Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you cook fish?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you cook fish?),it will help you,my kids.
Answers:
I grill it most of the time.
You can rub with any spices you like I use Jerk or Cajun or Lemon Pepper and grill.
I also add sauce over the top. You can use almost anything to make a fish sauce. Mango slasa is good on fish. Or you can use cream type sauces like Bernaise or Hollinadse.
Other Answers:
dont know
Fresh caught fillets:
Soak in milk after cleaned while preparing breading.
I use Shore Lunch original recipe, mixed with corn meal and whatever seasonings I'm feeling like Garlic, cracked pepper, maybe a litle cajun.
Remove fish from milk, cover in breading, fry til they float.
over the fire or with some other source of heat.
usually bake it with carrot, onion and butter, actually it's tasty
I'm very lazy so I broil or bake it.
On a baking sheet, i put some foil, some olive oil, crushed garlic, and the fish filet. On the top of the fish I add some more olive oil, garlic, dill and squeeze some lemon juice.
I'll cover the fish with foil and bake for 15 minutes at 325 degrees. Remove the foil and bake for 20 minutes more or til done.
For salmon, I'll broil it for 10 minutes, then turn it over for 15 more.
bake it with lemon juice very low fat and heathy!! then steam broccoli to go along with it.
A great way for cooking a whole fish like trout, sea bass, or walleye is baked in the oven with herbs and some lemon slices wrapped in tin foil. Leave an opening in the foil.
If the fish is very fresh (not frozen fish) steam it the Chinese style
marinated it with salt pepper some Chinese wine so-ya sauce (light). place some ginger and shallot beneath the fish ( whole or fillet) steam for 12-15 minute ( fish weight 600g ) bigger fish (1kg)
15 - 20 minutes. for whole make sure u cut incision on the back of the fish
bake or poached
It depends on the type of fish...... different species have different flesh, which have different cooking requirements to get the best from them.
Sea fish, such as Cod & Haddock are best deep fried in batter
Tuna....... best done in a salad (with plenty of Heinz salad cream mixed in with it).
Salmonids (Trout & Salmon) are probably best smoked, then served with a salad of some desciption....... or baked in tin foil on the shoreline.
For more ideas, give these sites a whirl:
http://thefoody.com/mrsbfish/index.html
http://www.jamesmartinchef.co.uk/showrecipe.php?recipe=gbd_deep_fried_cod_chips
http://www.activeangler.com/resources/cooking/recipes/trout/trout_index.asp
http://www.hugs.org/fishdex.shtml
http://www.bbc.co.uk/food/recipes/database/chinesesteamedbass_65923.shtml
I normally grill it, add spice to it, lemmon pepper. Just be creative. Also if you baist it with Lemmon Juice it will kill off the smell.
Well! Ya take about 2 - 6 to 8oz. pieces of Salmon and marinate them in 2oz. of Jack Danials with 1 tsp. dark sugar and a tsp. of either tariaki or Worcestershire sauce for a half hr. to 1 hr..Bake in microwave 4 min. or broil 2min. on each side. Yum Yum!!!
Source(s):
One of my favorits. Alcohol cooks off.
fry
grilled
broiled
baked
blackened
Emeril Lagasse Grilled Bass with Chef Dave's Mayo-Method
From chef and author Emeril Lagasse
Emeril Lagasse wouldn't leave you with plain grilled fish. Kick your grill up a notch with this tangy bass or halibut recipe. Top it with an exciting Tomato-Mango Salsa and add Grilled Shrimp Salad with Avocados and Oranges.
Grilled Shrimp Salad with Avocados and Oranges
Grilled Fish with Chef Dave's Mayo-Method Ingredients
# Four 4- to 6-ounce sea bass fillets, scaled and trimmed (can substitute halibut fillets)
# 1/4 cup mayonnaise
# Salt, to taste
# Freshly ground black pepper, to taste
# Emeril's Original Essence, to taste
# Tomato-Mango Salsa
Directions
Preheat the grill to medium-high.
