Seafood
Chez Lorraine's Baked Salmon
4 salmon steaks (about 1 ¾ pounds)
4 tablespoons lemon juice
1 teaspoon dill weed
2 tablespoons finely chopped fresh chives
Lime wedges
Place individual salmon steaks on pieces of aluminum foil large enough to wrap each steak. Pour a tablespoon of lemon juice over each steak, sprinkle with dill and seal each steak in an aluminum pouch. Put the aluminum sealed steaks in a Pyrex dish and bake at 350 F for 30 minutes or until the fish flakes easily with a fork. Serve salmon with sprinkled chives and lime wedges.
Grilled Cod with Cayenne Citrus Marinade
¼ cup fresh orange juice
1 ½ tablespoon lemon juice
3 tablespoons lime juice
1/8 teaspoon cayenne pepper
2 minced garlic cloves
2 tablespoons olive oil
1 lb cod filets
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh thyme
Combine orange, lemon and lime juices in a bowl with cayenne pepper, garlic, olive oil and 1/3 cup of water to make the marinade. Place fish in a flat dish and pour in the marinade and then marinate the fish 15 minutes. Light your grill and add the fish – grill fish 3 to 4 minutes per side, basting often with the marinade. Serve the fish with a spoonful of marinade and sprinkle with chives and thyme.
Red Snapper Azteca
4 red snapper fillets (4 ounces each)
¼ cup fresh lime juice
1 tablespoon fresh lemon juice
1 teaspoon chili powder
1 plum tomato coarsely chopped
4 green onions, sliced in ½ inch sections
½ cup chopped Anaheim pepper
½ cup chopped red bell pepper
Cilantro for garnish
Place red snapper in a shallow baking dish. Combine lime juice, lemon juice and chili powder in a measuring cup. Pour over snapper. Marinate 10 minutes, turning once or twice. Sprinkle onions, tomato and peppers over snapper. Cover. Bake at 350 for 30 minutes or just until snapper flakes in center. Let stand, covered, 4 minutes before serving. Garnish with fresh cilantro.
Toad in the Hole Almond Trout
6 fresh trout
1 cup sliced almonds
¼ cup raisins
2 tablespoons olive oil
2 shallots
½ bunch parsley
½ teaspoon pepper
¼ cup olive oil
Lemon, parsley, and seedless red grapes for garnish
Rinse and dry trout and rub body cavity with olive oil. In a bowl, mix almonds, raisins and olive oil with chopped shallots, parsley and pepper. Stuff the trout with this mixture. Put ¼ cup olive oil in a skillet and sauté each trout for about 8-10 minutes on each side until nicely browned. Serve with a garnish of lemon, parsley and seedless red grapes.
From: Loren McHuron's Toad in the Hole Restaurant, Hollywood, CA
Parsley, Lemon Filet of Sole
1 pound sole fillets
¼ cup lemon juice
1 teaspoon olive oil
1 small onion, thinly sliced
1 teaspoon dried parsley flakes
Cut fish into serving-size pieces. Place in an un-greased baking dish. Drizzle with lemon juice and oil; sprinkle with pepper. Arrange onion slices over fish; sprinkle with parsley. Cover and let stand for 5 minutes. Bake at 350 F for 20 minutes or until fish flakes easily with a fork.
Poached Halibut Steaks
2 or 3 green onions, cut into 2 inch long pieces
1 tablespoon olive oil
1 red onion, cut lengthwise into thin slices
1 carrot, cut into thin matchstick pieces
2 Halibut steaks (½ pound)
2 lemons
Heat oil in a deep skillet over medium heat. Add onion and sauté three minutes. Add carrot and cook three more minutes. Stir in green onions. Spread vegetables evenly over bottom of skillet. Lay halibut steaks on the vegetable bed in the skillet. Add a small amount of water just to cover the bottom of the skillet. Cover and cook until the fish flakes easily with a fork – about 10 minutes. Transfer the fish to a serving plate and top with vegetables and lemon juice.
N'Orleans Broiled Catfish Fillets
1 teaspoon paprika
4 catfish fillets
½ teaspoon dried thyme
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon oregano
1/8 teaspoon cayenne pepper
¼ cup lemon juice
Mix spices together in a shallow dish. Put lemon juice in a bowl. Dip fillets in the lemon juice and then coat lightly with seasoning mixture. Preheat broiler. Spray rack of unheated pan with nonstick spray. Put fish on rack and broil 4 inches from heat until fish flakes easily with fork (4 to 6 minutes). Turn once while broiling.
