“This will be your family favorite once you tried this sweet and simple recipe!”

INGREDIENTS 

1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
1 (4 pound) whole salmon fillet

DIRECTIONS

• Preheat grill for high heat.
• Mix the brown sugar together with honey, liquid smoke, and vinegar in a small bowl.
• Brush one side of the salmon with the basting sauce.
• Place the salmon on the grill, basted side down.
• Generously baste the top, and turn over after for about 7 minutes.
• Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes.
• Note: Take care not to overcook the salmon as it will lose its juices and flavor if cooked too long.

“Any firm-fleshed fish may be used instead of a grouper which is perfect match with grilled corn and margarita.”

INGREDIENTS 

4 (6 ounce) grouper fillets
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh lime juice
1 tsp. salt
3 large cloves garlic, peeled
4 tbsp.  olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tbsp. chopped fresh cilantro
1 pinch white sugar
   salt to taste
1 tbsp. olive oil
   ground black pepper to taste

DIRECTIONS

• Place fish in a shallow baking dish.
• Stir the tequila together with orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil in a bowl.
• Pour mixture over fillets, and rub into fish.
• Cover, and refrigerate for 1/2 hour, turning the fillets once.
• Preheat the grill for high heat.
• Toss the tomatoes together with onion, jalapeno, cilantro, and sugar in a medium bowl. Season to taste with salt.
• Set salsa aside.
• Remove fillets from marinade, and pat dry.
• Brush the fillets with oil, and sprinkle with ground black pepper.
• Boil the remaining marinade for several minutes in a small saucepan.
• Remove from heat, and strain out garlic cloves.
• Set aside to cool.
• Grill fish for 4 minutes per side, or until fish is easily flaked with a fork.
• Transfer fillets to a serving dish.
• Transfer the fish to a serving plate.
• Spoon salsa over the fish, and drizzle with the cooked marinade to serve.

“It is a healthy dish, when serve with rice pilaf.”

INGREDIENTS      

1-inch cube fresh gingerroot, finely chopped or grated
2 cloves garlic, peeled and finely chopped or grated
2 green onions (green part only), finely chopped
   Chopped jalapeno to taste (I use about 1 – 2 teaspoons)
1 cup finely chopped cilantro
2 tbsp. safflower oil
  Dash of toasted sesame oil
  Dash of light soy sauce
4 tsp. dark maple syrup
4 – 4 ounce fresh tilapia fillets
   Foil

DIRECTIONS      

• Preheat the oven to 400°F.
• Combine all topping ingredients in a bowl.
• Season with salt and pepper to taste.
• Place a fillet on a large square of foil and divide topping evenly among fillets, spreading it over the top.
• Fold foil to form packets, crimping it tightly.
• Place on a baking sheet and bake for 25 to 30 minutes.

1 1/2 tablespoons extra-virgin olive oil
4 – 6 ounce fillets black sea bass (1/2 to 1 1/4 inches thick) with skin
3/4 tsp. kosher salt
1/4 tsp.  black pepper
8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)
8 sprigs fresh thyme
2 garlic cloves, very thinly sliced
12 cherry or grape tomatoes, halved
1 1/2 tbsp. drained bottled capers

• Put the oven rack in middle position and preheat oven to 400°F.
• Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
• Pat fish dry and sprinkle both sides with salt and pepper.
• Arrange the fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet.
• Arrange 2 thyme sprigs on top of each fillet.
• Heat the remaining 2 teaspoons oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds.
• Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
• Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
• Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out.
• If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
• Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top.
• Serve immediately, discarding thyme before eating.

“It has the best flavor, usually serve with rice and vegetables.”

INGREDIENTS      

1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup light soy sauce
3 tbsp. finely chopped peeled fresh ginger
1 tbsp. sesame oil
1/8 tsp. cayenne pepper
4 – 6 ounce sea bass fillets

         Chopped green onions

DIRECTIONS      

• Mix the first 6 ingredients in 8x8x2-inch glass baking dish.
• Add fish; turn to coat.
• Chill for 2 hours, turning fish occasionally.
• Place steamer rack in large skillet.
• Arrange the fish on rack.
• Pour marinade into skillet under rack and bring to boil.
• Cover skillet and steam fish until just opaque in center, about 8 minutes.
• Transfer fish to plates.
• Remove steamer rack from skillet.
• Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish.
• Top with chopped green onions.

