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Linda says ...
Start with wild salmon (from Monterey Bay) placed on a very hot stove-top grill. Cook until that side is done. Flip and spread a light layer of Dijon mustard mixed with a garlic-infused olive oil onto the salmon. Cook until just right!
04/18/2012 6:45:23 PM CDT
nancy says ...
I love poached Wild Salmon covered in a tangy lime/cilantro green sauce. Yum!
04/18/2012 6:49:17 PM CDT
nichole says ...
Black cod sounds so good i would love to make the Spicy Coconut Braised Black Cod with some brown rice and asparagus. Making myself hungry just thinking about it
04/18/2012 6:49:31 PM CDT
Carole McDonnell says ...
Jamaican Pepper Jack fritters Curry, hot pepper flakes, sea salt, rice flour and make a batter to taste 1/8 lb Dry Pollock or dry cod broiled to remove the saltiness. Break softened pollock apart and mix with batter Fry lightly with oil for light fritters or deep fried for heartier dumplings -- depending on your taste.
04/18/2012 6:51:16 PM CDT
Tiffany says ...
http://www.wholefoodsmarket.com/recipes/1506. The halibut with roasted peppers sounds amazing totally trying it out!!
04/18/2012 6:54:04 PM CDT
Blessing Ev says ...
Broiled ahi tuna with miso on a bed of spinach, with strawberries, candied almonds.
04/18/2012 6:57:49 PM CDT
Leah says ...
Our favorite wild salmon recipe: salmon marintede in lemon juice and olive oil then broiled, then a raita sauce added at the last minute to top it off.
04/18/2012 6:58:38 PM CDT
Winchee Lin says ...
Indian Fish Coconut Curry quick and easy, dinner is served in less than 30 minutes! http://steamykitchen.com/14700-indian-fish-coconut-curry.html
04/18/2012 6:58:39 PM CDT
Lois Griffiths says ...
Grilled salmon with black bean sauce Black bean sauce: black beans with a pinch of cayenne, garlic & onion powder, and sazon. Pour sauce over grilled salmon on a bed of spring lettuce salad.
04/18/2012 6:58:44 PM CDT
Julie Eshelman says ...
Spicy Coconut Braised Cod with Veggies sounds wonderful!
04/18/2012 6:59:06 PM CDT
Michael-Jon says ...
I would LOVE a nice fresh piece of Blackened Cajun or Easy Matzo-Crusted Wild Salmon from Alaska with a maple or balsamic glaze topped with asparagus !
04/18/2012 7:02:59 PM CDT
Sandy B. says ...
I am a big fan of Mahi-Mahi. I'd season the fish (salt, pepper, whatever) and then sear it in a pan. Then I'd put a little water and lime juice to the pan and put a lid on it so that the fish steams the rest of the way. I would put the cooked Mahi-Mahi in a whole wheat tortilla and top it with some field greens and a nice fresh mango or pineapple salsa. A slpash of lime juice and I am good to go!!!
04/18/2012 7:04:58 PM CDT
gdlemaire says ...
I love Pacific Cod... I make a quick sauce; sliced Shallots (2 or 3 depending on size), a clove freshly chopped garlic into med skillet with 1/2 EVOO + 1/2 butter - 2 Tblspn EVOO, 1 generous pat butter for extra flavor. Veggies soften 3-5 min, add ¾-1 cup of dry white wine. Let the sauce cook until reduced by 1/2 (3-5 min); top sauce with 2 cod fillets seasoned with Salt/Pepper. Cover the pan - let a little steam spiral out; cook med heat - 5 minutes MAX... Open up the top and use a spatula to pick up each serving along with the shallots/garlic/wine sauce onto a warmed plate... Then drizzle any left over sauce on the side of the plate. Serve with tri-color orzo topped with shaved Parmesan and roasted aspargus. I have fresh parsley growing and I’d chop up some to garnish. In 20-25 minutes +/-, you'll have a delicious restaurant style meal on the table! Bon Appetite!
04/18/2012 7:05:18 PM CDT
Liz Minnich says ...
I would love King Salmon or grilled Halibut with a salmonberry salsa. Yumm!
04/18/2012 7:07:06 PM CDT
Elyse Sheppard says ...
I would love some halibut, too! I will use my solar oven we just got!
04/18/2012 7:07:59 PM CDT
mary says ...
I would simply saute a filet of Pacific Halibut in olive oil until lightly browned,then turn it over and continue sauteing until it is done. I'd then spash it with a bit of lemon juice. Simple ane perfect.
04/18/2012 7:08:41 PM CDT
Jennifer S. says ...
Using local Santa Barbara or Alaskan Cod; pan-sear the fillet on both sides in olive oil and garlic in an oven safe saute pan. Squeeze on Meyer Lemon juice, salt/pepper to taste. Cover fish with slices of Meyer Lemon and place under broiler on high with the rack placed on the second rung from the top of the oven. Broil for 5 to 10 minutes(depends on your oven) or until lemon is lightly browned. Drizzle with extra virgin olive oil before serving.
04/18/2012 7:11:58 PM CDT
Jean says ...
My husband loves black cod. We simply bake with fresh lemons and seasonings.
04/18/2012 7:15:39 PM CDT
Renee Light says ...
Easy Matzo-crusted wild salmon has my vote! I'm always up for wild salmaon from Alaska.
04/18/2012 7:15:55 PM CDT
veronique says ...
Really love the simple oven- grilled salmon. Just delicious on its own.
04/18/2012 7:16:49 PM CDT
Rachael A says ...
It would have to be Wild caught salmon from Alaska. I love salmon. Since I wouldn't want to mess it up I would make it simple by rubbing it with olive oil, salt, and pepper and baking it. A squirt of lemon juice would finish it.
04/18/2012 7:18:12 PM CDT
Deb says ...
We love fresh salmon with a bit of lemon juice and seasoning cooked on the grill.
04/18/2012 7:20:07 PM CDT
Kari says ...
Hard choice! I love seafood. Right now I will go with a thai shrimp dish I make with coconut curry and served over organic basmati rice. Yum!
04/18/2012 7:21:35 PM CDT
Chrisitna says ...
Black Cod Packets with pesto & vegetables 2/3 cup pesto 2 tbls fresh lemon juice 1/4 tsp siracha or other hot sauce (optional - I leave out for my kids portion) 4 5-6 oz black cod fillets 16 asparagus spears 16 grape tomatoes halved sliced mushrooms (optional) Preheat oven to 350. Mix pesto, lemon juice & siracha. Arrange 4 pieces of foil & put fillet in center. Evenly distribute veggies on fish and spread pesto mixture on each. Fold sides over fish & veggies, covering completely & seal packets closed. Cook on rimmed baking sheet about 20 minutes. Simple & Quick!
04/18/2012 7:23:57 PM CDT
Christine H says ...
Love the shrimp. I make a shrimp cake like the crab cake, but gluten free. Take Gluten free rice crispies and mash them like bread crumbs. Then you add, Old Bay seasoning, organic red peppers, 1/2 tsp mustard, egg, and shrimp peeled and cut really tiny. Mash into a ball and cook on lightly sprayed pan. Cook until pink. Delicious!
04/18/2012 7:24:18 PM CDT

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