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Swordfish with Garlic-Parsley Butter

Ingredients
Four 1-inch thick swordfish steaks, 8 ounces each
Olive oil as needed
Salt & freshly ground pepper to taste
¼ cup clarified butter
1 tablespoon minced garlic
¼ cup minced fresh parsley
1 lemon quartered

Directions
  1. Preheat grill – 350 to 400 degrees.
  2. Lightly brush the swordfish with olive oil and season with salt & pepper. (You can substitute with clarified butter, if desired).
  3. Place the fish on grill and cook 4-5 minutes, each side.
  4. While fish is cooking, melt clarified butter in a small saucepan over medium heat.
  5. Add garlic and cook, stirring occasionally, until lightly browned; add the parsley and season with salt & pepper.
  6. To serve, spoon a little garlic butter over each steak; squeeze lemon juice over all & serve.


Servings
4
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Baked Orange Salmon with Fennel

Ingredients
2 – 8 ounce salmon fillets
½ cup orange juice
1 fennel bulb, trimmed and diced
Old Bay Seasoning to taste

Directions
  1. Preheat the oven to 400 degrees F
  2. Place the fillets skin side down in a glass baking dish.
  3. Pour the orange juice over the fillets.
  4. Sprinkle diced fennel over in an even layer, and season with Old Bay.
  5. Bake for 8 to 10 minutes


Servings
2
Cook Time: 8 -10 Minutes
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Caribbean Style Tilapia with Fresh Lime

Ingredients
4 Tilapia fillets (6-8 ounces each)
2 tablespoon margarine; low-fat
¼ cup green pepper; chopped
4 tablespoon chopped onion
¼ cup toasted almonds; chopped
½ cup fresh bread crumbs
¼ teaspoon oregano
4 tablespoon fresh lime juice
1 tablespoon chopped coriander (or parsley)
½ teaspoon salt
2 cup water
2 cloves garlic; crushed
1 bay leaf
1 teaspoon red pepper flakes
1 lime peel

Directions
  1. Melt margarine in skillet. Add green pepper and 2 tablespoons onion. Saute until onion is transparent. Add almonds, bread crumbs, oregano, one tablespoon lime juice, coriander and salt – mix well.
  2. Spoon filling down center of each tilapia fillet. Roll up and secure with toothpicks.
  3. In shallow baking pan, combine remaining 2 tablespoons onion, water garlic, bay leaf, red pepper and remaining 3 tablespoons lime juice.
  4. Place the tilapia in pan. Bake at 400 degrees F for 10-12 minutes, basting occasionally until tilapia flakes easily.
  5. Remove the fish to a serving platter. Garnish with strips of lime peel.


Servings
4
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Citrus Baked Halibut

Ingredients
2 lbs. halibut steaks (3/4” thick – 4 steaks)
1 medium onion, finely chopped
4 large garlic cloves, minced
2 tablespoon butter
¼ cup chopped fresh parsley
1 teaspoon grated orange peel
½ teaspoon salt
¼ teaspoon black pepper
½ cup frozen concentrated orange juice
2 tablespoon fresh lemon juice

Directions
  1. Rinse halibut in cold water and dry using paper toweling. Arrange halibut in a 9” x 13” oven-proof baking dish. Preheat oven to 400 degrees F.
  2. In a frying pan, add butter, onion and garlic and sauté until translucent. Remove from heat and stir in parsley, orange peel, salt and pepper. Spread mixture over halibut steaks.
  3. In a small bowl, mix together orange juice and lemon juice. Sprinkle juice over halibut steaks, but be careful not to wash away the onion/garlic mixture.
  4. Bake halibut in preheated 400° oven for 8 - 10 minutes. Do not overcook fish. Spoon hot juices over halibut. Serve immediately.


Servings
4
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Grilled Grouper Fillets

Ingredients
4 – 1 inch thick grouper fillets
½ cup olive oil
1 large onion, roughly chopped
4 cloves garlic, chopped
2 teaspoons peeled and grated fresh ginger or 1 teaspoon dried
¼ teaspoon cayenne pepper or to taste
Juice of 1 lemon
Salt to taste

Directions
  1. Put all the ingredients except the fish in a food processor or blender and process until nearly smooth. Pour this mixture over the grouper and marinate while you start a charcoal fire or preheat a gas grill.
  2. Cook the grouper over white-hot coals, basting frequently with the sauce. Turn once (approx. 4 minutes each side). Steaks will be ready in 8-10 minutes.


Servings
4
Cook Time: 8 – 10 Minutes
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Cod with Sage Butter

Ingredients
2 cups water or 1 cup water and 1 cup dry white wine
Salt and freshly ground pepper to taste
1 bay leaf
30 fresh sage leaves or 1 tablespoon dried
1 ½ Lbs cod fillet, cut in two if necessary
¼ cup (1/2 stick) butter

Directions
  1. Preheat oven to 300 degrees
  2. Place water, salt, pepper, bay leaf, and 10 of the sage leaves in a deep skillet with a cover. Bring the water to a boil, simmer over medium heat about 5 minutes, then gently lower the piece(s) of cod into the liquid. Cover and simmer gently over low heat for 4 minutes.
  3. Remove cod carefully (it will not be fully cooked), place it on a platter, cover the platter loosely with aluminum foil, and put in oven for 6-8 minutes and then remove.
  4. Over high high heat, reduce the cooking liquid to about ½ cup (about 10 minutes). Scoop out the bay leaf and stir in the butter, 1 tablespoon at a time. Add the remaining sage and cook over low heat, stirring, about 1 minute more.
  5. Serve the cod topped with the sauce.


Servings
4
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