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stella says ...
We love a filet of wild-caught salmon simply glazed with a citrus-honey mixture roasted in a 400 degree oven for 10-15 min with the skin side down and served with whatever vegetables are in season (our favorite is asparagus drizzled with olive oil roasted at the same time to save energy).
04/18/2012 7:24:32 PM CDT
Sharon R says ...
For black cod, I squeeze lemon or lime on it first. I saute some butter and chopped garlic, then add in some bread crumbs in a skillet. Season the fish with a little bit of salt and pepper and then add the bread crumb topping and bake. Very easy but always delicious!
04/18/2012 7:25:48 PM CDT
JOHN CHOWANEC says ...
Love the shrimp can't get enough!
04/18/2012 7:26:22 PM CDT
Monica says ...
Make a sauce with olive oil, garlic, white wine, canned tomatoes, capers, a little crushed red pepper, your favorite herb (parsley, oregano, thyme or basil). After cooking the sauce down a little, pour it over cod, put in the oven until done. Right before serving sprinkle with chopped black olives such as Kalamata.
04/18/2012 7:26:30 PM CDT
Mrs Rachel Raven says ...
I really enjoy Perch. I like to take sunflower seeds and marinate them in wheat free tamari shredded ginger,fresh garlic,olive oil ,finely minced parsley......after an hour or so I pour the mixture over the perch filets and bake in the oven at 380 until golden brown on top and flaky fish on the bottom.Serve with Jasmine rice and simple spinach salad. I call it SUNFLOWER FISH!
04/18/2012 7:27:22 PM CDT
michael sallustio says ...
San Diego Style Fish Tacos This is one of my favorite summertime meals. It is wonderful combination of cooked and raw, hot and cold, and it’s fairly easy to make. What makes this “San Diego-style” is the tangy, spicy sauce and the slaw. They also typically beer batter and fry the fish in San Diego, but we’re gonna marinate it and grill it ;-) I recommend serving this dish with a glass of white wine or some homemade limeade to give true Summer flare. Serves 4 people. Ingredients 1 ½ lbsFresh, wild caught, Pacific Halibut ½ pound fresh corn or flour tortillas Sauce 1 cupGreek or Sheep yogurt (sheep yogurt is best here because of its tangy flavor) 1 lime, cut if half ½ tspcumin ½ tspground coriander ½ tspdried dill weed ½ tsporegano ¼ tspground chipotle or Mexican-style chili powder ½ tspcapers, minced 1 hot pepper of your choice, seeded and minced (jalapenos or cherry bombs are best) 1 Tbspfresh cilantro, chopped Toppings 1/2 headcabbage or dry slaw, shredded 1 fresh avocado, peeled and sliced or mashed with lime juice and sea salt for guacamole option Preparation Sauce Prepare sauce while fish is marinating. In a small bowl, whisk the sour cream and/or yogurt until well blended. Squeeze the juice from one lime half into the mixture, then whisk thoroughly. You’ll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add more sour cream or yogurt. Add all the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly. Cover the bowl with wrap and refrigerate for 60 minutes. Fish Prepare the fish by dousing with white vinegar and quickly rinsing with filtered water. This will help to hold moisture during cooking. After rinsing, pat dry with paper towel and rub in extra virgin olive oil, squeeze fresh lemon or lime juice over top and rub in some sea salt and favorite spices (I use a tequila lime blend for this recipe). Place in a glass container, cover and place in refrigerator for 30-60 minutes to marinade. After marinating, grill the fish on medium heat for 10-12 minutes or until cooked; be careful not to overcook. Serve After cooking the fish, sliced into pieces small enough to fit into soft taco shells. If you mashed the avocado, spread that onto the warmed tortilla shell first, followed by the fish, slaw, left over fresh cilantro if you have any, and sauce. Serve with rice and beans or a quinoa pilaf and a mixed green salad. *If you are gluten sensitive or don’t want the extra carbs from the corn tortillas, just throw the fish and some sauce in a salad or in a bowl with some rice and beans. Pura Vida!!
04/18/2012 7:32:28 PM CDT
Cindy Ivanovich says ...
shrimp is our favorite - butter and garlic is a quick delicious dinner
04/18/2012 7:32:48 PM CDT
Erin B says ...
Love love halibut. really great seasoned and grilled or simply marinated in olive oil and garlic and baked with lemon. yum.
04/18/2012 7:33:21 PM CDT
Stacey Gurian-Sherman says ...
This is great for salmon, halibut, sea bass or similar fish. Marinate in 1 part each olive oil, rice wine vinegar, soy sauce and as you like lemon juice, wine , or a bit of sesame seed oil. Marinate on all sides. Sear in a fry pan for 1 minute on each side. Then, bake 10 to 15 minutes in 325 to 350 oven depending on thickness. Now, here's the best part. Make an herb mayo - tofu mayo or low- fat works fine - with 1/2 cup fresh chopped basil, and 1/4 cup each chopped dill and tarragon. Add 1/2 shallot, juice of a lemon, kosher salt, fresh ground pepper, 1 T olive oil and 1 cup mayo. Blend it up. Refrigerate at least several hours. Serve with fish a room temp or even cold. Great stuff!
