Free Recipes Archive
1 pound red-skinned potatoes, chopped 2 tuna steaks (about 24 ounces total) Salt to taste 4 teaspoons black peppercorns, crushed 3/4 cup dry red wine 1 tablespoon oyster sauce About 3/4 cup buttermilk 10 chives, snipped Freshly ground black pepper Read More …
Succulent pickerel is widely regarded as one of Canada’s best fish. On the lakes of northern Saskatchewan, locals catch their own to pan-fry, but visitors make a point of stopping by Amy’s for this dish by chef James Smith. You Read More …
1/4 cup soy sauce 1 tablespoon ketchup 1/4 cup water 3 tablespoons honey 1 tablespoon brown sugar 2 tablespoons grated fresh ginger 1 tablespoon olive oil 1 teaspoon scallion, thinly sliced 1 teaspoon minced wet garlic 1 tablespoon cold unsalted Read More …
Yield: 6 servings 1-1/2 kg Skate 2 tablespoons Wine vinegar 1 tablespoon Capers 2 tablespoons Parsley; chopped COURT BOUILLON 1 medium Carrot; sliced 1 medium Onion; sliced 12 Peppercorns; lightly crushed 1-1/4 litres Water 2 tablespoons White wine vinegar Salt Read More …
6 6-ounce tuna steaks, each about 1 inch thick 2 tablespoons peanut oil 3 tablespoons butter 1/3 cup thinly sliced green onions 1/4 cup chopped cilantro 2 tablespoons finely chopped peeled fresh ginger 4 garlic cloves, chopped 8 ounces fresh Read More …
Yield: 4 Servings 2 Red or Green Bell Peppers; seeded and julienne sliced 1 small Onion; thinly sliced 1 tablespoon Fresh Basil; chopped or 1 teaspoon Dried Basil Leaves 1/4 teaspoon Ground Pepper 1 lb Orange Roughy Fillets 1 dash Read More …
Yield: 4 Servings 1 tablespoon Soy sauce 1 teaspoon Chile powder 1/2 teaspoon Salt 1/2 teaspoon Garlic powder 1/2 teaspoon Ground red pepper 1 lb Orange roughy fillets * 1 cup Mushrooms, thinly sliced 1/2 med Onion(s), thinly sliced, Separated Read More …
Yield: 4 Servings 2 Orange roughy fillets (6 to 8 ounces each) 1 Lemon 1-1/2 cup Sherry 1 cup Water 2 Cloves garlic; chopped 1 tablespoon Gingerroot; grated 1 Bunch scallions; finely chopped 1/2 cup Light soy sauce 1/2 cup Read More …
2 lb Orange Roughy Fillets 2 tablespoon Lemon Juice, Divided 1 16 ounce Can Stewed Tomatoes, Cut 1/2 teaspoon Mixed Italian Herbs 1 cup Each: Minced Celery, Chopped Onion, Bell Pepper, Sliced Mushrooms 1/4 teaspoon Thyme Pinch each of Garlic Read More …
Yield: 6 Servings 1 Zucchini, medium 1 Onion; sliced; small 1 cup Mushroom; sliced 3 Lemon; slices 1 tablespoon Olive oil 1 tablespoon Margarine 2 tablespoon Parmesan; grated 1/4 teaspoon Pepper 1/8 Garlic powder; tsp.; 3 lb Orange roughy; fillet Read More …
24 oysters (Belons or Kumamotos) 1 cup finely diced fennel (save the sprigs for garnish) 1/2 cup minced shallots 2 teaspoons toasted and coarsely ground coriander 1 cup rice wine vinegar 24 dashes hot pepper sauce Plate of crushed ice Read More …
Dash of salt Dash of white pepper 1 teaspoon sesame oil 3 slices ginger, smashed 3 stalks green onions, smashed Garnish 2 tablespoons green onions, julienned 2 tablespoons fresh ginger, peeled and julienned 1 ounce hot (temperature) oil 2 ounces Read More …
Juice of 2 limes 1/2 teaspoon kosher salt 2 teaspoons granulated sugar 1/2 teaspoon oyster sauce 1/4 teaspoon minced garlic 1/4 teaspoon minced ginger 1/4 teaspoon Sriracha chili sauce (or substitute 1/8 teaspoon Tabasco) For Fish 10 ounces halibut filet Read More …
1/4 pound julienne vegetable (i.e. cucumber, onions, carrot, celery) Vegetable oil Salt and pepper 1 pound monkfish Flour 1/4 cup butter 3/4 cup white wine, approximately Fish Stock (see below) 3/4 cup heavy cream, 3-1/2 Tablespoons peeled, sliced ginger, set Read More …
3 shallots, minced 1 Tablespoon unsalted butter 3/4 pound tomatoes, peeled, seeded and diced 2/3 cup heavy cream 1/3 cup dry vermouth 1/4 teaspoon saffron threads, crumbled 1-1/2 pounds monkfish fillets, membrane discarded and the fillets cut crosswise into 3/4 Read More …
