Halibut
Italiana
Submitted
by: Jezebel Jen |
2 8-ounce
filets of halibut
5 tablespoons olive oil
Juice of 5 fresh limes |
2 teaspoons
chopped fresh garlic (or to taste)
2 teaspoons fresh mint
Dash of freshly ground black pepper |
Combine
olive oil, lime juice, garlic, mint and pepper in
a bowl. Blend well. Marinate the halibut in this
mixture for 2 hours. Broil or grill for about 4
minutes on each side, brushing with marinade
occasionally to prevent fish from drying out.
Serve with rice, and a simple green salad. |
Baked
Trout with Fresh Garden Herbs
Submitted
by: Jezebel Jen |
2 dressed
trout (about 1 3/4 pounds)
Salt and pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons minced green onions
2 teaspoons minced fresh sage
2 teaspoons chopped fresh chives |
1 teaspoon
minced fresh rosemary
1 teaspoon minced fresh thyme
1 clove garlic, minced
1/4 cup unsalted butter
lemon wedges
|
Sprinkle
trout with salt and pepper to taste. Combine
parsley and next 6 ingredients in a small bowl;
stir well. Stuff half of herb mixture in each
fish cavity. Place fish in buttered 13x9x2 baking
dish, dot fish with butter. Bake at 350 degrees
for 20 to 25 minutes or until fish flakes easily.
Garnish with lemon wedges. |
Crab Pot
Stickers with Sesame Ginger Dipping Sauce
Submitted
by: Jezebel Jen |
1 scallion
6 ounces jumbo lump crab meat
1 tablespoon sesame seeds
1 large egg white
1 teaspoon grated peeled fresh gingerroot
12 won ton or gyoza wrappers, thawed if frozen
cornstarch for dusting plate
1 tablespoon vegetable oil |
For
dipping sauce:
2 tablespoons soy sauce
1 tablespoon dijon mustard
1 tablespoon honey
1/4 teaspoon sesame oil
1/4 teaspoon grated peeled fresh gingerroot
2 1/2 teaspoons water
|
Chop
scallion and pick over crab meat to remove any
bits of shell and cartilage. Break up larger
pieces of crab. In a dry small heavy skillet
toast sesame seeds with salt to taste over
moderate heat, stirring frequently, until golden,
about 2 minutes. Transfer seeds to a medium bowl
and cool slightly. Add egg white and gingerroot
to seeds and lightly beat. Gently stir in crab
and scallion and season with salt and pepper. Put
6 won ton wrappers on a dry surface, keeping
remaining wrappers in package, and lightly brush
edges with water. Mound about 1 tablespoon
filling in center of each wrapper. Gather edge of
each wrapper up and around filling and form a
waist with wrapper (filling should be exposed and
level with top of wrapper). Lightly dust a plate
with cornstarch and arrange pot stickers in one
layer. Make 6 more pot stickers in same manner.
In a large nonstick skillet heat vegetable oil
over moderately high heat until hot but not
smoking and fry pot stickers, flat sides down,
until undersides are golden, about 1 minute. Add
1/4 cup water down side of skillet. Cover skillet
and steam pot stickers over moderately low heat
until cooked through, about 2 minutes. Remove lid
and cook pot stickers until any water is
evaporated.
Dipping sauce: In a small bowl
whisk together all dipping sauce ingredients.
Serve pot stickers with dipping sauce. Serves 2. |
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
|