Halibut with capers in wine sauce

Leslie K served this at her house for dinner.  Excellent.   She made the sauce on the stove, then put the fish in the oven, sprinkled with salt and pepper, and put the sauce on top.  Moist and tasty.

https://www.allrecipes.com/recipe/50392/capers-and-halibut/ 

This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.

Prep:

10 mins

Cook:

15 mins

Total:

25 mins

Servings:

4

Yield:

2 steaks

Ingredients

• 1 tablespoon olive oil 
• 2 (8 ounce) steaks halibut 
• ½ cup white wine 
• 1 teaspoon chopped garlic 
• ¼ cup butter 
• salt and pepper to taste 
• 3 tablespoons capers, with liquid 

Directions

• Step 1

  Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.

• Step 2

  Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.

• Step 3

  Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.

Nutrition Facts 

Per Serving:

 

284 calories; protein 24.2g; carbohydrates 1.4g; fat 17g; cholesterol 72.1mg; sodium 337mg.

Orange-Glazed Salmon with Screamin' Ginger Salsa

From Nourish - Canyon Ranch cookbook

I needed something different for salmon and we LOVE ginger in my home.  This salsa is AWESOME - if you're a ginger lover.  The tamari sauce is just the touch of salt that's needed to soften the heat of the ginger.

The salmon by itself is good also.  It seems like a lot of sugar in the marinade between the frozen OJ and the honey, but you don't end up eating most of it - it just ends up in the pan.

The original recipe doesn't call for marinating it, but I like to do that to moisten the fish and get the flavor deeper into it.  It was also meant to be grilled or broiled, but I have better luck with baking fish in terms of not burning it, so that's how I prepared it - at 375 for a total of about 18 minutes, checking it before that.  

Since the crystallized ginger has a lot of sugar, the last time I made it, I tripled the other ingredients and only doubled the crystallized ginger and it was perfect.  Could probably even decrease it more if you wanted.  This salsa is great! 

Ingredients for the Screamin' Ginger Salsa:
1/4 cup finely chopped crystalized ginger (in the spice section)
1 Tbsp minced fresh ginger
2 Tbsp minced red pepper (can use more)
1 Tbsp minced scallions
1 Tbsp minced fresh basil
1/4 teaspoon low-sodium tamari sauce

Ingredients for the salmon marinade:
1/2 cup frozen orange juice concentrate
1/4 cup honey
1/4 cup low-sodium tamari sauce
1 tsp five-spice powder (equal parts cinnamon, anise, cloves, fennel and black pepper)
1/2 tsp minced garlic
Four 4-ounce salmon fillets - I made it as a one-pound piece.

Directions: 
1) Preheat oven to 400 degrees.
2) Combine the crystallized ginger, fresh ginger, bell peppers, scallions, basil and tamari in a medium bowl and mix well.
3) Combine the OJ concentrate, honey, tamari, 5-spice and garlic in a medium bowl.  Brush thoroughly over the salmon, and if possible marinate for a few hours, skin side up.
4) Bake for about 15-18 minutes (or turn if small fillets - original instructions are to grill or broil for 3-5 minutes on each side).
5) Serve each 4 ounce serving with 2 Tbsp ginger salsa.

One Pan Frozen Fish Dish

I read an article recently about how flash frozen fish is as fresh, if not more fresh, than what you buy in the fish department at even the best grocery stores.  Those fish too, although sold thawed and ready to cook, have previously been frozen.  Then you're obligated to purchase and cook them within a day or two.  I had tried frozen fish before, but wasn't happy with the outcome.

This time, I bought a Costco-size bag of frozen mahi mahi, individually wrapped, thinking that if it worked, it would save me a special trip to Whole Foods to prepare dinner.  And it worked!

Tonight I defrosted some fillets - as directed on the package.  I just soaked them in their packaging in water for 20 minutes or so.  Meanwhile, I chopped onion, shred a yellow squash, grated some ginger and covered it all with Rao's sauce.  I heated that in the oven while the mahi mahi defrosted.  Delicious dinner with little fuss, and no trips to the store.  Perfect!

Ingredients:
MahiMahi fillets - defrosted, sprinkled with salt and pepper
1/2 large Vidalia onion, chopped in large pieces
1 yellow squash shredded spaghetti style (I used a zester - you can use a vegetate)
2 Tbsp grated ginger
Rao's sauce to cover

Directions:
1) Preheat oven to 400 degrees.  Bake the vegetables for about 15 minutes, until bubbly.

