My Menu Blog

1/2 lb. cod, haddock, or orange roughy fillet
1 tsp. olive oil
1 tsp. lemon juice
1/4 tsp. dried basil, crushed
1/8 tsp. black pepper
Dash salt
2 plum tomatoes, cored and cut crosswise into thin slices
2 tsp. grated Parmesan cheese

1. Pat fish dry and cut into 2 serving pieces.
2. Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper and salt.
3. Overlap tomatoes in even layer on fish and sprinkle with Parmesan cheese.
4. Cover with foil and bake at 400 degrees, about 10 to 15 minutes or until fish just begins to flake when tested with a fork.

6 halibut filets (2 lbs.), about 2 in. thick
Salt and freshly ground black pepper
6 slices thinly sliced prosciutto (about 3 oz.)
1½ lbs. yellow and red grape tomatoes
6 basil leaves, thinly sliced
1½ tbs. olive oil
1 tsp. red wine vinegar

1. Cut the fillets into equal-size pieces about as wide as a slice of prosciutto. Because of the size of the halibut, you will probably end up cutting across the fillet, making pieces that are roughly square.
2. Lightly salt and pepper the fish. Lay a prosciutto slice on the work surface and put a piece of halibut in the middle of it. Fold the ends around the halibut. Refrigerate the halibut until ready to cook.
3. Cut the tomatoes in half and place them in a bowl. Add ¾ tsp. salt and toss to coat well. Set aside to let the salt draw out some of the tomato juice. Toss the tomatoes with the basil, olive oil and vinegar.
4. Spray a grill basket with nonstick cooking spray or rub lightly with oil. Place the halibut packages in the basket and place over the fire.
5. Cook, uncovered, on one side until the prosciutto has lightly crisped, 4-5 min. Turn and cook until a knife inserts easily into an uncovered part of the halibut, another 4-5 min. Don’t overcook the halibut; even with the prosciutto wrapping, it will dry out pretty quickly. Total cooking time should be about 10 min.
6. Carefully open the grill basket, making sure the prosciutto doesn’t stick to it. Place the halibut packages on a large platter with the neatest side facing up. Spoon the tomato salad around the outside of the platter, sprinkle with black pepper and serve immediately.

• 1/2 lb fresh pineapple chunks
• 1 cup fresh salsa
• 1 tbsp honey mustard
• 2 tsp cornstarch
• 2 tsp horseradish
• 4 salmon fillets, skin removed
• 1/2 tsp lemon pepper seasoning
• 2 cups instant rice

1. prepare rice
2. combine chopped pineapple with salsa, honey mustard, cornstarch and horseradish in a small bowl, set aside
3. season salmon with lemon-pepper seasoning, cook in large preheated saute pan 3 minutes
4. turn fish, add salsa mixture,
5. cover and cook 5-7 minutes
6. serve salmon and sauce over rice

1½ lbs. tilapia fillets
¾ tsp. salt, divided
½ tsp. pepper, divided
5 tbs. unsalted butter, divided
1 lime (for zest and juice, rinsed)
1 shallot (rinsed)

1. Preheat large sáute pan on medium-high 2-3 min. Season both sides of fish with ½ tsp. of the salt and ¼ tsp. of the pepper.
2. Place 1 tbs. of butter into pan; swirl to coat. Add fish; cook 3-4 min. on each side or until internal temp. reaches 145°F (or flesh is opaque and separates easily with a fork).
3. Cut remaining 4 tbs. of the butter into small pieces; place in a small bowl to soften. Peel several strips of lime peel, without any white pith, with zester. Chop finely for zest (1 tbs.); add to butter. Remove ends and peel from shallot; chop shallot finely and add to butter.
4. Stir remaining ¼ tsp. each of the salt and pepper into softened butter mixture until well blended; chill until ready to serve.
5. Squeeze juice of lime (1 tbs.) over fish; remove fish from pan. Top fish with lime butter mixture and serve.

2½ cups fresh bread crumbs
4 garlic cloves, minced
½ cup chopped fresh parsley
6 tbs. grated Parmesan cheese
¼ cup chopped fresh thyme or 1 tbs. dried thyme
2 tsp. grated lemon peel
½ tsp. salt
6 tbs. butter, melted divided
1 salmon filet (3 to 4 lbs.)

1. In a bowl, combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt; mix well.
2. Add 4 tbs. butter and toss lightly to coat; set aside.
3. Pat salmon dry. Place skin side down in a a greased baking dish.
4. Brush with remaining butter; cover with crumb mixture.
5. Bake at ° for 20-25 min. or until salmon flakes easily with a fork.

