[{"id":"20928","title":"Vanilla Sand Dollar Cookies","ingredients":"butter, without salt<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table","directions":"Preheat the oven to 325F.<br>Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray.<br>With a pastry brush, lightly coat a cookie stamp with a neutral-tasting vegetable oil, such as canola, or mist it with cooking spray.<br>Using an electric mixer fitted with the paddle attachment, mix the butter, sugar, and vanilla on medium-low speed until combined.<br>Add the flour and salt and mix on low speed just until thoroughly combined.<br>(Dont overmix here or the cookies can be tough.)<br>Using a 1 1/4-inch scoop, drop the dough on the prepared baking sheets about 2 inches apart.<br>Stamp each dough ball firmly enough to make an imprint, but dont press so hard that the cookie flattens to less than 1/4 inch thick.<br>Bake until the cookies begin to look golden brown around the edges, about 10 minutes.<br>The cookies will keep for a few days in an airtight container.<br>Youll find cookie stamps in many patterns at most well-stocked specialty kitchen stores.<br>In addition to ones depicting sand dollars, they stock numerous others that are sea-related, including seahorses, sea turtles, crabs, starfish, and dolphins.","url":"https://recipe.bluelayer.org/recipe/20928/vanilla-sand-dollar-cookies"},{"id":"37679","title":"Bonefish Grill Citrus Herb Vinaigrette","ingredients":"oil, olive, salad or cooking<br>sugars, granulated<br>water, bottled, generic<br>vinegar, red wine<br>spices, garlic powder<br>mustard, prepared, yellow<br>lime juice, raw<br>lemon juice, raw<br>parsley, fresh<br>spices, basil, dried<br>spices, oregano, dried<br>salt, table<br>spices, pepper, black","directions":"Whisk everything in a bowl.<br>Microwave on high for one minute or until the mixture bubbles rapidly around the edge of the bowl.<br>Whisk for one minute until mixture forms an emulsion.<br>Cover and chill for one hour before serving.","url":"https://recipe.bluelayer.org/recipe/37679/bonefish-grill-citrus-herb-vinaigrette"},{"id":"61214","title":"Salmon With Lime Cilantro Butter","ingredients":"lemon juice, raw<br>soy sauce made from soy (tamari)<br>oil, olive, salad or cooking<br>fish, salmon, atlantic, wild, raw<br>butter, without salt<br>lime juice, raw<br>spices, coriander seed","directions":"In 12X8 glass baking dish, combine marinade ingredients, blend well.<br>Add salmon, turn to coat.<br>Cover dish and refrigerate 30-60 minutes.<br>In small bowl, combine all butter ingredients, set aside.<br>Heat grill.<br>Oil grill rack.<br>Place salmon on gas grill over medium high heat or on charcoal grill 4 to 6 inches from medium-high coals.<br>Cook 10-17 minutes or until fish flakes easily, turning once.<br>Broiler directions: Place salmon on oiled broiler pan, broil 4 to 6 inches from heat for 10 to 17 minutes or until fish flakes.<br>Turn once.","url":"https://recipe.bluelayer.org/recipe/61214/salmon-with-lime-cilantro-butter"},{"id":"61085","title":"Tart and Tangy Tilapia","ingredients":"fish, tilapia, raw<br>raspberries, raw<br>honey<br>mustard, prepared, yellow<br>dill weed, fresh","directions":"Rinse and pat very dry tilapia fillets.<br>In a small mixing bowl, blend raspberry vinegarette, honey, mustard and dill weed.<br>Grease or spray bottom of 13x9 baking dish, arrange fillets along the bottom in a single layer.<br>Drizzle raspberry vinegarette mixture evenly over the top of the fillets, coating each evenly.<br>Bake in oven at 350 degrees, uncovered for 20 minutes or until tilapia flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/61085/tart-and-tangy-tilapia"},{"id":"61039","title":"Alaskan Parmesan Baked Halibut","ingredients":"fish, halibut, greenland, raw<br>cream, sour, cultured<br>cheese, parmesan, hard<br>butter, without salt<br>dill weed, fresh<br>salt, table<br>spices, pepper, black<br>spices, paprika","directions":"Place fish in a greased 13x9x2-inch baking dish.<br>Combine the sour cream, Parmesan cheese, butter, dill, salt and pepper together and spoon over the fish.<br>Cover and bake at 375F for 20 minutes.<br>Uncover and sprinkle with paprika.<br>Continue to bake, uncovered, for 10-15 minutes or until fish easily flakes when touched with a fork.","url":"https://recipe.bluelayer.org/recipe/61039/alaskan-parmesan-baked-halibut"},{"id":"60961","title":"Chinese Barbecue Sauce","ingredients":"alcoholic beverage, distilled, whiskey, 86 proof<br>catsup<br>sugars, brown<br>vinegar, cider<br>orange juice, raw<br>orange juice, raw<br>onions, raw<br>wei-chuan, five spice powder,<br>spices, ginger, ground<br>soy sauce made from soy (tamari)<br>cornstarch","directions":"Combine all ingredients except 2 tbsp of the orange juice and the cornstarch.<br>Bring to a boil over medium high heat.<br>Reduce heat and simmer uncovered for 25 minutes,stir occasionally.<br>Mix cornstarch with remaning 2 tbsp of orange juice until smooth,stir into sauce.<br>Increase temperature to medium high.<br>Bring to a boil,stirring constantly until sauce thickens.<br>Brush sauce on grilled chicken,steak or fish during last 5 minutes of grilling.","url":"https://recipe.bluelayer.org/recipe/60961/chinese-barbecue-sauce"},{"id":"60902","title":"Nuoc Cham","ingredients":"lime juice, raw<br>sauce, fish, ready-to-serve<br>water, bottled, generic<br>sugars, brown","directions":"Stir together all ingredients in a bowl until sugar is dissolved.","url":"https://recipe.bluelayer.org/recipe/60902/nuoc-cham"},{"id":"60900","title":"Chili Orange Marinade","ingredients":"orange juice, raw<br>orange juice, raw<br>vinegar, red wine<br>oil, olive, salad or cooking<br>tomatoes, red, ripe, raw, year round average<br>spices, chili powder<br>spices, oregano, dried<br>salt, table","directions":"Whisk all the ingredients together in a large glass bowl.<br>Add your choice of meat ( 1 lb of boneless or 2 lbs bone-in).<br>Mix to combine, cover and and refrigerate for 4 hours (if using this marinade for fish or seafood only marinate for 30 minutes).<br>Makes about 1/3 cup.","url":"https://recipe.bluelayer.org/recipe/60900/chili-orange-marinade"},{"id":"60880","title":"Arthur's Fish Batter Recipe","ingredients":"sauce, fish, ready-to-serve<br>wheat flour, white, all-purpose, unenriched<br>pancakes, plain, dry mix, complete (includes buttermilk)<br>leavening agents, baking soda<br>onions, raw<br>salt, table","directions":"Dip moistened fish pcs proportionately but lightly in the flour.<br>Dust off any excess flour and allow pcs to air dry on eaxed paper, about 5 min.<br>Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick.<br>beat in the onion pwdr and seasoned salt.<br>Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat thermometer.<br>Brown about 4 min per side.<br>Arrange on cookie sheet in 325 oven till all pcs have been fired.","url":"https://recipe.bluelayer.org/recipe/60880/arthurs-fish-batter-recipe"},{"id":"60825","title":"Noies Hot Sauce","ingredients":"spices, pepper, red or cayenne<br>spices, pepper, red or cayenne<br>lemon juice, raw<br>sauce, fish, ready-to-serve<br>water, bottled, generic","directions":"Mix all ingredients together, and use as a flavor to rice.<br>Can be stored in refrigerator for use at a later time.","url":"https://recipe.bluelayer.org/recipe/60825/noies-hot-sauce"},{"id":"60821","title":"Steamed Whitefish Fillets","ingredients":"sauce, fish, ready-to-serve<br>tomatoes, red, ripe, raw, year round average<br>spices, oregano, dried<br>salt, table<br>spices, pepper, black","directions":"Preheat oven to 200C.<br>Put the fish fillets in a baking dish.<br>In a bowl combine the remaining ingredients.<br>Pour over the fillets.<br>Cover and bake for 12-18 minutes until the fish flakes easily.<br>Serve at once.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/60821/steamed-whitefish-fillets"},{"id":"60728","title":"Mediterranean Fresh Tuna Salad Recipe","ingredients":"fresh red onions,<br>vinegar, red wine<br>oil, olive, salad or cooking<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black","directions":"For Dressing: Place onion and vinegar in small bowl.<br>Gradually whisk in both oils in thin steady stream.<br>Add in salt and pepper.<br>For Salad: Cook all beans in large pot of boiling, salted water till crisp- tender, about 4 min.<br>Drain.<br>Refresh with cool water, drain, and pat dry.<br>Prepare barbecue (high heat) or possibly preheat broiler.<br>Combine beans, fennel, watercress, Radicchio, and olives in large bowl.<br>Brush 2 Tbsp.<br>dressing over one side of tuna steaks.<br>Season with salt and pepper.<br>Grill seasoned side down 2 min.<br>Brush fish with 2 more Tbsp.<br>dressing; season with salt and pepper.<br>Turn steaks and cook to desired doneness, 2 min for medium rare.<br>Cut into fourths.<br>Add in remaining dressing to salad and toss.<br>Adjust seasoning.<br>Divide among 4 large plates.<br>Top each with 2 tuna pcs.<br>Garnish with chives and serve.","url":"https://recipe.bluelayer.org/recipe/60728/mediterranean-fresh-tuna-salad-recipe"},{"id":"60671","title":"Brined Grilled Salmon Recipe","ingredients":"salt, table<br>sugars, granulated<br>water, bottled, generic<br>fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>spices, paprika<br>spices, pepper, black","directions":"Dissolve salt and sugar in 2 c. of warm water in a gallon sized zip top bag or possibly a very large bowl.<br>Add in the cool water and the salmon, remove all of the air (if using a bowl, weigh down the fish) and seal.<br>Chill 20 min.<br>You have just brined the fish.<br>Heat the grill to medium Remove the salmon and pat it dry.<br>Rub the salmon with oil on both sides, then dust with paprika and pepper.<br>Grill the salmon 4 min on each side, or possibly till it flakes easily with a fork and is as done as you like.","url":"https://recipe.bluelayer.org/recipe/60671/brined-grilled-salmon-recipe"},{"id":"60638","title":"Thai Spinach With Black Pepper & Garlic","ingredients":"oil, olive, salad or cooking<br>spices, garlic powder<br>spinach, raw<br>sauce, fish, ready-to-serve<br>sugars, granulated<br>spices, pepper, black<br>water, bottled, generic","directions":"Heat oil in large heavy skillet or wok over medium-high heat for about 1 min., and then add garlic.<br>Toss well and then add spinach.<br>Gently turn pile of spinach to heat leaves and add fish sauce, sugar, pepper, and water.<br>Toss well, then cook, turning often, until spinach is wilted and tender (1-2 min.).<br>Turn out onto deep platter, sauce and all, and serve hot, warm, or at room temperature.","url":"https://recipe.bluelayer.org/recipe/60638/thai-spinach-with-black-pepper-garlic"},{"id":"60616","title":"Easy Baked Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>soy sauce made from soy (tamari)<br>lemon juice, raw<br>spices, ginger, ground<br>spices, cinnamon, ground<br>spices, pepper, black","directions":"Preheat oven to 325 degrees.<br>Mix together soy sauce, lemon juice, and spices.<br>Place salmon in a shallow baking dish, and pour liquid mixture over the filets.<br>Bake about 25 minutes or until salmon is flaky.","url":"https://recipe.bluelayer.org/recipe/60616/easy-baked-salmon"},{"id":"60549","title":"Salmon Fillets With Apple Butter","ingredients":"onions, raw<br>butter, without salt<br>fish, salmon, atlantic, wild, raw<br>butter, without salt","directions":"Melt butter in skillet.<br>Add onions and brown.<br>Place in casserole dish and put fillets on onions.<br>Spread with a thin layer of apple butter.<br>Cook in oven at 375 F for 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/60549/salmon-fillets-with-apple-butter"},{"id":"60477","title":"Avocado Butter","ingredients":"butter, without salt<br>avocados, raw, all commercial varieties<br>lemon juice, raw<br>parsley, fresh<br>sauce, worcestershire<br>spices, garlic powder","directions":"In a small mixing bowl beat butter with an electric mixer until soft and creamy.<br>Beat in remaining ingredients.<br>Place in a decorative dish and refrigerate until firm and ready to use.<br>A melon baller works great to scoop out balls to place on the hot fish.","url":"https://recipe.bluelayer.org/recipe/60477/avocado-butter"},{"id":"60375","title":"Salmon Kabayaki","ingredients":"oil, olive, salad or cooking<br>plums, raw<br>sweetener, syrup, agave<br>oil, olive, salad or cooking<br>oil, olive, salad or cooking","directions":"In a small saucepan over medium heat, stir together ume plum vinegar and agave.<br>When sauce begins to bubble, turn down heat and simmer for 4 to 5 minutes until thick enough to coat the back of a spoon.<br>Place oils in a large frying pan over high heat.<br>Place salmon in the frying pan; do not allow fillets to touch each other.<br>Fry for 2 minutes until the bottoms are browned.<br>Brush Kabayaki sauce on the fillets.<br>Flip salmon over and brush top of the other side, then fry for another minute or two until fish flakes easily and is cooked through.","url":"https://recipe.bluelayer.org/recipe/60375/salmon-kabayaki"},{"id":"60350","title":"Cilantro Lime Vinaigrette","ingredients":"lime juice, raw<br>rice vinegar,<br>salt, table<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>honey<br>oil, olive, salad or cooking<br>spices, coriander seed","directions":"Combine all of the ingredients and whisk until thoroughly blended.<br>Goes with Mixed Greens with Edamame, Radish, and Avocado (page 91) and Cucumber, Jicama, and Mango Salad (page 83).<br>In addition, this vinaigrette makes a great marinade for fish and chicken.<br>Store in an airtight container in the refrigerator for 7 days.<br>(per serving)<br>Calories: 65<br>Total Fat: 7g (1g saturated, 5g monounsaturated)<br>Carbohydrates: 1g<br>Protein: 0g<br>Fiber: 0g<br>Sodium: 75mg","url":"https://recipe.bluelayer.org/recipe/60350/cilantro-lime-vinaigrette"},{"id":"60345","title":"Basic Steamed Minced Pork Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cornstarch<br>salt, table<br>soy sauce made from soy (tamari)","directions":"Mince or possibly grind pork.<br>Mix well with cornstarch, salt and soy sauce.<br>Spread mix out flat like a pancake in a shallow heatproof dish.<br>Steam on a rack till done, about 30 min (see \"HOW-TO SECTION\").<br>Check with a fork to see which meat is no longer pink.<br>Serve warm.<br>NOTE: This dish is best when made with slightly fat pork.<br>VARIATIONS: Sliver rather than grind or possibly mince pork, and steam about 45 min.<br>In step 1, add in to pork mix any of the following:<br>1/2 tsp.<br>sugar<br>1 tsp.<br>peanut oil<br>few drops of sesame oil<br>1 or possibly 2 slices fresh ginger root, chopped<br>1 scallion stalk, chopped<br>1 egg, beaten<br>1/4 lb.<br>fresh mushrooms, chopped; or possibly 3 dry black mushrooms<br>(soaked), chopped<br>1/2 c. water chestnuts, chopped<br>Or possibly add in any of the following as indicated:<br>BLACK BEANS: Add in to pork mix 1 Tbsp.<br>fermented black beans<br>(soaked), mashed, and 1 garlic clove, chopped.<br>CHINESE SAUSAGES: Place on top of pork mix 2 Chinese sausages, either cut diagonally in 1/2-inch slices, or possibly chopped.<br>Dry OYSTERS: Add in to pork mix 4 dry oysters (soaked), chopped.<br>DUCK LIVERS: Add in to pork mix 2 dry duck livers (soaked), chopped, and 1/2 c. water chestnuts, chopped.<br>PICKLED BAMBOO SHOOTS : Place on top of pork mix 1/2 c. pickled bamboo shoots, liquid removed.<br>PRESERVED TURNIP: Add in to pork mix 1/2 bundle preserved turnip, washed and shredded, 1 Tbsp.<br>sherry and a dash of pepper.<br>SALT CABBAGE: Add in to pork mix 1/4 to 1/2 c. salted or possibly preserved cabbage, minced.<br>Top with 2 Tbsp.<br>water chestnuts, sliced.<br>SALT EGG: Separate 1 salt egg.<br>Add in the white to the pork mix along with 1 fresh egg, beaten; 6 water chestnuts, chopped, 2 tsp.<br>sherry and a dash of pepper.<br>Mash or possibly cut up salt egg yolk and sprinkle on top.<br>SALT FISH: Add in to pork mix 1/8 lb.<br>dry salted fish (soaked), chopped, plus 1/4 c. water.<br>Or possibly arrange on top of pork mix 4 strips of salt fish, about 3/4 inches wide by 2 inches long (soaked), and 2 slices fresh ginger root, chopped.<br>Sprinkle with 1 tsp.<br>sugar and 1 Tbsp.<br>oil.<br>TEA MELON: Add in to pork mix 1/2 c. tea melon, rinsed and minced coarsely or possibly diced.<br>Or possibly add in 4 Tbsp.<br>tea melon and 1 c. bamboo shoots, minced coarsely.<br>Or possibly add in 2 Tbsp.<br>tea melon, chopped; 2 Tbsp.<br>preserved turnip, chopped; 1 Tbsp.<br>cloud ear mushrooms (soaked), chopped, and a few drops of sesame oil.<br>VEGETABLES: Add in to pork mix any of the following:<br>1 C. cauliflower, broken into tiny flowerets or possibly cut in 1-inch pcs and parboiled.<br>1/4 c. carrots, diced and parboiled.<br>1/4 c. c. Chinese turnips, diced and parboiled.<br>Instead of blending the soy sauce with the pork mix, as in step 1, sprinkle soy over the top with a circular motion in step 2.<br>Chopped scallions can be sprinkled over the pork in the same way.","url":"https://recipe.bluelayer.org/recipe/60345/basic-steamed-minced-pork-recipe"},{"id":"60332","title":"Sweet & Peppery Jerky \"sludge\"","ingredients":"sauce, fish, ready-to-serve<br>sugars, brown<br>salt, table<br>soy sauce made from soy (tamari)<br>sauce, teriyaki, ready-to-serve<br>spices, pepper, black<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, red or cayenne","directions":"In large bowl combine all ingredients until thoroughly mixed.<br>This will build muscle!<br>(I use my stand mixer.<br>).<br>Slice meat thinly, about 1/8 to 1/4 inch.<br>Fillet trout, leaving skin on.<br>If using beef, it is easier to slice thinly while still partially frozen.<br>Smoosh a thin layer of the sugar mixture into bottom of a baking dish and lay meat slices or fish fillets over.<br>Keep layering, ending with the last of the sugar mixture.<br>Don't worry if all the meat isn't completely covered.<br>The marinade will liquify somewhat overnight.<br>Cover with plastic wrap and refrigerate overnight, 12 hours.<br>Next day rinse meat very lightly, just to get the chunks off, leaving a sugary glaze.<br>FOR DEHYDRATOR:.<br>Place meat on trays and dehydrate 160* for approximately 6 hours, checking for desired doneness at about 5 hours.<br>FOR SMOKER:.<br>Allow meat to dry and form the pellicle uncovered in the refrigerator for approximately 2 - 4 hours.<br>Place in smoker and smoke for approximately 4 hours, checking for desired doneness at about 3 hours.","url":"https://recipe.bluelayer.org/recipe/60332/sweet-peppery-jerky-sludge"},{"id":"60218","title":"Bakaliaros Pastos Me Kremmithia, Kalamatianos Recipe","ingredients":"fish, cod, atlantic, raw<br>oil, olive, salad or cooking<br>onions, raw<br>tomatoes, red, ripe, raw, year round average","directions":"Cut cod into small pieces.<br>Skin it, and soak overnight in enought wter to cover, changing 2 or possibly 3 times.<br>Remove from water; take out bones; rinse and dry fish well.<br>Dip in flour, shaking off excess, and fry in warm oil till golden brown.<br>In same oil, saute/fry onions till they are soft but not brown.<br>Put them in wide pot, together with oil from the pan and any of the 1 1/2 c. oil not used in the frying.<br>Add in tomatoes and pepper.<br>Simmer for 30 - 45 minutes., or possibly till onions dissolve.<br>Add in codfish (&amp; /1/2 c. warm water if needed), cover the pot, and cook for 10 minutes., till liquid is absorbed and only the oil remains.<br>NOTE: This dish is usually made in the summer, when ripe tomatoes are readily available","url":"https://recipe.bluelayer.org/recipe/60218/bakaliaros-pastos-me-kremmithia-kalamatianos-recipe"},{"id":"60184","title":"Sriracha Chili Sauce","ingredients":"sauce, hot chile, sriracha<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>roland, seasoned rice wine vinegar,<br>oil, sesame, salad or cooking<br>spices, ginger, ground<br>spices, garlic powder<br>spices, pepper, red or cayenne","directions":"Mix all of the above in a bowl over high heat.<br>Simmer about 5 minutes, let it reduce a little.<br>Suggestion:.<br>Use sauce on veggies, tofu, fish, beef and or chicken sauteed with fresh chili peppers, shallots and Mirin and some of the sauce above and simmer a few minutes.<br>Serve with rest of the sauce on the side for dipping.","url":"https://recipe.bluelayer.org/recipe/60184/sriracha-chili-sauce"},{"id":"60163","title":"Beer Batter Fried Fish","ingredients":"sauce, fish, ready-to-serve<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>corn, sweet, white, raw<br>sugars, granulated<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>alcoholic beverage, beer, regular, all","directions":"Dredge fish in flour and set aside.<br>Mix remaining dry ingredients, add beer and stir.<br>Let stand while fryer heats to 350<br>Dip fish in batter, shake off excess, and place in fryer (2 or 3 at a time).<br>Fry 2-3 minutes, flipping once until golden brown.<br>Drain.<br>Serve immediately.<br>Throw in some onion rings if you have leftover batter.","url":"https://recipe.bluelayer.org/recipe/60163/beer-batter-fried-fish"},{"id":"60001","title":"Smoked Salmon Dip","ingredients":"fish, salmon, atlantic, wild, raw<br>cheese, parmesan, hard<br>salad dressing, mayonnaise, regular<br>lemon juice, raw<br>salt, table<br>horseradish, prepared<br>onions, raw","directions":"Combine all ingredients.<br>Serve with crackers.","url":"https://recipe.bluelayer.org/recipe/60001/smoked-salmon-dip"},{"id":"59873","title":"Basil Butter","ingredients":"spices, basil, dried<br>butter, salted<br>lemon juice, raw<br>spices, pepper, black","directions":"In a food processor, chop the basil.<br>Add butter, lemon juice and pepper; blend until smooth.<br>Drop by half-tablespoons onto a cookie sheet; freeze.<br>Remove from cookie sheet and store in freezer bags.<br>Use to flavor chicken, fish, or vegetables, or as a spread for bread.<br>Any other use you can think of is probably all right too.","url":"https://recipe.bluelayer.org/recipe/59873/basil-butter"},{"id":"59759","title":"Smoked Fish Potato Salad Recipe","ingredients":"sauce, fish, ready-to-serve<br>potatoes, raw, skin<br>celery, raw<br>pickles, cucumber, sour<br>olives, ripe, canned (small-extra large)<br>carrots, raw<br>onions, raw<br>parsley, fresh<br>salad dressing, mayonnaise, regular<br>mustard, prepared, yellow<br>lemon juice, raw<br>vinegar, distilled<br>salt, table<br>celery, raw<br>spices, pepper, black","directions":"Remove skin and bones from fish.<br>Flake the fish.<br>Combine mayonnaise, mustard, lemon juice, vinegar, and seasonings; blend well.<br>Add in mayonnaise mix to fish mix; toss lightly.<br>Chill.<br>Serve on salad greens.<br>Garnish with tomato wedges.<br>Serves 6.<br>TO SMOKE FISH: Take fish fillets and salt lightly both sides.<br>Cut in thin strips.<br>Marinate in liquid smoke for 30 min.<br>Put on broiler pan rack (be sure juice can drip down off fish).<br>Broil till very dry.<br>Turn.<br>Broil other side till very dry.<br>Fish is very good served warm or possibly cool.","url":"https://recipe.bluelayer.org/recipe/59759/smoked-fish-potato-salad-recipe"},{"id":"59690","title":"Seasoned Corn Meal Coating for Fish or Chicken","ingredients":"cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>spices, paprika<br>spices, pepper, black<br>salt, table<br>spices, garlic powder<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For Pan Fried Fish: 4 servings.<br>Coat 1 lb fresh or frozen fish fillets, thawed, in combined dry ingredients.<br>Dip in milk; coat again in dry ingredients.<br>Heat 2-3 tbsp oil in large skillet over medium heat.<br>Fry 2-3 minute per side or till fish flakes easily with fork.<br>Oven Fried Chicken: 6 servings.<br>Heat oven to 375 degrees.<br>Dip 2 1/2 to 3 lb.<br>cut-up broiler fryer chicken in milk.<br>Coat in combined dry ingredients; place chicken, skin-side up, on a 15 x 10\" jelly roll pan; lightly brush with 3 tablespoons melted butter.<br>Bake 50-55 minute or till juices run clear when chicken is pierced with fork.","url":"https://recipe.bluelayer.org/recipe/59690/seasoned-corn-meal-coating-for-fish-or-chicken"},{"id":"59677","title":"Grilled Asian Salmon","ingredients":"oil, sesame, salad or cooking<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>roland, seasoned rice wine vinegar,<br>fish, salmon, atlantic, wild, raw","directions":"In a shallow glass dish, combine sesame oil, soy sauce, ginger and vinegar.<br>Add salmon and turn to coat all sides.<br>Refrigerate for 30 to 60 minutes, turning occasionally.<br>Preheat the grill to medium-high heat.<br>Lightly oil the grill and place the salmon on the grill.<br>Grill about 5 minutes per side.<br>Test for doneness by placing a knife blade into the center to see if the pink flesh has become opaque.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/59677/grilled-asian-salmon"},{"id":"59439","title":"White Bean Salad With Caviar","ingredients":"oil, olive, salad or cooking<br>vinegar, red wine<br>spices, pepper, black<br>salt, table<br>spices, caraway seed<br>beans, snap, green, raw<br>onions, raw<br>celery, raw<br>parsley, fresh<br>cream, sour, cultured<br>fish, salmon, atlantic, wild, raw","directions":"In a small mixing bowl combine the olive oil, vinegar, pepper, salt and cumin or caraway seeds.<br>Set aside.<br>In a medium bowl combine the beans, onion, celery and parsley.<br>Add the olive oil mixture, and mix gently but thoroughly.<br>Divide the salad among six serving plates or bowls.<br>Top each with 2 tablespoons of sour cream and 1 heaping tablespoon of caviar.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/59439/white-bean-salad-with-caviar"},{"id":"59425","title":"HCG diet meal 7 & 9: fish fillet with string beans","ingredients":"sauce, fish, ready-to-serve<br>tomatoes, red, ripe, raw, year round average<br>beans, snap, green, raw<br>salt, table<br>water, bottled, generic","directions":"defrost and squeeze out the string beans and weigh them to 200 g or a bit less if you will add other veggies.<br>weigh fish fillets to 100 g<br>chop tomato in half and remove pulp.<br>then cut into bite size bits.<br>place all ingredients in a pan or tin foil add spices and 1/2 cup of water.<br>place in the oven at 180 c and bake for 35 minutes or till the fish and beans are cooked.<br>cover with foil.<br>I didn't have any so I didn't cover it.<br>if you're using fresh string beans then add a little more water and cover it with foil.","url":"https://recipe.bluelayer.org/recipe/59425/hcg-diet-meal-7-9-fish-fillet-with-string-beans"},{"id":"59360","title":"Asparagus and Crab With a Light Ginger Sauce","ingredients":"spices, ginger, ground<br>sauce, fish, ready-to-serve<br>lemon juice, raw<br>crustaceans, crab, alaska king, imitation, made from surimi<br>shortening, vegetable, household, composite<br>sugars, granulated<br>salt, table<br>spices, pepper, black<br>asparagus, raw<br>oil, sesame, salad or cooking<br>cornstarch<br>water, bottled, generic","directions":"working over a bowl, use your fingers to squeeze the grated fresh ginger to release its juice.<br>you should get about 1/2 to 3/4t of ginger juice.<br>add the fish sauce if using, lemon juice, and crabmeat.<br>gently mix.<br>in a wok or large saute pan, add the stock, sugar, salt, and pepper.<br>bring to a boil.<br>add the asparagus and immediately cover.<br>steam on medium heat for 2 minutes, or until crisp-tender.<br>use a pair of tongs to remove the asparagus to a plate, leaving the broth in the pan.<br>drizzle the sesame oil over the asparagus.<br>reutrn the pan with the broth to the stove on low heat.<br>bring to a simmer and add the crabmeat mixture.<br>return to a simmer.<br>stir in the cornstarch slurry and let thicken, about 15 seconds.<br>taste the broth, and season with additional salt if needed.<br>pour over the asparagus.","url":"https://recipe.bluelayer.org/recipe/59360/asparagus-and-crab-with-a-light-ginger-sauce"},{"id":"59343","title":"Nutty Salmon","ingredients":"nuts, almonds<br>butter, without salt<br>lemon juice, raw<br>salt, table<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw","directions":"Place the almonds in a small microwave-safe bowl; add butter if desired.<br>Cover and microwave on high for 3-4 minutes or until almonds are browned, stirring twice.<br>Add the lemon juice, salt and pepper.<br>Place the salmon in an 8-in.<br>square microwave-safe dish; top with almond mixture.<br>Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork.<br>Let stand for 5 minutes before serving.<br>This recipe was tested in a 1,100-watt microwave.","url":"https://recipe.bluelayer.org/recipe/59343/nutty-salmon"},{"id":"59298","title":"Beef Stir Fry Sauce","ingredients":"sugars, granulated<br>sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)<br>water, bottled, generic","directions":"Mix all together and boil until sugar dissolves.","url":"https://recipe.bluelayer.org/recipe/59298/beef-stir-fry-sauce"},{"id":"59271","title":"Fennel Seed Mustard for Fish","ingredients":"spices, fennel seed<br>mustard, prepared, yellow<br>mustard, prepared, yellow<br>sugars, granulated<br>vinegar, red wine<br>oil, olive, salad or cooking","directions":"Grind the seeds to a powder using a mortar and pestle or an electric coffee grinder.<br>Combine the ground fennel, mustards, sugar, and vinegar in a small bowl.<br>Slowly add the olive oil, beating with a fork until creamy and thick.<br>Makes 3/4 cup.","url":"https://recipe.bluelayer.org/recipe/59271/fennel-seed-mustard-for-fish"},{"id":"59209","title":"White Mirepoix","ingredients":"onions, raw<br>leeks, (bulb and lower leaf-portion), raw<br>celery, raw<br>parsnips, raw<br>mushrooms, white, raw","directions":"Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).<br>Makes just over 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).<br>Note on vegetable cut sizes: for pork and beef use 3- inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.<br>Beef: stock in about 15-20 hours.<br>Pork: stock in about 12-15 hours.<br>Chicken: stock in about 5-7 hours.<br>Vegetable: stock in about 2-4 hours.<br>Fish: stock in about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/59209/white-mirepoix"},{"id":"59169","title":"Classic Brine for Poultry, Shellfish and Pork","ingredients":"water, bottled, generic<br>salt, table<br>sugars, brown","directions":"Bring water to a boil and add the salt and sugar and allow both to completely dissolve.<br>If you are going to add herbs or seasonings add them now so the hot water will cause them to release their essence.<br>Remove from heat and allow to cool.<br>Place the meat (except for whole birds) into a one-gallon zip-lock bag.<br>Add the cooled brine and press baggie to remove excess air and seal.<br>Place in fridge for recommended time.<br>Use 1 quart of brine solution per pound of food, not to exceed 2 gallons of brine.<br>Brine for 1 hour per pound, but not for less than 30 minutes or for more than 8 hours.<br>HOW LONG TO BRINE.<br>The thickness of the muscle, the strength of the brine.<br>and your own taste determine how long to brine an item.<br>For a moderately strong brine (1 cup salt to 1 gallon water), the following brining times are rough guidelines.<br>If you aren't ready to cook at the end of the brining time, remove the meat from the brine, but keep the meat refrigerated.<br>Shrimp: 30 minutes.<br>Whole chicken (4 pounds): 8 to 12 hours.<br>Chicken parts: 1 1/2 hours.<br>Cornish game hens: 2 hours.<br>Turkey (12 to 14 pounds): 24 hours.<br>Pork chops (1 1/4 to 1 1/2 inch thick): 1 to 2 days.<br>Whole pork tenderloin: 12 hours.<br>Whole pork loin: 4 hours.","url":"https://recipe.bluelayer.org/recipe/59169/classic-brine-for-poultry-shellfish-and-pork"},{"id":"59158","title":"Chili-spiced Coating for Fish","ingredients":"cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>spices, chili powder<br>salt, table<br>sauce, fish, ready-to-serve<br>butter, without salt","directions":"On waxed paper, combine cornmeal, flour, chili powder, and salt.<br>Cut fish fillets into serving size pieces and coat both sides thoroughly with cornmeal mixture.<br>Heat a non-stick skillet over medium-high heat until hot.<br>Add butter and let melt.<br>Add fish fillets and cook 4 minutes.<br>Turn and cook an additional 4-6 minutes until fish flakes when tested with a fork.","url":"https://recipe.bluelayer.org/recipe/59158/chili-spiced-coating-for-fish"},{"id":"59097","title":"Salmon With Asparagus and Cherry Tomatoes","ingredients":"fish, salmon, atlantic, wild, raw<br>asparagus, raw<br>cherries, sweet, raw<br>oil, olive, salad or cooking<br>butter, without salt<br>lemon juice, raw<br>salt, table<br>spices, pepper, black","directions":"Heat 1 T of the Olive Oil in a saute pan.<br>Add asparagus pieces and saute over medium heat until tender.<br>Add a pinch of kosher salt and set aside.<br>Rinse the Salmon fillet in cold water and pat dry with paper towel.<br>Heat remaining 1 T of Olive Oil and in a large frying pan.<br>Add butter and place Salmon in pan, skin side up.<br>Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes.<br>Do not move the fillets, so that a sear forms.<br>Turn the fillet over and lower heat to medium.<br>Cook for 3 more minutes.<br>Add the asparagus, cherry tomatoes and lemon juice to the pan.<br>Season with salt and black pepper.<br>Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle.<br>Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish.","url":"https://recipe.bluelayer.org/recipe/59097/salmon-with-asparagus-and-cherry-tomatoes"},{"id":"59091","title":"Italian Bread Crumbs Made Easy","ingredients":"bread crumbs, dry, grated, plain<br>salt, table<br>parsley, fresh<br>spices, garlic powder<br>spices, onion powder<br>sugars, granulated<br>spices, oregano, dried","directions":"Combine all ingredients in a small bowl.<br>*This recipe makes 1 cup of bread crumbs.<br>*<br>**This works great on fried or baked chicken, fish, pork chops, eggplant, etc.<br>**","url":"https://recipe.bluelayer.org/recipe/59091/italian-bread-crumbs-made-easy"},{"id":"59084","title":"Dry Rub for Fish","ingredients":"spices, paprika<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>spices, rosemary, dried<br>spices, pepper, red or cayenne","directions":"Combine all ingredients and mix well.<br>Use as you would any dry rub.","url":"https://recipe.bluelayer.org/recipe/59084/dry-rub-for-fish"},{"id":"58989","title":"Remaulade Sauce for Vegetables/Fish","ingredients":"salad dressing, mayonnaise, regular<br>lemon juice, raw<br>peppers, sweet, green, raw<br>honey<br>salt, table<br>sauce, ready-to-serve, pepper, tabasco<br>pickle relish, sweet<br>spices, coriander seed","directions":"Put everything in the blender except the dill pickles and cilantro.<br>Note: 1/4 tsp black or white pepper may be used instead of peppercorns.<br>Pulse until well blended.<br>Add pickles and cilantro, pulse and few times.<br>Chill until serving.<br>Serve cold with cold vegetables and chilled cooked shrimp.<br>Warm in serving dish and pass with the cooked vegetables.<br>Do not simmer or boil.<br>Brush on grilled or pan fried fish after the fish has been turned once.","url":"https://recipe.bluelayer.org/recipe/58989/remaulade-sauce-for-vegetables-fish"},{"id":"58920","title":"Barbecue Baked Fish","ingredients":"sauce, fish, ready-to-serve<br>butter, without salt<br>sugars, brown<br>catsup<br>mustard, prepared, yellow<br>vinegar, cider","directions":"Wash fillets and pat dry with paper towels.<br>In small pan, melt butter/margarine and stir in sugar, catsup, mustard and vinegar.<br>Stir until well blended.<br>Pour 1/2 of sauce in shallow foil-lined pan.<br>Place fillets in single layer in the sauce.<br>Pour remaining sauce over fish.<br>Bake 25-35 minutes at 350 degrees until fish flakes easily when tested with a fork.","url":"https://recipe.bluelayer.org/recipe/58920/barbecue-baked-fish"},{"id":"58892","title":"Pork With Garlic & Black Pepper (Thai) Recipe","ingredients":"oil, corn, peanut, and olive<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, fish, ready-to-serve<br>spices, pepper, black<br>parsley, fresh","directions":"Heat wok and add in peanut oil.<br>Saute/fry garlic for moment and add in pork.<br>Cook 3-5 min then add in remaining ingredients.<br>Stir for another minute or possibly so then serve.","url":"https://recipe.bluelayer.org/recipe/58892/pork-with-garlic-black-pepper-thai-recipe"},{"id":"58852","title":"Halibut with Herb Sauce","ingredients":"lemon juice, raw<br>oil, olive, salad or cooking<br>spices, basil, dried<br>chives, raw<br>parsley, fresh<br>fish, halibut, greenland, raw<br>oil, olive, salad or cooking","directions":"Puree first 5 ingredients in processor.<br>Season sauce to taste with salt and pepper.<br>Preheat broiler.<br>Brush fish with 2 tablespoons oil.<br>Sprinkle with salt and pepper.<br>Broil until just opaque in center, about 5 minutes per side.<br>Transfer fish to plates.<br>Spoon sauce over and serve.","url":"https://recipe.bluelayer.org/recipe/58852/halibut-with-herb-sauce"},{"id":"58659","title":"Sauce for Fish Tacos","ingredients":"salad dressing, mayonnaise, regular<br>yogurt, greek, plain, nonfat<br>spices, garlic powder<br>spices, coriander seed","directions":"Mix all ingredients and let sit 1/2 hour to let flavors develop.<br>If you like your sauce a little thinner just add a bit of milk or water and mix it.","url":"https://recipe.bluelayer.org/recipe/58659/sauce-for-fish-tacos"},{"id":"58653","title":"Salmon with Vegetables","ingredients":"fish, salmon, atlantic, wild, raw<br>potatoes, raw, skin<br>carrots, raw<br>beans, snap, green, raw<br>leeks, (bulb and lower leaf-portion), raw<br>soy sauce made from soy (tamari)<br>oil, olive, salad or cooking<br>dill weed, fresh<br>spices, basil, dried<br>salt, table","directions":"Preheat oven 450 degrees.<br>Mix soy sauce, olive oil, herbs and salt and pepper in a bowl.<br>On a cookie sheet, unwrap a large sheet of foil.<br>Boil the potatoes, carrots and green beans in a pot of water just until tender.<br>Place salmon in the middle of the foil and evenly distribute vegetables around and on top of the salmon.<br>Bend up the edges of the foil and pour the soy sauce mixture over everything.<br>Fold the edges of the foil tightly around the salmon, as it will steam in the oven.<br>Cook for 20 to 30 minutes or until the salmon is done.<br>Great served with wild rice or couscous.","url":"https://recipe.bluelayer.org/recipe/58653/salmon-with-vegetables"},{"id":"58630","title":"Polish Tartar Sauce","ingredients":"salad dressing, mayonnaise, regular<br>cream, sour, cultured<br>mustard, prepared, yellow<br>horseradish, prepared<br>lemon juice, raw<br>sugars, powdered<br>salt, table<br>spices, pepper, black<br>pickle relish, sweet<br>chives, raw<br>mushrooms, white, raw<br>capers, canned","directions":"Mix all ingredients together.<br>Best if made ahead.<br>I served it with batter fried fish.","url":"https://recipe.bluelayer.org/recipe/58630/polish-tartar-sauce"},{"id":"58552","title":"Smoked Salmon Spread Lightened Up","ingredients":"yogurt, greek, plain, nonfat<br>cheese, neufchatel<br>fish, salmon, atlantic, wild, raw<br>fresh red onions,<br>horseradish, prepared<br>lemon juice, raw<br>salt, table<br>spices, pepper, black<br>chives, raw","directions":"In a medium mixing bowl, combine the yogurt and Laughing Cow Cheese until smooth.<br>Stir in the remaining regredients.<br>Place in a container with tight fitting lid and refrigerate for at least 1 hour.<br>Stir before serving and garnish with additional freshly snipped chives as desired.","url":"https://recipe.bluelayer.org/recipe/58552/smoked-salmon-spread-lightened-up"},{"id":"58528","title":"Creamed Tuna","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sauce, fish, ready-to-serve","directions":"To make white sauce; melt butter, blend in flour, salt and pepper.<br>Mix until smooth.<br>Gradually stir in milk and heat while stirring constantly.<br>Heat until mixture boils and thickens.<br>To sauce add drained tuna fish.<br>Stir until well mixed and thoroughly heated.<br>Serve over mashed potatoes, rice, toast, etc, with vegetables if desired.<br>Makes approximately 2 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/58528/creamed-tuna"},{"id":"58406","title":"Baked Creamed Potatoes Recipe","ingredients":"potatoes, raw, skin<br>dill weed, fresh<br>cream, fluid, heavy whipping<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Good with fish.<br>Place potatoes in shallow baking dish; sprinkle with salt, pepper, and dill.<br>Combine cream and lowfat milk; pour over potatoes.<br>Bake 350 F, 30 mins","url":"https://recipe.bluelayer.org/recipe/58406/baked-creamed-potatoes-recipe"},{"id":"58384","title":"Cured Char with Gin","ingredients":"fish, salmon, atlantic, wild, raw<br>sugars, brown<br>sugars, granulated<br>salt, table<br>corn, sweet, white, raw<br>alcoholic beverage, distilled, gin, 90 proof<br>dill weed, fresh","directions":"If you have 1 fillet, cut it into 2 equal pieces.<br>If you have 2 fillets, they should be of equal size.<br>In a small bowl, mix together the sugars, salt, peppercorns, and gin to form a paste.<br>Divide the paste evenly among the 4 sides of the fish pieces.<br>Using half of the dill, cover the flesh side of both pieces, and then join the sides together.<br>Slip the sandwiched pieces into a lock-top plastic bag, press out the air, and seal closed.<br>Place the bag between 2 plates, place the setup in the fridge, and leave for 8 hours.<br>Remove the fish from the bag, rinse well under cool water, and pat dry.<br>Cover with the remaining dill, slip the fish into a new bag, and refrigerate again for at least 8 or up to 10 hours so the cure can even out.<br>Remove the fish from the bag, slice thinly, and serve.","url":"https://recipe.bluelayer.org/recipe/58384/cured-char-with-gin"},{"id":"58257","title":"Tomato-Olive-Caper Tapenade","ingredients":"oil, olive, salad or cooking<br>shallots, raw<br>cherries, sweet, raw<br>oil, olive, salad or cooking<br>capers, canned<br>spices, oregano, dried<br>vinegar, balsamic","directions":"Heat oil in skillet over medium heat.<br>Add the shallot and cook until begins to soften.<br>Add the tomatoes and cook, stirring until soft.<br>Add olives and capers and cook for 30 seconds more.<br>Stir in oregano and vinegar and remove from heat.<br>Spoon over fish (or chicken or pork).","url":"https://recipe.bluelayer.org/recipe/58257/tomato-olive-caper-tapenade"},{"id":"58219","title":"Pecan Catfish and Sweet Potato Chips","ingredients":"fish, catfish, channel, wild, raw<br>mustard, prepared, yellow<br>honey<br>nuts, pecans<br>bread crumbs, dry, grated, plain<br>sweet potato, raw, unprepared","directions":"Cut catfish into 1/2x2 inch fingers.<br>Brush with brown mustard and honey.<br>Dredge in a mixture of pecans ground with seasoned bread crumbs and set aside.<br>Saute potato in peanut oil until crisp and brown and drain on paper towels.<br>Add oil to pan amd saute fish until it flakes to the touch.<br>4 to 5 minutes per side.<br>Serve fish with the chips and orange wedges.","url":"https://recipe.bluelayer.org/recipe/58219/pecan-catfish-and-sweet-potato-chips"},{"id":"58048","title":"Taste-Tingling Dry Meat Rub","ingredients":"spices, paprika<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>mustard, prepared, yellow<br>spices, chili powder<br>spices, garlic powder<br>spices, oregano, dried<br>celery, raw","directions":"Mix all dry ingredients together.<br>Rub on meats or fish to season.<br>Roast or grill as desired.","url":"https://recipe.bluelayer.org/recipe/58048/taste-tingling-dry-meat-rub"},{"id":"57956","title":"Bea's Fish Crisp","ingredients":"wheat flour, white, all-purpose, unenriched<br>cheese, parmesan, hard<br>spices, garlic powder<br>salt, table<br>spices, basil, dried","directions":"Mix all ingredients together in a bowl.<br>Coat fish fillets on both sides.<br>Deep fry and enjoy.","url":"https://recipe.bluelayer.org/recipe/57956/beas-fish-crisp"},{"id":"57792","title":"Thai Beef With Broccoli in Oyster Sauce","ingredients":"oil, olive, salad or cooking<br>spices, garlic powder<br>beef, grass-fed, ground, raw<br>broccoli, raw<br>sauce, oyster, ready-to-serve<br>sauce, fish, ready-to-serve<br>sugars, granulated<br>spices, pepper, black<br>water, bottled, generic","directions":"Heat oil in deep, heavy skillet or wok over medium-high heat; add garlic and cook until a bit of garlic sizzles at once.<br>Toss well.<br>Add beef and toss until it changes color.<br>Add broccoli florets and toss for about 1 min., until they turn shiny and bright green.<br>Add oyster sauce, fish sauce, sugar, pepper, and water and cook 3-4 min., tossing often, until broccoli is tender and beef is cooked.<br>Transfer to small serving platter and serve hot or warm.","url":"https://recipe.bluelayer.org/recipe/57792/thai-beef-with-broccoli-in-oyster-sauce"},{"id":"57738","title":"Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins","ingredients":"spinach, raw<br>oil, olive, salad or cooking<br>fish, salmon, atlantic, wild, raw<br>shallots, raw<br>olives, ripe, canned (small-extra large)<br>raisins, seeded<br>vinegar, balsamic<br>honey","directions":"Pour a few tablespoons water into heavy large nonstick skillet.<br>Place over medium-high heat.<br>Add 1 bag spinach (skillet will be full).<br>Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes.<br>Add remaining spinach leaves in 2 batches.<br>Turn and toss spinach until just wilted but still bright green.<br>Transfer cooked spinach to strainer set over bowl.<br>Wipe skillet dry if necessary.<br>Add 1 tablespoon oil and heat over medium-high heat.<br>Sprinkle salmon with salt and pepper.<br>Place in skillet, skin side up.<br>Sear until brown, about 3 minutes; turn fish.<br>Cook until just opaque in center, 3 to 4 minutes.<br>Transfer to plate; wipe skillet clean.<br>Add 1 tablespoon olive oil to same skillet.<br>Add chopped shallot, halved olives, and golden raisins.<br>Stir 1 minute.<br>Add spinach; toss until heated through, about 1 minute.<br>Season to taste with salt and pepper.<br>Mound spinach mixture on plates.<br>Top with salmon.<br>Add balsamic vinegar and honey to skillet.<br>Boil until reduced to glaze, about 30 seconds.<br>Spoon glaze over salmon and spinach and serve.","url":"https://recipe.bluelayer.org/recipe/57738/balsamic-glazed-salmon-with-spinach-olives-and-golden-raisins"},{"id":"57624","title":"Broiled/Grilled Marinated Chicken (Gai Y Recipe","ingredients":"spices, coriander seed<br>sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)<br>lime juice, raw<br>spices, pepper, black<br>spices, garlic powder<br>soup, swanson chicken broth 99% fat free","directions":"Traditionally associated with the Northeast.<br>At the train stations or possibly bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or possibly light lunch.<br>The marinade dates back to a time before the introduction of chilies by the Portuguese.<br>Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking.<br>Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or possibly food processor.<br>Blend till smooth and pour into a shallow, non aluminum dish.<br>Add in chicken and turn to coat proportionately with marinade.<br>Cover and marinate in the refrigerator for at least 1 hour or possibly up to 8 hrs, turning occasionally.<br>Preheat the broiler or possibly prepare a charcoal or possibly gas grill.<br>Drain the chicken and reserve the marinade for basting.<br>Broil or possibly grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 min.<br>Turn the chicken and baste with the reserved marinade.<br>Throw away any leftover marinade.<br>Cook for 10 to 15 min longer, or possibly till the outside is browned and the inside is no longer pink.","url":"https://recipe.bluelayer.org/recipe/57624/broiled-grilled-marinated-chicken-gai-y-recipe"},{"id":"57553","title":"Grilled Soy-Ginger Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>onions, raw<br>spices, ginger, ground<br>spices, garlic powder<br>soy sauce made from soy (tamari)<br>spices, pepper, black<br>spices, paprika<br>oil, olive, salad or cooking","directions":"Combine marinade ingredients<br>Cover salmon with marinade and let stand at room temperature for 20 minutes.<br>Flip salmon over after 10 minutes to marinade the salmon equally.<br>Cook on uncovered grill, directly over medium coals for approx 7 minutes each side.<br>Baste with remaining marinade throughout grilling.<br>Note--When grilling salmon flip with spatula.","url":"https://recipe.bluelayer.org/recipe/57553/grilled-soy-ginger-salmon"},{"id":"57534","title":"Blue Plate Special Halibut or Salmon","ingredients":"fish, halibut, greenland, raw<br>salad dressing, mayonnaise, regular<br>fresh red onions,<br>dill weed, fresh","directions":"Lightly oil or spray a baking dish before placing fish in a single layer.<br>Mix remaining ingredients; spread over fish.<br>Bake at 400 degrees F for 15-20 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/57534/blue-plate-special-halibut-or-salmon"},{"id":"57467","title":"Salmon with Cucumber and Dill Sauce","ingredients":"fish, salmon, atlantic, wild, raw<br>honey<br>lemon juice, raw<br>yogurt, greek, plain, nonfat<br>pickles, cucumber, sour<br>dill weed, fresh<br>salt, table","directions":"For the Salmon:<br>Preheat oven to 350 degrees F. I usually cover a medium sized cookie sheet with foil if it is not non-stick.<br>You can really just judge the size of the pan based on the size of your salmon filet.<br>Use a fork to pierce holes in salmon.<br>Drizzle salmon with a thin layer of honey and lemon juice.<br>Salt and pepper to taste.<br>Cook salmon for roughly 20 minutes or until it flakes with a fork.<br>For the Cucumber and Dill Sauce:<br>Empty yogurt into small bowl.<br>Finely chop 1/4 cup of cucumber and add it to the bowl .<br>Add 1/4 teaspoon of dill weed to bowl.<br>Salt and pepper to taste.<br>Stir all ingredients together and chill while fish is cooking.<br>Then drizzle over your salmon and eat!","url":"https://recipe.bluelayer.org/recipe/57467/salmon-with-cucumber-and-dill-sauce"},{"id":"57445","title":"Baked Salmon I","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>fish, salmon, atlantic, wild, raw<br>orange juice, raw<br>dill weed, fresh<br>spices, rosemary, dried<br>spices, basil, dried<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>In a saucepan bring 2 1/2 cups of water to a boil.<br>Add rice and stir.<br>Reduce heat, cover and simmer for 20 minutes.<br>In a large pan, add enough water to just cover the bottom of the pan.<br>Lay the salmon fillet in the pan, pink side up.<br>Place cooked rice around the outside of the fish.<br>Sprinkle the orange juice over the fish and rice.<br>In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice.<br>Cover with aluminum foil.<br>Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.","url":"https://recipe.bluelayer.org/recipe/57445/baked-salmon-i"},{"id":"57425","title":"Garlic Scape Pesto","ingredients":"spices, garlic powder<br>cheese, parmesan, hard<br>nuts, walnuts, english<br>oil, olive, salad or cooking","directions":"Remove curly yellow end at the top of the scape.<br>Put garlic scape, cheese, and nuts in a large food processor.<br>Slowly add the olive oil until all ingredients are well pureed.<br>I put this in 1/2 pint canning jars for storing in the refrigerator or you can use a plastic container.<br>This made 4 of the 1/2 pint jars.<br>Use this on pasta or as a rub on chicken or fish.<br>Amazing!<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/57425/garlic-scape-pesto"},{"id":"57390","title":"Three-Fish Teriyaki","ingredients":"soy sauce made from soy (tamari)<br>oil, olive, salad or cooking<br>rice vinegar,<br>spices, garlic powder<br>ginger root, raw<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>fish, salmon, atlantic, wild, raw","directions":"In a small bowl, combine the soy sauce, oil, vinegar, garlic, ginger and pineapple juice.<br>Place the fish in a shallow baking dish and pour on the marinade.<br>Cover and marinate in the refrigerator for 2 hours, turning the fish once.<br>Remove the fish from the marinade, reserving the marinade.<br>Grill the fish for about 5 minutes on each side, or broil it for a total of 10 minutes.<br>In a small pan, bring the marinade to a boil; reduce the heat and simmer for 5 minutes.<br>Serve with the fish.","url":"https://recipe.bluelayer.org/recipe/57390/three-fish-teriyaki"},{"id":"57371","title":"Lower East Side Lox","ingredients":"cheese, parmesan, hard<br>cream, sour, cultured<br>fish, salmon, atlantic, wild, raw<br>chives, raw<br>spices, pepper, black<br>cream, whipped, cream topping, pressurized<br>onions, raw","directions":"Beat the cream cheese to a smooth consistency and blend in the sour cream.<br>Mix in the lox thoroughly.<br>Stir in all of the other ingredients.<br>Cover and chill.<br>SUGGESTED DIPPERS: Bagel Chips, Tomatoes, Radishes, Cucumber, Scallions, and Figs.","url":"https://recipe.bluelayer.org/recipe/57371/lower-east-side-lox"},{"id":"57289","title":"Sesame Halibut Recipe","ingredients":"fish, halibut, greenland, raw<br>orange juice, raw<br>catsup<br>soy sauce made from soy (tamari)<br>lemon juice, raw<br>spices, pepper, black<br>oil, sesame, salad or cooking<br>sugars, brown<br>seeds, sesame seeds, whole, dried","directions":"Two hrs before meal time, rinse fish with cool water.<br>Pat dry with paper towel.<br>Cut fish into serving portions.<br>In small bowl combine all ingredients except sesame seeds.<br>Pour mix over fish, cover and marinate in refrigerator for 2 hrs, turning once.<br>Remove fish, reserving marinade.<br>Broil or possibly barbeque fish.<br>Baste with marinade, turning once during cooking.<br>Fish is done when it flakes easily with a fork.<br>Heat marinade.<br>Pour over fish.<br>Top with sesame seeds.<br>Serves 4-6.","url":"https://recipe.bluelayer.org/recipe/57289/sesame-halibut-recipe"},{"id":"57273","title":"Orange Roughy Under Orange Sauce","ingredients":"orange juice, raw<br>margarine, regular, 80% fat, composite, stick, without salt<br>wheat flour, white, all-purpose, unenriched<br>orange juice, raw<br>lemon juice, raw<br>spices, nutmeg, ground<br>salt, table","directions":"*NOTE: Substitutions: cod, albacore tuna, catfish.<br>Cut orange roughy into 8 portions.<br>Set aside.<br>Melt margarine in a pan and add flour, stirring well until blended.<br>Mix in remaining ingredients, stirring over low heat until thickened.<br>Broil orange roughy 4 inches from heat source until fish flakes when tested with a fork.<br>Pour orange sauce over the fish and serve immediately.","url":"https://recipe.bluelayer.org/recipe/57273/orange-roughy-under-orange-sauce"},{"id":"57174","title":"Quick and Easy Dill Mustard","ingredients":"mustard, prepared, yellow<br>dill weed, fresh<br>dill weed, fresh<br>oil, olive, salad or cooking","directions":"Combine Dijon mustard with fresh chopped dill or dried dill weed and olive oil.<br>Serve with pate or fish; or use as a sandwich spread.<br>Also good added to a salad dressing.","url":"https://recipe.bluelayer.org/recipe/57174/quick-and-easy-dill-mustard"},{"id":"57100","title":"Busy Day Baked Fish","ingredients":"cream, sour, cultured<br>onions, raw<br>bread crumbs, dry, grated, plain<br>sauce, fish, ready-to-serve<br>butter, without salt<br>cheese, parmesan, hard","directions":"Preheat oven to 425.<br>Spray w 13x9x2 inches baking dishes.<br>In a shallow bowl, combine sour cream and soup mix.<br>Place bread crumbs in another shallow bowl (I use a pie pan).<br>Cut fish into serving size pieces; coat with the sour cream mixture, then roll in the crumbs.<br>Place in two greased 13x9x2 inch baking dishes.<br>Drizzle with the butter.<br>Bake, uncovered, at 425 for 12 minutes.<br>Sprinkle with the parmesan cheese; bake 2-6 minutes longer or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/57100/busy-day-baked-fish"},{"id":"56888","title":"Cajun-Style Blackened Halibut","ingredients":"salt, table<br>spices, thyme, dried<br>spices, oregano, dried<br>spices, pepper, red or cayenne<br>spices, paprika<br>spices, pepper, black<br>spices, fennel seed<br>fish, halibut, greenland, raw<br>oil, olive, salad or cooking<br>butter, without salt","directions":"Preheat oven to 400F.<br>Mix first 7 ingredients in small bowl.<br>Place fillets on baking sheet.<br>Brush on both sides with 1 tablespoon oil.<br>Sprinkle top of each with seasoning.<br>Heat heavy large skillet (preferably cast-iron) over high heat until very hot.<br>Add remaining 1 tablespoon oil; swirl to coat.<br>Place fillets, seasoned side down, in skillet.<br>Cook until very brown on bottom, 1 minute.<br>Return fillets, browned side up, to baking sheet.<br>Place in oven; bake until just opaque in center, about 8 minutes.<br>Top each with 1 teaspoon butter.","url":"https://recipe.bluelayer.org/recipe/56888/cajun-style-blackened-halibut"},{"id":"56830","title":"Coconut Macadamia Encrusted Halibut","ingredients":"fish, halibut, greenland, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey<br>delallo, italian seasoned breadcrumbs,<br>nuts, macadamia nuts, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>butter, without salt","directions":"pre-heat oven to 425.<br>combine coconut milk and 1/4 cup of honey in a baking dish.<br>marinate halibut in the mixture for 30 minutes or longer.<br>in the mean time, place macadamia nuts in food processor until finely crushed.<br>combine bread crumbs, macadamia nuts and coconut shavings on a large plate or platter.<br>roll halibut steaks in bread crumb mixture, and transfer to a greased baking dish or cookie sheet.<br>combine remaining honey and butter in a small bowl and microwave for 30 seconds (or until liquid).<br>drizzle over halibut.<br>bake for 15 minutes uncovered, or until cooked through.","url":"https://recipe.bluelayer.org/recipe/56830/coconut-macadamia-encrusted-halibut"},{"id":"56786","title":"Nutty Salmon","ingredients":"butter, without salt<br>nuts, walnuts, english<br>oil, corn, peanut, and olive<br>nuts, pistachio nuts, raw<br>cheese, parmesan, hard<br>spices, basil, dried<br>spices, oregano, dried<br>salt, table<br>spices, garlic powder<br>fish, salmon, atlantic, wild, raw","directions":"Preheat oven to 350 degrees.<br>Put all the nuts in a food processor and run until the nuts are chopped into small pieces.<br>Get a 9x13 baking dish and line with foil.<br>Put salmon in the dish.<br>Melt the butter in a bowl in the microwave and pour over the salmon.<br>Combine all remaining ingredients together and pour over the salmon.<br>Cook 35-45 minutes.","url":"https://recipe.bluelayer.org/recipe/56786/nutty-salmon"},{"id":"56747","title":"Easiest Lemon Pepper Fish","ingredients":"sauce, fish, ready-to-serve<br>lemon juice, raw<br>spices, pepper, black","directions":"Place all ingredients in a microwave-safe, flat dish.<br>Cover and cook in microwave on 400-500 W for 4-6 minutes.","url":"https://recipe.bluelayer.org/recipe/56747/easiest-lemon-pepper-fish"},{"id":"56738","title":"Ranch Breaded Fish Fillet","ingredients":"delallo, italian seasoned breadcrumbs,<br>salad dressing, ranch dressing, regular<br>oil, olive, salad or cooking<br>sauce, fish, ready-to-serve<br>butter, without salt<br>oil, olive, salad or cooking","directions":"Mix seasoned bread crumbs with ranch dressing and the oil.<br>It will be pasty.<br>Dry fish off well and pat the crumb mixture on the fish.<br>Add butter/olive oil mixture to skillet and heat to frying temperature.<br>Fry fish until light golden brown and fish flakes nicely.","url":"https://recipe.bluelayer.org/recipe/56738/ranch-breaded-fish-fillet"},{"id":"56731","title":"Sesame Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>seeds, sesame seeds, whole, dried<br>sauce, hoisin, ready-to-serve","directions":"If I'm making it for a large party, I use a fillet.<br>If for a dinner main course, I use steaks, but you can use either.<br>Wash the salmon and pat dry.<br>Thinly, but not too thinly, baste the salmon with the hoisen sauce then sprinkle heavily with the sesame seed until completely covered as though creating a crust.<br>If you use steaks do both sides.<br>Bake at 350F for about 20 minutes (until the fish is finished).<br>Place under the broiler for a minute to brown the sesame seeds.<br>If you're using this as an hors d'ouvre, serve on bed of greens with crackers and put a little hoisen sauce on the side.","url":"https://recipe.bluelayer.org/recipe/56731/sesame-salmon"},{"id":"56700","title":"Baked Fish with Orange Sauce","ingredients":"sauce, fish, ready-to-serve<br>orange juice, raw<br>butter, without salt<br>orange juice, raw<br>parsley, fresh","directions":"Preheat oven to 400F degrees.<br>Place fish in baking pan.<br>Mix orange juice and butter.<br>Pour half this mixture over the fish.<br>Sprinkle the rind over.<br>Bake for 10 minutes.<br>Pour remaining orange mixture over.<br>Bake another 10 minutes.<br>Sprinkle with parsley.","url":"https://recipe.bluelayer.org/recipe/56700/baked-fish-with-orange-sauce"},{"id":"56699","title":"Broiled Bluefish Sauce Recipe","ingredients":"honey<br>mustard, prepared, yellow<br>vinegar, cider<br>sauce, worcestershire<br>parsley, fresh<br>spices, pepper, black<br>salt, table<br>cornstarch","directions":"Blend honey and mustard in saucepan over low heat.<br>Stir in vinegar, Worcestershire sauce, parsley flakes, pepper sauce and salt.<br>Add in cornstarch or possibly arrowroot and cook, stirring, over medium heat till mix boils and thickens.<br>Makes about 1-1/2 c. of basting for grilled or possibly broiled Bluefish.","url":"https://recipe.bluelayer.org/recipe/56699/broiled-bluefish-sauce-recipe"},{"id":"56663","title":"Ginger Miso Glazed Tilapia","ingredients":"fish, tilapia, raw<br>oil, sesame, salad or cooking<br>spices, ginger, ground<br>miso<br>soy sauce made from soy (tamari)<br>rice vinegar,<br>lime juice, raw","directions":"Whisk together everything except for the fish filets.<br>Submerge fish in sauce to marinate for at least 30 minutes.<br>In nonstick or lightly oiled skillet, sear fish over medium high heat for 4-5 minutes or until fish is white and fully cooked.<br>Remove fish from pan and plate filets.<br>Pour leftover marinate into skillet and stir for 5 minutes while sauce thickens.<br>Drizzle over filets.","url":"https://recipe.bluelayer.org/recipe/56663/ginger-miso-glazed-tilapia"},{"id":"56604","title":"Mustard Crusted Tilapia","ingredients":"mustard, prepared, yellow<br>sauce, worcestershire<br>lemon juice, raw<br>spices, garlic powder<br>spices, oregano, dried<br>cheese, parmesan, hard<br>rice flour, white, unenriched<br>fish, tilapia, raw","directions":"Preheat oven to 375.<br>Bake fish 10 minutes on oiled glass sheet and pull from oven.<br>Mix mustard, Worcestershire, lemon juice, garlic powder, oregano, and cheese and baste one side of fish.<br>Sprinkle rice flour over fish till thinly covered.<br>Bake for another 10 minutes until crust is brown and bubbly.","url":"https://recipe.bluelayer.org/recipe/56604/mustard-crusted-tilapia"},{"id":"56592","title":"Almond Butter Sauce","ingredients":"nuts, almonds<br>butter, without salt<br>lemon juice, raw","directions":"Over low heat add butter and almonds cook until lightly brown.<br>Remove from heat and stir in lemon juice.<br>Serve warm over vegetables or fish.","url":"https://recipe.bluelayer.org/recipe/56592/almond-butter-sauce"},{"id":"56591","title":"Asian Glazed Tilapia","ingredients":"fish, tilapia, raw<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking<br>sauce, hoisin, ready-to-serve<br>soy sauce made from soy (tamari)","directions":"Sprinkle each side of the fish with salt and pepper.<br>Coat a sautee pan with Olive Oil or your favorite cooking oil.<br>I find that a non-stick pan works best for cooking this delicate fish.<br>Prepare the glaze by mixing equal parts Hoisin with Soy sauce.<br>The hoisin is thicker and sweeter giving balance to the soy.<br>You won't need that much for glazing the fish so you can use the remainder to toss in with your noodles if you want.<br>Brush the tops of each of the fish with the glaze and lay that side down on the pan allowing the glaze to form a seared on crust.<br>Brush the other side of the fish with glaze before flipping.<br>Each side takes about 4-6 minutes depending on how thick your filet is.<br>I had big meaty ones so total cooking time was about 15 minutes.<br>If you are unsure whether they are done, make a small cut into the the thickest part of the fish.<br>If the cut is easy to make and the fish flakes, then it's done.<br>If it's hard to pierce with a fork or seems tough, give it a few more minutes.<br>You may have to flip the fish in order to keep it from burning if you are cooking thicker pieces and need the extra time.<br>You may also want to cover the pan with a lid and let the steam help you out.<br>Serve on a bed of asian noodles or alone.<br>It's sure to be a crowd pleaser for those that enjoy seafood, and even those who don't!","url":"https://recipe.bluelayer.org/recipe/56591/asian-glazed-tilapia"},{"id":"56539","title":"Bland Diet For Finicky Felines Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>broccoli, raw<br>soup, chicken broth or bouillon, dry","directions":"Mix ingredients with sufficient chicken broth to hold together.<br>This same recipe can be used with fish (broil or possibly microwave till it flakes.)<br>You can also vary the recipe by adding rice or possibly other vegetables.","url":"https://recipe.bluelayer.org/recipe/56539/bland-diet-for-finicky-felines-recipe"},{"id":"56538","title":"Salmon With Tarragon Cream Sauce","ingredients":"orange juice, raw<br>marketside, balsamic vinaigrette dressing,<br>spices, tarragon, dried<br>fish, salmon, atlantic, wild, raw<br>cream, sour, cultured","directions":"Mix together orange juice, viniagrette dressing and tarragon.<br>Pour into a shallow baking dish.<br>Add salmon and turn to coat both sides.<br>Cover and refrigerate 1 hour to marinate.<br>Remove salmon from dish and pour marinade into a small saucepan.<br>Return salmon to dish.<br>Bake salmon at 450 degrees for 15 minutes or until it flakes easily with a fork.<br>While fish is cooking, bring the marinade to a boil.<br>Reduce the heat to low and simmer for 5 minutes.<br>Add the sour cream and cook until heated through.<br>Stir, and let stand for 5 minutes.<br>Serve over salmon.","url":"https://recipe.bluelayer.org/recipe/56538/salmon-with-tarragon-cream-sauce"},{"id":"56478","title":"Fish Baked in Coconut Milk","ingredients":"fish, cod, atlantic, raw<br>lemon juice, raw<br>oil, olive, salad or cooking<br>onions, raw<br>oil, olive, salad or cooking<br>spices, garlic powder<br>spices, ginger, ground<br>peppers, sweet, green, raw<br>tomatoes, red, ripe, raw, year round average<br>spices, coriander seed<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, turmeric, ground<br>spices, fennel seed<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, coriander seed","directions":"Cut fillets crosswise into strips 2-inches wide.<br>Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.<br>Preheat oven to 350 degrees.<br>In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned.<br>Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes.<br>Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste.<br>Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.<br>Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer.<br>Bake, uncovered, for 10 minutes in the preheated oven.<br>Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.<br>Garnish with chopped cilantro.","url":"https://recipe.bluelayer.org/recipe/56478/fish-baked-in-coconut-milk"},{"id":"56470","title":"Fillet of Fish With Green Apple, Raisins and Pecans","ingredients":"sauce, fish, ready-to-serve<br>margarine, regular, 80% fat, composite, stick, without salt<br>apples, raw, with skin<br>raisins, seeded<br>nuts, pecans<br>sugars, brown<br>spices, cinnamon, ground<br>wheat flour, white, all-purpose, unenriched<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Preheat oven to 400F.<br>Place fish in single layer in baking dish.<br>In nonstick skillet, melt margarine, then saute apple, raisins, nuts, Splenda and cinnamon for 3 minutes or until apples are tender.<br>Mix flour with apple juice until dissolved.<br>Add to pan and cook until thickened, stirring constantly, 2 or 3 minutes.<br>Pour sauce over fish.<br>Cover and bake 15 - 20 minutes.<br>Fish should flake easily when tested with fork.","url":"https://recipe.bluelayer.org/recipe/56470/fillet-of-fish-with-green-apple-raisins-and-pecans"},{"id":"56456","title":"Pan-Seared White Fish","ingredients":"sauce, fish, ready-to-serve<br>oil, olive, salad or cooking<br>butter, salted<br>dill weed, fresh<br>spices, pepper, red or cayenne<br>spices, fennel seed<br>spices, coriander seed<br>salt, table<br>sugars, granulated","directions":"To a spice grinder, add all spice mixture ingredients and grind until a powder forms.<br>Dust the tops of each fillet evenly with the spice mixture and gently pat it into the flesh.<br>Heat a medium skillet over medium heat and add EVOO and butter (you will likely need to add a little more of each as it evaporates later on to prevent sticking).<br>Place two fillets at a time spice side down in the heated skillet.<br>Sear for about two minutes on each side and remove.<br>You may want to place them gently on a cooling rack to drain any excess oil (do not put on a paper towel, they will stick).","url":"https://recipe.bluelayer.org/recipe/56456/pan-seared-white-fish"},{"id":"56452","title":"Creamed Potatoes","ingredients":"potatoes, raw, skin<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>salt, table<br>dill weed, fresh","directions":"Boil the potatoes in the skin.<br>Let cool and peel, cut in half.<br>Melt butter (margarine) in a pan and briefly saute the potatoes.<br>Pour over milk and cream and add salt.<br>Cover and cook gently for appr 10 minutes (until it thickens).<br>Add dill, gently mix.<br>Serve with smoked fish.","url":"https://recipe.bluelayer.org/recipe/56452/creamed-potatoes"},{"id":"56442","title":"Microwave Diabetic Fish with Cool Cucumber Sauce","ingredients":"sauce, fish, ready-to-serve<br>pickles, cucumber, sour<br>salad dressing, mayonnaise, regular<br>yogurt, greek, plain, nonfat<br>mustard, prepared, yellow","directions":"Thaw fish, if frozen.<br>Turn under any thin edges of fish.<br>In a 12 x 7 1/2 x 2-inch baking dish (use an 8x8x2-inch baking dish for low-wattage ovens) arrange fish fillets with thicker portions toward outer edges of the dish.<br>Cover dish with vented clear plastic wrap.<br>Cook on 100% power (high) for 4 to 7 minutes or till fish flakes easily when tested with a fork, giving dish a half-turn after 3 minutes.<br>Meanwhile, for sauce, in a small bowl stir together cucumber, mayonnaise, yogurt, and mustard.<br>Serve with fish.","url":"https://recipe.bluelayer.org/recipe/56442/microwave-diabetic-fish-with-cool-cucumber-sauce"},{"id":"56326","title":"Zesty Lemon Fennel Vinaigrette","ingredients":"spices, fennel seed<br>lemon juice, raw<br>sweetener, syrup, agave<br>shallots, raw<br>salt, table<br>oil, olive, salad or cooking","directions":"Toast the fennel seeds in a small saute pan over medium heat, shaking a few times for even toasting, until they become aromatic and start to brown slightly.<br>Be careful that they dont burn.<br>Let cool slightly, then pulse a couple of times in a spice grinder or clean coffee grinder, just until the fennel is broken up a bit.<br>Transfer to a small bowl and stir in the lemon juice, agave nectar, shallot, and salt.<br>Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth.<br>Transfer to a small container with a fitted lid and shake well.<br>Do a FASS check.<br>Depending on the type and taste of the lemons, you may want to add a teaspoon of olive oil or a pinch of salt.<br>Goes with My Familys Favorite Chicken (page 111), as a marinade.<br>It also makes a good marinade for fish and is wonderful drizzled over roasted asparagus and other vegetables.<br>Although toasting the fennel seeds may seem like a time-consuming and unnecessary step, I assure you that it isnt.<br>Toasting unleashes the natural oils of the fennel seeds, coaxing out their tremendous flavor and healing properties.<br>Store in an airtight container in the refrigerator for 5 to 7 days.<br>(per serving)<br>Calories: 65<br>Total Fat: 7g (1g saturated, 5g monounsaturated)<br>Carbohydrates: 1g<br>Protein: 0g<br>Fiber: 0g<br>Sodium: 75mg","url":"https://recipe.bluelayer.org/recipe/56326/zesty-lemon-fennel-vinaigrette"},{"id":"56300","title":"Pecan Crusted Tilapia","ingredients":"fish, tilapia, raw<br>nuts, pecans<br>spices, garlic powder<br>spices, thyme, dried<br>cheese, parmesan, hard<br>honey<br>oil, olive, salad or cooking","directions":"Preheat oven to 375F if youd like to bake the fish.<br>Disregard if youre going to fry.<br>Use whatever size of fillet youd like.<br>Add the finely chopped pecans, garlic powder, dried Italian spices and parmesan to a large shallow bowl.<br>This is the time to add more garlic, spices or cheese if youd like.<br>We really like garlic, so I add more, but when Im making this for others, Im aware they may not like garlic as much as we do.<br>Use your hand and just mix this all up.<br>Rinse off fish and pat dry; set on a platter.<br>Smother both sides with honey mustard.<br>Again, use more or less here as youd like.<br>My husband loves honey mustard, so his fillet gets a thick coating, but use enough for the pecan mixture to stick.<br>Place the fillets in the pecan mixture and turn, evenly coating and patting both sides, get a nice coating on them.<br>Place on a baking sheet thats been sprayed with non-stick spray.<br>Bake for 10 minutes, more or less depending on thickness; if youre using a different fish, the rule is 15 minutes per inch of thickness.<br>If youre frying, evenly coat pan with oil over medium high heat.<br>Four to five minutes per side, again, adjusting for the thickness of the fillet.","url":"https://recipe.bluelayer.org/recipe/56300/pecan-crusted-tilapia"},{"id":"56142","title":"Gravlax","ingredients":"salt, table<br>dill weed, fresh<br>orange juice, raw<br>lime juice, raw<br>spices, pepper, black<br>alcoholic beverage, distilled, vodka, 80 proof<br>fish, salmon, atlantic, wild, raw<br>sugars, granulated","directions":"Rinse salmon under cold running water and pat dry with paper towels.<br>Combine salt, dill, orange zest, lime zest, pepper and vodka in a small bowl and mix thoroughly.<br>Place the salmon, skin side down, on plastic wrap and pack the salt mixture over the entire cut side.<br>Press mixture in firmly.<br>wrap salmon completely and tightly in the plastic wrap and place skin side up on a baking sheet.<br>Place something heavy, like a large iron skillet, on top to press salmon and refrigerate 24 hours.<br>Remove salmon from refrigerator and brush off salt.<br>Rinse salmon thoroughly under cold water, removing all the cure.<br>Place salmon on clean plastic wrap and sprinkle on the sugar, pressing it in fi rmly.<br>Wrap tightly and refrigerate for 1 week before serving.<br>NOTES : Gravlax will keep 2 weeks, well wrapped and refrigerated.","url":"https://recipe.bluelayer.org/recipe/56142/gravlax"},{"id":"56141","title":"Tofu Mushroom Soup With Ground Pork","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>soup, chicken broth or bouillon, dry<br>water, bottled, generic<br>mushrooms, portabella, raw<br>carrots, raw<br>parsley, fresh<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, pepper, red or cayenne<br>onions, raw<br>sauce, fish, ready-to-serve<br>spices, garlic powder<br>spices, pepper, black<br>spices, ginger, ground<br>oil, sesame, salad or cooking","directions":"Add chicken broth, water and mushroom in a saucepan and bring to a broil.<br>Add ground pork - crumble pork into small pieces with the back of a wooden spoon as you stir then add carrots and Lipton onion mushroom soup mix stir and let simmer in medium heat for 3 to 5 minutes.<br>Add tofu, red banana pepper, parsley, fish sauce, garlic, ginger and ground pepper, stir and simmer for 2 to 3 minutes.<br>Add scallion and sesame oil.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/56141/tofu-mushroom-soup-with-ground-pork"},{"id":"56104","title":"Easy Heavenly Halibut","ingredients":"fish, halibut, greenland, raw<br>lemon juice, raw<br>cheese, cheddar<br>cream, sour, cultured<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Prepare fish (rinse and pat dry) and put in a single layer in a 9x13 inch baking dish.<br>In a bowl combine everything else except for cheese and then spread evenly over fish.<br>Bake at 425F for 20-25 minutes, or until opaque, and then sprinkle cheese on top and bake for an additional 2 minutes, or until cheese has melted.","url":"https://recipe.bluelayer.org/recipe/56104/easy-heavenly-halibut"},{"id":"56083","title":"Quick Paella","ingredients":"pork sausage, link/patty, unprepared<br>oil, olive, salad or cooking<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>artichokes, (globe or french), raw<br>spices, pepper, red or cayenne<br>sauce, fish, ready-to-serve<br>crustaceans, shrimp, raw (not previously frozen)<br>peas, green, frozen, unprepared","directions":"1 In a large skillet with a lid, brown the sau-sage in the oil until crispy, about 5 minutes.<br>2 Add the rice, artichoke hearts, peppers, broth or wine, and 2 cups of water.<br>Bring to a boil.<br>3 Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.<br>4 Stir in the shrimp and peas.<br>Cover and continue cooking until the shrimp are opaque, 5 to 7 minutes.","url":"https://recipe.bluelayer.org/recipe/56083/quick-paella"},{"id":"55968","title":"Baked Orange Roughy Italian-Style","ingredients":"bread crumbs, dry, grated, plain<br>cheese, parmesan, hard<br>cheese, parmesan, hard<br>spices, garlic powder<br>salt, table<br>orange juice, raw<br>butter, without salt<br>parsley, fresh","directions":"Preheat oven to 400F (200C.<br>).<br>Coat a medium size baking dish with non-stick cooking spray.<br>In a shallow bowl, mix bread crumbs, Parmesan, Romano, garlic powder and salt.<br>Brush both sides of the fillets with butter, and dredge in the bread crumb mixture.<br>Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.<br>Bake in pre-heated oven 10-15 minutes, or until the fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/55968/baked-orange-roughy-italian-style"},{"id":"55905","title":"Basic Ceviche Marinade Recipe","ingredients":"lime juice, raw<br>orange juice, raw<br>salt, table","directions":"Combine all ingredients in a nonreactive bowl.<br>Use to marinate seafood for ceviche from between 20 min (for very fresh, thinly sliced mild fish) to 24 hrs (for stronger-tasting seafood such as sea scallops.)","url":"https://recipe.bluelayer.org/recipe/55905/basic-ceviche-marinade-recipe"},{"id":"55863","title":"Blackberry Vinegar 1 Recipe","ingredients":"blackberries, raw<br>vinegar, distilled<br>sugars, granulated","directions":"Place the berries in a large container.<br>Bring the sugar and vinegar to a boil and pour over the berries.<br>Stir and cover.<br>Cold and chill for 30 days.<br>To process, strain the liquid through a piece of cheesecloth into a large pot.<br>Bring to a boil and simmer for 5 min.<br>Remove from the heat and pour into warm sterilized jars, cover and seal.<br>Yield 1 Qt.<br>NOTE: This vinegar needs to sit for 30 days to attain its full body and flavor.<br>Serve with salads, as a marinade for meats, poultry, or possibly fish, or possibly for something unusual sprinkle over french fried sweet potatoes.<br>Try using the vinegar in salad dressings.","url":"https://recipe.bluelayer.org/recipe/55863/blackberry-vinegar-1-recipe"},{"id":"55858","title":"Cheese-Baked Halibut","ingredients":"fish, halibut, greenland, raw<br>lemon juice, raw<br>salt, table<br>spices, pepper, black<br>spices, thyme, dried<br>cheese, cheddar<br>delallo, italian seasoned breadcrumbs,<br>butter, without salt","directions":"Preheat oven to 375F.<br>Lightly grease a large, shallow baking dish.<br>Wipe halibut with damp cloth; place halibut in dish.<br>Pour lemon juice over fish.<br>Then salt, pepper, and thyme.<br>Bake, uncovered, 20 minute.<br>Meanwhile, combine cheese and breadcrumbs.<br>Sprinkle fish with cheese mixture.Bake 10 minute longer, or until fish flakes easily with fork.<br>Serve right from baking dish.","url":"https://recipe.bluelayer.org/recipe/55858/cheese-baked-halibut"},{"id":"55857","title":"Fiskebudding (Fish Pudding)","ingredients":"delallo, italian seasoned breadcrumbs,<br>sauce, fish, ready-to-serve<br>cream, whipped, cream topping, pressurized<br>cream, fluid, heavy whipping<br>salt, table<br>cornstarch<br>spices, nutmeg, ground","directions":"Preheat oven to 350 degrees F.<br>Skin and bone the fish, and cut into small pieces.<br>Set aside.<br>Grease the bottom and sides of a 9-inch loaf pan heavily with butter.<br>Sprinkle with breadcrumbs, tipping the pan to evenly distribute crumbs.<br>Also grease a piece of aluminum foil big enough to cover the loaf pan.<br>Begin heating a saucepan of water to a boil, to use later when baking the pudding.<br>Using a blender or food processor, puree fish and cream in small batches until smooth.<br>Place pureed fish in a large mixing bowl.<br>Add salt, nutmeg and cornstarch; beat at medium-high speed until light and fluffy.<br>Pour mixture into prepared loaf pan.<br>Pick up the pan and bang it on the counter several times, to remove any air bubbles in the pudding.<br>Seal greased foil tightly over the top of the pan.<br>Place pan in a deep baking pan; add boiling water 3/4 of the way up the sides of the loaf pan.<br>Bake 60 to 75 minutes, until a tester inserted in the center comes out clean.<br>Note that during baking, the water around the mold should simmer (but not boil!)<br>constantly; adjust the temperature as necessary.<br>Let pudding cool 5 minutes.<br>Pour off any excess liquid; run a sharp knife around the edges of the pan to loosen the pudding.<br>Hold a serving platter on top of the pan and quickly invert the pan and platter to remove the pudding.<br>Soak up any extra liquid with paper towels.","url":"https://recipe.bluelayer.org/recipe/55857/fiskebudding-fish-pudding"},{"id":"55833","title":"Baked Citrus Halibut with Tomato Sauce","ingredients":"lemon juice, raw<br>salt, table<br>fish, halibut, greenland, raw<br>oil, olive, salad or cooking<br>tomato sauce, canned, no salt added<br>capers, canned","directions":"Preheat the oven to 400F and lightly oil an ovenproof pan large enough to accommodate all of the fillets in a single layer.<br>Stir the lemon juice and salt together, then coat the halibut in the mixture and refrigerate for 15 minutes.<br>Pat the fillets dry with paper towels and place them in the prepared pan.<br>Brush each fillet with 1/4 teaspoon of the olive oil and top with 1/4 cup of the tomato sauce.<br>Bake for 12 to 15 minutes, until the fish is opaque and flakes easily.<br>To be certain the fish is done, push a two-pronged kitchen fork straight down into the flesh.<br>If you feel no resistance, the fish is cooked; if not, return the fish to the oven for another minute or two.<br>Top each fillet with 1 tablespoon of the relish before serving.<br>For a totally different taste sensation, marinate the halibut in Cilantro Lime Vinaigrette (page 181) for 30 minutes.<br>Pat the fillets dry with paper towels.<br>Sprinkle each fillet with a pinch of salt and a pinch of cayenne, and bake as above.<br>Top with a dollop of Mango and Avocado Salsa (page 185) before serving.<br>Store in an airtight container in the refrigerator for 2 days.<br>(per serving)<br>Calories: 380<br>Total Fat: 28g (4.7g saturated, 17.4g monounsaturated)<br>Carbohydrates: 5g<br>Protein: 26g<br>Fiber: 1g<br>Sodium: 450mg<br>Nutritionists tout fish as a great source of omega-3 fatty acids, which studies suggest may be beneficial for people fighting breast and prostate cancer.<br>But recent research suggests that not all fish are created equal, and what people really should be looking at is the ratio of omega-3 to omega-6, as omega-6s may promote cancer growth.<br>This ratio could be at the heart of the benefits of the so-called Mediterranean diet, which some researchers believe is linked to lower cancer rates in Mediterranean countries.<br>The magic ratio of omega-3s to omega-6s appears to be no less than 1 to 1 (and preferably a lot more omega 3s).<br>For example, halibuts ratio is 2.5 to 1 (good), wild king salmon comes in at 5.6 to 1 (better), and fish roe weighs in at 11.1 to 1 (a slam dunk).<br>By contrast, farm-raised catfish has fifty times more omega-6s than omega-3s.<br>A good rule of thumb is to look for wild fish, as opposed to farm-raised, since the feed given to some cultivated fish can be high in omega-6s.","url":"https://recipe.bluelayer.org/recipe/55833/baked-citrus-halibut-with-tomato-sauce"},{"id":"55765","title":"Double-Salmon Dip","ingredients":"cheese, parmesan, hard<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>fish, salmon, atlantic, wild, raw<br>chives, raw<br>fish, salmon, atlantic, wild, raw","directions":"Using rubber spatula, mash whipped cream cheese and milk in medium bowl to blend.<br>Fold in salmon and 1 tablespoon chives.<br>Season with pepper to taste.<br>Gently fold in caviar.<br>Cover and refrigerate 2 hours to blend flavors.<br>(Can be made 1 day ahead.<br>Keep refrigerated.)<br>Sprinkle dip with remaining 1 tablespoon chives.<br>Serve dip chilled.","url":"https://recipe.bluelayer.org/recipe/55765/double-salmon-dip"},{"id":"55734","title":"Barlow's Blackened Catfish","ingredients":"spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>fish, catfish, channel, wild, raw<br>butter, without salt<br>salad dressing, italian dressing, commercial, regular","directions":"Preheat oven to 350 degrees F. Lightly grease a medium baking dish.<br>In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.<br>Brush both sides of catfish fillets with butter.<br>Rub fillets with the cayenne pepper mixture on both sides.<br>Heat a large heavy skillet over medium-high heat until really hot.<br>Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.<br>Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing.<br>Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.","url":"https://recipe.bluelayer.org/recipe/55734/barlows-blackened-catfish"},{"id":"55725","title":"Braised Fish Recipe","ingredients":"fish, cod, atlantic, raw<br>salt, table<br>oil, corn, peanut, and olive<br>shallots, raw<br>spices, ginger, ground<br>soy sauce made from soy (tamari)<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>soup, chicken broth or bouillon, dry","directions":"Pat the fish fillets dry using kitchen paper.<br>Rub both sides with salt and then cut them into 3.5cm wide diagonal strips.<br>Set the fish aside for 20 min then again pat them dry with kitchen paper.<br>The salt will have extracted some of the excess moisture from the fish.<br>Heat the oil in a wok or possibly large frying pan.<br>Then brown the fish in two batches draining each cooked batch on kitchen paper.<br>Drain all but 1 Tbsp.<br>of oil from the pan and throw away the rest.<br>Re heat the pan and add in the shallots (or possibly pickling onions) and ginger.<br>Stir fry them for 1 minute and then add in the rest of the ingredients.<br>Bring this mix to the boil then turn the heat down to a simmer.<br>Return the fish to the pan cover it and braise the fish in the sauce for 23 min.<br>Using a slotted spoon gently remove the fish and shallots and arrange them on a hot platter.<br>Then pour the sauce over the top and serve with steamed rice and a fresh green vegetable.<br>Onions in all forms are popular in Chinese cookery but shallots are especially prized for their distinctive flavour.<br>I think they complement fish beautifully.<br>If you cant get shallots for this recipe you can use pickling onions instead.<br>A hard white fish such as cod haddock or possibly bass will work better than delicate ones such as plaice or possibly sole.<br>Serves 4","url":"https://recipe.bluelayer.org/recipe/55725/braised-fish-recipe"},{"id":"55666","title":"Broiled Cod With Sun Dried Tomatoes Recipe","ingredients":"fish, cod, atlantic, raw<br>salad dressing, mayonnaise, regular<br>tomatoes, red, ripe, raw, year round average<br>parsley, fresh<br>spices, pepper, black","directions":"Set oven control to broil.<br>Grease rack of broiler pan.<br>Place fish filletson rack.<br>Broil fish with tops 4 inches from heat 8 min.<br>Mix remainingingredients; spread on fish.<br>Broil 1 to 2 min longer or possibly till topping islight brown and fish flakes easily with fork.<br>7.5% cff.","url":"https://recipe.bluelayer.org/recipe/55666/broiled-cod-with-sun-dried-tomatoes-recipe"},{"id":"55641","title":"Japanese (Kabocha) Pumpkin","ingredients":"pumpkin, raw<br>crustaceans, shrimp, raw (not previously frozen)<br>oil, canola<br>sugars, granulated<br>soy sauce made from soy (tamari)<br>water, bottled, generic","directions":"Cut pumpkin in half.<br>Clean out seeds and rinse leaving the skin on.<br>Cut into bite-sized pieces and set aside.<br>Combine remaining ingredients in a large pot over medium heat and stir until sugar dissolves.<br>Add pumpkin and simmer for 10 minutes, stirring once.<br>Continue to simmer another 10 minutes or until done.<br>Pumpkin is done when it is easily pierced with a fork or toothpick.<br>Do not overcook or the pumpkin will become mushy.<br>Dried shrimp, ebi, can be found in the oriental section of most supermarkets.<br>You can use shrimp bullion or fish stock instead.<br>Nutrition information: Calories 70, Fat 2 g., Cholesterol 6 mg., sodium 97 mg. 1 bread exchange.<br>ww points 2.","url":"https://recipe.bluelayer.org/recipe/55641/japanese-kabocha-pumpkin"},{"id":"55586","title":"Copy Cat T.G.I. Friday's Jack Daniel's Dipping Sauce","ingredients":"fresh red onions,<br>spices, garlic powder<br>water, bottled, generic<br>sugars, brown<br>sauce, teriyaki, ready-to-serve<br>soy sauce made from soy (tamari)<br>grapes, red or green (european type, such as thompson seedless), raw<br>alcoholic beverage, distilled, whiskey, 86 proof<br>sauce, ready-to-serve, pepper, tabasco","directions":"Combine all the ingredients in a saucepan in the order listed, mixing and stirring after each addition.<br>Place over medium heat and stir until the mixture comes to a boil.<br>Reduce the heat until the mixture is slowly simmering.<br>Cook the sauce for 35 to 45 minutes, until thick and bubbling.<br>*This recipe makes about 3 cups.<br>*<br>**This sweet and mildly spicy sauce is great for dipping poultry, meat, or fish.<br>**<br>***This recipe brought to you courtesy of America's Most Wanted Recipes.<br>***","url":"https://recipe.bluelayer.org/recipe/55586/copy-cat-t-g-i-fridays-jack-daniels-dipping-sauce"},{"id":"55464","title":"Halibut In Tarragon","ingredients":"fish, halibut, greenland, raw<br>yogurt, greek, plain, nonfat<br>salad dressing, mayonnaise, regular<br>spices, tarragon, dried<br>cheese, mozzarella, low sodium","directions":"Place halibut in 8-by-8-inch baking pan.<br>Mix all other ingredients together and spread over halibut.<br>Bake at 400 degrees for 15 minutes or until fish flakes when tested with a fork.","url":"https://recipe.bluelayer.org/recipe/55464/halibut-in-tarragon"},{"id":"55341","title":"Lemon Herb Mayonnaise","ingredients":"salad dressing, mayonnaise, regular<br>lemon juice, raw<br>horseradish, prepared<br>parsley, fresh","directions":"combine all ingredients.<br>Excellent on fish instead of tartar sauce.","url":"https://recipe.bluelayer.org/recipe/55341/lemon-herb-mayonnaise"},{"id":"55338","title":"Gang keaw wann nue or green curry beef.","ingredients":"sugars, granulated","directions":"In the heating pan add oil and fry in green curry paste fry till the oil surface trun green add coconut cream stir and bring to boil at medium heat<br>Stir in slices beef and bring to boil for 10 minutes<br>Add the rest of coconut cream ,bring to boil covered for 5 minutes<br>Add eggplants,sweet peppers and slice chillies right away add sugar, fish sauce and chicken stock powder and end with sweet basil.","url":"https://recipe.bluelayer.org/recipe/55338/gang-keaw-wann-nue-or-green-curry-beef"},{"id":"55237","title":"Hot-Smoked Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>salt, table<br>alcoholic beverage, distilled, whiskey, 86 proof<br>dill weed, fresh","directions":"First you need to salt your fresh salmon fillet to extract some of the moisture.<br>This will enable it to take on the smoky flavor more easily and cook safely.<br>Cover the base of a dish with about 1cm of salt and place the fillet skin side down on the salt.<br>Sprinkle some dry dill onto the fillet followed by a generous amount of salt making sure to cover the fish completely with more salt on the thicker parts.<br>Leave it in a cool place for 2-3 hours.<br>Remove the fish from the now damp salt and wash it thoroughly in cold fresh water.<br>Place the fillet on a drying rack for at least an hour and preferably more.<br>Fill your smoker with beech, oak or fruit wood sawdust having soaked a hand full of the sawdust in Whiskey (don't use your best Hebredean single malt for this).<br>Place your fillet in the smoker and gently smoke for 12 hours.<br>A brief hot smoke (about 60-80 degrees) of about 30 minutes followed by a long cold smoke (under 30 degrees C) works well.<br>I used an insulated smoker like this one http://www.outdoorcook.co.uk/collections/smokers/products/professional-meat-fish-smoker , but there are loads of different types around and you may even be able to use your BBQ although insulation is important to maintain lower temperatures and an electric element or gas makes for easier use.<br>Remove the fillet and check it is cooked through before serving.<br>It can be eaten in leafy salads, with boiled new potatoes, on bread, with pasta and all it needs is a bit of Lemon juice to bring it alive!<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/55237/hot-smoked-salmon"},{"id":"55200","title":"Key West Smoked Fish Dip","ingredients":"sauce, fish, ready-to-serve<br>cheese, parmesan, hard<br>cream, whipped, cream topping, pressurized<br>lemon juice, raw<br>spices, garlic powder<br>onions, raw","directions":"Flake white fish, making sure there are no bones, into food processor.<br>Add everything else and pulse until smooth.<br>Serve with good crackers.<br>We had them with Cuban crackers that i had to order after i returned home.<br>The longer you make it in advance, the better the flavors meld.","url":"https://recipe.bluelayer.org/recipe/55200/key-west-smoked-fish-dip"},{"id":"55139","title":"Ken Hom's steamed fish Cantonese style recipe","ingredients":"fish, cod, atlantic, raw<br>salt, table<br>spices, ginger, ground<br>onions, raw<br>soy sauce made from soy (tamari)<br>oil, corn, peanut, and olive<br>oil, sesame, salad or cooking<br>spices, coriander seed","directions":"If you are using a whole fish, remove the gills.<br>Pat the fish or fish fillets dry with kitchen paper.<br>Rub with the salt on both sides, and then set aside for 30 minutes.<br>This helps the flesh to firm up and draws out any excess moisture.<br>Next set up a steamer or put a rack into a wok or deep pan and fill it with 5 cm (2 inches) of water.<br>Bring the water to the boil over a high heat.<br>Put the fish on a heat proof plate and scatter the ginger evenly over the top.<br>Put the plate of fish into the steamer or onto the rack.<br>Cover the pan tightly and gently steam the fish until it is just cooked.<br>Flat fish will take about 5 minutes to cook.<br>Thicker fish or fillets such as sea bass will take 12-14 minutes.<br>Remove the plate of cooked fish and sprinkle on the spring onions and light and dark soy sauces.<br>Heat the two oils together in a small saucepan.<br>When they are hot and smoking pour the hot oil on top of the fish, garnish with the coriander sprigs.<br>Serve at once.","url":"https://recipe.bluelayer.org/recipe/55139/ken-homs-steamed-fish-cantonese-style-recipe"},{"id":"55080","title":"Uncooked Pickled Fish Recipe","ingredients":"vinegar, distilled<br>sugars, granulated","directions":"Soak pcs of fish in a brine of 1 1/2 c. salt to a gallon of water in refrigerator for 24 hrs.<br>Drain the salt water and soak the fish in distilled white vinegar, completely covered for another 48 hrs in the refrigerator.<br>Combine the following ingredients, boil for 5 min, and cold.<br>This is sufficient solution for pickling 5-6 pints of fish.<br>Pack fish in jars or possibly containers.<br>Add in onions as you like.","url":"https://recipe.bluelayer.org/recipe/55080/uncooked-pickled-fish-recipe"},{"id":"55050","title":"Greek Seasoning Mix","ingredients":"spices, oregano, dried<br>salt, table<br>spices, onion powder<br>spices, garlic powder<br>cornstarch<br>spices, pepper, black<br>spices, parsley, dried<br>spices, paprika<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, thyme, dried","directions":"Combine all ingredients.<br>Store in an airtight container.<br>Serve with red meat, pork, poultry, or fish.<br>Yield: 1/4 cup.","url":"https://recipe.bluelayer.org/recipe/55050/greek-seasoning-mix"},{"id":"55007","title":"Mustard Sauce for Fish","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>sauce, fish, ready-to-serve<br>mustard, prepared, yellow","directions":"Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.<br>Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.<br>Add mustard and remaining butter.<br>Serve with boiled lutfisk, haddock or cod.","url":"https://recipe.bluelayer.org/recipe/55007/mustard-sauce-for-fish"},{"id":"54914","title":"Salmon in Tarragon/Cream Sauce","ingredients":"orange juice, raw<br>orange juice, raw<br>spices, tarragon, dried<br>spices, pepper, black<br>salt, table<br>sugars, brown<br>fish, salmon, atlantic, wild, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>cornstarch<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>cream, sour, cultured<br>beans, snap, green, raw<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Whisk together orange juice, orange peel, tarragon, black pepper, salt and brown sugar in a shallow container.<br>Place salmon, flesh side down, in this marinade.<br>Cover container tightly with plastic wrap or foil.<br>Place in the refrigerator and marinate at least one hour, but as long as overnight.<br>After marinating salmon, heat broiler or light grill; set rice to cook as directed on package.<br>Remove salmon from marinade and grill or broil; reserve marinade.<br>While salmon broils or grills, place marinade into nonstick skillet.<br>Bring to a boil; reduce heat and simmer 5 minutes.<br>Blend cornstarch into Madeira wine.<br>If you do not have Madeira wine, substitute an equal amount of Balsamic vinegar with 1 teaspoon sugar for the wine.<br>Blend this paste into the orange juice sauce that you have simmered for five minutes.<br>Whisk in sour cream, cover and remove from heat.<br>Serve the salmon and rice with the wonderfully rich yet light sauce.<br>Add green beans (steamed in microwave or on stove top as directed on package) topped with margarine on the side.","url":"https://recipe.bluelayer.org/recipe/54914/salmon-in-tarragon-cream-sauce"},{"id":"54911","title":"Basil Butter","ingredients":"spices, basil, dried<br>butter, without salt<br>lemon juice, raw<br>spices, pepper, black<br>spices, garlic powder","directions":"In a food processor, chop basil.<br>Add butter, lemon juice and pepper and garlic salt; blend until smooth.<br>Drop by half-tablespoons onto a baking sheet; freeze.<br>Remove from baking sheet and store in freezer bags.<br>Use to flavor chicken, fish or vegetables.","url":"https://recipe.bluelayer.org/recipe/54911/basil-butter"},{"id":"54876","title":"Sticky Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Rinse the rice, then soak it in water to cover for at least 1 hour and up to 24 hours.<br>Drain, then wrap in cheesecloth and put in a steamer above boiling water.<br>Steam for about 30 minutes, until tender.<br>Making a good thing better: Toss the cooked rice with 1 cup coconut milk, homemade (page 584) or canned, and 1 tablespoon nam pla (Thai fish sauce; see page 500).<br>Rewrap and steam (or microwave) for 5 more minutes to reheat.","url":"https://recipe.bluelayer.org/recipe/54876/sticky-rice"},{"id":"54872","title":"Halibut a La Tunisia","ingredients":"lemon juice, raw<br>oil, olive, salad or cooking<br>spices, paprika<br>spices, coriander seed<br>spices, cumin seed<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>fish, halibut, greenland, raw","directions":"Make the paste: in a small bowl, thoroughly mix all ingredients except halibut fillets.<br>Spread the paste evenly on both sides of the halibut fillets.<br>Cover and refrigerate for 1 hour.<br>Grill over direct heat until the halibut just begins to flake when poked with the tip of a knife, about 6 - 8 minutes, turning once midway.<br>Remove from grill, drizzle each fillet with a little olive oil and serve immediately.","url":"https://recipe.bluelayer.org/recipe/54872/halibut-a-la-tunisia"},{"id":"54854","title":"Baked Fish Fillets","ingredients":"delallo, italian seasoned breadcrumbs,<br>cheese, parmesan, hard<br>spices, paprika<br>spices, basil, dried<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>sauce, fish, ready-to-serve<br>butter, without salt","directions":"Set oven to 500 F (bottom oven rack).<br>Grease a shallow baking dish (enough to hold all fish without overcrowding).<br>In a shallow bowl, combine first 7 ingredients.<br>Brush fish fillets with melted butter, then dip into crumb mixture.<br>Place in a greased baking pan.<br>Bake uncovered at 500F for 10 minutes, or until fish flakes easily with a fork.<br>Delicious!","url":"https://recipe.bluelayer.org/recipe/54854/baked-fish-fillets"},{"id":"54636","title":"Grilled Chicken (Ga Nuong)","ingredients":"sugars, granulated<br>salt, table<br>spices, pepper, black<br>sauce, fish, ready-to-serve<br>lime juice, raw<br>oil, canola<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>spices, garlic powder","directions":"In a small mixing bowl.<br>combine all ingredients except the chicken and stir well.<br>Place chicken in a nonreactive (pottery, plastic, glass) dish.<br>Pour marinade over chicken and use your fingers to massage marinade into the meat, distributing the seasonings as evenly as possible.<br>Marinate at room temperature for at least 30 minutes, or cover with plastic wrap and refrigerate for two hours.<br>To grill: Prepare a medium-hot charcoal fire or preheat a gas grill to medium.<br>Place chicken on grill rack and cook, turning after five minutes.<br>Continue cooking until internal juices run clear.<br>You are looking for an internal temperature of approximately 165 degrees.<br>To oven-roast and broil: Preheat oven to 400 degrees.<br>Place chicken in a roasting dish and cook until juices run clear, about 25 minutes.<br>For a deeper browning, place chicken under the broiler for about 60 seconds.","url":"https://recipe.bluelayer.org/recipe/54636/grilled-chicken-ga-nuong"},{"id":"54583","title":"Oven-Fried Orange Roughy","ingredients":"cornmeal, degermed, unenriched, yellow<br>bread crumbs, dry, grated, plain<br>salt, table<br>spices, paprika<br>dill weed, fresh<br>spices, pepper, black<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>orange juice, raw<br>butter, without salt","directions":"Preheat an oven to 500 degrees F (260 degrees C).<br>Move oven rack to position slightly above middle of oven.<br>Generously grease a 13x9-inch baking dish.<br>Mix cornmeal, bread crumbs, salt, paprika, dill, and black pepper together in a shallow bowl.<br>Pour milk into a separate bowl.<br>Dip orange roughy pieces into milk and then press into bread crumbs to coat on all sides.<br>Gently toss between your hands so any bread crumbs that haven't stuck can fall away.<br>Place breaded orange roughy into prepared baking dish in a single layer while breading the rest.<br>Drizzle butter over the breaded fish pieces.<br>Bake in preheated oven until fish flakes easily with fork, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/54583/oven-fried-orange-roughy"},{"id":"54504","title":"Popcorn Goldfish Snack","ingredients":"corn, sweet, white, raw<br>cheese, cheddar<br>wheat flours, bread, unenriched<br>pretzels, soft, unsalted<br>butter, without salt<br>sauce, worcestershire<br>spices, garlic powder<br>spices, onion powder<br>spices, chili powder","directions":"Combine first 4 ingredients in bowl.<br>Combine butter and worchestershire sauce.<br>Drizzle over popcorn.<br>Combine seasonings and sprinkle over mixture, tossing well.<br>Spread on cookie sheet and bake 350F for 15 minutes stirring once.<br>Let cool in oven and store in airtight container when cool.","url":"https://recipe.bluelayer.org/recipe/54504/popcorn-goldfish-snack"},{"id":"54422","title":"Alaskan Salmon Marinade","ingredients":"orange juice, raw<br>soy sauce made from soy (tamari)<br>catsup<br>oil, olive, salad or cooking<br>parsley, fresh<br>lemon juice, raw<br>spices, oregano, dried<br>spices, pepper, black","directions":"Rinse fillets and pat dry.<br>Place gallon-size ziploc bag in an empty pitcher, folding top edges over mouth of pitcher.<br>Combine all ingredients inside ziploc bag.<br>Add fillets, squeeze air out of the bag.<br>Gently mush the ingredients together and onto the fish.<br>Let marinade and fish set for 30 minutes.<br>Remove fish from marinade; discard leftover marinade.<br>Grill or broil as desired.","url":"https://recipe.bluelayer.org/recipe/54422/alaskan-salmon-marinade"},{"id":"54244","title":"Hoisin Salmon","ingredients":"orange juice, raw<br>sauce, hoisin, ready-to-serve<br>honey<br>fish, salmon, atlantic, wild, raw","directions":"Preheat broiler.<br>In a glass measuring cup, whisk together orange juice, hoisin sauce, and honey.<br>Season salmon with salt and pepper, and place on broiler pan skin side down.<br>Brush half of the hoisin sauce mixture on salmon.<br>Broil salmon about 4 inches from the heat source 10 minutes.<br>Drizzle remaining sauce over salmon and serve.","url":"https://recipe.bluelayer.org/recipe/54244/hoisin-salmon"},{"id":"54138","title":"Pesto Fish Kebabas","ingredients":"fish, halibut, greenland, raw<br>sauce, pesto, ready-to-serve, refrigerated<br>parsley, fresh","directions":"Soak 8 Bamboo skewers in water for at least an hour before using, this avoids scorching or splintering.<br>(you will need 12 if using smaller ones).<br>Cut fish into 2cm cubes (approx); combine pesto fish and parsley in a bowl.<br>Thread fish onto skewers, cook in a pan or grill or BBQ until fish is browned and cooked as desired.","url":"https://recipe.bluelayer.org/recipe/54138/pesto-fish-kebabas"},{"id":"54029","title":"Smoked Salmon Pizza","ingredients":"house of pasta, pizza dough,<br>oil, olive, salad or cooking<br>fresh red onions,<br>cream, whipped, cream topping, pressurized<br>fish, salmon, atlantic, wild, raw","directions":"Preheat the oven to 500F.<br>On a lightly floured surface, roll the dough out into a 10-inch round.<br>Transfer dough to a rimless baking sheet; brush with olive oil.<br>Scatter sliced onion over the top.<br>Bake until crust is golden brown, 6 to 8 minutes.<br>Let cool 5 minutes.<br>Spread the Dill Cream over the top to within an inch of the edge.<br>Arrange the salmon to cover the surface entirely.<br>Use a pizza wheel to slice into 6 pieces.","url":"https://recipe.bluelayer.org/recipe/54029/smoked-salmon-pizza"},{"id":"54018","title":"Broiled Catfish Steaks Recipe","ingredients":"fish, catfish, channel, wild, raw<br>tomato sauce, canned, no salt added<br>vinegar, distilled<br>sugars, granulated<br>dill weed, fresh<br>spices, paprika<br>spices, pepper, black<br>sauce, worcestershire<br>oil, olive, salad or cooking","directions":"Rinse steaks under cool, running water; pat dry and set aside.<br>Combine tomato sauce and next 7 ingredients in a small bowl; stir well.<br>Brush half of mix over 1 side of steaks.<br>Coat rack of a broiler pan with cooking spray.<br>Place steaks on rack; broil 4-5\" from heat.<br>Carfully turn fish over; brush with remaining tomato mix.<br>Broil an additional 6 min, or possibly till fish flakes easily when tested with a fork.<br>Garnish with lemon and dill, if you like.","url":"https://recipe.bluelayer.org/recipe/54018/broiled-catfish-steaks-recipe"},{"id":"53875","title":"Speedy Salmon Casserole","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>catsup<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>fish, salmon, atlantic, wild, raw<br>potatoes, raw, skin<br>cheese, cheddar","directions":"In a saucepan, melt butter over medium heat.<br>Stir in flour and ketchup until smooth.<br>Gradually stir in milk.<br>Bring to a boil; cook and stir for 2 minutes.<br>Add salmon.<br>Prepared mashed potatoes according to package directions.<br>Spoon half into a greased 9x9 baking dish.<br>Top with salmon mixture, remaining potatoes and cheese.<br>Bake, uncovered, at 375 for 15-20 minutes or until heated through and cheese is melted.","url":"https://recipe.bluelayer.org/recipe/53875/speedy-salmon-casserole"},{"id":"53870","title":"Ginger-Glazed Almond Salmon Salad","ingredients":"fish, salmon, atlantic, wild, raw<br>sweetener, syrup, agave<br>spices, cinnamon, ground<br>spices, ginger, ground<br>oil, olive, salad or cooking<br>beans, snap, green, raw<br>lettuce, cos or romaine, raw<br>tomatoes, red, ripe, raw, year round average<br>nuts, almonds<br>sauce, salsa, ready-to-serve","directions":"Run salmon under cold water for 1 minute.<br>Place fish in a large bowl.<br>Pour in agave nectar.<br>Sprinkle in cinnamon and ginger and, using your hands, coat the salmon until the marinade is distributed evenly.<br>Refrigerate for 30 minutes.<br>Preheat a large skillet over medium-high heat and drizzle with olive oil.<br>Once salmon has finished marinating, transfer to the skillet and begin to cook.<br>Cook one side for 5 minutes, or until done, then flip to cook the other side.<br>Meanwhile, cook green beans according to package directions.<br>Once done, set aside.<br>While salmon cooks, wash and chop lettuce.<br>Distribute among 4 plates.<br>Dice tomatoes and fold on top of lettuce.<br>Top with green beans.<br>Place almonds in a food processor and pulse until chopped into bits (you can also chop using a knife).<br>Set aside.<br>Once salmon fillets have finished cooking, remove from heat and place each one on the prepared salads.<br>Distribute chopped nuts among the plates.<br>Top each salad with 2 tablespoons of mango salsa.","url":"https://recipe.bluelayer.org/recipe/53870/ginger-glazed-almond-salmon-salad"},{"id":"53830","title":"Spicy Grilled Salmon Fillets Recipe","ingredients":"spices, pepper, black<br>spices, paprika<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>onions, raw<br>spices, thyme, dried<br>salt, table<br>oil, olive, salad or cooking<br>fish, salmon, atlantic, wild, raw","directions":"If you are using IQF fillets, make sure they are thawed completely before you begin cooking.<br>In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste.<br>Pat the paste onto both sides of each salmon fillet.<br>Heat a well-oiled skillet over medium high heat until nearly smoking.<br>SautA the salmon in the skillet for 4 to 5 minutes on each side, or until it is cooked through.","url":"https://recipe.bluelayer.org/recipe/53830/spicy-grilled-salmon-fillets-recipe"},{"id":"53747","title":"Mock Lobster","ingredients":"fish, cod, atlantic, raw<br>salt, table<br>spices, paprika<br>vinegar, distilled","directions":"Cut the cod into 2x2-inch pieces; place in non-stick skillet.<br>Barely cover with water; sprinkle salt and paprika over fish and bring to a quick boil.<br>Reduce heat and place on a low simmer for about 10 minutes (depending on thickness of fish) uncovered.<br>Drain out hot liquid and cover with cold water, add vinegar bring to quick boil again.<br>Again reduce it to a low simmer and let cook uncovered about 10 minutes.<br>Drain and serve immediately with drawn butter and fresh lemon juice.","url":"https://recipe.bluelayer.org/recipe/53747/mock-lobster"},{"id":"53673","title":"All-Purpose Homemade Herbed Salt","ingredients":"salt, table<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, rosemary, dried<br>parsley, fresh","directions":"Place the salt on a piece of paper towels and microwave at 600 W for about 1 to 2 minutes to let any moisture evaporate (adjust the time as you go).<br>I used 4 kinds of summery herbs which I grew for myself this time.<br>Try different herbs to your liking.<br>Put everything into a mill and grind until fine.<br>This is how the salt looks once everything is mixed together.<br>Sprinkle over pork and chicken before frying.<br>This is good for pasta dishes, salads, potato dishes and fish!<br>Store in a bottle.<br>You can buy cheap bottles at pound shops (or dollar stores) and prepare these as presents for your friends!","url":"https://recipe.bluelayer.org/recipe/53673/all-purpose-homemade-herbed-salt"},{"id":"53654","title":"Whitefish Shrimp Cakes","ingredients":"sauce, fish, ready-to-serve<br>crustaceans, shrimp, raw (not previously frozen)<br>egg substitute, powder<br>parsley, fresh<br>onions, spring or scallions (includes tops and bulb), raw<br>wheat flour, white, all-purpose, unenriched<br>salad dressing, mayonnaise, regular<br>mustard, prepared, yellow<br>salt, table<br>spices, pepper, black<br>sauce, worcestershire","directions":"Place all ingredients in a food processor.<br>Cover and pulse unti fish is pureed.<br>Put in medium bowl.<br>Spray a large skillet with nonstick spray and heat to medium.<br>Drop fish mixture by 1/3 cupfulls into th skillet, spacing evenly and flattening with a spatula.<br>Cook 4 minutes per side, or until firm.","url":"https://recipe.bluelayer.org/recipe/53654/whitefish-shrimp-cakes"},{"id":"53649","title":"Buttery Basting Sauce","ingredients":"butter, without salt<br>lime juice, raw<br>lime juice, raw<br>spices, basil, dried<br>mustard, prepared, yellow<br>sauce, worcestershire<br>spices, pepper, red or cayenne","directions":"In a small saucepan, melt the butter over moderate heat.<br>Remove from heat.<br>Stir in the lime juice, zest, marjoram, mustard, Worcestershire sauce, and red pepper.<br>Use to baste 1 pound meat, fish, seafood, or poultry during cooking.","url":"https://recipe.bluelayer.org/recipe/53649/buttery-basting-sauce"},{"id":"53552","title":"Potato Salmon Casserole Recipe","ingredients":"potatoes, raw, skin<br>fish, salmon, atlantic, wild, raw<br>spices, pepper, black<br>parsley, fresh<br>cheese, pasteurized process, american, without added vitamin d","directions":"Mix together potatoes, salmon, pepper and parsley flakes.<br>Transfer to 1 1/2 qt greased casserole dish, sprinkle with cheese.<br>Bake at 350 degrees for 30 min.<br>6 servings.","url":"https://recipe.bluelayer.org/recipe/53552/potato-salmon-casserole-recipe"},{"id":"53515","title":"My Perfect Fish Batter","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornstarch<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>dill weed, fresh<br>water, bottled, generic<br>lemon juice, raw","directions":"Use a med.<br>bowl, and with a wire whisk, whisk dry ingredients to be sure they are well blended.<br>Have a large skillet ready with and inch of veg.<br>oil nearly smoking hot.<br>Squeeze half a juicy lemon into a measuring cup, and fill to the 3/4 line with ICE cold water.<br>Mix quickly into the dry ingredients, till only small lumps remain.<br>It does not need to be smooth.<br>With tongs, drag each piece of fish through the batter till well coated on each side.<br>Lay the piece in the hot oil, and continue.<br>Do not crowd the pieces.<br>You can do this in batches, keeping cooked fish on a rack in a warm oven.<br>It will take a very short time, depending on the thickness of the fish.<br>Do not overcook.<br>Serve with lemon slices.","url":"https://recipe.bluelayer.org/recipe/53515/my-perfect-fish-batter"},{"id":"53511","title":"Celery & Olive Salad","ingredients":"celery, raw<br>olives, ripe, canned (small-extra large)<br>oil, olive, salad or cooking<br>vinegar, red wine<br>spices, oregano, dried<br>spices, garlic powder<br>salt, table<br>spices, pepper, black","directions":"In a medium-sized glass or plastic bowl, stir together celery, olives, olive oil, vinegar, oregano, garlic powder, salt and pepper until well combined.<br>Cover and refrigerate for at least 4 hours or as long as overnight.<br>Serve as an accompaniment to fish or meat.","url":"https://recipe.bluelayer.org/recipe/53511/celery-olive-salad"},{"id":"53470","title":"Sweet and Sour Shredded Carrots","ingredients":"rice vinegar,<br>water, bottled, generic<br>sugars, granulated<br>salt, table<br>carrots, raw<br>sauce, fish, ready-to-serve","directions":"In a small saucepan, combine vinegar, water, sugar and salt.<br>Place over medium heat and cook, stirring occasionally, until sugar dissolves.<br>Place carrots in a heatproof bowl and pour hot vinegar mixture over carrots.<br>Add fish sauce, stir to combine, and let cool.<br>Place in a covered container and refrigerate for up to a month.","url":"https://recipe.bluelayer.org/recipe/53470/sweet-and-sour-shredded-carrots"},{"id":"53453","title":"Dill Sauce","ingredients":"salad dressing, mayonnaise, regular<br>dill weed, fresh<br>lemon juice, raw","directions":"Mix mayonnaise, dill and lemon juice well.<br>Refrigerate at least one hour for blending of flavors.<br>Serve on fish.","url":"https://recipe.bluelayer.org/recipe/53453/dill-sauce"},{"id":"53450","title":"Cajun Pecan Catfish","ingredients":"fish, catfish, channel, wild, raw<br>oil, olive, salad or cooking<br>a cajun life, all purpose cajun seasoning,<br>lemon juice, raw<br>spices, thyme, dried<br>nuts, pecans<br>cheese, parmesan, hard<br>delallo, italian seasoned breadcrumbs,<br>parsley, fresh","directions":"Pre-heat oven to 425 degrees and spray baking pan.<br>In small bowl combine the oil, lemon juice, cajun seasoning and thyme.<br>Brush the fish with the seasoned oil.<br>Add the remaining ingredients to the remaining oil and spead evenly on fish fillets.<br>Bake for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/53450/cajun-pecan-catfish"},{"id":"53439","title":"Salmon Fettuccini","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree<br>mushrooms, white, raw<br>squash, summer, zucchini, includes skin, raw<br>onions, raw<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>cream, whipped, cream topping, pressurized<br>fish, salmon, atlantic, wild, raw<br>peas, green, frozen, unprepared<br>tomatoes, red, ripe, raw, year round average<br>parsley, fresh<br>salt, table<br>spices, pepper, black<br>spices, basil, dried<br>spices, oregano, dried","directions":"Cook fettuccini according to package directions.<br>In lg skillet, saute mushrooms, zucchini and onions in butter until crisp tender.<br>Stir in flour.<br>Add cream; bring to a boil.<br>Cook and stir 1 minute.<br>Add salmon, peas, tomato, parsley, and seasonings.<br>Cook and stir for 3 minutes.<br>Drain fettuccini; top with salmon mixture.","url":"https://recipe.bluelayer.org/recipe/53439/salmon-fettuccini"},{"id":"53240","title":"My Favorite Sweet and Sour Sauce","ingredients":"catsup<br>sugars, granulated<br>sugars, brown<br>vinegar, distilled<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>orange juice, raw<br>soy sauce made from soy (tamari)<br>sauce, worcestershire<br>cornstarch<br>water, bottled, generic","directions":"Mix all ingredients together in small saucepan over med.<br>heat, being careful not to burn.<br>Bring to a boil.<br>Use 2 parts cornstarch to 1 part water, mixed together to thicken the above sauce.<br>If you want to thicken further, mix another 2 parts cornstarch to 1 part water together and add to the mixture, until you achieve the thickness of your choice.<br>If too thick, thin mixture with a little orange juice or water.<br>I don't know how many this serves.<br>I just guessed.<br>It should be enough to pour over 3 or 4 pieces of chicken, or fish.","url":"https://recipe.bluelayer.org/recipe/53240/my-favorite-sweet-and-sour-sauce"},{"id":"53117","title":"Sweet Teriyaki Marinade","ingredients":"soy sauce made from soy (tamari)<br>vinegar, cider<br>orange juice, raw<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>sugars, brown<br>spices, garlic powder<br>spices, pepper, black<br>cornstarch","directions":"Place all contents into sealable bag and thoroughly mix.<br>If you want to make a side-sauce for dipping later, remove 1 cup of the marinade and set aside.<br>Add in meat of choice (Beef, Chicken, Pork, etc) and let marinade for minimum of 3 hours (the longer the better; overnight is preferred).<br>Remove meat from marinade and it is now ready to grill.<br>If you wish to make a sauce, heat contents and bring to a slow boil.<br>Mix cornstarch and a small amount of cool water together before adding mixture to sauce.<br>Simmer for a minute or two and remove from heat and allow to cool.<br>Contents of recipe are easily adjusted to make more/less depending on crowd.<br>Works great on just about any meat as well as basted on fish!","url":"https://recipe.bluelayer.org/recipe/53117/sweet-teriyaki-marinade"},{"id":"53031","title":"Gravlax","ingredients":"sauce, fish, ready-to-serve<br>salt, table<br>sugars, granulated<br>dill weed, fresh<br>spices, pepper, black","directions":"Lay a LARGE sheet of plastic wrap over the dish.<br>Mix Rub ingredients in a small bowl-- if using fresh dill, chop it up and rub it on the fish first.<br>Lay fish, skin side down, on the lined dish, evenly spread rub over fish, with more in the thicker areas of the fillet.<br>Wrap plastic up and over the fish.<br>Place second dish on top, place weight on top of second dish.<br>Refrigerate for 48-72 hrs.<br>Check every 12 hrs or so to see if dish needs to be drained.<br>(some fish oil will seep out of the package).<br>Remove fish from package, scrape off remaining rub, cut into very thin slices across the bias, stopping at the skin.<br>Serve with bagels, horseradish cream dressing, capers, more dill, greens, vinagerette, honey mustard, bread rounds, etc.","url":"https://recipe.bluelayer.org/recipe/53031/gravlax"},{"id":"52977","title":"Steamed Fish with Ginger","ingredients":"fish, halibut, greenland, raw<br>salt, table<br>spices, ginger, ground<br>onions, spring or scallions (includes tops and bulb), raw<br>soy sauce made from soy (tamari)<br>soy sauce made from soy (tamari)<br>oil, corn, peanut, and olive<br>oil, sesame, salad or cooking<br>spices, coriander seed","directions":"Pat halibut dry with paper towels.<br>Rub both sides of fillet with salt.<br>Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.<br>Place into a bamboo steamer set over several inches of gently boiling water, and cover.<br>Gently steam for 10 to 12 minutes.<br>Pour accumulated water out of the dish and sprinkle the fillet with green onion.<br>Drizzle both soy sauces over the surface of the fish.<br>Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke.<br>When the oil is hot, carefully pour on top of the halibut fillet.<br>The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful.<br>Garnish with cilantro sprigs and serve immediately.","url":"https://recipe.bluelayer.org/recipe/52977/steamed-fish-with-ginger"},{"id":"52974","title":"Easy Balsamic-Honey-Mustard Glazed Salmon","ingredients":"honey<br>mustard, prepared, yellow<br>vinegar, balsamic<br>spices, garlic powder<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw","directions":"Mix together first five ingredients in a bowl.<br>Coat the fish with the glaze.<br>Grill fish until completely cooked, about 3 minutes on each side.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/52974/easy-balsamic-honey-mustard-glazed-salmon"},{"id":"52841","title":"Grilled Salmon With Surf Sauce","ingredients":"mushrooms, white, raw<br>butter, without salt<br>sauce, barbecue<br>crustaceans, shrimp, raw (not previously frozen)<br>horseradish, prepared<br>fish, salmon, atlantic, wild, raw","directions":"Saute mushrooms in butter, reduce heat.<br>Stir in 1/2 c sauce, shrimp and horseradish heat throughly stirring occasionally.<br>Place fish under broiler, broil 5 minutes each side brushing with remaining barbecue sauce while cooking.<br>Serve with shrimp mixture.","url":"https://recipe.bluelayer.org/recipe/52841/grilled-salmon-with-surf-sauce"},{"id":"52793","title":"Baked Halibut","ingredients":"fish, halibut, greenland, raw<br>delallo, italian seasoned breadcrumbs,<br>butter, without salt<br>parsley, fresh<br>spices, garlic powder<br>salt, table","directions":"Place fillets in 11x7 in.<br>baking pan.<br>Combine all other ingredients and sprinkle over fish.<br>Bake at 350* for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/52793/baked-halibut"},{"id":"52762","title":"Tuna & Brown Rice Salad","ingredients":"pickle relish, sweet<br>vinegar, red wine<br>oil, canola<br>mustard, prepared, yellow<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sauce, fish, ready-to-serve<br>carrots, raw<br>pickles, cucumber, sour","directions":"Mix relish, vinegar, oil and mustard.<br>Add remaining ingredients and toss to coat.<br>Allow to marinate in the refrigerator at least 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/52762/tuna-brown-rice-salad"},{"id":"52752","title":"Baked Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>salad dressing, mayonnaise, regular<br>spices, pepper, black<br>cheese, parmesan, hard<br>delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 350F.<br>Fillet salmon and place skin side down on a glass baking dish.<br>Spread a generous amount of mayonnaise; cover entire top of fish.<br>Sprinkle liberally with seasoned salt, cheese and dry bread crumbs.<br>Bake about 25 to 30 minutes, uncovered.<br>Place under broiler until top turns brown.","url":"https://recipe.bluelayer.org/recipe/52752/baked-salmon"},{"id":"52739","title":"Creamy Baked Fish Fillets","ingredients":"butter, without salt<br>fish, tilapia, raw<br>salt, table<br>sauce, ready-to-serve, pepper, tabasco<br>spices, paprika<br>cheese, parmesan, hard<br>cream, sour, cultured<br>delallo, italian seasoned breadcrumbs,","directions":"Grease a casserole with 1 teaspoon butter and arrange the fish in the baking dish.<br>Blend the salt, hot sauce, paprika and Parmesan cheese with the sour cream and spread the cream over the fish.<br>Top with the breadcrumbs and dot with the remaining three teaspoons of butter.<br>Bake, uncovered, at 350F for about 30 minutes, or until the fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/52739/creamy-baked-fish-fillets"},{"id":"52662","title":"Frozen Fish Fillets Southern Style","ingredients":"sauce, fish, ready-to-serve<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking","directions":"Rinse fish.