Salmon Dill Soup

1 large potato, peeled and cut into 1 ½ inch pieces
1 large carrot, cut into ½ inch slices
1 ½ cups water
1 cup reduced sodium chicken broth
5 medium fresh mushrooms, halved
1 tablespoon flour
¼ cup evaporated milk
¼ cup shredded mozzarella cheese
8 oz salmon fillet, skinned, cut into 1 ½ inch pieces
¼ teaspoon ground black pepper
1/8 teaspoon salt
1 tablespoon chopped fresh dill
Place potato, carrot, water & chicken broth in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes.
Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce heat to medium; stir in cheese until melted.
Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a folk, 3-4 minutes. Stir in pepper and salt to taste. Sprinkle with dill.
Serves 2
From prep to table 30 minutes

Salmon and Vegetable Salad

1 pound fingerling potatoes
½ pound fresh green beans or wax beans
½ pound fresh asparagus
4 salmon fillets (6 to 8 oz each)
1 tablespoon plus 1/3 cup red wine vinaigrette, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups fresh arugula or baby spinach
2 cups cherry tomatoes, halved
1 tablespoon minced fresh chives

Cut potatoes lengthwise in half.  Trim and cut the green or wax beans and asparagus into 2 inch pieces.  Place the potatoes in a 6 qt stockpot; add water to cover.  Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding beans and asparagus during the last 4 minutes of cooking.  Drain.
Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper.  Preheat grill to medium-high heat.  Lightly oil grill grate to prevent sticking.  Place fish on rack, skin side down.  Grill, covered 6-8 minutes or until fish just begins to flake easily with a fork and separates from the skin.
In a large bowl, combine potato mixture, arugula or spinach, tomatoes and chives.  Drizzle with remaining vinaigrette; toss to coat.  Serve with salmon.
Serves 4
From prep to table 30 minutes

Grilled Fish Tacos

1 mango, peeled, pitted & cubed
1 avocado, pitted, peeled & cubed
½ red onion, finely chopped
cilantro, fresh chopped
1 lime, juiced, plus wedges for garnish
salt & ground black pepper
Canola oil
8 corn tortillas
1 ½ pounds tilapia fillets
1 tablespoon blackening spice
2 cups finely shredded red cabbage

Mix the mango, avocado, onion and the juice of one lime in a bowl.  Season with cilantro, salt and pepper.
Preheat grill to medium high heat.  Drizzle a light coating of oil over the fish and rub on the blackening spice.  Cook the fish, undisturbed, for four minutes.  Carefully flip with a spatula and cook for another four minutes.  Remove from heat.
Warm the tortillas on the grill for one to two minutes or wrap in damp paper towels and microwave for one minute until warm and pliable.
Break the fish into chunks and divide among the warm tortillas.  Top with the cabbage and the mango salsa.  Serve with the lime wedges.
Serves 4
Recipe contributed by David

Mango-Lime Grilled Hebi Loin (Hawaiian Spearfish)

Hebi is a species of Marlin that has a unique flavor described as nutty, citrus, and chicken-like, with an amber colored flesh that is softer and more delicate than most other bill fish species which cooks up white. It has a mild flavor and is often grilled, although it can be cooked in a variety of ways.

2 large unripe, firm mangos, peeled, pitted
¼ cup lime juice
½ cup cold water
1 teaspoon cracked black peppercorns
2 teaspoons coarse salt
2 garlic cloves
4 (6 to 8 oz) hebi steaks
2 tablespoons olive oil, divided
1 large unripe, firm mango, peeled, pitted, cut into ½ inch slices
Italian flat parsley for garnish (optional)

Marinade: blend the mango, lime, water, black pepper, salt and garlic – puree on high speed for about 30 seconds.
Place the hebi in a large resealable storage bag. Pour 1 cup marinade into the bag, close and turn to coat, refrigerate for up to 1 hour. Reserve remaining ¾ cup marinade.
Grilling: preheat the grill to high heat. Remove the hebi from the marinade and pat dry. Brush a tablespoon of olive oil on the hebi steaks and place on the hottest part of the grill. After 2 minutes, turn the fish over. Allow 3 to 4 minutes of grilling time on the second side, then move the steaks to a lower heat on the side of the grill. Cook for 2 to 3 minutes longer until cooked through.
Brush the remaining tablespoon of olive oil on the mango slices and grill for 1 to 2 minutes over high heat on each side until lightly glazed and remove.
Serve with reserved marinade drizzled on cooked hebi and then top with grilled mango slices and garnish with fresh parsley (optional).
Serves 4
From prep to table 1 hour 20 minutes

