Grilled salmon

Ingredients

2 lb salmon fillets
1 sliced onion
2 sliced carrots
1 can peas
2 sliced potatoes
salt and pepper
2 tbsp lemon juice

How to prepare

Place fillets on large piece of doubled aluminum foil. Cover with rest of ingredients. Salt and pepper and dot with butter or margarine. Fold ends of foil together and seal. Cook on grill about 4″ above hot coals for about 40 minutes.

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Roasted red snapper

Ingredients

2 fresh fennel bulbs, trimmed, chopped
6 large shallots or green onions, chopped
1/2 cup chopped italian parsley
2 cups fresh french bread crumbs
1/4 cup olive oil

3 1/2 lb to 4 lb red snapper
1/4 cup dry white wine
olive oil

How to prepare

Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add bread crumbs and 1/4 cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (can be prepared 1 day ahead. Cover fennel mixture and bread crumb mixture separately and refrigerate.) Preheat oven to 450

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Sea bass provencal

Ingredients

1/2 cup olive oil
1 cup onions, finely chopped
8 cloves garlic, finely chopped
4 cup tomatoes, chopped, seeded, and peeled
3 tbsp thyme, finely chopped
3 tbsp basil, finely chopped
3 tbsp nicoise olives, finely chopped
6 anchovy filets
1 pn saffron, optional
1/2 cup white wine
1 tsp chili flakes
Salt and pepper to taste
2 1/2 lb sea bass, boned and skinned, cut into 6 equal portions

How to prepare

Heat a heavy saucepan on high heat, add 1/4 cup olive oil, and saut

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Caribbean shrimp kabobs

Ingredients

1 lb shrimp
3 tbsp oil
2 tbsp pickapeppa sauce (can substitute 1 tbsp tabasco)
2 tbsp apricot preserves
1 tbsp honey
1 tbsp maple syrup
1 tsp red pepper flakes
T tsp ground pepper
1/4 tsp basil
1/4 tsp oregano
1/4 tsp rosemary
1 tsp minced garlic
3 tbsp lemon juice

How to prepare

Peel and devein shrimp stir together oil, pickapeppa, preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic stir in shrimp cover and chill at least 1 hour or overnight. Drain shrimp, reserve marinade thread shrimp on skewers.

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Grilled mahi- mahi in wine marinade

Ingredients

4 six-oz mahi-mahi fillets
1/4 cup fresh lemon juice (1 to 2 lemons)
1 tbsp grated lemon zest
1 cup chardonnay
1 tsp vanilla extract
1/4 cup grapeseed oil
1/4 tsp kosher salt
1 tsp diced jalapeno pepper (deveined and seeded )
2 garlic cloves, pressed

How to prepare

To make the marinade, combine the lemon juice, lemon zest, vanilla, and chardonnay in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the salt, jalapeno, and garlic. Place the mahi-mahi in a non reactive container and pour the marinade over. Refrigerate for 1 to 2 hours. Remove the mahi-mahi from the marinade. Bring the marinade to a low boil in a non reactive saucepan or microwave the marinade on high for 3 minutes. To grill, lightly brush the grill with vegetable oil. Grill and baste the mahi-mahi for about 5 minutes. Turn the fillets and grill for 3 to 4 more minutes, or until the fish begins to fake when tested with a fork. Brush on a little of the warmed marinade while grilling. To cook indoors, preheat the oven to 350

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Cilantro pesto fish tacos

Ingredients

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1 cup cilantro leaves, packed
1 tbsp olive oil
1 large garlic clove
1 tbsp lemon juice
1 tbsp ice water
1/2 jalapeno pepper
1/2 cup feta cheese, very mild, or mexican cacique cheese
1/4 cup walnuts
4 sole fillets, 6 oz ea
freshly ground pepper to taste
4 corn tortillas
6 green onions
1/2 head of purple cabbage
6 roma tomatoes

How to prepare

Cilantro pesto: place all ingredients in a food processor and process into a thick paste. The ice water prevents heat from building up during the process and spoiling the color. Chop green onion. Thinly slice cabbage. Slice tomatoes thinly. Mix together with 1 tbsp cilantro pesto and set aside. Put 1 cilantro leaf in middle of each fillet – this one leaf will add great flavor. Grind pepper over the fillets to taste. No salt! Brush a broiler pan with olive oil. Place your folded fish package on it and broil about 4″ from the heat source until fish flakes in center when pressed with a fork, about 6 minutes. Heat tortilla on both sides, 30 to 35 seconds, just until they go limp. To assemble the tacos: spread 1 tablespoon cilantro pesto on warm tortilla. Place a cooked fish fillet on top. Spoon the cabbage, tomato and green onion salad on top.