Barbecued Juneau Shrimp
¼ cup virgin olive oil
3 garlic gloves minced
2 tablespoons lemon juice
1/8 teaspoon of cayenne paprika
Dash of cayenne pepper to taste
Shelled shrimp with tail left on (2 ½ pounds)
Lime wedges and parsley
Mix olive oil, spices and lemon juice in a bowl. Fire up grill. Brush shrimp with mixture, place on hot grill, turn (1-2 minutes per side) at once and remove. Garnish with lime wedges and parsley.
Shrimp Stuffed Avocados
3 medium sized avocados
2 tablespoons lemon juice
1 ½ pound small or medium sized shrimp, cooked, shelled, deveined and chilled
Cut avocados in half; remove seed and skin. Stuff with shrimp; add lemon juice.
Luscious Lime Shrimp
3 Tablespoons fresh lime juice
1 green onion, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon minced, seeded jalapeno peppers
1 teaspoon olive oil
½ teaspoon minced garlic
20 large shrimp (about 1 pound) peeled and deveined
1 tablespoon minced red peppers
20 cucumber slices
Stir together lime juice, green onion, cilantro, jalapeno peppers, oil and garlic in medium bowl. Toss the shrimp with two tablespoons of the dressing in another medium bowl. Cover and refrigerate shrimp for 30 minutes. Preheat broiler or grill. Broil shrimp about 3 inches from heat for 1 ½ minutes per side or until opaque. Immediately toss hot shrimp with the remaining dressing and red pepper and cool to room temperature. Arrange shrimp on cucumber slices.
Trout Simmered in White Wine Sauce
2 trout
2 tablespoons of olive or canola oil
1/3 cup minced shallots or onions
2/3 cup minced carrots
2/3 cup chopped fresh mushrooms
1 cup white wine
1 tablespoon fresh thyme
3 tablespoons fresh parsley
Sauté the shallots, carrots, and mushrooms in oil until the shallots are soft. Add wine and seasonings. Simmer for several minutes. Add trout and cook about 6 minutes per side.
From: Artemis Simopoulos, The Omega Plan
Dill and Lime Crab
2 Large Dungeness crabs, cooked, cracked and shelled and chilled (yield ¾ to 1 pound)
Lime juice
Paprika
Dried, ground dill weed
Lime wedges
Parsley
Boil fresh crab, prepare the meat and chill it or buy cooked crab. Drizzle meat with lime juice and sprinkle with paprika and dill. Serve with lime wedges and garnish with parsley.
More Info : Free Diet Recipes
4 salmon steaks (about 1 ¾ pounds)
4 tablespoons lemon juice
1 teaspoon dill weed
2 tablespoons finely chopped fresh chives
Lime wedges
Place individual salmon steaks on pieces of aluminum foil large enough to wrap each steak. Pour a tablespoon of lemon juice over each steak, sprinkle with dill and seal each steak in an aluminum pouch. Put the aluminum sealed steaks in a Pyrex dish and bake at 350 F for 30 minutes or until the fish flakes easily with a fork. Serve salmon with sprinkled chives and lime wedges.
Grilled Cod with Cayenne Citrus Marinade
¼ cup fresh orange juice
1 ½ tablespoon lemon juice
3 tablespoons lime juice
1/8 teaspoon cayenne pepper
2 minced garlic cloves
2 tablespoons olive oil
1 lb cod filets
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh thyme
Combine orange, lemon and lime juices in a bowl with cayenne pepper, garlic, olive oil and 1/3 cup of water to make the marinade. Place fish in a flat dish and pour in the marinade and then marinate the fish 15 minutes. Light your grill and add the fish – grill fish 3 to 4 minutes per side, basting often with the marinade. Serve the fish with a spoonful of marinade and sprinkle with chives and thyme.
Red Snapper Azteca
4 red snapper fillets (4 ounces each)
¼ cup fresh lime juice
1 tablespoon fresh lemon juice
1 teaspoon chili powder
1 plum tomato coarsely chopped
4 green onions, sliced in ½ inch sections
½ cup chopped Anaheim pepper
½ cup chopped red bell pepper
Cilantro for garnish
Place red snapper in a shallow baking dish. Combine lime juice, lemon juice and chili powder in a measuring cup. Pour over snapper. Marinate 10 minutes, turning once or twice. Sprinkle onions, tomato and peppers over snapper. Cover. Bake at 350 for 30 minutes or just until snapper flakes in center. Let stand, covered, 4 minutes before serving. Garnish with fresh cilantro.
