Seafood

Citrus Salmon en Papillote

Ingredients:
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

Directions:
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 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.

Asian BBQ Halibut Steaks

Ingredients:
2 tablespoons butter
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
½ teaspoon ground black pepper
1 pound halibut steak

Directions:
Preheat grill for medium-high heat.  Place butter, brown sugar, garlic, lemon juice, soy sauce, black pepper in a small saucepan.  Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
Lightly oil grill grate to prevent sticking.  Brush fish with brown sugar sauce, place on grill.  Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce.  Basting sauce can be heated to serve with the fish.  Discard what isn’t used.
Serves 2
From prep to table 30 minutes

Seared Mahi Mahi With Zesty Basil Butter

Ingredients:
3 tablespoons unsalted butter
1 ½ teaspoons lemon juice
1 large garlic clove, finely chopped
¼ teaspoon salt, plus additional for seasoning
¼ teaspoon ground black pepper, plus additional for seasoning
1 ½ tablespoons chopped fresh basil leaves
3 tablespoons olive oil
Four (6 to 8 oz) mahi mahi fillets

Directions:
Combine butter, lemon juice, garlic, salt, pepper and basil in a medium saucepan and cook over low heat, stirring until the butter melts.  Cover and keep warm over low heat.
Heat the oil in a large skillet over medium heat.  Season the fish with salt and pepper, to taste.  Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more.  Transfer the fillets to individual plates.
Spoon the warm basil butter over the fish and serve.
Serves 4
From prep to table 15 minutes

Shirley’s Oven Baked Dover Sole Fillets

Ingredients:
Dover Sole Fillets (thaw if frozen)
Butter
Nabisco Ritz Crackers – crushed into very fine crumbs
Lemon Juice
Wax Paper
Fresh Grated or Shredded Parmesan Cheese
This recipe can be used for any amount of sole fillets.  Adjust the amount of butter and Nabisco Ritz Crackers crumbs to the amount of sole fillets you have.

Directions:
Wash and dry the sole fillets.
Using a rolling pin or other utensil, crush the Nabisco Ritz Crackers until you have very fine crumbs.  Usually one sleeve will do one pound of sole fillets.  Put in a pie plate or other shallow dish or bowl.
Mix a dash of fresh lemon juice with the melted butter. 1 teaspoon to 1 stick of butter is a good ratio.
Ladle a tablespoon of the butter/lemon juice mixture in the bottom of a glass baking dish. Spread evenly.
Dip the Sole Fillet into the butter/lemon juice mixture.
Coat the buttered Sole Fillet with the Nabisco Ritz Cracker crumbs.
Place the coated Sole on wax paper; sprinkle 1 teaspoon of grated parmesan cheese on the fillet.  Loosely roll up the fillet.  Place the rolled fillet into the glass baking dish.
Continue until all fillets are coated and in the glass baking dish. Fillets cook best if they are not too crowded in the pan.
Add 1 tablespoon of water to the bottom of the baking dish.  Do not pour directly onto the fish.
Cover with aluminum foil.
Bake at 450 degrees until the fillets flake with a fork.  Normally 15 – 20 minutes to bake. Do not undercook.

Oven Roasted Asian Sea Bass

Ingredients:
2 tablespoons fresh lime juice
1 ½ tablespoons soy sauce
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced shallot
5 teaspoons light or regular olive oil
two 6 oz sea bass fillets

Directions:
Preheat oven to 500 degrees F.  Mix the lime juice, soy sauce, cilantro, ginger and 3 teaspoons of the oil in small bowl.  Season sauce with salt and pepper.
Brush 9 inch glass pie dish with remaining 2 teaspoons oil.  Arrange fish in prepared dish; turn in the oil to coat.  Sprinkle fish with salt and pepper; spoon ½ tablespoon sauce over each fillet.
Roast fish until just opaque in center, about 12 minutes.  Top fish with the remaining sauce and serve.
Serves 2.
From prep to table 30 minutes

Thai Scallop Saute

Thai Scallop Saute
Ingredients:
3 teaspoons olive oil, divided
1 ½ lbs large sea scallops
2 cups fresh broccoli florets
2 medium onions, halved & sliced
1 medium zucchini, sliced
4 small carrots, sliced
¼ cup Thai peanut sauce
¼ teaspoon salt
Hot cooked rice (optional)
Lime wedges (optional)
Directions:
In a large skillet, heat 1 teaspoon oil over medium-high heat.  Add half of the sea scallops; cook until firm and opaque, about 2 minutes per side.  Remove; repeat with an additional 1 teaspoon oil and the remaining scallops.
In the same skillet, heat remaining oil over medium-high heat.  Add vegetables; stir-fry until crisp-tender, 7-9 minutes.  Stir in peanut sauce and the salt.  Return scallops to the pan; heat through.
Serve with rice, and if desired, lime wedges.
Serves 4
From prep to table 40 minutes

Thai-Style Sea Bass

Thai-Style Sea Bass
Ingredients:
4 (5-6 oz) skinless sea bass fillets
¼ teaspoon salt
½ cup lime juice
2 tablespoons fish sauce or soy sauce
1 tablespoon toasted sesame oil
6 cloves garlic, minced
1 teaspoon sugar
1 teaspoon grated fresh ginger
¼ teaspoon crushed red pepper
2 cups hot cooked rice noodles or rice
Directions:
Rinse fish and pat dry. Measure thickness of fish; sprinkle with salt. Place in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl combine lime juice, fish sauce/soy sauce, sesame oil, garlic, sugar, ginger, red pepper. Pour half of the marinade over fish. Seal bag; turn to coat fish. Marinade refrigerated for 1 hour, turning bag occasionally. Cover and chill remaining marinade.
Drain fish, discarding marinade in bag. Lightly oil grill grate. Preheat grill to medium heat. Grill fish, uncovered, 4 to 6 minutes per ½ inch thickness or just until fish flakes, turning once.
To serve, drizzle remaining marinade over fish and rice noodles and, if desired, sprinkle with fresh cilantro.
Serves 4
Prep time 25 minutes
Marinade time 1 hour
Grill time 4-6 minutes per ½ inch thickness

Grilled Orange Salmon

Ingredients:
4 salmon fillets (4 oz each)
4 tablespoons thawed orange juice concentrate
½ teaspoon salt, divided
½ teaspoon paprika
¼ teaspoon ground black pepper
Directions:
Brush salmon with orange juice concentrate. Sprinkle with salt, paprika and pepper.  Lightly oil grill gate to prevent sticking.  Preheat grill to medium high heat.  Place salmon, skin side down, on covered grill  8-10 minutes or until fish flakes easily with a fork.
Serves 4
From prep to table 20 minutes
Serve with fresh green salad.