Categories
fish recipe

1010 – Ginger Encrusted Fresh Salmon with Dill Sauce

Ginger Encrusted Fresh Salmon with Dill Sauce

Ingredients:

4 salmon fillets-belly-6 ounces-skin on or off
2 lemons
1/4 cup extra virgin olive oil, divided
salt and pepper
ginger root
1/4 cup low fat yogurt
1/4 cup veganaise
fresh dill weed
1 medium onion
1 garlic clove

Directions:

prepare salmon

1. Wash salmon fillets and dry thoroughly with paper towel
2. Squeeze the juice of one lemon over salmon-(let stand for 10 minutes)
3. Sprinkle extra virgin olive oil on salmon and salt and pepper to taste
4. Grate fresh ginger-pat salmon top with ginger-(let stand 10 min)

prepare sauce (a must)

1. Mix yogurt, veganaise, juice of one lemon, 1 T olive oil
2. Roughly chop fresh dill, add to sauce (be generous!)
3. Set aside and allow to come to room temp

Enough for 2 tablespoons of sauce for each fillet

cook salmon

1. Heat 2 T olive oil in a frying pan, and rough chopped onions and a few pieces of garlic over medium heat for about 5 min. Remove onions and garlic, discard
2. Lay the salmon in the hot oil, ginger side up – cook until med rare.
3. Serve with dill sauce

Chef Ross Antonakos

The Peggy Denny Show 17-055, Part 1 – Recipe 1010

The Peggy Denny Show 17-055, Part 2 – Recipe 1010

Categories
fish fruit mexican recipe

1005 – Seared Scallops, Lime Tomato Garlic Sauce

Seared Scallops

Ingredients:

1/2 cup Lime Tomato Garlic Sauce
10 each Scallops, large (10-12 pieces per pound)
2 tsp Sea Salt
1 tsp Black Pepper
1 TBSP Vegetable Oil

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Place a medium sized, oven-safe saute pan over medium high heat.
3. Season Scallops with Sea Salt and Black Pepper.
4. Add 1 TBSP of vegetable oil to saute pan.
5. Sear the Scallops on both sides until caramelized, about 3 minutes per side.
6. Transfer Scallops to the plate and pour Lime Tomato Garlic sauce on top.
7. Serve with your favorite green vegetable and rice.

Lime Tomato Garlic Sauce

Ingredients:

1/2 cup Fresh Tomatoes, chopped
1/2 cup Sun-Dried Tomatoes, chopped
1/2 cup Dry White Wine
Juice from 2 Lemons
Juice from 2 Limes
4 TBSP Garlic, minced
4 TBSP Sugar, granulated
1/2 cup Heavy Cream
2 tsp Sea Salt
2 TBSP Butter, cut into Cubes

Directions:

1. Warm saucepan over medium high heat.
2. Place Fresh Tomatoes, Sun-Dried Tomatoes, White Wine, Lemon Juice, Lime Juice, Garlic, and Sugar in the saucepan.
3. Simmer ingredients 5-6 minutes while stirring. The mixture will reduce by half.
4. Add Heavy Cream and Sea Salt.
5. Bring back to a simmer and reduce until sauce begins to thicken.
6. Add cubed Butter slowly while whisking.
7. Mix until fully combined.
8. Lower heat to keep warm or serve immediately over the scallops.

Grilled Mahi topped with Mango Salsa

Ingredients:

As Desired Salt + Pepper to Taste
2-4 Each 8 Ounce Mahi Mahi Fillets
As Desired Amount of Mango Salsa

Directions:

Lightly season the Mahi fillets and grill to medium.
Top each fillet with desired amount of Mango Salsa (see recipe below).
Serve and enjoy.