Parmesan crusted Tilapia ingredients:
1 cup of parmesan cheese, grated
1/2 cup of flour for the Parmesan flour mix
2 Tilapia fillets (5 or 6 oz each)
flour for dredging
1 egg
1 tablespoon of garlic
1 tablespoon of olive oil
2 tablespoons of white wine
1 tablespoon of capers, drained
1/4 cup of chicken stock
½ lemon
salt
pepper
1 tablespoon of butter

Parmesan crusted Tilapia directions:

• Start by preparing the Parmesan flour mix. Mix parmesan cheese with 1/2 cup of flour in a shallow pan.
• Dredge the Tilapia fillets in plain flour
• Beat the egg slightly
• Shake off any surplus flour from the Tilapia fillets before you dip them in egg.
• Use the Parmesan flour mix to coat the Tilapia fillets.
• Chop the garlic into fine pieces.
• Heat up a non-stick frying pan and pour some of the olive oil into it.
• Place the Parmesan crusted Tilapia fillets in the frying pan and fry them until they are brown on both sides. You will need to turn the fillets over once or twice.
• Remove the Parmesan crusted Tilapia fillets from the pan and keep them warm.
• Add some more olive oil to the pan and sauté the garlic in the oil.
• Add white wine, capers and chicken stock to the frying pan. Squeeze lemon juice from the lemon over the frying pan and season with salt and pepper.
• Allow the sauce to reduce by half
• Remove the sauce from the heat and add the butter
• Place the Parmesan crusted Tilapia fillets on serving dishes and pour sauce over them

4 6 ounce tuna steaks
3 cloves garlic, sliced thin
2 tablespoon fresh cilantro leaves
2 tablespoon fressh mint leaves
olive oil, salt, pepper

2 cups dry white wine
2 cups water
2 bay leaves
2 sprigs flat-leaf parsley
2 lemons, unpeeled, sliced
1 (2 pound) salmon fillet with skin
1 scallion, top only, thinly sliced
1 cup Lemon Mint Tzatziki (see below)

1. Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
2. Add the salmon, skin side down.
3. Add more water, if necessary, to cover the salmon.
4. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
5. Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
6. To serve, peel the skin from the fillet and scrape away any brown flesh.
7. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices.
8. Serve with Lemon Mint Tzatziki.

Lemon Mint Tzatziki:
1 cup non-fat yogurt
1 English cucumber
1 teaspoon olive oil
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon lemon zest
1 tablespoon finely chopped mint leaves
Salt and pepper

1. Line a strainer with paper towel and put the strainer over a bowl.
2. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
3. Seed and coarsely grate the cucumber. Drain it well.
4. In a medium bowl, stir together the thickened yogurt and olive oil.
5. Stir in the cucumber, lemon juice, garlic, zest and mint.
6. Season with salt and pepper, to taste, and serve.

1 1/2 pounds fresh tuna steak
2 cloves garlic, chopped
2 inches fresh ginger root, minced or grated
3 tablespoons tamari dark soy sauce
2 scallions, chopped
1/2 small red bell pepper, finely chopped
2 teaspoons sesame oil — eyeball the amount
2 teaspoons grill seasoning blend (recommened: Montreal Steak Seasoning by McCormick) or 1 teaspoon black pepper and 1/2 teaspoon coarse salt — eyeball it
1 tablespoon light-in-color oil, such as canola, safflower or peanut oil
1/2 pound shiitake mushrooms, coarsely chopped
Coarse salt
4 sesame kaiser rolls, split
1 jar, 8 ounces, mango chutney
4 leaves red leaf lettuce
1 jar, 8 ounces, wasabi mustard (recommended: Stonewall Kitchen brand) — Asian sweet-hot mustard, available on the condiment aisle as well as in Asian foods section of larger markets, may be substituted
Exotic root vegetable chips (recommended: Terra brand), to pass at table, optional
pickled ginger, optional plate garnishPreheat a nonstick griddle or a grill pan to high heat.

1. Cube tuna into bite size pieces and place in a food processor.
2. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey.
3. Transfer tuna to a bowl.
4. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper.
5. Form 4 large patties, 1 1/2 inches thick.
6. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.
7. Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done.
8. Preheat broiler.
9. In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in tablespoon light oil — 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper
10. open up the rolls and lightly toast them under the broiler.
11. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.

4 tablespoons olive oil
2 to 3 navel oranges
1 1/2 teaspoons salt
2 large bulbs fennel
2 lbs salmon fillet
6 ounces spinach linguine
1 teaspoon salt

preheat oven to 400 degrees

1. coat 16 X 10 pan with olive oil
2. grate 1 tablespoon orange zest, squeeze fruit to get 1/2 cup juice
3. whisk juice, zest, tablespoons olive oil and salt
4. trim fennel, and mince 2 tablespoons feathery leaves
5. cut fennel bulbs lengthwise into quarters, discard cores
6. slice fennel into thick slices
7. toss in half of juice/zest mixture
8. roast in oven 20 minutes or until golden
9. clear space in center of pan and lay salmon diagonally in pan, skin side down
10. drizzle remaining juice/zest mixture over salmon
11. roast 15 minutes longer
12. while salmon is baking, boil and drain linguine
13. toss pasta in 1 tablespoon olive oil
14. top pasta with salmon and fennel and drizzle with pan juices