Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
2 cups corn, fresh roasted and cut off cob
2 green chilies, fresh roasted, seeded, peeled and diced
1 large tomato, diced and seeded
1 yellow bell pepper, diced
1/2 cup red onion, diced
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon cumin
2 tablespoons cilantro, fresh chopped
1 garlic clove, minced
1 tablespoon salt
2 teaspoons pepper
2 teaspoons lime juice, freshly squeezed
4 ounces tilapia fillets
Recipe
1 prepare the fish for baking (or grilling) by seasoning with salt, pepper, and lime juice. bake in 375 degree oven until cooked and flaky - about 6-8 minutes.
2 mix together all relish ingredients.
3 serve fish on four plates with 1/4 of relish mixture on each.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
1 tablespoon butter
1 tablespoon flour
1 cup fish stock or 1 cup beef stock or 1 cup lamb stock, depending on the food with which it is to be served
1 tablespoon capers, drained (and cut into halves if large)
2 teaspoons malt vinegar
1/4 teaspoon salt
fresh ground black pepper
Recipe
1 in a heavy 8 to 10-inch skillet, melt the butter over moderate heat. when the foam begins to subside, stir in the flour and mix thoroughly. pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
2 reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. then stir in the capers, vinegar, salt and a few grindings of pepper. taste for seasoning and serve hot from a small bowl or a sauceboat.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
6 tilapia fillets, frozen (or thawed)
1 1/2 tablespoons butter
1 1/2 tablespoons margarine
1/2 teaspoon lawry's seasoned salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon seasoned pepper (schillings)
1/2 teaspoon fines herbes (spice islands)
1/2 teaspoon thyme
1 teaspoon parsley
Recipe
1 rinse and drain the fish; arrange skin side down and overlapping slightly in 9x12 or larger casserole if using more; heat oven to 400f; if using glass or nonstick, i don't bother to grease the pan.
2 melt the butter and margarine in small saucepan and pour over fish; the margarine dilutes the butter which causes burning easily but the butter imparts flavor.
3 rub the butter mixture over the top of the fish with your hands or spatula; with frozen filets (which must be fairly thin to cook right) the mixture will solidify; don't worry about it.
4 the spices and herbs will not adhere well without moisture or the butter mixture but too much isn't good for you now so i try to drain it off when i serve.
5 most spices have plastic sprinkling inserts with holes so i don't measure but sprinkle to taste trying to get the right balance; watch the parsley as sometimes it's easy to get too much; same goes for other spices you're not familiar with amounts, better too little than too much if you're not used to cooking with them.
6 sprinkle on the seasoned salt, paprika, onion powder, pepper blend, fines herbes, thyme and parsley last.
7 put in oven and bake for 10 minutes.
8 with a turkey baster or spoon, scoop up the butter and juices and drizzle back over the fish.
9 continue baking for 10 more minutes; it may be done or thicker pieces of fish take about another 5 or 10 minutes.
10 you can tell it's done when you pierce with a fork or sharp knife; it will be tender and flaky with clear juices (not always apparent).
11 remove from oven and baste one more time, may have to tilt the dish so it will all pool at an end.
12 serve while hot with a spatula, draining off the excess melted butter mixture; it's not good for us; you can substitute an oil and less of it and it should be essentially the same.
13 squeeze some fresh lemon juice over the fish at the table if desired (a must in the past for all fish but well everything is getting more expensive).
Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
Servings: 6
1/4 cup butter, melted
3 tablespoons lemon juice
6 tilapia fillets (about 2 lbs)
1 1/2 teaspoons creole seasoning
1/2 cup almonds, sliced
Recipe
1 combine the melted butter and lemon juice in a shallow dish. dip the fish fillets in the butter mixture, and place in an ungreased 13x9x2 inch baking dish.
2 sprinkle the fillets evenly with the creole seasoning. bake, uncovered, at 375 degrees for 15 minutes. sprinkle the fillets with the sliced almonds, and bake an addtional 10 minutes or until the fish flakes easily. (cooking time varies with the thickness of your fish).
