Fish Recipes

1. In a small pan, combine wine, lemon juice, garlic cloves, rosemary and oil.
2. Heat to simmering, remove from heat, cover and let stand for an hour.
3. Pour over fish; cover and refrigerate for 30–60 minutes.

1. Combine oil, lemon juice, garlic and oregano leaves.
2. Pour over fish, cover and refrigerate for 30 minutes to two hours.

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1. Combine lemon juice, oil, salt, sugar, pepper and green onion.
2. Use to baste frequently during cooking.

1. Mix all ingredients and rub on salmon.
   

1. Whisk together oil, lemon rind, lemon juice, salt and pepper.
2. Pour over fish and marinate for 30 minutes and use to baste while fish is cooking.

1. Whisk together oil, lime juice, Worcestershire sauce, cumin, lime rind, garlic, salt and pepper.
2. Pour over fish and marinate for 30 minutes and use to baste while fish is cooking.

1. Combine all ingredients in a small bowl and whisk until well blended. Use to marinate fish, beef and chicken when barbecuing. Makes about one cup.

1. Combine all ingredients in a small bowl and whisk until well blended. Serve on the side.

Steps

1. Stir together lemon rind, juice, oil and garlic.

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OVEN METHOD

1. Arrange fillets in shallow baking dish sprinkle with salt and pepper to taste.
2. Spread lemon mixture over fish. Bake in 450°F oven for 8 to 10 minutes or until fish is opaque and flakes easily when tested with fork.

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MICROWAVE METHOD

1. Arrange fillets in round microwaveable dish with thickest part toward outside.
2. Sprinkle with salt and pepper to taste.
3. Spread lemon mixture over fish.
4. Cover with waxed paper; microwave at high for 4 to 6 minutes or until fish is opaque and flakes easily when tested with fork.
5. Let stand covered for 5 minutes.

Steps

1. Combine orange, lemon, and lime juices in a bowl with cayenne pepper, garlic, olive oil, and water to make marinade.
2. Place fish in a flat dish.
3. Pour in all but ¼ cup of the marinade.
4. Let stand in refrigerator for 15 to 30 minutes.
5. Broil fish for 3–4 minutes per side, basting often with the marinade.
6. After removing fish from the broiler, pour on remaining marinade and sprinkle with chives and thyme.

Steps

1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook as the label directs.
3. Meanwhile, heat a large skillet over medium-high heat.
4. Pat the shrimp and scallops dry, then season with salt and pepper. Add 2 tablespoons of oil mixture (extra virgin olive oil and butter substitute) to the pan and cook the shrimp until golden on one side, about 3 minutes.
5. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent (1 to 2 more minutes). Transfer the shrimp to a plate.
6. Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes.
7. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon.
8. Cook until the sauce is reduced by half, about 3 minutes.
9. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons oil mixture. Season with salt and pepper.
10. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon wedges.

Steps

1. In small bowl, whisk together lime juice, water, chili powder, paprika, pepper, oregano, thyme, garlic powder and salt; rub gently onto both sides of fish.
2. Place fish on baking sheet. Bake at 425ºF for about 10 minutes or until fish is opaque and flakes easily when tested with fork.

Steps

1. In heavy saucepan, over medium heat add onions to oil and cook for 10 minutes or until just beginning to brown.
2. Stir in tomatoes and juice, breaking up with fork.
3. Sprinkle with half of the salt and pepper.
4. Cook for about 3 minutes or until slightly thickened.
5. Cut halibut into 6 pieces, removing bones; sprinkle with remaining salt and pepper.
6. Place in greased 9 x 13 inch baking dish.
7. Spoon tomato sauce over fish; sprinkle with basil.
8. Bake at 450ºF for 10 to 15 minutes or until fish is opaque and flakes easily when tested with fork.

Steps

1. Puree the tomatoes in a blender or food processor.
2. Combine the pureed tomatoes, wine or broth, olive oil, and fennel seeds in a large skillet over moderate heat.
3. Place salmon fillets in sauce.
4. Sprinkle with chopped basil and season with salt and pepper.
5. Simmer covered for 10 minutes.
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Steps

1. In a shallow glass dish, stir together the honey, coconut aminos, balsamic vinegar, ginger, garlic and olive oil.
2. Season fish fillets with salt and pepper and place them into the dish.
3. If the fillets have skin on them, place them skin side down.
4. Cover, and refrigerate for 20 minutes to marinate.
5. Heat vegetable oil in a large skillet over medium-high heat.
6. Remove fish from the dish and reserve marinade.
7. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
8. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish and serve immediately.