Source: Morton’s of Chicago – Phoenix and Scottsdale, Arizona 12 large sea scallops 12 slices bacon 2 tablespoons melted butter 1 cup Smucker’s apricot marmalade 1/2 cup horseradish, strained 2 teaspoons cracked black pepper 4 bamboo skewers Cook bacon until Read More …
20 to 24 small mussels 1 cup dry white wine 1/3 cup red wine vinegar 1 clove garlic, minced 2 teaspoon Dijon mustard 2/3 cup olive oil 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoon chopped parsley 1/2 lb Baby Read More …
Scottish mussels are sweet and of high quality. While in Spring they are not at the peak of their season they are still good. Mussels has always it seems been part of the Scottish diet, and was often part of Read More …
Source: Old Town Tortilla Factory – Scottsdale, Arizona 1 (8 ounce) piece mahi mahi 3 tablespoons blackening seasoning 1 red onion, julienned 1 red pepper, julienned 1 cup poblano chiles, julienned 1 bunch cilantro, chopped 1 jalapeño, chopped 1 ounce Read More …
1-1/4 pounds Monkfish fillets 2 Tablespoons Olive oil 2 each Garlic cloves, minced 3 cups Sugar snap peas 2 each Scallions, sliced 1 Tablespoon Peeled minced gingerroot 1 Tablespoon Grated orange rind 2 cups Orange sections Trim the membrane and Read More …
Chef Rob Reper – Mahi Mahi’s – Virginia Beach, Virginia 8 ounces jumbo flounder filet 2 tablespoons whole butter 1 ounce white wine Salt and pepper to taste 1 ounce olive oil 1/2 ounce garlic, minced 1 ounce rock shrimp Read More …
I love grilled fish, especially with a spicy fruit salsa. These flavors bring back memories of relaxing summer evenings and casual outdoor entertaining. I chose Mahi-Mahi because I like the way the sweet delicate meat combines with the salsa. It Read More …
10 fresh limes, squeezed (about 1-1/4 cup) 6 fresh lemons, squeezed (about 1 cup) hot red chili pepper, chopped (dried or fresh; use amount desired for hotness) 2 red onions, thinly sliced 3 cloves garlic, finely chopped 1 teaspoon salt Read More …
Source: McGill’s Restaurant – Tulsa, Oklahoma Serves 2 2 rainbow trout (dressed) For Breading 1/2 cup all-purpose flour 1 egg 1/4 cup milk 1/2 cup chopped pecans 1/2 cup sliced almonds 1/4 cup bread crumbs 2 ounces olive oil Sauce Read More …
For crab mixture: 1/2 cup minced red bell pepper (about 1 small) 1 teaspoon vegetable oil 1/3 cup mayonnaise 1 large egg yolk 1-1/2 tablespoons stone-ground mustard 1 to 2 teaspoons fresh lemon juice 3/4 teaspoon dried tarragon, crumbled 1 Read More …
2 pounds monkfish, in large whole filets, skin and membranes removed 2 Tablespoons olive oil 3 large garlic cloves, minced 3 large red bell peppers, cored, seeded, cut into strips lengthwise 3/4 cup whole almonds, toasted 1/2 teaspoon saffron threads Read More …
Yield: 4 Servings LOBSTERS 2 c White vinegar 10 Whole peppercorns 2 Bay leaves 1 bn Parsley,washed 1 Carrot, washed and diced 2 md Onions, peeled, coarsely Chopped 3 Ribs celery, coarsely Chopped 3 Garlic cloves, peeled 3 tablespoon Salt Read More …
5 (6-9 oz.) MAHI MAHI fillets 8 ounce macadamia nuts 2 teaspoon olive oil Cornstarch Mix (50% cornstarch 50% water mix until smooth) 1 fresh pineapple 1 cup pineapple juice 3 tablespoon pink peppercorns (whole) Chop nuts in food processor Read More …
1/2 cup whole almonds with skins 1/2 cup plain low-fat yogurt 1-1/2 cups brown rice flour 1/2 cup water 4 teaspoons baking powder 1 large egg 1/4 teaspoon salt 1 large egg white 3 teaspoons poppy seeds 2 tablespoons vegetable 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 …
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 …
Fish: 2 medium size haddock fillets salt and pepper to taste Salsa: 2 teaspoons plum sauce 1 teaspoon soy sauce 1/4 cup Asian pear, chopped diced 1 teaspoon cilantro 1 teaspoon jalapeño or 1 teaspoon serrano 1 tablespoon onion, purple Read More …