Grilled Striped Bass

¼ cup extra virgin olive oil
3 tablespoons lemon juice
a few springs of thyme OR oregano
2 garlic cloves, smashed
1/8 teaspoon ground black pepper
4 fillets striped bass, skin on (about 6-8 ounces each)
Coarse salt
Fresh chives, cut into ¾” lengths for garnish (optional)
Lemon wedges, for garnish (optional)

Combine oil, lemon juice, thyme OR oregano, garlic and black pepper in a large shallow bowl. Add fish to marinade, turn to coat; cover with plastic wrap and refrigerate 30 minutes.
Lightly oil grill grates to prevent sticking.
Preheat grill to medium-high heat.
Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp.
Carefully turn fillets, cook until well browned and cooked through (center will be opaque), 5 to 6 minutes.
Garnish with chives and lemon wedges (optional).
Serve hot or at room temperature.
Serves 4
From prep to table including marinade time 1 hour+

Grilled Lemon-Basil Snapper & Roasted Peppers

3 large red bell peppers
2 tablespoons minced fresh basil
3 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
¼ teaspoon salt
¼ teaspoon ground black pepper
Four (6 oz) red snapper fillets or other firm white fish fillets
Cooking spray
fresh chives (optional)

Preheat broiler.  Cut bell peppers in half lengthwise; discard seeds and membranes.  Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.  Broil 12 minutes or until blackened.  Place in a zip-top plastic bag; seal.  Let stand 15 minutes.  Peel and cut into ½ inch wide strips.
Combine the basil and water, balsamic vinegar, olive oil, lemon rind, salt, and black pepper in a medium bowl; stir well with a whisk.  Add pepper strips; toss well.  Let stand 1 hour.  Drain peppers, reserving marinade.
Coat grill rack with cooking spray.  Preheat grill to medium high heat.
Brush both sides of fillets with the reserved marinade.  Place fish on rack and grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with the remaining basil mixture.
Divide pepper mixture evenly among 4 plates.  Top each serving with a fillet.  Garnish with fresh chives if desired.
Serves 4
From prep to table (including marinade time) 90+ minutes

Garlic Butter Trout in Foil

1 pound trout fillet (optional – remove skin)
2 tablespoons butter
½ lemon, juice squeezed
1 to 2 cloves garlic, minced
1 teaspoon parsley, minced (optional)
Salt and ground black pepper to taste

This recipe can be made for the oven or for a grill.
Preheat oven to 375 degrees or preheat grill to medium-high heat.
Spray a sheet of aluminum foil with cooking spray and place the trout fillet in the center.  Fold up all 4 sides of the foil.  Season trout with salt and pepper and then squeeze juice from half a lemon over the fish until covered.
Melt butter, stir in fresh minced garlic, and drizzle over the trout until evenly coated.  Top with fresh minced parsley.
Fold the sides of the foil over the trout, covering completely, and seal into a closed packet.
Place directly on oven rack or grill grate and cook until cooked through and flesh flakes easily, about 15-20 minutes.
Optional step for the oven – open the foil exposing the top of the trout and broil for the last 4-5 minutes, for a browned top.
Serves 2
From prep to table 30 minutes

Blackened Mackerel

3 pounds boneless, skin-on mackerel fillets (about 4 fillets)
1 tablespoon blackened seasoning
¼ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
Vegetable cooking spray
2 tablespoons olive oil
Lemon wedges

Season fish with blackened seasoning, pepper and drizzle with lemon juice.
Heat oil in a large cast-iron or nonstick skillet coated with cooking spray over medium-high heat.  Place fillets, skin side down in the skillet, and cook 4 to 5 minutes on each side or until lightly charred.  Serve with lemon wedges.
Serves 4
From prep to table 20 minutes

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


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


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