1 lb. fresh or frozen swordfish or tuna steaks, cut 1/2 to 1 inch thick
1 Tbsp. lemon juice
1 tsp. dried Italian seasoning, crushed
1/4 tsp. garlic salt
5 cups torn assorted slald greens such as leaf lettuce, Belgian endive, radicchio, and/or curly
endive
1 cup torn arugula or torn assorted salad greens
12 pear shaped baby red and/or yellow tomaotes, halved, or cherry tomatoes, halved
Roasted Pepper Dressing
1/8 tsp. pepper
Thaw fish, if frozen. Brush swordfish or tuna steaks with lemon juice. Combine Italian seasoning, garlic salt, and pepper; rub mixture all over fish. Measure thickness of fish. Place fish on the greased, unheated rack of a broiler pan. Broil 4 inches from heat for 4 to 6 minutes per 1/2 inch thickness. (If fish is 1 inch thick, turn over halfway through broiling.) Remove fish from rack and cut into strips. Divide assorted greens and arugula among 4 dinner plates. Top with fish slices and tomatoes. Stir Roasted Pepper Dressing; drizzle atop salads. Makes 4 main-dish servings.
4 fresh or frozen dressed trout or other dressed (2¼ lb. total), such as lake trout or pike
Thaw fish, if frozen. Bone fish; remove head and tails, if necessary. Spray a 15x10x1 inch baking pan with nonstick spray coating. Place fish, skin side down, in pan. Season with salt and pepper, if desired. In a saucepan cook zucchini, covered, in a small amount of boiling water for 2 minutes or till tender; drain. Cut lemon in half. Slice half of the lemon into thin slices. Halve slices; reserve for garnish. Squeeze the juice from the remaining lemon half over each serving. Top each serving with some of the cooked zucchini and dill. Bake fish, covered, in a 400░ oven for 12 to 15 minutes or till fish flakes easily with a fork. To serve, place fish, skin side down, on dinner pate. Garnish with fresh dill and reserved lemon slices. Makes 4 servings.
4 fresh or frozen dressed trout or other dressed (2 1/4 lb. total), such as lake trout or pike
Nonstick spray coating
Salt and Pepper (optional)
2 medium carrots, cut into julienne strips (about 1 cup)
Thaw fish, if frozen. Bone fish; remove head and tails, if necessary. Spray a 15x10x1 inch baking pan with nonstick spray coating. Place fish, skin side down, in pan. Season with salt and pepper, if desired. In a saucepan cook carrots in a small amount of boiling water for 2 to 3 minutes or till crisp-tender; drain. Slice one of the oranges into 8 slices. Halve slices; set aside. Squeeze the juice from the remaining orange over each piece of fish. Top each serving with some carrots, 4 of the orange slices, and tarragon. Bake fish, covered, in a 400░ oven for 12 to 15 minutes or till fish flakes easily with a fork. To serve, place fish, skin side down, on dinner pate. Garnish with tarragon, kale, and tomatoes, if desired. Makes 4 servings.
whole chives (optional)Combine stock, wine, shallots, and vermouth in small saucepan. Boil until liquid is reduced to 1/3 cup, about 10 minutes. Add cream; boil until sauce coats spoon, about 2 minutes. Add lemon juice. Strain sauce; return to saucepan. Add chopped chives. Season with salt and pepper. Place salmon on work surface. Using sharp knife, cut salmon on deep diagonal (almost parallel to work surface) into eight 1/4 inch to 3/8 inch thick scallops. Sprinkle salmon scallops with salt and pepper. Sprinkle lightly with nutmeg. Melt butter in large skillet over medium-high heat. Working in batches, add salmon to skillet; cook until just opaque in center, 30 seconds per side. Bring sauce to boil. Divie among plates. Place salmon atop sauce. Garnish with whole chives, if desired, and serve. Serves 4.1 large cucumber, peeled, very thinly sliced into rounds
3 teaspoons chopped fresh dill
2 1/2 teaspoons fresh lemon juice
1 cup sour cream
1 teaspoons lemon peel
2 tablespoons (1/4 stick) butter, melted
1 12-14 ounce trout, filletedPreheat oven to 375 degrees. Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl. Season with salt and pepper. Toss to coat. Combine sour cream, lemon peel, and remaining 1 teaspoon lemon juice in small bowl; season with salt and pepper and stir to blend. Brush baking sheet with some of melted butter. Arrange trout fillets, skin side down, on prepared sheet. Brush with remaining butter. Sprinkle trout with salt and pepper. Bake until just opaque in center, about 10 minutes. Divide cucumbers among 4 plates. Using spatula, place trout aotp cucumbers. Spoon sour cream sauce over. Sprinkle with remaining 1 1/2 teaspoon dill. Serves 4.2/3 cup (4 ounces) cracked green olived, pitted, coarsely chopped
2/3 cup (4 ounces) brine-cured black olives (such as Kalamata), pitted, coarsely chopped
2/3 cup (4 ounces) Nicoise olives, pitted, coarsely chopped
1/3 cup finely chopped red onion
1/4 cup chopped fresh basil
1/4 cup finely chopped red bell pepper
3 tablespoons fresh lemon juice
2 tablesoons chopped fresh mint
1 tablespoon finely chopped garlic
1 tablespoon grated lemon peel
1 tablespoon olive oil
6 tablespoons olive oil
1/4 cup fresh lemon juice
3 tablespoons finely chopped garlic
2 teaspoons dried oregano
6 7-ounce tuna steaks (3/4 inch thick)
For Salad: Combine first 11 ingredients in medium bowl. Season to taste with salt and pepper. Let stand 20 minutes. (Can be prepared 1 day ahead. Cover and chill.) For Tuna: COmbine oil, lemon juice, garlic, and oregano in 13x9x2 inch glass baking dish. Whisk to blend. Season to taste with salt and pepper. Add tuna and tunr to coat. Cover with plastic and refrigerate at least 30 minutes and up to 4 hours, turning tuna occasionally. Prepare barbecue (medium-high heat). Grill tuns until just opaque in center, about 4 minutes per side. Transfer tuna to plates. Spoon salad atop tuna. Server 6.1 1 1/2 pound cent-cut salmon fillet with skin
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/4 teaspoon white wine vinegar
lemon wedges
Preheat oven to 350 degrees. Place salom skin side down, in ungreased roasting pan. Sprinkle with salt and pepper. Whisk mayonnaise, mustard, tarragon, and vinegar in small bowl to blend; season topping to taste with salt and pepper. spread topping over top and sides of salmon, covering completely. cover pan tightly with heavy duty sluminum foil. Bake salmon covered until almost cooked through (salmon will still feel almost firm when pressed with finger), about 35 minutes. Remove from oven; preheat broiler. Uncover pan and boril until topping is deep golden brown and salmon feels firm to touch, about 5 minutes. Cut salmon crosswise into 4 pieces. Slide spatula between salmon and skin and transfer salmon pieces to plates. Serve with lemon wedges.
