Grilled Tilapia w/Lemon Basil Vinaigrette Easy Dinner

3 tablespoons lemon juice
3 tablespoons minced fresh basil, divided
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons capers, drained
½ teaspoon grated lemon peel
4 tilapia fillets (5-7 oz each), thawed if you buy frozen
½ teaspoon salt
¼ teaspoon black pepper

For vinaigrette, in a small bowl, whisk the lemon juice, 2 tablespoons basil, olive oil, garlic, capers and lemon peel; set aside 2 tablespoons for sauce.
Sprinkle fillets with salt and pepper.
Brush both sides of fillets with remaining vinaigrette.
Pre-heat grill to medium heat.  Lightly oil grill grate to prevent sticking.
Grill, covered, over medium heat 3-4 minutes on each side or until fish flakes easily with a fork.
Brush with reserved vinaigrette and sprinkle with remaining basil.
Serves 4
From prep to table 25 minutes

1-2-3 Grilled Salmon Easy Dinner

1/3 cup olive oil
3 tablespoons soy sauce
2 tablespoons Dijon mustard
½ teaspoon dried minced garlic
6 salmon fillets (5-8 oz each)

In a small bowl, combine the oil, soy sauce, mustard and garlic.  Pour half of marinade into a large resealable plastic bag.  Add the salmon; seal bag and turn to coat.  Refrigerate 30 minutes.  Refrigerate unused marinade.
Drain fish from marinade and discard used marinade.  Pre-heat grill to medium to high heat.  Lightly oil grill grate to prevent sticking.  Grill salmon skin side down, covered, over high heat 5-10 minutes or until fish flakes easily off skin.
To serve, drizzle with heated reserved marinade.
Serves 6
From prep to table: 10 minutes prep, 30 minutes marinating, grilling 5-10 min

How Do You Cook Salmon in an Iron Skillet in the Oven?

Center cut salmon fillet, 1 to 1.5 lb
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Place your cast-iron skillet into a cold oven and heat to 450 degrees F.

While the pan is getting hot, brush the salmon with olive oil and sprinkle with the salt and pepper to taste.  Once the oven and pan have come up to temperature, remove the pan and lay the fish skin side down.

Return the skillet to the oven and cook uncovered for 14-18 minutes, or until the internal temp of the fillet reads 125 degrees F (if you like it more done, just leave it in the oven a few more minutes).  Remove from the pan and rest for 5 minutes.  Cut the salmon into serving size pieces and serve.

This method can be used for skin-on whitefish, skin-on walleye, skin-on snapper, etc.  The skin gets crispy and delicious!

Brown Sugar-Glazed Baked Salmon

1 lb salmon fillets
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons brown sugar
1 tablespoon soy sauce
4 teaspoons Dijon mustard
1 teaspoon rice vinegar

Preheat oven to 425 degrees F.  Cut salmon into four pieces.  Place in a foil-lined baking pan; sprinkle with salt and pepper.  Bake, uncovered, 10 minutes.
Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar.  Bring to a boil.  Brush evenly over salmon.  Broil 6 inch from heat 1-2 minutes or until fish flakes easily with a fork and separates from the skin.
Serves 4
From prep to table 25-30 minutes

Cajun Grilled Mahi-Mahi

4 fillets of mahi-mahi (approximately 4 to 6 oz each)
1 tablespoon canola or preferred oil
1 tablespoon Cajun seasoning
Salt and Pepper to taste

Preheat grill to medium high heat.  Brush the fillets with the oil and sprinkle both sides with Cajun seasoning.  Allow the fillets to get to room temperature.  Grill for about 4 to 5 minutes on each side, until the fish is cooked to your desired doneness and nicely browned.
Serves 4
From prep to table  20 to 30 minutes

Grilled Salmon with Bacon & Tomato Salsa

Grilled Salmon with Bacon & Tomato Salsa
4 salmon fillets approximately 6 oz each
10 to 12 sprigs fresh thyme
2 slices thick bacon
½ cup diced red onions
1 tablespoon minced garlic
ground coarse salt to taste
ground  black pepper to taste
Canola oil
10 oz mild diced tomatoes with green chilies, well drained

Skin salmon fillets or have your butcher skin them at the time of purchase.
Preheat grill to medium high.  Finely chop thyme and discard stems.
Cut bacon into ¼ inch pieces; lightly brown in a pan; and remove.  Add onions to the bacon drippings and cook until onions are sweated.  Combine onions, bacon and garlic; heat gently.
Season the skinless salmon with salt, pepper and thyme.  Rub salmon with canola oil.  Sear on both sides.
Place salmon in a foil pan on an unheated section of the grill.  Close hood and allow salmon to finish cooking until the fish is opaque in the center which would be internal temperature of 145 degrees F.  Or cook to your desired doneness.
Add tomatoes with green chilies to bacon mixture; simmer 4 to 5 minutes until thick.  Spoon salsa over the salmon.
Serves 4
From prep to table 40 minutes