Ingredients for Mango Salsa:

1/2 Cup Red Onions – diced (1/4″ x 1/4″)
1 Cup Ripe Mango – diced (1/4″ x 1/4″)
1/4 Cup Red Bell Peppers – diced (1/8″ x 1/8″)
2 Tbsp Thai Sweet Chilli Sauce

Directions:

1. Peel and dice red onion(1/4″ x 1/4″).
2. Peel, seed, and dice Mango (1/4″ x 1/4″).
3. Stem, seed, and dice red bell peppers (1/8″ x 1/8″).
4. Place all ingredients into a mixing bowl and toss to coat evenly.
5. Spoon ingredients into aluminum foil and gather the foil at the top to create a pouch.
6. Place foil on the grill while grilling the fillets.
7. Carefully remove foil from the grill with a pair of tongs, as it will be hot!!
8. Carefully open the foil with a sharp knife; be careful, as hot steam will escape foil pouch when opening. Use while warm by spooning dollops over Mahi fillets.

Bonefish Grill

The Peggy Denny Show 17-012, Part 1

The Peggy Denny Show 17-012, Part 2

Categories
dessert fish fruit recipe seafood

901 – Blackened Grouper and Shrimp with Citrus Aioli

Blackened Grouper and Shrimp with Citrus Aioli

Ingredients:

2 7-ounce grouper fillets (Redfish or Cobia work well)
6 each 16/20 count shrimp, peeled and deveined with tail on
2 each bamboo skewers, 8″ long
1 tbsp blackening spice
Pinch of sea salt and freshly cracked black pepper
5 spritz of extra virgin olive oil
1 whole lemon, cut in half
2 tbsp citrus aioli

Directions:

1. Fire up the grill to 400 degrees Fahrenheit
2. Place the fish and shrimp on a flat tray.
3. Place three shrimp on each skewer through the thick, head end. (This will make them easier to handle)
4. Sprinkle both sides of the fish and shrimp with blackening spice, sea salt, and black pepper. Ensure both sides have been evenly coated.
5. Spray the hot grill with extra virgin olive oil. Spray the fish and shrimp as well.
6. Place the fish on the grill at 2 o’clock position and cook 1-2 minutes. Use a spatula to rotate the fish to the 10 o’clock position. Cook an additional 1-2 minutes.
7. Flip the fish over carefully and repeat step 6.
8. After flipping the fish, place your shrimp on the grill. Grill each side for 1-2 minutes.
9. Place the lemon halves on the grill for 1-2 minutes until they have light caramelization.
10. Transfer the fish, shrimp, and grilled lemons to a serving platter.
11. Drizzle each fish fillet with 1 tbsp of citrus aioli. Plate each fish with a grilled lemon half and serve immediately.

Ingredients for Citrus Aioli:

2 garlic cloves
1 tsp extra virgin olive oil
1 cup mayonnaise
1 orange
1 lime

Directions for Citrus Aioli:

1. Mince the garlic cloves.
2. Heat the extra virgin olive oil in a small saute pan until hot.
3. Saute the garlic 30-60 seconds or until soft and translucent.
4. Allow the sauteed garlic to cool to room temperature.
5. Zest the orange and lime. Next, juice the orange and lime.
6. Combine the cooled garlic, orange zest and juice, lime zest and juice, and mayonnaise in a mixing bowl.
7. Whisk well to fully combine. Refrigerate until ready to use.

Strawberry Shortcake

Ingredients:

For the Macerated Strawberries:

1 pint of fresh strawberries
1 whole lemon
1/4 cup white sugar granulated

For the Biscuits:

1 tube of biscuit dough
4 fl oz heavy cream
1 tsp white sugar, granulated

For the Plate:

1 scoop of vanilla ice cream per biscuit
1/2 cup whipped cream per biscuit
1 each mint spring per biscuit
1 tbsp powdered sugar

Directions:

For the Macerated Strawberries

1. Wash and dry the strawberries. Cut off the stems and quarter the strawberries.
2. Juice the lemon.
3. Combine the quartered strawberries, lemon juice and granulated sugar in a small mixing bowl. Gently toss to coat evenly.
5. Cover the mixing bowl with foil or plastic wrap. Refrigerate for 30 minutes minimum or up to 12 hours.

For the Biscuits

1. Before baking the biscuits, lay them out following the tube’s directions.
2. Brush the biscuits with heavy cream and then sprinkle with granulated sugar.
3. Bake the biscuits according to their recipe. Cool the biscuits to room temperature.