Using a pastry brush or rubber spatula, lightly coat each side of the fillets with 1 1/2 teaspoons of the mayonnaise. Season the fillets on both sides with salt, pepper, and Essence to taste.
When the grill is hot, place the fillets on the grill and cook on the first side until the flesh begins to turn opaque, 2 to 3 minutes. (The cooking time will depend upon the size of the fillets as well as the variety of fish being cooked.) Carefully turn the fillets and grill on the second side until the fish is cooked through and flakes easily, about 2 minutes.
Arrange one fillet on each of 4 plates and place a spoonful of the salsa to the side. Serve immediately.
Makes 4 servings.
Emeril's Essence
Ingredients
# 5 tablespoons sweet paprika
# 1/4 cup salt
# 1/4 cup garlic powder
# 2 tablespoons freshly ground black pepper
# 2 tablspoons onion powder
# 2 tablespoons cayenne
# 2 tablespoons dried oregano
# 2 tablespoons dried thyme
Directions
1. Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.
Tomato-Mango Salsa
Ingredients
# 1 mango, peeled, seeded, and diced
# 1/2 small red onion, diced
# 1/2 cup seeded and chopped plum tomatoes
# 1/4 cup peeled, seeded, and diced cucumbers
# 1 tablespoon pureed chipotle in adobo
# 1 tablespoon fresh lime juice
# 1 tablespoon chopped fresh cilantro
# 1 1/2 teaspoons seeded and minced jalapeno
Directions
Combine all of the ingredients in a medium non-reactive bowl. Mix well and adjust the seasoning to taste.
Let sit at room temperature for 15 minutes to 1 hour before serving for the flavors to blend.
Grilled Shrimp Salad with Avocados and Oranges
Emeril Lagasse has a kicked up shrimp salad that goes great with fish on the grill or served as an appetizer.
Grilled Shrimp Salad with Avocados and Oranges Ingredients
# 3/4 cup fresh lime juice
# 1/2 cup orange marmalade
# 1/2 cup olive oil
# 1/4 cup chopped cilantro leaves
# 4 teaspoons soy sauce
# 1 tablespoon minced garlic
# 1/2 teaspoon dried hot red pepper flakes
# 16 large shrimp (about 1 pound), peeled and deveined
# 4 wooden skewers, soaked in water to cover for 30 minutes before using
# 2 firm-ripe avocados
# 1 large orange, peeled and sectioned
# 4 sprigs fresh cilantro, garnish
Directions
Combine the lime juice, marmalade, 7 tablespoons of the olive oil, cilantro, soy sauce, garlic, and dried hot red pepper flakes in a non-reactive bowl and whisk to blend. Using a measuring cup, remove 1/2 cup of the mixture, set aside and refrigerate. Add the shrimp to the bowl and toss to combine thoroughly with the remaining marinade. Let marinate, refrigerated, for 30 minutes, stirring occasionally.
Preheat a grill or broiler to medium heat.
Cut each avocado in half lengthwise and remove the seed and peel. Place one half on each of four plates, seed side down, and cut 5 to 6 thin lengthwise slices, leaving about 1 inch at the stem end uncut. Gently press down on the avocado to separate the slices and form a fan. Set aside.
Pat the shrimp dry with paper towels and thread onto the soaked wooden skewers. Using a pastry brush, lightly coat the shrimp on both sides with the remaining tablespoon olive oil. Grill until the shrimp are cooked through, pink, and lightly charred, about 3 minutes per side, being careful not to overcook.
Place the shrimp on top of the fanned avocado slices and season lightly with salt to taste. Arrange the orange segments on the shrimp and drizzle each portion lightly with the reserved dressing. Garnish with the cilantro sprigs and serve immediately.
Makes 4 appetizer sized servings.
Enjoy!
