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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 350F 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

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