2) Turn heat down to 375 degrees.  Add the fillets to the casserole and cover with sauce.  Bake for about 5-6 minutes on each side, until cooked through.

That's it!
For more info and recipes for mahi mahi, check this out :
http://healthyeating.sfgate.com/mahi-mahi-healthy-5223.html

one pan fish dinner - 7/9/2018

Turbot with Mushrooms

From food network.com   http://www.foodnetwork.com/healthyeats/recipes/2010/03/katies-healthy-bites-introducing-hake-turbot-2

Turbot With Wild Mushrooms  - 1/3/2018

Tired of salmon?  Turbot comes from European waters from Iceland to the Mediterranean.  It is considered a flatfish, with firm, lean white flesh with a mild flavor.  It may also be used to refer to several types of flounder in the Pacific Ocean.  It is usually imported frozen to the United States.  It was light but filling and I'll definitely be using this recipe again!

In this recipe you can substitute lemon sole, halibut or any white flaky fish instead of turbot.

Servings: 4
Ingredients: 
1 1/2 pounds turbot, split into 4 pieces
1-2 lemons, juiced
2 teaspoons lemon zest
4 cups wild mushrooms
2 tablespoons parsley, chopped
2 teaspoons fresh thyme, chopped
1 tablespoon olive oil
Salt and pepper, to taste

Directions:
1) Preheat oven to 400 degrees Fahrenheit. Place turbot in a baking dish, skin side down. Season fish with salt and pepper and the juice of one lemon. Bake in oven for 8 to 10 minutes or until flaky but moist.

2) While fish is cooking, heat the oil in a sauté pan. Add the mushrooms, the juice of the other lemon and the lemon zest. Cook 5 minutes or until mushrooms are tender. Add the parsley and thyme and season with salt and pepper. Cook 1 to 2 minutes and then top each piece of fish with 1/4 of mushroom mixture. Serve.

Nutrition Info:
Calories: 212, Fat: 8.7 grams, Saturated Fat: 1.81 grams, Protein: 29.5 grams, Carbohydrates: 4.3 gram, Cholesterol: 81 milligrams, Sodium: 325 milligrams, Fiber: .79 grams

See the same food network entry for a recipe for hake, which is a saltwater fish found in the Atlantic and northern Pacific.  It too is a white fish that is  low in fat and has delicate flavored meat

Rockfish with lemon and herbs

I'm trying to eat more fish and less chicken, just for variety.  I've got enough experience with salmon, and enough recipes tucked away, so that I don't have to think much about cooking it.  Today I tried rockfish - it's a white flaky fish that is neutral enough that it takes up whatever flavors you care to try.
I couldn't find a simple enough recipe for a weeknight, so I was pleased when this simple combination worked.  I love using fresh herbs from the garden, but dried would probably be good and would save some time.  I'd show you a photo, but there's none left ;-)

2 rockfish fillets - not quite a pound

Canola oil
1/2 lemon, juiced
2 cloves garlic, finely chopped
1" ginger, grated
1 Tbsp fresh rosemary, finely chopped
2 tsp fresh thyme, finely chopped
salt and pepper to taste

DIRECTIONS:

1) Preheat oven to 325 degrees.

2) Combine olive oil and lemon juice, ginger and garlic, and let the fish marinate 'face down' for 10 minutes or so.

3) Turn fish skins down, then add the rest of the ingredients.  Bake for ~ 15-20 minutes.

Halibut with Red Curry and Tomato

http://www.epicurious.com/recipes/food/views/weeknight-red-curry

As Jerry said, this one's a keeper, just like my wife --

I used halibut for the fish, but cod would probably do as well.  The taste of the sauce by itself, as it was cooking, was bitter at the beginning from the garlic, but fortunately it became smooth and delicious by the end.  The fish was tender and  lite and cooked through on a low flame after 5-6 minutes.  The lime and cilantro (if you like it) also were great additions, but it was very good even without them.

It's an excellent almost-one-pot meal.  The noodles need to be prepared separately, but if you have leftover grains from a different dinner, then you're all set.