Baked Fish Dinner For Two
A fish dinner that is steamed in the oven to bring all the flavors of the veggies and fish to your pallet. Choose a firm, white fleshed fish like cod, scrod, or bass to make this dish. You may use green, red or yellow bell peppers. No need for a side dish unless you 're really hungry, but then again ... dessert!
INGREDIENTS:
4 tablespoons olive oil, divided
2 baking potatoes, cut into 1/2 inch slices
salt and pepper to taste
1/2 cup water
1/2 red bell pepper, chopped
1 leek, bulb only, chopped
1 zucchini, thickly sliced
2 stalks celery, cut into thin 3 inch long slices
4 cloves garlic, minced
1 pound white fish fillets
1 tomato, seeded and chopped
2 sprigs fresh parsley or fennel, for garnish
DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a shallow, 2 quart baking dish.
In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes.
Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil,. Season to taste with salt and pepper. Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes.
Rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread over vegetables. Cover. Bake for 10 minutes, or until fish flakes easily. Serve with tomato and parsley or fennel garnish.
Smoked Salmon with Lemon-Dill Aioli
Ingredients
10 to 12 alder or apple wood chunks
3/4 cup mayonnaise or salad dressing
2 Tbsp. snipped fresh dill weed
1-1/2 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
1/4 tsp. lemon-pepper seasoning
1 3-1/2- to 4-lb. dressed salmon
8 sprigs fresh dill weed
Lemon wedges
Directions
1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
2. Meanwhile, for sauce, in a small bowl, combine mayonnaise, snipped dill weed, lemon peel, lemon juice, and lemon-pepper seasoning. Cover and chill until ready to serve.
3. Rinse salmon; pat dry with paper towels. Fill cavity of fish with fresh dill weed sprigs. Place salmon on an 18?12-inch piece of greased heavy-duty foil.
4. In a smoker arrange, preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place fish on foil on the grill rack over water pan. Cover; smoke for 2-1/2 to 3 hours or until fish flakes easily when tested with a fork. Add additional coals, wood chunks, and water as needed to maintain temperature and moisture.
5. To serve, remove skin from one side of salmon. Serve fish with sauce and lemon wedges. Makes 4 to 6 servings.
Nutrition facts per serving:
calories: 661
total fat: 46g
saturated fat: 8g
cholesterol: 95mg
sodium: 541mg
carbohydrate: 2g
fiber: 0g
protein: 57g
vitamin C: 4%
calcium: 3%
iron: 19%
Lemon-Marinated Swordfish with Greek Orzo Salad
Ingredients
1 15x7x1/2-inch cedar or maple grill plank
4 6- to 8-oz. fresh or frozen swordfish steaks, 1 inch thick
2 Tbsp. olive oil
1 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
1 Tbsp. snipped fresh oregano
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Greek Orzo Salad
Lemon wedges (optional)
Directions
1. At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.
2. Thaw swordfish, if frozen. Rinse swordfish; pat dry with paper towels.
3. For marinade, in a small bowl, stir together olive oil, lemon peel, lemon juice, oregano, garlic, salt, and pepper. Brush marinade over swordfish. Place swordfish on a plate. Cover and chill for 1 hour.
4. For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place swordfish on plank. Cover; grill swordfish for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Grill swordfish as above.)
5. Serve swordfish with Greek Orzo Salad and, if desired, lemon wedges. Makes 4 servings.
Greek Orzo Salad: Cook 3/4 cup dry orzo according to package directions; drain. Rinse with cold water and drain again. In a medium bowl, combine orzo, 1/3 cup chopped seeded cucumber, 2 tablespoons thinly sliced green onion, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cover and chill for at least 30 minutes. Just before serving, stir in 1 cup shredded baby spinach leaves, 1/2 cup halved grape tomatoes, 1/4 cup crumbled feta cheese (1 ounce), and 2 tablespoons snipped fresh oregano. Season to taste with salt and pepper.
