Healthful cooking with fish

Fish Recipes from the Block Center

Grilled Striped Bass with Lime-Mustard Marinade

  1. striped bass filets
  1. medium onions, halved and sliced into half-moons
  2. tablespoons fresh lime juice
  1. tablespoons olive oil
  1. cloves garlic, crushed
  1. tablespoons prepared yellow mustard
  1. tablespoons EACH: chopped fresh basil, tarragon, and parsley OR

¼ teaspoon dried

  1. teaspoon grated lime peel
  1. teaspoon capers

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

  1. Rainbow trout filets

Olive oil

¼ teaspoon sea salt

  1. cup coarsely ground almonds
  1. green onions, minced

¼ cup dry white wine

  1. tablespoons prepared dijon mustard
  1. ounces silken tofu, drained
  1. teaspoon umeboshi paste

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

  1. cups water

¼ cups shoyu

¼ cup brown rice vinegar

  1. large onion, cut in half and sliced into half-rings
  2. teaspoons rice syrup
  3. cloves garlic, crushed
  1. pounds salmon, cut into filets

½ pound fresh peapods, trimmed

  1. tablespoon chopped fresh cilantro

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.