<br>Mix flour and corn meal and salt and pepper.<br>Heat shortening or oil to high.<br>Fry fish to golden brown on both sides and enjoy.","url":"https://recipe.bluelayer.org/recipe/52662/frozen-fish-fillets-southern-style"},{"id":"52516","title":"Homemade Goldfish Crackers","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>cheese, cheddar<br>salt, table<br>spices, pepper, black","directions":"Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal.<br>Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.<br>Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.<br>Roll the dough out on a cookie sheet to 1/8-inch thickness.<br>(If you roll it thicker, it will still work, but the crackers won't be quite as crunchy.<br>).<br>Using a pizza cutter slice dough into 1 inch squares or using a cookie cutter cut out as many crackers as possible.<br>Bake at 350 F until golden and crisp - 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/52516/homemade-goldfish-crackers"},{"id":"52487","title":"Chili-Rubbed Tilapia With Asparagus & Lemon","ingredients":"fish, tilapia, raw<br>asparagus, raw<br>spices, chili powder<br>spices, garlic powder<br>salt, table<br>oil, olive, salad or cooking<br>lemon juice, raw","directions":"Bring 1 inch of water to boil in a large saucepan.<br>Put asparagus in a steamer basket, place in the pan, cover, and steam until tender crisp.<br>(about 4 minutes).<br>Transfer to large plate, spreading out to cool.<br>Combine chili powder, garlic powder, and 1/4 tsp salt on a plate.<br>Dredge fillets in the spice mixture to coat.<br>Heat oil in large, non-stick skillet over medium-high heat.<br>Add the fish and cook until just opague in the center, turning gently halfway.<br>(5 - 7 minutes total.<br>).<br>Divide among 4 plates.<br>Immediately add lemon juice, remaining 1/4 tsp salt, and asparagus to the skillet.<br>Stir constantly until asparagus is heated through.<br>(1 to 2 minutes).<br>Serve asparagus with the fish.","url":"https://recipe.bluelayer.org/recipe/52487/chili-rubbed-tilapia-with-asparagus-lemon"},{"id":"52414","title":"Lox Spread","ingredients":"fish, salmon, atlantic, wild, raw<br>cheese, parmesan, hard","directions":"Just put cream cheese and smoked salmon in a large bowl.<br>Use your stand mixer to mix it together for 23 minutes.<br>Done.<br>Store in a jar in the fridge.","url":"https://recipe.bluelayer.org/recipe/52414/lox-spread"},{"id":"52401","title":"Honey Mustard Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>honey<br>lemon juice, raw<br>mustard, prepared, yellow","directions":"Lightly coat a shallow baking dish with cooking spray.<br>Mix together 1 tbsp honey, 1 tbsp fresh lemon juice, and 1 tbsp dijon mustard.<br>Spread mixture on a 6 oz salmon filet.<br>Bake in oven preheated to 375 degrees for 20-30 min.","url":"https://recipe.bluelayer.org/recipe/52401/honey-mustard-salmon"},{"id":"52389","title":"Buttery Lobster/Shellfish Dipping Sauce","ingredients":"butter, without salt<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>lemon juice, raw","directions":"Time your cooking of this to work with your lobster or clams that you are steaming.<br>Both should arrive at the table at the same time.<br>Once the butter is melted in a small skillet (low-medium heat), add the garlic, and mix.<br>Add the hot red pepper sauce, being sure to blend immediately with a spatula, otherwise some brands will just remain little lumps in your skillet.<br>Reduce to low heat.<br>Just prior to removing from the heat, add the lemon juice, and mix with spatula.<br>(If the skillet is too hot, there may be some splattering).<br>Serve the lobster and/or clams then bring the butter to the table, and enjoy.","url":"https://recipe.bluelayer.org/recipe/52389/buttery-lobster-shellfish-dipping-sauce"},{"id":"52314","title":"Nutty fish","ingredients":"salad dressing, mayonnaise, regular<br>mustard, prepared, yellow<br>delallo, italian seasoned breadcrumbs,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>spices, pepper, red or cayenne<br>nuts, pecans<br>sauce, fish, ready-to-serve","directions":"In shallow bowl combine mayo, mustard, sugar and cayenne pepper.<br>Combine bread crumbs, nuts and coconut in a ziplock bag.<br>Dip fish fillets in mayo mixture then shake in crumb mixture.<br>Bake 20 minutes in buttered baking dish at 375 degrees.","url":"https://recipe.bluelayer.org/recipe/52314/nutty-fish"},{"id":"52297","title":"Thai Sticky Rice With Nam Pla and Coconut Milk","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sauce, fish, ready-to-serve","directions":"Rinse rice.<br>Soak it in water to cover for at least 1 hr and up to 24.<br>Drain, then wrap in cheesecloth.<br>Put in a steamer above boiling water.<br>Steam for about 30 minutes until tender.<br>Toss cooked rice with coconut milk and nam pla.<br>Rewrap and steam (or microwave) for 5 more minutes to reheat.","url":"https://recipe.bluelayer.org/recipe/52297/thai-sticky-rice-with-nam-pla-and-coconut-milk"},{"id":"52148","title":"Cat's Meow Catfish","ingredients":"fish, catfish, channel, wild, raw<br>salad dressing, italian dressing, commercial, regular<br>bread crumbs, dry, grated, plain","directions":"Put the catfish fillets in a ziplock bag and pour in your favorite Italian dressing.<br>Let the fish fillets marinate for a couple of hours, refrigerated.<br>Turn the oven on to 425F and line a pan with foil and spray the foil with nonstick spray.<br>Remove the catfish from the dressing and dredge in seasoned breadcrumbs and place the fillets on the foil.<br>Bake at 425F for 15 minutes for small fillets, 20-25 for large fillets.<br>Great served with tartar sauce, lemon wedges.","url":"https://recipe.bluelayer.org/recipe/52148/cats-meow-catfish"},{"id":"51790","title":"Salmon Rice Top Sesame Seeds","ingredients":"soy sauce made from soy (tamari)<br>spices, pepper, black<br>seeds, sesame seeds, whole, dried<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>fish, salmon, atlantic, wild, raw","directions":"toast black and white sesame seed on a pan for a minute then set aside<br>Baked or grilled salmon then flake the flesh snd set aside<br>Cooked white rice as usual then add cooked salmon flake with fish sauce and pepper and mix well then baked it for another 5 minute in a rice cooker<br>Spoon enough salmon rice unto a serbing bowl and press firmly then turn over and serve salmon rice top toasted sesame seed<br>ANOTHER OPTIONAL SERVING ,***SALMON RICE TOP WITH STEAMED EGG THEN TOP WITH LG's Extra Spicy Sauce (SHUT UP SAUCE ) **OPTIONAL<br>FOR THE STEAMED EGG view LG's Salmon On Steamed Egg please view the attachment below<br>FOR THE LG's Shut Up Sauce Please view the attachment below","url":"https://recipe.bluelayer.org/recipe/51790/salmon-rice-top-sesame-seeds"},{"id":"51610","title":"Fiskepudding Eller Fiskefarse","ingredients":"butter, without salt<br>bread crumbs, dry, grated, plain<br>fish, cod, atlantic, raw<br>cream, whipped, cream topping, pressurized<br>salt, table<br>cornstarch","directions":"With a pastry brush or paper towel, spread the bottom and side of a 1 1/2 quart loaf pan or mold with 1 tablespoon of soft butter and sprinkle the mold with 2 tablespoons of dry bread crumbs.<br>Make sure the crumbs are evenly distributed and tap out any excess.<br>Cut the fish into small pieces and place a few pieces at a time in a blender, along with a couple of tablespoons of the combined creams to facilitate pur?eing.<br>Blend at high speed, turning the machine off after the first few seconds to scrape down the sides of the jar with a spatula.<br>Continue to blend, one batch at a time, until all of the fish is a smooth puree.<br>As you proceed, use as much of the cream as you need to form this smooth puree.<br>Place the pureed fish in a large mixing bowl, beat in 2 teaspoons of salt and the 1 1/2 teaspoons of cornstarch and slowly add any of the cream that was not used in the blender, beating vigorously until the mixture is very light and fluffy.<br>Pour into the prepared mold and bang sharply on the counter to settle the pudding and eliminate any air pockets.<br>Smooth the top with a spatula.<br>Preheat oven to 350F (180C).<br>Butter a sheet of tin foil and seal it tightly around the top of the mold.<br>Place the mold in a baking pan and pour into the pan enough boiling water to come 3/4 of the way up the sides of the mold.<br>Set the pan in the middle of the oven for 1 to 1 1/4 hours, regulating the heat if necessary so that the water simmers but does not boil; if it boils, the pudding will have holes.<br>When the top of the pudding is firm to the touch and a toothpick or skewer in the middle comes out dry and clean, the pudding is done.<br>Remove the mold from the oven and let rest for 5 minutes.<br>Pour off all excess liquid in mold, run a sharp knife around the inside, place a heated platter on top and holding the mold and plate together, quickly invert the two to remove the pudding from the mold.<br>Clear the place of any liquid with paper towels and serve the fiskepudding while still hot.","url":"https://recipe.bluelayer.org/recipe/51610/fiskepudding-eller-fiskefarse"},{"id":"51515","title":"Chicken Marinade Recipe","ingredients":"oil, olive, salad or cooking<br>spices, basil, dried<br>lemon juice, raw<br>chives, raw<br>salt, table<br>spices, pepper, black","directions":"Mix together all the ingredients together in a bowl.<br>If marinating poultry or pork, the longer the better.<br>Overnight would be perfect.<br>If marinating fish, due to the acid content, only marinate a few hours and be aware you might not need to cook it as long.","url":"https://recipe.bluelayer.org/recipe/51515/chicken-marinade-recipe"},{"id":"51383","title":"Green Chili Salsa Poached Fish","ingredients":"sauce, fish, ready-to-serve<br>sauce, salsa, ready-to-serve<br>cream, sour, cultured<br>cheese, parmesan, hard","directions":"Simmer fish in salsa, covered for 15-20 minutes or until fish flakes.<br>Serve with sour cream and cheese.","url":"https://recipe.bluelayer.org/recipe/51383/green-chili-salsa-poached-fish"},{"id":"51333","title":"Create-Your-Own-One-Bowl Soups","ingredients":"beef, grass-fed, ground, raw","directions":"Add any combinations of the following: 1/4 cup any cooked meat, poultry or fish 1/4 cup cooked rice, pasta or potatoes or combination of two 1 cup mixed frozen vegetables or mix your own, such as celery, onion, green beans, corn, carrots and cabbage 1/2 cup canned tomatoes Pinch of thyme, parsley, garlic powder and 1/2 small bay leaf (remove bay leaf before serving) Salt and pepper to taste 1/4 teaspoon sugar Fresh green lettuce leaf to add fresh taste Combine everything in a 2-cup saucepan in order listed.<br>Lay lettuce leaf on top; cover and bring to a boil.<br>Lower heat to simmer and cook gently for 20 minutes.<br>If using raw vegetables, cook 30 minutes or until vegetables are tender.<br>Remove bay leaf and lettuce leaf.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/51333/create-your-own-one-bowl-soups"},{"id":"51297","title":"Scarfies Smoked Fish Chowder","ingredients":"potatoes, raw, skin<br>onions, raw<br>celery, raw<br>salt, table<br>water, bottled, generic<br>sauce, fish, ready-to-serve<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>spices, pepper, black<br>mustard, prepared, yellow<br>sauce, worcestershire<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cheese, parmesan, hard<br>tomatoes, red, ripe, raw, year round average","directions":"Place potatoes, onions, celery, 1/2 salt and all the boiling water in a deep saucepan.<br>Add the flaked fish and simmer with lid on for 10 minutes.<br>While this cooks, melt butter in small saucepan.<br>Add flour and remaining salt, pepper, mustard, Worcestershire sauce and milk.<br>Cook, stirring, until thick; add cheese.<br>Stir until melted.<br>Add sauce to fish and veggie mixture; stir until smooth and then add tomatoes.<br>Season if necessary and serve with fresh bread rolls.","url":"https://recipe.bluelayer.org/recipe/51297/scarfies-smoked-fish-chowder"},{"id":"51262","title":"Fish Steamed in Packets","ingredients":"sauce, fish, ready-to-serve<br>onions, spring or scallions (includes tops and bulb), raw<br>oil, sesame, salad or cooking<br>rice vinegar,<br>soy sauce made from soy (tamari)<br>honey<br>seeds, sesame seeds, whole, dried","directions":"Preheat oven to 425 degrees.<br>Tear 4 lengths of parchment paper or foil, each about 18 inches long.<br>Fold each length across in half and unfold.<br>On 1/2 of each piece of paper place 1/4 of the fish.<br>Top each piece of fish with 1/4 of the scallions.<br>Whisk together the sesame oil, rice vinegar, soy sauce and honey until the honey is dissolved.<br>Drizzle over the fish; sprinkle with sesame seeds.<br>Crimp or fold over the edges to form a sealed packet.<br>Repeat forming 4 packets.<br>Place them on 2 baking sheets.<br>Bake in the center of the oven for about 13 minutes, depending on the thickness of the fish, until the packets are puffed.<br>Remove from the oven and transfer a packet to each plate.<br>Cut the top of the packets and open carefully to avoid the escaping steam and serve the fish in the open packets.<br>Or, if you serve the fish with a side dish that will benefit from the addition of the tasty fish juice, empty the fish and sauce onto your plate!","url":"https://recipe.bluelayer.org/recipe/51262/fish-steamed-in-packets"},{"id":"51209","title":"Tony's Marinated Halibut","ingredients":"fish, halibut, greenland, raw<br>oil, olive, salad or cooking<br>spices, garlic powder<br>spices, basil, dried<br>parsley, fresh<br>spices, pepper, black<br>salt, table<br>oil, olive, salad or cooking<br>spices, garlic powder<br>spices, basil, dried<br>parsley, fresh<br>lemon juice, raw<br>tomatoes, red, ripe, raw, year round average<br>salt, table","directions":"Wash and dry your halibut and remove skin if applicable.<br>Cut fish into 4 pieces.<br>In a medium sized glass bowl, whisk together the marinade ingredients.<br>Place fish in same bowl and turn to coat thoroughly.<br>Top bowl with plastic wrap and marinate in the refrigerator for 1 hour up to 24 hours.<br>Once marinating is complete, grill (or pan fry) fish over medium-high heat for 6-8 minutes until fish is just done.<br>.<br>.do not overcook.<br>.<br>.the fish should still be light and have some \"give\" to it when touched with your finger and just start to flake apart.<br>While fish is cooking, whisk together sauce ingredients (do not cook the sauce).<br>After fish is cooked, top with a generous portion of sauce and serve!","url":"https://recipe.bluelayer.org/recipe/51209/tonys-marinated-halibut"},{"id":"51194","title":"Coating Cheese Sauce","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cheese, cheddar<br>mustard, prepared, yellow","directions":"Melt the butter over a medium heat.<br>Slowly add the flour and beat till smooth.<br>Remove from the heat and slowly add the milk, making sure to mix well.<br>You want to avoid lumps.<br>If you get some, fishing them out on the spoon and squishing them with the fork to break them up can help.<br>Bring to a boil and cook gently for 2-3 minutes stirring constantly.<br>Add the cheese and mustard if you have it (I'd not worry if you don't I doubt it's enough to fuss over.)<br>The more cheese the better in my book, but for a thinner sauce you might want just the 4 oz.<br>Serve immediately, or pour into Tupperware and put in the fridge.<br>The sauce will firm up,but just cut off as much as you want and warm in either the microwave or a pan.<br>You can add more milk to thin if needed.","url":"https://recipe.bluelayer.org/recipe/51194/coating-cheese-sauce"},{"id":"51124","title":"Smoked Salmon with Horseradish Cream","ingredients":"cream, fluid, heavy whipping<br>horseradish, prepared<br>mustard, prepared, yellow<br>fish, salmon, atlantic, wild, raw","directions":"Whisk cream with horseradish, mustard, and 1/4 teaspoon pepper until it is thick and holds soft peaks.<br>Serve salmon with horseradish cream on the side.","url":"https://recipe.bluelayer.org/recipe/51124/smoked-salmon-with-horseradish-cream"},{"id":"51066","title":"Baked Salmon","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>fish, salmon, atlantic, wild, raw<br>orange juice, raw<br>dill weed, fresh<br>spices, rosemary, dried<br>spices, basil, dried<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>In a saucepan bring 2 1/2 cups of water or chicken broth to a boil.<br>Add rice and stir.<br>Reduce heat, cover and simmer for 20 minutes.<br>In a large pan, add enough water to just cover the bottom of the pan.<br>Lay the salmon fillet in the pan, pink side up.<br>Place cooked rice around the outside of the fish.<br>Sprinkle the orange juice over the fish and rice.<br>In a small bowl, combine the seasonings and sprinkle over the fish and rice.<br>Cover with aluminum foil.<br>Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.","url":"https://recipe.bluelayer.org/recipe/51066/baked-salmon"},{"id":"50999","title":"Sauce for Chicken or Fish","ingredients":"salad dressing, mayonnaise, regular<br>honey<br>soy sauce made from soy (tamari)<br>mustard, prepared, yellow<br>spices, garlic powder","directions":"Mix and serve with chicken or fish.","url":"https://recipe.bluelayer.org/recipe/50999/sauce-for-chicken-or-fish"},{"id":"50978","title":"Red Lobster's Cajun Mushroom Sauce for Grilled or Broiled Fish","ingredients":"butter, without salt<br>mushrooms, white, raw<br>wheat flour, white, all-purpose, unenriched<br>cream, whipped, cream topping, pressurized<br>soup, chicken broth or bouillon, dry<br>spices, garlic powder<br>spices, pepper, black<br>sauce, salsa, ready-to-serve<br>sauce, fish, ready-to-serve","directions":"Melt one tablespoon butter in a pan and saute mushrooms, set aside.<br>In a medium sauce pan melt two tablespoon of butter and stir in the flour until dissolved.<br>Add chicken stock, cream, garlic and pepper, stirring constantly cook until sauce thickens.<br>Do not boil.<br>Once thickened reduce heat, cover, and cook 2 more minutes.<br>Add picante sauce, blackening seasoning, and sauteed mushrooms, heat through.<br>Hold warm until ready to serve.<br>Serve over grilled or broiled fish.","url":"https://recipe.bluelayer.org/recipe/50978/red-lobsters-cajun-mushroom-sauce-for-grilled-or-broiled-fish"},{"id":"50944","title":"Creole Seasoning","ingredients":"spices, paprika<br>salt, table<br>spices, garlic powder<br>spices, pepper, black<br>spices, onion powder<br>spices, pepper, red or cayenne<br>spices, oregano, dried<br>spices, thyme, dried","directions":"Mix al ingredients together by placing in a jar and shaking for a minute.<br>Sprinkle on chicken, seafood, pork, and fish dishes for an extra zing.<br>Store in spice jar.","url":"https://recipe.bluelayer.org/recipe/50944/creole-seasoning"},{"id":"50936","title":"Healthy Baked Potato Chip Fish","ingredients":"fish, cod, atlantic, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>potatoes, raw, skin<br>cheese, parmesan, hard<br>spices, thyme, dried<br>spices, garlic powder<br>spices, pepper, black<br>delallo, italian seasoned breadcrumbs,<br>butter, without salt","directions":"Cut fish into serving-size pieces.<br>Place milk in a shallow bowl.<br>In another shallow bowl, combine potato chips, parmesan cheese, thyme, garlic powder, pepper.<br>Dip fish in milk, then with the potato chip mixture.<br>Sprinkle a greased 8-inch square baking dish with crumbs; drizzle with butter.<br>Bake uncovered at 500 degrees for 12-14 minutes or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/50936/healthy-baked-potato-chip-fish"},{"id":"50933","title":"Pesto alla Genovese For White Fish or Chicken Meat","ingredients":"fish, cod, atlantic, raw<br>sauce, pesto, ready-to-serve, refrigerated","directions":"Make a Genovese sauce using toasted pine nuts.<br>This is for storing, so it doesn't include cheese.<br>If using store-bought sauce, be careful of the salt content.<br>Bake or steam the white fish (I baked in the oven at 200C for 10 minutes).<br>I don't use salt or pepper, but adjust to your tastes.<br>Pour 2 tablespoons of the pesto over the fish and heat in the oven for 5-10 minutes at 50C.<br>Enjoy this with rice, pasta, bread, Polenta, etc.<br>It's also delicious as a salad dressing.<br>Serve with a side of tomato and brussels sprouts salad for color.<br>This delicious suggestion came from a user.<br>Top the sauce with chicken seasoned in salt and pepper.<br>Serve with pasta and vegetables.<br>Another user suggested a saute of mushrooms and green beans with the pesto.<br>Make the pesto in bulk and freeze in a resealable bag for later use.","url":"https://recipe.bluelayer.org/recipe/50933/pesto-alla-genovese-for-white-fish-or-chicken-meat"},{"id":"50877","title":"Pan Fried Blackened Fish","ingredients":"fish, halibut, greenland, raw<br>spices, paprika<br>spices, onion powder<br>spices, pepper, red or cayenne<br>salt, table<br>spices, pepper, black<br>spices, garlic powder<br>spices, thyme, dried<br>spices, oregano, dried<br>spices, cumin seed<br>butter, without salt","directions":"Combine all spices on a plate.<br>melt butter in a skillet.<br>coat fish with spices.<br>cook fillets in melted butter, about 3 min on each side.","url":"https://recipe.bluelayer.org/recipe/50877/pan-fried-blackened-fish"},{"id":"50875","title":"Pretzel Encrusted Tilapia","ingredients":"pretzels, soft, unsalted<br>salad dressing, mayonnaise, regular<br>mustard, prepared, yellow<br>fish, tilapia, raw","directions":"Prepare a baking pan by spraying it with cooking spray.<br>Preheat oven to 425 degrees F.<br>In a food processor, pulse pretzels until they are close to breadcrumb consistency.<br>Place crumbs in a shallow dish or bowl (you should have enough room to lay a piece of fish in the crumbs without too much crowding).<br>In a bowl, combine mayonnaise and mustard.<br>Take a fillet and using a basting brush, coat one side of the fish with the mayonnaise/mustard mix.<br>Place fish, mayonnaise/mustard side DOWN, into crushed pretzels.<br>Press fish down slightly, if necessary, to help the crumbs adhere.<br>Then, with fish still resting in the crushed pretzels, carefully coat the top side of the fish with the mayonnaise/mustard mix.<br>Turn fish over so the side that was just covered with mayo/mustard mix is now being coated with pretzels.<br>Press fish down slight (if necessary) to help pretzel crumbs adhere to this second side.<br>Remove fillet from crumbs and place fish on the baking pan.<br>Repeat with remaining fillets.<br>Give a light spray of cooking spray to the tops of the fish that are on the baking pan.<br>Bake at 425 degrees F for about 20 minutes or until the thickest part is opaque and flakes easily.<br>Note: be sure to watch how long it takes to cook depends on how thick your fish is.<br>You could also check the temperature in the thickest part of the fish with a meat thermometer.<br>It should have an internal temperature of 145 degrees F.","url":"https://recipe.bluelayer.org/recipe/50875/pretzel-encrusted-tilapia"},{"id":"50793","title":"Just Too Easy Tartar Sauce","ingredients":"salad dressing, mayonnaise, regular<br>pickle relish, sweet<br>pickle relish, sweet","directions":"Stir all ingredients together.<br>Serve with fish.<br>You can use all sweet or all dill relish.<br>I prefer a mix of the two.","url":"https://recipe.bluelayer.org/recipe/50793/just-too-easy-tartar-sauce"},{"id":"50769","title":"Salt Cod Fish Salad","ingredients":"fish, cod, atlantic, raw<br>onions, raw<br>tomatoes, red, ripe, raw, year round average<br>oil, olive, salad or cooking<br>vinegar, distilled<br>salt, table<br>spices, pepper, black","directions":"Soak cod fish in water for about 4 hours.<br>Drain well and boil for 15 minutes.<br>Discard skin and bones.<br>Arrange cod fish in platter.<br>Garnish with onions and tomatoes.<br>Combine seasoning ingredients, pour over fish.<br>Mix well.<br>Serve cold.","url":"https://recipe.bluelayer.org/recipe/50769/salt-cod-fish-salad"},{"id":"50748","title":"Nan's Batter for Fish","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>oil, canola<br>water, bottled, generic","directions":"Combine all dry ingredients.<br>Mix water and oil together.<br>Add water and oil mixture to dry ingredients.<br>Coat fish with batter.","url":"https://recipe.bluelayer.org/recipe/50748/nans-batter-for-fish"},{"id":"50468","title":"Raspberry-Marinated Salmon Fillet","ingredients":"fish, salmon, atlantic, wild, raw<br>raspberries, raw","directions":"Pour dressing over salmon in large resealable plastic bag; seal bag, refrigerate 30 minutes to marinate.<br>Preheat broiler, remove salmon from marinade - discard marinade.<br>Broil salmon 4 - 6 inches from heat, 7 - 10 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/50468/raspberry-marinated-salmon-fillet"},{"id":"50431","title":"Seared Salmon With Balsamic Vinegar and Dijon Glaze","ingredients":"oil, olive, salad or cooking<br>fish, salmon, atlantic, wild, raw<br>spices, pepper, black<br>vinegar, balsamic<br>mustard, prepared, yellow","directions":"Dust salmon with freshly ground pepper, flesh side up.<br>Heat oil in the pan on high heat until oil gets a little smoky.<br>Starting with pepper-side down, sear 3 minutes each side.<br>Remove salmon from pan and reduce heat to medium.<br>Immediately place balsamic vinegar in pan, where it will reduce quickly.<br>Add Dijon and mix until well blended.<br>Starting with pepper-side down, place salmon into glaze, coating both sides completely and turn fire off.","url":"https://recipe.bluelayer.org/recipe/50431/seared-salmon-with-balsamic-vinegar-and-dijon-glaze"},{"id":"50346","title":"Elegant Smoked Salmon Rolls","ingredients":"salad dressing, mayonnaise, regular<br>cream, whipped, cream topping, pressurized<br>tomatoes, red, ripe, raw, year round average<br>lemon juice, raw<br>crustaceans, shrimp, raw (not previously frozen)<br>fish, salmon, atlantic, wild, raw","directions":"In a medium bowl, combine mayonnaise, whipped cream, tomato paste and lemon juice.<br>Mix well before fold in the shrimp.<br>Divide the shrimp mixture into 8 portions.<br>Place each portion on top of a smoked salmon slice and roll the salmon around it like a burrito.<br>Serve immediately as appertizer for 4 or light lunch for 2.","url":"https://recipe.bluelayer.org/recipe/50346/elegant-smoked-salmon-rolls"},{"id":"50272","title":"Breaded Fish with Tartare Sauce","ingredients":"delallo, italian seasoned breadcrumbs,<br>spices, oregano, dried<br>spices, pepper, red or cayenne<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>fish, cod, atlantic, raw<br>butter, without salt","directions":"Preheat the oven to 230degrees/450 F/gas 8.<br>Grease a shallow ovenproof baking dish.<br>Combine the breadcrumbs, oregano and cayenne pepper on a plate and blend together.<br>Mix the milk with the salt in a bowl, stirring well to dissolve the salt.<br>Dip the pieces of cod fillet in the milk, then transfer to the plate and coat with the bread-crumb mixture.<br>Arrange the coated fish in the prepared baking dish, in a single layer.<br>Drizzle the melted butter or margarine over the fish.<br>Bake in the preheated oven for 10-15 minutes, until the fish flakes easily when tested with a fork.","url":"https://recipe.bluelayer.org/recipe/50272/breaded-fish-with-tartare-sauce"},{"id":"50254","title":"Baked Catfish Dijon Recipe","ingredients":"salt, table<br>onions, raw<br>butter, without salt<br>salad dressing, mayonnaise, regular<br>mustard, prepared, yellow<br>lemon juice, raw<br>sauce, ready-to-serve, pepper, tabasco<br>parsley, fresh","directions":"Preheat oven to 350.<br>Arrange fish in shallow baking dish.<br>Salt and pepper liberally; cover with sliced onions and dot with butter.<br>Bake 20 min or possibly till fish flakes easily.<br>Mix mayonnaise, mustard, lemon juice, and tobasco.<br>Pour over fish and broil 2 to 3 min till brown and bubbly.<br>Sprinkle with parsley and serve warm with lemon wedges.","url":"https://recipe.bluelayer.org/recipe/50254/baked-catfish-dijon-recipe"},{"id":"50221","title":"Stuffed Salmon Fillet","ingredients":"fish, salmon, atlantic, wild, raw<br>salt, table<br>spices, pepper, black<br>spinach, raw<br>sauce, pesto, ready-to-serve, refrigerated","directions":"preheat oven to 400.<br>make a slit 2/3 of the way through the center of each fillet.<br>season with salt and pepper.<br>combine the spinach and pesto; spoon the mixture into each slit.<br>arrange fillets on broiler pan coated with cooking spray.<br>roast for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/50221/stuffed-salmon-fillet"},{"id":"50199","title":"Bite-Sized Salmon Tikka","ingredients":"spices, pepper, red or cayenne<br>spices, turmeric, ground<br>salt, table<br>fish, salmon, atlantic, wild, raw<br>cornstarch<br>oil, olive, salad or cooking","directions":"Mix together the cayenne, turmeric, and salt in a bowl.<br>Add the salmon to the bowl and toss to coat.<br>Allow to sit 15 minutes.<br>Heat the oil in a skillet over medium-high heat.<br>While the oil is heating, sprinkle the cornstarch over the salmon and again toss to coat.<br>Cook the salmon in the heated oil until golden brown, about 1 minute per side.","url":"https://recipe.bluelayer.org/recipe/50199/bite-sized-salmon-tikka"},{"id":"50089","title":"Baked Orange Roughy","ingredients":"butter, without salt<br>nuts, almonds<br>orange juice, raw<br>lemon juice, raw<br>salt, table<br>spices, pepper, black<br>parsley, fresh","directions":"Combine butter and almonds in a saucepan and saute almonds until golden-brown.<br>Arrange orange roughy fillets in a single layer in a shallow baking pan.<br>Sprinkle fish with lemon or lime juice.<br>Spoon sauteed almond mixture over fish.<br>Sprinkle with salt, pepper and parsley.<br>Bake covered at 350 degrees for 10 minutes.<br>Uncover and bake 8 to 10 more minutes, or until fish flakes easily with a fork.<br>Serve with lemon or lime wedges.","url":"https://recipe.bluelayer.org/recipe/50089/baked-orange-roughy"},{"id":"50088","title":"Honey Walnut Crusted Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>nuts, walnuts, english<br>honey<br>vinegar, cider<br>salt, table<br>spices, pepper, red or cayenne<br>spices, pepper, black","directions":"Preheat your oven to 400 degrees F. Cut thawed Alaskan salmon into 1 inch strips, place strips on a rimmed baking sheet skin side down and then lightly brush with olive oil.<br>In a small bowl combine your chopped walnuts, honey, apple cider vinegar, salt, cayenne and pepper.<br>Top each piece of salmon with a layer of the walnut mixture.<br>Place fish in your preheated oven and cook for 9-11 minutes, then immediately serve.","url":"https://recipe.bluelayer.org/recipe/50088/honey-walnut-crusted-salmon"},{"id":"50077","title":"Sriracha Mayonnaise","ingredients":"salad dressing, mayonnaise, regular<br>mustard, prepared, yellow<br>sauce, hot chile, sriracha","directions":"In a bowl, whisk together mayonnaise, mustard, and sriracha.<br>Store in an air-tight container for up to a month.<br>Use as a condiment on burgers, hot dogs, fries, sandwiches, dipping sauce, chips, chicken, fish (fried or baked), etc.<br>Easily doubles.","url":"https://recipe.bluelayer.org/recipe/50077/sriracha-mayonnaise"},{"id":"49966","title":"Thai-Style Sweet and Sour Chicken","ingredients":"sauce, fish, ready-to-serve<br>sugars, granulated<br>vinegar, cider<br>salt, table<br>oil, olive, salad or cooking<br>spices, garlic powder<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>cauliflower, raw<br>onions, raw<br>water, bottled, generic<br>pickles, cucumber, sour<br>cherries, sweet, raw","directions":"In a bowl, combine fish sauce, sugar, vinegar and salt; stir well and set aside.<br>Heat a wok or a large deep skillet over high heat.<br>Add oil and swirl to coat pan.<br>Add garlic and toss well, until fragrant, about 15 seconds.<br>Add chicken and spread into a single layer.<br>Cook, until edges turn white, about 1 minute; toss well.<br>Add cauliflower florets and onion and toss well.<br>Add water and cook, tossing once or twice, until cauliflower is tender, about 2 minutes.<br>Add fish sauce mixture and toss well.<br>Cook, undisturbed, until chicken is cooked through, about 1 minute more.<br>Add cucumber chunks and cherry tomatoes.<br>Give one more good toss to mix everything well.<br>Transfer to a serving plate; serve hot or warm.<br>May serve over hot cooked rice.","url":"https://recipe.bluelayer.org/recipe/49966/thai-style-sweet-and-sour-chicken"},{"id":"49956","title":"Salmon Salad","ingredients":"fish, salmon, atlantic, wild, raw<br>celery, raw<br>fresh red onions,<br>dill weed, fresh<br>capers, canned<br>raspberries, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black","directions":"Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl.<br>Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper.<br>Season, to taste.<br>Mix well and serve cold or at room temperature.","url":"https://recipe.bluelayer.org/recipe/49956/salmon-salad"},{"id":"49892","title":"Arroz De Sabato (Sabbath Rice Pilav With Saffron) Recipe","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, olive, salad or cooking<br>salt, table<br>shortening, vegetable, household, composite","directions":"Servings: 6 - 8<br>Follow the directions below for Plain Rice Pilav, adding 1 bay leaf and 1/4 tsp.<br>saffron threads dissolved in 1/4 c. boiling water to the rice together with the stock.<br>Cook as directed.<br>The rice gets a beautiful yellow color and a heady aroma from the saffron and bay leaf.<br>The bay leaf will be resting on top of the rice at the end of cooking.<br>Remove and throw away it before serving.<br>Serve as a side dish with a meat, fish, or possibly vegetarian entree.<br>Plain Rice Pilav:1.<br>Preheat the oven to 350 degrees F.<br>If using white rice, you will need 4 c. stock.<br>If using brown rice you will use 5 c. stock.<br>If using white rice, place the rice in a colander and rinse it in the sink in cool water till the water runs clear.<br>Allow the rice to drain and dry for 20 min.<br>If using brown rice, skip this step.<br>Over medium heat, heat the extra virgin olive oil in a casserole with a tight fitting lid.<br>Saute/fry the rice in the oil till it starts to brown.<br>Sprinkle the salt over the rice and pour in the stock.<br>Cover tightly and place in the oven.<br>Bake for 35-40 min (white rice) to 1 hour (brown rice).<br>When the pilaf is done, all of the liquid will have been absorbed.<br>A lovely aroma will fill the room when you open the lid of the pot.<br>Serve immediately as a side dish with a meat, fish or possibly vegetarian entree.","url":"https://recipe.bluelayer.org/recipe/49892/arroz-de-sabato-sabbath-rice-pilav-with-saffron-recipe"},{"id":"49587","title":"Salmon With Ginger Glaze","ingredients":"sugars, brown<br>mustard, prepared, yellow<br>spices, ginger, ground<br>fish, salmon, atlantic, wild, raw<br>salt, table<br>spices, pepper, black","directions":"Coat rack of brolier pan with cooking spray.<br>Preheat broiler.<br>In small bowl, whisk sugar, mustard, and ginger.<br>Season both sides of fillets with salt and pepper.<br>Place salmon on broiler rack and brush glaze on top.<br>Broil (6\"from heat) 8-10 minutes or until fish is lightly browned and opaque.<br>Serve each fillet on top of a lightly dressed mixed green salad.","url":"https://recipe.bluelayer.org/recipe/49587/salmon-with-ginger-glaze"},{"id":"49482","title":"Kansas City Style Dry Rub","ingredients":"spices, chili powder<br>spices, paprika<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"Combine all together and rub 2 tablespoons on any pound of beef chicken turkey fish or pork.","url":"https://recipe.bluelayer.org/recipe/49482/kansas-city-style-dry-rub"},{"id":"49479","title":"Cinnamon Pecan Crusted Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>mustard, prepared, yellow<br>nuts, pecans<br>spices, cinnamon, ground<br>oil, olive, salad or cooking","directions":"Preheat oven to 400F.<br>Add ground pecans to a large plate and stir in cinnamon.<br>Brush salmon pieces with BBQ sauce/glaze.<br>Coat with pecan mixture, pressing so the mixture sticks.<br>Heat a skillet on medium high heat and add a tablespoon of olive oil.<br>Brown salmon on each side until pecan crust is golden.<br>Remove and put on a wire rack placed on a baking sheet.<br>Bake for 15 minutes, or until salmon flakes with a fork.<br>Serve with rice or vegetables, or on a salad.","url":"https://recipe.bluelayer.org/recipe/49479/cinnamon-pecan-crusted-salmon"},{"id":"49472","title":"Spicy Watermelon Salsa","ingredients":"watermelon, raw<br>spices, coriander seed<br>peppers, jalapeno, raw<br>fresh red onions,<br>lime juice, raw","directions":"Gently toss the above ingredients in a medium sized bowl and serve with tortilla chips or pita chips.<br>Or just eat it with a fork...I did!<br>Colleens notes: The above recipe is just a guide, just like with salsa..<br>There really is no recipe you need to stick to.<br>If you want more watermelon then add it.<br>More or less heat?<br>Increase or decrease the amount of jalapeno.<br>I like to leave the seeds in for extra heat.<br>If you dont like cilantro, omit it and maybe add in some parsley and or basil.<br>If you want it sweeter, add in a bit of honey or some chopped mango.<br>If you want it crunchier add in some bell peppers.<br>Take this wherever you want it to go, let me know what you come up with!<br>I think making this with the addition of chopped mango would be fantastic on a fish taco.<br>I need to make that happen!","url":"https://recipe.bluelayer.org/recipe/49472/spicy-watermelon-salsa"},{"id":"49426","title":"Broiled Flounder Fillets Recipe","ingredients":"oil, olive, salad or cooking<br>bread crumbs, dry, grated, plain<br>cheese, pasteurized process, american, without added vitamin d<br>spices, paprika<br>mustard, prepared, yellow<br>sauce, worcestershire<br>alcoholic beverage, beer, regular, all","directions":"Cut fish in serving pcs.<br>Brush on both sides with extra virgin olive oil.<br>Roll in bread crumbs.<br>Broil about 4 min on each side or possibly till fish flakes.<br>In meantime, combine cheese, paprika, mustard, Worcestershire sauce and beer.<br>Cook over low heat, stirring occasionally till cheese melts.<br>Whip smooth.<br>Arrange fillets on platter, garnish with lemon wedges, then pour sauce into serving dish.","url":"https://recipe.bluelayer.org/recipe/49426/broiled-flounder-fillets-recipe"},{"id":"49361","title":"Best Thai Peanut Sauce","ingredients":"peanut butter, smooth style, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>lime juice, raw<br>soy sauce made from soy (tamari)<br>sauce, fish, ready-to-serve<br>spices, pepper, red or cayenne<br>spices, ginger, ground<br>spices, garlic powder<br>spices, coriander seed<br>sugars, brown","directions":"Mix everything except the cilantro in a small saucepan over low heat.<br>Use more lime juice if too thick.<br>Garnish heavily with cilantro in just before serving.<br>Feel free to mix it in well.","url":"https://recipe.bluelayer.org/recipe/49361/best-thai-peanut-sauce"},{"id":"49293","title":"Grilled Salmon With Dill and Mustard Seeds","ingredients":"salad dressing, mayonnaise, regular<br>yogurt, greek, plain, nonfat<br>mustard, prepared, yellow<br>spices, pepper, red or cayenne<br>spices, cumin seed<br>dill weed, fresh<br>salt, table<br>lemon juice, raw<br>fish, salmon, atlantic, wild, raw","directions":"Combine the mayonnaise, yogurt, mustard seeds, cayenne, cumin, dill, salt and lemon juice in a large bowl.<br>Add the salmon to the mixture and turn to coat evenly.<br>Preheat the grill to medium-high (or preheat the broiler.<br>).<br>Grill the salmon, skin side up, for 3 to 4 minutes.<br>Turn and cook for 3 to 4 minutes longer or just until the middle of the salmon is opaque when pierced with a small knife.<br>Transfer to a serving platter or individual plates.","url":"https://recipe.bluelayer.org/recipe/49293/grilled-salmon-with-dill-and-mustard-seeds"},{"id":"49292","title":"Marlowe's Black Magic","ingredients":"spices, onion powder<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, pepper, black<br>spices, thyme, dried<br>spices, oregano, dried<br>salt, table<br>spices, paprika<br>spices, cumin seed","directions":"Blend well, cover and store.<br>Black Magic seasoning is an essential part of Southern cuisine and my kitchen is never without it.<br>This seasoning adds extra kick as 1 of the components of Marlowe's BBQ dry rub, but it is also fabulous by itself.<br>Try spicing up your chicken or fish by adding a liberal amount of this seasoning before grilling or pan-frying.<br>This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.<br>The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/49292/marlowes-black-magic"},{"id":"49283","title":"Red Sockeye Salmon Special","ingredients":"fish, salmon, atlantic, wild, raw<br>onions, raw<br>dill weed, fresh<br>salad dressing, mayonnaise, regular<br>cream, whipped, cream topping, pressurized<br>lemon juice, raw","directions":"Remove any remaining skin and bones from the salmon (even the canned salmon may have some).<br>Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill.<br>Blend in the mayonnaise and whipping cream.<br>Cover and chill.<br>SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.","url":"https://recipe.bluelayer.org/recipe/49283/red-sockeye-salmon-special"},{"id":"49178","title":"Smoked Salmon Dip Recipe","ingredients":"fish, salmon, atlantic, wild, raw<br>spices, garlic powder<br>spices, pepper, black<br>sauce, ready-to-serve, pepper, tabasco<br>cream, sour, cultured<br>salad dressing, mayonnaise, regular","directions":"Gently flake and mash salmon in large mixing bowl.<br>Combine with rest of ingredients and chill.<br>Serve with crackers or possibly fresh vegetables.","url":"https://recipe.bluelayer.org/recipe/49178/smoked-salmon-dip-recipe"},{"id":"48999","title":"Fish Fillets Valenciennes","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>onions, raw<br>mushrooms, white, raw<br>fish, tilapia, raw<br>parsley, fresh<br>lemon juice, raw<br>spices, oregano, dried<br>spices, pepper, black","directions":"In a wide skillet with lid cook the onion and mushrooms over medium heat in the margarine for about five minutes, stirring often.<br>Reduce heat to low and place the fish fillets over the mushrooms in a single layer.<br>Sprinkle the remaining ingredients over the fish.<br>Cover the skillet and simmer gently for about 20 minutes (25 minutes if the fillets were frozen).<br>Carefully transfer the fillets to a platter.<br>If the sauce is watery, boil down rapidly.<br>Otherwise, pour the mushrooms, onions, and juices over the fish and serve.","url":"https://recipe.bluelayer.org/recipe/48999/fish-fillets-valenciennes"},{"id":"48953","title":"Misty Fjord Smoked Salmon Spread","ingredients":"fish, salmon, atlantic, wild, raw<br>cheese, parmesan, hard<br>cream, sour, cultured<br>onions, raw<br>horseradish, prepared<br>lemon juice, raw<br>sauce, worcestershire<br>spices, tarragon, dried","directions":"Blend together all ingredients with a food processor or electric mixer.<br>Spoon mixture into a bowl, cover and refrigerate.<br>Bring to room temperature 30 minutes before serving with crackers or bread.","url":"https://recipe.bluelayer.org/recipe/48953/misty-fjord-smoked-salmon-spread"},{"id":"48789","title":"Cod With Oregano","ingredients":"fish, cod, atlantic, raw<br>orange juice, raw<br>lemon juice, raw<br>spices, oregano, dried<br>salt, table<br>oil, olive, salad or cooking","directions":"Preheat oven to 450 degrees.<br>Use cooking spray to coat a baking sheet large enough to hold the fish in a single layer.<br>In a small bowl, mix together the orange juice, lemon juice, oregano, salt and olive oil.<br>Lay the fillets on the baking sheet without crowding them.<br>Brush fish with the dressing.<br>Roast the cod for 10 minutes, or until the thickest part of the largest fillet flakes easily with a fork.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/48789/cod-with-oregano"},{"id":"48750","title":"Fish in Pineapple-Lime Sauce","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>lime juice, raw<br>fish, cod, atlantic, raw<br>cornstarch<br>water, bottled, generic<br>parsley, fresh","directions":"Heat pineapple and lime juices to a simmer in a large non-stick skillet over medium heat.<br>Add fillets and poach 1 minute.<br>Carefully turn fish over.<br>Cover and simmer 5 to 7 minutes.<br>Transfer fish to a large plate and cover to keep warm; reserve juices in the skillet.<br>Stir cornstarch mixture into pan juices.<br>Simmer 1 minute.<br>Pour over fillets.<br>Sprinkle with herbs and serve at once.","url":"https://recipe.bluelayer.org/recipe/48750/fish-in-pineapple-lime-sauce"},{"id":"48678","title":"Salmon With Cucumber, Dill and Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>fish, salmon, atlantic, wild, raw<br>pickles, cucumber, sour<br>radishes, raw<br>vinegar, red wine<br>lemon juice, raw<br>dill weed, fresh<br>oil, canola<br>honey<br>spices, pepper, black<br>arugula, raw","directions":"SALAD: In bowl toss rice, salmon, cucumber and radishes together gently.<br>DRESSING: In another bowl whisk vinegar, lemon juice, dill, oil, honey, salt and pepper together.<br>Line bottom of serving platter with arugula leaves; mound salad in center and drizzle dressing over the top.","url":"https://recipe.bluelayer.org/recipe/48678/salmon-with-cucumber-dill-and-rice"},{"id":"48596","title":"The Spice Hunter's Satay Sauce","ingredients":"salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>tamarinds, raw<br>soy sauce made from soy (tamari)<br>peanut butter, smooth style, without salt<br>spices, coriander seed","directions":"In a blender, add 2/3 cup coconut milk and Thai Seasoning on high until smooth.<br>Pour in small saucepan, simmer on low for 10 minutes.<br>Add remaining coconut milk, sugar, lime juice, and fish sauce; simmer 4 more minutes.<br>Remove from heat and blend in peanut butter and cilantro.<br>Let cool to room temperature, add additional coconut milk if consistency is too thick.","url":"https://recipe.bluelayer.org/recipe/48596/the-spice-hunters-satay-sauce"},{"id":"48537","title":"Fish Batter with NewcastleTM Brown Ale","ingredients":"oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>spices, garlic powder<br>spices, garlic powder<br>spices, cinnamon, ground<br>beverages, carbonated, ginger ale<br>fish, cod, atlantic, raw","directions":"Heat oil in deep-fryer to 325 degrees F (165 degrees C).<br>Whisk together the flour, cornmeal, garlic salt, garlic powder, and cinnamon in a large bowl.<br>Mix in beer until no dry lumps remain.<br>Dip the cod into the batter, allow some of the excess to run off, then carefully place into the deep-fryer.<br>Cook until golden brown and crispy on the outside, and the fish is easily flaked, about 8 minutes.<br>Cook the fish in several batches to avoid over loading the deep fryer.","url":"https://recipe.bluelayer.org/recipe/48537/fish-batter-with-newcastletm-brown-ale"},{"id":"48473","title":"Spicy Bayou Rub","ingredients":"spices, paprika<br>spices, garlic powder<br>spices, thyme, dried<br>spices, pepper, red or cayenne<br>spices, oregano, dried<br>salt, table<br>spices, pepper, black<br>spices, nutmeg, ground","directions":"Combine all ingredients.<br>Store in an airtight container.<br>Shake before using to blend.<br>Flavors usually become more pronounced the longer the seasoning mixture is on the meat or fish.","url":"https://recipe.bluelayer.org/recipe/48473/spicy-bayou-rub"},{"id":"48465","title":"Spicy and Sour Fish Marinade","ingredients":"lime juice, raw<br>oil, olive, salad or cooking<br>spices, oregano, dried<br>spices, garlic powder<br>spices, chili powder<br>spices, pepper, black<br>sauce, ready-to-serve, pepper, tabasco<br>salt, table","directions":"Mix all ingredients in a small bowl with a fork.<br>More tabasco pepper sauce and chili powder may be added to taste.<br>Place fish in a zippered bag that is a correct size for the amount of fish.<br>(The less air or empty space in the bag, the better.<br>).<br>Add marinade to the bag with a spoon, making sure to coat all pieces of fish.<br>Close bag.<br>\"Mush\" bag around carefully to cover every inch of the fish.<br>Place in fridge for a minimum of 4 hours.","url":"https://recipe.bluelayer.org/recipe/48465/spicy-and-sour-fish-marinade"},{"id":"48453","title":"Cod a La Creme","ingredients":"fish, cod, atlantic, raw<br>butter, without salt<br>cream, fluid, heavy whipping<br>spices, garlic powder<br>cheese, parmesan, hard","directions":"In a non-stick skillet combine butter, cream and garlic salt on med/high to high heat.<br>Add cod fillet and cook until flaky turning once.<br>Plate Cod on warmed plate and garnish with Parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/48453/cod-a-la-creme"},{"id":"48449","title":"Fry Fish","ingredients":"fish, catfish, channel, wild, raw<br>soup, chicken broth or bouillon, dry<br>oil, olive, salad or cooking<br>spices, pepper, black<br>spices, garlic powder","directions":"combine the fish, chicken flavor,black pepper,garlic let.<br>put oil in frying pan.","url":"https://recipe.bluelayer.org/recipe/48449/fry-fish"},{"id":"48442","title":"Tilapia With a Touch of Lime","ingredients":"fish, tilapia, raw<br>butter, without salt<br>salt, table<br>spices, pepper, black<br>lime juice, raw","directions":"Sprinkle salt and pepper on both sides of Tilapia filet.<br>Heat a non stick skillet on med-high heat.<br>Melt butter.<br>Cook Tilapia 3 minutes on each side.<br>Sprinkle with lime juice and serve.","url":"https://recipe.bluelayer.org/recipe/48442/tilapia-with-a-touch-of-lime"},{"id":"48292","title":"Fluffy Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>salt, table<br>seeds, sunflower seed kernels, dried<br>water, bottled, generic","directions":"Rinse the rice in warm water.<br>Put in a medium-sized pan.<br>Add the salt and oil, mix well to coat the rice properly.<br>Pour in the water and cook uncovered over high heat until the water boils.<br>Then lower the heat, cover the pan and let the rice simmer for 15-20 minutes until all the water is absorbed.<br>Remove from the heat and let stand for 20 minutes before serving.<br>Serve the rice with fish or poultry.<br>You can also use this recipe to cook fluffy rice for sushi rolls.","url":"https://recipe.bluelayer.org/recipe/48292/fluffy-rice"},{"id":"48269","title":"Cajun Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>a cajun life, all purpose cajun seasoning,<br>oil, olive, salad or cooking","directions":"Rinse off salmon and pat dry with paper towel.<br>Drizzle cookie sheet with olive oil.<br>Place salmon (skin side down) on cookie sheet and drizzle more oil on top.<br>Shake Cajun seasoning on salmon to taste.<br>Broil 15-20 minutes or until center of salmon is done.","url":"https://recipe.bluelayer.org/recipe/48269/cajun-salmon"},{"id":"48243","title":"Salmon Salad With Bright Spring Vegetables","ingredients":"asparagus, raw<br>sugars, granulated<br>fish, salmon, atlantic, wild, raw<br>salt, table<br>spices, pepper, black<br>lettuce, cos or romaine, raw<br>edamame, frozen, prepared<br>radishes, raw","directions":"Preheat oven to 425F.<br>Snap off tough ends of asparagus.<br>Cut asparagus into 1-inch-long pieces, and cook with sugar snap peas in boiling salted water ~ use 1/4 teaspoon salt in the water.<br>Cook for 2 to 3 minutes or until crisp-tender; drain.<br>Plunge into ice water; drain.<br>Sprinkle salmon with remaining 1/4 teaspoon salt and pepper; and bake in a Pyrex dish sprayed with cooking spray, for about eight minutes.<br>Cool salmon for 5-8 minutes before adding to salad!<br>Arrange lettuce, uncooked edamame, radishes, asparagus, sugar snap peas, and salmon on a serving plate.<br>Drizzle with Recipe #499119 or your favorite dressing.<br>Make this Asian by adding a sesame ginger-type dressing!","url":"https://recipe.bluelayer.org/recipe/48243/salmon-salad-with-bright-spring-vegetables"},{"id":"48224","title":"Italian Flavored Butter","ingredients":"butter, without salt<br>spices, basil, dried<br>spices, oregano, dried<br>spices, garlic powder<br>salt, table","directions":"Combine all ingredients in bowl.<br>Beat at medium speed until well mixed.<br>Brush onto meats, poultry, fish and vegetables when grilling or toss with hot cooked rice or vegetables.","url":"https://recipe.bluelayer.org/recipe/48224/italian-flavored-butter"},{"id":"48204","title":"Beet and Potato Salad With Caviar","ingredients":"oil, olive, salad or cooking<br>vinegar, red wine<br>spices, pepper, black<br>salt, table<br>spices, caraway seed<br>potatoes, raw, skin<br>beets, raw<br>onions, raw<br>parsley, fresh<br>cream, sour, cultured<br>fish, salmon, atlantic, wild, raw","directions":"In a small mixing bowl combine the olive oil, vinegar, pepper, salt and caraway seeds.<br>Set aside.<br>In a medium bowl combine the chilled diced potatoes, chilled diced beets, onion, celery and parsley.<br>Add the olive oil mixture, and mix gently but thoroughly.<br>Divide the salad among six serving plates or bowls.<br>Top each with 2 tablespoons of sour cream and 1 heaping tablespoon of caviar.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/48204/beet-and-potato-salad-with-caviar"},{"id":"48035","title":"Swedish Pickled Beets","ingredients":"vinegar, cider<br>water, bottled, generic<br>sugars, granulated<br>salt, table<br>spices, pepper, black<br>beets, raw","directions":"Combine vinegar, water, sugar, salt and pepper.<br>Bring to a boil; cool.<br>Place beets in a deep bowl and pour dressing over them.<br>Let stand at least 12 hours before serving.<br>Serve with fried fish, hot and cold meats or on a smorgasbord.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/48035/swedish-pickled-beets"},{"id":"47971","title":"Red Sockeye Salmon Special","ingredients":"fish, salmon, atlantic, wild, raw<br>lemon juice, raw<br>onions, raw<br>dill weed, fresh<br>salad dressing, mayonnaise, regular<br>cream, fluid, heavy whipping","directions":"Remove any remaining skin and bones from the salmon (even the canned salmon may have some).<br>Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill.<br>Blend in the mayonnaise and whipping cream.<br>Cover and chill.<br>Makes about 1 1/2 cups of dip.<br>SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.","url":"https://recipe.bluelayer.org/recipe/47971/red-sockeye-salmon-special"},{"id":"47694","title":"Smoked Salmon Dip","ingredients":"fish, salmon, atlantic, wild, raw<br>yogurt, greek, plain, nonfat<br>horseradish, prepared<br>salt, table<br>spices, pepper, black<br>dill weed, fresh","directions":"Combine the smoked salmon and cheese in a blender or food processor.<br>Puree until smooth.<br>Season with salt and pepper.<br>Fold in the horseradish and dill.<br>Serve with crackers.","url":"https://recipe.bluelayer.org/recipe/47694/smoked-salmon-dip"},{"id":"47685","title":"Baked Sole With Bacon Topping","ingredients":"sauce, fish, ready-to-serve<br>butter, without salt<br>lemon juice, raw<br>salt, table<br>spices, pepper, black<br>bacon, meatless<br>chives, raw","directions":"Cook bacon until crisp and crumble.<br>Set aside.<br>Preheat oven to 375 degrees.<br>Spray an 11 x 7 baking dish with cooking spray.<br>Place fish fillets in baking dish.<br>In a small bowl mix butter, lemon juice, salt and pepper.<br>Pour this over the fish and bake until fish flakes.<br>About 10 minutes.<br>Sprinkle with crumbled bacon and chives before serving.","url":"https://recipe.bluelayer.org/recipe/47685/baked-sole-with-bacon-topping"},{"id":"47614","title":"Spicy Fried Rice With Shrimp","ingredients":"oil, olive, salad or cooking<br>spices, garlic powder<br>onions, spring or scallions (includes tops and bulb), raw<br>peppers, jalapeno, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, granulated<br>soy sauce made from soy (tamari)<br>sauce, fish, ready-to-serve<br>crustaceans, shrimp, raw (not previously frozen)<br>spices, coriander seed<br>spices, basil, dried<br>oil, sesame, salad or cooking","directions":"In a wok over medium-high heat, pour the olive oil and add the onions, garlic, and chilies and stir-fry for 4 minutes.<br>Add the rice, soy sauce, sugar, and fish sauce and reduce the heat to medium.<br>Stir-fry for 4 minutes, until the ingredients are well coated.<br>Lastly add the shrimp, sesame oil, basil, and cilantro for another 3 minutes.","url":"https://recipe.bluelayer.org/recipe/47614/spicy-fried-rice-with-shrimp"},{"id":"47380","title":"Burger Sauce","ingredients":"salad dressing, mayonnaise, regular<br>soy sauce made from soy (tamari)<br>sugars, brown<br>sauce, worcestershire<br>chives, raw<br>spices, garlic powder<br>spices, pepper, black","directions":"Mix all ingredients thoroughly and serve on beef burgers, or on chicken or fish sandwiches.","url":"https://recipe.bluelayer.org/recipe/47380/burger-sauce"},{"id":"47377","title":"Spinach Sauteed With Garlic and Pepper","ingredients":"oil, olive, salad or cooking<br>spices, garlic powder<br>spinach, raw<br>sauce, fish, ready-to-serve<br>spices, pepper, black<br>water, bottled, generic","directions":"Combine oil and garlic in a large, heavy skillet or wok and cook over medium-high heat until the garlic sizzles and releases its aroma.<br>Add the spinach and cook for 1 minute; gently turn to expose all the leaves to the heat.<br>Add the fish sauce, pepper, and water, tossing well, then cook (turning often) until the spinach is wilted and tender (1-2 minutes).<br>Transfer to a deep platter, sauce and all, and serve hot, warm, or at room temperature.","url":"https://recipe.bluelayer.org/recipe/47377/spinach-sauteed-with-garlic-and-pepper"},{"id":"47374","title":"Giovanni's Fish Market Cioppino Recipe giod","ingredients":"oil, olive, salad or cooking","directions":"Saute onion Peppers, and garlic in olive oil in large pot until soft.<br>Add clam juice, tomatoes, red wine, celery, bay leaves, parsley, Oregano, and Tobasco.<br>Simmer on medium heat 10 minutes.<br>Add fresh ground pepper and salt to taste.<br>Add cubed fish, shrimp and scallops simmer on low heat 10 minutes.<br>Add clams, mussels, crab, and lobster.<br>Simmer 10 minutes additional on low heat.","url":"https://recipe.bluelayer.org/recipe/47374/giovannis-fish-market-cioppino-recipe-giod"},{"id":"47345","title":"Southwest Baked Fish Fillets (Ww 3 Points)","ingredients":"salad dressing, italian dressing, commercial, regular<br>tomatoes, red, ripe, raw, year round average<br>cheese, parmesan, hard<br>fish, cod, atlantic, raw","directions":"Preheat oven to 425*.<br>Pour dressing into an 8x9 baking dish, place fish fillets in the dish with the dressing.<br>Pour tomatoes over fish and sprinkle with cheese.<br>Bake 10 minutes or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/47345/southwest-baked-fish-fillets-ww-3-points"},{"id":"47317","title":"Spicy Peanut Sauce","ingredients":"peanut butter, smooth style, without salt<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>soy sauce made from soy (tamari)<br>vinegar, cider<br>sauce, ready-to-serve, pepper, tabasco<br>oil, sesame, salad or cooking","directions":"In a small bowl, whisk or stir all of the ingredients until smooth.<br>In a saucepan, bring to a simmer a cup of canned crushed pineapple and stir in the Spicy Peanut Sauce ingredients, omitting the water (yields about 1 1/2 cups).<br>In a saucepan, bring a cup of canned diced tomatoes to a simmer and stir in the Spicy Peanut Sauce ingredients, omitting the water and sesame oil (yields about 1 1/2 cups).<br>Use coconut milk instead of water.<br>Here are a few ideas to inspire you:<br>Serve baked fish or tofu on rice with steamed vegetables, such as carrots, broccoli, zucchini, sweet potatoes, cabbage, or snow peas, topped with Spicy Peanut Sauce.<br>Top a bed of rice with steamed spinach or cabbage, shredded raw carrots, and Spicy Peanut Sauce.<br>Drizzle warm Spicy Peanut Sauce on a salad of spinach or spring mix topped with cucumbers, celery, and tomatoes.<br>Dress coleslaw with Pineapple Peanut Sauce for an unusual and delicious side dish.<br>Stir African Peanut Sauce into white beans, black-eyed peas, or field peas and chopped cooked collards or other greens for a delicious one-pot meal.<br>Pour Southeast Asian Peanut Sauce over rice noodles or linguine topped with mung bean sprouts and/or cucumber slices.<br>Great with Easy Baked Tofu.","url":"https://recipe.bluelayer.org/recipe/47317/spicy-peanut-sauce"},{"id":"47112","title":"Orange Shallot Sauce","ingredients":"salad dressing, mayonnaise, regular<br>mustard, prepared, yellow<br>orange juice, raw<br>shallots, raw<br>spices, pepper, black","directions":"Mix all ingredients, serve with your favorite meat or fish.","url":"https://recipe.bluelayer.org/recipe/47112/orange-shallot-sauce"},{"id":"47099","title":"Caribbean Salsa","ingredients":"strawberries, raw<br>nectarines, raw<br>pineapple, raw, all varieties<br>papayas, raw<br>mango nectar, canned<br>lime juice, raw<br>spices, coriander seed<br>peppers, jalapeno, raw<br>onions, raw","directions":"Combine all ingredients; cover and chill.<br>Serve as a dip for tortilla chips or as a topping for grilled fish or chicken.","url":"https://recipe.bluelayer.org/recipe/47099/caribbean-salsa"},{"id":"46896","title":"Delicious Baked Fish Recipe","ingredients":"sauce, fish, ready-to-serve","directions":"Spread fish pcs in shallow baking pan or possibly dish.<br>Salt and pepper.<br>Cover with foil.<br>Bake at 350 degrees for 45 min or possibly till meat flakes.<br>Remove foil and spread sauce (below) over fish.<br>Sprinkle with paprika and place under broiler till golden.","url":"https://recipe.bluelayer.org/recipe/46896/delicious-baked-fish-recipe"},{"id":"46852","title":"Nosh With Me's Candied Peanuts","ingredients":"sugars, granulated<br>water, bottled, generic<br>oil, corn, peanut, and olive","directions":"Line a baking sheet with either parchment paper or a silicone baking mat.<br>Make sure you have a long-handled wooden spoon ready.<br>I mean LONG-HANDLED!<br>As mentioned in the blog, you'll be working with really HOT sugar syrup and you don't want to have to fish out a tiny spoon from the pot if you drop it in by mistake (something that has happened in my unfortunate experience).<br>Put the sugar and water in the saucepan and cook over medium-high heat, stirring, until the sugar dissolves.<br>Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color.<br>(If sugar splatters onto the sides of the saucepan, wash down the splatters with a pastry brush dipped in cold water.)<br>Toss in the peanuts and immediately start stirring.<br>Keep stirring, to coat the peanuts with the sugar.<br>Within a few minutes, they will be covered with sugar and turn white - keep stirring until the sugar turns back into caramel.<br>When the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto the baking sheet, using the wooden spoon to spread them out as best you can.<br>Cool the nuts to room temperature.<br>When they are cool enough to handle, separate the nuts or break them into small pieces.","url":"https://recipe.bluelayer.org/recipe/46852/nosh-with-mes-candied-peanuts"},{"id":"46403","title":"Blackening Spice Mix Recipe","ingredients":"spices, paprika<br>salt, table<br>onions, raw<br>spices, garlic powder<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, thyme, dried<br>spices, oregano, dried","directions":"If you don't have the facilities to blacken the fish outdoors, preferably on a butane crab boiler, merely heat some butter, dredge your fish, chicken or possibly meat with the above and saute/fry in butter in your kitchen.<br>You won't get your pan white warm as you must do outdoors, but it will be tasty.<br>This process is called \"Bronzing\".<br>When you blacken, you must get a heavy black iron skillet white warm so which when you put the butter in and the fish, it chars and takes only a minute or possibly 2 on each side.<br>This produces tons of smoke.<br>I did it in my house to see what would happen and my neighbors thought my house was on fire.<br>You MUST have a strong commercial exhause like restaurants have to do this in your kitchen.","url":"https://recipe.bluelayer.org/recipe/46403/blackening-spice-mix-recipe"},{"id":"46190","title":"Poached Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>water, bottled, generic<br>salt, table","directions":"add salmon to water.<br>boil.<br>turn off heat.","url":"https://recipe.bluelayer.org/recipe/46190/poached-salmon"},{"id":"46117","title":"Gravlax by Nigella Lawson","ingredients":"fish, salmon, atlantic, wild, raw<br>salt, table<br>sugars, powdered<br>mustard, prepared, yellow<br>alcoholic beverage, distilled, gin, 90 proof<br>dill weed, fresh","directions":"Place the salmon fillet, skin-side down, into a wide, shallow dish that fits the salmon snugly.<br>(I used a 9X13 baking dish).<br>Place the salt, sugar, mustard and gin into a small bowl and mix well until combined and a smooth paste is formed.<br>Spread the mixture over the salmon to cover completely.<br>Sprinkle the dill over the mustard paste.<br>Press onto the paste so that no salmon flesh is visible.<br>Carefully turn the fish over so that the skin is now facing up.<br>Cover the dish with cling film/plastic wrap and press it down onto the top and edges of the fish before wrapping it around the sides of the dish.<br>Repeat the process with another layer of cling film.<br>Apply weight to the top of the fish to press it down into the dish, using filled jars or cans or any other weights.<br>Transfer the fish to the fridge and leave for 2-3 days.<br>(I did mine for the full 3 days).<br>At serving time, remove the fish to a cutting board, skin-side down.<br>Brush off the dill from the salmon.<br>Using a sharp knife, carefully cut very thin diagonal slices of the salmon.<br>Place on a serving dish and enjoy.<br>Any remaining can be wrapped in cling film and refrigerated.","url":"https://recipe.bluelayer.org/recipe/46117/gravlax-by-nigella-lawson"},{"id":"46083","title":"Far East Peanut Dipping Sauce","ingredients":"soy sauce made from soy (tamari)<br>water, bottled, generic<br>roland, seasoned rice wine vinegar,<br>peanut butter, smooth style, without salt<br>oil, sesame, salad or cooking<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>salad dressing, mayonnaise, regular","directions":"Mix the soy sauce and vinegar together and set aside.<br>Put the peanut butter in a bowl and mix in the sesame oil, blending thoroughly.<br>Then mix in the chili paste and cayenne pepper, blending well.<br>Add the soy sauce blending well.<br>Blend in the mayonnaise and serve at room temperature.<br>SUGGESTED DIPPERS: Beef Satay, Shrimp, Crayfish, Sesame Crackers, Scallions, Cherry Tomatoes, Snow Peas","url":"https://recipe.bluelayer.org/recipe/46083/far-east-peanut-dipping-sauce"},{"id":"46019","title":"Beef Stir-Fry Marinade","ingredients":"cornstarch<br>sugars, granulated<br>spices, pepper, black<br>sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)","directions":"In a shallow bowl, combine the cornstarch, sugar, pepper, fish sauce, and soy sauce and stir to mix.<br>Add the beef called for in the recipe, turn to coat the meat evenly, and set aside to marinate while you ready the remaining ingredients for the stir-fry.","url":"https://recipe.bluelayer.org/recipe/46019/beef-stir-fry-marinade"},{"id":"45901","title":"Dry Spice Marinade Recipe","ingredients":"onions, raw<br>spices, garlic powder<br>spices, pepper, black","directions":"Also add in 1 to 2 tsp.<br>basil, thyme, or possibly oregano (if you like).<br>Mix all ingredients; good for grilling chicken or possibly fish.","url":"https://recipe.bluelayer.org/recipe/45901/dry-spice-marinade-recipe"},{"id":"45699","title":"Sweet and Sour Dipping Sauce","ingredients":"spices, pepper, red or cayenne<br>lime juice, raw<br>spices, garlic powder<br>sugars, granulated<br>sauce, fish, ready-to-serve","directions":"Soak the red pepper flakes in the lime juice for 4 minutes.<br>Add the garlic, sugar, and fish sauce; stir until the sugar is dissolved.","url":"https://recipe.bluelayer.org/recipe/45699/sweet-and-sour-dipping-sauce"},{"id":"45697","title":"Sweet and Sour Brussels Sprouts","ingredients":"brussels sprouts, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>vinegar, red wine<br>syrup, maple, canadian<br>sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)<br>spices, rosemary, dried<br>spices, pepper, red or cayenne<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Bring a large pot of salted water to a boil.<br>Add Brussels sprouts and cook for 3-4 minutes.<br>Fill a large bowl with cold water and add 2 cups of ice cubes.<br>Drain Brussels sprouts and then transfer them to the bowl of ice water.<br>Let them cool for 2 minutes.<br>Drain water.<br>Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper (or aluminum foil).<br>Season Brussels sprouts with salt and pepper and drizzle half of the olive oil over the top.<br>Toss to coat and then spread them in an even layer on the prepared tray.<br>Roast for 20-25 minutes, tossing halfway through, until sprouts start to brown.<br>Prepare sauce by whisking the remaining half of the olive oil, red wine vinegar, maple syrup, fish sauce, soy sauce, rosemary and hot pepper flakes in a small bowl.<br>Transfer Brussels sprouts into a large serving bowl, toss them with the sauce and top with pepitas.","url":"https://recipe.bluelayer.org/recipe/45697/sweet-and-sour-brussels-sprouts"},{"id":"45685","title":"Parmesan Baked Cod","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>spices, onion powder<br>spices, paprika<br>spices, pepper, black<br>salt, table<br>butter, without salt<br>fish, cod, atlantic, raw<br>cheese, parmesan, hard","directions":"In a shallow bowl mix flour, cornmeal, onion powder, salt, paprika, and pepper.<br>Pour the meleted butter into a shallow baking dish.<br>Dredge the cod in the flour mixtue and place in the baking dish, turning each piece over to coat both sides with butter.<br>Sprinkle with parmesan cheese.<br>Bake at 450 degrees for 8 to 10 minutes or until cod flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/45685/parmesan-baked-cod"},{"id":"45576","title":"Pomegranate Juice Marinade or Salad Dressing -","ingredients":"pomegranate juice, bottled<br>vinegar, red wine<br>oil, olive, salad or cooking<br>spices, garlic powder<br>spices, thyme, dried<br>spices, pepper, red or cayenne<br>spices, pepper, black","directions":"Add the pomegranate juice to a small nonstick saucepan and bring to a boil.<br>Keep it at a gentle boil and let the juice reduce down to around 1/3 cup.<br>Let the juice cool for about 30 minutes.<br>Add remaining marinade ingredients to the saucepan with the pomegranate juice and whisk until blended.<br>Add your meat and all of the marinade to a sealable gallon plastic bag.<br>Place bag in a bowl or dish and refrigerate for up to 24 hours, shaking the bag occasionally to make sure all surfaces of the meat are in contact with the marinade.<br>Remove meat from the marinade (discarding the leftover marinade) and grill or broil as desired.<br>Use it for chicken, beef, pork and fish or also as a salad dressing.<br>Nutritional Information Per 1 tablespoon marinade: 30 calories, 0.1 g protein, 5 g carbohydrate, 1.4 g fat, 0.2 g saturated fat, 0 mg cholesterol, 0 g fiber, 1 mg sodium.<br>Calories from fat: 39%.<br>2006 Elaine Magee.","url":"https://recipe.bluelayer.org/recipe/45576/pomegranate-juice-marinade-or-salad-dressing"},{"id":"45495","title":"Coconut Sauce (Cambodian for ZWT-9)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>cornstarch<br>salt, table","directions":"Place all ingredients in a sml saucepan, bring to simmering point &amp; cook over low-heat for 10-15 min or until the sauce thickens.<br>Serve w/puddings -- Can also be served as a dressing for vegetables, fish &amp; meats.","url":"https://recipe.bluelayer.org/recipe/45495/coconut-sauce-cambodian-for-zwt-9"},{"id":"45470","title":"Wasabi Fish Cake Medley","ingredients":"sauce, fish, ready-to-serve<br>wasabi, root, raw<br>soy sauce made from soy (tamari)<br>salt, table<br>salt, table<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cut the fish cake into small dice.<br>Combine with the wasabi, soy sauce, sake and salt.<br>Fold the fish mixture into the rice.","url":"https://recipe.bluelayer.org/recipe/45470/wasabi-fish-cake-medley"},{"id":"45335","title":"Grilled Salmon With Tangy Cucumber Sauce","ingredients":"pickles, cucumber, sour<br>cream, sour, cultured<br>onions, spring or scallions (includes tops and bulb), raw<br>dill weed, fresh<br>lemon juice, raw<br>horseradish, prepared<br>salt, table<br>fish, salmon, atlantic, wild, raw<br>spices, pepper, black","directions":"Combine first 6 ingredients, chill at least 30 minute.<br>Heat grill and spray with cooking spray.<br>Sprinnkle fish filets with salt and pepper, and grill 5-6 min., turn over and cook another 4 minute or until fish reaches desired doneness.<br>Serve with chilled sauce and drill sprigs for garnish.","url":"https://recipe.bluelayer.org/recipe/45335/grilled-salmon-with-tangy-cucumber-sauce"},{"id":"45294","title":"Crispy Fish Fillets","ingredients":"sauce, fish, ready-to-serve<br>delallo, italian seasoned breadcrumbs,<br>spices, paprika<br>salt, table<br>spices, onion powder<br>butter, without salt<br>oil, olive, salad or cooking","directions":"Mix the bread crumbs and spices together.<br>Coat the fish in the crumb mixture.<br>Panfry the fish in the butter/oil blend unil well browned.","url":"https://recipe.bluelayer.org/recipe/45294/crispy-fish-fillets"},{"id":"45257","title":"Afghani Meat and Fish Spice Rub","ingredients":"corn, sweet, white, raw<br>spices, cumin seed<br>spices, turmeric, ground<br>spices, cardamom<br>spices, coriander seed","directions":"Use a mortar and pestle to grind all the ingredients together, or use a spice grinder.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/45257/afghani-meat-and-fish-spice-rub"},{"id":"45254","title":"Simple Pan Fried Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black","directions":"Sprinkle salmon with a moderate to generous amount of salt.<br>Pepper as desired.<br>Lightly coat salmon in flour on a plate.<br>Place salmon in heated skillet over medium heat coated with roughly equal parts oil and butter (slightly more butter).<br>It should start cooking at a slow to medium sizzle.<br>Cover with a lid and cook until lightly browned, 4-5 minutes.<br>Turn salmon, put lid back on, and reduce heat slightly.<br>Cook another 5-7 minutes or until done.<br>Can remain in pan with lid on and heat off for a little while until ready to serve.","url":"https://recipe.bluelayer.org/recipe/45254/simple-pan-fried-salmon"},{"id":"45236","title":"Everyday Dipping Sauce","ingredients":"spices, garlic powder<br>sugars, granulated<br>garlic chili sauce,<br>sauce, fish, ready-to-serve<br>water, bottled, generic<br>lime juice, raw","directions":"Combine the garlic, sugar, and chili-garlic sauce in the bowl of a mortar and mash to a paste.<br>(Or combine them on your cutting board and mash to a coarse paste with a fork and the back of a spoon.)<br>Scrape the paste into a small bowl and stir in the fish sauce, water, and lime juice.<br>Stir well to dissolve the sugar.<br>Transfer to small serving bowls for dipping.<br>Or transfer to a jar, cover, and refrigerate for tip to 1 week.","url":"https://recipe.bluelayer.org/recipe/45236/everyday-dipping-sauce"},{"id":"45220","title":"Zucchini Noodles Pad Thai Style","ingredients":"butter, without salt<br>squash, summer, zucchini, includes skin, raw<br>carrots, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>lime juice, raw<br>peanut butter, smooth style, without salt<br>sauce, hot chile, sriracha<br>sauce, fish, ready-to-serve<br>spices, onion powder<br>spices, garlic powder<br>honey","directions":"Melt butter in a frying pan.<br>Saute zucchini and carrots in butter until soft.<br>Approximately 10 mins.<br>Add coconut milk, lime juice, Sriracha sauce, fish sauce, onion powder, garlic powder and honey to a blender and blend until smooth.<br>Pour peanut sauce over shredded zucchini carrot mixture and heat through, approximately 5 minutes.","url":"https://recipe.bluelayer.org/recipe/45220/zucchini-noodles-pad-thai-style"},{"id":"45152","title":"Baked Fish With Toasted Sesame Seeds","ingredients":"orange juice, raw<br>sugars, brown<br>catsup<br>soy sauce made from soy (tamari)<br>lemon juice, raw<br>oil, olive, salad or cooking<br>spices, pepper, black<br>fish, tilapia, raw<br>seeds, sesame seeds, whole, dried","directions":"Place the orange juice, brown sugar, ketchup, soy sauce, lemon juice, oil, and black pepper in a small bowl; stir well to combine.<br>Arrange the fish in a single layer in a baking dish.<br>Pour the orange juice mixture over the fillets.<br>Cover and marinate in the refrigerator for 2 hours, turning once.<br>Remove the fillets from the marinade, reserving the marinade.<br>Pour the marinade into a small saucepan.<br>Bring to a boil; reduce heat, and simmer for 5 minutes.<br>Set half of the marinade aside.<br>Place fillets on a lightly greased rack in a shallow roasting pan.<br>Broil fillets 6 inches from heat for 10 to 12 minutes, or until the fish flakes easily when tested with a fork, basting occasionally with the marinade.<br>Transfer fish to a serving platter.<br>Sprinkle the toasted sesame seeds (I toast mine in a skillet while the fish is in the oven) over the fillets, and serve with the reserved marinade.","url":"https://recipe.bluelayer.org/recipe/45152/baked-fish-with-toasted-sesame-seeds"},{"id":"45146","title":"Easy Thai Peanut Sauce","ingredients":"peanut butter, smooth style, without salt<br>soy sauce made from soy (tamari)<br>lime juice, raw<br>sauce, fish, ready-to-serve<br>spices, pepper, black<br>ginger root, raw<br>oil, sesame, salad or cooking<br>sugars, granulated","directions":"Mix peanut butter, soy sauce, lime juice, fish sauce, hot pepper sauce, ginger, sesame oil, and sugar in a bowl; warm in microwave until easy to stir, about 45 seconds.<br>Stir to serve.","url":"https://recipe.bluelayer.org/recipe/45146/easy-thai-peanut-sauce"},{"id":"45070","title":"Broiled Fish With Cheese","ingredients":"sauce, fish, ready-to-serve<br>butter, without salt<br>cheese, cheddar<br>mustard, prepared, yellow<br>catsup<br>salad dressing, mayonnaise, regular","directions":"Brush fish w/butter and broil 5-7 minutes until flaky.<br>Combine remaining ingredients and spoon on fish.<br>Broil 2-4 minutes until cheese is bubbly and lightly browned.","url":"https://recipe.bluelayer.org/recipe/45070/broiled-fish-with-cheese"},{"id":"44962","title":"Coconut Rum Salmon","ingredients":"alcoholic beverage, distilled, rum, 80 proof<br>sugars, brown<br>molasses<br>fish, salmon, atlantic, wild, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spices, paprika","directions":"Preheat oven 350 fan on low.<br>Boil rum and sugar for 3 minutes.<br>Cool rum sugar and add molasses.<br>Baste salmon with rum sauce.<br>press coconut on salman and dust with paprika.<br>Bake for 8 minutes basting halfway.<br>Serve with unused sauce on top.","url":"https://recipe.bluelayer.org/recipe/44962/coconut-rum-salmon"},{"id":"44903","title":"Grilled Marinated Salmon","ingredients":"soy sauce made from soy (tamari)<br>roland, seasoned rice wine vinegar,<br>sugars, granulated<br>oil, olive, salad or cooking<br>mustard, prepared, yellow<br>spices, ginger, ground<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw","directions":"In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.<br>Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon.<br>Cover and marinate in the refrigerator for at least 1 hour, turning occasionally<br>Preheat an outdoor grill for medium high heat and lightly oil grate<br>Grill the fish for about 3 to 4 minutes per side, or to desired doneness.","url":"https://recipe.bluelayer.org/recipe/44903/grilled-marinated-salmon"},{"id":"44889","title":"Broiled Citrus Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>sugars, brown<br>lime juice, raw<br>salt, table<br>spices, pepper, black","directions":"Turn the broiler on to high.<br>Line a pan with aluminum foil and place the salmon on the pan.<br>Mix together sugar, zest, salt, and pepper.<br>Evenly spread the mixture onto the salmon and allow to sit for at least 5 minutes.<br>Put the salmon into the oven and broil for 6 to 8 minutes.<br>Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/44889/broiled-citrus-salmon"},{"id":"44869","title":"Another Easy Tartar Sauce","ingredients":"pickle relish, sweet<br>salad dressing, mayonnaise, regular<br>onions, raw<br>spices, pepper, black","directions":"In a small bowl, combine all the ingredients.<br>Serve with fish.<br>*This recipe makes 1 cup sauce.<br>*","url":"https://recipe.bluelayer.org/recipe/44869/another-easy-tartar-sauce"},{"id":"44842","title":"Smoked Salmon & Chive Biscuits","ingredients":"lemon juice, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>fish, salmon, atlantic, wild, raw<br>chives, raw<br>salt, table<br>water, bottled, generic","directions":"Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.<br>Add vinegar or lemon juice to milk and set aside.<br>Mix flour, baking soda, baking powder, and salt.<br>Add to food processor or high-powered blender.<br>Cut butter into 1/2-inch cubes.<br>Add to flour and pulse about 7 or 8 times, or until mixture resembles coarse crumbs.<br>Pour in milk and pulse just until mixture starts to stick together.<br>Turn out onto lightly floured surface.<br>Work salmon and chives into dough.<br>Knead a few times until you can form a ball and flatten out into a 9-inch disk.<br>Using a biscuit cutter, cut out rounds and place on parchment-lined baking sheet.<br>If you have scrap dough, flatten out again and cut out more rounds.<br>For the glaze, mix salt with water and brush tops of biscuits.<br>Bake in preheated oven for 1517 minutes or until golden brown.<br>Remove from oven and serve warm or place on rack to cool.<br>If you have leftovers, wrap in plastic wrap and place in a plastic bag.<br>Reheat in a 325 degrees F oven for about 8 minutes.","url":"https://recipe.bluelayer.org/recipe/44842/smoked-salmon-chive-biscuits"},{"id":"44650","title":"Wasabi Sandwich Spread","ingredients":"salad dressing, mayonnaise, regular<br>wasabi, root, raw<br>soy sauce made from soy (tamari)<br>honey","directions":"Whisk your ingredients together.<br>Use as a sandwich spread or toss with some shredded cabbage and its super on fish tacos!","url":"https://recipe.bluelayer.org/recipe/44650/wasabi-sandwich-spread"},{"id":"44649","title":"Alder Planked Salmon With Soy Ginger Marinade","ingredients":"spices, garlic powder<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>parsley, fresh<br>oil, canola<br>fish, salmon, atlantic, wild, raw<br>seeds, sesame seeds, whole, dried<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Soak plank in water to cover for 1 hour or longer if possible and drain.<br>Prepare barbeque.<br>Combine garlic, soy sauce, ginger, parsley, and oil in large zip bag.<br>Shake to combine.<br>Add salmon to marinade.<br>Marinate in refrigerator for 30 minutes, turning once.<br>Place soaked plank on grill grate over medium-heat.<br>Heat plank for 2 to 3 minutes, urn plank, and continue heating for an additional 3 minutes.<br>Remove salmon from marinade; discard marinade and place salmon, skin side down on charred side of plank.<br>Grill salmon, with lid down, approximately 15 minutes, or until fish is medium rare or to your liking.<br>Sprinkle with sesame seeds and scallions.","url":"https://recipe.bluelayer.org/recipe/44649/alder-planked-salmon-with-soy-ginger-marinade"},{"id":"44635","title":"Drowning Ants","ingredients":"yogurt, greek, plain, nonfat<br>cranberries, dried, sweetened","directions":"Mix the 1 tbls.<br>raisins in 1 cup of yogurt.<br>Get the kids to try to fish out the ants and eat them!<br>For a variation, you could soak the raisins(or other fruit) in some water or apple juice for about 15 minutes to plump them up before putting in yogurt.","url":"https://recipe.bluelayer.org/recipe/44635/drowning-ants"},{"id":"44552","title":"Malt Vinegar Potato Chip Dip","ingredients":"salad dressing, mayonnaise, regular<br>cream, sour, cultured<br>mustard, prepared, yellow<br>beverages, ovaltine, classic malt powder<br>spices, pepper, black<br>spices, garlic powder<br>sugars, granulated","directions":"In a small bowl, add all of the ingredients and whisk together.<br>If you find that the taste is too bitter for your liking, add a little more sugar.<br>Serve chilled or at room temperature with potato chips, French fries, or fish sticks.","url":"https://recipe.bluelayer.org/recipe/44552/malt-vinegar-potato-chip-dip"},{"id":"44522","title":"Tangy Apricot Fish","ingredients":"sauce, fish, ready-to-serve<br>yogurt, vanilla, non-fat<br>apricots, dried, sulfured, uncooked<br>lemon juice, raw","directions":"Arrange fish in baking casserole that has been sprayed with nonstick cooking spray.<br>Bake at 450 degrees, uncovered, for 4 to 5 minutes.<br>Drain any liquid.<br>Mix remamining ingredients and pour over fish.<br>Bake for 2 minutes longer to heat sauce.<br>Makes 4 servings Calories 137 Fat 1g Sodium 97mg Protein 21g Carbohydrate 11g Cholesterol 42mg Fiber 0g Weight Watcher Points - 3 Points","url":"https://recipe.bluelayer.org/recipe/44522/tangy-apricot-fish"},{"id":"44362","title":"Mock Scallops","ingredients":"fish, halibut, greenland, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>spices, paprika","directions":"Heat oil and butter in skillet over low heat.<br>Swirl to blend.<br>Set aside.<br>Cut fish into 1-inch cubes to look like scallops.<br>Pour milk into bowl.<br>In another bowl, mix flour and seasonings.<br>Put all the fish into milk bowl.<br>Turn to ensure all parts of fish are coated with the milk.<br>Put skillet back to heat over medium-low heat.<br>Dip fish cubes into flour mixture.<br>Shake off excess flour and fry, turning to brown on all sides.<br>Serve hot with lemon wedges.<br>Try my lowfat dill sauce #127581 with it!","url":"https://recipe.bluelayer.org/recipe/44362/mock-scallops"},{"id":"44339","title":"Halibut with Summer Vegetable Sauce","ingredients":"oil, olive, salad or cooking<br>fresh red onions,<br>plums, raw<br>squash, summer, zucchini, includes skin, raw<br>corn, sweet, white, raw<br>spices, basil, dried<br>parsley, fresh<br>fish, halibut, greenland, raw<br>lime juice, raw","directions":"Heat oil in large nonstick skillet over medium heat.<br>Add onion; saute 5 minutes.<br>Add tomatoes; saute 3 minutes.<br>Stir in zucchini, corn, 3 tablespoons basil and parsley.<br>Cover and simmer until zucchini is crisp-tender, about 3 minutes.<br>Add halibut fillets to sauce in skillet.<br>Sprinkle fish and sauce generously with salt and pepper.<br>Cover; simmer until fish is opaque in center, about 5 minutes.<br>Remove from heat.<br>Drizzle lime juice over.<br>Using spatula, transfer fish to plates.<br>Spoon sauce over.<br>Sprinkle with remaining 2 tablespoons basil and serve.","url":"https://recipe.bluelayer.org/recipe/44339/halibut-with-summer-vegetable-sauce"},{"id":"44293","title":"Purple Potatoes with Sour Cream and Caviar","ingredients":"potatoes, raw, skin<br>cream, sour, cultured<br>fish, salmon, atlantic, wild, raw","directions":"Cut potatoes crosswise into 1/4-inch-thick slices.<br>Cover with salted cold water by 1 inch, then simmer gently until just tender but not falling apart, 8 to 10 minutes.<br>Transfer with a slotted spoon to a baking sheet lined with paper towels and spread in 1 layer to cool to room temperature.<br>Season well with salt and pepper and transfer to a large platter.<br>Spoon 1/2 teaspoon sour cream onto center of each potato slice and top with 1/4 teaspoon caviar.","url":"https://recipe.bluelayer.org/recipe/44293/purple-potatoes-with-sour-cream-and-caviar"},{"id":"44205","title":"Salmon Kabayaki Recipe elanaspantry","ingredients":"oil, olive, salad or cooking<br>plums, raw<br>sweetener, syrup, agave<br>oil, olive, salad or cooking<br>oil, olive, salad or cooking","directions":"In a small saucepan over medium heat, stir together ume plum vinegar and agave<br>When sauce begins to bubble turn down heat and simmer for 4-5 minutes until thick enough to coat the back of a spoon<br>Place oils in a large frying pan over high heat<br>Place salmon in frying pan, do not allow fillets to touch each other<br>Fry for 2 minutes until the bottoms are browned<br>Brush Kabayaki sauce on the fillets<br>Flip salmon over and brush top of the other side, then fry for another minute or 2 until fish flakes easily and is cooked through","url":"https://recipe.bluelayer.org/recipe/44205/salmon-kabayaki-recipe-elanaspantry"},{"id":"44187","title":"Goat Cheese Potato Cakes With Smoked Salmon","ingredients":"potatoes, raw, skin<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cheese, goat, soft type<br>fish, salmon, atlantic, wild, raw<br>dill weed, fresh<br>spices, pepper, black<br>butter, without salt","directions":"In a medium saucepan, combine potatoes and milk.<br>Bring to a boil over medium high heat and cook, stirring, until smooth, about 3 minutes.<br>Off heat, beat in goat cheese, smoked salmon, dill and pepper.<br>In a large skillet, melt butter.<br>Shape potato mixture into 6 patties 1/2 inch thick.<br>Cook over medium-low, turning once, until golden brown on both sides, about 6 minutes total.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/44187/goat-cheese-potato-cakes-with-smoked-salmon"},{"id":"44173","title":"Grilled Halibut Fillets With Tomato and Dill","ingredients":"fish, halibut, greenland, raw<br>oil, olive, salad or cooking<br>onions, spring or scallions (includes tops and bulb), raw<br>dill weed, fresh<br>cherries, sweet, raw","directions":"Preheat the boiler.<br>Brush the fish with 1 tablespoons of the oil, season with salt and pepper and place under the broiler for 5 minutes per side or until the fish flakes readily with a fork.<br>Meanwhile, make the sauce by heating the remaining 1 tablespoons of olive oil in a frying pan.<br>Add green onions and cook until translucent but not browned.<br>Add dill and tomato halves.<br>Cook until tomatoes are just soft and releasing a little juice.<br>Season with salt and pepper to taste and serve spooned over the fish.","url":"https://recipe.bluelayer.org/recipe/44173/grilled-halibut-fillets-with-tomato-and-dill"},{"id":"44156","title":"Canada Rub","ingredients":"spices, pepper, black<br>spices, pepper, black<br>salt, table<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, marjoram, dried<br>spices, pepper, red or cayenne","directions":"In a bowl, combine all ingredients and stir until well blended.<br>Store mixture in an airtight container.<br>Use as a coarse-textured meat rub.<br>It also work well with mild-flavored fish.","url":"https://recipe.bluelayer.org/recipe/44156/canada-rub"},{"id":"44077","title":"Damson Plum Jam","ingredients":"plums, raw<br>water, bottled, generic<br>sugars, granulated","directions":"Wash and pick over the plums.<br>Combine the plums and the water.<br>Bring to a boil and cook 15 minutes, stirring constantly.<br>Allow to cool enough to handle - or completely, if you like - and fish out the pits (I put them through a food mill, and then removed the pits from the remaining pulp).<br>Return the pulp to the rest of the jam once the pits are out.<br>Meanwhile, put the jars into a canning kettle and cover with water to one inch above the tops of the jars.<br>Bring to a boil, boil 10 minutes to sterilize.<br>Return the plums to the jam kettle, and bring them back to the boil.<br>Add the sugar to the plums, stirring to dissolve.<br>Boil to jam stage, about 20 minutes.<br>Test for the gelling point with one of the following methods: Temperature test Use a jelly or candy thermometer, and boil until mixture reaches the following temperatures at altitudes of: Sea level to 1,000 feet 104C/220F; 1,001 feet to 2,000 feet 103C/218F<br>Sheet or spoon test Dip a cool metal spoon into the boiling jelly mixture.<br>Raise the spoon out of the steam, about 12 inches above the pan.<br>Turn the spoon so the liquid runs off the side.<br>The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.<br>I like the\"sheet\" test.<br>As the jam cooks, remove any pits you may have missed.<br>Remove from the heat and stir and skim 5 minutes.<br>Pour into hot sterilized jars and seal with lids sterilized according to the manufacturers directions.<br>(Generally, boiled for 5 minutes.)<br>Place jars of jam back in boiling water bath and boil for 5 minutes.<br>Let cool, and store when the jars have sealed.","url":"https://recipe.bluelayer.org/recipe/44077/damson-plum-jam"},{"id":"43947","title":"Lime Cilantro Salmon","ingredients":"spices, garlic powder<br>salt, table<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>lime juice, raw<br>spices, coriander seed<br>sugars, granulated","directions":"Sprinkle garlic powder, salt and pepper on top of salmon steaks or fillets.<br>In a small glass, mix olive oil, lime juice, cilantro and Splenda.<br>Place salmon in a nonstick skillet over medium-high heat and cook 4-5 minutes.<br>Turn and cover with cilantro mixture and cook another 4-5 minutes.","url":"https://recipe.bluelayer.org/recipe/43947/lime-cilantro-salmon"},{"id":"43922","title":"Garlic Ginger Crust Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>spices, ginger, ground<br>spices, garlic powder<br>lime juice, raw<br>soy sauce made from soy (tamari)<br>sugars, brown<br>spices, thyme, dried","directions":"Mix everything but fish in a shallow dish.<br>Place salmon, skin side up, into marinade.<br>Marinade in fridge for 1-2 hours.<br>Remove fish from dish.<br>Drain marinade but keep garlic and ginger chunks.<br>Pile chunks from marinade onto top of salmon forming a crust.<br>Place salmon back into baking dish or on piece of foil.<br>Bake at 450 for 20 minutes, or until fish flakes with a fork.","url":"https://recipe.bluelayer.org/recipe/43922/garlic-ginger-crust-salmon"},{"id":"43843","title":"Maple Soy Salmon Glaze","ingredients":"syrup, maple, canadian<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>spices, garlic powder<br>fish, salmon, atlantic, wild, raw","directions":"Place salmon on a single layer in greased baking pan.<br>Mix glaze ingredients together, baste over salmon cooking in a 450 degree oven for 18 minutes, basting often as it bakes.<br>( about every 6 minutes).","url":"https://recipe.bluelayer.org/recipe/43843/maple-soy-salmon-glaze"},{"id":"43776","title":"Baked Oriental Salmon","ingredients":"rice vinegar,<br>sauce, teriyaki, ready-to-serve<br>oil, sesame, salad or cooking<br>oil, olive, salad or cooking<br>fish, salmon, atlantic, wild, raw","directions":"In a bowl combine marinade ingredients.<br>Place salmon in a glass baking dish-pour the marinade over the fillets.<br>Let stand 10 minutes at room temp.<br>Bake at 425: 10-15 minutes basting once or twice with the pan juices until the fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/43776/baked-oriental-salmon"},{"id":"43669","title":"Upper West Side Bagel Spread","ingredients":"cheese, parmesan, hard<br>cream, sour, cultured<br>lemon juice, raw<br>salt, table<br>spices, pepper, red or cayenne<br>chives, raw<br>fish, salmon, atlantic, wild, raw","directions":"In a bowl, cream together the cream cheese, sour cream, lemon juice, salt, and cayenne with a rubber spatula.<br>Fold in the chives and mix well.<br>Fold in the salmon and mix well.<br>Serve immediately, or cover and refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/43669/upper-west-side-bagel-spread"},{"id":"43594","title":"Smoked Salmon Pizza","ingredients":"house of pasta, pizza dough,<br>oil, olive, salad or cooking<br>fresh red onions,<br>cream, whipped, cream topping, pressurized<br>fish, salmon, atlantic, wild, raw<br>cream, sour, cultured<br>dill weed, fresh<br>fresh red onions,<br>lemon juice, raw","directions":"Preheat the oven to 500F.<br>Prepare Dill Cream by combining sour cream, dill, onion and lemon juice in a small bowl.<br>On a lightly floured surface, roll the dough out into a 10-inch round.<br>Transfer dough to a rimless baking sheet; brush with olive oil.<br>Scatter sliced onion over the top.<br>Bake until crust is golden brown, 6 to 8 minutes.<br>Let cool 5 minutes.<br>Spread the Dill Cream over the top to within an inch of the edge.<br>Arrange the salmon to cover the surface entirely.<br>Use a pizza wheel to slice into 6 pieces.","url":"https://recipe.bluelayer.org/recipe/43594/smoked-salmon-pizza"},{"id":"43438","title":"Asian Rub Recipe","ingredients":"seeds, sesame seeds, whole, dried<br>spices, turmeric, ground<br>spices, coriander seed<br>salt, table<br>onions, raw<br>spices, cumin seed<br>spices, cinnamon, ground","directions":"Combine all ingredients.<br>Goes well with beef, white chicken meat, halibut and any other hard, white fish, pork and scallops.<br>Yield: 1/4 c.","url":"https://recipe.bluelayer.org/recipe/43438/asian-rub-recipe"},{"id":"43417","title":"Sweet and Savoury Fish","ingredients":"sauce, fish, ready-to-serve<br>sugars, brown<br>spices, ginger, ground<br>spices, curry powder<br>mustard, prepared, yellow<br>wheat flour, white, all-purpose, unenriched<br>tomato sauce, canned, no salt added<br>water, bottled, generic<br>vinegar, distilled","directions":"Mix all ingredients together, except flaked fish.<br>Bring to the boil over a low heat until thickened.<br>Add flaked fish and simmer gently until heated through.<br>Serve on a bed of rice.","url":"https://recipe.bluelayer.org/recipe/43417/sweet-and-savoury-fish"},{"id":"43393","title":"Fish Chowder","ingredients":"sauce, fish, ready-to-serve<br>potatoes, raw, skin<br>carrots, raw<br>onions, raw<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spices, pepper, black","directions":"If using frozen fish, thaw in refrigerator overnight.<br>Cut fish into 1-inch pieces.<br>Add fish, potatoes, carrots&amp; onion to boiling water in large saucepan.<br>Cover&amp; simmer until potatoes are just tender, about 10 minutes.<br>Drain.<br>Mix flour with 2 T water until smooth.<br>Stir into milk.<br>Add milk mixture, salt and pepper to fish mixture in saucepan.<br>Cook, stirring gently, until thickened.","url":"https://recipe.bluelayer.org/recipe/43393/fish-chowder"},{"id":"43012","title":"Smoked Salmon Fillet Wrapped in Spinach","ingredients":"spinach, raw<br>fish, salmon, atlantic, wild, raw<br>cheese, parmesan, hard<br>corn, sweet, white, raw","directions":"Blanch the spinach leaves and refresh in ice cold water.<br>Drain thoroughly.<br>Spread the cream cheese over the top of the fillet.<br>sprinkle with the crush peppercorns.<br>Wrap the spinach leaves around the fillet until it is completely covered.<br>Wrap tightly in clingfilm and chill well.","url":"https://recipe.bluelayer.org/recipe/43012/smoked-salmon-fillet-wrapped-in-spinach"},{"id":"42945","title":"Salmon Fillet with Soy Glaze","ingredients":"soy sauce made from soy (tamari)<br>syrup, maple, canadian<br>fish, salmon, atlantic, wild, raw","directions":"Preheat oven to 450F.<br>Line bottom of a broiler pan with foil, then oil rack of pan.<br>Boil soy sauce and maple syrup in a small saucepan over moderate heat until glaze is reduced to 1/3 cup, about 5 minutes.<br>Arrange salmon, skin side down, on rack of broiler pan and pat dry.<br>Reserve 1 1/2 tablespoons glaze in a small bowl for brushing after broiling.<br>Brush salmon generously with some of remaining glaze.<br>Let stand 5 minutes, then brush with more glaze.<br>Roast salmon in middle of oven 10 minutes.<br>Turn on broiler and brush salmon with glaze again, then broil 4 to 5 inches from heat until just cooked through, 3 to 5 minutes.<br>Transfer salmon with 2 wide metal spatulas to a platter, then brush with reserved glaze using a clean brush.","url":"https://recipe.bluelayer.org/recipe/42945/salmon-fillet-with-soy-glaze"},{"id":"42864","title":"Steamed Asparagus with Cardamom Butter","ingredients":"spices, cardamom<br>oil, olive, salad or cooking<br>butter, without salt<br>asparagus, raw<br>salt, table","directions":"Toast the cardamom pods in a heavy skillet for about 5 minutes over low heat, shaking the pan from time to time until the cardamom is very fragrant.<br>Add the olive oil and butter and slowly heat to infuse the oil and butter with the cardamom flavor for about 10 to 15 minutes while the asparagus is cooking.<br>Rinse the asparagus stalks and arrange in a heatproof plate, such as a pie or quiche pan, or in a steamer basket.<br>(If using bamboo, line the basket with a piece of parchment or wax paper.)<br>Fill a large pot or a wok with several inches of water and heat until boiling.<br>If using a plate, set it on a tuna fish can with both the top and bottom removed.<br>Or, set the steamer basket in the wok.<br>Steam the asparagus 5 to 6 minutes, or until just tender.<br>Remove and arrange on a serving plate.<br>Pour the cardamom butter and sprinkle the salt over the asparagus and serve.","url":"https://recipe.bluelayer.org/recipe/42864/steamed-asparagus-with-cardamom-butter"},{"id":"42856","title":"Thai-Style Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw<br>soup, chicken broth or bouillon, dry<br>sugars, granulated<br>sauce, fish, ready-to-serve<br>vinegar, cider<br>cornstarch<br>spices, paprika<br>oil, olive, salad or cooking<br>spices, garlic powder<br>peppers, jalapeno, raw<br>peppers, sweet, green, raw","directions":"Preheat oven to 400 degrees F (200 degrees C).<br>In a large bowl combine the broth, sugar, fish sauce, vinegar, cornstarch and paprika.<br>Set aside.<br>In a hot wok or skillet add the oil, garlic and chiles.<br>Stir fry over high heat until the garlic turns slightly golden, about 4 minutes.<br>Add the broth mixture and stir until it boils and is reduced to about 1 1/4 cups, about 10 to 15 minutes.<br>Keep warm.<br>Place the chicken wings in a 10x15 inch baking dish and bake, uncovered, in the preheated oven for 60 to 70 minutes (until browned and crisp).<br>Turn occasionally.<br>Drain off the fat.<br>With a slotted spoon, transfer the wings to a platter and pour the garlic sauce mixture over them, mixing well.<br>Garnish with red bell pepper strips if desired.","url":"https://recipe.bluelayer.org/recipe/42856/thai-style-chicken-wings"},{"id":"42757","title":"Beet And Horse Radish Relish Recipe","ingredients":"beets, raw<br>horseradish, prepared<br>sugars, granulated<br>lemon juice, raw<br>vinegar, distilled","directions":"Combine all ingredients.<br>Cove and let stand overnight.<br>Serve with meat and fish.<br>Makes about 3 1/2 c..","url":"https://recipe.bluelayer.org/recipe/42757/beet-and-horse-radish-relish-recipe"},{"id":"42699","title":"Barbecued Fish Steaks","ingredients":"fish, salmon, atlantic, wild, raw<br>onions, raw<br>spices, garlic powder<br>butter, without salt<br>lemon juice, raw<br>soy sauce made from soy (tamari)<br>salt, table<br>orange juice, raw<br>spices, pepper, black","directions":"Saute onion and garlic in butter or margarine until tender.<br>Add ingredients through ground peppercorn (excluding salmon) and simmer for about 7 minutes, stirring occasionally; cool.<br>Pour liquid into a zip-lock type storage bag (or shallow covered dish).<br>Add salmon.<br>Marinate in refrigerator 45 minutes (or longer if desired), turning after about 20 minute intervals.<br>Remove fish from marinade.<br>Place on well-greased, hinged wire grill.<br>Cook 2 inches from coals for 3 minutes, basting frequently with sauce.<br>Turn and cook for about 5 minutes longer, or until fish is done.","url":"https://recipe.bluelayer.org/recipe/42699/barbecued-fish-steaks"},{"id":"42698","title":"Salmon with Tofu","ingredients":"fish, salmon, atlantic, wild, raw<br>spices, ginger, ground<br>salt, table<br>spices, pepper, black<br>cornstarch<br>tofu, raw, regular, prepared with calcium sulfate<br>soy sauce made from soy (tamari)<br>sauce, hoisin, ready-to-serve<br>soup, chicken broth or bouillon, dry<br>oil, olive, salad or cooking<br>spices, garlic powder<br>peas, green, frozen, unprepared<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Cut the salmon fillet into 3/4-inch chunks.<br>In a medium bowl, mix with the ginger, salt, pepper, and 1 teaspoon cornstarch.<br>Cut the tofu into 1/2-inch diced pieces.<br>Place on a paper towel to absorb the water and set aside.<br>In a small bowl, mix the soy sauce and hoisin sauce.<br>In a small bowl, mix the chicken broth with the remaining 2 teaspoons cornstarch and set aside.<br>Heat a wok or skillet until hot.<br>Add the vegetable oil, garlic, salmon, and tofu.<br>Stir-fry for about 1 minute.<br>Add the peas and soy sauce mixture.<br>Continue to stir for 2 minutes.<br>Stir in the chicken broth mixture and cook until the sauce thickens, about 1 minute.<br>Add the green onions and stir for 10 seconds.<br>Remove from the pan and serve immediately.","url":"https://recipe.bluelayer.org/recipe/42698/salmon-with-tofu"},{"id":"42658","title":"Cheat n' Eat Vietnamese Chicken Soup","ingredients":"noodles, egg, dry, unenriched<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>oil, corn, peanut, and olive<br>spices, garlic powder<br>spices, ginger, ground<br>spices, pepper, red or cayenne<br>soup, chicken broth or bouillon, dry<br>sauce, fish, ready-to-serve<br>spices, coriander seed<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, basil, dried","directions":"Soak noodles in very hot tap water.<br>While noodles are soaking, cut chicken into thin julienne strips.<br>Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.<br>Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.<br>Reduce heat to medium and simmer until chicken is done, about 8 minutes.<br>Drain noodles and cut into short pieces, about 1-1 1/2 inches long.<br>Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.<br>Serve with\"Tuong Ot Sriracha\" (Viet hot sauce), or chile paste, if desired.","url":"https://recipe.bluelayer.org/recipe/42658/cheat-n-eat-vietnamese-chicken-soup"},{"id":"42653","title":"Tilapia","ingredients":"fish, tilapia, raw<br>spices, oregano, dried<br>spices, chili powder<br>spices, pepper, red or cayenne<br>salt, table<br>butter, without salt<br>lemon juice, raw","directions":"Combine oregano, chili powder, cayenne pepper, and salt.<br>In a shallow bowl combine the melted butter and lemon juice.<br>Dip fish into butter mixture,then press into the spice mixture.<br>Place in a shallow casserole sprayed with non-stick cooking spray.<br>Bake at 450*F. for about 15 minutes, or until fish flakes when pressed.<br>My Note: If do not have lemon juice use 1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice or 1 tablespoon other citrus juice Pineapple will work.<br>Tip's: I melted the butter in a pan, added the lemon then sprinkled with the spices, and baked it in the butter .<br>prep time was less than 5 minutes .<br>I you do not have lemon juice maybe a 1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice or 1 tablespoon other citrus juice, Pineapple will work too.<br>I went ahead and made it to recipe anyway, and it turned out fine.<br>I did it With Pineapple juice.<br>Prep time was less than 5 minutes .","url":"https://recipe.bluelayer.org/recipe/42653/tilapia"},{"id":"42620","title":"Northwest Sugar-Cured Salmon","ingredients":"sugars, brown<br>vinegar, cider<br>salt, table<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw","directions":"Combine brown sugar, vinegar, salt and pepper in small bowl.<br>Rub evenly over fleshy side of fish.<br>Wrap and refrigerate at least 6 hours or up to 24 hours.<br>Heat grill.<br>Grill, covered, skin side down, over medium-low heat 15 to 18 minutes (8 to 10 minutes for trout), until opaque.<br>Turn fish over and grill, uncovered, 2 minutes more.<br>Serve on corn husks, if desired.","url":"https://recipe.bluelayer.org/recipe/42620/northwest-sugar-cured-salmon"},{"id":"42561","title":"Lemon-Basil Stuffed Fish Fillets","ingredients":"fish, cod, atlantic, raw<br>spices, basil, dried<br>spinach, raw<br>oil, olive, salad or cooking<br>vinegar, balsamic<br>soup, chicken broth or bouillon, dry<br>cheese, parmesan, hard<br>salad dressing, mayonnaise, regular<br>mustard, prepared, yellow","directions":"Preheat oven to 400F.<br>Rinse fillets, pat dry with paper towels.<br>If making 4 large fillets, place 2 lemon wedges, 1/2 tablespoon of the basil and 1/4 of the spinach into center of each fillet.<br>Roll lengthwise and seal with a toothpick.<br>(If making 8 smaller fillets, use 1 lemon wedge and 1/8 of the spinach along with 1/2 tablespoon of basil.<br>).<br>Place filets, seam side down, into coated casserole dish.<br>In small bowl combine cheese, mayonnaise, and mustard.<br>Spread over fish.<br>Bake 20 minutes until the fish flakes easily with fork.","url":"https://recipe.bluelayer.org/recipe/42561/lemon-basil-stuffed-fish-fillets"},{"id":"42553","title":"Lemon-Honey Crusted Salmon in Foil","ingredients":"fish, salmon, atlantic, wild, raw<br>butter, without salt<br>lemon juice, raw<br>honey<br>salt, table<br>spices, pepper, black<br>spices, paprika<br>crustaceans, shrimp, raw (not previously frozen)<br>honey","directions":"Use doubled, heavy aluminum foil cut into large 2-foot rectangle.<br>Spray foil with cooking spray.<br>Dust foil with a pinch of each seasoning.<br>Place equal portions of the fish fillets on foil pan.<br>In a saucepan, melt margarine.<br>Add lemon juice, honey, salt, pepper, and spices.<br>Stir to blend well.<br>Fold the foil around the filets like a pan side to keep juices from draining.<br>Crimp corners of rectangle to seal.<br>Pour honey butter mixture over the fish, sprinkle with paprika, and shrimp seasoning.<br>Place on medium hot grill.<br>DO NOT TURN THE FILETS WHILE COOKING!<br>Cover with a second loose piece of foil to steam top of fish and grill for 8-10 minutes.<br>Remove foil and grill for 4-6 minutes more until top of fish is firm.<br>Puncture foil bottom with skewer or fork in two or three places to drain excess juices into the fire.<br>USE CAUTION AND AVOID FLARE UPS!<br>Check filet bottoms with spatula.<br>Grill for 2-4 minutes more to give the bottom of the filets a deep golden crust.<br>Fish should flake easily when done.<br>Remove from foil with non-stick spatula.<br>Serve filet slices with honey mustard dressing drizzle.","url":"https://recipe.bluelayer.org/recipe/42553/lemon-honey-crusted-salmon-in-foil"},{"id":"42484","title":"Arthur Style Fish Recipe","ingredients":"sauce, fish, ready-to-serve<br>lemon juice, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>wheat flour, white, all-purpose, unenriched<br>pancakes, plain, dry mix, complete (includes buttermilk)<br>leavening agents, baking soda<br>spices, basil, dried<br>spices, pepper, black<br>spices, garlic powder","directions":"Cut fish fillets in half, making triangular shape.<br>Cover with lowfat milk and lemon juice and chill 3-4 hrs.<br>Drain off lowfat milk.<br>Dip fillets in flour to coat each piece lightly.<br>Let dry on a cookie sheet, making sure pcs don't tough.<br>Add in oil to deep fryer or possibly heavy pan to a depth of at least 3 inches.<br>Heat oil to 425 .<br>Combine pancake mix, basil, pepper, garlic salt and sufficient soda to make a thick batter, about the consistency of buttermilk.<br>Dip floured fillets in batter and add in to the warm oil one at a time.<br>Fry 4-5 min.<br>Remove filets to cookie sheet, again, not letting them touch and keep hot in a 250 oven.<br>Deep fry remaining filets, keeping the depth of the oil at least 3 inches.<br>NOTE: Don't heap fish as thiscreates steam in the oven and makes coating soft.","url":"https://recipe.bluelayer.org/recipe/42484/arthur-style-fish-recipe"},{"id":"42329","title":"Low Fat Asian Halibut in Foil","ingredients":"fish, halibut, greenland, raw<br>carrots, raw<br>squash, summer, zucchini, includes skin, raw<br>broccoli, raw<br>onions, raw<br>spices, ginger, ground<br>rice vinegar,<br>oil, sesame, salad or cooking","directions":"Preheat oven to 450 degrees.<br>Tear off 4 sheets of foil wrap, 12 inches by 18 inches each.<br>Place halibut fillets in center of foil sheets.<br>Top with vegetables.<br>Combine ginger, vinegar and oil in a small bowl.<br>Drizzle a little over each fish and vegetable mound.<br>Close the foil packets by bringing the sides up and folding the edge over twice, then sealing the ends in the same way.<br>Leave enough room inside for air to circulate.<br>Place foil packets on a large cookie sheet and bake for 15-18 minutes (or you can cook it over a campfire!<br>).","url":"https://recipe.bluelayer.org/recipe/42329/low-fat-asian-halibut-in-foil"},{"id":"42321","title":"Smoked Salmon","ingredients":"water, bottled, generic<br>salt, table<br>sugars, granulated<br>fish, salmon, atlantic, wild, raw","directions":"Fill a nonmetallic container with 2 cups warm water.<br>Add salt and sugar and mix untill desolved.<br>Add rest of water ( cold ).<br>This may be doubled if you need more brine.<br>Cut the fillets into equal size chunks or strips.<br>Immerse prepared fish completely in the brine solution.<br>Brine 1 inch thick pieces 8-12 hours or overnight in the refrigerator.<br>Pieces to 1/2 inch thick about 4 hours.<br>Stir Solution occasionally.<br>You may also use zip-lock bags for this step.<br>Remove fish from brine, rinse and blot dry with papertowels.<br>Place fish on racks and let dry for about 1 hour.<br>You will notice a tacky glaze on the surface of the fish.<br>It is now ready to place in the smoker.<br>Start smoker before adding fish so you have it going when you put it inches.<br>1 inch thick fillets will take 8-12 hours to smoke, using 3 panfuls of smoking chips ( Alder chips are best for fish).<br>Fillets to 1/2 inch will take 5-8 hours, using 2 panfuls of chips.","url":"https://recipe.bluelayer.org/recipe/42321/smoked-salmon"},{"id":"42231","title":"Low-Fat Salmon Bisque","ingredients":"fish, salmon, atlantic, wild, raw<br>tomatoes, red, ripe, raw, year round average<br>onions, raw<br>celery, raw<br>parsley, fresh<br>water, bottled, generic<br>leavening agents, baking soda<br>honey<br>salt, table<br>spices, pepper, black<br>butter, without salt<br>cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine first six ingredients (salmon, tomato juice, celery, onion, water and parsley) and simmer fifteen minutes.<br>Add the next six ingredients (baking soda, honey, salt, pepper, butter and cornstarch).<br>Mix well until the butter has completely melted and thin with milk.<br>Using less or more milk for the consistency you like.","url":"https://recipe.bluelayer.org/recipe/42231/low-fat-salmon-bisque"},{"id":"42165","title":"Fish Broth","ingredients":"sauce, fish, ready-to-serve","directions":"Combine the fish and four cups of cold water in a five-quart casserole with a tightly fitting lid.<br>Cook, covered, at 100 percent power in a 650- to 700-watt oven for 30 minutes.<br>Remove from the oven and uncover.<br>If just the broth is required, strain through a fine sieve and discard the heads and bones.<br>Store, covered, in the refrigerator for up to two days, or freeze.<br>If proceeding with the soup, pass the broth with all the solids through a food mill with a medium blade.<br>Discard the pulp and reserve the broth for the soup.","url":"https://recipe.bluelayer.org/recipe/42165/fish-broth"},{"id":"42120","title":"Maple Balsamic Glazed Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>syrup, maple, canadian<br>vinegar, balsamic<br>lemon juice, raw<br>mustard, prepared, yellow<br>shallots, raw<br>salt, table<br>spices, pepper, black<br>spices, rosemary, dried","directions":"In a small saucepan, combine maple syrup, vinegar, lemon juice, mustard, shallot, salt and pepper.<br>Heat maple syrup mixture to boiling; reduce heat.<br>Simmer uncovered, about 5 minutes, or until syrupy.<br>Remove from heat ; stir in rosemary.<br>Preheat broiler.<br>Place fish on the greased unheated rack of a broiler pan and brush with half of the glaze.<br>Broil 6-7 inches from heat for 5 minutes.<br>Turn fish over; brush with remaining glaze.<br>Broil for 3 to 5 minutes more, or until fish begins to flake when tested with fork.","url":"https://recipe.bluelayer.org/recipe/42120/maple-balsamic-glazed-salmon"},{"id":"42038","title":"Smoked Salmon Dip Recipe","ingredients":"cheese, parmesan, hard<br>fish, salmon, atlantic, wild, raw<br>lemon juice, raw<br>onions, raw<br>parsley, fresh<br>spices, garlic powder","directions":"Fold in blender and thin with mayonnaise or possibly lemon juice if needed.","url":"https://recipe.bluelayer.org/recipe/42038/smoked-salmon-dip-recipe"},{"id":"42010","title":"3 Ingredient Moroccan Dry Rub","ingredients":"spices, cumin seed<br>spices, coriander seed<br>spices, cinnamon, ground","directions":"Mix all ingredients together.<br>Rub over fish before grilling.<br>Serve with lemon wedges.","url":"https://recipe.bluelayer.org/recipe/42010/3-ingredient-moroccan-dry-rub"},{"id":"41870","title":"Christmas Salmon Party Roll","ingredients":"fish, salmon, atlantic, wild, raw<br>cheese, parmesan, hard<br>lemon juice, raw<br>onions, raw<br>horseradish, prepared<br>nuts, pecans<br>parsley, fresh","directions":"Drain salmon, flake with a fork.<br>Add cream cheese, lemon juice, onion, and horseradish.<br>Mix well and chill several hours.<br>Shape into a log.<br>Combine pecans and parsley and mix well.<br>Roll log in pecan mixture and chill several hours.<br>Serve with crackers.","url":"https://recipe.bluelayer.org/recipe/41870/christmas-salmon-party-roll"},{"id":"41840","title":"Tilapia With Mango Salsa","ingredients":"fish, tilapia, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>delallo, italian seasoned breadcrumbs,<br>sauce, salsa, ready-to-serve<br>oil, olive, salad or cooking","directions":"Thaw frozen tilapia.<br>Soak in milk for 1/2 hour discard milk no need to pat dry.<br>Dip tilapia in panko crumbs.<br>Saute in oil until brown on each side about 2 min per side.<br>Serve with salsa on top.","url":"https://recipe.bluelayer.org/recipe/41840/tilapia-with-mango-salsa"},{"id":"41769","title":"Maw Maws Slaw","ingredients":"cabbage, raw<br>cabbage, raw<br>spinach, raw<br>fresh red onions,<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, garlic powder<br>parsley, fresh<br>salad dressing, mayonnaise, regular<br>mustard, prepared, yellow<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>honey","directions":"In a mixing bowl, toss the cabbages, spinach, red onion, green onions, garlic, and parsley.<br>Stir in the mayonnaise and Creole Mustard.<br>Season with salt, pepper, cayenne and honey.<br>Cover and refrigerate for 1 hour before serving.<br>Mound on a platter and arrange the fried fish and hushpuppies around the slaw.<br>Garnish with parsley and Essence.","url":"https://recipe.bluelayer.org/recipe/41769/maw-maws-slaw"},{"id":"41733","title":"Karen's Kid Friendly Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>sauce, teriyaki, ready-to-serve<br>sugars, brown","directions":"Put salmon in a ziplock bag with the teriyaki sauce and marinate in refridgerator for 1-2 hours.<br>Lightly spray 9 by 13 pan with pam or other cooking oil.<br>Lay salmon(skin side down) in pan and sprinkle brown sugar all over the top.<br>Use more or less according to how sweet you would like it.<br>Cook in oven at 375 for about 30 minutes or until salmon flakes with a fork.<br>Cooking time will vary based on how thick the salmon fillets are.<br>***Just a note -- I usually spoon the pan juices that are in the bottom of the dish over the salmon -- YUMMEEE.<br>The kids love it.","url":"https://recipe.bluelayer.org/recipe/41733/karens-kid-friendly-salmon"},{"id":"41639","title":"Rice Noodles With Chicken & Broccoli","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, olive, salad or cooking<br>spices, garlic powder<br>mushrooms, white, raw<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>sauce, hot chile, sriracha<br>sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)<br>sugars, brown<br>broccoli, raw","directions":"Slice chicken.<br>Clean and slice mushrooms.<br>Heat oil in skillet on medium.<br>Place rice noodles into bowl &amp; cover with very hot water.<br>Add garlic and mushrooms to skillet &amp; cook until mushrooms are almost tender (~3 minutes).<br>Add fish sauce and chicken to skillet.<br>Fry until chicken is done.<br>Add soy sauce, sriracha and brown sugar.<br>Stir until sugar is dissolved.<br>Add Broccoli.<br>Drain Noodles.<br>Transfer chicken/broccoli mixture out of pan (leaving juices) &amp; add noodles to pan.<br>Fry noodles for 3-4 minutes.<br>Add noodles to chicken/broccoli mixture &amp; toss.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/41639/rice-noodles-with-chicken-broccoli"},{"id":"41621","title":"Maple-Glazed Salmon","ingredients":"syrup, maple, canadian<br>mustard, prepared, yellow<br>soy sauce made from soy (tamari)<br>fish, salmon, atlantic, wild, raw","directions":"In a small bowl, combine maple syrup, mustard and soy sauce.<br>Arrange salmon on foil or parchment paper lined rimmed baking sheets.<br>Spoon glaze over fish.<br>Bake in center of a 400F convection oven until fish flakes easily when tested - approximately 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/41621/maple-glazed-salmon"},{"id":"41536","title":"Low-Fat Tartar Sauce","ingredients":"salad dressing, mayonnaise, regular<br>pickle relish, sweet<br>sugars, granulated<br>spices, parsley, dried<br>spices, onion powder","directions":"Mix all of the ingredients together in a bowl.<br>I chill mine while the fish is cooking.","url":"https://recipe.bluelayer.org/recipe/41536/low-fat-tartar-sauce"},{"id":"41514","title":"Crispy Fish With Black Bean, Oyster and Basil Sauce","ingredients":"oil, olive, salad or cooking<br>cornstarch<br>cornstarch<br>fish, tilapia, raw<br>sauce, oyster, ready-to-serve<br>garlic chili sauce,<br>soup, chicken broth or bouillon, dry<br>sugars, granulated<br>spices, basil, dried","directions":"Place cornstarch in a bowl and dredge the fish through the cornstarch.<br>Shake off the excess.<br>Add oil to pan and fry fish on both sides until fish flakes with a fork.<br>Set aside fish.<br>In the same pan, add oyster sauce, black bean sauce, chicken stock, sugar and basil.<br>Mix 1/2 cornstarch to 1/2 tablespoon water in a small bowl and add to the sauce when it comes to a boil.<br>Cook until sauce thickens.<br>Pour sauce over fish just before serving.","url":"https://recipe.bluelayer.org/recipe/41514/crispy-fish-with-black-bean-oyster-and-basil-sauce"},{"id":"41512","title":"Barbecue Salmon","ingredients":"soy sauce made from soy (tamari)<br>honey<br>oil, corn, peanut, and olive<br>spices, garlic powder<br>mustard, prepared, yellow<br>fish, salmon, atlantic, wild, raw","directions":"Combine all marinade ingredients, bring to boil for 4 minutes and then allow to cool.<br>Cover salmon with as much marinade as you require.<br>Cover in foil and marinade for as long as you desire (up to 4 hours).<br>Remove from foil.<br>Then cook on a barbeque until done to your liking (3-5 minutes for pink inside - I prefer it well done 15-20 minutes).<br>Heat remaining marinade and pour over cooked salmon.","url":"https://recipe.bluelayer.org/recipe/41512/barbecue-salmon"},{"id":"41374","title":"Spice Rubbed Tilapia","ingredients":"spices, paprika<br>spices, chili powder<br>salt, table<br>spices, pepper, black<br>fish, tilapia, raw<br>lemon juice, raw","directions":"Mix paprika, chile powder, salt and pepper together in a small bowl then rub it evenly on all sides of the fish.<br>Place fish in a shallow oven-safe dish and squeeze lemon over fish.<br>Cover with plastic wrap and let it marinate in the refrigerator for 30 minutes.<br>Start your grill, heating it to medium heat.<br>Grill fish on medium heat for about 4-5 minutes on the first side.<br>Carefully flip the fish over and cook for an addition 1-3 minutes.<br>(Take care!<br>The fish is very delicate!)<br>Carefully remove from grill and eat!","url":"https://recipe.bluelayer.org/recipe/41374/spice-rubbed-tilapia"},{"id":"41320","title":"Magical Leek Soup","ingredients":"leeks, (bulb and lower leaf-portion), raw<br>water, bottled, generic","directions":"Clean the leeks and rinse well to get rid of sand and soil.<br>Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green.<br>(Reserve the extra greens for soup stock.<br>).<br>Put the leeks in a large pot and cover with water.<br>Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes.<br>Pour off the liquid and reserve.<br>Place the leeks in a bowl.<br>The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.<br>For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time.<br>Drizzle with a few drops of extra-virgin olive oil and lemon juice.<br>Season sparingly with salt and pepper.<br>Sprinkle with chopped parsley if you wish.<br>This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!<br>), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.","url":"https://recipe.bluelayer.org/recipe/41320/magical-leek-soup"},{"id":"41272","title":"Long John Silver's Fish Batter","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornstarch<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>water, bottled, generic","directions":"Sift dry ingredients.<br>Add water and mix well.<br>Use to coat fish or chicken filets.<br>Cover the fish completely.<br>Deep fry until a nice golden brown.","url":"https://recipe.bluelayer.org/recipe/41272/long-john-silvers-fish-batter"},{"id":"41268","title":"Quick vegetarian rice balls","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)<br>sweetener, herbal extract powder from stevia leaf<br>spices, pepper, black<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cook sweet rice in small rice cooker.<br>Add diced vegetarian fish, soy sauce, sugar, ground pepper in small pot on medium heat.<br>When rice is cooked, mixed the rice to let to cool down a bit.<br>Use 2 sandwich zip lock bags as gloves.<br>Rice can be hot, scoop rice into your Palm which is inside the sandwich bag.<br>Flatten out the rice, put the fish stuffing (or any kind of stuffing) in the middle of the rice, use hands (inside bags) to press hard and shape the rice balls.<br>Sprinkle rice seasoning on top or lightly roll rice ball around the sprinkles on the plate.<br>Makes 1 plate of rice balls.","url":"https://recipe.bluelayer.org/recipe/41268/quick-vegetarian-rice-balls"},{"id":"41185","title":"Savory Blackening Rub for Fish and Poultry","ingredients":"spices, cumin seed<br>spices, paprika<br>spices, pepper, red or cayenne<br>spices, oregano, dried<br>spices, pepper, black<br>salt, table","directions":"Mix ingredients together in a bowl.