Healthful cooking with fish
Fish Recipes from the Block Center
Grilled Striped Bass with Lime-Mustard Marinade
¼ teaspoon dried
¾ teaspoon sea salt
Place filets in a glass baking dish; arrange onions over fillets. In a medium bowl, combine remaining ingredients; pour over fish and onions. Cover and marinate in refrigerator 1 ½ hours, turning twice.
Drain fish; reserve marinade with onions. Simmer reserved marinade and onions in small saucepan over medium heat until reduced by half and onions are tender; keep warm.
Meanwhile, heat grill or broiler. Grill filets 4 minutes; turn over. Grill 3 minutes or until fish just flakes when tested with fork. Spoon marinade with onions over fish; garnish with lemon wedges, if desired.
Rainbow Trout Dijon
¼ teaspoon sea salt
¼ cup dry white wine
Preheat oven to 350ºF. Lightly oil 9 x 12 inch baking dish; set aside.
Brush filets with oil on both sides; sprinkle with salt. Press almonds evenly onto both sides of filets; place in prepared baking dish. Bake 8 to 10 minutes or until fish flakes slightly when tested with fork. Remove to serving platter.
Meanwhile, lightly coat heated bottom of medium saucepan with oil; place over medium heat. Sauté green onions 2 minutes. Stir in wine and mustard; simmer 3 minutes. Blend tofu and umeboshi in small bowl with fork; whisk into saucepan. Simmer 3 minutes; spoon over rout filets. Serve immediately.
Sweet and Sour Salmon with Peapods
¼ cups shoyu
¼ cup brown rice vinegar
½ pound fresh peapods, trimmed
In large skillet, combine water, shoyu, vinegar, onion, rice syrup, and garlic. Cover and bring to a boil over high heat. Reduce heat to low and simmer 15 to 20 minutes or until onions are tender. Carefully place salmon filets on top of onions in skillet; cover and steam 4 minutes. Add peapods; steam 2 minutes or until crisp-tender. Remove from heat; garnish with cilantro. Serve immediately.