Serving Size : 4 1-1/2 cups White wine 1 tablespoon Ginger, julienned as thinly as possible 1/4 cup Cilantro, chopped 1 Green onion, cut in half 1 Splash of tamari 1 Lime, juiced 4 Halibut steaks Combine first six ingredients Read More …
1/2 cup whole almonds with skins 1/2 cup low-fat yogurt 1-1/2 cups brown rice flour 1/2 cup water 4 teaspoons baking powder 1 large egg 1/4 teaspoon salt 1 large egg white 3 teaspoons poppy seeds 2 tablespoons vegetable oil Read More …
4 2 to 2-1/2 lb lobsters 4 cloves garlic 1 small onion 1 shallot 2 cups heavy cream 2 slices cooked crumbled bacon 1/2 cup grated Romano cheese 1/2 cup parsley 1/2 cup basil 3 tablespoon lemon juice Boil lobsters Read More …
4-1/4 lb. Lobsters 1/4 c. Butter 1/2 onion, minced 1 clove garlic, crushed 1/2 teaspoon Salt 1/4 teaspoon Pepper 1/4 teaspoon Oregano 1/4 teaspoon Nutmeg 1/4 c. Flour 3/4 c. Canned beef consomme 1/2 c. Apple juice Juice of 1/2 Read More …
2 pounds whole-dressed red snapper juice from 1 lemon or lime 1/2 teaspoon black pepper 2 teaspoons canola oil 1 onion, halved and sliced 2 cloves garlic, minced 2 teaspoons snipped fresh thyme or 3/4 teaspoon dried 1 cup canned Read More …
1-1/4 pounds fresh or frozen grouper, halibut, or shark steaks, about 3/4″ thick 1/2 teaspoon lemon-pepper seasoning 1/4 cup thinly sliced green onions 1/2 teaspoon finely shredded orange peel 1-1/4 cups orange juice 1 tablespoon cornstarch 1/4 teaspoon salt 3 Read More …
1 tablespoon unsalted butter 1/4 c. nonfat milk 2 cloves garlic, minced 1/2 teaspoon paprika pinch of salt 1 lb. swordfish steaks 1 c. dry white wine 1 teaspoon granulated garlic 1 large red bell pepper, diced (makes 4 servings) Read More …
1 can (15 to 19 ounces) black beans, rinsed and drained 1 can (15-1/4 to 16 ounces) whole-kernel corn, drained 1/4 cup finely chopped red onion 1/4 cup loosely packed fresh cilantro leaves, chopped 2 tablespoons fresh lime juice 1/2 Read More …
1 tablespoon olive oil 1 sweet red pepper, cut in thin strips 4 thin slices red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano or 1 tablespoon fresh 1 lb. cod fillets, cut in 4 pieces 2 tablespoon chopped Read More …
Serving Size : 2 2 1-1/2 lb live lobsters 1 tablespoon olive oil 1 medium onion, coarsely chopped 1 small carrot, coarsely chopped 1 garlic clove, thinly sliced 1/4 cup Cognac 3/4 cup dry white wine 2 large Italian plum Read More …
Source: Chef Kathy Cary – Lilly’s, Louisville, Kentucky Serves 6 as an appetizer or 4 as an entree Scallops 1 tablespoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon pepper 2 tablespoons fresh tarragon 1-1/2 pounds sea scallops, cut in Read More …
Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Phoenix, Arizona Lemons, halved, as needed Bay leaves to taste Salt to taste Cayenne pepper to taste 1/2 to 1 pound live crawfish 1/2 pound medium shrimp 1 (4 ounce) link andouille sausage, Read More …
1/4 cup onion, diced 2 tablespoons thyme 1/4 cup green onion, sliced thin 2 jalapeños, seeded and diced 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon cracked black pepper 2 tablespoons Jamaican Jerk Spice (recipe below) 2 Read More …
Read the whole recipe through, as there are several parts that must be prepared in advance. Worth it, though – you’ve never had clams like this. We love the “extras” in Bouchon that Keller adds; the garlic confit has now Read More …
4 175 g halibut steaks; or cod steaks 2-3 lemons; zest and juice a few tarragon sprigs freshly ground black pepper Yield: 4 servings Place the halibut in a large shallow dish. Sprinkle over the lemon zest and juice, tarragon Read More …
Source: Sherman Sharpe, Harlequin Cafe, Detroit, Michigan 2 (6 ounce) fillets Michigan whitefish, skinned and trimmed of fat Flour, to dredge fish 1 ounce vegetable oil Sauce 4 to 5 ounces fish stock or clam juice Pinch garlic Pinch shallots Read More …