Lemon & Ginger Grill Salmon

4  1 ½ to 2 inch strips of Atlantic or Black Pearl Salmon
¼ cup canola oil or vegetable oil
¼ cup lemon juice
2 tablespoons soy sauce
2 tablespoons honey
½ teasopon ground ginger
¼ cup chopped green onion
1 teaspoon lemon peel
Lemon slices (optional – for garnish )

Mix oil, lemon juice, soy sauce, honey, ginger, green onion and lemon peel together in a large, shallow glass dish.  Add salmon strips and coat well.  Marinate 30 minutes minimum or up to 2 hours, turning several times.  Preheat grill to medium high.  Lightly oil grill grates to prevent sticking.  Remove salmon strips from marinade; discard the remaining liquid.
Place salmon, skin side up, on grill for 3 minutes.  Turn carefully and continue to cook, skin side down, for an additional 3 to 4 minutes, or until just done and the center flakes with fork.  To remove strips from grill, run spatula between skin and salmon.  This will provide a plate-ready, skinless strip.
Garnish dish with chopped green onion, lemon peel, and lemon slices.
Serves 4
Prep time 25 minutes
Marinade 30 minutes to 2 hours
Grill time 7 to 10 minutes

Fast & Spicy Grilled Halibut

4 halibut fillets (4 to 6 oz each)
1 tablespoon paprika
1 ½ teaspoons dried oregano
1 ½ teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper, or to taste
1 ½ tablespoons butter, melted

Preheat grill to medium high.  Mix together all dry-seasoning ingredients until well combined.  Rinse halibut filet under cold water; pat dry with paper towel.  Place fish on a spray-coated or foil-lined baking sheet.  Brush butter onto top surfaces of halibut, and sprinkle with ½ teaspoon seasoning mixture.
Grill halibut 5 to 7 inches from heat for 8 minutes.  Cook just until fish is opaque throughout and flakes easily.

Serves 4
Prep time 15 minutes
Grill time about 13 minutes

Tangier Island Virginia Crab Cakes

1 large egg, beaten
1 tablespoon mayonnaise
1 teaspoon ground mustard
1 teaspoon seafood seasoning
1 teaspoon prepared mustard
1 teaspoon minced fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound lump crabmeat, drained – do not break up chunks too much
2 slices white bread, finely crumbled (about 1 ½ cups)
3 tablespoons canola oil
There are 4 grades of crabmeat: claw, special, lump and jumbo lump.  Using blue lump crabmeat for this recipe will result in the best texture and flavor.

Add the crabmeat AFTER mixing the initial ingredients to avoid breaking up the chunks of crab too much.  Then, mix in the bread crumbs gently. When adding the bread crumbs, use only as much as you need to be able to form the patty that holds together.
In a large bowl, mix all the first eight ingredients until blended.  Fold in crab until well coated.  Gently stir in bread crumbs until well blended.  Shape into twelve ½ inch thick patties.
In a skillet, heat oil over medium-high heat.  Add crab cakes in batches; cook until golden brown, 2-3 minutes on each side.
Makes 12 crab cakes
Prep time 20 minutes
Cook time 5 minutes per batch

Remoulade Sauce:
¾ cup mayonnaise
¼ cup chopped dill pickle
1 scallion, finely chopped
1 large garlic clove, minced
2 tablespoons creole mustard
1 tablespoon stone-ground mustard
1 tablespoon Louisiana-style hot sauce
1 teaspoon lemon juice
½ teaspoon paprika
1/8 teaspoon fresh cracked black pepper
Mix all ingredients together until well blended.  Serve with crab cakes.  Makes 1 cup.

Delicious Glazed Black Pearl Salmon

Four 8 oz salmon fillets – skin removed
1/3 cup soy sauce
¼ cup brown sugar
4 teaspoons Dijon style mustard
Oil for grill grates

Mix the soy sauce, brown sugar and the Dijon mustard together and rub the fillets with the mixture. Allow the fillets to get to room temperature.
Preheat grill to medium high heat – should be about 400 degrees. Lightly oil the grates to prevent sticking. Fish takes about 8-10 minutes per inch at 400 degrees to cook. Measure the thickest part of your fillets to judge how long it will take to cook.
Place the fillets on grill grate. Allow to cook about 5 minutes – turn to second side to finish grilling. Salmon should flake easily – do not overcook. Remember that when you remove from the grill, the salmon is still cooking about another 5 degrees internal temperature. Salmon internal temperature should be 130 to 135 degrees, so pull off the grill when it is about 125 to 130 degrees to finish cooking internally.
A nice glaze will form on the fillets. Serve with cooked rice and vegetables.
Serves 4
From prep to table 20 minutes

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