Chili-Roasted Cod

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Janet Kirby

Difficulty: Easy
Prep. Time: 20 min
Cook Time: 30 min
Yield: 4 servings[/box]

  • img153 pounds fresh cod fillets (about 3/4-inch thick), skin on
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 teaspoon ground cumin
  • 1 lime, juiced
  • Orange Sweet Potatoes, recipe follows
  • Minted Sugar Snap Peas, recipe follows

Heat oven to 350 degrees F. Lightly coat a roasting pan with vegetable cooking spray.

Arrange the cod fillets skin-side down. Sprinkle with the chili powder, oregano, and salt. Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.

Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown. Add the cumin and lime juice and continue to cook, swirling 1 minute longer.

Remove the cod from the oven. Set aside half the cod for Day 3. Drizzle the cumin-lime butter over the remaining cod and serve with the potatoes and peas.


[fblike style=”standard” float=”left” showfaces=”false” width=”450″ verb=”like” font=”arial”]

Marinated Crab Salad

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Alton Brown

Difficulty: Easy
Prep. Time: 20 min
Inactive Prep Time: 4 hours
Yield: 4 to 6 servings[/box]img17

  • 1 cup olive oil
  • 1 cup red wine vinegar
  • 2 large garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped parsley, leaves
  • 1/4 cup chopped fresh tarragon
  • 1/2 pound cooked lump or back fin crabmeat
  • 1/2 pound cooked special crabmeat
  • 6 cups mixed greens
  • 4 to 6 lemon wedges

In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.

Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.



[fblike style=”standard” float=”left” showfaces=”false” width=”450″ verb=”like” font=”arial”]

Shrimp with Basil, Garlic and Tomatoes

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Food Network Kitchens

Difficulty: Easy
Prep. Time: 13 min
Cook Time: 3 min
Yield: 4 servings[/box]


  • 1 cup quartered cherry or grape tomatoes
  • (about 12)
  • 5 large fresh basil leaves, chopped, plus extra for garnish
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds medium-large shrimp, shelled and deveined
  • Extra-virgin olive oil
  • 1 large clove garlic, minced

In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.

Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.

Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.


Stuffed Baked Whiting

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Emeril Lagasse, 2003

Difficulty: Easy
Prep. Time: 10 min
Cook Time: 15 min
Yield: 4 servings[/box]


  • 2 tablespoons olive oil
  • 1/2 cup finely chopped yellow onions
  • 2 tablespoons minced green onions
  • 2 teaspoons minced garlic
  • 2 cups fine dry breadcrumbs
  • 2 tablespoons minced parsley
  • 1 teaspoon finely grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 4 (1-pound) whiting (aka silver hake), whole, cleaned, boned and head off

Essence, recipe follows

1/2 bunch parsley leaves, well rinsed
1/4 cup dry white wine or vermouth
3 tablespoons unsalted butter, cut into thin slivers
2 tablespoons capers, drained
Chopped parsley leaves, garnish
Lemon slices, garnish
Steamed broccoli, accompaniment
Minced red bell peppers, garnish

Preheat the oven to 400 degrees F.

In a large skillet, heat the oil over medium-high heat. Add the onions, green onions, and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the bread crumbs and cook until golden, 2 to 3 minutes. Add the parsley, lemon peel, salt, pepper, and cayenne, stir, and remove from the heat. Let cool. (Note: If the mixture seems too dry, add slightly more oil to the mixture, 1/2 teaspoon at a time.)

Lay the whiting on a work surface and divide the stuffing among the fish. (If necessary, secure the openings with toothpicks.) Lightly season with Essence. Place a layer of parsley on the bottom of a baking dish and lay the fish on top. Pour the wine around the fish, dot the tops with the butter and sprinkle with the capers. Cover with aluminum foil and bake until the fish is firm and opaque and the stuffing is warm, 30 to 35 minutes.

Remove from the oven and arrange the fish on 4 plates. Drizzle with the pan juices, and garnish with additional chopped parsley and lemon slices. Serve with steamed buttered broccoli on the side, garnished with minced red bell peppers.



[fblike style=”standard” float=”left” showfaces=”false” width=”450″ verb=”like” font=”arial”]

Orange Roughy with Sweet and Hot Peppers and Manila Clams

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Rachael Ray

Difficulty: Easy
Prep. Time: 10 min
Cook Time: 15 min
Yield: 4 servings[/box]


  • 4 (6-ounce) orange roughy fish fillets
  • Coarse salt and pepper
  • 3 tablespoons extra-virgin olive oil, 3 turns of the pan
  • 3 cloves garlic, chopped
  • 1 small to medium yellow skinned onion, sliced
  • 1 red bell pepper, seeded, quartered lengthwise, then sliced into 1/2 inch strips
  • 6 pepperoncini hot peppers, chopped
  • 1/2 pint grape tomatoes
  • 1 cup white wine
  • 1/4 cup chopped flat-leaf parsley, a couple of handfuls, chopped
  • 20 to 24 manila clams

Orange and Almond Coucous, recipe follows

Season fish with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add fish to pan and cook 2 minutes on each side, carefully transfer to a plate with a thin spatula and loosely cover with foil.

Add another tablespoon extra-virgin olive oil, 1 turn of the pan, then add garlic, onions, red bell peppers and chopped hot peppers. Season veggies with salt and pepper. Saute 5 minutes, stirring frequently. Add tomatoes and cook 1 minute more. Deglaze the pan the wine and bring up drippings with a wooden spoon. Slide fish back into pan and add manila clams. Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish and clams and discard any unopened clams. Serve fish and clams on a bed of Orange and Almond couscous.


[fblike style=”standard” float=”left” showfaces=”false” width=”450″ verb=”like” font=”arial”]


Salmon Fillets with Sauteed Lemons and Onions on Farfalle

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Emeril Lagasse, 2003
Difficulty: Easy
Prep. Time: 10 min
Cook Time: 23 min
Yield: 4 servings[/box]

  • 2 tablespoons sour cream or creme fraiche
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 4 (6-ounce) salmon fillets, skinned
  • Essence, recipe follows
  • 2 tablespoons olive oil, plus 2 tablespoons
  • 1 medium yellow onion, very thinly sliced
  • 2 medium lemons, ends trimmed and sliced into very thin rounds
  • 12 ounces farfalle pasta
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup sliced scallions
  • Chopped fresh parsley leaves, garnish

In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside.

Meanwhile, lightly season the salmon on both sides with Essence.

In a large skillet or saute pan, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the onions and cook just until beginning to get translucent, about 3 minutes. Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top the salmon with the lemon slices. Cover and cook until the salmon is just cooked through and the onions are caramelized, about 8 to 10 minutes. Be careful not to burn the onions while the salmon is cooking. If they begin to burn, add a little water to moisten them.

While the salmon is cooking, cook the pasta in a large pot of boiling, salted water. Drain and toss with remaining olive oil, salt, and scallions.

Divide the warm pasta among 4 large plates. Place 1 salmon fillet and the sauteed lemons and onions over each serving of pasta. Top with the sour cream sauce and drizzle with the extra-virgin olive oil. Garnish with parsley and serve.

 [fblike style=”standard” float=”left” showfaces=”false” width=”450″ verb=”like” font=”arial”]