| Georges Catfish Fillets with sesame Crust Serves 4 at 9 stars per serving (recipe added 11-03-2002) Citrus Marinade: 1/2 cup extra virgin olive oil 1/2 cup white wine vinegar 1 TBS honey 2 tsp freshly grated lemon zest Juice of 1/2 lemon 2 garlic cloves minced Catfish Fillets 1 1/2 lbs catfish fillets 1/4 cup sesame seeds Directions: To make the marinade, combine all the ingredients in a medium bowl and stir well. Wash the catfish fillets and pat dry. Add the catfish to the marinade, turning several times to coat well. Cover and refrigerate for 2 to 6 hours. Let sit at room temperatuer for 30 mins before grilling. Drain from marinade and coat both sides of the fish with sesame seeds. Place the fish on a hot grill and cook for 4 to 5 mins, or until whitish in the center. Usually fillets are quite a bit thicker at one end and need to be cut in half, with the different thicknesses grilled separately for more even cooking. Barbecued Monkfish with Butter-Wine Baste Serves 4 at 3 stars per serving (recipe added 11-03-2002) Butter Wine Baste 1/4 cup butter 2 garlic cloves minced 1/3 cup dry white wine 1/4 cup extra virgin olive oil 3 TBS chopped fresh herbs, such as basil, thyme, chives and parsley 2 tsp grated lemon zest MonkFish 1 - 1 1/2 lbs Monkfish Directions: To make the baste, melt 2 TBS of the butter in a small saucepan. Add the garlic and cook for 2 minutes. Sitr in the white wine and cook until it is reduced to 1/4 cup. Add the remaining butter and stir just until melted. Stir in the olive oil, herbs and lemon zest. Set aside. Brush the fish with the butter wine mixture. Baste with the butter wine mixture and place the fish on a hot grill. Cook for about 6 minutes or until it is opaque in the center of the thickest part and firm to the touch. Baste about every 2 mins with the butter wine mixture. Heat the remaining butter wine base and serve on the side in a small individual bowls for dipping as you would for lobster. Grilled Flounder with Dill-Wine Dry rub Serves 4 at 3 stars each (recipe added 11-03-2002) Dill wine Dry Rub: Juice of 1/2 lemon 2 TBS dry white wine 2 TBS chopped fresh dill or 1 TBS dried 2tsp paprika 1/4 tsp freshly ground black pepper 1 clove garlic minced Grilled Flounder: 1 - 1 1/2 lbs flounder or any other firm fleshed white fish Directions: To make the dry rub, combine all ingredients in a small bowl and mix well. Wash the fish and pat dry. Spoon some of the dry rub over the fish and rub it into the flesh on both sides. Place the fish on a plate, cover and refridgerate for 1 to 2 hours. Place fish on hot grill and cook for 1 to 1 1/2 mins or until the fish is opaque in the center. Orange Roughy w/ Zesty Fat free marinade serves 4 at 2 stars per serving ZESTY FAT FREE MARINADE 0 stars A great marinade for fish or chicken, this oil free combination lends bursts of flavor, especially to mild flavored fish. juice of 1/2 lemon 1 garlic clove finely chopped 2 TBS white wine 1 TBS lemon zest 2 tsp taragon vinegar 1 teaspoon dried tarragon 1/4 tsp freshly ground black pepper In medium bowl combine all the ingredients, mixing well, and set aside until ready to use. 4 Fillets orange roughy or any other firm fleshed white fish 4-6 ounces each. Directions: Marinate the fish for 2 to 6 hours in the refrigerator, remove and let stand at room temp for 30 mins before grilling. Reserve the marinade. Place the fish on a hot grill, drizzle a bit of the marinade on top, close the lid, and cook for about 3 mins, or until the fish is milky white in the center. Albacore Tuna with Gingered Marinade Serves 4 at 4 stars per serving (recipe added 11-03-2002) Gingered Marinade: 1/4 cup fresh orange juice 1/4 cup extra virgin olive oil 1/4 cup light soy sauce or tamari 1/4 cup chopped green onions 1TBS minced ginger 1tsp