For the plate

1. Cut the biscuits in half horizontally. Place one half of each biscuit in separate bowls.
2. Top each biscuit half with one scoop of vanilla ice cream.
3. Divide the macerated strawberries evenly over each scoop.
4. Top each bowl with a half cup of whipped cream and the remaining biscuit halves.
5. Garnish each bowl with one mint sprig and sprinkle with powered sugar.

Bonefish Grill

The Peggy Denny Show – Recipe #901 Pt. 1

The Peggy Denny Show – Recipe #901 Pt. 2

Categories
fish fruit recipe snack vegetable

785 – Pan Seared Tilapia with Tomato, Onion, Caper Sauce

Pan Seared Tilapia with Tomato, Onion, Caper Sauce

Ingredients:

Tilapia filets (or any other white fish)
1 large onion
Capers (to taste)
Fresh Oregano
1 can large whole peeled tomatoes
Salt/Pepper
Garlic

Directions:

1. Heat pan to med/med-high
2. Sautee sliced large onion w/ olive oil and garlic until golden brown (don’t burn the garlic)
3. Add can of tomato, salt/pepper, capers and oregano
4. Bring to a boil, cover and simmer until fish/dinner is ready
5. Salt/pepper fish
6. Cook 1-2 min each side, or until flakes easily
7. Serve with sauce

Super Green Smoothie Popsicles:

2 cups Berries (of any kind)
2 Bananas
2 Cups Spinach
1 cup Coconut Water (or just water)

Directions:

Add all to blender, blend and pour into Popsicle molds.
Place in freezer and enjoy when ready!

***Note: You can also add yogurt to these for a creamier taste!

Meggie Bradbury

Categories
fish recipe soup

775 – Salmon Stew

Salmon Stew

1/2 pound red potatoes
1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
2 cups chopped scallions (from 2 bunches)
1 cup fresh or frozen corn
1 tablespoon finely chopped garlic (3 cloves)
1 teaspoon finely chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/8 teaspoon dried hot red-pepper flakes
3 cups milk
1 can evaporated milk or 2/3 cups cream
1 (1 1/2-pound) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
• 2 teaspoons fresh lemon juice

Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.

Simple Marinade for Salmon in a Pan, On a Grill or Baked in the Oven

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Directions

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat. Lightly oil grill grate or pan or ovenproof dish. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Leisa Marie Mounts

Peggy Denny Show – Leisa Marie Mounts Salmon Stew, Salmon Marinade

Categories
fish recipe salad

748 – Hazelnut-Brown Butter Trout

Hazelnut-Brown Butter Trout

4 10- to 12-oz. pan-dressed trout
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 bunch green onions, cut into thin strips
4 tablespoons butter
¼ cup hazelnuts, coarsely chopped
2 tablespoons lemon juice
3 tablespoons balsamic vinegar

Spread trout open; sprinkle meat side with cumin, salt and 1/8 teaspoon of the pepper. Heat oil in large nonstick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-down; cook 2-3 minutes more or until fish flakes easily when tested with a fork. Line four plates with green onion tops. Transfer fish to plates, skin-side-down. Cover; keep warm. Add additional oil, as needed to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.

Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, about 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 teaspoon pepper. Pour nut mixture over trout; serve immediately. Makes 4 servings.

Pecan Smoked Trout Salad

8 oz. pecan smoked trout, skin removed
1 lb. mixed spring salad greens
2 fresh ripe pears, peeled, cored & sliced
4 oz. mozzarella cheese, crumbled
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped mint
1 tablespoon chopped green onions
1 teaspoon Dijon mustard
1 teaspoon salt
1/8 teaspoon cracked black pepper
1/8 teaspoon sugar
1/3 cup pecan pieces, toasted

Spread salad greens in large platter. Layer pear slices, cheese and trout over greens. In a small bowl, combine oil, vinegar, mint, onions, mustard, salt, pepper and sugar. Stir with a whisk. Pour over salad ingredients. Top with pecan pieces. Serves 4 as an appetizer.