Ingredients:

1 large shallot
6 garlic cloves
1 (2-inch) piece ginger, peeled, cut into pieces
2 tablespoons vegetable oil
2 tablespoons red curry paste
2 teaspoons ground turmeric
1 1/2 cups whole peeled tomatoes, plus juices from one 15-ounce can
1 (13.5-ounce) can unsweetened LITE coconut milk
Kosher salt (~ 1/4 tsp, to taste)

1 pound mixed vegetables (such as cauliflower, carrots, and/or shallots), cut into 1-inch pieces
1 pound firm white fish (such as halibut or cod), skin removed, cut into 2-inch pieces

Cooked rice noodles, cilantro leaves, and lime wedges (for serving)


Directions:

1) Pulse shallot, garlic, and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes.  If you're cooking noodles, bring water to a boil at this point.

2) To the shallot mixture, add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes.

3) Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.


4) Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes.

5) Add vegetables and pour in just enough water to barely cover. Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–12 minutes.


6) Season fish all over with salt (optional) and nestle into curry.  Add a little more water if it’s very thick. Return to a simmer and cook just until fish is cooked through, about 5 minutes. 


7) Spoon curry over rice noodles and top with cilantro and a squeeze of lime.


The curry base (without vegetables or fish) can be made 3 days ahead. Cover and chill. Reheat over medium-low, adding water to thin as needed.

From website - possibly using regular coconut milk, not low fat:
Calories (kcal) 440 Fat (g) 31 Saturated Fat (g) 20 Cholesterol (mg) 50 Carbohydrates (g) 19 Dietary Fiber (g) 6 Total Sugars (g) 5 Protein (g) 26 Sodium (mg) 310

Mahi mahi with green sauce - a new twist

I had some mahi mahi to cook and was trying to use up some ingredients in the fridge - an avocado, an Asian leek and some fresh cilantro.  Mahi mahi is a fish with a nice firm texture, but it is flaky, and has a relatively neutral taste, so it takes well to adding flavors.  If you're not a fish lover, you might see how you like this one.

I skimmed through some on-line recipes and found a recipe with avocado.  But when I started to cook, I realized, I accidentally put the avocado in the refrigerator instead of on the counter, so it was far from ripe.  I thought I could use it anyway, since I was planning to put it in the food processor for a sauce - but no dice!  I couldn't even cut into it.  I had just read that you could rapidly ripen an avocado by wrapping it in aluminum foil and baking it at a low temperature, but I tried that for about 20 minutes while I prepared the other parts of the meal, with no success.

 SO - I was thinking about what else I could use that would be the consistency of avocado that would taste OK.  Then I realized, I had some frozen peas and that I'd tried recipes for 'low fat' guacamole that were made with peas.  I didn't care for those recipes, but I thought it might work on fish, as long as I had enough other ingredients to give it more taste.  IT WORKED!  Put enough cilantro and basil, with scallion and lime and it tastes good!  And it's healthy and low fat!  Here it is for 2 servings:

Ingredients:

2 six ounce mahi mahi
Lime
Salt and pepper lightly to taste

1 cup frozen peas, run under hot water, then drained
1 green onion (or about 1 Tbsp Asian leek), sliced
1/4 cup fresh cilantro
1/4 cup fresh basil leaves
1 Tsp fresh lime juice
(1/2 chile pepper - optional)

Directions:

Preheat oven to 350 degrees.

1) Lightly grease a baking dish.  Place mahi mahi in and squeeze some lime and lightly sprinkle with salt and pepper to taste.  Bake for about 20 minutes, depending on thickness, until light and flaky.

2) Place the next 5-6 ingredients in a blender and puree.

That's it!  Serve some of the sauce on each fish fillet.  Goes well with stir fried or steamed veggies and/or  mango slaw.

Roasted Halibut and Green Beans With Cilantro Sauce

From epicurious http://www.epicurious.com/recipes/food/reviews/roasted-halibut-and-green-beans-with-asian-cilantro-sauce-234134?page=2

This makes a beautiful presentation, combining main dish and side dish in one.  I added halved cherry tomatoes for color afterwards, but then read several comments online that suggested adding them before putting the dish in the oven.  I didn't have string beans, so the photos show the dish with Brussels sprouts, which I love to roast.  These needed a few extra minutes to cook, so string beans would be easier.   Shiitake mushrooms have become my favorite variety.  They are soft and readily take up dressings.  The lemon gives the dish a great fresh taste. And if you want to spice it up, add some jalapeño, but I opted for the milder route.  Just a sprinkle of salt and pepper at the end, and it was perfect.  No leftovers here!!  Serve over quinoa or couscous.

