Fish for Two
Submitted
by: Cricket |
2 (8
ounce) grouper or halibut fillets
2 tablespoons butter or margarine, melted
2 tablespoons lemon juice
1/8 teaspoon lemon-pepper seasoning
1/4 teaspoon garlic salt |
paprika
1 green onion, sliced
1 tablespoon chopped fresh parsley
lemon wedges to garnish (optional) |
| Place fish fillets
in a lightly greased 13- x 9- x 2-inch baking pan. Pour melted
butter and lemon juice over fish; sprinkle lemon-pepper
seasoning and next 4 ingredients evenly over fish. Bake at 350°F
for 20 to 25 minutes. Broil 3 to 5 minutes or until fish is
lightly browned and flakes easily when tested with a fork.
Garnish, if desired. Yield: 2 servings. |
Swordfish Kebobs
Submitted
by: SueW |
Marinade:
3 tablespoons olive oil
1 clove garlic, finely chopped
2 tablespoons chopped cilantro
2 tablespoons lime juice
salt and pepper to taste |
Kebobs:
8 cherry tomatoes
3/4 pound swordfish, cut into 1 1/2 inch pieces
8 ounces pineapple chunks, canned (reserve 1/4 cup juice)
1 green bell pepper, seeded, cut into 1 inch squares
1 red onion, peeled, cut into 1 inch chunks |
| Combine marinade
ingredients and pineapple juice in a large bowl and add
swordfish chunks. Let sit for 15 minutes. Soak 8 inch bamboo
skewers in water for 15 minutes. Alternate swordfish and
remaining ingredients on skewers. Kabobs can be grilled or
broiled for 8-10 minutes. Rotate the kabobs for either method
and baste with remaining marinade. Serves 2. |
Monkfish in Miso
Submitted
by: Merribuck |
1 tablespoon each of vegetable oil and Oriental
sesame oil
1 teaspoon minced ginger
1 teaspoon minced fresh garlic
1/2 pound Shiitake mushrooms, trimmed and thinly sliced
1/2 teaspoon sugar
1 tablespoon Mirin or rice vinegar |
1/2
pound monkfish cut into 3/4-inch chunks
1 tablespoon Miso paste dissolved in 1 tablespoon Soy sauce
salt and crushed red pepper flakes
1/2 bunch green onions
1/2 cup chopped cilantro |
| Heat oils in a
skillet or wok. Add ginger and stir fry a few seconds or until
you can smell it, add garlic and mushrooms and stir fry a few
moments. Add sugar, Mirin and fish. Cover and simmer over low
heat until fish is just cooked through (about 5 minutes). Remove
from heat and add dissolved miso. Mix well, season to taste with
salt and crushed red pepper. Stir in scallions and cilantro.
Serve over brown rice. Yield: 2 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|