<br>Rub dry mixture onto fish and poultry before cooking.","url":"https://recipe.bluelayer.org/recipe/41185/savory-blackening-rub-for-fish-and-poultry"},{"id":"41135","title":"Rice Noodles With Pork and Kale (Mee Sa-Pam)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>sauce, fish, ready-to-serve<br>sugars, brown<br>catsup<br>soy sauce made from soy (tamari)<br>lime juice, raw<br>oil, olive, salad or cooking<br>spices, ginger, ground<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>kale, raw","directions":"Soak noodles according to directions to soften.<br>Mix 1 tablespoon of the fish sauce, brown sugar, ketchup, soy sauce, and lime juice together in a small bowl.<br>Set aside.<br>Heat oil to a large skillet - medium high.<br>Add ginger and garlic.<br>Cook one minute or until fragrant.<br>Do not burn garlic (it gets bitter!).<br>Add pork and stir fry until just opaque = about 3 minutes.<br>Add reserved fish sauce mixture to meat continue to stir fry 1 minute.<br>Drain noodles and add to meat.<br>Stir fry noodles until covered with sauce and just tender.<br>Add kale to skillet.<br>Stir fry until it turns dark green and is combined with ingredients.<br>Sprinkle with sesame seeds if desired.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/41135/rice-noodles-with-pork-and-kale-mee-sa-pam"},{"id":"41118","title":"Summertime Stuffed and Grilled Chicken Breasts","ingredients":"cheese, feta<br>tomatoes, sun-dried<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>oil, olive, salad or cooking<br>fresh red onions,","directions":"Take your mesquite or hickory wood chips and soak them in water.<br>Light the charcoal.<br>Look in your knife drawer and find a knife that is about the same width as your pointer finger and middle finger combined.<br>Insert the knife horizontally in to the thicker end of the chicken breast and slowly push it down the middle of the breast but not all the way through.<br>You want to leave a pouch in the chicken breast.<br>If you do poke a whole you can use a tooth pick to keep it closed while cooking.<br>Stuff the pouch with the sun dried tomatoes and feta cheese.<br>Drizzle both side of the chicken breast with extra virgen olive oil.<br>You want the grill to be at a medium heat.<br>You have reached a good medium heat when you can hold your hand 5 above the grill rack for three seconds.<br>If the grill is too warm try closing the lid and partially opening the vents.<br>Wait five minutes and your fire should be at medium.<br>To raise the temperature of the grill at any time just open the lid.<br>Slice the red onion in to quarters.<br>Separate one quarter in to the separate layers and add the layers directly to the coals.<br>Drain the water off of the wood chips and add them to the coals.<br>You should start to see smoke coming from the grill.<br>While this is happening you should place the chicken breasts on the grill rough side side down.<br>Cover and enjoy the outdoors for a little while.<br>Keep the lid closed for at least five minutes so that the fish has a chance to absorb the smoke flavors.<br>If you keep opening the grill you will absorb those flavors.<br>Flip and season the chicken breasts to your liking.<br>When the chicken breast is completely white and you have achieved the desired grill marks that you are known for bring them in and let everyone tell you how awesome you are.","url":"https://recipe.bluelayer.org/recipe/41118/summertime-stuffed-and-grilled-chicken-breasts"},{"id":"41100","title":"Marqeh Il Samin (Drawn Butter Sauce)","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>water, bottled, generic<br>lemon juice, raw","directions":"Melt butter in small sauce pan over medium heat.<br>Stir in flour, salt and pepper.<br>Blend well.<br>Whisking constantly, gradually add water.<br>Cook until smooth and thick.<br>Add lemon juice.<br>Serve over asparagus, broccoli or fish.","url":"https://recipe.bluelayer.org/recipe/41100/marqeh-il-samin-drawn-butter-sauce"},{"id":"41084","title":"Creamed Tuna","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sauce, fish, ready-to-serve","directions":"To make white sauce; melt butter, blend in flour, salt and pepper.<br>Mix until smooth.<br>Gradually stir in milk and heat while stirring constantly.<br>Heat until mixture boils and thickens.<br>To sauce add drained tuna fish.<br>Stir until well mixed and thoroughly heated.<br>Serve over mashed potatoes, rice, toast, etc, with vegetables if desired.","url":"https://recipe.bluelayer.org/recipe/41084/creamed-tuna"},{"id":"41032","title":"Creole Seasoning Blend","ingredients":"spices, garlic powder<br>spices, basil, dried<br>spices, parsley, dried<br>spices, onion powder<br>spices, paprika<br>mustard, prepared, yellow<br>spices, pepper, red or cayenne<br>spices, pepper, black","directions":"COMBINE ALL INGREDIENTS IN A SMALL BOWL; STIR WELL.<br>STORE IN AN AIRTIGHT CONTAINER; SHAKE WELL BEFORE EACH USE USE TO SEASON CHICKEN, FISH, SALAD DRESSING, DIPS, OR VEGETABLES.","url":"https://recipe.bluelayer.org/recipe/41032/creole-seasoning-blend"},{"id":"41023","title":"Teriyaki Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>soy sauce made from soy (tamari)<br>honey<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spices, ginger, ground<br>spices, garlic powder<br>lime juice, raw<br>wasabi, root, raw","directions":"Cut salmon crosswise into 2.<br>Combine the remaining ingredients in a bowl and pour over fillets.<br>Marinade for 2-4 hours in in the fridge.<br>Heat grill or broiler.<br>Arrange the salmon skin side down on hot grill.<br>Repeat brushing with left over sauce every 2 minutes.<br>Should be cooked through in no more then 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/41023/teriyaki-salmon"},{"id":"40982","title":"Salt-Free Herb Rub","ingredients":"spices, rosemary, dried<br>spices, thyme, dried<br>spices, tarragon, dried<br>spices, pepper, black","directions":"In small bowl, stir together rosemary, thyme, tarragon, and pepper until blended.<br>Use on pork or fish.","url":"https://recipe.bluelayer.org/recipe/40982/salt-free-herb-rub"},{"id":"40800","title":"Hidden Valley Broiled Fish","ingredients":"salad dressing, ranch dressing, regular<br>lemon juice, raw<br>oil, olive, salad or cooking<br>water, bottled, generic<br>sauce, fish, ready-to-serve","directions":"Mix all ingredients, except fish, in shallow dish.<br>Add fish and coat all sides with mixture.<br>Cover and refrigerate for 15 to 30 minutes.<br>Remove fish from marinade.<br>Broil 9 to 12 minutes or until fish begins to flake.","url":"https://recipe.bluelayer.org/recipe/40800/hidden-valley-broiled-fish"},{"id":"40781","title":"Vegetable-Cod Soup","ingredients":"fish, cod, atlantic, raw<br>spices, pepper, red or cayenne<br>onions, raw<br>butter, without salt<br>soup, vegetable broth, ready to serve<br>beans, snap, green, raw<br>cabbage, raw<br>carrots, raw<br>spices, basil, dried<br>spices, thyme, dried<br>spices, rosemary, dried<br>spices, pepper, black","directions":"Thaw cod, if frozen; cut into 1-inch pieces.<br>In a large saucepan or Dutch oven cook red sweet pepper and onion in margarine or butter until tender.<br>Stir in vegetable broth or chicken broth, green beans, cabbage, carrot, basil, thyme, rosemary, and pepper.<br>Bring to boiling.<br>Reduce heat and simmer, covered, for 5 to 8 minutes or until vegetables are nearly tender.<br>Add fish to saucepan.<br>Return to boiling.<br>Reduce heat and simmer, covered, about 5 minutes or until fish flakes easily with a fork, stirring once.","url":"https://recipe.bluelayer.org/recipe/40781/vegetable-cod-soup"},{"id":"40758","title":"Steamed Fish","ingredients":"sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)<br>spices, coriander seed<br>oil, corn, peanut, and olive<br>spices, ginger, ground","directions":"steam fish for 8 minutes till just flakes.<br>heat oil till smokes.<br>Top fish with cilantro and ginger.<br>Pour oil over fish anre serve.","url":"https://recipe.bluelayer.org/recipe/40758/steamed-fish"},{"id":"40710","title":"Mexican Rub","ingredients":"spices, chili powder<br>spices, onion powder<br>spices, cumin seed<br>salt, table<br>spices, oregano, dried<br>spices, garlic powder<br>spices, pepper, red or cayenne","directions":"Combine all ingredients; store in an airtight container.<br>Sprinkle on chicken, ribs, or fish before grilling.","url":"https://recipe.bluelayer.org/recipe/40710/mexican-rub"},{"id":"40684","title":"Salmon With Chive Mustard Butter","ingredients":"mustard, prepared, yellow<br>orange juice, raw<br>lemon juice, raw<br>salt, table<br>spices, pepper, black<br>butter, without salt<br>chives, raw<br>fish, salmon, atlantic, wild, raw","directions":"In a medium size bowl, combine the mustard, orange zest, 1 1/2 tablespoons lemon juice, salt, pepper, butter, and 3 tablespoons of chives; mix well to blend.<br>Preheat oven to 425.<br>In a lightly buttered baking dish, place the fillets skin side down.<br>Brush each fillet with the remaining lemon juice and season with salt and pepper.<br>Spread about 2-2 1/2 tablespoons of butter mixture over each fillet to coat evenly.<br>Bake for about 12 minutes or until done.<br>To check for doneness, insert a thin-bladed knife into the thickest part of the fillet.<br>The flesh should flake and separate easily and there should be no trace of translucence.<br>The fish should be opaque and flaky.<br>Transfer the fish to a warm platter and brush any remaining mustard chive butter over the fish while it is hot.<br>Sprinkle with the remaining chives to garnish.<br>Cut each fillet in half to serve.<br>Cooking Times For Fish: As a rule of thumb, you can expect fish to take about 12 minutes per inch to cook through in a preheated 425 oven.","url":"https://recipe.bluelayer.org/recipe/40684/salmon-with-chive-mustard-butter"},{"id":"40674","title":"Weber's Art of the Grill Salmon Salmon With Brown Sugar and Must","ingredients":"sugars, brown<br>honey<br>butter, without salt<br>mustard, prepared, yellow<br>soy sauce made from soy (tamari)<br>oil, olive, salad or cooking<br>spices, ginger, ground<br>fish, salmon, atlantic, wild, raw","directions":"In a small saute pan, over medium heat, melt the brown sugar with the honey and butter.<br>Remove from heat and whisk in the mustard, soy, olive oil and ginger, allow to cool.<br>Place salmon, skin side down, on a large sheet of aluminum foil.<br>Coat the salmon with the mixture.<br>Grill the salmon indirectly over medium heat until the edges begin to brown (25-30 min).<br>Internal temperature should be 125.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/40674/webers-art-of-the-grill-salmon-salmon-with-brown-sugar-and-must"},{"id":"40594","title":"SeaSalt Swai","ingredients":"salt, table<br>spices, pepper, black","directions":"Thaw out Fish.<br>Put a pinch of pepper in your hand and rub it together then rub them on the fish.<br>Put a pinch of salt in your hand, run them together, and then rub it on the fish.<br>Place on the grill for two minutes.<br>Once done, let it cool and enjoy.","url":"https://recipe.bluelayer.org/recipe/40594/seasalt-swai"},{"id":"40532","title":"Breaded Fish Fillets a La Microwave","ingredients":"sauce, fish, ready-to-serve<br>salad dressing, mayonnaise, regular<br>lemon juice, raw<br>delallo, italian seasoned breadcrumbs,<br>cheese, parmesan, hard","directions":"Fold the thinner fillet ends under to the center and place and place spoke fashion around the outside of a 9 or 12 inch dish.<br>Combine remaining ingredients and spread evenly over the fillets.<br>Cook on high 4-6 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/40532/breaded-fish-fillets-a-la-microwave"},{"id":"40527","title":"Seafood Seasoning","ingredients":"spices, bay leaf<br>celery, raw<br>mustard, prepared, yellow<br>spices, pepper, black<br>spices, nutmeg, ground<br>spices, cloves, ground<br>spices, ginger, ground<br>spices, paprika<br>spices, pepper, red or cayenne<br>spices, cardamom","directions":"Because I dont have ground bay leaves, and have to put them through the Magic Bullet anyway, I just put all the spices in the Magic Bullet and let it run until the bay leaves are fully ground.<br>Store in a Ziploc bag in the freezer.<br>Thawed whitefish can bake tossed in the spice and cooked like you normally would cook fish.<br>(As this is part of my HCG diet, I cook it on the George Forman Grill.)","url":"https://recipe.bluelayer.org/recipe/40527/seafood-seasoning"},{"id":"40478","title":"Baked Salmon Patties","ingredients":"salad dressing, mayonnaise, regular<br>fish, salmon, atlantic, wild, raw<br>fish, salmon, atlantic, wild, raw","directions":"Mix the mayonnaise and seasoning in a bowl.<br>Drain the Salmon and add it to the bowl.<br>Form into 5 patties, hamburger size.<br>Bake in 350-deg oven for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/40478/baked-salmon-patties"},{"id":"40336","title":"Basic White Cream Sauce Recipe","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>milk, buttermilk, fluid, cultured, lowfat","directions":"In heavy skillet, heat butter till melted; remove from heat and add in flour, salt and pepper, stirring constantly till smooth.<br>Add in lowfat milk slowly, stirring and return to medium heat.<br>Bring to a boil and cook 1 minute.<br>THIN<br>WHITE SAUCE: Reduce butter and flour to 2 Tbsp.<br>each, following above directions.<br>Use for soups.<br>THICK WHITE SAUCE: Increase butter and flour to 6 Tbsp.<br>each, cook as above.<br>EXTRA THICK WHITE SAUCE: Increase butter and flour to 8 Tbsp.<br>each, cook as above.<br>Note: Forfish or possibly other seafood, broccoli or possibly asparagus, add in 1/2 teaspool lemon juice and 1 Tbsp.<br>mayonnaise.","url":"https://recipe.bluelayer.org/recipe/40336/basic-white-cream-sauce-recipe"},{"id":"40318","title":"Cajun Spice For Fish, Borrowed From Chef Paul Recipe","ingredients":"salt, table<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, pepper, black<br>onions, raw<br>spices, garlic powder<br>spices, thyme, dried<br>spices, oregano, dried<br>spices, paprika","directions":"Mix together and store in labeled spice jar.","url":"https://recipe.bluelayer.org/recipe/40318/cajun-spice-for-fish-borrowed-from-chef-paul-recipe"},{"id":"40244","title":"Boiled Cod","ingredients":"water, bottled, generic<br>salt, table<br>vinegar, distilled<br>spices, basil, dried<br>fish, cod, atlantic, raw","directions":"Combine water, salt, vinegar and basil in a large kettle and bring to a boil.<br>Add the cod.<br>Reduce the heat and simmer for 8 minutes.<br>Make sure to keep the water just below the boiling point to prevent the fish from falling apart.<br>Remove fish from water and place on serving platter.<br>Top with chopped parsley in melted margarine, or a hollandaise sauce.<br>Serve with boiled potatoes and carrots.","url":"https://recipe.bluelayer.org/recipe/40244/boiled-cod"},{"id":"40229","title":"Curried Stuffed Fish","ingredients":"sauce, fish, ready-to-serve<br>salt, table<br>spices, pepper, black<br>delallo, italian seasoned breadcrumbs,<br>onions, raw<br>salt, table<br>spices, curry powder<br>spices, garlic powder<br>spices, pepper, black<br>butter, without salt<br>water, bottled, generic<br>oil, olive, salad or cooking","directions":"Pre-heat oven to 325 degrees F.<br>Scale, clean and clean fish thoroughly.<br>Mix salt and pepper and rub all over inside the body cavity of the fish.<br>Mix together the next 8 ingredients and fill the body cavity of the fish with the stuffing-like mixture.<br>Secure the opening of the body cavity closed with toothpicks or skewers.<br>Make a 3 inch long and 1/4 inch deep slash slash across the top of the fish, so it doesn't crack.<br>Brush the oil over the fish, just enough to lightly coat it.<br>You can use a different kind of oil, if you prefer.<br>Lightly grease a rectangular baking dish, and lay the fish inside the pan.<br>Cook in pre-heated oven for about 50 minutes.<br>Test the fish with a fork: if it is flaky, then it's done, if not, then cook longer, watching carefully.","url":"https://recipe.bluelayer.org/recipe/40229/curried-stuffed-fish"},{"id":"40194","title":"Easy Peasy Peachy Barbecue Sauce","ingredients":"peaches, yellow, raw<br>sauce, barbecue<br>mustard, prepared, yellow<br>honey","directions":"Mix the pureed peaches, barbecue sauce, mustard and honey in a small bowl.<br>Thats it!<br>Perfect for grilled poultry, pork, tofu, shrimp, a meaty fish such as salmon, swordfish, or mahi-mahi.<br>Notes: If you dont have a food processor to puree the peaches, then mince the peaches with a knife, then mash them with a fork.<br>This sauce is also great made with mangos, nectarines or apricots.","url":"https://recipe.bluelayer.org/recipe/40194/easy-peasy-peachy-barbecue-sauce"},{"id":"40157","title":"Smoked Salmon Pate","ingredients":"cheese, parmesan, hard<br>fish, salmon, atlantic, wild, raw<br>spices, pepper, red or cayenne<br>lemon juice, raw<br>parsley, fresh<br>nuts, walnuts, english","directions":"Cream the cheese with salmon, pepper sauce, lemon juice and parsley.<br>Form mixture into a ball and roll in walnuts.<br>Refrigerate several hours until firm.<br>Serve with crackers or cocktail bread.","url":"https://recipe.bluelayer.org/recipe/40157/smoked-salmon-pate"},{"id":"40122","title":"Buttermilk catfish nuggets","ingredients":"fish, catfish, channel, wild, raw<br>butter, without salt<br>spices, paprika<br>salt, table<br>spices, garlic powder<br>spices, pepper, black<br>wheat flour, white, all-purpose, unenriched","directions":"Put spices in a cup<br>Cut catfish up into small pieces look for and remove bones<br>Add spices seal bag shake add buttermilk let it sit sealed for 30 minutes<br>Pour flour into bowl dredge fish in flour covering all parts of the fish<br>Deep fry in hot oil fry till done put onto paper towel to soak up any excess oli","url":"https://recipe.bluelayer.org/recipe/40122/buttermilk-catfish-nuggets"},{"id":"40086","title":"Smoked Salmon Butter","ingredients":"butter, without salt<br>fish, salmon, atlantic, wild, raw<br>dill weed, fresh","directions":"Stir all ingredients in small bowl until well blended.<br>Season to taste with salt and pepper.<br>Can be made 1 day ahead.<br>Cover; chill.<br>Bring to room temperature before using.","url":"https://recipe.bluelayer.org/recipe/40086/smoked-salmon-butter"},{"id":"40025","title":"Asian Flavored Coleslaw With Rice Vinegar And Ginger Recipe","ingredients":"seeds, sesame seeds, whole, dried<br>cabbage, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>rice vinegar,<br>oil, corn, peanut, and olive<br>spices, ginger, ground<br>oil, sesame, salad or cooking<br>spices, pepper, black","directions":"Stir sesame seeds in small dry skillet over medium heat till light golden brown, about 3 min.<br>Set aside.<br>Combine cabbage and green onions in large bowl.<br>Add in vinegar, peanut oil, ginger, sesame oil, and sugar and toss to blend.<br>Season to taste with salt and pepper.<br>(Can be prepared 2 hrs ahead.<br>Cover and chill.<br>Toss before continuing.)<br>Sprinkle with sesame seeds and serve.<br>This recipe yields 4 servings.<br>Comments: These exciting flavors complement seared or possibly grilled scallops, fish fillets, or possibly chicken.","url":"https://recipe.bluelayer.org/recipe/40025/asian-flavored-coleslaw-with-rice-vinegar-and-ginger-recipe"},{"id":"40009","title":"Alaska Halibut Chowder Recipe","ingredients":"fish, halibut, greenland, raw<br>onions, raw<br>peppers, sweet, green, raw<br>celery, raw<br>carrots, raw<br>butter, without salt<br>soup, chicken broth or bouillon, dry<br>salt, table<br>spices, pepper, black<br>milk, buttermilk, fluid, cultured, lowfat<br>wheat flour, white, all-purpose, unenriched<br>cheese, cheddar<br>parsley, fresh","directions":"Remove skin and bones from halibut; cut into bite-sized pcs.<br>Saute/fry vegetables in 3 Tbsp.<br>butter.<br>Add in halibut, chicken broth, salt and pepper.<br>Simmer, covered for 5 min.<br>Add in lowfat milk and heat gently.<br>Combine remaining 3 Tbsp.<br>butter with flour and add in to chowder.<br>Cook and stir till slightly thickened.<br>Add in cheese; cook and stir over low heat till cheese melts.<br>Sprinkle with parsley.<br>This recipe yields 6 to 8 servings.","url":"https://recipe.bluelayer.org/recipe/40009/alaska-halibut-chowder-recipe"},{"id":"40004","title":"Revised Bourbon Salmon","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>soy sauce made from soy (tamari)<br>beverages, ovaltine, classic malt powder<br>dates, deglet noor<br>vinegar, balsamic<br>spices, pepper, black<br>spices, garlic powder<br>oil, olive, salad or cooking<br>fish, salmon, atlantic, wild, raw","directions":"Combine juice, soy, brown sugar, bourbon, pepper, garlic powder and oil in a bowl.<br>Remove all skin from the salmon.<br>Place the salmon in a glass dish side by side.<br>Pour some of the marinade over (reserve some for basting while grilling).<br>Refrigerate for at least 1 hour a few hours will be even better.<br>Drain and grill over med.-high about 5-7 minutes per side or until fish flakes-basting with the reserved marinade.","url":"https://recipe.bluelayer.org/recipe/40004/revised-bourbon-salmon"},{"id":"39955","title":"Asian grilled salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>mustard, prepared, yellow<br>soy sauce made from soy (tamari)<br>oil, olive, salad or cooking<br>spices, garlic powder","directions":"lay the salmon in a baking pan, whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl.<br>drizzle half the marinade onto the salmon and let sit for approximately 10 min.<br>either grill for 4-5 min.<br>turn over and grill for another 4-5 min.<br>OR<br>put salmon in the oven and broiled it for 5-10 min., turn over and broiled for another 5-10 min.<br>until slightly brown.<br>spoon leftover marinade on top and let fish to rest for 10 min.<br>and serve.","url":"https://recipe.bluelayer.org/recipe/39955/asian-grilled-salmon"},{"id":"39920","title":"Salmon Cakes","ingredients":"fish, salmon, atlantic, wild, raw<br>shortening, vegetable, household, composite<br>potatoes, raw, skin<br>salad dressing, mayonnaise, regular<br>salt, table<br>dill weed, fresh<br>spices, pepper, black","directions":"Dice potato's with skin on &amp; place over high heat with just enough water to cover &amp; cook until just soft then drain, give them a quick &amp; course mash &amp; set aside to cool a little.<br>Gently stir fry the vegetables over medium heat just to dry them a little then add to potato's.<br>Remove small bones from salmon &amp; flake the meat into a bowl then add all other ingredients &amp; mix gently until combined.<br>It's safe to taste &amp; adjust for salt as everything is already cooked.<br>Form into 8 patties &amp; gently brown them in a little olive oil over medium high heat for about 3 to 4 minutes each side.<br>Serve them on their own, on an English muffin, in lettuce cups, with a side salad or rice or pasta, -- What ever you like.","url":"https://recipe.bluelayer.org/recipe/39920/salmon-cakes"},{"id":"39792","title":"Honey Crusted Salmon in Foil","ingredients":"fish, salmon, atlantic, wild, raw<br>butter, without salt<br>lemon juice, raw<br>honey<br>salt, table<br>spices, pepper, black<br>spices, paprika<br>crustaceans, shrimp, raw (not previously frozen)<br>honey","directions":"Use doubled, heavy aluminum foil cut into large 2 foot rectangle.<br>Spray foil with cooking spray.<br>Dust foil with a pinch of each seasoning.<br>Place equal portions of the fish fillets on foil pan.<br>In a saucepan, melt margarine.<br>Add lemon juice, honey, salt, pepper, and spices.<br>Stir to blend well.<br>Fold the foil around the filets like a pan side to keep juices from draining.<br>Crimp corners of rectangle to seal.<br>Pour honey butter mixture over the fish, sprinkle with paprika, and shrimp seasoning.<br>Place on medium hot grill.<br>DO NOT TURN THE FILETS WHILE COOKING!<br>Cover with a second loose piece of foil to steam top of fish and grill for 8-10 minutes.<br>Remove foil and grill for 4-6 minutes more until top of fish is firm.<br>Puncture foil bottom with skewer or fork in two or three places to drain excess juices into the fire.<br>USE CAUTION AND AVOID FLARE UPS!<br>Check filet bottoms with spatula.<br>Grill for 2-4 minutes more to give the bottom of the filets a deep golden crust.<br>Fish should flake easily when done.<br>Remove from foil with non-stick spatula.<br>Serve filet slices with honey mustard dressing drizzle.","url":"https://recipe.bluelayer.org/recipe/39792/honey-crusted-salmon-in-foil"},{"id":"39643","title":"Chili Lime Marinade","ingredients":"oil, olive, salad or cooking<br>lime juice, raw<br>spices, cumin seed<br>spices, chili powder<br>spices, garlic powder","directions":"Whisk together oil, lime juice, cumin, chili powder and garlic in a large, shallow dish to make a marinade.<br>Arrange meat or fish in dish and rub all over with marinade, then cover and refrigerate for 2 to 3 hours, turning occasionally.","url":"https://recipe.bluelayer.org/recipe/39643/chili-lime-marinade"},{"id":"39483","title":"Baked Salmon with Mustard-Dill Sauce","ingredients":"cream, sour, cultured<br>dill weed, fresh<br>onions, raw<br>mustard, prepared, yellow<br>fish, salmon, atlantic, wild, raw<br>spices, garlic powder","directions":"Whisk sour cream, dill, onion and mustard in small bowl to blend.<br>Season sauce to taste with salt and pepper.<br>Let stand at room temperature 1 hour.<br>Preheat oven to 400F.<br>Lightly oil baking sheet.<br>Place salmon, skin side down, on prepared sheet.<br>Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce.<br>Bake salmon until just opaque in center, about 20 minutes.<br>Serve with remaining sauce.","url":"https://recipe.bluelayer.org/recipe/39483/baked-salmon-with-mustard-dill-sauce"},{"id":"39434","title":"Caviar and Cheese Ball (Zakuska Iz Tvoroga I Ikri)","ingredients":"cheese, parmesan, hard<br>cheese, parmesan, hard<br>cream, sour, cultured<br>fish, salmon, atlantic, wild, raw","directions":"Process the cheeses in a food processor until smooth.<br>Transfer the cheese mixture to a bowl and refrigerate until firm, 2 to 3 hours.<br>Form the cheese into a ball.<br>Place on a serving platter with a rim.<br>Coat the cheese with sour cream, then gently press the caviar into the surface, taking care not to break the eggs.","url":"https://recipe.bluelayer.org/recipe/39434/caviar-and-cheese-ball-zakuska-iz-tvoroga-i-ikri"},{"id":"39397","title":"Rare Beef Vietnamese Style","ingredients":"beef, grass-fed, ground, raw<br>spices, ginger, ground<br>sauce, fish, ready-to-serve<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Select the finest piece of beef tenderloin.<br>Bring beef to room temperature by putting covered beef on the counter for about 15-20 minutes.<br>Prepare ice water bath - put some ice cubes in cold water in a bowl.<br>Heat grill or oven broiler to high.<br>Sear the outside of the beef, all around, until outside is light brown.<br>I only sear the outside of my beef because I like my beef moo.ing rare.<br>If you like your meat more cooked, please use the meat thermometer to reach desired doneness: 130 degrees for rare, 140 for medium rare --<br>Remove meat and dip in ice water for a couple of seconds to stop cooking.<br>Dry meat with paper towel.<br>Wrap in plastic wrap and refrigerate until ready to serve.<br>Sharpen your knife, and slice beef thinly.<br>Mix grated ginger and fish sauce to make sauce.<br>Sprinkle roast rice powder over sliced beef, serve with sauce for dipping.<br>Serve with white rice.<br>To Roast rice:.<br>Heat heavy skillet on medium heat.<br>Add dry grains of rice and reduce to low heat.<br>Stirring frequently to roast until evenly brown to release aroma.<br>Once rice is medium brown, remove from skillet and grind in blender or food processor until a fine powder is achieved.<br>In the old days, this is done with mortar and pestle.<br>Thank goodness for technology.","url":"https://recipe.bluelayer.org/recipe/39397/rare-beef-vietnamese-style"},{"id":"39390","title":"Down East Haddock Chowder","ingredients":"sauce, fish, ready-to-serve<br>water, bottled, generic<br>salt, table<br>potatoes, raw, skin<br>onions, raw<br>celery, raw<br>spices, pepper, black<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Place fish, water and salt in large saucepan.<br>Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.<br>Fish is done when flesh is opaque.<br>Remove immediately and when cool enough to handle, break into bite-size pieces.<br>Reserve until rest of soup is ready.<br>Skim any foam off fish stock.<br>Add potatoes, onion, celery and pepper; cover and bring to boil.<br>Reduce heat and simmer until tender.<br>Return fish to pan.<br>Pour in milk and heat through without boiling.<br>Taste and adjust seasoning.<br>Swirl in butter.<br>Transfer to heated tureen or soup bowls and serve immediately.","url":"https://recipe.bluelayer.org/recipe/39390/down-east-haddock-chowder"},{"id":"39339","title":"Chunky Vegetable-Cod Soup","ingredients":"fish, cod, atlantic, raw<br>peppers, sweet, green, raw<br>onions, raw<br>butter, without salt<br>soup, vegetable broth, ready to serve<br>beans, snap, green, raw<br>cabbage, raw<br>carrots, raw<br>spices, basil, dried<br>spices, thyme, dried<br>spices, rosemary, dried<br>spices, pepper, black","directions":"Thaw cod, if frozen; cut into 1-inch pieces.<br>In a large saucepan or Dutch oven cook bell pepper and onion in butter until tender.<br>Stir in vegetable or chicken broth, green beans, cabbage, basil, thyme, rosemary, and pepper.<br>Bring to a boil.<br>Reduce heat and simmer, covered, for 8-10 minutes.<br>Add fish to saucepan and return to boiling.<br>Reduce heat and simmer, covered, for 5 minutes or until fish flakes easily with a fork.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/39339/chunky-vegetable-cod-soup"},{"id":"39318","title":"Smoked Fish ( Brine Recipe and Smoking Directions)","ingredients":"sauce, fish, ready-to-serve<br>water, bottled, generic<br>salt, table<br>sugars, brown","directions":"Mix all ingredients very well until sugar is disolved.<br>Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.<br>Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.<br>Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.","url":"https://recipe.bluelayer.org/recipe/39318/smoked-fish-brine-recipe-and-smoking-directions"},{"id":"39256","title":"Smoked Salmon Dip With Dill and Horseradish","ingredients":"cream, sour, cultured<br>salad dressing, mayonnaise, regular<br>fish, salmon, atlantic, wild, raw<br>lemon juice, raw<br>horseradish, prepared<br>dill weed, fresh","directions":"In bowl of food processor, process sour cream, mayonnaise, salmon, lemon juice, and horseradish until smooth and creamy, scraping down sides of bowl once or twice.<br>Transfer mixture to medium mixing bowl; stir in dill.<br>Season to taste with salt and pepper.<br>Chill until flavors meld, about 1 hour.<br>(Dip can be covered and refrigerated for up to 3 days.<br>).","url":"https://recipe.bluelayer.org/recipe/39256/smoked-salmon-dip-with-dill-and-horseradish"},{"id":"39135","title":"Mango and Avocado Salsa","ingredients":"mango nectar, canned<br>avocados, raw, all commercial varieties<br>peppers, sweet, green, raw<br>spices, coriander seed<br>lime juice, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, red or cayenne","directions":"Mix all of the ingredients together then do a FASS check.<br>For optimal flavor, let the salsa sit for 30 minutes.<br>Substitute tomatoes or papaya for the mango.<br>For a beautiful fall salsa, and the ultimate antioxidant rush, substitute 1/2 cup of pomegranate seeds for the mango.<br>Goes with My Familys Favorite Chicken (page 111), as well as fish, grilled chicken, and salads.<br>Store in an airtight container in the refrigerator for 4 days.<br>(per serving)<br>Calories: 30<br>Total Fat: 2.3g (0.3g saturated, 1.6g monounsaturated)<br>Carbohydrates: 3g<br>Protein: 0g<br>Fiber: 1g<br>Sodium: 40mg","url":"https://recipe.bluelayer.org/recipe/39135/mango-and-avocado-salsa"},{"id":"39106","title":"Basic Seasoned Salt","ingredients":"salt, table<br>spices, pepper, black<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>sugars, granulated","directions":"Combine all ingredients in a bowl and stir or whisk to mix.<br>Transfer to a jar, cover, and store away from heat and light.<br>This salt can keep for several months.<br>*This mixture is great on chops, steaks, chicken or fish.<br>You can use it on just about anything you grill.<br>*<br>**This recipe makes about 1 1/4 cups.<br>**<br>***This recipe would also make a nice gift for anyone who likes to grill.<br>***<br>****This recipe brought to you courtesy of Barbecue Bible.<br>****","url":"https://recipe.bluelayer.org/recipe/39106/basic-seasoned-salt"},{"id":"39100","title":"All Purpose Spice Rub","ingredients":"spices, chili powder<br>spices, cumin seed<br>spices, coriander seed<br>spices, ginger, ground<br>wei-chuan, five spice powder,<br>salt, table<br>oil, olive, salad or cooking","directions":"In a small bowl, combine all of the ingredients.<br>Use on meat, poultry or fish.","url":"https://recipe.bluelayer.org/recipe/39100/all-purpose-spice-rub"},{"id":"38929","title":"New England Fish Chowder","ingredients":"sauce, fish, ready-to-serve<br>bacon, meatless<br>onions, raw<br>potatoes, raw, skin<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spices, pepper, black","directions":"Cut fillets into 1/2 - 1 inch cubes.<br>Fry the bacon until it is crisp.<br>Add the onions and brown them slightly.<br>Add the potatoes, and water to just cover, and cook for 10 minutes or until the potatoes are slightly tender.<br>Add the fish and cook until it flakes easily with a fork.<br>Add the milk and seasonings and reheat.<br>Serve immediately with chopped parsley sprinkled over the top.","url":"https://recipe.bluelayer.org/recipe/38929/new-england-fish-chowder"},{"id":"38850","title":"Honeydew and Smoked Salmon Salad","ingredients":"melons, honeydew, raw<br>fish, salmon, atlantic, wild, raw<br>cheese, mozzarella, low sodium<br>fresh red onions,<br>cheese, parmesan, hard<br>lemon juice, raw","directions":"Place the honeydew, salmon, mozzarella, and red onion in a bowl.<br>Toss to mix.<br>Puree the cream cheese and lemon juice in a blender.<br>Toss with the melon/salmon mixture to coat.<br>Serve chilled.","url":"https://recipe.bluelayer.org/recipe/38850/honeydew-and-smoked-salmon-salad"},{"id":"38789","title":"Sesame Jasmine Rice With Vegetables","ingredients":"water, bottled, generic<br>oil, olive, salad or cooking<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>onions, spring or scallions (includes tops and bulb), raw<br>oil, sesame, salad or cooking<br>carrots, raw<br>sauce, fish, ready-to-serve<br>seeds, sesame seeds, whole, dried","directions":"In a medium saucepan, bring broth to a boil.<br>Add Jasmine rice, sesame oil and fish sauce.<br>Reduce to a simmer and cover.<br>Simmer for 15 to 20 minutes or until all the broth is absorbed.<br>In a nonstick skillet over medium high heat, heat vegetable oil.<br>Add scallions, carrots and sesame seeds.<br>Saute until vegetables are tender and sesame seeds are lightly golden.<br>Lightly salt.<br>Add the cooked rice to the vegetables and mix together well.<br>Serve with chicken, pork, beef or fish.<br>Yum!","url":"https://recipe.bluelayer.org/recipe/38789/sesame-jasmine-rice-with-vegetables"},{"id":"38780","title":"Cajun Catfish Recipe","ingredients":"fish, catfish, channel, wild, raw<br>mustard, prepared, yellow<br>cornmeal, degermed, unenriched, yellow","directions":"Mix mustard and warm sauce together.<br>Coat fish nuggets, and put in baggy with cornmeal (sprinkled with seasoning).<br>Shake till coated and deep fry.","url":"https://recipe.bluelayer.org/recipe/38780/cajun-catfish-recipe"},{"id":"38728","title":"St. Gregory's Abby Altar Bread","ingredients":"water, bottled, generic<br>honey<br>oil, olive, salad or cooking<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry","directions":"Measure water into mixing bowl and add yeast, stirring until the yeast dissolves.<br>Sir in the honey, oil and salt.<br>Add flour a little at a time, unsifted.<br>If the flour does not completely dampen, add a tablespoon or more water.<br>Turn out onto a lightly floured board and knead thoroughly for 5 minutes.<br>The kneading is VERY important.<br>After the kneading, when the dough is nice and elastic, replace the dough in th bowl and cover with a damp towel and let it rise for an hour and a half.<br>It should double in bulk.<br>Preheat oven to 350F.<br>Turn the dough onto a lightly floured board and knead for a moment.<br>Roll the dough to about a quarter inch thickness and cut into rounds with a biscuit cutter or tin can or appropriate size.<br>Toato soup can (2.5 inches) produces a host for 25.<br>Tuna fish can (3.5 inches) a host for 50.<br>Press a line across the dough with the blade of a knife vertically and horizontally.<br>This makes a cross and divides the loaf into quarters.<br>Transfer to a very lightly oiled (or silpat covered) baking sheet.<br>Bake for 10-12 minutes.<br>The loaves may be sealed in plastic bags, after cooling, and frozen for future use.","url":"https://recipe.bluelayer.org/recipe/38728/st-gregorys-abby-altar-bread"},{"id":"38594","title":"Easy Lemon and Dill Salmon","ingredients":"lemon juice, raw<br>dill weed, fresh<br>fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking","directions":"Preheat oven to 180C.<br>Rub 2 sheets of aluminium foil with olive oil.<br>(1/2 Tbsp per sheet).<br>Slice salmon fillet in half, and place 1 piece on each sheet of foil.<br>Mix lemon juice and dill together.<br>Drizzle lemon mix over fillets, and wrap up parcels.<br>Place in the oven for 20 - 25min, or until it flakes easily with a fork.<br>Best served over fresh spinach leaves, or with your favourite stir-fried vegetables.","url":"https://recipe.bluelayer.org/recipe/38594/easy-lemon-and-dill-salmon"},{"id":"38586","title":"New England Halibut","ingredients":"butter, without salt<br>spices, chili powder<br>salt, table<br>fish, halibut, greenland, raw","directions":"Combine the butter, chili powder, and onion salt.<br>Spread mixture over both sides of your halibut fillets or steaks.<br>Broil fish in oven until it flakes easily.","url":"https://recipe.bluelayer.org/recipe/38586/new-england-halibut"},{"id":"38551","title":"Salmon Hash with Horseradish-Dill Cream","ingredients":"fish, salmon, atlantic, wild, raw<br>potatoes, raw, skin<br>cream, whipped, cream topping, pressurized<br>horseradish, prepared<br>dill weed, fresh<br>vinegar, red wine<br>onions, spring or scallions (includes tops and bulb), raw<br>butter, without salt","directions":"Preheat oven to 350F.<br>Place salmon on baking sheet; season with salt and pepper.<br>Bake just until cooked through, about 18 minutes.<br>transfer to plate.<br>Cover; chill until cold.<br>Flake salmon into 1/2-inch pieces.<br>Cook potatoes in pot of boiling salted water until just tender, about 10 minutes.<br>Drain potatoes well; cool, peel and dice.<br>Whisk 5 tablespoons cream, 2 tablespoons horseradish and 2 tablespoons dill in small bowl until very thick.<br>Whisk in vinegar.<br>Season to taste with salt and pepper.<br>Chill.<br>Mash 3/4 cup diced potatoes, 1 tablespoon cream, 2 tablespoons horseradish and 1 tablespoon dill in medium bowl until almost smooth.<br>Lightly mix in salmon, onions and remaining potatoes.<br>Season with salt and pepper.<br>Melt butter in heavy medium nonstick skillet over high heat.<br>Add hash; press to compact.<br>Reduce heat to medium and cook until bottom is brown and crusty, about 10 minutes.<br>Using large spatula, turn over hash in sections.<br>Press lightly and cook until bottom is brown, about 5 minutes.<br>Turn out hash onto 2 plates.<br>Serve with horseradish cream.","url":"https://recipe.bluelayer.org/recipe/38551/salmon-hash-with-horseradish-dill-cream"},{"id":"38537","title":"Garlic Ginger Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>honey<br>vinegar, red wine<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, garlic powder<br>spices, ginger, ground","directions":"Mix all ingredients, except salmon, in a bowl or gallon size ziplock bag.<br>You can either leave the fish whole, or slice into serving sizes.<br>Place fish in a flat bottom bowl and pour marinade over, or put into ziplock bag with marinade.<br>Marinate for no longer than 30 minutes.<br>Discard marinade and grill or bake.","url":"https://recipe.bluelayer.org/recipe/38537/garlic-ginger-salmon"},{"id":"38521","title":"Apricot - Horseradish Salmon","ingredients":"jams and preserves, apricot<br>spices, pepper, black<br>horseradish, prepared<br>fish, salmon, atlantic, wild, raw","directions":"Preheat grill on HIGH 10 minutes.<br>Combine fruit spread, pepper and horseradish sauce in bowl, set aside.<br>Brush tops of salmon with mixture.<br>Turn grill to medium heat.<br>Place skin side down onto lightly oiled grill (DO NOT turn).<br>Cook 12 -15 minutes until internal temp is 130 degrees.<br>Remove salmon, leaving the skin on the grill.<br>CEDAR PLANK OPTION: soak cedar plank 1 hour in water.<br>Place salmon on plank, and put into grill, close cover and cook as above.","url":"https://recipe.bluelayer.org/recipe/38521/apricot-horseradish-salmon"},{"id":"38456","title":"Cajun Pecan Catfish","ingredients":"fish, catfish, channel, wild, raw<br>lemon juice, raw<br>oil, olive, salad or cooking<br>a cajun life, all purpose cajun seasoning,<br>spices, thyme, dried<br>nuts, pecans<br>cheese, parmesan, hard<br>delallo, italian seasoned breadcrumbs,<br>parsley, fresh","directions":"Preheat oven to 425 degrees.<br>Coat a shallow baking dish with nonstick cooking spray.<br>Place fish in pan and set aside.<br>Combine oil, cajun seasoning, lemon juice and thyme in a small bowl and mix well.<br>Spoon or brush half of the mixture on the fish.<br>Combine breadcrumbs, chopped pecans, parsley, parmesan cheese and the remaining half of the oil mixture in a small bowl and mix well.<br>Spread mixture onto fish filets.<br>Bake for 10 to 15 minutes (longer depending on the thickness of the fish) or until fish flakes easily.<br>Garnish with parsley sprigs and lemon wedges.","url":"https://recipe.bluelayer.org/recipe/38456/cajun-pecan-catfish"},{"id":"38360","title":"Ancient Greek Fish With Coriander","ingredients":"spices, coriander seed<br>salt, table<br>fish, cod, atlantic, raw<br>oil, olive, salad or cooking<br>vinegar, red wine","directions":"Preheat the oven to 375F.<br>Place the coriander seeds in a baking pan and bake them for 10 minutes.<br>Let them cool for 5 minutes.<br>Mash them with mortar &amp; pestle together with the salt.<br>In small bowl, whisk together olive oil and vinegar.<br>Dredge cod fillets in oil mixture.<br>Toss fillets with the coriander mixture and place them in a baking pan.<br>Cover the pan and place it in the oven.<br>Bake the fish for 20 25 minutes.<br>Remove from the oven, sprinkle with vinegar and serve hot.","url":"https://recipe.bluelayer.org/recipe/38360/ancient-greek-fish-with-coriander"},{"id":"38287","title":"Potted Meat","ingredients":"beef, grass-fed, ground, raw<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>mustard, prepared, yellow<br>butter, without salt","directions":"Process meat to a paste (if using ham, use a quarter part of fat), removing any gristle or skin.<br>Season with spices and moisten with a little melted butter.<br>Pack closely in jars; place jars in steamer and heat for 1/2 hour.<br>Press the meat down again and cover with hot melted butter.<br>Store in the refrigerator.<br>**Ham and tongue may be mixed with veal or chicken.<br>Beef, game and fish are better alone.","url":"https://recipe.bluelayer.org/recipe/38287/potted-meat"},{"id":"38278","title":"Wd Shrimp With Cheseapeake Dipping Sauce","ingredients":"alcoholic beverage, beer, regular, all<br>sauce, fish, ready-to-serve<br>crustaceans, shrimp, raw (not previously frozen)<br>salad dressing, mayonnaise, regular<br>catsup<br>pickle relish, sweet<br>onions, raw<br>horseradish, prepared","directions":"Bring beer (or water) and spices to a boil in a 3 quart saucepan over medium heat.<br>Cover and boil gently 5 minutes.<br>Meanwhile, mix dipping sauce ingredients and leave at room temperature while cooking shrimp.<br>Add shrimp to saucepan; return to boil.<br>Cover, reduce heat and simmer, stirring once, 4 to 5 minutes until shrimp turn pink and are barely opaque at the center.<br>Drain and serve immediately with the sauce.","url":"https://recipe.bluelayer.org/recipe/38278/wd-shrimp-with-cheseapeake-dipping-sauce"},{"id":"38162","title":"How to Make Your Own Almond Meal & Almond Flour","ingredients":"nuts, almonds<br>water, bottled, generic","directions":"For ALMOND FLOUR, you first must blanch the almonds by boiling about 3 cups of water then soaking the almonds in it for 1-2 minutes.<br>Rub the skins off with a dishcloth or squishing the almonds out of the skins by hand.<br>Dry the almonds off or let them air dry-- water will turn those babies into almond butter!<br>You need a really strong food processor blades for grinding and chopping to do this-- but be careful with this step!<br>If the almonds are ground too hard and too consistently, you will end up with almond butter.<br>Thus, the best thing to do is to use the pulse, not consistent run, on the processor until the almonds are ground up but make sure they don't release too much oil.<br>If it looks like that, let the mixture rest for a minute or two before continuing to grind the almonds.<br>Empty the unit's contents into an airtight container.<br>Stir with a fork or small whisk to remove any oil dispersion or lumps.<br>For best storage, keep refridgerated.<br>Why?<br>At room temp, unlike grain flours like regular all-purpose, oat, and barley flours, almond flour quickly absorbs flavors and odors its surrounded by.<br>Almond flour is good for fine applications like cookies, cakes, breads, and as a gluten-free and wheat-free thickening agent.<br>ALMOND MEAL: Follow the same instructions listed above-- except you don't blanch the almonds!<br>Almond meal is better for coarser applications such as breading on tofu and fish, cookie garnish, etc.","url":"https://recipe.bluelayer.org/recipe/38162/how-to-make-your-own-almond-meal-almond-flour"},{"id":"38151","title":"Spice Blend for Fish","ingredients":"spices, basil, dried<br>spices, parsley, dried<br>spices, marjoram, dried<br>parsley, fresh<br>spices, tarragon, dried","directions":"Crush dried herbs and blend thoroughly.<br>Sprinkle on fish during cooking or use in shaker on table.<br>Store extra in tightly covered glass container.","url":"https://recipe.bluelayer.org/recipe/38151/spice-blend-for-fish"},{"id":"38070","title":"Balsamic Apricot and Smoke Marinade Recipe","ingredients":"spices, pepper, red or cayenne","directions":"In a small pot (one that you would thow soup in) Add all ingredients except for olive oil.<br>Turn stove onto lowest setting and simmer while stirring for about 5 minutes.<br>Remove from stove and pour in a separate dish to cool.<br>Place in fridge, covered with plastic wrap until completely cooled and ready to use.<br>3.Pour marinade over chicken breast or salmon, or anything in a ziplock bag.<br>Marinade chicken for at least 4 hours.<br>Marinade fish for 20 minutes.<br>Place protein on a pam sprayed piece of foil and pour all marinade over.<br>Close foil all around to create a pouch.<br>In 400 degree oven, cook 6oz piece of salmon for 10 minutes then open pouch to expose salmon and broil on low for five more minutes.<br>For chicken, 375 oven, 15 minutes and 3 to broil when opening pouch.","url":"https://recipe.bluelayer.org/recipe/38070/balsamic-apricot-and-smoke-marinade-recipe"},{"id":"38022","title":"Broiled Parmesan Tilapia","ingredients":"cheese, parmesan, hard<br>butter, without salt<br>salad dressing, mayonnaise, regular<br>lemon juice, raw<br>spices, basil, dried<br>spices, pepper, black<br>spices, onion powder<br>fish, tilapia, raw","directions":"Turn on broiler, line a broiler pan with foil.<br>Mix parmesan, butter, mayonnaise, lemon juice and seasonings.<br>Arrange fillets in single layer on pan and broil 3-4 minutes flip and cook 3 more minutes.<br>Top fillets with parmesan mixture and broil 2-4 minutes until topping is melted and brown.","url":"https://recipe.bluelayer.org/recipe/38022/broiled-parmesan-tilapia"},{"id":"37982","title":"All Meat Spice Rub","ingredients":"spices, fennel seed<br>spices, ginger, ground<br>spices, garlic powder<br>spices, coriander seed<br>spices, cinnamon, ground","directions":"mix all in small bowl.<br>place in airtight container.will keep up to 3 months.<br>great on fish pork chicken or beef.","url":"https://recipe.bluelayer.org/recipe/37982/all-meat-spice-rub"},{"id":"37954","title":"Fish Cakes","ingredients":"sauce, fish, ready-to-serve<br>potatoes, raw, skin<br>lemon juice, raw<br>parsley, fresh<br>spices, thyme, dried<br>spices, onion powder<br>delallo, italian seasoned breadcrumbs,","directions":"Mix together all ingredients, except breadcrumbs.<br>Shape into cakes.<br>Coat with breadcrumbs.<br>Arrange onto a greased cookie sheet.<br>Bake into a preheated 350 degree (175 C.) oven, for 20 minutes.<br>Can be frozen and reheated by placing frozen fish cakes in preheated oven at 450 degrees (225 C.) for 18 to 20 minutes until hot.","url":"https://recipe.bluelayer.org/recipe/37954/fish-cakes"},{"id":"37835","title":"Smoked Salmon Appy. W/ Heat & Sweet","ingredients":"fish, salmon, atlantic, wild, raw<br>mustard, prepared, yellow<br>pickles, cucumber, sour<br>cookies, graham crackers, plain or honey, lowfat","directions":"Spread 1/2 teaspoon or more of the mustard on a water cracker.<br>Top with desired amount of smoked salmon.<br>Top with a small gherkin.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/37835/smoked-salmon-appy-w-heat-sweet"},{"id":"37803","title":"Pesto Panko Baked Fish","ingredients":"fish, halibut, greenland, raw<br>sauce, pesto, ready-to-serve, refrigerated<br>delallo, italian seasoned breadcrumbs,","directions":"Wash and dry fish fillets.<br>Coat fish with pesto.<br>Now coat fish with panko, pressing to make it stick.<br>Place in a baking dish and bake in 350 degrees F. at 7 minutes per inch of fish or until done.","url":"https://recipe.bluelayer.org/recipe/37803/pesto-panko-baked-fish"},{"id":"37794","title":"Multi Purpose Marinade or Basting Sauce","ingredients":"salad dressing, italian dressing, commercial, regular<br>peaches, yellow, raw<br>soy sauce made from soy (tamari)<br>spices, pepper, red or cayenne","directions":"Put all ingredients into a pan or bowl and simmer on the stove or in the microwave just until warm enough to melt the preserves.<br>Mix well and pour over fish fillets or chicken and marinate in a zip top bag for several hour or over nite in the fridge.<br>I generally save some back to baste with while cooking.<br>If you do not have time to marinate, you can just use it as a basting sauce as I sometimes do.","url":"https://recipe.bluelayer.org/recipe/37794/multi-purpose-marinade-or-basting-sauce"},{"id":"37627","title":"Ralf's Pretty Good Pistachio Baked Fish","ingredients":"sauce, fish, ready-to-serve<br>delallo, italian seasoned breadcrumbs,<br>nuts, pistachio nuts, raw<br>cheese, parmesan, hard<br>parsley, fresh<br>mustard, prepared, yellow<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Cut fish into serving-size pieces and check for bones.<br>Combine bread crumbs, 1/4 cup pistachios, cheese, parsley, and mustard in shallow dish.<br>Dip fish in milk and roll in crumb mixture; place in shallow greased baking dish.<br>Drizzle with butter; sprinkle with remaining pistachios.<br>Bake at 450F allowing 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with fork.","url":"https://recipe.bluelayer.org/recipe/37627/ralfs-pretty-good-pistachio-baked-fish"},{"id":"37536","title":"Smoked Salmon Spread (Barefoot Contessa) Ina Garten","ingredients":"cheese, parmesan, hard<br>cream, sour, cultured<br>lemon juice, raw<br>dill weed, fresh<br>horseradish, prepared<br>salt, table<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw","directions":"Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.<br>Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.<br>Add the smoked salmon and mix well.<br>Chill and serve with crudites or crackers.","url":"https://recipe.bluelayer.org/recipe/37536/smoked-salmon-spread-barefoot-contessa-ina-garten"},{"id":"37531","title":"Bluenose Fish Chowder","ingredients":"sauce, fish, ready-to-serve<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>potatoes, raw, skin<br>salt, table<br>spices, pepper, black<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cut fresh fillets into 3 to 4 pieces.<br>In a heavy saucepan, fry pork fat until crisp.<br>Remove scraps and reserve for garnish.<br>Drain off fat except for 2 tbsp and cook onion until tender.<br>Add potatoes, 2 cups water and seasonings.<br>Cover and simmer for 10 minutes or until potatoes are almost tender.<br>Add fish; cover and simmer 5 to 8 minutes or until fish is cooked.<br>Add milk slowly and heat gently but do not boil.<br>Garnish with pork scraps.","url":"https://recipe.bluelayer.org/recipe/37531/bluenose-fish-chowder"},{"id":"37497","title":"Thai Sausage 2","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spices, pepper, black<br>salt, table<br>lime juice, raw<br>sauce, fish, ready-to-serve","directions":"Mix ingredients together.<br>Stuff in casings.","url":"https://recipe.bluelayer.org/recipe/37497/thai-sausage-2"},{"id":"37416","title":"Cajun Corn Meal Breaded Chicken and Fish","ingredients":"corn, sweet, white, raw<br>wheat flour, white, all-purpose, unenriched<br>a cajun life, all purpose cajun seasoning,<br>salt, table<br>milk, buttermilk, fluid, cultured, lowfat<br>spices, pepper, black<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>oil, olive, salad or cooking","directions":"Mix corn meal mix, 1/2 cup flour, seasoning and 1/2 teaspoon salt in pie plate.<br>Place remaining 1 cup flour and 1/2 teaspoon salt in shallow bowl.<br>Place buttermilk and hot sauce in separate shallow bowl.<br>Cut chicken or fish lengthwise into 5 x 1-inch strips.<br>Working in batches, coat with flour mixture, shaking off any excess.<br>Dip into buttermilk to coat, then coat with corn meal mixture.<br>Let stand 10 minutes.<br>Heat oil in 12-inch skillet over medium heat.<br>Add chicken or fish to hot oil in batches.<br>Cook 3 minutes.<br>Turn and cook an additional 3 to 4 minutes to until golden brown and internal temperature of chicken reaches 165 degrees F or fish flakes easily with fork.<br>Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/37416/cajun-corn-meal-breaded-chicken-and-fish"},{"id":"37192","title":"Simple and Light Grilled Salmon With Lime Zest","ingredients":"fish, salmon, atlantic, wild, raw<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking<br>lime juice, raw<br>lime juice, raw","directions":"Mix last 5 ingredients in a flat bottom container large enough to lay all Salmon Fillets on the bottom.<br>Place Rinsed and dried fillets flesh side down in marinade.<br>Cover and refrigerate at least 1 hour.<br>Pre-heat grill on high.<br>Immediately before placing salmon on the grill turn heat down to medium and spray grate with oil.<br>Place salmon on grate flesh side down first.<br>Grill for 6 minutes and just before turning skin side down spray skin with oil.<br>Turn and grill another 6-8 minutes.","url":"https://recipe.bluelayer.org/recipe/37192/simple-and-light-grilled-salmon-with-lime-zest"},{"id":"37124","title":"Salmon With Fruit Relish","ingredients":"pineapple, raw, all varieties<br>spices, pepper, red or cayenne<br>peppers, sweet, green, raw<br>salt, table<br>fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking","directions":"Heat a pan on medium-high.<br>Add pineapple; cook until it begins to brown.<br>Remove from pan, toss with peppers and salt.<br>Brush fish with olive oil and cook over medium-high until done, 4-5 minutes per side, turning once.<br>Serve with warm pineapple relish.","url":"https://recipe.bluelayer.org/recipe/37124/salmon-with-fruit-relish"},{"id":"37096","title":"Ladolemono - Lemon Oil Sauce for Fish or Chicken","ingredients":"oil, olive, salad or cooking<br>lemon juice, raw<br>spices, oregano, dried<br>salt, table<br>spices, pepper, black","directions":"In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper.<br>Seal, and shake until well blended.<br>Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal.<br>Shake or stir before using, as the oil will separate.","url":"https://recipe.bluelayer.org/recipe/37096/ladolemono-lemon-oil-sauce-for-fish-or-chicken"},{"id":"37067","title":"North Vietnamese Dipping Sauce","ingredients":"spices, pepper, black<br>spices, garlic powder<br>sugars, granulated<br>sauce, fish, ready-to-serve<br>roland, seasoned rice wine vinegar,<br>lime juice, raw","directions":"Combine all ingredients together.","url":"https://recipe.bluelayer.org/recipe/37067/north-vietnamese-dipping-sauce"},{"id":"37003","title":"Garlicky Baked Fish","ingredients":"sauce, fish, ready-to-serve<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>spices, paprika<br>delallo, italian seasoned breadcrumbs,<br>spices, garlic powder<br>parsley, fresh","directions":"Spray a 9x9 baking dish lightly with cooking spray.<br>Place fish in a single layer.<br>Pour milk over fish.<br>Combine remaining ingredients and spread over fish.<br>Preheat oven to 425.<br>Bake 20-25 minutes, until fish can be flaked with a fork.<br>Do not overcook.<br>Serve with boiled potatoes, or crisp shoestring french fries and cole slaw.","url":"https://recipe.bluelayer.org/recipe/37003/garlicky-baked-fish"},{"id":"36943","title":"Fisher's Apple Crisp","ingredients":"apples, raw, with skin<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>sugars, granulated<br>butter, without salt<br>spices, cinnamon, ground","directions":"preheat oven to 350 degrees F.<br>place sliced apples in an 8 x 8 inch baking dish.<br>sprinkle water over apples.<br>mix rest of ingredients in a bowl until you get a crumble.<br>spread crumble mixture over apples.<br>bake uncovered about 40 minutes.","url":"https://recipe.bluelayer.org/recipe/36943/fishers-apple-crisp"},{"id":"36930","title":"Country Rice","ingredients":"soup, swanson chicken broth 99% fat free<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, pepper, black<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Bring the stock to a boil with the green onion and pepper.<br>Add the rice; turn down to a simmer and cover; cook for 20 minutes.<br>NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer.<br>VARIATIONS: Rice made with fish stock can be served with fish, beef-stock rich with beef.<br>If you begin adding more vegetables, you will end up with a jambalaya instead of a side course of Country Rice.","url":"https://recipe.bluelayer.org/recipe/36930/country-rice"},{"id":"36664","title":"Lime and Sesame Dressing","ingredients":"lime juice, raw<br>sugars, brown<br>oil, sesame, salad or cooking<br>sauce, fish, ready-to-serve","directions":"In a bowl, combine lime juice, brown sugar, sesame oil and Fish Sauce.<br>Mix together well.<br>Serve with vegetable salad or cold noodle salad.","url":"https://recipe.bluelayer.org/recipe/36664/lime-and-sesame-dressing"},{"id":"36561","title":"Honey, Almond & Quinoa Crusted Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>mustard, prepared, yellow<br>nuts, almonds<br>quinoa, uncooked<br>honey","directions":"Preheat oven to 400F.<br>Place salmon skin side down in a baking dish and pat dry with a paper towel.<br>Spoon mustard onto salmon and spread until flesh is almost completely covered.<br>In a small bowl, combine almonds, quinoa and honey.<br>Stir to form a sticky mixture.<br>Cover mustard-covered salmon with almond-quinoa crust.<br>Bake on center rack for 20 - 25 minutes, until salmon flakes easily with a fork.<br>Remove and let sit for 2 - 3 minutes.<br>Serve along with a fresh garden salad and her quinoa mushroom risotto.","url":"https://recipe.bluelayer.org/recipe/36561/honey-almond-quinoa-crusted-salmon"},{"id":"36340","title":"Bluefish Blackened Blues Recipe","ingredients":"butter, without salt<br>spices, paprika<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, thyme, dried","directions":"Heat up your cast iron skillet (must be very warm).<br>Coat the outside of your filets with butter or possibly margarine.<br>Then sprinkle with or possibly roll in a mix of paprika, lemon pepper, black pepper, red pepper and thyme.<br>Wear your gas mask (or possibly open all your windows!<br>).<br>Cook both sides, obviously; your filets will cook fast, so your fish stays moist.<br>Serve with lots of cool beer (especially if you put on a lot of red pepper!)<br>Author's Notes: There is a BIG difference between fresh bluefish and not-so-fresh bluefish.<br>Best bet is to catch'm and eat'm the same day.<br>Also, the small ones are a bit 'sweeter' than the big ones.","url":"https://recipe.bluelayer.org/recipe/36340/bluefish-blackened-blues-recipe"},{"id":"36332","title":"Oven Cooked Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>salt, table<br>spices, pepper, black<br>spices, cumin seed<br>spices, ginger, ground<br>spices, onion powder<br>spices, garlic powder<br>lime juice, raw<br>spices, coriander seed<br>dill weed, fresh","directions":"Preheat the Oven on 400F<br>Add lime juice and other ingredients on top of the salmon.<br>Cook the salmon for 12-15 min.","url":"https://recipe.bluelayer.org/recipe/36332/oven-cooked-salmon"},{"id":"36311","title":"Canadian Indian (Sioux) Fish Chowder Recipe","ingredients":"onions, raw<br>potatoes, raw, skin<br>salt, table<br>spices, pepper, black<br>sauce, fish, ready-to-serve<br>water, bottled, generic<br>milk, buttermilk, fluid, cultured, lowfat<br>parsley, fresh","directions":"Add in potatoes, onions, salat and pepper to water.<br>Cook about 10 minutes, till veg are soft, but not completely cooked.<br>Add in fish and cook 10 minutes.<br>Add in lowfat milk and light cream, stir and heat 15 minutes longer.<br>Don't BOIL.<br>Serve with parsley or possibly chives.","url":"https://recipe.bluelayer.org/recipe/36311/canadian-indian-sioux-fish-chowder-recipe"},{"id":"36285","title":"Fried Catfish Nuggets","ingredients":"fish, catfish, channel, wild, raw<br>spices, thyme, dried<br>mustard, prepared, yellow<br>oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>leavening agents, baking soda","directions":"Place the catfish pieces into a mixing bowl and sprinkle with thyme leaves.<br>Toss until the catfish is evenly coated with the thyme.<br>Mix in the mustard with your hands.<br>Cover, and refrigerate overnight, up to 24 hours.<br>Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).<br>Whisk the flour, salt, black pepper, and baking soda together in a mixing bowl.<br>Dip the catfish pieces one at a time into the flour mixture and shake off the excess.<br>Fry the catfish nuggets in batches until they are no longer translucent in the center and are golden brown, 3 to 4 minutes.<br>Let the oil come back up to temperature between batches.<br>Drain the nuggets on a paper towel-lined plate before serving.","url":"https://recipe.bluelayer.org/recipe/36285/fried-catfish-nuggets"},{"id":"36175","title":"Sesame-Topped Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>seeds, sesame seeds, whole, dried<br>oil, sesame, salad or cooking","directions":"Wash and dry salmon and sprinkle sesame seeds on the top.<br>Measure fish at its thickest point, and cook 8 to 10 minutes to the inch.<br>Heat oil in nonstick skillet, place salmon bottom side down and cook over medium heat.<br>Turn and saute until fish is cooked through and sesame seeds are brown.","url":"https://recipe.bluelayer.org/recipe/36175/sesame-topped-salmon"},{"id":"36131","title":"My Friend Phil's Kung Fu Asian Marinade","ingredients":"sugars, granulated<br>sauce, fish, ready-to-serve<br>syrup, maple, canadian","directions":"Place all ingredients into a small pot on medium heat.<br>Then stir until the sugar is melted.<br>Place the marinade into a bowl.<br>Then place the meat into the bowl, cover it, and place the bowl in the refrigerator for at least a day.<br>After one day, the meat is ready for cooking (grilling is the best).","url":"https://recipe.bluelayer.org/recipe/36131/my-friend-phils-kung-fu-asian-marinade"},{"id":"36129","title":"Cajun Blackening Spice","ingredients":"salt, table<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, paprika<br>spices, onion powder<br>spices, garlic powder<br>spices, thyme, dried<br>spices, cumin seed","directions":"Mix seasonings together and store in air tight container.<br>To crust a fish or meat, chill the meat in frig;<br>pat it dry;<br>dredge in melted butter;<br>then dredge in the seasoning.<br>(Some meals also benefit at this point by resting for 10 minutes before frying.<br>).<br>Place it on the pan at the hottest temperature you can safely handle.<br>It makes surface contact for only minutes, so don't walk away, and persevere through the smoke.<br>If the fish/meat is thick, have a hot oven prepped to ensure the meal is cooked through, blackened on the outside and not simply burned.","url":"https://recipe.bluelayer.org/recipe/36129/cajun-blackening-spice"},{"id":"36050","title":"Chicken Stir-Fried with Fresh Ginger","ingredients":"sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)<br>sugars, brown<br>salt, table<br>spices, pepper, black<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>oil, olive, salad or cooking<br>spices, ginger, ground<br>onions, spring or scallions (includes tops and bulb), raw","directions":"In a medium bowl, combine the fish sauce, soy sauce, honey, salt, and pepper, and stir to mix everything well.<br>Add the chicken, and toss to coat with the seasonings.<br>Set aside for 15 to 20 minutes, or cover and refrigerate for up to 1 day.<br>Heat the oil in a medium skillet over high heat until a bit of ginger sizzles at once.<br>Add chicken and marinade and cook until the chicken is golden brown on one side, 1 to 2 minutes.<br>Toss well, add the ginger, and toss again.<br>Cook, tossing occasionally, until the chicken is nicely browned and cooked through, 5 to 7 minutes.<br>Transfer to a serving dish, sprinkle with the green onions, and serve hot or warm.","url":"https://recipe.bluelayer.org/recipe/36050/chicken-stir-fried-with-fresh-ginger"},{"id":"36024","title":"Grilled Mustard Dill Salmon","ingredients":"honey<br>fish, salmon, atlantic, wild, raw<br>dill weed, fresh<br>spices, pepper, black<br>oil, olive, salad or cooking","directions":"Prepare grill and heat to high.<br>Spread mustard over boned side of fillets; sprinkle with dill and lemon pepper seasoning.<br>Drizzle with oil.<br>Grill until desired doneness, 6-8 minutes.<br>Let stand 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/36024/grilled-mustard-dill-salmon"},{"id":"35997","title":"Lemon Herb Butter","ingredients":"butter, without salt<br>lemon juice, raw<br>parsley, fresh<br>chives, raw<br>spices, tarragon, dried<br>cream, fluid, heavy whipping","directions":"Cream all ingredients together in order given.<br>Heap into a glass dish and chill.<br>- - - - - - - - - - - - - - - - - - Serving Ideas : Serve with grilled or broiled fish, or vegetables.","url":"https://recipe.bluelayer.org/recipe/35997/lemon-herb-butter"},{"id":"35954","title":"Balsamic Dressing And/or Marinade","ingredients":"vinegar, balsamic<br>water, bottled, generic<br>oil, olive, salad or cooking<br>seeds, sesame seeds, whole, dried<br>shortening, vegetable, household, composite<br>spices, pepper, black<br>sugars, granulated<br>salt, table","directions":"Except for the olive oil, combine all ingredients in a bottle.<br>Shake vigorously to blend.<br>Pour in oil.<br>Shake again.<br>Serve as a salad dressing or as a fish marinade.","url":"https://recipe.bluelayer.org/recipe/35954/balsamic-dressing-and-or-marinade"},{"id":"35893","title":"Smoked Salmon Dip","ingredients":"cheese, parmesan, hard<br>cream, sour, cultured<br>lemon juice, raw<br>dill weed, fresh<br>salt, table<br>spices, pepper, black<br>horseradish, prepared<br>fish, salmon, atlantic, wild, raw","directions":"Mix everything and pulse for 1 minute in a food processor.<br>Serve on bread that's been toasted in the oven brushed with olive oil and a sprinkling of salt and pepper.<br>YummY!","url":"https://recipe.bluelayer.org/recipe/35893/smoked-salmon-dip"},{"id":"35890","title":"Salmon With Pepita-Lime Butter","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>lime juice, raw<br>lime juice, raw<br>spices, chili powder<br>fish, salmon, atlantic, wild, raw<br>salt, table<br>spices, pepper, black","directions":"Toast pepitas (place pepitas in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. )<br>Place toasted pepitas in a small bowl with butter, lime zest, lime juice and chili powder.<br>Generously coat a large nonstick skillet with cooking spray and place over medium heat.<br>Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side.<br>Remove the pan from the heat.<br>Transfer the salmon to a plate.<br>Add the butter-lime mixture to the hot pan; stir until the butter is melted.<br>Serve the salmon topped with the sauce.<br>Additional serving suggestions: Serve with wild rice and steamed vegetables.<br>PER SERVING: 259 Calories; 17 g Fat; 5 g Sat; 5 g Mono; 74 mg Cholesterol; 2 g Carbohydrates; 24 g Protein; 0 g Fiber; 360 mg Sodium; 458 mg Potassium.<br>Exchanges: 3 lean meat, 1 fat.<br>TIP: To skin the salmon: Place a salmon fillet on a clean cutting board, skin side down.<br>Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand.<br>Gently push the blade along at a 30 angle, separating the fillet from the skin without cutting through either.","url":"https://recipe.bluelayer.org/recipe/35890/salmon-with-pepita-lime-butter"},{"id":"34384","title":"Ginger Broccoli","ingredients":"oil, canola<br>spices, garlic powder<br>spices, ginger, ground<br>broccoli, raw<br>water, bottled, generic<br>sauce, fish, ready-to-serve<br>rice vinegar,","directions":"Heat oil in a large skillet over medium-high heat.<br>Add garlic and ginger and cook until fragrant but not browned, 30 seconds to 1 minute.<br>Add broccoli and cook, stirring, until the broccoli is bright green, 2 minutes.<br>Drizzle water and fish sauce over the broccoli; reduce heat to medium, cover and cook until the broccoli is just tender, about 3 minutes.<br>Stir in vinegar just before serving.","url":"https://recipe.bluelayer.org/recipe/34384/ginger-broccoli"},{"id":"35876","title":"Unique Zesty Herb Marinade","ingredients":"oil, olive, salad or cooking<br>vinegar, distilled<br>water, bottled, generic<br>spices, paprika<br>spices, oregano, dried<br>spices, garlic powder<br>spices, onion powder<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, thyme, dried<br>spices, basil, dried","directions":"Combine all the ingredients in a bowl or large plastic bag with either your selection of meat-preferably fish or poultry.<br>Marinate in the refrigerator for at least 45 minutes, but preferably overnight.","url":"https://recipe.bluelayer.org/recipe/35876/unique-zesty-herb-marinade"},{"id":"35856","title":"Arthur's Fried Fish Recipe","ingredients":"sauce, fish, ready-to-serve<br>lemon juice, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>wheat flour, white, all-purpose, unenriched<br>pancakes, plain, dry mix, complete (includes buttermilk)<br>leavening agents, baking soda<br>spices, basil, dried<br>spices, pepper, black<br>spices, garlic powder","directions":"Cut fish fillets in half, making triangular shape.<br>Cover with lowfat milk and lemon juice and chill 3 to 4 hrs.<br>Drain off lowfat milk.<br>Dip fillets in flour to coat each piece lightly.<br>Let dry on a cookie sheet, making sure pcs don't touch.<br>Add in oil to deep fryer or possibly heavy pan to a depth of at least 3 inches.<br>Heat oil to 425 degrees.<br>Combine pancake mix, basil, pepper, garlic salt and sufficient soda to make a thick batter, about the consistency of buttermilk.<br>Dip floured fillets in batter and add in to the warm oil one at a time.<br>Fry 4 to 5 min.<br>Remove filets to cookie sheet, again, not letting them touch and keep hot in a 250 degree oven.<br>(Don't heap fish as this creates steam in the oven and makes coating soft.)<br>Deep fry remaining filets, keeping the depth of the oil at least 3 inches.","url":"https://recipe.bluelayer.org/recipe/35856/arthurs-fried-fish-recipe"},{"id":"35806","title":"Baked Salmon With Crumb Topping","ingredients":"bread crumbs, dry, grated, plain<br>nuts, almonds<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, thyme, dried<br>salt, table<br>spices, pepper, black<br>butter, without salt<br>fish, salmon, atlantic, wild, raw","directions":"In a bowl, combine the bread crumbs, almonds, onion, thume, salt and pepper; mix well.<br>Add butter and toss lightly; set aside.<br>Pat salmon dry.<br>Place skin side down in a 15 x 10 x 1 inch baking pan coated with nonstick cooking spray.<br>Spritz salmon with nonstick cooking spray; cover with crumb mixture.<br>Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/35806/baked-salmon-with-crumb-topping"},{"id":"35675","title":"Baked Halibut With Tomato, Capers, And Olive Vinaigrette Recipe","ingredients":"lemon juice, raw<br>mustard, prepared, yellow<br>oil, olive, salad or cooking<br>cherries, sweet, raw<br>olives, ripe, canned (small-extra large)<br>spices, pepper, black<br>fish, halibut, greenland, raw","directions":"Preheat oven to 400 degrees.<br>Whisk together lemon juice and mustard.<br>Add in oil in a slow stream, whisking till emulsified.<br>Stir in tomatoes, olives, capers, and salt and pepper, to taste.<br>Arrange the fish steaks in a ceramic or possibly glass baking dish just large sufficient to hold them in 1 layer.<br>Pour the vinaigrette over fish.<br>Cook the fish in middle of oven till just cooked through and no longer translucent/soft, 7 to 9 min.<br>Serve fish with the vinaigrette from the baking dish.<br>This recipe yields 4 servings.","url":"https://recipe.bluelayer.org/recipe/35675/baked-halibut-with-tomato-capers-and-olive-vinaigrette-recipe"},{"id":"35641","title":"Flaky Pastry I","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>shortening, vegetable, household, composite<br>water, bottled, generic","directions":"Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal.<br>Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until pastry holds together.<br>Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1 thick, evening up rough edges.<br>Using a lightly floured, stockinette-covered rolling pin and short, firm strokes, roll into a circle about 3 larger than the pan you plan to use.<br>To transfer pastry to pan, lay rolling pin across center of pastry circle, fold half of pastry over pin and ease into pan; press lightly.<br>Seal any cracks or holes by pressing dampened scraps of pastry on top.<br>Trim pastry so it hangs evenly 1 over rim, roll overhang under even with rim and crimp or flute as shown.<br>VARIATIONS<br>Processor Pastry: Place flour and salt in work bowl of a food processor fitted with the metal chopping blade and snap motor on and off once or twice to blend.<br>Cut 3 tablespoons very cold butter and 2 tablespoons very cold vegetable shortening into small pieces and scatter over surface of flour mixture; cut in using 4-5 one-second churnings of the motor (mixture should be the texture of coarse meal).<br>Sprinkle 1 1/2 tablespoons water over surface of fat-flour mixture and mix in by snapping motor on and off twice; repeat with another 1 1/2 tablespoons water, then repeat a third time, working in remaining 1 tablespoon water.<br>Mixture will be crumbly, but do not mix further because you will toughen the pastry.<br>Transfer pastry to a piece of plastic food wrap, shape into a pone about 5 across, patting stray crumbs firmly into place.<br>Wrap and chill 30-40 minutes before rolling.<br>Note: Do not double this recipe for a two-crust pie (its impossible to make tender pastry in quantity).<br>Instead, make two batches of this recipe.<br>Nutritional count same as basic recipe.<br>Cheese Pastry I: Prepare as directed but toss 1/2 cup finely grated Cheddar cheese into With a slotted spoon lift fish to a deep platter, top with sauce and, if you like, minced coral.<br>Per serving: 420 C, 230 mg cu.<br>1150 mg S*.","url":"https://recipe.bluelayer.org/recipe/35641/flaky-pastry-i"},{"id":"35638","title":"Nuoc Cham Sauce - Dipping Fish Sauce","ingredients":"water, bottled, generic<br>rice vinegar,<br>sugars, granulated<br>sauce, fish, ready-to-serve<br>spices, garlic powder<br>spices, pepper, red or cayenne","directions":"Boil water with vinegar and sugar; allow it to cool.<br>Combine garlic, peppers, and add mixture.<br>Stir in the fish sauce.","url":"https://recipe.bluelayer.org/recipe/35638/nuoc-cham-sauce-dipping-fish-sauce"},{"id":"35532","title":"BBQ Plank Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>mustard, prepared, yellow<br>spices, paprika<br>spices, pepper, red or cayenne","directions":"Seriously, read this thoroughly first.<br>Cooking planks is a fire hazard if handled carelessly.<br>Your home is not worth the best salmon you'll ever have.<br>Almost, though.<br>Also important, farm raised salmon has been consistently found to be the MOST TOXIC meat produced for consumption.<br>Don't trust me, Google it!<br>This makes preserving wild salmon runs that much more important.<br>An hour and a half prior to cooking soak your plank in water for at least 45 minutes.<br>hot water's best.<br>This is important to keep it from catching fire in the BBQ.<br>After soaked, place rinsed salmon on plank skin down.<br>No flesh should be hanging off the edges, this makes picking a fillet's size really important because it is easier to pick the size of fillet than find or cut a plank to fit the fish.<br>I use planks packaged and marked for this.<br>Don't waste your time with cedar BBQ envelopes/pockets.<br>These products are crap.<br>Again, with the skin down, spread your mustard over the pink flesh to cover but not to smother.<br>Sprinkle paprika or cayenne pepper on fillet to your taste preference.<br>Let rest until cooking time.<br>Meanwhile, prepare BBQ to a high heat and get together the tools/instruments you are going to use to remove the burnt plank from the grill.<br>Keep these close by and ready.<br>Also, consider where are you going to let the plank with an underside covered in red hot embers rest?<br>Think this through thoroughly!<br>You're going to lay the plank directly on the grill to cook the fish.<br>As the damp wood starts to burn it will smoke the fish.<br>It creates a lot of smoke, so BBQ placement might have to be evaluated.<br>When your grill is ready place planked fish on grill and cover.<br>Vent the BBQ medium, you want to retain as much smoke around the fish, but not suffocate your heat source.<br>Cooking takes about 10 to 20 minutes depending on the thickness of your fillet.<br>If you know how to test steak for rareness, the fillet should feel medium.<br>Remember to let the meat rest and allow for it to finish cooking off the grill, so pulling it a little early is a good thing.<br>Now, removing the plank is serious business!<br>ITS UNDERSIDE WILL BE BURNING RED HOT AND WILL CATCH OTHER WOOD ON FIRE IF YOU LET THEM STAY IN CONTACT!<br>I use a heavy duty spatula to support one end and a strong pair of cooking tongs that allow me to really grip the plank tightly for the other end.<br>Your goal is to find something that will hold the plank so tightly WITHOUT DAMAGING FISH that you can hold it with one hand if necessary, and it will likely be necessary.<br>Let the meat rest 5 minutes before serving.<br>I put mine on the hot-plate burner cover of my gas grill.<br>Its metal, making it safe.<br>Alternatively, you do not need to use mustard for a good plank salmon.<br>It's better with it, even on premium king fillets.<br>It just is.<br>And, cedar planks are likely easier to find.<br>I have used a 1X9X2' of cedar I bought at a local hardware store to cook this recipe and it worked beautifully.<br>the guys at the store assured me that the processing of the wood did not include toxic chemicals.","url":"https://recipe.bluelayer.org/recipe/35532/bbq-plank-salmon"},{"id":"35518","title":"Miso-Cured Vegetables","ingredients":"turnips, raw<br>miso","directions":"Peel the vegetables and cut them into slices 1/4-inch thick or thinner.<br>(A mandoline is perfect for this.)<br>Spread the miso in a bowl, an inch or two deep, and bury the vegetable slices in the miso.<br>Cover with plastic wrap and let stand at room temperature.<br>After 24 hours, fish out one of the slices, rinse it and sample it; depending on the vegetable and the thickness of the slice, it may require another 24 hours.<br>To serve, rinse the slices and cut them into small pieces.<br>Refrigerate the miso, which may be reused several times to make pickles, or for any other recipe requiring it.<br>The pickles keep for a few days, but theyre best right away.","url":"https://recipe.bluelayer.org/recipe/35518/miso-cured-vegetables"},{"id":"35221","title":"Gravlaks (Dill-Cured Salmon)","ingredients":"fish, salmon, atlantic, wild, raw<br>corn, sweet, white, raw<br>spices, coriander seed<br>sugars, granulated<br>salt, table<br>dill weed, fresh","directions":"Dry the salmon, check for pinbones and then place both fillet pieces side by side, skin down.<br>Crush the white pepper and coriander with a mortar and pestle and then mix in a small bowl with the sugar and salt.<br>Spread the dill over the skinless side of the fillet halves, then spread the spiced sugar and salt in a layer on top.<br>Sandwich both fillets together so that the the dill spice mixture is in the middle and the skin is outermost.<br>Cover any exposed surface of salmon with any dill and spice mixture that tumbles out.<br>Wrap VERY TIGHTLY in two layers of saran wrap (cling film) and place in a glass baking dish to catch the brine that escapes the fish as it cures.<br>Refrigerate for a minimum of 24 hours and up to 48 hours.<br>NOTE: Some people like to place a weight over the fish as it cures.<br>In actual fact, it doesn't make much of a difference.<br>When the gravlaks has had time to cure, take it out of the fridge, remove the wrap and wipe the fillet halves clean of the herbed spiced salt with a paper towel, pat dry and put on a board, skin down.<br>Slice on the diagonal from the tail towards the middle of the fillet, slicing as thinly as possible.<br>You do not want thick slices or chunks.<br>Serve on flatbread with freshly grated horseradish, dill, or finely grated lemon zest.","url":"https://recipe.bluelayer.org/recipe/35221/gravlaks-dill-cured-salmon"},{"id":"35189","title":"Roast Maple-Glazed Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>syrup, maple, canadian<br>alcoholic beverage, distilled, rum, 80 proof<br>mustard, prepared, yellow","directions":"Set the fish, skin side down, in a plastic container or shallow baking dish large enough to hold it flat.<br>In a small bowl, combine the maple syrup, rum, and mustard.<br>Rub the fish all over with the marinade.<br>Cover and refrigerate for at least 2 hours, turning once or twice.<br>Set the oven at 450F.<br>Line a rimmed baking sheet with parchment paper.<br>Set the salmon on the baking sheet skin side down.<br>Roast the salmon for 15 minutes, or until the fish flakes easily when tested with the tip of a knife.<br>Remove from the oven and slide onto a platter to serve.","url":"https://recipe.bluelayer.org/recipe/35189/roast-maple-glazed-salmon"},{"id":"35187","title":"Seafood Sauce","ingredients":"salad dressing, mayonnaise, regular<br>sauce, fish, ready-to-serve","directions":"Gently fold the roe into the mayonnaise in a small bowl.<br>Refrigerate until you are ready to use.<br>Note: You can add a little Tabasco or chopped shallots, or whatever, but I really like the pure taste of the roe.<br>I used sweetfish roe, because that was what the market used, it is a finely textured roe.","url":"https://recipe.bluelayer.org/recipe/35187/seafood-sauce"},{"id":"35153","title":"Chilean Pomegranate Barbecue Sauce \" Pomeque\"","ingredients":"pomegranate juice, bottled<br>vinegar, balsamic<br>honey<br>spices, garlic powder<br>spices, ginger, ground<br>tomatoes, red, ripe, raw, year round average","directions":"Mix all ingredients thoroughly.<br>Pour into medium saucepan and bring slowly to a boil over medium-high heat, stirring frequently.<br>Reduce heat to low and simmer uncovered until slightly thickened, about 20 minutes.<br>Stir occasionally.<br>Mop sauce over grilled chicken or fish in the last 15 minutes of grilling.","url":"https://recipe.bluelayer.org/recipe/35153/chilean-pomegranate-barbecue-sauce-pomeque"},{"id":"35118","title":"Cape Cod Grilling Sauce Recipe","ingredients":"lemon juice, raw<br>honey<br>oil, olive, salad or cooking<br>dill weed, fresh<br>sauce, ready-to-serve, pepper, tabasco<br>salt, table<br>spices, garlic powder","directions":"Combine lemon juice, mustard, extra virgin olive oil, dill, Tabasco Sauce, salt and garlic pwdr in medium bowl.<br>Use mix as a marinade and grilling sauce for swordfish, salmon, tuna and shrimp.<br>This recipe yields about 1/3 c..<br>Yield: 1/3 c.","url":"https://recipe.bluelayer.org/recipe/35118/cape-cod-grilling-sauce-recipe"},{"id":"35113","title":"Khao-Tung Hna-Tung (Crusty Rice with Shrimp Dip).","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>crustaceans, shrimp, raw (not previously frozen)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shallots, raw<br>spices, coriander seed<br>spices, garlic powder<br>tomatoes, red, ripe, raw, year round average<br>oil, corn, peanut, and olive<br>sauce, fish, ready-to-serve<br>sugars, granulated","directions":"Wash rice, if needed, and put into a pot or sauce pan.<br>Add the 6 cups of water and put on medium heat until the rice is thoroughly cooked and the water had almost totally evaporated.<br>Take the pot of rice off the heat and put aside to cool (rice should resemble a \"soggy mess\").<br>Lightly coat a shallow tray or cookie sheet with oil, add some of the cooked rice and spread into a thin layer.<br>You may need several trays, depending on their size.<br>Put the tray(s) out to dry in the sun (or into a warm oven).<br>When the rice starts to dry (but not yet fully dry), use a knife to cut the sheet of rice into 2 to 3 inch squares.<br>Turn the pieces over and continue to dry thoroughly.<br>The squares of crusty rice can now be either deep fried until lightly browned, or toasted.<br>If fried, drain well.<br>They can be stored for several days in airtight jar.<br>Place the coconut milk into a sauce pan and add the crushed cilantro roots/stems, chopped garlic, ground (chopped) raw shrimp meat.<br>Stir well and put on medium heat.<br>Stir until the coconut milk starts to boil, and continue to cook until the shrimp meat is cooked.<br>Add tomato paste and chopped shallot (onion).<br>Continue cooking for a few more minutes until the shallot is cooked.<br>Add fish sauce, sugar, and crushed peanuts.<br>Bring to a second boil and take off the heat.<br>Serve warm in a bowl, with either toasted or fried crusty rice squares.<br>Garnished the dip with chopped cilantro leaves and slices of medium hot red chili peppers.","url":"https://recipe.bluelayer.org/recipe/35113/khao-tung-hna-tung-crusty-rice-with-shrimp-dip"},{"id":"34974","title":"Ryba Po Grecku (Fish Greek Style)","ingredients":"fish, cod, atlantic, raw<br>oil, canola<br>carrots, raw<br>celery, raw<br>onions, raw<br>parsnips, raw<br>tomatoes, red, ripe, raw, year round average","directions":"Boil the water and oil in a pot.<br>Add chopped onion and grated carrots, celery and parsnip.<br>Cook on low heat until soft.<br>Add tomato paste, salt, pepper and sugar to taste.","url":"https://recipe.bluelayer.org/recipe/34974/ryba-po-grecku-fish-greek-style"},{"id":"34944","title":"Pacific Salmon Cakes","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>onions, raw<br>corn, sweet, white, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>salt, table<br>spices, pepper, black<br>cornmeal, degermed, unenriched, yellow<br>butter, without salt","directions":"Coat salmon with oil and bake at 375 for 20 minutes.<br>Cool to the touch and flake salmon.<br>In a bowl, combine salmon, onion, corn, green onions, salt and pepper.<br>Form into 12 patties.<br>Lightly coat both sides with cornmeal.<br>Refrigerate for at least 1 hour before serving.<br>In a skillet, melt butter over medium and fry cakes until golden, 2-3 minutes per side.","url":"https://recipe.bluelayer.org/recipe/34944/pacific-salmon-cakes"},{"id":"34935","title":"Yogurt Cheese With Horseradish And Chives","ingredients":"yogurt, greek, plain, nonfat<br>horseradish, prepared<br>chives, raw<br>parsley, fresh<br>salt, table<br>spices, pepper, black","directions":"Combine all of the ingredients in a glass or ceramic bowl until well blended.<br>The dip can be stored in the refrigerator for up to 2 days.<br>Serve with crudites and crackers or smoked fish and grilled bread.","url":"https://recipe.bluelayer.org/recipe/34935/yogurt-cheese-with-horseradish-and-chives"},{"id":"34874","title":"Fried Fish With Ginger Sauce","ingredients":"sauce, fish, ready-to-serve<br>corn, sweet, white, raw<br>soy sauce made from soy (tamari)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, granulated<br>spices, ginger, ground","directions":"marinate fish with ginger sauce for 10 minute then drain and coat with corn flour<br>deep fry fish till lightly brown and crispy about 6 minute each side<br>pour balance marinated ginger sauce in pan and bring to a simmer about 1 minute then off heat<br>pour ginger sauce over fried fish and serve immediately","url":"https://recipe.bluelayer.org/recipe/34874/fried-fish-with-ginger-sauce"},{"id":"34852","title":"Sweet & Spicy Balsamic Dressing /Marinade (No Oil)","ingredients":"water, bottled, generic<br>vinegar, balsamic<br>mustard, prepared, yellow<br>lemon juice, raw<br>spices, garlic powder<br>sugars, granulated<br>spices, parsley, dried<br>spices, pepper, black","directions":"Combine all ingredients in a food processor or blender and process until smooth.<br>Refrigerate several hours before serving.<br>Great on salads or can use as a marinade on chicken and fish.","url":"https://recipe.bluelayer.org/recipe/34852/sweet-spicy-balsamic-dressing-marinade-no-oil"},{"id":"34838","title":"Grilled Marinated Salmon Fillet","ingredients":"fish, salmon, atlantic, wild, raw<br>lemon juice, raw<br>spices, garlic powder<br>spices, basil, dried<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>sauce, worcestershire<br>spices, pepper, black<br>salt, table","directions":"Clean and rinse fish fillets,pat dry.<br>Combine lemon,garlic,basil,oil,soy sauce and worcestershire sauce,salt and pepper in a baking pan.<br>Place fish fillets in marinade(coat to cover fillet) cover with foil and ref.<br>30 minutes<br>Heat grill.<br>When fillet is ready place on a lightly greased grill basket, fold thin ends to level thickness.<br>Reserve marinade for further use while grilling.<br>Grill on rack directly over medium coals.<br>Grill fish 6-10 minutes or until fish flakes easily with fork.<br>Brush fillet with reserved marinade and continue to grill until fish is flaky.<br>Serve with grilled veggies or garnish with lemon wedges.","url":"https://recipe.bluelayer.org/recipe/34838/grilled-marinated-salmon-fillet"},{"id":"34823","title":"African Sadza Dumpling","ingredients":"water, bottled, generic<br>wheat flour, white, all-purpose, unenriched","directions":"Bring 1.5 L (2 1/4 pt) of the water to the boil in a heavy-based saucepan with a long handle for easy handling.<br>Mix half the mealie-meal with the remaining cold water to form a smooth paste.<br>Add this paste to the boiling water, stirring vigorously to avoid lumps, until it boils again.<br>Cover and continue to boil for 5 minutes.<br>Gradually add the remaining mealie-meal, one-quarter at a time, stirring thoroughly and firmly until the whole mixture thickens.<br>You need a firm wrist - as the mixture thickens, the porridge gets firmer and more difficult to stir.<br>Reduce the heat, cover the pan and cook for another 3 minutes.<br>Wet a small bowl with cold water and use the wet bowl to form the mixture into individual portions.<br>Alternatively, you can serve the Sadza as one large family meal.<br>Serve hot with vegetables and stew or roast meat or fish with the gravy of your choice.","url":"https://recipe.bluelayer.org/recipe/34823/african-sadza-dumpling"},{"id":"34792","title":"Smoked Salmon Cream Cheese Spread","ingredients":"cheese, parmesan, hard<br>fish, salmon, atlantic, wild, raw<br>chives, raw<br>horseradish, prepared<br>spices, pepper, black","directions":"Blend cream cheese, smoked salmon, chives (or scallions), horseradish and pepper in a small bowl.<br>Refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/34792/smoked-salmon-cream-cheese-spread"},{"id":"34788","title":"Quick Hoisin Baste","ingredients":"sauce, hoisin, ready-to-serve<br>soy sauce made from soy (tamari)<br>vinegar, red wine","directions":"In a small bowl, combine hoisin, vinegar, and soy ssuce.<br>Brush mixture over poultry or fish while it cooks.","url":"https://recipe.bluelayer.org/recipe/34788/quick-hoisin-baste"},{"id":"34777","title":"Spicy Mexican Fish","ingredients":"fish, cod, atlantic, raw<br>lime juice, raw<br>wheat flour, white, all-purpose, unenriched<br>seasoning mix, dry, taco, original<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>oil, olive, salad or cooking","directions":"In a dish, arrange fish in a single layer.<br>Pour lime juice over fish.<br>Let stand for 15 minutes.<br>Combine the flour, taco seasoning, cumin and cayenne.<br>Remove fillets from juice and pat dry with paper towels and discard lime juice.<br>Coat fillets with flour mixture.<br>In a large skillet, cook fillets, in batches, over medium-high heat in oil for 6-8 minutes on each side or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/34777/spicy-mexican-fish"},{"id":"34761","title":"Brine for Smoked Fish, Poultry or Meat.","ingredients":"sugars, brown<br>salt, table<br>water, bottled, generic<br>salt, table<br>spices, cinnamon, ground","directions":"Mix all ingredients together.<br>Soak fish or meat in brine a minimum of 6 hours or as indicated in smoker instructions.<br>Smoke using your desired recipe &amp; wood chips.","url":"https://recipe.bluelayer.org/recipe/34761/brine-for-smoked-fish-poultry-or-meat"},{"id":"34746","title":"Basic Fish Batter Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>water, bottled, generic","directions":"Just sift the flour and salt in to a mixing bowl, then gradually add in the water, whisking continuously till the batter is smooth and free from lumps.","url":"https://recipe.bluelayer.org/recipe/34746/basic-fish-batter-recipe"},{"id":"34741","title":"Awesome Simple Grilled Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>spices, pepper, black<br>sauce, teriyaki, ready-to-serve","directions":"Make sure you turn your can of rub upside down and tap it to mix the pepper in with the larger herbs.<br>Rub your salmon fillet with the Mediterranean black pepper rub.<br>Let stand for about 20-30 minutes.<br>Put in plastic bag and add the teriyaki sauce.<br>Marinate for at least one hour.<br>Heat your BBQ and put steak on grill.<br>Make sure to keep as much of your seasoning as you can on the steak.<br>Do not over cook.<br>Fish takes very little time to cook.<br>Once I have grill marks on one side, I turn it over.<br>I estimate about 10 minutes on each side, but that depends on your grill and the weather conditions.","url":"https://recipe.bluelayer.org/recipe/34741/awesome-simple-grilled-salmon"},{"id":"34659","title":"Reduced Fat Satay Sauce","ingredients":"oil, corn, peanut, and olive<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>spices, curry powder<br>soy sauce made from soy (tamari)","directions":"Combine all ingredients in microwave safe bowl.<br>Cover with cling wrap.<br>Microwave on high heat for 2-3 minutes, stirring every 30 seconds, until sauce has thickened slightly and is heated through.<br>Serve with grilled fish or chicken, or with an assortment of vegetables for Gado Gado.","url":"https://recipe.bluelayer.org/recipe/34659/reduced-fat-satay-sauce"},{"id":"34601","title":"Spicy Malt Seasoning Sauce","ingredients":"beverages, ovaltine, classic malt powder<br>spices, coriander seed<br>spices, pepper, red or cayenne<br>soy sauce made from soy (tamari)<br>sugars, brown<br>sauce, fish, ready-to-serve","directions":"Combine malt vinegar, cilantro, minced red chili peppers, soy sauce, brown sugar and Fish Sauce.<br>Mix together well.","url":"https://recipe.bluelayer.org/recipe/34601/spicy-malt-seasoning-sauce"},{"id":"34547","title":"Honey Sweet & Sour Sauce Recipe","ingredients":"catsup<br>honey<br>lemon juice, raw<br>cornstarch<br>spices, garlic powder","directions":"Combine all ingredients; cook and stir over medium heat 2 to 3 min or possibly till mix boils and thickens.<br>Cold.<br>Serve with grilled fish or possibly chicken.<br>Makes 1/2 c..","url":"https://recipe.bluelayer.org/recipe/34547/honey-sweet-sour-sauce-recipe"},{"id":"34520","title":"China Moon Pickled Ginger","ingredients":"spices, ginger, ground<br>rice vinegar,<br>vinegar, cider<br>vinegar, distilled<br>sugars, granulated<br>sugars, granulated<br>salt, table<br>salt, table","directions":"Cover ginger with boiling water.<br>Let stand 2 minutes, then drain in colander.<br>Put the ginger in a large, clean glass jar or plastic container.<br>Combine the remaining ingredients in a non-reactive pot.<br>Stir over medium heat until the sugar and salt dissolve.<br>Pour over ginger.<br>Let cool completely, then cover and chill in refrigerator for at least 24 hours before using.<br>Enjoy!<br>The thin slices of ginger make a good addition to plates of grilled meat, fish, or poultry.<br>Minced or julienned, they are good added to sauces and marinades.<br>The juice can be used in hot and cold sauces, spring roll dips, and salad dressings.<br>You will get 3/4 cup ginger and about 2 cups juice.","url":"https://recipe.bluelayer.org/recipe/34520/china-moon-pickled-ginger"},{"id":"34515","title":"Lemon Basil Halibut","ingredients":"fish, halibut, greenland, raw<br>spices, paprika<br>margarine, regular, 80% fat, composite, stick, without salt<br>spices, basil, dried<br>lemon juice, raw<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Lightly coat the grill with cooking spray and preheat for 5 minutes.<br>Place steaks in the grill and sprinkle with the paprika.<br>Grill 6-8 minutes or until the fish flakes easily.<br>In a small bowl, blend the margarine, basil, lemon juice and green onion.<br>To serve, arrange each steak on a plate and top with a generous spoonful of the lemon-basil butter.","url":"https://recipe.bluelayer.org/recipe/34515/lemon-basil-halibut"},{"id":"34488","title":"Smoked Salmon Dip","ingredients":"cheese, parmesan, hard<br>cream, sour, cultured<br>lemon juice, raw<br>dill weed, fresh<br>horseradish, prepared<br>salt, table<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw","directions":"Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.<br>Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix.<br>Add the smoked salmon and mix well.<br>Chill and serve with crudites and/or crackers.<br>Photograph by Quentin Bacon","url":"https://recipe.bluelayer.org/recipe/34488/smoked-salmon-dip"},{"id":"34442","title":"Herbed Broiled Fish Recipe","ingredients":"butter, without salt<br>parsley, fresh<br>salt, table<br>spices, oregano, dried<br>spices, pepper, black<br>lemon juice, raw<br>sauce, fish, ready-to-serve","directions":"In a small saucepan heat butter.<br>Add in parsley flakes, salt, oregano, lemon pepper and lemon juice.<br>Brush over both sides of fish.<br>Arrange on rack in broiler pan.<br>Place under a preheated warm broiler.<br>Broil 10 min or possibly till fish flakes easily when tested wiht a fork.","url":"https://recipe.bluelayer.org/recipe/34442/herbed-broiled-fish-recipe"},{"id":"34324","title":"Sweeten the Catch","ingredients":"salt, table<br>leavening agents, baking soda<br>water, bottled, generic","directions":"Mix ingredients well until dissolved.<br>Submerge fish in the solution by weighing down with a heavy plate.<br>Refrigerate overnight, or a minimum of 6 hours.<br>Discard solution and rinse fish under cold water.<br>Dry on paper towels and cook or freeze for later use.","url":"https://recipe.bluelayer.org/recipe/34324/sweeten-the-catch"},{"id":"34236","title":"Deep Fat Fry Fish Batter Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>dill weed, fresh<br>salt, table<br>leavening agents, baking soda<br>vinegar, distilled<br>water, bottled, generic","directions":"Dry fish fillets with paper towels.<br>Mix flour, dill week and salt together.<br>Add in baking soda and vinegar.<br>Add in water till right consistency to dip fish fillets.<br>Deep fat fry as usual.","url":"https://recipe.bluelayer.org/recipe/34236/deep-fat-fry-fish-batter-recipe"},{"id":"34068","title":"Uncle Bubba's House Seasoning","ingredients":"salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black","directions":"In a small bowl, combine all ingredients.<br>Keep in a bowl or shaker near the stove and use whenever you want to add some flavor.<br>Excellant on beef, pork, chicken, fish, veggies, etc.","url":"https://recipe.bluelayer.org/recipe/34068/uncle-bubbas-house-seasoning"},{"id":"33952","title":"Asian Style Salad Dressing","ingredients":"soy sauce made from soy (tamari)<br>sauce, fish, ready-to-serve<br>lime juice, raw<br>spices, ginger, ground<br>spices, coriander seed","directions":"Mix all ingredients together in a bowl and whisk to combine.<br>Or alternatively add ingredients to screw top jar and shake until blended.","url":"https://recipe.bluelayer.org/recipe/33952/asian-style-salad-dressing"},{"id":"33951","title":"Salmon Spread","ingredients":"fish, salmon, atlantic, wild, raw<br>pickle relish, sweet<br>salad dressing, mayonnaise, regular","directions":"Drain and flake salmon.<br>Thoroughly combine all ingredients in a small bowl.<br>Use as a spread on sandwiches or a topping for crackers.","url":"https://recipe.bluelayer.org/recipe/33951/salmon-spread"},{"id":"33937","title":"Tarragon Mayonnaise With Capers","ingredients":"salad dressing, mayonnaise, regular<br>spices, tarragon, dried<br>chives, raw<br>parsley, fresh<br>capers, canned<br>pickle relish, sweet","directions":"Into the mayonnaise, stir tarragon, chives, parsley, capers and chopped pickles.<br>Mix well.<br>Serve with cucumbers, as a dip for celery, or with fried vegetables.<br>Also good on savory fritters, and over fish.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/33937/tarragon-mayonnaise-with-capers"},{"id":"33812","title":"The Fish Like It Tartar Sauce","ingredients":"salad dressing, mayonnaise, regular<br>pickle relish, sweet<br>pickle relish, sweet<br>sauce, worcestershire<br>mustard, prepared, yellow<br>onions, raw<br>spices, pepper, black<br>lemon juice, raw<br>spices, parsley, dried","directions":"Mix all ingredients well and refrigerate for 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/33812/the-fish-like-it-tartar-sauce"},{"id":"33731","title":"Thai Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw<br>soup, chicken broth or bouillon, dry<br>sugars, granulated<br>sauce, fish, ready-to-serve<br>spices, garlic powder<br>peppers, jalapeno, raw<br>cornstarch<br>spices, paprika<br>oil, olive, salad or cooking","directions":"Preheat oven to 400 degrees F (200 degrees C).<br>Place chicken wings on a non-greased cookie sheet.<br>Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown.<br>Move to serving dish/platter.<br>In a medium skillet saute garlic and jalapeno peppers in olive oil until soft.<br>Add chicken broth, fish sauce, paprika and sugar.<br>Add cornstarch and let thicken.<br>Stir all together and pour over crispy chicken wings.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/33731/thai-chicken-wings"},{"id":"33713","title":"Almond Halibut Fillets (you Can Also Use Sole or Perch)","ingredients":"fish, halibut, greenland, raw<br>butter, without salt<br>nuts, almonds<br>lemon juice, raw<br>dill weed, fresh<br>salt, table<br>spices, pepper, black<br>spices, paprika","directions":"In a microwave-safe bowl, combine the butter and almonds.<br>Heat, uncovered, on high for 2 minutes, or until almonds are golden brown.<br>Place fillets in a greased microwave-safe 11-in x 7-in x 2-in dish.<br>Top with almond mixture.<br>Combine the lemon juice, dill, salt and pepper; drizzle over fish.<br>Sprinkle with paprika.<br>Cover and microwave on high for 4 minutes or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/33713/almond-halibut-fillets-you-can-also-use-sole-or-perch"},{"id":"33659","title":"Lime-Soy-Sesame Broccoli","ingredients":"oil, canola<br>oil, sesame, salad or cooking<br>broccoli, raw<br>lime juice, raw<br>sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>spices, pepper, red or cayenne","directions":"Heat canola oil and toasted sesame oil in a large skillet over medium-high heat.<br>Add steamed broccoli florets; saute 1 minute or until lightly browned.<br>Add lime juice, fish sauce, soy sauce, sugar, and crushed red pepper; cook 30 seconds or until liquid almost evaporates.","url":"https://recipe.bluelayer.org/recipe/33659/lime-soy-sesame-broccoli"},{"id":"33588","title":"Arthur's Battered Fish Fillets Recipe","ingredients":"sauce, fish, ready-to-serve<br>milk, buttermilk, fluid, cultured, lowfat<br>wheat flour, white, all-purpose, unenriched<br>pancakes, plain, dry mix, complete (includes buttermilk)<br>leavening agents, baking soda<br>onions, raw<br>salt, table<br>spices, pepper, black<br>spices, garlic powder","directions":"Dip moistened (lowfat milk or possibly water moistened) fish pcs proportionately but lightly in the flour.<br>Dust off any excess flour and allow pcs to air dry on waxed paper,about 5 min.<br>Whip the pancake mix with the club soda to the consistency of buttermilk-pourable, but not too thin and not too thick.<br>Beat in the onion pwdr, seasonedsalt, black pepper and garlic pwdr.<br>Dip floured fillets into batter and drop into 425 degree oil in heavy frying pan, using meat thermometer.<br>Brown about 4 min per side.<br>Arrange on cooked fish filets on a cookie sheet in a 325 degree oven till all fish pcs have been cooked in oil.","url":"https://recipe.bluelayer.org/recipe/33588/arthurs-battered-fish-fillets-recipe"},{"id":"33586","title":"Multipurpose Meat Paste","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>amazonas rainforest product, tapioca starch,<br>sugars, granulated<br>sauce, fish, ready-to-serve<br>oil, canola","directions":"Slice each breast and thigh across the grain into 1/4-inch-thick strips.<br>When cutting the breast tenders, remove and discard the silvery strip of tendon.<br>Keep any visible fat for richness, but trim away any cartilage or sinewy bits, as they wont grind well.<br>To make the marinade, in a bowl large enough to fit the chicken, whisk together the baking powder, tapioca starch, sugar, fish sauce, and oil.<br>Add the chicken and use a rubber spatula to mix well.<br>Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to overnight.<br>The chicken will stiffen as it sits.<br>Remove the chicken from the refrigerator and use a spoon to break it apart.<br>Working in batches, grind the chicken in a food processor until a smooth, stiff, light pink paste forms.<br>(This step takes several minutes and the machine will get a good workout.)<br>Stop the machine occasionally to scrape down the sides.<br>When you are finished, there should be no visible bits of chicken and the paste should have a slight sheen.<br>Using the rubber spatula, transfer each batch to another bowl, taking care to clean well under the blade.<br>The paste is ready to use, or it can be covered and refrigerated for up to 3 days.<br>For long-term keeping, divide it into 1/2- and 1-pound portions (a scant 1 cup paste weighs 1/2 pound), wrap in a double layer of plastic wrap, and freeze for up to 2 months.<br>To make gio the old-fashioned way, you must first hand pound the meat and then add the marinade ingredients.<br>Use a large Thai stone mortar and pestle, which can be found reasonably priced at Asian restaurant-supply and housewares shops.<br>My 9-inch-wide mortar has a 5-cup capacity bowl that is 6 1/2 inches wide and 4 inches deep.<br>The 8-inch-long pestle is about 2 inches wide at the base.<br>Select a pestle that fits your hand comfortably.<br>(Stone pestles, heavier than the wooden one mentioned in the chapter introduction, make pounding easier.)<br>To minimize physical strain, I sit on a low kitchen stool and put the mortar on a solid table or box, with the rim of the mortar slightly below my knee.<br>You may also sit on the floor with the mortar between your legs.<br>Place a thick towel under the mortar to protect the work surface.<br>Regardless of your setup, you want to sit astride the mortar and efficiently use your upper body strength to work the pestle.<br>It takes about 35 minutes to produce a full batch of paste, so you may want to halve the recipe.<br>To yield gio that is close to the traditional version, pound pork (see Note, above), which works better than chicken.<br>The beef mixture used for making Beef, Dill, and Peppercorn Sausage (page 161) is also a good candidate for hand pounding.<br>Cut the meat into 1/4-inch-thick strips as instructed in the recipe.<br>Blot the meat dry with paper towels to prevent it from sliding around the mortar.<br>In a small bowl, whisk together the marinade ingredients.<br>Set aside near the pounding station.<br>(Hand-pounded gio doesnt traditionally call for leavener and starch, but I find that they guarantee a silkier result that is neither too dense nor too firm.)<br>Put about 1/2 pound of the meat (or a quantity you find manageable) in the mortar and start pounding with a steady rhythm, pausing only to remove any gristly bits that come loose.<br>After about 4 minutes, the meat should have gathered into a mass and, perhaps, even stuck to the pestle, allowing you to use the pestle to lift the meat from the mortar and pound it down again.<br>Keep pounding for another 2 minutes to make the meat cohere into a smooth mass that resembles a ball of dough.<br>Use a rubber spatula or plastic dough scraper to transfer the meat to a bowl.<br>Repeat with the remaining meat.<br>Add all the marinade ingredients to the meat, stirring with a fork until the marinade is no longer visible.<br>In batches, pound the meat for about 3 minutes longer to combine all the ingredients well.<br>You should hear a suction noise as air is mixed in.<br>The finished paste will feel firm and look ragged, and small nuggets of meat will be suspended in the paste.<br>Transfer the paste to a clean bowl and repeat with the remaining meat.","url":"https://recipe.bluelayer.org/recipe/33586/multipurpose-meat-paste"},{"id":"33552","title":"Baked Orange Salmon","ingredients":"orange juice, raw<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>fish, salmon, atlantic, wild, raw","directions":"Mix oj, soy sauce, and garlic.<br>Marinade Salmon for at least 1 hour.<br>Preheat oven to 350F.<br>Spray glass pan with Pam.<br>Add Salmon fillets and marinade to glass pan.<br>Bake for 20 minutes until salmon is cooked through.<br>Drizzle sauce over salmon when serving.","url":"https://recipe.bluelayer.org/recipe/33552/baked-orange-salmon"},{"id":"33534","title":"Mustard Dill Sauce","ingredients":"mustard, prepared, yellow<br>soy sauce made from soy (tamari)<br>sugars, brown<br>oil, olive, salad or cooking<br>dill weed, fresh","directions":"Whisk together all the ingredients in a small bowl.<br>Spoon the sauce over fish just before serving.","url":"https://recipe.bluelayer.org/recipe/33534/mustard-dill-sauce"},{"id":"33533","title":"Grilled Marinated Salmon","ingredients":"soy sauce made from soy (tamari)<br>roland, seasoned rice wine vinegar,<br>sugars, granulated<br>oil, olive, salad or cooking<br>mustard, prepared, yellow<br>spices, ginger, ground<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw","directions":"In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.<br>Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon.<br>Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.<br>Preheat an outdoor grill for medium high heat and lightly oil grate.<br>Grill the fish for about 3 to 4 minutes per side, or to desired doneness.","url":"https://recipe.bluelayer.org/recipe/33533/grilled-marinated-salmon"},{"id":"14875","title":"Tarragon Butter","ingredients":"butter, without salt<br>spices, tarragon, dried<br>lemon juice, raw","directions":"Beat the butter with an electric mixer until fluffy, then stir in the tarragon and lemon juice.<br>Using waxed paper, shape the butter into a log.<br>(If you want to pipe the butter into decorative shapes, spoon it into a pastry bag fitted with a star tip.)<br>Chill.<br>Slice the butter log and place a few slices on top of grilled steak or fish.","url":"https://recipe.bluelayer.org/recipe/14875/tarragon-butter"},{"id":"33498","title":"Halibut Steamed with Fresh Ginger","ingredients":"soy sauce made from soy (tamari)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, sesame, salad or cooking<br>oil, olive, salad or cooking<br>fish, cod, atlantic, raw<br>salt, table<br>spices, ginger, ground<br>onions, spring or scallions (includes tops and bulb), raw","directions":"In a small bowl, combine the soy sauce, sherry, and sesame oil, and stir well.<br>Place it by the stove for preparing the sauce right after cooking.<br>Put the vegetable oil in a small saucepan or small skillet and place it by the stove as well.<br>Set a serving plate for the fish by the stove, along with a long-handled spatula or V-shaped metal tongs with which to transfer the fish from its cooking plate to its serving plate, where you will add the seasonings.<br>To use a standard steamer, fill the base of a steamer set or a wok with about 4 inches of water.<br>Place the steamer basket over the water.<br>Set out a plate that will fit inside the steamer basket on which to place the fish.<br>Arrange the fish skin side down on the plate.<br>(If you have more than one piece, leave a little space between them.)<br>Sprinkle the salt lightly over the fish.<br>Scatter the ginger over the fish.<br>Put the plate in position inside the basket or on the rack, and bring the steaming water to a rolling boil over high heat.<br>When the steam is flowing well, adjust the heat to maintain an even steam flow, and cover the steamer basket with its lid.<br>Cook the fish for 10 minutes, or until it is done to your liking at the thickest part of the fish.<br>Turn off the heat and leave the fish in the steamer while you heat the oil.<br>Place the small pan or skillet of oil over medium-high heat.<br>Let it heat up until it is hot but not smoking, about 1 minute.<br>Remove from the heat and keep it handy.<br>Carefully transfer the fish to a serving plate, leaving any liquid behind.<br>Quickly pour the soy sauce mixture over the ginger-covered fish, and scatter the green onion on top of the ginger.<br>Slowly pour the hot oil over the top of the fish, expecting a big sizzle and gingery aroma.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/33498/halibut-steamed-with-fresh-ginger"},{"id":"33403","title":"Cap'n Gregory's Catch of the Day Fish Fry Mix","ingredients":"wheat flour, white, all-purpose, unenriched<br>spices, oregano, dried<br>spices, garlic powder<br>spices, basil, dried<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>salt, table","directions":"Put mixture in shallow bowl and coat fillets before frying.<br>*Note: On the recipe card, hubby's written, \"If in an experimental mood, mix with orange crush to form batter for deep frying.\"<br>We haven't tried this at home yet, but a friend from his old job did it like that once and Greg loved it.","url":"https://recipe.bluelayer.org/recipe/33403/capn-gregorys-catch-of-the-day-fish-fry-mix"},{"id":"33379","title":"Slow Cooker Salmon Chowder","ingredients":"fish, salmon, atlantic, wild, raw<br>onions, raw<br>celery, raw<br>carrots, raw<br>soup, chicken broth or bouillon, dry<br>cheese, parmesan, hard<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>dill weed, fresh<br>salt, table<br>water, bottled, generic","directions":"In slow cooker, combine onion, celery, carrots, chicken broth, and rice.<br>Cook for about 4-5 hours on LOW.<br>When the vegetables are soft to your preference, turn the slow cooker to high, add the cream cheese, and stir until melted.<br>Add the salmon, spices, and 1/4 cup water.<br>Stir.<br>Cook about 10-20 more minutes on high, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/33379/slow-cooker-salmon-chowder"},{"id":"33359","title":"Fish Veloute (Veloute de Poisson)","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>sauce, fish, ready-to-serve","directions":"Melt the butter in a saucepan and add the flour, stirring with a wire whisk.<br>When blended, add the stock, stirring rapidly with the whisk.<br>When thickened and smooth, let simmer about 30 minutes, stirring often with the whisk.<br>As the sauce cooks, globules or rivulets of butter will probably rise to the top.<br>Skim off and discard this butter.","url":"https://recipe.bluelayer.org/recipe/33359/fish-veloute-veloute-de-poisson"},{"id":"33289","title":"Asian Black Bean Sauce Recipe","ingredients":"oil, corn, peanut, and olive<br>beans, snap, green, raw<br>spices, garlic powder<br>soup, chicken broth or bouillon, dry<br>soy sauce made from soy (tamari)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, granulated<br>cornstarch","directions":"Heat a wok or possibly heavy skillet over medium-high heat.<br>Add in the oil, the black beans and garlic.<br>Stir-fry about 12 seconds.<br>Add in the rest of the ingredients and stir-fry about 1 minute or possibly till sauce thickens.<br>Makesabout 3/4 c. sauce.<br>Serving Ideas : Serve with poultry, fish or possibly veggies.<br>NOTES : Black beans and rice wine and readily available in Asian markets and some supermarkets.<br>You may substitute dry white vermouth for the rice wine.","url":"https://recipe.bluelayer.org/recipe/33289/asian-black-bean-sauce-recipe"},{"id":"33281","title":"Bonefish Grill's Bang Bang Shrimp Copycat Recipe","ingredients":"crustaceans, shrimp, raw (not previously frozen)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>delallo, italian seasoned breadcrumbs,<br>cornstarch<br>cabbage, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>crustaceans, shrimp, raw (not previously frozen)","directions":"Soak shrimp in bowl with milk.<br>In a bowl put panko bread crumbs and another bowl put corn starch.<br>Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs &amp; set aside.<br>Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown.<br>Remove from oil.<br>Drain fried shrimp on paper towels.<br>In a large bowl combine fried shrimp with sauce until evenly coated.<br>Pile on a bed of shredded cabbage and garnish with scallions.","url":"https://recipe.bluelayer.org/recipe/33281/bonefish-grills-bang-bang-shrimp-copycat-recipe"},{"id":"33237","title":"Grain-Free Fish Treats for Dogs or Cats","ingredients":"fish, cod, atlantic, raw<br>potatoes, raw, skin<br>spices, garlic powder","directions":"Preheat oven to 350F.<br>Puree fish and potato in food processor until it forms a play dough consistency.<br>Spread evenly into ungreased cake pan.<br>Bake for 20 minutes until fish is springy to the touch.<br>Here is the tricky part:.<br>Turn fish onto cooling rack I then put the cooling rack into a sided cookie sheet.<br>Place another cookie sheet on top and then weigh it down (I use a cast iron pot) this will squeeze out the moisture and make it a semi moist treat.<br>Put this stack back into the oven for about 15 minutes.<br>Carefully pull everything out and let it cool all stack up<br>When cool, you can cut into bite-sized pieces.<br>Store in the fridge lasts about 1-2 weeks can be frozen for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/33237/grain-free-fish-treats-for-dogs-or-cats"},{"id":"33137","title":"Fennel, Apple and Salmon Salad","ingredients":"lettuce, cos or romaine, raw<br>lettuce, cos or romaine, raw<br>fennel, bulb, raw<br>apples, raw, with skin<br>apples, raw, with skin<br>grapes, red or green (european type, such as thompson seedless), raw<br>fish, salmon, atlantic, wild, raw<br>nuts, pecans<br>onions, spring or scallions (includes tops and bulb), raw<br>honey","directions":"Toss romaine, leaf lettuce and fennel; place evenly on serving plates<br>Top each salad with 1/4 cup each Red Gala apples, Granny Smith apples and grapes.<br>Cover with 1 cup salmon; sprinkle with 2 Tbsp.<br>each pecans and onions.<br>Drizzle with 3 Tbsp.<br>dressing or pour dressing into small pitchers and serve on the side.","url":"https://recipe.bluelayer.org/recipe/33137/fennel-apple-and-salmon-salad"},{"id":"33032","title":"Basic Fish Cure (Bbq Rub)","ingredients":"sugars, brown<br>salt, table<br>spices, pepper, black<br>dill weed, fresh<br>mustard, prepared, yellow","directions":"Combine all ingredients in a small bowl with your fingers.<br>If using as a seasoning, just sprinkle on the fish before grilling.<br>If using as a true rub (which will season and start to cure the fish), sprinkle on the fish and rub with your fingers.<br>Let sit for 2 hours up to a day in advance prior to grilling.<br>NOTE: This rub will keep for at least 6 months if kept in an airtight jar away from heat and light.","url":"https://recipe.bluelayer.org/recipe/33032/basic-fish-cure-bbq-rub"},{"id":"32987","title":"Broiled Scallops And Bacon Hors D'oeuvres Recipe","ingredients":"mollusks, scallop, (bay and sea), cooked, steamed<br>bacon, meatless","directions":"Remove any tough cartilage from the sides of the scallops, wipe off any bits of shell, and pat them dry.<br>In a large frying pan, partially cook the bacon till it has released its fat but is still limp and flexible; remove it to brown paper or possibly paper towels and drain it well.<br>Cut the bacon pcs in halves or possibly thirds so which they are just long sufficient to wrap around a scallop with a slight overlap.<br>Wrap each scallop with a piece of bacon and secure the wrap with a toothpick.<br>Place the wrapped scallops on a rack which is set in a baking pan and cook under a preheated broiler, turning once, just till the bacon is crisp and the scallops are opaque.<br>Serve immediately.<br>Variations: Use small chunks of monkfish instead of scallops.<br>Roll the scallops in pancetta or possibly prosciutto instead of bacon.<br>Add in something crunchy a length of scallion or possibly a thin slice of kohlrabi - next to the scallop before rolling it in the bacon.<br>Substitute liquid removed water chestnuts for one-third of the scallops.<br>Morash.","url":"https://recipe.bluelayer.org/recipe/32987/broiled-scallops-and-bacon-hors-doeuvres-recipe"},{"id":"32928","title":"Crispy Batter for Fish & Chips","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>water, bottled, generic<br>fish, cod, atlantic, raw","directions":"Mix ingredients together.<br>Dip cod into batter.<br>Deep fry at 425F until cooked.","url":"https://recipe.bluelayer.org/recipe/32928/crispy-batter-for-fish-chips"},{"id":"32926","title":"Cajun Blackened Spice Mix And Blackened Fish Recipe","ingredients":"spices, paprika<br>salt, table<br>onions, raw<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, pepper, black<br>spices, thyme, dried<br>spices, oregano, dried<br>oil, olive, salad or cooking","directions":"Mix all spices together and store in a tight jar.<br>Heat 1-Tbsp.<br>vegetable oil in cast iron skillet on medium high heat till very warm, but not quite smoking.<br>Rinse fish fillets and pat dry with paper towel.<br>Rub a little oil on both sides of the fish and sprinkle spice mix on both sides (generously, if desired it warm).<br>Sear the fish in the warm oil for about 1 minute.<br>Flip it and cook the other side.<br>If the fillets are thick, you may need to lower the heat and cover to fully cook the fish.<br>Serve with lemon wedges.","url":"https://recipe.bluelayer.org/recipe/32926/cajun-blackened-spice-mix-and-blackened-fish-recipe"},{"id":"32918","title":"Macadamia Nut Butter Sauce (For Chicken or Fish)","ingredients":"butter, without salt<br>nuts, macadamia nuts, raw<br>parsley, fresh","directions":"In a saucepan, melt butter over medium heat and saute nuts until golden brown.<br>Add parsley.","url":"https://recipe.bluelayer.org/recipe/32918/macadamia-nut-butter-sauce-for-chicken-or-fish"},{"id":"32880","title":"Lemon and Dill Seasoning for Fish and Vegetables","ingredients":"spices, pepper, black<br>sugars, granulated<br>dill weed, fresh<br>chives, raw<br>spices, parsley, dried<br>spices, garlic powder<br>spices, onion powder<br>butter, without salt<br>cornstarch","directions":"COMBINE all ingredients into a small container and shake well.<br>STORE tightly sealed in a cool, dry place and shake well before using.<br>SPRINKLE over fresh fish before baking, broiling, grilling or steaming, or over fresh vegetables before steaming.<br>SUGGESTION TO FURTHER ENHANCE SEASONED FISH: Coat first lightly with olive oil before seasoning.<br>Add a small pinch of dried tarragon or crushed rosemary, then cook as desired.<br>TO PREPARE SEASONED RICE: Use 1 1/2 teaspoons Lemon and Dill Seasoning with each 1 cup water used for steaming rice.<br>Or, you can use a portion of bouillon with water (2 cups water + 1 cup rice + 1 1/2 teaspoons Lemon and Dill Seasoning + 1 cube or teaspoon bouillon).<br>To further compliment fish and seafood dishes add 1/4 teaspoon dried tarragon.<br>Bring to a boil over stovetop for one minute.<br>Reduce heat to low.<br>Cover and simmer over low heat for 30 minutes.<br>Uncover and fluff with a fork.<br>Serves 4.<br>TO PREPARE SEASONED RICE PILAF: Saute 1 tablespoon of 3/4-inch broken spaghetti or orzo pasta with 1 tablespoon slivered almonds in 1 tablespoon butter or olive oil until golden.<br>Add 2 cups low-sodium broth, 1 1/2 teaspoons Lemon and Dill Seasoning, 1 cup rice, and 1 teaspoon capers if desired.<br>Bring to a boil over stovetop for one minute.<br>Reduce heat to low.<br>Cover and simmer over low heat for 30 minutes.<br>Uncover and fluff with a fork.<br>For Greek-style pilaf add a pinch each dried crushed mint and oregano before boiling, then fluff rice with 2 tablespoons crumbled feta cheese after steaming.