YIELD Makes 2 servings

Ingredients:

2 cups loosely packed cilantro leaves (from 1 large bunch)
2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)
1 tablespoon minced peeled fresh ginger
1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)  (optional)

5 tablespoons safflower oil, divided
2 teaspoons Asian sesame oil, divided
3 teaspoons low sodium soy sauce, divided

2  8-ounce halibut fillets, each about 1-inch thick
2 cups green beans, halved
2 cups stemmed shiitake or oyster mushrooms
1 cup halved cherry tomatoes (optional)

Directions:

1) Preheat oven to 450°F.
2) Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
3) Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper.
4) Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.

Market tip:
Try Chinese long beans (dow gok), haricots verts, or regular green beans in this recipe.

GInger Glazed Mahi Mahi

from Madeline Sigman-Grant

7/18/19
I adjusted this as I went - came out great on cod, especially a day or two later, but not sure what I did.
I probably decreased the soy sauce and increased the ginger.  Full clove of garlic, minced.  Might be absorbed into mahi mahi a bit better.   Baked at 400 (cod loin is thicker than the fillets) for about 10-15 minutes.


INGREDIENTS: 

• 1.5 Tablespoon honey
• 1.5 Tablespoon soy sauce
• 1.5 Tablespoon balsamic vinegar
• 1/2 teaspoon grated fresh ginger root
• 1/2 clove garlic, crushed or to taste
• 1 teaspoon olive oil
• 2 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1-1/2 teaspoons vegetable oil


DIRECTIONS:

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. 3. Remove fillets to a serving platter and keep warm.
4. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Salmon Salad with Horseradish Sauce

From www.nutritionaction.com - under Healthy Recipes by Kate Sherwood


According to the author's note, you can also use canned no-salt-added salmon.  Canned salmon is almost always wild.  Just drain, remove any skin and bones, and toss with the horseradish sauce.

Since I don't like sautéing fish on the stove, I prepared the sauce, spread it on the salmon, reserved about half and used it as a dip for veggies.  I like things on the spicier side, so I increased the mustard and horseradish in the remaining half, after I covered the salmon.  The thick sauce also helped to keep the salmon moist while cooking - at 350 for 18 minutes, adjusted depending on the thickness, of course.

Ingredients:

1 Tbsp prepared horseradish (sl more)
1 Tbsp dijon mustard  (sl more)
1/2 cup 0% Greek yogurt
1/4 tsp Kosher salt
1 Tbsp canola oil
1 lb skinless salmon fillet
8 cups salad greens
1/2 cup sliced cucumber
1/4 cup sliced radishes

Directions:

1) In a large bowl, whisk together the horseradish, mustard, yogurt and salt.

2) Heat the oil in a large non-stick skillet over medium heat.  Sauté the salmon until lightly browned and cooked through, 3-5 minutes per side.

3) Remove, allow to cool, break into large pieces and gently toss with the horseradish sauce.

4) Put the salad greens on a platter.  Top with the dressed salmon and the cucumber and radish.

Serves 4
Per serving 240 calories, 320 mg sodium, 11g fat, 1.5 gm saturated fat, 6 g carbohydrates, 29g protein, 3g fiber.

Roasted Mackerel with Paprika Garlic Rub, Mustard vinaigrette and sweet potatoes

From epicurious.com

Great find - never had mackerel before, but bought it when Whole Foods was out of salmon during a pre-blizzard supermarket run.  Good, meaty non-oily fish. The rub is very tasty, if not a bit bitter because of the garlic and paprika - but good.  The mustard vinaigrette tasted a bit lemony, and was excellent on the potatoes and with the quinoa I prepared with this dish.  Overall, very good dinner. Will definitely add mackerel to my repertoire of fish, which has been pretty much limited to salmon and halibut.

From epicurious:

I don't know why some people don't like mackerel and why it's not more widely served in the States. It's such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they'll take on the dressing much better.

ingredients
2 garlic cloves, peeled
2 tsp paprika
1 tsp sea salt, plus more to taste
Olive oil
8 mackerel fillets, skin on
1 pound new potatoes -I used sweet potatoes
2-3 scallions, trimmed and thinly sliced

For the vinaigrette
Pinch of saffron
1 Tbsp white wine vinegar
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper

preparation
1. Preheat the oven to 400°F.
2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

Recipes from Gordon Ramsay's Home Cooking by Gordon Ramsay. Copyright © 2013 by Gordon Ramsay. Reprinted by permission of Grand Central Publishing. All rights reserved.


