Combine lemon juice, soy sauce, olive oil, ginger and garlic in a bowl. Marinate fish in mixture for 1 hour in refrigerator, turning occasionally.
Remove from marinade and scrape off the ginger and garlic that clings. Strain marinade, reserving liquid. Preheat broiler.
Place swordfish on a lightly oiled, flat broiling dish. Brush with reserved marinade. Broil fish, 4 inches from heat, to desired degree of doneness, 4 to 5 minutes per side. Do not overcook.
Sprinkle with scallions and garnish with lemon halves. Serve immediately. Serves 2.
1 tbsp. fresh dill or basil (minced) or 1 tsp. dried
3/4 tsp. salt
2-3 drops Tabasco sauce
2 lbs. swordfish steaks (4 - 3/4 inch thick steaks)
In large shallow baking dish mix: lemon juice, oil, Tabasco and seasonings. Place swordfish steaks in marinade, turning once. Chill at least 1 hour. (Can be done earlier in the day - even better.) Drain. Save marinade.
To Grill: Either grease the grill or use a greased hinged-wire "cage". Grill over medium high heat, 8-10 minutes each side. Baste often with marinade. (Fish should flake easily, don't overcook.)
To Broil: Broil 400 degrees on a greased broiler rack 4 inches from heat source. Baste often with marinade 6-8 minutes on each side.
Cut fish steaks into 4 serving pieces. Place in ungreased square baking dish, 8 x 8 x 2 inches. Mix oil, lemon juice, garlic and oregano; pour over fish. Cover and refrigerate, turning fish occasionally, 4 hours.
Remove fish from marinade; reserve marinade. Place fish on rack in broiler pan; brush with marinade. Set oven control to broil and/or 550 degrees. Broil fish with tops 2-3 inches from heat until light brown, about 5 minutes. Turn carefully; brush with remaining marinade. Broil until fish flakes easily with fork, 5-8 minutes longer. Sprinkle with salt and pepper; garnish with lemon wedges. 4 servings - 260 calories each.
Sliced celery, sliced onion and sliced green pepper
Spray aluminum foil with Pam or Mazola no-stick spray and put fish on foil. Cover fish with sliced celery, onion and green pepper. Pour over fish the tomato-green chilies mixture. Cover with another sheet of aluminum foil and crimp edges together. Place on baking sheet in hot oven and bake for one hour at 350 degrees.
How to cook Easy Vietnamese Pan Fried Grouper Fillets:
Heat and oil a nonstick pan. Sear both sides of grouper until golden brown. Take care to not over cook grouper. Remove and set aside.
For sauce: heat and oil pan. Add tomato, garlic, sweet chili sauce, water, and salt. Cook until tomato is soft, approx. 5 minutes.
Serve with Jasmine or Brown rice. Place rice in center of plate place fried grouper on rice and pour the sauce over
Preparation:
Cut fillets into serving pieces; sprinkle with salt and pepper. Combine the soy sauce and vegetable oil.
Arrange the fish pieces on an oiled broiler rack; broil until golden brown, basting frequently with the soy sauce mixture. Turn and broil for about 5 minutes longer, basting. Place fish on a warm platter.
In a saucepan, combine remaining oil and soy sauce with drippings; heat. Add lemon juice and parsley. Pour over fish.
2 lbs. frozen fish fillets (cod, haddock or flounder)
1/2 c. pure frozen lemon juice, thawed
3 tbsp. oil
2 tbsp. grated onion
2 tbsp. Splenda brown sugar
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
Paprika
Arrange fish fillets in a single layer in a shallow baking pan. In small sauce pan, combine lemon juice, oil, onion, brown sugar, dry mustard, salt and pepper. Heat, stirring until blended. Pour sauce over fish. Place fish in preheated broiler. Broil fish slowly, about 4 inches from flame, basting 2 or 3 times with sauce until fish is browned and flakes easily when tested with a fork. Sprinkle fish with paprika after final basting.
