Swordfish Recipe

Grilled Swordfish Rosemary Recipe

Prep: 10 min | marinating Grill: 10 min | MAKES: 2 servings

INGREDIENTS

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• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 swordfish steaks (5 ounces each)

Directions

1. In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour.
2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.Yield: 2 servings.

 

 

 

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Grilled Tilapia

Pineapple Salsa Recipe with Grilled Tilapia

PrepTime: 20 min | MAKES: 8 servings

INGREDIENTS

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• 2 cups cubed fresh pineapple
• 2 green onions, chopped
• 1/4 cup finely chopped green pepper
• 1/4 cup minced fresh cilantro
• 4 teaspoons plus 2 tablespoons lime juice, divided
• 1/8 teaspoon plus 1/4 teaspoon salt, divided
• Dash cayenne pepper
• 1 tablespoon canola oil
• 8 tilapia fillets (4 ounces each)
• 1/8 teaspoon pepper

Directions

1. For salsa, in a small bowl, combine pineapple, green onions, green pepper, cilantro, 4 teaspoons lime juice, 1/8 teaspoon salt and cayenne. Refrigerate until serving.
2. Mix oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt.
3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over medium heat or broil 4 in. from heat 2-3 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa. Yield: 8 servings (2 cups salsa).

 

 

 

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Tacos Recipe

Soft Halibut Tacos Recipe

Prep Time: 30 min | MAKES: 4 servings

INGREDIENTS

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1 medium mango, peeled and cubed
1/2 cup cubed avocado
1/4 cup chopped red onion
2 tablespoons chopped seeded jalapeno pepper
1 tablespoon minced fresh cilantro
3 teaspoons olive oil, divided
1 teaspoon lemon juice
1 teaspoon honey
1 pound halibut steaks (3/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
4 Bibb lettuce leaves
4 flour tortillas (6 inches), warmed
4 teaspoons sweet Thai chili sauce

Directions

1. In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 teaspoons oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill halibut, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.
3. Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce. Yield: 4 servings.

 

 

 

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South Indian Fish Curry

South Indian Fish Curry Kokum

Prep: 15 minutes | Cooking time: 45 minutes | Serves: 4

INGREDIENTS

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5 pieces kokum (fish tamarind)
500g monkfish
½tsp salt
1tsp turmeric powder
½tsp fenugreek seeds
2tbsp red chili paste
400ml water
2tbsp refined vegetable oil
1/2tsp mustard seeds
10-12 curry leaves
2 medium onions, grated
1tbsp peeled and finely sliced garlic

Recipe

Wash the kokum and leave it to soak in 50ml warm water.
Cut the fish into 12 pieces. Rinse the fish, pat dry and rub in ½tsp turmeric and ½tsp salt. Set aside to marinate.
Dry-roast the fenugreek seeds for a few seconds in a small frying pan till fragrant, then grind. Be careful not to over-roast the seeds as this will make them bitter.
Mix the fenugreek, chili paste and half a teaspoon of turmeric together with 50ml of water, forming a paste.
Heat the oil in a deep heavy-based frying pan. Add the mustard seeds; when they pop after a few seconds, add the curry leaves, onion and garlic and fry until the onion is translucent (about 3-4 minutes), then add the remaining salt.
Add the fenugreek paste and fry, stirring, for a further 3-4 minutes. Add the remaining water, bring to the boil, reduce the heat and simmer for 20 minutes.
Add the soaked kokum plus its soaking water. Simmer for a further 10 minutes, until the mixture thickens a little.
Add the monkfish and simmer gently for 10 minutes. Serve with plain boiled rice.

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Fish Sandwiches

Fish Fun Sandwiches Recipe

Prep: 30 min | MAKES: 6 servings

INGREDIENTS

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• 1 package (21 ounces) frozen crunchy breaded fish fillets
• 1/2 cup mayonnaise
• 1/4 cup prepared ranch salad dressing
• 2 tablespoons sweet pickle relish
• 1/4 teaspoon garlic powder
• 12 slices white bread
• 6 slices process American cheese
• 6 lettuce leaves

Directions

1. Prepare fish fillets according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, ranch dressing, relish and garlic powder; spread over six slices of bread. Place two fillets on each slice.
2. Top with cheese, lettuce and remaining bread. Using a 3-1/2-in. fish-shaped cookie cutter, cut two fish shapes from each sandwich. Serve immediately. Yield: 6 servings.

