- Combine all ingredients (except for fish) in a medium-sized airtight mixing bowl. Add cod and marinate for 24 hours. If possible, flip half way through marinade time to allow even flavor distribution.
- Preheat oven to 450 degrees F; prepare a baking sheet with parchment paper. Remove cod from marinade and bake on the center rack for 7-9 minutes, until cod is opaque and flakes easily.
- 1 lb bluefish filets
- 1 bottle of red wine vinegar
- In a deep dish, arrange the bluefish in and pour the vinegar over the fish. Let it marinate for 30 minutes (and no longer!).
- Set the broiler to high and arrange a baking sheet with tin foil. Arrange the fish filets on the baking pan and broil on the second to top rack for 10 minutes, letting it caramelize. Watch carefully – the fish can easily burn.
- After 10 minutes, set the oven to 350 and move the fish to the bottom rack, cooking for another 10 minutes.
- The fish should be caramelized at this point and ready to eat. Serve immediately or store fish in an airtight container in the fridge for up to one day.
- Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
- Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
- Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.
- 3 cups veggie or fish broth
- 1/2 medium red onion, very thinly sliced (about 1/3 cup)
- 2 cups cherry tomatoes, cut in half lengthwise, divided
- 8 ounces fingerling potatoes, sliced crosswise into 1/4-inch rounds
- 3 sprigs basil, plus fresh basil leaves for garnish
- 1/4 teaspoon red-pepper flakes
- Coarse salt and freshly ground pepper
- 4 skinless cod fillets (4 ounces each)
- 4 ounces sugar snap peas, trimmed and thinly sliced on the bias
- 1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
- Extra-virgin olive oil, for drizzling
Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.
Remove and discard basil sprigs. Add sugar snaps, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.
- Grouper fillets
- ½ lemon’s juice
- ⅔ cup grated cheese (though I used one full cup because I love cheese)
- 3 tablespoons softened/melted butter
- 2 tablespoons mayonnaise
- Salt and pepper
- Wash grouper fillet thoroughly and pat dry.
- Place them in a greased baking dish and squeeze out half a lemon’s worth a juice on top.
- Place the grouper in a preheated broiler for about 7 minutes.
- You can do the following in 7 minutes (while the fish is in the broiler) or prep this ahead of time. In a separate bowl, mix together melted butter, mayonnaise, Parmesan cheese, salt and pepper.
- When it’s time, remove pan from oven. Turn ever piece of fish over and top each piece carefully with the cheese mixture.
- Put back into the oven for about 2-3 minutes until the tops are browned.
- 1 large handful of basil (about 1 cup chopped)
- 1 large handful of parsley (about 1 cup chopped)
- 1 small handful of dill (about ½ cup chopped)
- 1 small bunch of chives (about ½ cup chopped)
- 2 scallions, chopped into 1-inch pieces
- The leaves from 3 stalks of tarragon (stems discarded)
- Juice of half a lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper, plus more to taste
- ½ cup extra virgin olive oil, plus 2 tablespoons
- 1½ pound salmon fillet
- 1 pound dried fettuccine
- 2 tablespoons butter
- 6 cloves garlic, finely chopped
- ⅓ cup capers, drained and roughly chopped
- 1 cup heavy cream
- 2 cups frozen peas
- Zest of a whole lemon
- First make the green goddess pesto. In the bowl of a food processor, add the basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. Process until smooth, scraping down the sides of the bowl as needed.
- Next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt. Heat two tablespoons of olive oil in a cast-iron skillet over medium-high heat. Sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for doneness). When it’s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.
- Next, bring a pot of salted water up to a boil. Boil the pasta according to package instructions until al dente.
- While the pasta is cooking, heat a large skillet over medium-high heat. Add the butter and the garlic. Stir the garlic until lightly browned, and then add the capers. Turn the heat all the way down to low, and stir to combine. Add the heavy cream, followed by the peas. Stir to warm the peas through.
- Add the cooked pasta and stir thoroughly until the pasta is coated in the cream. Next, add the pesto and stir to combine. Top with the flaked salmon, additional black pepper to taste, and lemon zest.
- 4 tbsp lemon juice
- 4 tbsp butter, melted
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp lemon pepper seasoning
- 1/4 cup minced parsley
- 12 oz chopped broccoli (about 3 cups)
- 8 oz chopped asparagus (about 1 bunch)
- 1 pound cod filets (not frozen, see note)
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
- Mix together the lemon juice, butter, salt, paprika, and lemon pepper.
- Place cod in the middle of the parchment paper. Surround with the chopped asparagus and broccoli. Pour the butter and lemon juice mixture over the top. Top with chopped parsley.
- Bake for 13 to 15 minutes or until the cod is no longer translucent, be cautious not to bake too long as the fish will dry out.
Notes: It is best to thaw frozen cod in the refrigerator overnight.
- 1 tablespoons butter
- 1 tablespoons olive oil
- 3 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/4 cup white wine
- Grated zest from 1 lemon
- 1 tbsp capers
- 1 tablespoons lemon juice
- 1 tablespoons parsley for garnish, snipped or cut into small pieces
Take the swordfish out of the refrigerator about 30 minutes before cooking to bring to room temperature.
Dry off fish, salt and pepper it, put a very small amount of grapeseed oil in cast iron pan and heat until quite hot. Depending on thickness of fish cook 3-7 min on each side.
Make the lemon-garlic sauce
You can make the sauce while the swordfish steaks roast in the oven – so fast and easy to do, and the smell is addictive.
1. Add the butter and olive oil to a small skillet, and melt over low heat.
Add the garlic and red pepper flakes, and cook over very low heat (you don’t want to burn the garlic!) until the garlic softens, add capers. Set aside until the fish is done.
2. Use a spatula to carefully remove the swordfish from the pan and put it on a serving platter.
3. Add the white wine to the cooking pan and stir to deglaze – remember to use oven mitts when touching the hot pan! Pour the wine mixture into the skillet with the garlic, and bring to a simmer over medium heat. Cook for 3 minutes, stirring constantly, to reduce the volume. Remove from the heat, and stir in the grated lemon zest and lemon juice. Pour over the swordfish, and garnish with the parsley.
Serve this delicious swordfish with lemon-garlic sauce with linguine or another type of pasta, a green vegetable such as steamed broccoli, and crusty slices of French bread.
go to website for instructions
Mix first five ingredients, marinate salmon for 30 min in about 4 tbsp of mixture. cook marinade for 10-15 min until thickened, add butter. Preheat oven to 400-425,salt and pepper salmon then bake for 5 min on lowest rack, then 4-5 min on next rack. Remove from oven pour over some marinade then put back in over for 1 min. Serve.Mine salmon wasn’t broiled so the sauce did not brown the fish.