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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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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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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Salmon Grilled

Salmon Grilled Recipe

Prep: 10 min | + marinating Grill: 5 min | MAKES: 6 servings

Ingredients

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

Directions

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 for 30 minutes. Refrigerate remaining marinade.
Drain fish and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat for 5-10 minutes or until fish flakes easily with a fork. Drizzle with reserved marinade. Yield: 6 servings.

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Grilled Halibut Steaks

Grilled Halibut Steaks Recipe

Ingredients

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2 tablespoons brown sugar
2 tablespoons butter
1 tablespoon lemon juice
2 teaspoons soy sauce
1 teaspoon minced garlic
1/2 teaspoon pepper
4 halibut steaks (5 ounces each)

Directions

In a small saucepan, combine the first six ingredients. Cook and stir until butter is melted. Remove from the heat; set aside.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting frequently with butter mixture. Yield: 4 servings.

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Salmon Salad

Salmon Salad Recipe

Total Time: 25 min | MAKES: 4 servings

Ingredients

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1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 package (5 ounces) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup red wine vinaigrette

Directions

Combine the seasonings; sprinkle over salmon. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack.
Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette. Yield: 4 servings.

Scoruce

Catfish Wraps Recipe

Prep: 10 min | chilling Cook: 10 min | MAKES: 2 servings

Ingredients

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1-1/2 cups coleslaw mix
2 tablespoons finely chopped onion
1/8 teaspoon pepper
1 teaspoon Creole or Cajun seasoning, divided
1/4 cup coleslaw salad dressing
2 tablespoons pancake mix
1/2 pound catfish fillets, cut into 2-inch pieces
1 teaspoon canola oil
4 flour tortillas (6 inches), warmed

Directions

In a small bowl, combine the coleslaw mix, onion, pepper and 1/4 teaspoon seasoning. Stir in dressing. Cover and refrigerate for at least 30 minutes.

In a resealable plastic bag, combine the pancake mix and remaining seasoning. Add fish and toss to coat.
In a small nonstick skillet over medium heat, cook fish in oil until light golden brown on all sides and fish flakes easily with a fork.
Spoon coleslaw mixture onto tortillas; top with fish and roll up. Yield: 2 servings.

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Baked Fish

How To Cook Baked Fish

Total Time: 15 min | MAKES: 2 servings

Ingredients 

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online retailer for best deals
1/2 pound panfish fillets (perch, trout or whitefish)
4 teaspoons grated Parmesan cheese
1/2 teaspoon dill weed

Directions
Place fish in a 10-in. pie plate that has been coated with cooking spray. Sprinkle with Parmesan cheese and dill. Bake, uncovered, at 350° for 8-10 minutes or until fish flakes easily with a fork. Yield: 2 servings.

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