“It’s an ordinary preparation with so much appetite with salad. “

INGREDIENTS      

2 1/2 tbsp.  fresh lemon juice
2 tbsp. extra-virgin olive oil
2 crushed garlic cloves
1/2 tsp.  grated lemon peel
3 tsp.  thinly sliced fresh basil
2 tsp.  drained capers
4 6-ounce halibut steaks (about 3/4 inch thick)

DIRECTIONS      

• Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend.
• Stir in 2 tablespoons fresh basil (set remaining tablespoon aside) and capers.
• Season vinaigrette to taste with salt and pepper.
• Prepare the grill (medium-high heat) or preheat broiler.
• Season halibut steaks with salt and pepper.
• Brush fish with 1 tablespoon of the vinaigrette, dividing equally.
• Grill or broil halibut steaks until just cooked through, about 4 minutes per side.
• Transfer fish to plates.
• Whisk the remaining vinaigrette; pour over fish if desired.
• Garnish fish with remaining basil and serve.

“Taste and enjoy this palatable dish.”

INGREDIENTS      

1 1/2 pounds orange roughy fillet
1 tbsp. reduced-calorie margarine
1 tbsp. parmesan cheese
1 green onion, chopped

DIRECTIONS      

• Preheat the oven to 400 degrees.
• Spray pan with nonstick cooking spray.
• Arrange filets in a single layer.
• Mix cheese and margarine.
• Spread over filets.
• Sprinkle with onion.
• Bake for 10 minutes or until fish flakes.

“It’s really one great entrée, palatable and yummy!”

INGREDIENTS      

1/4 tsp. salt
1 tsp. black pepper
1/4 tsp. ground red pepper
1/4 tsp. paprika
1/4 tsp. garlic powder
4 (4 ounce) halibut steaks

DIRECTIONS      

• Combine salt, black pepper, red pepper, paprika, and garlic powder, in a small bowl; mix well and rub evenly over both sides of the fish.
• Preheat a large nonstick skillet over medium-high heat and spray with cooking spray.
• Add the fish, and cook for 3 to 4 minutes per side, or until fish is cooked through and flakes easily with a fork.

“It’s healthy and has a great mixture.”

INGREDIENTS   

1/4 cup light soy sauce
2 tbsp.  sugar
3 large garlic cloves, minced (about a tablespoon)
1 lime, juice of (about 2 tablespoons)
1 tsp.  fresh ginger, minced
1/4 tsp.   crushed red pepper flakes
1 1/2 pounds tilapia fillet (or other thin mild fish)

DIRECTIONS 

• Combine the soy sauce, sugar, garlic, lime juice, ginger and red pepper flakes in a wide, shallow baking pan that will hold all of the fish in a single layer.
• Stir briefly to dissolve the sugar.
• Add the tilapia, and then turn it over so that it’s coated all over with the marinade.
• Set aside for 20 min or so.
• Heat the broiler to high, and move the oven rack to position closest to heat.
• Slide the pan into the oven, and broil the fish for 5 minute.
• Keep the oven door ajar so the broiler element stays lit.
• Turn the pan around (back to front), and broil for 5 more minute.
• Option: If the juices in the pan appear to burn, add a little water to the dry spot to prevent burning. The fish should be opaque and flaky.
• Spoon the sauce over the fish when serving.

“It’s a yummy sauce for a perfect dish!”

INGREDIENTS   

For Honey Pepper Sauce:

3/4 cup honey
1/3 cup light soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of (about 2 tablespoons)
2 tbsp.  white distilled vinegar
2 tsp.  olive oil
1 tsp.   ground black pepper
1/2 tsp.  cayenne pepper
1/2 tsp.  paprika
1/4 tsp.  garlic powder
4 (8 ounce) salmon fillets (without skin)

DIRECTIONS 

• To make a sauce

1. Combine all ingredients in a medium saucepan over medium/low heat.
2. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.
3. Note: Watch the sauce closely to be sure it doesn’t bubble over.

• Preheat the barbecue grill to medium heat.
• Rub each salmon filet with vegetable oil, and then add a light sprinkling of salt and pepper.
• Grill the salmon for 4 to 7 minutes per side or until done.
• Serve salmon with a small cup of the honey pepper sauce on the side.