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
Servings: 6
1 quart fresh oyster (about 32)
2 cups water
3 tablespoons butter
3 tablespoons vegetable oil
1 leek, cleaned and chopped ( part only)
3 celery ribs, chopped
1 medium onion, chopped
2 bay leaves
1 tablespoon thyme
1 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground pepper
1/4 teaspoon cayenne pepper
2 tablespoons flour
1 cup champagne
2 cups heavy cream
8 ounces brie cheese, diced
salt
Recipe
1 place shucked oysters with their liquor and water in a medium bowl and refrigerate for 1 hour. in the meantime, place a large saucepan over medium heat. add butter and oil. when butter is melted, add vegetables, herbs and seasonings. sauté until onions are translucent. sprinkle flour over vegetables and stir with a wood spoon to incorporate. cook for 1 minute. strain oysters from the liquid and reserve. add the oyster liquid to the vegetables and stir until smooth. add champagne and simmer 20 minutes. add cream and cook for another 5 minutes. add brie and turn off heat. stir until cheese is completely dissolved. strain soup through a medium sieve. return soup to a simmer then add oysters, stirring to incorporate. adjust seasoning with salt. cover and turn off heat. let sit for 5 minutes. serve in bowls with crusty sour dough french bread.
Total Time: 40 mins
Preparation Time: 30 mins
Cook Time: 10 mins
Ingredients
Servings: 4
2 lbs yellowtail fish fillets, scaled and fileted, skin left on
5 garlic cloves, chopped
2 large onions, sliced in rings
kosher salt
1 cup vinegar
1/2 cup water
1/2 cup brown sugar
8 peppercorns
4 cloves
4 allspice berries
2 bay leaves
1 tablespoon masala (curry powder)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
oil, as needed for frying
Recipe
1 firm up the flesh of the fish by sprinkling salt on both sides of the filet and letting it stand in a glass bowl for 20 to 25 minutes.
2 thoroughly rinse the salt off the filet under running water. pat it dry with a paper towel. cut the fish into serving portions leaving the skin attached.
3 heat oil in a frying pan and fry the fish until cooked through. (do not coat the fish with flour or batter.).
4 place the rest of the ingredients in a large pot, and bring to the boil, stirring to dissolve the sugar and make sure it does not burn on the bottom of the pot. simmer for approximately 8 minutes until the onions are cooked but still crisp.
5 layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. the last layer of fish should be covered with sauce.
6 refrigerate for up to a week. best to make at least 6 hours before serving.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 4
1/2 lb linguine, uncooked
2 tablespoons balsamic vinaigrette dressing
1/2 lb uncooked medium shrimp, deveined and peeled
3 garlic cloves, minced
6 ounces cream cheese, cubed (3/4 of 8 ounce package)
3/4 cup reduced-sodium fat-free chicken broth
1/4 cup grated parmesan cheese, divided
1 tablespoon chopped fresh parsley
Recipe
1 cook pasta as directed on package, omitting salt. meanwhile, heat dressing in large skillet on medium heat. add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink, adding garlic for the last minute. remove shrimp with slotted spoon, reserving liquid in skillet; set shrimp aside.
2 add cream cheese and broth to skillet; cook 3 to 5 minutes or until cream cheese is completely melted, stirring frequently. stir in shrimp and 3 tablespoons parmesan cheese.
3 drain pasta. add to skillet; toss to coat. transfer to platter; sprinkle with remaining parmesan and parsley.
4 kitchen tips:.
5 healthy living: save 50 calories and 6 grams of fat per serving by preparing with light balsamic vinaigrette dressing and neufchatel cheese.
6 serving suggestion: serve with a mixed green salad and your favorite fresh fruit to round out the meal.
2 season alaska salmon steaks/fillets lightly with salt and pepper. place in a pan just large enough to hold the salmon in 1 layer. add the champagne, lemon juice and just enough water to cover the fish.
3 remove the fish and bring the liquid to a boil.
4 return the salmon steaks/fillets to the pan. top each with an onion slice, capers,and tarragon sprig. reduce heat to a simmer, cover pan with foil and poach at no more than a simmer for 6 to 10 minutes (depending on the thickness of the salmon).
5 remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. top each piece of fish with 1 ounce of the liquid top with olives, capers and onions.
