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

Cilantro pesto 88888
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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Sugar cookies

Ingredients

4 1/2 cups sifted flour
4 tsp baking powder
1 tsp salt
1/2 lb (2 sticks) unsalted butter
2 cups sugar
2 eggs
1/2 cup milk
1/2 tsp vanilla

How to prepare

Preheat oven to 375. Butter baking sheets. Sift together dry ingredients. Cream butter and sugar until fluffy. Add eggs and beat well. Add dry ingredients, 1 cup at a time, alternating with milk and vanilla, beating well after each addition. Wrap and chill dough for at least 1 hour. Divide dough into 4 pieces. Roll 1 piece at a time on a floured board and cut with large cookie cutters. Bake for 8 to 10 minutes. Cool on racks. Note: these cookies may be sprinkled with colored sugar or iced. Makes approximately forty 3″ cookies

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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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Chicken satedo

Ingredients

1 large boneless and skinless chicken breast, cut into thin strips
2 tbsp low-sodium soy sauce
2 tbsp water
2 tsp brown sugar
1/4 tsp dried red pepper flakes
1 med clove garlic, pressed
Sauce:
1/2 cup low-sodium chicken broth
2 tbsp peanut butter, either regular or crunchy
2 tsp lime juice
1 tsp grated fresh ginger
1/8-1/4 tsp hot chili oil

1 tsp low-sodium soy sauce
1 tsp cornstarch plus 2 tsp water

How to prepare

Cook’s notes: the chicken breasts can be left whole and marinated in the same way. Bake or saut

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Grilled shrimp with papaya-rocotillo salsa

Ingredients

Papaya-rocotillo salsa
4 oz rocotillo chiles – seeded, diced
1 red onion, small – diced
1 green bell pepper, small – diced
2 papayas – peeled, seeded – diced
1/4 cup cilantro – minced
1/4 cup orange juice
1/3 cup pineapple juice
1/3 cup lime juice

32 shrimp, large
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper, ground

How to prepare

For the salsa: mix all ingredients in a medium nonreactive bowl. For the shrimp, slit through the shell lengthwise along the back from head to tail if using wooden skewers, soak eight 10″ skewers for at least 15 minutes. Brush shrimp with oil; sprinkle with 1 tsp salt and 1/2 tsp pepper. Thread 4 shrimp onto each skewer.
Heat the grill. Grill shrimp, turning once, until browned and cooked through, about 3 minutes on each side. Spoon a portion of the papaya-rocotillo salsa onto each dinner plate. Place 2 shrimp skewers atop the bed of salsa and serve immediately. Seafood 4 servings

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Carrot and red pepper soup

Ingredients

The carrot soup 8888
4 tbsp unsalted butter
6 cups water
6 large carrots 1/2″ dice
1/2 half yellow onion 1/4″ dice
1 tsp salt
1/8 tsp freshly ground black pepper

1 1/2 tsp fresh lemon juice
the red pepper soup 8888
2 tbsp unsalted butter
3 medium red bell pepper, diced
2/3 cup water
1/4 tsp salt
red wine vinegar to taste

1/8 tsp freshly ground pepper
garnishes 8888
chopped fresh chervil leaves
creme fraiche (thinned with warm water)

How to prepare

Prepare the carrot soup: melt the butter in a 6-quart stainless steel soup pot. Add 1 cup of the water, the carrots and onion. Bring to a low simmer; cover and stew for 30 minutes. Remove the cover from the pot. The vegetables should be very tender and the water almost entirely evaporated. If not, continue cooking them until they are. Add the remaining 5 cups of water and bring to a boil. In a blender or food processor, puree the soup in batches for 3 minutes each. Season with salt, pepper and lemon juice. The soup should have a velvety consistency and be slightly thicker than heavy cream. Set aside.
Prepare red pepper soup: in a 3-quart saucepan, melt the butter. Add the peppers and water, bring to a simmer, and cook, uncovered, for 20 minutes or until the peppers are very tender. Most of the water will have evaporated during this time. In a blender or food processor, puree the peppers with 1/2 cup of the water and pass the puree through a medium-fine sieve to catch any bits of skin. Return the soup to the pan and add salt. If the pepper soup lacks depth, correct it with a few drops of red wine vinegar. If necessary, thin the red pepper soup with a little of the remaining water so its consistency is similar to that of the carrot soup. Presentation: pour two-thirds cup of the carrot soup into each of 8 warmed bowls. Stir 2 tbsp of the red pepper soup into the center. Garnish with chervil and creme fraiche if desired. Draw the cream over the surface with the tines of a fork. Yield: makes 8 servings.

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Reduced-fat macaroni and cheese

Ingredients

8 oz macaroni, elbow twists
16 oz cottage cheese, low-fat 1%
2 tbsp flour, all-purpose
2 cup skim milk
4 oz cheese, sharp cheddar shred
1 tsp salt
1/4 tsp pepper, ground black
1/4 tsp nutmeg ground
1/4 cup cheese, parmesan grated

How to prepare

Beginning about 45 minutes before serving:

1. Prepare macaroni as label directs but do not add salt to water; drain. 2. Preheat oven to 375 degrees f. Spray shallow, broiler-safe, 2 1/2-quart casserole with nonstick cooking spray. 3. In food processor with knife blade attached, blend cottage cheese until smooth. (or, in blender at high speed, blend cottage cheese with 1/4 cup of the milk called for in recipe, for easier blending.) 4. In 2-quart saucepan, mix flour with 1/4 cup milk until smooth. Slowly stir in remaining cups milk until blended. Cook over med heat until mixture just boils and thickens slightly, stirring frequently. Remove saucepan from heat; stir in cottage cheese, cheddar, salt, pepper and nutmeg. 5. Place macaroni in casserole; cover with cheese sauce. Bake, uncovered, 20 minutes. 6. Remove casserole from oven. Turn oven control to broil. Sprinkle parmesan cheese on top of macaroni mixture. 7. Place casserole in broiler at closest position to source of heat; broil 2 to 3 minutes until top is golden brown. Yield: 4 servings – even better than – the old-favorite recipe.”

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