Free Recipes Archive
Source: Marisco Tino’s Restaurant – Puerto Vallarta, Mexico Fish 3/4 cup light soy sauce 1/2 cup olive oil 1/3 cup fresh lime juice 4 fresh serrano chiles, finely chopped 1 tablespoon dried oregano leaves 1 tablespoon black peppercorns 4 pounds Read More …
4 (6-ounce) swordfish steaks (about 1-1/2 inches thick) 1/4 cup dry white wine 1/4 cup fresh lime juice 1/4 cup low-sodium soy sauce 1 teaspoon Dijon mustard 1 teaspoon grated peeled fresh ginger 1/2 teaspoon coarsely ground pepper 1/2 teaspoon Read More …
1-3/4 pounds fish, (sea bass, swordfish or any other firm fleshed fish) 1/3 cup lime juice 3 tablespoons tequila corn tortilla salsa non-fat sour cream Cilantro Slaw 3 cups green cabbage, shredded 3 cups red cabbage, shredded 1 cup cilantro Read More …
2 cups diced fresh apricots (about 6 medium) 1/2 cup diced red bell pepper 1/3 cup rice wine vinegar 1/4 cup minced green onions 2 tablespoons sugar 2 tablespoons minced peeled fresh ginger 1/2 teaspoon freshly ground pepper 1/4 teaspoon Read More …
6 red snapper fillets, (about 6 ounces each), skinned salt and freshly ground black pepper Tomatillo-Serrano Chile Vinaigrette 4 fresh tomatillos, husked, rinsed and cut into small dice 1/3 cup jicama, diced 1-1/2 tablespoons red bell peppers, diced 1-1/2 tablespoons Read More …
4 (4-ounce) swordfish steaks (about 1 inch thick) 1 teaspoon minced fresh rosemary 1 teaspoon grated lemon rind 1 clove garlic, minced Vegetable cooking spray 1 tablespoon fresh lemon juice 1/4 teaspoon pepper Lemon wedges (optional) Fresh rosemary sprigs (optional) Read More …
2 6 ounce pieces white bass fish (Grill on stove top pan, barbecue, or flame broil) Set aside: Assemble sauce while fish is being prepared 1/4 cup vegetable broth 1/4 cup orange juice 1/4 cup lime juice 1 tablespoon lemon Read More …
2 tablespoons finely chopped fresh herbs (such as basil, tarragon and/or dill) 2 tablespoons fresh lemon juice 1/2 teaspoon olive oil 2 garlic cloves, minced 4 (4 ounce) halibut steaks 1/4 teaspoon salt 1/4 teaspoon coarse ground black pepper In Read More …
Delicious, when paired with Bella Sera® Delle Venezie Pinot Grigio 4 thick pieces (6 ounces each) halibut or seabass fillets olive oil 1 teaspoon each crumbled thyme and black pepper 2 ounces pancetta, minced 1 pound small red potatoes, halved Read More …
Served with Roasted Root Vegetables Makes 8 portions 1.4 kg swordfish, fresh, approx. 180gm each 1 pch salt and freshly ground black peppercorn, to taste 8 no potato, new, whole, cut in half 16 no beet, baby, fresh, peeled 24 Read More …
This recipe adds a bit of Oriental flair to your outdoor cooking regime. The tuna steaks readily accept the hot and sweet flavor of the sauce to produce a savory main course uniquely prepared on the grill. Serves 4 4 Read More …
Vinaigrette: 1 tablespoon paprika, toasted 2 cups fresh orange juice, reduced to 1/4 cup 1/4 cup sherry vinegar 2 teaspoons Dijon mustard 1 cup olive oil Salt and freshly ground pepper Heat a pan and add paprika, cook 1 minute. Read More …
Serving Size : 4 1/3 cup Dry Sherry 10 milliliters Garlic Minced 1 tablespoon Minced Gingerroot 1 pound Tuna Steaks, cut in quarters 1 tablespoon Low Sodium Soy Sauce 1 teaspoon Honey Combine Sherry, Gingerroot, Soy Sauce, Honey and Garlic Read More …
Serving Size : 8 3/4 c Low sodium chicken broth 1/4 c Fresh lemon juice 1 tablespoon Cornstarch 1 tablespoon Fresh parsley, minced 1/2 teaspoon Salt 1/4 teaspoon Dried oregano 1/4 teaspoon Dried rosemary, crushed 8 Halibut fillets, 6 oz Read More …
1/4 cup orange juice 2 Tablespoons soy sauce 2 Tablespoons ketchup 2 Tablespoons vegetable oil 2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped 1 Tablespoon fresh lemon juice 1/2 Teaspoon oregano 1/2 Teaspoon pepper 1 clove garlic, minced Read More …
1 lb. halibut filet 1 stick butter 1/4 cup lemon juice 2 tbl worcestershire 2 teaspoon dry mustard 1 bay leaf Salsa: 1 medium tomato, chopped 1/4 cup red onion, chopped 1 small jalapeño pepper, diced 2 Tbl balsamic vinegar Read More …
