fishy suggestions

[Colleen]

My mother-in-law (a nutritionist) tells me that we need to eat more fish. I love salmon, however, that is pretty much the only thing that I make. I have never been much of a fish fan, but I am determined to give it another try in the name of health.

I have just bought Halibut and Tuna steaks. Does anyone have any cooking suggestions? If I can get a few recipes going, then that will get me off the "hook" with my mother-in-law)
(P.s. I have been baking since I remember but do not consider myself an accomplished cook, so is there any suggestions that aren't too tricky??)

[Mary Ann]

Here's my favorite way to prepare halibut...

Halibut Fillets with Teriyaki Sauce

Another white fish, such as grouper or haddock, can be substituted for the halibut

1/2 cup pineapple juice
3 tablespoons low-sodium teriyaki sauce
1 tablespoon honey
3/4 teaspoon cornstarch
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons seasoned breadcrumbs
4 (6-ounce) halibut fillets, skinned (about 1 inch thick)
1 tablespoon vegetable oil

1. Combine pineapple juice through ground red pepper in a small bowl; stir well with a whisk. Set aside.

2. Combine breadcrumbs and halibut in a large zip-loc bag. Seal and shake to coat; set aside.

3. Heat oil in a large nonstick skillet over medium heat. Add filets; cook 4 minutes on each side or halibut flakes easily when tested with a fork. Remove halibut from skillet; seta side and keep warm.

4. Add teriyaki mixture to skillet. Bring to a boil; cook 1 minute, stirring constantly. Pour over halibut. Yield: 4 servings (serving size: 1 halibut fillet and 2 tablespoons sauce).

NUTRITIONAL INFORMATION: CALORIES 280 (24% from fat); FAT 7.4g (sat 1.2g, mono 2.1g, poly 3.1g); PROTEIN 36.9g; CARB 14.1g; FIBER 0.1g; CHOL 80mg; IRON 1.9mg; SODIUM 304mg; CALC 96mg


And here's one for Tuna....


* Exported from MasterCook *

Hot Glazed Tuna Steak

Recipe By :Atlanta Newspaper
Serving Size : 2 Preparation Time :0:15
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons orange marmalade
1 tablespoon prepared horseradish
1/2 tablespoon Dijon-style mustard
1 teaspoon olive oil
3/4 pound fresh tuna steak
salt and pepper

Mix together marmalade, horseradish and mustard. Set aside. Heat oil on medium-high heat in a non-stick skillet and sear tuna for 2 minutes. Turn and salt and pepper cooked side. Sear second side 2 minutes. Lower heat to medium and continue to cook 4 minutes. Remove to individual dinner plates. Add marmalade mixture to skillet and saute 1 minute to melt marmalde, scraping up any brown bits in the pan. Spoon sauce over tuna.


- - - - - - - - - - - - - - - - - - -

Per serving: 333 Calories (kcal); 11g Total Fat; (29% calories from fat); 40g Protein; 18g Carbohydrate; 65mg Cholesterol; 151mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 5328 0



[This message has been edited by Mary Ann (edited 10-22-2000).]

[emilycat]

Colleen,
Do you like rosemary? I have a great recipe that also incredibly easy (you just throw some ingredients together, marinate the fish and then bake it) for Rosemary Lemon Halibut. I'd be happy to post it right away if you think it's something you'd like.
Em

[lindrusso]

My favorite way to grill tuna and shrimp is with McCormick's Meat Marinade. To the packet of marinade we add fresh garlic, soy sauce, sherry, olive oil and water. It's so easy and everyone loves it when we make it. I'm sure that we could make our own marinade to duplicate McCormick's if we tried, but we like that it's so easy!

[lsdesign]

There is a great simple and wonderful recipe
for grouper or haddock in the Oct. 1999 CL issue. If you'd like it I'll post it. Let me know.

[Colleen]

emilycat,
yes, I love rosemary and even have a fresh plant in my house....

Thanks!!

[This message has been edited by Colleen (edited 10-22-2000).]

[emilycat]

Colleen,
I'm so envious! I'd love to have a fresh rosemary plant at home...are they hard to grow? I've always wanted to grow herbs, but don't know much about how to do it.
Anyway, here's the recipe. It's from Canyon Ranch Cooking; it's one of the first ones I prepared from the book, and it's delicious! Four ounces is enough for me, but a lot of people may prefer a larger piece of fish. Just make the same amount of marinade and use maybe three pieces instead of four if you want them to be larger. (Sorry to state the obvious, but I feel obliged to http://www.cookinglight.com/bbs/smile.gif )

Marinade:
2 T. dry white wine
2 T. fresh lemon juice
2 t. extra-virgin olive oil
2 t. chopped fresh rosemary
1/4 t. salt
1/4 t. freshly ground black pepper

1 lb. halibut fillets, or other firm white fish, cut into 4-ounce portions

1. To make the marinade combine the wine, lemon juice, olive oil, rosemary, salt and pepper in a shallow dish large enough to hold the fish in 1 layer. Place the fish fillets in the marinade, turning to coat both sides. Cover tightly and allow to marinate in the refrigerator for several hours, turning the fillets over several times and basting with marinade.
2. Prepare a grill or preheat the broiler.
3. Coat a piece of foil large enough to hold the fish with non-stick cooking spray. With a skewer, poke holes in the foil every few inches. Place the foil on a grill or broiler pan, 4 to 6 inches from the coals or heat. Remove the fillets from the marinade and place on the foil and grill or broil for about 6 to 8 miinutes, turning once, or until the desired amount of doneness when cut.

Enjoy!

[lorilei]

I'm not Colleen - but I too have a rosemary plant in my house, and I can tell you firsthand that it's a very easy herb to grow. I grow herbs on my porch all summer long, and have found rosemary to be one of the hardiest. It's almost impossible to kill http://www.cookinglight.com/bbs/smile.gif

[Gail]

Check out this thread for a few other ideas for your tuna: http://www.cookinglight.com/bbs/smile.gif <A HREF="http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20000718-1-000227.html" TARGET=_blank>www.l