minced garlic 1/4 tsp freshly ground black pepper 1/4 tsp cayenne pepper Grilled Tuna: 1 - 1 1/2 lbs albacore tuna Directions: to make the marinade, combine all the ingredients in a medium shallow dish. Add the tuna. Marinate in the refrigerator for 2 to 6 hours. Let sit at room temp for 30 mins before grilling. Place the fish on a hot grill, drizzle a bit of the marinade over the top and cook for 31/2 -4 mins or until the fish is opaque in the center of the thickest part. Chef Mark's tomato-basil Halibut Serves 4 at 8 stars per serving (recipe added 11-03-2002) Marinade: 1/4 cup extra virgin olive oil 1 TBS chopped fresh basil 1/4 tsp freshly ground pepper Juice of 1/2 lemon 1 large clove of garlic minced Grilled Halibut: 1 1/2 - 2 pounds fresh halibut steaks or fillets Tomato-Basil Sauce: 2 TBS extra virgin olive oil 1/4 cup chopped green onions 1 larg garlic clove minced 1 cup peeled and chopped vine ripened tomatoes 2 heaping TBS chopped fresh basil 1/2 tsp freshly ground black pepper Directions: To prepare the marinade, combine all the ingredients in a shallow bowl and add the halibut, making sure that it fits snuggly and that both sides of the fish are coated. cover and refridgerate for 2 to 6 hours. To prepare the tomatoe basil sauce, heat the oil in a small saucepan over medium heat and saute' the green onion and garlic for about 5 minutes. add the tomatoes, basil and black pepper, and simmer over low heat for about 10 minutes or until the sauce thickens a bit. Drain the halibut and reserve the marinade for basting. Allow the fish to sit at room temp for 30 mins before grilling. Place as many fish steaks or fillets on the grill that will fit at one time. drizzle a bit of the marinade over the top and grill for about 31/2 - 4 mins being careful not to overcook or the fish will become dry and tough. the fish is done when it is whitish in the center . Ginger - Lime Swordfish Serves 4 at 5 stars per serving (recipe added 11-03-2002) Marinating the swordfish for 2 to 6 hours is the key to great flavor and tenderness. Ginger-lime Marinade: 3 TBS canola oil 2 green onions thinly sliced 1/4 cup frsh lime juice 1 TBS grated ginger salt and pepper to taste Grilled Swordfish: 1 - 1 1/2 pounds swordfish Directions: To make the marinade, in a small saucepan, heat the oil and green onions over medium heat for 2 minutes. Stir in the lime juice, grated ginger, and salt and pepper, and cookf for 1 minute more. Place the fish in a shallow dish and pour the warm marinade over the top. Cover and place in the rrefridgerator for at least 2 hours. turning once after an hour. let the fish stand at room temp for 30 mins before grilling. Place fish on grill and drizzle a bit of marinade on top and cook for 4 - 5 mins for each inch of thickness. when done, remove. Barbecued Salmon Filley W/ Dill-Wine Baste 5 stars per serving serves 4 (recipe added 11-03-2002) Dill Wine Baste: 1/4 cup extra virgin olive oil 1/4 cup white wine vinegar 1/4 cup dry white wine 2 TBS dried dill 1TBS freshly grated lemon zest 1/4 tsp freshly ground black pepper 2 cloves garlic finely chopped Juice of 1/2 lemon Grilled Salmon: 1-1 1/2 lbs salmon fillet Directions: To make baste, place all the ingredients in a medium bowl, mix well and set aside. Skin the salmon and cut it tino 4 pieces. Brush both sides of the fish with the dill-wine baste. Place the salmon fillets on a hot grill and cook for about 4 to 5 mins. or until the flesh just turns opaque in the center, basting once or twice while cooking. Grilled Salmon Steaks with Tarragon Sauce serves 4 at 5 stars each serving Tarragon Sauce: 2 TBS plain low fat yogurt 2 TBS reduced fat mayonnaise 3 tsp fresh tarragon or 1 1/2 tsp dried tarragon 1/2 tsp dijon mustard. Salmon Steaks: 4 Salmon Steaks 1/3 to 1/2 lb each 