04/18/2012 7:34:06 PM CDT
Christian Ina says ...
Roast wild-caught salmon from Alaska w/ fingerling potatoes, two eggs (in shell), haricots vert, and olives in foil over hot grill for a perfect picnic Nicoise salad - just add a simple lemon/garlic vinaigrette & salad greens & of course a crusty French baguette & rose wine!
04/18/2012 7:36:00 PM CDT
Gail says ...
Make the fish go as far as possible just like portions of meat one doesn't need a Hugh piece...flake your cod, haddock etc on brown rice with a little salt and pepper delicious!
04/18/2012 7:37:00 PM CDT
Celine Cheung says ...
Fish is a wonderful food that doesn't make you fat even if you eat a lot of it. I love to savor the taste of the fish, so you don't want to overwhelm it with too much sauce. To cook striped bass, simply marinate it on both sides with a sprinkle of salt and white pepper for about 10 minutes. Cut few slices of garlic, ginger and scallion and put them aside. After 10 minutes, pour about 2 tbsp of sweet soy sauce onto the fish. Then place the garlic, ginger and scallion on top of the fish like it is for garnish. Put it in the steamer for about 8-10 minutes. Then it's done! It's simple and easy to do. You can pair that with some brown rice!
04/18/2012 7:39:33 PM CDT
NJ says ...
Gotta say I'm partial to oysters any way you serve 'em! Migionette sauce, smoked or just with a bit of hot sauce. Yum! Aaaaand then the shrimp. Also yummy in any way!
04/18/2012 7:39:54 PM CDT
Fiona says ...
My favorite type of fish to eat is salmon. I love it when my sister cooks in the oven. I want my fish to have some type of spicy taste to it and i want it to have a lot of spices to give it flavor. YuMMy
04/18/2012 7:40:48 PM CDT
Loretta says ...
Shrimp, wonderful shrimp. Marinate the shrimp with garlic and a combination of butter and olive oil. Wrap the shrimp with a slice of fresh jalepeno, wrap in bacon and grill.
04/18/2012 7:43:02 PM CDT
Ann E says ...
I pour some olive oil, soy sauce, and maple syrup in a oven-safe pan and swirl it around to mix it together. Preheat the oven to 350. Place salmon, flesh-side down, in the pan and sear on the stove top on high heat for about 30 seconds to a minute. Flip it over, skin-side down, place in the oven for about 10 minutes. We serve it up with rice and veggies. We also like to save the skin and broil it for about 8-10 minutes. Crispy and yummy!!
04/18/2012 7:43:49 PM CDT
Anita Jo Harder says ...
My favorite recipe for seafood? See food, eat it! (I have several family members and friends who cook this better than I, so I prefer to allow them to do what they do well. It is my job to ENJOY!)
04/18/2012 7:47:13 PM CDT
Barbara Bibel says ...
Marinating pole-caught tuna or cod in olive oil and lemon juice, then rolling it in za'atar and grilling it is easy and delicious.
04/18/2012 7:49:26 PM CDT
Dana G says ...
wild caught salmon grilled on a cedar plank!
04/18/2012 7:49:50 PM CDT
Karen Lucas says ...
I'm not much of a chef so I really appreciate Whole Foods recipes and suggestions for seafood, meats, salads and others.
04/18/2012 7:53:38 PM CDT
Janis S says ...
I love trout. It doesn't need much seasoning. I use a little lemon juice, water, seasoned salt and poach it in a pan. YUM!
04/18/2012 7:53:55 PM CDT
Luana says ...
I love to make any white flaky fish pan fried but it usually taste much better with either tilapia or sole. Just sprint some salt, garlic powder and black pepper. Then top with a fresh diced tomato, diced cucumber and small dice shallot mixed with olive oil, half lime, salt and pepper and some brown rice. Healthy, easy, green and very quick to make.
04/18/2012 7:54:07 PM CDT
g.kramer regan says ...
My husband fishes for halibut while he is working in Alaska so one quick way is to put it on the BBQ with lemon, garlic, sesame oil and soy sauce. Yummo
04/18/2012 7:54:51 PM CDT
Bonnie says ...
Fresh off the grill with seasonal vegetables is best!
04/18/2012 7:56:00 PM CDT
steve d. says ...
pole caught albacore tuna cut into half inch wide by six inch long strips and marinated in olive oil, dry basil, turmeric, garlic, black pepper, and hickory smoked sea salt. flash sear on the grill and put in tacos with finely shredded cabbage, diced jalapenos, pico de gallo, and top with hot sauce or your favorite aioli.
04/18/2012 7:58:15 PM CDT

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