Toad in the Hole Almond Trout
6 fresh trout
1 cup sliced almonds
¼ cup raisins
2 tablespoons olive oil
2 shallots
½ bunch parsley
½ teaspoon pepper
¼ cup olive oil
Lemon, parsley, and seedless red grapes for garnish
Rinse and dry trout and rub body cavity with olive oil. In a bowl, mix almonds, raisins and olive oil with chopped shallots, parsley and pepper. Stuff the trout with this mixture. Put ¼ cup olive oil in a skillet and sauté each trout for about 8-10 minutes on each side until nicely browned. Serve with a garnish of lemon, parsley and seedless red grapes.
From: Loren McHuron's Toad in the Hole Restaurant, Hollywood, CA
Parsley, Lemon Filet of Sole
1 pound sole fillets
¼ cup lemon juice
1 teaspoon olive oil
1 small onion, thinly sliced
1 teaspoon dried parsley flakes
Cut fish into serving-size pieces. Place in an un-greased baking dish. Drizzle with lemon juice and oil; sprinkle with pepper. Arrange onion slices over fish; sprinkle with parsley. Cover and let stand for 5 minutes. Bake at 350 F for 20 minutes or until fish flakes easily with a fork.
Poached Halibut Steaks
2 or 3 green onions, cut into 2 inch long pieces
1 tablespoon olive oil
1 red onion, cut lengthwise into thin slices
1 carrot, cut into thin matchstick pieces
2 Halibut steaks (½ pound)
2 lemons
Heat oil in a deep skillet over medium heat. Add onion and sauté three minutes. Add carrot and cook three more minutes. Stir in green onions. Spread vegetables evenly over bottom of skillet. Lay halibut steaks on the vegetable bed in the skillet. Add a small amount of water just to cover the bottom of the skillet. Cover and cook until the fish flakes easily with a fork – about 10 minutes. Transfer the fish to a serving plate and top with vegetables and lemon juice.
N'Orleans Broiled Catfish Fillets
1 teaspoon paprika
4 catfish fillets
½ teaspoon dried thyme
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon oregano
1/8 teaspoon cayenne pepper
¼ cup lemon juice
Mix spices together in a shallow dish. Put lemon juice in a bowl. Dip fillets in the lemon juice and then coat lightly with seasoning mixture. Preheat broiler. Spray rack of unheated pan with nonstick spray. Put fish on rack and broil 4 inches from heat until fish flakes easily with fork (4 to 6 minutes). Turn once while broiling.
Barbecued Juneau Shrimp
¼ cup virgin olive oil
3 garlic gloves minced
2 tablespoons lemon juice
1/8 teaspoon of cayenne paprika
Dash of cayenne pepper to taste
Shelled shrimp with tail left on (2 ½ pounds)
Lime wedges and parsley
Mix olive oil, spices and lemon juice in a bowl. Fire up grill. Brush shrimp with mixture, place on hot grill, turn (1-2 minutes per side) at once and remove. Garnish with lime wedges and parsley.
Shrimp Stuffed Avocados
3 medium sized avocados
2 tablespoons lemon juice
1 ½ pound small or medium sized shrimp, cooked, shelled, deveined and chilled
Cut avocados in half; remove seed and skin. Stuff with shrimp; add lemon juice.
Luscious Lime Shrimp
3 Tablespoons fresh lime juice
1 green onion, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon minced, seeded jalapeno peppers
1 teaspoon olive oil
½ teaspoon minced garlic
20 large shrimp (about 1 pound) peeled and deveined
1 tablespoon minced red peppers
20 cucumber slices
Stir together lime juice, green onion, cilantro, jalapeno peppers, oil and garlic in medium bowl. Toss the shrimp with two tablespoons of the dressing in another medium bowl. Cover and refrigerate shrimp for 30 minutes. Preheat broiler or grill. Broil shrimp about 3 inches from heat for 1 ½ minutes per side or until opaque. Immediately toss hot shrimp with the remaining dressing and red pepper and cool to room temperature. Arrange shrimp on cucumber slices.
Trout Simmered in White Wine Sauce
2 trout
2 tablespoons of olive or canola oil
1/3 cup minced shallots or onions
2/3 cup minced carrots
2/3 cup chopped fresh mushrooms
1 cup white wine
1 tablespoon fresh thyme
3 tablespoons fresh parsley
Sauté the shallots, carrots, and mushrooms in oil until the shallots are soft. Add wine and seasonings. Simmer for several minutes. Add trout and cook about 6 minutes per side.
From: Artemis Simopoulos, The Omega Plan
Dill and Lime Crab
2 Large Dungeness crabs, cooked, cracked and shelled and chilled (yield ¾ to 1 pound)
Lime juice
Paprika
Dried, ground dill weed
Lime wedges
Parsley
Boil fresh crab, prepare the meat and chill it or buy cooked crab. Drizzle meat with lime juice and sprinkle with paprika and dill. Serve with lime wedges and garnish with parsley.
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