3 Types of Fish, 3 Ways

Broiled Tilapia with Mustard-Chive Sauce

By: Giada De Laurentiis

Ingredients

Fish:

• Vegetable oil cooking spray
• 4 (5 to 6-ounce) tilapia fillets
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper

Sauce:

• 1/4 cup plain, full-fat Greek yogurt
• 2 teaspoons agave nectar or honey
• 1 teaspoon Dijon mustard
• 1/4 cup lemon juice (from 1 large lemon)
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

Grilled Tuna with Herbed Aïoli

Bon Appétit | July 2003

1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 2 teaspoons chopped fresh thyme 2 teaspoons dried tarragon 2 large garlic cloves, finely chopped 1/3 cup mayonnaise 4 7-ounce tuna steaks (each about 1 inch thick) Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside. Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally. Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve. Lang Salmon Combine in the pan: 3 large cubes of butter at room temperature (or the whole stick, why not?!) 1 T. minced garlic juice from 1 lemon 3 T. fresh parsley, chopped splash of dry white wine Heat on medium stirring for approx. 10 min. Salmon: Sprinkle generously with sea salt and lemon pepper. Place in your pan skin side down. Cook, covered, on medium for approx. 20-25 min. until it flakes. Grilled Sweet Potato Steaks with Maple Pecan Butter From: world champion pit master Chris Lilly Makes 6 to 8 servings 4 large sweet potatoes Olive oil Salt and pepper Maple Pecan Butter 1/4 cup (1/2 stick) butter 1/4 cup maple syrup 3 tablespoons chopped pecans 1/8 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 1/8 teaspoon salt Wash sweet potatoes, and wrap each one in a single sheet of aluminum foil. Preheat your grill to approximately 400°F. Place wrapped sweet potatoes on the grill. Close lid; cook for 1 hour and 15 minutes with indirect heat, or until sweet potatoes soften. (*we baked in the oven) While potatoes cook, prepare Maple Pecan Butter. Melt butter in small saucepan. Add maple syrup, pecans, cinnamon, cayenne pepper and salt. Heat mixture on low for less than 1 minute or until a layer of bubbles forms over the surface. Remove from heat, and set aside until needed. Remove sweet potatoes from grill. Unwrap and halt cooking process by dipping them into a bowl of cold water. Place sweet potatoes on a countertop and let them cool for at least 30 minutes before cutting into 1/2-inch thick medallions. Coat each sweet potato steak with olive oil, and lightly season with salt and pepper. Grill each steak for 3 to 4 minutes on each side. Remove potato steaks from grill and serve drizzled with warm Maple Pecan Butter.

And the secret ingredient is....Ginger!

Avocado, Chive and Sesame Maki: From Simple Japanese by Silla Bjerrum

3 1/3 Cups Prepared Brown Sushi Rice

1 green avocado

4 sheets nori

20 long chives

1/2 cup sesame seeds

To serve: wasabi, pickled ginger, and soy sauce

Place one sheet of nori on a rolling mat -- shiny side down and spread about 3/4 cup rice over it, leaving a 1/2 inch border at the top free of rice.

Lay two wedges of avocado along the middle of the rice.

Top with five chives and a sprinkling of sesame seeds.

Hold the filling in place with your index finger and roll the with the tab of uncovered nori. Use the slats of the rolling mat to square up the roll and set aside to rest for a few minutes. Repeat with remaining ingredients.

Cut each roll into six pieces, discarding ragged ends and arrange on plate.

Gingered Stir-Fry with Shrimp and Snow Peas: Food and Wine Magazine

INGREDIENTS

1/2 cup chicken stock or low-sodium broth

2 tablespoons low-sodium soy sauce

1 teaspoon Chinese chile-garlic sauce

1 teaspoon cornstarch

2 tablespoons vegetable oil

1/4 cup fresh ginger, cut into fine matchsticks

1/2 pound snow peas

1 pound medium shrimp, shelled and deveined

4 small scallions, thinly sliced on the diagonal

Steamed rice, for serving

DIRECTIONS

1. In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.

2. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp- tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.

Apple-Butter Ice Cream with Ginger-Chocolate Ganache: From Cooking with Convenience Food Feb. 2011

INGREDIENTS

1 pint vanilla ice cream

1/3 cup apple butter

4 ounces bittersweet chocolate, chopped

1/3 cup heavy cream

2 tablespoons finely grated fresh ginger

Gingersnaps, for serving

DIRECTIONS

1. Soften the vanilla ice cream in the microwave at high power for 10 seconds. Transfer the softened ice cream to a medium bowl and flatten it with a rubber spatula. Spread the apple butter on top and fold the ice cream over the apple butter 2 or 3 times. Freeze the ice cream until it is firm, about 40 minutes.

2. Meanwhile, in a microwave-safe bowl, melt the chopped chocolate at high power in 10-second bursts. Whisk the heavy cream into the chocolate. Put the grated ginger in a fine strainer set over the chocolate ganache and press to extract as much of the ginger juice as possible. Whisk the ginger juice into the chocolate ganache.

3. Scoop the apple-butter ice cream into bowls, drizzle with the ginger- chocolate ganache and serve with gingersnaps.

Healthy Twist on a Burger and Fries

Portobello Burgers with Pesto, Provolone, and Roasted Peppers

From: Bon Appétit | June 2009 by Jill Silverman Hough

Later in the summer, you can use eggplant in place of the portobellos. Makes 4 servings Ingredients: 1/2 cup purchased pesto 1/4 cup mayonnaise 4 sourdough, whole grain, or ciabatta rolls, split horizontally 4 portobello mushrooms, stemmed, dark gills scraped out Olive oil Roasted red peppers from jar, drained 4 cups arugula (about 2 ounces) 4 slices provolone cheese Preparation: Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper. Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise. Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve. Rene's Coleslaw- from Paula Dean Prep time- 10 min. Ingredients: 5 Cups shredded cabbage 1/2 Cups almonds, toasted 1 1/2 Cups dried cranberries 1/2 Cup celery, diced 1/4 Cup chopped green onions, white and green parts 1/2 Cups chopped green bell pepper Dressing: 1/2 Cup mayo 1 Tbsp sweet pickle relish 1 Tbsp honey mustard 1 Tbsp honey salt & pepper Directions: Comine cabbage, almonds, cranberries, celery, green onions and green pepper in a large plastic bowl with snap-on lid. Combine all dressing ingredients, adding salt & pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw jsut before serving. Stir well.