<br>Serves 4.","url":"https://recipe.bluelayer.org/recipe/32880/lemon-and-dill-seasoning-for-fish-and-vegetables"},{"id":"32832","title":"Blue Cheese Baked Halibut","ingredients":"fish, halibut, greenland, raw<br>salad dressing, mayonnaise, regular<br>cheese, blue<br>cheese, parmesan, hard<br>onions, spring or scallions (includes tops and bulb), raw","directions":"1.Combine mayo, dressing, parmesan cheese and chives in a bowl.<br>Place halibut in baking dish (something with a rim so sauce won't flow off the edge).<br>Smother the halibut with the sauce and top with any remaining amount.<br>Bake the halibut at 325 for about 35 minutes or until fish is flaky but not dry (this is for relatively thick pieces of fish).","url":"https://recipe.bluelayer.org/recipe/32832/blue-cheese-baked-halibut"},{"id":"32700","title":"Dill Smoked-Salmon Hash","ingredients":"butter, without salt<br>denny's, hash browns<br>onions, raw<br>cream, whipped, cream topping, pressurized<br>fish, salmon, atlantic, wild, raw<br>dill weed, fresh","directions":"Melt butter in large nonstick skillet over medium-low heat.<br>Add potatoes and onion.<br>Cover skillet and cook until potatoes and onion are softened and beginning to brown, about 10 minutes.<br>Add cream to skillet.<br>Increase heat to medium and cook until most of cream is absorbed and mixture is moist, stirring often, about 2 minutes.<br>Mix in salmon and dill.<br>Season hash with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/32700/dill-smoked-salmon-hash"},{"id":"32669","title":"Spice Rub for Everything!","ingredients":"salt, table<br>sugars, granulated<br>spices, paprika<br>spices, pepper, black<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, pepper, red or cayenne","directions":"In a small bowl, combine all the ingredients, using your hands to break up the sugar.<br>Store in an airtight container, away from heat and light, up to 6 months.<br>For each pound of meat, poultry, or seafood: First coat with 2 to 3 teaspoons vegetable oil, then 1 to 2 tablespoons of spice rub.<br>You can either grill foods immediately or let them sit and develop for more flavor.<br>If preparing ahead of time (up to 24 hours), you can apply the rub to chicken and turkey parts, steaks, pork chops, lamb chops, ribs, brisket, or pork shoulder.<br>(The larger the cut, the more it will benefit from a long coating time).<br>Cover and refrigerate.<br>Bring to room temperature before grilling.<br>Fish and shrimp are best grilled within an hour of rubbing.<br>Rubs are great for roasting and broiling!","url":"https://recipe.bluelayer.org/recipe/32669/spice-rub-for-everything"},{"id":"32593","title":"Low Carb Salmon With Cream Salsa Sauce","ingredients":"cream, sour, cultured<br>dill weed, fresh<br>sauce, salsa, ready-to-serve<br>mustard, prepared, yellow<br>lemon juice, raw<br>fish, salmon, atlantic, wild, raw<br>spices, garlic powder<br>spices, pepper, black<br>cream, whipped, cream topping, pressurized","directions":"Whisk sour cream,table cream, dill, verde salsa, lemon juice, and Dijon mustard together in large bowl until well blended.<br>Preheat oven to 400 degrees F; while waiting, spray baking sheet with nonstick fat-0free cooking spray.<br>Place salmon, skin side down on baking sheet.<br>Sprinkle with garlic powder and pepper, then spread with sauce made in Step 1.<br>Bake salmon until opaque in center, or about 20 minutes.<br>For best results, do not over bake.<br>Instead of baking at 400 degrees you may want to just put the oven on broil for 20 minutes with salmon on center rack.<br>Check it every 5 minutes to make sure not too brown.","url":"https://recipe.bluelayer.org/recipe/32593/low-carb-salmon-with-cream-salsa-sauce"},{"id":"32535","title":"Blackberry Buttermilk Smoothies","ingredients":"blackberries, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>honey<br>salt, table","directions":"Combine the chilled blackberries with the chilled buttermilk, honey, and salt in a blender and puree until the mixture is smooth.<br>Refrigerate until well-chilled, about 15 minutes.<br>Pour the smoothies into tall glasses and serve.Find more breakfast recipes on Delish!Pancake RecipesEgg RecipesMuffin Recipestable.addendum {width:630px; margin:0px; padding:0px;} table.addendum tr td {text-align:center; width:150px; padding-right:60px;} table.addendum tr td.last {text-align:center; width:150px; padding-right:0px;} More recipes like this Buttermilk Panna Cotta with Blackberry Sauce Blackberry Pie Fresh Blackberry Pie Rhubarb and Blackberry Snack Cake Old Bachelor's Jam and Blackberry Tart From: Comment Join the conversation Share Tweet Pin E-mail What do you think?More FromMeals &amp; Cooking Meals &amp; Cooking Oct 20, 2015 @ 12:18 AM Share Share Tweet Pin E-mail This Pumpkin Cheesecake Brownie Bar Is Fall's Fudgiest Dessert It's three insane desserts in one.<br>By Lindsay Funston Recipes Oct 20, 2015 @ 12:06 AM Share Share Tweet Pin E-mail 5 Jaw-Dropping Glow-In-The-Dark Treats One secret ingredient gives these snacks and drinks their awesomely eerie glowand yes, it's totally edible.<br>By Candace Braun Davison Dessert Oct 19, 2015 @ 7:01 PM Share Share Tweet Pin E-mail Pumpkin Cheesecake Brownie Bars Total Time: 6hrs 15min Level: Easy With a fudgy brownie bottom and rich layer of pumpkin cheesecake, these bars are on the must-make list for fall.<br>Appetizers Oct 19, 2015 @ 5:58 PM Share Share Tweet Pin E-mail Garlic-Parmesan Pretzels Total Time: 7min Level: Easy They're pretty much like pretzel garlic knots.<br>Meals &amp; Cooking Recipes smoothie recipes blackberry recipes fruit smoothiesOn the Go?<br>Easy Smoothies Even You Have Time For30 Delicious Fruit Smoothie Recipes Juices and Smoothies That Will Keep You Lean and GreenAt-Home Fish Fry: 15 Recipes to Make During Lent15 MyPlate-Inspired, Healthy Seafood Recipes Stone Fruits Recalled At Trader Joe's, Kroger, Sam's Club, Walmart, and More More From Meals &amp; Cooking NewsletterAbout UsPress RoomContact UsCommunity GuidelinesAdvertise OnlineAbout Our AdsBeing GreenWhy Did I Get This Ad?A Part of Hearst Digital Media2015 Hearst Communications, Inc. All Rights Reserved.Privacy PolicyYour California Privacy RightsTerms of UseSite Map var JS_BASE_TRANSLATIONS = {\"locales\":{\"locale\":\"en_EN\",\"fallbackLocales\":\"en_EN\"},\"en_EN\":{\"translation\":{\"LANG_TYPE_TO_SEARCH\":\"Type to Search\",\"LANG_PRESS_ENTER_TO_SEARCH\":\"Press enter to search\",\"LANG_PRESS_ENTER_OR_SELECT_ONE_OF_THE_SUGGESTIONS_BELOW_TO_SEARCH\":\"Press enter or select one of the suggestions below to search\",\"LANG_LOAD_MORE_STORIES\":\"Load more stories\",\"LANG_LOADING_MORE_STORIES\":\"Loading more stories\"}}};","url":"https://recipe.bluelayer.org/recipe/32535/blackberry-buttermilk-smoothies"},{"id":"32532","title":"Fennel-Cured Halibut Gravlax","ingredients":"salt, table<br>sugars, granulated<br>spices, fennel seed<br>oil, olive, salad or cooking<br>spices, pepper, black<br>fish, halibut, greenland, raw<br>dill weed, fresh","directions":"Combine the first 5 ingredients in a food processor, and process until finely ground.2.<br>Arrange fish in a single layer in a 13 x 9inch baking dish.<br>Rub salt mixture evenly over surface of fish.<br>Cover and refrigerate fish for 24 hours.3.<br>Rinse fish thoroughly under cold water; pat dry.<br>Pat dill onto fish.<br>Cut fish into 1/16inch slices.<br>Store in an airtight container in refrigerator up to 3 days.Wine note: Gravlax is fantastic with a wine that's beginning to make a big splash in the Statesgruner veltliner.<br>The most famous white wine of Austria, gruner veltliner is fresh, clean, crisp, and slightly peppery, giving it the right abitea to balance cured fish.<br>A terrific choice is the 2007 Nigl Gruner Veltliner Kremser Freiheit from the Wachau region of Austria ($20).<br>Karen MacNeil","url":"https://recipe.bluelayer.org/recipe/32532/fennel-cured-halibut-gravlax"},{"id":"32482","title":"Heavenly Halibut","ingredients":"cheese, parmesan, hard<br>butter, without salt<br>salad dressing, mayonnaise, regular<br>lemon juice, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>salt, table<br>spices, pepper, black<br>fish, halibut, greenland, raw","directions":"Preheat the oven broiler.<br>Grease a baking dish.<br>In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.<br>Arrange the halibut fillets in the prepared baking dish.<br>Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork.<br>Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.","url":"https://recipe.bluelayer.org/recipe/32482/heavenly-halibut"},{"id":"32434","title":"Honey Chive Codfish","ingredients":"butter, without salt<br>fish, cod, atlantic, raw<br>salt, table<br>water, bottled, generic<br>soup, chicken broth or bouillon, dry<br>cornstarch<br>lemon juice, raw<br>honey<br>spices, pepper, black<br>chives, raw","directions":"Spray a large skillet with nonstick spray, add butter and melt over medium-high heat.<br>Season cod with a little salt and add to the pan and cook 4-5 minutes, or until golden brown.<br>Carefully flip fish over using a wide spatula.<br>Add water to the pan along the sides (not on top of the fish).<br>Lower heat to medium or medium-low, cover, and cook another 4-6 minutes or until fish flakes easily with a fork (do not overcook or it will get tough).<br>Meanwhile, in a small pan, combine chicken broth &amp; cornstarch with a whisk until smooth; set the heat to medium-high.<br>Add lemon juice, honey, and pepper, whisking and cooking until thickened and clear, whisking the whole time.<br>Add chives to the sauce and stir quickly.<br>Serve fish with honey chives sauce ladled over each portion.","url":"https://recipe.bluelayer.org/recipe/32434/honey-chive-codfish"},{"id":"32387","title":"Herb Butter for Fish Fillets (Flounder) Baked or Broiled","ingredients":"lemon juice, raw<br>spices, tarragon, dried<br>chives, raw<br>butter, without salt<br>sauce, fish, ready-to-serve","directions":"Mix the lemon juice, tarragon, chives and the melted butter.<br>Pour over the fish and either bake or broil to your liking.<br>You could bake at 350 degrees F. for about 8 minutes (depending upon thickness of the fish).","url":"https://recipe.bluelayer.org/recipe/32387/herb-butter-for-fish-fillets-flounder-baked-or-broiled"},{"id":"32305","title":"Citrus-Honey Marinade","ingredients":"lime juice, raw<br>lemon juice, raw<br>mustard, prepared, yellow<br>honey<br>soy sauce made from soy (tamari)","directions":"Combine all ingredients and marinate your fish or chicken.","url":"https://recipe.bluelayer.org/recipe/32305/citrus-honey-marinade"},{"id":"32214","title":"Horseradish and Leek Smothered Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>leeks, (bulb and lower leaf-portion), raw<br>horseradish, prepared<br>soup, chicken broth or bouillon, dry<br>butter, without salt","directions":"Preheat oven to 350F.<br>Place two teaspoons of butter and a forth of the horseradish on the bottom of a casserole dish.<br>Place the salmon on too and cover with remaining Horseradish and leaks.<br>Place covered in oven for 10 minutes.<br>After 10 minutes remove the lid and add the chicken broth being careful to only pour the broth around the edges.<br>Lift the edges of the salmon to allow coverage.<br>Leave uncovered and turn oven up to 425F for 5 minutes or until desired doneness.","url":"https://recipe.bluelayer.org/recipe/32214/horseradish-and-leek-smothered-salmon"},{"id":"32176","title":"Teriyaki Marinade","ingredients":"soy sauce made from soy (tamari)<br>water, bottled, generic<br>vinegar, distilled<br>sugars, brown<br>mustard, prepared, yellow<br>spices, ginger, ground<br>spices, garlic powder<br>spices, pepper, black<br>cornstarch","directions":"Whisk together all the ingredients except the corn starch.<br>Marinade the meat long enough to flavor and tenderize- 1 hour for young chicken.<br>breasts or fish, overnight for round steak and up to 5 days for some game cuts.","url":"https://recipe.bluelayer.org/recipe/32176/teriyaki-marinade"},{"id":"32019","title":"Easy Tartar Sauce","ingredients":"salad dressing, mayonnaise, regular<br>pickle relish, sweet<br>capers, canned<br>spices, pepper, black","directions":"In a bowl, combine mayonnaise, relish, capers and pepper.<br>Serve with fish.<br>Yes, it really is that easy!<br>:).","url":"https://recipe.bluelayer.org/recipe/32019/easy-tartar-sauce"},{"id":"31949","title":"Joe's Chicken Spice Mix","ingredients":"spices, pepper, black<br>spices, ginger, ground<br>spices, onion powder<br>salt, table<br>sugars, granulated<br>spices, cloves, ground<br>spices, cumin seed","directions":"Mix all the different ingredients.<br>This is a great mix for meats and some fishes.","url":"https://recipe.bluelayer.org/recipe/31949/joes-chicken-spice-mix"},{"id":"31943","title":"Cerveza and Lime Marinade for Shrimp and Fish","ingredients":"onions, raw<br>spices, coriander seed<br>peppers, jalapeno, raw<br>spices, garlic powder<br>oil, olive, salad or cooking<br>lime juice, raw<br>alcoholic beverage, beer, regular, all<br>alcoholic beverage, tequila sunrise, canned<br>spices, pepper, black<br>spices, cumin seed","directions":"Combine the onion, cilantro, jalapeno pepper, garlic, oil, lime juice, beer, tequila, black pepper, and cumin in a blender; blend until smooth.<br>Marinate fish or shrimp in the refrigerator in this marinade up to 2 hours before grilling.","url":"https://recipe.bluelayer.org/recipe/31943/cerveza-and-lime-marinade-for-shrimp-and-fish"},{"id":"31859","title":"Short Smoked Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>water, bottled, generic<br>salt, table<br>sugars, granulated<br>spices, garlic powder<br>spices, pepper, black<br>water, bottled, generic","directions":"3) Make the brine in a large non-reactive pot (stainless, ceramic, porcelain, or glass).<br>You can make it days in advance and keep it chilled if you wish.<br>Add the hot water to a one cup measuring cup.<br>Then pour in salt, any salt, until the water line reaches 3/4 cup.<br>The water will swallow up almost exactly 1/4 pound regardless of whether you use table salt, kosher salt, pickling salt, or sea salt.<br>The volume of these salts may differ, but their water displacement will be the same!<br>Pour the slurry into a very clean non-reactive container large enough to hold the meat and 1/2 gallon of water.<br>Then add the sugar, garlic, and black pepper.<br>Stir until most of the sugar is dissolved.<br>The garlic and pepper will not dissolve much at first.<br>Then add the cold water.<br>4) Chose your brining container carefully.<br>It needs to be food grade, large enough to hold the meat and the brine with the meat submerged, and it cannot be made of aluminum, copper, or cast iron, all of which can react with the salt.<br>Do not use garbage bags or a garbage can or a bucket from Home Depot.<br>They are not food grade.<br>Do not use a styrofoam cooler.<br>It might give the meat an off flavor and you'll never get the cooler clean when you're done.<br>Zipper bags work fine.<br>For large cuts get Reynolds Brining Bags, Ziploc XL, and XXL bags.<br>If you brine in a zipper bag, periodically grab the bag and squish things around and flip the meat so the brine can get in from all sides.<br>Place the bag in a roasting pan to catch leaks.<br>You can also use bowls, pots, and Tupperware.<br>Submerge the fish skin side up in the brine and refrigerate.<br>Make sure the meat part is thoroughly submerged.<br>If you need to, hold it under with a plate with a weight on top.<br>Cover with plastic wrap not aluminum foil.<br>Gently stir the container occasionally to make sure all parts of the fish come into contact with the brine.<br>5) The length of brining will vary depending on how thick the filets are.<br>Brine 2\" thick filets for about 2 hours in the fridge, 1\" filets for 1 hour.<br>Drain the fish and discard the brine.<br>Then rinse the fish to remove surface salt, and soak them in clear water for about an hour.<br>This helps get rid of excess salt.<br>Pat dry with paper towels.<br>Some folks like to put the filets in the fridge for an up to 3 hours under the theory that a desirable shiny tacky film or pellicle will form on the surface.<br>It is said to help retain moisture and smoke.<br>I have tried it with and without pellicle and see no quality difference.<br>But a few hours of resting will help the brine to distribute itself evenly through the flesh.<br>6) Cut pieces of paper bag or plain white paper about the same size as each hunk of fish and place the fish on the paper, skin side down.<br>Don't use foil or parchment paper.<br>We want the fish to stick to the paper to help us remove the skin, and it will not stick to foil or parchment.<br>If you are glazing, sprinkle some brown sugar on top of the fillets or paint them with maple syrup.<br>Place the fish on a rack on your grill or smoker so they are not touching each other.<br>Insert a digital thermometer temperature probe into the thickest part of the thickest fillet.<br>7) Put the fish into a preheated smoker at about 225F and place the fillet with the probe in the coolest part of the smoker.<br>Add the wood.<br>8) As the meat approaches doneness, bubbles of milky liquid will often come to the surface.<br>This is a natural protein liquid from within the muscle fibers and it's fine.<br>It just looks ugly.<br>You can wipe it off or brush it off with a wet brush.<br>Remove the meat when it is at about 140F internal.<br>No more than 150F.<br>Total cooking time will be about 60 minutes depending on the actual temperature of your oven and the thickness of the meat.<br>9) Remove the fillets and let them cool for about 15 minutes, until you can handle them.<br>Then peel off the paper and the skins should come right off with it.<br>While you are looking at the skin side, if there is any dark brown flesh, scrape it off with a serrated steak knife and discard it.<br>It can taste muddy.","url":"https://recipe.bluelayer.org/recipe/31859/short-smoked-salmon"},{"id":"31848","title":"Marinade For Grilling Fish Recipe","ingredients":"oil, corn, peanut, and olive<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>shallots, raw<br>spices, pepper, black","directions":"Mix the above and use as a marinade for fresh fish.<br>I usually marinade 15-20 min.<br>I use with tuna, salmon and grouper steaks.","url":"https://recipe.bluelayer.org/recipe/31848/marinade-for-grilling-fish-recipe"},{"id":"31819","title":"Cou-Cou (Caribbean Polenta)","ingredients":"cornmeal, degermed, unenriched, yellow<br>okra, raw<br>spices, pepper, black<br>butter, without salt<br>salt, table<br>water, bottled, generic","directions":"Clean and wash okra.<br>Dice all but 6.<br>Add 3 cups of water to a large saucepan.<br>Add salt.<br>Boil.<br>Add diced and whole okra.<br>Boil okra for 5-8 minutes.<br>Remove pan from heat.<br>Save whole okra aside for garnish.<br>Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou.<br>Mix cornmeal in a large bowl with enough cold water to moisten and blend it together.<br>Stir the cornmeal slowly into the reserved liquid and okra in the pot.<br>Use a wooden spoon to mix together.<br>Return pot to stove over medium heat and continue to stir okra and cornmeal.<br>Cook and stir about 15-20 minutes.<br>Insert wooden spoon into center of the cou-cou.<br>If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done.<br>Cou-cou should be firm when it's done.<br>If the cou-cou is loose and creamy looking, you have used too much water.<br>If too much water is used, let cou-cou stand uncovered over low heat to\"dry out.<br>\"When Cou-Cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra.<br>Serve with sauce made of steamed codfish or frizz fish and cucumber salad.","url":"https://recipe.bluelayer.org/recipe/31819/cou-cou-caribbean-polenta"},{"id":"31772","title":"Savoury Fish Bake","ingredients":"sauce, fish, ready-to-serve<br>spices, basil, dried<br>salt, table<br>butter, without salt<br>lemon juice, raw<br>delallo, italian seasoned breadcrumbs,<br>cheese, parmesan, hard<br>parsley, fresh<br>tomato sauce, canned, no salt added","directions":"Place fish into a lightly geased baking dish.<br>Combine the breadcrumbs, cheese, basil, salt and parsley.<br>Stir together tomato sauce, lemon juice and melted butter.<br>Mix the crumb mixture into the melted butter mixture and spread evenly over the fish.<br>Cover with tinfoil and bake at 379 F (180 C ) for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/31772/savoury-fish-bake"},{"id":"31764","title":"Lighter Smoked Salmon Dip","ingredients":"cheese, parmesan, hard<br>cream, sour, cultured<br>dill weed, fresh<br>lemon juice, raw<br>fish, salmon, atlantic, wild, raw<br>fresh red onions,","directions":"Combine all ingredients in a bowl.","url":"https://recipe.bluelayer.org/recipe/31764/lighter-smoked-salmon-dip"},{"id":"31735","title":"Southwest Butter","ingredients":"butter, without salt<br>spices, chili powder<br>salt, table<br>spices, garlic powder<br>spices, pepper, red or cayenne","directions":"Combine all ingredients in bowl.<br>Beat at medium speed until well mixed.<br>Brush onto meats, poultry, fish and vegetables when grilling or toss with hot cooked rice or vegetables.","url":"https://recipe.bluelayer.org/recipe/31735/southwest-butter"},{"id":"31732","title":"Vickys Rice Crumb, Gluten-Free Breadcrumb Substitute","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cook your rice by packet instruction in a large pan of boiling water.<br>The crumbs will keep well so don't be afraid to make more than you need<br>*165g / 1 cup of dry brown rice will make enough crumbs to coat 3lbs of meat/poultry.<br>Likewise 150g / 1 cup dry long grain white is enough for the same<br>Preheat your oven to gas 1/2 (half) / 120C / 250F and when the rice is cooked, spread it in a single layer onto a baking tray<br>Bake for 20 minutes or so until dried then let cool<br>Put the cooled rice into a blender or coffee grinder and grind it into a fine crumb consistency<br>Store in a glass jar with a lid in a cool dark place or in the fridge<br>Use in place of breadcrumbs in any recipe requiring them such as meatloaf, breaded fish fillets or chicken strips, stuffed mushrooms, a crust for a roast, stuffing etc","url":"https://recipe.bluelayer.org/recipe/31732/vickys-rice-crumb-gluten-free-breadcrumb-substitute"},{"id":"31661","title":"Salmon With Dill","ingredients":"fish, salmon, atlantic, wild, raw<br>salt, table<br>spices, pepper, black<br>spices, onion powder<br>dill weed, fresh<br>butter, without salt","directions":"Preheat oven to 400 degrees F.<br>Rinse salmon, and arrange in a 9x13 inch baking dish.<br>Sprinkle salt, pepper, onion powder, and dill over the fish.<br>Place pieces of butter evenly over the fish.<br>Bake in preheated oven for 20 to 25 minutes.<br>Salmon is done when it flakes easily with a fork.<br>Serves 4.","url":"https://recipe.bluelayer.org/recipe/31661/salmon-with-dill"},{"id":"31638","title":"Baked Fish","ingredients":"fish, halibut, greenland, raw<br>butter, without salt<br>lemon juice, raw<br>onions, raw<br>sauce, worcestershire<br>salt, table<br>spices, parsley, dried","directions":"Place fish fillets in a 13x9 inch baking dish that has been sprayed with cooking spray.<br>In a small bowl, mix together the remaining ingredients.<br>Pour mixture over fish fillets.<br>Bake, uncovered, in a 350 degree oven for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/31638/baked-fish"},{"id":"31637","title":"Oven-Fried Fish","ingredients":"fish, catfish, channel, wild, raw<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>spices, paprika<br>lemon juice, raw<br>parsley, fresh<br>sauce, worcestershire","directions":"Place fish on a broiler rack that has been coated with a non-stick cooking spray.<br>Brush tops of fish with 3 tablespoons of the butter or margarine.<br>Dust with flour.<br>Sprinkle with paprika.<br>Broil 5-6 inches from the heat for 5 minutes or until fish just begins to brown.<br>Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over the fish.<br>Broil 5 minutes longer or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/31637/oven-fried-fish"},{"id":"31635","title":"Salt and herb rub","ingredients":"salt, table<br>spices, pepper, black<br>lemon juice, raw<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, rosemary, dried","directions":"In a small bowl, combine oregano, rosemary, thyme, salt, and pepper.<br>Brush poultry or fish with lemon juice; pat mixture all over food before cooking.<br>*Makes about 1/4 cup, enough for about 4 servings of poultry or fish.<br>*","url":"https://recipe.bluelayer.org/recipe/31635/salt-and-herb-rub"},{"id":"31612","title":"Joyce's Smoked Fish","ingredients":"water, bottled, generic<br>salt, table<br>sugars, granulated<br>sugars, brown<br>butter, without salt<br>syrup, maple, canadian","directions":"To make the brine mix the first three ingredients.<br>Brine depending on the size of the fish.<br>Small is good for 4 hours larger can go 8-12 hours.<br>Rinse in cold water to remove brine.<br>Put on paper towels and let dry.<br>Mix the glaze with the last four ingredients and brush on the dry fish.<br>Make sure all the ingredients for the glaze are dissolved.","url":"https://recipe.bluelayer.org/recipe/31612/joyces-smoked-fish"},{"id":"31548","title":"Cheesy Fish","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>cheese, cheddar<br>butter, without salt<br>water, bottled, generic","directions":"Preheat the Oven to 350F.<br>Line 2 baking sheets with parchment and set aside.<br>Combine the all-purpose flour, whole-wheat flour, corn flour, oat flour, and salt in the bowl of a food processor fitted with the dough blade and pulse to combine.<br>Add the cheese and Coconut oil, and pulse to incorporate.<br>Scrape down the sides of the food processor to free any trapped flour.<br>With the food processor running, drizzle in the hot water, a little at a time, just until the mixture begins to pull together.<br>You may not use all of the water.<br>Turn the dough out onto a lightly floured surface and gather it into a ball.<br>Knead gently once or twice.<br>Roll out the dough until it is slightly less than 1/8 inch thick.<br>Using a very small fish-shaped cutter, or the cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets.<br>Bake until golden around the edges, about 10 to 12 minutes, and cool before serving.","url":"https://recipe.bluelayer.org/recipe/31548/cheesy-fish"},{"id":"31500","title":"Baked Fish in Mayo & Mustard","ingredients":"sauce, fish, ready-to-serve<br>salad dressing, mayonnaise, regular<br>mustard, prepared, yellow<br>onions, raw<br>spices, pepper, red or cayenne<br>dill weed, fresh","directions":"Preheat Oven to 400F<br>Place Fish in Lightly Greased Shallow Baking Dish<br>Combine Mayo, Mustard, Onion, Cayenne, and Dillweed in a Bowl until Blended<br>Spread Mixture Evenly onto the Fish<br>Bake at 400F for 18-22 Minutes until Fish Flakes Easily","url":"https://recipe.bluelayer.org/recipe/31500/baked-fish-in-mayo-mustard"},{"id":"31410","title":"Basic Brine Recipe","ingredients":"salt, table<br>sugars, granulated<br>water, bottled, generic","directions":"Fill a large container with 1/2 qt of hot water.<br>Add in salt and sugar.<br>Mix thoroughly till well dissolved.<br>Add in the remaining 1/2 qt of water.<br>Immerse prepared fish chunks, filets or possibly small whole fish completely in brine solution.<br>Chill fish in brine solution.<br>Brine chunks of fish of fish 1\" thick for about 5 up to 8 hrs, 1/2\" thick for about 4 hrs, and for thinner filets or possibly pcs 2-3 hrs.<br>After brining, always rinse your fish with plenty of fresh water.<br>Pat the fish dry, and allow them to air dry for about 1 hour.<br>This will cause a<br>\"pellicle\" (a tacky glaze on the fish) to create indicating which it is ready for the drying and smoking process.","url":"https://recipe.bluelayer.org/recipe/31410/basic-brine-recipe"},{"id":"31374","title":"Lemon-Curry Cod","ingredients":"fish, cod, atlantic, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salad dressing, mayonnaise, regular<br>honey<br>lemon juice, raw<br>mustard, prepared, yellow<br>spices, curry powder<br>salt, table","directions":"Set oven to broil.<br>Spray broiler pan with nonstick cooking spray.<br>Place fillets on pan.<br>Mix remaining ingredients and spread evenly over fish.<br>Broil with tops about 4 inches from heat for 5-8 minutes until fish flakes easily with fork.","url":"https://recipe.bluelayer.org/recipe/31374/lemon-curry-cod"},{"id":"31338","title":"Polenta A Variation Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>butter, without salt<br>sugars, granulated<br>salt, table<br>corn, sweet, white, raw","directions":"Combine lowfat milk, butter, sugar and salt in a heavy saucepan and heat just to a simmer.<br>Slowly add in corn meal in a thin stream, using a wire whisk egg beater, whisking constantly.<br>Lower the heat and continue stirring with a wooden spoon till mix has thickened and pulls away from the sides of the pan.<br>Takes about 10 min.<br>Invert polenta into serving dish.<br>Can be served with any meat or possibly fish dish, or possibly with tomato meat sauce poured over it.<br>Leftover polenta can be toasted, or possibly fried, and eaten in place of bread.<br>The crust which forms in the pan can be cut or possibly broken into pcs and eaten as \"chips\".","url":"https://recipe.bluelayer.org/recipe/31338/polenta-a-variation-recipe"},{"id":"31299","title":"Blackened Catfish","ingredients":"fish, catfish, channel, wild, raw<br>oil, olive, salad or cooking<br>spices, garlic powder<br>spices, onion powder<br>salt, table<br>spices, pepper, black<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, thyme, dried<br>spices, paprika<br>spices, oregano, dried","directions":"Place the fish fillets in a large bowl and drizzle olive oil over them, let stand for 30 minutes.<br>Combine spices in a 9-inch pie plate.<br>Heat a cast iron skillet upside down over high heat for 5 to 10 minutes or until very hot.<br>Turn on vent fan during cooking to eliminate smoke.<br>Using a hot pad, turn pan right side up.<br>Remove fish fillets from oil and drain.<br>Dip each fillet into seasonings and coat each side evenly.<br>Put fillets in hot skillet and cook 2 to 3 minutes per side, turning only once.","url":"https://recipe.bluelayer.org/recipe/31299/blackened-catfish"},{"id":"31159","title":"Broiled Sesame Cod","ingredients":"fish, cod, atlantic, raw<br>butter, without salt<br>lemon juice, raw<br>spices, tarragon, dried<br>spices, pepper, black<br>seeds, sesame seeds, whole, dried","directions":"Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.<br>Line a broiler pan with aluminum foil.<br>Place the cod fillets on the foil, and brush with butter.<br>Season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds.<br>Broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/31159/broiled-sesame-cod"},{"id":"31118","title":"Instead of frying fish","ingredients":"sauce, fish, ready-to-serve<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>potatoes, raw, skin<br>cheese, parmesan, hard<br>spices, thyme, dried<br>delallo, italian seasoned breadcrumbs,<br>butter, without salt","directions":"Cut fish into serving size pieces.<br>Place milk in shallow bowl.<br>Combine potato chips, parmesan and thyme into a bowl.<br>Dip fish in milk, then coat with potato chip mix.<br>Sprinkle a greased pan with bread crumbs.<br>Place fish over crumbs and drizzle with butter.<br>Bake at 500 degrees until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/31118/instead-of-frying-fish"},{"id":"21650","title":"Smoked Salmon Spread","ingredients":"cheese, parmesan, hard<br>cream, sour, cultured<br>lemon juice, raw<br>dill weed, fresh<br>horseradish, prepared<br>salt, table<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw","directions":"Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.<br>Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.<br>Add the smoked salmon and mix well.<br>Chill and serve with crudites or crackers.<br>If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.","url":"https://recipe.bluelayer.org/recipe/21650/smoked-salmon-spread"},{"id":"30946","title":"Bacalao A La Viszcaina (Basque Style Codfish) Recipe","ingredients":"fish, cod, atlantic, raw","directions":"Cut into 2- by 3-inch pcs (reserve 4 c. of the soaking liquid) Flour for dredging 1/2 c. pure Spanish extra virgin olive oil FOR THE SOFRITO: 1/4 c. pure Spanish extra virgin olive oil 1 large green bell pepper, seeded and finely minced 6 cloves garlic, finely minced 2 large onions, finely minced 1 c. finely minced liquid removed pimientos 2 1/2 c. canned crushed tomatoes 1 Tbsp.<br>Spanish paprika or possibly mild paprika 1/4 c. dry white wine Salt and freshly grnd black pepper to taste TO COMPLETE THE DISH: 4 medium-size all-purpose potatoes, peeled and cut into 1/2-inch slices 3 pimientos, cut into strips, for garnish Fried Bread Rounds (recipe follows), as an accompaniment Notes: One day in advance of serving, rinse the salt cod under cool running water.<br>Cut it into 2- by 3-inch pcs, place in a bowl, and cover with cool water.<br>Change the water several times till it is no longer salty.<br>This process should take 24 hrs.<br>Drain the fish, place it in a small saucepan, cover with fresh water, and bring to boil over medium-high heat.<br>Lower the heat to low and simmer 5 min.<br>Drain and cold the fish.<br>Dredge the cod in the flour.<br>In a large skillet over medium heat, heat the oil till fragrant, then cook the fish till lightly browned, 3 to 4 min on each side.<br>Remove the fish from the heat and set aside.<br>For the sofrito, in a large saucepan over medium heat, heat the oil till fragrant, then cook the bell peppers, stirring, till slightly softened, 3 to 4 min.<br>Reduce the heat to low, add in the garlic and onions, and cook, stirring, till tender, 6 to 8 min, adding more oil if necessary.<br>Add in the pimientos, tomatoes, paprika, and wine and cook, stirring occasionally, till thickened, another 10 to 12 min.<br>Place the reserved salt cod soaking water in a medium-size saucepan over medium-high heat and cook the potato slices till partially tender, 10 to 15 min.<br>Add in the codfish chunks to the sofrito and cook over low heat 10 min.<br>Arrange the cooked potato slices on top of the fish, don't stir, cover the pan, and shake it several times.<br>Cook over low heat an additional 10 min so which the potatoes absorb the fish flavor.<br>Transfer to a large serving platter and garnish with the pimientos.<br>Serve with Pan Frito (Fried Bread Rounds) and Arroz Blanco (see CUBA07.TXT).<br>Makes 8servings BACALAO A LA VISZCAINA","url":"https://recipe.bluelayer.org/recipe/30946/bacalao-a-la-viszcaina-basque-style-codfish-recipe"},{"id":"30914","title":"Orange Roughy Mozzarella","ingredients":"orange juice, raw<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>cream, sour, cultured<br>cheese, mozzarella, low sodium<br>parsley, fresh<br>spices, paprika","directions":"Wipe and dry fish.<br>Arrange in glass dish.<br>Sprinkle with salt.<br>Dot with margarine.<br>Microwave on high for 2 minutes.<br>Blend sour cream and cheese.<br>Spread on fish.<br>Sprinkle with parsley and paprika,.<br>Cover with waxed paper.<br>Microwave 3 minutes or unil fish flakes with fork.","url":"https://recipe.bluelayer.org/recipe/30914/orange-roughy-mozzarella"},{"id":"30898","title":"Roasted Salmon With Brussel Sprouts","ingredients":"brussels sprouts, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw","directions":"toss brussel sprouts in olive oil.<br>season salmon with salt and pepper.<br>put sprouts on baking sheet in 450 oven and bake for 10-15 minutes.<br>then push them aside to make room for salmon and bake for another 10 minutes.","url":"https://recipe.bluelayer.org/recipe/30898/roasted-salmon-with-brussel-sprouts"},{"id":"30857","title":"Tartar Sauce","ingredients":"salad dressing, mayonnaise, regular<br>mustard, prepared, yellow<br>pickle relish, sweet<br>onions, raw","directions":"Mix all together.<br>Keep in fridge for 2-3 days.<br>Use on fresh caught fish.","url":"https://recipe.bluelayer.org/recipe/30857/tartar-sauce"},{"id":"30832","title":"Scott's Lemon Garlic Salmon","ingredients":"oil, olive, salad or cooking<br>water, bottled, generic<br>lemon juice, raw<br>fish, salmon, atlantic, wild, raw<br>fish, salmon, atlantic, wild, raw","directions":"Combine oil, water, lemon juice &amp; seasoning in resealable plastic bag.<br>Add salmon and marinate 30 minute to 8 hours in refrigerator.<br>Remove fish and discard marinade.<br>Grill or broil for 8-10 minutes or until salmon flakes easily.<br>(No need to turn).","url":"https://recipe.bluelayer.org/recipe/30832/scotts-lemon-garlic-salmon"},{"id":"30684","title":"Baked Salmon With Thai Marinade","ingredients":"spices, garlic powder<br>spices, coriander seed<br>sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking<br>fish, salmon, atlantic, wild, raw","directions":"Preheat oven to 400.<br>In a small bowl, mix all ingredients except fish.<br>Place fish in a shallow pan.<br>Spoon marinade over fillets.<br>Marinade for at least an hour.<br>Bake 15 minutes or done to your liking (can turn fish over halfway through cooking).","url":"https://recipe.bluelayer.org/recipe/30684/baked-salmon-with-thai-marinade"},{"id":"30625","title":"Asian Glazed Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>sugars, brown<br>soy sauce made from soy (tamari)<br>mustard, prepared, yellow<br>rice vinegar,","directions":"Thaw fish, if frozen.<br>If necessary, cut fish into 4 serving size pieces.<br>Set aside.<br>For glaze, in a small bowl combine brown sugar, soy and mustard.<br>Set aside 2 tablespoons of the mixture for sauce.<br>Preheat broiler.<br>Place fish on the greased unheated rack of a broiler pan.<br>Broil 4 inches from the heat 8-12 minutes or until the fish is cooked, turning once half way through broiling and brushing with glaze the last 2-3 minutes of broiling.<br>For sauce, stir together rice vinegar and reserved glaze mixture until sugar is dissolved.<br>Serve with salmon.","url":"https://recipe.bluelayer.org/recipe/30625/asian-glazed-salmon"},{"id":"30587","title":"Salmon Noodle Supreme","ingredients":"egg substitute, powder<br>fish, salmon, atlantic, wild, raw<br>cream, sour, cultured<br>salad dressing, mayonnaise, regular<br>cheese, parmesan, hard<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>mustard, prepared, yellow<br>broccoli, raw<br>peppers, sweet, green, raw<br>onions, spring or scallions (includes tops and bulb), raw","directions":"In a large bowl mix together sourcream, mayo, parmesan cheese, milk, and dijon mustard.<br>Add salt and pepper to taste.<br>Add hot pasta, salmon, broccoli, red peppers, and green onions; mix till fully blended.<br>Place salmon mixture in a 2 quart baking dish, cover, and bake at 350* for 40-45 minutes or until hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/30587/salmon-noodle-supreme"},{"id":"30433","title":"Salmon Rosti","ingredients":"fish, salmon, atlantic, wild, raw<br>potatoes, raw, skin<br>potatoes, raw, skin<br>butter, without salt<br>cheese, cheddar","directions":"Pre-heat oven to 375F (190C) F Drain the can of salmon and break the fish into large chunks.<br>Set aside.<br>Mix together the two types of potato.<br>Put the butter or oil into a baking dish and heat in the oven until hot.<br>Pile the potato mixture into the dish, pressing it into a round cake with the back of a spoon and dribbling a little of the hot fat over the top of the cake.<br>Return to the oven and bake for 45 minutes.<br>Arrange the salmon over the cooked potato cake.<br>Sprinkle the cheese over this and return to the oven for a further 15 minutes.<br>Serve with peas, sweetcorn or tomatoes.","url":"https://recipe.bluelayer.org/recipe/30433/salmon-rosti"},{"id":"30281","title":"Broiled or Grilled Marinated Chicken (Gai Yang)","ingredients":"spices, coriander seed<br>sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)<br>lime juice, raw<br>spices, pepper, black<br>spices, garlic powder<br>soup, swanson chicken broth 99% fat free","directions":"Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor.<br>Blend until smooth and pour into a shallow, non aluminum dish.<br>Add chicken and turn to coat evenly with marinade.<br>Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally.<br>Preheat the broiler or prepare a charcoal or gas grill.<br>Drain the chicken and reserve the marinade for basting.<br>Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes.<br>Turn the chicken and baste with the reserved marinade.<br>Discard any leftover marinade.<br>Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink.","url":"https://recipe.bluelayer.org/recipe/30281/broiled-or-grilled-marinated-chicken-gai-yang"},{"id":"30269","title":"Mama's Fried Catfish","ingredients":"fish, catfish, channel, wild, raw<br>cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black","directions":"Mix the flour, seasoned salt, pepper, and cornmeal.<br>Cover both sides of the catfish with the mix.<br>Fry in about a tablespoon of oil in frying pan until both sides are golden brown and crispy.","url":"https://recipe.bluelayer.org/recipe/30269/mamas-fried-catfish"},{"id":"30242","title":"Bubbling Asian Fondue Recipe","ingredients":"shortening, vegetable, household, composite<br>sauce, fish, ready-to-serve<br>mollusks, scallop, (bay and sea), cooked, steamed<br>yogurt, greek, plain, nonfat<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In 5- to 6-qt pan over high heat, bring 2 to 3 qts water to a boil.<br>Add in vegetables.<br>Cook till they turn bright green, 2 to 4 min.<br>Drain; immerse in ice water till cold; drain again.<br>Rinse fish, scallops, and shrimp; pat dry.<br>Cut fish into 1/4-inch-thick slices, about 2 inches long.<br>Cut scallops crosswise into 1/4-inch-thick slices.<br>Cut shrimp in half lengthwise.<br>Arrange fish, scallops, and shrimp on a flat dish.<br>In a 3-qt metal chafing dish or possibly pan over high heat, bring all Asian broth to a boil.<br>If using a 2-qt fondue pan, fill halfway with boiling broth (keep remaining broth warm; cover, and set over lowest heat on a range).<br>Set container on an alcohol or possibly canned solid-fuel flame or possibly an electric burner set on high heat.<br>Arrange vegetables, seafood, sauces, and rice near pan.<br>Spear foods, 1 piece at a time, with fondue forks or possibly thin skewers (metal or possibly wood) and immerse in broth.<br>Cook vegetables till they are warm, and seafood till barely opaque in thickest part, 30 seconds to 1 minute.<br>Dip warm foods into sauces and eat.<br>As liquid evaporates in pan, add in more boiling broth, using all.<br>After vegetables and seafood are consumed, ladle remaining broth into bowls and add in rice to each portion.<br>Eat with spoons.<br>This recipe yields 4 to 6 servings.<br>Comments: If cooking vegetables up to 1 day ahead, cover and chill.<br>Let vegetables hot to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/30242/bubbling-asian-fondue-recipe"},{"id":"30222","title":"Roasted Cod","ingredients":"fish, cod, atlantic, raw<br>oil, olive, salad or cooking<br>spices, pepper, black","directions":"Preheat oven to 450 degrees.<br>Rub both sides of fish with olive oil and sprinkle with the pepper.<br>Place on foil-lined baking sheet.<br>Bake 15 to 20 minutes or until flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/30222/roasted-cod"},{"id":"30183","title":"Delicious Soy-Ginger Salmon Marinade","ingredients":"soy sauce made from soy (tamari)<br>oil, olive, salad or cooking<br>spices, ginger, ground<br>spices, garlic powder<br>sugars, brown<br>spices, pepper, black<br>orange juice, raw","directions":"In a small saucepan heat soy sauce with olive oil.<br>Stir in ginger, garlic, brown sugar and lemon pepper; bring to a boil then reduce heat to low and simmer stirring until the sugar has completely dissolved.<br>Remove from heat and stir in orange juice.<br>Cool to room temperature (you may refrigerate until ready to use with the fish).<br>Place the salmon in a resealable bag; pour the cooled marinade over, seal bag then turn to coat the salmon with the marinade.<br>Refrigerate for minimum of 6 hours or up to 24 hours.<br>Remove the fish from marinade (you may save the marinade to baste the fish while cooking if desired).<br>Broil or grill the salmon.","url":"https://recipe.bluelayer.org/recipe/30183/delicious-soy-ginger-salmon-marinade"},{"id":"30134","title":"Baked Sesame Ginger Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>spices, ginger, ground<br>oil, sesame, salad or cooking<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 400 degrees and lightly grease a 9x13 inch baking dish.<br>Combine: marinade, sesame oil, and peanut butter.<br>Mix well (you might need to 'nuke it for a few seconds) until creamy.<br>Cut each salmon fillet in half to give 4 nice salmon chunks.<br>Spoon the mixture over the fish, evenly dividing among the 4 chunks.<br>Bake for 25-30 minutes, or until the fish flakes with a fork.","url":"https://recipe.bluelayer.org/recipe/30134/baked-sesame-ginger-salmon"},{"id":"30112","title":"Brine for Smoking Fish","ingredients":"water, bottled, generic<br>salt, table<br>sugars, granulated","directions":"Combine ingredients together.<br>Put in container until ready to use.","url":"https://recipe.bluelayer.org/recipe/30112/brine-for-smoking-fish"},{"id":"30099","title":"Roasted Cod with Warm Tomato-Olive-Caper Tapenade","ingredients":"fish, cod, atlantic, raw<br>oil, olive, salad or cooking<br>spices, pepper, black<br>shallots, raw<br>cherries, sweet, raw<br>olives, ripe, canned (small-extra large)<br>capers, canned<br>spices, oregano, dried<br>vinegar, balsamic","directions":"Preheat oven to 450F.<br>Coat a baking sheet with cooking spray.<br>Rub cod with 2 teaspoons oil.<br>Sprinkle with pepper.<br>Place on the prepared baking sheet.<br>Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.<br>Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat.<br>Add shallot and cook, stirring, until beginning to soften, about 20 seconds.<br>Add tomatoes and cook,<br>stirring, until softened, about 1 1/2 minutes.<br>Add olives and capers; cook, stirring, for 30 seconds more.<br>Stir in oregano and vinegar; remove from heat.<br>Spoon the tapenade over the cod to serve.","url":"https://recipe.bluelayer.org/recipe/30099/roasted-cod-with-warm-tomato-olive-caper-tapenade"},{"id":"30084","title":"Soy-Lime Marinade for Steak","ingredients":"lime juice, raw<br>lime juice, raw<br>soy sauce made from soy (tamari)<br>honey<br>spices, garlic powder<br>sugars, granulated","directions":"Combine all ingredients in a plastic bag and add your meat of choice.<br>Allow to marinate 8 hours or overnight for steaks.<br>Allow to marinate 30 minutes for shrimp or fish.<br>Grill, broil or bake to desired doneness.","url":"https://recipe.bluelayer.org/recipe/30084/soy-lime-marinade-for-steak"},{"id":"30030","title":"Salmon Dijon","ingredients":"salad dressing, mayonnaise, regular<br>mustard, prepared, yellow<br>cheese, parmesan, hard<br>fish, salmon, atlantic, wild, raw<br>butter, without salt","directions":"Combine mayo, Dijon, and parmesan.<br>Set aside<br>Saute salmon in butter until nearly done in an oven safe skillet.<br>Spread with topping.<br>Broil until topping is golden brown.","url":"https://recipe.bluelayer.org/recipe/30030/salmon-dijon"},{"id":"30028","title":"Fried Beer-Battered Fish","ingredients":"oil, corn, peanut, and olive<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, pepper, red or cayenne<br>alcoholic beverage, beer, regular, all<br>fish, cod, atlantic, raw<br>cornstarch","directions":"Heat oil in a Dutch oven or heavy pot until it reaches 350 F. While the oil is heating up, in a bowl combine flour, baking powder, salt and cayenne.<br>Whisk it together until all ingredients are thoroughly mixed.<br>Add in your bottle of cold beer and mix until there are no lumps and you have a smooth batter.<br>Park that bowl in the fridge while you cut up your fish.<br>Cut your fish into 1 1/2 strips.<br>Add the cornstarch into a flat dish (pie plate works awesome).<br>Grab the batter from the fridge and set up a little assembly line...cornstarch, batter, and fish.<br>Dip your fish in the cornstarch and shake off all excess.<br>Next dip it into the beer batter to fully coat.<br>Then carefully place the fish into the 350 F oil.<br>Try not to drop it in quickly, otherwise it might sink.<br>Work in small batches and fry 2-3 fish strips at a time so as to not bring down oil temperature.<br>Remove the cooked fish from the oil using a kitchen spider and place on some paper towels while you finish frying the rest.<br>Recipe adapted from Alton Brown and Food Network.","url":"https://recipe.bluelayer.org/recipe/30028/fried-beer-battered-fish"},{"id":"30024","title":"Creamy Parmesan Sauce for Fish","ingredients":"butter, without salt<br>fish, cod, atlantic, raw<br>cheese, parmesan, hard<br>butter, without salt<br>salad dressing, mayonnaise, regular<br>onions, spring or scallions (includes tops and bulb), raw<br>lemon juice, raw<br>dill weed, fresh<br>salt, table<br>spices, pepper, black<br>spices, pepper, black","directions":"Set oven rack about 6 inches from the heat source and preheat the oven's broiler.<br>Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.<br>Lay fish in a single layer on the prepared baking sheet.<br>Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.<br>Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes.<br>Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.","url":"https://recipe.bluelayer.org/recipe/30024/creamy-parmesan-sauce-for-fish"},{"id":"30016","title":"Thai Ginger Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>ginger root, raw<br>sauce, fish, ready-to-serve<br>lime juice, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, coriander seed","directions":"Pour the coconut milk and water into a saucepan, and bring to a boil.<br>Add the chicken strips, and reduce heat to medium.<br>Simmer for about 3 minutes, just until the chicken is cooked through.<br>Stir in the ginger, fish sauce and lime juice.<br>Sprinkle in the green onions and cilantro, and serve.","url":"https://recipe.bluelayer.org/recipe/30016/thai-ginger-soup"},{"id":"20817","title":"Dijon-Orange Basting Sauce","ingredients":"mustard, prepared, yellow<br>orange juice, raw<br>oil, olive, salad or cooking<br>spices, garlic powder<br>spices, pepper, black","directions":"Mix all ingredients with wire whisk until well blended; cover.<br>Refrigerate until ready to use.<br>Brush 1/2-cup portions of sauce over each 1-lb.<br>portion of chicken breasts, pork or fish.<br>Or, brush onto grilled or broiled meat (including pork spare ribs) for the last 5 minutes of cooking time.","url":"https://recipe.bluelayer.org/recipe/20817/dijon-orange-basting-sauce"},{"id":"29832","title":"Sweet Glazed Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>sugars, brown<br>butter, without salt<br>lemon juice, raw<br>dill weed, fresh<br>spices, chili powder","directions":"Rub salmon with lemon pepper seasoning &amp; set aside.<br>Mix all the other ingredients (except salmon &amp; lemon pepper) in a small bowl.<br>Pour 1/2 a cup of the mixture into a sauce pan and warm over low heat stirring occasionally.<br>Grill salmon for 5 minutes on medium then brush with the remaining mixture.<br>Continue cooking 10-15 minutes with the cover down, basting occasionally.<br>Serve with the warmed sauce.","url":"https://recipe.bluelayer.org/recipe/29832/sweet-glazed-salmon"},{"id":"29808","title":"Fettuccine With Smoked Salmon, Vodka, and Dill","ingredients":"butter, without salt<br>cream, whipped, cream topping, pressurized<br>alcoholic beverage, distilled, vodka, 80 proof<br>fish, salmon, atlantic, wild, raw<br>salt, table<br>spices, pepper, black<br>dill weed, fresh<br>kashi, steam meal, chicken fettuccine, frozen entree<br>cheese, parmesan, hard","directions":"Melt butter gently in a large deep skillet.<br>Add cream.<br>Bring to a boil.<br>Add vodka.<br>Reduce heat and cook on low 3-4 minutes until slightly thickened.<br>Add smoked salmon, salt, pepper and dill.<br>Remove from heat.<br>Cook fettuccine in a large pot of boiling salted water until tender.<br>Drain noodles well.<br>Reheat sauce.<br>Place drained noodles in the pan with the hot sauce.<br>Toss gently over low heat until sauce coats noodles and is thick and creamy.<br>Sprinkle with cheese if desired.<br>Taste and adjust seasoning if necessary.","url":"https://recipe.bluelayer.org/recipe/29808/fettuccine-with-smoked-salmon-vodka-and-dill"},{"id":"29781","title":"Blackening (Or Bronzing) Spices For Fish Recipe","ingredients":"onions, raw<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, pepper, black<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>salt, table<br>spices, paprika<br>spices, garlic powder","directions":"Combine the seasoning in a bowl, mix well.<br>Bronzing The Fish 1/8 c.corn, peanut, or possibly extra virgin olive oil 4 filets of white-fleshed fish (redfish, blackfish, weak fish, snapper, dolphin, etc)<br>How To Prepare<br>Rinse the fillets and pat dry.<br>Dredge in seasoning.<br>Set aside.<br>Cover pan with 1/8 inch of oil and heat over medium high flame.<br>When the oil is good and warm, but not yet smoking, fry the fillets 2-3 min to the side (rule of thumb: 10 min co oking per inch of thickeness of fish).<br>If you fold over the thin tail of the fillet so which the whole piece is of uniform thickness you will avoid having a dry-out end.","url":"https://recipe.bluelayer.org/recipe/29781/blackening-or-bronzing-spices-for-fish-recipe"},{"id":"29764","title":"Italian Breadcrumb Mix","ingredients":"delallo, italian seasoned breadcrumbs,<br>cheese, parmesan, hard<br>parsley, fresh<br>spices, garlic powder<br>spices, pepper, black","directions":"Stir together all ingredients.<br>Use mix for seasoning fish, chicken, or pork.<br>If you can't use fresh garlic, use granulated garlic instead of garlic powder.<br>The granules don't stick to each other like the powdered garlic.","url":"https://recipe.bluelayer.org/recipe/29764/italian-breadcrumb-mix"},{"id":"29755","title":"Grilled Salmon Salad","ingredients":"fish, salmon, atlantic, wild, raw<br>celery, raw<br>fresh red onions,<br>capers, canned<br>raspberries, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>dill weed, fresh","directions":"Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly.<br>Cook the filets on a hot grill for about 5- 6 min.<br>per side.<br>They should still be rare in the middle.<br>Cover with plastic wrap and chill for several hours until cold and firm.<br>Remove from frig and remove any skin.<br>Break filets up into small chunks and put into a bowl.<br>If there is any juice on the plate they chilled on, dump it into the bowl with salmon.<br>Add the celery, onion, capers and dill.<br>Mix the olive oil, vinegar salt and pepper and pour over salmon.<br>Mix well and serve cold or at room temp.","url":"https://recipe.bluelayer.org/recipe/29755/grilled-salmon-salad"},{"id":"29682","title":"Don's Smoked Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>spices, garlic powder<br>salt, table<br>sugars, brown","directions":"Catch, clean and filet salmon (river or supermarket).<br>Leave skin on one side of filets.<br>Wash filets in cold water and lay out on a large plastic tray (no metal), red side up!<br>Ensure tray is at least as deep as salmon filets.<br>Sprinkle garlic salt evenly over all filets.<br>Generously coat meat side of each filet with rock salt.<br>Layer sugar evenly over rock salt.<br>Leave stand covered in refrigerator overnight (at least 8 hours).<br>Check every 2 or 3 hours and drain excess liquid.<br>(The liquid magically appears as the rock salt draws the liquid out, and sucks the sugar into the meat).<br>Remove filets from tray, rinse under cold water and place evenly on smoking racks, skin side down.<br>Allow 20 minutes to dry.<br>Use electric\"cold smoker\" (Little Chief), with apple and hickory wood chips.<br>Place racks in smoker and close.<br>I have an old blanket that is wrapped around smoker if it is too cold outside (less than 50 degrees farenheit).<br>Remove ashes and add new wood chips about every 2 hours.<br>Smoke for 6 to 9 hours, depending on the thickness of filets.<br>Salmon should be a lovely dark orange color and will be flaky when you poke and twist with a fork.","url":"https://recipe.bluelayer.org/recipe/29682/dons-smoked-salmon"},{"id":"29471","title":"Grilled Salmon With Brown Sugar Glaze","ingredients":"fish, salmon, atlantic, wild, raw<br>salt, table<br>spices, garlic powder<br>sugars, brown","directions":"Preheat grill to medium heat, and line the grill grates with foil.<br>Press seasoning and sugar evenly over filets, making sure they are coated completely.<br>Grill salmon for 8-10 minutes or until they flake easily<br>Note: you don't have to flip the filets if they are grilled slowly.","url":"https://recipe.bluelayer.org/recipe/29471/grilled-salmon-with-brown-sugar-glaze"},{"id":"29349","title":"Barbecue Fish Marinade Recipe","ingredients":"soy sauce made from soy (tamari)<br>lime juice, raw<br>vinegar, distilled<br>oil, olive, salad or cooking<br>spices, pepper, black<br>salt, table<br>spices, garlic powder<br>salt, table<br>seeds, sesame seeds, whole, dried<br>spices, garlic powder","directions":"Whisk together all ingredients.<br>Marinate fish for at least 1 hour before cooking.<br>Serves 8.<br>A barbecue fish marinade with an oriental flavor.","url":"https://recipe.bluelayer.org/recipe/29349/barbecue-fish-marinade-recipe"},{"id":"29327","title":"Smokey Steak Rub","ingredients":"spices, chili powder<br>spices, onion powder<br>spices, garlic powder<br>spices, oregano, dried<br>spices, cumin seed<br>spices, coriander seed<br>spices, chili powder<br>spices, pepper, black<br>spices, pepper, black<br>salt, table","directions":"Mix spices, salt and peppers.<br>Rub over steak, chicken or fish.<br>Extra spice rub can be stored in an air-tight jar.","url":"https://recipe.bluelayer.org/recipe/29327/smokey-steak-rub"},{"id":"29322","title":"Fresh Basil and Balsamic Marinade","ingredients":"oil, olive, salad or cooking<br>spices, basil, dried<br>vinegar, balsamic<br>parsley, fresh<br>onions, spring or scallions (includes tops and bulb), raw<br>salt, table<br>spices, pepper, black","directions":"Combine all ingredients.<br>Whisk until well-blended.<br>Use as a marinade to enhance the flavor of any fish.","url":"https://recipe.bluelayer.org/recipe/29322/fresh-basil-and-balsamic-marinade"},{"id":"29319","title":"Succulent Salmon","ingredients":"salt, table<br>spices, pepper, black<br>lime juice, raw<br>oil, olive, salad or cooking<br>fish, salmon, atlantic, wild, raw","directions":"When buying Salmon: I prefer the Atlantic Salmon (its cheap and tasty!).<br>But use what you prefer.<br>Ask for the skin to be removed and for a center-cut section.<br>My husband and I eat light and we eat 1/2 pounds of Salmon together and let our veggies be the main part of the meal.<br>You can increase this amount depending on your portion preference.<br>Turn broiler on to Low on oven.<br>Sprinkle side one of salmon with salt and pepper and squeeze lime juice over it.<br>Pour olive oil over the top and rub gently with fingers.<br>Place fish on sheet pan and under broiler for 5 7 minutes.<br>Remove fish from oven and flip over.<br>Remove skin if you havent already done so, and repeat salt, pepper, oil and juice and place back under broiler for 5-7 more minutes.<br>Remove when time is up and enjoy!<br>Serve over a spinach-strawberry-goat cheese-avocado-cherry tomato salad for a great main dish or over rice or wilted spinach as a main dish.","url":"https://recipe.bluelayer.org/recipe/29319/succulent-salmon"},{"id":"29312","title":"White Sauce","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>lemon juice, raw<br>spices, pepper, black","directions":"In a medium saucepan, melt the margarine over medium-low heat, swirling to coat the bottom.<br>Whisk in the flour.<br>Cook for 1 to 2 minutes, whisking occasionally.<br>Gradually whisk in the milk.<br>Whisk in the lemon juice and pepper.<br>Increase the heat to medium high and bring to a simmer.<br>Simmer for 4 to 5 minutes, whisking constantly.<br>Continue cooking until the sauce has thickened to the desired consistency, whisking constantly.<br>Whisk in 1/4 cup shredded or grated Parmesan cheese with the lemon juice and pepper for a great sauce to serve over pasta.<br>For a different flavor to go with chicken or fish, whisk in 2 tablespoons Dijon mustard (lowest sodium available) with the lemon juice and pepper.<br>(Per serving)<br>Calories: 42<br>Total fat: 1.0g<br>Saturated: 0.0g<br>Trans: 0.0g<br>Polyunsaturated: 0.5g<br>Monounsaturated: 0.5g<br>Cholesterol: 1mg<br>Sodium: 48mg<br>Carbohydrates: 5g<br>Fiber: 0g<br>Sugars: 3g<br>Protein: 2g<br>Calcium: 77mg<br>Potassium: 102mg<br>1/2 starch<br>(Per serving)<br>Calories: 52<br>Total fat: 2.0g<br>Saturated: 0.5g<br>Trans: 0.0g<br>Polyunsaturated: 0.5g<br>Monounsaturated: 1.0g<br>Cholesterol: 3mg<br>Sodium: 91mg<br>Carbohydrates: 6g<br>Fiber: 0g<br>Sugars: 3g<br>Protein: 3g<br>Calcium: 109mg<br>Potassium: 104mg<br>1/2 starch<br>(Per serving)<br>Calories: 47<br>Total fat: 1.5g<br>Saturated: 0.0g<br>Trans: 0.0g<br>Polyunsaturated: 0.5g<br>Monounsaturated: 0.5g<br>Cholesterol: 1mg<br>Sodium: 125mg<br>Carbohydrates: 6g<br>Fiber: 0g<br>Sugars: 3g<br>Protein: 3g<br>Calcium: 80mg<br>Potassium: 109mg<br>1/2 starch","url":"https://recipe.bluelayer.org/recipe/29312/white-sauce"},{"id":"29219","title":"Chili Spice Mix","ingredients":"spices, chili powder<br>spices, paprika<br>sugars, brown<br>spices, cumin seed<br>spices, garlic powder<br>salt, table","directions":"Mix all ingredients in a bowl.<br>To your taste, sprinkle mix on your favorite meat or veggies for an added punch of flavor.<br>Makes about 1/3 cup.<br>***Tip-- for every 4 servings (1 lb boneless or 2 lb bone-in) meat, poultry or fish, mix 2 tablespoons Chili Spice Mix, 1 tbsp vegetable oil, and 1 clove crushed garlic.<br>Rub all over meat; let stand for 10 minutes.<br>(Make wet rub ahead: cover and refrigerate for up to 24 hours).","url":"https://recipe.bluelayer.org/recipe/29219/chili-spice-mix"},{"id":"29160","title":"Eating Well's Rich Fish Stock","ingredients":"sauce, fish, ready-to-serve<br>water, bottled, generic","directions":"Use heads and bones from any firm-fleshed, white-meat fish such as halibut, cod or snapper.<br>Clean the parts ofany blood and cut into 2 inch pieces.<br>Place bones and heads in a non-aluminum stockpot with 4 cups cold water.<br>Bring to a boil, reduce heat and simmer over low heat, partially covered, for 4 hours.<br>Add water as needed during cooking to keep bones covered.<br>Be sure to skim off any foam that accumulates on the surface.<br>Strain stock through a fine sieve, discard the solids.<br>Stores in the refrigerator for 2 days, tightly covered.<br>Freezes for up to 6 months.","url":"https://recipe.bluelayer.org/recipe/29160/eating-wells-rich-fish-stock"},{"id":"28966","title":"George Foreman Simple Grilled Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>spices, garlic powder","directions":"Preheat the Foreman grill.<br>Mix the olive oil and garlic in a bowl.<br>Put the salmon in the mixture, making sure both sides get covered.<br>Spray Pam on the foreman to help prevent sticking.<br>Grill the Salmon for 8-10 minutes, until flakey.","url":"https://recipe.bluelayer.org/recipe/28966/george-foreman-simple-grilled-salmon"},{"id":"28955","title":"Sesame Ginger Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, sesame, salad or cooking<br>honey<br>sugars, granulated<br>soy sauce made from soy (tamari)<br>rice vinegar,<br>spices, ginger, ground<br>seeds, sesame seeds, whole, dried","directions":"Mix all ingredients together except salmon.<br>Heat in microwave for about 20 to 30 seconds to dissolve sugar into liquid.<br>Put aside.<br>Coat salmon with nonstick cooking spray and freshly ground pepper.<br>Cook salmon skin side up until nicely crusted and then flip to finish.<br>(Cooking time depends on how thick the salmon is.)<br>Pull fish off of grill when it is just done.<br>Heat sesame ginger mixture again in microwave until it is just warmed and pour over salmon.","url":"https://recipe.bluelayer.org/recipe/28955/sesame-ginger-salmon"},{"id":"28935","title":"Wasabi Cream Sauce","ingredients":"butter, without salt<br>cream, fluid, heavy whipping<br>lemon juice, raw<br>wasabi, root, raw<br>shallots, raw<br>soy sauce made from soy (tamari)","directions":"In sauce pan on medium heat add butter.<br>Stir in cream, lemon juice, shallots and tamari sauce and boil for 4 minutes.<br>Remove from heat and let sit for 2 minutes.<br>Add wasabi paste and mix well.<br>Serve with fish or as a condiment for asian foods.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/28935/wasabi-cream-sauce"},{"id":"28922","title":"Smoked Salmon Butter","ingredients":"fish, salmon, atlantic, wild, raw<br>butter, without salt<br>cheese, parmesan, hard<br>chives, raw<br>shallots, raw<br>spices, tarragon, dried<br>lemon juice, raw","directions":"Blend all ingredients in medium bowl.<br>Season salmon butter with salt and pepper.<br>(Can be made 1 day ahead.<br>Cover; chill.<br>Bring to room temperature before using.)","url":"https://recipe.bluelayer.org/recipe/28922/smoked-salmon-butter"},{"id":"28911","title":"Roasted Salmon & Vegetables","ingredients":"fish, salmon, atlantic, wild, raw<br>potatoes, raw, skin<br>butter, without salt<br>honey<br>lemon juice, raw<br>salt, table<br>spices, pepper, red or cayenne<br>sugars, granulated<br>cherries, sweet, raw<br>chives, raw","directions":"Heat oven to 425F.<br>Line 15x10x1-inch baking pan with aluminum foil; grease foil.<br>Pat salmon dry with paper towels.<br>Place salmon fillet in center of pan; tuck under thin end of fillet for even cooking.<br>Arrange potatoes around salmon.<br>Combine butter, mustard, lemon juice, salt and red pepper in bowl.<br>Brush half of butter mixture over salmon and potatoes.<br>Bake 12 minutes.<br>Arrange sugar snap peas and tomatoes around salmon.<br>Continue baking 8-13 minutes or until salmon flakes with fork and potatoes and sugar snap peas are tender.<br>Sprinkle with chives; drizzle with remaining butter mixture.","url":"https://recipe.bluelayer.org/recipe/28911/roasted-salmon-vegetables"},{"id":"28885","title":"Apple-Ginger Pan Sauce for Cod","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>cornstarch<br>water, bottled, generic<br>fish, cod, atlantic, raw","directions":"Mix juice, soy sauce (you can replace it with worchestshire sauce) and ginger in a liquid measure cup.<br>Add to hot pan and reduce by half.<br>Wisk in cornstarch mixture.<br>place cod in a nonstick pan and add the pan sauce, cover and cook for 8-10 minutes.<br>Turn over and cook a few more minutes or until fish is flakey with a fork.<br>You can use any white fish you prefer and serve as a sandwich on a bagel or as the main dish.","url":"https://recipe.bluelayer.org/recipe/28885/apple-ginger-pan-sauce-for-cod"},{"id":"28884","title":"Fried Catfish #2","ingredients":"fish, catfish, channel, wild, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>spices, pepper, black<br>salt, table<br>spices, paprika<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>spices, onion powder<br>oil, olive, salad or cooking","directions":"Fillet and clean catfish (removing all dark meat); soak in buttermilk or milk for 1-2 hrs; drain well.<br>Spinkle fish with salt, pepper, and herbs.<br>Dredge in corn meal and flour mixture.<br>Cook in a small skillet of 1/2 cup oil, being careful not to overcrowd fillets, probably cooking in two batches.<br>Fry about 6-8 minutes, watching closely so as not to burn, turn once.<br>Serve with a lemon wedge if desired.","url":"https://recipe.bluelayer.org/recipe/28884/fried-catfish-2"},{"id":"28864","title":"Sauce Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>salt, table","directions":"Mix ingredients until the mixture is the consistency of corn meal.<br>Store mixture in jar in fridge.<br>To make sauce mix 1/2 cup mixture with 1 cup water.<br>Add grated cheese, parsley, for fish, scalloped potatoes, macaroni, etc.","url":"https://recipe.bluelayer.org/recipe/28864/sauce-mix"},{"id":"28859","title":"Teriyaki Glazed Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>spices, pepper, black<br>sauce, teriyaki, ready-to-serve","directions":"Season the salmon with the lemon pepper seasoning (honestly-I do not measure-I just shake on the seasoning)Cut salmon into serving portions.<br>Hint:Remove skin if you prefer(which I do) but skin can be left on-just season both sides and cook top side down first(display side).<br>Place salmon in heated pan (I use medium -high heat to start,then go down to medium)-with a small amount of olive oil.<br>If leaving the skin on-place fish in the pan skin side up.<br>Cook until flesh becomes flaky,forming a crust from the olive oil and seasoning.<br>Flip and cook few minutes more until desired doness.<br>Pour prepared teriyaki sauce over filets in the last few minutes to warm.<br>Serve with your favorite seasoned rice and a nice salad.<br>Cheaters method:.<br>I just purchase Gordon's frozen Lemon Butter salmon filets-heat according to direction (i do cheat and use the microwave method as stated on the box).<br>Pour on some teriyaki sauce-warm and serve.","url":"https://recipe.bluelayer.org/recipe/28859/teriyaki-glazed-salmon"},{"id":"28829","title":"Backpack Snack Recipe","ingredients":"apricots, dried, sulfured, uncooked<br>cereals ready-to-eat, granola, homemade<br>oil, corn, peanut, and olive<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>dates, deglet noor","directions":"(Get an adult to help with this step) - Measure dry apricots and place on cutting board.<br>Chop into small pcs using utility knife.<br>Place in large container with cover.<br>Measure remaining ingredients into container.<br>Stir together with large spoon.<br>Cover and store at room temperature.<br>Add in or possibly substitue any of the following ingredients:<br>*Pecan or possibly walnut pcs or possibly whole almonds<br>*Unsalted shelled sunflower seeds<br>*Chocolate, butterscotch, peanut butter, or possibly vanilla chips<br>*Dry banana slices<br>*Goldfish or possibly oyster crackers<br>*Minced dry peaches, apples, figs, or possibly pineapple<br>*Crisp cereal squares<br>*Crisp shoestring potatoes<br>*Chow mein noodles<br>*Popped popcorn<br>*Miniature marshmallows","url":"https://recipe.bluelayer.org/recipe/28829/backpack-snack-recipe"},{"id":"28806","title":"Easy Spicy Cod","ingredients":"fish, cod, atlantic, raw<br>sauce, salsa, ready-to-serve<br>parsley, fresh","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Rinse and dry cod fillets.<br>Place fillets in a lightly greased casserole dish.<br>Pour salsa over fish.<br>Sprinkle with parsley, and salt and pepper to taste.<br>Bake in preheated oven for 30 minutes.<br>Serve warm over rice.","url":"https://recipe.bluelayer.org/recipe/28806/easy-spicy-cod"},{"id":"28785","title":"Normandy Shrimp","ingredients":"butter, without salt<br>crustaceans, shrimp, raw (not previously frozen)<br>spices, pepper, red or cayenne<br>salt, table","directions":"In a large skillet over medium heat, melt the butter.<br>Add the shrimp, cayenne, and salt.<br>Cook, gently stirring occasionally and turning the shrimp over at least once, until the shrimp are opaque pink or orange and cooked through, about 6 minutes.<br>Divide the shrimp among 4 to 6 small plates.<br>Pour the remaining butter sauce over each and serve.<br>Where I call for shrimp in this book, youll see numbers in parentheses after the shrimp weight and size.<br>This recipe, for instance, calls for 1 pound large shrimp (31 to 35 per pound).<br>The numbers in parentheses are called the count and indicate roughly how many shrimp of that size are in 1 pound.<br>Because more general terms such as small, medium, large, and jumbo can mean different things depending on where you are, this is a surer indication of what size shrimp I use when I prepare the recipe.<br>Its often marked on the package or at the fish counter as a hyphenated range, such as 3135.<br>Its fine to use shrimp of a different size if they are all that are available to you; simply adjust the cooking time as necessary.<br>For recipes that call for cooked shrimp, place the shrimp still in their shells in a large pot of salted water.<br>Bring the water to a boil, then reduce the heat and simmer until the shrimp are pink all over, 2 to 4 minutes for small shrimp and 3 to 5 minutes for large shrimp.<br>Drain and rinse in cold water.<br>When they are cool enough to handle, peel and devein the shrimp.<br>Use or eat at once, or refrigerate until needed or for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/28785/normandy-shrimp"},{"id":"28637","title":"Grilled or Broiled Fish Steaks","ingredients":"sauce, fish, ready-to-serve<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>dill weed, fresh<br>lemon juice, raw<br>spices, cloves, ground","directions":"Mix all ingredients and brush on fish.<br>Broil or grill about 3 to 4 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/28637/grilled-or-broiled-fish-steaks"},{"id":"28567","title":"Super Tasty White Sauce","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, paprika","directions":"Place the butter in a preheated suacepan and melt the butter down (on low heat).<br>Once the butter is melted down add the plain flour.<br>Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.<br>Very important that you cook this well (2-4 minutes).<br>Remove from heat and slowly, very slowly add the milk and stir in.<br>The sauce should now be getting smooth.<br>If it is lumpy you have been adding the milk to fast.<br>Keep adding the milk until the desired thickness is achieved.<br>Add the paprika for a bit of extra kick.<br>Any other herbs or things like lemons can be added for a bit of extra taste.<br>This sauce is used in my fish and white sauce and my tuna mornay recipes as well so look for them.","url":"https://recipe.bluelayer.org/recipe/28567/super-tasty-white-sauce"},{"id":"28549","title":"Cajun Spice Seasoning Mix Recipe","ingredients":"salt, table<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, pepper, black<br>spices, paprika<br>onions, raw<br>spices, garlic powder","directions":"Layer ingredients in a 1-pint jar with lid.<br>Stir before using till all ingredients are well mixed.<br>(Toss with potatoes before roasting, or possibly rub or possibly sprinkle on fish, pork or possibly chicken)","url":"https://recipe.bluelayer.org/recipe/28549/cajun-spice-seasoning-mix-recipe"},{"id":"28514","title":"Smoked Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>salt, table<br>spices, pepper, black<br>sugars, granulated<br>sugars, brown<br>water, bottled, generic<br>spices, garlic powder<br>lemon juice, raw<br>sauce, worcestershire<br>honey<br>molasses<br>oil, sesame, salad or cooking","directions":"Cut fillets into 1 inch wide strips.<br>Prepare brine solution and place in a non-metallic container.<br>Add salmon strips to brine and refrigerate for 4 to 6 hours.<br>Rinse fish in cold water and refrigerate overnight to dry.<br>Spray smoker racks with cooking spray (PAM).<br>Fasten foil under racks to prevent dripping.<br>Place salmon on racks leaving room between strips.<br>Smoke for 4 to 5 hours rotating racks top to bottom half way through the process.","url":"https://recipe.bluelayer.org/recipe/28514/smoked-salmon"},{"id":"28500","title":"Salmon-Tomato Couscous","ingredients":"tomatoes, sun-dried<br>couscous, dry<br>fish, salmon, atlantic, wild, raw<br>spices, curry powder<br>salt, table<br>spices, pepper, black","directions":"Place the tomatoes in a pot and cover with three cups water.<br>Bring to a boil and cook for two minutes.<br>Remove from heat, add the couscous, stir, and cover.<br>Let sit for five minutes, or until all the water is absorbed.<br>Remove lid and stir in the curry powder, salt, pepper, and salmon.<br>a a.","url":"https://recipe.bluelayer.org/recipe/28500/salmon-tomato-couscous"},{"id":"28491","title":"Oven-Baked French Fish Fillets","ingredients":"sauce, fish, ready-to-serve<br>cream, sour, cultured<br>mustard, prepared, yellow<br>spices, tarragon, dried<br>cheese, parmesan, hard","directions":"Preheat oven to 450F.<br>Place fish in a large, oven proof dish, cover loosely with foil and bake for 5 minute (10 minute if frozen).<br>Drain off liquid.<br>Combine sour cream, mustard and tarragon and spread over fish.<br>Sprinkle with Parmesan,.<br>Bake, uncovered, for 5 minute or until golden.","url":"https://recipe.bluelayer.org/recipe/28491/oven-baked-french-fish-fillets"},{"id":"28280","title":"Restaurant-Style Maple-Pecan Salmon","ingredients":"syrup, maple, canadian<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>spices, garlic powder<br>spices, pepper, black<br>nuts, pecans<br>fish, salmon, atlantic, wild, raw","directions":"In a small bowl combine the maple syrup with soy sauce, fresh garlic, garlic salt and lemon pepper (or black pepper) until well blended.<br>Place the salmon in a shallow glass baking dish; cover and refrigerate for 2-3 hours turning once halfway through marinating time.<br>Set oven to 400 degrees.<br>Sprinkle the chopped pecans over the fish gently pressing down to adhear to the fish.<br>Bake in the baking dish for about 20 minutes or until the fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/28280/restaurant-style-maple-pecan-salmon"},{"id":"28258","title":"Dijon/Soy Fish Marinade","ingredients":"soy sauce made from soy (tamari)<br>mustard, prepared, yellow<br>oil, olive, salad or cooking<br>honey","directions":"Add equal parts soy, mustard, and veg.<br>oil into a bowl.<br>Put fish in a plastic bag and pour sauce over fish.<br>Marinate in the refrigerator for one hour.<br>Cook on the stove, oven, or grill.","url":"https://recipe.bluelayer.org/recipe/28258/dijon-soy-fish-marinade"},{"id":"28238","title":"Fish and Chips","ingredients":"sauce, fish, ready-to-serve<br>alcoholic beverage, beer, regular, all<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, pepper, black","directions":"Combine all batter ingredients in a mixing bowl.<br>Cut the fillets into desired sized pieces.<br>Dust fillets with flour.<br>Dip the fillets in the batter.<br>Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown.<br>Don't crowd the fillets while frying.<br>Drain fillets on paper towels or brown paper bags from the grocery store.<br>Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad (see Zaar recipe 211355).","url":"https://recipe.bluelayer.org/recipe/28238/fish-and-chips"},{"id":"28065","title":"Zalm Met Rijst - Salmon With Rice","ingredients":"fish, salmon, atlantic, wild, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt butter in a saucepan; add flour and seasonings, stirring until completely incorporated.<br>Add milk and cook until thick, stirring frequently.<br>Pick salmon over and remove skin and bones.<br>Fold carefully into hot white sauce and cook until fish is heated through.<br>Serve on a mound of rice.","url":"https://recipe.bluelayer.org/recipe/28065/zalm-met-rijst-salmon-with-rice"},{"id":"27917","title":"Carolina Sunrise Sauce","ingredients":"onions, raw<br>butter, without salt<br>oil, olive, salad or cooking<br>honey<br>sugars, brown<br>vinegar, distilled<br>alcoholic beverage, distilled, rum, 80 proof<br>orange juice, raw<br>spices, cumin seed<br>spices, cloves, ground<br>spices, pepper, black","directions":"Melt the butter with the olive oil in a small sauce pan, saute the onions until they are translucent.<br>Add the remaining ingredients, and stir until the sauce thickens.<br>Serve warm over fish or chicken.","url":"https://recipe.bluelayer.org/recipe/27917/carolina-sunrise-sauce"},{"id":"27859","title":"Saffron Skillet-Baked Rice","ingredients":"butter, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>shortening, vegetable, household, composite<br>spices, saffron<br>spices, pepper, black<br>spices, onion powder<br>parsley, fresh","directions":"Preheat oven to 375 F.<br>In a skillet (10) over low heat, add butter.<br>When it melts add brown rice and stir on low heat, just to toast the rice for a minute or two.<br>Add vegetable stock, saffron, black pepper and onion powder and stir to incorporate ingredients.<br>Cover skillet (you can use foil) and place in the oven for 25 30 minutes.<br>You will smell the fragrance as the rice bakes.<br>Remove from oven and add chopped fresh parsley as your garnish.<br>I like to serve this with a fish or chicken main course.<br>Lovely and light side dish, hope you will enjoy!<br>Note: Use saffron sparingly.","url":"https://recipe.bluelayer.org/recipe/27859/saffron-skillet-baked-rice"},{"id":"27766","title":"Blackened Catfish (Cajun Style) Recipe","ingredients":"spices, pepper, black<br>spices, thyme, dried<br>spices, paprika<br>spices, garlic powder<br>onions, raw<br>spices, pepper, black<br>spices, oregano, dried<br>salt, table<br>spices, pepper, red or cayenne","directions":"Cook outdoors: 1/2 pound (2 sticks) unsalted butter, melted Preheat cast iron skillet on outdoor-cooker at least 10 min, till a white ash forms in skillet bottom.<br>Thoroughly combine seasoning fold in a small bowl.<br>Dip fillets in melted butter so which both sides are well coated.<br>Then sprinkle seasoning mix generously and proportionately on both sides of fillets, putting it in by hand.<br>Place in warm skillet and add in 1 Tbsp.<br>of butter over the top of fillets.<br>(Caution - butter will flame.)<br>Cook 2 to 3 min on each side till charred.<br>Serve with a squeeze of fresh lemon juice.<br>Serves 6.","url":"https://recipe.bluelayer.org/recipe/27766/blackened-catfish-cajun-style-recipe"},{"id":"27715","title":"Salmon With Hot Mustard Glaze","ingredients":"mustard, prepared, yellow<br>sugars, granulated<br>fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking","directions":"Heat oven to 250 degrees.<br>In a small bowl whisk mustard, sugar and 1/2 cup water together.<br>Set aside.<br>Cut salmon into four uniform portions.<br>Pat dry with paper towel.<br>Heat 1 tablespoon oil in a heavy ovenproof skillet over high heat; skillet should be large enough to hold salmon without crowding.<br>Add salmon skin side up, and sear quickly about 2 minutes, until it can be lifted easily with a spatula without sticking.<br>Turn, and sear about 2 minutes skin side down.<br>Thickest part should still be raw in center.<br>Brush top of salmon with remaining olive oil and then with mustard mixture.<br>Place in oven about 20 minutes, until medium-rare in center.<br>(An instant-read thermometer inserted in thickest part should register 100 to 110 degrees.)<br>Remove from oven, and serve.","url":"https://recipe.bluelayer.org/recipe/27715/salmon-with-hot-mustard-glaze"},{"id":"27612","title":"Bonefish Grill Pan Asian Sauce","ingredients":"oil, olive, salad or cooking<br>spices, ginger, ground<br>soy sauce made from soy (tamari)<br>catsup<br>sauce, oyster, ready-to-serve<br>lemon juice, raw<br>water, bottled, generic<br>sugars, granulated<br>spices, coriander seed","directions":"In a medium sauce pan, sautee the minced ginger in the olive oil until fragrant.<br>In a bowl, thoroughly combine the soy sauce, ketchup, oyster sauce, lemon juice and water and add to saute pan.<br>Bring the mixture to a slow boil, then slowly add sugar over low-med heat for about 5 minutes.<br>If desired, add a little hot water to the sauce to thin it.","url":"https://recipe.bluelayer.org/recipe/27612/bonefish-grill-pan-asian-sauce"},{"id":"27556","title":"China Moon Mustard Sauce","ingredients":"mustard, prepared, yellow<br>oil, sesame, salad or cooking<br>rice vinegar,<br>sugars, granulated<br>salt, table","directions":"Whisk all ingredients together until well blended.<br>Store in clean glass jar in refrigerator.<br>If sauce separates, just whisk it to emulsify.<br>Wonderful with cold roast beef, lamb and chicken dishes.<br>Spread on steamed fish and foods off the grill.<br>Great on cheese sandwiches!","url":"https://recipe.bluelayer.org/recipe/27556/china-moon-mustard-sauce"},{"id":"27522","title":"Honey Mustard Salmon","ingredients":"honey<br>mustard, prepared, yellow<br>fish, salmon, atlantic, wild, raw","directions":"Prepare barbeque grill.<br>In a small cup or bowl combine honey and mustard.<br>Place foil on barbeque grill.<br>Poke holes in the foil about 3-inches apart.<br>Place salmon on foil.<br>Baste salmon with honey/mustard mixture.<br>Turn fish and baste other side.<br>Grill until fish is done.","url":"https://recipe.bluelayer.org/recipe/27522/honey-mustard-salmon"},{"id":"27516","title":"Paneer Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat","directions":"Pour 1 litre of full fat milk into a large pan and heat gently.<br>Just as it begins to bubble, remove from heat and dollop in about 6 tablespoons of plain, live yoghurt.<br>Whack up the heat on the stove, return the pan and stir gently, watching as curds begin to form.<br>Continue to stir until the separated liquid becomes quite thin and takes on a slight green tinge to it.<br>Drape a large muslin cloth over a colander in the sink and pour the mixture into it, allowing the liquid to drain through.<br>It doesnt look very appetizing, I know.<br>Twirl the muslin cloth over the top of the curds and leave on a flat surface with a heavy weight over the top of it (I put it on a plastic chopping board on the drainer with a granite mortar over the top).<br>Leave for about an hour, after which youll be left with a solid cheese-like thing.<br>Can be cubed and lightly fried in oil (wear an apron as it spits!)<br>and added to stir-fries or curries, the creaminess of the paneer is a delicious contrast to the spices.<br>We frequently have this in a spicy soup made with tom yum paste and tomatoes, onions and fresh coriander.<br>As a pescatarian (non meat-eater who eats fish) who frequently forgets to get the fish out of the freezer, this is an excellent source of protein.","url":"https://recipe.bluelayer.org/recipe/27516/paneer-cheese"},{"id":"27495","title":"Salmon With Fresh Fruit Salsa - Diabetic Friendly","ingredients":"fish, salmon, atlantic, wild, raw<br>spices, chili powder<br>pineapple, raw, all varieties<br>melons, cantaloupe, raw<br>peppers, sweet, green, raw<br>roland, seasoned rice wine vinegar,<br>spices, coriander seed<br>spices, pepper, red or cayenne","directions":"Preheat the oven to 350 degrees F. Spray a 9x9-inch baking pan with olive oil cooking spray.<br>Place salmon fillets in the pan in a single layer and sprinkle with chili powder.<br>Spray fillets lightly with cooking spray and bake, uncovered, for 35 minutes or the thickest part of fillet is translucent.<br>Meanwhile, mix pineapple, cantaloupe, red bell pepper, vinegar, cilantro, and red pepper flakes together in a small bowl.<br>Set aside.<br>Top each fillet with 1/2 cup salsa and serve.","url":"https://recipe.bluelayer.org/recipe/27495/salmon-with-fresh-fruit-salsa-diabetic-friendly"},{"id":"27391","title":"Thai Barbeque Marinade","ingredients":"sauce, fish, ready-to-serve<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, sesame, salad or cooking<br>sugars, granulated<br>spices, garlic powder<br>ginger root, raw<br>honey","directions":"Whisk together the fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl.<br>Marinate meat at least 6 hours or over night before cooking.","url":"https://recipe.bluelayer.org/recipe/27391/thai-barbeque-marinade"},{"id":"27327","title":"Baked Seasoned Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>vinegar, cider<br>sauce, worcestershire<br>lemon juice, raw<br>salt, table<br>mustard, prepared, yellow<br>spices, pepper, black<br>butter, without salt<br>spices, paprika<br>spices, parsley, dried","directions":"Preheat oven to 450 degrees F.<br>Arrange filets in a shallow baking dish.<br>Mix together the remaining ingredients, &amp; pour half of this mixture over the fish.<br>Bake 20 minutes, basting with the remaining sauce.<br>When done, sprinkle with paprika &amp; chopped parsley, if desired.","url":"https://recipe.bluelayer.org/recipe/27327/baked-seasoned-salmon"},{"id":"27218","title":"Pineapple Slaw","ingredients":"salad dressing, mayonnaise, regular<br>yogurt, greek, plain, nonfat<br>rice vinegar,<br>spices, pepper, red or cayenne<br>pineapple, raw, all varieties<br>fast foods, coleslaw","directions":"Whisk mayonnaise , yogurt, vinegar and red pepper in a medium bowl.<br>Add pineapple and coleslaw mix and stir to combine.<br>Place in fridge until ready to serve.<br>Wonderful served on a crispy fish sandwich or served as a side.","url":"https://recipe.bluelayer.org/recipe/27218/pineapple-slaw"},{"id":"27198","title":"Debra's Salmon Rub","ingredients":"fish, salmon, atlantic, wild, raw<br>spices, chili powder<br>sugars, brown<br>spices, cumin seed<br>spices, thyme, dried<br>salt, table<br>oil, olive, salad or cooking","directions":"Mix all ingredients well, rub into fish.<br>Grill skin side down, do not turn fish.<br>Grill on low 15 minutes.","url":"https://recipe.bluelayer.org/recipe/27198/debras-salmon-rub"},{"id":"27174","title":"Heavenly Halibut","ingredients":"cheese, parmesan, hard<br>butter, without salt<br>salad dressing, mayonnaise, regular<br>lemon juice, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>salt, table<br>spices, pepper, black<br>fish, halibut, greenland, raw","directions":"Preheat the oven broiler and grease a baking dish.<br>In a bowl, mix the parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.<br>Arrange the halibut fillets in the prepared baking dish.<br>Broil halibut filets 8 minutes in the prepared oven, or until easily flaked with a fork.<br>Spread the parmesan cheese mixture on top of filets, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.","url":"https://recipe.bluelayer.org/recipe/27174/heavenly-halibut"},{"id":"27082","title":"Fish Taco Sauce","ingredients":"cream, sour, cultured<br>salad dressing, mayonnaise, regular<br>lime juice, raw<br>spices, garlic powder<br>sauce, hot chile, sriracha","directions":"Mix sour cream, mayonnaise, lime juice, garlic powder, and sriracha hot sauce together in a bowl until smooth.","url":"https://recipe.bluelayer.org/recipe/27082/fish-taco-sauce"},{"id":"27073","title":"3 Kicked Up Schmeers","ingredients":"cheese, goat, soft type<br>tomatoes, sun-dried<br>olives, ripe, canned (small-extra large)<br>nuts, pine nuts, dried<br>onions, raw<br>spices, basil, dried<br>spices, thyme, dried<br>oil, olive, salad or cooking<br>spices, garlic powder<br>salt, table<br>cheese, parmesan, hard<br>cream, sour, cultured<br>lemon juice, raw<br>salt, table<br>spices, pepper, red or cayenne<br>chives, raw<br>fish, salmon, atlantic, wild, raw<br>cheese, parmesan, hard<br>sugars, granulated<br>cream, sour, cultured<br>orange juice, raw<br>strawberries, raw","directions":"In a bowl, cream the goat cheese with a rubber spatula.<br>Add the remaining ingredients and mix well to combine.<br>Adjust seasoning, to taste, and serve with warm bagels.<br>In a bowl, cream together the cream cheese, sour cream, lemon juice, salt, and cayenne with a rubber spatula.<br>Fold in the chives and mix well.<br>Fold in the salmon and mix well.<br>Serve immediately, or cover and refrigerate until ready to serve.<br>Yield: about 1 1/2 cups<br>In a bowl, cream together the cream cheese, sugar, sour cream, and Grand Marnier until smooth.<br>Fold in the strawberries.<br>Serve immediately, or cover and refrigerate until ready to serve.<br>Yield: about 1 1/2 cups","url":"https://recipe.bluelayer.org/recipe/27073/3-kicked-up-schmeers"},{"id":"27038","title":"No Salt Seasoning","ingredients":"spices, onion powder<br>spices, garlic powder<br>spices, paprika<br>mustard, prepared, yellow<br>spices, thyme, dried<br>spices, pepper, black<br>celery, raw","directions":"Combine all together,in a jar with a shaker top.<br>good for fish, poultry, anything you want.","url":"https://recipe.bluelayer.org/recipe/27038/no-salt-seasoning"},{"id":"26982","title":"Fish Fingers with Corn Mayo Dipping Sauce","ingredients":"sauce, fish, ready-to-serve<br>egg substitute, powder<br>corn, sweet, white, raw<br>chives, raw<br>lettuce, cos or romaine, raw<br>carrots, raw<br>cheese, parmesan, hard","directions":"COOK required quantity of frozen I&amp;J Tasty Fish Fingers following packet directions.<br>MIX KRAFT Egg Mayonnaise Omega 3 with creamed corn and chives and spoon into 4 small bowls.<br>COMBINE drained shredded lettuce, carrot and cheese and divide between serving plates.<br>Serve with cooked fish fingers and corn mayo dipping sauce.<br>RECIPE TIP: Spread a slice of grainy bread with corn mayo, top with combined salad and cooked fish fingers and serve as an open sandwich.","url":"https://recipe.bluelayer.org/recipe/26982/fish-fingers-with-corn-mayo-dipping-sauce"},{"id":"26938","title":"Tigger Treats for the Older C-A-T","ingredients":"sauce, fish, ready-to-serve<br>barley, hulled<br>carrots, raw<br>beans, snap, green, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl, combine the fish, barley, carrots, and beans.<br>Moisten dried milk with a little water and pour into the fish mixture.<br>Refrigerate and serve small amounts as treats.","url":"https://recipe.bluelayer.org/recipe/26938/tigger-treats-for-the-older-c-a-t"},{"id":"26887","title":"Baby Food: Shitake and Edamame Puree","ingredients":"mushrooms, shiitake, raw<br>oil, olive, salad or cooking<br>edamame, frozen, prepared<br>water, bottled, generic<br>soy sauce made from soy (tamari)","directions":"Bring 6 cups of water to boil in a stock pot.<br>Add edamame and cook for 4 minutes.<br>Drain edamame in a colander and place them in a blender or food processor.<br>In a small saute pan, heat oil over medium heat, add mushrooms and cook for 2-3 minutes.<br>Add the mushrooms, soy sauce and 3/4 cup of water to the edamame in the blender.<br>Process until the mixture is a smooth puree.<br>If needed, add additional water.<br>Spoon the puree into your So Easy Baby Food Trays, cover and freeze until ready to use.<br>Serve as a vegetable dish for your baby's meal with mashed brown rice, meats or fish.","url":"https://recipe.bluelayer.org/recipe/26887/baby-food-shitake-and-edamame-puree"},{"id":"26805","title":"Smoked Salmon with Mustard-dill Sauce","ingredients":"oil, corn, peanut, and olive<br>honey<br>mustard, prepared, yellow<br>sugars, granulated<br>vinegar, red wine<br>dill weed, fresh<br>fish, salmon, atlantic, wild, raw","directions":"Whisk first 5 ingredients in medium bowl to blend.<br>Stir in dill.<br>Season sauce to taste with salt and pepper.<br>(Can be prepared 2 days ahead.<br>Cover and refrigerate.)<br>Serve salmon with sauce.","url":"https://recipe.bluelayer.org/recipe/26805/smoked-salmon-with-mustard-dill-sauce"},{"id":"26699","title":"Good Tartar Sauce Recipe","ingredients":"salad dressing, mayonnaise, regular<br>lemon juice, raw<br>pickle relish, sweet<br>sauce, worcestershire","directions":"This makes about 2/3 c., sufficient for 6 servings of fish.","url":"https://recipe.bluelayer.org/recipe/26699/good-tartar-sauce-recipe"},{"id":"26639","title":"Baked Halibut With Parmesan","ingredients":"fish, halibut, greenland, raw<br>salad dressing, mayonnaise, regular<br>mustard, prepared, yellow<br>sauce, worcestershire<br>onions, raw<br>cheese, parmesan, hard","directions":"preheat oven to 350 degrees.<br>Line a baking sheet with foil; mist lightly with cooking spray.<br>Pat fish fillets dry and arrange on baking sheet.<br>In a small bowl, combine next 4 ingredients; spread evenly over fish.<br>Sprinkle fish with grated parmesan cheese.<br>Bake on rack in upper third of oven for 25-30 minutes or until browned &amp; fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/26639/baked-halibut-with-parmesan"},{"id":"26638","title":"Salmon with Maple Balsamic Glaze","ingredients":"syrup, maple, canadian<br>vinegar, balsamic<br>orange juice, raw<br>spices, garlic powder<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw","directions":"In a small saucepan, mix maple syrup, balsamic vinegar, orange juice, and garlic together.<br>Bring the mixture to a boil, reduce heat and simmer for about 5 minutes or until mixture is reduced.<br>Remove from heat and stir in oil.<br>Marinate salmon for 10 minutes, and then remove from marinade.<br>Sprinkle salt and pepper on the salmon.<br>Liberally brush salmon with the marinade.<br>Broil (or grill over medium coals) 4 to 5 inches from heat for 12 minutes per inch of thickness.<br>For fillets baste again with marinade half way through cooking time.<br>For steaks turn half way through cooking time and baste with marinade.<br>Dim the dining room lights and light the candles on the dinner table.<br>Serve with small boiled whole new potatoes, steamed asparagus, and a bottle of your favourite white wine.","url":"https://recipe.bluelayer.org/recipe/26638/salmon-with-maple-balsamic-glaze"},{"id":"26620","title":"Butter Pecan Turtle Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>butter, without salt<br>butter, without salt<br>sugars, brown<br>nuts, pecans<br>spartan, real semi-sweet chocolate baking chips,","directions":"My recipes are not exactly very well organized.<br>I knew I had the recipe you were looking for, but it took a little sleuthing till I could figure out that one of my looseleaf notebooks, photo albums with recipes in it, or possibly cookbooks it was in.<br>Eureka!<br>I found it.<br>It is in one of my oldest looseleafs, so I would imagine I cut the recipe out of a Land O' Lakes Butter ad about 20 years ago!<br>Which's funny, since I recently posted a fish recipe which also came from a Land O' Lakes ad.<br>Hope you enjoy this!<br>Preheat oven to 350 degrees.<br>In 3 quart.<br>bowl, combine crust ingredients.<br>Mix at medium speed, scraping sides of bowl often, 2-3 min or possibly till well mixed and particles are fine.<br>Pat firmly into ungreased 13x9x2 pan.<br>Sprinkle pecans proportionately over unbaked crust.<br>Prepare caramel layer (see below).<br>Pour proportionately over pecans and crust.<br>Bake near center of 350 degree oven for 18-22 min or possibly till entire caramel layer is bubbly and crust is light golden.<br>Remove from oven.<br>Immediately sprinkle with chips.<br>Allow chips to heat slightly (2-3 min).<br>Slightly swirl chips as they heat; leave some whole for a marbled effect.<br>Don't spread chips.<br>Cold completely; cut into 3-4 dozen bars.<br>Caramel Layer: In heavy 1 quart.<br>saucepan combine brown sugar and butter.<br>Cook over med.<br>heat, stirring constantly, till entire surface of mix begins to boil.<br>Boil 1/2 to 1 minute, stirring constantly.","url":"https://recipe.bluelayer.org/recipe/26620/butter-pecan-turtle-cookies-recipe"},{"id":"26504","title":"Cilantro-Lime Butter","ingredients":"butter, without salt<br>salad dressing, italian dressing, commercial, regular<br>spices, coriander seed<br>lime juice, raw","directions":"Beat all ingredients with electric hand mixer on medium speed until well blended.<br>Spoon into airtight container.<br>Refrigerate at least 30 min.<br>or until firm.<br>Spoon 1 Tbsp.<br>of the butter mixture over each 3-oz.<br>serving of cooked fish.","url":"https://recipe.bluelayer.org/recipe/26504/cilantro-lime-butter"},{"id":"26425","title":"Parmesan Baked Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>cheese, parmesan, hard<br>salad dressing, mayonnaise, regular<br>spices, pepper, red or cayenne<br>lemon juice, raw","directions":"Mix cheese, mayo, and pepper in small bowl.<br>Place salmon skin side down on foil covered baking sheet.<br>Drizzle with lemon juice.<br>Top with cheese mixture and spread over salmon.<br>Bake at 400 degrees 18-20 minutes.","url":"https://recipe.bluelayer.org/recipe/26425/parmesan-baked-salmon"},{"id":"26407","title":"Tilapia","ingredients":"fish, tilapia, raw<br>spices, oregano, dried<br>spices, chili powder<br>spices, pepper, red or cayenne<br>salt, table<br>butter, without salt<br>lemon juice, raw","directions":"Combine oregano, chili powder, cayenne pepper, and salt.<br>In a shallow bowl combine the melted butter and lemon juice.<br>Dip fish into butter mixture,then press into the spice mixture.<br>Place in a shallow casserole sprayed with non-stick cooking spray.<br>Bake at 450 degrees for about 15 minutes, or until fish flakes when pressed.","url":"https://recipe.bluelayer.org/recipe/26407/tilapia"},{"id":"26363","title":"Quick Cured Salmon","ingredients":"water, bottled, generic<br>salt, table<br>sugars, granulated<br>fish, salmon, atlantic, wild, raw","directions":"Whisk water, salt, and sugar together in a large bowl until sugar and salt are completely dissolved.<br>Cut salmon along one side of the center connective tissue to the skin but not through.<br>Turn the knife parallel to the cutting board and cut salmon meat from skin.<br>Repeat for remaining side and discard skin and connective tissue.<br>Cut each fillet into 1/4-inch slices.<br>Working in batches of 5, place slices in brine for 3 minutes.<br>Remove cured slices using a slotted spoon to a wire rack and blot gently with paper towels.<br>Arrange salmon in a single layer on a platter, cover with plastic wrap, and refrigerate until chilled, 2 hours to overnight.","url":"https://recipe.bluelayer.org/recipe/26363/quick-cured-salmon"},{"id":"26329","title":"Herbed Horseradish Sauce for Fish","ingredients":"yogurt, greek, plain, nonfat<br>spices, coriander seed<br>horseradish, prepared<br>lemon juice, raw<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"In medium bowl, combine ingredients.<br>Mix well.<br>Cover and refrigerate.","url":"https://recipe.bluelayer.org/recipe/26329/herbed-horseradish-sauce-for-fish"},{"id":"26036","title":"Tartar Sauce","ingredients":"salad dressing, mayonnaise, regular<br>cream, sour, cultured<br>pickle relish, sweet<br>pickle relish, sweet<br>onions, raw<br>sauce, worcestershire<br>sauce, ready-to-serve, pepper, tabasco<br>lemon juice, raw<br>horseradish, prepared","directions":"Combine all ingredients and refrigerate for at least 1 hour.<br>The sauce will keep in the fridge for about 3-5 days.<br>Serve with fish.","url":"https://recipe.bluelayer.org/recipe/26036/tartar-sauce"},{"id":"25785","title":"Nam Prik","ingredients":"lime juice, raw<br>sauce, fish, ready-to-serve<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>sugars, granulated<br>crustaceans, shrimp, raw (not previously frozen)<br>carrots, raw","directions":"Combine all the ingredients and stir; make sure the sugar dissolves.<br>Taste and adjust the seasonings as necessary (I often add more nam pla).<br>Let rest for a few minutes before serving or cover and refrigerate for about a day (return to room temperature before using).","url":"https://recipe.bluelayer.org/recipe/25785/nam-prik"},{"id":"25765","title":"Vietnamese Ginger Chicken (Ga Kho)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>spices, ginger, ground<br>sugars, granulated<br>spices, pepper, black<br>sauce, fish, ready-to-serve<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Heat a heavy saucepan on medium high for about a minute until pan is hot, add sugar and turn heat down to medium.<br>Caramelize sugar for about 1 minute.<br>Keep a close watch to make sure sugar is brown, but not burnt.<br>Add ginger and stir for about 10 seconds.<br>Add remaining ingredients except scallions.<br>Turn the pieces and brown the chicken for about 2 minutes.<br>Reduce heat to a simmer.<br>Cook until liquid in the pan is reduced to half.<br>Sauce should be brown and thick.<br>About 10 minutes if you're using boned in whole thighs.<br>If you're using boneless, skinless chicken the cooking time is reduced to about 6 minutes.<br>Over cooking will make the meat tough.<br>Garnish with scallion and serve with steamed rice.","url":"https://recipe.bluelayer.org/recipe/25765/vietnamese-ginger-chicken-ga-kho"},{"id":"25739","title":"Louisiana Creole Sauce Recipe","ingredients":"onions, spring or scallions (includes tops and bulb), raw<br>peppers, sweet, green, raw<br>mushrooms, white, raw<br>oil, olive, salad or cooking<br>spices, pepper, black<br>spices, basil, dried<br>tomatoes, red, ripe, raw, year round average","directions":"Saute/fry onion, green pepper and mushrooms in oil over low heat 5 min.<br>Add in remaining ingredients and simmer 20 min.<br>Serve with fish, chicken or possibly beef.<br>Makes 2 c..","url":"https://recipe.bluelayer.org/recipe/25739/louisiana-creole-sauce-recipe"},{"id":"25702","title":"Thai-Peanut Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>peanut butter, smooth style, without salt<br>soy sauce made from soy (tamari)<br>sauce, fish, ready-to-serve<br>lime juice, raw","directions":"Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock.<br>Toss the wings with a little neutral oil to keep them from sticking.<br>Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat.<br>Leave one side of the grill cooler for indirect cooking.<br>Put the wings on the cool side of the grill.<br>Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.<br>While the wings cook, combine 1/3 cup coconut milk, 1/4 cup peanut butter, 1 tablespoon soy sauce, 1 tablespoon fish sauce and 2 tablespoons lime juice in a large bowl.<br>Whisk until smooth.<br>When the wings are cooked, add them to the bowl with the sauce and toss to coat.<br>Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until theyre nicely browned on both sides.","url":"https://recipe.bluelayer.org/recipe/25702/thai-peanut-chicken-wings"},{"id":"25662","title":"My Family's Edible Grated Ponzu","ingredients":"soy sauce made from soy (tamari)<br>radishes, raw<br>carrots, raw<br>apples, raw, with skin","directions":"Prepare the ponzu soy sauceor use store-bought.<br>Prepare the grated daikon radish, carrot, and apple.<br>Adjust the amounts to taste.<br>It's also okay if you don't use all of the ingredients.<br>Combine the ponzu soy sauce and grated ingredients and mix well.<br>It's a fruity and refreshing sauce.<br>I love it on top of grilled fish.","url":"https://recipe.bluelayer.org/recipe/25662/my-familys-edible-grated-ponzu"},{"id":"25653","title":"Smoked Salmon Butter","ingredients":"butter, without salt<br>fish, salmon, atlantic, wild, raw<br>dill weed, fresh","directions":"Stir all ingredients in small bowl until well blended.<br>Season to taste with salt and pepper.<br>(Can be made 1 day ahead.<br>Cover; chill.<br>Bring to room temperature before using.)","url":"https://recipe.bluelayer.org/recipe/25653/smoked-salmon-butter"},{"id":"25227","title":"Batter for Deep Frying","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>vinegar, distilled<br>leavening agents, baking soda<br>water, bottled, generic","directions":"Mix thoroughly.<br>I usually put it all in a jar and shake it.<br>Use to dip chicken nuggets, fish, or any vegetable you want to deep fry.<br>Remember to blot water or other liquid off the food before you batter it.","url":"https://recipe.bluelayer.org/recipe/25227/batter-for-deep-frying"},{"id":"25202","title":"Fast and Easy Tangerine Sauce","ingredients":"tangerines, (mandarin oranges), raw<br>lemon juice, raw<br>cornstarch<br>butter, without salt<br>salt, table","directions":"Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.<br>Put pan on low heat.<br>You want to heat up the mixture without boiling it.<br>The butter should be completely melted and sauce steaming.<br>While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.<br>Once the sauce is steaming slowly whisk the corn starch mixture into the pan.<br>Keep whisking until sauce thickens.<br>Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.","url":"https://recipe.bluelayer.org/recipe/25202/fast-and-easy-tangerine-sauce"},{"id":"25178","title":"Vietnamese-Style Caramel Chicken With Broccoli","ingredients":"leavening agents, baking soda<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>sugars, granulated<br>sauce, fish, ready-to-serve<br>spices, ginger, ground<br>broccoli, raw<br>cornstarch<br>spices, pepper, black<br>spices, coriander seed","directions":"combine baking soda and 1 1/4 cups cold water in large bowl.<br>Add chicken and toss to coat.<br>Let stand at room temperature for 15 minutes.<br>Rinse chicken in cold water and drain well.<br>Meanwhile, combine sugar and 3 tablespoons water in small saucepan.<br>Bring to boil over medium-high heat and cook, without stirring, until mixture begins to turn golden, 4 to 6 minutes.<br>Reduce heat to medium-low and continue to cook, gently swirling saucepan, until sugar turns color of molasses and registers between 390 and 400 degrees, 4 to 6 minutes longer.<br>(Caramel will produce some smoke during the last 1 to 2 minutes of cooking.)<br>Immediately remove saucepan from heat and carefully pour in 3/4 cup hot water (mixture will bubble and steam vigorously).<br>When bubbling has subsided, return saucepan to medium heat and stir to dissolve caramel.<br>Transfer caramel to 12-inch skillet and stir in fish sauce and ginger.<br>Add chicken and bring to simmer over medium-high heat.<br>Reduce heat to medium-low, cover, and simmer until chicken is forktender and registers 205 degrees, 30 -40 minutes, flipping chicken halfway through simmering.<br>Transfer chicken to serving dish and cover to keep warm.<br>Bring 1 inch water to boil in Dutch oven.<br>Lower insert or steamer basket with broccoli into pot so it rests above water; cover and simmer until broccoli is just tender, 4.5 to 5 minutes.<br>Transfer broccoli to serving dish with chicken.<br>While broccoli cooks, bring sauce to boil over medium-high heat and cook until reduced to 1 1/4 cups, 3 to 5 minutes.<br>Whisk cornstarch and 1 tablespoon water together in small bowl, then whisk into sauce; simmer until slightly thickened, about 1 minute.<br>Stir in pepper.<br>Pour 1/4 cup sauce over chicken and broccoli.<br>Sprinkle with cilantro and serve, passing remaining sauce separately.","url":"https://recipe.bluelayer.org/recipe/25178/vietnamese-style-caramel-chicken-with-broccoli"},{"id":"24953","title":"Baked Salmon Fish Sticks","ingredients":"cornmeal, degermed, unenriched, yellow<br>spices, pepper, black<br>spices, garlic powder<br>fish, salmon, atlantic, wild, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Spray a baking sheet with non-stick cooking spray and set aside.<br>In a shallow dish, combine the corn meal, black pepper and garlic powder.<br>Dip the salmon slices into the milk and then dredge in the corn meal mixture, coating completely.<br>Place the coated salmon on the prepared baking sheet, allow to rest 10 to 15 minutes.<br>While the salmon rests, preheat oven to 375 degree; place the salmon sticks in oven and bake for 25 to 30 minutes or until the sticks flake easily.","url":"https://recipe.bluelayer.org/recipe/24953/baked-salmon-fish-sticks"},{"id":"24915","title":"Easy Way Kimchi","ingredients":"cabbage, raw<br>spices, garlic powder<br>spices, ginger, ground<br>sauce, fish, ready-to-serve<br>vinegar, distilled<br>onions, spring or scallions (includes tops and bulb), raw<br>seeds, sesame seeds, whole, dried<br>spices, pepper, red or cayenne","directions":"Quarter cabbage lengthwise, then cut crosswise into 2-to 3-inch pieces.<br>Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.<br>Rinse cabbage well, then drain.<br>Squeeze out excess water with your hands and transfer to a large bowl.<br>Puree garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage.<br>Add scallions, sesame seeds, and red-pepper flakes and toss to coat.<br>Peel pear, then grate on large holes of a box grater (avoid core and seeds).<br>Add to cabbage mixture and toss well.<br>Marinate at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/24915/easy-way-kimchi"},{"id":"24900","title":"Poor Man's Lobster","ingredients":"water, bottled, generic<br>salt, table<br>fish, cod, atlantic, raw<br>sugars, granulated<br>catsup<br>horseradish, prepared<br>lemon juice, raw","directions":"Bring water to a boil.<br>Add sugar, salt and fish.<br>Simmer until fish turns white, 5 to 8 minutes.<br>Drain and chill.<br>Flake the cooked, and chilled fish.<br>Stir together lemon juice, ketchup and horseradish and mix well with cod.<br>Serve cold with lemon wedges.","url":"https://recipe.bluelayer.org/recipe/24900/poor-mans-lobster"},{"id":"24887","title":"Catfish Stew","ingredients":"potatoes, raw, skin<br>bacon, meatless<br>okra, raw<br>tomatoes, red, ripe, raw, year round average<br>water, bottled, generic<br>catsup<br>sauce, worcestershire<br>salt, table<br>spices, pepper, black<br>fish, catfish, channel, wild, raw<br>tomatoes, red, ripe, raw, year round average","directions":"Combine all ingredients (except the catfish and tomato paste) in a large pot and bring to a boil.<br>Cover and lower to a simmer until the potatoes are cooked, about 40 minutes.<br>Add the catfish and tomato paste.<br>Cook for another 15-20 minutes uncovered until thickened.","url":"https://recipe.bluelayer.org/recipe/24887/catfish-stew"},{"id":"24876","title":"Crispy Oven Fish","ingredients":"potatoes, raw, skin<br>cheese, parmesan, hard<br>parsley, fresh<br>salad dressing, mayonnaise, regular<br>lemon juice, raw<br>fish, cod, atlantic, raw","directions":"Combine crushed chips, parmesan cheese and parsley.<br>In a separate bowl combine mayonnaise and 2 Tbsp lemon juice.<br>Pour the remaining lemon juice into another bowl.<br>Dip the fish in the lemon juice, then the mayonnaise and finally the chip mixture.<br>Place onto a greased baking dish and bake 5-10 minutes at 400 F.","url":"https://recipe.bluelayer.org/recipe/24876/crispy-oven-fish"},{"id":"24875","title":"Thai Shrimp Fried Rice With Pineapple","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, olive, salad or cooking<br>spices, garlic powder<br>onions, raw<br>crustaceans, shrimp, raw (not previously frozen)<br>sauce, fish, ready-to-serve<br>sugars, granulated<br>pineapple, raw, all varieties<br>onions, spring or scallions (includes tops and bulb), raw","directions":"prepare rice by crumbling it with your fingers, breaking up the bigger lumps, and set it aside in a bowl.<br>heat wok or large, deep skillet over high heat.<br>add oil until it sizzles, and then add garlic and onion and toss well until shiny and fragrant, about 1 minute add shrimp and cook, tossing now and then, until the onion begins to wilt and shrimp are pink and cooked through, 2-3 minute.<br>add rice, fish sauce, and sugar and toss well.<br>add pineapple and green onion and cook about 2 min more, tossing often, until rice is tender and heated through.<br>serve hot or warm.","url":"https://recipe.bluelayer.org/recipe/24875/thai-shrimp-fried-rice-with-pineapple"},{"id":"24803","title":"Vietnamese Pickled Mustard Greens (Moms style)","ingredients":"mustard, prepared, yellow<br>shallots, raw<br>spices, ginger, ground<br>salt, table<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Wash the mustard greens well then dry them in the sun until shrunk.<br>Cut the greens into 2 cm pieces.<br>Thinly slice shallots and ginger.<br>The trick is the more shallots the faster it turns sour.<br>Shallots can be replaced by spring onions (scallions).<br>Mix sugar, salt, shallots and ginger into the mustard greens.<br>Pour the rice water and warm boiling water into a large bowl.<br>According to my mom, using rice water to pickle mustard greens can make the greens turn yellow and sour more quickly.<br>Put the mustard greens into the warm water bowl.<br>Use a bamboo knitting sheet to compress and pebbles on top to weight down the greens in order to make them crunchy and not absorb the water.<br>In 1992, Mom visited HCMC and my whole family had a trip to Vung Tau.<br>While swimming in the sea, Mom saw some beautiful big smooth pebbles.<br>She, then, took some saying, \"these are perfect for compressing the mustard greens when we pickle them.<br>Then she wrapped some pebbles and took them back to Son Tay and I also took 2.<br>Here they are.<br>The mustard greens are edible after 24 hours but they are still spicy.<br>However, they will be aromatic, yellow and sour after 48 hours.<br>Boiled pork is wonderful to be paired with mustard greens.<br>After 3 days, we can use these pickled mustard greens to cook soup with pork spare ribs, fish or it will be awesome to stir-fry with eggs to serve with hot rice.","url":"https://recipe.bluelayer.org/recipe/24803/vietnamese-pickled-mustard-greens-moms-style"},{"id":"24744","title":"Baked Fish With Mushrooms And Smoked Almonds Recipe","ingredients":"sauce, fish, ready-to-serve<br>lemon juice, raw<br>salt, table<br>spices, pepper, black<br>butter, without salt<br>mushrooms, white, raw<br>nuts, almonds<br>parsley, fresh","directions":"Place fillets in a single layer in a well-oiled baking dish.<br>Sprinkle with lemon juice, salt, and lemon pepper.<br>Bake at 350 degrees for 10 min per inch of thickness or possibly till fish flakes easily and is no longer translucent/soft in the center.<br>Meanwhile, combine remaining ingredients in a saucepan and saute/fry over low heat for 5 to 7 min.<br>To serve, spoon mushroom mix over fish.<br>Garnish with parsley sprigs and lemon wedges.<br>This recipe yields 6 servings.","url":"https://recipe.bluelayer.org/recipe/24744/baked-fish-with-mushrooms-and-smoked-almonds-recipe"},{"id":"24718","title":"Sweet Baby Ray's BBQ Butter","ingredients":"butter, without salt<br>spices, pepper, black<br>sauce, barbecue<br>salt, table","directions":"Blend all ingredients together in a mixing bowl.<br>Serve w/corn on the cob, fish, boiled or baked potatoes &amp; bread or rolls.<br>NOTE: Serving size has been estimated, but will very according to use.","url":"https://recipe.bluelayer.org/recipe/24718/sweet-baby-rays-bbq-butter"},{"id":"24709","title":"Smoked Salmon Salad","ingredients":"fish, salmon, atlantic, wild, raw<br>salad dressing, mayonnaise, regular<br>dill weed, fresh<br>onions, raw<br>spices, pepper, black","directions":"Mix all ingredients together.<br>Refrigerate until cold before serving.<br>(Cooking time is actually chilling time).","url":"https://recipe.bluelayer.org/recipe/24709/smoked-salmon-salad"},{"id":"24683","title":"Broiled Tilapia With Parmesan","ingredients":"fish, tilapia, raw<br>oil, olive, salad or cooking<br>cheese, parmesan, hard<br>salad dressing, mayonnaise, regular<br>lemon juice, raw<br>spices, garlic powder<br>spices, pepper, black<br>spices, basil, dried<br>spices, pepper, red or cayenne<br>salt, table<br>celery, raw","directions":"Set oven to broil.<br>Spray Pam on large baking sheet.<br>In a small bowl combine the rest of the ingredients.<br>Mix well.<br>Arrange fillets in a single layer on baking sheet.<br>Broil for 2-3 minutes.<br>Turn the fish over and broil 2-3 minutes more.<br>Remove from oven and top with Parmesan mixture, only the tops.<br>Return to oven and broil until golden brown on top and fish flakes easily.<br>This takes about 3 minutes.","url":"https://recipe.bluelayer.org/recipe/24683/broiled-tilapia-with-parmesan"},{"id":"24682","title":"Weight Watcher Oven Fried Fish","ingredients":"fish, tilapia, raw<br>cornmeal, degermed, unenriched, yellow<br>delallo, italian seasoned breadcrumbs,<br>dill weed, fresh<br>salt, table<br>spices, pepper, black<br>spices, paprika<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Preheat oven to 450 degrees.<br>In a shallow dish, like a pie plate, combine all dry ingredients.<br>Place milk in another shallow dish.<br>Dip fish in milk, then in crumb mixture.<br>Place in pan coated with cooking spray.<br>Drizzle with melted butter.<br>Bake for 10 minute or until fish flakes apart with fork.","url":"https://recipe.bluelayer.org/recipe/24682/weight-watcher-oven-fried-fish"},{"id":"24600","title":"Acadia's Super Easy Caesar Dill Sauce","ingredients":"salad dressing, caesar dressing, regular<br>dill weed, fresh","directions":"Mix dill weed with Caesar dressing.<br>Spread on fish (I top it on salmon) 1-minute before you remove it from the heat.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/24600/acadias-super-easy-caesar-dill-sauce"},{"id":"24489","title":"Camping Seasoning Mix Recipe","ingredients":"salt, table<br>spices, paprika<br>spices, garlic powder<br>onions, raw<br>spices, pepper, red or cayenne<br>spices, pepper, black","directions":"Mix well and store in a double zip-lock bag or possibly a good screw-top container.<br>I usually make up 2 or possibly 3 combinations when back-packing so which I have seasoning for meats, fish or possibly the ubiquitous curry.<br>By \"Deborah K=FChnen\"","url":"https://recipe.bluelayer.org/recipe/24489/camping-seasoning-mix-recipe"},{"id":"24487","title":"\"Beer Batter\" Made Easy Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornstarch<br>salt, table<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Stir together flour, cornstarch and salt.<br>Whisk in chilled beer, ice water or possibly lowfat milk (beer will give the batter a tangy flavor and alcohol will evaporate when the fish is fried).<br>Cover and chill one hour.<br>Whisk again before using.<br>This batter is wonderful on fish, vegetables or possibly chicken.","url":"https://recipe.bluelayer.org/recipe/24487/beer-batter-made-easy-recipe"},{"id":"24486","title":"Incredible Halibut Coated W/Pretzels","ingredients":"fish, halibut, greenland, raw<br>pretzels, soft, unsalted<br>honey<br>butter, without salt<br>dill weed, fresh<br>cheese, parmesan, hard","directions":"Crush sourdough pretzels in a blender or food processor.<br>Mix pretzels with parmesan cheese &amp; dill weed.<br>Preheat oven to Bake at 425F.<br>Rinse Halibut steaks in cool water and pat dry.<br>Dip Halibut in creamy honey mustard salad dressing.<br>Then dip Halibut into pretzel mixture coating all sides.<br>Place in greased baking dish.<br>Melt butter and drizzle over fish.<br>Bake for 10 to 12 minutes or until Halibut is white and flaky.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/24486/incredible-halibut-coated-w-pretzels"},{"id":"24451","title":"Horseradish Dipping Sauce","ingredients":"horseradish, prepared<br>soy sauce made from soy (tamari)<br>rice vinegar,","directions":"Combine above ingredients in a small bowl.<br>Allow to stand 30 minutes, then serve as a dipping sauce with seafood cocktails, grilled or batter-fried shrimp, fish or vegetables","url":"https://recipe.bluelayer.org/recipe/24451/horseradish-dipping-sauce"},{"id":"24369","title":"Salmon Marinade","ingredients":"lime juice, raw<br>sauce, worcestershire<br>spices, thyme, dried<br>oil, olive, salad or cooking","directions":"In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil.<br>Mix well.<br>Cover all surfaces of fish fillet with marinade.<br>Refrigerate and let stand as little as 30 minutes or as long as overnight.","url":"https://recipe.bluelayer.org/recipe/24369/salmon-marinade"},{"id":"24345","title":"Simple Ginger Orange Sauce for Fish, Pork or Chicken","ingredients":"marmalade, orange<br>onions, spring or scallions (includes tops and bulb), raw<br>lemon juice, raw<br>spices, ginger, ground<br>soy sauce made from soy (tamari)","directions":"Mix well.<br>Use on protien while cooking or after cooked.","url":"https://recipe.bluelayer.org/recipe/24345/simple-ginger-orange-sauce-for-fish-pork-or-chicken"},{"id":"24263","title":"Laab Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>lime juice, raw<br>sauce, fish, ready-to-serve<br>sugars, granulated<br>sauce, peppers, hot, chili, mature red, canned<br>rice flour, white, unenriched<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, coriander seed<br>fresh red onions,<br>candies, nestle, after eight mints","directions":"Brown meat in wok over medium heat without any oil.<br>transfer to a bowl and mix with lime juice, fish sauce and hot pepper.<br>Add the ground rice and remaining ingredients and combine mixture.<br>Place mixture on a bed of shredded lettuce.<br>garnish with cucumber, carrot and cabbage.<br>Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/24263/laab-salad"},{"id":"24243","title":"Nana's Bun-On-A-Stick","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt","directions":"Cut butter or margerine into dry ingredients.<br>Mix well.<br>Store in a ziploc bag in the fridge or freezer until ready to use.<br>Excellent for camping.<br>Great for breading fish.<br>For Bun-on-a-stick; 1 cup mix and 1/4 c water or milk.<br>Mix until just combined.<br>Peel sticks, wrap small amount of dough around the peeled stick.<br>Roast in campfire.<br>Add butter, jam &amp;/or maple syrup.<br>For pancakes: 1 c mix &amp; 2/3 c water or milk.<br>Stir until moistened.<br>Cook on a well-seasoned cast iron pan or griddle.<br>Makes excellent pancakes.<br>* Take out the sugar is you want them less sweet &amp; more savoury.<br>** More than a delicious substitute for pancakes &amp; biscuits, bun-on-a-stick is a recipe for memories.<br>Eating it takes me back to reunions past when Auntie Amy (your great Nana Liam), Auntie Marlene, &amp; Auntie Cheryl would prepare this for all the kids.<br>Watching it cook on our freshly peeled sticks fed our imaginations &amp; created heartfelt memories that will last a lifetime.","url":"https://recipe.bluelayer.org/recipe/24243/nanas-bun-on-a-stick"},{"id":"24202","title":"Cajun Fish Nuggets","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>a cajun life, all purpose cajun seasoning,<br>salt, table<br>spices, pepper, black<br>salad dressing, mayonnaise, regular<br>dill weed, fresh<br>lemon juice, raw<br>fish, tilapia, raw","directions":"In large shallow dish, whisk together flour, cornmeal, Cajun seasoning, salt and pepper.<br>In another shallow dish, combine mayonnaise, dill and lemon juice; set 1/4 cup aside for serving.<br>Cut fish into 2-inch chunks; dip into mayonnaise mixture, then flour mixture, turning to coat.<br>Place fish on greased rimmed baking sheet, bake in 450F oven until golden, about 10 minutes.<br>Broil until crisp, about 4 minutes.<br>Serve with reserved mayonnaise mixture for dipping.","url":"https://recipe.bluelayer.org/recipe/24202/cajun-fish-nuggets"},{"id":"24085","title":"Shrimp Butter","ingredients":"butter, without salt<br>butter, without salt<br>crustaceans, shrimp, raw (not previously frozen)<br>salt, table<br>spices, pepper, black<br>onions, raw<br>lemon juice, raw<br>spices, pepper, red or cayenne","directions":"Heat 2 tablespoons butter in skillet over medium high heat until melted.<br>Saute shrimp with salt &amp; black pepper until just cooked through - about 1 1/2 - 2 minutes.<br>Transfer shrimp to food processor.<br>In the same skillet, cook onion in 1 tablespoon butter over medium low heat, stirring occasionally, until softened, about 2-3 minutes.