Archive for March, 2012

Serves 4

Ingredients:

* 2 tablespoons olive oil
* 2 tablespoons lime juice
* 2 cloves garlic, minced
* 4 tuna steaks
* 1 fresh mango – peeled, pitted, and chopped
* 1/4 cup finely chopped red bell pepper
* 1/2 Spanish onion, finely chopped
* 1 green onion, chopped
* 2 tablespoons chopped fresh cilantro
* 1 jalapeno pepper, seeded and minced
* 2 tablespoons lime juice
* 1 1/2 teaspoons olive oil
* 2 tablespoons paprika
* 1 tablespoon cayenne pepper
* 1 tablespoon onion powder
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried thyme
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1 tablespoon garlic powder
* 4 tablespoons olive oil

Directions:

1. Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
2. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
3. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes remove from heat immediately.
5. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

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Makes 4 Servings

Ingredients:

* 4 (4 ounce) fillets tilapia
* salt and pepper to taste
* 4 tablespoons butter
* 3 cloves garlic, pressed
* 4 fresh basil leaves, chopped
* 1 large tomato, chopped
* 1 cup white wine

Directions:

1. Preheat a grill for medium-high heat.
2. Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
3. Place foil packet on the preheated grill, and cook for 15 minutes or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

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Serves 4

Ingredients:

* 3 tablespoons butter
* 3 tablespoons flour
* 1/4 teaspoon salt
* 1/4 teaspoon dry mustard
* dash of pepper
* 1 cup milk
* 1/2 cup half-and-half
* 1 can (16 ounces) salmon, undrained
* 2 egg yolks
* 1 tablespoon dry sherry
* 1 tablespoon grated Parmesan cheese
* rice, toast, split biscuits, or patty shells

Directions:

In medium saucepan, melt butter over medium low heat stir in flour to make a smooth paste. Stir in seasonings and gradually add milk and cream. Continue cooking and stirring until thickened stir in salmon liquid.

Stir about 1/2 cup of the hot mixture into the lightly beaten egg yolks, stirring quickly. Return liquid with egg yolks to the sauce mixture in the saucepan. Cook for about 2 minutes, stirring. Stir in sherry, Parmesan cheese, and flaked salmon. Heat and serve over rice, toast, biscuits, or in patty shells.

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Serves 4

Ingredients:

* 1/2 cup grated Parmesan cheese
* 1/4 cup butter, softened
* 3 tablespoons mayonnaise
* 2 tablespoons lemon juice
* 3 tablespoons chopped green onions
* 1/4 teaspoon salt
* 1 dash hot pepper sauce
* 2 pounds skinless halibut fillets

Directions:

1. Preheat the oven broiler. Grease a baking dish.
2. In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
3. Arrange the halibut fillets in the prepared baking dish.
4. Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

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