Total Time: 40 mins
Preparation Time: 25 mins
Cook Time: 15 mins
Ingredients
Servings: 4
2 tablespoons oil
2 medium onions, very finely sliced
5 garlic cloves, chopped finely
2 stalks lemongrass ( part only)
3 red chilies, seeded and very finely sliced
8 ounces long beans, ends trimmed
10 ounces medium raw shrimp, peel and devained
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
garlic chives (garnish)
Recipe
1 heat the oil in a large heavy-base wok. add the onion, garlic, lemon grass and chilies to the wok and stir-fry over medium-high heat for 4 minutes or until soft and golden.
2 add the beans to the wok and stir-fry for 2-3 minutes or until bright green. add the prawns and sugar to the wok and toss gently for 3 minutes.
3 season with the fish sauce and rice wine vinegar, tss well and serve, sprinkled with garlic chives.
Total Time: 33 mins
Preparation Time: 15 mins
Cook Time: 18 mins
Ingredients
Servings: 4
4 tablespoons unsalted butter, softened
2 tablespoons chopped fresh tarragon or 2 tablespoons basil
8 ounces sliced mixed mushrooms (about 4 cups)
4 stalks celery, sliced on the diagonnal
1 bunch scallion, sliced
kosher salt & freshly ground black pepper
24 ounces tilapia fillets
Recipe
1 preheat the oven to 400 degrees. in a small bowl, mix the butter and tarragon or basil until combined; set aside.
2 lay out 4 large pieces of foil. layer the vegetables in the center of each piece of foil, starting with the mushrooms, then the celery and scallions (this is where i then added the slivered onions, pea pods sliced and minced garlic). dot the vegetables with some of the herb butter (use about half) and season each portion with 1/4 teaspoon salt and pepper to taste. lay the tilapia fillets over the vegetables; dot with the remaining herb butter. sprinkle each fillet with 1/4 teaspoon salt and pepper to taste.
3 bring the foil ends together, fold over and crimp closed on all sides to make sealed packets. place the packets on a baking sheet and bake until the fish is cooked through but still moist, 18-22 minutes. remove the packets from the oven and let sit 2 minutes before opening. transfer the fish and vegetables to plates and drizzle with the cooking juices.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1/2 lb capellini, cooked al dente in salted water (angel hair)
6 tablespoons olive oil
1 lb large shrimp, peeled and deveined
4 garlic cloves, thinly sliced
1/2 lb mushroom, sliced
1 cup diced tomato
1 cup jarred artichoke, drained
kosher salt & freshly ground black pepper
1 tablespoon fresh parsley, finely chopped
Recipe
1 cook pasta according to package directions; drain.
2 meanwhile, heat a large skillet or saute pan over medium high heat and add the olive oil, shrimp and garlic; cook, stirring frequently until the shrimp just turns opaque, about 2 minutes.
3 add the mushrooms, tomatoes, and artichokes and keep cooking until the mushrooms are softened, about 3 minutes.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon all-purpose flour
3 cups milk
1 (1 1/2 ounce) envelope onion soup mix
1 (16 ounce) can salmon
salt and pepper
chopped parsley, for garnish
Recipe
1 melt butter over medium low heat in a 2-quart saucepan; stir in flour.
2 in a separate saucepan, scald milk with 1 envelope of onion soup mix.
3 gradually add milk to butter-flour mixture, stirring constantly over low heat.
4 continue cooking and stirring until milk mixture has thickened. pick over salmon, removing bones, then add salmon and liquid to thickened milk mixture.
5 season with salt and pepper to taste and serve with a garnish of chopped parsley.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 12
6 slices egg bread or 6 slices bread, crusts removed
1/4 cup soft butter
1 avocado, peeled
1 tablespoon lemon juice
1 teaspoon chili powder
salt
8 ounces cooked baby shrimp
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon hot pepper sauce
salt
1/2 english cucumber, thinly sliced
watercress leaf
Recipe
1 beat together butter, avocado, lemon juice, chili powder and salt in a bowl.
2 in a second bowl, marinate the baby shrimp with lemon juice, olive oil, hot pepper sauce and salt to taste.
3 lightly sprinkle salt on cucumber slices and let sit for 20 minutes.
4 pat cucumber dry with paper towels.
5 cut bread in half and spread slices with avocado butter. top with overlapping cucumber slices and pile shrimp on top. garnish with a watercress sprig.
1 heat the oil in a skillet and fry the crushed garlic until it is golden brown.
2 drain on paper towels, mince into fine pieces and set aside.