Yield: 2 Servings 4 Medium ears corn 2 Large garlic cloves, smashed 1/8 teaspoon Cayenne pepper 1 Large live lobster halved Lemon wedges 1 Stick butter (4 oz.) 2 teaspoon Minced fresh oregano 1/2 teaspoon Salt 1 tablespoon Olive oil Read More …
2 teaspoons anise seeds, crushed 2 teaspoons ground ginger 2 teaspoons white pepper 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/2 teaspoon olive oil 4 (6-ounce) swordfish steaks (about 1 inch thick) 4 cups trimmed watercress or spinach Read More …
Serving Size : 6 1/2 Cup Soy sauce 1/2 Cup Orange juice 1/4 Cup Catsup 1/4 Cup Chopped fresh parsley 2 Tablespoons Lemon juice 1/3 Tablespoon Ground pepper 1 Cloves garlic, minced 6 Shark steaks, or Swordfish or Salmon steaks Read More …
3 tablespoons orange juice 1-1/2 teaspoon grated lime peel (green part only) 3 tablespoons lime juice 1 fresh jalapeno chili, stemmed, seeded and minced 1 tablespoon fresh cilantro 2 to 2-1/2 pounds sturgeon, cut into 4 portions, 1 inch thick Read More …
Serving Size : 6 2 Pounds Swordfish fillets 1 Cup Catsup 1/3 Cup Lemon juice 1/4 Cup Oil 2 Teaspoons Worcestershire sauce 1 Clove garlic, minced 1/2 Cup Chopped onion 1/4 Cup Water 1 Teaspoon Sugar 1/4 Teaspoon Hot pepper Read More …
Thin steaks work best for this recipe, but some fishmongers cut swordfish 1 inch thick. If necessary, ask to have your steaks cut in half to make 1/2-inch-thick slices. You can do it yourself if you have a long, thin-bladed Read More …
4 fresh swordfish steaks 1/2 cup light soy sauce 1/4 cup pineapple juice (no sugar added) 1/4 cup sherry 1 tablespoon brown sugar 1/2 teaspoon ground ginger 1 clove garlic minced or pressed 2 teaspoon lemon juice In a nonreactive Read More …
2 large oranges 2 limes 1 lemon 1 cube butter Trout fillets Melt butter in pan or microwave until just liquid. Grate oranges and lime (just the zest) into the butter. Then add liquid of one orange, one lime, and Read More …
This is a wonderful and easy-to-make dish that we offer as a special from time to time. Serve it with a salad of romaine, avocados, mushrooms and red onion rings in an orange-cilantro vinaigrette. Serves 4 1-1/2 lbs. swordfish cut Read More …
Serves 4 16 fresh bay leaves, halved lengthwise, center veins removed 16 medium sea scallops, muscles removed 10 tablespoons butter 2 small leeks, trimmed, halved lengthwise, and sliced crosswise into 1/2 inch pieces 1 medium yellow onion, peeled and thinly Read More …
This recipe illustrates the popular use of banana leaves as a food wrapper in Asia. Aluminum foil works well as a substitute. Serves 4 as part of an Asian multi-course menu 3 garlic cloves 1 teaspoon black peppercorns 2 tablespoons Read More …
Cut the swordfish into thin slices; this makes it easier to cook uniformly and keep moist. 1 pound swordfish, cut into 3/8-inch-thick slices Fresh lemon juice Olive oil Chopped fresh oregano Salt and pepper Sprinkle fish with lemon juice, then Read More …
Squid olive oil garlic Cut the squid into long, thin lobes, tentacles included, or into rings. Marinate in olive oil and garlic for an hour or so, then throw onto a cast-iron hotplate. Hold the pieces down with an egg Read More …
1/2 cup fresh pineapple, medium dice 1/4 cup sliced red onion 1/2 jalapeño, minced 1.5 teaspoon cilantro, chopped 1 tablespoon rice wine vinegar juice of 1 lime salt and pepper to taste Use 1/3 of a whole fresh pineapple. Peel, Read More …
2 lbs. of shrimp, peeled, deveined, uncooked 2 jalapeños sliced and de-seeded 1/2 c. lime juice 1/2 c. oil 1/4 c. chopped fresh cilantro 1/4 c. tequila salt/pepper soak the shrimp in the rest of the ingredients overnight then grill, Read More …
1/2 cup melted butter 1/2 teaspoon chopped garlic 1 medium onion, cut into 1/2-inch wedges 2 medium tomatoes, cut into wedges 2 medium zucchini, cut into 1/2-inch pieces 36 shrimp, peeled and deveined with tail on Salt and pepper Combine Read More …
Serving Size : 4 1 pound large shrimp 1/2 cup olive oil 1/2 cup fresh lemon juice 1 teaspoon Cajun seasoning 1 tablespoon Worcestershire sauce 2 large bell peppers, cut into 2 inch pieces 1/4 cup butter, melted 1 dash Read More …