Read More http://www.epicurious.com/recipes/food/views/Roasted-Mackerel-with-Garlic-and-Paprika-51161600#ixzz2tD1VnVKz

Baked Fish and Sweet Potatoes with Thyme and Garlic

Being a great fan of potatoes, I must say that that the leftover potatoes taste even better
than on the day this dish is prepared.  Steamed string beans are good as a side dish.

Ingredients:


1 pound sweet potatoes, in chunks, can leave skin on
1 pound new potatoes, in chunks, can leave skin on
4 Tbsp extra virgin olive oil
Thyme - leaves from 4-5 sprigs
4 whole garlic cloves, peeled
1 large shallot, peeled and cut in chunks
Sea salt
Black pepper, freshly ground
2 lb firm fish fillet - grouper, striped bass, red snapper or mahi mahi
2 Tbsp unflavored bread crumbs (can make from toasted whole wheat bread or use panko)

Directions:


1) Preheat oven to 400.

2) Place the potatoes in the baking dish, pour 2 tbsp of the olive oil over them, add 1/2 of the thyme,
and all the garlic and shallots.  Add salt and pepper to taste.  Toss and bake for 15 minutes.

3) Turn the potatoes, then return to oven until fork-tender, about another 10 minutes.

4) Push the potatoes to the sides, place the fish in the center, skin side down.  Add the remaining thyme, and some salt and pepper.  Sprinkle the bread crumbs and remaining 2 Tbsp olive oil over the fillet. Bake for about 14 minutes.

Halibut with Artichokes and Tomatoes

2 servings
From wholefoodsmarket.com/recipes
Serve with steamed rice or pasta.

Ingredients:

12 oz boneless halibut fillets
3 tsp EVOO (omit if using artichokes packed in oil)
6 lemon slices
12 cherry or grape tomatoes, halved
2/3 cup oil- or water-packed artichoke hearts, drained
2 Tbsp chopped parsley or basil
1/4 tsp fine sea salt
1/4 tsp ground black pepper

Directions:


1. Preheat oven to 350.  Arrange halibut in the middleof a 12 x 12 inch piece of parchment or foil.  Drizzle both sides with oil (if using).  Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides.  Season al over with salt and pepper.

2. Fold up parchment like a package, making sure the seam is at the top.  Tuck the ends under.  Transfer to a baking sheet and bake until fish is just cooked through, 15-20 minutes.  Transfer package to a a plate and carefully open the parchment paper to release steam before serving.


Per serving: 290 calories (120 from fat), 13 g. fat, 1.5 g saturated, 50 mg cholesterol, 830 mg sodium, 9g carbs (3g dietary fiber, 3g sugar), 35 g protein.

Maple Teriyaki Salmon

This is a great quick marinade that is good served warm when first prepared, but even better served cold the next day.

Ingredients:

1 tsp Asian sesame oil
1 Tbsp low sodium soy sauce
2 Tbsp maple syrup
1 1/2 tsp finely grated fresh ginger
1 clove garlic minced
1 1/3 pounds salmon

Directions:

1) Combine the marinade ingredients.  Put the salmon in a shallow dish, pour the sauce over, turn to coat, cover and refrigerate for 30 minutes to 2 hours.

2) Bake at 375 for about 20 minutes.  Check thickest part to be sure it is cooked thoroughly.

3) Put the remaining marinade in a small pot and boil for 1 minute until slightly thickened.  Pour over the fish or serve as a dipping sauce.

Poached Chilean Sea Bass in Hot and Sour Broth

Poached Chilean Sea Bass in Hot and Sour Broth
The Washington Post, October 11, 2006


The fish picks up flavor quickly from this easy, non-assertive broth. The soy sauce step may be omitted for those who are conscientious about sodium intake. Serve with thin ribbons of herbed seedless cucumber or atop a mound of jasmine rice or brown rice.

4 to 5 servings

Ingredients:

1 to 2 tablespoon low-sodium soy sauce
2 pounds  Chilean Sea Bass fillets, 1 inch thick, pin bones removed (may substitute mild-flavored, firm-fleshed fish such as cod or halibut; tilapia works well)
4 cups homemade or low-sodium chicken broth
1/4 cup honey
3 tablespoons tomato paste
2 1/2 tablespoons apple cider vinegar
12 quarter-size slices from a 2 1/2-inch piece of ginger root
1/4 teaspoon hot pepper sauce, such as Tabasco
1/4 cup (1 bunch) finely chopped scallions, both white and light green parts, for garnish
1/4 cup (about 6 sprigs) coarsely chopped cilantro, for garnish
Directions:

Drizzle the soy sauce on both sides of the fish fillets. Cover and refrigerate while you make the hot and sour broth.