<br>Scrape onions &amp; any remaining butter in the skillet into the food processor.<br>Allow to cool, about 15 minutes.<br>Once cooled, add lemon juice, cayenne and remaining 1/2 cup butter to the food processor.<br>Pulse until shrimp are finely chopped.<br>Chill in the refrigerator at least 6 hours.<br>Before serving, allow to come back to room temperature.<br>Serve on toasted bread, crackers, steak, fish, potatoes or anything you can think of.","url":"https://recipe.bluelayer.org/recipe/24085/shrimp-butter"},{"id":"24028","title":"Firecracker Grilled Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>vinegar, balsamic<br>honey<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>spices, ginger, ground<br>oil, sesame, salad or cooking<br>salt, table<br>spices, onion powder","directions":"Whisk together all ingredients except salmon.<br>Place 6 6 oz salmon fillets in a gallon-sized resealable bag and pour marinade over.<br>(reserve 1/4 cup for glaze).<br>Seal and allow to marinate in refrigerator 30 minute.<br>Remove salmon from marinade and discard marinade.<br>Grill salmon on a hot grill 4 to 5 minutes or until cooked through.<br>Baste with reserved marinade while grilling.","url":"https://recipe.bluelayer.org/recipe/24028/firecracker-grilled-salmon"},{"id":"24016","title":"Lemon Butter","ingredients":"butter, without salt<br>lemon juice, raw<br>parsley, fresh<br>salt, table<br>spices, pepper, red or cayenne","directions":"A dash of hot pepper sauce may be used instead of the cayenne.<br>In 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne.<br>Or, in small bowl with spoon, stir butter or margarine until creamy.<br>Slowly stir in remaining ingredients.<br>Serve Lemon Butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish.","url":"https://recipe.bluelayer.org/recipe/24016/lemon-butter"},{"id":"24000","title":"Cajun Fish Croquette","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>a cajun life, all purpose cajun seasoning,<br>salt, table<br>spices, pepper, black<br>salad dressing, mayonnaise, regular<br>dill weed, fresh<br>lemon juice, raw<br>fish, tilapia, raw","directions":"In a not too deep bowl, mix flour, cornmeal, cajun seasoning, salt and pepper.<br>In another bowl not too deep, mix mayonnaise, dill and lemon juice (set aside 1/4 cup of this mayonnaise for later).<br>Soak fish fillets in the mixture of mayonnaise, then in the mixture of flour flipping them to coat well.<br>Put fish fillets on a greased baking sheet.<br>Cook in a preheated oven of 450 F for about 10 minutes or until croquettes are golden.<br>Keep cooking under the broiler for about 4 minutes or until crispy.<br>Serve with the mixture of mayonnaise that you set aside.","url":"https://recipe.bluelayer.org/recipe/24000/cajun-fish-croquette"},{"id":"23847","title":"Marinated Grilled Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>soy sauce made from soy (tamari)<br>rice vinegar,<br>honey<br>spices, rosemary, dried<br>spices, tarragon, dried<br>spices, ginger, ground","directions":"Mix all marinade ingredients together and pour over salmon in a ziplock bag or shallow dish.<br>Marinade a minimum of 20 minutes or up to 2 hours in the refrigerator.<br>Grill until salmon is opaque and flakey.","url":"https://recipe.bluelayer.org/recipe/23847/marinated-grilled-salmon"},{"id":"23784","title":"Salmon with Honey Mustard Glaze","ingredients":"fish, salmon, atlantic, wild, raw<br>honey<br>mustard, prepared, yellow<br>spices, thyme, dried<br>oil, olive, salad or cooking","directions":"Heat oil over medium heat in large skillet.<br>Combine honey, mustard,and thyme.<br>Brush on both sides of fish.<br>Cook in oil until fish flakes easily, about 5 minutes per side.","url":"https://recipe.bluelayer.org/recipe/23784/salmon-with-honey-mustard-glaze"},{"id":"23767","title":"Ww Honey-Glazed Salmon With Wasabi - 4 Points","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>rice vinegar,<br>soy sauce made from soy (tamari)<br>honey<br>spices, ginger, ground<br>wasabi, root, raw<br>fish, salmon, atlantic, wild, raw<br>salt, table<br>spices, pepper, black<br>onions, spring or scallions (includes tops and bulb), raw","directions":"To make the sauce, bring the mirin, vinegar, soy sauce, honey, ginger, and wasabi to boil in a small saucepan.<br>Cook, stirring occasionally, over medium-high heat until the flavors are blended and the sauce is thickened, about 5 minutes.<br>Remove from the heat; cover and keep warm.<br>Meanwhile, sprinkle the salmon with the salt and the pepper.<br>Spray a large nonstick skillet with nonstick spray and set over high heat.<br>Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about 4 minutes on each side.<br>Spoon the sauce over the salmon.<br>Sprinkle with the scallions.<br>Serve at once.","url":"https://recipe.bluelayer.org/recipe/23767/ww-honey-glazed-salmon-with-wasabi-4-points"},{"id":"23753","title":"Vegetarian Fish Sauce Substitute","ingredients":"water, bottled, generic<br>mushrooms, shiitake, raw<br>salt, table<br>soy sauce made from soy (tamari)","directions":"Combine all ingredients in a saucepan.<br>Simmer over medium heat until liquid is reduced by half.<br>Strain and cool.<br>Use whenever fish sauce is called for.<br>Mixture will keep up to 3 weeks in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/23753/vegetarian-fish-sauce-substitute"},{"id":"23717","title":"Breadmaker Mix Recipe","ingredients":"wheat flours, bread, unenriched<br>salt, table<br>sugars, granulated<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Combine all ingredients in a large bowl.<br>Stir together to distribute proportionately.<br>Label and package in six (2 1/4 c.) containers, if using a 1 lb breadmaker, or possibly in four (3 1/3 c.) containers for larger capacity breadmakers.<br>Store in a cold, dry place.<br>Use within six months.<br>Makesabout 14 c. breadmaker mix.<br>To make small loaf: 1 1/2 ts yeast, 2 1/4 c breadmaker mix, 1 tb butter or possibly oil, 3/4 c hot water.<br>To make large loaf: 2 ts yeast, 3 1/3 c breadmaker mix, 1 1/2 tb butter or possibly oil, 1 1/4 c hot water.<br>Mix and bake on Light setting per breadmaker instructions.<br>Variations:Cinnamon raisin: to the basic recipe, add in 1/2 c raisins and 1 1/2 ts cinnamon.<br>Glaze with powdered sugar glaze, if you like, while still hot.<br>(add in raisins at beep).<br>French bread: eliminate the butter or possibly oil.<br>Sweet bread: add in 1 tb sugar with the dry ingredients.<br>Break 1 egg into measuring c., fill c. with water in amount called for in recipe.<br>Herb bread: add in 1 1/2 ts dry herbs to mix (rosemary, basil, dill, etc.<br>Make a Mix, 1995, Fisher Books, Karine Eliason, Nevasa Harward &amp; Madeline","url":"https://recipe.bluelayer.org/recipe/23717/breadmaker-mix-recipe"},{"id":"23542","title":"Easy Baked Honey Glazed Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>butter, without salt<br>honey<br>mustard, prepared, yellow","directions":"Place salmon on a greased broiler pan.<br>In a small saucepan, mix butter, honey and mustard.<br>Simmer until thick and smooth, about 5 minutes.<br>Spread mixture on salmon.<br>Bake at 425 degrees for 8 minutes, basting with glaze once or twice.","url":"https://recipe.bluelayer.org/recipe/23542/easy-baked-honey-glazed-salmon"},{"id":"23459","title":"Salmon With Creamy Horseradish Sauce","ingredients":"fish, salmon, atlantic, wild, raw<br>salad dressing, mayonnaise, regular<br>parsley, fresh<br>mustard, prepared, yellow<br>horseradish, prepared","directions":"1 Rinse fish abd pat dry.<br>Combine mayonnaise, parsley, and horseradish; set aside.<br>2 Spray grill with non stick cookingt spray.<br>Preheat grill to medium.<br>Grill salmon, uncovered for 5 minutes per half inch until flakes turning once.<br>Spread horseradish mixture over salmon after turning.<br>Per serving 349 cal, 1g carb, 34g protein, 22g fat, 0g fiber.","url":"https://recipe.bluelayer.org/recipe/23459/salmon-with-creamy-horseradish-sauce"},{"id":"23317","title":"Parmesan Whitefish","ingredients":"cheese, parmesan, hard<br>margarine, regular, 80% fat, composite, stick, without salt<br>salad dressing, mayonnaise, regular<br>salad dressing, mayonnaise, regular<br>lemon juice, raw<br>spices, basil, dried<br>spices, pepper, black<br>spices, onion powder<br>spices, garlic powder","directions":"In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice.<br>Season with dried basil, pepper, onion powder, and garlic salt.<br>Mix well and set aside.<br>Arrange fillets in a single layer on a cookie sheet.<br>Bake for 30 minutes or until fish flakes.","url":"https://recipe.bluelayer.org/recipe/23317/parmesan-whitefish"},{"id":"23120","title":"Asian Citrus Marinated Salmon, Low Fat","ingredients":"soy sauce made from soy (tamari)<br>orange juice, raw<br>lime juice, raw<br>mustard, prepared, yellow<br>wei-chuan, five spice powder,<br>fish, salmon, atlantic, wild, raw<br>oil, sesame, salad or cooking<br>seeds, sesame seeds, whole, dried","directions":"With a spoon mix together soy sauce, juices, mustard and spice powder in a shallow dish or pan.<br>Add salmon and turn to coat all sides; cover and refrigerate for 1 hour.<br>Bring salmon back to room temperature and preheat broiler.<br>Remove salmon from the marinade and pat dry with paper towels.<br>Brush sides and tops of fillets with sesame oil and place on broiler pan; broiler 4 inches from heat until fish is cooked through, about 5 minutes (you might want to spray your broiler pan w/cooking spray).<br>While fish is broiling heat a small skillet over medium-high heat until hot; Add sesame seeds and, stirring constantly, toast just until golden -be careful, seeds can go from golden to burnt in a flash.<br>Remove skin from salmon, transfer to serving plates and garnish each with toasted sesame seeds.","url":"https://recipe.bluelayer.org/recipe/23120/asian-citrus-marinated-salmon-low-fat"},{"id":"23025","title":"Simple Sassy Salmon","ingredients":"butter, without salt<br>oil, olive, salad or cooking<br>sauce, worcestershire<br>honey<br>sugars, brown<br>spices, garlic powder<br>fish, salmon, atlantic, wild, raw","directions":"Combine the melted butter, vegetable oil, Worcestershire sauce, honey mustard sauce, brown sugar, and garlic powder in a large bowl.<br>Whisk to combine.<br>Reserve 2 tablespoons marinade for basting.<br>Place the salmon in a shallow dish and pour the remaining marinade over.<br>Cover and chill for 45 minutes.<br>Preheat the oven's broiler and set the oven rack about 5 inches from the heat source.<br>Broil salmon for 12 minutes, brushing occasionally with the reserved marinade.<br>Salmon is done when it is glazed from the marinade and flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/23025/simple-sassy-salmon"},{"id":"23012","title":"100% Rye Sourdough","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>honey<br>water, bottled, generic<br>salt, table","directions":"Mix together all of the ingredients in a bowl with a wooden spoon to form a sticky batter<br>Beat hard to try and develop some gluten for 10 mins<br>Rest for 30 mins<br>Beat again for 10 more mins<br>Cover and place in the fridge overnight<br>Remove from fridge, fold the mixture over itself a few times with a spatula, cover and leave and room temperature for 2-3 hours<br>Return to fridge for another night<br>Remove from fridge scrape onto a heavily (rye) floured surface and with floured hands, gently shape into a rough ball shape.<br>Flour a banneton and add the 'dough'.<br>Cover and leave for 6 hours at room temperature<br>With half an hour to go, preheat oven to max (around 240C)<br>Turn out the dough onto a baking tray or stone and score<br>Throw a cup of water into the bottom of the oven<br>Add the dough to the oven and shut the door, trapping the steam<br>Turn oven down to 210C for 20 mins<br>Reduce temperature to 200C and bake for a further 20 mins<br>Allow to almost completely cool before enjoying with smoked fish.<br>If you dont have any smoked fish, just throw the bread away.","url":"https://recipe.bluelayer.org/recipe/23012/100-rye-sourdough"},{"id":"22904","title":"Brine for Smoked Fish","ingredients":"sugars, brown<br>sugars, granulated<br>salt, table<br>water, bottled, generic<br>fish, salmon, atlantic, wild, raw","directions":"I bring this to a simmer over medium heat until all sugars are melted and combined with the salt and water.<br>Cool and pour over salmon pieces.<br>( I do not use all the brine and will have to tweak further ).<br>Place in the fridge for at least 24 hours.<br>Drain fish and pat dry.<br>Place on racks for about 1 hour, blotting with paper towel occasionally.<br>Place in smoker for 5 hours, checking and adding smoking chips.","url":"https://recipe.bluelayer.org/recipe/22904/brine-for-smoked-fish"},{"id":"22877","title":"Asian Sesame Salmon","ingredients":"seeds, sesame seeds, whole, dried<br>spices, garlic powder<br>onions, raw<br>spices, ginger, ground<br>spices, pepper, red or cayenne<br>honey<br>onions, spring or scallions (includes tops and bulb), raw<br>soy sauce made from soy (tamari)<br>fish, salmon, atlantic, wild, raw","directions":"Preheat oven to 375F<br>In small bowl combine honey, green onions, soy sauce and spices, except red pepper flakes, until well blended.<br>Stir in red pepper to taste, if desired.<br>Place salmon in 13x9 in baking dish.<br>Spoon honey mixture evenly over salmon.<br>Bake salmon in preheated oven for 30 minutes or until fish flakes easily with a fork, basting occasionally with honey mixture.","url":"https://recipe.bluelayer.org/recipe/22877/asian-sesame-salmon"},{"id":"22834","title":"Fried Fish batter (cod, flounder, tillapia)","ingredients":"fish, cod, atlantic, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>cornstarch<br>salt, table<br>sugars, granulated<br>spices, garlic powder<br>onions, raw<br>spices, paprika<br>water, bottled, generic","directions":"Mix all dry ingredients.<br>Add water and beat well until smooth.<br>Coat fish filets and deep fry at 350 until golden brown.","url":"https://recipe.bluelayer.org/recipe/22834/fried-fish-batter-cod-flounder-tillapia"},{"id":"22770","title":"Crab Finger Sauce from Atlanta Fish Market","ingredients":"sauce, ready-to-serve, pepper, tabasco<br>vinegar, red wine<br>mustard, prepared, yellow<br>catsup<br>butter, without salt","directions":"Combine all ingredients except for the butter and bring it a boil.<br>Whip in the cold butter until the sauce thickens.<br>Set aside.<br>Crab Fingers.<br>Cover the crab fingers with milk, drain and lightly coat with flour.<br>Lightly fry the crab pieces in canola oil heated to 350 F, until golden brown.<br>Drain and toss with hot sauce.<br>Serve warm with your favorite blue cheese or ranch dressing.","url":"https://recipe.bluelayer.org/recipe/22770/crab-finger-sauce-from-atlanta-fish-market"},{"id":"22754","title":"Grilled-Pork Skewers","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, corn, peanut, and olive<br>onions, spring or scallions (includes tops and bulb), raw<br>sauce, fish, ready-to-serve<br>spices, garlic powder<br>sauce, peppers, hot, chili, mature red, canned<br>sugars, granulated<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Prepare a charcoal grill or preheat the broiler.<br>Soak 20 bamboo skewers in cold water to cover for 20 minutes.<br>In the bowl of a food processor, combine the coconut milk and peanuts and process until the mixture forms a fairly smooth paste.<br>Transfer to a large bowl and stir in the scallions, fish sauce, garlic, chili pepper, sugar and black pepper.<br>Add the pork cubes and toss to coat.<br>Set aside to marinate for 20 minutes.<br>Drain and pat the bamboo skewers dry.<br>Thread 3 pork cubes on each skewer and grill or broil on a broiler pan, turning as needed, until the pork is nicely browned and cooked all the way through, about 6 minutes.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/22754/grilled-pork-skewers"},{"id":"22741","title":"Alaskan Smoked Salmon Sauce","ingredients":"fish, salmon, atlantic, wild, raw<br>cheese, parmesan, hard<br>cream, sour, cultured<br>salad dressing, mayonnaise, regular<br>dill weed, fresh<br>parsley, fresh<br>onions, spring or scallions (includes tops and bulb), raw<br>salt, table<br>spices, pepper, black<br>lemon juice, raw","directions":"Combine all ingredients.<br>Taste and adjust seasonings.<br>Best if made in advance and set in the refrigerator for an hour prior to serving to let the flavors meld.<br>Serve warm or cold.<br>TIP: Can be made up to 2 days in advance and refrigerated.<br>TIP: Serve with bagel chips, pumpernickle squares or cucumber rounds.<br>TIP: Can be used as a dressing for pasta or rice salads or as a filling for crepes or omelets.","url":"https://recipe.bluelayer.org/recipe/22741/alaskan-smoked-salmon-sauce"},{"id":"22730","title":"Macadamia Baked Whitefish","ingredients":"wheat flour, white, all-purpose, unenriched<br>spices, onion powder<br>spices, pepper, black<br>butter, without salt<br>sauce, fish, ready-to-serve<br>nuts, macadamia nuts, raw","directions":"Preheat oven to 400F.<br>Combine first 3 ingredients in a shallow dish.<br>Melt butter in a shallow baking dish in oven.<br>Dredge whitefish in flour mixture to coat.<br>Arrange in baking dish and turn to coat with butter.<br>Sprinkle with nuts.<br>Bake 10 minutes or until fish flakes easily.","url":"https://recipe.bluelayer.org/recipe/22730/macadamia-baked-whitefish"},{"id":"22650","title":"Mango Salsa","ingredients":"mango nectar, canned<br>pickles, cucumber, sour<br>fresh red onions,<br>salad dressing, italian dressing, commercial, regular","directions":"Combine ingredients; cover.<br>Refrigerate several hours to allow flavours to blend.<br>Serve spooned over your favourite grilled or broiled fish, such as halibut, trout or salmon.","url":"https://recipe.bluelayer.org/recipe/22650/mango-salsa"},{"id":"22646","title":"Honey Teriyaki Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>sauce, teriyaki, ready-to-serve<br>honey","directions":"In a large ziploc bag, marinate salmon in teriyaki at least 4 hours, or overnight.<br>Preheat grill on high.<br>Place salmon meat side down on grill for 3 minutes.<br>Rotate 1/4 turn (don't flip), cook 3 minutes.<br>Flip so skin side is now down.<br>Brush with honey.<br>Cook 6 minutes, or until no longer pink.","url":"https://recipe.bluelayer.org/recipe/22646/honey-teriyaki-salmon"},{"id":"22642","title":"Sesame Oil and Mustard Marinade","ingredients":"mustard, prepared, yellow<br>oil, sesame, salad or cooking<br>lemon juice, raw<br>orange juice, raw","directions":"Mix all ingredients together.<br>Rub into your meat/fish/tofu and leave to marinade.","url":"https://recipe.bluelayer.org/recipe/22642/sesame-oil-and-mustard-marinade"},{"id":"22616","title":"Sriracha Ketchup","ingredients":"catsup<br>sauce, hot chile, sriracha<br>sauce, fish, ready-to-serve","directions":"In a medium bowl, mix together all of the ingredients.<br>Store in a squeeze bottle or small covered bowl, refrigerated, for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/22616/sriracha-ketchup"},{"id":"22586","title":"Barbecue Fish Marinade","ingredients":"soy sauce made from soy (tamari)<br>lime juice, raw<br>vinegar, distilled<br>oil, olive, salad or cooking<br>spices, pepper, black<br>salt, table<br>seeds, sesame seeds, whole, dried<br>spices, garlic powder","directions":"Whisk together all ingredients.<br>Marinate fish for at least 1 hour before cooking.","url":"https://recipe.bluelayer.org/recipe/22586/barbecue-fish-marinade"},{"id":"22578","title":"Baked Sole Au Gratin Recipe","ingredients":"salt, table<br>spices, oregano, dried<br>oil, olive, salad or cooking<br>bread crumbs, dry, grated, plain","directions":"Preheat oven to 425.<br>Season both sides of fish with salt &amp; pepper.<br>Place in lightly oiled dish.<br>In bowl combine oregano with extra virgin olive oil &amp; bread crumbs.<br>Spread crumb mix proportionately over surface of fish.<br>Bake 6-12 min per inch of thickness, till fish is opaque throughout.<br>Remove from oven &amp; place under broiler for 1 minute to brown the crumb mix.","url":"https://recipe.bluelayer.org/recipe/22578/baked-sole-au-gratin-recipe"},{"id":"22437","title":"Dried Kingfish","ingredients":"sauce, fish, ready-to-serve<br>shallots, raw<br>mango nectar, canned<br>sauce, peppers, hot, chili, mature red, canned<br>sauce, fish, ready-to-serve<br>lime juice, raw<br>cock brand, palm sugar,<br>oil, olive, salad or cooking","directions":"Wash, clean and butterfly the fish leaving the two sides joined along the belly.<br>Open the fish out flat so that the skin is downward, remove the bones, and score the flesh with a knife.<br>After allowing it to dry, lay the fish opened out flat in strong sunshine for five to six hours, turning regularly so the sun strikes both the skin side and the interior.<br>Pour the oil into a deep frying pan and place on medium heat.<br>When the oil is hot, place the fish, still opened out, in the oil.<br>When the lower side becomes crisp and golden, turn the fish and continue frying until it is done on both sides; then, remove from the pan, drain, place on a serving dish.<br>Toss the shallots, mango and chilli together, seasoning with fish sauce, lime juice and palm sugar so that a sour taste is the predominant one.<br>Spoon into a bowl and serve with the fish.","url":"https://recipe.bluelayer.org/recipe/22437/dried-kingfish"},{"id":"22423","title":"Thai Hot Sauce (Nam Prik)","ingredients":"water, bottled, generic<br>sauce, fish, ready-to-serve<br>lime juice, raw<br>sugars, granulated<br>spices, garlic powder<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Combine the water, fish sauce, lime juice, sugar, and garlic in small bowl.<br>Set aside to cool.<br>Add green onion.<br>Serve in a shallow dipping bowl.","url":"https://recipe.bluelayer.org/recipe/22423/thai-hot-sauce-nam-prik"},{"id":"22319","title":"Salmon in a Foil Packet","ingredients":"fish, salmon, atlantic, wild, raw<br>carrots, raw<br>peppers, sweet, green, raw<br>oil, olive, salad or cooking<br>spices, garlic powder<br>spices, ginger, ground<br>soy sauce made from soy (tamari)<br>rice vinegar,<br>sauce, hoisin, ready-to-serve","directions":"Preheat oven to 400; tear off about 2 feet of heavy-duty foil; fold it in half to make a double-thickness square that measures about 12 inches on each side; place the foil on a cookie sheet.<br>Place the fish in the center of the foil; top the fish with the slivered carrots and peppers.<br>In a small saucepan, heat the oil over medium heat; add in the garlic and ginger; saute until they are fragrant, about 1 minute.<br>Add in soy sauce, vinegar, and hoisin sauce; simmer for about 2 minutes.<br>Remove pan from heat.<br>Pour the sauce carefully over the fish and vegetables; wrap foil into an airtight packet around the fish, vegetables, and sauce, folding and sealing the edges.<br>Bake for 20 minutes; remove from oven and open the packet immediately (and carefully) so the fish stops cooking; serve.","url":"https://recipe.bluelayer.org/recipe/22319/salmon-in-a-foil-packet"},{"id":"22292","title":"White BBQ Sauce","ingredients":"salad dressing, mayonnaise, regular<br>vinegar, distilled<br>lemon juice, raw<br>spices, pepper, black<br>salt, table","directions":"Mix well and refrigerate 18-24 hours.<br>Do not taste after mixing--it is awful -- just wait.<br>Serve as a dip with pulled pork or grilled chicken.<br>Excellent as a dip for fresh vegetables or on a baked potato.<br>Mix 1-2 tablespoons into eggs when beating them for an omelet.<br>Can also be used as a marinade for chicken or fish.<br>May be the best dip ever for any blackened fish.","url":"https://recipe.bluelayer.org/recipe/22292/white-bbq-sauce"},{"id":"22246","title":"grilled honey-balsamic salmon","ingredients":"honey<br>mustard, prepared, yellow<br>vinegar, balsamic<br>spices, garlic powder<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw","directions":"combine first 5 ingredients, mix and brush over fish.<br>coat grill rack with cooking spray<br>coals should be medium hot (350-400 F) place fish on rack<br>grill, covered, 2-3 minutes on each side or until fish flakes with fork.<br>serve immiediately","url":"https://recipe.bluelayer.org/recipe/22246/grilled-honey-balsamic-salmon"},{"id":"22212","title":"Orange Ginger Glazed Baked Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>spices, ginger, ground<br>orange juice, raw","directions":"Preheat oven to 450.<br>Line a shallow baking sheet with aluminum foil.<br>Place salmon filets on foil skin side down, the skin should stick to the foil and the fish come off beautifully when removing from the pan.<br>Mix ground ginger into the Kikkoman Orange Sauce and stir well.<br>Brush a light coat of sauce on the filets.<br>Bake for 5 minutes.<br>Add another layer of glaze sauce and bake for 10 minutes.<br>Add a final layer of glaze sauce and bake for 5 more minutes.<br>Test for doneness by using a fork to see if flaky and cooked through.<br>You can add cayenne pepper or crushed red pepper for heat or add sliced green onions to the top just before serving.","url":"https://recipe.bluelayer.org/recipe/22212/orange-ginger-glazed-baked-salmon"},{"id":"22158","title":"Favorite Broiled Fish","ingredients":"sauce, fish, ready-to-serve<br>lemon juice, raw<br>cheese, parmesan, hard<br>margarine, regular, 80% fat, composite, stick, without salt<br>salad dressing, mayonnaise, regular<br>salt, table<br>onions, spring or scallions (includes tops and bulb), raw<br>sauce, ready-to-serve, pepper, tabasco","directions":"Place fillets in single layer on well greased broiler pan or a pan lined with foil that has been sprayed with Pam.<br>Brush fish with lemon juice.<br>Combine Parmesan, butter, mayo, green onions, salt and Tabasco.<br>Set aside.<br>Broil fish 4 6 minutes, or til flakes easily with fork (depending on thickness of fillets).<br>Remove from heat, spread with cheese mixture.<br>Broil 2 3 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/22158/favorite-broiled-fish"},{"id":"21978","title":"Swedish Pickled Beets","ingredients":"vinegar, cider<br>water, bottled, generic<br>sugars, granulated<br>salt, table<br>spices, pepper, black<br>beets, raw","directions":"Combine first five ingredients.<br>Bring to a boil; cool.<br>Place beets in a deep bowl and pour dressing over them.<br>Let stand at least 12 hours before serving.<br>Serve with fried fish, hot and cold meats or on a smorgasbord.","url":"https://recipe.bluelayer.org/recipe/21978/swedish-pickled-beets"},{"id":"21878","title":"Vanilla Salt","ingredients":"salt, table<br>beans, snap, green, raw","directions":"In your food processor (or a blender would work) mix the salt and vanilla bean paste together.<br>Place in an airtight container.<br>Alternate method cut open a vanilla bean and stick it in your salt shaker for a few days until the flavours come together.<br>This can be used on seafood or fish, also on veggies.<br>You can also use it in any dish where sweet and savoury are being combined.<br>Have fun.<br>Be imaginative.<br>The possibilities are endless.<br>Source: Cooking with Paula Deen","url":"https://recipe.bluelayer.org/recipe/21878/vanilla-salt"},{"id":"21871","title":"Smoked Norwegian Salmon Dip","ingredients":"fish, salmon, atlantic, wild, raw<br>cheese, parmesan, hard<br>cream, fluid, heavy whipping<br>lemon juice, raw<br>dill weed, fresh<br>spices, pepper, black","directions":"Mix all of the ingredients together in a large bowl.<br>Using a hand mixer, blend with on and off pulses until the mixture is workable, then blend on low speed until the mixture is smooth and well mixed.<br>Cover and chill until ready to use.<br>Serve chilled or at room temperature.","url":"https://recipe.bluelayer.org/recipe/21871/smoked-norwegian-salmon-dip"},{"id":"21869","title":"Roasted Salmon with Honey and Soy Glaze","ingredients":"soy sauce made from soy (tamari)<br>spices, ginger, ground<br>honey<br>oil, olive, salad or cooking<br>fish, salmon, atlantic, wild, raw","directions":"Preheat oven to 350F.<br>For glaze, in a small saucepan combine the soy sauce and ginger.<br>Bring to a simmer.<br>Stir in the honey until combined.<br>Remove saucepan from heat.<br>Drizzle oil in an ovenproof nonstick skillet Large enough to hold all the salmon, and swirl it around until the oil coats the entire surface.<br>Heat over high heat until hot.<br>Reduce heat to medium.<br>Add the salmon fillets to the hot skillet.<br>Cook until the fish turns pink and opaque halfway up from the bottom.<br>(The bottom of the fillets should be browning.)<br>Remove skillet from heat.<br>Turn fillets over and brush with glaze.<br>Transfer skillet to oven.<br>Bake until firm, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/21869/roasted-salmon-with-honey-and-soy-glaze"},{"id":"21867","title":"Chinese Lemon Sauce Recipe","ingredients":"soup, chicken broth or bouillon, dry<br>lemon juice, raw<br>honey<br>vinegar, distilled<br>oil, olive, salad or cooking<br>catsup<br>spices, garlic powder<br>cornstarch<br>water, bottled, generic","directions":"This sauce is great with Tempura Battered shrimp or possibly fish.<br>Also great with wontons and egg rolls.","url":"https://recipe.bluelayer.org/recipe/21867/chinese-lemon-sauce-recipe"},{"id":"21845","title":"Salmon Tomato Dijon Mustard Salad - No Mayo","ingredients":"sauce, fish, ready-to-serve<br>tomatoes, red, ripe, raw, year round average<br>mustard, prepared, yellow<br>vinegar, distilled<br>salt, table<br>sugars, granulated<br>soy sauce made from soy (tamari)<br>beans, snap, green, raw","directions":"Mix everything together.<br>Serve on toast, french bread, or crackers.","url":"https://recipe.bluelayer.org/recipe/21845/salmon-tomato-dijon-mustard-salad-no-mayo"},{"id":"21658","title":"Salmon Fillets With Orange Basil Butter","ingredients":"butter, without salt<br>orange juice, raw<br>spices, basil, dried<br>orange juice, raw<br>spices, garlic powder<br>fish, salmon, atlantic, wild, raw<br>nuts, almonds","directions":"Heat gas grill on medium-high or charcoal grill until coals are ash white.<br>Combine butter, orange juice, basil and orange peel in small bowl; reserve 2 tablespoons butter mixture.<br>Brush remaining butter mixture onto fish; sprinkle with garlic pepper.<br>Place fish onto grill.<br>Grill, turning once, until fish reaches at least 145* or edges flake easily with fork (10 to 12 minutes).<br>To serve, drizzle fish with reserved butter mixture.<br>Sprinkle with almonds and basil leaves if desired.","url":"https://recipe.bluelayer.org/recipe/21658/salmon-fillets-with-orange-basil-butter"},{"id":"21655","title":"Holiday Tuna Tree","ingredients":"sauce, fish, ready-to-serve<br>cheese, parmesan, hard<br>lemon juice, raw<br>olives, ripe, canned (small-extra large)<br>nuts, walnuts, english<br>salt, table<br>mustard, prepared, yellow<br>spices, pepper, black<br>spices, thyme, dried","directions":"Spray a small Christmas tree mold (4 cups) with non-stick spray.<br>In a large bowl, combine cream cheese and tuna.<br>Add remaining ingredients and stir well.<br>Place in mold and refrigerate.<br>Unmold onto a serving plate.<br>Decorate with garlands of small parsley leaves, pieces of red and green pepper cut into stars, and a lemon wedge.","url":"https://recipe.bluelayer.org/recipe/21655/holiday-tuna-tree"},{"id":"21647","title":"Caribbean Grilled Catfish With Tropical Fruit Salsa","ingredients":"lime juice, raw<br>honey<br>mango nectar, canned<br>papayas, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>peppers, jalapeno, raw<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>fish, catfish, channel, wild, raw<br>oil, olive, salad or cooking","directions":"Salsa:.<br>To make the salsa, stir together the lime juice and honey in a medium bowl.<br>Add the remaining ingredients and stir gently until combined.<br>Set aside.<br>Catfish:.<br>When you are ready to cook the fish, position the rack about 4 inches from the heat source and preheat the grill or broiler.<br>Stir together the garlic, salt, pepper, and red pepper.<br>Brush each fish fillet with olive oil and sprinkle with about 1/2 teaspoon of the spice mixture.<br>Grill or broil the fish for about 6 minutes.<br>Turn and cook for 4 to 6 minutes longer or until the fish is cooked through.<br>Top each serving with about 1/2 cup of the fruit salsa.","url":"https://recipe.bluelayer.org/recipe/21647/caribbean-grilled-catfish-with-tropical-fruit-salsa"},{"id":"21345","title":"Another Almond Crusted Tilapia Recipe","ingredients":"fish, tilapia, raw<br>nuts, almonds<br>delallo, italian seasoned breadcrumbs,<br>spices, garlic powder<br>spices, pepper, black<br>parsley, fresh<br>oil, canola<br>mustard, prepared, yellow","directions":"Place the almonds, bread crumbs, garlic salt, pepper and parsley in a food processor and pulse until finely ground.<br>Heat the oil in a large non-stick skillet over medium heat.<br>Brush the mustard over both sides of the fillets, dredge in the breadcrumb mixture.<br>Add the fish to the pan, cook for 3 minutes on each side or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/21345/another-almond-crusted-tilapia-recipe"},{"id":"21258","title":"Dilled Salmon over Couscous","ingredients":"fish, salmon, atlantic, wild, raw<br>lemon juice, raw<br>margarine, regular, 80% fat, composite, stick, without salt<br>dill weed, fresh<br>couscous, dry","directions":"Melt margarine in a non-stick skillet.<br>Coat salmon fillets on each side with lemon juice and dill.<br>Add salmon to the skillet and cook covered on low heat for about 20 minutes.<br>5 minutes before the salmon is done cooking, make the couscous.<br>Serve salmon over couscous.","url":"https://recipe.bluelayer.org/recipe/21258/dilled-salmon-over-couscous"},{"id":"21257","title":"Mandys smoked salmon spread/ dip","ingredients":"fish, salmon, atlantic, wild, raw<br>cheese, parmesan, hard<br>dill weed, fresh<br>chives, raw<br>lemon juice, raw<br>pickles, cucumber, sour","directions":"Finely chop smoked salmon or pluse in a mini blender until fine not a paste<br>Add cream cheese,herbs,lemon juice cucumber and salt and pepper<br>Allow flavors to blend by putting into a dish and refrigerate for at least one hour.<br>To serve spread on crackers,bagels,French roll or toast.<br>Additional extra if u don't want cream cheese u can substitute it with mayonnaise,use the same amount for a creamy texture","url":"https://recipe.bluelayer.org/recipe/21257/mandys-smoked-salmon-spread-dip"},{"id":"21203","title":"Belgian Frites Recipe","ingredients":"oil, olive, salad or cooking","directions":"* Note: Bintjes potatoes are preferred.<br>Bintjes potatoes are ideal for frites, as they hold their shape and don't turn floury when fried, Idaho work almost as well.<br>Peel potatoes and sliced lengthwise into 1/3- by 1/3- by 2 1/2-inch sticks.<br>Soak potatoes in cool water and cover for a minimum of 1 hour and up to 24 hrs.<br>Drain, and pat dry.<br>Heat 3 inches oil in a large stockpot to 275 to 300 degrees.<br>Line two baking sheets with paper towels.<br>Blanch potatoes in small batches without crowding, turning occasionally, till completely cooked but barely colored, 3 to 4 min.<br>Using a slotted spoon, transfer potatoes to one of the prepared baking sheets to drain in a single layer.<br>Increase oil temperature to 350 to 360 degrees.<br>Fry potatoes in small batches, turning occasionally, till crisp and golden.<br>Using a slotted spoon, transfer to prepared baking sheet in a single layer.<br>Sprinkle with salt, and serve immediately.<br>This recipe yields 4 servings.<br>Comments: Legend has it which the french fry was invented not by the French, but by a group of Belgian peasants in the seventeenth century.<br>During an especially brutal winter, the river which was their main source of sustenance froze, making fishing impossible.<br>In lieu of the real thing, these creative folk took to carving potatoes into fish shapes and frying them.<br>The American term \"french fry\" is derived not from a mistaken French origin - the French call them pommes frites - but from the fact which they are \"frenched,\" or possibly cut lengthwise into strips.<br>The method of twice-frying potatoes is also attributed to Belgium, where, in the mid-nineteenth century, a man named Coudelier recorded a process he called \"double friture,\" in that the potato strips are first blanched in vegetable oil to cook the insides, then left to cold completely, and fried again at a much higher temperature to crisp the outsides and give them a rich golden brown color.<br>Belgians are passionate about these frites, that are commonly sold in small shops along city streets and served in paper cones with a sprinkling of salt and a generous dollop of mayonnaise.","url":"https://recipe.bluelayer.org/recipe/21203/belgian-frites-recipe"},{"id":"21174","title":"Moroccan-Style Grilled Salmon","ingredients":"oil, olive, salad or cooking<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>spices, cumin seed<br>spices, paprika<br>spices, coriander seed<br>lemon juice, raw<br>fish, salmon, atlantic, wild, raw","directions":"Combine all ingredients except salmon in a large bowl or dish.<br>Place salmon fillets in the mixture and marinate in the refrigerator for 2 to 6 hours.<br>Oil the grill and heat the coals to a medium.<br>Place the salmon skin-side up on the grill and cook for 5 to 7 minutes on each side or until done (when the center flakes away easily, and the fish is an opaque pink).","url":"https://recipe.bluelayer.org/recipe/21174/moroccan-style-grilled-salmon"},{"id":"21054","title":"Pepper- and Coriander-Coated Salmon Fillets","ingredients":"parsley, fresh<br>orange juice, raw<br>spices, coriander seed<br>sugars, brown<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw<br>butter, without salt<br>oil, canola","directions":"Mix parsley and orange peel in small bowl.<br>Mix coriander, brown sugar and black pepper in medium bowl.<br>(Can be made 8 hours ahead.<br>Cover separately.<br>Chill parsley mixture.<br>Store spice mixture at room temperature.)<br>Sprinkle salmon with salt.<br>Coat salmon on all sides with spice mixture.<br>Melt 1/2 tablespoon butter and 1/2 tablespoon oil in heavy large skillet over medium-high heat.<br>Add 3 salmon fillets.<br>Cook fish until crust is golden and center is just opaque, about 4 minutes per side.<br>Transfer fish to platter.<br>Tent with foil to keep warm.<br>Wipe skillet.<br>Repeat with remaining butter, oil and salmon.<br>Spoon parsley mixture atop salmon and serve.","url":"https://recipe.bluelayer.org/recipe/21054/pepper-and-coriander-coated-salmon-fillets"},{"id":"21052","title":"Al Rice Blacken Blend Recipe","ingredients":"spices, paprika<br>salt, table<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>spices, pepper, black<br>spices, pepper, black<br>spices, tarragon, dried<br>spices, oregano, dried<br>spices, marjoram, dried","directions":"Here's a seasoning blend used to make Blackened Salmon steaks:<br>Mix this up well, and then dip the fish fillets first in melted butter, then smear the seasoning mix on both sides of the fish.<br>Heat a cast iron skillet for about eight min onhigh heat.<br>Put the fillets in the pan without crowding, pour a few Tbsp.<br>of melted butter on top, cook on both sides for about two min and serve immediately with butter and lemon.","url":"https://recipe.bluelayer.org/recipe/21052/al-rice-blacken-blend-recipe"},{"id":"21020","title":"Homemade Goldfish Crackers","ingredients":"cheese, cheddar<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>water, bottled, generic","directions":"Pulse everything (except water) together in the food processor until the dough resembles coarse sand.<br>Pulse in water, 1 tablespoon at a time.<br>Remove dough from the processor, wrap in plastic, and chill for 20 minutes.<br>Roll out the dough and cut into desired shapes.<br>You can use a toothpick to make the eyes and smile if desired.<br>Place on a parchment paper lined cookie sheet.<br>Bake at 350 degrees F for about 15 minutes, or until crispy.<br>Makes approximately 7 dozen crackers.","url":"https://recipe.bluelayer.org/recipe/21020/homemade-goldfish-crackers"},{"id":"20988","title":"Fat Free Tomato Dressing & Marinade","ingredients":"tomatoes, red, ripe, raw, year round average<br>vinegar, red wine<br>parsley, fresh<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, garlic powder<br>salt, table<br>spices, oregano, dried<br>sugars, granulated<br>spices, pepper, red or cayenne<br>spices, pepper, black","directions":"Mix all ingredients together and chill.<br>Toss with your favourite field greens or vegetables to make a zesty fat-free summer salad, or use it as a delicious marinade for chicken, fish, pork or beef.","url":"https://recipe.bluelayer.org/recipe/20988/fat-free-tomato-dressing-marinade"},{"id":"20983","title":"Hazelnut-Crusted Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>salad dressing, mayonnaise, regular<br>nuts, hazelnuts or filberts<br>spices, tarragon, dried<br>orange juice, raw<br>salt, table<br>spices, pepper, black","directions":"Preheat oven to 400 degrees F (200 degrees C).<br>Spray a baking sheet with cooking spray.<br>Arrange salmon on the baking sheet and spread with equal amounts mayonnaise.<br>Top with hazelnuts and sprinkle with tarragon, orange zest, salt and pepper.<br>Bake 15 minutes in the preheated oven, or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/20983/hazelnut-crusted-salmon"},{"id":"20894","title":"Lechon Special","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>onions, raw<br>tomatoes, red, ripe, raw, year round average<br>sauce, fish, ready-to-serve<br>salt, table<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Start by putting the pork belly in a large pot covered with water.<br>Boil over high heat until it is fork tender, 1 hour 30 minutes.<br>Next, place the pork in a strainer and drain to remove all of the water, 30 minutes.<br>In a deep fryer, add the oil and preheat to medium-high heat.<br>Fry the pork until golden brown, 30 to 45 minutes.<br>(The thicker the slab of belly, the longer it will take to fry.)<br>Remove and drain.<br>Chop the pork belly into 1-centimeter-square pieces.<br>In a medium mixing bowl, add the pork belly, onions, tomatoes, fish sauce and salt, and toss all together.<br>Plate and add green onion for garnish before serving.","url":"https://recipe.bluelayer.org/recipe/20894/lechon-special"},{"id":"20878","title":"Shrimp Pad Thai","ingredients":"lime juice, raw<br>tamarinds, raw<br>spices, paprika<br>cock brand, palm sugar,<br>salt, table","directions":"To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil.<br>Reduce slightly and set aside to cool.<br>Reserve.<br>3 tablespoons fish sauce<br>1 tablespoon rice vinegar<br>1 tablespoon water<br>1 tablespoon sugar<br>2 teaspoons minced garlic<br>2 teaspoons minced Thai green chiles<br>1 tablespoon minced cilantro leaves<br>To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended.<br>Reserve.<br>4 ounces rice noodles, linguini size<br>1 quart cold water<br>Oil, for deep-frying<br>2 ounces firm tofu, cut into 1/2-inch dice<br>2 tablespoons chopped roasted peanuts<br>1 tablespoon butter<br>1 egg, beaten with 1 teaspoon milk plus salt, to taste<br>1 ounce peanut oil<br>1/2 teaspoon minced lemongrass<br>1 teaspoon minced green chiles<br>1 teaspoon chopped shallots<br>1 teaspoon minced ginger<br>1 kaffir lime leaf<br>1 tablespoon chopped cilantro leaves, plus sprigs for garnish<br>5 large shrimp, peeled, deveined<br>1/2 cup bean sprouts<br>Julienne green onions<br>1 wedge lime<br>Soak the rice noodles in cold water until softened.<br>(This can be done several hours ahead of time.)<br>Strain and reserve until needed.<br>Heat oil in a medium sauepan.<br>Deep-fry the diced tofu until crisp and golden.<br>Drain in a paper towel and set aside to cool.<br>Reserve.<br>Add the peanuts and fry for 30 seconds.<br>Remove and set aside with the tofu.<br>In a small skillet, heat 1 tablespoon butter.<br>Cook the scrambled egg and milk mixture to a medium consistency.<br>Season with salt.<br>Place in a plate and allow to cool.<br>Chop coarsely and set aside until needed.<br>In a wok, over high heat, add the peanut oil.<br>When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color.<br>Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2.<br>Continue to stir-fry until noodles have flattened and blended with the sauce.<br>Transfer Pad Thai to serving plate.<br>Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts.<br>Serve a wedge of lime on the side.","url":"https://recipe.bluelayer.org/recipe/20878/shrimp-pad-thai"},{"id":"20795","title":"Coriander Coated Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>butter, without salt<br>oil, olive, salad or cooking<br>spices, coriander seed<br>corn, sweet, white, raw<br>orange juice, raw<br>parsley, fresh<br>sugars, brown","directions":"Mix the orange peel and parsley (and a chopped clove of garlic if you like it) in a bowl and chill.<br>Mix the corander, pepper and brown sugar in another bowl.<br>Sprinkle the salmon with a little salt.<br>Coat salmon on all sides with the spice mixture.<br>Melt 1/2 Tbsp butter and 1/2 Tbsp oil in a heavy large skillet over med-high heat.<br>Add 3 salmon fillets.<br>Cook fish until the crust is golden and center is opaque, about 4 minutes per side.<br>(I like salmon on the rare side, so cook only 3 minutes if you do too).<br>Transfer to a platter, tent with foil to keep warm.<br>Wipe skillet, and then repeat with remaining butter, oil and salmon.<br>When all the salmon is done, spoon the fresh parsley mix on top and serve.","url":"https://recipe.bluelayer.org/recipe/20795/coriander-coated-salmon"},{"id":"20722","title":"Sarah's Salmon Mousse","ingredients":"fish, salmon, atlantic, wild, raw<br>cheese, parmesan, hard<br>butter, without salt<br>lemon juice, raw<br>spices, pepper, red or cayenne","directions":"Chop the salmon in the bowl of a food processor, then add remaining ingredients one by one, processing each until blended.<br>Once all have been added, process until smooth and creamy.<br>Spoon into the bowl in which you plan to serve the mousse.<br>Garnish with chives or paprika, if desired.<br>Refrigerate a couple hours and serve chilled.","url":"https://recipe.bluelayer.org/recipe/20722/sarahs-salmon-mousse"},{"id":"20648","title":"Almond Brown Butter","ingredients":"butter, without salt<br>nuts, almonds<br>lemon juice, raw","directions":"In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with a nutlike fragrance.<br>(Bottom of pan will be covered with brown specks.)<br>Pour butter through a sieve lined with a dampened paper towel into a bowl and discard solids.<br>In a small skillet heat brown butter, almonds, and lemon juice until heated through.<br>Serve sauce over fish, chicken, rice, or vegetables such as asparagus, broccoli, or green beans.","url":"https://recipe.bluelayer.org/recipe/20648/almond-brown-butter"},{"id":"20491","title":"Smoked Salmon Salad","ingredients":"fish, salmon, atlantic, wild, raw<br>cream, sour, cultured<br>pickles, cucumber, sour<br>nuts, almonds<br>chives, raw<br>salt, table<br>spices, pepper, black<br>dill weed, fresh","directions":"Break salmon into bite-sized pieces.<br>Toss gently with sour cream, cucumber, almonds, chives, salt, pepper, and dill.<br>Heap into lettuce cups.","url":"https://recipe.bluelayer.org/recipe/20491/smoked-salmon-salad"},{"id":"20438","title":"Scallops in Basil-Coconut Sauce","ingredients":"mollusks, scallop, (bay and sea), cooked, steamed<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>lemon juice, raw<br>spices, ginger, ground<br>spices, pepper, black<br>spices, basil, dried<br>sauce, fish, ready-to-serve<br>sauce, fish, ready-to-serve","directions":"In a large skillet, combine coconut milk, lime juice, ginger, and white pepper and bring to a boil.<br>Reduce heat to med-low to simmer.<br>Add scallops.<br>Cover and simmer for about 8 minutes or until scallops are opaque.<br>Remove scallops with a slotted spoon and place in a shallow dish.<br>Keep warm by covering w/ foil.<br>Meanwhile, boil remaining coconut milk mixture over high heat for 10-15 minutes or until reduced to 1 1/2 cups.<br>Stir in basil and fish sauce.<br>Pour over the cooked scallops.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/20438/scallops-in-basil-coconut-sauce"},{"id":"20350","title":"Asian-Inspired Alaska Wild Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>sugars, brown","directions":"Cut salmon into 2-3 inch wide pieces leaving the skin on.<br>Combine olive oil, soy sauce, and brown sugar in a glass bowl, mixing until well blended.<br>Place salmon in a sealable plastic bag and pour marinade on top.<br>Seal the bag and marinate salmon pieces for 1 1/2-2 hours rotating every 30 minutes.<br>Grill salmon at a medium temperatue with skin side up for 5-7 minutes or until the meat can be flaked apart.","url":"https://recipe.bluelayer.org/recipe/20350/asian-inspired-alaska-wild-salmon"},{"id":"20304","title":"Italian Orange Roughy","ingredients":"orange juice, raw<br>tomatoes, red, ripe, raw, year round average<br>vinegar, distilled<br>salad dressing, italian dressing, commercial, regular<br>onions, spring or scallions (includes tops and bulb), raw<br>peppers, sweet, green, raw","directions":"Place fish fillets in a shallow 2-qt.<br>microwave-safe dish, positioning the thickest portion of fish toward the outside edges.<br>Combine tomato juice, vinegar and salad dressing mix; pour over fish.<br>Cover and refrigerate for 30 minutes.<br>Sprinkle with onions and green pepper.<br>Cover and microwave on high for 2 minutes.<br>Turn fillets over; cook 1-3 minutes longer or until fish flakes easily with a fork.<br>Let stand, covered, for 2 minutes.<br>Nutrition Facts: One serving equals 110 calories, 1 g fat (trace saturated fat), 23 mg cholesterol, 760 mg sodium, 9 g carbohydrate, trace fiber, 17 g protein.<br>Diabetic Exchanges: 2 very lean meat, 1/2 starch.","url":"https://recipe.bluelayer.org/recipe/20304/italian-orange-roughy"},{"id":"20276","title":"Honey coconut glazed salmon","ingredients":"butter, without salt<br>honey<br>sugars, brown<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>fish, salmon, atlantic, wild, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a saucepan over medium heat melt butter and mix in brown sugar honey and coconut bring to a boil and then remove from heat.<br>Cool slightly and place mixture in the bowl.<br>Place to salmon in the bowl and coat lightly cover and marinade for a least 30 minutes in the refrigerator.<br>preheat the oven to 375F.<br>Meanwhile spread enough of the marry the mixture in a baking dish to cook the bottom arrange the salmon in the dish and pour some of the marinade over the top.<br>Making sure to get some of the coconut on the top also.<br>Bake for 25 minutes in the preheated oven, basting occasionally with the remaining marinade until the salmon is flaked easily with a fork.<br>Disregard any leftover marinade or bring to a boil cook for 5 minutes and spoon over the salmon.<br>Enjoy!<br>Your family will LOVE it!","url":"https://recipe.bluelayer.org/recipe/20276/honey-coconut-glazed-salmon"},{"id":"20272","title":"Alex Delicata's Dry Cure For Smoked Fish","ingredients":"salt, table<br>sugars, brown<br>parsley, fresh<br>spices, basil, dried<br>spices, pepper, black<br>spices, cloves, ground","directions":"Combine all ingredients and mix well.<br>Use 1 to 2 tablespoons, depending on the size of the fish pieces to be smoked, rubbed over the surface of the fish.<br>Remainder may be stored in a covered glass jar in a cool dry place.","url":"https://recipe.bluelayer.org/recipe/20272/alex-delicatas-dry-cure-for-smoked-fish"},{"id":"20138","title":"Dill Butter for Fish or Vegetables","ingredients":"butter, without salt<br>lemon juice, raw<br>dill weed, fresh","directions":"whip butter, dripping in lemon juice slowly.<br>then slowly add dill.<br>use it immediately or wrap in foil and stash in freezer and slice off as needed.","url":"https://recipe.bluelayer.org/recipe/20138/dill-butter-for-fish-or-vegetables"},{"id":"20116","title":"Dijon Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>butter, without salt<br>mustard, prepared, yellow<br>honey<br>delallo, italian seasoned breadcrumbs,<br>nuts, pecans<br>parsley, fresh","directions":"Preheat oven to 400.<br>In small bowl wisk together buter, mustard and honey.<br>Set aside.<br>In small bowl mix together bread crumbs, pecans and parsely.<br>Spray pan with Pam and place salmon fillets in pan.<br>Brush both sides of salmon lightly with honey mustard mixture.<br>Sprinkle tops of fillets with bread crumb pecan mixutre.<br>Bake 15 minutes or until fillets flake easily with fork.","url":"https://recipe.bluelayer.org/recipe/20116/dijon-salmon"},{"id":"20069","title":"Creamed Tuna Fish on a Shingle","ingredients":"water, bottled, generic<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spices, pepper, black<br>cheese, cheddar","directions":"Melt butter over med heat in small sauce pan.<br>Add flour slowly, stirring constantly until well combined (it should form a smooth paste with no balls of flour still hidden).<br>Add milk slowly, stirring in between each addition till all is smooth and not curdled looking.<br>Add salt and pepper.<br>Lastly, add the tuna fish and bring to a low boil.<br>If sauce is too thick for your liking, add more milk -- too thin, add more flour.<br>*sauce will thicken a bit as it simmers*.<br>I like to add more pepper- towards the 1/2 teaspoons mark- but add to your liking.<br>Toast 6 slices of bread in toaster, immediately upon removing from toaster put a large spoonful of tuna mixture on top of toast and spread evenly over top.<br>Grate desired amount of cheese on top and serve!","url":"https://recipe.bluelayer.org/recipe/20069/creamed-tuna-fish-on-a-shingle"},{"id":"19945","title":"Raspberry Vinegar","ingredients":"raspberries, raw<br>vinegar, distilled<br>sugars, granulated","directions":"Place the berries in a large container.<br>Bring the sugar and vinegar to a boil and pour over the berries.<br>Stir and cover.<br>Cool and refrigerate for 30 days.<br>To process, strain the liquid through a piece of cheesecloth into a large pot.<br>Bring to a boil and simmer for 5 minutes.<br>Remove from the heat and pour into hot sterilized jars, cover and seal.<br>Yield 1 Quart.<br>NOTE: This vinegar needs to sit for 30 days to attain its full body and flavor.<br>Serve with salads, as a marinade for meats, poultry, or fish, or for something unusual sprinkle over french fried sweet potatoes.<br>Try using the vinegar in salad dressings.","url":"https://recipe.bluelayer.org/recipe/19945/raspberry-vinegar"},{"id":"19829","title":"Surprise Meatball Fondue","ingredients":"beef, grass-fed, ground, raw<br>onions, raw<br>bread crumbs, dry, grated, plain<br>cheese, cheddar<br>tomatoes, red, ripe, raw, year round average<br>vinegar, red wine<br>honey<br>mustard, prepared, yellow<br>sauce, worcestershire<br>soup, chicken broth or bouillon, dry<br>cornstarch<br>orange juice, raw","directions":"In a bowl, mix ground beef, onion and bread crumbs.<br>Add salt and pepper to taste.<br>Shape meat mixture into 36 even-sized balls.<br>Flatten each ball slightly, place a piece of cheese in the middle and mold the meat around it, sealing well.<br>To make the barbecue sauce, put tomato paste, vinegar, honey, dry mustard, Worcestershire sauce and broth in a small saucepan and simmer 10 minutes.<br>Blend cornstarch with orange juice, stir into sauce, and simmer 1 minute.<br>General fondue directions: Fill the pot a third full of vegetable oil and heat on the stove until it reaches 375 degrees.<br>Then, carefully transfer the pot to the burner on the table.<br>If too much food is added to the oil, the temperature will drop, so reheating on the stove will be necessary.<br>At the table each person spears a piece of meat, fish or vegetable with a fondue fork and places it in the oil until cooked to their taste.<br>Makes 4 to 6 servings.","url":"https://recipe.bluelayer.org/recipe/19829/surprise-meatball-fondue"},{"id":"19787","title":"Smoked Salmon Dip","ingredients":"fish, salmon, atlantic, wild, raw<br>cheese, parmesan, hard<br>salad dressing, mayonnaise, regular<br>onions, spring or scallions (includes tops and bulb), raw","directions":"In a bowl add cream cheese and mayonnaise; mix until smooth.<br>Dice smoked salmon into small pieces.<br>Add green onion and salmon.<br>Chill and serve.","url":"https://recipe.bluelayer.org/recipe/19787/smoked-salmon-dip"},{"id":"19773","title":"Baked Herb Crusted Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>mustard, prepared, yellow<br>parsley, fresh<br>spices, oregano, dried<br>spices, thyme, dried<br>delallo, italian seasoned breadcrumbs,<br>salt, table<br>spices, pepper, black<br>butter, without salt","directions":"Preheat oven to 350.<br>Line baking pan with aluminum foil and spray with cooking spray.<br>Combine herbs and crumbs, then mix with melted butter<br>Brush Dijon on salmon fillets.<br>Pat herb mix onto fillets.<br>Bake for 20-25 minutes, or to your own preference.","url":"https://recipe.bluelayer.org/recipe/19773/baked-herb-crusted-salmon"},{"id":"19750","title":"Sweet Salmon Marinade","ingredients":"fish, salmon, atlantic, wild, raw<br>orange juice, raw<br>vinegar, balsamic<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>honey","directions":"Thaw the salmon and lay out on a large sheet of tinfoil.<br>Mix all other ingredients in a bowl.<br>Carefully pour the sauce over one side of the salmon, then turn it over and pour the sauce over the other side.<br>Use up all of the sauce.<br>Wrap the top of the salmon in tinfoil so that it is completely covered and no juices can leak out.<br>Heat the grill to 350 to 400 degrees.<br>Place tin-foiled salmon on the grill for 15 minutes.<br>No need to flip.<br>Salmon should be flaky when done.","url":"https://recipe.bluelayer.org/recipe/19750/sweet-salmon-marinade"},{"id":"19741","title":"Quick Tartare Sauce (Tartar Sauce)","ingredients":"salad dressing, mayonnaise, regular<br>pickle relish, sweet<br>onions, raw<br>sauce, worcestershire<br>spices, pepper, black<br>lemon juice, raw","directions":"Combine all ingredients and mix well.<br>Cover and chill for at least 30 minutes, to blend flavors.<br>Serve with hot or cold fish.","url":"https://recipe.bluelayer.org/recipe/19741/quick-tartare-sauce-tartar-sauce"},{"id":"19646","title":"Baked Salmon Topped With Crab","ingredients":"fish, salmon, atlantic, wild, raw<br>salad dressing, mayonnaise, regular<br>spices, pepper, black<br>cheese, parmesan, hard<br>crustaceans, crab, alaska king, imitation, made from surimi","directions":"Preheat the oven to 350F.<br>Take a baking pan and line it with foil.<br>Spray a thin layer of PAM.<br>Crumble crab meat.<br>Take your salmon and cut open so it opens up like one of those science project boards.<br>Season with one teaspoon lemon pepper.<br>Close flaps.<br>Spread mayonnaise on top of the fillet and sprinkle remaining lemon pepper onto salmon.<br>Top salmon with crab meat.<br>Sprinkle cheese onto the crab meat.<br>Bake about 25 to 30 minutes.<br>Then broil for 2 minutes or until the cheese turns brown.","url":"https://recipe.bluelayer.org/recipe/19646/baked-salmon-topped-with-crab"},{"id":"19552","title":"Baked Salmon","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>fish, salmon, atlantic, wild, raw<br>orange juice, raw<br>dill weed, fresh<br>spices, rosemary, dried<br>spices, basil, dried<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"Preheat oven to 350F (175C).<br>In a saucepan bring 2 1/2 cups of water to a boil.<br>Add rice and stir.<br>Reduce heat, cover and simmer for 20 minutes.<br>In a large pan, add enough water to just cover the bottom of the pan.<br>Lay the salmon filet in the pan, pink side up.<br>Place cooked rice around the outside of the fish.<br>Sprinkle the orange juice over the fish and rice.<br>In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice.<br>Cover with aluminum foil.<br>Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.","url":"https://recipe.bluelayer.org/recipe/19552/baked-salmon"},{"id":"19531","title":"Salmon Spread With Two Ingredients","ingredients":"fish, salmon, atlantic, wild, raw<br>cheese, parmesan, hard","directions":"r&gt;Prep: Use two forks to gently flake apart cooked salmon.<br>Soften Boursin Cheese slightly in microwave (10 seconds).<br>Blend Boursin Cheese and flaked salmon.<br>Serve with crackers.<br>Basic salmon cooking instructions: brush salmon with olive oil - then sprinkle with rub (Salmon Rub or Old Bay Seasoning).<br>Bake 10-12 minutes at 425 degrees - remove from oven when you see dots of white coming from inside - these are the cooked protein solids and at this point, it's almost OVER-done.","url":"https://recipe.bluelayer.org/recipe/19531/salmon-spread-with-two-ingredients"},{"id":"19454","title":"Fish and Potato Platter","ingredients":"yogurt, greek, plain, nonfat<br>dill weed, fresh<br>rice vinegar,<br>chives, raw<br>salt, table<br>spices, pepper, black<br>potatoes, raw, skin<br>fish, salmon, atlantic, wild, raw<br>broccoli, raw<br>lemon juice, raw","directions":"Combine first 6 ingredients in a small bowl; cover and chill.<br>overlap potato slices around edge of a round 12 inch platter.<br>Cover and microwave at high for 3 minutes.<br>Uncover and place fish in a ring inside potatoes with pieces end to end.<br>Mound broccoli in center of platter.<br>Sprinkle fish and potatoes with lemon juice; cover.<br>Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals.<br>Serve with a dill sauce.","url":"https://recipe.bluelayer.org/recipe/19454/fish-and-potato-platter"},{"id":"19419","title":"Flounder With Mushrooms and Wine","ingredients":"sauce, fish, ready-to-serve<br>spices, paprika<br>salt, table<br>spices, pepper, black<br>butter, without salt<br>mushrooms, white, raw<br>leeks, (bulb and lower leaf-portion), raw<br>soup, chicken broth or bouillon, dry<br>nuts, almonds<br>cheese, parmesan, hard","directions":"Heat oven to 375 degrees.<br>If fish fillets are large, cut into 4 serving pieces.<br>Arrange in ungreased square baking dish, 8 x 8 x 2 inches.<br>Sprinkle with paprika, salt and pepper.<br>Melt butter in 10-inch skillet over medium heat.<br>Cook mushrooms and leeks in butter, stirring occasionally, until leeks are tender.<br>Stir in wine.<br>Pour mushroom mixture over fish.<br>Sprinkle with almonds and cheese.<br>Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.","url":"https://recipe.bluelayer.org/recipe/19419/flounder-with-mushrooms-and-wine"},{"id":"19337","title":"Sriracha Ketchup","ingredients":"catsup<br>sauce, hot chile, sriracha<br>sauce, fish, ready-to-serve","directions":"In a medium bowl, mix together all ingredients.<br>Refrigerate up to 2 months.","url":"https://recipe.bluelayer.org/recipe/19337/sriracha-ketchup"},{"id":"19161","title":"Tabasco Butter Sauce For Fish Recipe","ingredients":"butter, without salt<br>lemon juice, raw<br>sauce, ready-to-serve, pepper, tabasco","directions":"To bake, dip fish in sauce.<br>Place in baking dish.<br>Pour sauce over fish.<br>Bake at 350 degrees for 25-30 min.<br>Sprinkle with paprika or possibly parsley.","url":"https://recipe.bluelayer.org/recipe/19161/tabasco-butter-sauce-for-fish-recipe"},{"id":"18994","title":"Blue Cheese Fish Fillets Recipe","ingredients":"shortening, vegetable, household, composite<br>lemon juice, raw<br>cheese, blue<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Preheat broiler.<br>Place fish on broiler pan coated with cooking spray and drizzle with lemon juice.<br>Broil 9 min and sprinkle with cheese and green onions.<br>Broil fish an additional 3 min or possibly till fish flakes easily when tested with a fork.","url":"https://recipe.bluelayer.org/recipe/18994/blue-cheese-fish-fillets-recipe"},{"id":"18909","title":"White Fish In Herbed Butter","ingredients":"butter, without salt<br>dill weed, fresh<br>spices, onion powder<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>fish, cod, atlantic, raw","directions":"Mix all but fish in small bowl.<br>Heat skillet; add butter mixture.<br>Add fish and saute for about 6-7 minutes on each side.<br>Garnish with lemon wedges.","url":"https://recipe.bluelayer.org/recipe/18909/white-fish-in-herbed-butter"},{"id":"18898","title":"Ribeye Jims Steak Marinade/Grillin Sauce","ingredients":"sugars, brown<br>mustard, prepared, yellow<br>soy sauce made from soy (tamari)<br>alcoholic beverage, distilled, whiskey, 86 proof<br>sauce, worcestershire<br>salt, table<br>onions, raw<br>spices, pepper, black","directions":"Everything is proportional, but this recipe would be perfect for 2 good sized ribeye steaks, for example.<br>Combine all ingredients in a bowl and whisk until brown sugar is dissolved.<br>Next, toss a couple of ribeye steaks in a freezer bag and dump the marinade in.<br>Expel as much air as you can, seal the bag and refrigerate for a couple hours flipping them over at least once.<br>Now fire up that grill to medium heat.<br>Once its heated, fish the steaks out and grill as desired (anything past medium-rare is a waste of good cow, but thats just my opinion).<br>I like to use a little of the marinade as a grilling sauce as well.<br>So for Petes sake, dont dispose of it after the steaks are fished out!<br>Enjoy!<br>Jim","url":"https://recipe.bluelayer.org/recipe/18898/ribeye-jims-steak-marinade-grillin-sauce"},{"id":"18870","title":"Simply Grilled Wild Sockeye Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black","directions":"Brush grill rack with oil.<br>Drizzle olive oil onto skin-side and top of salmon; sprinkle generously with salt and fresh cracked pepper.<br>Place salmon on preheated grill, skin-side down.<br>Grill salmon uncovered 5 minutes.<br>Using 1 or 2 large spatulas, carefully turn fish over.<br>Grill until fish just begins to flake in the center, 4 to 5 minutes longer.<br>Transfer salmon to a platter and serve immediately.<br>(If you are using a wood-burning or charcoal grill, leave uncovered.<br>Only cover if using a gas grill.)","url":"https://recipe.bluelayer.org/recipe/18870/simply-grilled-wild-sockeye-salmon"},{"id":"18859","title":"Greek Seasoning Blend","ingredients":"salt, table<br>spices, oregano, dried<br>spices, onion powder<br>spices, garlic powder<br>cornstarch<br>spices, pepper, black<br>beef, grass-fed, ground, raw<br>spices, parsley, dried<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Combine all ingredients; store in an airtight container.<br>Serve with steaks, pork chops, chicken, or fish.","url":"https://recipe.bluelayer.org/recipe/18859/greek-seasoning-blend"},{"id":"18800","title":"Piquant Sauce for Fish","ingredients":"butter, without salt<br>water, bottled, generic<br>soup, beef broth or bouillon canned, ready-to-serve<br>salt, table<br>mustard, prepared, yellow<br>lemon juice, raw<br>spices, pepper, red or cayenne","directions":"Melt butter and add remaining ingredients in the order listed; blend well.<br>Heat thoroughly.","url":"https://recipe.bluelayer.org/recipe/18800/piquant-sauce-for-fish"},{"id":"18714","title":"Focaccia recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>beverages, ovaltine, classic malt powder<br>oil, olive, salad or cooking<br>leavening agents, yeast, baker's, active dry<br>wheat flour, white, all-purpose, unenriched<br>salt, table","directions":"For the Biga: dissolve the yeast in the water then mix with the flour until all the flour is absorbed.<br>Cover and leave in a cool place overnight.<br>Longer fermentation will give a more complex flavour and add a little acidity to the bread.<br>In this case you can refrigerate the biga and leave it for up to 72 hours.<br>For the dough: this bread requires a hot oven but the long bread making process will give you plenty of opportunity to build your fire.<br>The ideal oven will be at 230C/450F falling slowly.<br>Build up the fire until the oven is at an even 230C/450F which will take about 60 minutes.<br>When it is up to temperature, push the fire to the back of the oven with your metal peel or coal hook.<br>Keep the door shut to keep the heat in the oven.<br>Mix together the water with the malt extract, one third of the olive oil and the yeast.<br>Mix the salt with the flour then add this to the biga along with the liquid.<br>Mix together with your hands until you have a soft, sticky dough.<br>Don't panic at the stickiness of the dough at this stage.<br>Knead the sticky dough on a clean surface, resisting the temptation to add more flour, until it is silky, smooth and springy.<br>You may get messy to start with but stay with it.<br>Tip the remaining olive oil on to a lipped tray and rub it so that the tray is coated.<br>Place the kneaded dough on to the tray.<br>Cover with clingfilm and leave for 1 hour in a warm place.<br>Pat the dough out into a rectangle in the oiled tray and fold it over in thirds giving a little stretch in each direction.<br>Flip the dough over so that the seam faces downwards.<br>This stretching and folding helps to create an open texture in the bread and incorporates more oil.<br>Cover again and then repeat this patting out and folding every 30-40 minutes another 3 times.<br>Each time you are gently stretching and folding the dough rather than knocking out the gas.<br>The dough will become huge.<br>Cut the dough into three equal pieces taking care not to lose too much gas in the process.<br>Dimple the surface with your fingertips to gently flatten and expand the breads, each should measure about 30x20cm/12x8\".<br>Cover the dough and leave for another 15 minutes.<br>Drizzle with a little more olive oil and sprinkle coarse sea salt over the surface then make deep impressions with your fingertips.<br>At this stage you can add any other toppings but keep it simple eg rosemary, sage, pitted olives or sesame seeds are all traditional toppings.<br>Open the oven door and use your well-floured wooden peel to place the dough directly on to the floor of the oven.<br>Shut the door and bake for 12-18 minutes or until the upper surface is a deep golden brown.<br>Open the oven door and use your wooden peel to take the loaves out and leave them to cook on a wire rack.<br>This is delicious served with a fish soup and salad or with roast chicken, roast summer veggies and rocket salad.","url":"https://recipe.bluelayer.org/recipe/18714/focaccia-recipe"},{"id":"18704","title":"Luncheon Casserole Recipe","ingredients":"butter, without salt","directions":"Saute/fry celery and peppers in butter.<br>Make white sauce.<br>Layer fish or possibly chicken, celery, pepper, pimento, nuts, Large eggs, and mushrooms.<br>Pour white sauce over top of casserole.<br>Top with bread crumbs.<br>Bake in 350 degree oven for 50 min.<br>Yield: 10 generous servings.","url":"https://recipe.bluelayer.org/recipe/18704/luncheon-casserole-recipe"},{"id":"18699","title":"Cajun Spice Mix","ingredients":"spices, thyme, dried<br>spices, paprika<br>sugars, brown<br>spices, cumin seed<br>mustard, prepared, yellow<br>spices, pepper, black<br>salt, table","directions":"Mix all ingredients in a bowl.<br>Makes 1/3 cup.<br>***Tip --- for every 4 servings (1 lb boneless or 2 lb bone in) meat, poultry or fish, mix 2 tablespoons Cajun spice mix; 1 tablespoon vegetable oil; and 1 clove minced garlic.<br>Rub over meat and let stand for 10 minutes.<br>(Make rub ahead: cover and refrigerate for up to 24hrs).","url":"https://recipe.bluelayer.org/recipe/18699/cajun-spice-mix"},{"id":"18681","title":"Wendy's Smoked Salmon Chowda","ingredients":"fish, salmon, atlantic, wild, raw<br>butter, without salt<br>onions, raw<br>celery, raw<br>potatoes, raw, skin<br>wheat flour, white, all-purpose, unenriched<br>soup, chicken broth or bouillon, dry<br>cream, sour, cultured<br>dill weed, fresh<br>spices, pepper, black<br>parsley, fresh","directions":"Saute onion and celery in butter.<br>Stir in flour, add stock and potatoes and cook over medium heat, stirring constantly until boiling point.<br>Add sour cream, dill, pepper and salmon.<br>Heat 2-3 minutes, stirring constantly.<br>Add parsley before serving.","url":"https://recipe.bluelayer.org/recipe/18681/wendys-smoked-salmon-chowda"},{"id":"18469","title":"Beer Batter","ingredients":"alcoholic beverage, beer, regular, all<br>wheat flour, white, all-purpose, unenriched","directions":"Mix beer and flour<br>Cover and let set for 3 hours<br>Cover your fish, vegetables, or whatever and fry.","url":"https://recipe.bluelayer.org/recipe/18469/beer-batter"},{"id":"18322","title":"Potato Chip Fish","ingredients":"salad dressing, italian dressing, commercial, regular<br>sauce, fish, ready-to-serve<br>potatoes, raw, skin<br>cheese, cheddar","directions":"Preheat oven to 400 degrees.<br>Pour salad dressing in a bowl, then dip each fillet into the dressing, coating both sides.<br>Arrange in a single layer on a greased cookie sheet.<br>Crush the potato chips in a large zip-top plastic bag using a rolling pin.<br>Sprinkle the chips evenly over the fish.<br>Top with shredded cheese.<br>Bake at 400 degrees for about 20 minutes, until fish flakes when you test it with a fork.","url":"https://recipe.bluelayer.org/recipe/18322/potato-chip-fish"},{"id":"18304","title":"Oven-Fried Catfish with Dill Tartar Sauce","ingredients":"delallo, italian seasoned breadcrumbs,<br>butter, without salt<br>fish, catfish, channel, wild, raw<br>salad dressing, mayonnaise, regular<br>pickle relish, sweet<br>dill weed, fresh<br>capers, canned","directions":"Preheat oven to 450F.Place breadcrumbs and melted butter in separate shallow dishes.<br>Cut each fish fillet crosswise in half.<br>Season fish with salt and pepper.<br>Dip fish into butter, then into breadcrumbs, coating completely; place fish on baking sheet.<br>Bake fish until crisp, brown and just cooked through, about 12 minutes.<br>Meanwhile, stir mayonnaise, relish, dill and capers in small bowl to blend.<br>Season tartar sauce with salt and pepper.<br>Transfer fish to plates.<br>Serve fish with tartar sauce.","url":"https://recipe.bluelayer.org/recipe/18304/oven-fried-catfish-with-dill-tartar-sauce"},{"id":"18054","title":"Panang beef or beef in red curry peanuts sauce","ingredients":"sugars, brown","directions":"In the heating deep frying pan and oil and fry curry paste till the oil trun redish colour add coconut cream stir till the red oil reach the surface of coconut add beef keep stirring till the beef is cook add chopped peanuts keep stirring for 10 minutes then pour in the coconut milk, eggplants and chillies keep stirring gently add brown sugar beef stock powder and fish sauce let boil and cover for 20 minutes.<br>Served with rice.","url":"https://recipe.bluelayer.org/recipe/18054/panang-beef-or-beef-in-red-curry-peanuts-sauce"},{"id":"18014","title":"Broiled Salmon Fillets With Fennel Sauce Recipe","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>water, bottled, generic<br>butter, without salt<br>spices, nutmeg, ground<br>spices, pepper, red or cayenne<br>spices, fennel seed","directions":"Preheat the broiler.<br>Carefully inspect the fish to determine if any bones remain.<br>Using a pair of pliers, carefully pull away and throw away the bones.<br>Cut the fillets into 4 equal portins, either rectangular or possibly square in shape.<br>Sprinkle with the oil and rub to coat on both sides.<br>Set aside.<br>Trim the fennel and cut into 1/4-in.<br>cubes.<br>There should be about 1 1/2 c..<br>Put the fennel in a saucepan and add in the water a 1 tbsp of the butter.<br>Cook 5 minutes.<br>Pour the fennel mix into the container of a food processor or possibly blender and add in the remaing butter.<br>Process to a very fine puree.<br>Ther should be about 1 1/4 c.. pour the puree into a small saucepan and bring to a boil.<br>Add in the nutmeg and cayenne and stir.<br>Let simmer about 3 minutes.<br>Meanwhile, place the salmon pcs under the broiler about 4-in.<br>from the source of heat.<br>Cook about 4 minutes.<br>on one side, turn and cook about 4 minutes.<br>on the other side.<br>Transfer the salmon to a hot serving dish.<br>Serve with warm fennel sauce spooned over or possibly on the side.<br>Salmon lovers here you go.<br>Name for this dish: Filets de saumon sauce au fenouil","url":"https://recipe.bluelayer.org/recipe/18014/broiled-salmon-fillets-with-fennel-sauce-recipe"},{"id":"17986","title":"Halibut Alyeska","ingredients":"fish, halibut, greenland, raw<br>salad dressing, mayonnaise, regular<br>cream, sour, cultured<br>wheat flour, white, all-purpose, unenriched<br>lemon juice, raw<br>onions, raw<br>spices, pepper, black<br>cheese, cheddar","directions":"Preheat oven to 425F.<br>Rinse halibut and pat dry.<br>Arrange halibut side by side in greased 8 X 12-inch baking dish.<br>In small bowl, stir together mayonnaise, sour cream and flour.<br>Stir in lemon juice, onion and pepper.<br>Spoon mixture over fish to coat completely.<br>Bake uncovered for 14 minutes or until fish is opaque in center of thickest piece.<br>Add cheese, bake until melted.","url":"https://recipe.bluelayer.org/recipe/17986/halibut-alyeska"},{"id":"17962","title":"Louisiana Sauce - Louisiana Epicure's Sauce","ingredients":"cream, fluid, heavy whipping<br>salad dressing, mayonnaise, regular<br>tomato sauce, canned, no salt added<br>mustard, prepared, yellow<br>horseradish, prepared<br>sugars, granulated<br>spices, pepper, red or cayenne","directions":"Combine all ingredients;<br>Store in refrigerator until ready to use.<br>Just before serving fish, spread 1/4 cup (60 ml) sauce on each fillet.<br>Pass under broiler.","url":"https://recipe.bluelayer.org/recipe/17962/louisiana-sauce-louisiana-epicures-sauce"},{"id":"17929","title":"Grilled Salmon With Mustard Glaze","ingredients":"fish, salmon, atlantic, wild, raw<br>mustard, prepared, yellow","directions":"Wash and dry salmon.<br>Prepare stove-top grill.<br>Cook salmon following the Canadian rule: measure the fish at the thickest part, and grill 8 to 10 minutes to the inch.<br>While salmon is still hot, spread top with mustard.","url":"https://recipe.bluelayer.org/recipe/17929/grilled-salmon-with-mustard-glaze"},{"id":"17848","title":"Basic Barbecue Rub","ingredients":"spices, paprika<br>spices, chili powder<br>salt, table<br>sugars, granulated<br>spices, cumin seed<br>spices, coriander seed<br>spices, pepper, black<br>spices, garlic powder","directions":"Blend all the ingredients together and store in a small container.<br>Ue when ready to barbecue.<br>Variations (adding to the dry rub above):.<br>Mustard and thyme:.<br>Add 4 tbsp Compliments Honey &amp; Garlic mustard, and 2 tbsp of fresh thyme leaves.<br>It is good for fish, poultry, meats, potatoes, and vegetables.<br>Mediterranean:.<br>Add puree of 2 tbsp green olive tapinade and a couple of cloves of fresh garlic.<br>Good for grilling vegetables, meat and seafood.<br>Coffee and cocoa:.<br>Add 1 tbsp finely ground dark roast coffee with 1 tbsp double chocolate truffle chocolate mix.<br>It's good with beef, pork, game and poultry.<br>Maple:.<br>Add 1 tbsp brown sugar, with 2 tbsp organic 100% maple syrup.<br>Good with pork, salmon, poultry, apples, pears, and squash.","url":"https://recipe.bluelayer.org/recipe/17848/basic-barbecue-rub"},{"id":"17723","title":"Blackening Spices Recipe","ingredients":"spices, paprika<br>salt, table<br>spices, garlic powder<br>onions, raw<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, thyme, dried<br>spices, oregano, dried","directions":"Taste of the World: Bayou: The Taste of the World class focuses on a specific cultures recipes.<br>This time we try Cajun and Creole recipes from the Louisiana area.<br>We distinguished the difference between Cajun and Creole foods as well as discovered origins of other native recipes.<br>The class started of with a blackening demonstration followed by samples of blackened catfish.<br>YUMMY!<br>Hold on to your taste buds!<br>Mix all ingredients and store in airtight container.<br>Store all herbs in a cold dark place away from direct sunlight.<br>Adjust seasoning `temperature' to suit your own personal tastes.","url":"https://recipe.bluelayer.org/recipe/17723/blackening-spices-recipe"},{"id":"17685","title":"Fried Mushrooms in Sour Cream (Paistetut Sienet)","ingredients":"mushrooms, white, raw<br>delallo, italian seasoned breadcrumbs,<br>cream, sour, cultured<br>butter, without salt<br>onions, raw","directions":"In a heavy 10-12 inch stainless-steel or enamel skillet, melt 4 Tblsp.<br>butter over moderate heat.<br>When the foam subsides, add the chopped onions and cook 3 to 5 minutes, or until the onions are soft and transparent but not brown.<br>Now add the mushroom slices and cook another 3 to 5 minutes.<br>Shake the pan from time to time so that the mushrooms do not stick.<br>When the mushrooms are a light, delicate brown, sprinkle in the bread crumbs and toss the contents of the pan gently with a rubber spatula or wooden spoon.<br>Remove the pan from the heat.<br>In a small bowl, beat the sour cream with a wooden spoon or whisk for a minute or two, then stir it into the skillet.<br>Toss lightly until the mushrooms are well coated with the cream.<br>Serve as a vegetable accompaniment to meat or fish dishes.","url":"https://recipe.bluelayer.org/recipe/17685/fried-mushrooms-in-sour-cream-paistetut-sienet"},{"id":"17658","title":"My Special Crispy Baked Fish","ingredients":"sauce, fish, ready-to-serve<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>delallo, italian seasoned breadcrumbs,<br>cheese, parmesan, hard<br>dill weed, fresh<br>spices, pepper, black<br>butter, without salt","directions":"Rinse and pat dry fish.<br>Cut into 4 serving size pieces if needed.<br>Measure thickness of each piece.<br>This will determine cooking time.<br>Create an assembly-type line with milk in one dish, flour in another.<br>In the last dish, combine bread crumbs, parmesan, dill, and black pepper.<br>Add melted butter, stir until forms small crumbs.<br>Dip fish in milk (this helps the flour stick to fish).<br>Then dip in flour.<br>Dip again in milk.<br>Then dip into bread crumb mixture.<br>Press crumbs into fish if not sticking.<br>Place fish on GREASED baking sheet.<br>Bake uncovered at 450 degrees for 5 minutes per 1/2 inch thickness of fish.<br>If the thickest part of fish is 1 inch thick, bake for 10 minutes.<br>Check doneness by inserting fork and if fish flakes easily.<br>I place rings of onion and lemon juice on bottom and top of fish while baking for extra flavor.","url":"https://recipe.bluelayer.org/recipe/17658/my-special-crispy-baked-fish"},{"id":"17613","title":"Acadia's Super Easy Dill Sauce","ingredients":"salad dressing, ranch dressing, regular<br>dill weed, fresh","directions":"Mix dill weed with ranch dressing.<br>Spread on fish (I top it on salmon) 1-minute before you remove it from the heat.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/17613/acadias-super-easy-dill-sauce"},{"id":"17604","title":"Bea's Fish Coating for Deep Frying Fish","ingredients":"wheat flour, white, all-purpose, unenriched<br>cheese, parmesan, hard<br>cornmeal, degermed, unenriched, yellow<br>spices, garlic powder<br>salt, table<br>spices, oregano, dried","directions":"Mix all ingredients together in a large plastic bag.<br>Toss with fish fillets and deep fry until done.","url":"https://recipe.bluelayer.org/recipe/17604/beas-fish-coating-for-deep-frying-fish"},{"id":"17593","title":"Coffee Liqueur Zesty Seafood Marinade/Sauce","ingredients":"alcoholic beverage, liqueur, coffee, 53 proof<br>lemon juice, raw<br>onions, raw<br>spices, pepper, red or cayenne<br>honey<br>ginger root, raw<br>lime juice, raw<br>oil, olive, salad or cooking<br>sauce, worcestershire<br>dill weed, fresh<br>spices, pepper, black","directions":"Shake all ingredients together well in covered jar.<br>Let stand 1 hour or longer to blend flavors.<br>Shake well before using.<br>Pour over fish and marinate 30 minutes.<br>Grill fish, basting often.","url":"https://recipe.bluelayer.org/recipe/17593/coffee-liqueur-zesty-seafood-marinade-sauce"},{"id":"17516","title":"Lomi Lomi Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>tomatoes, red, ripe, raw, year round average<br>peppers, sweet, green, raw","directions":"Mix all ingredients together with hands.<br>Chill well before serving.","url":"https://recipe.bluelayer.org/recipe/17516/lomi-lomi-salmon"},{"id":"17496","title":"Barbecue Dry Rub Recipe","ingredients":"spices, paprika<br>spices, coriander seed<br>spices, cumin seed<br>sugars, granulated<br>salt, table<br>spices, pepper, black","directions":"Combine the ingredients in a small mixing bowl.<br>Generously coat fish fillets, chicken, or possibly meat with the dry rub before cooking.<br>This recipe yields about 1 c..<br>Yield: 1 c.","url":"https://recipe.bluelayer.org/recipe/17496/barbecue-dry-rub-recipe"},{"id":"17399","title":"Seattle Salmon Chowder","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>carrots, raw<br>onions, raw<br>spices, pepper, red or cayenne<br>celery, raw<br>water, bottled, generic<br>soup, chicken broth or bouillon, dry<br>potatoes, raw, skin<br>corn, sweet, white, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch<br>dill weed, fresh<br>salt, table","directions":"Rinse fresh salmon; pat dry.<br>Set aside.<br>In a large saucepan heat oil over medium-high heat.<br>Cook carrots, onion, pepper, and celery in hot oil about 10 minutes or until the vegetables are tender.<br>To poach salmon, bring water to a boil in a large skillet.<br>Add salmon.<br>Return to boil, reduce heat.<br>Simmer, covered, for 6 to 8 minutes or until salmon flakes easily with a fork.<br>Remove salmon from skillet, discarding liquid.<br>Flake salmon into 1/2-inch pieces; set aside.<br>Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan.<br>Bring to boiling; reduce heat.<br>Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.<br>Stir together 1/2 cup of the milk and cornstarch.<br>Add milk mixture to saucepan.<br>Stir in remaining milk.<br>Cook and stir over medium heat until thickened and bubbly.<br>Cook and stir for 2 minutes more.<br>Gently stir in poached salmon or canned salmon.<br>Heat through.","url":"https://recipe.bluelayer.org/recipe/17399/seattle-salmon-chowder"},{"id":"17343","title":"Smoked Salmon Dip","ingredients":"cheese, parmesan, hard<br>cream, sour, cultured<br>lemon juice, raw<br>dill weed, fresh<br>horseradish, prepared<br>salt, table<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw","directions":"Put the room temperature cream cheese into a food processor, and mix until blended well.<br>Add the sour cream, lemon juice, dill, horseradish, salt, and pepper to the food processor.<br>Blend until all ingredients are mixed well.<br>Finally, add the minced smoked salmon until everything is combined.<br>Store in the refrigerator for at least 1 hour before serving.<br>Serve with vegetables or crackers, and enjoy!<br>Recipe from Ina Garten (The Barefoot Contessa), via Food Network.","url":"https://recipe.bluelayer.org/recipe/17343/smoked-salmon-dip"},{"id":"17316","title":"Tastes Like Mc Donald's Tartar Sauce - Copycat","ingredients":"salad dressing, mayonnaise, regular<br>pickle relish, sweet<br>onions, raw<br>salt, table","directions":"Combine mayonnaise, sweet relish, minced onion, and salt in a small bowl.<br>Mix thoroughly.<br>Chill for at least 1 hour to allow flavors to blend.<br>Remove from fridge about 10 minutes before serving and stir well.<br>Tip; If making sandwiches, add even more Mc Donald's flavor by lightly toasting cut sides of regular hamburger buns in a dry, nonstick skillet over medium-high heat.<br>Watch closely so they do not burn.<br>Melt a slice of American cheese atop a piece of cooked, breaded fish {Mrs. Paul's works well} and assemble sandwich.","url":"https://recipe.bluelayer.org/recipe/17316/tastes-like-mc-donalds-tartar-sauce-copycat"},{"id":"17212","title":"Karen's Balsamic Grilled Salmon Fillets","ingredients":"fish, salmon, atlantic, wild, raw<br>vinegar, balsamic<br>oil, canola<br>spices, ginger, ground<br>sugars, brown","directions":"Place salmon fillets (skin side up if applicable) in a big enough plastic container to allow one layer only.<br>Measure vinegar, oil, fresh ginger and brown sugar into a jar, tighten lid and shake.<br>Pour marinade over salmon, shake very gently to make sure marinade settles and place lid on container.<br>Let sit for 1/2 an hour, or refrigerate if prepared much earlier.<br>Grill on indoor grill according to manufacturers suggested cooking time for salmon, or bake in shallow pan, uncovered, for 20 minutes in 350` oven.<br>Serve with a baby green salad and plain rice.","url":"https://recipe.bluelayer.org/recipe/17212/karens-balsamic-grilled-salmon-fillets"},{"id":"17196","title":"Cajun Styled Baked Fish Recipe","ingredients":"spices, thyme, dried<br>oil, olive, salad or cooking<br>spices, paprika<br>onions, raw<br>spices, garlic powder<br>salt, table<br>spices, pepper, red or cayenne<br>sauce, fish, ready-to-serve<br>peppers, sweet, green, raw","directions":"Preheat oven to 400 degrees.<br>In a small bowl combine oil, paprika, thyme, onion and garlic powders, salt and red pepper.<br>Spread mix proportionately on one side of each fish fillet.<br>Place fillets on alightly oiled baking pan seasoning side up.<br>Bake till fish flakes easily when tested with a fork, 8-10 min.<br>Garnish with green pepper strips.","url":"https://recipe.bluelayer.org/recipe/17196/cajun-styled-baked-fish-recipe"},{"id":"17188","title":"Papaya Relish","ingredients":"onions, raw<br>papayas, raw<br>peppers, sweet, green, raw<br>spices, coriander seed<br>spices, ginger, ground<br>oil, olive, salad or cooking<br>lemon juice, raw","directions":"Mix all ingredients in a bowl.<br>Let stand at room temperature for 30 minutes and stir.<br>Serve over steamed fish.","url":"https://recipe.bluelayer.org/recipe/17188/papaya-relish"},{"id":"17122","title":"Orange Thyme Broiled Salmon","ingredients":"orange juice, raw<br>oil, olive, salad or cooking<br>spices, thyme, dried<br>mustard, prepared, yellow<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>fish, salmon, atlantic, wild, raw","directions":"Combine orange juice, olive oil, thyme, mustard, garlic powder, salt and pepper in a resealble plastic bag.<br>Add salmon fillets and coat well.<br>Refrigerate for 20 minutes, turning once.<br>Remove salmon and discard marinate.<br>Broil fish 10 minutes or until flakes with fork.","url":"https://recipe.bluelayer.org/recipe/17122/orange-thyme-broiled-salmon"},{"id":"17103","title":"Sesame Salt","ingredients":"seeds, sesame seeds, whole, dried<br>salt, table","directions":"Toast seeds in a fry pan over low heat.<br>Shake pan occasionally till they turn golden brown.<br>Transfer to a mortar, add salt.<br>Use pestle to grind mixture, releasing sesame oil into salt.<br>Sprinkle on rice, vegetables, fish or salad.","url":"https://recipe.bluelayer.org/recipe/17103/sesame-salt"},{"id":"17079","title":"Hongshao Wanyu","ingredients":"tangerines, (mandarin oranges), raw<br>fish, cod, atlantic, raw<br>salt, table<br>cornstarch<br>oil, corn, peanut, and olive<br>spices, garlic powder<br>spices, ginger, ground<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>beans, snap, green, raw<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>soup, chicken broth or bouillon, dry","directions":"SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it is soft.<br>Rinse under running water, squeeze out any excess liquid, finely chop and set aside.<br>Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate.<br>Rub the fish on both sides with the salt.<br>Sprinkle the cornstarch evenly on each side of the fish.<br>Heat a wok or deep saute pan until it is hot.<br>Add the oil.<br>When hot, deep-fry the fish on each side for 5 to 8 minutes until brown and crispy.<br>Remove fish and drain on paper towels.<br>Pour off oil, leaving 2 tablespoons.<br>Reheat the wok.<br>Add chopped tangerine peel, garlic, ginger and scallions and stir-fry for 30 seconds.<br>Put in the rest of the ingredients.<br>Return the fish to the wok, spooning the ingredients over the top of the fish.<br>Cover wok.<br>Cook over low heat for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/17079/hongshao-wanyu"},{"id":"17052","title":"Vietnamese-Style Mayonnaise","ingredients":"salad dressing, mayonnaise, regular<br>sauce, hot chile, sriracha<br>lime juice, raw<br>spices, coriander seed<br>sauce, fish, ready-to-serve","directions":"Combine all the ingredients in a nonreactive bowl and stir to blend.<br>Serve immediately, or store in an airtight container.<br>Refrigerate for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/17052/vietnamese-style-mayonnaise"},{"id":"16813","title":"Codfish Cakes using Salt Cod","ingredients":"fish, cod, atlantic, raw<br>delallo, italian seasoned breadcrumbs,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>potatoes, raw, skin<br>butter, without salt<br>spices, pepper, black<br>spices, pepper, black<br>oil, olive, salad or cooking<br>parsley, fresh","directions":"Soak the fish in cold water for at least 6 hours or overnight.<br>Change the water at least 3 times during the soaking.<br>Remove the fish from the water and rinse well.<br>Place it in a saucepan filled with fresh cold water and set it over medium-high heat.<br>Bring the mixture to a simmer and cook for 10 minutes.<br>Drain the fish and let stand until cool enough to handle.<br>Combine the breadcrumbs and milk in a small bowl and let soak.<br>Using a fork, flake the fish, removing any bones, into a large bowl.<br>Add the bread crumb mixture, the potatoes, butter, pepper, and hot pepper sauce.<br>Mix until well combined.<br>Form the mixture into 2 1/2-inch cakes.<br>Heat half the oil in a large skillet over medium-high heat.<br>Cook until the cakes are browned on both sides, about 2 minutes per side.","url":"https://recipe.bluelayer.org/recipe/16813/codfish-cakes-using-salt-cod"},{"id":"16576","title":"Sweet Onion Vinaigrette","ingredients":"onions, raw<br>vinegar, cider<br>honey<br>mustard, prepared, yellow<br>salt, table<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>oil, olive, salad or cooking","directions":"Whisk together all ingredients except oil.<br>Gradually add oil in a slow, stedy stream, whisking constantly until smooth.<br>Cover and chill 30 minutes or more or until ready to serve.<br>Great over salads and also roasted vegetables, fish, meat, rice, etc.","url":"https://recipe.bluelayer.org/recipe/16576/sweet-onion-vinaigrette"},{"id":"16497","title":"Medium White Sauce","ingredients":"cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>salt, table<br>spices, pepper, black","directions":"Mix the 1 tablespoons cornstarch and 1 Celsius milk till smooth.<br>Add butter, salt &amp; pepper.<br>Stirring constantly, bring to a boil over medium heat and boil for 1 minute.<br>Use for creamed vegetables, meats, poultry, fish or casseroles.","url":"https://recipe.bluelayer.org/recipe/16497/medium-white-sauce"},{"id":"16462","title":"Halibut Delight","ingredients":"fish, halibut, greenland, raw<br>wheat flour, white, all-purpose, unenriched<br>spices, garlic powder<br>spices, curry powder<br>spices, marjoram, dried<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, pepper, black<br>potatoes, raw, skin<br>alcoholic beverage, beer, regular, all","directions":"Combine flour, garlic powder, curry powder, marjoram, baking powder, and lemon pepper.<br>Mix well.<br>Slowly add enough flat beer to make a thick batter.<br>Dip halibut in batter and then roll in potato flakes.<br>Let stand for 2 minutes.<br>Deep fry in 375 degree F. fat until golden brown.<br>Drain on absorbent paper and serve with a tartar sauce or a zesty tomato, horseradish sauce for dipping.","url":"https://recipe.bluelayer.org/recipe/16462/halibut-delight"},{"id":"16446","title":"Simple Worcestershire Butter Sauce","ingredients":"butter, without salt<br>parsley, fresh<br>lemon juice, raw<br>sauce, worcestershire<br>salt, table","directions":"In a small saucepan melt butter.<br>Stir in remaining ingredients.<br>Heat thoroughly.<br>Drizzle over cooked fish fillets.","url":"https://recipe.bluelayer.org/recipe/16446/simple-worcestershire-butter-sauce"},{"id":"16414","title":"Herb Cheese Sauce for Fish","ingredients":"butter, without salt<br>lemon juice, raw<br>cream, fluid, heavy whipping<br>cheese, cottage, creamed, large or small curd<br>cheese, parmesan, hard<br>wheat flour, white, all-purpose, unenriched<br>parsley, fresh<br>dill weed, fresh<br>spices, basil, dried<br>spices, pepper, black","directions":"Combine all ingredients in a heavy pan.<br>Cook over low heat, stirring frequently, until cheese melts and is thick.<br>To serve, spoon it over cooked fish fillets.","url":"https://recipe.bluelayer.org/recipe/16414/herb-cheese-sauce-for-fish"},{"id":"16412","title":"Cod in Lemon Parsley Butter","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>cornstarch<br>lemon juice, raw<br>spices, parsley, dried<br>spices, pepper, black<br>fish, cod, atlantic, raw","directions":"Place margarine in 2 quart (12 x 7-inch) glass baking dish.<br>Microwave on Roast for 2 minutes or until melted.<br>Blend in cornstarch, lemon juice, parsley and pepper.<br>Dip each fillet in seasoned margarine.<br>Arrange fillets with thick edges toward outside of dish.<br>Cover with plastic wrap.<br>Microwave on High for 8 or 9 minutes or until fish flakes easily.<br>Let stand, covered, 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/16412/cod-in-lemon-parsley-butter"},{"id":"16396","title":"Thai Chicken With Fresh Basil","ingredients":"oil, olive, salad or cooking<br>spices, garlic powder<br>onions, raw<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)<br>water, bottled, generic<br>sugars, granulated<br>peppers, sweet, green, raw<br>spices, basil, dried","directions":"Heat oil in large, deep skillet over medium-high heat; add garlic &amp; onion.<br>Toss well, and when they begin to release their aroma, add chicken in generous pinches.<br>Toss well, using spatula or slotted spoon, to help meat brown evenly and to break up big chunks to achieve a crumbly texture.<br>Add fish sauce, soy sauce, water, and sugar.<br>Cook 2-3 minutes, tossing now and then, just until meat is cooked and seasonings form a thin, smooth sauce.<br>Add chilies and basil and toss well.<br>Transfer to serving plate and serve hot or warm.","url":"https://recipe.bluelayer.org/recipe/16396/thai-chicken-with-fresh-basil"},{"id":"16325","title":"Chele's Halibut","ingredients":"fish, halibut, greenland, raw<br>cream, sour, cultured<br>onions, spring or scallions (includes tops and bulb), raw<br>butter, without salt<br>salt, table<br>spices, pepper, black<br>dill weed, fresh<br>cheese, parmesan, hard","directions":"Preheat the oven to 350 degrees F (175 degrees C).<br>Grease the inside of a 9x13-inch baking dish with butter.<br>Place halibut in the prepared baking dish.<br>Mix sour cream, green onions, butter, salt, white pepper, and dill in a bowl.<br>Spread sour cream mixture over halibut.<br>Bake halibut in preheated oven until fish flakes easily with a fork, 20 to 25 minutes.<br>Remove halibut from the oven and sprinkle with Parmesan cheese.<br>Place oven rack about 6 inches from broiler heat source and turn on oven's broiler.<br>Place under preheated broiler and broil until cheese is lightly browned, 2 to 3 minutes.","url":"https://recipe.bluelayer.org/recipe/16325/cheles-halibut"},{"id":"16152","title":"Marinade for Catfish","ingredients":"orange juice, raw<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spices, garlic powder<br>spices, ginger, ground<br>onions, spring or scallions (includes tops and bulb), raw<br>salt, table<br>fish, catfish, channel, wild, raw","directions":"To marinade the catfish clean and make three cut into the meaty side of the catfish and place into marinade for 24 hours or more.<br>Remove the catfish and cover with cornstarch inside and out side.<br>Dip the catfish in cornstarch and pat off to remove extra cornstarch.<br>Place into a deep fryer onto golden brown.<br>Drain onto paper towel.<br>Serve with Chinese black bean sauce.<br>Top with diced tomatoes and green onion.","url":"https://recipe.bluelayer.org/recipe/16152/marinade-for-catfish"},{"id":"16148","title":"Salmon Fillets With Pesto and Pistachios","ingredients":"fish, salmon, atlantic, wild, raw<br>sauce, pesto, ready-to-serve, refrigerated<br>nuts, pistachio nuts, raw","directions":"Preheat the oven to 350F<br>Take four salmon fillets (do NOT use salmon steaks!)<br>of about 6-7 oz.<br>each and put them on a cookie sheet that has been sprayed with Pam or brushed with olive oil to prevent sticking.<br>Spoon about 1 tablespoon of Butoni pesto (in the grocery store refrigerated section) onto the top of each filet and spread evenly.<br>Take the pistachios (shell the nuts, put in a baggie and whack with the side of a meat tenderizer/pounder) and cover the pesto with them.<br>The amounts of pesto and pistachios depend on the size of the fillets, so use your judgment here.<br>Bake for about 20-22 minutes until done.<br>Serve immediately.<br>(I serve it with roasted baby red potatoes and asparagus.<br>).","url":"https://recipe.bluelayer.org/recipe/16148/salmon-fillets-with-pesto-and-pistachios"},{"id":"16067","title":"Salmon Tartare","ingredients":"fish, salmon, atlantic, wild, raw<br>pickles, cucumber, sour<br>shallots, raw<br>capers, canned<br>avocados, raw, all commercial varieties<br>cheese, parmesan, hard<br>mustard, prepared, yellow<br>lime juice, raw<br>chives, raw<br>salt, table<br>spices, pepper, black","directions":"Chop the ingredients with a sharp knife, by hand: you do not want a mush.<br>The ingredients should retain their taste and integrity.<br>Mix all ingredients lightly but well with a fork.<br>Form into 2 pretty shapes, garnish to taste, and serve with Melba toast or thin toast triangles.<br>OR divide between small toasted bread shapes, and serve as small snacks.","url":"https://recipe.bluelayer.org/recipe/16067/salmon-tartare"},{"id":"16064","title":"Boiled Crawfish (Spiny Lobster Tails) Recipe","ingredients":"water, bottled, generic<br>salt, table","directions":"DROP Frzn TAILS IN BOILING SALT WATER TO COVER (ALLOW 1 1/3 TBSP SALT PER GAL WATER).<br>RETURN WATER TO A BOIL; SIMMER 15 MINTUES Or possibly Till THE TAILS TURN A BRILLIANT RED Or possibly BRIGHT ORANGE.<br>DRAIN.<br>SLIT UNDERSIDE OF TAIL LENGTHWISE; REMOVE MEMBRANE.<br>SERVE WITH DRAWN BUTTER Or possibly MARGARINE (APPROXIMATELY 3 TBSP) AND LEMON WEDGES.<br>GARNISH WITH PARSLEY.<br>SERVING SIZE: 1 8 Ounce TAI","url":"https://recipe.bluelayer.org/recipe/16064/boiled-crawfish-spiny-lobster-tails-recipe"},{"id":"15972","title":"Fish /N Swiss","ingredients":"sauce, fish, ready-to-serve<br>cream, sour, cultured<br>cheese, parmesan, hard<br>onions, raw<br>salt, table<br>spices, pepper, black<br>spices, paprika<br>spices, basil, dried<br>mustard, prepared, yellow","directions":"Preheat oven to 425.<br>Mix all ingredients except fish together in a bowl.<br>Grease pan.<br>Arrange fish in baking pan and spread mixture over.<br>Bake about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/15972/fish-n-swiss"},{"id":"15858","title":"Tequila Bloodymarynade","ingredients":"tomatoes, red, ripe, raw, year round average<br>sauce, salsa, ready-to-serve<br>alcoholic beverage, tequila sunrise, canned<br>lime juice, raw<br>oil, olive, salad or cooking<br>sauce, worcestershire","directions":"Process all ingredients in a food processor or blender.<br>Pour over the meat you are going to marinate.<br>Fish should marinate no more than a half hour, but poultry and red meat can marinate for up to 4 hours (or overnight) in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/15858/tequila-bloodymarynade"},{"id":"15852","title":"Spinach Pasta with Salmon and Cream Sauce","ingredients":"cream, fluid, heavy whipping<br>butter, without salt<br>salt, table<br>spices, nutmeg, ground<br>spinach, raw<br>cheese, parmesan, hard<br>fish, salmon, atlantic, wild, raw<br>dill weed, fresh","directions":"Bring the cream and half of the butter to a simmer in a small saucepan.<br>Add 1 tsp.<br>of the salt, and the nutmeg, continue to simmer until cream is reduced by about one third.<br>Bring 4 quarts water to a boil in a large pot, add remaining 6 tsp.<br>of salt, and drop in the noodles.<br>Meanwhile, stir grated Parmesan, then the flaked salmon and 1/3 cup shopped dill into the cream, and remove from heat.<br>Remember, fresh pasta is ready in 2 to 3 minutes at the most.<br>Drain pasta, return it to the hot pan and toss with remaining butter until butter is melted.<br>Divide pasta equally among 6 heated plates and spoon salmon cream sauce over each portion.<br>Garnish with a sprig of fresh dill and serve at once.","url":"https://recipe.bluelayer.org/recipe/15852/spinach-pasta-with-salmon-and-cream-sauce"},{"id":"15839","title":"Roast Spicy Tilapia","ingredients":"soy sauce made from soy (tamari)<br>spices, pepper, red or cayenne<br>salt, table<br>fish, tilapia, raw","directions":"Mix the salt soy sauce and pepper into a paste.<br>Let the fish stand for 1 hr at room temperature.<br>Massage the paste into the whole fish.<br>Pre heat the oven to 400wrap fish in foil paper<br>Place in the oven for about 2 hours.","url":"https://recipe.bluelayer.org/recipe/15839/roast-spicy-tilapia"},{"id":"15764","title":"Lemon Herb Marinade","ingredients":"oil, olive, salad or cooking<br>lemon juice, raw<br>salt, table<br>spices, basil, dried<br>spices, thyme, dried<br>spices, garlic powder<br>spices, paprika","directions":"Mix all ingredieants well.<br>Pour over chicken and marinate at lease 2 hours (or overnight).<br>If using fish, only marinate 1/2 hour.<br>Grill chicken or fish on B-B-Q, or broil in broiler.<br>This makes enough for 6 boneless, skinless chicken breasts.","url":"https://recipe.bluelayer.org/recipe/15764/lemon-herb-marinade"},{"id":"15727","title":"Salmon With Creamy Lime- Dill Sauce","ingredients":"fish, salmon, atlantic, wild, raw<br>mustard, prepared, yellow<br>dill weed, fresh<br>cheese, parmesan, hard<br>lime juice, raw<br>spices, garlic powder<br>sugars, granulated","directions":"Spray broiler pan with cooking spray.<br>Place salmon in the pan, skin side down.<br>In a small bowl, combine 1/2 the mustard with 1 tablespoon dill and spread on the salmon.<br>Broil salmon for 10 to 12 minutes until just opaque in middle.<br>In another small bowl, combine remaining ingredients until creamy; pour over fish.","url":"https://recipe.bluelayer.org/recipe/15727/salmon-with-creamy-lime-dill-sauce"},{"id":"15654","title":"Grilled Fish","ingredients":"fish, cod, atlantic, raw<br>salad dressing, italian dressing, commercial, regular","directions":"In a large bowl, marinate fillets in salad dressing in refrigerator fo 30 minutes.<br>Preheat BBQ grill; place fillets in a hinged grill basket that has been coated with cooking spray, or oil the grill grates and place fish right on grill.<br>Grill for about 10 minutes per inch-thickness of fish or until fish flakes easily with a fork.<br>To broil; preheat the broiler and brush the broiler pan with oil.<br>Place fish about 4 inches from the broiler unit and broil for 10 minutes per inch-thickness of fish or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/15654/grilled-fish"},{"id":"15612","title":"Seared Salmon with Lemon Sauce","ingredients":"fish, salmon, atlantic, wild, raw<br>salt, table<br>oil, canola<br>lemon juice, raw<br>butter, without salt","directions":"Sprinkle salmon with 1/4 teaspoon of salt.<br>Heat oil in a large non stick skillet over medium high heat.<br>Add the salmon and cook until opaque in the center, gently turning halfway, 4-7 minutes total.<br>Divide among four plates.<br>Remove pan from heat and immediately add lemon juice, butter and a pinch of salt.<br>swirl the pan carefully to incorporate the butter into the sauce.<br>Top each fish with sauce about 2 teaspoons each.","url":"https://recipe.bluelayer.org/recipe/15612/seared-salmon-with-lemon-sauce"},{"id":"15493","title":"Sauteed Cabbage and Apples","ingredients":"butter, without salt<br>oil, canola<br>cabbage, raw<br>apples, raw, with skin<br>spices, caraway seed<br>salt, table","directions":"Heat a large skillet over medium-high heat.<br>Add butter and oil to pan; swirl until butter melts.<br>Add cabbage, apple, caraway seeds, and salt; cover and cook 5 minutes.<br>Uncover and cook 5 minutes or until cabbage and apples are tender, stirring occasionally.Cider-Braised: Heat a large skillet over medium-high heat.<br>Add 1 tablespoon canola oil; swirl to coat.<br>Add 2 cups sliced onion; saute 2 minutes.<br>Add 8 cups sliced green cabbage, 1 cup hard cider or regular cider, 2 tablespoons whole-grain mustard, and 1/4 teaspoon salt, tossing to combine.<br>Cook, covered, 5 minutes.<br>Uncover and cook 8 minutes or until cabbage wilts, stirring occasionally.<br>Stir in 1 tablespoon cider vinegar.<br>Serves 6 (serving size: 1 cup) CALORIES 85; FAT 2.5g (sat 0.2g); SODIUM 237mgMango Vinaigrette: Combine 1/2 cup chopped mango, 1 tablespoon canola oil, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt in a mini food processor; process until smooth.<br>Place 5 cups thinly sliced green cabbage, 1/2 cup diced mango, and 1/4 cup thinly sliced green onions in a large bowl, tossing to combine.<br>Drizzle cabbage mixture with pureed mango mixture; toss to coat.<br>Sprinkle with 3 tablespoons chopped toasted cashews.<br>Serves 6 (serving size: about 3/4 cup) CALORIES 78; FAT 4.5g (sat 0.6g); SODIUM 111mgChile-Garlic: Combine 4 teaspoons fresh lime juice, 4 teaspoons brown sugar, 2 teaspoons fish sauce, and 1 teaspoon sambal oelek in a small bowl.<br>Heat 1 tablespoon dark sesame oil in a large skillet over medium-high heat; swirl.<br>Add 8 cups sliced green cabbage to pan; cook 7 minutes or until lightly browned.<br>Stir in brown sugar mixture; cook 4 minutes, stirring occasionally.<br>Stir in 1/4 cup chopped fresh cilantro leaves.<br>Serves 6 (serving size: 2/3 cup) CALORIES 57; FAT 2.4g (sat 0.4g); SODIUM 193mg","url":"https://recipe.bluelayer.org/recipe/15493/sauteed-cabbage-and-apples"},{"id":"15441","title":"Baby Food - Fish Chowder","ingredients":"sauce, fish, ready-to-serve<br>carrots, raw<br>celery, raw<br>onions, raw<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>potatoes, raw, skin<br>butter, without salt","directions":"Melt the butter in a saucepan, over a medium heat.<br>Add the carrot, celery and onion and saute for 3 minutes.<br>Stir in the flour, then slowly blend in half the milk, stirring constantly to avoid lumps.<br>Add the potato, then bring to a boil.<br>Reduce the heat, then simmer uncovered, for about 30 minutes, stirring occasionally.<br>Add the fish and the remaining milk, then cook until the fish is done (about 10 minutes).<br>Mash any lumps with a fork.","url":"https://recipe.bluelayer.org/recipe/15441/baby-food-fish-chowder"},{"id":"15378","title":"Peppery Brown Sugar Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>sugars, brown<br>spices, onion powder<br>spices, pepper, black<br>spices, pepper, black<br>butter, without salt","directions":"Preheat oven to 425F.<br>Pat the salmon fillets dry.<br>Brush with melted butter.<br>Combine the seasonings in a small bowl and mix.<br>Sprinkle the seasonings over the salmon and press down gently.<br>On a lightly greased baking sheet, bake for 20-25 minutes.<br>I typically line the baking sheet with foil for easy cleanup.","url":"https://recipe.bluelayer.org/recipe/15378/peppery-brown-sugar-salmon"},{"id":"15241","title":"Joey-Joey Salmon (My version of Lomi-Lomi)","ingredients":"fish, salmon, atlantic, wild, raw<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, ginger, ground<br>peppers, jalapeno, raw<br>sugars, granulated<br>tomatoes, red, ripe, raw, year round average<br>onions, spring or scallions (includes tops and bulb), raw<br>lime juice, raw","directions":"Using a very sharp slicing knife cut salmon on a bias in as thin as possible sheets and divide equally among 8 plates.<br>Sprinkle liberally with the salt.<br>In a bowl, whisk together the coconut milk, ginger, chiles, sugar, and lime juice.<br>Spoon this mixture liberally over the salmon.<br>Garnish by sprinkling the tomatoes and scallion over the salmon.","url":"https://recipe.bluelayer.org/recipe/15241/joey-joey-salmon-my-version-of-lomi-lomi"},{"id":"15239","title":"Homemade Seasoning Salt","ingredients":"salt, table<br>spices, pepper, black<br>spices, paprika<br>spices, garlic powder<br>onions, raw<br>sugars, granulated","directions":"Combine all ingredients in a small bowl and mix well.<br>Use as needed on fish, chicken, eggs, steak, etc.<br>Seasoning can be stored in airtight container or shaker for up to 6 months.","url":"https://recipe.bluelayer.org/recipe/15239/homemade-seasoning-salt"},{"id":"15234","title":"Teriyaki Salmon Bowl With Broccoli for One","ingredients":"fish, salmon, atlantic, wild, raw<br>sauce, teriyaki, ready-to-serve<br>broccoli, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat a grill to high heat.<br>Spray a sheet of foil about four times the size of the salmon with olive-oil spray.<br>Rub the salmon with 1/2 Tbsp of the teriyaki sauce.<br>Place the foil on a grill rack, then place the salmon on the foil.<br>Grill for about 5 minutes per side, or until the salmon is light pink and no longer shiny throughout.<br>Microwave the broccoli according to the package directions.<br>Place the rice in a medium-size shallow bowl.<br>Top with the salmon, then add the broccoli around the fish.<br>Drizzle the remaining sauce over the top.","url":"https://recipe.bluelayer.org/recipe/15234/teriyaki-salmon-bowl-with-broccoli-for-one"},{"id":"15014","title":"Salmon Shrimp Kabobs Recipe","ingredients":"shortening, vegetable, household, composite<br>crustaceans, shrimp, raw (not previously frozen)<br>fish, salmon, atlantic, wild, raw","directions":"In medium saucepan cook long-cooking vegetables in small amount of boiling water till neatly tender.<br>(Allow 12 to 15 min for new potatoes; 3 to 4 min for baby corn; and 1 to 2 min for zucchini.)<br>Drain and cold.<br>Meanwhile, thaw shrimp and salmon, if frzn.<br>Peel and devein shrimp.<br>Cut salmon into 1 inch pcs.","url":"https://recipe.bluelayer.org/recipe/15014/salmon-shrimp-kabobs-recipe"},{"id":"14989","title":"Asian Grilled Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>mustard, prepared, yellow<br>soy sauce made from soy (tamari)<br>oil, olive, salad or cooking<br>spices, garlic powder","directions":"Heat grill and brush rack with olive oil to prevent fish from sticking.<br>Whisk together the mustard, soy sauce, olive oil and garlic.<br>Drizzle about half of the marinade onto the salmon and allow it to sit about 10 minutes.<br>Place salmon skin side down on the hot grill; discard the marinade the fish was sitting in.<br>Grill salmon approximately 4-5 minutes on each side (or longer as you prefer).<br>Transfer the fish to a plate, skin-side down, and spoon the remaining marinade on top.<br>Allow fish to rest about 10 minutes.<br>Remove the skin and serve.","url":"https://recipe.bluelayer.org/recipe/14989/asian-grilled-salmon"},{"id":"14986","title":"Chipotle Chip or Veggie Dip","ingredients":"salad dressing, mayonnaise, regular<br>cream, sour, cultured<br>terra dolce, organic chipotle dried chile peppers,<br>terra dolce, organic chipotle dried chile peppers,<br>sugars, granulated<br>onions, spring or scallions (includes tops and bulb), raw<br>pickle relish, sweet","directions":"Mix all ingredients in a bowl until smooth and well blended.<br>If too spicy, mix in additional 1-2 tablespoons mayonnaise and 1 teaspoon sugar.<br>Chill until ready to serve.<br>Delicious dip for tortilla chips, vegetables, crackers or as a sauce for fish tacos.<br>Yields approximately 2 cups.","url":"https://recipe.bluelayer.org/recipe/14986/chipotle-chip-or-veggie-dip"},{"id":"14903","title":"Busy Day Baked Fish","ingredients":"cream, sour, cultured<br>onions, raw<br>delallo, italian seasoned breadcrumbs,<br>sauce, fish, ready-to-serve<br>butter, without salt<br>cheese, parmesan, hard","directions":"Preheat oven to 425 degrees F. Grease two 9 x 13-inch baking dishes.<br>In shallow bowl, combine first two ingredients; reserve.<br>Place bread crumbs in another shallow bowl.<br>Cut fish into serving-size pieces, coat with sour cream mixture, then roll in crumbs.<br>Place in prepared baking dishes.<br>Drizzle with butter.<br>Bake in preheated oven for 12 minutes.<br>Sprinkle with cheese and bake 2-6 minutes until fish flakes easily with fork.","url":"https://recipe.bluelayer.org/recipe/14903/busy-day-baked-fish"},{"id":"14894","title":"Thai Barbecue Marinade","ingredients":"sauce, fish, ready-to-serve<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, sesame, salad or cooking<br>sugars, granulated<br>spices, garlic powder<br>spices, ginger, ground<br>honey","directions":"Place all ingredients in food processor and mix, or in a bowl using a whisk.<br>Pour over meat of your choice and marinate, refrigerated, overnight (or at least 6 hours).","url":"https://recipe.bluelayer.org/recipe/14894/thai-barbecue-marinade"},{"id":"14847","title":"French Dressing or Basic Marinade","ingredients":"salt, table<br>spices, pepper, black<br>mustard, prepared, yellow<br>sugars, granulated<br>lemon juice, raw<br>oil, olive, salad or cooking","directions":"Prepare this dressing in a screw-top jar.<br>Dissolve the salt, pepper, mustard and sugar in the lemon juice or vinegar.<br>Add the oil gradually, shaking vigorously as you do so.<br>Keep the jar in a cool place.<br>This basic dressing may be used plain or with herbs for a tossed green salad; it may be spiced with onion and garlic for marinating meat, vegetables or fish; or it may sweetened with honey or sugar as a dressing for fruit salads.<br>Use it whenever one of the recipes calls for French Dressing.<br>Shake well before using.","url":"https://recipe.bluelayer.org/recipe/14847/french-dressing-or-basic-marinade"},{"id":"14754","title":"Summer Beer A.k.a. Ladies Beer","ingredients":"alcoholic beverage, beer, regular, all<br>lime juice, raw","directions":"Pour Rose's Lime Juice or squeeze fresh lime juice into a mug of beer to ease the bitterness and grip.<br>To make it extra special, serve in a tall pilsner glass or other pretty glass and garnish with a lime wedge.<br>Great in summer with fish, barbecue and salad recipes.","url":"https://recipe.bluelayer.org/recipe/14754/summer-beer-a-k-a-ladies-beer"},{"id":"14708","title":"Savory Baked Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>vinegar, cider<br>sauce, worcestershire<br>lemon juice, raw<br>salt, table<br>mustard, prepared, yellow<br>spices, pepper, black<br>butter, without salt","directions":"Preheat oven to 450 degrees.<br>Arrange fish in a single layer in a shallow baking dish.<br>Combine remaining ingredients.<br>Pour half of the sauce mixture over the fish.<br>Bake for 20 minutes, basting with remaining sauce.","url":"https://recipe.bluelayer.org/recipe/14708/savory-baked-salmon"},{"id":"14501","title":"Salmon Salad","ingredients":"fish, salmon, atlantic, wild, raw<br>salad dressing, mayonnaise, regular<br>celery, raw<br>dill weed, fresh<br>mustard, prepared, yellow","directions":"Combine all ingredients and chill before serving.","url":"https://recipe.bluelayer.org/recipe/14501/salmon-salad"},{"id":"14500","title":"Blackened Catfish","ingredients":"fish, catfish, channel, wild, raw<br>oil, olive, salad or cooking<br>spices, garlic powder<br>spices, onion powder<br>spices, thyme, dried<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, paprika<br>spices, oregano, dried<br>salt, table","directions":"Place fish in a large Ziploc bag and drizzle with oil.<br>Let stand in the refrigerator for 30 minutes.<br>Combine herbs and spices in a shallow dish.<br>Heat a cast iron skillet till VERY hot.<br>(Tip: Turn the skillet upside down over the heat for a few minutes to really crank it up.)<br>Turn vent fan to HIGH.<br>Drain oil from fish, then dip fish in seasoning and turn to coat evenly.<br>Cook fillets for 3 to 4 minutes per side, turning once.","url":"https://recipe.bluelayer.org/recipe/14500/blackened-catfish"},{"id":"14461","title":"Broiled Dill Salmon Recipe","ingredients":"oil, olive, salad or cooking<br>lemon juice, raw<br>salt, table<br>dill weed, fresh<br>spices, pepper, red or cayenne<br>fish, salmon, atlantic, wild, raw","directions":"1) Place melted butter, lemon juice, salt, fresh minced dill and red pepper in small bowl and stir to combine.<br>Preheat broiler 3.<br>Place salmon steaks on lightly greased pan and brush with half of seasoned butter.<br>Broil, 5 inches from source of heat, 5 - 10 min.<br>Turn heat to 400 , close oven and bake an additional 5 - 8 min.<br>Brush with remaining butter blend.<br>Serve.<br>Suggested Wine: Light lager beer, Chenin Blanc<br>NOTES : Check the date on your baking pwdr to see if it is still current as it will have lost it's rising power if it is not.","url":"https://recipe.bluelayer.org/recipe/14461/broiled-dill-salmon-recipe"},{"id":"14446","title":"Paul Prudhomme's Blackened Seasoning Blend","ingredients":"spices, paprika<br>salt, table<br>spices, onion powder<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, pepper, black<br>spices, thyme, dried<br>spices, oregano, dried","directions":"Mix all ingredients well.<br>This seasoning is fantastic when used on not only fish, but chicken and steak as well.<br>Dip the meats in melted butter and then into this mix before cooking.","url":"https://recipe.bluelayer.org/recipe/14446/paul-prudhommes-blackened-seasoning-blend"},{"id":"14430","title":"Tuna Fish Pies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>lard<br>water, bottled, generic<br>salt, table","directions":"Cut in 6 inch squares and put in refrigerator till ready for use.","url":"https://recipe.bluelayer.org/recipe/14430/tuna-fish-pies-recipe"},{"id":"14385","title":"Smoked Salmon Spread","ingredients":"fish, salmon, atlantic, wild, raw<br>cheese, parmesan, hard<br>salad dressing, mayonnaise, regular<br>spices, pepper, black","directions":"Pulse the salmon in the food processor.<br>Add cream cheese, mayonnaise and pepper and mix till all is combined.<br>It always tastes better if you refrigerate it for at least 24 hours.","url":"https://recipe.bluelayer.org/recipe/14385/smoked-salmon-spread"},{"id":"14271","title":"Rice Almondine","ingredients":"soup, vegetable broth, ready to serve<br>parsley, fresh<br>onions, raw<br>spices, oregano, dried<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>butter, without salt<br>nuts, almonds<br>nuts, almonds","directions":"Combine chicken broth or vegetable broth, parsley flakes, minced onion and oregano leaves in a heavy non-reactive saucepan over high heat.<br>Bring to a boil and stir in rice and butter.<br>Cover pan and reduce heat to medium low; cook 20 minutes.<br>Remove from heat and let stand 5 minutes.<br>Fluff rice with a fork and gently toss in toasted almonds and serve with chicken, pork or fish with a green vegetable.<br>For Vegetarian meals do not use chicken broth use vegetable broth and margarine instead of butter.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/14271/rice-almondine"},{"id":"14257","title":"Greek Seasoning Blend","ingredients":"salt, table<br>spices, basil, dried<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, onion powder<br>spices, garlic powder<br>dill weed, fresh<br>spices, marjoram, dried<br>cornstarch<br>spices, pepper, black<br>spices, parsley, dried<br>spices, rosemary, dried<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Combine all ingredients and store in an airtight container.<br>Serve with steaks, pork chops, chicken, or fish.<br>Add to red and white sauces.<br>Combine all ingredients in blender, grind to a fine powder, and store in an airtight container.<br>Serve with steaks, pork chops, chicken, or fish.<br>Add to red and white sauces.","url":"https://recipe.bluelayer.org/recipe/14257/greek-seasoning-blend"},{"id":"14106","title":"Crunchy Oat Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>sugars, powdered<br>oats<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrup, maple, canadian","directions":"Pre-heat oven to Cool (300F, 150C, gas mark 2).<br>Cover 2 baking trays with silicon or parchment paper.<br>Stir together the flour, bicarbonate of soda, oats and sugar.<br>Over gentle heat, melt together the butter, syrup and milk.<br>Pour the fluid into the flour mixture and mix well.<br>Take rounded teaspoons of the resultant mix and roll in the hands to form a small ball.<br>Place the balls of mixture 4 inches apart on the baking trays and slightly flatten the balls.<br>Bake for 25 to 30 minutes.<br>Cool on the trays for 2 to 3 minutes to allow the biscuits to become firm.<br>Lift the biscuits off the lining paper with a fish-slice and place on wire trays to finish cooling.<br>Once cool, place in an air-tight tin to keep the biscuits crunchy.","url":"https://recipe.bluelayer.org/recipe/14106/crunchy-oat-biscuits"},{"id":"13996","title":"Asian Sesame Salmon","ingredients":"seeds, sesame seeds, whole, dried<br>spices, garlic powder<br>onions, raw<br>spices, ginger, ground<br>spices, pepper, red or cayenne<br>honey<br>onions, spring or scallions (includes tops and bulb), raw<br>soy sauce made from soy (tamari)<br>fish, salmon, atlantic, wild, raw","directions":"In small bowl, combine honey, green onions, soy sauce and spices, except red pepper, until well blended.<br>Stir in red pepper to taste, if desired.<br>Place salmon in 13x9 in (34x22 cm) baking dish.<br>Spoon honey mixture evenly over salmon.<br>Bake salmon in preheated 375F (190C) oven for 30 minutes or until fish flakes easily with a fork, basting occasionally with honey mixture.","url":"https://recipe.bluelayer.org/recipe/13996/asian-sesame-salmon"},{"id":"13893","title":"Long John Silver's Fish Batter","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornstarch<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>water, bottled, generic","directions":"Dredge fish in batter.<br>Deep fry.","url":"https://recipe.bluelayer.org/recipe/13893/long-john-silvers-fish-batter"},{"id":"13869","title":"Caramelized Onions","ingredients":"onions, raw<br>butter, without salt<br>vinegar, balsamic<br>salt, table","directions":"Combine all ingredients in the container of a crockpot (or other slow cooker).<br>Cover and cook on low heat for 12 hours.