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Fish Main Dishes

Garlic-Poached Cod

INGREDIENTS:

  • 2 cups dry white wine
  • 2 cloves garlic, crushed
  • 2 chopped trimmed green onions
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 pound cod

PREPARATION:

  1. In a skillet, combine wine, garlic, green onions, bay leaf and peppercorns; add cod, then heat just to a boil, lower heat and simmer for 15 to 20 minutes or until done. Remove from stove; serve hot.

Makes 3 servings.

Alaska Cod Portobello

INGREDIENTS:

  • 4 (12 x 18-inch) sheets heavy duty aluminum foil
  • 4 (4 to 6-ounce) Alaska cod fillets, thawed if necessary
  • 1 tablespoon anchovy paste
  • 1 1/2 cups seeded and diced fresh tomatoes
  • 1 (2.5-ounce) can sliced black olives, drained
  • 1/3 cup finely chopped onion
  • 2 tablespoons capers, drained
  • 1 teaspoon minced garlic
  • 2 Portobello mushrooms

PREPARATION:

  1. Preheat oven to 450°F or grill to medium-high.

  2. Center one Alaska cod fillet on each sheet of heavy duty aluminum foil. Spread anchovy paste over top of cod. Combine tomatoes, olives, onion, capers and garlic; set aside. Cut four thin slices off one mushroom; set slices aside.

  3. Chop remaining mushroom and combine with vegetables.

  4. Spoon one-fourth of chopped vegetable mixture over cod.

  5. Top each with one mushroom slice.

  6. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

  7. Bake 20 to 24 minutes on a baking sheet in oven OR Grill for 9 to 11 minutes in covered grill.

Broiled Salmon with Tarragon-Garlic Butter

INGREDIENTS:

  • 1/4 cup butter
  • 2 garlic cloves, crushed and minced
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons minced fresh tarragon or
  • 1 teaspoon dried, crumbled
  • Freshly ground pepper to taste
  • 2 (1-inch-thick) salmon fillets
  • Salt to taste

PREPARATION:

  1. Preheat broiler. Melt butter in small saucepan over medium-low heat and saute garlic for a few seconds. Remove from heat and add lemon juice, tarragon and pepper.

  2. Arrange salmon skin side down on broilerproof pan. Brush with half of butter mixture. Season with salt. Broil until nearly cooked; turn over and a cook until done to personal preference.

  3. Transfer to plates. Reheat remaining lemon/butter sauce; spoon over salmon and serve.

Serves 2

Grilled Lemon-Marinated Tuna with Cherry Tomato Splat

INGREDIENTS:

  • 4 fresh rosemary sprigs
  • 3 pounds center-cut tuna, cut into 6 slices about 2 inches thick
  • 1/2 cup pure olive oil
  • Grated zest and juice of 1 lemon

The Splat:

  • 1 lemon
  • 2 fresh rosemary sprigs, each about 4 inches long
  • 1 clove garlic, sliced paper thin
  • 2 teaspoons finely minced fresh red hot pepper, such as Thai or jalapeno
  • 1 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 2 pounds cherry tomatoes, skins removed

PREPARATION:

  1. Prepare the tuna: Remove the leaves from the rosemary sprigs. In a shallow bowl, marinate the sliced tuna with the rosemary leaves, olive oil, and lemon zest and juice for about 1 hour.

  2. Make the splat: Preheat an oven to 500*F (250*C). Peel the zest from the lemon, using a vegetable peeler, and finely julienne. Juice the lemon. Combine the lemon zest and juice, rosemary, garlic, hot pepper, salt and oil in a heatproof bowl. Place the tomatoes on a baking sheet or jelly roll pan and roast for 12 minutes. Immediately place the roasted tomatoes into the heat-proof bowl. Smash them with a fork (some of the tomatoes will splash and splat) and incorporate with the other ingredients. The intense heat of the roasted tomatoes will cook the other ingredients.

  3. Start a fire in a grill. Grill the tuna for 2 minutes on each side. It should be pink, not rare, in the center. Serve immediately with the tomato splat.

Serves 6

Charbroiled Salmon

INGREDIENTS:

  • 1 cup soy sauce
  • 1/8 cup red wine
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 4 salmon steaks
  • Lemon wedges

PREPARATION:

  1. Combine soy sauce, red wine, ginger, and black pepper in a large, sealable plastic bag. Seal, and shake vigorously to mix ingredients. Add salmon steaks, squeeze out excess air and seal. Refrigerate, turning frequently, for no less than 2 hours.

  2. Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade.

  3. Serve with lemon wedges for accompaniment.

Cheesy Broiled Flounder

INGREDIENTS:

  • 4 (6-ounce) flounder fillets
  • 2 tablespoons lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup butter, softened
  • 3 tablespoons mayonnaise
  • 3 finely chopped green onions
  • 1/4 teaspoon salt
  • 1/8 teaspoon hot pepper sauce

PREPARATION:

  1. Preheat broiler.

  2. Place fish in a greased, shallow baking pan. Sprinkle with lemon juice.

  3. In a small bowl combine Parmesan cheese, butter, mayonnaise, green onions, salt and hot pepper sauce; set aside.

  4. Broil flounder for 4 to 6 minutes, or until fish flakes easily with a fork. Remove from oven and spread cheese mixture on top. Broil an additional 30 seconds, or until cheese is lightly browned and bubbly. Serve warm.

Makes 4 Servings