, paprika, garlic powder, cayennne and black pepper. Use 1 hand to pick up 1 piece of fish and place it in cormeal mixture. Use other hand to toss gently yet thoroughly to coat fillet completely and set aside on separate plate. Repeat with remaining fillet. (Discard any remaining egg white and cronmeal mixture.) Heat 1 Tbsp. oil in a large nonsick skillet on medium. Add fish and cook for 3 minutes or until opaque in center. Place fish on a serving plate and sprinkle evenly with salt. Slice each fillet in half lengthwise before serving, equaling 4 pieces.
-Combine corn mixture with remaining relish ingredients. Serve alongside or over top of fish and accompany with lime wedges.
Recipe from: Clean Eating
2 Tbsp Orange Juice
1 Tbsp Olive Oil
1 tsp Caribbean Jerk Seasoning
1/8 crushed red pepper
16 Sea Scallops
2 medium Zucchinis
1 tsp grated Orange Juice Peel
| Directions: |
-Combine Orange Juice, Oil, Seasoning, Peel, Pepper flake. Set 1 Tbsp aside to baste with
-Put scallops in marinade 30 minutes.
-Zucchini needs to be almost paper thin strips
-Wrap zucchini around marinated scallops. Put 4 on a skewer.
-Grill 3-4 minutes per side.
-Baste as needed.
*If using wooden skewers don't forget to soak them according to package so they don't burn
Seared Tuna Kebabs with Salade Nicoise
3 small red potatoes, cut into 1/4-inch thick slices (8 oz.)
4 oz. green beans
1 recipe Stone-Ground Mustard vinaigrette, recipe follows
1/2 lb. fresh tuna, cut into six 1-inch cubes
2 cups salad greens with herbs
1/2 cup halved grape tomatoes
1/4 cup pitted and halved nicoise or kalamata olives
-Boil potatoes and eggs ina a pot of salted water until potatoes are nearly tender, abut 10 minutes. Add beans and cook 2 minutes. Drain, plunge potatoes, eggs, and beans in an ice water bath to cool, then drain again. Peel eggs and cut into wedges.
-Prepare vinaigrette and pour half of it into a resealable plastic bag. Add the tuna chunks and marinate 15 minutes; thread 3 pieces of tuna onto each of 2 wooden skewers (discard marinade).
-Heat a large nonstick skillet over high and sear skewers on each side until tuna is golden but still rare in the center, about 1 minute per side.
-Toss salad greens, potatoes, green beans, tomatoes, and olives in a bowl with remaining vinaigrette. Divide salad mixture between 2 plates, top each salad with a tuna skewer, and garnish with egg wedges.
-*If necessary cut skewers to fit in pan. And dont forget to soak wooden skewers.
Stone-Ground Mustard Vinaigrette
3 Tbsp. stone-ground mustard
3 Tbspl olive oil
2 Tbspl white wine vinegar
2 Tbsp. honey
Salt to taste
-Whisk all ingredients together in a bowl; set aside until ready to marinate the tuna and toss the salad.
Recipe from: Cuisine Tonight for Two
Scallop Burger Sliders with a Cilantro-Lime Mayo
1 medium Vidalia onion, finely diced
2 Tbsp. butter
2 lbs. sea scallops
3 Tbsp. all-purpose flour
3 Tbsp. bread crumbs
2 tsp. salt
1/2 tsp. fresh ground black pepper
1 egg beaten
1/2 cup finely chopped fresh chives
1/2 cup chopped fresh cilantro leaves
1 Tbsp. fresh lime juice
1 Tbsp. grated ginger
2 Tbsp. vegetable oil
12 mini burger buns or soft dinner rolls. Cilantro recipe to follow
*This recipe is from: Foodnetwork
| Directions: |
-In a small skillet saute onion in butter over medium heat until translucent. Cool
-Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.
Cooks note: Mixture should not be too loose. If necessary, add a bit more flour or a egg.
-Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour.
-Heat 2 Tbsp. vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro Mayo
4 Tbsp. fresh lime juice
1 garlic clove, peeled
1/2 tsp hot sauce ( Tabasco sauce)
1 tsp Dijon mustard
1 cup fresh cilantro leaves
1 cup mayo
salt and freshly ground black pepper
-Blend all ingredients in food processor except mayo, salt, and pepper. Process until cilantro is fine. Add mayo and process just until blended. Season with salt and pepper to taste
Yields: 1 1/2 cups