3 put the chinese-style noodles (mami) in warm salted water to separate them. if using dried egg noodles, cook in salted, boiling water until the noodles are just tender.
4 in a saucepan, bring the chicken broth to a boil. stir in the fish sauce, then add salt and pepper.
5 pour the broth into each bowl and garnish with fried garlic.
Total Time: 1 hr 10 mins
Preparation Time: 1 hr
Cook Time: 10 mins
Ingredients
Servings: 4
15 large prawns, de-veined
3 tablespoons chili powder
2 limes, juice of
2 lemons, juice of
1 tablespoon garlic paste
2 teaspoons ginger powder
3 tablespoons tomato paste
2 teaspoons sugar or 2 teaspoons splenda sugar substitute
2 tablespoons olive oil
2 tablespoons corn oil
salt
Recipe
1 in a mixing bowl add the oil and all of the above and mix well.
2 add the prawns and mix it into this and let it stand for 1 hour -.
3 in an open wide skillet add 1 tablespoon of oil and pour the complete prawn with the marinade into it and keep stirring , prawns should not be cooked too long - if you find its too thick add 1 tablespoon of water at a time to get a thick creamy consistency-taste to check if the salt and sugar are adequate to your liking -.
4 you can use the same for any other fish or crab-claws.
Total Time: 1 hr 14 mins
Preparation Time: 10 mins
Cook Time: 1 hr 4 mins
Ingredients
Servings: 4
12 large shrimp, peeled and deveined
3/4 cup apricot curry sauce
12 red grape tomatoes
4 wooden skewers, soaked in water for 4 hours (12 inch skewers)
salt & freshly ground black pepper
1 tablespoon freshly chopped cilantro
chopped apricot
fresh cilantro leaves
Recipe
1 skewer the three shrimp and three tomatoes in an altering manner on each wooden skewer.
2 brush heavily with the apricot curry sauce and refrigerate for 1 hour before grilling.
3 season the shrimp and tomatoes with salt and pepper and place on preheated grill over moderate flame. grill for 2 minutes on each side or until just cooked.
4 remove from the grill and brush once more with some of the apricot curry sauce and sprinkle with chopped cilantro.
5 use chopped apricots and cilantro leaves as a garnish on your serving platter.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 4
500 g smoked cod (if frozen, thaw first)
3 spring onions, thinly sliced (long slender & green onions aka green onions)
1 cup milk
3 hard-boiled eggs, sliced
2 tablespoons butter
2 tablespoons plain flour
salt and pepper
500 g of cooked mashed potatoes (made to a medium consistency, too thick or runny and it will either sink or mix with the fish)
2 tablespoons grated cheese
Recipe
1 place cod in a single layer in a non stick pan, add the spring onions and milk and poach for about 10 minutes depending on the thickness of the fish.
2 drain cod and reserve liquid and spring onions. flake fish, remove any bones and place into a greased casserole dish with the spring onions and top with the boiled egg.
3 melt butter in pan used for poaching fish (who needs more dirty dishes!?), stir in flour and cook over a low heat until mixture bubbles for a minute or so (don't brown), gradually add reserved poaching liquid stirring constantly until it boils and thickens, season with salt and pepper.
4 pour over fish and eggs, cover with mashed potato and top with grated cheese.
5 bake at 220 degrees celsius for 20 minutes until browned on top.
1 combine well-drained clams, lemon rind, juice, mayonnaise, salt to taste and a dash of paprika. set in refrigerator while preparing bread rounds.
2 with a 2 inch cookie cutter, cut 3 rounds from each slice of bread.
3 arrange the 24 rounds on a cookie sheet. put it under a hot broiler - leave broiler door open and watch carefully until rounds are toasted, less than 1 minute.
4 take rounds out with a pancake turner as they brown, toast only one side.
5 beat egg whites stiff, fold them into the clam mixture and mound it high on the untoasted sides of the rounds.
6 put them back on the cookie sheet and sprinkle lightly with paprika.
7 put them back under the broiler - again leave broiler door open and stand by with the.
8 pancake turner.
9 the meringues will puff and brown in 1/2 minute.