<br>Serve with pork, swordfish or tuna, grilled eggplant or roasted or grilled chicken.","url":"https://recipe.bluelayer.org/recipe/13869/caramelized-onions"},{"id":"13823","title":"Unbelievable Fish Batter","ingredients":"wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.","url":"https://recipe.bluelayer.org/recipe/13823/unbelievable-fish-batter"},{"id":"13799","title":"Meat Glaze","ingredients":"beef, grass-fed, ground, raw","directions":"After removing all the fat from the surface of the stock, boil it uncovered over medium-high heat until only 3 cups remain, about 1 1/2 hours.<br>Skim the stock as it reduces to remove all foam and impurities.<br>Strain the stock into a small heavy-bottomed sauce-pan and continue reducing over medium heat until the liquid thickens to coat a spoon, about 30 minutes.<br>The liquid will at this point be dark and shiny and will bubble slowly.<br>Pour the hot glaze into a heat proof custard cup or bowl and refrigerate.<br>When cold it will be firm and can be easily unmolded.<br>Invert the cup or bowl, and with your thumb, push or pull the glaze from the edge of the cup toward the center.<br>This will loosen the glaze and allow it to fall into your hand.<br>Wrap the glaze well in plastic wrap and refrigerate or freeze it.<br>To use, simply cut off teaspoon-size chunks, and rewrap the unused portion.<br>A glaze will keep this way for many months.<br>Variations<br>Glace de Volaille (Chicken Glaze): Make chicken stock and reduce to about 1 1/2 cups of glaze.<br>Glace de Poisson (Fish Glaze): Triple the recipe for fish stock and reduce to about 3/4 cup.<br>Glace de Gibier (Game Glaze): Make game stock and reduce to about 1 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/13799/meat-glaze"},{"id":"13790","title":"Ginger Dijon Salmon","ingredients":"oil, olive, salad or cooking<br>spices, ginger, ground<br>mustard, prepared, yellow<br>honey<br>fish, salmon, atlantic, wild, raw","directions":"Spray baking sheet or pan with non-stick cooking spray.<br>Mix olive oil, ginger, dijon mustard and honey in small bowl or measuring cup.<br>Brush salmon with glaze, and place on baking sheet or pan.<br>Bake at 350 degrees for 15- 20 minutes, or until salmon flakes easily.<br>Note: If using a whole fillet (1/2 a salmon), cooking time may take a little longer, if using small, individual serving size fillets, cooking time may be a little shorter.","url":"https://recipe.bluelayer.org/recipe/13790/ginger-dijon-salmon"},{"id":"13639","title":"Barbecue Seasoning Mix Recipe","ingredients":"spices, garlic powder<br>onions, raw<br>spices, paprika<br>mustard, prepared, yellow<br>spices, thyme, dried<br>spices, pepper, black","directions":"Place all the ingredients in a 1-pint jar, cover tightly, and shake well to mix.<br>Sprinkle about 1/4 tsp.<br>on each side of steaks, chops, chicken, or possibly fish before grilling, broiling, or possibly roasting.<br>Store the fold in a cold, dark, dry place for up to 6 months.<br>Makes about 3/4 c..","url":"https://recipe.bluelayer.org/recipe/13639/barbecue-seasoning-mix-recipe"},{"id":"13635","title":"Crispy Catfish","ingredients":"fish, catfish, channel, wild, raw<br>cornmeal, degermed, unenriched, yellow<br>delallo, italian seasoned breadcrumbs,<br>spices, paprika<br>spices, garlic powder<br>salad dressing, ranch dressing, regular","directions":"Heat oven to 450 degrees.<br>Mix cornmeal, breadcrumbs, paprika, garlic salt and pepper.<br>Lightly brush dressing on all sides of fish.<br>Coat fish with cornmeal mixture.<br>Place fish on rack in broiler pan.<br>Bake, uncovered, 15 to 18 minutes or until fish flakes easily with fork.","url":"https://recipe.bluelayer.org/recipe/13635/crispy-catfish"},{"id":"13620","title":"Rice Wine-Steeped Fish","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>soy sauce made from soy (tamari)<br>spices, pepper, black<br>salt, table<br>sugars, granulated<br>cornstarch<br>water, bottled, generic<br>fish, cod, atlantic, raw<br>oil, sesame, salad or cooking<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Bring the rice wine, water, soy sauce, pepper, 1 tsp of the salt, and the sugar to a boil in a skillet.<br>Reduce the liquid over high heat to about half its original volume, add the cornstarch mixture, and cook for 30 seconds.<br>While the sauce is reducing, rub the fish fillets with the remaining 1 tsp salt and the toasted sesame oil and set aside.<br>Add the fish fillets to the liquid and simmer gently for 2 minutes.<br>Take it off the heat and let sit for another 5 minutes, covered.<br>Transfer the fish fillets to a serving platter, pour the sauce over them, and sprinkle with the green onions.","url":"https://recipe.bluelayer.org/recipe/13620/rice-wine-steeped-fish"},{"id":"13615","title":"Perfect Roasted Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black","directions":"Preheat oven to 425 degrees F and line a half sheet pan with nonstick foil.<br>Place salmon, skin side down, on foil.<br>Brush salmon lightly with olive oil, then sprinkle with kosher salt and pepper.<br>Roast, uncovered, in the center of the oven until cooked through and salmon flakes easily (approximately 5 minutes per 1/2-inch thickness).<br>Note: I like to have lots of leftovers for salads and snacking so I like to roast a 3-pound fillet, but feel free to choose any size that suits your needs.<br>Youll have to adjust the amount of salt and pepper used, but the cooking technique will remain the same.","url":"https://recipe.bluelayer.org/recipe/13615/perfect-roasted-salmon"},{"id":"13598","title":"Fish Stock","ingredients":"oil, olive, salad or cooking<br>crustaceans, crab, alaska king, imitation, made from surimi<br>sauce, fish, ready-to-serve<br>water, bottled, generic","directions":"Put a large pot over medium heat, then add the olive oil.<br>Add the crabs.<br>Cook for 3-5 minutes.<br>Add the fish.<br>Pour in the water and bring to a simmer.<br>Skim the foam from the surface.<br>Simmer for 20 minutes, then strain through a fine-mesh sieve.<br>Cool before putting into containers.","url":"https://recipe.bluelayer.org/recipe/13598/fish-stock"},{"id":"13582","title":"Balsamic Glazed Salmon with Strawberry Salsa","ingredients":"fish, salmon, atlantic, wild, raw<br>vinegar, balsamic<br>strawberries, raw<br>spices, coriander seed<br>peppers, jalapeno, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>lime juice, raw<br>salt, table","directions":"Preheat oven to 375 F.<br>Place salmon fillet on a rimmed baking sheet and brush it with a few coats of balsamic vinegar.<br>Reserve the rest of the balsamic for later.<br>Season salmon with a dash of salt and pepper.<br>Bake salmon for 15-20 minutes until cooked through.<br>While salmon cooks, make the salsa.<br>Combine strawberries, cilantro, jalapeno, green onion, and lime juice in a medium bowl and stir to combine.<br>Add salt and pepper to taste.<br>Store salsa in the fridge until youre ready to swerve.<br>When salmon is cooked, brush a bit of the remaining balsamic vinegar over the top.<br>Top salmon with strawberry salsa and serve immediately.","url":"https://recipe.bluelayer.org/recipe/13582/balsamic-glazed-salmon-with-strawberry-salsa"},{"id":"13555","title":"Fish Fillet Thermidor","ingredients":"sauce, fish, ready-to-serve<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spices, pepper, black<br>margarine, regular, 80% fat, composite, stick, without salt<br>wheat flour, white, all-purpose, unenriched<br>cheese, cheddar<br>lemon juice, raw","directions":"Preheat oven to 350.<br>Split fillets lenghtwise and roll up, fastening with a toothpick if necessary.<br>Place in shallow 10x16\" baking dish.<br>Pour milk over fish.<br>Add salt and pepper; bake 30 minutes.<br>When done, pour off milk and add slowly to melted margarine into which the flour has been added.<br>Add cheese and stir until melted.<br>Add lemon juice and pour sauce over fillets.<br>Brown quickly under broiler.<br>Serves 3-4, depending on the size of the fillets.","url":"https://recipe.bluelayer.org/recipe/13555/fish-fillet-thermidor"},{"id":"13478","title":"Fish Stuffing","ingredients":"delallo, italian seasoned breadcrumbs,<br>onions, raw<br>celery, raw<br>lemon juice, raw<br>salt, table<br>butter, without salt<br>water, bottled, generic","directions":"Combine and toss lightly.<br>Stuff fish or seafood and cook as usual.","url":"https://recipe.bluelayer.org/recipe/13478/fish-stuffing"},{"id":"13474","title":"Homemade Saute Blocks","ingredients":"spices, garlic powder<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, rosemary, dried<br>onions, raw<br>parsley, fresh<br>oil, olive, salad or cooking","directions":"Mix all the spices together in a bowl.<br>Add 1 teaspoon of the spice mixture into each compartment of a 12-count ice cube tray, until they all have herbs in them.<br>If there is any remaining herb mixture just add it evenly to all the sections.<br>Pour the olive oil over the herbs in each section.<br>Some herbs will float.<br>Mix in the herbs with a fork.<br>Place in the freezer for 4 hours or overnight.<br>When they are done freezing they will be white and solid.<br>Pop them out of the ice cube tray and place in a freezer bag or freezer safe container and keep in the freezer.<br>Use one cube when sauteing one pound of meat, poultry or fish.","url":"https://recipe.bluelayer.org/recipe/13474/homemade-saute-blocks"},{"id":"13418","title":"Thai Dressing for Salad","ingredients":"lime juice, raw<br>sauce, fish, ready-to-serve<br>sugars, brown<br>spices, pepper, red or cayenne<br>oil, corn, peanut, and olive","directions":"Combine lime juice, fish sauce, brown sugar, minced chili and either store in the fridge until using or immediately add to salad of choice.<br>Top with chopped peanuts.","url":"https://recipe.bluelayer.org/recipe/13418/thai-dressing-for-salad"},{"id":"13417","title":"Ginger Herb Mix","ingredients":"spices, ginger, ground<br>spices, parsley, dried<br>spices, garlic powder<br>spices, cumin seed<br>mustard, prepared, yellow<br>salt, table<br>sugars, granulated","directions":"Mix crumbled ginger leaves, parsley, garlic powder, cumin, mustard seeds, sea salt and sugar together.<br>To use, wash and dry fish or chicken lightly; rub with vegetable oil; sprinkle with herb mixture.","url":"https://recipe.bluelayer.org/recipe/13417/ginger-herb-mix"},{"id":"13382","title":"Orange Glazed Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>marmalade, orange<br>orange juice, raw<br>mustard, prepared, yellow<br>spices, ginger, ground<br>salt, table","directions":"Rinse salmon fillet under cold water and pat dry with paper towels.<br>Cut into 6 serving portions and place salmon fillets in a large zip-top bag; set aside.<br>In a small bowl stir together remaining ingredients.<br>Pour into zip-top bag.<br>Squeeze air from bag and seal.<br>Marinate in refrigerator for 1 to 2 hours.<br>Remove salmon from refrigerator 30 minutes before cooking, and bring to room temperature.<br>Light broiler and line baking sheet or broiler pan with aluminum foil.<br>Remove salmon from marinade and place on baking sheet.<br>Discard marinade.<br>Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through.<br>Do not overcook.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/13382/orange-glazed-salmon"},{"id":"13349","title":"Burger King Zesty Dipping Sauce (Copycat)","ingredients":"salad dressing, mayonnaise, regular<br>catsup<br>horseradish, prepared<br>mustard, prepared, yellow<br>sugars, granulated<br>lemon juice, raw","directions":"COMBINE all ingredients in a resealable container.<br>SERVE with onion rings, burgers, sandwiches, crab cakes, batter-fried fish and prawns; ENJOY!<br>STORE in same container in refrigerator for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/13349/burger-king-zesty-dipping-sauce-copycat"},{"id":"13311","title":"Quick And Easy Dill Mustard","ingredients":"mustard, prepared, yellow<br>dill weed, fresh<br>oil, olive, salad or cooking","directions":"Combine Dijon mustard with fresh chopped dill or dried dill weed and olive oil.<br>Serve with pate or fish; or use as a sandwich spread.<br>Also good added to a salad dressing.<br>NOTE: Homemade mustards must be stored in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/13311/quick-and-easy-dill-mustard"},{"id":"13223","title":"Creamy Seafood Casserole (Low Carb)","ingredients":"cream, fluid, heavy whipping<br>cheese, cheddar<br>cheese, parmesan, hard<br>sauce, worcestershire<br>cheese, parmesan, hard<br>spices, nutmeg, ground<br>spices, paprika<br>sauce, fish, ready-to-serve<br>crustaceans, shrimp, raw (not previously frozen)","directions":"Heat cream in a saucepan, but do not boil.<br>Add all other ingredients, except for fish and shrimp.<br>Melt thoroughly.<br>Put fish in a 9x13-inch baking dish and then shrimp.<br>Pour sauce over top and bake at 350F for 30 minutes, or until done.","url":"https://recipe.bluelayer.org/recipe/13223/creamy-seafood-casserole-low-carb"},{"id":"13169","title":"Salmon Kabayaki","ingredients":"oil, olive, salad or cooking<br>plums, raw<br>sweetener, syrup, agave<br>oil, olive, salad or cooking<br>oil, olive, salad or cooking","directions":"In a small saucepan over medium heat, stir together ume plum vinegar and agave.<br>When sauce begins to bubble turn down heat and simmer for 4-5 minutes until thick enough to coat the back of a spoon.<br>Place oils in a large frying pan over high heat.<br>Place salmon in frying pan, do not allow fillets to touch each other.<br>Fry for 2 minutes until the bottoms are browned.<br>Brush Kabayaki sauce on the fillets.<br>Flip salmon over and brush top of the other side, then fry for another minute or 2 until fish flakes easily and is cooked through.","url":"https://recipe.bluelayer.org/recipe/13169/salmon-kabayaki"},{"id":"13136","title":"Sour cream sauce for potatoes","ingredients":"cream, sour, cultured<br>lemon juice, raw<br>salt, table<br>spices, pepper, black<br>sauce, fish, ready-to-serve<br>parsley, fresh","directions":"Mix all the ingredients together.<br>Add enough lemon juice to make the sour cream softer but not very runny.<br>Do a taste test to see if you want to add anything more to you liking.<br>Stop taste testing (I know it's hard to resist) and serve with boiled / baked potatoes or use as a potato salad dressing.","url":"https://recipe.bluelayer.org/recipe/13136/sour-cream-sauce-for-potatoes"},{"id":"13060","title":"Thai Ginger Chicken Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>spices, ginger, ground<br>onions, spring or scallions (includes tops and bulb), raw<br>onions, raw<br>spices, garlic powder<br>soy sauce made from soy (tamari)<br>sauce, fish, ready-to-serve<br>sugars, granulated<br>oil, olive, salad or cooking","directions":"Over medium heat, brown garlic in oil.<br>Add in chicken and cook for 2-3 min.<br>Add in ginger, fish sauce, soy sauce, and sugar.<br>Once chicken is cooked, add in both types of onions and turn off the heat.<br>Serve with rice.","url":"https://recipe.bluelayer.org/recipe/13060/thai-ginger-chicken-recipe"},{"id":"13048","title":"Sweet & Sour Mushrooms","ingredients":"rice vinegar,<br>sugars, granulated<br>salt, table<br>oil, sesame, salad or cooking<br>mushrooms, white, raw<br>soy sauce made from soy (tamari)","directions":"Make the amazu: combine the rice vinegar, sugar, and salt in a small saucepan and set the saucepan over low heat.<br>Stir the mixture with a wooden spoon and cook the sauce until the sugar and salt melt (the sauce will become clear).<br>Remove the sauce from the heat and allow to cool slightly.<br>Allow the unused sauce to cool to room temperature before storing it.<br>Make the mushrooms: while the amazu is cooling, heat the sesame oil in a large skillet or wok over high heat.<br>Add the mushrooms and toss them for several minutes in the skillet/wok until they absorb the oil and start to brown.<br>Add the soy sauce and continue sauteing the mushrooms until most/all of the soy sauce has been absorbed and the mushrooms are cooked through.<br>Remove from the heat and transfer the mushrooms to a bowl.<br>Add 1 tablespoon of the amazu to the mushrooms and toss.<br>Serve with fish, tofu, rice, etc.","url":"https://recipe.bluelayer.org/recipe/13048/sweet-sour-mushrooms"},{"id":"12808","title":"Mirepoix","ingredients":"onions, raw<br>carrots, raw<br>celery, raw","directions":"Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).<br>Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).<br>Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.<br>Beef: stock in about 15-20 hours.<br>Pork: stock in about 12-15 hours.<br>Chicken: stock in about 5-7 hours.<br>Vegetable: stock in about 2-4 hours.<br>Fish: stock in about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/12808/mirepoix"},{"id":"12806","title":"Blacken Your Soul Seasoning","ingredients":"spices, chili powder<br>spices, paprika<br>spices, onion powder<br>spices, garlic powder<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, thyme, dried<br>spices, oregano, dried<br>sugars, brown","directions":"Place all ingredients in a small bowl.<br>Stir together until well combined.<br>It's best to use your fingers to easily feel and break up any clumps, especially of brown sugar.<br>Give a pinch a taste.<br>Add additional cayenne if more heat is desired.<br>Use immediately or transfer to an air tight container, store with all your other seasonings.<br>Makes enough to very generously coat 1-2 lbs of meat.<br>Suggested uses: add to your favorite veggies before roasting as you would with any other seasoning.<br>Coat chicken, pork, fish, or even beef with 1 tsp per side minimum (more for larger pieces of meat or for more heat).<br>Pat into meat.<br>Coat 1 lb of shrimp with 2 tsp seasoning in a large bowl and toss to coat.<br>Allow any meat to marinate in seasoning for 30 minutes to 1 hour before cooking.","url":"https://recipe.bluelayer.org/recipe/12806/blacken-your-soul-seasoning"},{"id":"12790","title":"Gravlax, Salt-Cured Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>salt, table<br>salt, table<br>sugars, granulated<br>sugars, granulated<br>spices, pepper, black<br>dill weed, fresh","directions":"It's best to buy two sides of the same salmon, or at least two opposites sides that are fairly close in size.<br>The above ingredients are for 1lb of salmon, so adjust (presumably) upwards as required.<br>Defrost salmon and pat dry with paper towels.<br>Remove any bones you detect with clean pliers.<br>Lay flat on a baking sheet covered with plastic wrap, skin side down, so that you can easily flip one side onto the other, back the way they would be if it were a whole fish.<br>Take the salt, sugar and pepper and mix thoroughly in a bowl.<br>Evenly apply the salt/sugar/pepper mix onto the salmon flesh, being careful to cover every part, with a little less for the thin ends, and more on the thicker parts.<br>Sprinkle the dill over the salted fish.<br>Flip one side over onto the other making a sandwich.<br>Place one end of a long strip of muslin underneath the fish.<br>Roll the fish over toward you, and tug a little on the muslin to tighten.<br>Repeat until out of muslin.<br>You don't need to tug very hard, each time you do it the pressure increases more and more.<br>Place the fish on the baking sheet to catch drips and place in the fridge.<br>Turn once or twice per day for three days.<br>Unwrap, and rinse off the cure mix and dill quick as you can so the salmon doesn't soak too much.<br>Carefully pat dry with paper towels.<br>This will keep for a week or freeze for 3 months.<br>With a sharp knife carefully slice on the diagonal to get slices as thin as you can without them falling to bits, leaving the skin.<br>With practice you can become pretty good at this.","url":"https://recipe.bluelayer.org/recipe/12790/gravlax-salt-cured-salmon"},{"id":"12746","title":"Thai Grilled Chicken with Sweet Chile Dipping Sauce","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sauce, fish, ready-to-serve<br>spices, garlic powder<br>spices, coriander seed<br>spices, turmeric, ground<br>spices, curry powder<br>spices, pepper, black<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>rice vinegar,<br>water, bottled, generic<br>sugars, granulated<br>spices, garlic powder<br>sauce, peppers, hot, chili, mature red, canned<br>salt, table","directions":"In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper.<br>Add chicken, and turn to coat.<br>Cover, and refrigerate for 4 hours or overnight.<br>Preheat grill for high heat.<br>In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil.<br>Reduce heat to low, and simmer until liquid is reduced, about 5 minutes.<br>Stir sauce from time to time.<br>Remove from heat and allow to cool before use.<br>Lightly oil grill grate.<br>Discard marinade, and place chicken on the grill.<br>Cook for 10 minutes per side, or until slightly charred and juices run clear.<br>Brush with sauce before serving.<br>Serve remaining sauce on the side for dipping.","url":"https://recipe.bluelayer.org/recipe/12746/thai-grilled-chicken-with-sweet-chile-dipping-sauce"},{"id":"12740","title":"Blackened Fish Seasoning Recipe","ingredients":"spices, paprika<br>salt, table<br>onions, raw<br>spices, garlic powder<br>spices, oregano, dried<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, pepper, black<br>spices, thyme, dried","directions":"Mix all ingredients well.","url":"https://recipe.bluelayer.org/recipe/12740/blackened-fish-seasoning-recipe"},{"id":"12726","title":"Time for Thai Grilled Fish With Chili-Lime Sauce","ingredients":"spices, garlic powder<br>spices, coriander seed<br>sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking<br>fish, cod, atlantic, raw<br>sauce, fish, ready-to-serve<br>lime juice, raw<br>sugars, granulated<br>spices, garlic powder<br>peppers, jalapeno, raw<br>spices, coriander seed","directions":"Marinade:.<br>Combine garlic, cilantro, fish sauce, soy sauce, sugar, salt, pepper, and oil in a food processor or blender and grind to a smooth paste.<br>Transfer to a large zip-lock bag and add fish fillets.<br>Turn gently to season well.<br>Set aside for 30 minutes, or refrigerate up to 1 day.<br>Sauce: Combine sauce ingredients in a small bowl, stirring to dissolve sugar.<br>Sprinle with chili and cilantro and set aside.<br>Coat a grill rack with cooking spray and preheat, or lightly oil a shallow baking pan and preheat oven to 425 degrees.<br>Remove fish from marinade and cook until done, turing once, about 5 minutes per side.<br>Arrange on serving platter along with a small bowl of sauce, if using, to spoon over the fish.<br>Serve hot or warm.","url":"https://recipe.bluelayer.org/recipe/12726/time-for-thai-grilled-fish-with-chili-lime-sauce"},{"id":"12632","title":"Basic Arepa Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>butter, without salt","directions":"Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela.<br>They were an important part of their diet, like corn tortillas were to the Aztecs.<br>Over the centuries, the poor people of Colombia and Venezuela continued to use them as inexpensive, easy-to-prepare source of nourishment.<br>Today, these humble corn cakes are a comfort food for the rich and poor alike, a heart-warming tribute to simplicity, tradition, versatility, and good taste.<br>Originally, arepas were made from dry corn kernels which were soaked overnight in water and lime to remove the skins, then cooked, liquid removed and grnd into masa (dough).<br>Thanks to modern technology, a pre-cooked harina de masa is now available at most Latin American markets.<br>An instant masa can be made by simply mixing this corn flour (either white or possibly yellow) with a little salt and sufficient boiling water to make a stiff dough.<br>The dough is then shaped into flat round cakes of varying thicknesses, depending on the intended use, and cooked on a griddle or possibly deep-fried.<br>In parts of Colombia, arepas are cooked atop a flagstone slab which is first heated and then brushed with fat.<br>Another Colombian specialty - arepas de chocolo - are made from fresh corn and cooked on top of banana leaves.<br>Colombian arepas are generally thinner than their Venezuelan counterparts.<br>The standard Venezuelan arepa looks somewhat like a flat bread roll, crispy on the outside and doughy on the inside.<br>They can be split open and buttered, or possibly spread with cream cheese or possibly fresh goat cheese.<br>Made this way, they are served for breakfast or possibly as an accompaniment for grilled fowl, fish, meat stews, or possibly sausages.<br>In Venezuela, the doughy inside is sometimes scooped out, and the shell is filled with savory mixtures of grnd or possibly minced pork, beef, ham, chicken, seafood, vegetables, or possibly beans.<br>They are excellent first courses.<br>Venezuelan mandocas, for example, are cheese arepas shaped into rings and deep-fried.<br>Another specialty is bollos pelones - balls of arepa dough stuffed with seasoned grnd meat, either fried or possibly poached in water, then served with tomato sauce.<br>A popular snack in Colombia consists of arepas served with fresh cheese and fried chorizo (sausage).<br>Colombians also make tasty soups using fresh masa or possibly leftover arepas.<br>Arepitas dulces make great desserts.<br>The versatile arepa indeed proves which unpretentioius food can be not only satisfying but also delicious.<br>In a large mixing bowl, combine flour and salt.<br>Add in water, stir with a wooden spoon to make a soft dough.<br>Let stand for 5 min, then knead for 3 min.<br>Dough is ready to be shaped into standard arepas, or possibly to be mixed and kneaded with other ingredients such as cheese, chicharrones (pork rind), etc.<br>To shape arepas: The standard Venezuelan arepa is 3 inches in diameter, 3/4 inch thick.<br>Columbian arepas are larger and thinner, about 4 inches in diameter, 1/4 inch thick.<br>To make arepas, oil or possibly wet hands lightly and shape dough into balls.<br>Place between 2 pcs of wax paper or possibly plastic wrap and flatten into a circle; shape the edges to create a smooth disc.<br>To cook arepas: Heat a griddle or possibly cast iron skillet over medium heat; grease lightly and cook arepas on both sides, turning a couple of times till a crust is formed.<br>Colombian arepas are ready to be served at this point, spread with butter.<br>Venezuelan arepas have to be baked in a preheate 350-degree oven for 15 min.<br>To check for doneness, tap the arepa lightly - if a hollow sound is heard, it's ready.<br>Split open, add in butter and serve warm.<br>Arepas freeze well if frzn while still hot.<br>Freeze in layers separated by plastic wrap.<br>Reheat frzn arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 min or possibly till heared through.","url":"https://recipe.bluelayer.org/recipe/12632/basic-arepa-dough-recipe"},{"id":"12540","title":"Blackening Rub Recipe","ingredients":"salt, table<br>spices, pepper, black<br>spices, pepper, black<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, thyme, dried<br>butter, without salt<br>spices, pepper, red or cayenne","directions":"Use unsalted butter, heat over low heat.<br>Heat a cast iron pan to just before melting over high heat.<br>Should take 5 to 8 min.<br>If you think you are going to ruin the pan, the heat is just about right.<br>Make sure the meat, poultry or possibly fish is at room temp.<br>and dry.<br>Thin cuts don't work well.<br>Dip the meat, poultry or possibly fish into the melted butter and apply an even amount of rub to each side.<br>Put into pan and leave alone for a minute or possibly so then check the underside of the meat for a nice dark crust.<br>Adjust as needed.<br>By this time you will know if your smoke detectors are working and if you should of done this outside.<br>Turn the meat and repeat until the desired doneness is achieved.<br>The trouble is well worth it, the taste is, in a word, fantastic!<br>You can add in more or possibly less cayenne pepper to your taste, I've found more is usually better.","url":"https://recipe.bluelayer.org/recipe/12540/blackening-rub-recipe"},{"id":"12426","title":"Man Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>salad dressing, mayonnaise, regular<br>spices, pepper, black<br>sugars, brown","directions":"Take a skin on salmon filet and smear it thickly with mayonaise all over.<br>Sprinkle with brown sugar and pepper.<br>Roast in a 425F oven for 15 minutes or so, depending on the thickness of the fish.<br>The general rule is 10 minutes per inch of thickness.<br>If the crust didnt brown, briefly broil until you get a crisp (a la creme brulee) crust.","url":"https://recipe.bluelayer.org/recipe/12426/man-salmon"},{"id":"12399","title":"Crispy Oven Fish","ingredients":"fish, cod, atlantic, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>potatoes, raw, skin<br>cheese, parmesan, hard<br>spices, thyme, dried<br>delallo, italian seasoned breadcrumbs,<br>butter, without salt","directions":"Put milk in a shallow bowl.<br>Combine potato chips, parmesan, and thyme in another shallow dish.<br>Dip fish in milk, then coat with potato chip mixture.<br>Sprinkle a greased baking dish with the bread crumbs.<br>Put fish over crumbs; drizzle with butter.<br>Bake, uncovered at 500* for 12 minutes, or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/12399/crispy-oven-fish"},{"id":"12302","title":"Yogurt Cumin Fish Fillets (Flounder)","ingredients":"sauce, fish, ready-to-serve<br>yogurt, greek, plain, nonfat<br>jams and preserves, apricot<br>spices, cumin seed","directions":"Arrange fish in a 9 X 13 inch baking dish that has been sprayed with non-stick cooking oil.<br>Preheat oven to 450 degrees F.<br>Bake uncovered for 4-5 minutes per 1/2\" of thickness of the fish.<br>Drain any liquid out of the baking dish.<br>Mix remaining ingredients and pour over fish.<br>Continue baking 1-2 minutes or until sauce is heated over the fish and the fish is done.","url":"https://recipe.bluelayer.org/recipe/12302/yogurt-cumin-fish-fillets-flounder"},{"id":"12292","title":"Maple Glazed Salmon [ or Trout ]","ingredients":"syrup, maple, canadian<br>mustard, prepared, yellow<br>soy sauce made from soy (tamari)<br>fish, salmon, atlantic, wild, raw","directions":"In a small bowl combine ingredients but not salmon.<br>Arrange salmon on a foil lined baking sheet.<br>Spoon glaze over fish.<br>Bake on centre rack for 15 - 20 minutes at 425F.","url":"https://recipe.bluelayer.org/recipe/12292/maple-glazed-salmon-or-trout"},{"id":"12269","title":"Mushroom Syrup","ingredients":"oil, olive, salad or cooking<br>mushrooms, shiitake, raw<br>water, bottled, generic<br>soup, chicken broth or bouillon, dry","directions":"In a large skillet, heat the oil until shimmering.<br>Add the shiitake stems and cook over moderate heat, stirring a few times, until deeply browned, 5 minutes.<br>Add the water and broth and bring to a boil over high heat.<br>Boil until reduced to 1 cup, about 10-15 minutes.<br>Strain the broth and return it to the saucepan.<br>Boil over high heat until reduced to 1/4 cup, about 7 minutes.<br>Serve with fish, steak, chicken, or veal.<br>To make ahead:.<br>The Mushroom Syrup can be refrigerated overnight.<br>Melt it in a microwave oven before serving.","url":"https://recipe.bluelayer.org/recipe/12269/mushroom-syrup"},{"id":"12224","title":"Peanut Encrusted Catfish","ingredients":"fish, catfish, channel, wild, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>a cajun life, all purpose cajun seasoning,<br>oil, corn, peanut, and olive<br>wheat flour, white, all-purpose, unenriched","directions":"Combine the milk and the seasoning.<br>Soak the fish fillets/nuggets in the seasoned milk for 15 minutes.<br>Combine the finely chopped peanuts with the flour.<br>Drain the fish pieces and then coat well with the peanut and flour mixture.<br>Place the fillets on a greased cookie sheet and spray the fish with non-stick cooking spray or drizzle with melted butter.<br>Bake the fillets at 400F for about 15 minutes, or until the fish easily flakes with a fork.","url":"https://recipe.bluelayer.org/recipe/12224/peanut-encrusted-catfish"},{"id":"12181","title":"Scalloped Salmon or Trout","ingredients":"fish, salmon, atlantic, wild, raw<br>fennel, bulb, raw<br>bacon, meatless<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sauce, fish, ready-to-serve","directions":"Trim the fennel in the usual way, scraping away fibrous threads with a potato peeler, or remove and discard the outer layers if they are tired-looking or tough.<br>Chop the flesh into small chunks and toss in 1/2 oz melted butter.<br>Half cover the pan and leave to cook gently for 10 minutes just shaking the pan occasionally.<br>Add the bacon, cut into snippets, increase heat and cook, stirring frequently, for several minutes until the bacon is cooked and the fennel is steaked with gold.<br>Season with a good squeeze of lemon and plenty of pepper, and set aside to cool before mixing with the fish, which should be broken into large chunks.<br>Make a sauce with 1 1/2 oz each butter and flour, the milk and the stock, and simmer gently, half covered, for about 10 minutes.<br>Away from the heat, season with scant 1 teaspoon mustard, a little salt and plenty of pepper.<br>Gently fold in the fish mixture and divide between 8 small scallop shells or cocottes or put it all into one large gratin dish.<br>Cover with foil and reheat in the oven straight away, or if preparing ahead, set aside in a cool place until close to serving time.<br>If the mixture is cold when it goes into the oven, it will probably need 25 minutes to become thoroughly heated through.","url":"https://recipe.bluelayer.org/recipe/12181/scalloped-salmon-or-trout"},{"id":"12127","title":"Aromatic Chicken Stir-Fry","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>shortening, vegetable, household, composite<br>wild rice, raw<br>oil, corn, peanut, and olive<br>shallots, raw<br>roland, seasoned rice wine vinegar,<br>sauce, fish, ready-to-serve<br>lime juice, raw<br>oil, sesame, salad or cooking<br>sugars, granulated<br>seeds, sesame seeds, whole, dried<br>seeds, sesame seeds, whole, dried<br>spices, poppy seed<br>spices, coriander seed<br>mustard, prepared, yellow","directions":"Mix the ingredients shallots through sugar together in a small sauce pan and bring to a simmer.<br>Cook until the sugar dissolves.<br>Place the chicken in a plastic bag and add the sauce.<br>Allow to marinate at least 20 minutes.<br>Lightly dry toast the seeds until the white sesame seeds turn brown.<br>Dont over toast.<br>Place in a mortar and grind to a fine powder.<br>Place the vegetables in a dry wok and add enough heat to defrost, discarding any accumulated water.<br>Leave the vegetables in the wok.<br>Cut the chicken into bite sizes pieces.<br>Reheat the rice and plate.<br>Keep it warm.<br>Add the oil to the wok and bring to high heat.<br>Add the chicken and stir-fry until the meat is cooked through.<br>Plate the mixture beside the rice and sprinkle with the seed powder.","url":"https://recipe.bluelayer.org/recipe/12127/aromatic-chicken-stir-fry"},{"id":"12021","title":"Thai Beef Marinade for BBQ","ingredients":"spices, garlic powder<br>spices, ginger, ground<br>peppers, jalapeno, raw<br>soy sauce made from soy (tamari)<br>sauce, fish, ready-to-serve<br>lime juice, raw<br>spices, coriander seed<br>oil, olive, salad or cooking<br>beef, grass-fed, ground, raw","directions":"Blend all the ingredients except for the meat.<br>Reserve 1/3 of the total mixture and put it in the refrigerator.<br>Put the meat in the rest of the marinade and refrigerate overnight.<br>Turn meat on grill every 5 minutes.<br>Should take 20-35 minutes to be grilled.<br>Cut meat on the bias and serve with warmed reserved marinade and any juices from cooking.<br>Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/12021/thai-beef-marinade-for-bbq"},{"id":"11967","title":"Salmon Steak","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>lemon juice, raw<br>spices, pepper, black","directions":"Lightly oil a large piece of aluminum foil and arrange salmon in single layer.<br>Sprinkle with lemon juice and pepper to taste.<br>Fold foil over salmon and seal, place on baking sheet.<br>Bake in preheated 400 degree oven for about 15 minutes or until fish is opaque and flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/11967/salmon-steak"},{"id":"11891","title":"Salsa Queens Copycat \"Creamy Horseradish Sauce\"","ingredients":"cream, sour, cultured<br>salad dressing, mayonnaise, regular<br>horseradish, prepared<br>vinegar, cider<br>mustard, prepared, yellow<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Combine sour cream, mayonnaise, horseradish, apple cider vinegar, mustard powder, salt and both peppers in a medium bowl.<br>Chill for at least an hour before serving.<br>May be refrigerated for up to 5 days.<br>Use instead of mayo.<br>Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs!<br>Amazing versatile sauce.","url":"https://recipe.bluelayer.org/recipe/11891/salsa-queens-copycat-creamy-horseradish-sauce"},{"id":"11882","title":"Roasted Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>chives, raw<br>spices, tarragon, dried","directions":"Preheat over to 425F (220C).<br>Line a baking sheet with foil.<br>Rub salmon all over with 2 teaspoons oil.<br>Roast skin side down on foil-lined baking sheet until fish is cooked through, about 12 minutes.<br>(Check if fish flakes easily with fork after it bakes 10 minutes.<br>Continue baking only if it doesn't.)<br>Using a metal spatula, lift salmon off skin and place salmon on serving plate.<br>Discard skin.<br>Sprinkle salmon with herbs and serve.","url":"https://recipe.bluelayer.org/recipe/11882/roasted-salmon"},{"id":"11768","title":"Maple-Pecan Glazed Salmon","ingredients":"syrup, maple, canadian<br>soy sauce made from soy (tamari)<br>horseradish, prepared<br>spices, ginger, ground<br>fish, salmon, atlantic, wild, raw<br>nuts, pecans","directions":"Preheat the over to 450F.<br>Mix ingredients together the syrup, soy sauce, horseradish and ginger.<br>Place the salmon, skin side down, in a greased, shallow baking pan.<br>Pour glaze over fish and top with pecan halves.<br>Bake for 15- 17 minutes or until the fish flakes easily.","url":"https://recipe.bluelayer.org/recipe/11768/maple-pecan-glazed-salmon"},{"id":"11756","title":"Arby's Horsey Sauce Recipe","ingredients":"sauce, fish, ready-to-serve<br>wheat flour, white, all-purpose, unenriched<br>pancakes, plain, dry mix, complete (includes buttermilk)<br>leavening agents, baking soda<br>onions, raw<br>salt, table","directions":"Dip moistened fish pcs proportionately but lightly in the flour.<br>Dust off any excess flour and allow pcs to air dry on waxed paper, about 5 min.<br>Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick.<br>Beat in the onion pwdr and seasoned salt.<br>Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat thermometer.<br>Brown about 4 min per side.<br>Arrange on cookie sheet in 325 oven till all pcs have been fried.","url":"https://recipe.bluelayer.org/recipe/11756/arbys-horsey-sauce-recipe"},{"id":"11727","title":"Cantonese Style Alaska Cod Recipe","ingredients":"fish, cod, atlantic, raw<br>butter, without salt<br>lemon juice, raw<br>sugars, brown<br>cornstarch<br>water, bottled, generic<br>vinegar, cider<br>soy sauce made from soy (tamari)<br>celery, raw<br>pineapple, raw, all varieties","directions":"Cut cod into serving-sized pcs; place in shallow baking dish.<br>Dot with butter; sprinkle with lemon juice.<br>Season with salt and pepper.<br>Bake at 450 degrees 8 to 10 min or possibly till cod flakes easily when tested with a fork.<br>Keep hot while making sauce.<br>Combine brown sugar, cornstarch, water, vinegar and soy sauce in saucepan.<br>Cook and stir 1 minute or possibly till thickened.<br>Add in celery and pineapple; cook 2 min longer.<br>Serve over cod.<br>This recipe yields 4 servings.","url":"https://recipe.bluelayer.org/recipe/11727/cantonese-style-alaska-cod-recipe"},{"id":"11720","title":"Lavender Mayonnaise for Elegant Salads, Fish and Chicken","ingredients":"salad dressing, mayonnaise, regular<br>vinegar, distilled","directions":"Add the lavender infused vinegar to the mayonnaise, teaspoon by teaspoon until the desired flavour and taste has been achieved.<br>Serve in a pretty dish with fresh lavender as a garnish.<br>Great with salmon, most types of fish, seafood, salads and cold roast chicken and hams.","url":"https://recipe.bluelayer.org/recipe/11720/lavender-mayonnaise-for-elegant-salads-fish-and-chicken"},{"id":"11696","title":"Vickys Soy-free Tofu, Gluten-Free, Vegan","ingredients":"water, bottled, generic<br>beans, snap, green, raw","directions":"Oil a normal sized loaf pan<br>Whisk the bean flour into a quarter of the water to make a smooth paste<br>Bring the rest of the water to the boil in a large pot<br>Slowly whisk the paste into the boiling water whisking well as it thickens<br>Stir constantly until the mix is so thick you can hardy stir anymore, around 10 minutes<br>Pour into the loaf pan and let cool, then cover with foil and refridgerate for 24 hours before cubing or slicing<br>The texture should be inbetween firm and silken tofu and so can be used for a wide variety of dishes.<br>I have used to make sauces, cheesecakes, mousses, burgers, mocksteaks and even in soup for texture<br>This recipe is for unflavoured tofu and won't taste nice as it is.<br>For a chicken flavoured tofu add garlic powder, onion powder and chicken seasoning to the flour.<br>For fish add lemon juice and kelp/seaweed flakes.<br>For meat add soy sauce.<br>Most of the flavour us going to end up coming from what you marinade and crust the pieces with","url":"https://recipe.bluelayer.org/recipe/11696/vickys-soy-free-tofu-gluten-free-vegan"},{"id":"11588","title":"Easy Chinese Sauce","ingredients":"sauce, oyster, ready-to-serve<br>sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)","directions":"Place oyster sauce, fish sauce, and soy sauce together in a pan.<br>Thicken using a little corn flour and water paste.<br>Easy as that.","url":"https://recipe.bluelayer.org/recipe/11588/easy-chinese-sauce"},{"id":"11565","title":"Baked Cajun Fish","ingredients":"spices, paprika<br>spices, garlic powder<br>salt, table<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, oregano, dried<br>spices, thyme, dried<br>sauce, fish, ready-to-serve<br>butter, without salt<br>lemon juice, raw","directions":"Mix the seasonings in a small bowl.<br>Put the fish portions into 2 greased 11x14 pans.<br>Sprinkle the lemon juice over each pan; then sprinkle with seasoning.<br>Melt the margarine and drizzle it over fish.<br>Bake in 350 oven 20 minutes or until fish flakes.","url":"https://recipe.bluelayer.org/recipe/11565/baked-cajun-fish"},{"id":"11547","title":"Blackened Catfish","ingredients":"spices, paprika<br>spices, oregano, dried<br>spices, garlic powder<br>spices, onion powder<br>salt, table<br>spices, thyme, dried<br>spices, pepper, black<br>spices, basil, dried<br>spices, pepper, red or cayenne<br>butter, without salt<br>fish, catfish, channel, wild, raw","directions":"In a 9 inch pie plate mix together the dry ingredients.<br>Heat a cast iron skillet over high heat (until very hot!).<br>Be sure to use a hot pad when touching the skillet.<br>Turn on vent fan<br>Dip each fillet into the butter and drain then dip into spice mixture and evenly coat each side.<br>Place in hot skillet for approx 2 minutes per side or until fish flakes easily.<br>Spice mixture can be bagged and re-used within a reasonable amount of time.","url":"https://recipe.bluelayer.org/recipe/11547/blackened-catfish"},{"id":"11479","title":"Thai Chicken With Broccoli and Oyster Sauce","ingredients":"sauce, oyster, ready-to-serve<br>sauce, fish, ready-to-serve<br>sugars, granulated<br>spices, pepper, black<br>soup, chicken broth or bouillon, dry<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>oil, olive, salad or cooking<br>spices, garlic powder<br>broccoli, raw","directions":"In a small bowl, combine oyster sauce, fish sauce, sugar, pepper and chicken stock; stir well.<br>Heat a wok or a large deep skillet over high heat.<br>Add oil and swirl to coat pan.<br>Add garlic and toss well, until fragrant, about 15 seconds.<br>Add chicken and spread into a single layer.<br>Cook, undisturbed, until edges turn white, about 1 minute.<br>Toss well and cook for 30 seconds more.<br>Add broccoli florets and toss well.<br>Cook, tossing once, until bright green, for 1 minute.<br>Add oyster sauce mixture and toss well.<br>Cook, undisturbed, until chicken is cooked through and broccoli is tender-crisp.<br>Serve hot or warm--can serve over hot cooked rice.","url":"https://recipe.bluelayer.org/recipe/11479/thai-chicken-with-broccoli-and-oyster-sauce"},{"id":"11398","title":"Fish Baked in Coconut Milk","ingredients":"fish, cod, atlantic, raw<br>lemon juice, raw<br>oil, olive, salad or cooking<br>onions, raw<br>oil, olive, salad or cooking<br>spices, garlic powder<br>spices, ginger, ground<br>peppers, jalapeno, raw<br>tomatoes, red, ripe, raw, year round average<br>spices, coriander seed<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, turmeric, ground<br>spices, fennel seed<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, coriander seed","directions":"Cut fillets crosswise into strips 2-inches wide.<br>Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.<br>Preheat oven to 350 degrees.<br>In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned.<br>Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes.<br>Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste.<br>Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.<br>Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer.<br>Bake, uncovered, for 10 minutes in the preheated oven.<br>Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.<br>Garnish with chopped cilantro.","url":"https://recipe.bluelayer.org/recipe/11398/fish-baked-in-coconut-milk"},{"id":"11346","title":"Oven-Baked Fish Sticks","ingredients":"fish, halibut, greenland, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>delallo, italian seasoned breadcrumbs,<br>delallo, italian seasoned breadcrumbs,<br>salt, table<br>spices, pepper, black","directions":"Pour milk into one bowl.<br>In another bowl combine plain bread crumbs, panko bread crumbs, kosher salt and pepper.<br>Season fish sticks with salt and pepper.<br>Dip the fish sticks into milk and then dredge in bread crumb mixture to coat completely.<br>Place on plate.<br>Let stand 5 minutes.<br>Spray a baking sheet with non-stick spray.<br>Place in oven for 3 minutes to warm.<br>Remove prepared baking sheet from oven, place fish sticks on sheet.<br>Bake for 10 minutes.<br>Turn.<br>Bake for another 10 minutes or until fish flakes easily.<br>Turn on the broiler and broil for 2-3 minutes or until fish browns.","url":"https://recipe.bluelayer.org/recipe/11346/oven-baked-fish-sticks"},{"id":"11135","title":"Chocolate Truffles","ingredients":"cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Put the white chocolate in a large bowl.<br>Add the heavy cream to a heavy-bottomed saucepan and warm it over very low heat.<br>Put the white chocolate into a bowl and pour in the hot cream.<br>Whisk until all of the chocolate has melted.<br>Add the butter and whisk until the mixture is smooth.<br>Refrigerate the ganache for about 1 to 2 hours, just enough to be able to form it into balls.<br>Use a tablespoon or small scoop to measure even amounts of ganache into small balls.<br>Put the balls on a parchment or silicone mat lined sheet tray.<br>Refrigerate for 1 hour to firm up before the next step.<br>Melt the dark chocolate in a double boiler (or a microwave).<br>Dip each ball in the melted chocolate (2 forks make it easier to fish out dipped chocolate balls).<br>Put the coconut into a medium bowl and add the ganache balls.<br>Toss to cover them in the coconut, then put them on a wire rack over a parchment lined tray to dry.<br>Allow the truffles to set for about 10 minutes before devouring.","url":"https://recipe.bluelayer.org/recipe/11135/chocolate-truffles"},{"id":"11014","title":"Salmon with Vegetables","ingredients":"fish, salmon, atlantic, wild, raw<br>edamame, frozen, prepared<br>carrots, raw<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking<br>butter, without salt","directions":"Put salmon in a baking dish.<br>Bake it for 20 minutes, or until the fish is fully cooked.<br>Season with salt, pepper, and olive oil.<br>Slice the carrots and put in a pan with edamame and butter.<br>Season with salt and pepper.<br>Cook it for a few minutes.<br>When the salmon is ready, add the vegetables to the baking dish together with the salmon.<br>Bake it for 5 more minutes.<br>It goes well together rice or some pasta.","url":"https://recipe.bluelayer.org/recipe/11014/salmon-with-vegetables"},{"id":"10975","title":"Sauced Fish","ingredients":"butter, without salt<br>salad dressing, mayonnaise, regular<br>cream, sour, cultured<br>lemon juice, raw<br>fish, cod, atlantic, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>In a mixing bowl, combine butter, mayonnaise, sour cream and lemon juice.<br>Place cod fillets in a 8x8 inch baking dish.<br>Pour mayonnaise mixture over fish.<br>Bake in a preheated oven for 30 minutes or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/10975/sauced-fish"},{"id":"10938","title":"Super Skillet Fish","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, paprika<br>spices, pepper, black<br>fish, halibut, greenland, raw<br>onions, raw<br>butter, without salt<br>cream, sour, cultured<br>spices, basil, dried<br>parsley, fresh","directions":"Mix flour with salt, paprika, and pepper.<br>Coat the fish.<br>In skillet, saute the onion in butter for 2 minutes.<br>Remove onions and set aside.<br>Add fish to skillet; cook on med for 5 minutes each side.<br>Remove to a serving platter.<br>Add sour cream, basil, and the onions to skillet, heat through.<br>Serve over the fish.<br>Garnish with parsley.","url":"https://recipe.bluelayer.org/recipe/10938/super-skillet-fish"},{"id":"10926","title":"Brine For Oily Or Strong Tasting Fish Recipe","ingredients":"salt, table<br>sugars, brown<br>lemon juice, raw<br>spices, garlic powder<br>onions, raw<br>water, bottled, generic","directions":"Fill a large container with 1/2 qt of hot water.<br>Add in ingredients.<br>Mix thoroughly till well dissolved.<br>Add in the remaining 1 1/2 qts of water.<br>Immerse prepared fish chunks, filets or possibly small whole fish completely in brine solution.<br>Chill fish in brine solution.<br>Brine chunks of fish of fish 1\" thick for about 5 up to 8 hrs, 1/2\" thick for about 4 hrs, and for thinner filets or possibly pcs 2-3 hrs.<br>After brining, always rinse your fish with plenty of fresh water.<br>Pat the fish dry, and allow them to air dry for about 1 hour.<br>This will cause a<br>\"pellicle\" (a tacky glaze on the fish) to create indicating which it is ready for the drying and smoking process.","url":"https://recipe.bluelayer.org/recipe/10926/brine-for-oily-or-strong-tasting-fish-recipe"},{"id":"10874","title":"Seared Salmon With Lime Butter","ingredients":"butter, without salt<br>fish, salmon, atlantic, wild, raw<br>lime juice, raw<br>salt, table","directions":"Spray a large cast-iron skillet or stainless steel skillet with nonstick cooking spray and heat it over medium-high heat.<br>When the pan is hot, add half of the butter, and let it melt.<br>The pan should be hot enough that the butter bubbles but doesnt brown.<br>Add in the salmon, skin side down and top it with half the lime juice and half of the salt.<br>Sear the salmon (cook it without moving it) for about 5 minutes until it starts to cook through.<br>Add the remaining half of the butter to the pan and flip the salmon.<br>Decrease the heat slightly; top the salmon with the rest of the lime juice and a little more salt.<br>Cook it for 3-5 minutes until the salmon flakes easily and is cooked through.<br>Remove the salmon to a plate and top it with any pan drippings.","url":"https://recipe.bluelayer.org/recipe/10874/seared-salmon-with-lime-butter"},{"id":"10807","title":"Salmon With Mixed Berry Reduction","ingredients":"fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking<br>salt, table<br>strawberries, raw<br>blueberries, raw<br>blackberries, raw","directions":"Place berries in a small saucepan and heat on medium-low heat.<br>Crush berries with a spoon (or potato masher) to release juices.<br>Cook until the liquid reduces by half (about 1/2 hour), stirring often enough to keep from burning.<br>You can add 1 tsp sugar to the sauce if you want to, but it isn't necessary.<br>Meanwhile, salt the non-skin side of the salmon fillets and then baste with olive oil.<br>Grill on low heat until meat flakes easily.<br>Serve hot with reduction sauce spooned over meat.","url":"https://recipe.bluelayer.org/recipe/10807/salmon-with-mixed-berry-reduction"},{"id":"10785","title":"Mustard and Brown Sugar-Rubbed Salmon","ingredients":"sugars, brown<br>salt, table<br>spices, pepper, black<br>spices, cumin seed<br>mustard, prepared, yellow<br>fish, salmon, atlantic, wild, raw<br>oil, olive, salad or cooking","directions":"Stir together the sugar, salt, pepper, cumin and mustard in small bowl.<br>Place salmon so that the side the skin was removed from is down.<br>Press sugar mixture evenly onto fish.<br>Heat oil over medium heat in large nonstick or cast-iron skillet.<br>When hot, place fish rub-side down in pan.<br>Cook until brown sugar rub dissolves and darkens slightly, being careful not to burn, about 4 minutes.<br>Flip fish and cook to medium doneness, about 1 minute longer.","url":"https://recipe.bluelayer.org/recipe/10785/mustard-and-brown-sugar-rubbed-salmon"},{"id":"10631","title":"Mediterranean Spice Mix","ingredients":"spices, rosemary, dried<br>spices, cumin seed<br>spices, coriander seed<br>spices, oregano, dried<br>spices, cinnamon, ground<br>salt, table","directions":"Mix all ingredients in a bowl.<br>Sprinkle (to taste) on your meat.<br>Makes 1/3 cup.<br>***Tip -- for every 4 servings (1 lb boneless, 2 lb bone in) meat, poultry or fish, mix 2 tbsp Mediterranean Spice Mix, 1 tbsp, vegetable oil, and 1 clove of minced garlic.<br>Rub over food and let sit for 10 minutes (if you make ahead the wet rub; cover&amp; refrigerate for up to 24 hrs).","url":"https://recipe.bluelayer.org/recipe/10631/mediterranean-spice-mix"},{"id":"10613","title":"Baked Marinated Salmon","ingredients":"fish, salmon, atlantic, wild, raw<br>sugars, brown<br>spices, garlic powder<br>soy sauce made from soy (tamari)<br>lemon juice, raw","directions":"Lay the salmon fillets in a baking dish and spread evenly with brown sugar.<br>Sprinkle with garlic powder, soy sauce and lemon juice.<br>Cover tightly with plastic wrap, refrigerate and allow to marinate for up to 8 hours.<br>Preheat the oven to 350*.<br>Bake, uncovered, for about 15 minutes.<br>Baste occasionally with the juices that accumulate in the pan.<br>This salmon is also excellent barbecued over medium coals.","url":"https://recipe.bluelayer.org/recipe/10613/baked-marinated-salmon"},{"id":"10600","title":"Basic Brine for Smoking Meat","ingredients":"salt, table<br>sugars, brown<br>water, bottled, generic","directions":"In a medium bowl, combine the salt, sugar and water.<br>Whisk vigorously until all the salt and sugar is dissolved.<br>Then pour this mixture over the meat, poultry, or fish that you are preparing.<br>Soak for several hours, or overnight.<br>(Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)","url":"https://recipe.bluelayer.org/recipe/10600/basic-brine-for-smoking-meat"},{"id":"9696","title":"MELTDOWN","ingredients":"Created  to thaw even  the iciest of hearts. Suggested for standoffish blind dates.<br>1 ounce chilled vodka<br>1/2  ounce peach schnapps","directions":"1. Add chilled vodka into a shot glass.<br>2. Best  with peach schnapps.<br>Unique variation: V737","url":"https://recipe.bluelayer.org/recipe/9696/meltdown"},{"id":"9620","title":"MERMAID’S Conclusion","ingredients":"This magical  potion will change  any  mermaid versus  her fishy tactics.<br>1 ounce brandy<br>1 ounce orange juice<br>1 ounce dry vermouth<br>Sprint crème de  menthe<br>1. Fill cocktail shaker with ice.<br>2. Increase  brandy, orange juice, vermouth, and crème de  menthe.<br>3. Shake.<br>4. Pressure into a cocktail glass.<br>Unique variation: V661","directions":"","url":"https://recipe.bluelayer.org/recipe/9620/mermaid-s-conclusion"},{"id":"9591","title":"NEPTUNE’S NUPTIAL","ingredients":"I choose  this  mermaid to be my  legal wedded fish.<br>1 ounce gin<br>1 ounce whiskey<br>1 ounce crème de  menthe<br>Juice of one lemon","directions":"1. Pour cocktail shaker with ice.<br>2. Incorporate  gin,  whiskey, crème de  menthe, and lemon.<br>3. Shake well very well.<br>4. Stress into a chilled cocktail glass.<br>Unique variation: V632","url":"https://recipe.bluelayer.org/recipe/9591/neptune-s-nuptial"},{"id":"8932","title":"Sluggish-cooker Shrimp Creole","ingredients":"- * 1 1/2 c. diced celery<br>- * 1 1/4 c. chopped onion<br>- * 3/4 c. chopped bell pepper<br>- * 1 (8 oz.) can tomato sauce<br>- * 1 (28 oz.) can full tomatoes<br>- * 1 clove garlic*<br>- * 1 tsp. salt<br>- * 1/4 tsp. pepper<br>- * 6 drops Tabasco (opt.)<br>- * 1 lb. shrimp, deveined &amp; shelled<br>- *1 teaspoon garlic salt or 1/4 teaspoon garlic powder may possibly be substituted. Mix all substances unless of course shrimp. Cook 3 to 4 several hours upon substantial or 6 to 8 hrs upon reduced. Include shrimp final hour of cooking. Provide more than very hot rice. Chicken, rabbit or crawfish may perhaps be substituted for shrimp. Stove supreme edition, if you have on't contain a Crock Pot.<br>- 30 minutes to an hour. Include shrimp or no matter what meat you drive and simmer 30 minutes excess.","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Saute celery, onion and bell peppers within oil or butter until eventually smooth. (Greater if remaining a little bit crunchy.) Insert becoming elements until meat becoming utilize<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8932/sluggish-cooker-shrimp-creole"},{"id":"8782","title":"Citrus Fish","ingredients":"- * 1 1/2 lb. fish fillets<br>- * 1 med. onion, chopped<br>- * 5 tbsp. chopped parsley<br>- * 4 tsp. oil<br>- * 2 tsp. grated lemon rind<br>- * 2 tsp. grated orange rind<br>- Butter sluggish cooker/Crock Pot and put salt and pepper upon fish to style. Then House fish within just pot. Put onion, parsley and grated rinds and oil above fish. Protect and cook upon very low for 1 1/2 several hours. Provide garnished with orange and lemon slices.","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>* Orange and lemon slices<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8782/citrus-fish"},{"id":"8246","title":"Crimson Lobster Fried Catfish & Hushpuppies","ingredients":"- 1/3 cup Wonder Whip Salad Dressing<br>- 2/3 cup Bitter product<br>- 1/4 cup Confectioner's Sugar<br>- 3 Tablespoons adorable white onion, chopped good<br>- 2 Tablespoons cute pickle relish against jar with the relish juice<br>- 3 Teaspoons carrot, chopped high-quality<br>- 1/4 Teaspoon salt","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Chop the cute white onion inside of foods processor, put in just low container and fastened apart. Chop carrot within just foodstuff processor, and insert to onion. Blend inside currently being elements and stir to combi.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8246/crimson-lobster-fried-catfish-hushpuppies"},{"id":"8245","title":"HUSH Pet dogs:","ingredients":"- 1 cup cornmeal<br>- 2 tablespoons baking powder<br>- 1/2 teaspoon salt<br>- 1/4 teaspoon pepper<br>- 1/8 teaspoon white pepper<br>- 1/3 cup minced onion<br>- 1 egg, overwhelmed<br>- 1/4 cup milk","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Rinse and pat catfish dry. Within just a shallow dish, combine with each other milk, salt, pepper, and paprika. Dip elements of fish within just milk mix. Roll fish within cornmeal and mounted elements upon waxed paper t.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8245/hush-pet-dogs"},{"id":"8244","title":"Crimson Lobster Creamy Caesar Dressing","ingredients":"- 4 catfish fillets, 8 oz. each and every<br>- 1 cup milk<br>- 1/8 teaspoon salt<br>- 1/8 teaspoon black pepper<br>- 1/8 teaspoon paprika<br>- 1 cup cornmeal vegetable oil","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Cook until done and season to taste.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8244/crimson-lobster-creamy-caesar-dressing"},{"id":"8140","title":"McDonald's Filetˆ’Oˆ’Fish Sandwich","ingredients":"- 1 pound floor chuck (80% lean)<br>- 10 hamburger buns (nearby grocery design and style)<br>- 10 hamburger dill slices (even more or fewer to flavor)<br>- 10 teaspoons dried, chopped (not minced) onions","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Salt, Pepper, and MSG Divide 1 lb of beef into 10 equivalent sized balls. Style a patty out of each and every ball with regards to 4 inches within diameter and 1/4 inch thick. Do this upon waxed paper. Presently freeze t.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8140/mcdonalds-filet-o-fish-sandwich"},{"id":"8139","title":"McDonald's Egg McMuffin","ingredients":"- 2 Tbls. Mayonnaise<br>- 2 teas. Lovable relish<br>- 2 teas. Minced onion<br>- 2 hamburger buns<br>- 2 sq. breaded frozen fish quantities<br>- 2 slices American cheese","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Combine alongside one another the mayonnaise, relish, minced onion inside a very little bowl. This will be the tartar sauce. Evenly toast the hamburger buns. Cook the fish by means of possibly baking or frying inside oil.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8139/mcdonalds-egg-mcmuffin"},{"id":"8103","title":"Extended John Silver's Battered Fish","ingredients":"- 1 pound (3 medium) potatoes<br>- 6 slices bacon, diced<br>- 1 mediumˆ’sizing onion, diced<br>- 1/2 cup vinegar<br>- 1/2 cup stock or bouillon<br>- 1 tsp. salt<br>- 1/4 tsp. pepper<br>- 1 tsp. sugar<br>- 1 egg yolk, crushed<br>- 1/4ˆ’inch slices. Cook bacon inside scorching pan until eventually crisp. Insert onion; stir and cook until finally clear. Incorporate vinegar, stock or bouillon, and seasonings. Stir; enable appear to a boil. Stir within just egg; remove towards warm and pour previously mentioned potatoes. Serves 2ˆ’4.","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Scrub potatoes; rinse. Boil within just jackets; make it possible for amazing. Peel and lower inside of.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8103/extended-john-silvers-battered-fish"},{"id":"8102","title":"Tiny Debbie Oatmeal Product Pies","ingredients":"- 3 Cups Soybean oil<br>- 2 Bodyweight Clean cod fillets<br>- 1 Cup Selfˆ’increasing flour<br>- 1/3 Cup Dry Mustard<br>- 1 Cup Water<br>- 1 Egg<br>- 2 Teaspoons Granulated sugar<br>- 2 Teaspoons Salt","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Sift alongside one another mustard and flour. Warmth oil to 400. Lower the fish into virtually 7x2\" wedges. With a mixer mixture the flour combination, water, egg, sugar, and salt. Dip just about every fillet into the ba.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8102/tiny-debbie-oatmeal-product-pies"},{"id":"8097","title":"Lawry's Experienced Salt","ingredients":"- 4 quarts littleneck clams (regarding 1ˆ’2/3 cups cooked and chopped)<br>- 1 clove garlic, chopped<br>- 1 cup water<br>- 2 ounces salt pork, finely chopped<br>- 2 cups chopped onions<br>- 3 tablespoons flour<br>- 1ˆ’1/2 body weight potatoes, peeled, and diced into 1/2ˆ’inch cubes<br>- 4ˆ’1/2 cups clam broth<br>- 3 cups Fish Stock<br>- 2 cups gentle product","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Oyster crackers (optional) Fresh new the clams and House them within a significant pot together with the garlic and water. Steam the clams simply just until eventually opened, above 6 to 10 minutes, relying on their meas.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8097/lawrys-experienced-salt"},{"id":"7989","title":"Fig Newtons","ingredients":"- 4 Seasons Crab Cakes<br>- 2 excess weight jumbo lump crabmeat<br>- 1/2 pound new codfish fillet<br>- 1/2 to 1 cup weighty product<br>- 1 tablespoon Dijon mustard<br>- 2 teaspoons sesame oil<br>- 2 tablespoons finely chopped parsley<br>- 2 tablespoons finely chopped chives<br>- 2 tablespoons basil, julienned Salt and pepper to flavor Juice of 1/2 lemon<br>- 4 Seasons Crab Cakes 167<br>- 4 Seasons Minestrone alla Milanese<br>- 1/4 cup olive oil<br>- 1 cup finely chopped onion<br>- 1 cup finely chopped leek, white and mild green areas<br>- 1 cup finely chopped celery<br>- 2 cups finely chopped carrots","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Olive oil for sauteing Select during crabmeat, eradicating all shells nevertheless becoming cautious not to split up the weighty lumps also a lot. Within just a food items processor, grind codfish until eventually pureed.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7989/fig-newtons"},{"id":"7811","title":"Arthur Treacher's Fish Batter","ingredients":"- 2 cups Selfˆ’escalating flour<br>- 2 cups Bisquick<br>- 1/2 cup Sugar<br>- 1/2 cup Nonˆ’dairy creamer powder","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Cook until done and season to taste.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7811/arthur-treachers-fish-batter"},{"id":"7810","title":"Arby's Horsey Sauce","ingredients":"- 3 Bodyweight Fish Fillets<br>- 2 Cups Allˆ’cause flour<br>- 3 Cups Pancake incorporate<br>- 3 Cups Club soda<br>- 1 Tablespoon Onion powder<br>- 1 Tablespoon Knowledgeable salt","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Dip moistened fish elements lightly nonetheless flippantly within the flour. Filth off any further flour and let areas to air dry upon waxed paper, regarding 5 minutes. Whip the pancake mixture with the club soda to the .<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7810/arbys-horsey-sauce"},{"id":"7646","title":"CRAWFISH MAQUE CHOUX","ingredients":"- 1 cup dry white wine<br>- 1 teaspoon salt<br>- 3 tablespoons bacon drippings or olive oil<br>- 1 cup butter<br>- 2 tablespoons hefty product or full milk<br>- 2 cups chicken stock<br>- 1 teaspoon flooring black pepper<br>- 1 teaspoon Tabasco sauce<br>- 2 tablespoons chopped parsley","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7646/crawfish-maque-choux"},{"id":"7641","title":"BATTERED CATFISH","ingredients":"- 1 cup yellow cornmeal<br>- 1 cup all-cause flour<br>- 1 teaspoon floor black pepper<br>- 3 cups vegetable oil","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7641/battered-catfish"},{"id":"7640","title":"DEEP-FRIED TUNA WITH SPICY GARLIC SAUCE","ingredients":"- 2 tablespoons soy sauce<br>- 1 teaspoon clean ginger, grated<br>- 1 teaspoon flooring black pepper<br>- 1 cup sake<br>- 1 tablespoon fish sauce<br>- 1 teaspoon chili sauce<br>- 1 tablespoon cornstarch","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7640/deep-fried-tuna-with-spicy-garlic-sauce"},{"id":"7638","title":"SPICY BAKED FISH","ingredients":"- 2 teaspoons salt<br>- 4 tablespoons Korean Spicy Purple Pepper Paste (watch recipe inside sidebar)<br>- 1 tablespoon toasted sesame oil<br>- 1 tablespoon rice wine vinegar","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7638/spicy-baked-fish"},{"id":"7628","title":"FISH DROWNED Within just LEMON BASIL","ingredients":"- Salt to flavor<br>- Pepper to flavor<br>- 2 tablespoons olive oil<br>- 1 cup lemon basil leaves","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7628/fish-drowned-within-just-lemon-basil"},{"id":"7627","title":"FISH TACOS","ingredients":"- 1 pound company whitefish fillets<br>- 2 tablespoons peanut or corn oil<br>- Salt to flavor","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7627/fish-tacos"},{"id":"7624","title":"Definitely BLACKENED CATFISH","ingredients":"- 1 teaspoon pepper<br>- 1 teaspoon thyme<br>- 1 tablespoon spicy paprika<br>- 1 teaspoon garlic powder<br>- 1 teaspoon onion powder<br>- 1 teaspoon oregano<br>- 1 teaspoon chili powder<br>- 1 teaspoon cayenne pepper","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7624/definitely-blackened-catfish"},{"id":"7620","title":"SMOTHERED WHITEFISH","ingredients":"- Salt to style<br>- Pepper to style<br>- 1 tablespoon olive oil<br>- 1 cup caramelized onions","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7620/smothered-whitefish"},{"id":"7617","title":"Very good FISH PIE","ingredients":"- 16 ounces cod fillets, minimize into chunk-measurement elements<br>- 1 teaspoon dried minced onion<br>- 1 teaspoon dried minced garlic<br>- 1 teaspoon dried basil<br>- 1 teaspoon dried parsley<br>- 1 teaspoon dried oregano<br>- 1 teaspoon granulated sugar<br>- 1 tablespoon recently grated Parmigiano-Reggiano cheese<br>- 4 cups published mashed potatoes<br>- 1 teaspoon paprika","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7617/very-good-fish-pie"},{"id":"7613","title":"PECAN-CRUSTED FISH WITH Veggies","ingredients":"- 1 tablespoon moreover 2 teaspoons peanut or vegetable oil<br>- 1 cup finely chopped pecans<br>- 1 cup yellow cornmeal, finely floor<br>- 1 teaspoon onion salt<br>- 1 cup all-motive flour<br>- 1 teaspoon flooring crimson pepper<br>- 2 teaspoons water<br>- 1 teaspoon sea or expert salt","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7613/pecan-crusted-fish-with-veggies"},{"id":"7424","title":"FILIPINO PORK WITH RICE NOODLES","ingredients":"- 1 cup peanut oil<br>- 2 cloves garlic, minced<br>- 1 pound pork tenderloin, reduce into slim strips<br>- 1 pound adorable Chinese sausage, slash into slim slices<br>- 1 cup napa cabbage, chopped<br>- 2 tablespoons soy sauce<br>- 2 tablespoons fish sauce<br>- 1 cup chopped leeks, effectively rinsed<br>- 1 tablespoon Annatto Oil (watch recipe inside sidebar) Clean chopped cilantro to style","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7424/filipino-pork-with-rice-noodles"},{"id":"7394","title":"Refreshing ENGLAND FISH STEW","ingredients":"- 2 tablespoons butter<br>- 1 pound corporation-fleshed whitefish fillets (which include cod), slice inside of 1„ \" parts<br>- 2 cups fish stock or clam juice<br>- 1 cup chilly water<br>- 1 teaspoon dried thyme<br>- 1 cup significant product or milk<br>- 1 cup new or thawed frozen corn kernels<br>- Salt and recently floor white or black pepper to style","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7394/refreshing-england-fish-stew"},{"id":"7392","title":"SIMPLIFIED BOUILLABAISSE","ingredients":"- 1 cup added-virgin olive oil<br>- 1 bunch green onions (4 or 5 stalks), sliced<br>- 1 clove garlic, minced<br>- 2 cups tomato juice or chicken broth<br>- 1 cup Chardonnay or other dry white wine<br>- 2 cups water<br>- 1 teaspoon recently flooring black pepper<br>- 1 teaspoon dried tarragon, crumbled<br>- 1 teaspoon thyme, overwhelmed<br>- 1 tablespoon parsley, beaten<br>- 1 pound whitefish, lower into 1\" elements<br>- 1 pound frozen cooked shrimp, thawed","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7392/simplified-bouillabaisse"},{"id":"7391","title":"LOBSTER CHOWDER","ingredients":"- 2 ounces smoked slab bacon, minimize into 1„ \" cube<br>- 4 cups water, lobster or fish stock, or chicken broth<br>- 2 tablespoons unsalted butter<br>- 1 pound cooked lobster, reduce into chunk-measurement elements<br>- 1 cup major product","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7391/lobster-chowder"},{"id":"7374","title":"SHRIMP AND CRAB BISQUE","ingredients":"- 2 tablespoons additionally 1„<br>- 2 cloves garlic, minced<br>- 3 cups fish or shrimp stock, or chicken broth<br>- 2 cups full milk<br>- 1 cup all-motive flour<br>- 1 pound uncooked shrimp, peeled and deveined<br>- 1 pound cooked crabmeat, ruined aside<br>- 2 cups hefty product","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7374/shrimp-and-crab-bisque"},{"id":"7356","title":"THAI-Encouraged CHICKEN SOUP","ingredients":"- 6 cups chicken broth<br>- 2 cloves garlic, minced<br>- 1 teaspoon Thai pink curry paste<br>- 1 tablespoon granulated sugar<br>- 3 tablespoons Thai fish sauce<br>- 2 cups cooked chicken breast, diced<br>- 2 tablespoons fresh new lime juice<br>- Salt and recently floor black pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7356/thai-encouraged-chicken-soup"},{"id":"7355","title":"FISH SOUP WITH LETTUCE","ingredients":"- 1 tablespoon peanut oil<br>- 2 cloves garlic, minced<br>- 4 cups chicken broth<br>- 1 pound whitefish fillet, sliced slender<br>- Salt to flavor","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7355/fish-soup-with-lettuce"},{"id":"7353","title":"Pounds Provides Flavor-and Energy","ingredients":"- 1 teaspoons salt<br>- 2 cups beef broth<br>- Water as necessary<br>- 4 tablespoons fish sauce<br>- 1 tablespoon mild brown sugar<br>- 1 cup contemporary cilantro, chopped","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7353/pounds-provides-flavor-and-energy"},{"id":"7283","title":"THAI BEEF SALAD","ingredients":"- 1 cup fresh new lime juice<br>- 1 cup fish sauce<br>- 1 teaspoon granulated sugar<br>- 1 teaspoon pink chili paste<br>- 2 cloves garlic, minced<br>- 2 cups cooked beef, cubed<br>- 4 cups salad incorporate","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7283/thai-beef-salad"},{"id":"6937","title":"Tuna-fish Salad","ingredients":"- 1 c. tuna fish<br>- 1/2 c. diced celery<br>- 1 c. diced cucumber","directions":"1. Unique step: 29 / 173<br>2. Unique step: be designed via employing tuna fish as a base. This fish, which is grayish-white in just colour, can be attained in just cans which includes salmon. As it is<br>3. Unique step: not significant within rate, it delivers the housewife a different likelihood to give her family members with an cost-effective protein dish.<br>4. Unique step: TUNA-FISH SALAD (More than enough to Provide 6)<br>5. Unique step: Salt and pepper","url":"https://recipe.bluelayer.org/recipe/6937/tuna-fish-salad"},{"id":"6908","title":"Shrimp A La Salle","ingredients":"- 2 Tb. butter<br>- 1 c. shredded shrimp<br>- 1 c. stewed tomato<br>- 1 minor green pepper, chopped<br>- 1 Tb. chopped onion<br>- 1 tsp. celery salt<br>- 1 tsp. salt<br>- 1/8 tsp. pepper<br>- 1/4 tsp. grated horseradish<br>- 12 drops tobasco sauce","directions":"1. Unique step: SHRIMP A LA SALLE (Plenty of to Provide 6)<br>2. Unique step: Brown the butter within a saucepan and insert the shrimp, tomato, green pepper, onion, celery salt, salt, and pepper. Warmth all alongside one another adequately, and provide about toast.<br>3. Unique step: COCKTAIL SAUCES<br>4. Unique step: 128. The diverse models of shell fish are assisted consequently typically as cocktails that cocktail sauces are considerably in just call for. The base of these types of sauces is constantly tomato catsup, nonetheless the components applied for seasoning ordinarily selection in accordance to patient flavor. The after recipes deliver ranges plenty of for one serving:<br>5. Unique step: COCKTAIL SAUCE I","url":"https://recipe.bluelayer.org/recipe/6908/shrimp-a-la-salle"},{"id":"6893","title":"Fish Croquettes","ingredients":"- 1 c. chilly steamed rice<br>- 1 c. thick white sauce<br>- 1 egg","directions":"1. Unique step: FISH CROQUETTES (Ample to Provide 6)<br>2. Unique step: 1-1/2 c. chilly fish<br>3. Unique step: Salt and pepper<br>4. Unique step: Crumbs<br>5. Unique step: Mince the fish into low sections, blend with the rice, and incorporate the white sauce. Time with salt and pepper and condition into croquettes. Dip into a little crushed egg, roll inside of crumbs, and fry within deep body weight. Drain and provide with any chosen sauce.","url":"https://recipe.bluelayer.org/recipe/6893/fish-croquettes"},{"id":"6892","title":"Creamed Salmon With Rice","ingredients":"- 1 c. salmon<br>- 1 c. medium white sauce","directions":"1. Unique step: CREAMED SALMON WITH RICE (Enough to Provide 6)<br>2. Unique step: 130 / 148<br>3. Unique step: Steamed rice<br>4. Unique step: Split the salmon into fairly very little elements and thoroughly fold these kinds of into the warm white sauce. Provide this upon a mound of very hot steamed rice.<br>5. Unique step: RECIPES FOR Remaining-Around FISH","url":"https://recipe.bluelayer.org/recipe/6892/creamed-salmon-with-rice"},{"id":"6889","title":"Creamed Tuna Fish","ingredients":"- 3 Tb. butter<br>- 3 Tb. flour<br>- 1/2 tsp. salt<br>- 1/8 tsp. pepper<br>- 1/8 tsp. paprika<br>- 1 egg","directions":"1. Unique step: palatable--one that will verify rather enough Although nearly anything to acquire the stage of meat inside of a gentle supper is most popular.<br>2. Unique step: CREAMED TUNA FISH (Enough to Provide 6)<br>3. Unique step: 1-1/2 c. scorching milk<br>4. Unique step: 1-1/2 c. tuna fish<br>5. Unique step: Soften the butter inside of a saucepan and incorporate the flour, salt, pepper, and paprika. Stir effectively, pour within just the milk, and Even though this is made up of thickened increase the tuna fish. Enable this to warm correctly within the sauce. Exactly ahead of serving, include the somewhat overwhelmed egg and cook until eventually this incorporates thickened. Pour earlier mentioned toast and provide.","url":"https://recipe.bluelayer.org/recipe/6889/creamed-tuna-fish"},{"id":"6887","title":"Baked Haddock","ingredients":"- 44 might be applied to Provide the weight that this fish requirements.<br>- 10 minutes right until the fish is performed. Remove versus the pan to a platter,","directions":"1. Unique step: Any time haddock is to be baked, choose a 4 or 5-pound fish, refreshing it correctly, boning it if favored, and sprinkle it within and out with salt. Fill the cavity with any chosen stuffing and sew up. Level inside a dripping pan, and incorporate some bacon excess weight or a piece of salt pork, or desired destination lots of slices of bacon about it. Bake inside a incredibly hot oven for pertaining to 1 hour. At the time it is made up of been in just the oven for concerning 15 minutes, baste with the bodyweight that will be found out within the backside of the pan and progress to baste just about every<br>2. Unique step: garnish with parsley and slices of broiled bacon, and provide with any<br>3. Unique step: preferred sauce.","url":"https://recipe.bluelayer.org/recipe/6887/baked-haddock"},{"id":"6886","title":"Stuffing For Fish","ingredients":"- 1/4 c. butter<br>- 1/2 c. very hot water<br>- 1/2 tsp. salt<br>- 1/8 tsp. pepper<br>- 1 tsp. onion juice<br>- 1 Tb. chopped parsley<br>- 2 c. high-quality bread crumbs<br>- 1/2 c. milk<br>- 2 c. cracker crumbs<br>- 1/2 tsp. salt","directions":"1. Unique step: FISH STUFFING No. 1<br>2. Unique step: Soften the butter within the very hot water, insert the salt, pepper, onion juice, and parsley, and pour about the crumbs. Incorporate cautiously and seek the services of to things<br>3. Unique step: the fish.<br>4. Unique step: FISH STUFFING No. 2<br>5. Unique step: 121 / 148","url":"https://recipe.bluelayer.org/recipe/6886/stuffing-for-fish"},{"id":"6885","title":"Sauces For Fish","ingredients":"- 2 Tb. butter<br>- 2 Tb. flour<br>- 1 c. slim product<br>- 2 Tb. butter<br>- 1 reduce of onion<br>- 2 Tb. flour<br>- 1 tsp. salt<br>- 1/8 tsp. pepper<br>- 1 c. milk<br>- 1/4 c. tomato puree","directions":"1. Unique step: 32. The sauces that may well be utilised with fish are several, and the one to pick is dependent fairly upon the cookery process made use of and the choice of individuals to whom the fish is aided. Involving the recipes that comply with will be identified sauces great for any technique that could be applied inside the preparing of fish. A tiny working experience with them will allow the housewife to decide the kinds that are highest adequate as to possibly taste and nutritive value for the alternative sorts of fish she makes use of and the approaches of cookery she makes use of.<br>2. Unique step: LEMON Product SAUCE<br>3. Unique step: Salt and pepper<br>4. Unique step: Juice of 1 lemon or 1 Tb. vinegar<br>5. Unique step: Soften the butter within just a saucepan, stir within just the flour, and carry on stirring right up until the 2 are very well put together. Increase to this the slender product and stir until eventually the blend is thick and boils. Year with salt, pepper, and the juice of the lemon or the vinegar.","url":"https://recipe.bluelayer.org/recipe/6885/sauces-for-fish"},{"id":"6852","title":"Forcemeat Balls","ingredients":"- 1/2 c. fantastic stale-bread crumbs<br>- 1/2 c. milk<br>- 2 Tb. butter<br>- 1/4 tsp. salt<br>- 2/3 c. breast of uncooked chicken or uncooked fish","directions":"1. Unique step: FORCEMEAT BALLS<br>2. Unique step: White of 1 egg<br>3. Unique step: Couple of grains of pepper<br>4. Unique step: Cook the bread crumbs and milk to kind a paste, and to this include the butter, overwhelmed egg white, and seasonings. Pound the chicken or fish to a pulp, or tension it in the course of a foods chopper and then for the duration of a puree strainer. Increase this to the 1st mix. Sort into minor balls. Roll within just flour and both saute or fry inside deep pounds. Provide sizzling.","url":"https://recipe.bluelayer.org/recipe/6852/forcemeat-balls"},{"id":"6847","title":"Fish Chowder","ingredients":"- 2 lb. fish<br>- 1 minor onion<br>- 1 c. sliced potatoes<br>- 1/2 c. stewed tomatoes<br>- 1/8 tsp. pepper<br>- 2 Tb. butter","directions":"1. Unique step: significant in just food items value, consequently that each time it is aided with crackers, minor of one thing else will need be assisted with it to deliver an complete supper if it be luncheon or dinner. Cod, haddock, or fresh new-water fish may perhaps be made use of inside of the accompanying recipe.<br>2. Unique step: FISH CHOWDER<br>3. Unique step: (Ample to Provide 6)<br>4. Unique step: 1-1/2 tsp. salt<br>5. Unique step: 1-1/2 c. milk","url":"https://recipe.bluelayer.org/recipe/6847/fish-chowder"},{"id":"6746","title":"Cheese Omelet","ingredients":"- 4 eggs<br>- 4 Tb. scorching water<br>- 1/2 tsp. salt<br>- 2 Tb. bread crumbs<br>- 1 c. grated cheese<br>- 1 Tb. butter","directions":"1. Unique step: should really hardly ever be assisted inside of the exact same supper inside which meat, fish, or other protein meals are assisted, however must be utilized as the primary dish of a luncheon or a gentle dinner.<br>2. Unique step: CHEESE OMELET<br>3. Unique step: (Adequate to Provide 4)<br>4. Unique step: Fight the egg yolks properly and increase to them the scorching water, salt, crumbs, and cheese. Fight the egg whites right up until rigid, yet not dry, and fold them meticulously into the yolk combination. Warmth the butter inside an omelet pan. Pour within the mix, brown amazingly little by little about the warm, and then level inside of the oven to cook the final. Provide at after.","url":"https://recipe.bluelayer.org/recipe/6746/cheese-omelet"},{"id":"6710","title":"A Favored Cafe Recipe for Herb Butter","ingredients":"- 1 pound butter (area temperature)<br>- Juice and zest in opposition to one lemon (no seeds)<br>- 1 tablespoon new herb (I customarily employ thyme and/or basil for this cafe recipe. If utilizing either, it's one tablespoon amount of money or to taste. Don't forget, chop finely.)<br>- 2 teaspoons refreshing parsley, chopped finely (if you mix in to hire dry parsley, hire 4 teaspoons)","directions":"1. Mix in all components inside a foodstuff processor or combine Really very well<br>2. Flip out on to wax paper or parchment paper and style into a extensive roll (a log) Twist finishes of paper and chill and then freeze if not making use of specifically absent<br>3. To provide upon best of cooked fish or a chicken breast, slash areas against the butter log. For a roasted chicken, soften the butter and brush upon the chicken while the roasting","url":"https://recipe.bluelayer.org/recipe/6710/a-favored-cafe-recipe-for-herb-butter"},{"id":"6698","title":"Favored Cafe Recipe","ingredients":"- 2 body weight tiny yellow squash or zucchini (or possibly)<br>- 1 tablespoon butter<br>- 1/2 cup sliced crimson onion<br>- 1 teaspoon salt<br>- Black pepper to style<br>- 1 can (1 pound) stewed tomatoes","directions":"1. Peel squash if important<br>2. Slash them crosswise into slices relating to 3/8 inch thick Warm butter above medium higher warm inside of a major skillet saute©' onion for 2-3 minutes<br>3. Add sliced squash, salt and pepper; throw alongside one another frivolously<br>4. Lessen warm and cook until eventually crisp comfortable<br>5. Add stewed tomatoes, and throw to mix<br>6. Cook right until tomatoes are heated all through<br>7. If you which includes garlic, add 1 tablespoon of minced garlic Though incorporating the squash.<br>8. This cafe structure recipe is unbelievably constructive assisted with Blackened Fish. One enhances the other.","url":"https://recipe.bluelayer.org/recipe/6698/favored-cafe-recipe"},{"id":"6679","title":"Oven-Roasted Salmon: A Beloved Cafe Recipe","ingredients":"- 4 5-6 ounce wild salmon fillets<br>- Clarified butter (watch guidelines)<br>- 1 teaspoon sea salt<br>- 1/2 teaspoon refreshing floor pepper<br>- 1 teaspoon dried thyme (or 1 tablespoon clean thyme chosen)<br>- 4 tablespoons refreshing lemon juice<br>- 4 tablespoons white wine","directions":"1. Soften butter higher than exceptionally very low heat<br>2. Skim off what will come to the seem<br>3. Slowly but surely pour off the oil section into yet another container<br>4. Discard the solids<br>5. Preheat oven to 400 ranges F<br>6. Dip salmon fillets within clarified butter<br>7. Time with sea salt, fresh new flooring pepper and thyme<br>8. Area fillets inside of a baking dish and add sufficient lemon juice and white wine to address the backside of the pan and a tiny a lot more<br>9. Bake at 400 amounts for 8-10 minutes or right until fish starts off to flake (Allow for 10 minutes for each inch thickness of fillets)<br>10. Consider thickest pieces doneness<br>11. A preferred cafe recipe for wild salmon!","url":"https://recipe.bluelayer.org/recipe/6679/oven-roasted-salmon-a-beloved-cafe-recipe"},{"id":"6678","title":"I furthermore obtain simply just wild salmon. As a result with amazing solutions and a Quite Excellent cafe recipe, cafe","ingredients":"- 1 2 pound (practically) wild King or Sockeye salmon fillet (pores and skin-upon or not) or 4 steaks<br>- Vegetable oil for brushing<br>- Salt and recently flooring black pepper<br>- Lemon Herb Butter (recipe upon up coming webpage)<br>- Recommendations for cafe Grilled Salmon Recipe:<br>- Plan a medium fire in just a charcoal grill or pre-heat a gasoline grill to medium heat<br>- Point the salmon fillet, pores and skin-facet down if getting pores and skin-upon, upon large foil that is a small bigger than the salmon fillet (or the 4 salmon steaks) that you contain brushed with vegetable oil<br>- Salt and pepper, if chosen<br>- Applying the foil as a cradle, position the salmon upon the foil immediately about the fire (the warm) Protect the grill and cook upon one aspect for 6-8 minutes<br>- Even though the salmon is cooking, plan a instant sheet of foil, slash a small more substantial than the fillet (or steaks), and once more brush the foil with vegetable oil consequently the salmon will not adhere to the foil<br>- Though the fish is geared up upon the to start with aspect, deal with it with the minute sheet of foil, oiled facet down, and pinch finishes of foil collectively to seal<br>- Switch the fish above working with the foil \"pouch\" you mix in made<br>- Remove the foil that was upon the pores and skin facet of the fish (the to start with piece applied)<br>- Carry on grilling, protected, until eventually the fish is opaque all through and the salmon flakes smoothly Though proven with a fork or sharp knife (concerning 4 minutes)<br>- Applying vast spatulas, raise the salmon fillet (or steaks) versus the grill and serve onto a warmed serving platter (pores and skin-facet down if applying a pores and skin-upon fillet)<br>- Best fillet or steaks with a generous total of lemon herb butter (butter should really soften in excess of fish)<br>- Part and plate to provide (you can add even further lemon herb butter to each and every, if chosen)<br>- (ongoing upon future webpage)<br>- Legitimate Cafe Recipes: Foodstuff That Designed a Business<br>- (Webpage 2 of 2)","directions":"1. Preheat oven to 375 amounts F<br>2. House foil upon a sheet pan and oil a bit<br>3. Room salmon upon foil and spot pan upon the centre oven rack<br>4. Salt and pepper, if chosen<br>5. Roast inside of oven for 10 minutes for every inch thickness of salmon or until eventually it exactly starts to flake Though established with a sharp knife<br>6. Working with broad spatulas, raise the salmon against the foil on to a warmed serving platter<br>7. Best generously with lemon herb butter (butter need to soften above the fish)<br>8. Part and plate to provide (you can add additional lemon herb butter to every, if most well-liked)<br>9. Lemon Herb Butter:<br>10. 1 pound butter<br>11. 1 1/2 lemons (zest and juice nevertheless no seeds)<br>12. 1 tablespoon new chopped herbs (your selection yet I together with basil, thyme and occasionally a little bit of cilantro)<br>13. 2 teaspoons new chopped parsley<br>14. Recommendations:<br>15. Merge elements inside of a foods processor and merge right until soft<br>16. Form into a very long roll (a log) within just plastic wrap<br>17. Twist finishes and chill<br>18. Currently being butter will retain few months within the freezer!<br>19. Examining for Doneness:<br>20. Salmon carries on to cook at the time currently being taken off against the grill (or heat). Cook salmon simply right up until it starts to variance coloration and gets to be flaky. To keep an eye on for flakiness, add the suggestion of a sharp knife around the bone or at the thickest chapter of<br>21. The salmon and pull a little.","url":"https://recipe.bluelayer.org/recipe/6678/i-furthermore-obtain-simply-just-wild-salmon-as-a-result-with-amazing-solutions-and-a-quite-excellent-cafe-recipe-cafe"},{"id":"6677","title":"English-Design and style Fish Recipe: A Most loved Cafe Recipe","ingredients":"- 2 excess weight of cod fillets reduce into 2-3 ounce sections Lemon juice, ideally contemporary or at minimum amount flash frozen Salt and pepper<br>- Melted butter (you may well include herbs if you drive)<br>- Jap bread crumbs (Panko. If unavailable at your grocery retail store, simply click upon \"panko.\" You can obtain it at this internet site. I advocate you retain some inside your pantry. It is insightful for lots of Terrific seafood and chicken recipes.)","directions":"1. Pre-warm oven to 400 levels F<br>2. Brush the two aspects of every single piece of fish with lemon juice and period with salt and pepper<br>3. Dip fish inside melted butter and then bread crumbs (Panko), carefully urgent crumbs into fish<br>4. Position fish upon baking pan and bake at 400 amounts until finally finished (in excess of 10 minutes for each inch thickness of fish)<br>5. Provide with lemon wedges and tartar sauce<br>6. Bravo! A seafood recipe that results in being the undertaking performed nicely!","url":"https://recipe.bluelayer.org/recipe/6677/english-design-and-style-fish-recipe-a-most-loved-cafe-recipe"},{"id":"6676","title":"Beloved Cafe Recipe","ingredients":"- 3 tablespoons of your preferred blackened seasoning or mix 1 tablespoon each individual cayenne, black and white pepper (to your taste)<br>- 1/2 teaspoon salt or to your style<br>- 6 fish fillets (I hire Alaskan halibut or cod)<br>- 1 cup Worcestershire sauce<br>- Lemon herb butter","directions":"1. If you are having blackened seasoning against the retailer, grind it within just a espresso or seed grinder or retain the services of a mortar and pestle till fantastic.<br>2. Merge peppers or blackened seasoning within just minor bowl and mounted apart<br>3. Pour Worcestershire above fish within just shallow bowl or baking dish, and marinate for 30 minutes within just the fridge, turning constantly<br>4. Sprinkle fish fillets upon either aspects with seasoning blend<br>5. Heat a hefty solid iron skillet till look turns grey<br>6. Room fish upon skillet, and sear pertaining to 2 minutes for every aspect or until eventually seasoning mix contains melted into the fish<br>7. Provide crowned with Lemon Herb Butter and with Squash Creole.","url":"https://recipe.bluelayer.org/recipe/6676/beloved-cafe-recipe"},{"id":"6598","title":"Piney Woods Hush Dogs","ingredients":"• 2 1/2 cup Yellow Corn Supper<br>• 1 tbsp Baking Powder<br>• 1 tsp Soda<br>• 1 Egg, beaten<br>• 1 tsp Salt<br>• 2 cup Buttermilk<br>• 2 tbsp Granulated Sugar<br>• 1 1/2 cup Cooking Oil (pertaining to)<br>• 2 tbsp All-Motive Flour","directions":"1. Add all dry components; beat milk and egg with each other and add with dry substances; batter need to continue to keep itsp form any time chosen up in spoon.<br>2. If it is also delicate, add far more cornmeal. Shed by means of molded Tablespoon into 350\"F weight and cook over 1 1/2 minutes; change and cook on minute facet 1 second.<br>3. Let oil to warm a number of seconds soon after reducing a batch. Delectable recently cooked and warm; continue to, leftover hush canine freeze perfectly.<br>4. The moment geared up to serve frozen hush canine, level on oven rack in just preheated 250\"F until eventually incredibly hot and crisp.<br>5. Would make over 48 hush dogs 2\" spherical. Hintsp on frying: Taking a lower diameter hefty saucepan allows working with a least oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350\"F will cook 3 hush pet dogs in just over 2 1/2 minutes.<br>6. At the time batter regularity is appropriate and oil is at 350\"F, hush dogs will turn out to be enterprise, spherical designs practically as before long as they input the very hot oil.<br>7. If they are cooked in just oil that is also incredibly hot, they will not cook inside of the middle. Serving strategies: Particularly constructive aided with fried catfish, trout, shrimp, oysters, chicken or chicken-fried steak.<br>8. Resource: Texas Recipes from Texas Putsp v1","url":"https://recipe.bluelayer.org/recipe/6598/piney-woods-hush-dogs"},{"id":"6070","title":"Garlic & herb mayonnaise","ingredients":"substances<br>1 garlic clove, beaten with salt<br>250g/9oz mayonnaise<br>1 tablespoon chopped contemporary chives<br>1 tablespoon chopped contemporary flat-leaf parsley<br>1 tablespoon recently squeezed<br>lemon juice","directions":"First, incorporate the overwhelmed garlic with the mayonnaise and the getting.<br>Then, incorporate perfectly and chill in advance of serving. This mayonnaise is least complicated applied out of the blue simply because of the clean herbs. substances dips, dressings, sauces and shares French vinaigrette will make 150ml/5fl oz.<br>Then, blend all the substances within just a 2 tablespoons pink or white wine vinegar 125ml/4fl oz gentle olive oil 1 teaspoon Dijon mustard 1 garlic clove pinch of sugar salt and recently floor black pepper screw-final glass jar. Safe the lid firmly, and shake vigorously. Depart to infuse for 2 several hours.<br>Then, remove the garlic clove, then go away the vinaigrette right away prior to employing. It will hold for up to a 7 days if saved inside the fridge. Lemon mustard vinaigrette helps make 150ml/5fl oz 1 teaspoon Dijon mustard 3 tablespoons contemporary lemon juice 125ml/4fl oz excess virgin olive oil salt and recently flooring black pepper.<br>Then, inside a lower bowl, whisk the mustard and lemon juice with each other.<br>Then, whisking consistently, gradually drizzle inside of the olive oil until eventually all the things is put together and an emulsion kinds. Year with salt and pepper, and make it possible for stand for 30 minutes.<br>Then, retain the services of specifically absent, or retail outlet within just a glass jar with a limited-fitting lid within the fridge for up to a 7 days. Shake nicely ahead of employ the service of. Discrepancies.<br>Then, insert finely chopped contemporary herbs this kind of as parsley, basil, marjoram and mint.<br>Then, sprinkle within some rinsed and exhausted capers, or some finely sliced gherkins or diced shallots.<br>Then, insert 11⁄2 tablespoons roasting juices, with the oil worn out, if employing the dressing for a meat salad. Seek the services of immediately absent. dips, dressings, sauces and shares Béchamel sauce generates 450ml/3⁄4pt substances 450ml/3⁄4pt milk 1 bay leaf 10 entire black peppercorns 1 reduce onion, in excess of 1cm/1⁄2within thick 50g/2oz butter 25g/1oz undeniable flour salt and recently floor black pepper.<br>Then, put the milk inside a hefty saucepan in excess of a very low warmth, and include the bay leaf, peppercorns and onion. Cook for regarding 5 minutes, permitting it appear slowly but surely to simmering place. Remove the pan in opposition to the warm, and tension the milk into a jug, discarding the flavourings.<br>Then, soften the butter carefully within a individual pan. As shortly as the butter melts, include the flour and, about a medium warmth, stir rather vigorously employing a picket spoon to deliver a soft paste, or roux.<br>Then, insert the milk a tiny at a year, stirring vigorously involving each and every addition. Any time around 50 percent the milk is in just, replace to a whisk and start out including even more milk at a year, whisking briskly, right until all the milk includes been supplemental.<br>Then, eradicate the warm to reduced, and allow for the sauce simmer carefully for 5 minutes, whisking at times. Period with salt and pepper. Barbecue sauce can make 600ml/1pt 2 tablespoons vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 225ml/8fl oz tomato ketchup or tomato sauce 350ml/12fl oz cider vinegar 50ml/2fl oz Worcestershire sauce 75g/3oz golden granulated sugar 1 teaspoon chilli powder 1⁄2 teaspoon cayenne pepper.<br>Then, warm the oil in just a saucepan above a medium warmth. Incorporate the onion and garlic, and sweat carefully, stirring, for over 5 minutes.<br>Then, insert the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.<br>Then, eliminate the warm and simmer, partly protected, for around 20 minutes right up until the sauce includes thickened a little bit. dips, dressings, sauces and shares Tomato sauce produces 600ml/1pt.<br>Then, put the vinegar and combined spice 300ml/10fl oz white vinegar 1 teaspoon blended spice 1.4kg/3lb ripe tomatoes, sliced 25g/1oz salt 100g/4oz golden granulated sugar these kinds of as Demerara within a stainless-metal or enamelled saucepan. Provide to the boil and remove versus the warm. Address and go away to infuse for 3â€\"4 hrs.<br>Then, put the tomatoes within just a independent large saucepan more than a medium warmth, and simmer carefully until finally pulpy.<br>Then, rub the tomato pulp during a sieve into a bowl. Return the strained pulp to the cleaned pan. Insert the salt and simmer carefully right up until the blend thickens. Incorporate the sugar and infused vinegar, stirring till extensively dissolved.<br>Then, proceed simmering, stirring sometimes, until finally the mix is the regularity of whipped product. Pot into incredibly hot sterilized glass jars, and seal tightly (deliver indeed the lids are vinegar-evidence). The tomato sauce will continue to keep for up to 6 weeks. Creamed tomato sauce will make 300ml/10fl oz 6 ripe tomatoes 125ml/4fl oz double product 50ml/2fl oz undeniable yogurt salt and recently floor black pepper.<br>Then, scald the tomatoes inside a bowl of precisely-boiled water for 30 seconds. Peel, then finely chop the flesh.<br>Then, put the tomatoes within a large saucepan, and incorporate 175ml/6fl oz water. Include the pan, and simmer till the sauce is thick and creamy.<br>Then, stir within just the product and yogurt. Period with salt and pepper, and provide sizzling or hot. dips, dressings, sauces and shares Chicken stock produces 1.8 litres/3pt 1 x 1kg/21⁄4lb uncooked chicken carcass 100g/4oz carrot, coarsely chopped 100g/4oz celery, coarsely chopped 200g/7oz onion, coarsely chopped 3 garlic cloves 1 teaspoon salt 1 bouquet garni.<br>Then, put the chicken carcass within just a higher stockpot and go over with 3 litres/ 5pt water. Insert the getting elements, and carry to the boil higher than a significant warmth.<br>Then, skim off any cloudy scum that rises to the appear and, after the scum helps prevent forming, avert the warmth to medium and simmer, found, for 2 several hours. If you desire to eliminate the stock, stir more than a substantial warmth till very low to the demanded total.<br>Then, closely tension all through a high-quality-mesh sieve and go away to amazing. Refrigerate for 8 hrs or right away, then skim off any excess weight against the show up.<br>Then, retail store inside the fridge and hire within just 3 times, or divide into quantities and freeze until finally necessary. Vegetable stock creates 500ml/18fl oz.<br>Then, put the oil in just a enormous casserole dish 1 tablespoon olive oil 2 leeks, somewhere around chopped 2 carrots, chopped 1 celery adhere, chopped 1 very low russet potato, chopped 2 garlic cloves, halved 50g/2oz dried crimson lentils 1 bay leaf 1⁄2 teaspoon peppercorns 1⁄2 tablespoon light-weight soy sauce pinch of dried thyme 6 sprigs of fresh new flat-leaf parsley more than a medium warmth. Sauté the leeks, carrots, celery, potato and garlic right up until a little browned. Include 1.2 litres/2pt water and the becoming.<br>Then, deliver to the boil, then avert the warmth and simmer, acquired, for 1 hour. Tension the stock during a great-mesh sieve and depart to great.<br>Then, retailer within just the fridge and employ the service of in 3 or 4 times, or divide into quantities and freeze right up until necessary. 2.7kg/6lb beef bones 1 huge onion, sliced dips, dressings, sauces and shares Beef stock creates 1.8 litres/3pt 8 full black peppercorns 4 sprigs of fresh new flat-leaf parsley 3 massive carrots, chopped 2 celery sticks, chopped 1 substantial tomato 100g/4oz parsnip, chopped 100g/4oz potatoes, cubed 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 garlic cloves.<br>Then, preheat the oven to 230°C/450°F/Gasoline mark 8.<br>Then, put the beef bones, onion and carrots inside a high shallow roasting pan. Roast in just the oven, figured out, for 30 minutes or right up until the bones are browned, turning often.<br>Then, drain off any pounds. Put the browned bones, onion and carrots within just a enormous stockpot or significant saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl close to the pan. Pour this liquid into the soup pot. Incorporate the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour inside of 2.8 litres/43⁄4pt water.<br>Then, provide the blend to the boil, then skim off any cloudy scum in opposition to the seem. Avert the warm, protect the pan and simmer carefully for 5 several hours, skimming off scum towards period to season as demanded.<br>Then, very carefully worry the stock during a wonderful-mesh sieve. Discard the meat, veggies and seasonings. Depart the stock to great carefully, then skim off any body weight versus the show up and discard.<br>Then, keep the stock inside of the fridge and employ inside of 3 times, or divide into quantities and freeze till demanded. dips, dressings, sauces and shares Fish stock generates 1.8 litres/3pt 2.3kg/5lb fish trimmings 5 onions, quartered 5 celery sticks, together with leaves, chopped 5 sprigs of refreshing flat-leaf parsley 5 bay leaves 1 teaspoon dried thyme 750ml/11/4pt dry white wine salt and recently floor black pepper.<br>Then, put all the substances within just a superior stockpot or major saucepan, and incorporate 3 litres/5pt water. Preset about a significant warm, provide to the boil, then skim off any scum towards the appear.<br>Then, stop the warm and simmer, learned, for regarding 40 minutes, proceeding to skim off scum versus the look as it rises. Meticulously pressure the alcoholic beverages throughout a great-mesh sieve, and discard the seasonings.<br>Then, let to interesting, then refrigerate until eventually essential. Employ the service of upon the very same working day the stock is built, or divide into quantities and freeze till expected. Conversion tables Conversion tables Weights Imperial Approx. metric Imperial Approx. metric related similar 1/2 oz 15g 1oz 25g 11/2 oz 40g 2oz 50g 21/2 oz 60g 3oz 75g 4oz 100g 5oz 150g 6oz 175g 7oz 200g 8oz 225g 9oz 250g 10oz 275g 11oz 300g 12oz 350g 13oz 375g 14oz 400g 15oz 425g 16oz (1lb) 450g 1lb 2oz 500g 11/4 lb 600g 11/2 lb 700g 13/4 lb 850g 2lb 900g 21/2 lb 1.1kg 3lb 1.4kg 31/2 lb 1.6kg 4lb 1.8kg 41/2 lb 2kg 5lb 2.3kg 51/2 lb 2.5kg 6lb 2.7kg 61/2 lb 3kg 7lb 3.2kg 71/2 lb 3.4kg 8lb 3.6kg 81/2 lb 3.9kg 9lb 4.1kg 91/2 lb 4.3kg 10lb 4.5kg The Imperial pound (lb), which is 16 ounces (oz), equals practically 450 grams (g). Oven temperatures ºC ºF Gasoline mark Temperature 130 250 140 275 150 300 160â€\"170 325 180 350 190 375 200 400 210â€\"220 425 230 450 240 475 1/2 Unbelievably neat 1 Fairly awesome 2 Awesome 3 Sizzling 4 Gentle 5 Quite warm 6 Quite incredibly hot 7 Incredibly hot 8 Really incredibly hot 9 Pretty warm Conversion tables Oven temperatures Imperial Approx. metric Imperial Approx. metric related related 1fl oz 25ml 2fl oz 50ml 3fl oz 75ml 31/2 fl oz 100ml 4fl oz 125ml 5fl oz (1/4 pt) 150ml 6fl oz 175ml 7fl oz 200ml 8fl oz 225ml 9fl oz 250ml 10fl oz (1/2 pt) 300ml 12fl oz 350ml 15fl oz (3/4 pt) 450ml 18 fl oz 500ml 20fl oz (1pt) 600ml 30fl oz (11/2 pt) 900ml 35 fl oz (2pt) 1.2 litres 40 fl oz (21/2 pt) 1.5 litres Spoon ways All the dimensions offered inside of the recipes are for position spoonfuls (British Imperial Regular) 1 teaspoon = 5ml 1 tablespoon = 15ml The tablespoon dimensions underneath are identical to virtually 1oz (25g) of the after substances: Breadcrumbs (dried) 3 Breadcrumbs (contemporary) 7 Butter/margarine/lard 2 Cheese, grated (Cheddar) 3 Cheese, grated (Parmesan) 4 Cocoa powder 4 Cornflour/custard powder 21/2 Flour, unsifted 3 Rice (raw) 2 Sugar (granulated, caster) 2 Sugar (icing) 3 Honey/syrup 1 Yeast (dried) 2 index A Alaskan crimson salmon Alaskan salmon chowder 434 Alaskan salmon chowder 434 Alaskan blueberry espresso cake 670 Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 almonds Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 Amaretti 610 Bakewell tart 664 Espresso almond ice-product cake 689 Dutch macaroons 709 Frangipane tart 691 Marzipan 638 Nutty rice salad 111 Trout with almonds 472 Tuna almondine 475 Amaretti 610 anchovies Anchovy &amp; garlic dip 721 Anchovy dip 721 Anchovy tart 163 Traditional Caesar salad 96 Lamb &amp; anchovies with thyme 319 Squid with wine &amp; rosemary 459 Tapenade 724 Anchovy &amp; garlic dip 721 Anchovy dip 721 Anchovy tart 163 Apple &amp; blackcurrant pancakes 557 Apple &amp; Brie omelette 129 Apple &amp; cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 apples Apple &amp; blackcurrant pancakes 557 Apple &amp; Brie omelette 129 Apple &amp; cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 Apple-loaded chicken 343 Baked apples inside of honey &amp; lemon 566 Caramelized apple tarts 669 Curried carrot &amp; apple soup 38 Day &amp; apple muffins 678 Grilled apple stack 647 Lemon chocolate cake 682 Hobby fruit &amp; apple foam 604 Pork with apples 296 Potato apple cake 682 Rhubarb &amp; apple cobbler 599 Sly cakes 660 Snow-capped apples 648 Strawberry &amp; apple crumble 575 Strawberry baked apples 567 Waldorf chicken salad 98 Apple-filled chicken 343 Apricot &amp; orange jellies 633 Apricot delice 609 Apricot idiot 602 Apricot soufflé 588 apricots Apricot delice 609 Apricot idiot 602 Apricot &amp; orange jellies 633 Apricot soufflé 588 Armenian stew 239 Chocolate &amp; apricot squares 703 Pork &amp; apricot casserole 191 Simple apricot whip 634 index Spiced fruity couscous 521 Armenian stew 239 Aromatic green casserole 240 Artichoke &amp; prawn cocktail 86 artichokes Artichoke &amp; prawn cocktail 86 Chickpea &amp; artichoke stew 248 Product of artichoke soup 42 Contemporary salad with raspberry vinaigrette 113 Grilled artichoke salad 94 Jerusalem artichoke soup 10 Spinach &amp; artichoke casserole 248 asparagus Asparagus &amp; bean beef 269 Asparagus &amp; chorizo salad 72 Asparagus &amp; potato salad 98 Asparagus cashew stir-fry 481 Broccoli &amp; asparagus fusilli 488 Courgette &amp; asparagus parcels 535 Grilled asparagus &amp; leeks 48 Salmon &amp; asparagus linguine 447 Asparagus &amp; bean beef 269 Asparagus &amp; chorizo salad 72 Asparagus &amp; potato salad 98 Asparagus cashew stir-fry 481 Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella &amp; Cheddar hotpot 252 Aubergine with pork &amp; prawns 284 aubergines Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella &amp; Cheddar hotpot 252 Aubergine with pork &amp; prawns 284 Brinjal curry 483 Chargrilled kebabs 545 Chunky vegetable chilli 254 Moussaka 312 Pasticcio 512 Ratatouille 529 Ratatouille penne bake 548 Roasted Mediterranean veggies 537 Tunisian greens 526 Turkish lamb stew 310 Autumn barley stew 240 Autumn fruit activity hens 403 Avocado product 87 avocados Avocado product 87 Blue cheese &amp; avocado dip 723 Chilled avocado soup 11 Guacamole 719 Mango &amp; melon ginger salad 656 Spicy avocado dip 718 B bacon perspective as well smoked again bacon Bacon &amp; crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked bean &amp; bacon casserole 192 Banana &amp; pecan salad 114 Beef &amp; stout casserole 182 Tacky potato skins 80 Chicken &amp; bacon kebabs 61 Common Caesar salad 96 Devils upon horseback 74 Recreation pie 171 Liver, bacon &amp; onions 321 Onion tart 161 Pâté en croûte 78 Pork &amp; liver pâté 77 Potato soup 27 Quails with bacon &amp; juniper 398 Sea bass stew 229 Shepherd’s pie 178 Spinach &amp; bacon salad 116 Steak, kidney &amp; mushroom pie 270 Succotash 91 Tomato soup 29 Bacon &amp; lentil stew 192 Bacon &amp; crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked Alaska 595 Baked apples within honey &amp; lemon 566 Baked barley &amp; huge bean casserole 256 Baked bean &amp; bacon casserole 192 Baked bean &amp; vegetable casserole 241 index baked beans Baked bean &amp; bacon casserole 192 Baked bean &amp; vegetable casserole 241 Baked Brie with sunshine-dried tomatoes 126 Baked coconut rice pudding 584 Baked cod with tomatoes 463 Baked Cornish video game hens 402 Baked cranberry pork chops 285 Baked fennel 84 Baked lentil &amp; vegetable stew 249 Baked mozzarella &amp; tomatoes 83 Baked mushrooms 48 Baked peanut tofu 491 Baked potatoes with salsa 536 Baked seafood salad 110 Baked squash casserole 253 Baked filled lobster 445 Bakewell tart 664 baking potatoes Baked potatoes with salsa 536 Tacky potato skins 80 Baklava 688 Bamboo shoot salad 117 bamboo shoots Bamboo shoot salad 117 Very hot &amp; bitter soup 17 Banana cake 672 Banana &amp; chicory salad 119 Banana &amp; pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 bananas Banana cake 672 Banana &amp; chicory salad 119 Banana &amp; pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 Bananas with chocolate marshmallow sauce 652 Bananas with incredibly hot lemon sauce 555 Boozy banana soufflé 565 Brazilian espresso bananas 632 Chocolate banana sundae 633 Unique fruit pancakes 559 Fried bananas 560 Fruity bread pudding 582 Bananas with chocolate marshmallow sauce 652 Bananas with very hot lemon sauce 555 Barbecue sauce 728 Barbecued monkfish 458 barley Autumn barley stew 240 Baked barley &amp; large bean casserole 256 Barley &amp; pine nut casserole 243 Chunky vegetable chilli 254 Scotch broth 29 Barley &amp; pine nut casserole 243 Basil-crammed lamb roast 313 basmati rice Lentil &amp; rice salad 140 Purple fried rice 156 Saffron rice salad 102 Tomato rice 539 Basque tomatoes 116 Basque tuna stew 409 Batter-dipped tofu 482 Bean &amp; celery stew 237 Bean croquettes 137 Beansprout &amp; pepper salad 117 beansprouts Beansprout &amp; pepper salad 117 Chicken chop suey 355 Chicken with beansprouts 375 Chinese prawn salad 108 Gado gado 513 Distinctive chow mein 153 Tofu &amp; broccoli stir-fry 486 Béchamel sauce 728 beef check out as well beef olives and minced beef and stewing beef Asparagus &amp; bean beef 269 Beef &amp; pork ragù 272 Beef &amp; stout casserole 182 Beef carpaccio 60 Beef stroganoff 266 index Beef Wellington 264 Consommé 32 Fillet of beef with porcini &amp; lovable peppers 263 Roast beef &amp; Yorkshire pudding 273 Beef &amp; cabbage pie 170 Beef &amp; lentil soup 21 Beef &amp; pork ragù 272 Beef &amp; pumpkin curry 268 Beef &amp; mushroom burgers 277 Beef &amp; stout casserole 182 beef bones Beef stock 731 Beef carpaccio 60 Beef daube 271 Beef fajitas 259 Beef goulash 258 Beef hotpot 182 beef olives Beef olives within just gravy 275 Beef olives within gravy 275 Beef paprikash 185 Beef satay 72 Beef stock 731 Beef stroganoff 266 Beef, tomato &amp; olive kebabs 276 Beef Wellington 264 beetroot Beetroot &amp; chive salad 113 Beetroot &amp; orange salad 112 Beetroot &amp; yogurt salad 49 Borscht 12 Crimson onion &amp; beetroot soup 36 Beetroot &amp; chive salad 113 Beetroot &amp; orange salad 112 Beetroot &amp; yogurt salad 49 Beetroot fettuccine 518 beetroot pasta Beetroot fettuccine 518 Bermuda cheesecake 676 Black bean &amp; salsa salad 101 black beans Black bean &amp; salsa salad 101 Chunky vegetable chilli 254 black cherries Black cherry crêpes 586 Black cherry crêpes 586 black-eyed beans Merged bean salad 138 blackberries Blackberry batter pudding 580 Bramble scones 680 Pear &amp; blackberry crumble 572 Poppy seed custard with pink fruit 556 Blackberry batter pudding 580 Blackcurrant jelly with coulis 619 blackcurrants Apple &amp; blackcurrant pancakes 557 Blackcurrant jelly with coulis 619 blue cheese Blue cheese &amp; avocado dip 723 Blue cheese hotpot 534 Blue cheese &amp; avocado dip 723 lue cheese hotpot 534 blueberries Alaskan blueberry espresso cake 670 Blueberry sundae 555 Blueberry trifle 613 Creamy puddings 584 Spiced pear &amp; blueberry parcels 567 Summertime berries inside of Champagne jelly 656 Blueberry sundae 555 Blueberry trifle 613 Blushing pears 646 Boozy banana soufflé 565 Borlotti bean salad 102 borlotti beans Borlotti bean salad 102 Blended bean salad 138 Borscht 12 Boston bean soup 12 Bottarga Bottarga spaghetti 155 Bottarga spaghetti 155 Braised Chinese veggies 487 Braised pork slices 295 braising steak Beef daube 271 Bramble scones 680 Brandied chocolate cake 674 Brandy snaps 713 Brandy trifle 637 index Brazil ridiculous Nut roast 507 Brazilian espresso bananas 632 Bread &amp; butter pudding 590 Breaded mushrooms 58 Brie Apple &amp; Brie omelette 129 Baked Brie with solar-dried tomatoes 126 Cheese pie 162 Brinjal curry 483 Wide bean, pea &amp; goat’s cheese salad 145 wide beans Baked barley &amp; wide bean casserole 256 Large bean, pea &amp; goat’s cheese salad 145 Tomato &amp; bean salad 100 broccoli Aromatic green casserole 240 Broccoli &amp; asparagus fusilli 488 Broccoli salad 120 Broccoli with feta &amp; tomato sauce 543 Chicken broccoli casserole 210 Purple curry with cashews 550 Spiced noodle salad 140 Spicy noodle salad 97 Stir-fried broccoli pasta 141 Tofu &amp; broccoli stir-fry 486 Vegetable fritters 59 Vegetable soup 30 Vegetable-loaded conchiglioni 546 Broccoli &amp; asparagus fusilli 488 Broccoli salad 120 Broccoli with feta &amp; tomato sauce 543 Brown fish stew 236 brown rice Brown rice &amp; chicken salad 110 Brown rice stew 238 Cheese &amp; rice casserole 237 Marinated tomato &amp; rice salad 146 Brown rice &amp; chicken salad 110 Brown rice stew 238 Bruschetta 54 Stilton &amp; pear bruschetta 66 Brussels sprouts Aromatic green casserole 240 Autumn barley stew 240 Baked lentil &amp; vegetable stew 249 Chestnut &amp; sprout sauté 494 bulgur wheat Warm bulgur salad 119 Tabbouleh &amp; tofu 502 Veggie burgers 528 Butter bean &amp; chicken casserole 224 butter beans Butter bean &amp; chicken casserole 224 Quinoa &amp; butter beans 498 Tuscan bean &amp; tuna salad 95 Butterfly cakes 675 Butterfly prawns 70 butternut squash Baked squash casserole 253 cabbage Beef &amp; cabbage pie 170 Cabbage soup 45 Cabbage &amp; tofu 489 Duck with leek &amp; cabbage 396 Gado gado 513 Cabbage soup 45 Cabbage &amp; tofu 489 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Cajun lamb with rice 305 Calamari 65 Calamari stew 230 Californian baked pears 657 Californian prawn &amp; scallop stir-fry 410 calves’ kidney Calves’ kidney stew 195 Calves’ kidney stew 195 Camembert Camembert with garlic 124 Cheese pie 162 Camembert with garlic 124 Cappuccino creams 606 cannellini beans French bean soup 18 Tuna &amp; bean salad 104 cantaloupe melon Grilled chicken with sizzling salsa 368 index Melon medley 649 Mango &amp; melon ginger salad 656 Persian melon cups 644 Spiced fruit platter 651 capers Dover sole with capers 435 Feta cheese &amp; capers 124 Caramelized apple tarts 669 caraway seeds Seed cake 676 Carrot &amp; coriander soup 13 carrots Baked bean &amp; vegetable casserole 241 Carrot &amp; coriander soup 13 Curried carrot &amp; apple soup 38 Gado gado 513 Leek &amp; carrot gratin 551 Minestrone soup 23 Mustard carrot salad 114 Spring vegetable stir-fry 532 Tomato &amp; carrot soup 37 Vegetable soup 30 cashew mad Asparagus cashew stir-fry 481 Chinese chicken with cashew crazy 365 Lamb with cashew nut curry 303 Nut roast 507 Purple curry with cashews 550 Casseroled beans &amp; penne 501 Catalan soup 13 cauliflower Cauliflower fritters 62 Cauliflower &amp; walnut soup 14 Gado gado 513 Merged bhajias 74 Oyster &amp; cauliflower stew 226 Vegetable fritters 59 Cauliflower fritters 62 Cauliflower &amp; walnut soup 14 caviar Devilled eggs with caviar 70 Pasta with caviar 134 celery Baked bean &amp; vegetable casserole 241 Bean &amp; celery stew 237 Black bean &amp; salsa salad 101 Celery &amp; Stilton soup 14 Clam chowder 16 Minestrone soup 23 Crammed celery 88 Swiss chicken casserole 211 Vegetable soup 30 Celery &amp; Stilton soup 14 Ceviche 438 Champagne granita 631 Chargrilled kebabs 545 Chargrilled peppers &amp; lovable potatoes 509 Chargrilled pork fillet with apple sauce 282 Cheddar cheese Apple &amp; cheddar pie 172 Cheese &amp; crabmeat casserole 232 Ham &amp; cheese casserole 191 Macaroni cheese 527 Olive cheese balls 56 One-pot macaroni &amp; cheese 239 Cheese &amp; courgette quiche 165 Cheese &amp; crabmeat casserole 232 Cheese &amp; rice casserole 237 Cheese &amp; spinach puffs 83 Cheese pie 162 Cheese-loaded rice balls 145 Tacky garlic bread 80 Tacky potato skins 80 Tacky crammed peppers 55 cherries check out additionally black cherries and glacé cherries and Morello cherries and bitter cherries Cherry clafoutis 667 Cheery moose 605 Purple fruit salad 648 Cherry clafoutis 667 Cherry mousse 605 Cherry pie 592 cherry tomatoes Beef, tomato &amp; olive kebabs 276 Couscous vegetable loaf 511 Duck with tomatoes 389 Cherry turnover 660 chestnut mushrooms Combined mushroom ragout 544 index Chestnut &amp; sprout sauté 494 chestnuts Chestnut &amp; sprout sauté 494 chicken check out on top of that poussins Almond chicken casserole 220 Apple-loaded chicken 343 Brown rice &amp; chicken salad 110 Butter bean &amp; chicken casserole 224 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Chicken &amp; bacon kebabs 61 Chicken &amp; beef satay 350 Chicken &amp; chickpea stew 341 Chicken &amp; crackers casserole 215 Chicken &amp; leek casserole 205 Chicken &amp; pasta broth 216 Chicken &amp; potato bake 206 Chicken &amp; ricotta in just wine 345 Chicken &amp; sausage pie 175 Chicken &amp; sweetcorn stew 216 Chicken &amp; veggies 378 Chicken &amp; vegetable terrine 369 Chicken breasts &amp; balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken inside peanut sauce 346 Chicken within just spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta &amp; Parma ham 336 Chicken with lime stuffing 342 Chicken with sage &amp; lemon 351 Chilli chicken casserole 221 Chinese chicken with cashew outrageous 365 Chinese-style and design chicken 358 Cock-a-leekie 16 Coq au vin 352 Coronation chicken 349 Fragrant saffron chicken 364 Garlic &amp; herb chicken 366 Garlic &amp; lime chicken 380 Garlic &amp; nut butter chicken 338 Grilled chicken with warm salsa 368 Indian charred chicken 371 Indonesian-design satay chicken 339 Jerk chicken 372 Khara masala balti chicken 335 Kung po chicken 354 Medium balti chicken 337 Mulligatawny 24 Mustard chicken 363 One-pot Cajun chicken gumbo 213 One-pot chicken couscous 213 Paella 157 Pan-fried chicken with purple wine sauce 361 Parsley, walnut &amp; orange chicken 332 Pepper chicken with ginger and garlic 333 Peppered chicken pasta 151 Pesto chicken salad 135 Sage chicken &amp; rice 379 Sautéed chicken with herbs 362 Sherry chicken casserole 219 Soy-braised chicken 344 One of a kind chow mein 153 Spiced chicken casserole 205 Spicy masala chicken 377 Swiss chicken casserole 211 Szechuan overwhelmed chicken 92 Tarragon chicken casserole 224 Thai chicken green curry 347 Tortilla chicken casserole 217 Regular fried chicken 348 Tuscan chicken 360 Vietnamese chicken &amp; lovable potato curry 334 Waldorf chicken salad 98 index Heat chicken &amp; feta salad 357 Winter season chicken stew 217 Yellow bean chicken 376 chicken liver Chicken liver pâté 76 Pâté en croûte 78 Chicken &amp; bacon kebabs 61 Chicken &amp; beef satay 350 Chicken &amp; crackers casserole 215 Chicken &amp; leek casserole 205 Chicken &amp; pasta broth 216 Chicken &amp; potato bake 206 Chicken &amp; ricotta in just wine 345 Chicken &amp; sausage pie 175 Chicken &amp; sweetcorn stew 216 Chicken &amp; greens 378 Chicken &amp; vegetable terrine 369 Chicken breasts &amp; balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken in just peanut sauce 346 Chicken inside spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken liver pâté 76 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta &amp; Parma ham 336 Chicken with lime stuffing 342 Chicken with sage &amp; lemon 351 Chickpea &amp; artichoke stew 248 Chickpea chole 490 Chickpea salad 138 chickpeas Armenian stew 239 Chicken &amp; chickpea stew 341 Chickpea &amp; artichoke stew 248 Chickpea chole 490 Chickpea salad 138 Falafels 523 Greek-structure chickpea casserole 247 Hummus 725 chicory Banana &amp; chicory salad 119 Orange &amp; chicory salad 120 Child’s birthday cake 671 Chilled avocado soup 11 Chilled cucumber soup 20 Chilled pea soup 26 Chilled noodles &amp; peppers 547 Chilli beef within tortillas 267 Chilli tomato dip 724 Chilli-flavoured pork 299 Chilli-garlic crab sticks 69 Chillies loaded with turkey 386 chillies Chilli beef within tortillas 267 Chilli chicken casserole 221 Chilli-garlic crab sticks 69 Fig &amp; chilli tagliatelle 151 Piperade 131 Chinese cabbage Stewed cabbage hotpot 242 Chinese cabbage soup 35 Chinese chicken with cashew crazy 365 Chinese egg flower soup 43 Chinese lettuce wraps 146 Chinese mushrooms Braised Chinese greens 487 Mushroom &amp; ginger duck 390 Tofu with mushrooms 496 Tofu with mushrooms &amp; peas 541 Chinese prawn salad 108 Chinese spare ribs 292 Chinese-design chicken 358 Chinese vegetable casserole 251 Chive omelette stir-fry 127 chives Beetroot &amp; chive salad 113 Chive omelette stir-fry 127 Chocolate &amp; apricot squares 703 Chocolate &amp; pear crumble 581 index Chocolate banana sundae 633 Chocolate brandy product 634 Chocolate cake 679 Chocolate charlotte 614 Chocolate chip muffins 680 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate crunch biscuits 708 Chocolate éclairs 662 Chocolate fluff 638 Chocolate fudge pudding 600 Chocolate ice-product sandwiches 624 Chocolate meringue pie 665 Chocolate pecan pie 694 Chocolate roulade 681 Chocolate rum pots 623 Chorizo sausages Asparagus &amp; chorizo salad 72 Cajun chicken jambalaya 359 Xmas pudding 594 chuck steak Spiced beef &amp; onions 261 Chunky vegetable chilli 254 Steak, kidney &amp; mushroom pie 270 ciabatta Bruschetta 54 Chicken with ciabatta &amp; Parma ham 336 Parma ham &amp; pepper pizzas 89 Roast garlic toast 50 cinnamon Cinnamon ice product 627 Cinnamon &amp; nutmeg ice product 620 Cinnamon &amp; nutmeg ice product 620 Cinnamon ice product 627 Citrus jelly 622 Citrus tart 666 Clam &amp; Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 clams Baked filled lobster 445 Clam &amp; Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 Seafood spaghetti 144 Spaghetti marinara with seafood 454 Common Caesar salad 96 Regular custard 592 Cock-a-leekie 16 cocoa powder Chocolate &amp; pear crumble 581 Chocolate cake 679 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate fudge pudding 600 Chocolate pecan pie 694 Chocolate roulade 681 Mississippi mud pie 690 coconut Coconut cake 661 Coconut ice 714 Coconut cute 699 Coconut cake 661 Coconut ice 714 coconut milk Baked coconut rice pudding 584 Curried prawns within just coconut milk.<br>Then, soups and salads • Starters and canapés.<br>Then, fish, meat and poultry • Vegetarian and vegetable dishes.<br>Then, pasta and rice • Desserts and cute snacks.<br>Finally, cakes, biscuits and pastries • Sauces and condiments With 1000 delicious and straightforward-to-stick to recipes in its internet pages, this e-book delivers the perfect alternative to all all those vexed thoughts more than what to cook. No much more distressing previously mentioned what to put upon the desk; you will simply be ready to identify a thing to tempt the palate and fulfill the hunger of even the fussiest eaters â€\" no matter what the social gathering. In opposition to year-honoured classics to the even further weird, there is lots of determination right here. The choice will attraction to equally rookie and proficient chefs alike, irrespective of whether you are on the lookout for recommendations for a mild, scrumptious lunch, a straightforward, hearty dinner, a feast in shape for relatives and good friends, or everything extra advanced for a supper bash. ISBN 978-1-84193-998-8 9 781841 939988 &gt; £8.99 Vonage is happy to","url":"https://recipe.bluelayer.org/recipe/6070/garlic-herb-mayonnaise"},{"id":"5998","title":"Raspberry buns","ingredients":"175g/6oz simple white flour pinch of salt<br>50g/2oz butter<br>50g/2oz caster sugar, in addition more, to dirt<br>1 teaspoon baking powder<br>1 egg<br>2 teaspoons milk<br>1 tablespoon raspberry jam melted butter for brushing","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Grease a baking tray.<br>Then, sift the flour and salt into a bowl. Rub the butter into the flour, then include the sugar and baking powder. Whisk the egg and include the milk. Combine with the dry components to kind a stiffish dough. Divide the dough into 10 equivalent quantities, and roll into balls.