Easy Herbed Grilled Salmon for two
Mahi Mahi with Spicy Papaya Salsa for two
Crabmeat Stuffed Baked Avocado for two


Easy Herbed Grilled Salmon for two

Cooking Spray
1/2 pound salmon filet
1 tablespoon butter or margarine
1/2 lemon
2 tablespoons white wine
1/2 teaspoon salt (optional)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1 teaspoon oregano
1/2 teaspoon dill weed
1/2 teaspoon parsley flakes
1/4 teaspoon sweet Hungarian paprika

Preheat the grill. Make a tray out of a doubled-length of heavy-duty
foil large enough for the fish filet, by folding a long piece in half
and folding up all four sides, with the dull side up. (The shiny side
reflects, so you want it down so as not to burn the food.) Spray the
entire inside of the foil tray liberally with cooking spray. Place the
foil tray on a platter or metal tray to transport to the grill.

Place the fish filet in the foil tray skin-side down or boned-side up
if it is skinned. Smear a thin line of butter or butter-flavored
margarine lengthwise on the filet(s). Squeeze lemon juice liberally
over the filet(s), and then a splash of white wine. For the seasoning,
sprinkle lightly with salt (optional), onion powder, garlic powder,
lemon pepper, oregano, dill week, parsley flakes, and paprika.

Transfer the foil tray to the hot grill. Cook in a hot covered grill
for 10 minutes per inch of thickness of the fish filet. Do NOT
overcook or it will be dry and unpalatable. Turning is not necessary.
Salmon is done when it turns a light pink color throughout and feels
firm when pressed gently with the back of a fork. Whitefish is done
when it turns opaque. This method works best with large, thick filets.

Yield: 2 servings


Mahi Mahi with Spicy Papaya Salsa for two

Fish
2 Mahi Mahi steaks or other firm-fleshed fish steaks
Salt, to taste
White pepper, to taste

Salsa
2 tsp plum sauce
1 tsp soy sauce
1/4 cup Asian pear, chopped
1 tsp cilantro, minced
1 tsp jalapeno or serrano chile, diced
1 Tbsp purple onion, diced
1TTbsp lemon juice
1 tsp honey or brown sugar
1 Tbsp red pepper, diced

Garnishes
Papaya, sliced into a fan shape
Kiwi, peeled, sliced into coins

Mahi Mahi:
Season the fish with a little salt and white pepper. Grill quickly on
a non-stick surface. The fish is done when it turns opaque throughout
and flakes to a fork.

Salsa:
Mix all of the ingredients together and adjust the flavor with honey,
or brown sugar.

Arrange the fan of papaya and the kiwi coins on a plate. Add a piece
of the grilled fish, then spoon a serving of the salsa next to the fish.

Yield: 2 servings




Crabmeat Stuffed Baked Avocado for two

2 avocados, halved and sprinkled with lime juice
1 stick of butter
1 small onion, finely chopped
2 tablespoons flour
3 cups milk, scalded
1 pound lump crabmeat
1 teaspoon prepared mustard
1 tablespoon Pickapeppa Sauce (available in specialty condiment section)
Parmesan cheese

Saute onion in butter but do not allow to brown at all.
Make roux by adding the flour and cook for 2 minutes. Add milk, a
small amount at a time, guarding against lumping. Cook and stir until
smooth and thick. Remove from heat. Combine remaining ingredients and
add to white sauce. Fill avocado cavities with mixture, sprinkle with
Parmesan cheese and bake at 400 degrees F for 15 minutes or until
avocado is heated through.

Yield: 2 servings


[Our_Recipe_World]
Posted By: "Susanna" >
FROM ANN IN FLA


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