Nutrition facts per serving:
calories: 502
total fat: 25g
saturated fat: 5g
monounsaturated fat: 15g
polyunsaturated fat: 3g
cholesterol: 70mg
sodium: 679mg
carbohydrate: 27g
total sugar: 2g
fiber: 1g
protein: 39g
vitamin C: 22%
calcium: 8%
iron: 18%
Spiced Halibut on Tabbouleh Salad
Ingredients
1-1/4 cups bulgur
5 large plum tomatoes, finely diced
1 cup finely chopped fresh flat-leaf parsley
1 cup finely diced seedless cucumber
1/2 cup finely chopped scallion, green part only
3 tablespoons chopped fresh dill
3 tablespoons fresh lemon juice
2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus additional for baking sheet
4 (6 oz. each) halibut fillets
1/4 teaspoon ground cumin
1/4 teaspoon sweet or hot paprika
1 large pinch cinnamon
Directions
1. For Tabbouleh Salad, place bulgur in a large heatproof bowl and pour in 3 cups boiling water; stir and cover. Let bulgur soak until tender, about 40 minutes. Drain in a fine-mesh sieve and transfer to a dry bowl. Stir in tomatoes, parsley, cucumber, scallion, dill, juice, and 2 tablespoons oil; salt and pepper to taste.
2. Preheat broiler. Lightly oil a baking sheet. Rinse halibut and pat dry. Arrange on prepared baking sheet and brush tops with remaining 1 teaspoon oil. Stir together cumin, paprika, cinnamon, and season with salt; sprinkle over halibut.
3. Broil about 4 inches from flame without turning until golden on top, about 4 minutes. Turn broiler off and turn oven on to 450 degree F; roast halibut until just cooked through, about 4 minutes more. Serve over Tabbouleh Salad. Makes 4 servings.
Nutrition facts per serving:
calories: 445
total fat: 14g
saturated fat: 2g
cholesterol: 54mg
sodium: 112mg
carbohydrate: 39g
fiber: 10g
protein: 42g
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you cook fish?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you cook fish?),it will help you,my kids.
Answers:
I grill it most of the time.
You can rub with any spices you like I use Jerk or Cajun or Lemon Pepper and grill.
I also add sauce over the top. You can use almost anything to make a fish sauce. Mango slasa is good on fish. Or you can use cream type sauces like Bernaise or Hollinadse.
Other Answers:
dont know
Fresh caught fillets:
Soak in milk after cleaned while preparing breading.
I use Shore Lunch original recipe, mixed with corn meal and whatever seasonings I'm feeling like Garlic, cracked pepper, maybe a litle cajun.
Remove fish from milk, cover in breading, fry til they float.
over the fire or with some other source of heat.
usually bake it with carrot, onion and butter, actually it's tasty
I'm very lazy so I broil or bake it.
On a baking sheet, i put some foil, some olive oil, crushed garlic, and the fish filet. On the top of the fish I add some more olive oil, garlic, dill and squeeze some lemon juice.
I'll cover the fish with foil and bake for 15 minutes at 325 degrees. Remove the foil and bake for 20 minutes more or til done.
For salmon, I'll broil it for 10 minutes, then turn it over for 15 more.
bake it with lemon juice very low fat and heathy!! then steam broccoli to go along with it.
A great way for cooking a whole fish like trout, sea bass, or walleye is baked in the oven with herbs and some lemon slices wrapped in tin foil. Leave an opening in the foil.
If the fish is very fresh (not frozen fish) steam it the Chinese style
marinated it with salt pepper some Chinese wine so-ya sauce (light). place some ginger and shallot beneath the fish ( whole or fillet) steam for 12-15 minute ( fish weight 600g ) bigger fish (1kg)
15 - 20 minutes. for whole make sure u cut incision on the back of the fish
bake or poached
It depends on the type of fish...... different species have different flesh, which have different cooking requirements to get the best from them.
Sea fish, such as Cod & Haddock are best deep fried in batter
Tuna....... best done in a salad (with plenty of Heinz salad cream mixed in with it).
