Pan Fried Yellow Perch

1 ½ cups flour
2 tablespoons paprika
½ teaspoon salt
1 egg
1 cup milk
½ cup butter
4 lake perch fillets
Mix flour, paprika and salt together and set aside.
In a small bowl, blend the egg and the milk. Heat butter in a large frying pan. Dip perch fillets in egg wash first and then into the flour mixture.
Carefully place them into the hot butter in the frying pan and brown on both sides until fish flakes with a fork (until done).
Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
Serves 2


Butterflying a Whole Chicken (Spatchcock)

A whole chicken grills so much quicker and the meat cooks evenly if it is butterflied and lies flat on the grill.  Following are instructions on how to do this.  Or you can have one of Mert’s meat cutters butterfly it before you leave the store.

Step 1: Remove neck and giblets from the cavity of the whole chicken.

Step 2: Place the chicken on a cutting board breast-side-down.  Working from the cavity opening up to the neck, cut down each side of the back bone with a pair of kitchen shears. Discard the backbone.  Grab the chicken with one breast in each hand and open it like a book, exposing the cavity of the bird. The breast bones should crack a bit – that’s totally normal.

Step 3: Running from the middle of the bird down between the two legs is a soft bone – this is the breast bone.  It’s a triangular shape that is firm towards the middle of the bird and becomes softer cartilage as it tapers down between the legs.  To remove it, use a paring knife to cut down either side of it.

Step 4: Once you’ve cut it free, use your fingers to simply pull out the breast bone.  Discard the bone.

Pacific Rim Salmon

½ cup unsweetened pineapple juice (or orange-pineapple juice or orange juice)
¼ cup soy sauce
2 tablespoons prepared horseradish
2 tablespoons minced fresh parsley
5 teaspoons sesame oil, divided
2 teaspoons honey
½ teaspoons ground black pepper
8 salmon fillets (6 to 8 oz each)
5 green onions, coarsely chopped

In a small bowl, combine the pineapple juice (or alternative juice), soy sauce, horseradish, parsley, 3 teaspoons of the sesame oil, honey and ground black pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions.  Seal bag and turn to coat; refrigerate for 1 to 1 ½ hours, turning occasionally.  Add remaining sesame oil to remaining marinade.  Cover and refrigerate for basting.
Drain fish and discard marinade.  Preheat grill to medium high heat.  Lightly oil the grill rack to prevent sticking.  Grill salmon, skin side down, covered, over medium heat for 8 to 12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.
Serves 8
Prep 15 minutes
Marinade 1 to 1 ½ hours
Grill 15 minutes


Simple Grilled Tuna Steak

2 tablespoons lemon juice
1 tablespoon olive oil2 garlic cloves, minced
2 teaspoons minced fresh thyme or ½ teaspoon dried thyme
4 tuna steaks (6-8 oz each)
¼ teaspoon salt
¼ teaspoon ground black pepper

In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme.  Add the tuna; seal bag and turn to coat.  Refrigerate for up to 30 minutes, turning occasionally.
Remove tuna from bag; sprinkle with salt and pepper.  Drain and discard marinade.
Lightly oil grill great with cooking oil to prevent sticking.
Preheat grill to medium high heat.
Grill tuna, covered, for 3 to 4 minutes on each side for medium-rare or until slightly pink in the center.
Serves 4
From prep to table 1 hour

Citrus Salmon en Papillote

6 orange slices
6 lime slices
6 salmon fillets (4-6 oz each)
1 lb fresh asparagus, trimmed & halved
Olive oil-flavored cooking spray
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons minced fresh parsley
3 tablespoons lemon juice

Oven Method:
Preheat oven to 425 degrees F. Cut parchment paper or heavy-duty foil into six 15×10 inch pieces; arrange three orange and three lime slices on one side of each sheet. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice.
Fold parchment paper around fish and crimp the edges to seal; place on baking sheets. Bake until fish flakes easily with a fork, usually 12-15 minutes. Open packets carefully to allow steam to escape.
Grill Method:
Preheat grill to medium-high heat – lightly oil grill grate to prevent sticking. Cut heavy-duty foil into six 15×10 inch pieces; arrange three orange and three lime slices on one side of each sheet. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice.
Fold foil around fish and crimp the edges to seal. Place on grill grate and cook until fish flakes easily with a fork, usually 12-15 minutes. Open packets carefully to allow steam to escape.