2 TBS dried tarragon Reduced fat mayonnaise for coating the salmon, about 1 TBS per serving salt and pepper to taste lemon wedges Directions: Rinse the salmon steaks and pat dry. Sprinkle tarragon on both sides of the fish pressing or rubbing gently to make sure it sticks. Lightly coat each steak with a bit of mayonnaise to prevent drying, being careful not to remove the tarragon. Place the salmon steaks on a hot grill for about 5 minutes or until the fish is opaque and starts to flake. It should be firm yet moist. Be careful not to overcook or it will become dry and tough. Serve immediately with lemon wedges and tarragon sauce. Lean mean Steak Fajitas serves 4 at 8 stars per serving. 1/4 cup fresh lime juice 2 TBS worcestershire sauce 1 TBS canola oil 1/2 tsp freshly grated lemon zest 1/2 tsp frshly ground black pepper 1/4 tsp paprika 1/4 tsp ground cumin 1/4 tsp ground chili powder 1 clove garlic finely minced To make the marinade, place all the ingredients in a medium bowl and stir until well blended. Steak Fajitas: 1 1/4 lbs boneless top sirloin (chicken can be substituted) cut against the grain into 1/2 inch strips 2 medium onions cut into slices 1 red bell pepper cut into strips 1 green bell pepper cut into strips salt and pepper to taste 4-6 flour tortillas trim the fat from the steak and cut across the grain into 1/2 strips. Pour the marinade into a large resealable plastic bag and add the steak strips are covered with the marinade. grill for 12-15 minutes or until they are tender. drizzle a bit of marinade over the top. while the steak and vegetables are cooking warm the tortillas by covering tightly and placing them in a warm oven 250 degrees for about 15 minutes. Optional toppings: Salsa, reduced fat cheddar or monterey jack cheese grated, guacamole, gresh cilantro chopped, reduced fat sour cream. Grilled Steak with Ginger-Soy Marinade 12 stars per 6oz steak 4 Sirloin Steas or any steak of your choice ginger- soy marinade GINGER-SOY MARINADE 1 PT PER TBS Spicy and with an asian influence, this marinade goes well with beef or chicken 1/4 cup chopped green onion 1/4 cup toasted sesame oil 1/4 cup light soy sauce or tamari 1/4 cup Marsala or Madeira wine 2 TBS honey 2 TBS minced garlic 1 TBS minced ginger In medium bowl combine all the ingredients, mixing well, and set aside until ready to use. Directions: Prepare the marinade. Pour it over the steak and refridgerate for 3 hours to overnight. Let the steaks stand at room temerature for 30 minutes before grilling. Grill for 15-18 minutes for medium rare to medium for each 1 inch of thickness, turning once. Flank Steak Strips with Hot Honey-Molasses Sauce 11 stars per serving (recipe is for 4 servings and 4 cups of sauce.) Hot Honey-Molasses Sauce: 2 TBS extra virgin olive oil 1/4 cup minced onion 1/4 cup minced green bell pepper 2 garlic cloves minced 1 (10 3/4 oz) can tomato puree 1 cup apple cider vinegar 1 cup honey 1/4 cup blackstrap molasses 2 TBS yellow mustard 1 1/4 tsp red pepper flakes 1 tsp chili powder to make the sauce; in a medium sauce pan, heat the oil over med-high heat, and add the onion, bell pepper, and garlic. Saute' for about 10 mins. or until tender. Add the tomato puree, apple cider vinegar, honey, blackstrap moolasses, mustard, red pepper flakes and chili powder. Reduce the heat to low and simmer for 30 - 40 minutes or until the sauce has thickened. To prepare the steak: Prepare the grilling machine for cooking. use 1 1/2 lbs flank steak trimmed of all visible fat. place the flank steak on a hot grill and cook for about 10-12 mins to medium rare. after 1 1/2 mins, brush the sauce on the top side. To serve slice the flank steak into thin strips against the grain. Spoon some of the hot honey-molasses sauce over the to and serve immediately. |