Salmonids (Trout & Salmon) are probably best smoked, then served with a salad of some desciption....... or baked in tin foil on the shoreline.
For more ideas, give these sites a whirl:
http://thefoody.com/mrsbfish/index.html
http://www.jamesmartinchef.co.uk/showrecipe.php?recipe=gbd_deep_fried_cod_chips
http://www.activeangler.com/resources/cooking/recipes/trout/trout_index.asp
http://www.hugs.org/fishdex.shtml
http://www.bbc.co.uk/food/recipes/database/chinesesteamedbass_65923.shtml
I normally grill it, add spice to it, lemmon pepper. Just be creative. Also if you baist it with Lemmon Juice it will kill off the smell.
Well! Ya take about 2 - 6 to 8oz. pieces of Salmon and marinate them in 2oz. of Jack Danials with 1 tsp. dark sugar and a tsp. of either tariaki or Worcestershire sauce for a half hr. to 1 hr..Bake in microwave 4 min. or broil 2min. on each side. Yum Yum!!!
Source(s):
One of my favorits. Alcohol cooks off.
fry
grilled
broiled
baked
blackened
Emeril Lagasse Grilled Bass with Chef Dave's Mayo-Method
From chef and author Emeril Lagasse
Emeril Lagasse wouldn't leave you with plain grilled fish. Kick your grill up a notch with this tangy bass or halibut recipe. Top it with an exciting Tomato-Mango Salsa and add Grilled Shrimp Salad with Avocados and Oranges.
Grilled Shrimp Salad with Avocados and Oranges
Grilled Fish with Chef Dave's Mayo-Method Ingredients
# Four 4- to 6-ounce sea bass fillets, scaled and trimmed (can substitute halibut fillets)
# 1/4 cup mayonnaise
# Salt, to taste
# Freshly ground black pepper, to taste
# Emeril's Original Essence, to taste
# Tomato-Mango Salsa
Directions
Preheat the grill to medium-high.
Using a pastry brush or rubber spatula, lightly coat each side of the fillets with 1 1/2 teaspoons of the mayonnaise. Season the fillets on both sides with salt, pepper, and Essence to taste.
When the grill is hot, place the fillets on the grill and cook on the first side until the flesh begins to turn opaque, 2 to 3 minutes. (The cooking time will depend upon the size of the fillets as well as the variety of fish being cooked.) Carefully turn the fillets and grill on the second side until the fish is cooked through and flakes easily, about 2 minutes.
Arrange one fillet on each of 4 plates and place a spoonful of the salsa to the side. Serve immediately.
Makes 4 servings.
Emeril's Essence
Ingredients
# 5 tablespoons sweet paprika
# 1/4 cup salt
# 1/4 cup garlic powder
# 2 tablespoons freshly ground black pepper
# 2 tablspoons onion powder
# 2 tablespoons cayenne
# 2 tablespoons dried oregano
# 2 tablespoons dried thyme
Directions
1. Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.
Tomato-Mango Salsa
Ingredients
# 1 mango, peeled, seeded, and diced
# 1/2 small red onion, diced
# 1/2 cup seeded and chopped plum tomatoes
# 1/4 cup peeled, seeded, and diced cucumbers
# 1 tablespoon pureed chipotle in adobo
# 1 tablespoon fresh lime juice
# 1 tablespoon chopped fresh cilantro
# 1 1/2 teaspoons seeded and minced jalapeno
Directions
Combine all of the ingredients in a medium non-reactive bowl. Mix well and adjust the seasoning to taste.
Let sit at room temperature for 15 minutes to 1 hour before serving for the flavors to blend.
Grilled Shrimp Salad with Avocados and Oranges
Emeril Lagasse has a kicked up shrimp salad that goes great with fish on the grill or served as an appetizer.
