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1 teaspoon lemon juice 1 teaspoon olive oil 2 cups onion -- thinly sliced 2 teaspoons garlic -- slivered 2 tablespoons honey 1 1/2 pounds peach -- peeled and sliced 1/2 cup fresh dill -- chopped fine 1 whole lemon -- cut in quarters fresh dill -- sprigs salt and pepper to taste Rinse and pat dry swordfish. Spray roasting pan with non-stick spray. Arrange fish in pan and sprinkle with lemon juice, salt and pepper. Cover and refrigerate until ready to cook. Preheat oven to 350. In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and saute until translucent -- about 5 minutes. reduce the heat to medium, add the honey and stir well. Cook until the onion begins to caramelize - 3-5 minutes. Gently stir in the peaches and simmer for 5 minutes. Stir in the dill and remove from heat. Spoon peach mixture around - not over the fish and bake approximately 20-25 minutes - until fish is done. Do not overcook. Place fish on individual plates and spoon peach mixture over fish. Garnish with sprigs of fresh dill. |
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12 garlic cloves, peeled and -- thinly sliced 1 3/4 pounds medium shrimp, peeled -- and deveined 1 1/2 teaspoons salt 3/4 teaspoon freshly ground pepper 3 Large Ancho Chilis julienned 1 cup clam juice Juice of 3 limes 1 bunch Italian parsley, leaves only,chopped In a large skillet, heat the olive oil over medium-low heat. Cook the garlic slices until tender but not brown. Transfer with a slotted spoon to paper towels and reserve. Turn the heat under the pan to high. Quickly toss the shrimp with the salt and pepper in a bowl. When the oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid in the pan as possible. Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in the clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil and remove from the heat. Serve immediately over white rice. |
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1/4 White Onion -- peeled and -roughly chopped 2 Cloves Garlic -- peeled 2 Serrano or Jalapeno Chilies, -stemmed, seeded, and -coarsely chopped 1 cup Water 1 tbsp Red Wine Vinegar 1/2 Avocado -- peeled and pitted 1 small Bunch Cilantro -- chopped 1 Lime -- juiced Salt and Pepper to taste 32oz Gulf Snapper Fillets 4tsp Dried Oregano Vegetable Cooking Spray 2 Limes -- cut in wedges Sprigs of Fresh Cilantro Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simmer for about 15 minutes. Transfer solid ingredients to a blender. Add avocado, chopped cilantro, lime juice, and 1 tb of the cooking liquid. Blend just until smooth, adding additional cooking liquid if necessary. Transfer to a saucepan, season with salt and pepper and heat through just before serving. Sprinkle snapper with oregano, salt and pepper. Lightly coat a non-stick skillet with vegetable spray. Saute fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side. Presentation: Spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce. Arrange lime wedges around the fish; garnish with sprigs of cilantro and serve. |
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1 t Unsalted butter 1 t Olive oil 2 ts (1 gr) saffron thread 1 tb Minced garlic 1/2 ts Tarragon 1/4 ts Thyme 1 pn Sage 2 Bay leaves -- crushed 1 c Coarsely chopped plum tomato 9 Greek olives -- pitted;chopped 2 3/4 c White wine 1 c Fish stock 1 t Herbal salt substitute 1. Preheat oven to 400 degrees F. Wash and pat dry salmon steaks. 2. In a large, deep, ovenproof skillet or stovetop casserole over medium-high heat, saute salmon briefly on each side in butter and oil (about 1 minute).Remove to a platter. Add saffron, garlic, tarragon,thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt substitute. Bring to a boil. Lower heat and simmer for 10 minutes, uncovered. 3. Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (10 minutes). Presentation: To Serve place Salmon on platter and spoon sauce over the top. |