Fish
Giffilte Fish
- 8 eggs
- 5 fish
- 5 fish filets-equal amounts
- 3 carrots
- 2 matzo meal
- 1 water
- 1 onion
- 60 ml water
- 60 ml water
- 6 slices onions
Gilled Salmon
- 6 salmon steaks
- 4 garlic (cloves)
- 110 gr fine dry bread crumbs
- 80 ml olive oil
- 55 gr butter
- 14 gr parsley (chopped)
- 3 gr salt
- 1 gr dill weed (dried)
Great Grilled Flounder
- 1/2 cajun seasoning
- 425 gr flounder fillet
- 120 ml olive oil
- 60 ml lemon juice
- 6 gr salt
- 2 ml worcestershire sauce
Greek Fish Baked In Grapevine Leaves
- 15 grapevine leaves
- 5 fish (whole)
- 3 anchovy fillets
- 1 lemon
- 28 gr butter
- 30 ml olive oil
- 8 gr fennel (chopped fresh)
- 6 gr thyme (chopped fresh)
- 2 gr parsley (chopped fresh)
Greek Style Red Snapper
- 1 tomato
- 425 gr snapper fillets (red)
- 120 gr crumbled feta
- 60 ml lemon juice
- 7 gr parsley (minced fresh)
- 4 gr oregano leaves
- 1 slice onion (red)
Green Beans Braised With Mint & Potatoes
- 2 potatoes
- 500 gr green beans (fresh)
- 240 ml tomato juice
- 45 ml olive oil
- 2 gr parsley (chopped fresh)
- some salt
Green Chicken Curry With Eggplant
- 3 chiles (red)
- 2 chicken thighs
- 2 tbs fish sauce
- 1 chicken breast
- 1 tbs palm
- 700 ml coconut milk
- 350 gr eggplant (diced)
- 120 ml coconut cream
- 34 gr green curry paste
- 18 gr basil leaves
Grilled Fish Sandwiches
- 4 purchased focaccia
- 120 ml mayonnaise
- 16 ml honey
- 20 ml dijon-style mustard
- 16 gr lemon
- 3 gr lemon-pepper seasoning
- 4 slices onion
Grilled Fish W/pineapple
- 4 halibut
- 2 cilantro (minced)
- 1 pineapple
- 1 chuncks
- 180 ml unsweetened pinapple juice
- 30 ml lime juice
- 30 ml water (cold)
- 26 gr nutrasweet
- 8 gr cornstarch
- 3 gr jalapeno pepper
Grilled Fish With Winter Root Slaw
- 2 sea bass
- 60 ml olive oil
- 50 gr carrot (julienned)
- 30 ml champagne vinegar
- 30 gr walnuts
- 5 ml walnut oil
- 3 gr chervil leaves
Grilled Gulf Red Snapper W/basil Lime Sauce
- 40 yields
- 4 fillets snapper (red)
- 3 tbls shallots
- 2 poblano chilies
- 2 tbls lime juice
- 1 clove garlic
- 120 ml chicken stock
- 60 ml cream skillet (heavy)
- 36 gr pine nuts
- 16 gr pumpkin seeds
Grilled Herbed Mushrooms In Cold Tomato Dressing
- 4 garlic (cloves)
- 3 tomatoes
- 3 shallots
- 1 lime
- 240 ml olive oil
- 160 gr button mushrooms
- 60 ml sherry wine vinegar
- 60 ml tomato juice
- 60 ml extra-virgin olive oil
- 20 gr cilantro (chopped fresh)
Grilled Mullet
- 3 limes
- 1 1/2 mullet filets
- 110 gr butter
- 3 gr salt
- 1 gr pepper
Grilled Mussels With Hot Fish Sauce
- 2 mussels (fresh)
- 2 pepper (dried hot red)
- 2 garlic (cloves)
- 1 lemon grind to paste
- 1 powder
- 1 lemon
- 60 ml water
- 45 ml fish sauce nuc-mam vietnamese
- 45 ml fish sauce
- 14 gr sugar
Grilled Rum
- 32 shrimp
- 3 mangoes
- 2 bell peppers
- 1 onions
- 350 ml juice
- 240 ml juice
- 180 ml juice
- 120 gr rum
- 60 ml vinegar
- 6 gr curry powder
Grilled Shark Mexicana
- 5 from coals (inches hot)
- 3 garlic (cloves)
- 2 tomatoes
- 400 gr shark steaks
- 80 ml lime juice
- 60 ml beer
- 30 gr onion (chopped red)
- 28 gr green chilies (diced)
- 30 ml vegetable oil
- 10 ml dijon mustard
Grilled Shark Teriyaki
- 2 garlic (cloves)
- 2 green peppers
- 400 gr shark steaks
- 30 ml sherry
- 45 ml salt soy sauce (reduced)
- 6 gr ginger root (grated)
- 5 gr brown sugar
- 2 ml dry mustard
Grilled Shark To Die For
- 6 shark steaks
- 6 swordfish
- 2 garlic (cloves)
- 120 ml orange juice
- 120 ml soy sauce
- 60 ml catsup
- 30 ml lemon juice
- 7 gr parsley (chopped fresh)
- 3 gr pepper (ground)
Grilled Swordfish With Orange, Onion And Toma
- 2 oranges
- 2 swordfish
- 1 tomato
- 1/4 dice
- 240 ml orange juice
- 120 ml wine vinegar (red)
- 28 gr brown sugar
- 22 gr onion (finely chopped red)
- 8 gr ciilantro (chopped)
Grouper & Horseradish Sauce
- 1 green pepper
- 1 grouper
- 80 gr catalina dressing
- 10 gr prepared horseradish
- 5 ml lemon juice
- 1 gr pepper
- 1 ml sauce (hot)
- 4 slices onion
Grouper With Spicy Mustard Sauce
- 4 from heat (inches)
- 2 chives
- 1 grouper
- 60 ml mayonnaise dressing
- 30 ml skim milk
- 30 ml lemon juice
- 10 ml dijon-style mustard
- 9 gr capers
- 2 gr parsley
- 1 gr black pepper