Serving Size : 4 2 cups pink grapefruit juice 2 cups orange juice 1/2 cup chopped red onion, plus 2 tablespoons, divided 2 teaspoons seeded and chopped jalapeño pepper 1/4 cup chopped cilantro leaves, plus 1 teaspoon, divided 1/4 cup Read More …
4 Fish steaks 1/4 cup Lime juice 2 tablespoons Vegetable oil 1 teaspoon Dijon mustard 2 teaspoons Fresh ginger root, grated 1/4 teaspoon Cayenne pepper Black pepper For the steaks: They should be 8-10 ounces and 1-inch thick each. Use Read More …
The epitome of North Shore cooking done right, this fresh-fish entrée from George Wilkes’s Angry Trout Cafe in Grand Marais takes advantage of Lake Superior’s depths – practically in the cafe’s back yard – and summer’s grilling frenzy. Use just-caught Read More …
Charbroiled with Mexican seasonings, wrapped in a flour tortilla, with cheese, guacamole, salsa and creamy taco sauce Serves 2. Tacos 9 ounces fish (snapper used in analysis) 4 corn tortillas 1/2 cup shredded cabbage 1/4 cup jalapeño ranch dressing (see Read More …
1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt 2 tablespoons minced fresh rosemary leaves plus sprigs for garnish 3 tablespoons olive oil plus oil for brushing shrimp 16 jumbo shrimp (about 10 per pound) Read More …
Makes 2 servings 1 pound large shrimp, peeled and deveined juice and zest of one lime 1 tablespoon toasted sesame oil salt and freshly ground black pepper Sauce: 1 tablespoon olive oil 1 medium white onion, diced 1 garlic clove, Read More …
Chef Dante Boccuzzi of Dante — Cleveland, OH Yield: 2 Servings Quail: * 2 boneless quails * 2 Hachiya persimmons, peeled * 2 Tablespoons ground cinnamon * 1/2 cup olive oil * 1 Fuyu persimmon * 10X sugar, for dusting Read More …
2 Cornish hens 4 lbs total 2 tablespoon minced garlic 2 tablespoon cilantro (stem, root, leaf) 1 teaspoon fresh ground black pepper 2 tablespoon soy sauce Wash hens, split into small pieces. Mince cilantro, mix with garlic, pepper, and soy Read More …
6 rock Cornish Hens (about 3/4 to 1 lb. ea.) split in half 3 cups fresh or frozen raspberries 1 cup raspberry vinegar 3/4 cup olive oil 2 bay leaves 1 tablespoon dried thyme Salt and pepper to taste One Read More …
2 tablespoons Olive Oil 1/2 teaspoon Coarse Salt Ground Black Pepper 1-2 cloves Garlic, mashed (or MORE!) 1/2 teaspoon Thyme 3 Quail per person Mash the olive oil, salt, pepper, garlic, and thyme together in a mortar and pestle. Rub Read More …
Yield: 4 Servings 6 Emu fillets 2 teaspoon Cardamom pods 1 tablespoon Ground coriander 1/2 teaspoon Five-berry mixture or mixed pink and green peppercorns, Ground 3 Cloves of garlic 1/3 cup raspberry vinegar 3 cups good beef stock 1/2 teaspoon Read More …
The dip for the sausages is more a matter of taste than specific measurements. After you blend the sour cream, Miracle Whip and cumin, the rest is up to you to play with. At least one good, husky, flavorful sausage Read More …
Serving Size : 2 6 Ounces Chicken Breast, Boned And Skinned 1 Egg 2 Ounces Heavy Cream, Cold 3 Ounces Cremini Mushrooms 3 Ounces Portabella Mushrooms 3 Ounces Shitake Mushrooms 3 Ounces Button Mushrooms 1/2 Ounce Fine Herbs (Parsley, Tarragon, Read More …
This sophisticated pizza is wonderful served as an appetizer. Makes two 12 to 15-inch pizzas or four 8-inch pizzas Food processor pizza dough: 3-1/4 cups all-purpose flour 1/4 cup semolina or cornmeal 2 tablespoons instant yeast 1 cup warm water Read More …
4 boneless, skinless chicken breast halves 1 cup barbecue sauce 1 pound bow-tie pasta, cooked according to package directions and drained 1 red bell pepper, diced 1 yellow bell pepper, diced 1 green bell pepper, diced 1 red onion, diced Read More …
Makes 24 servings Herbed Vinaigrette: 12 ounces olive oil 4 ounces white vinegar 3 ounces balsamic vinegar juice of 2 lemons 4 cloves fresh garlic (chopped) 12 leaves fresh basil (chopped) 1/2 teaspoon fresh oregano (chopped) 2 tablespoons fresh parsley Read More …