<br>Finally, lay the balls of dough upon the greased baking tray, and create a gap within just the ultimate of every utilizing your thumb. Fill with a reduced sum of raspberry jam, and pinch the dough with each other all over again. Flatten the buns marginally, brush with melted butter and filth with sugar. Bake for with regards to 15 minutes right until the tops of the buns split open a bit to explain the jam. Cherry clafoutis 25g/1oz butter, melted 400g/1lb new cherries, pitted 50g/2oz simple flour.","url":"https://recipe.bluelayer.org/recipe/5998/raspberry-buns"},{"id":"5768","title":"Noodles with cod & mango","ingredients":"substances<br>250g/9oz dried egg noodles<br>450g/1lb skinless cod fillet, reduce into slim strips<br>1 tablespoon paprika<br>2 tablespoons sunflower oil<br>1 pink onion, diced<br>1 yellow pepper, seeded and sliced<br>1 pink pepper, seeded and sliced<br>1 green pepper, seeded and sliced<br>100g/4oz baby corn cobs, halved<br>1 mango, peeled, stoned and sliced<br>100g/4oz beansprouts<br>2 tablespoons tomato ketchup<br>2 tablespoons light-weight soy sauce<br>2 tablespoons medium sherry<br>1 teaspoon cornflour","directions":"First, put the noodles inside a significant bowl, and pour more than plenty of boiling water to protect. Go away to stand for over 10 minutes.<br>Then, in the meantime, put the cod within just a weighty bowl, increase the paprika and throw properly to coat the fish flippantly.<br>Then, warm the oil within a preheated wok or huge major frying pan about a medium warmth. Incorporate the onion, peppers and baby corn cobs, and stir-fry for more than 5 minutes.<br>Then, insert the cod to the wok or pan alongside one another with the sliced mango. Stir-fry for a further more 2â€\"3 minutes until finally the fish is comfortable. Insert the beansprouts to the wok and throw perfectly to merge.<br>Then, combination the tomato ketchup, soy sauce, sherry and cornflour jointly. Incorporate the blend to the wok and cook, stirring once in a while, until eventually the juices thicken.<br>Finally, to provide, drain the noodles effectively, and divide between 4 warmed serving bowls. Divide the cod and mango stir-fry between the bowls, and provide mechanically. Veggies &amp; Vegetarian This part contains a assortment of vegetable and vegetarian principal systems. If you are cooking for people, some of whom are vegetarian, you can both transfer all-out vegetarian or, with some of Individuals recipes, provide the two a meat and vegetarian option. Nevertheless the recipes inside of this part are consequently hearty and scrumptious that utmost meat eaters would under no circumstances believe to skip it. Back, as with other sections of the e book, the recipes within just this part are various, and involve bakes, soufflés, gratins, roasts, curries and stir-fries. greens &amp; vegetarian.","url":"https://recipe.bluelayer.org/recipe/5768/noodles-with-cod-mango"},{"id":"5767","title":"Salt cod fritters","ingredients":"fish &amp; seafood<br>100g/4oz self-growing flour<br>1 egg, overwhelmed<br>150ml/5fl oz milk<br>250g/9oz salt cod, wet inside of chilly water right away<br>1 lower pink onion, finely chopped<br>1 minor fennel bulb, finely chopped<br>1 clean crimson chilli, finely chopped<br>2 tablespoons vegetable oil","directions":"First, sift the flour into a huge bowl. Create a nicely within the center of the flour, and incorporate the egg. Working with a wood spoon, slowly attract within the flour although bit by bit incorporating the milk, and combination to style a soft batter. Depart to stand for 10 minutes.<br>Then, drain the salt cod and rinse below chilly functioning water. Drain back very carefully. Remove and discard the pores and skin and any bones, then mash the flesh with a fork.<br>Then, put the fish within just a superior bowl, and merge with the onion, fennel and chilli. Include the mix to the batter, and merge with each other.<br>Finally, warm the oil in just a high frying pan and, using regarding 1 tablespoon of the blend at a year, spoon thoroughly into the warm oil. Cook the fritters, in just batches, for 3â€\"4 minutes upon every facet right until golden and somewhat puffed. Maintain heat whilst cooking the being blend. Provide with greens and rice. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5767/salt-cod-fritters"},{"id":"5766","title":"Tuna almondine","ingredients":"fish &amp; seafood<br>vegetable oil for greasing<br>11⁄2 teaspoons powdered gelatine<br>225ml/8fl oz boiling water<br>450g/1lb reduced-weight cottage cheese, whipped<br>2 tablespoons recently squeezed lemon juice<br>1⁄2 teaspoon garlic powder<br>1⁄4 teaspoon salt<br>75g/3oz onions, finely chopped<br>2 tablespoons chopped crimson pepper<br>400g/14oz canned tuna, exhausted and flaked<br>225g/8oz almonds, sliced and<br>frivolously toasted","directions":"First, grease a 1.2-litre/2pt fish mold and preset apart.<br>Then, in just a high bowl, sprinkle the gelatine previously mentioned 125ml/4fl oz chilly water and go away to stand for 1 instant. Insert the boiling water and stir until eventually the gelatine is made up of dissolved extensively.<br>Then, utilizing a hand-stored mixer, incorporate inside the cottage cheese right up until comfortable.<br>Then, stir within the lemon juice, garlic powder and salt. Fold within the onions, purple pepper, tuna and 50 % of the almonds.<br>Then, pour the blend into the created mildew, and chill right until organization. In advance of serving, unmould on to a platter and garnish with the staying almonds. fish &amp; seafood substances Curried prawns in just coconut milk serves 4 600ml/1pt coconut milk 2 tablespoons Thai curry paste 1 tablespoon Thai fish sauce 1⁄2 teaspoon salt 1 teaspoon granulated sugar 450g/1lb king prawns, peeled and deveined, nevertheless with tails still left intact 225g/8oz cherry tomatoes 1 fresh new pink chilli, seeded and chopped juice of 1⁄2 lime.<br>Then, pour 50 percent of the coconut milk into a pan or wok, and carry to the boil. Include the curry paste, stir right until it disperses, then simmer for above 10 minutes.<br>Then, include the fish sauce, salt, sugar and currently being coconut milk. Simmer for a different 5 minutes.<br>Finally, include the prawns, cherry tomatoes and chilli. Simmer carefully for above 5 minutes till the prawns are purple and comfortable. Provide instantly, sprinkled with the lime juice.","url":"https://recipe.bluelayer.org/recipe/5766/tuna-almondine"},{"id":"5765","title":"Fish with coconut & basil","ingredients":"2 tablespoons vegetable oil<br>450g/1lb skinless cod fillet<br>25g/1oz undeniable flour, professional with salt and recently flooring black pepper<br>1 garlic clove, overwhelmed<br>2 tablespoons pink curry paste<br>1 tablespoon fish sauce<br>300ml/10fl oz coconut milk<br>175g/6oz cherry tomatoes, halved<br>20 clean basil leaves","directions":"First, warmth the oil inside a heavy preheated wok. Making use of a sharp knife, lower the fish into weighty cubes, eradicating any bones.<br>Then, put the flour inside of a bowl, include the fish and combination until finally perfectly lined. Increase to the wok, and stir-fry higher than a superior warmth for 3â€\"4 minutes right until the fish commences to brown.<br>Then, incorporate jointly the garlic, curry paste, fish sauce and coconut milk. Pour the blend earlier mentioned the fish, and deliver to the boil.<br>Then, include the tomatoes to the mix inside the wok, and go away to simmer for 5 minutes.<br>Then, around chop or tear the basil leaves. Incorporate the basil to the wok and stir.<br>Finally, shift to serving plates, and provide sizzling with fragrant rice.","url":"https://recipe.bluelayer.org/recipe/5765/fish-with-coconut-basil"},{"id":"5764","title":"Thai fish green curry","ingredients":"substances<br>2 tablespoons vegetable oil<br>1 garlic clove, chopped<br>1 tiny aubergine, diced<br>125ml/4fl oz coconut product<br>2 tablespoons Thai fish sauce<br>1 teaspoon granulated sugar<br>225g/8oz cod fillet, lower into parts<br>125ml/4fl oz fish stock<br>2 kaffir lime leaves, finely shredded<br>15 refreshing Thai basil leaves<br>For the curry paste<br>5 refreshing green chillies, seeded and chopped<br>2 teaspoons chopped lemon grass<br>1 high shallot, chopped<br>2 garlic cloves, chopped<br>1 teaspoon grated contemporary root ginger<br>2 contemporary coriander roots, chopped<br>1⁄2 teaspoon flooring coriander<br>1⁄4 teaspoon floor cumin<br>1 kaffir lime leaf, finely chopped<br>1⁄2 teaspoon salt","directions":"First, to deliver the curry paste, put all the components inside of a blender or foodstuff processor, and purée to a comfortable paste, incorporating a minor water if demanded.<br>Then, warm the vegetable oil inside a major frying pan or preheated wok more than a medium warmth till just about smoking. Include the garlic and fry right up until golden. Insert the curry paste and stir-fry for a handful of seconds prior to incorporating the aubergine. Stir-fry for 4â€\"5 minutes right up until softened.<br>Then, increase the coconut product, deliver to the boil and stir till the product thickens and curdles a little bit. Include the fish sauce and sugar to the frying pan, and stir effectively.<br>Then, incorporate the cod and stock. Simmer for 3â€\"4 minutes, stirring once in a while, till the fish is simply just gentle. Include the lime leaves and basil, then cook for a more moment.<br>Finally, shift to a warmed higher serving dish, and provide quickly. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5764/thai-fish-green-curry"},{"id":"5763","title":"Trout with almonds","ingredients":"4 little rainbow trout, cleaned<br>50g/2oz very low-bodyweight spread<br>25g/1oz flaked almonds<br>2 tablespoons chopped clean flat-leaf parsley<br>1 tablespoon recently squeezed lemon juice<br>salt and recently floor black pepper<br>450g/1lb potatoes, boiled, to provide","directions":"First, rinse the trout and pat dry with kitchen area paper. Remove the heads if most well-liked.<br>Then, soften 25g/1oz of the very low-bodyweight spread within a superior frying pan, and fry the fish for 5 minutes upon every aspect until finally golden brown and cooked for the duration of. Move to serving plates and retain incredibly hot.<br>Finally, soften the currently being small-pounds spread within just the juices inside of the pan. Incorporate the almonds and fry right up until golden brown. Toss inside the parsley, a small salt and pepper and the lemon juice. Spoon the sauce in excess of the trout, and provide routinely with the potatoes. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5763/trout-with-almonds"},{"id":"5762","title":"Salmon burgers","ingredients":"fish &amp; seafood<br>350g/12oz canned boneless, skinless crimson salmon<br>1 egg white, crushed<br>100g/4oz professional fresh new breadcrumbs<br>100g/4oz onions, chopped<br>1⁄2 teaspoon dried thyme<br>1⁄2 teaspoon cracked black pepper<br>1 teaspoon salt<br>1 tablespoon corn oil<br>4 iceberg lettuce leaves<br>1 tomato, sliced<br>2 lower pitta breads, halved crossways","directions":"First, drain the canned salmon, booking 2 tablespoons of the liquid.<br>Then, inside a blending bowl, mix the reserved liquid, egg white, breadcrumbs, onion, thyme, pepper and salt. Increase the exhausted salmon and combine effectively. Condition the blend into 4 patties around 1cm/1⁄2in just thick.<br>Then, inside of a frying pan, cook the patties in just the oil earlier mentioned a medium warm for 2â€\"3 minutes till brown upon the underside. Transform and cook for a added 2 minutes.<br>Finally, provide every single patty scorching, with lettuce and tomato, inside 50 % a pitta bread. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5762/salmon-burgers"},{"id":"5760","title":"Sardinian pink mullet","ingredients":"substances<br>50g/2oz sultanas<br>150ml/5fl oz purple wine<br>2 tablespoons olive oil<br>2 medum onions, sliced<br>1 courgette, reduce in just 50 % lengthways and into 5cm/2inside of sticks<br>2 oranges<br>4 purple mullet, boned and filleted<br>50g/2oz canned anchovy fillets, tired<br>2 tablespoons chopped<br>fresh new oregano","directions":"First, put the sultanas within just a bowl. Pour the crimson wine more than them, and depart to soak for 10 minutes.<br>Then, warmth the oil in just a hefty frying pan. Incorporate the onions and sauté for 2 minutes. Increase the courgette to the pan, and sauté for a excess 3 minutes or right up until they are comfortable.<br>Then, working with a zester, pare prolonged, slim strips against one of the oranges. Working with a sharp knife, remove all the peel and pith towards the two oranges, then section them by way of chopping amongst the membrane.<br>Then, insert the orange zest to the frying pan. Insert the wine-wet sultanas and any liquid, the mullet and the anchovies to the pan. Depart to simmer for 10â€\"15 minutes until finally the fish is cooked all through. Stir in just the oregano and orange segments, fastened apart and depart to awesome.<br>Finally, put the mix within just a major bowl and depart to chill, coated, in just the fridge for at minimal 2 hrs. Shift to serving plates, and provide. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5760/sardinian-pink-mullet"},{"id":"5759","title":"Smoked snapper","ingredients":"substances<br>450ml/3⁄4pt malt vinegar<br>3 onions, sliced<br>11⁄2 teaspoons pimento berries<br>1.4kg/3lb crimson snapper juice of 2 limes<br>4 teaspoons recently floor black pepper<br>4 teaspoons salt<br>140ml/5fl oz vegetable oil","directions":"First, within just a higher stainless-metal or other non-reactive saucepan, blend the vinegar, onions and pimento berries. Simmer until finally the onions are smooth, then remove towards the warmth and allow for to neat.<br>Then, sprinkle the snapper with the lime juice, and year with the salt and pepper.<br>Then, warm the oil to smoking fact within just a major frying pan, and fry the fish upon the two facets until eventually crisp. Put the fish in just a deep dish, and pour above the onion and vinegar mix.<br>Finally, chill right away inside of the fridge in advance of serving. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5759/smoked-snapper"},{"id":"5758","title":"Fish pasties","ingredients":"fish &amp; seafood<br>450g/1lb self-growing flour, additionally added for dusting<br>pinch of salt<br>225g/8oz butter, in addition a lot more for greasing<br>3 tablespoons chilly water<br>1 egg, flippantly crushed<br>For the filling<br>50g/2oz butter<br>75g/3oz leek, diced<br>75g/3oz onion, finely chopped<br>75g/3oz carrot, diced<br>225g/8oz potato, peeled and diced<br>350g/12oz cod fillets, lower into<br>2.5cm/1inside of parts<br>4 teaspoons white wine vinegar<br>25g/1oz Cheddar cheese, grated<br>1 teaspoon chopped fresh new tarragon salt and recently flooring<br>black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6.<br>Then, to create the pastry, sift the flour and salt collectively into a major bowl. Increase the butter, and rub it within with your fingertips right until the blend resembles coarse breadcrumbs. Include merely sufficient of the chilly water to sort a dough. Knead quickly until eventually delicate. Wrap inside hang motion picture and go away to chill inside of the fridge for 30 minutes.<br>Then, to deliver the filling, soften 50 % the butter within just a heavy frying pan about a reduced warmth. Include the leek, onion and carrot, and cook carefully for 7â€\"8 minutes right until the veggies are softened. Remove in opposition to the warm and go away to great a bit.<br>Then, put the vegetable mix into a bowl, and include the potato, cod, vinegar, staying butter, cheese and tarragon. Year with salt and pepper.<br>Then, remove the pastry against the fridge, and roll out thinly. Utilizing a pastry cutter, push out 4 19cm/71⁄2in just discs. Divide the filling among the discs.<br>Then, moisten the edges of the pastry, and fold earlier mentioned to sort a 50 %-moon. Pinch and crimp the edges to seal. Put the pasties upon a frivolously greased baking tray. Brush generously with the overwhelmed egg.<br>Finally, bake within just the oven for 15 minutes. Remove in opposition to the oven, and brush all over again with the egg glaze. Return to the oven for a even more 20 minutes right up until the pastry is golden. Provide sizzling. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5758/fish-pasties"},{"id":"5757","title":"Crimson prawn curry","ingredients":"2 tablespoons vegetable oil<br>1 garlic clove, finely chopped<br>1 tablespoon pink curry paste<br>200ml/7fl oz coconut milk<br>2 tablespoon Thai fish sauce<br>1 teaspoon granulated sugar<br>12 significant uncooked prawns, peeled and deveined<br>2 kaffir lime leaves, finely shredded<br>1 clean pink chilli, deseeded and finely sliced<br>10 leaves clean Thai basil, as well as<br>more to garnish<br>For the curry paste<br>3 dried lengthy crimson chillies<br>1⁄2 teaspoon floor coriander<br>1⁄4 teaspoon flooring cumin<br>1⁄2 teaspoon recently floor black pepper<br>2 garlic cloves, chopped<br>2 lemon grass stalks, chopped<br>1 kaffir lime leaf, finely chopped<br>1 teaspoon grated refreshing root ginger<br>1⁄2 teaspoon salt","directions":"First, to create the curry paste, put all the substances into a blender or foodstuff processor, and purée to a soft paste, including a very little water if required. Move to a bowl and guide.<br>Then, warmth a wok or frying pan previously mentioned a medium warm. Insert the oil and warmth right up until virtually smoking. Increase the garlic and fry until eventually golden. Include the curry paste and cook for a even more moment. Increase 50 percent of the coconut milk, the fish sauce and the sugar. Stir perfectly. The blend should really thicken a bit.<br>Then, increase the prawns and simmer for 3â€\"4 minutes until eventually they change crimson. Insert the being coconut milk, the lime leaves and the chilli. Cook for a even more 2â€\"3 minutes right up until the prawns are merely soft.<br>Finally, insert the basil leaves, stir till wilted and go the contents of the wok or pan to a massive serving dish. Garnish with the much more basil, and provide automatically.","url":"https://recipe.bluelayer.org/recipe/5757/crimson-prawn-curry"},{"id":"5756","title":"Crimson mullet & coconut loaf","ingredients":"substances<br>225g/8oz crimson mullet fillets, skinned and finely chopped<br>2 reduced tomatoes, finely chopped<br>2 green peppers, seeded and finely chopped<br>1 onion, finely chopped<br>1 clean pink chilli, finely chopped<br>150g/5oz contemporary breadcrumbs<br>600ml/1pt coconut milk<br>salt and recently flooring black pepper<br>For the sauce<br>125ml/4fl oz tomato ketchup<br>1 teaspoon incredibly hot pepper sauce<br>1⁄4 teaspoon sizzling mustard","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6.<br>Then, merge the crimson mullet with the tomatoes, peppers, onion and chilli. Stir within the breadcrumbs and coconut milk. Time with salt and pepper.<br>Then, grease and line a 500g/1lb 2oz loaf tin, and insert the mullet mix. Bake for 1â€\"11⁄2 several hours right up until fastened.<br>Then, to deliver the sauce, mixture alongside one another all the sauce elements until eventually comfortable and creamy.<br>Finally, to provide, slice the loaf into slices and provide sizzling or chilly, drizzled with the sauce. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5756/crimson-mullet-coconut-loaf"},{"id":"5755","title":"Crunchy-crowned cod","ingredients":"4 components skinned cod fillet, above<br>100g/4oz each individual<br>2 tomatoes, sliced<br>50g/2oz contemporary wholemeal breadcrumbs<br>2 tablespoons chopped contemporary flat-leaf parsley<br>finely grated zest and juice of<br>1⁄2 lemon<br>1 teaspoon sunflower oil<br>salt and recently flooring black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Put the cod fillets inside a large ovenproof dish. Organize the tomato slices upon greatest.<br>Then, within a bowl, combination with each other the breadcrumbs, parsley, lemon zest and juice, and oil. Time with salt and pepper.<br>Finally, spoon the crumb combination lightly earlier mentioned the fish, then bake within the oven for 15â€\"20 minutes. Provide sizzling. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5755/crunchy-crowned-cod"},{"id":"5754","title":"Baked cod with tomatoes","ingredients":"vegetable oil for greasing<br>2 teaspoons olive oil<br>1 onion, chopped<br>2 garlic cloves, finely chopped<br>450g/1lb canned chopped plum tomatoes, fatigued<br>1 teaspoon tomato purée<br>4 tablespoons dry white wine<br>4 tablespoons chopped clean flat-leaf parsley<br>4 cod cutlets<br>2 tablespoons dried breadcrumbs<br>salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5. Evenly grease a hefty baking dish.<br>Then, warm the oil within just a frying pan, and sauté the onion for over 5 minutes. Increase the garlic, tomatoes, tomato purée and wine. Period with salt and pepper.<br>Then, deliver the sauce specifically to the boil, then get rid of the warm a little bit and cook, found out, for 15â€\"20 minutes right until thick. Stir inside the parsley.<br>Then, put the cod cutlets inside of the composed baking dish, and spoon an equivalent range of the tomato mix on to every. Sprinkle the breadcrumbs previously mentioned the greatest. Bake within just the oven for 20â€\"30 minutes, basting the fish often with the sauce, right up until the fish is comfortable and cooked during, and the breadcrumbs are golden and crisp.<br>Finally, provide scorching with fresh potatoes and a green salad. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5754/baked-cod-with-tomatoes"},{"id":"5753","title":"Sea bream within a salt crust","ingredients":"1kg/21⁄4lb full sea bream<br>1 shallot, sliced thinly<br>1 sprig of new flat-leaf parsley<br>1 sprig of refreshing tarragon<br>2 garlic cloves, about chopped<br>2.5kg/51⁄2lb coarse sea salt lemon wedges, to garnish<br>For the sauce<br>2 shallots, amazingly finely chopped<br>4 tablespoons recently squeezed lemon juice<br>300g/11oz butter, diced<br>salt and recently flooring black pepper","directions":"First, preheat the oven to 220°C/425°F/Gasoline mark 7.<br>Then, clean the sea bream beneath chilly operating water, and pat dry with kitchen area paper.<br>Then, things the overall body cavity with the shallot, parsley, tarragon and garlic.<br>Then, sprinkle a thick layer of the salt into the backside of a roasting tin high sufficient to continue to keep the fish with a great deal of spot about it. Ultimate with the fish, then pour the getting salt in excess of the fish to thoroughly address it. Sprinkle water evenly earlier mentioned the salt. Bake within the oven for with regards to 25 minutes.<br>Then, to deliver the sauce, put the shallots and lemon juice within just a saucepan, and simmer carefully above a small warm for 5 minutes. Strengthen the warmth right until the lemon juice is minimal through 50 percent. Protect against the warmth and include the butter, piece via piece, whisking usually, right up until all the butter is bundled and the sauce is thick. Period with salt and pepper, and retain hot.<br>Finally, remove the fish towards the oven and go away to stand for 5 minutes prior to cracking open the salt. Remove the fish, garnish with lemon wedges and provide very hot with the sauce. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5753/sea-bream-within-a-salt-crust"},{"id":"5752","title":"Monkfish & mussel skewers","ingredients":"substances<br>1 teaspoon olive oil<br>2 tablespoon recently squeezed lemon juice<br>1 teaspoon paprika<br>1 garlic clove, overwhelmed<br>450g/1lb monkfish, skinned, boned and slash into 2.5cm/1inside chunks<br>4 rashers turkey bacon<br>8 cooked mussels<br>8 uncooked tiger prawns, peeled and deveined, nonetheless with tails still left intact<br>1 tablespoon chopped new dill<br>salt and recently floor black pepper","directions":"First, if making use of bamboo or picket skewers, soak in just water for 30 minutes to avoid them burning.<br>Then, combine collectively the oil, lemon juice, paprika and garlic, and year with salt and pepper.<br>Then, put the monkfish within just a shallow glass dish. Pour the marinade previously mentioned the fish and throw to coat lightly. Address and depart within a great vacation spot for 30 minutes.<br>Then, preheat the grill to substantial. Slice the turkey rashers inside of 50 %, and wrap just about every strip in the vicinity of a mussel. Thread on to 4 skewers, alternating with the fish cubes and prawns. Grill the kebabs for 7â€\"8 minutes, turning at the time and basting with the marinade.<br>Finally, sprinkle with the chopped dill and salt. Provide warm with salad and rice. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5752/monkfish-mussel-skewers"},{"id":"5751","title":"Prawn omelette","ingredients":"3 tablespoons sunflower oil<br>2 leeks, sliced<br>4 tablespoons cornflour<br>1 teaspoon salt<br>350g/12oz uncooked tiger prawns, peeled and deveined<br>175g/6oz mushrooms, sliced<br>175g/6oz beansprouts<br>6 eggs","directions":"First, warmth a wok or weighty frying pan in excess of a medium warm. Increase the oil and, Although the oil is incredibly hot plenty of, include the leeks and stir-fry for 3 minutes.<br>Then, merge the cornflour and salt jointly in just a massive bowl. Include the prawns to the cornflour and salt combination, and throw to coat all above.<br>Then, insert the prawns to the wok, and stir-fry for 2 minutes or till the prawns incorporate improved shade and are virtually cooked throughout.<br>Then, by now increase the mushrooms and beansprouts to the wok, and stir-fry for a additional 2 minutes.<br>Then, battle the eggs with 3 tablespoons water inside of a minimal bowl. Pour the egg blend into the wok and cook, stirring, until eventually the egg sets, very carefully turning the omelette previously mentioned the moment.<br>Finally, convert the omelette out on to a fresh new board, divide into 4 and provide scorching. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5751/prawn-omelette"},{"id":"5750","title":"Squid with wine & rosemary","ingredients":"8 squid, cleaned and gutted<br>6 canned anchovies, weary and chopped<br>2 garlic cloves, chopped<br>2 tablespoons contemporary rosemary, chopped<br>2 sunshine-dried tomatoes, chopped<br>150g/5oz breadcrumbs<br>1 tablespoon olive oil<br>1 onion, finely chopped<br>200ml/7fl oz white wine<br>200ml/7fl oz fish stock","directions":"First, remove the tentacles in opposition to the squid bodies, and chop them finely.<br>Then, grind the anchovies, garlic, rosemary and tomatoes to a paste having a mortar and pestle. Increase the breadcrumbs and the squid tentacles, and mixture to kind a paste, including water if required.<br>Then, spoon the paste into the system sacs of the squid, then tie over the stop of just about every sac with cotton to fasten.<br>Then, warm the oil inside a frying pan. Increase the onion and cook, stirring, for 3â€\"4 minutes till golden. Increase the crammed squid to the pan, and cook for a added 3â€\"4 minutes till they are brown all in excess of.<br>Then, insert the wine and stock, and provide to the boil. Avoid the warmth, include and depart to simmer for 15 minutes.<br>Finally, remove the lid and cook for a even more 5 minutes or until eventually the squid is comfortable and the juices diminished. Provide scorching with boiled rice or noodles. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5750/squid-with-wine-rosemary"},{"id":"5749","title":"Barbecued monkfish","ingredients":"4 tablespoons olive oil grated zest of 1 lime<br>2 teaspoons Thai fish sauce<br>2 garlic cloves, overwhelmed<br>1 teaspoon grated refreshing root ginger<br>2 tablespoons chopped fresh new basil<br>700g/11⁄2lb monkfish fillet, lower into chunks<br>2 limes, every single minimize into 6 wedges<br>salt and recently floor black pepper noodles or rice, to provide","directions":"First, soak bamboo skewers inside of water for 30 minutes to stay clear of burning.<br>Then, merge the olive oil, lime zest, fish sauce, garlic, ginger and basil jointly. Year with salt and pepper.<br>Then, clean the monkfish below chilly managing water, and pat dry with kitchen area paper. Increase to the marinade and combine very well. Deal with and depart to marinate inside the fridge for 2 hrs, stirring from time to time.<br>Then, preheat a charcoal barbecue or grill until eventually warm. Raise the monkfish sections against the marinade, and thread them on to the skewers, alternating with the lime wedges.<br>Then, cook the skewers for 5â€\"6 minutes upon the warm barbecue or down below the grill, turning continuously, until eventually the fish is comfortable.<br>Finally, provide with noodles or rice. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5749/barbecued-monkfish"},{"id":"5748","title":"Layered fish & potato pie","ingredients":"substances<br>900g/2lb potatoes, sliced<br>75g/3oz butter<br>1 pink onion, halved and sliced<br>50g/2oz simple flour<br>150ml/5fl oz milk<br>150ml/5fl oz double product<br>225g/8oz smoked haddock fillet, cubed<br>225g/8oz cod fillet, cubed<br>1 pink pepper, seeded and diced<br>100g/4oz broccoli florets<br>50g/2oz Parmesan cheese, recently grated<br>salt and recently flooring black pepper","directions":"First, provide a substantial saucepan of frivolously salted water to the boil around a medium warmth. Insert the potatoes and cook for 10 minutes. Drain and e-book.<br>Then, in the meantime, soften the butter inside of a saucepan around a very low warmth. Increase the onion, and sweat carefully for 3â€\"4 minutes.<br>Then, insert the flour and cook, stirring, for 1 moment. Merge inside the milk and product, and convey to the boil, stirring, till the sauce contains thickened.<br>Then, set up 50 % of the potato slices inside of the backside of a shallow ovenproof dish. Preheat the oven to 180°C/350°F/Fuel mark 4.<br>Then, incorporate the fish, purple pepper and broccoli to the sauce, and cook above a lower warm for over 10 minutes. Year with salt and pepper, then spoon the blend previously mentioned the potatoes inside the dish.<br>Finally, organize the becoming potato slices in just a layer about the fish blend, then sprinkle the Parmesan earlier mentioned the best. Cook within just the oven for 30 minutes or till the potatoes are cooked and the topping is golden. Provide very hot. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5748/layered-fish-potato-pie"},{"id":"5747","title":"Pan-fried scallops","ingredients":"substances<br>6 superior scallops<br>2 tablespoons olive oil<br>12.5g/1⁄2 oz butter<br>For the salsa<br>2 superior ripe plum tomatoes<br>1 lower ripe mango, peeled, stoned and diced<br>1 substantial shallot, finely chopped juice of 1 lime<br>1⁄4 teaspoon Tabasco sauce<br>salt and recently flooring black pepper","directions":"First, initially, deliver the salsa. Put the tomatoes within a bowl of basically-boiled water, then peel off pores and skin and cube the flesh. Put the tomatoes, mango and shallot within a bowl, and include the lime juice and Tabasco. Period with salt and pepper. Stir properly to blend, then deal with and chill within just the fridge till organized to provide.<br>Then, pat the scallops dry with kitchen area paper. Warm the oil in just a non-adhere frying pan, incorporate the butter and stir right until foaming. Include the scallops to the pan, and cook for 3â€\"4 minutes, turning them the moment, right up until flippantly golden upon possibly facets and comfortable to the contact.<br>Finally, to provide, spoon the salsa upon to 2 plates. Sit the scallops upon best, and provide instantly. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5747/pan-fried-scallops"},{"id":"5746","title":"Seafood pilaki","ingredients":"fish &amp; seafood<br>2 tablespoons olive oil<br>2 garlic cloves, overwhelmed<br>1 higher onion, chopped<br>2 celery sticks, chopped<br>3 enormous carrots, sliced<br>finely grated zest and juice of<br>1 lemon<br>400g/14oz canned chopped plum tomatoes<br>900g/2lb mussels<br>700g/11⁄2lb monkfish fillet, trimmed and reduce into chunks<br>450g/1lb cleaned squid, slash into rings<br>1⁄2 tablespoon chopped contemporary flat-leaf parsley<br>salt and recently floor<br>black pepper","directions":"First, warm the oil inside a superior weighty pan. Incorporate the garlic, onion, celery, carrots and lemon zest, and cook for in excess of 5 minutes, stirring all the year.<br>Then, include the lemon juice and the tomatoes with their juice, protect and cook about a small warmth for around 25 minutes until finally the greens are fairly smooth, stirring from time to time.<br>Then, in the meantime, scrub the mussels with a rigid brush and pull out all the bushy beards. Discard any destroyed mussels or open types that do not finish any time tapped upon the operate show up. Rinse nicely.<br>Finally, increase the fish and squid and a small water to the pan with the veggies. Protect and cook for 3â€\"5 minutes until eventually the fish is simply smooth. Prepare the mussels upon the best, protect the pan tightly and cook for around 5 minutes, stirring often. The mussels need to include opened; discard any that continue to be close. Stir inside the parsley and year with salt and pepper. Provide very hot or chilly. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5746/seafood-pilaki"},{"id":"5745","title":"Spaghetti marinara with seafood","ingredients":"20 black mussels<br>200g/7oz medium uncooked prawns, peeled and deveined<br>50ml/2fl oz white wine<br>50ml/2fl oz fish stock<br>1 garlic clove, beaten<br>350g/12oz spaghetti<br>25g/1oz butter<br>100g/4oz calamari rings<br>100g/4oz skinless cod fillets, cubed<br>200g/7oz canned clams, exhausted<br>For the marinara sauce<br>2 tablespoons olive oil<br>1 onion, finely chopped<br>1 carrot, sliced<br>2 garlic cloves, overwhelmed<br>400g/14oz canned peeled plum tomatoes, beaten<br>125ml/4fl oz white wine<br>1 teaspoon sugar","directions":"First, to deliver the marinara sauce, warmth the olive oil within a pan, include the onion and carrot, and stir about a medium warm for 10 minutes or right up until the veggies are evenly browned.<br>Then, incorporate the garlic, tomatoes, white wine and sugar. Provide to the boil, avert the warm and carefully simmer for 30 minutes, stirring often.<br>Then, scrub the mussels with a rigid brush and pull out all the furry beards. Discard any destroyed mussels or open types that do not conclude the moment tapped upon the function appear. Rinse very well.<br>Then, warmth the wine with each other with the stock and garlic within just a major pan. Incorporate the mussels. Deal with the pan and shake it around a substantial warm for 4â€\"5 minutes. Immediately after 3 minutes, commence eradicating any opened mussels and fixed them apart. Soon after 5 minutes, discard any unopened mussels and e-book the liquid.<br>Then, cook the spaghetti in just a high pan of salted boiling water until eventually al dente. Drain and preserve scorching.<br>Finally, soften the butter in just a frying pan, insert the calamari rings, fish and prawns within just batches, and stir-fry for 2 minutes or right up until specifically cooked in the course of. Remove towards the warmth, and include the reserved cooking liquid, mussels, calamari, fish, prawns and clams to the marinara sauce. Stir carefully right until heated during. Carefully blend the sauce with the pasta, and provide at at the time. substances.","url":"https://recipe.bluelayer.org/recipe/5745/spaghetti-marinara-with-seafood"},{"id":"5744","title":"Soused herrings","ingredients":"fish &amp; seafood<br>6 herrings, filleted<br>1 carrot, thinly sliced<br>1 onion, sliced into slim rings<br>For the marinade<br>300ml/10fl oz white wine vinegar<br>225g/8oz onion, sliced into skinny rings<br>1 carrot, sliced<br>8 sprigs of refreshing flat-leaf parsley<br>3 bay leaves<br>sprig of fresh new tarragon<br>1⁄2 tablespoon salt<br>12 black peppercorns","directions":"First, to create the marinade, put all the marinade elements in just a pan and provide to the boil. Remove the warmth and simmer carefully for 20â€\"30 minutes. Remove against the warmth and make it possible for to great extensively.<br>Then, set up the herring fillets pores and skin facet down within a flameproof roasting pan, pour the marinade above them and slowly and gradually carry to the boil upon the best of the stove. Quickly remove versus the warm and enable to awesome.<br>Then, to full the dish, blanch the carrot inside of salted boiling water for 2â€\"3 minutes, then refresh in just chilly water and drain.<br>Finally, set up the cooled herring fillets upon a serving plate, and spoon some of the marinade around them. Scatter the carrot slices more than the fish, and prepare rings of onion upon greatest. Provide. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5744/soused-herrings"},{"id":"5742","title":"Piri piri prawns","ingredients":"fish &amp; seafood<br>100ml/31⁄2fl oz tablespoons oil<br>2 teaspoons dried purple chilli flakes<br>4 garlic cloves, beaten<br>1 teaspoon salt<br>900g/2lb medium uncooked prawns, peeled and deveined<br>75g/3oz butter<br>50ml/2fl oz recently squeezed lemon juice","directions":"First, put the oil, chilli flakes, garlic and salt within just a high glass bowl and combine nicely. Stir the prawns into the oil and chilli combination, include and refrigerate for 3 several hours, stirring and turning from time to time.<br>Then, preheat the grill to Pretty very hot. Put the prawns inside of a solitary layer upon a baking tray, and brush with any of the being oil and chilli blend. Grill for with regards to 5 minutes till smooth.<br>Then, soften the butter with the lemon juice within a tiny pan, and pour into a serving jug.<br>Finally, provide the prawns very hot, drizzled with the lemon butter, with boiled rice. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5742/piri-piri-prawns"},{"id":"5740","title":"Prawn jambalaya","ingredients":"900g/2lb huge uncooked prawns, peeled and deveined (guide the heads, shells and tails)<br>2 onions, chopped<br>2 celery sticks, chopped<br>225ml/8fl oz dry white wine<br>50ml/2fl oz vegetable oil<br>200g/7oz spicy sausage, chopped<br>1 pink pepper, seeded and chopped<br>400g/14oz canned chopped plum tomatoes<br>1⁄2 teaspoon cayenne pepper<br>1⁄2 teaspoon cracked black pepper<br>1⁄2 teaspoon dried thyme<br>1⁄2 teaspoon dried oregano<br>400g/14oz lengthy-grain rice","directions":"First, put the reserved prawn heads, shells and tails within just a pan with 50 percent of the onion, 50 % of the celery, the wine and 1.2 litres/2pt water. Deliver to the boil, then avoid the warm and simmer for 20 minutes. Worry.<br>Then, warm the oil within just a higher hefty pan. Cook the sausage for 5 minutes or until finally browned. Remove against the pan with a slotted spoon, and fastened apart.<br>Then, increase the relax of the onion, celery and the crimson pepper to the pan and cook, stirring at times, for 5 minutes. Insert the tomato, cayenne, black pepper and dried herbs, and deliver to the boil. Do away with the warm and simmer, protected, for 10 minutes.<br>Then, return the sausage to the pan, and include the rice and prawn stock. Deliver back again to the boil, prevent the warm and simmer, protected, for 25 minutes till just about all the liquid is made up of been absorbed and the rice is smooth.<br>Finally, increase the prawn meat to the pan, and stir in the course of carefully. Go over and cook for an additional 5 minutes. Provide routinely. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5740/prawn-jambalaya"},{"id":"5739","title":"Moules marinière","ingredients":"1.1kg/21⁄2lb mussels<br>1 onion, finely chopped<br>1 tablespoon olive oil<br>1 garlic clove, beaten<br>200ml/7fl oz dry white wine<br>1 bay leaf<br>1 tablespoon fresh new thyme leaves<br>2 tablespoons chopped fresh new parsley salt and recently floor black pepper","directions":"First, rinse the mussels nicely in just chilly water, and scrape off any barnacles with a tiny, sharp knife. Remove the beards. Discard any mussels that are broken or do not conclude each time tapped sharply from the operate appear.<br>Then, inside of a deep lidded saucepan, sweat the onion within just the oil right until softened. Include the garlic and stir for 1 moment, then insert the wine, bay leaf, thyme and weary mussels. Stir very well, address tightly and cook quickly for 5â€\"10 minutes right until the mussels contain opened. Discard any mussels that stay shut.<br>Finally, remove in opposition to the warm, and include the parsley. Period with salt and pepper, and provide instantly. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5739/moules-marini-re"},{"id":"5738","title":"Salmon & asparagus linguine","ingredients":"150g/5oz asparagus, slash into<br>5cm/2within lengths<br>2 eggs<br>juice of 1⁄2 lemon<br>2 tablespoons chopped fresh new dill<br>275g/10oz new linguine<br>175g/6oz smoked salmon trimmings, minimize into strips<br>salt and recently flooring black pepper","directions":"First, cook the asparagus in just salted boiling water for 2â€\"5 minutes right until exactly delicate. Remove with a slotted spoon and drain upon kitchen area paper, retaining the water incredibly hot within the pan.<br>Then, crack the eggs into a spherical-bottomed bowl, and include the lemon juice. Preset the bowl earlier mentioned a different pan of very hot water, developing positive that the backside of the bowl does not contact the water. Whisk the eggs until finally warmed, faded and unbelievably frothy. Year with salt and pepper, and stir within 50 percent of the dill, then remove the bowl versus the pan and preset apart within just a sizzling vacation spot.<br>Then, greatest up the asparagus water with boiling water, and carry back again to the boil. Incorporate the linguine, and boil for 7â€\"8 minutes.<br>Then, drain the linguine, booking the water, then return the linguine to the pan. Insert the asparagus and salmon with 1 ladleful of the cooking water and the lemon sauce. Throw and include further more water if critical.<br>Finally, year with the chill out of the dill, and provide mechanically. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5738/salmon-asparagus-linguine"},{"id":"5737","title":"Prawn gumbo","ingredients":"50ml/2fl oz vegetable oil, in addition<br>2 tablespoons further<br>6 rashers bacon, finely chopped<br>21⁄2 tablespoons simple flour<br>2 onions, finely chopped<br>1⁄2 teaspoon cayenne pepper<br>1 purple pepper, seeded and chopped<br>1 green pepper, seeded and chopped<br>16 okra, trimmed, halved lengthways<br>1 bay leaf<br>850g/13⁄4lb canned tomatoes<br>900g/2lb uncooked prawns, peeled and deveined, nevertheless with tails remaining intact<br>1 teaspoon Tabasco sauce<br>salt and recently floor black pepper","directions":"First, warm the 50ml/2fl oz oil in just a substantial saucepan, insert the bacon and cook previously mentioned a medium warmth for 5 minutes. Stir within the flour and cook, stirring, right until the flour turns nutty brown. Remove versus the pan. This combination, regarded as a roux, will be made use of to thicken and flavour the gumbo.<br>Then, warm the a lot more 2 tablespoons oil within just the saucepan, insert the onion, cayenne and peppers, and cook, stirring, earlier mentioned a medium warmth for 5 minutes or until eventually the onion is golden brown.<br>Then, incorporate the okra, bay leaf and tomatoes to the saucepan, and provide to the boil. Eliminate the warm and simmer for 30 minutes. You may possibly have to have to include water if the blend is far too thick.<br>Finally, stir the prawns and the roux into the combination, increase the Tabasco and time with salt and pepper. Cook for 5 minutes or right up until the prawns are cooked. Provide very hot. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5737/prawn-gumbo"},{"id":"5736","title":"Baked filled lobster","ingredients":"substances<br>50ml/2fl oz vegetable oil<br>1 enormous onion, finely chopped<br>4 garlic cloves, finely chopped<br>250ml/9oz tomato purée<br>150ml/5fl oz purple wine<br>225g/8oz cooked canned clams, with their juice<br>450g/1lb dried white breadcrumbs<br>11⁄2 teaspoons dried oregano<br>1 teaspoon garlic salt<br>1 tablespoon recently grated<br>Parmesan cheese<br>1 tablespoon chopped contemporary flat-leaf parsley<br>3 or 4 medium or significant lobsters,<br>halved, intestines taken off","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6.<br>Then, warmth the oil and sauté the onion and garlic within a frying pan previously mentioned a medium warm for regarding 5 minutes till they are translucent. Include the tomato purée and cook for 3 minutes, then include the wine and the clams and their juice. Cook for 5 minutes.<br>Then, inside of a higher blending bowl, combine with each other the breadcrumbs, oregano, garlic salt, Parmesan and parsley. Create a nicely inside of the heart, and pour inside of the sauce. Stir and mixture into a extremely gentle dough. Address and preset apart.<br>Then, put just about every lobster upon a cutting board, and things diligently with the composed blend, creating yes that the holes are effectively crammed. Press the halves collectively to encase the stuffing. Repeat the exercise with the becoming lobsters and stuffing.<br>Finally, evenly grease a baking tray, and stage the lobsters upon it. Bake in just the oven for 45â€\"60 minutes, monitoring midway throughout. Provide warm with a crisp green salad. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5736/baked-filled-lobster"},{"id":"5735","title":"Prawn & spinach lasagne","ingredients":"225g/8oz new egg lasagne, unrolled<br>11⁄2 teaspoons salt<br>For the filling<br>900g/2lb contemporary spinach, stems eradicated<br>50g/2oz butter<br>1 higher onion, finely chopped<br>450g/1lb uncooked prawns, peeled and deveined<br>1⁄2 teaspoon salt<br>125ml/4fl oz undeniable tomato sauce<br>600ml/1pt béchamel sauce (perspective web page 728)<br>50g/2oz Parmesan cheese, grated","directions":"First, roll the lasagne as thinly as potential. With a knife, minimize into sheets of 8 x 11cm/31⁄2 x 41⁄2inside and make it possible for them unwind upon dry tea towels for at bare minimum 15 minutes.<br>Then, carry a substantial saucepan of water to the boil. Insert the salt, and slip within the pasta, 2 or 3 parts at a season, leaving to cook for 1 second. Remove with a slotted spoon, and immerse quickly within just chilly water. Lay the pasta upon wet tea towels.<br>Then, to deliver the filling, put the spinach inside of a high deep pan with no water. Cook, tossing once in a while, for 5â€\"10 minutes. Remove versus the warmth, chop finely and established apart.<br>Then, very hot the butter in just a frying pan and include the onion. Sauté around a medium warm for 4 minutes. Insert the prawns and sauté out of the blue, stirring to cook lightly. Remove the pan against the warmth and stir within just the chopped spinach and salt.<br>Then, preheat the oven to 200°C/400°F/Gasoline mark 6.<br>Then, mix the tomato and béchamel sauces. Pick a 25 x 35cm/ 10 x 14inside of baking dish. Smear a rather slender layer of sauce upon the backside of the baking dish. Closely Room a layer of the pasta more than the sauce, to address the finish Room. Smear a slender layer of sauce more than the pasta. Spoon some of the spinach and prawn mix previously mentioned it, and sprinkle with some Parmesan. Repeat the method of layering, finishing with a layer of pasta, crowned with sauce and cheese.<br>Finally, bake for relating to 20 minutes or right up until the sauce types a mild golden crust. Remove the dish versus the oven and go away to stand for 10 minutes ahead of serving, minimize into slices. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5735/prawn-spinach-lasagne"},{"id":"5734","title":"Filled crabs","ingredients":"fish &amp; seafood<br>6 cooked medium blue swimmer crabs<br>50g/2oz butter<br>2 garlic cloves, finely chopped<br>1⁄2 pink pepper, seeded and finely chopped<br>1⁄2 green pepper, seeded and finely chopped<br>1 minimal onion, finely chopped<br>1 celery adhere, finely chopped<br>1⁄2 clean purple chilli, finely chopped<br>1⁄4 teaspoon celery salt<br>1⁄4 teaspoon dried thyme<br>175ml/6fl oz canned condensed seafood bisque<br>75g/3oz clean breadcrumbs<br>salt and recently floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6.<br>Then, pull absent the crab legs and claws, break open and extract the meat against the legs.<br>Then, ebook 2 entrance claws upon every crab. Elevate the flap upon the underside of the crab and prise off the ultimate shell. Remove the comfortable organs and pull off the gills. Scrub the crab again shells and fastened apart. Shred the crab meat, deciding upon out the shell fragments.<br>Then, soften the butter inside of a pan, and increase the chopped garlic, peppers, onion, celery and chilli. Cook, stirring, earlier mentioned a medium warm, for more than 5 minutes. Include the celery salt, thyme and bisque, and cook for 3 minutes. Insert the crab meat with fifty percent the breadcrumbs. Stir right up until merged and time with salt and pepper.<br>Finally, spoon the blend into the crab shells, delicate the tops and push the getting crumbs more than the appear. Put the crabs upon a baking tray, and bake within just the oven for more than 15 minutes right up until heated all through and golden, introducing the much more claws conclude to the stop of cooking to sizzling throughout. Provide scorching. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5734/filled-crabs"},{"id":"5733","title":"Smoked fish with white sauce","ingredients":"900g/2lb haddock fillets, slice into serving-sized parts<br>225ml/8fl oz milk<br>225ml/8fl oz water<br>For the white sauce<br>600ml/1pt milk<br>1 onion, halved<br>1 bay leaf<br>pinch of flooring white pepper<br>50g/2oz butter<br>40g/11⁄2oz simple flour<br>1â€\"2 tablespoons chopped new flat-leaf parsley<br>salt and recently flooring black pepper","directions":"First, for the white sauce, merge the milk inside a very low pan with the onion, bay leaf and white pepper. Warmth slowly but surely to a simmer, then remove in opposition to the warmth and let to stand for 3 minutes ahead of straining into a jug. Soften the butter within a pan around a minimal warmth, stir within the flour and cook for 1 moment or right up until light and foaming.<br>Then, remove towards the warm and slowly stir inside of the milk.<br>Then, return to the warm and stir always right up until the sauce boils and thickens. Stop the warmth and simmer for 2 minutes. Remove in opposition to the warmth and year with salt and pepper. Stir within the parsley. Preserve very hot.<br>Then, put the haddock components inside a massive frying pan. Mix the milk with 225ml/8fl oz water. Pour into the pan to address the haddock. Provide to the boil, eliminate the warmth to minimal and carefully cook the fish right up until it flakes quickly at the thickest chapter every time demonstrated with a fork.<br>Finally, elevate the haddock out of the pan applying a slotted spoon. Drain upon kitchen area paper, and spot upon serving plates. Final with the white sauce, and provide routinely. substances.","url":"https://recipe.bluelayer.org/recipe/5733/smoked-fish-with-white-sauce"},{"id":"5732","title":"Skate with black butter","ingredients":"175g/6oz butter, chopped, moreover a minimal further<br>900g/2lb low skate wings<br>600ml/1pt fish stock<br>75ml/3fl oz malt vinegar","directions":"First, to demonstrate the butter, soften inside a pan more than a reduced warm without having stirring. Remove against the warmth and interesting a little. Skim off the foamy blend versus the look. Pour off the distinct yellow liquid and e-book. Discard the milky sediment remaining within just the pan.<br>Then, pat the skate dry with kitchen area paper. Minimize fillets against possibly facet of the cartilage working with a sharp knife, slicing finish to the cartilage. Destination pores and skin aspect down upon a cutting board and, applying a sawing action, lower together the period of the wing. Slice into related-sized.<br>Then, put the stock and vinegar within a substantial hefty pan, and deliver to the boil. Include the skate and poach for 8 minutes. Drain nicely and pat dry with kitchen area paper.<br>Then, soften a very little butter within just a frying pan, and cook the skate for 1â€\"2 minutes upon every facet right up until soft. Put upon a serving dish and continue to keep heat.<br>Finally, warm the clarified butter within just a pan until eventually brown and foaming. Pour earlier mentioned the skate, and provide routinely. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5732/skate-with-black-butter"},{"id":"5731","title":"Ocean pie","ingredients":"500g/1lb 2oz cod fillet, skinned<br>225g/8oz salmon steak<br>450ml/3⁄4pt skimmed milk<br>1 bay leaf<br>900g/2lb potatoes, coarsely chopped<br>50g/2oz peeled and deveined prawns<br>50g/2oz margarine<br>25g/1oz undeniable flour<br>3 tablespoons white wine<br>1 teaspoon chopped refreshing dill<br>2 tablespoons rinsed and worn out capers<br>salt and recently floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6.<br>Then, put the cod and salmon into a saucepan with 300ml/10fl oz of the milk and the bay leaf. Year with salt and pepper. Convey to the boil, address and simmer carefully for 10â€\"15 minutes right until gentle.<br>Then, cook the potatoes in just salted boiling water for around 15 minutes till soft.<br>Then, drain the fish, booking the cooking liquid. Flake the fish, discarding any bones, and put inside a shallow ovenproof dish. Incorporate the prawns.<br>Then, soften fifty percent of the margarine within a saucepan, increase the flour and cook, stirring, for 1 instant. Bit by bit stir within the reserved cooking liquid and the wine, and convey to the boil. Increase the dill, capers and salt and pepper to flavor, and simmer right until thickened. Pour previously mentioned the fish and merge properly.<br>Then, drain the potatoes and mash them, including the staying margarine and the currently being milk. Period with salt and pepper.<br>Finally, spread the mashed potatoes previously mentioned the fish, and cook in just the oven for in excess of 25 minutes or until eventually piping incredibly hot and browned. Provide routinely. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5731/ocean-pie"},{"id":"5730","title":"Clean baked sardines","ingredients":"substances<br>2 tablespoons olive oil<br>2 huge onions, sliced into rings<br>3 garlic cloves, chopped<br>2 substantial courgettes, reduce into sticks<br>3 tablespoons new thyme leaves<br>8 sardine fillets<br>75g/3oz Parmesan cheese, recently grated<br>4 eggs, crushed<br>150ml/5fl oz milk<br>salt and recently flooring black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.<br>Then, warmth 1 tablespoon of the oil inside a frying pan. Incorporate the onions and garlic, and sauté for 2â€\"3 minutes. Increase the courgettes and cook for concerning 5 minutes until finally golden. Stir 2 tablespoons of the thyme into the mix.<br>Then, put fifty percent of the onions and 50 percent of the courgettes within the backside of a higher ovenproof dish. Final with the sardine fillets and fifty percent of the Parmesan. Put the becoming onions and courgettes upon supreme, and sprinkle with the staying thyme.<br>Then, blend the eggs and milk collectively inside a bowl, and year with salt and pepper. Pour the mix above the veggies and sardines inside of the dish. Sprinkle the being Parmesan more than the final.<br>Finally, bake inside the oven for 20â€\"25 minutes until finally golden and established. Provide mechanically. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5730/clean-baked-sardines"},{"id":"5729","title":"Ceviche","ingredients":"1 teaspoon coriander seeds<br>1 teaspoon black peppercorns juice of 6 limes<br>1 teaspoon salt<br>2 tablespoons olive oil<br>1 bunch of spring onions, finely chopped<br>4 tomatoes, chopped<br>Tabasco sauce, to flavor<br>2 tablespoons chopped clean coriander leaves<br>1 avocado","directions":"First, to pores and skin the haddock fillets, put them pores and skin aspect down upon a board, dip your hands in just salt, then grip the tail stop of the pores and skin. Utilizing a sharp knife, flake off the flesh of the fish through performing absent versus you with a sawing stage.<br>Then, clean the fillets, then pat them dry with kitchen area paper. Slice diagonally into slender even strips, and put inside of a bowl.<br>Then, crush the coriander seeds and peppercorns to a high-quality powder applying a mortar and pestle. Mixture with the lime juice and salt, then pour more than the fish. Go over and chill inside the fridge for 24 several hours, turning the fish from time to time.<br>Then, the following working day, warmth the oil in just a pan, insert the spring onions and fry carefully for 5 minutes. Insert the tomatoes and Tabasco sauce to style, and throw with each other briskly higher than the warmth for 1â€\"2 minutes. Remove versus the warm and go away to great for 20â€\"30 minutes.<br>Finally, to provide, drain the fish towards the marinade, discarding the marinade. Incorporate the fish with the spring onion and tomato combination and the chopped coriander. Halve the avocado, peel and remove the stone. Cut the flesh widthways. Prepare the slices close to the gain of a serving bowl, and pile the ceviche inside the center. Provide chilled. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5729/ceviche"},{"id":"5728","title":"Seafood medley","ingredients":"2 tablespoons white wine<br>1 egg white, evenly crushed<br>1⁄2 teaspoon 5-spice powder<br>1 teaspoon cornflour<br>300g/11oz uncooked peeled prawns, deveined<br>100g/4oz composed squid, minimize into rings<br>100g/4oz cod fillets, minimize into strips vegetable oil for deep-frying<br>1 green pepper, seeded and slice into strips<br>1 carrot, minimize into slim strips<br>4 baby corn cobs, halved lengthways","directions":"First, incorporate the wine, egg white, 5-spice powder and cornflour in just a enormous bowl. Incorporate the prawns, squid and cod, and stir to coat lightly. Remove with a slotted spoon, scheduling any leftover cornflour blend.<br>Then, warm the oil inside of a wok, and deep-fry the prawns, squid and cod for 2â€\"3 minutes. Remove in opposition to the wok with a slotted spoon and established apart.<br>Then, pour off all however 1 tablespoon of oil versus the wok and return to the warmth. Include the pepper, carrot and corn cobs, and stir-fry for 4â€\"5 minutes.<br>Finally, return the prawns, squid and cod to the wok with any getting cornflour mix. Warm during, stirring, and provide very hot with rice. fish &amp; seafood 450g/1lb haddock fillets.","url":"https://recipe.bluelayer.org/recipe/5728/seafood-medley"},{"id":"5727","title":"Sole Véronique","ingredients":"250ml/9fl oz fish stock, intended against stock cubes<br>50ml/2fl oz white wine<br>1 shallot, finely sliced<br>1 bay leaf<br>6 black peppercorns<br>15g/1⁄2oz butter<br>3 teaspoons flour<br>125ml/4fl oz milk<br>50ml/2fl oz one product<br>125g/41⁄2oz seedless white grapes, peeled","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4.<br>Then, roll the fillets into coils with the pores and skin upon the within. Safe and sound with toothpicksm and put within just a very well-greased ovenproof dish.<br>Then, incorporate the stock, wine, shallot, bay leaf and peppercorns inside of a jug, and pour in excess of the fish. Go over with greased foil and bake for 15 minutes or right up until the fish flakes Although confirmed with a fork. Intently carry the fish out of the liquid with a slotted spoon, put in just one more dish, deal with and retain sizzling.<br>Then, pour the cooking liquid into a saucepan, and boil for regarding 2 minutes until finally minimized through fifty percent, then worry.<br>Then, inside of a fresh pan, soften the butter, incorporate the flour and stir for 1 instant, or until finally faded and foaming. Remove against the warmth and slowly but surely stir within just the milk, product and strained cooking liquid. Return to the warmth, and stir till the blend boils and thickens.<br>Finally, incorporate the grapes, then stir right until heated for the duration of. Provide automatically, with the sauce poured in excess of the fish. substances fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5727/sole-v-ronique"},{"id":"5726","title":"Dover sole with capers","ingredients":"olive oil for drizzling<br>4 Dover sole, skinned<br>2 tablespoons capers, rinsed and worn out<br>2 tablespoons finely chopped refreshing marjoram<br>salt and recently floor black pepper<br>2 lemons, minimize into wedges, to provide","directions":"First, preheat the oven to 220°C/425°F/Gasoline mark 7.<br>Then, warm 2 flat baking trays, scatter them with salt and pepper, and drizzle with olive oil.<br>Then, lay the Dover sole upon the trays. Scatter in excess of the capers and marjoram, period with salt and pepper, and drizzle with olive oil.<br>Finally, put the trays inside the oven, and roast the fish for 10â€\"15 minutes right until the flesh arrives absent very easily in opposition to the bone as soon as demonstrated with a knife. Provide scorching with the lemon wedges for squeezing in excess of. fish &amp; seafood substances 12 sole fillets.","url":"https://recipe.bluelayer.org/recipe/5726/dover-sole-with-capers"},{"id":"5725","title":"Alaskan salmon chowder","ingredients":"200g/7oz canned Alaskan purple salmon<br>100g/4oz onions, chopped<br>100g/4oz celery, chopped<br>1 garlic clove, minced<br>25g/1oz margarine<br>225g/8oz potatoes, diced<br>175g/6oz carrots, diced<br>450ml/3⁄4pt fish stock<br>1⁄2 teaspoon dried thyme<br>1⁄4 teaspoon black pepper<br>100g/4oz broccoli, chopped<br>375ml/13fl oz evaporated milk<br>275g/10oz frozen sweetcorn kernels, thawed","directions":"First, drain and flake the salmon, scheduling the liquid.<br>Then, sauté the onions, celery and garlic within just margarine within a higher frying pan until finally delicate. Insert the potatoes, carrots, reserved salmon liquid, fish stock, thyme and pepper. Simmer, protected, for 20 minutes or until eventually the veggies are almost smooth.<br>Finally, incorporate the broccoli and cook for 5 minutes. Increase the flaked salmon, evaporated milk and sweetcorn, and warmth diligently. Provide routinely. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5725/alaskan-salmon-chowder"},{"id":"5724","title":"Kettle-cooked sea bass","ingredients":"substances<br>1.8kg/4lb sea bass, gutted, with mind and tail remaining upon<br>1 significant bunch of spring onions, shredded<br>2 celery sticks, slice into matchsticks<br>5cm/2inside piece of new root ginger, lower into matchsticks<br>vegetable oil for brushing<br>50ml/2fl oz gentle soy sauce<br>50ml/2fl oz dry sherry<br>salt and recently flooring black pepper","directions":"First, clean the fish inside of and out, then pat dry carefully. Having a sharp knife, create many deep diagonal slashes upon each facets of the fish.<br>Then, pour water below the rack of a fish kettle, and put 50 % of the spring onion, celery and ginger upon the rack. Brush the outside the house of the fish flippantly with oil, then point about the flavourings upon the rack. Sprinkle the becoming spring onion, celery and ginger about the fish, then the soy sauce and sherry. Time with salt and pepper.<br>Finally, go over the kettle with its lid, deliver the water gradually to the boil, then simmer for 20 minutes. Provide mechanically. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5724/kettle-cooked-sea-bass"},{"id":"5723","title":"Seafood fajitas","ingredients":"250g/9oz scallops<br>300g/11oz uncooked prawns<br>250g/9oz skinless hake fillets<br>3 tomatoes, finely chopped<br>1 pink chilli, finely chopped<br>2 spring onions, finely sliced<br>Salt and pepper<br>75ml/3fl oz lime juice<br>1 garlic clove, beaten<br>1 avocado<br>2 tablespoons recently squeezed lemon juice<br>4 flour tortillas<br>1 onion, thinly sliced<br>1 green pepper, seeded and sliced","directions":"First, cut or pull off any vein, membrane or white muscle mass against the scallops, leaving any roe hooked up. Peel and devein the prawns. Slice the hake into chunk-dimensions.<br>Then, preheat the oven to 160°C/325°F/Fuel mark 3. Mix the tomato, chilli and spring onion in just a bowl, and time with salt and pepper.<br>Then, incorporate the scallops, prawns, hake, lime juice and garlic within just yet another bowl, include and refrigerate though planning the other substances.<br>Then, cut the avocado and brush with the lemon juice to avert browning.<br>Then, wrap the tortillas inside foil and warm in just the oven for 10 minutes.<br>Then, warmth a evenly oiled solid-iron grill pan right up until Quite sizzling, incorporate the onion and pepper and cook, turning sometimes, until finally flippantly brown. Force them all to one aspect of the pan. Drain the seafood cautiously, and cook temporarily right up until it is seared all earlier mentioned and cooked in the course of.<br>Finally, to provide, wrap the seafood, onion, green pepper, avocado and tomato combination in just the tortillas. Provide mechanically. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5723/seafood-fajitas"},{"id":"5722","title":"Salt & pepper squid","ingredients":"900g/2lb squid hoods, halved lengthways<br>250ml/9fl oz recently squeezed lemon juice<br>250g/9oz cornflour<br>11⁄2 tablespoons salt<br>1 tablespoon floor white pepper<br>2 teaspoons caster sugar<br>4 egg whites, evenly crushed vegetable oil for deep-frying lemon wedges, to provide","directions":"First, open out the squid hoods, clean and pat dry with kitchen area paper. Lay upon a reducing board with the insides experiencing upwards. Ranking a good diamond habit within just the squid, staying thorough not to reduce all the route for the duration of. Slice into components over 5 x 3cm/2 x 11⁄4inside. Put within a flat glass or ceramic dish, and pour the lemon juice earlier mentioned. Protect and refrigerate for 15 minutes. Drain and pat dry with kitchen area paper.<br>Then, incorporate the cornflour, salt, white pepper and sugar inside a bowl. Dip the squid within just the egg white, and dredge within the flour mix, shaking off any extra.<br>Finally, fill a deep major pan one-3rd entire with oil, and warm right until a dice of bread browns inside of 15 seconds. Deep-fry the squid, within just batches, for 1â€\"2 minutes right up until the squid turns white and curls. Drain upon kitchen area paper. Provide routinely with lemon wedges. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5722/salt-pepper-squid"},{"id":"5721","title":"Prawn burgers","ingredients":"12 substantial uncooked prawns, peeled and deveined<br>2 tablespoons recently squeezed lemon juice<br>1 tablespoon sesame seeds<br>100g/4oz fresh new white breadcrumbs<br>2 tablespoons chopped clean coriander leaves<br>1 egg, flippantly crushed<br>2 teaspoons chilli sauce simple flour for dusting olive oil for frying<br>75g/3oz mayonnaise<br>1 spring onion, finely chopped<br>1 tablespoon tomato ketchup<br>1 teaspoon Worcestershire sauce<br>4 hamburger buns, halved","directions":"First, flatten the prawns a little to open out, and combine with the lemon juice.<br>Then, blend the sesame seeds, breadcrumbs and coriander upon a sheet of baking parchment. Incorporate the egg and chilli sauce within a bowl. Dredge the prawns inside of the flour and shake off the extra. Dip within just the egg and thrust firmly within the breadcrumbs. Put upon a tray protected within just baking parchment, include and chill for 10 minutes.<br>Then, warmth a minimal oil inside a frying pan. Cook the prawns within batches previously mentioned a medium warmth for 2â€\"3 minutes upon every single facet. Remove and drain upon kitchen area paper.<br>Then, merge the mayonnaise, spring onion, tomato and Worcestershire sauces inside a bowl.<br>Finally, put the prawns inside the burger buns, and provide with the sauce. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5721/prawn-burgers"},{"id":"5720","title":"Fried squid curry","ingredients":"3 tablespoons vegetable oil<br>900g/2lb lower squid, cleaned and slash into 2.5cm/1within just rings<br>1 teaspoon tender brown sugar<br>For the curry sauce<br>2 minimal onions, finely chopped<br>3 garlic cloves, beaten<br>8 curry leaves<br>7cm/3within piece of cinnamon adhere, ruined inside 50 %<br>1 lemon grass stalk, hard outer layer eradicated, bruised<br>1⁄2 teaspoon flooring ginger<br>1 teaspoon floor turmeric<br>1 teaspoon chilli powder<br>1 tablespoon Sri Lankan curry powder<br>3 tablespoons recently squeezed lime juice<br>600ml/1pt coconut milk<br>salt","directions":"First, put all the substances for the curry sauce into a major saucepan and provide to the boil. Do away with the warmth and simmer the sauce for with regards to 45 minutes till it is incredibly thick.<br>Then, warmth fifty percent of the the oil inside a huge frying pan, and insert fifty percent of the squid. Cook in excess of a very significant warm, stirring usually, for 1â€\"2 minutes till the squid is made up of grew to become white and is accurately cooked. Making use of a slotted spoon, go the squid to the curry sauce, and repeat the procedure with the getting oil and squid.<br>Finally, stir the sugar into the squid curry, and simmer the curry carefully for 5 minutes to warmth in the course of. Style and improve the seasoning if critical. Provide at after. fish &amp; seafood substances.","url":"https://recipe.bluelayer.org/recipe/5720/fried-squid-curry"},{"id":"5719","title":"Creamy fish gratin","ingredients":"substances<br>100g/4oz butter<br>175g/6oz leeks, close to chopped<br>450ml/3⁄4pt fish stock<br>300ml/10fl oz vermouth<br>4 tablespoons Pernod<br>350g/12oz monkfish fillet, reduce into major parts<br>350g/12oz salmon fillet, slash into substantial components<br>225g/8oz uncooked prawns, peeled<br>and deveined<br>225g/8oz uncooked scallops, halved<br>175g/6oz onions, chopped<br>100g/4oz simple flour<br>150ml/5fl oz double product<br>450ml/3⁄4pt milk<br>75g/3oz Parmesan cheese, grated<br>75g/3oz Gruyère cheese, grated<br>1 tablespoon Dijon mustard<br>4 eggs, divided<br>15g/1⁄2oz coarse breadcrumbs salt and floor black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.<br>Then, soften 25g/1oz of the butter inside a pan. Incorporate the leeks and cook, stirring, for 4â€\"5 minutes until eventually golden. Pour in just the stock, vermouth and Pernod, and convey to the boil. Include the monkfish and salmon, and simmer for 2â€\"3 minutes, then insert the prawns and scallops, and simmer for an additional 3 minutes. Remove the fish, guide the alcohol and wipe out the pan.<br>Then, include 50g/2oz of the butter and the onions to the pan, and cook for 10 minutes or till gentle and golden. Stir within just 50g/2oz of the flour, and cook for a added second, stirring. Pour inside the reserved poaching alcohol and the product, whisking to stop lumps forming. Deliver to the boil and bubble tough for 10 minutes. Year with salt and pepper. Put the fish and leeks within a 2.4-litre/4pt ovenproof dish, then pour the warm sauce above the best.<br>Then, soften the staying butter inside of a enormous pan, increase the staying flour and cook, stirring, for 1 moment. Pour in just the milk and, whisking persistently, carry the mix to the boil. Stir in just 100g/4oz of the cheeses and the mustard. Great a little, then stir within the egg yolks. Period very well.<br>Finally, whisk the egg whites inside a bowl right up until they kind delicate peaks, then fold them into the sauce. Spoon the topping earlier mentioned the fish, and sprinkle with the staying cheeses and the breadcrumbs. Cook for 1 hour and provide warm. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5719/creamy-fish-gratin"},{"id":"5718","title":"Tuna with pak choi","ingredients":"4 tuna fillets, more than 175g/6oz each individual<br>3 new purple chillies, thinly sliced<br>2 garlic cloves, thinly sliced<br>225ml/8fl oz crimson wine<br>1 tablespoon olive oil<br>200g/7oz pak choi, coarsely chopped<br>100g/4oz button mushrooms, halved lengthways<br>salt and recently flooring black pepper","directions":"First, put the elements of tuna within a one layer in just a glass or ceramic dish. Sprinkle the chillies and garlic previously mentioned the tuna, and pour the wine previously mentioned the ultimate. Go over and marinate within the fridge for 1 hour.<br>Then, elevate the tuna out of the marinade, drain upon kitchen area paper and period with a tiny salt.<br>Then, pour the marinade into a lower pan, time with salt and pepper, then simmer for a pair minutes until eventually lowered as a result of concerning fifty percent. Remove towards the warmth, deal with and retain scorching.<br>Then, warmth a ridged forged-iron grill pan until finally exceptionally very hot. Dip a wad of kitchen area paper inside oil, and wipe it higher than the sizzling pan. Put the tuna inside the pan, and chargrill for 3â€\"4 minutes.<br>Then, warmth the currently being oil within just a wok or massive deep frying pan until eventually incredibly scorching. Insert the pak choi and mushrooms, and stir-fry earlier mentioned a superior warmth for above 3 minutes. Period with salt and pepper.<br>Finally, to provide, minimize the tuna fillets within just fifty percent, mound the greens upon warmed plates and ultimate with the tuna and marinade. Provide incredibly hot. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5718/tuna-with-pak-choi"},{"id":"5717","title":"Salmon within just aspic","ingredients":"1.8kg/4lb entire new salmon<br>1 teaspoon aspic jelly crystals<br>2 tablespoons redcurrant jelly<br>For the sauce<br>150ml/5fl oz purple wine vinegar<br>1 onion, sliced<br>3 bay leaves<br>12 black peppercorns<br>450ml/3⁄4pt water","directions":"First, put the sauce elements in just a hefty pan, and simmer for 20 minutes. Great and drain throughout a sieve.<br>Then, put the salmon in just a higher significant roasting tin, and pour the sauce more than it. Deal with the tin and poach amazingly carefully for 20â€\"30 minutes. Go away to great.<br>Then, the moment comprehensively chilly, carefully carry the fish out of the roasting tin. Cautiously peel off the pores and skin and scrape off any dim brown flesh.<br>Then, pressure the cooking liquid in the course of muslin, pour into a superior pan and boil in excess of a substantial warmth till the liquid contains small to 300ml/10fl oz. Insert the aspic and redcurrant jelly, and stir to dissolve. Go away to interesting and chill until eventually virtually fastened.<br>Finally, organize the salmon upon a plate, and brush with the liquid aspic. Chill ahead of serving. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5717/salmon-within-just-aspic"},{"id":"5716","title":"Pan-fried crusted fish curry","ingredients":"4 dried crimson chillies<br>100g/4oz shallots<br>3 garlic cloves, chopped<br>2 lemon grass stalks, white component simply just and challenging outer layer taken off, finely sliced<br>4 clean coriander roots<br>2 teaspoons grated lime zest<br>1⁄2 teaspoon green peppercorns, somewhere around chopped<br>125ml/4fl oz vegetable oil<br>4 skinless snapper fillets, pertaining to<br>200g/7oz each and every<br>125ml/4fl oz coconut milk<br>1 tablespoon Thai fish sauce<br>4 kaffir lime leaves, finely shredded<br>2 tablespoons recently squeezed lime juice","directions":"First, soak the chillies within just a bowl of boiling water for 15 minutes. Drain and chop about.<br>Then, put the chillies, shallots, garlic, lemon grass, coriander, lime zest, peppercorns and 1 tablespoon of the oil within a blender or foods processor, and purée until finally a comfortable paste varieties. Spread the paste earlier mentioned one aspect of each and every snapper fillet.<br>Then, warm the staying oil within just a massive significant pan. Cook the snapper fillets for 3 minutes upon every aspect right until exactly cooked.<br>Finally, stir alongside one another the coconut milk, fish sauce, lime leaves and lime juice within a bowl or jug. Pour higher than the snapper fillets, and simmer for 3 minutes. Provide scorching. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5716/pan-fried-crusted-fish-curry"},{"id":"5715","title":"Prawn & paneer kebabs","ingredients":"substances<br>3 tablespoons Greek-design yogurt<br>450g/1lb enormous prawns, peeled and deveined nevertheless tails remaining intact<br>1⁄2 crimson pepper, seeded and minimize into chunks<br>1⁄2 yellow pepper, seeded and lower into chunks<br>1⁄2 pink onion, slice into little chunks<br>100g/4oz paneer cheese, cubed<br>75ml/3fl oz vegetable oil<br>1 teaspoon mustard seeds<br>3 curry leaves<br>25g/1oz grated coconut<br>For the spice paste<br>5 new green chillies<br>3 clean purple chillies<br>2 garlic cloves<br>2.5cm/1in just piece of new root ginger, chopped<br>2 tablespoons recently squeezed lemon juice<br>2 tablespoons vinegar<br>1 tablespoon cumin seeds<br>1 tablespoon garam masala pinch of floor turmeric","directions":"First, to deliver the spice paste, put all the substances inside a blender or foodstuff processor and insert 75ml/3fl oz water. Purée to a wonderful paste.<br>Then, shift the paste to a weighty bowl, insert the yogurt and merge nicely. Stir within just the prawns, peppers and onion, and marinate within the fridge for 1 hour.<br>Then, spear the prawns, veggies and paneer alternately on to bamboo or steel skewers.<br>Then, warmth 4 tablespoons of the oil in just a massive frying pan around a medium warmth. Put the kebabs inside of the pan and cook for 10 minutes, turning persistently to brown lightly.<br>Then, in just a individual frying pan, warm the being oil, then insert the mustard seeds and curry leaves. As the mustard seeds start off to pop, pour the contents of the pan earlier mentioned the cooked kebabs.<br>Finally, move the kebabs to serving plates, garnish with the coconut and provide routinely. Observe You can different feta or comparable white cheese for the paneer if you are not able to identify it, still it will be significantly saltier. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5715/prawn-paneer-kebabs"},{"id":"5714","title":"Put together seafood chowder","ingredients":"1 onion, finely chopped<br>1 green pepper, seeded and finely chopped<br>2 celery sticks, finely sliced<br>1 carrot, finely chopped<br>3 garlic cloves, finely minced<br>3 tablespoons olive oil<br>450g/1lb canned chopped plum tomatoes<br>250ml/9fl oz tomato purée<br>1 tablespoon chopped clean basil leaves<br>1 bay leaf<br>1 teaspoon salt<br>1⁄2 teaspoon recently floor black pepper<br>450g/1lb halibut steak<br>12 refreshing mussels<br>375ml/13fl oz dry white wine<br>250g/9oz uncooked prawns, peeled and deveined<br>250g/9oz scallops","directions":"First, put the onion, green pepper, celery, carrot, garlic and olive oil inside of a significant saucepan or casserole dish, and sauté the veggies upon a medium warmth for 15â€\"20 minutes. Stir within just the tomatoes, tomato purée, basil, bay leaf, salt and pepper.<br>Then, improve the warm and deliver to a rolling boil for 1â€\"2 minutes, then prevent the warm to very low and simmer for 2 minutes.<br>Then, in the meantime, pores and skin and clean the halibut and slash into chunk-measurement areas. Scrub the mussels effectively, getting rid of the beards. Discard any that are weakened or do not conclusion While tapped upon the effort appear.<br>Then, stir the white wine into the sauce, and remove and discard the bay leaf. Increase the halibut, prawns and scallops, and simmer for 10 minutes. Prepare the mussels inside a layer upon supreme of the fish inside the saucepan. Address tightly and steam for above 10 minutes or right until the shells are totally opened and the halibut flakes quickly. Discard any mussels that do not open within the cooking.<br>Finally, ladle into affected person serving bowls and provide mechanically. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5714/put-together-seafood-chowder"},{"id":"5713","title":"Fish Wellington","ingredients":"3 onions, thinly sliced<br>2 skinless monkfish fillets, relating to<br>300g/11oz each individual<br>1⁄2 teaspoon lovable smoked paprika<br>2 crimson peppers<br>1 hefty aubergine, lower into<br>1cm/1⁄2within slices vegetable oil for brushing<br>375g/13oz block frozen puff pastry, thawed<br>25g/1oz dried breadcrumbs<br>1 egg, frivolously overwhelmed<br>salt and recently flooring black pepper","directions":"First, soften the butter inside of a saucepan, increase the onion and stir to coat. Deal with and sweat carefully in excess of a very low warm, stirring at times, for 15 minutes. Obtain and cook, stirring, for yet another 15 minutes. Interesting, then year with salt and pepper.<br>Then, preheat the oven to 220°C/ 425°F/Fuel mark 7.<br>Then, rub one aspect of each and every monkfish fillet with the paprika, and put one fillet upon supreme of the other.<br>Then, minimize the peppers into quarters, remove the seeds and cook, pores and skin aspect up, less than a sizzling grill right until the pores and skin blackens. Allow for them awesome, then peel off and discard the pores and skin and cube the flesh.<br>Then, put the aubergine upon a baking tray. Brush with oil and sprinkle with salt and pepper. Grill till golden, then convert and brown the other aspect.<br>Then, roll out the pastry upon a floured function appear till high more than enough to enclose the fish. Sprinkle the breadcrumbs lengthways alongside the heart of the pastry, and put the fish upon greatest of the breadcrumbs. Final with the onion, then the crimson pepper, then the aubergine.<br>Finally, brush the pastry edges with the egg. Fold the pastry in excess of, urgent firmly collectively to seal. Brush with egg, then bake within the oven for 30 minutes. Slash and provide incredibly hot. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5713/fish-wellington"},{"id":"5712","title":"Smoked haddock quiche","ingredients":"225g/8oz prepared-generated shortcrust pastry<br>25g/1oz butter<br>1 onion, sliced<br>15g/1⁄2oz undeniable flour<br>125ml/4fl oz milk<br>3 eggs, crushed<br>75g/3oz Cheddar cheese, grated<br>225g/8oz cooked smoked haddock, flaked<br>3 tomatoes, chopped<br>salt and recently floor black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4. Roll out the pastry and retain the services of to line a 23cm/9within flan dish.<br>Then, soften the butter within a saucepan, and sweat the onion till gentle. Stir inside of the flour, then the milk, and convey to the boil, stirring persistently.<br>Then, remove the sauce versus the warm and include the eggs and fifty percent of the cheese. Time with salt and pepper.<br>Then, prepare the flaked fish and tomatoes upon the pastry, and pour the sauce earlier mentioned the final. Sprinkle with the becoming cheese.<br>Finally, bake within just the oven for 30â€\"40 minutes right until fastened and golden brown. fish &amp; seafood 50g/2oz butter.","url":"https://recipe.bluelayer.org/recipe/5712/smoked-haddock-quiche"},{"id":"5711","title":"Poached crimson emperor","ingredients":"900ml/11⁄2pt coconut milk<br>2 teaspoons grated clean root ginger<br>3 clean pink chillies, finely chopped<br>1 tablespoon chopped coriander<br>6 shallots, finely chopped<br>6 kaffir lime leaves<br>2 lemon grass stalks, white chapter simply and difficult outer layer eradicated, sliced<br>2 teaspoons grated lime zest<br>500ml/18fl oz fish stock<br>75ml/3fl oz Thai fish sauce<br>75ml/3fl oz recently squeezed lime juice, strained<br>4 purple emperor fillets, regarding<br>250g/9oz each and every","directions":"First, deliver the coconut milk to the boil within a saucepan, and boil for 3 minutes. Insert the ginger, chillies, coriander, shallots, lime leaves, lemon grass and lime zest, and carry back again to the boil. Include the stock and fish sauce, and simmer for 15 minutes.<br>Then, go during a sieve, and include the lime juice.<br>Then, warmth the sauce within just a large frying pan and, While it will come to the boil, insert the fish, then prevent the warmth and simmer carefully for 10â€\"15 minutes right up until specifically cooked throughout.<br>Finally, move the fish to a serving platter and drizzle the sauce more than the greatest. Provide automatically. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5711/poached-crimson-emperor"},{"id":"5710","title":"Mediterranean plaice rolls","ingredients":"substances<br>75g/3oz butter, moreover far more for greasing<br>4 plaice fillets, more than 225g/8oz just about every, skinned<br>1 minimal onion, chopped<br>1 celery adhere, finely chopped<br>100g/4oz fresh new white breadcrumbs<br>3 tablespoons chopped contemporary flat-leaf parsley<br>2 tablespoons pine outrageous, toasted<br>4 components sunshine-dried tomatoes inside of oil, exhausted and chopped<br>50g/2oz canned anchovy fillets, exhausted and chopped<br>recently floor black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4. Grease an ovenproof dish with a minor butter.<br>Then, minimize the plaice fillets inside fifty percent lengthways to deliver 8 lesser fillets. Soften the butter inside of a pan, and insert the onion and celery. Protect and sweat for 15 minutes, right until smooth. Do not make it possible for to brown.<br>Then, merge the breadcrumbs, parsley, pine mad, solar-dried tomatoes and anchovies. Stir in just the softened veggies with the buttery juices and time with pepper.<br>Then, divide the stuffing into 8 quantities. Having one aspect at a season, style the stuffing into balls, then roll up each individual one inside of a plaice fillet. Risk-free just about every roll with a cocktail adhere.<br>Finally, put the rolled-up fillets inside of the ovenproof dish. Bake for in excess of 20 minutes until finally the fish flakes very easily Even though confirmed with a fork. Remove the cocktail sticks, then provide the very hot plaice rolls with a minimal of the cooking juices drizzled about. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5710/mediterranean-plaice-rolls"},{"id":"5709","title":"Seafood kebabs","ingredients":"substances<br>700g/11⁄2lb salmon fillet, skinned and slash into 2.5cm/1within just chunks<br>12 queen scallops, halved if they are weighty<br>12 uncooked king prawns, peeled and deveined, still tail still left intact<br>4 tablespoons recently squeezed lime juice<br>2 tablespoons olive oil<br>4 refreshing basil leaves, shredded<br>12 fresh new bay leaves<br>salt and recently flooring black pepper<br>For the sauce<br>1 teaspoon grated fresh new root ginger<br>1 tablespoon recently squeezed lime juice<br>12 new basil leaves, chopped<br>100g/4oz butter, softened<br>75ml/3fl oz dry white wine","directions":"First, soak 12 bamboo skewers in just water for at bare minimum 30 minutes to stop them burning.<br>Then, put all the seafood within just a bowl, and incorporate with the lime juice, oil and basil. Period with salt and pepper.<br>Then, thread the salmon, prawns and scallops alternately on to the skewers, including a bay leaf to each and every skewer.<br>Then, to deliver the sauce, fight alongside one another the ginger, lime juice, basil and butter with a minimal seasoning until eventually very well mixed.<br>Then, cook the kebabs down below a medium grill or upon a barbecue for 8â€\"10 minutes, turning often, till flippantly cooked and frivolously browned upon all aspects.<br>Finally, in the meantime, boil the wine until finally it is lessened to 2 tablespoons. Remove against the warmth, and slowly whisk into the sauce. Provide the warm kebabs with the sauce. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5709/seafood-kebabs"},{"id":"5708","title":"Seafood balti","ingredients":"For the greens<br>fish &amp; seafood<br>225g/8oz cod fillet, skinned and cubed<br>225g/8oz peeled and deveined cooked prawns<br>6 crab sticks, halved lengthways<br>1 tablespoon recently squeezed lemon juice<br>1 teaspoon floor coriander<br>1 teaspoon chilli powder<br>1 teaspoon salt<br>1 teaspoon floor cumin<br>40g/11?2oz cornflour<br>300ml/10fl oz corn oil<br>2 onions, chopped<br>1⁄2 cauliflower, slash into florets<br>100g/4oz French beans, slice into<br>2.5cm/1within just lengths<br>175g/6oz sweetcorn<br>1 teaspoon shredded clean root ginger<br>1 teaspoon chilli powder<br>1 teaspoon salt<br>4 refreshing green chillies, sliced<br>2 tablespoons chopped new coriander leaves","directions":"First, put the cod, prawns and crab sticks inside of a blending bowl.<br>Then, within just a independent bowl, blend jointly the lemon juice, floor coriander, chilli powder, salt and cumin. Pour this above the seafood, and combination with each other carefully employing your palms.<br>Then, sprinkle upon the cornflour, and blend back again until eventually the seafood is perfectly lined. Established apart in just the fridge for above 1 hour to allow for the flavours to build.<br>Then, to deliver the vegetable combination, warmth fifty percent of the oil within a preheated wok. Incorporate the onions and stir-fry right up until evenly browned.<br>Then, incorporate the cauliflower, beans, sweetcorn, ginger, chilli powder, salt and chillies. Stir-fry for 7â€\"10 minutes more than a medium warm.<br>Then, spoon the fried veggies near the gain of a shallow dish, leaving a area inside of the heart for the seafood.<br>Then, clean the pan, then warmth the becoming oil to fry the seafood elements. Fry within 2 or 3 batches till the elements are golden brown. Remove with a slotted spoon and drain upon kitchen area paper.<br>Finally, set up the seafood inside the heart of the dish of veggies, and provide quickly. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5708/seafood-balti"},{"id":"5707","title":"Salmon with lemon mash","ingredients":"4 salmon steaks, above<br>150g/5oz every<br>225g/8oz spinach leaves<br>For the lemon mash<br>450g/1lb potatoes, cubed<br>25g/1oz butter<br>2 tablespoons milk<br>finely grated zest of 1⁄2 lemon<br>For the sauce<br>25g/1oz butter<br>25g/1oz undeniable flour<br>200ml/7fl oz skimmed milk finely grated zest of 1⁄2 lemon<br>4 tablespoons chopped fresh new herbs<br>1 crimson pepper, finely chopped<br>1 egg, flippantly overwhelmed<br>salt and recently flooring black pepper","directions":"First, cook the potatoes within just boiling water for 15â€\"20 minutes until eventually delicate.<br>Then, in the meantime, deliver the sauce. Soften the butter within just a saucepan, incorporate the flour and cook, stirring, for 1 moment. Remove in opposition to the warmth and slowly but surely stir inside the milk.<br>Then, return to the warm and convey to the boil, stirring, right until thickened and delicate. Include the lemon zest, herbs, pink pepper and egg. Period with salt and pepper. Stir perfectly.<br>Then, warmth a non-adhere frying pan, and cook the salmon for 3â€\"5 minutes upon each individual facet until eventually golden brown. Shift to a flameproof dish.<br>Then, spoon the sauce earlier mentioned the fish, and put beneath a scorching grill right up until the sauce is mounted and the salmon is merely cooked in the course of.<br>Then, in the meantime, evenly steam the spinach for 8 minutes inside a steamer mounted more than a pan of boiling water.<br>Finally, drain and mash the potatoes, then stir in just the butter, milk and lemon zest. Provide with the fish and spinach. For the seafood.","url":"https://recipe.bluelayer.org/recipe/5707/salmon-with-lemon-mash"},{"id":"5706","title":"Pan-seared halibut","ingredients":"1 teaspoon olive oil<br>4 skinless halibut steaks, relating to<br>175g/6oz each and every<br>1⁄2 teaspoon cornflour, blended<br>with 2 teaspoons chilly water to style a paste<br>salt and recently flooring black pepper<br>For the relish<br>2 pink onions, grated<br>6 shallots, grated<br>1 tablespoon recently squeezed lemon juice<br>2 teaspoons olive oil<br>2 tablespoons purple wine vinegar<br>2 teaspoons caster sugar<br>150ml/5fl oz fish stock","directions":"First, to create the relish, put the onions and shallots within a minor bowl, and throw in just the lemon juice.<br>Then, warmth the oil for the relish within a frying pan about a medium warm. Idea within just the onions and shallots, and sauté for 3â€\"4 minutes right up until basically softened. Insert the vinegar and sugar, and proceed to cook for a added 2 minutes previously mentioned a substantial warm. Pour inside the stock, and period effectively with salt and pepper. Provide to the boil and simmer carefully for 10 minutes right up until the sauce is made up of thickened and a bit lowered.<br>Then, brush a frying pan with the oil, and warmth earlier mentioned a medium-significant warmth right until scorching. Thrust the fish into the pan to seal, protect against the warmth and cook for 4 minutes. Change the fish in excess of and cook for 5 minutes until eventually cooked for the duration of. Drain upon kitchen area paper and continue to keep incredibly hot.<br>Finally, stir the cornflour paste into the relish and warmth during, stirring, until finally it incorporates thickened. Verify and transform the seasoning if demanded. Pile the relish on to serving plates and final with the halibut. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5706/pan-seared-halibut"},{"id":"5705","title":"Fish loaf","ingredients":"50g/2oz butter, melted, in addition additional for greasing<br>900g/2lb cod fillets, minced<br>1 very little onion, chopped<br>2 tablespoons refreshing white breadcrumbs<br>1 teaspoon salt<br>2 eggs<br>2 tablespoons bitter product<br>For the sauce<br>1 tiny onion, finely chopped<br>25g/1oz butter<br>1 tablespoon flour<br>300ml/10fl oz milk<br>1 teaspoon lemon juice<br>225g/8oz mushrooms, thinly sliced<br>1 tablespoon bitter product salt and recently flooring<br>black pepper","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4. Grease a 1.2 litre/2pt loaf tin with butter.<br>Then, mixture the cod, onion, breadcrumbs, salt, eggs, bitter product and melted butter collectively inside of a superior bowl. Scrape into the published loaf tin, and force down firmly. Bake within just the oven for 45 minutes.<br>Then, to create the sauce, sweat the onion inside the butter right until clear. Include the flour and cook for 1 second. Increase the milk, lemon juice and mushrooms. Year with salt and pepper. Cook until eventually the sauce thickens.<br>Finally, include the bitter product to the sauce simply prior to serving. Provide the fish loaf scorching with the accompanying sauce. substances fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5705/fish-loaf"},{"id":"5704","title":"Fish fillets within just wine sauce","ingredients":"vegetable oil for deep-frying<br>900g/2lb sole fillets, lower into<br>5 x 2.5cm/2 x 1cm components<br>2 egg whites, evenly crushed<br>3 tablespoons cornflour<br>For the sauce<br>3 tablespoons vegetable oil<br>2 teaspoons caster sugar<br>125ml/4fl oz dry white wine<br>50ml/2fl oz rice wine<br>1 teaspoon salt<br>2 tablespoons cornflour<br>175ml/6fl oz fish stock","directions":"First, inside a low deep hefty skillet or frying pan, warm the oil for deep-frying previously mentioned a medium warm. Though the oil is warm, dip each individual piece of fish inside the egg whites, then dredge all through the cornflour to coat carefully.<br>Then, deep-fry just about every piece of sole instantly to crisp the exterior, above 1 second every. Remove versus the oil with a slotted spoon and drain upon kitchen area paper. Proceed right up until all the sole is fried.<br>Then, for the sauce, warm the oil within just a wok earlier mentioned a medium warm. Incorporate the sugar, white wine, rice wine and salt, stirring all the period.<br>Finally, mixture the cornflour and stock with each other, include to the wok and stir until eventually the sauce thickens. Diligently put the sole parts within just the wok, and switch them a couple days to coat. Provide incredibly hot. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5704/fish-fillets-within-just-wine-sauce"},{"id":"5703","title":"Squid sambal","ingredients":"3 tablespoons groundnut oil<br>1 tablespoon tamarind pulp, wet in just 150ml/5fl oz water for<br>10 minutes<br>11⁄2 teaspoons paprika<br>1 teaspoon granulated sugar<br>1⁄2 teaspoon salt<br>450g/1lb very little squid with tentacles, cleaned<br>For the spice paste<br>2 heavy onions, chopped<br>2 garlic cloves, chopped<br>1 teaspoon dried shrimp paste<br>11⁄2 tablespoons sambal oelek<br>1 tablespoon chopped fresh new lemon grass","directions":"First, put the substances for the spice paste inside of a blender or foodstuff processor, and incorporate to establish a thick paste.<br>Then, warmth the oil within a significant saucepan, insert the paste and fry about a medium warm for 8 minutes, stirring persistently, right up until the paste is cooked and frivolously golden.<br>Then, stress the tamarind pulp throughout a sieve, discard the pulp and incorporate the strained tamarind liquid to the pan with the paprika, sugar and salt. Cook the sambal sauce around a amazingly warm, stirring often, for above 10 minutes.<br>Then, slice the squid tubes into 2.5cm/1inside thick rings, and increase them and the tentacles to the pan.<br>Finally, strengthen the warm and cook the squid sambal, stirring always, for 5â€\"6 minutes or until eventually the squid is cooked and the sauce is thick. Provide very hot. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5703/squid-sambal"},{"id":"5702","title":"Gentle prawn curry","ingredients":"75g/3oz desiccated coconut<br>300ml/10fl oz boiling milk<br>1 onion, finely chopped<br>3 tablespoons sunflower oil<br>2.5cm/1inside of piece of of new root ginger, chopped<br>2 tablespoons Thai fish sauce<br>350g/12oz basmati rice<br>1kg/21/4lb uncooked tiger prawns, peeled and deveined<br>For the masala<br>1⁄2 tablespoon cumin seeds<br>1⁄2 tablespoon coriander seeds seeds in opposition to 6 green<br>cardamom pods<br>1⁄2 teaspoon black peppercorns<br>1 teaspoon dried crimson chilli flakes<br>1⁄2 teaspoon flooring turmeric","directions":"First, deliver the masala by way of toasting the cumin, coriander and cardamom seeds, peppercorns, chilli flakes and turmeric within just a dry frying pan above a reduced warmth for 2â€\"3 minutes till aromatic. Grind to a powder taking a mortar and pestle.<br>Then, put the coconut within a bowl, and pour the milk more than it. Depart to steep for 20 minutes.<br>Then, sweat the onion within just the oil until eventually translucent. Incorporate the masala, stir all through and fry carefully for 2â€\"3 minutes. Incorporate the ginger, and tension the coconut milk into the blend all through a sieve. Simmer for 10â€\"15 minutes, then incorporate the fish sauce.<br>Then, cook the rice inside of speedily boiling water for 8â€\"10 minutes, however do not overcook. Drain.<br>Finally, increase the prawns to the sauce, and cook for 5â€\"6 minutes till the prawns switch purple. Provide incredibly hot with the basmati rice. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5702/gentle-prawn-curry"},{"id":"5701","title":"& scallop stir-fry","ingredients":"3 tablespoons vegetable oil<br>4 tablespoons pine ridiculous<br>450g/1lb uncooked prawns<br>450g/1lb scallops, quartered if significant<br>2 teaspoon grated fresh new root ginger<br>1 contemporary green chilli, deseeded and finely chopped<br>2 garlic cloves, finely chopped<br>1 pink pepper, seeded and chopped<br>225g/8oz spinach, stalks eliminated<br>4 onions, sliced<br>4 tablespoons fish stock<br>4 tablespoons gentle soy sauce<br>4 tablespoons rice wine<br>1 tablespoon cornflour","directions":"First, warm the oil in just a wok and incorporate the pine insane. Cook more than a very low warmth, stirring continually, till flippantly browned. Remove with a slotted spoon and drain upon kitchen area paper. Fastened apart.<br>Then, insert the prawns and scallops to the oil currently being within just the wok and stir more than a delicate warm right up until the scallops are starting up to search opaque and company, and the prawns are purple.<br>Then, increase the ginger, chilli, garlic and pepper, and cook for a couple minutes around a medium-large warmth. Incorporate the spinach and onion, and stir-fry quickly. Merge the getting substances jointly inside of a bowl, and pour above the substances within just the wok.<br>Finally, make improvements to the warmth to provide the liquid suddenly to a boil, stirring the components constantly. At the time the liquid thickens, stir within the reserved pine mad, and provide instantly. substances fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5701/scallop-stir-fry"},{"id":"5700","title":"Basque tuna stew","ingredients":"2 tablespoons olive oil<br>1 onion, chopped<br>2 garlic cloves, chopped<br>200g/7oz canned chopped plum tomatoes<br>700g/11/2lb potatoes, slash into<br>5cm/2inside of chunks<br>3 green peppers, seeded and about chopped<br>900g/2lb fresh new tuna, lower into chunks<br>salt and recently floor black pepper","directions":"First, warm the olive oil within a saucepan around a lower warm. Include the onion and cook for 8â€\"10 minutes right until delicate and golden. Include the garlic and cook for a further more 1 second. Insert the tomatoes, address and simmer for over 30 minutes right up until thickened.<br>Then, in the meantime, combination jointly the potatoes and peppers inside of a massive contemporary saucepan. Incorporate 300ml/10fl oz water, which really should basically address the greens. Convey to the boil earlier mentioned a medium warm, and simmer for 15 minutes till the veggies are practically smooth.<br>Finally, include the tuna chunks and the tomato blend to the potatoes and peppers, and time with salt and pepper. Include and simmer for 6â€\"8 minutes right until the tuna is soft. Shift to 4 warmed heavy affected individual bowls, and provide automatically. fish &amp; seafood Californian prawn.","url":"https://recipe.bluelayer.org/recipe/5700/basque-tuna-stew"},{"id":"5699","title":"Seafood lasagne","ingredients":"50g/2oz butter<br>50g/2oz undeniable flour<br>1 teaspoon mustard powder<br>600ml/1pt milk<br>2 tablespoons olive oil, in addition far more for oiling<br>1 onion, chopped<br>2 garlic cloves, finely chopped<br>1 tablespoon refreshing thyme leaves<br>450g/1lb combined mushrooms, sliced<br>150ml/5fl oz white wine<br>400g/14oz canned chopped plum tomatoes<br>450g/1lb blended skinless white fish fillets, cubed<br>225g/8oz scallops, trimmed<br>4â€\"6 sheets refreshing lasagne<br>225g/8oz mozzarella cheese, chopped<br>salt and recently flooring black pepper","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6.<br>Then, soften the butter within just a saucepan about a very low warm. Insert the flour and mustard powder, and stir right until gentle. Cook carefully for 2 minutes with out colouring.<br>Then, slowly but surely insert the milk, whisking till comfortable. Provide to the boil and simmer for 2 minutes. Remove against the warmth and ebook. Protect the show up of the sauce with hold motion picture to protect against a pores and skin forming.<br>Then, warmth the oil within a enormous frying pan around a minimal warmth. Insert the onion, garlic and thyme, and sweat for 5 minutes till softened. Insert the mushrooms and cook for a extra 5 minutes till softened. Stir inside the wine, and boil speedily right up until practically evaporated. Stir inside of the tomatoes. Provide to the boil, prevent the warm a little bit and simmer, included, for 15 minutes. Time with salt and pepper.<br>Then, flippantly oil a lasagne dish. Spoon 50 percent of the tomato sauce in excess of the backside of the dish, and best with 50 % of the fish and scallops. Layer 50 percent of the lasagne more than this, and protect with 50 % of the white sauce. Dot with fifty percent of the mozzarella. Repeat the levels, completing with the mozzarella.<br>Finally, bake inside of the oven for 30â€\"40 minutes until eventually effervescent, golden and cooked throughout. Remove versus the oven and go away to stand for 10 minutes just before serving scorching. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5699/seafood-lasagne"},{"id":"5698","title":"Spicy coconut prawns","ingredients":"3 clean crimson chillies, seeded and chopped<br>2 shallots, chopped<br>1 lemon grass stalk, chopped<br>3 garlic cloves, chopped<br>1 teaspoon floor turmeric<br>1 teaspoon flooring coriander<br>1 tablespoon groundnut oil<br>2 kaffir lime leaves<br>1 teaspoon smooth brown sugar<br>2 tomatoes, peeled and chopped<br>250ml/9fl oz coconut milk<br>700g/11⁄2lb hefty uncooked prawns, peeled and deveined<br>squeeze of lemon juice<br>salt","directions":"First, working with a mortar and pestle, pound collectively the chillies, shallots, lemon grass, garlic, turmeric and coriander right up until the blend types a paste.<br>Then, warmth a wok till very hot, include the oil and swirl it in excess of. Include the spice paste and stir-fry for 2 minutes. Pour in just 250ml/9fl oz water and insert the lime leaves, sugar and tomatoes. Simmer for 8â€\"10 minutes until finally greatest of the liquid includes evaporated.<br>Finally, increase the coconut milk and prawns, and cook carefully, stirring, for 4 minutes until eventually the prawns are purple. Period with lemon juice and salt to style. Provide automatically. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5698/spicy-coconut-prawns"},{"id":"5697","title":"Grilled crammed sole","ingredients":"1 tablespoon olive oil<br>25g/1oz butter<br>1 minimal onion, finely chopped<br>1 garlic clove, chopped<br>3 solar-dried tomatoes, chopped<br>2 tablespoons fresh new lemon thyme leaves<br>50g/2oz clean breadcrumbs<br>1 tablespoon recently squeezed lemon juice<br>4 very little complete sole, gutted and cleaned<br>lemon wedges, to garnish<br>salt and recently flooring black pepper","directions":"First, preheat the grill. Warm the oil and butter inside a frying pan till it exactly starts off to foam. Insert the onion and garlic to the frying pan, and cook, stirring, for 5 minutes, or until finally merely softened.<br>Then, to create the stuffing, incorporate collectively the tomatoes, thyme, breadcrumbs and lemon juice in just a bowl, then period with salt and pepper.<br>Then, insert the stuffing combination to the pan, and stir to blend.<br>Then, making use of a sharp knife, pare the pores and skin in opposition to the bone within just the intestine gap of the fish to create a pocket. Spoon the stuffing into the pocket.<br>Finally, cook the fish, underneath the grill, for 6 minutes upon possibly facet, or till golden brown. Move to serving plates, garnish with lemon wedges and provide mechanically. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5697/grilled-crammed-sole"},{"id":"5696","title":"Honey-glazed goose","ingredients":"5.4kg/12lb goose<br>For the marinade<br>3 tablespoons obvious honey<br>1 teaspoon chopped fresh new thyme<br>1 teaspoon chopped new coriander<br>4 tablespoons light-weight soy sauce<br>3 garlic cloves, overwhelmed<br>1 teaspoon grated contemporary root ginger<br>1 teaspoon 5-spice powder<br>1 teaspoon flooring coriander pinch of flooring cinnamon","directions":"First, rinse the goose within and out, and pat dry with kitchen area paper. Remove the wing ideas, neck and gizzard. Truss the goose, and House in just a non-steel dish.<br>Then, combination alongside one another all the marinade substances within just a weighty jug, and pour about the goose. Protect and depart to marinate inside of the fridge right away, turning and basting at times.<br>Then, preheat the oven to 220°C/425°F/Gasoline mark 7.<br>Then, remove the goose against the marinade, and pat dry with kitchen area paper. Weigh the fowl, shift to a rack within just a roasting tin and protect with foil. Roast for 20 minutes, then eliminate the temperature to 200°C/400°F/ Gasoline mark 6, and roast for 15 minutes for each 450g/1lb.<br>Finally, provide with roast potatoes and greens. Fish &amp; Seafood Regardless of whether you desire a spicy evening meal or a further more sophisticated style experience, this part bargains you a superior amount of techniques to cook all models of fish and seafood, ranging against Salmon Burgers and Prawn Kebabs, to excess official recipes which include Sole Véronique, Crammed Crabs, and Squid with Wine and Rosemary. And cooking with fish and seafood takes advantage of a large quantity of cooking tricks, against frying and grilling to poaching and baking, consequently this part will additionally support you to hone your cooking techniques. fish &amp; seafood.","url":"https://recipe.bluelayer.org/recipe/5696/honey-glazed-goose"},{"id":"5618","title":"Thai-structure rabbit","ingredients":"meat &amp; video game<br>300ml/10fl oz dry white wine<br>350g/12oz onion, diced<br>4 garlic cloves, chopped<br>3 tablespoons sesame oil<br>3 tablespoons Thai fish sauce<br>2 x 2.5cm/1inside of elements of galangal, grated<br>2 new pink chillies, seeded and thinly sliced<br>1 rabbit, brain taken off, jointed and slice into 3<br>50ml/2fl oz sunflower oil<br>2 celery sticks, thinly sliced<br>300ml/10fl oz chicken stock<br>salt and recently floor black pepper<br>1 lemon grass stalk<br>2 kaffir lime leaves","directions":"First, inside a hefty bowl, mixture the wine, 2-thirds of the onion, 50 percent of the garlic, the sesame oil, the fish sauce, fifty percent of the galangal and the chillies. Put inside of the rabbit parts and change to coat inside the marinade. Go over inside hold movie and marinate inside of the fridge right away.<br>Then, only prior to cooking, sear the rabbit components inside 1 tablespoon of the sunflower oil within a major frying pan, and shift to a plate. They need to nonetheless be uncooked inside of the center.<br>Then, insert the becoming oil to the pan, and fry the being onion and garlic and the celery until eventually softened, then include the staying galangal and stir in advance of returning the rabbit to the pan.<br>Then, increase the stock with any getting marinade, and time with salt and pepper. Incorporate the lemon grass and lime leaves. Go over the pan and simmer for 10â€\"15 minutes.<br>Finally, keep an eye on that the rabbit is performed. Discard the lemon grass, and provide the rabbit routinely. meat &amp; sport.","url":"https://recipe.bluelayer.org/recipe/5618/thai-structure-rabbit"},{"id":"5604","title":"Lamb & mint stir-fry","ingredients":"2 tablespoons vegetable oil<br>850g/13⁄4lb lamb loin fillets, thinly sliced throughout the grain<br>2 garlic cloves, finely chopped<br>1 crimson onion, reduce into wedges<br>1 contemporary pink chilli, seeded and finely chopped<br>15g/1⁄2oz contemporary mint, chopped<br>For the sauce<br>50ml/2fl oz recently squeezed lime juice<br>2 tablespoons lovable chilli sauce<br>2 tablespoons Thai fish sauce","directions":"First, to create the sauce, mix the lime juice and chilli and fish sauces in just a very low bowl.<br>Then, warm a wok previously mentioned a large warm, increase 1 tablespoon of the oil and swirl it about to coat the aspect of the wok. Increase the lamb within just batches, stir-frying each individual batch for 2 minutes or until finally browned. Remove versus the wok.<br>Finally, warm the getting oil within just the wok, increase the garlic and onion, and stir-fry for 1 instant, then insert the chilli and cook for 30 seconds. Return the lamb to the wok, pour inside the sauce and cook for 2 minutes earlier mentioned a higher warm. Stir inside of the mint, then provide quickly. meat &amp; video game.","url":"https://recipe.bluelayer.org/recipe/5604/lamb-mint-stir-fry"},{"id":"5580","title":"Aubergine with pork & prawns","ingredients":"4 higher aubergines<br>150g/5oz minced pork<br>200g/7oz prawns, peeled and deveined<br>3 shallots, chopped<br>1 tablespoon vegetable oil<br>4 garlic cloves, beaten<br>1 tablespoon malt vinegar<br>1 tablespoon Thai fish sauce<br>2 tablespoons canned cooked soya beans, rinsed<br>1 teaspoon granulated sugar<br>salt and recently floor black pepper","directions":"First, preheat the oven to 230°C/450°F/Gasoline mark 8. Cook the aubergines entire within just the oven or barbecue them specifically earlier mentioned a potent warm until eventually the skins are burnt. Throw the aubergines into chilly water, then peel and slash the flesh into superior sections. Put the elements inside of a serving dish.<br>Then, mixture the pork and prawns with each other. Year with salt and pepper, and fixed apart.<br>Then, sauté the shallots inside of the oil right until browned. Remove the shallots and drain upon kitchen area papper. Hire the oil becoming within just the pan to sauté the garlic. Whenever the garlic is tender and golden, incorporate the pork and prawn combination and sauté for a handful of minutes earlier mentioned a medium warm.<br>Finally, include the vinegar, fish sauce, soya beans and sugar, and mixture inside of effectively. Address and cook for a pair minutes. Greatest the aubergine sections with the pork and prawn blend, and sprinkle with the sugar. Provide very hot. meat &amp; recreation.","url":"https://recipe.bluelayer.org/recipe/5580/aubergine-with-pork-prawns"},{"id":"5560","title":"Thai beef curry","ingredients":"1 tablespoon tamarind pulp<br>2 tablespoons vegetable oil<br>700g/11⁄2lb stewing beef (cubed)<br>500ml/18fl oz coconut milk<br>4 cardamom pods, bruised<br>500ml/18fl oz coconut product<br>2 tablespoons curry paste<br>2 tablespoons Thai fish sauce<br>8 pickling onions<br>8 baby potatoes<br>2 tablespoons granulated sugar<br>75g/3oz unsalted peanuts, roasted and floor","directions":"First, put the tamarind pulp and 125ml/4fl oz boiling water inside of a bowl, and fixed apart to neat. Mash the pulp with your fingertips to dissolve it, then tension and e-book the liquid, discarding the pulp.<br>Then, warmth a non-adhere wok above a higher warmth, insert the oil and swirl to coat. Incorporate the beef inside of batches, and stir-fry previously mentioned a significant warmth for 5 minutes for each individual batch or until eventually browned all in excess of. Avert the warm, increase the coconut milk and cardamom pods, and simmer for 1 hour or right until the beef is delicate. Remove the beef towards the wok, then stress the cooking liquid into a bowl and hold to one facet.<br>Then, warm the coconut product inside of the wok, and stir within just the curry paste. Cook for 10 minutes or until finally the oil starts off to different towards the product. Incorporate the fish sauce, onions, potatoes, beef blend, sugar, peanuts, tamarind water and the reserved cooking liquid. Simmer for 25â€\"30 minutes right until the meat is smooth. Provide warm. meat &amp; video game Fillet of beef with porcini &amp; lovable peppers serves 8 1.4kg/3lb trimmed beef fillet 25g/1oz dried porcini mushrooms, wet and tired 250g/9oz jar sliced crimson and yellow peppers in just oil, worn out 375g/13oz pancetta slices 2 tablespoons additional virgin olive oil 2 teaspoons undeniable flour 150ml/5fl oz Italian pink wine 300ml/10fl oz beef stock 2 tablespoons Marsala 2 teaspoons dried combined herbs salt and recently flooring black pepper.<br>Then, preheat the oven to 190°C/375°F/Gasoline mark 5.<br>Then, slash a slit together the facet of the fillet, retaining both equally finishes hooked up. Open it out with your hands a small, to deliver a pocket.<br>Then, approximately chop the porcini, scheduling 50 % for the sauce. Mixture the remainder with 50 percent of the peppers, and seek the services of to fill the pocket inside of the beef. Grind black pepper in excess of the meat, then wrap the pancetta close to the fillet to enclose it extensively. Tie with string at month-to-month durations.<br>Then, warmth the oil within just a heavy non-adhere frying pan, incorporate the meat and sear upon all aspects. Raise the fillet out of the oil, draining higher than the pan. Ebook the juices within just the pan for the sauce.<br>Then, go the fillet to a roasting tin, and roast in just the oven for 45 minutes. Remove versus the oven, protect with foil and depart to take it easy within a very hot spot for 10â€\"15 minutes.<br>Then, in the meantime, reheat the reserved juices in just the frying pan, sprinkle in just the flour and cook, stirring, above a medium warm for 2â€\"3 minutes. Slowly stir inside of the crimson wine and the stock, then deliver to the boil, stirring. Avoid the warmth and increase the Marsala and merged herbs. Time with salt and pepper, and simmer right until thickened, stirring generally.<br>Then, increase the staying peppers and porcini, and warmth during.<br>Finally, remove the string versus the beef fillet and carve the meat into great slices. Having a slotted spoon, remove the peppers and onions towards the sauce and employ the service of to garnish the meat. Provide routinely, drizzled with the sauce. meat &amp; recreation.","url":"https://recipe.bluelayer.org/recipe/5560/thai-beef-curry"},{"id":"5449","title":"Seafood pie","ingredients":"700g/11⁄2lb potatoes, peeled and thinly sliced<br>salt and recently flooring black pepper<br>450g/1lb cod fillet<br>450ml/3⁄4pt milk<br>75g/3oz butter, moreover additional for greasing<br>350g/12oz trimmed leeks, sliced recently grated nutmeg<br>25g/1oz undeniable flour<br>100g/4oz Stilton cheese<br>50ml/2fl oz one product<br>225g/8oz peeled and deveined cooked prawns<br>salt and recently flooring black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5. Evenly grease a 1.7-litre/3pt pie dish and desired destination upon a baking tray.<br>Then, cook the potatoes in just a pan of salted boiling water for 5 minutes or right up until partly softened, then drain effectively.<br>Then, put the cod inside of a shallow pan. Pour higher than 50ml/2fl oz of the milk and year frivolously with salt and pepper. Include and poach for 5 minutes till soft. Drain, booking the liquid. Flake the cod, discarding the pores and skin and bones.<br>Then, soften 25g/1oz of the butter in just a pan and sauté the leeks for 3 minutes, introducing nutmeg to flavor.<br>Then, soften the getting butter inside of an additional tiny pan. Increase the flour and cook, stirring, for 1 instant. Remove against the warmth, and little by little combine inside of the currently being milk and the reserved fish liquid, stirring right up until tender.<br>Then, return the pan to the warm. Cook, stirring, until eventually the sauce is made up of thickened. Crumble inside of the Stilton and increase the product. Time with salt and pepper.<br>Finally, put the cod, leeks and prawns inside the created pie dish. Spoon more than 50 percent the sauce, include the potatoes and pour in excess of the staying sauce. Cook the pie within the oven for 45 minutes. Provide instantly. savoury pies &amp; tarts.","url":"https://recipe.bluelayer.org/recipe/5449/seafood-pie"},{"id":"5425","title":"Singapore fried noodles","ingredients":"175g/6oz rice noodles<br>50ml/2fl oz vegetable oil<br>1⁄2 teaspoon salt<br>75g/3oz peeled and deveined cooked prawns<br>175g/6oz cooked pork, slash into skinny strips<br>1 green pepper, seeded and reduce into slender strips<br>1⁄2 teaspoon granulated sugar<br>2 teaspoons curry powder<br>75g/3oz Thai fish cakes<br>2 teaspoons light-weight soy sauce","directions":"First, soak the noodles in just water for more than 10 minutes, drain very well, then pat dry with kitchen area paper.<br>Then, warmth the wok, then increase fifty percent the oil. After the oil is incredibly hot, incorporate the noodles and 50 % the salt. Stir-fry for 2 minutes. Move to a serving dish and hold incredibly hot.<br>Finally, warm the becoming oil, and increase the prawns, pork, pepper, sugar, curry powder and being salt. Stir-fry for 1 moment. Return the noodles to the wok with the fish cakes. Stir-fry for 2 minutes. Stir within just the soy sauce. Provide instantly. pasta, grains &amp; pulses.","url":"https://recipe.bluelayer.org/recipe/5425/singapore-fried-noodles"},{"id":"5376","title":"Bamboo shoot salad","ingredients":"400g/14oz canned complete bamboo shoots<br>25g/1oz lengthy-grain rice<br>2 tablespoons chopped shallots<br>1 tablespoon chopped garlic<br>3 tablespoons chopped spring onion<br>2 tablespoons Thai fish sauce<br>2 tablespoons lime juice<br>1 teaspoon granulated sugar<br>1⁄2 teaspoon dried crimson chilli flakes<br>20 little refreshing mint leaves<br>1 tablespoon sesame seeds, toasted","directions":"First, rinse and drain the bamboo shoots, then cut and fixed apart inside of a serving bowl.<br>Then, dry-roast the rice within just a major frying pan until eventually it is golden brown. Remove and grind to great crumbs taking a mortar and pestle.<br>Then, idea the floor rice into a bowl. Insert the shallots, garlic, spring onions, fish sauce, lime juice, sugar, chilli flakes and fifty percent of the mint leaves. Combine very carefully.<br>Finally, pour about the bamboo shoots, and throw collectively. Provide the salad sprinkled with the sesame seeds and the currently being mint leaves.","url":"https://recipe.bluelayer.org/recipe/5376/bamboo-shoot-salad"},{"id":"5360","title":"Thai beef salad","ingredients":"vegetable oil for frying<br>450g/1lb lean rump steak<br>3 tablespoons recently squeezed lime juice<br>3 tablespoons Thai fish sauce<br>1 tablespoon granulated sugar<br>4 shallots, thinly sliced<br>2 garlic cloves, beaten<br>2 contemporary purple chillies, seeded and finely sliced<br>6â€\"8 lettuce leaves<br>1 tablespoon chopped refreshing coriander leaves<br>1 tablespoon chopped fresh new chives<br>1⁄2 cucumber, peeled and lower into slices 5mm/1⁄4within thick<br>2 tomatoes, lower into eighths","directions":"First, preheat the oven to 240°C/ 450°F/Fuel mark 8.<br>Then, warmth a minor oil within just a flameproof dish until finally it is extremely sizzling. Increase the meat and brown it out of the blue higher than a intense warm. Move to the oven, and roast for 10â€\"15 minutes.<br>Then, depart to take it easy for at minimum amount 5 minutes, then minimize thinly.<br>Then, merge with each other the lime juice, fish sauce and sugar, stirring until eventually the sugar contains dissolved. Incorporate the shallots, garlic and chillies.<br>Finally, deliver a mattress of lettuce upon a serving dish, and pile the beef within the middle. Spoon the dressing previously mentioned and scatter with coriander and chives. Organize the cucumber and tomato wedges close to the gain of the salad, and provide.","url":"https://recipe.bluelayer.org/recipe/5360/thai-beef-salad"},{"id":"5335","title":"Crab & cucumber savouries","ingredients":"substances<br>1 enormous cucumber, seeded if demanded and diced<br>50g/2oz reduced-body weight spread<br>225g/8oz button mushrooms, sliced<br>2 teaspoons undeniable flour<br>150ml/5fl oz fish stock, designed with 1⁄2 stock dice<br>1 tablespoon dry sherry<br>75ml/3fl oz minimal-excess weight solitary product<br>175g/6oz canned cooked white crabmeat<br>salt and recently floor black pepper","directions":"First, boil the cucumber inside evenly salted water for 3 minutes, then drain nicely. In just the exact pan, soften the small- weight spread. Cook the mushrooms, stirring, for 2 minutes.<br>Then, increase the cucumber, deal with and cook in excess of a Light-weight warm for 2 minutes.<br>Then, stir within the flour, remove in opposition to the warm and, whilst even now stiriring, increase the stock, sherry and product.<br>Then, return to the warm, carry to the boil and cook for 2 minutes, stirring.<br>Then, insert the crabmeat, and time with salt and pepper.<br>Finally, warm for the duration of, then spoon into 6 serving dishes. Provide scorching. starters &amp; canapés.","url":"https://recipe.bluelayer.org/recipe/5335/crab-cucumber-savouries"},{"id":"5321","title":"Salmon yakitori","ingredients":"For the sauce<br>350g/12oz salmon fillet, skinned and lower into 5cm/2in just chunks<br>8 baby leeks, trimmed and reduce into<br>5cm/2within just lengths<br>75ml/3fl oz gentle soy sauce<br>75ml/3fl oz fish stock<br>25g/1oz caster sugar<br>75ml/3fl oz dry white wine<br>50ml/2fl oz cute sherry<br>1 garlic clove, beaten","directions":"First, soak 8 bamboo skewers within chilly water for at minimum 30 minutes. Thread the salmon and leeks alternately on to the moist skewers. Depart in just the fridge right up until necessary.<br>Then, to create the sauce, put all the substances inside a very low saucepan, and warmth carefully earlier mentioned a small warm, stirring, right up until the sugar dissolves. Convey to the boil, then stop the warmth and simmer for 2 minutes. Stress the sauce and depart to neat. Pour in excess of one-3rd of the sauce into a reduced dish.<br>Finally, warm a barbecue or grill until finally medium-very hot. Brush a great deal of the being sauce more than the kebabs, and cook for 10 minutes, basting normally with the sauce. Provide very hot with the reserved sauce for dipping. starters &amp; canapés.","url":"https://recipe.bluelayer.org/recipe/5321/salmon-yakitori"},{"id":"5299","title":"Thai-layout fish cakes","ingredients":"substances<br>350g/12oz cod fillet, skinned<br>1 tablespoon Thai fish sauce<br>2 teaspoons Thai crimson curry paste<br>1 tablespoon recently squeezed lime juice<br>1 garlic clove, beaten<br>4 refreshing or dried kaffir lime leaves, crumbled<br>1 egg white<br>3 tablespoons chopped contemporary coriander<br>125ml/4fl oz vegetable oil","directions":"First, put the cod into a blender or food items processor with the fish sauce, curry paste, lime juice, garlic, lime leaves and egg white, and course of action until eventually a tender paste styles. Insert the coriander and course of action back again till merged cautiously.<br>Then, divide the fish cake combination into 8. Roll into balls, then flatten to create lower spherical patties. (If you including, deliver more compact patties for canapés, nonetheless don’t cook as extended.).<br>Then, warmth the oil inside a frying pan in excess of a medium warmth. Include the fish cakes within batches, frying for 3â€\"4 minutes upon every facet right until golden brown.<br>Finally, remove against the pan utilizing a spatula, drain upon kitchen area paper, and provide incredibly hot.","url":"https://recipe.bluelayer.org/recipe/5299/thai-layout-fish-cakes"},{"id":"5296","title":"Deep-fried fish","ingredients":"vegetable oil for deep-frying<br>300g/11oz undeniable flour<br>3 teaspoons salt<br>2 teaspoons baking powder<br>900g/2lb cod fillets<br>2 eggs<br>250ml/9fl oz milk<br>2 tablespoons olive oil","directions":"First, preheat the oil inside a deep-fryer or wok to 180°C/350°F (try out by way of frying a little dice of bread; it should really brown in just 30 seconds).<br>Then, inside of a bowl, incorporate jointly the flour, salt and baking powder. Dredge the cod fillets inside the flour mix, shaking off any additional. Guide the being blend.<br>Then, evenly battle the eggs with the milk and olive oil. Combine within the reserved flour combination and combat right until comfortable.