In a large skillet over medium heat, combine the chicken broth, honey, tomato paste, cider vinegar, ginger and hot pepper sauce and cook for 12 minutes, stirring occasionally and skimming foam as necessary. Add the fillets, cover and reduce heat to medium-low. Cook for 6 to 8 minutes, or until the fish is slightly firm to the touch and the center is almost opaque (make a small slit with a knife to check; the fish will not be fully cooked at this point). Turn off the heat and let the fish sit in the broth for 2 minutes.

Divide the fish and the broth evenly among individual shallow soup bowls. Sprinkle generously with scallions and cilantro. Serve immediately.

Recipe Source:

Based on a recipe from 101 Quick & Delicious Recipes, a 2006 collection of Fine Cooking magazine recipes.

Asian Salmon Steaks

Asian Salmon Steaks
From Washington Post - Women's League Cyber Kitchen

Ingredients:

2 Tbsp hoisin sauce
2 Tbsp dark soy sauce, lo sodium
1 tsp sesame oil
1/4 tsp five-spice powder
2 tsp honey
1 clove garlic, crushed
1 tsp fresh ginger, grated
4 5-6 oz salmon steaks or salmon fillets, washed and dried;

Directions:

Preheat broiler.
Place all ingredients except salmon in a bowl. Mix well.
Brush salmon with glaze mixture and broil for 3-4 minutes on each side (no turning needed if
using fillets), basting with any remaining glaze until fish is golden and cooked through.

Serve hot or at room temperature.

NOTE: It is healthier to avoid charring animal products, so I prefer to cook fish and other animal
products at 350 for about 20-25 minutes, depending on the thickness of the cut.

Miso-Glazed Salmon with Bok Choy

 

Miso-Glazed Salmon with Bok Choy

From Williams-Sonoma Food Made Fast – serves 4

Ingredients:

½ cup white or yellow miso (I used brown rice miso)

1/3 cup mirin or dry sherry

¼ cup sake or dry white wine

3 Tbsp firmly packed light brown sugar

2 Tbsp soy sauce

1 ½ pounds salmon fillet, skin removed

Baby bok choy – 2-3 heads cut in half lengthwise

Directions:

1)    Marinate the fish in a shallow glass or ceramic dish, just large enough to hold the salmon fillets in a single layer.  Stir together the miso, mirin, sake, brown sugar and soy.  Add the salmon to the marinade and turn to coat.  Reserve some marinade to use during cooking.  Let stand at room temperature for 10 minutes, turning the fillets occasionally.  Alternatively, cover and let marinate in the refrigerator for up to 2 days.

2)    Preheat the broiler or grill.  Remove the fillets, place on a foil-lined, rimmed baking sheet or broiler pan.  Add bok choy to same marinade and turn to coat.  Remove the bok choy, and arrange around the salmon.  Place under the broiler and broil or grill until the fillets and bok choy are caramelized and lightly charred on the edges, 3-4 minutes.  Carefully turn the fillets and bok choy, and brush with the reserved marinade.  Broil until the salmon is slightly charred on the outside and just cooked throughout and the bok choy is tender-crisp, 3-4 minutes longer.  Divide the salmon and bok choy among 4 plates and serve.   

Honey-Mustard Broiled Rockfish

Honey-Mustard Broiled Rockfish

Ingredients:
1 Tbsp lite mayonnaise/veganaise
1 Tbsp lime juice
2 tsp honey
2 tsp Dijon mustard
1 tsp dill
1 1/3 pounds rockfish fillet
1/8 tsp salt
freshly ground pepper to taste
1/3 cup Panko bread crumbs (fish section of Whole Foods)
2 tsp margarine

Directions:
Combine the mayo, lime juice, honey, mustard and dill.  Spread over the fish and place on a broiling pan.

Sprinkle the fish lightly with salt and pepper.  Pat the bread crumbs on top of the fish and dot with the margarine.

Broil about 5 inches from the heat under a hot broiler, 12 minutes per inch of thickness, or until the fish tests done (140 degrees on an instant read thermometer).  The fish can be served with lime wedges (or chives)


NOTE:  This recipe works well with halibut or sea bass.  For thick cuts of fish, can broil initially to toast the bread crumbs (not too close or long, or the bread crumbs will burn), then change to baking at 400-425 until done.