Steps

1. Whisk together oil, lemon rind and juice, dill, salt and pepper.
2. Pour into a shallow glass dish.
3. Add salmon steaks to marinade, turning to coat.
4. Cover and marinate for up to 30 minutes, turning occasionally.
5. Reserving marinade, place salmon on greased barbecue grill over medium-high heat.
6. Close lid and cook, turning halfway through, basting frequently and using all the marinade, for 10 minutes per inch of thickness or until fish is opaque and flakes easily when tested with fork.

Steps

1. In small bowl, stir together oil, lemon juice, garlic, basil and onion.
2. Place fillets in shallow baking dish and sprinkle with salt and pepper.
3. Spread oil and lemon mixture over the fish.
4. Bake fish in 450ºF for about 10 minutes, or until fish is opaque.

Steps

1. Wash salmon and place in shallow baking dish.
2. Mix curry, turmeric, and pepper with chicken broth and pour over fish.
3. Pour in white wine and cover with foil.
4. Bake at 350°F for 20 to 30 minutes. Salmon should flake easily with fork.

Steps

1. Heat oven to 400°F.
2. Mix oil and syrup.
3. Place salmon in greased oven safe dish.
4. Pour syrup mixture over salmon turning
   fish once to cover.
5. Bake for 30 minutes.
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TIP
Line dish with parchment paper for easy clean-up.

Steps

1. Preheat oven to 400°F.
2. In a bowl, combine the cumin, paprika, onion powder, and chili powder; season to taste with salt and pepper.
3. Brush the salmon fillets with the olive oil and lemon juice.
4. Sprinkle the salmon fillets with the spice mixture and place in a baking dish.
5. Cook in the oven 12 to 15 minutes.
6. In a bowl, combine the ingredients for the Bacon-Avocado Salsa.
7. Season the salsa with salt and pepper to taste and gently toss until well mixed.
8. Serve the fish topped with the Bacon–Avocado Salsa.

Steps

1. Heat the olive oil in a large skillet.
2. Add the onion, carrot, fennel and garlic. Cover and cook over medium heat, stirring casionally, until the vegetables are tender, 6 to 8 minutes.
3. Add the lemon slices, tomatoes, bay leaf, thyme and parsley sprigs.
4. Place the fish over the vegetables. Season with salt and pepper.
5. Pour the chicken broth over the fish.
6. Cover the skillet and bring the liquid to a boil.
7. Reduce the heat to low and simmer 10 to 15 minutes, or until the fish is firm to the touch and opaque.
8. Remove the fish to a serving plate and spoon the vegetables over the fish, using a slotted spoon. Boil down the liquid remaining in the skillet until 1 cup remains. Pour over the fish.
9. Garnish with the chopped parsley and chives before serving.

Steps

1. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chili and white parts of scallions, stirring occasionally, until lightly browned.
2. Transfer with a slotted spoon to paper towels to drain.
3. Pat scallops and shrimp, dry separately and season with salt.
4. Heat remaining 11/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through).
5. Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
6. Add coconut milk, curry paste, broth, brown sugar, fish sauce and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
7. Meanwhile, cook linguine in a 6 to 8-quart pot of boiling salted water until al dente, then drain in a colander.
8. Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes.
9. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
10. Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chili mixture.

Steps

1. Whisk all the dipping sauce ingredients together and set aside.
2. In a shallow dish, combine the two types of sesame seeds and stir to mix.
3. In a separate bowl, beat 2 eggs.
4. Season the tuna with salt and pepper
5. Dip the fish in the egg mixture then in the sesame seeds, coating the tuna evenly.
6. In a nonstick pan, warm the oil until smoking, arrange the tuna in the pan (turn and cook until the white sesame seeds start to turn golden underneath (around 1 minute).
7. Carefully turn the tuna over and cook for about another minute.
8. Transfer the tuna to a cutting board and cut into ¼-inch-thick slices.
9. Serve immediately with dipping sauce.

Steps

1. Fry oil, curry paste and onions for 4–5 minutes
2. Add rice to pan and stir to coat grains in curry and onions.
3. Add broth and bring to a boil.
4. Cover pan and turn down heat to low.
5. Allow to simmer for 12–15 minutes until liquid is absorbed and rice is cooked.
6. Turn off heat and stir in prawns and chili. Cover pan and leave to stand for 5 minutes.
7. Fluff up the rice grains with a fork.
8. Top with chopped coriander and lemon slices and serve.