Serves 6
From prep to table 40 minutes

Grilled Marinated Pork Tenderloin

2/3 cup balsamic vinegar
1/3 cup olive oil
2 tablespoons soy sauce
4 ½ teaspoons firmly packed brown sugar
¾ teaspoon ground black pepper
½ cup finely chopped fresh rosemary
5 garlic cloves, chopped
1 package (of two) boneless pork tenderloins – about 2.5 pounds
Salt to taste

Remove silver skin and excess fat from the tenderloins.
To make the balsamic-rosemary marinade, in a food processor, combine the vinegar, olive oil, soy sauce, brown sugar and pepper and pulse until blended.  With the motor running, drop the rosemary and garlic through the feed tube and continue to process until fairly smooth.
Place the tenderloins in a glass baking dish and pour the marinade over them.  Cover and let stand at room temperature, turning occasionally, for up to 2 hours.
Preheat grill for medium-high heat.  Remove the tenderloins from the marinade, reserving the marinade.
Grill the meat over direct heat.  Turn the meat every 4 to 5 minutes and baste with the marinade for up to 5 minutes before the meat is done until cooked to your liking, about 20 minutes total for medium (slightly pink at the center and juicy) (140 degrees internal temperature).
Transfer the tenderloins to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.  Carve into slices across the grain and at an angle to the cutting board.  Season with salt.  Serve the tenderloins hot, warm or at room temperature.
Serves 4 to 6

Grilled Fish Pointers

CRISSCROSS  If you are grilling a fillet with the skin on (common for salmon, bass and snapper), make shallow crisscross slices – about 1/8 inch deep – into the skin with a sharp knife.  This will prevent the fillet from curling as it cooks.

SKIN SIDE DOWN Always grill a fillet with the skin side down first to ensure the skin is well browned and crispy before the fillet is fully cooked.  To prevent sticking, clean and grease the grate before heating and brush the fillet with oil.

FLAKE TEST Follow recipe timings. Check doneness at the minimum cooking time by inserting a fork into the fish and gently twisting. (Typically, for each inch of thickness, a fillet requires about 10 minutes of cooking time over medium-high heat.) Properly cooked fish is opaque with a flaky texture; overcooked fish will be tough outside with dry, mealy flesh.

Simple Grilled Steak Fajitas

1 lb top sirloin steak or flat iron steak
2 tablespoon fajita seasoning mix
1 large sweet onion, cut crosswise into ½ inch slices
1 medium sweet red bell pepper, halved
1 medium green bell pepper, halved
1 tablespoon olive oil
4 tortillas (8 inch), warmed
Optional items:
Sliced avocado
Chopped fresh cilantro
Lime wedges

Rub steak with seasoning mix.  Brush onion and peppers with the oil.  Allow steak to come to room temperature.
Preheat grill to medium high heat.
Grill steak and vegetables, covered, for 4-6 minutes on each side or until meat reaches desired doneness, and vegetables are tender.  Sirloin steak does not like to be well done – grill to 145 degrees F for best results.  Flat Iron steak can be grilled to complete doneness if desired.
Remove from grill.  Let steak stand, covered, 5 minutes before slicing.
Cut vegetables and steak into strips; serve in tortillas.  If desired, top with avocado and cilantro and serve with lime wedge.
Serves 4
From prep to table 30 minutes

Balsamic Pork with Rosemary & Thyme

2 pork tenderoins (1 package has two)
8 large sprigs fresh rosemary
8 large sprigs thyme
½ cup balsamic vinegar
¼ cup olive or vegetable oil

Cut each pork tenderlin crosswise into 6 pieces.  Press each piece, cut side down, to form a round, 1 to 1.25 inches thick.
Place rosemary, thyme, vinegar and oil in resealable plastic bag – shake to mix up. Add pork; turn to coat. Refrigerate, turning pork 2 or 3 times, at least 1 hour, but no longer than 24 hours.
Preheat grill medium high heat. Remove pork and herbs from marinade; reserve marinade.   If you are using a charcoal grill, place the herbs directly on the hot coals for added herb flavor and aroma.
Cover and grill pork 7 minutes, turning and brushing with marinade. Discard remaining marinade. Cover and grill pork 6 to 8 minutes longer, until 145 degrees internal temperature (slightly pink in center).
Serves 4
Prep time 15 minutes
Minimum marinade time 1 hour
Grill time 15 minutes

Caribbean Pork Burgers

1 pound lean ground pork
1 tablespoon grated lime peel
1 teaspoon dried thyme leaves
½ teaspoon ground allspice
½ teaspoon crushed red pepper
¼ teaspoon salt
1 medium red onion, cut into ½ inch slices
8 slices french bread ¾ inch thick
1 tablespoon olive or vegetable oil

Heat grill to medium high heat.  Mix all ingredients except onion, bread & oil.  Shape mixture into 4 ¼ lb patties, about ¾ inch thick.
Grill patties, covered, 15 to 18 minutes, turning once, until 145 degrees F internal temperature.  Add onion slices for last 8 to 10 minutes of grilling, turning once.  Brush both sides of bread slices with oil.  Add bread for last 2 to 3 minutes of grilling, turning once.
Serve burgers and onion between bread slices.
Serves 4   From prep to table 40 minutes

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