Grilled Shrimp Salad with Avocados and Oranges Ingredients
# 3/4 cup fresh lime juice
# 1/2 cup orange marmalade
# 1/2 cup olive oil
# 1/4 cup chopped cilantro leaves
# 4 teaspoons soy sauce
# 1 tablespoon minced garlic
# 1/2 teaspoon dried hot red pepper flakes
# 16 large shrimp (about 1 pound), peeled and deveined
# 4 wooden skewers, soaked in water to cover for 30 minutes before using
# 2 firm-ripe avocados
# 1 large orange, peeled and sectioned
# 4 sprigs fresh cilantro, garnish
Directions
Combine the lime juice, marmalade, 7 tablespoons of the olive oil, cilantro, soy sauce, garlic, and dried hot red pepper flakes in a non-reactive bowl and whisk to blend. Using a measuring cup, remove 1/2 cup of the mixture, set aside and refrigerate. Add the shrimp to the bowl and toss to combine thoroughly with the remaining marinade. Let marinate, refrigerated, for 30 minutes, stirring occasionally.
Preheat a grill or broiler to medium heat.
Cut each avocado in half lengthwise and remove the seed and peel. Place one half on each of four plates, seed side down, and cut 5 to 6 thin lengthwise slices, leaving about 1 inch at the stem end uncut. Gently press down on the avocado to separate the slices and form a fan. Set aside.
Pat the shrimp dry with paper towels and thread onto the soaked wooden skewers. Using a pastry brush, lightly coat the shrimp on both sides with the remaining tablespoon olive oil. Grill until the shrimp are cooked through, pink, and lightly charred, about 3 minutes per side, being careful not to overcook.
Place the shrimp on top of the fanned avocado slices and season lightly with salt to taste. Arrange the orange segments on the shrimp and drizzle each portion lightly with the reserved dressing. Garnish with the cilantro sprigs and serve immediately.
Makes 4 appetizer sized servings.
Enjoy!
Baked Fish Dinner For Two
A fish dinner that is steamed in the oven to bring all the flavors of the veggies and fish to your pallet. Choose a firm, white fleshed fish like cod, scrod, or bass to make this dish. You may use green, red or yellow bell peppers. No need for a side dish unless you 're really hungry, but then again ... dessert!
INGREDIENTS:
4 tablespoons olive oil, divided
2 baking potatoes, cut into 1/2 inch slices
salt and pepper to taste
1/2 cup water
1/2 red bell pepper, chopped
1 leek, bulb only, chopped
1 zucchini, thickly sliced
2 stalks celery, cut into thin 3 inch long slices
4 cloves garlic, minced
1 pound white fish fillets
1 tomato, seeded and chopped
2 sprigs fresh parsley or fennel, for garnish
DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a shallow, 2 quart baking dish.
In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes.
Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil,. Season to taste with salt and pepper. Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes.
Rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread over vegetables. Cover. Bake for 10 minutes, or until fish flakes easily. Serve with tomato and parsley or fennel garnish.
Smoked Salmon with Lemon-Dill Aioli
Ingredients
10 to 12 alder or apple wood chunks
3/4 cup mayonnaise or salad dressing
2 Tbsp. snipped fresh dill weed
1-1/2 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
1/4 tsp. lemon-pepper seasoning
1 3-1/2- to 4-lb. dressed salmon
8 sprigs fresh dill weed
Lemon wedges
Directions
1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
2. Meanwhile, for sauce, in a small bowl, combine mayonnaise, snipped dill weed, lemon peel, lemon juice, and lemon-pepper seasoning. Cover and chill until ready to serve.
3. Rinse salmon; pat dry with paper towels. Fill cavity of fish with fresh dill weed sprigs. Place salmon on an 18?12-inch piece of greased heavy-duty foil.
4. In a smoker arrange, preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place fish on foil on the grill rack over water pan. Cover; smoke for 2-1/2 to 3 hours or until fish flakes easily when tested with a fork. Add additional coals, wood chunks, and water as needed to maintain temperature and moisture.