1/4 cup lightly packed fresh basil leaf, thinly sliced
Recipe
1 heat oven to 375°f brush large cookie sheet with 1 teaspoon of the oil; sprinkle evenly with cornmeal. unroll pizza crust dough on cookie sheet; press dough into 14x12-inch rectangle. brush dough with remaining 1 teaspoon oil. bake 10 to 14 minutes or until light golden brown.
2 spread alfredo sauce evenly over partially baked crust. sprinkle with cheeses, chicken, mushrooms, onion, walnuts and garlic.
3 bake 10 to 18 minutes longer or until crust is golden brown. sprinkle with basil.
Total Time: 7 hrs 55 mins
Preparation Time: 1 hr 15 mins
Cook Time: 6 hrs 40 mins
Ingredients
Servings: 8
8 baking potatoes or 8 sweet potatoes
8 ears corn
8 onions
8 chicken halves
8 live lobsters
4 -8 dozen clams
Recipe
1 prepare your favorite clam chowder as an appetizer.
2 serve clambake with plenty of melted butter, lemons, and watermelon.
3 " detailed directions below.
4 dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
5 using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. note: wet rocks can explode. build a bonfire on top of rocks in the pit. use firewood and kindling.
6 let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. note: do not use charcoal.
7 soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
8 wash clams and set aside. refrigerate lobster on ice. peel onions; remove ends. oil potatoes.
9 once fire has burned down, work quickly to prevent rocks from losing heat. tamp down embers.
10 on top of rocks, layer pit in the following order: half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
11 cover food with remaining wet cheesecloth, then greens.
12 cover pit with heavy duty aluminum foil.
13 crimp all sides to the edges of aluminum foil used to line the pit. let food steam cook 40 to 60 minutes.
14 remove foods immediately when done. cooking times will vary depending on temperature of rocks.
15 peek at clams after 40 minutes. if they are open and lobsters are bright red, dinner is ready.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
4 cups green cabbage, finely shredded
1/2 cup onion, thinly sliced
3 tablespoons fresh lime juice
2 tablespoons fresh cilantro
1/2 teaspoon oregano, dried
1/2 cup mayonnaise
1/2 large avocado (peeled and pitted)
1/2 cup cilantro leaf
3 tablespoons fresh lime juice
1/8 teaspoon cayenne pepper
1/2 cup all-purpose flour (plus 2 tablespoons)
1/2 cup rice flour (plus 2 tablespoons)
1/2 teaspoon salt
1 (12 ounce) bottle cold beer
12 ounces mahi mahi fillets (cut into 3x1/2x1/2-inch strips)
additional all-purpose flour
vegetable oil (for frying)
16 corn tortillas (6-inch-diameter)
8 large fresh cilantro stems
lime wedge
Recipe
1 for coleslaw: toss all ingredients in medium bowl to blend. season slaw to taste with salt and pepper. (can be made 8 hours ahead. cover and chill.).
2 for sauce: blend all ingredients in mini processor. add water by teaspoonfuls to thin if desired. season sauce to taste with salt. (can be made 8 hours ahead. cover and chill.).
3 for mahi-mahi: combine first 3 ingredients in large bowl; gradually whisk in beer. place fish in large strainer. spoon additional flour over. toss fish in strainer to coat. shake well, releasing excess flour. mix fish into beer batter. (can be prepared 1 hour ahead. let stand at room temperature.).
4 pour enough vegetable oil into heavy medium saucepan to reach depth of 1/2 inch. attach deep-fry thermometer to side of pan and heat oil to 375°f working in batches, lift fish from batter and drop into hot oil. fry until crisp and golden, about 1 minute per side. transfer fish to paper towels to drain.
5 cook tortillas in large skillet over medium-high heat until warm and pliable, about 20 seconds per side. stack 2 tortillas for each taco. using tongs, place some slaw in center of each tortilla stack. top with sauce, cilantro sprig, and fish. fold edges of tortillas over filling. repeat with remaining ingredients. place 2 tacos on each of 4 plates. garnish with lime wedges; serve.
Total Time: 35 mins
Preparation Time: 25 mins
Cook Time: 10 mins
Ingredients
1 mango, diced
1/4 cup red onion, minced
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons lime juice
1 tablespoon fresh mint, chopped
5 tablespoons whole wheat flour
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup dark beer
3/4 lb tilapia fillet (2 fillets)
2 -3 tablespoons corn oil
Recipe
1 combine the mango, onion, vinegar, lime juice and mint. let sit in the fridge while preparing fish (if you can refrigerate it for an hour or more, that's even better).