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Crabmeat Ravioli

Ingredients

Sauce Bechamel —
2 tbsp butter
2 tbsp flour
1 1/4 cup heavy cream scalded
salt and white pepper to taste
Crabmeat Filling —
1 lb lump crabmeat
1 tbsp butter
1/4 cup green onion minced
1/2 cup cracker crumbs
salt and white pepper to taste
Ravioli Dough —
1/2 cup flour or more
1 lg egg slightly beaten
1 tbsp water
1 tbsp olive oil
Sauce —
1/2 cup heavy cream
2 oz butter softened
salt and white pepper to taste
1/4 cup Parmesan cheese grated

How to prepare

SAUCE BECHAMEL In a sm saucepan, over med heat, melt butter, whisk in flour, salt and pepper. Cook, whisking, 2 3 min.. Gradually add cream, whisking to avoid lumps. Continue to whisk until sauce thickens. reduce heat and allow to reduce to 1 cup. Place in a mixing bowl, set aside to cool.

CRABMEAT FILLING Add crabmeat to cooled sauce bechamel. In a sm skillet, over med heat, melt butter and saute onion until translucent. Stir into crabmeat mixture. Add cracker crumbs, mix well, set aside to cool. Form filling into golf ball sized balls when cooled.

RAVIOLI DOUGH Put flour into a lg mixing bowl and add, egg, water and olive oil. Mix well until a dough forms. Turn out onto a lightly floured surface and knead for 5 min.. Allow to rest for 1 hour. Place rested dough on a lightly floured surface and roll out 1/8″ thick.

ASSEMBLY Place crabmeat balls about 1 1/2 inches apart on one sheet of pasta dough. Paint areas between crabmeat balls with water and place a second sheet of dough over. Form ravioli by pressing around each ball to form a seal, making sure you remove all trapped air. Cut into squares.
SAUCE Reduce heavy cream by 1/3 and season with salt and white pepper. Whisk in butter. Place ravioli in rapidly boiling salted water and allow to cook for 5 min.. Drain. Serve with sauce poured over and topped with grated Parmesan cheese. Recipe By : Great Chefs of New Orleans Serving Size : 4

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Cajun shrimp pasta

Ingredients

2 tbsp olive oil
1/2 onion, chopped
1/2 tsp thyme
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp basil
1 tbsp chopped garlic
1 tbsp worcestershire sauce
1/2 tsp tabasco sauce
2 cup diced peeled and seeded tomatoes
2 tbsp sugar
1/2 cup green onions, chopped
3 cup chicken or shrimp stock
1 lb vermicelli pasta or linguine
1 lb fresh shrimp, peeled and deveined (can substitute chicken)
1/2 cup grated parmesan cheese

How to prepare

Saut

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Thai fish curry

Ingredients

1/3 cup finely chopped onion
2 tbsp minced fresh cilantro stems
2 tbsp minced fresh lemon grass (from bottom 6″ of stalk)
1 tbsp turmeric
1 tbsp minced fresh ginger
1 tbsp ground cumin

3 large garlic cloves, halved
3/4 tsp dried crushed red pepper
1 tbsp vegetable oil
3/4 lb 1 1/2″ thick sea bass fillets, cut into 3″ pieces
1 cup canned unsweetened coconut milk

2/3 cup bottled clam juice
minced fresh cilantro freshly
cooked rice

How to prepare

Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium non stick skillet over medium-high heat. Add 2 rounded tbsp spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice. The mild spice paste is also great used as a base for chicken and shrimp curries. Serves: 2

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