Grilled Tuna with Wasabi Sauce

2 lbs. tuna, cut into 4-8 oz. portions
3/4 cup soy sauce
2 tablespoons water
1/2 teaspoon powdered ginger
1 tablespoon wasabi

Place tuna in a shallow baking dish or bowl. Combine remaining ingredients well, then pour over tuna. Cover fish and place in refrigerate to marinate for 30 minutes, turning once. Grill about 3-4 minutes on each side over moderately hot coals. Serve immediately with Wasabi Sauce. Makes 4 generous servings.

Wasabi Sauce

1 cup low fat sour cream or mayonnaise
2 teaspoons wasabi
1/2 teaspoon powdered ginger
1 teaspoon soy sauce

Combine all ingredients in a small bowl. Sauce should be served at room temperature. Makes one cup of sauce.

Vicky Murphy

Categories
fish recipe

736 – Salmon Dijonnaise

Salmon Dijonnaise

1 salmon portion
1 tablespoon dijonnaise sauce
2 teaspoons dill, finely chopped
1 tablespoon panko bread crumbs
2 tablespoons chopped walnuts

Place salmon on a baking dish. Spread dijonnaise over salmon. Sprinkle dill, then bread crumbs, then walnuts on top of salmon. Bake at 400 degrees for 15 minutes.

Cod with Pistachio Basil Butter

2 cod fillets (6-8 oz. each)
1/4 cup fresh basil leaves
1/4 cup pistachios
1 clove garlic
1/4 cup butter
1 teaspoon lemon juice
Salt and freshly ground black pepper, to taste
Lemon wedges for garnish

Preheat oven to 375 degrees. Place fish in well oiled baking dish. Place pistachios, basil, and garlic in food processor or blender and process until finely chopped. Add butter, lemon juice, salt and pepper and process into a smooth paste.

Spread 2-3 tablespoons of pistachio butter on each piece of fish. You can refrigerate leftover pistachio butter for several days to use as a spread or toss with pasta.

Bake fish in preheated oven, uncovered, until fish flakes easily with a fork, about 10-12 minutes. Serve garnished with basil leaves and lemon wedges.

Tilapia Almandine

2 lbs. tilapia fillets
2 tablespoons lemon juice
2 teaspoons salt
1/8 teaspoon pepper
1/2 cup all purpose flour
1/4 cup margarine or butter, melted
1/2 cup blanched sliced almonds
2 tablespoons chopped parsley
1/8 teaspoon liquid hot pepper sauce

Sprinkle fish with lemon juice, salt and pepper. Dredge fish in flour. In a 10-inch frying pan, place fish in a single layer in melted margarine or butter; cook over moderate heate for 4 to 5 minutes ore until brown; turn carefully. Cook 4 to 5 minutes longer or until fish is brown and flakes easily when tested with a fork. Drain on absorbent paper; remove fish to a warm serving platter. Saute almonds in remaining margarine until lightly browned; add parsley and pepper sauce. Serve over fish. Serves 6.

Susan Nicholson

Categories
dinner recipe seafood

713 – Mussels Steamed in Wine

Mussels Steamed in Wine

2 lbs. mussels, cleaned*
2 tablespoons butter
2 cloves garlic, smashed and peeled
1 medium sized onion, sliced
1/2 cup dry white wine
1 teaspoon salt
1/4 cup fresh parsley, chopped
Juice of one lemon

In a large pot over medium-high heat, melt the butter, then add the garlic and onion and cook, stirring just until the onion softens. Add the wine, lemon juice, salt and mussels. Cover the pot and turn the heat to high. Steam, shaking the pot frequently, until the mussels open, about 5 to 6 minutes. Add parsley and corn (optional) to mussels and stir to distribute. Spoon the mussels into a serving bowl, strain the liquid over them and serve with plenty of crusty bread. Serves 4 as an appetizer or 2 as a meal served over pasta.

*To clean mussels simply place then in a colander and rinse them well under running water. Discard any that have broken shells as well as any that do not close their shells tightly. You can shake them in the colander to see if they will close their shells.