Thaw the fillets if frozen. Place them in a single layer, skin side down, on a well-greased broil-and-serve platter, 10x16 inches. Combine the remaining ingredients and pour over the fillets.
Broil about 4 inches from the heat source for 10 to 15 minutes, or until the fillets flake easily when tested with a fork. Baste once during broiling with the sauce in the pan.
Thaw the fillets if frozen. Place them in a single layer, skin side down, on a well-greased broil-and-serve platter, 10x16 inches. Combine the remaining ingredients and pour over the fillets.
Broil about 4 inches from the heat source for 10 to 15 minutes, or until the fillets flake easily when tested with a fork. Baste once during broiling with the sauce in the pan.
Heat the oven to Gas Mark 7, 425°F or 220°C
Make incisions in the monkfish tail and insert the slices of garlic.
Brush with oil and season with a few twists of black pepper.
Place the monkfish in an oiled tin and bake for about 30 minutes.
Method :
Mix soy sauce, garlic, ginger and pepper and marinate the monkfish for several hours in the refrigerator, turning once. Transfer fish to a broiler pan and broil for 8-10 minutes until fish flakes easily with a fork.
Method :
Marinade: In large glass bowl, whisk together lime juice, oil, Worcestershire sauce, onion, garlic, cumin, lime rind, and pepper; set aside.
Cut monkfish into 1 1/2-inch chunks; add to marinade, tossing to coat. Cover and refrigerate for 30 minutes.
Remove monkfish from marinade, reserving marinade. On each of 4 greased metal skewers, thread 2 pieces of fish followed by lime quarter, the 2 pieces of fish followed by lemon quarter, then 2 pieces of fish.
Cook brochettes on greased grill over medium-hot coals or on medium setting, turning twice and basting occasionally with marinade, for 10 to 12 minutes or until fish flakes easily when tested with fork.
Monkfish Stew with Saffron Broth and Wild Mushrooms
2 cup Fish stock
1 tsp Saffron threads
18 oz Monkfish cleaned, cut into 1" dice
Bayou Blast - (Emeril's Creole Seasoning) see * Note
2 tbl Olive oil
1 cup Assorted wild mushrooms stemmed and sliced
2 tbl Chopped tomatoes
2 tbl Chopped fresh basil
1/4 cup Chopped green onions
1 tsp Minced garlic
1 cup Cleaned spinach leaves
Salt to taste
Freshly-ground black pepper to taste
Method :
Combine the stock and saffron and let sit for 15 minutes to allow the saffron to infuse. Season the monkfish with Bayou Blast. Heat oil in a large skillet over high heat. Add the seasoned monkfish and saute for 1 minute. Then add the mushrooms, tomatoes, basil, green onions, garlic, and spinach and saute for 1 minute. Pour in the stock and simmer for 4 to 5 minutes. Season with salt pepper and transfer a serving plate. Serve immediately.
Method :
1 Remove any withered leaves from the chicory. Wash but do not cut.
Peel and finely chop the onion.
2 Heat the oil in a frying pan, and fry the chicory on all sides.
When it is golden all over, add the chopped onion and the lemon juice. Season.
3 Cover the pan and simmer for 50 minutes, turning the chicory occasionally.
Add a Stevia to remove the bitter taste of the chicory.
8 x Heads chicory, still in each bunch, or small frisee
1/2 cup Virgin olive oil
Kosher salt
2 x Lemons, zested
Freshly ground black pepper
Method :
Bring 6 quarts water to boil and add 2 tablespoons salt.
Drop chicory into water and cook until tender, about 4 to 5 minutes. Remove and refresh in cold water bath. Drain well on towels. In a 12 to 14-inch saute pan, heat olive oil until smoking. Fry chicory, still in bunches, until quite brown and crispy. Remove to paper towels and season with salt and lemon zest.
Broiled Oriental Swordfish
