- 2 arctic char fillets, skin on
- 2 tsp paprika
- 2 tsp brown sugar
- cracked pepper
- sea salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp celery salt
- 1/4 tsp cumin
- 1/4 tsp dry oregano
- olive oil
- Combine the paprika, sugar, pepper, garlic, onion, cumin, celery salt, and oregano. Mix well and rub into the skinless side of the fish.
- Let stand at room temperature for 10 minutes.
- Heat 2 tbsp olive oil in a large non-stick skillet. Pan fry the fish, 90% of the time on the skin side, and then turn to cook the other side until flaky.
- Serve.
- 2 salmon fillets
- zest of 1 lime
- olive oil
- kosher salt and cracked pepper
- 1/4 cup butter, melted
- 1 garlic clove, crushed
- juice of half a lime
- Combine the lime zest, garlic, lime juice, butter, 1/2 tsp salt, and cracked pepper. Chill.
- Drizzle the salmon with olive oil and then season with salt and pepper.
- Heat a non-stick frying pan over moderate heat with a little olive oil.
- Pan fry the salmon about 4 minutes on each side.
- Serve with the chilled lime butter.
- 1/2 cup white rice
- 1 tablespoon minced, peeled fresh ginger
- 1 tablespoons sugar
- 1 Thai red chile, seeded,chopped
- 4 garlic cloves, minced
- 4 garlic cloves, whole
- juice of half a lime
- 1 tablespoons Asian fish sauce
- 2 cups bean sprouts
- 1 tablespoon vegetable oil
- 2 4 oz. salmon fillets
- Salt and freshly ground pepper
- In a medium saucepan, bring 1 cup of water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 15 minutes. Remove the pan from the heat and let stand for 5 minutes.
- Meanwhile, combine the ginger with the sugar, chile and chopped garlic.
- Stir in 1/4 cup of water, the lime juice and the fish sauce.
- Heat the oil in a large nonstick skillet. Season the salmon generouslywith salt and pepper.
- Add the salmon to the skillet and cook over moderately high heat , skin side down until it is crispy and is cooked most of the way through.
- Add the whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout but not dry.
- Mound the rice in bowls. Top with the beansprouts. Place the salmon, garlic cloves and ginger-lime sauce and serve.
- olive oil
- butter
- 1 shallot, minced
- 1/4 cup marsala
- 1/2 lb mushrooms, sliced
- 1/2 cup chicken stock
- 2 fillets of sea bass
- 1 tbsp parsley, minced
- salt and pepper
- Preheat the oven to 450 F.
- Heat 1 tbsp of olive oil in a skillet on medium high.
- Saute the shallot until tender. Add the marsala and reduce until evaporated.
- Add the mushrooms and 1 tbsp of butter and then cook until tender.
- Add the stock and season to taste. Let simmer.
- Meanwhile heat 2 tbsp of olive oil in a non-stick skillet on medium high.
- Season the fish with salt and pepper. Add the fish skin side down and cook 5 minutes.
- Turn the fish and cook 30 seconds and then place in the oven for 3 minutes.
- Stir the parsley into the sauce and then serve the sauce over the fish.
- 1 tbsp horseradish
- 1 scallion, green parts only, minced
- butter
- sea salt and cracked pepper
- 2 halibut steaks
- olive oil
- Combine the horseradish with the scallion and 1/4 cup butter. Shape into a log and wrap in wax paper. Chill.
- Season the halibut with the salt and pepper on both sides.
- Heat 2 tsp of olive oil with 1 tbsp of butter in a large non-stick skillet. Fry the fish on both sides until flaky.
- Serve with the butter.
- 2 cod fillets
- cracked pepper
- 1/4 tsp dry oregano
- 1/2 tsp dry thyme
- 1/2 tsp cayenne
- sea salt
- 2 garlic cloves, crushed
- 3 tbsp panko
- peanut oil
- lemon juice
- Combine the oregano, thyme, cayenne, garlic, and panko.
- Season the fish with salt and pepper on both sides.
- Heat a drizzle of peanut oil in a large non-stick skillet on high heat.
- Press the fish into the panko mixture and then lay in the skillet.
- Fry for about 2 minutes on each side.
- Sprinkle with lemon juice.
- 3/4 lb cod fillets, skinned
- 3 cups cornflakes, crushed
- 1/2 tsp salt
- 2 tsp dry dill
- 1/4 cup butter, melted
- 1 tsp lemon zest
- 1 lemon
- Cut the fish into 4 pieces. Preheat the oven to 375 F.
- Combine the cereal, salt, and dill into 1 bowl.
- Combine the butter and the lemon zest in another bowl.
- Dip the fish in the butter and then coat with the cereal.
- Place the fish in a single layer on a foil lined baking sheet.
- Bake without turning for 15 to 25 minutes until the fish flakes easily.
- Squeeze with lemon juice.
- Serve.
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 3 tbsp minced fresh dill
- 1/2 tsp honey
- kosher salt
- cracked pepper
- olive oil
- 1 tbsp capers, drained
- 2 salmon fillets
- Combine the vinegar, lemon, dill, honey, 1/4 tsp salt, and 1/4 tsp pepper. Mix in 3 tbsp olive oil and the capers. Set aside.
- Heat the grill.
- Brush the salmon with olive oil and season with salt and pepper.
- Grill the salmon and then serve with the vinaigrette.
- 1/4 cup mayonnaise
- 1/2 tsp lemon zest
- 1 1/2 tbsp horseradish
- 1 scallion, minced
- 1 tbsp capers, drained
- 2 dashes tabasco
- 1 tbsp minced fresh tarragon
- kosher salt
- cracked pepper
- olive oil
- 2 cod fillets
- Combine the mayonnaise, lemon, horseradish, scallion, capers, tabasco, tarragon, 1/4 tsp salt, and 1/4 tsp pepper. Chill.
- Heat the grill. Brush the fish with olive oil and season with salt and pepper.
- Grill the fish. Serve with the tartar sauce.
- 2 salmon fillets
- 1 tbsp sugar
- 1/4 cup soy sauce
- 1 garlic clove, crushed
- 1 tbsp sake
- 1 tbsp minced fresh ginger
- Combine the sugar, soy sauce, garlic, sake, and ginger in a saucepan. Heat until the sugar dissolves.
- Pour the sauce over the salmon and then chill for 4 to 12 hours.
- Grill until done.
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