Optional: Saute the kernels cut from 2 ears of corn along with the onion. Adds a different twist to the dish. Delicious!

Chilean Sea Bass a la Grecque

46 ounce Chilean sea bass fillets
Salt and pepper
¼ cup flour, more if needed
2tablespoons olive oil
1small onion
3.4cloves garlic, minced or pressed
1-1/2 pounds tomatoes, chopped
¼ cup lemon juice
2bay leaves
1teaspoon dry rosemary, crushed
1teaspoon dry oregano
½ cup feta cheese for garnish, optional

Rinse the fish with cold water and pat dry with paper towels. Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess. Heat the oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned about one minute on each side. Transfer to a plate and set aside.

Add the onion and garlic to the skillet and cook, stirring, until beginning to soften, 1-2 minutes. Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, salt and pepper and cook over high heat, stirring, for 3-4 minutes. Add the fish pieces and press them gently into the tomato mixture, cover the skillet and cook over medium heat until the fish is no longer opaque in the center, 8-10 minutes. Discard the bay leaves, transfer the fish and tomato mixture to warmed dinner plates and serve with rice or pasta. Sprinkle two tablespoons of feta cheese over each fish portion, if desired.

Per Serving:
Calories 416
Total Fat 29 grams
Saturated Fat 5 grams
Cholesterol 43 milligrams
Sodium 134 milligrams
Carbohydrates 26 grams
Protein 21 grams
Omega 3 Fatty Acids 1 gram

Vicky Murphy

Categories
recipe vegetable

656 – Quick Salmon Patties

Easy Orange Carrots

4-5 carrots
1 tbsp sugar
1 tsp cornstarch
dash salt
1/4 cup orange juice
1 pat margarine
Wash and slice carrots into coins. Add salt and cook covered in water until fork tender. Drain away water.
Add sugar, cornstarch, and juice to pot and boil until thickened. Stir in margarine.

Quick Salmon Patties

1 can skinless, boneless salmon
1 tbsp cornmeal
1 egg
4 tbsp olive oil

Drain salmon and stir in cornmeal and egg until thoroughly combined. Shape into 4 thin small patties. Pour oil into small, preheated skillet and cook salmon until golden, about 3 minutes per side. Place on paper toweling to drain before serving.

Super slaw

1 bag shredded slaw mix
2 tbsp finely chopped onion
1/4 cup chopped celery
1/4 cup chopped bell pepper

Dressing:

1/4 cup fat-free mayonnaise
1 tbsp vinegar
3 packets artificial sweetener
1/4 tsp salt
1/4 tsp pepper

Place all dressing ingredients into bottom of large bowl and mix to blend thoroughly. Add vegetables to bowl and toss well to blend. Refrigerate until ready to serve. Can be made the night before.

Categories
fish fruit recipe

650 – Smoked Salmon, Red Onion & Goat Cheese Tart

Smoked Salmon, Red Onion & Goat Cheese Tart

9 ounces good quality puff pastry
all-purpose flour for rolling
1 egg lightly beaten with 1 T. milk
1 small red onion, sliced
4 slices smoked salmon

Serves 4

Preheat oven to 400 degrees. Roll the puff pastry out to 1/4-inch thick on a lightly floured counter and cut into 4 even-size squares. Place on an ungreased baking sheet and brush each square lightly with the egg mixture. Divide the sliced onion evenly between the tarts and top with goat cheese.

Bake for 20-25 minutes, or until the pastry has risen and is golden brown. Let cool slightly, then top with the slices of smoked salmon and season to taste with pepper. Serve at once.

Broiled Grapefruit

To serve 4, you will need 2 grapefruit
1/2 grapefruit per person
light brown sugar

Cut grapefruit in half. Cut around the inside and between sections of the fruit. Sprinkle the grapefruit halves with brown sugar.

Place on a baking sheet. Broil until sugar has melted. Watch closely because brown sugar burns fast. Remove from oven and cool to room temperature..

Linda Weiss