5. To serve, remove skin from one side of salmon. Serve fish with sauce and lemon wedges. Makes 4 to 6 servings.
Nutrition facts per serving:
calories: 661
total fat: 46g
saturated fat: 8g
cholesterol: 95mg
sodium: 541mg
carbohydrate: 2g
fiber: 0g
protein: 57g
vitamin C: 4%
calcium: 3%
iron: 19%
Lemon-Marinated Swordfish with Greek Orzo Salad
Ingredients
1 15x7x1/2-inch cedar or maple grill plank
4 6- to 8-oz. fresh or frozen swordfish steaks, 1 inch thick
2 Tbsp. olive oil
1 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
1 Tbsp. snipped fresh oregano
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Greek Orzo Salad
Lemon wedges (optional)
Directions
1. At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.
2. Thaw swordfish, if frozen. Rinse swordfish; pat dry with paper towels.
3. For marinade, in a small bowl, stir together olive oil, lemon peel, lemon juice, oregano, garlic, salt, and pepper. Brush marinade over swordfish. Place swordfish on a plate. Cover and chill for 1 hour.
4. For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place swordfish on plank. Cover; grill swordfish for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Grill swordfish as above.)
5. Serve swordfish with Greek Orzo Salad and, if desired, lemon wedges. Makes 4 servings.
Greek Orzo Salad: Cook 3/4 cup dry orzo according to package directions; drain. Rinse with cold water and drain again. In a medium bowl, combine orzo, 1/3 cup chopped seeded cucumber, 2 tablespoons thinly sliced green onion, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cover and chill for at least 30 minutes. Just before serving, stir in 1 cup shredded baby spinach leaves, 1/2 cup halved grape tomatoes, 1/4 cup crumbled feta cheese (1 ounce), and 2 tablespoons snipped fresh oregano. Season to taste with salt and pepper.
Nutrition facts per serving:
calories: 502
total fat: 25g
saturated fat: 5g
monounsaturated fat: 15g
polyunsaturated fat: 3g
cholesterol: 70mg
sodium: 679mg
carbohydrate: 27g
total sugar: 2g
fiber: 1g
protein: 39g
vitamin C: 22%
calcium: 8%
iron: 18%
Spiced Halibut on Tabbouleh Salad
Ingredients
1-1/4 cups bulgur
5 large plum tomatoes, finely diced
1 cup finely chopped fresh flat-leaf parsley
1 cup finely diced seedless cucumber
1/2 cup finely chopped scallion, green part only
3 tablespoons chopped fresh dill
3 tablespoons fresh lemon juice
2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus additional for baking sheet
4 (6 oz. each) halibut fillets
1/4 teaspoon ground cumin
1/4 teaspoon sweet or hot paprika
1 large pinch cinnamon
Directions
1. For Tabbouleh Salad, place bulgur in a large heatproof bowl and pour in 3 cups boiling water; stir and cover. Let bulgur soak until tender, about 40 minutes. Drain in a fine-mesh sieve and transfer to a dry bowl. Stir in tomatoes, parsley, cucumber, scallion, dill, juice, and 2 tablespoons oil; salt and pepper to taste.
2. Preheat broiler. Lightly oil a baking sheet. Rinse halibut and pat dry. Arrange on prepared baking sheet and brush tops with remaining 1 teaspoon oil. Stir together cumin, paprika, cinnamon, and season with salt; sprinkle over halibut.
3. Broil about 4 inches from flame without turning until golden on top, about 4 minutes. Turn broiler off and turn oven on to 450 degree F; roast halibut until just cooked through, about 4 minutes more. Serve over Tabbouleh Salad. Makes 4 servings.
Nutrition facts per serving:
calories: 445
total fat: 14g
saturated fat: 2g
cholesterol: 54mg
sodium: 112mg
carbohydrate: 39g
fiber: 10g
protein: 42g
correctness,It's Non-profit and only for informational purposes.
- how to make tiramisu?
- other than beef and pork i need a simple meal to make for dinner,any suggestions
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