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Herb Grilled Salmon

Herb Grilled Salmon Creamy Recipe

Prep Time: 30 min | MAKES: 4 servings

INGREDIENTS

Buy your ingredients from a reputed Fresh Fish South Florida online retailer for best deals.

• 1/2 cup sour cream
• 1/4 cup minced fresh chives
• 1/4 cup snipped fresh dill
• 1/4 cup ranch salad dressing
• 3 tablespoons minced fresh parsley
• 1 garlic clove, minced
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1 salmon fillet (1 pound)
• 1 teaspoon olive oil

Directions

1. In a small bowl, mix the first eight ingredients. Brush skin side of salmon with oil.
2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill rack, skin side down; spread sour cream mixture over fish. Grill, covered, over medium heat 12-14 minutes or until salmon flakes easily with a fork. Yield: 4 servings.

 

 

 

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Fish Chowder

Fish Chowder Creamy Recipe

Prep: 10 min | Cook: 30 min | MAKES: 2-4 servings

Ingredients

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1/3 cup chopped onion

1 tablespoon butter

2 cups chicken broth

1-1/2 cups diced potatoes

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons all-purpose flour

2 tablespoons mashed potato flakes

2 cups milk

1/2 pound cod or haddock fillets, cut into 1/2-inch pieces

2 tablespoons minced fresh parsley

Directions

1. In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
2. In a bowl, combine the flour, potato flakes and milk until smooth. Stir into the potato mixture. Bring to a boil. Reduce heat; add fish and parsley. Cover and simmer for 5-10 minutes or until fish is opaque. Yield: 3-1/2 cups.

 

 

 

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Catfish Recipe

Catfish Recipe Southwestern

Prep: 15 min | chilling Bake: 10 min | MAKES: 4 servings

Ingredients

Ingredients

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3 medium tomatoes, chopped
1/4 cup chopped onion
2 jalapeno peppers, seeded and finely chopped
2 tablespoons white wine vinegar
3 teaspoons salt, divided
3 teaspoons paprika
3 teaspoons chili powder
1 to 1-1/2 teaspoons ground cumin
1 to 1-1/2 teaspoons ground coriander
3/4 to 1 teaspoon cayenne pepper
1/2 teaspoon garlic powder

Directions

1. For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes.
2. Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings.

 

 

 

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Lemony Salmon Fillets & Dill Sauce

Dill Sauce & Lemony Grilled Salmon Fillets Recipe

PrepTime: 30 min | MAKES: 4 servings

Ingredients

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2 medium lemons
4 salmon fillets (6 ounces each)
LEMON-DILL SAUCE:
1-1/2 teaspoons cornstarch
1/2 cup water
1/3 cup lemon juice
4 teaspoons butter
3 lemon slices, quartered
1 tablespoon snipped fresh dill
1/4 teaspoon salt
1/8 teaspoon dried chervil

Directions

1. Trim both ends from each lemon; cut lemons into thick slices. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon and lemon slices, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until the fish flakes easily with a fork and lemons are lightly browned.
2. For sauce, in a small saucepan, combine the cornstarch, water and lemon juice; add butter. Cook and stir over over medium heat until thickened and bubbly. Remove from the heat; stir in quartered lemon slices and seasonings. Serve with salmon and grilled lemon slices. Yield: 4 servings (3/4 cup sauce).

 

 

 

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Rosemary Swordfish

Rosemary Swordfish Grilled Recipe

Prep: 10 min | + marinating Grill: 10 min | MAKES: 2 servings

Ingredients

Buy your ingredients from a reputed Fresh Fish South Florida online retailer for best deals.

1 tablespoon lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1. In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour.
2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.Yield: 2 servings.

 

 

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