2 combine flour, spices, and beer. using a whisk helps get any lumps out. put the batter in a shallow dish.
3 clean and dry the tilapia fillets. cut in half length-wise.
4 heat the oil in a large shallow frying pan at medium-high heat.
5 coat each piece of fish with batter and place in hot oil.
6 cook on each side for about 2-3 minutes - until batter is crusty and fish is .
7 place fish pieces on paper towels to blot excess oil.
8 serve mango salsa over fish. (i also like to serve it with a side of roasted red potatoes).
9 note: if you can't find a ripe mango, you can substitute one kiwi, a few large strawberries and a couple of chunks of pineapple.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 3/4 cups chicken broth
2 tablespoons butter
1 cup long-grain rice
2 carrots, finely chopped
1 cup frozen peas
3 scallions, finely chopped
1/3 cup chopped flat leaf parsley (a generous handful)
3 tablespoons fresh dill, chopped
1 tablespoon extra virgin olive oil (evoo)
24 ounces tilapia fillets
salt and pepper
flour, for dusting
1/2 lemon
1/4 cup toasted almonds or 1/4 cup slivered almonds, toasted
Recipe
1 in a medium saucepan, bring the broth and 1 tablespoon butter to a boil.
2 stir in the rice and carrots, cover the pan and simmer for 12 minutes. stir in the peas and scallions and cook for 4 minutes.
3 remove from the heat and fluff with a fork. stir in the parsley and dill.
4 while the rice cooks, in a large skillet, melt the remaining 1 tablespoon butter in the evoo, 1 turn of the pan.
5 season the fish with salt and pepper and dust lightly with flour. add the fish to the skillet and cook, turning once, until golden and firm, 3 to 4 minutes on each side.
6 squeeze the lemon over the cooked fish. top with the nuts and serve with the veggie rice.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 2
6 ounces pilsner beer or 6 ounces other light beer
4 ounces fish stock or 4 ounces vegetable broth
1/4 cup carrot, peeled and diced
1/4 cup celery, chopped
1 bay leaf
salt & pepper
2 (6 ounce) halibut steaks
1/4 cup red onion, minced
3 tablespoons butter
Recipe
1 place the halibut steaks in one layer in a skillet with a lid.
2 add all the other ingredients except the onion& butter.
3 bring to a boil covered reduce heat and cook 1 minute.
4 strain off 1 cup of liquid, put the lid back on the skillet, remove from heat source and allow the fish to finish cooking 5-10 minutes depending on the thickness of the halibut (the steam inside the skillet will be enough to finish cooking the fish).
5 meanwhile bring the cup of liquid to a boil, reduce heat and cook uncovered until the liquid is reduced to apprx 1/3 cup, add the onions& whisk in the butter.
6 remove the halibut from the skillet (it should be opaque and flake easily when touched with a fork).
Total Time: 55 mins
Preparation Time: 40 mins
Cook Time: 15 mins
Ingredients
75 g butter, softened
50 g low-fat cream cheese
225 g plain flour
125 g caster sugar
2 teaspoons ground cinnamon
2 eggs
2 tablespoons caster sugar
1/2 teaspoon ground cinnamon
Recipe
1 put the butter and soft cheese into a large mixing bowl. beat together with a electric whisk or wooden sponn until smooth and combined.
2 add the flour, 125g caster sugar, 2 tsp cinnamon and eggs. beat together until the mixture resembles coarse breadcrumbs. using your hands, carefully gather the mixture together to form a ball.
3 put the ball of dough onto a floured surface. shape into a roll about 3cm/1 1/2 inch in diameter. wrap in cling film. chill in the freezer for 30mins or until firm.
4 preheat the oven to 180 oc/350of/gas 4. grease 2 non stick baking trays.
5 unwrap the cookie dough and put on a work surface. cut into 6mm/1/4inch thick slices. put the slices on the baking trays, spaced well apart.
6 bake for 12-15 minutes, or until the cookies are set and pale golden. cool slightly, then use a fish slice to transfer the cookies to a wire rack.
7 for the topping mix together 2 tbsp of caster sugar and 1/2 tsp ground cinnamon. sprinkle over the hot cookies, then leave to cool completely.