<br>Finally, dip the cod fillets into the batter, and deep-fry until eventually crunchy and golden brown. Drain upon kitchen area paper, and provide instantly absent. substances.","url":"https://recipe.bluelayer.org/recipe/5296/deep-fried-fish"},{"id":"5274","title":"Crab & ginger soup","ingredients":"1 carrot, chopped<br>1 leek, chopped<br>1 bay leaf<br>900ml/11⁄2pt fish stock<br>2 medium cooked crabs<br>2.5cm/1within just piece of refreshing root ginger, peeled and grated<br>1 teaspoon gentle soy sauce<br>1⁄2 teaspoon floor star anise<br>salt and recently flooring black pepper","directions":"First, put the carrot and leek inside a major large saucepan with the bay leaf and the fish stock. Carry to the boil, protect against the warmth, address and go away to simmer for 10 minutes or right until the veggies are just about delicate.<br>Then, remove all of the meat versus the crabs. Crack off and guide the claws; split the joints and remove the meat working with a fork.<br>Then, include the crabmeat to the pan collectively with the ginger, soy sauce and star anise, and deliver to the boil. Depart to simmer for in excess of 10 minutes until finally the veggies are soft and the crab is heated all through.<br>Finally, period the soup with salt and pepper, then ladle into incredibly hot client serving bowls and garnish with the crab claws. Provide quickly. Starters &amp; Canapés At the starting of a evening meal, appetites are inclined to be at their top, consequently it is critical to pick out your newbie closely. This part includes a enormous wide variety of recipes to match within with any evening meal menu, and incorporates very hot and chilly dishes desired against cuisines towards all in the vicinity of the world-wide. There is on top of that a good deal to take towards any time it will come to canapés for night beverages or finger foods for even more relaxed attain-togethers. No matter what the party, you will locate recipes below to whet the urge for food of even the optimum discerning meal and occasion readers. starters &amp; canapés.","url":"https://recipe.bluelayer.org/recipe/5274/crab-ginger-soup"},{"id":"5273","title":"Cullen skink","ingredients":"225g/8oz smoked haddock fillet<br>25g/1oz butter<br>1 onion, finely chopped<br>600ml/1pt milk<br>350g/12oz potatoes, diced<br>350g/12oz cod, boned, skinned and cubed<br>150ml/5fl oz double product<br>2 tablespoons chopped fresh new flat-leaf parsley<br>salt and recently flooring black pepper","directions":"First, put the haddock fillet in just a significant frying pan and deal with with boiling water. Allow for stand for 10 minutes, then drain, scheduling 300ml/10fl oz of the soaking water. Flake the fish, using treatment to remove all the bones.<br>Then, soften the butter within a enormous saucepan about a minimal warm. Insert the onion and sweat carefully for 10 minutes till softened. Include the milk and carry to a Light simmer just before introducing the potatoes. Cook for 10 minutes.<br>Then, increase the reserved haddock flakes and the cod. Simmer for a extra 10 minutes right until the cod is soft.<br>Finally, remove over one-3rd of the fish and potatoes, put in just a blender or food items processor and purée till soft. Return to the soup with the product, parsley and salt and pepper to flavor. Insert a very little of the reserved soaking water if the soup seems to be also thick. Reheat carefully and provide scorching.","url":"https://recipe.bluelayer.org/recipe/5273/cullen-skink"},{"id":"5267","title":"Prawn wonton soup","ingredients":"For the wontons<br>175g/6oz cooked prawns, peeled and deveined<br>1 garlic clove, overwhelmed<br>1 spring onion, finely chopped)<br>1 tablespoon light-weight soy sauce<br>1 tablespoon Thai fish sauce<br>1 tablespoon chopped new coriander leaves<br>1 low egg, divided<br>12 wonton wrappers<br>For the soup<br>1 litre/13⁄4pt beef stock<br>1 tablespoon Thai fish sauce<br>1 tablespoon gentle soy sauce<br>1 tablespoon Chinese rice wine<br>2 low refreshing pink chillies, seeded and sliced<br>2 spring onions, sliced","directions":"First, to deliver the wonton filling, finely chop the prawns. Shift to a glass or ceramic bowl, and stir in just the garlic, spring onion, soy sauce, fish sauce, coriander and egg yolk.<br>Then, lay the wonton wrappers upon a exertion show up inside of a solitary layer, and put with regards to 1 tablespoon of the filling mix inside of the middle of every. Brush the edges with egg white and fold each and every one into a triangle, urgent flippantly to seal. Convey the 2 backside corners of the triangle near to fulfill inside of the heart, securing with a tiny egg white to preserve in just Space. Deal with with a wet tea towel or fabric till expected.<br>Finally, to create the soup, put the stock, fish sauce, soy sauce and rice wine inside a major weighty saucepan, and carry to the boil more than a medium warm. Include the chillies and spring onions. Get rid of the wontons into the pan and simmer for 4â€\"5 minutes, until finally properly heated. Provide quickly.","url":"https://recipe.bluelayer.org/recipe/5267/prawn-wonton-soup"},{"id":"5244","title":"Lobster bisque","ingredients":"50g/2oz carrots, diced<br>1 minor onion, chopped<br>1⁄2 bay leaf pinch of thyme<br>2 sprigs of new flat-leaf parsley<br>3 tablespoons Cognac<br>75ml/3fl oz dry white wine<br>125ml/4fl oz fish stock<br>50g/2oz simple flour<br>350ml/12fl oz boiling milk<br>3 tablespoons double product<br>salt and recently flooring black pepper","directions":"First, break the lobster claws and reduce the physique and tail into 4 or 5 elements. Fixed apart.<br>Then, sauté the carrots and onion inside 25g/1oz of the butter for 5 minutes. Insert the bay leaf, thyme, parsley and lobster, and cook for above 5 minutes until finally the lobster turns pink. Insert 2 tablespoons of the Cognac and ignite.<br>Then, any time the flames die down, increase the wine and stock, and simmer for 20 minutes.<br>Then, remove the meat against the lobster, scheduling the shells and broth.<br>Then, soften the getting butter within just a saucepan. Increase the flour and cook, stirring always, for 2 minutes to deliver a roux. Slowly include the boiling milk, whisking or stirring with a picket spoon until eventually delicate.<br>Then, crush the lobster shells and include to the sauce. Increase the reserved broth with the veggies and simmer, included, for 1 hour. Worry during a sieve into a contemporary pan. Deliver to the boil and stir within the product.<br>Finally, to provide, insert the lobster meat and the currently being Cognac. Period with salt and pepper, and provide incredibly hot.","url":"https://recipe.bluelayer.org/recipe/5244/lobster-bisque"},{"id":"5238","title":"Fish chowder","ingredients":"3 tablespoons olive oil<br>200g/7oz onion, finely chopped<br>200g/7oz celery, finely chopped<br>150g/5oz carrot, finely chopped<br>400g/14oz canned chopped tomatoes<br>1 teaspoon finely chopped garlic<br>100g/4oz undeniable flour<br>1⁄2 teaspoon flooring cinnamon<br>1⁄2 teaspoon dried marjoram<br>1⁄2 teaspoon dried oregano<br>2.4 litres/4pt fish stock<br>200g/7oz cooked boneless cod fillets, flaked<br>25ml/1fl oz darkish rum<br>25ml/1fl oz Worcestershire sauce<br>1 tablespoon Tabasco sauce salt and floor black pepper","directions":"First, warm the olive oil inside a hefty saucepan above a medium warm. Sweat the veggies, tomatoes and garlic for 5 minutes, stirring constantly.<br>Then, include the flour, cinnamon and herbs, and carry on to cook for a extra 2 minutes. Insert the stock and deliver to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring often.<br>Finally, period with salt and pepper, and provide incredibly hot.","url":"https://recipe.bluelayer.org/recipe/5238/fish-chowder"},{"id":"4899","title":"Rillettes of Salmon, Haddock, or Finnan Haddie","ingredients":"- 1 lb (500 g) Salmon, haddock, or finnan haddie, skinless and boneless<br>- 8 fl oz (250 mL) White wine<br>- 4 oz (125 g) Butter, unsalted<br>- 2 tsp (10 mL) Lemon juice<br>- to taste Salt<br>- to taste White pepper<br>- to taste Warm pepper sauce<br>- as favored (as preferred) Caviar, for garnish","directions":"1. First, mix the fish and wine inside a saucepan or sauté pan. Poach the fish carefully only until it is carried out. Mainly because there is not sufficient wine to cover the fish, switch the fish earlier mentioned once in a while for the duration of cooking so it chefs frivolously.<br>2. Next, drain the fish and neat thoroughly.<br>3. Then, crack the fish into tiny elements, then mash with a fork until there are no lumps.<br>4. Then, melt the butter, then combine it with the fish until finally uniformly put together. Period to taste with lemon juice, salt, white pepper, and hot pepper sauce.<br>5. Then, pack the blend into little ramekins or crocks for affected person services. Chill.<br>6. Then, best just about every aspect with a minimal spoonful of caviar specifically right before serving. Hire salmon caviar for salmon rillettes, or any preferred caviar for haddock or finnan haddie rillettes.<br>7. Finally, for services, destination the ramekin on a minor plate protected with a folded napkin or a doily. Prepare slices of toast or bread on the underliner about the ramekin, or provide the toast on the aspect.","url":"https://recipe.bluelayer.org/recipe/4899/rillettes-of-salmon-haddock-or-finnan-haddie"},{"id":"4890","title":"Very simple Mousseline Forcemeat","ingredients":"- 1 lb (500 g) Chicken meat, lean veal, fish, or shellfish (watch take note)<br>- 2 Egg whites<br>- 12 fl oz (375 mL) heavy cream<br>- 1 tsp, or to taste (5 mL, or to taste) Salt<br>- to taste White pepper<br>- to taste Cayenne<br>- to taste Nutmeg","directions":"1. First, cube the meat and place inside the container of a food processor. Procedure till puréed.<br>2. Next, increase the egg whites and course of action until finally nicely combined.<br>3. Then, pressure the purée for the duration of a sieve to remove sinews and other connective tissue.<br>4. Then, put the purée into a stainless-metal bowl nested in a more bowl of beaten ice. Chill until the purée is rather cold.<br>5. Then, slowly merge inside the cream so of hand.<br>6. Then, year with salt, white pepper, cayenne, and a sprint of nutmeg.<br>7. Finally, check the seasoning and regularity by poaching, cooling, and tasting a small quenelle. Transform as essential.","url":"https://recipe.bluelayer.org/recipe/4890/very-simple-mousseline-forcemeat"},{"id":"4884","title":"Standard Chaud-Froid","ingredients":"- 1�\"2�?\"1 oz (15�?\"30 g) Gelatin powder, unflavored (see take note)<br>- 8 fl oz (250 mL) heavy cream<br>- 1 qt (1 L) White stock (veal, chicken, or fish)<br>- 2�?\"4 Egg yolks (optional)<br>- 1 pt 8 fl oz (750 mL) heavy cream","directions":"1. First, melt the gelatin in the heavy cream.<br>2. Next, deliver the stock to a simmer.<br>3. Then, increase the gelatin mix to the stock and warm until the gelatin is dissolved. Do not boil.<br>4. Then, if the egg yolks are utilized, beat them with the being cream to create a liaison. Stir a tiny of the stock blend into the liaison to mood it, then insert the liaison to the warm stock. heat the mix diligently to cook the egg yolks, yet do not permit it simmer, or the yolks will curdle.<br>5. Then, if the yolks are not applied, conveniently mood the getting cream with a small of the warm stock, then insert it to the unwind of the stock.<br>6. Finally, worry throughout a cheesecloth.","url":"https://recipe.bluelayer.org/recipe/4884/standard-chaud-froid"},{"id":"4869","title":"Smoked Trout","ingredients":"- 2 qt (2 L) Water<br>- 8 oz (250 g) Salt<br>- 2 oz (60 g) Gentle brown sugar<br>- 4 Bay leaves<br>- 2 tsp (10 mL) Black peppercorns<br>- 1 tsp (5 mL) Coriander seed<br>- 1�\"2 tsp (2 mL) Full allspice<br>- 1�\"2 tsp (2 mL) Dry mustard<br>- 10 Trout fillets, over 8 oz (250 g) each and every","directions":"1. First, plan the brine: Blend the water, salt, sugar, bay leaves, peppercorns, coriander, allspice, and mustard in a pot. Carry to a simmer, stirring until the salt and sugar are dissolved.<br>2. Next, interesting, then chill the brine.<br>3. Then, destination the trout fillets inside a stainless-metallic, plastic, or other nonreactive pan in a one layer. Increase more than enough cold brine to extensively include the fillets. place a light-weight body weight on greatest of the fish to maintain them submerged.<br>4. Then, refrigerate for 6�?\"8 hours.<br>5. Then, remove against the brine and rinse in cold water. Blot dry.<br>6. Then, set up on racks and allow for to dry for a number of hours in the fridge.<br>7. Finally, warm smoke at 185°F (85°C) until the inner temperature of the fish reaches 145°F (63°C), about 1�?\"11�\"2 hrs. Neat, then refrigerate.","url":"https://recipe.bluelayer.org/recipe/4869/smoked-trout"},{"id":"4867","title":"Gravlax","ingredients":"- 21�\"2 (lb) 1.2 kg Salmon fillet, pores and skin on<br>- 4 oz (125 g) Coarse salt<br>- 4 oz (1 mL) Sugar<br>- 1�\"4 (tsp) 125 g White pepper<br>- 2 oz (60 g) New dill sprigs","directions":"1. First, move your fingertips over the appear of the salmon fillet to track down any bones. Pull them out with needlenose pliers.<br>2. Next, blend with each other the salt, sugar, and pepper.<br>3. Then, choose a stainless-metal, glass, ceramic, or other nonreactive pan to maintain the salmon for curing. Sprinkle a minor of the salt mix on the bottom of the pan and lay the salmon on it pores and skin side down. cover the flesh aspect of the fillet extensively with a layer of the salt mix. Then best with the dill, once more masking the fillet thoroughly.<br>4. Then, if you are doubling this recipe and curing 2 fillets, salt the instant fillet in the exact same trend and invert it on supreme of the to start with consequently the dill is sandwiched about the fillets and the pores and skin aspect of just about every fillet is to the outdoors.<br>5. Then, cover the pan effectively and refrigerate for 1 working day. Switch the fillet or fillets over and refrigerate for an additional working day (for a amount of money of 2 times). Notice: Some instructions say to level a fat on the fish for the duration of the therapy. This is optional. Weighting the fish creates a slightly drier, firmer performed merchandise.<br>6. Then, following 2 times, drain off any liquid that includes gathered in the pan. Treatmententirely scrape all the dill and curing mix against the fish.<br>7. Finally, to serve, lower on a sharp diagonal�?\"that is, with the knife just about parallel to the table�?\"into huge, paper-slim slices (Determine 26.1).","url":"https://recipe.bluelayer.org/recipe/4867/gravlax"},{"id":"4855","title":"Brandade de Morue","ingredients":"- 2 lb (1 kg) Salt cod<br>- 1�?\"2 Garlic cloves, beaten to a paste<br>- 8 fl oz (250 mL) Olive oil<br>- 8 fl oz (250 mL) Milk, cream, or half-and-50 percent<br>- to taste White pepper<br>- to taste Salt<br>- as necessary (as needed) Toast information fried inside olive oil","directions":"1. First, soak the salt cod within cold water for 24 hrs, modifying the water lots of situations.<br>2. Next, put the cod inside a pot with sufficient water to cover. Deliver to a boil, reduce heat, and simmer 5�?\"10 minutes, specifically till the cod is cooked and flakes. Do not overcook, or it will not take up liquid nicely in the future actions. Remove the fish from the water, flake it, and remove the pores and skin and bones.<br>3. Then, function the fish, even though it is continue to very hot, and the garlic into a tender, lump-free paste. This can be finished through hand with a bowl and wooden spoon or with a mixer with the paddle attachment. (A food processor could moreover be utilized, still be watchful not to technique the fish till it is carefully puréed.).<br>4. Then, hot the oil and milk or cream in individual pans.<br>5. Then, slowly battle the oil into the cod paste alternately with the milk, incorporating exactly a small at a year, until the blend is the regularity of mashed potatoes.<br>6. Then, increase white pepper to taste. Salt might not be critical simply because the dried cod is salty.<br>7. Finally, provide hot as a dip, with toast details for dipping.","url":"https://recipe.bluelayer.org/recipe/4855/brandade-de-morue"},{"id":"4818","title":"Mayonnaise","ingredients":"- 8 Egg yolks, ideally pasteurized<br>- 2 tbsp (30 mL) Vinegar<br>- 2 tsp (10 mL) Salt<br>- 2 tsp (10 mL) Dry mustard pinch pinch Cayenne<br>- 31�\"4 pt (1.7 L) Salad oil<br>- 4 tbsp (60 mL) Vinegar<br>- 3�?\"4 tbsp (50�?\"60) mL Lemon juice","directions":"1. First, evaluation Strategies for creating mayonnaise on.<br>2. Next, spot the egg yolks inside the bowl of a mixer and beat with the whip attachment until properly crushed.<br>3. Then, insert 2 tbsp (30 mL) vinegar and overcome very well.<br>4. Then, mix jointly the dry components and insert to the bowl. Battle till properly merged.<br>5. Then, transform the mixer to higher tempo. Amazingly gradually, nearly lose so of reduce, get started including the oil. Any time the emulsion types, you can incorporate the oil slightly speedier.<br>6. Then, each time the mayonnaise turns into thick, slim with a small of the vinegar.<br>7. Then, slowly and gradually overcome in the getting oil alternately with the vinegar.<br>8. Finally, alter the tartness and the regularity by way of beating in a small lemon juice. Mayonnaise-Primarily based Dressings For just about every of the immediately after dressings, increase the listed substances to 2 qt (2 L) mayonnaise as indicated. Thousand Island Dressing 1 pt (500 mL) chili sauce, 2 oz (60 g) minced onion, 4 oz (125 g) finely chopped green bell pepper, 4 oz (125 g) chopped drained pimiento, and (optional element) 3 chopped challenging-cooked eggs. Louis Dressing Plan Thousand Island Dressing devoid of the chopped eggs. Insert 1 pt (500 mL) significant cream. Russian Dressing 1 pt (500 mL) chili sauce or ketchup, 1�\"2 cup (125 mL) drained horseradish, 2 oz (60 g) minced onion, and (optional component) 1 cup (500 mL) lumpfish or whitefish caviar. Chantilly Dressing 1 pt (500 mL) significant cream, whipped. Fold the whipped cream into the mayonnaise very carefully to continue to keep volume. Do this as conclusion as opportunity to service year. Blue Cheese Dressing 1�\"2 cup (125 mL) white vinegar, 2 tsp (10 mL) Worcestershire sauce, a number of drops of warm crimson pepper sauce, and 1 lb (500 g) crumbled blue cheese. Slender to preferred regularity with 1�?\"2 cups (250�?\"500 mL) heavy cream or 50 percent-and-half. Variance: Alternate bitter cream for up to 50 percent of the mayonnaise.","url":"https://recipe.bluelayer.org/recipe/4818/mayonnaise"},{"id":"4798","title":"Court docket Bouillon for Fish","ingredients":"- 1 gal (4 L) Water<br>- 8 fl oz (250 mL) White vinegar, wine vinegar, or lemon juice<br>- 8 oz (250 g) Onions, sliced<br>- 4 oz (125 g) Celery, sliced<br>- 4 oz (125 g) Carrots, sliced<br>- 2 oz (60 g) Salt<br>- 1�\"4 tsp (2 mL) Peppercorns, beaten<br>- 1 Bay leaf<br>- 1�\"2 tsp (1 mL) Dried thyme<br>- 10�?\"12 Parsley stems","directions":"1. First, mix all components in a stockpot or saucepot and deliver to boil.<br>2. Next, eliminate heat and simmer 30 minutes.<br>3. Finally, worry and neat.","url":"https://recipe.bluelayer.org/recipe/4798/court-docket-bouillon-for-fish"},{"id":"4774","title":"Pho Bo (Vietnamese Beef and Rice Noodle Soup)","ingredients":"- 3 qt (3 L) Beef broth<br>- 12 slices fresh ginger root<br>- 3 stalks Lemon grass, coarsely chopped<br>- 6 oz (180 g) Shallots, sliced skinny<br>- 1 Cinnamon adhere<br>- 3 fl oz (90 mL) Nuoc nam (Vietnamese fish sauce) or nam pla (Thai fish sauce)<br>- to taste Salt<br>- 1 lb 8 oz (750 g) Beef tenderloin or other comfortable beef steak<br>- 1 lb 8 oz (750 g) Rice sticks (check out) Garnishes<br>- as chosen (as preferred) Shallots, sliced slender as chosen as preferred Mung bean sprouts as preferred as favored Clean mint leaves<br>- as preferred New cilantro leaves<br>- as preferred New crimson chiles, seeded and sliced slender<br>- as favored (as preferred) Lime wedges<br>- as preferred Chile paste with garlic","directions":"1. First, mix the broth, ginger, lemon grass, shallots, and cinnamon adhere in a stockpot.<br>2. Next, pressure. Discard the solids.<br>3. Then, insert the fish sauce.<br>4. Then, style and incorporate salt if needed.<br>5. Then, partly freeze the beef to create it simpler to slash.<br>6. Then, reduce the beef into paper-slender slices.<br>7. Then, merely in advance of services, lose the rice sticks into boiling water. Deliver the water back again to a boil and drain mechanically.<br>8. Then, for services, provide the broth again to a boil.<br>9. Then, place just about every garnish in a individual bowl and set up on the eating desk.<br>10. Then, house 2 oz (60 g) beef slices in the bottom of each and every soup bowl.<br>11. Then, ladle 8 fl oz (250 mL) broth above the beef slices. The boiling broth chefs the beef in instances.<br>12. Then, incorporate rice noodles to the bowl.<br>13. Finally, enable visitors to support on their own to garnishes to taste soup as preferred.","url":"https://recipe.bluelayer.org/recipe/4774/pho-bo-vietnamese-beef-and-rice-noodle-soup"},{"id":"4773","title":"Seafood Gumbo","ingredients":"- 3 fl. oz (90 g) Vegetable oil<br>- 6 oz (180 g) Onion, minimal cube<br>- 4 oz (120 g) Celery, small cube<br>- 4 oz (120 g) Green bell pepper, low cube<br>- 1 oz (30 g) Garlic, chopped good<br>- 11�\"2 tsp (7 mL) Dried thyme<br>- 11�\"2 tsp (7 mL) Dried basil<br>- 1 tsp (5 mL) Dried oregano<br>- 2 Bay leaves<br>- 1 tsp (5 mL) Cayenne<br>- 1 tsp (5 mL) Black pepper<br>- 2 tsp (10 mL) Paprika<br>- 1 gal (4 L) Fish stock, sizzling<br>- 8 oz (250 g) Blond roux<br>- 10 oz (300 g) Canned tomatoes, chopped<br>- 1 lb (500 g) Okra, trimmed, reduce into 3�\"4-in. (2-cm) slices<br>- 1 lb (500 g) small shrimp, peeled and deveined<br>- 1 lb (500 g) Lump crabmeat<br>- 1 tbsp (15 mL) Filé powder<br>- to taste Salt<br>- 11�\"2 lb (750 g) Cooked rice","directions":"1. First, heat the oil inside a stockpot or weighty soup pot. Increase the onion, celery, green pepper, garlic, herbs, and spices. Cook over small heat right until the veggies are smooth.<br>2. Next, incorporate the stock. Convey the blend to a boil.<br>3. Then, beat in the roux to thicken the soup.<br>4. Then, increase the tomatoes.<br>5. Then, include the okra.<br>6. Then, insert the shrimp and crabmeat.<br>7. Then, sprinkle the filé powder over the best of the soup and stir it inside. Simmer a different 2 minutes.<br>8. Then, remove from warm and time to taste with salt.<br>9. Finally, to serve, spoon about 11�\"2 oz (45 g) cooked rice into a soup bowl.","url":"https://recipe.bluelayer.org/recipe/4773/seafood-gumbo"},{"id":"4768","title":"Corn and Crab Chowder with Basil","ingredients":"- 3 fl oz (90 mL) Vegetable oil<br>- 12 oz (375 g) Onions, medium cube<br>- 2 Garlic cloves, chopped<br>- 3 oz (90 g) Flour<br>- 31�\"2 qt (3.5 L) Light-weight fish stock or chicken stock<br>- 8 fl oz (250 mL) Dry white wine<br>- 2 lb (1 kg) Potatoes, medium cube (view observe)<br>- 2 Bay leaves<br>- 2 lb (1 kg) Corn kernels, contemporary or frozen<br>- 1�\"2 cup (125 mL) fresh basil leaves, shredded<br>- 2 lb (1 kg) Crabmeat<br>- 1 pt (500 mL) Milk, warm<br>- 8 fl oz (250 mL) Significant cream, hot to taste Salt<br>- to taste White pepper","directions":"1. First, warm the oil in a weighty soup pot over gentle warm.<br>2. Next, insert the onions and garlic.<br>3. Then, cook more than mild heat until virtually gentle. Do not brown.<br>4. Then, insert the flour. Stir into the body weight to deliver a roux. Cook the roux slowly for 4�?\"5 minutes, nonetheless do not allow for it brown.<br>5. Then, making use of a twine whip, slowly but surely stir in the stock. bring to a boil, stirring to deliver indeed the liquid is delicate. Include the wine.<br>6. Then, increase the potatoes and bay leaves. Simmer till the potatoes are gentle.<br>7. Then, increase the corn kernels and shredded basil. Return the soup to a simmer.<br>8. Then, insert the crabmeat.<br>9. Then, stir in the warm milk and cream.<br>10. Finally, year to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/4768/corn-and-crab-chowder-with-basil"},{"id":"4766","title":"Shrimp Bisque","ingredients":"- 1 oz (30 g) Butter<br>- 2 oz (60 g) Onions, minimize brunoise<br>- 2 oz (60 g) Carrots, slice brunoise<br>- 1 lb (500 g) Little shrimp, shells on little piece tiny piece Bay leaf<br>- pinch Dried thyme<br>- 4 Parsley stems<br>- 1 oz (30 g) Tomato paste<br>- 2 oz (60 mL) Burnt brandy (see observe)<br>- 6 oz (200 mL) White wine<br>- 1 qt (1 L) Fish velouté<br>- 1 pt (500 mL) Fish stock<br>- 1 cup (250 mL) heavy cream, hot to taste Salt<br>- to taste White pepper","directions":"1. First, heat the butter in a saucepan above medium warm.<br>2. Next, increase the onions and carrots. Sauté right until they are frivolously browned.<br>3. Then, increase the shrimp, bay leaf, thyme, and parsley stems. Sauté right until the shrimp switch crimson.<br>4. Then, include the tomato paste and stir nicely.<br>5. Then, incorporate the brandy and wine.<br>6. Then, remove the shrimp. Peel and devein them. Return the shells to the saucepan.<br>7. Then, slash the shrimp into lower cube and guide for garnish.<br>8. Then, include the fish velouté and stock to the saucepan.<br>9. Then, worry. Return the soup to the saucepan and provide back again to a simmer.<br>10. Finally, at services period, include the hot cream and the diced shrimp. Year to taste.<br>Recipe note: Burnt brandy is brandy that includes been heated in a saucepan and flamed (closely) to melt away off the alcoholic beverages.","url":"https://recipe.bluelayer.org/recipe/4766/shrimp-bisque"},{"id":"4723","title":"Thai Purple Curry Sauce","ingredients":"- 1 fl oz (30 mL) Vegetable oil<br>- 11�\"2 oz (45 mL) Pink curry paste (see sidebar)<br>- 2 fl oz (60 mL) Water or stock<br>- 14 fl oz (410 mL) Coconut milk, canned, unsweetened<br>- 11�\"2 oz (45 mL) Nam pla (Thai fish sauce)","directions":"1. First, warm the oil around mild heat in a saucepan.<br>2. Next, include the curry paste and cook till it is aromatic.<br>3. Then, stir in the water or stock and bring to a simmer.<br>4. Finally, insert the coconut milk and nam pla. bring to a simmer and simmer few minutes to mix the flavors.","url":"https://recipe.bluelayer.org/recipe/4723/thai-purple-curry-sauce"},{"id":"4722","title":"Nuoc Cham (Vietnamese Dipping Sauce)","ingredients":"- 2 Garlic cloves, chopped<br>- 2�?\"4 Contemporary Thai chiles, seeded and chopped<br>- 3 tbsp (45 mL) Sugar<br>- 4 fl oz (125 mL) Lime juice<br>- 4 fl oz (125 mL) Nuoc nam (Vietnamese fish sauce) or nam pla (Thai fish sauce)<br>- 4 fl oz (125 mL) Water<br>- 1 oz (30 g) Carrot, reduce fantastic julienne","directions":"1. First, pound the garlic, chiles, and sugar in a mortar to deliver a paste.<br>2. Next, level the garlic paste in a bowl and mix in the lime juice, stirring until the sugar is dissolved.<br>3. Finally, include the remaining substances and mix very well.","url":"https://recipe.bluelayer.org/recipe/4722/nuoc-cham-vietnamese-dipping-sauce"},{"id":"4703","title":"Fresh Tomato Coulis with Garlic","ingredients":"- 3 oz (90 g) Shallots, chopped fine<br>- 6 Garlic cloves, chopped fine<br>- 2 fl oz (60 mL) Olive oil<br>- 1 lb 8 oz (750 g) Tomatoes, peeled, seeded, and chopped<br>- to taste Salt<br>- to taste White pepper","directions":"1. First, sweat the shallots and garlic within olive oil right until delicate.<br>2. Next, incorporate the tomatoes and cook right until added liquid consists of cooked out and the sauce is thick.<br>3. Then, time to taste. BUTTER SAUCES The 5th foremost sauce is hollandaise. Hollandaise and its cousin, béarnaise, are compared with the sauces we incorporate been examining due to the fact their primary aspect is not stock or milk nevertheless butter. Prior to tackling the complexities of hollandaise, we 1st feel at much easier butter preparations made use of as sauces.<br>4. Then, melted butter. This is the least difficult butter planning of all, and one of the maximum greatly employed, especially as a dressing for greens. Unsalted or sweet butter includes the freshest style and is desired for all sauce-developing.<br>5. Then, clarified butter. Butter is made up of butterfat, water, and milk solids. Clarified butter is purified nonethelessterfat, with water and milk solids taken off (see Determine 8.7). It is required for innumerable cooking functions. Clarified butter is made use of within sautéing for the reason that the milk solids of unclarified butter would burn up at this kind of substantial temperatures. It is utilized in creating hollandaise for the reason that the water of unclarified butter would variance the regularity of the sauce.<br>6. Then, brown butter. Regarded as beurre noisette (burr nwah zett) within French, this is full melted butter that includes been heated till it turns gentle brown and presents off a nutty aroma. It is usually created at the remaining second and assisted over fish, white meats, eggs, and vegetables. Treatment should really be taken not to melt away the butter, as the heat of the pan will progress to brown it even immediately after it is eradicated against the fire.<br>7. Then, black butter. Black butter, or beurre noir (burr nwahr), is manufactured together with brown butter still heated until it is a minimal darker, and it is f lavored with a pair drops of vinegar. Capers, chopped parsley, or each are from time to time additional. To prevent unsafe spattering of the vinegar in the hot butter, quite a few cooks pour the butter over the foods cream, then deglaze the pan with the vinegar and pour that over the merchandise.<br>8. Finally, meunière butter. This is helped with fish cooked à la Meunière (watch ). Brown butter is experienced with lemon juice and poured over the fish, which incorporates been sprinkled with chopped parsley. As in the situation of black butter, unsafe spattering can consequence each time dampness is extra to hot butter.To prevent this, chefs usually sprinkle the lemon juice straight on the fish ahead of pouring on the brown butter.","url":"https://recipe.bluelayer.org/recipe/4703/fresh-tomato-coulis-with-garlic"},{"id":"4696","title":"Velouté Sauce (Veal, Chicken, or Fish)","ingredients":"Roux:<br>- 4 oz (125 g) Clarified butter<br>- 4 oz (125 g) Bread flour<br>- 21�\"2 qt (2.5 L) White stock, sizzling (veal, chicken, or fish)","directions":"1. First, prepare developing and adding roux using the standard method.<br>2. Next, heat the butter inside a major saucepot around very low heat. Increase the flour and create a blond roux. Great the roux a little.<br>3. Then, slowly insert the sizzling stock to the roux, whisking consistently. bring to a boil, stirring continuously. Reduce heat to a simmer.<br>4. Then, simmer the sauce fairly gradually for 1 hour. Stir often, and skim the surface as soon as needed. Insert extra stock if essential to transform regularity.<br>5. Then, do not period velouté, as it is not utilised as is however as an aspect inside other arrangements.<br>6. Finally, stress during a china cap protected with cheesecloth. cover or spread melted butter on appear to avoid pores and skin development. Continue to keep warm in a bain-marie, or neat in a cold-water bathtub for later on employ.","url":"https://recipe.bluelayer.org/recipe/4696/velout-sauce-veal-chicken-or-fish"},{"id":"4694","title":"Fish Fumet","ingredients":"- 1 oz (30 g) Butter<br>Mirepoix:<br>- 4 oz (125 g) Onion, chopped fine<br>- 2 oz (60 g) Celery, chopped fine<br>- 2 oz (60 g) Carrot, chopped good (optional)<br>- 2 oz (60 g) Mushroom trimmings (optional)<br>- 4�?\"6 lb (2�?\"3 kg) Bones from lean fish<br>- 8 fl oz (250 mL) White wine (dry)<br>Sachet:<br>- 1�\"2 Bay leaf<br>- 1�\"4 tsp (1 mL) Peppercorns<br>- 6�?\"8 Parsley stems<br>- 1 Full clove<br>- 1 gal (4 L) Water, cold","directions":"1. First, butter the bottom of a heavy stockpot or saucepot. place the mirepoix in the bottom of the pot and the bones above the top of it. Protect the bones loosely with a spherical of brown paper or parchment.<br>2. Next, established the pot over minimal heat and cook slowly for over 5 minutes, until the bones are opaque and start off to exude juices.<br>3. Then, increase the wine, bring to a simmer, then insert the sachet and water to cover.<br>4. Then, carry to a simmer again, skim, and permit simmer for 30�?\"45 minutes.<br>5. Then, anxiety in the course of a china cap included with few levels of cheesecloth.<br>6. Finally, great, vented, inside a cold-water tub, and refrigerate.","url":"https://recipe.bluelayer.org/recipe/4694/fish-fumet"},{"id":"4515","title":"Fried Catfish Sandwiches with Bacon, Lettuce and Tomato","ingredients":"Sauce: 3/4 cup mayonnaise, 3 tablespoons sweet pickle relish, 1 1/2 tablespoons drained bottled capers (chopped fine), 1 tablespoon Dijon-style mustard, 1 tablespoon fresh lemon juice (or to taste), A pinch of cayenne, 1 tablespoon bottled cocktail sauce (or to taste). All-purpose flour seasoned with salt and pepper for dredging the fish, 2 large egg whites, 1/2 teaspoon salt, 1/4 teaspoon cayenne, Cornmeal for dredging the fish, 4 (1/2 pound) catfish fillets (halved crosswise), Vegetable oil for deep-frying the fish, 8 soft sandwich rolls (split), Soft-leaf lettuce for the sandwiches, 2 tomatoes (sliced thin), 16 slices lean bacon (cooked)","directions":"Make the sauce: In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce, covered. Have ready in individual shallow dishes the flour, the egg whites beaten with the salt and the cayenne, and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is lined to a wax paper-covered baking sheet. In a kettle warm 1 inch of the oil to 375 degrees F upon a deep-fat thermometer. In it fry the fish in batches for 2 to 4 minutes on each side, or until it is cooked throughout and the coating is crisp, and transfer it with a slotted spatula to paper towels to drain. Upon the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce, and the final halves of the rolls. Serves 8.","url":"https://recipe.bluelayer.org/recipe/4515/fried-catfish-sandwiches-with-bacon-lettuce-and-tomato"},{"id":"4410","title":"Acapulco Fishburgers","ingredients":"1 pound fish fillets, 1 medium green bell pepper (chopped), 3 medium onions (chopped), 2 cups soft bread crumbs, 3/4 teaspoon salt, 1/4 teaspoon pepper, 3 tablespoons shortening","directions":"Bone fish; put all through food chopper or chop finely with knife. Mix with green pepper, onions, bread crumbs, salt and pepper; combine well. Form into 8 patties about 4 inches in diameter. Brown on each side in shortening in skillet over medium heat for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/4410/acapulco-fishburgers"},{"id":"2947","title":"Fish Curry","ingredients":"1 lb. fish, reduce into parts 1 onion pureed 1 tsp. ginger paste 1 tsp. garlic paste 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1 tomato, pureed 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Strategy: Warm oil in a non-adhere frying pan and fry the onions, ginger and garlic, with each other with cumin and Coriander powders for 5 minutes. add tomato, fish, turmeric and chilli powders and salt alongside one another with a cup of lukewarm water and cook on medium reduced heat for 20 5 minutes. Garnish with cilantro/coriander leaves.","directions":"","url":"https://recipe.bluelayer.org/recipe/2947/fish-curry"},{"id":"2867","title":"Fish Fry","ingredients":"1 lb. fish fillet, slice into sections 1 tbsp. garlic paste 1 tsp. onion powder 1 tsp. lemon juice Salt and pepper to taste Bread crumbs and an egg - optional Cilantro/coriander leaves 4 tsp. oil Procedure: Mix the fish, lemon juice, salt and pepper, cilantro/coriander leaves and onion powder and maintain Apart for a couple of hrs. heat oil in a non-adhere frying pan and fry the fish on medium large heat for 10 minutes on both aspect. Optionally, dip the fish in crushed egg, coat with bread crumbs and fry.","directions":"","url":"https://recipe.bluelayer.org/recipe/2867/fish-fry"},{"id":"2671","title":"Chilli Fish","ingredients":"1 lb. fish, slash into parts 4 tbsp. chopped garlic 1 green bell pepper thinly sliced into very long strips 1 onion thinly sliced into prolonged strips Salt and pepper to taste Soy sauce to taste 1 tbsp. oil Strategy: Warm oil in a non-adhere frying pan and fry the fish experienced with salt and pepper on medium large heat for 10 minutes on both facet. Remove fish, add green bell pepper and onions and salt and cook until crisp nonetheless not wilted, over 10 minutes. Mixture with the fish and time with soy sauce.","directions":"","url":"https://recipe.bluelayer.org/recipe/2671/chilli-fish"},{"id":"2670","title":"Fish Curry with Mustard","ingredients":"1 lb. fish, lower into sections 2 tbsp. oil 1 tsp. turmeric powder 2 tbsp. mustard powder 1 tsp. salt 8 green chillies Procedure: Create a paste of mustard in an equivalent total of water. Warm oil in a non-adhere frying pan and fry The mustard paste for 50% a moment, and add 3 cups of lukewarm water. Convey to a boil and add fish, turmeric and salt and green chillies. Cook on medium small heat for 50% and hour.","directions":"","url":"https://recipe.bluelayer.org/recipe/2670/fish-curry-with-mustard"},{"id":"2669","title":"Garlic Fish Curry","ingredients":"1 lb. fish, reduce into parts 4 tbsp. garlic paste 1 tsp. turmeric 1 tsp. chilli powder 1 tsp. salt or to taste Cilantro/coriander leaves 2 tbsp. oil Approach: Warm oil in a non-adhere frying pan and fry the garlic for a second. add fish, turmeric and chilli Powders and salt jointly with a cup of lukewarm water and cook on medium small warm for 50% an hour. The end result will be a thick gravy masking the fish. Garnish with cilantro/coriander leaves.","directions":"","url":"https://recipe.bluelayer.org/recipe/2669/garlic-fish-curry"},{"id":"2450","title":"MARINATED TUNA Inside of OLIVE OIL","ingredients":"MARINATED TUNA in OLIVE OIL 1 pound (500 gr) tuna (Atlantic or Mediterranean), sliced 1 to 2 inches (3 to 5 cm) thick 2 tablespoons (40 gr) salt 4 bay leaves 12 black peppercorns 4 cloves garlic, halved lengthwise, any green sprout eradicated 1 cup (250 ml) white wine 7 cups (1.75 lt) water Suitable, fresh-tasting olive oil Remove the pores and skin, dim meat, and any bones against the tuna. To a nonreactive pot, add the salt, bay leaves, peppercorns, garlic, white wine, water, and tuna, and convey them to a fairly sluggish simmer. Poach the fish till it is hardly cooked during, probably 20 minutes. Acquire the pot against the warm, and neat the fish in the poaching liquid. Drain it, and organize it, chopping as critical, to in shape tightly in a jar or other deep, fairly slender container. Pour inside olive oil until the tuna is thoroughly immersed, tapping the jar to get rid of air pockets. Optionally, add one more bay leaf, peppercorns, or other seasonings (view about), and the garlic to the cooking pot. Retailer in the fridge for up to a 7 days. serve at area temperature. Generates a very little significantly less than 1 pound (450 gr).","directions":"","url":"https://recipe.bluelayer.org/recipe/2450/marinated-tuna-inside-of-olive-oil"},{"id":"2448","title":"SALMON WITH LEEK AND SAFFRON SAUCE","ingredients":"A number of leeks weighing about 2 excess weight (1 kg) entirely 1 teaspoon (5 gr) butter ¾ cup (175 ml) white wine 1½ cups (350 ml) heavy cream A pinch (regarding 25) saffron threads 5 tablespoons (75 ml) mussel broth ½ teaspoon cornstarch Salt 3-pound (1.4-kg) salmon filet inside one piece Reduce off the green tops and the roots of the leeks. Open the higher conclusion of each individual with 2 lengthwise cuts at 90-amount angles to one an additional, and clean just about every leek effectively upside down down below functioning water to remove the grit concealed in between the levels. Reduce the leeks into lengthwise strips somewhere around ⅛ inch via 2 to 3 inches (3 mm by 5 to 7 cm), and sweat them inside butter in a lined pan more than small warm, stirring at this time and then. in over 25 minutes they will add thoroughly softened. Choose the pan to the flame. heat the oven to 500° F (260° C). In a very little pan about high heat, get rid of the wine through 50%. add the product, and remove the mix back by way of fifty percent. Off the warm, add the saffron threads and the broth. add the starch with a minor chilly water and stir it inside. heat the sauce once again, stirring consistently, until it thickens a little bit and bubbles. Shellfish broth is salty; style the sauce and add a lot more salt basically if demanded. Preserve the sauce included and hot. Butter a roasting pan or a gratin dish that will keep the salmon and is relevant for the desk. Area the salmon in it, salt the fish evenly, and bake it in the higher section of the oven until the flesh at the middle just specifically loses its translucence, possibly 10 to 12 minutes. Organize the leeks in excess of the salmon and coat it with some of the sauce; move the relax of the sauce at the desk. Serves 4 to 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2448/salmon-with-leek-and-saffron-sauce"},{"id":"2447","title":"PESCE SPADA ALLA STEMPERATA","ingredients":"Swordfish with Olives, Celery, Garlic, Vinegar, and Mint 6 swordfish or tuna (not bluefin) steaks (relating to 3 excess weight or 1.3 kg all round) Suitable, clean-tasting olive oil 4 to 6 cloves garlic, finely chopped 1 onion, finely chopped 1 celery center, thinly sliced, to create relating to 1 cup (100 gr) 1 carrot, finely chopped ¼ cup (25 gr) capers inside salt, properly rinsed 20 (over 90 gr) green olives, pitted ½ cup (125 ml) white-wine vinegar ⅓ cup (50 gr) raisins, softened inside incredibly hot water and drained 4 or 5 spearmint leaves, chopped ⅓ cup (40 gr) pine mad, optional Salt and black pepper Fry the fish within olive oil over medium warm particularly until the translucent flesh turns opaque, around 10 minutes for an inch (2.5-cm) thick steak, and remove it versus the pan to finish the cooking. in a individual large, non-reactive pan with a lid, cook the garlic, onion, celery, and carrot carefully in olive oil right up until smooth yet not coloured, 5 minutes or excess. add the capers, olives, vinegar, raisins, mint leaves, and pine ridiculous. Cook an additional 2 to 3 minutes. Flavor and time with salt, if required, and grind in pepper. If the pan appears in risk of drying, add up to ½ cup (125 ml) of water. Return the fish to the pan, deal with, and cook carefully to partially meld the flavors, not significantly a lot more than 5 minutes. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2447/pesce-spada-alla-stemperata"},{"id":"2446","title":"CRAYFISH OR LOBSTER COULIS FOR QUENELLES","ingredients":"2 Lobsters, each individual weighing 1¼ to 1½ weight (500 to 750 gr), cooked, or relating to 4 dozen cooked crayfish ¼ cup (60 ml) light, clean-tasting olive oil or one more Excellent, mild cooking oil 1 quart (1 kg) heavy cream ¼ cup (50 gr) unsalted butter 2 higher shallots, chopped, to create at minimum ½ cup (80 gr) 1¼ cups (300 ml) dry white wine Small branches of fresh tarragon Salt White pepper Cognac Tabasco sauce A lemon, for juice The Lobsters or crayfish really should be recently cooked and not overcooked. Extract the Lobster meat or crayfish tails and e-book. To prevent likely hurt to your blender (usually additional rugged than a foods processor), come to a decision just the further soft pieces of shell (of program, tenderness much too displays how not long ago the Lobster molted), this kind of as the section encompassing the Lobster’s system, breaking it into 1-inch (2- or 3-cm) parts. Employ the service of just around 1¾ cups (100 gr) of nicely-harmed-up shell — also significantly will overpower the sauce. In 2 9- to 10-inch (over 25-cm) pots (1-gallon or 3-lt potential each and every), warm the oil to smoking. Thoroughly add the shells and stir for about 2 minutes, till they flip to purple to dazzling orange. Great to house temperature, pour off any extra oil, add fifty percent the product to each individual pot, and simmer above small warm for practically 15 minutes. Neat to house temperature. In a further pot, soften the butter and sweat the shallots until smooth. add the nonmeat insides of the Lobsters (however no tomalley or coral) moreover the legs, or else the crayfish human body pieces remaining right after the tail meat consists of been taken off, with the vacant claws — harmed into tiny parts — and sweat for 1 or 2 minutes. add the wine, tarragon, and exactly sufficient water to deal with. Simmer carefully for regarding 15 minutes. Move the wine-and-shallot mix throughout a great strainer. Return it to the pot, and do away with previously mentioned medium-superior heat to in excess of a quarter of its authentic volume. Pour the cooled shell-and-product mixture into a blender. Grind for over 2 minutes, until the coloration is faded purple and the texture is which add coarse sand. Line a wonderful strainer with fantastic cheesecloth to capture the shell grit, and go the mixture for the duration of it into the small wine mix. Simmer around medium warm right up until the sauce simply just coats the again of a spoon. If it gets to be way too thick, slender with water. Period with salt, grindings of white pepper, some drops of Cognac, 2 or 3 shakes of Tabasco, and a beneficial Squeeze lemon juice. Makes regarding 1 quart (1 lt), sufficient to serve 6 men and women as sauce for quenelles, alongside with a Lobster or crayfish garnish, or, with Lobster excess to create Lobster stew (look at observe, over), adequate for the similar total.","directions":"","url":"https://recipe.bluelayer.org/recipe/2446/crayfish-or-lobster-coulis-for-quenelles"},{"id":"2445","title":"FISH QUENELLES","ingredients":"PANADE ½ cup (125 ml) milk 3 tablespoons (45 gr) unsalted butter ⅝ cup (85 gr) all-motive flour 1 heavy egg FORCEMEAT 14 ounces (400 gr) unbelievably new fish, usually pike or pickerel (as an alternative Really enterprise sole or flounder, or salmon), with no bones, pores and skin, or dim fatty bits Egg whites against 5 hefty eggs (150 ml whites) 1¼ cups (300 ml) heavy cream 1½ teaspoons (10 gr) salt ¾ teaspoon (2 gr) white pepper, freshly ground 1 quart (1 lt) Crayfish or Lobster Coulis for Quenelles (view following recipe) Cooked crayfish tails (8 to 10 tails and a entire crayfish on each and every plate) or areas of cooked Lobster to 2 1¼-to 1½-pound (500- to 750-gr) Lobsters, to garnish the quenelles To deliver the panade: Convey the milk and butter to a boil previously mentioned medium-large heat in a tiny pot. Remove in opposition to the flame, stir in the flour, and return to the flame, proceeding to stir until the mixture kinds a ball. Put this into the foodstuff processor; be reluctant a instant though it cools somewhat. add the egg and procedure till tender. Spread the mix on a plate, add with plastic wrap, and refrigerate until extensively chilled. To deliver the panade forcemeat: Slice the fish into approximately ½-inch (1-cm) cubes. Put them on to a plate and in the freezer until the edges start out to freeze, around 20 minutes. Put about ½ cup (100 gr) of the panade in the food items processor, and course of action until very well provided. add the chilled fish and avoid it to a really gentle purée, processing about 90 seconds. With the product operating, slowly and gradually add the egg whites, getting about 90 seconds to do consequently — have on’t add them as well suddenly or chunks of fish could stay in the purée. At the close, if the mixture is no for a longer period ice chilly, put it, even now in the bowl of the food items processor, into the freezer for a several minutes. With the bowl of purée again in Area and the product on, add the product in a slim flow; change off the gadget as shortly as the product is involved. Specifically in hot climate, overprocessing may possibly curdle it. Time with salt and white pepper, and technique Really quickly. (White peppercorns aren’t as aromatic as black, nevertheless they can be beautiful constructive, and in Individuals light sauces, they’re regular. Superior, Sadly, to Use black or no pepper at all than preground white.) To create quenelles: Common quenelles are effortlessly the panade forcemeat, absolutely nothing much more, fashioned in ovals utilizing 2 tablespoons dipped in chilly water. The ovals are missing into hardly simmering water and temporarily poached. (It’s a lot quicker and takes considerably less capability to rather oven-poach the blend in ramekins, as with mousselines in the difference less than.) The quenelles can be fashioned in progress, cooked, cooled, put into a container of chilly water, and perfectly chilled in the fridge prior to later on remaining reheated and served, which possibly offers superior achievement. To serve the quenelles, reheat them in carefully simmering water for above 5 minutes until warmed throughout, and then, utilizing a slotted spoon, add them to a pot stuffed with the crayfish or Lobster coulis. Address, and warm in a 400° F (200° C) oven for a pair minutes until the quenelles are a little puffy (still left much too long, they puff as a result a great deal that they flip overdelicate and inclined). serve routinely with a good deal of the coulis and the crayfish or Lobster garnish. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2445/fish-quenelles"},{"id":"2444","title":"PIKE, PIKE-PERCH, OR SALMON WITH BEURRE BLANC","ingredients":"1 pike or Ecu pike-perch, cleaned, or a salmon filet, weighing around 2 fat (1 kg) 2 shallots (above 50 gr) ½ cup (100 ml) white-wine or cider vinegar 1 cup (200 ml) white wine ¾ cup (175 gr) unsalted butter, inside 1-inch (2- to 3-cm) areas Salt and white pepper Chop the shallots Quite fine, practically to a paste, and cook them little by little in the vinegar and white wine to the regularity of slim applesauce, 15 or further more minutes. Consider them against the heat. Poach or grill the fish, simply till the thickest section, researched with the level of a knife, is no for a longer period translucent, about 10 minutes if the fish is an inch (2.5 cm) thick. Get treatment not to overcook it, or it will style dry. In the meantime, about fairly lower warm, or on and off the heat — use’t allow the butter soften into oil — small by means of minor whisk the parts of butter into the shallots to sort a gentle product. Period with salt and white pepper. Temperature is secret: serve the sauce, without having way too a lot waiting around, to a somewhat scorching vessel alongside one another with the fish. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2444/pike-pike-perch-or-salmon-with-beurre-blanc"},{"id":"2443","title":"ESCABETX DE VERATS","ingredients":"Marinated Mackerel 2 weight (1 kg) extremely fresh new complete mackerel, cleaned Salt Fine, new-tasting olive oil Branches of put together fresh new herbs, these types of as savory, thyme, oregano, and rosemary Many bay leaves Black pepper 1 clove garlic, chopped Ground sweet pink pepper (pebre vermell or paprika), optional 1 cup (250 ml) superior wine vinegar, significantly less if the vinegar is extremely acidic Dry the fish within and out with paper towels, period properly with salt, and fry only until the flesh at the thickest issue is no lengthier translucent, preserving the oil very well underneath the smoking position, in at small ¼ inch (6 mm) of oil — potentially 4 or 5 minutes for every aspect. put the cooked fish in a deep platter, and in excess of them spread the fresh herbs and bay leaves, grindings of pepper, the garlic, and the ground sweet pepper. Pour on the vinegar and then the cooking oil, introducing fresh new oil if needed to cover the fish. Refrigerate. When 1 to 3 times, remove the herbs and serve, tepid. Serves 4 as a large study course.","directions":"","url":"https://recipe.bluelayer.org/recipe/2443/escabetx-de-verats"},{"id":"2442","title":"SARDELE Inside SAOR","ingredients":"Lovable-and-Bitter Sardines 2 fat (1 kg) complete new sardines, scaled and gutted All-explanation flour Wonderful, new- and light-tasting olive oil or a different beneficial, gentle cooking oil Salt 2 fat (1 kg) lovable onions, sliced Quite skinny About ½ cup (125 ml) white- or pink-wine vinegar ¼ cup (60 ml) white wine Handful of bay leaves Black pepper A spoonful of sugar, if needed A low handful (50 gr) of raisins, damp for a number of hrs in water or white wine and then worn out A low handful (50 gr) of pine insane Rinse and dry the sardines nicely and flour them frivolously. Pour adequate oil into a nonreactive frying pan to protect the backside. Fry the fish about medium-superior heat, turning and salting, until they are only finished — 4 or 5 minutes. Remove them to a platter to amazing. Wipe the oil to the frying pan and add clean. Cook the onions in it carefully, stirring currently and then, until they are smooth yet not at all coloured — 10 to 15 minutes. (If the onions look dry, as they once in a while do right before a fresh crop is prepared, address the pan or add a very little water.) add the vinegar, wine, and bay leaves, and convey to a boil. Time this sauce with salt, pepper, and, if necessary, sugar. add the raisins and the pine insane. Just take a glass, glazed ceramic, or stainless-metal pan that will keep the fish inside 2 or 3 levels. Spread onion sauce thinly in the backside and then add a layer of sardines; spread with onions back, and carry on, packing the fish seriously collectively and bordering them with onion. Address and refrigerate for at small 1 working day just before ingesting; retains for 3 times. Consume interesting or tepid, not chilly. Serves 4 as a large training course.","directions":"","url":"https://recipe.bluelayer.org/recipe/2442/sardele-inside-saor"},{"id":"2441","title":"DEEP-FRIED OYSTERS","ingredients":"1¾ cups (250 gr) unbleached all-motive flour ¼ teaspoon salt Sufficient superior olive oil or other gentle cooking oil for deep-frying 1 tablespoon brandy ¾ cup (175 ml) beer ¾ cup (175 ml) chilly water 4 dozen oysters, assuming medium-sized meats, even further oysters if they’re low A weight pinch of product of tartar, if you employ the service of a noncopper bowl 2 egg whites Level the flour and salt in a bowl and stir in 1 tablespoon of oil and the brandy, beer, and water, functioning the batter minimally, specifically sufficient to clear away lumps. Fastened the batter apart to loosen up. Shuck the oysters, if they aren’t now shucked, and vacation put the meats in a colander to drain, with a bowl underneath. (With recently harvested oysters, the alcohol versus shucking and against the colander is a luxurious to help save for fish soup and sauces.) In a copper bowl, recently cleaned with lemon juice or vinegar and salt, rinsed, and dried (or in a noncopper bowl, incorporating the product of tartar), whisk the egg whites right up until they particularly style rigid peaks. add them to the batter, blending as a result there is no streak of white. in a large-sided pot perfect for deep frying, or in a exceptional deep-fryer, heat virtually 1½ inches (4 cm) of oil to about 390° F (200° C) — Whilst the temperature is directly, a very little spoonful of batter will brown within about a second. Dry the oyster meats in a paper towel and, doing work in batches, coat them inside batter and brown them in the oil without crowding the pot, turning after, about 5 minutes. Drain on paper towels and serve each individual batch as it’s carried out. Serves 4 as a large class.","directions":"","url":"https://recipe.bluelayer.org/recipe/2441/deep-fried-oysters"},{"id":"2437","title":"SALT COD CAKES","ingredients":"1 pound (500 gr) salt cod 1 superior onion, finely chopped 2 cloves garlic, finely chopped Oil, lard, or unsalted butter 1 cup (250 gr) mashed potato 3 tablespoons finely chopped parsley A favourable pinch of dried thyme Pepper Salt, if demanded In excess of 1 cup (100 gr) dry breadcrumbs 1 lemon, sliced in wedges Rinse the fish and depart it to soak in a large total of chilly water, altering the water two times a working day, until the flesh includes missing sufficient of its salt to deliver it smoothly palatable still is nevertheless particularly salty, typically 24 to 36 hrs. Put the wet cod in an open pot of fresh new chilly water and carry the water gradually to poaching temperature, Though just a number of bubbles disturb the seem. Put on’t overcook the fish: it should really flake just below the have an impact on of a probing knife or finger. Skinny sections of cod will be completed just about quickly—remove them as that takes place; thick areas may well get 10 minutes or lengthier. Drain the fish very well and amazing it quickly, then remove any pores and skin. Appear the flesh thoroughly for bones, and remove them. Cook onion and garlic within 2 teaspoons of oil above medium-reduced heat until smooth, with out making it possible for them to shade. in a bowl, with light arms, knead collectively the cod, onion, garlic, mashed potato, parsley, thyme, and pepper. Style and add salt just if necessary due to the fact the fish was oversoaked. Style 6 to 8 cakes, coat them with breadcrumbs, and sauté them temporarily within fat until they are crisp and brown on both equally aspects, urgent evenly with a spatula to flatten the cakes to much less than an inch (2 cm) superior. serve with sliced lemon. Serves 3 or 4 as a most important training course.","directions":"","url":"https://recipe.bluelayer.org/recipe/2437/salt-cod-cakes"},{"id":"2435","title":"COD WITH TOMATO, HYSSOP, AND TARRAGON","ingredients":"1 small onion, finely chopped Suitable, new-tasting olive oil ½ cup (125 ml) white wine 2 huge tomatoes (with each other in excess of 750 gr), peeled, seeded, and chopped 1 teaspoon coarsely chopped new tarragon leaves 4 teaspoons coarsely chopped clean hyssop leaves Salt and black pepper 2 fat (1 kg) filets of cod or haddock or one more white-fleshed fish 1 cup (sufficient to fill a 250-ml evaluate) a little bit stale bread in ½- to ¾-inch (1- to 2-cm) cubes Heat the oven to 400° F (200° C). in a nonreactive metallic baking dish (or a individual pan), cook the onion in olive oil previously mentioned medium heat right up until it’s translucent. add the white wine and boil to do away with the total by fifty percent. add the tomatoes, make it possible for them boil 1 instant, then add the tarragon and hyssop. Period with salt and pepper, and put the tomato sauce into a baking dish if it isn’t by now in one. Prepare the cod filets in the dish, tucking the slender tails less than. Lubricate the fish with a slim flow of olive oil and time it flippantly with salt. Bake until the position of a knife exhibits that the fish at its thickest issue is no more time translucent, somewhere around 10 minutes if it’s an inch (2.5 cm) thick. In the meantime, fry the bread cubes in olive oil to deliver croûtons. As shortly as the fish is performed, serve it strewn with the croûtons. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2435/cod-with-tomato-hyssop-and-tarragon"},{"id":"2394","title":"CARROT AND TOMATO SOUP","ingredients":"1 pound (500 gr) ripe crimson tomatoes 1 onion, chopped 2 shallots, chopped 1 tablespoon Terrific, fresh-tasting olive oil (not far too sour) or unsalted butter ½ pound (250 gr) carrots, peeled and sliced inside rounds ½ cup (125 ml) water 2 branches parsley Salt and black pepper Chives, sliced rather finely crosswise Crème fraîche for garnish, optional Peel and chop the tomatoes, preserving all the seed-crammed juice. Cook them in their personal liquid, very little extra, until they melt, precisely a handful of minutes, then go them with their juice all through a strainer to get rid of the seeds and any coarse flesh. In a high saucepan previously mentioned medium warm, cook the onion and shallots in the oil till translucent. Boost the heat, add the carrots, and sauté for few minutes to colour them frivolously. add the strained tomato and the water and convey to a boil. add the parsley and simmer, included, until the greens are soft. Amazing for 5 minutes consequently that the liquid doesn’t burst out of the foods processor every time you change it on, and fish out the parsley. Purée the soup in a foods mill, blender, or food items processor, period with salt and pepper, and reheat it inside its pot. Put the thick soup into a heated tureen or heated patient bowls, sprinkling the final generously with chives and, if you together with, passing crème fraîche at the desk. Serves 4 as a small very first system or 2 to 3 as a much larger program.","directions":"","url":"https://recipe.bluelayer.org/recipe/2394/carrot-and-tomato-soup"},{"id":"2364","title":"East Indian Green Curried chicken","ingredients":"Ingredients Serves 6 6 chicken breasts 1 1 ⁄ 2 cups unsweetened finish-excess weight canned coconut milk, separated 1 1 ⁄ 2 tablespoons green curry paste 1 ⁄ 2 cup sliced canned bamboo shoots 1 ⁄ 4 cup fish sauce 1 tablespoon granulated erythritol 1 ⁄ 4 cup chopped fresh new mint leaves 2 fresh new green chili peppers, minced Stocking Up on Ethnic Staples If your neighborhood grocery retail outlet doesn’t convey confident ethnic spices or ingredients, you could possibly be capable to locate them On the Web or at specialty outlets. Only create certain to stock up on shelf-strong prerequisites consequently you can Deliver Those dishes when you including. 1. Remove the pores and skin and bones against chicken breasts. 2. heat 1 ⁄ 2 cup of the coconut milk and the green curry paste in a medium skillet around Medium warm; stir until properly mixed. add the chicken and sauté for 10 minutes. 3. Stage the chicken breasts into the slow cooker. Stir in the remaining coconut milk, Bamboo shoots, fish sauce, and erythritol. 4. cover and cook on a reduced natural environment for 6–7 hrs. 5. Stir in the mint and chili peppers. add and cook an further more 30 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2364/east-indian-green-curried-chicken"},{"id":"2277","title":"Kale and Salmon Salad","ingredients":"Ingredients 6 tablespoons olive oil, separated 2 cloves garlic, minced 8 ounces salmon fillet 1⁄ 2 teaspoon salt 1⁄ 4 teaspoon black pepper 1 tablespoon lemon juice 4 cups chopped child kale 1 large avocado, diced 2 tablespoons pine insane 2 tablespoons apple cider vinegar 1. heat 2 tablespoons olive oil in a higher skillet over medium warm. add garlic and sauté For 3 minutes. 2. Sprinkle salt and pepper more than salmon and add to scorching pan. Cook for 4 minutes on every Facet or right up until fish flakes simply with a fork. Drizzle lemon juice on final. Remove to Warm. 3. Divide kale involving 2 plates and best each plate with 1 ⁄ 2 avocado, 1 tablespoon pine Insane, and 4 ounces salmon. 4. in a independent bowl, blend remaining 4 tablespoons olive oil and apple cider Vinegar. Pour 50% of mix more than each and every plate.","directions":"","url":"https://recipe.bluelayer.org/recipe/2277/kale-and-salmon-salad"},{"id":"2129","title":"Seafood Stew with Sausage","ingredients":"1/2 pound thick cod fillet 1/2 pound swordfish fillet 1/2 pound bay scallops 2 juice oranges, washed 1/4 pound Pancetta or bacon, diced 1 medium onion, diced 1 carrot, sliced 1 celery rib, sliced 3 garlic cloves, minced 1/2 pound Luganega or other fresh pork sausage, eliminated versus casings if required 1 (14.5-ounce) can diced tomatoes, undrained 1/2 cup Dry white wine 3 cups Seafood Stock or store-bought stock 3 tablespoons chopped fresh basil or 1 teaspoon dried 2 tablespoons chopped fresh parsley 1 tablespoon fresh thyme or 1/2 teaspoon dried 1 bay leaf Salt and freshly ground black pepper to taste 1. Rinse fish and pat dry with paper towels. Remove and discard any pores and skin or bones. Slice fish into 1-inch cubes. Refrigerate fish and scallops until prepared to seek the services of, tightly Coated with plastic wrap. Grate off zest, and then squeeze oranges for juice. Preset Apart. 2. Cook pancetta in a large skillet previously mentioned medium-higher warm for 4 to 5 minutes, or until Browned. Remove pancetta in opposition to the pan with a slotted spoon, and go it to theslow cooker. Discard all still 2 tablespoons grease. 3. Add onion, carrot, celery, garlic, and luganega to the skillet. Cook, stirring Usually, for 3 minutes, or until onion is translucent. Scrape mixture into the sluggish Cooker. 4. Add tomatoes, orange zest, orange juice, wine, stock, basil, parsley, thyme, and bay Leaf to the slow cooker, and stir perfectly. Cook on Small for 6 to 8 several hours or on large for 3 To 4 several hours, or until veggies are gentle. 5. If cooking on Small, boost the heat to large. add fish, and cook for 30 to 50 minutes, Or until fish is cooked in the course of and flakes simply. Remove and discard bay leaf, time To taste with salt and pepper, and serve warm.","directions":"","url":"https://recipe.bluelayer.org/recipe/2129/seafood-stew-with-sausage"},{"id":"2128","title":"Poached Fish with Veggies and Herbs","ingredients":"1 pound thick corporation-fleshed white fish fillets, this sort of as cod, halibut, or sea bass, lower into Serving sections 1/4 cup Olive oil, separated Salt and freshly ground black pepper to taste 1 high lovable onion, including Vidalia or Bermuda, halved and thinly sliced 2 celery ribs, sliced 1/2 small Fennel bulb, trimmed, cored, and thinly sliced 2 cups Seafood Stock or obtained stock 1 (14.5-ounce) can diced tomatoes, undrained 1/2 cup dry white wine 1/2 cup chopped fresh parsley, separated 2 tablespoons chopped fresh oregano or 2 teaspoons dried 2 teaspoons grated lemon zest 1 bay leaf 1/2 pound Superior shrimp, peeled and deveined 1 dozen littleneck clams, nicely scrubbed 1. Rinse fish and pat dry with paper towels. Rub fish with 2 tablespoons olive oil, and Sprinkle with salt and pepper. Refrigerate, tightly included with plastic wrap. 2. Warm oil in a hefty skillet more than medium-large heat. add onion, celery, and fennel, and Cook, stirring regularly, for 3 minutes, or right up until onion is translucent. Scrape mixture Into the slow cooker. 3. Add stock, tomatoes, wine, 3 tablespoons parsley, oregano, lemon zest, and bay leaf To the slow cooker, and stir nicely. Cook on Reduced for 4 to 5 hrs or on high for 2 to 2 1/2 several hours, or right up until veggies are crisp-delicate. 4. If cooking on Small, enhance the warm to Superior. add fish, shrimp, and clams, and cook for 45 minutes to 1 hour, or until fish is cooked during and flakes conveniently. Remove and Discard bay leaf, and year to taste with salt and pepper. serve scorching, sprinkling each and every Serving with remaining parsley.","directions":"","url":"https://recipe.bluelayer.org/recipe/2128/poached-fish-with-veggies-and-herbs"},{"id":"2127","title":"Monkfish with Cabbage, Pancetta, and","ingredients":"Rosemary 1/2 very little 1/4 pound (1 1/2 -pound) mind Savoy or green cabbage Pancetta, diced 2 bodyweight monkfish fillets, trimmed and minimize into serving sections 2 garlic cloves, minced 1 cup Seafood Stock or store-bought stock 2 tablespoons chopped fresh new rosemary or 2 teaspoons dried 1 tablespoon chopped fresh parsley 2 teaspoons grated lemon zest Salt and freshly ground black pepper to taste 2 tablespoons unsalted butter 1. Rinse and main cabbage. Lower into wedges and then shred cabbage. serve a superior pot Of salted water to a boil. add cabbage and boil for 4 minutes. Drain cabbage and House it in the slow cooker. 2. Cook pancetta in a hefty skillet over medium warm for 5 to 7 minutes, or until crisp. Remove pancetta in opposition to the skillet with a slotted spoon, and desired destination it in the slow cooker. Enhance the warm to large, and sear monkfish in the weight on all facets, turning the ingredients Carefully with tongs, until browned. Refrigerate monkfish. 3. Add garlic, stock, rosemary, parsley, and lemon zest to the slow cooker, and stir Perfectly. Cook on Lower for 3 to 4 hrs or on large for 1 1/2 to 2 several hours, or until cabbage is Nearly comfortable. 4. If cooking on Lower, improve the heat to large. Time monkfish with salt and pepper, And Space it on final of greens. Cook monkfish for 30 to 45 minutes, or until it iscooked all through. Remove monkfish against the slow cooker, and hold it very hot. add Butter to cabbage, and stir to soften butter. Year to taste with salt and pepper. To Serve, mound equalsize quantities of cabbage on each individual plate. Slash monkfish into Medallions, and organize on top of cabbage.","directions":"","url":"https://recipe.bluelayer.org/recipe/2127/monkfish-with-cabbage-pancetta-and"},{"id":"2126","title":"Fish with Tomatoes and Fennel","ingredients":"2 medium fennel bulbs 1/4 cup Olive oil 1 large onion, thinly sliced 2 garlic cloves, minced 1 (28-ounce) can diced tomatoes, drained 1/2 cup Dry white wine 1 tablespoon grated orange zest 1/2 cup Recently squeezed orange juice 1 tablespoon fennel seeds, crushed 2 weight thick organization-fleshed white fish fillets this sort of as cod or halibut, lower into serving- Sized areas Salt and freshly ground black pepper to taste 1. Discard stalks to fennel, and help you save for yet another employ. Rinse fennel, minimize in fifty percent Lengthwise, and discard main and top layer of flesh. Slash fennel thinly, and fastened apart. 2. heat oil in a heavy skillet around medium-high heat. add onion and garlic, and cook, Stirring often, for 3 minutes, or right up until onion is translucent. add fennel and cook for An extra 2 minutes. Scrape mix into the slow cooker. 3. Add tomatoes, wine, orange zest, orange juice, and fennel seeds to the slow cooker, And stir effectively. Cook on small for 5 to 7 several hours or on Large for 2 1/2 to 3 hrs, or until Fennel is crisp-soft. 4. If cooking on Lower, boost the heat to Higher. Time fish with salt and pepper, and Position it on ultimate of veggies. Cook for 30 to 45 minutes, or right up until fish is cooked throughout And flakes effortlessly. Period to taste with salt and pepper, and serve sizzling.","directions":"","url":"https://recipe.bluelayer.org/recipe/2126/fish-with-tomatoes-and-fennel"},{"id":"2114","title":"Spicy shrimp Scampi","ingredients":"1/2 cup Olive oil 6 garlic cloves, minced 1 tablespoon paprika 2 bodyweight added-large (16 to 20 for every pound) shrimp, peeled and deveined 1/2 cup Dry white wine 3 tablespoons chopped new parsley Salt and crushed purple pepper flakes to taste Lemon wedges for serving 1. Blend olive oil, garlic, paprika, shrimp, wine, and parsley in the slow cooker. Cook on small for 3 to 4 hrs or on Superior for 1 1/2 to 2 several hours, or right up until shrimp are purple And cooked throughout. Time to taste with salt and purple pepper flakes. 2. Serve incredibly hot or at space temperature, and move lemon wedges independently. Be aware: The dish can be written up to 1 working day within progress and refrigerated, tightly Protected with plastic wrap. Make it possible for it to sit at area temperature for 30 minutes right before Serving. Change: Different 1-inch cubes of cod or any enterprise-fleshed white fish for the shrimp. Once you get shrimp that are nonetheless inside their shells, they have to have to be peeled, and that’s an crystal clear process. Phase 2 is to devein them. in one hand, keep the shrimp with its back again dealing with up. With the other hand, Slash carefully down the again with a little paring knife. If there is a skinny black line, scrape it out. That’s the “vein”—it’s pretty much the intestinal tract—which can be sour and gritty.","directions":"","url":"https://recipe.bluelayer.org/recipe/2114/spicy-shrimp-scampi"},{"id":"2076","title":"Baked Salmon with Garlic Aioli","ingredients":"Ingredients 3 cloves garlic, minced 1⁄ 4 cup additional-virgin olive oil 1⁄ 4 cup melted butter 1 tablespoon lemon juice 1⁄ 2 teaspoon salt 1⁄ 2 teaspoon black pepper 1 teaspoon dried parsley 1 pound (4 affected person) salmon fillets 1⁄ 2 cup Garlic Aioli 1. Mix garlic, olive oil, butter, lemon juice, salt, pepper, and parsley in a blending Bowl. House salmon in a baking dish and pour marinade on top. Refrigerate for 1 Hour. 2. Preheat oven to 350°F. 3. Put salmon in oven and bake for 35 minutes or until fish flakes quickly with a fork. 4. Remove versus oven and ultimate each piece of salmon with 1 ⁄ 8 cup of garlic aioli.","directions":"","url":"https://recipe.bluelayer.org/recipe/2076/baked-salmon-with-garlic-aioli"},{"id":"2055","title":"Hearty Shellfish Stew","ingredients":"3/4 pound thick enterprise-fleshed fish fillet, these as cod, swordfish, or halibut 3/4 pound sea scallops 1/2 pound a lot more-superior (16 to 20 for each pound) shrimp 1 dozen mussels, scrubbed and debearded 3 tablespoons olive oil 2 medium onions, diced 1 pink bell pepper, seeds and ribs eliminated, and finely chopped 2 celery ribs, diced 3 garlic cloves, minced 2 tablespoons chopped fresh oregano or 2 teaspoons dried 2 teaspoons fresh thyme or 1/4 teaspoon dried 1 (28-ounce) can diced tomatoes, undrained 1 1/2 cups dry pink wine 1 cup Seafood Stock or procured stock 2 tablespoons tomato paste 1 bay leaf 1/4 cup Chopped fresh parsley 3 tablespoons chopped fresh basil or 2 teaspoons dried Salt and freshly ground black pepper to taste 1. Rinse fish and pat dry with paper towels. Remove and discard any pores and skin or bones. Slice fish into 1-inch cubes. Slash scallops in 50%. Peel and devein shrimp. Refrigerate All seafood right up until prepared to use, tightly included with plastic wrap. 2. Warm olive oil in a medium skillet over medium-higher warm. add onions, pink bell Pepper, celery, garlic, oregano, and thyme. Cook, stirring continuously, for 3 minutes, or Till onions are translucent. Scrape blend into the slow cooker. 3. Add tomatoes, wine, stock, tomato paste, and bay leaf to the slow cooker, and stir Effectively to dissolve tomato paste. Cook on Small for 5 to 7 several hours or on Large for 2 1/2 to 3 Hrs, or right up until greens are just about comfortable. 4. If cooking on small, boost the warm to Higher. add seafood, parsley, and basil. Cook for 30 to 45 minutes, or until fish is cooked during. Remove and discard bay leaf, time To taste with salt and pepper, and serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2055/hearty-shellfish-stew"},{"id":"2054","title":"Fish Stew with Potatoes and Vegetables","ingredients":"1 1/2 bodyweight halibut, cod, monkfish, snapper, sea bass, or any enterprise-fleshed white fish 2 tablespoons olive oil 2 medium onions, diced 7 garlic cloves, minced, separated 4 cups Seafood Stock or procured stock 1/2 cup Dry white wine 2 tablespoons recently squeezed lemon juice 1 pound redskin potatoes, scrubbed and lower into 3/4 -inch cube 2 tablespoons chopped fresh new parsley 1 tablespoon new thyme or 1/2 teaspoon dried 1 bay leaf 1/2 pound Escarole Salt and freshly ground black pepper to taste 1/2 cup Mayonnaise 1 teaspoon grated lemon zest 1. Rinse fish and pat dry with paper towels. Remove and discard any pores and skin or bones. Reduce fish into 1-inch cubes. Refrigerate fish until organized to seek the services of, tightly included with Plastic wrap. 2. heat oil in a low skillet more than medium-large heat. add onion and 3 garlic cloves, And cook, stirring regularly, for 3 minutes, or right up until onion is translucent. Scrape the Mix into the slow cooker. 3. Add stock, wine, lemon juice, potatoes, parsley, thyme, and bay leaf to the sluggish Cooker, and stir nicely. Cook on Small for 6 to 8 several hours or on Large for 3 to 4 hrs, or Until potatoes are gentle.4. Whilst stew chefs, plan escarole. Rinse leaves, and discard stems. Slash leaves Crosswise into 1/2 -inch slices. Deliver sauce by combining mayonnaise, lemon zest, and Remaining garlic. Refrigerate right up until organized to serve. 5. If cooking on Lower, boost the heat to Superior. add fish and escarole. Cook for 40 to 55 Minutes, or until fish is only cooked in the course of and flakes simply. Remove and discard bay Leaf, time to taste with salt and pepper, and serve sizzling. Go sauce individually.","directions":"","url":"https://recipe.bluelayer.org/recipe/2054/fish-stew-with-potatoes-and-vegetables"},{"id":"2040","title":"grilled Swordfish","ingredients":"With Smoky<br>Aioli You’ll Have to have:<br>3 Tbsp olive oil mayonnaise<br>1 Tbsp olive oil,<br>additionally even further for coating the fish Zest<br>and juice of<br>1 lemon<br>2 cloves garlic, finely minced<br>1 tsp smoked paprika<br>4 swordfish steaks (relating to<br>6 oz each)<br>1 tsp fennel seeds,<br>approximately chopped Salt<br>and black pepper to taste","directions":"• Preheat a grill or grill pan about high heat. To create the aioli, mix the Mayonnaise, olive oil, lemon zest and juice, garlic, and paprika in a very little blending Bowl. Stir till adequately combined. • Coat the swordfish with a light motion picture of olive oil, then time on both of those facets with the Fennel, salt, and pepper. grill for 4 to 5 minutes, until the 1st facet consists of intended Some good grill marks and the flesh pulls absent smoothly to the grate. Switch and carry on Grilling for an additional 4 minutes, right up until the fish flakes with tender strain in opposition to your Finger and an instantaneous-examine thermometer inserted into the thickest aspect of the steaks Registers 140°F. serve each and every steak with a spoonful of the aioli. Will make 4 servings","url":"https://recipe.bluelayer.org/recipe/2040/grilled-swordfish"},{"id":"2029","title":"Scallops with Orange-Soy Glaze","ingredients":"You’ll Have to have: 1 cup orange juice 1 Tbsp soy sauce 2 Tbsp butter 1 lb huge sea scallops, complicated muscle mass taken out Salt and black pepper 1 Tbsp minced fresh chives or scallions * Deliver positive there is no milky liquid gathered under the scallops in the fish Circumstance, a signal that the scallops contain most likely been dyed or pumped complete of additives. How to Deliver It: • add the orange juice and soy sauce in a tiny saucepan over medium heat. Simmer until the liquid is lower through 3-fourths (it should really efficiently dangle to the back again Of a spoon). Remove to the warm and stir in the butter. • Preheat a grill or grill pan more than high heat. Time the scallops with a little bit of salt and Pepper. Pour about 1 tablespoon glaze into a lower bowl and employ to brush possibly aspects of The scallops with a light motion picture. grill the scallops on one facet for 2 to 3 minutes, until a Pleasant char consists of made. Turn and grill for 1 far more instant, until basically company to the contact. Brush with the glaze in the saucepan and final with the chives. Makes 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/2029/scallops-with-orange-soy-glaze"},{"id":"2021","title":"WASABI PEA CRUSTED SALMON WITH GINGER EDAMAME STEW","ingredients":"FOR THE CRUSTED SALMON 1 cup (250 mL) of wasabi peas 1 tablespoon (15 mL) of toasted sesame oil 4 to 6 clean skinless salmon fillets (5 to 6 ounces/140 to 170 g just about every) FOR THE GINGER EDAMAME STEW 1 tablespoon (15 mL) of butter 2 or 3 garlic cloves, grated 1 inch (2.5 cm) of frozen ginger, grated 1 tablespoon (15 mL) of soy sauce 1 tablespoon (15 mL) of water A 1-pound (450 g) bag of frozen shelled edamame A large handful of gentle bean sprouts Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and frivolously oil the paper. For the salmon, throw the wasabi peas into a resealable bag and offer them a Wonderful crushing with the backside of a hefty skillet or bowl. Evaluate in the oil and therapeutic massage the operates into a paste. Cluster the salmon fillets straight up coming to every other on the baking sheet. Best the fish with a thick, even coating of the beaten-pea paste. use a knife to independent the fillets to every other for quicker, even cooking. Bake until cooked in the course of and delicate, 15 minutes or as a result. In the meantime, cook the edamame. Spoon the butter into a medium saucepan in excess of medium-high heat and swirl right up until warm. add the garlic and ginger and carry on very hot and stirring for 2 or 3 minutes. Splash in the soy sauce and water, then pour in the edamame. Stir temporarily. Address tightly and steam until the edamame are smooth, 5 minutes or consequently. Stir in the bean sprouts for the remaining instant or by cooking. Serve and proportion the crispy salmon with the brightly flavored edamame.","directions":"","url":"https://recipe.bluelayer.org/recipe/2021/wasabi-pea-crusted-salmon-with-ginger-edamame-stew"},{"id":"1974","title":"Fish Sauce","ingredients":"You’ll Have to have:<br>3 large tomatoes (about<br>11⁄2 fat)<br>1 medium onion, halved<br>1 green bell pepper, stemmed, seeded,<br>and<br>quartered<br>1 little hothouse cucumber,<br>approximately chopped<br>11⁄2 cups reduced-sodium tomato juice<br>1⁄4 cup olive oil,<br>additionally much more for drizzling<br>2 Tbsp sherry vinegar<br>2 cloves garlic, peeled<br>A pair shakes Tabasco sauce Salt to taste Garlic Croutons","directions":"• Preheat a grill above higher heat. Every time warm, grill the tomatoes, onion, and bell pepper, Turning, for about 12 minutes, till their skins are evenly blistered and their flesh unbelievably Gentle. • add the grilled veggies with the cucumber, tomato juice, olive oil, vinegar, Garlic, Tabasco, and salt in a blender and puree until primarily comfortable (a pair light Chunks in gazpacho is a optimistic point). Location the gazpacho in the fridge to chill for At minimum amount 1 hour in advance of serving. • serve each and every bowl of gazpacho with a crouton and an added drizzle of olive oil. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1974/fish-sauce"},{"id":"1960","title":"VEGETABLE CAPONATA","ingredients":"Caponata Course of action Put the diced eggplant in a colander, salt it evenly, and permit it To drain for over 30 minutes. 1 lb. (500 g) eggplant (about 1 medium), diced Salt and freshly ground black pepper To taste 1/2 oz. (15 g) raisins (over 1 1/2 tbsp.) 1/3 cup furthermore 1 1/2 tbsp. (100 ml) Much more-virgin olive oil 2 oz. (50 g) onion (about 1 small), Finely diced 2 oz. (50 g) celery (in excess of 2 lower Stalks), finely diced 3 1/2 oz. (100 g) zucchini (around 1/2 medium), diced 1 oz. (20 g) salt-packed capers, Rinsed and drained 2 tbsp. (15 g) pine ridiculous 1 oz. (25 g) black olives 3 1/2 oz. (100 g) beaten Tomatoes (relating to 1 tiny) 1 tsp. (5 ml) vinegar 1 tbsp. (10 g) sugar 2 tbsp. (15 g) pistachios 1 bunch basil leaves, torn Soak the raisins in lukewarm water for 15 minutes. Squeeze Them to remove added water. Heat 1/3 cup of the oil in a skillet about medium heat and fry the Eggplant right up until smooth, about 5 minutes. With a slotted spoon, Move the eggplant to paper towels to drain. Add the remaining oil to the skillet and heat about medium. add The onion and celery and sauté until they start off to brown. Add the zucchini and sauté frivolously. add the raisins, capers, pine Outrageous, and black olives, stirring to mix. add the beaten to- Matoes and the fried eggplant. Time the mixture with salt and Pepper; cook more than lower warm, stirring once in a while, for 3 minutes. Add the vinegar, sugar, pistachios, and basil; stir to mix. To serve, spread the caponata on bruschetta or a sandwich, or Supply as a aspect dish with fish or poultry.","directions":"","url":"https://recipe.bluelayer.org/recipe/1960/vegetable-caponata"},{"id":"1952","title":"The Perfect Grilled Fish","ingredients":"You'll Have to have: Olive oil for coating the grate and fish 4 fillets corporation white fish together with halibut, mahi-mahi, or sea bass (about 6 oz every) Salt and freshly ground pepper to taste* * White pepper is practically constantly much better with fish, not just considering the fact that it appears superior, Still simply because it consists of a gentler heat than black pepper. How to Deliver It: • Preheat a grill or grill pan in excess of medium heat. As the grill is warming up, drizzle a little bit Of oil on to a paper towel and use it to wipe down the grate. • Coat the fish with a mild layer of oil and time on each aspects with salt and pepper. The moment the grill is sizzling, position the fish on the grate with the Extremely aspect struggling with down (this Is the aspect you require to perspective once you serve the fish). grill without touching for 3 to 4 Minutes, right up until good grill marks comprise made and the flesh releases simply versus the Grate. Transform and progress grilling for an additional 2 to 3 minutes, until the thickest component of the Fillet flakes with tender anxiety to your finger and an prompt-study thermometer Inserted in the thicket section of the fish registers 140°F. Makes 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1952/the-perfect-grilled-fish"},{"id":"1925","title":"Salmon with Ginger Soy Butter","ingredients":"You’ll Require: 2 Tbsp unsalted butter, softened 1⁄2 Tbsp minced chives 1⁄2 Tbsp grated fresh ginger Juice of 1 lemon 1⁄2 Tbsp small-sodium soy sauce 4 salmon fillets (4–6 oz just about every) Salt and black pepper to taste 1 Tbsp olive oil * The most straightforward direction to peel ginger? With a spoon. That’s immediately; the gain of a spoon Conveniently scrapes absent ginger’s slim pores and skin without having squandering any of the fragrant flesh In. How to Deliver It: • add the butter, chives, ginger, lemon juice, and soy sauce. Fixed apart. • Preheat a grill or grill pan around medium heat. Period the salmon with salt and Pepper and rub with the oil. Wipe the grill grates new and rub with a paper towel Dipped inside oil. add the salmon pores and skin facet down and cook for 4 to 5 minutes, right up until the Pores and skin is frivolously charred and crisp. • Switch the fish and cook for an additional 2 to 3 minutes on the flesh aspect, until the flesh Flakes with smooth anxiety against your finger still is continue to a little bit translucent in the Center. (We consider salmon is great served medium, still if you need yours extensively Cooked, depart it on for yet another 2 minutes.) • serve the salmon with a generous spoonful of the flavored butter, which really should start out To soften on get hold of. Makes 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1925/salmon-with-ginger-soy-butter"},{"id":"1924","title":"Grilled Fish Tacos","ingredients":"You’ll Need to have: Juice of<br>4 limes<br>1⁄4 cup canola oil<br>1 tsp chili powder<br>1 lb fresh white fish (tilapia, catfish, snapper, halibut, etcetera.) Salt<br>and black pepper to taste<br>1⁄2 cup small-bodyweight sour cream<br>1⁄2 cup chopped cilantro<br>8 corn tortillas Pico de Gallo Incredibly hot sauce to taste *<br>Any sizzling sauce will do, still the smokiness of Tabasco Chipotle Pretty ties this dish With each other flawlessly.","directions":"• Preheat a grill or grill pan previously mentioned medium-high heat. mix fifty percent of the lime juice, The oil, and chili powder in a sealable plastic bag. Year the fish with salt and Pepper and Room in the marinade for no even more than 20 minutes (any lengthier and the Citric acid to the lime juice will get started to “cook” the fish). in a low blending bowl, Blend the remaining lime juice with the sour cream and cilantro. • grill the fish for 3 to 4 minutes, until the flesh starts off to brown and quickly pulls absent To the grill. Turn and progress grilling for 3 to 4 minutes more time, until the fish flakes With tender anxiety in opposition to your finger and an prompt-read through thermometer inserted into the Thickest portion of the fish registers 140°F. grill the tortillas until evenly toasted. • Divide the fish amongst the tortillas and best with the lime sour cream, pico de gallo, And very hot sauce. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1924/grilled-fish-tacos"},{"id":"1923","title":"Mahi-Mahi","ingredients":"With Fennel-Orange Salsa You’ll Need to have:<br>2 medium oranges (ideally blood oranges, if offered), peeled<br>1 bulb fennel, cored<br>and thinly sliced<br>1⁄2 lower red onion, Really thinly sliced<br>1⁄2 Tbsp minced fresh ginger<br>2 Tbsp olive oil, moreover extra coating the fish<br>1 Tbsp small-sodium soy sauce Salt<br>and black pepper to taste<br>4 mahi-mahi fillets (4–6 oz every)","directions":"• Preheat a grill about high heat. To deliver the salsa, use a paring knife to minimize out the Affected individual segments of the oranges, leaving the challenging membranes guiding. mix the Orange segments with the fennel, onion, ginger, olive oil, and soy sauce in a blending Bowl. Stir in a handful of chopped fennel fronds (the leafy tops of the fennel bulb) and Period with pepper. • Coat the fish with olive oil and year on all facets with salt and pepper. Area pores and skin Facet down on the grill and cook for 5 to 6 minutes, until the pores and skin is crispy and smoothly Pulls absent against the grill. Change and cook for regarding 2 minutes more time, until the flesh is Effectively browned and flakes with comfortable worry in opposition to your finger and an fast-study Thermometer inserted into the thickest chapter of the fish registers 140°F. serve the fish With the crispy pores and skin going through up and the salsa on the facet. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1923/mahi-mahi"},{"id":"1922","title":"Grilled Halibut Skewers","ingredients":"With Charmoula You’ll Want: 1 cup fresh parsley leaves 1 cup fresh cilantro leaves 2 cloves garlic, peeled Juice of 1⁄2 lemon 1⁄2 cup olive oil 1 tsp paprika (if possible smoked paprika) 1⁄2 tsp ground cumin 1⁄2 tsp cayenne pepper Salt and black pepper to taste 1 lb halibut, slice into 1\" sections Steel skewers, or picket skewers wet within water for 30 minutes How to Deliver It: • Mix the parsley, cilantro, garlic, lemon juice, olive oil, paprika, cumin, and Cayenne, as well as a couple of pinches of salt and pepper, in a foods processor or blender. Puree Until you contain a comfortable, uniform sauce. • Preheat a grill or grill pan around medium heat. Thread the halibut chunks on to the Skewers and time with salt and pepper. Spoon sufficient of the charmoula about the Skewers to add the fish; make it possible for sit for 10 minutes. • grill the halibut, turning as soon as, for 3 to 4 minutes for every facet, till the fish is flippantly Charred and flakes with delicate strain in opposition to your finger. serve with even further charmoula Spooned above the top. Makes 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1922/grilled-halibut-skewers"},{"id":"1921","title":"Snapper à la Veracruz","ingredients":"You’ll Want: 1 pint cherry tomatoes 1 handful fresh new parsley or cilantro, somewhere around chopped 1⁄4 cup chopped green olives 2 Tbsp capers, rinsed Juice of 1 lime 1⁄4 cup olive oil Chopped fresh or pickled jalapeño peppers (optional) 4 snapper (or other enterprise white fish together with cod or halibut) fillets (4–6 oz each individual) Salt to taste How to Deliver It: • Preheat a grill more than medium-lower warm. Mix the cherry tomatoes, parsley, olives, Capers, lime juice, olive oil, and jalapeños (if taking) in a blending bowl. • Lay out one 2' sheet of aluminum foil on the kitchen area counter and fold in 50 percent Lengthwise. Period one snapper fillet with salt and level to the immediately benefit of the Folded sheet. Final with one-fourth of the olive-tomato mix. Fold the foil more than consequently That it handles the fish carefully, then closely roll the corners tightly to develop a entirely Sealed bundle. Repeat to create 4 packets. • Desired destination the packets instantly on the grill grate and stop the ultimate (with the best shut, the Grill temperature really should max out in close proximity to 450°F). Cook for 8 to 10 minutes, dependent On the thickness of the fillets and the heat of the grill. Minimize open the packets basically Just before taking in. The fish is performed each time it flakes with light stress against your fingertip. Generates 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1921/snapper-la-veracruz"},{"id":"1919","title":"Grilled Complete Fish","ingredients":"You’ll Will need: 4 entire sea bass (1–11⁄2 lb each and every) Olive oil, for coating and drizzling Salt and black pepper to taste Fresh thyme sprigs (optional) 2 lemons, halved * Asian marketplaces are the great areas to invest in full fish. If you can’t obtain fish this Small, invest in much larger fish, about 2 weight just about every, and divide among 2 us citizens. How to Deliver It: • Preheat a grill above medium heat. Coat the fish with olive oil and period all above With salt and pepper. Issue the thyme, if utilizing, in the fish cavities. • Desired destination the fish on the grill, conclude the lid, and grill for 6 to 7 minutes, until the pores and skin is Browned and effortlessly pulls absent versus the grill. Turn and repeat, grilling for 5 to 7 Minutes extended, until the flesh at the thickest portion flakes with comfortable strain in opposition to your Finger and an immediate-examine thermometer inserted into the thickest chapter of the fish Registers 140°F. Whilst the fish chefs, Area the lemons on the grill, slash aspect down, And grill for above 5 minutes, right up until deeply caramelized and juicy. • serve the fish with the grilled lemons and an excess drizzle of olive oil. Makes 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1919/grilled-complete-fish"},{"id":"1884","title":"Vietnamese-Structure Bird Wings","ingredients":"Vietnamese-Structure chicken Wings You’ll Will need:<br>2 lb chicken wings<br>1⁄2 cup fish sauce<br>1⁄4 cup sugar<br>2 cloves garlic, minced Black pepper to taste<br>1⁄2 cup chopped fresh cilantro or mint","directions":"• Mix the wings, fish sauce, sugar, garlic, and black pepper in a sealable plastic Bag. Seal and refrigerate to marinate for at minimum amount 2 several hours (or up to 8 several hours). • Preheat a grill around medium warm. Remove the wings to the bag, scheduling the Marinade. grill the wings for about 5 minutes for each facet, till the pores and skin is perfectly Browned and crispy and the meat pulls conveniently absent to the bone. • Despite the fact that the wings cook, put the marinade in a saucepan in excess of medium warm and convey To a simmer. Cook for about 10 minutes, right up until small through 50 percent. Once the wings are Carried out, throw with the sauce and garnish with the fresh new herbs. Makes 6 servings","url":"https://recipe.bluelayer.org/recipe/1884/vietnamese-structure-bird-wings"},{"id":"1833","title":"Distinctive shrimp FRIED RICE","ingredients":"FOR THE LEFTOVER RICE 2 cups (500 mL) of jasmine or other extended-grain white rice 4 cups (2 L) of water 1 tablespoon (15 mL) of soy sauce 1 inch (2.5 cm) of frozen ginger, grated (or 1 tablespoon/15 mL dried) FOR THE STEAMED shrimp 1 pound (450 g) of any-sized frozen shrimp, unpeeled, thawed ¼ cup (60 mL) of water FOR THE FRIED EGGS 4 eggs 2 green onions, thinly sliced 1 teaspoon (5 mL) of toasted sesame oil FOR THE SEARED Veggies 1 teaspoon (5 mL) of vegetable oil, if possible grapeseed 8 garlic cloves, minced 1 inch (2.5 cm) or by fresh ginger, peeled and thinly sliced 1 purple bell pepper, lower into slender strips A handful of bean sprouts FOR THE FRIED RICE 1 teaspoon (5 mL) of vegetable oil, ideally grapeseed 4 cups (1 L) of leftover rice 1 cup (250 mL) of frozen shelled edamame or green peas ¼ cup (60 mL) of soy sauce 2 tablespoons (30 mL) of oyster sauce or fish sauce FOR THE Completing FLOURISHES 1 cup (250 mL) of cashews 1 cup (250 mL) of crispy chow mein noodles The solution to fried rice is leftover rice, consequently the working day prior to, evaluate the rice, water, soy sauce and ginger into a saucepan and stir, bringing the performs to a gradual, regular simmer in excess of medium-higher warm. Address tightly, fastened to the most affordable potential heat, and cook for 20 minutes. Flip off the heat yet use’t contact the lid, and make it possible for take it easy for 10 minutes. Fluff with a fork and chill right away. Receive out your wok or your large, heaviest nonstick skillet. Consist of a aspect plate and a pair of bowls on the facet to briefly continue to keep factors. For the shrimp: Throw the shrimp into the sizzling pan, pour in the water and deal with tightly. Convey to a furious boil, then eradicate the heat and steam the shrimp until they simply just convert red and are even now soft, 5 minutes. Go to a bowl and Set aside. Peel them whenever you get hold of a opportunity. For the eggs: Wipe out the pan and heat more than medium-high heat whilst you whisk jointly the eggs and green onions. Splash the sesame oil into the pan, swirling it into a flavorful movie. Tumble in the egg. Swirl the is effective, forming an even, very hot layer of suddenly surroundings eggy goodness. Brown the backside a little bit, accurately a instant or 2, then deftly transform and flippantly brown the instant aspect, 2 to 3 minutes in total. Tumble the egg on to the aspect plate. For the greens: Splash some vegetable oil into the pan. Spoon in the garlic and ginger, sautéing quickly to brighten their flavors. Throw in the crimson pepper and bean sprouts and sauté, incredibly hot and shaking for 3 or 4 minutes. Pour into a bowl. It’s period to fry some rice at past! Wipe out the pan and heat around the utmost heat. Splash a pool of oil into the pan, swirling to coat the backside with a slim motion picture. Mechanically add the rice and edamame, breaking up any clumps of rice, stirring always, very hot and searing for 10 minutes or as a result. add the soy sauce and oyster sauce. Stir in the peeled shrimp, the veggies and the egg, breaking up the egg as you do consequently. Stir until heated throughout, an additional second or as a result. serve and proportion crowned with scattered cashews and chow mein noodles.","directions":"","url":"https://recipe.bluelayer.org/recipe/1833/distinctive-shrimp-fried-rice"},{"id":"1827","title":"Instant RIBS","ingredients":"1 cup (250 mL) of water 1 cup (250 mL) of your most loved barbecue sauce ¼ cup (60 mL) of yellow mustard ¼ cup (60 mL) of molasses 2 tablespoons (30 mL) of crimson, white Or cider vinegar 1 tablespoon (15 mL) of ground cumin 1 tablespoon (15 mL) of chili powder 1 teaspoon (60 mL) of salt 6 to 8 garlic cloves, halved 4 weight (1.8 kg) or by beef quick ribs, lower into workable chunks 2 high potatoes (or 3 or 4 lesser), minimize into large chunks A handful or 2 of your favourite clean green herb, coarsely chopped Splash, pour, evaluate and sprinkle the water, barbecue sauce, mustard, molasses, vinegar, cumin, chili powder, salt and garlic into your worry cooker. Stir with each other, frivolously blending the flavors. Healthy the ribs and potatoes into the performs. Carry to a furious boil, then prevent the warm to a sluggish, consistent simmer. Healthy the lid on to the pot and cook for 20 minutes. Transform off the warm and, devoid of opening, enable loosen up for 10 minutes. Closely launch any lingering anxiety, unseal and demonstrate the operates. Pour the steamy sauce into a bowl, leaving the meat and potatoes in the pot. Allow the liquid take it easy for a couple of minutes, furnishing the pounds a probability to float to the ultimate. Cautiously pour off at small 50% the weight, even utmost. Stir your fresh herb into the sauce. Fish the rib bones out of the pot. Reunite the meat, potatoes and sauce in the pot. Take pleasure in the mouth watering ribs and potatoes as is or sense cost-free to stir in further more completing flavors and flourishes of your alternative.","directions":"","url":"https://recipe.bluelayer.org/recipe/1827/instant-ribs"},{"id":"1825","title":"CHIANG MAI Fowl WITH CURRIED COCONUT TOMATO BROTH","ingredients":"FOR THE Gradual-COOKED chicken 1 full chicken, lower into 10 ingredients (2 wings, 2 drumsticks, 2 thighs, 4 50 percent-breasts) or 3 excess weight (1.35 kg) or by breasts, legs, drumsticks, thighs, even wings 1 heavy lovable potato, peeled and reduce into heavy chunks 1 heavy onion, peeled and reduce into 8 wedges A 28-ounce (796 mL) can of diced tomatoes A 19-ounce (540 mL) can of coconut milk 2 inches (5 cm) or by frozen ginger, grated (2 heaping tablespoons/35 mL) 2 heaping tablespoons (35 mL) of light yellow Thai curry paste (if you want further fragrant spicy heat, Use green or pink curry paste) 4 lime leaves (or the zest of 4 limes) 2 tablespoons (30 mL) of fish sauce FOR TOPPING THE BOWLS 1 huge carrot, peeled into strips with a vegetable peeler A handful of bean sprouts 1 bunch of fresh cilantro 4 limes, halved Preheat your slow cooker to its least expensive ecosystem. Nestle the chicken, sweet potatoes and onions into the vessel. add the tomatoes. Pour within 50% the can of coconut milk. Stir the ginger and curry paste into the getting coconut milk, then add it to the is effective. Slip in the lime leaves. Deal with and stroll absent for 6 or 8 several hours. With a slotted spoon, scoop the meat and veggies into festive bowls. Stir the fish sauce into the broth. Ladle off and discard any further oil if you together with or understand that it’s all taste and richness and stir it back again in before ladling the broth into the bowls. Ultimate just about every bowl with carrots, bean sprouts and cilantro. serve and percentage with limes for squeezing and seasoning.","directions":"","url":"https://recipe.bluelayer.org/recipe/1825/chiang-mai-fowl-with-curried-coconut-tomato-broth"},{"id":"1814","title":"TOMATO CAN MUSSEL SOUP","ingredients":"2 tablespoons (30 mL) of vegetable oil 1 or 2 large onions, thinly sliced 6 to 8 garlic cloves, thinly sliced 1 cup (250 mL) of your favored crimson or white wine A 28-ounce (796 mL) can of crushed, puréed or diced tomatoes 1 or 2 teaspoons (5 or 10 mL) of dried oregano Freshly ground pepper 5 excess weight (2.25 kg) of new mussels, scrubbed, debearded and rinsed effectively A huge handful of fresh parsley, chopped 2 or 3 green onions, thinly sliced The zest and juice of 1 lemon Splash the oil into your soup pot about medium-high heat. add the onions and garlic. Cook, stirring, as the onions melt, 2 or 3 minutes. Splash in the wine, pour in the tomatoes and stir in the oregano. Year with a number of turns of your pepper grinder. Fall the mussels on best of the performs. Convey every little thing to a vigorous boil for a minute, then quickly do away with the warm to a sluggish, consistent simmer and cover. Cook for 10 minutes. Remove in opposition to the warm. Pitch any mussels that haven’t opened. Performing around the pot, fish out the scrumptious small nuggets of mussel meat, making it possible for the meat and the broth tumble back again into the pot and discarding the shells. Stir in the parsley and green onions. Brighten with the lemon. Simmer to heat all through, then serve and percentage!","directions":"","url":"https://recipe.bluelayer.org/recipe/1814/tomato-can-mussel-soup"},{"id":"1813","title":"Marine MUSSEL Chowder","ingredients":"4 slices of bacon, chopped 1 or 2 onions, chopped 2 celery ribs, chopped A several cloves of garlic, thinly sliced A generous splash of any white wine 1 cup (250 mL) of whipping product 1 cup (250 mL) of water 5 fat (2.25 kg) of clean mussels, scrubbed, debearded and rinsed effectively 2 bay leaves A handful of new thyme sprigs, fifty percent entire, 50% finely chopped 2 higher Prince Edward Island potatoes (unpeeled), diced A 12-ounce (375 mL) can of unsweetened evaporated milk A handful of fresh parsley leaves, chopped A great deal of freshly ground pepper Throw the bacon into your soup pot. Pour inside ½ cup (125 mL) of water (this allows the bacon cook frivolously). Established the heat to medium-large and cook, stirring at times, until the water is evaporated and the bacon is crisp, 10 minutes or as a result. Add the onions, celery and garlic. Move forward cooking and stirring as the flavors deepen and textures melt, 2 or 3 minutes. Splash in the wine, then add the product and water. Pour in the mussels, then add the bay leaves and the complete thyme sprigs. Convey to a vigorous boil for a minute, then mechanically get rid of the warm to a sluggish, regular simmer and cover. Cook for 10 minutes. Remove versus the warm. Pitch any mussels that haven’t opened. Fish out the delightful minor nuggets of mussel meat, allowing the broth trickle back again into the pot. Put the mussels in a bowl and discard the shells. Return the pot to a sluggish, dependable simmer. Throw in the potatoes and simmer until they melt and launch their starches, partly thickening the encompassing broth into Chowder, 20 minutes or as a result. Comprehensive the Chowder with the tender evaporated milk, the reserved mussel meat, the chopped thyme, the parsley and pepper. serve and proportion with your favored biscuits!","directions":"","url":"https://recipe.bluelayer.org/recipe/1813/marine-mussel-chowder"},{"id":"1812","title":"ASIAN Rooster NOODLE SOUP","ingredients":"FOR THE Straightforward chicken BROTH 3 weight (1.35 kg) or consequently of chicken wings, drumsticks, thighs or full legs 16 cups (3.8 L) of water 2 onions, thinly sliced Cloves in opposition to 1 intellect of garlic, thinly sliced 2 inches (5 cm) or consequently of frozen ginger, grated TO Change THE BROTH INTO SOUP 1 carrot, slice into ribbons with a vegetable peeler 2 bunches of green onions, thinly sliced 8 ounces (225 g) of any Asian veggies (bok choy, lo choy, and many others.), chopped 1 pound (450 g) of clean udon noodles 6 tablespoons (90 mL) of soy sauce 2 inches (5 cm) of frozen ginger, grated 2 tablespoons (30 mL) of rice wine vinegar A handful of delicate fresh cilantro Get started the chicken broth: Toss the Chicken areas into a soup pot and deal with with the water. Way too straightforward! add the flavorful onions, garlic and ginger. Deliver to a sluggish, regular simmer previously mentioned progressively low heat. Protect and incredibly carefully simmer for an hour or consequently as the comfortable warm tenderizes the meat, extracting richness and style to the flesh and bones. One via one, fish out the chicken ingredients, advantage out the bones, toss them out, pull the meat into chunk-measurement parts if will need be, and return the meaty carries on to the pot. add the carrot, green onions, veggies, udon noodles, soy sauce, ginger and vinegar. Convey to a gradual, constant simmer. By means of presently you’re hungry, as a result cook exactly extended adequate for the flavors to brighten and the textures to melt, 10 minutes or consequently. Ladle into bowls, best with some cilantro, serve, proportion and slurp!","directions":"","url":"https://recipe.bluelayer.org/recipe/1812/asian-rooster-noodle-soup"},{"id":"1811","title":"SMOKED SALMON FISHCAKES","ingredients":"FOR THE FISHCAKES 4 large baking potatoes, peeled and cubed 12 ounces (340 g) of any thinly sliced smoked salmon 2 green onions, thinly sliced 1 tablespoon (15 mL) of dried dill 1 tablespoon (15 mL) of published horseradish 1 teaspoon (5 mL) of salt A good deal of freshly ground pepper 2 eggs, crushed FOR FRYING ¼ cup (60 mL) of all-reason flour 1 tablespoon (15 mL) of vegetable oil 2 tablespoons (30 mL) of butter Boil or steam the potatoes right up until they’re comfortable, above 20 minutes. Mash the spuds whilst they’re very hot, then mix in the smoked salmon, breaking it up as you shift. Stir in the green onions, dill, horseradish, salt and pepper. Allow the performs amazing a little bit in advance of stirring in the eggs. Condition the blend into 8 fishcakes, every about an inch (2.5 cm) thick. Address with plastic wrap and refrigerate for a couple times, or if have to have be obtain specifically to frying. Warm your favourite hefty skillet about medium-superior warm. Dredge the fishcakes in the flour, shaking off the added. Pour a puddle of oil into the pan and add a dollop of butter to the oil. (The butter will soften and style the is effective although the oil stops the butter in opposition to burning. You’ll receive the great of either worlds.) add the fishcakes, hoping not to group the pan. Fry and sizzle, turning at the time, until golden brown and crispy, regarding 3 minutes for every aspect.","directions":"","url":"https://recipe.bluelayer.org/recipe/1811/smoked-salmon-fishcakes"},{"id":"1805","title":"SHANGHAI BEAN SALAD WITH TORN NORI","ingredients":"FOR THE SALAD 12 ounces (340 g) of green beans 12 ounces (340 g) of bean sprouts 1 crimson bell pepper, sliced as thinly as potential 4 green onions, thinly sliced 1 cup (250 mL) of cashews 1 cup (250 mL) of canned crispy fried onions 4 sheets of nori seaweed, torn FOR THE DRESSING 1 inch (2.5 cm) of frozen ginger, finely grated 1 tablespoon (15 mL) of ketchup 1 tablespoon (15 mL) of white, cider Or rice vinegar 1 tablespoon (15 mL) of soy sauce 1 tablespoon (15 mL) of fish sauce 1 tablespoon (15 mL) of honey 1 teaspoon (5 mL) of toasted sesame oil ½ teaspoon (2 mL) of your favourite sizzling sauce To start out the salad, slender the stem conclusion versus the beans, leaving the lovable minor curlicue at the other conclusion intact. Halve the beans and match into a low saucepan with a number of splashes of water. add and steam more than medium-large until vivid green and comfortable-crisp, 1 or 2 minutes. Drain, rinse with chilly water to avert the cooking, and drain once more. In a higher bowl, whisk alongside one another the dressing ingredients until smooth. add the green beans, bean sprouts, pink pepper, green onions and cashews. Throw the functions alongside one another, frivolously blending the flavors, textures and hues. Best with the crunchy onions and torn nori. serve and proportion with chopsticks!","directions":"","url":"https://recipe.bluelayer.org/recipe/1805/shanghai-bean-salad-with-torn-nori"},{"id":"1796","title":"Specifically-Insert-WATER NOODLE JAR","ingredients":"2 tablespoons (30 mL) of ketchup 2 tablespoons (30 mL) of peanut butter 1 tablespoon (15 mL) of finely grated frozen ginger 1 tablespoon (15 mL) of fish sauce 1 teaspoon (5 mL) of soy sauce ¼ teaspoon (1 mL) of your beloved warm sauce The zest and juice of ½ lime 1 carrot, shredded A handful of new bean or lentil sprouts A handful of shredded basil, mint and cilantro leaves A green onion or 2, thinly sliced 1 traditional-subject deal (3 ounces/85 g) of instantaneous ramen noodles Squeeze, spoon, splash, sprinkle and grate the ketchup, peanut butter, ginger, fish sauce, soy sauce, warm sauce, and lime zest and juice into a 1-quart (1 L) mason jar. Stir the operates with each other. top with the shredded carrot, bean sprouts, herbs and green onion. Prior to you open the noodle bundle, squeeze it to split up the noodles. Discard the consequently-termed style packet and add the noodles to the jar. At lunchtime, take your arms on 2 cups (500 mL) of boiling water. Pour it immediately into the jar, screw the lid on tightly, fold a towel more than the jar and offer you it a delicate shake to spread the flavors and textures. Allow chill out for 10 minutes as the magic noodles melt and soak up all the encompassing flavors. Delight in with a few of chopsticks.","directions":"","url":"https://recipe.bluelayer.org/recipe/1796/specifically-insert-water-noodle-jar"},{"id":"1763","title":"GROUPER MATALOTTA-Style and design","ingredients":"Cernia alla matalotta 1/2 cup (60 g) all-rationale flour 1 3/4 pounds. (800 g) grouper fillets 3 1/2 tbsp. (50 ml) much more-virgin Olive oil 3 1/2 oz. (100 g) onions (in excess of 1 1/2 lower), thinly sliced 1 clove garlic, thinly sliced 1/2 cup (100 ml) white wine 7 oz. (200 g) tomatoes (above 2 little), quartered 1/2 cup (100 ml) fish broth 1 fresh new bay leaf 3 1/2 oz. (100 g) button mushrooms, Thinly sliced Salt and freshly ground black pepper To taste 1/3 oz. (8 g) fresh parsley, chopped For the topping 3 1/2 oz. (100 g) zucchini (about 1/2 medium), sliced 2 3/4 oz. (80 g) bell peppers (around 1 small), lower into minor cube 1/4 cup (30 g) slivered almonds Position the flour in a baking pan with lower edges. Evenly flour the Grouper fillets. Warm the oil in a huge skillet and sauté fifty percent of the onions and the Garlic for 1 moment previously mentioned medium. add the fish and fry carefully. add The white wine and simmer until it evaporates. Add the tomatoes, fish broth, bay leaf, and mushrooms, and Time with salt and pepper. add the parsley and cook over small Warm for 5 minutes. Create the topping: in a medium skillet previously mentioned high heat, sauté The remaining onions, the zucchini, and a pinch of salt. add the Bell peppers and cook right up until soft. Period to taste. Stir in the Almonds. Set up the fillets on a serving dish, then top with the veggies And serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1763/grouper-matalotta-style-and-design"},{"id":"1762","title":"SWORDFISH Within SALMORIGLIO SAUCE","ingredients":"Pesce spada al salmoriglio 1 cup (200 ml) added-virgin olive oil Juice of 2 lemons 3 1/2 tbsp. (50 ml) warm water 1 clove garlic, chopped 1 tbsp. (4 g) fresh parsley, chopped 1 tsp. fresh new oregano, chopped 1 1/3 lbs.. (600 g) swordfish fillet, Reduce into 4 slices Salt and freshly ground black pepper To taste Deliver the salmoriglio sauce: Whisk jointly the oil, lemon juice, And water in a medium bowl. add the garlic, parsley, and oregano. Emulsify the sauce: Vacation put the bowl in excess of a pan of carefully simmering Water, whisking persistently, for 5 to 6 minutes. Brush the slices of fish with the salmoriglio sauce and cook on a Medium-large griddle or grill for 4 to 5 minutes for each aspect, moistening It with the sauce as the fish chefs. Year with salt and pepper. Brush with the sauce after yet again and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1762/swordfish-within-salmoriglio-sauce"},{"id":"1760","title":"BAKED SEA BASS","ingredients":"Branzino al forno Salt and freshly ground black pepper To taste 7 oz. (200 g) potatoes, Peeled and minimize into wedges 2 complete sea bass, about 1 1/3 kilos. (500 to 600 g) each and every, Filleted 20 small black olives, if possible Taggiasca 2 oz. (80 g) salt-packed capers, Rinsed perfectly and drained 4 sprigs fresh rosemary 4 new sage leaves 1/3 cup moreover 1 1/2 tbsp. (100 ml) Additional-virgin olive oil 1 tbsp. (4 g) chopped fresh new parsley Deliver a high pot of salted water to a boil and cook the potatoes For 5 minutes; drain. In the meantime, warm the oven to 350°F (175°C). House 4 parchment squares on a operate appear. Divide the fish Fillets in between the parchment squares and time with salt and Pepper. Unfold the olives, capers, and potato wedges above the Sea bass. top each fillet with the rosemary and sage. Drizzle with The oil and fold the parchment around the fish, folding and crimping The edges tightly to seal and enclose the filling extensively. Wrap the paper packets independently in aluminum foil and bake For 12 to 15 minutes. serve the sea bass fillets with a sprinkling Of parsley.","directions":"","url":"https://recipe.bluelayer.org/recipe/1760/baked-sea-bass"},{"id":"1759","title":"SEA BASS Inside “ACQUA PAZZA”","ingredients":"Branzino all ’ acquapazza 3 1/2 tbsp. (50 ml) much more-virgin Olive oil 5 oz. (150 g) onions (about 2 reduced), Thinly sliced 2 cloves garlic 5 new basil leaves 8 oz. (250 g) cherry tomatoes (regarding 15) 3/4 cup as well as 1 1/2 tbsp. (200 ml) water 3 kilos. 5 oz. (1.5 kg) sea bass fillets Salt and freshly ground black pepper To taste In a high specifically-sided skillet, heat the oil in excess of medium lower and Sauté the onions, garlic, and basil. add the tomatoes and water and Simmer for 10 minutes. Period the fish with salt and pepper, then issue it, pores and skin aspect up, in The acqua pazza (“insane water”) and cook for 2 minutes. Taking 2 Spatulas, carefully switch the fillets and simmer for 5 minutes until flaky And cooked for the duration of.","directions":"","url":"https://recipe.bluelayer.org/recipe/1759/sea-bass-inside-acqua-pazza"},{"id":"1730","title":"FUSILLI WITH SALMON AND CHERRY TOMATOES","ingredients":"Fusilli con salmone e pomodorini Salt and freshly ground black pepper To taste 2 tbsp. furthermore 1 tsp. (30 ml) more-virgin Olive oil 3 1/2 oz. (100 g) onions (around 1 1/2 low), somewhere around chopped 1 lb. (450 g) salmon fillets, skinned And cubed 12 oz. (350 g) cherry tomatoes (about 21), halved 11 oz. (300 g) fusilli or penne Convey a large pot of salted water to a boil. Warm the oil in a large skillet previously mentioned reduced warm and sauté the onions For 2 minutes. Make improvements to the heat to large, add the salmon, and Cook for 2 minutes for every facet until browned. Year with salt and Pepper. add the tomatoes. Do away with the heat to medium and cook For an added 5 minutes, introducing water as necessary to maintain the Fish soaked. Period with salt and pepper. Cook the pasta in the boiling water till it is al dente; drain. Add the fusilli to the skillet with the salmon mixture. Sauté the Pasta with the sauce for 1 second and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1730/fusilli-with-salmon-and-cherry-tomatoes"},{"id":"1564","title":"Olive Oil, An Historical Reward For Conditioning.","ingredients":"½ cup virgin olive oil 1 tablespoon fresh new parsley, minced (Italian parsley is suitable) 1 tablespoon fresh basil, minced ½ teaspoon new rosemary, minced 1 tablespoon fresh garlic, minced 1 teaspoon oregano 1 teaspoon thyme 1 teaspoon black pepper ¼ teaspoon purple pepper flakes, beaten nicely 1/8 teaspoon new lemon juice Salt, to taste Course of action: Heat the olive oil in a pan. add the garlic and sauté until it improvements shade. add all the other ingredients and cook for around 2 – 3 minutes. Remove against the warm. serve as a bread dip.","directions":"","url":"https://recipe.bluelayer.org/recipe/1564/olive-oil-an-historical-reward-for-conditioning"},{"id":"1555","title":"The Solution To Scheduling The Perfect Paella","ingredients":"In accordance to The American Historical past Dictionary of the English Language, paella is a saffron-flavored dish produced with various mixtures of rice, veggies, meat, chicken and seafood. The Dictionary as well points out that in the Aged French and Catalan languages, paella indicates frying pan or pot. The conventional paella pan is flat and of large diameter, it can furthermore consist of covers on each and every aspect. In truth of the matter, paella is one of the utmost multipurpose dishes to create. Paella in addition consists of the benefit of remaining fantastic to fresh out the refrigerator and employ the service of up leftover meats and veggies. Any mix will finally be outstanding the mystery is in the chemistry. Paella is a dish that is basically built to feed few Those people. Furthermore, paella is relatively flavorful the subsequent working day as the choices add experienced year to combine collectively and turn out to be more powerful. This report is not a recipe nevertheless really an define that explains the a few very simple ways to stick to to create a outstanding paella whilst leaving the reader (the chef!) the latitude to be imaginative and to create the dish their individual via customizing it to their flavor. Initial the rice. Pick out a design and style of rice that you are soft utilizing. Seem cost-free to experiment however understand that paella involves a large amount of ingredients and if you are let down with the conclusion end result with a specific design of rice, you could finish up with a great deal of squander. Basmati, brown or a blend with wild rice can add ideal flavor and texture. Stick to the guidelines on the offer about washing and cooking the rice. Finely chop some onion, garlic and tomato. Warm a saucepan and add olive oil at the time the saucepan is very hot (deliver yes that the oil does not begin smoking. Burnt olive oil is carcinogenic and rather harmful). The moment the oil is very hot, toss in the raw rice. Frying raw rice presents it a nutty flavor. Make it possible for the rice fry in the saucepan for a instant or as a result. add the chopped onion, garlic and tomato right up until they melt, blending generally. Spice with saffron, salt and pepper. Experience free of charge to experiment. Cumin, Cayenne unique wonderful herbs or even a little bit cinnamon or cloves can very easily be more for a flavoring of your particular. This mix really should not be on the stove for much more that a few to 5 minutes. At high heat with continual blending, none of the ingredients really should adhere yet they must blend nicely jointly and melt. The moment all the ingredients are merged, remove the saucepan against the burner and mixture inside some frozen peas. add more than enough peas to create a nicely healthful mix. Moment the meat. In a frying pan at large warm, brown some sections of chicken. Higher thighs, drumsticks, breasts...it's all favourable. Do not cook the meat carefully nevertheless brown the outdoors. After browned, mounted the meat apart. Lamb can additionally add very good taste to your paella. 3rd combining it all. Add the backside of the paella pan with the raw rice mix. add the browned chicken areas on ultimate. add raw Merguez (spicy lamb sausages) and small fish filets rolled up and fixed with a toothpick or string. use any model of fish nonetheless create absolutely sure that its flesh will continue to keep nicely jointly. Pour some chicken broth on top (if the broth is sizzling the cooking period will do away with). Be aware that you can in addition add Wine for further more taste. Protect the paella dish and cook for in excess of 45 minutes at 350F or until the rice is cooked. At this issue you can add uncooked shrimp or muscle tissues and cook acquired for one more 5 minutes. In shorter, the magic formula to arranging the perfect paella is to create it your personalized!","directions":"","url":"https://recipe.bluelayer.org/recipe/1555/the-solution-to-scheduling-the-perfect-paella"},{"id":"1549","title":"The Perfect Path To Cook Your Recently Stuck Fish","ingredients":"A recently stuck fish can be cooked in a thousand and one tactics. Any fisherman importance his salt includes his personalized exclusive path of cooking a recently stuck trout, salmon or what ever fish he trapped. Consequently fisherman all throughout the place consists of been passed down techniques of cooking fish. Below are some ideas to choose the ideal out of your fish. 1.Frying Breading and frying a recently trapped fish is as beneficial as it turns into. The scent of butter emanating versus the frying pan and the aptitude a fisherman puts in flipping his capture is value its bodyweight in gold, virtually. For the newbie fisherman, create certainly that the butter is additional scorching nonetheless not however burning. Way too, create certain that the fish is properly lined in batter. Period your batter to your centre's information, salt and pepper hardly ever goes erroneous. You may perhaps need to have to attempt other herbs and spices with the batter for a much more delectable fish. 2.grilling At to start with appear, grilling would seem to be to be the least difficult path to take care of your fish. A novice could be expecting that grilling fish is the identical as grilling steaks or burgers. In contrast to chicken or cattle, fish tends to solution maximum of its private juices each time cooked. on a grill the mouth watering juice drips into the coals. To stay clear of wasting the dampness, initially coat the fish with oil. The oil will seal a aspect of the dampness within. Minute, continue to keep an eye on the fillets and convert them as quickly as a reduce would explain that the new fish is cooked halfway through. after remaining flipped, perspective the fish diligently. Remove the fish as quickly as it is cooked in the course of. An option to basting the fish with oil is to wrap it inside aluminum foil. The aluminum foil will retain the dampness and marinate the fish within its individual dampness. Putting herbs and spices in the foil with the fish increases the grilling treatment and the fish by itself. 3.Baking Baking is the suitable option for the fisherman who does not need to view more than the fish through cooking. The fisherman can plan the marinade and pre-warm the oven, then pop the fish into the oven for a predetermined selection of year. You could have to have to keep an eye on on the fish in opposition to the season to period, guaranteeing that you use't overcook the fish. Whichever fish you trapped, a Great recipe and correct cooking will for certain strengthen the capture. Just take year to plan for cooking, a improperly cooked fish will no question ruin your working day. Try to remember the 1st rule of cooking, put on't overcook your fish.","directions":"","url":"https://recipe.bluelayer.org/recipe/1549/the-perfect-path-to-cook-your-recently-stuck-fish"},{"id":"1547","title":"Recipe For A Rewarding Barbecue","ingredients":"Get the barbecue by itself - if it's found superior times then possibly it's owing for an enhance? Do you will need the accuracy, general performance and comfort and ease of a fuel barbecue or would you choose the palms-on theater of a common charcoal-burner? Gasoline can be a true period-saver, assuming you bear in mind to test the place of the fuel bottle and dress in't add to create a dash to the regional yard centre to re-stock in the centre of the social gathering. Yet charcoal lovers will notify you that absolutely nothing imparts the smoky barbecue taste which add the true point - even if you do fastened your hair and the neighbor's fence on fire in the technique. It's all down to person style, nonetheless with dozens of patterns accessible in all rate stages the option incorporates by no means been broader. If you're inventive in your kitchen area, then there's no want to be dull each time it arrives to barbecue foods possibly. Positive top quality burgers and sausages often move down properly, yet be a little bit excess inventive and try out everything clean. Swordfish, monkfish or tuna are unbelievably uncomplicated to cook on a barbecue, and can be Quite scrumptious after mixed with a tangy marinade or dressing. If you're shorter on period, you can often rate up the marinating technique by means of massaging the meat in a plastic bag of marinade for a couple of minutes just before putting in the refrigerator for particularly 30 minutes. Greens are delightful cooked above a fire and flambéed bananas &amp; pineapple deliver the perfect completing contact. Choose an solution of experimentation. If you're impression lazy, lots of of the supermarkets at the moment offer pre-created foods with the BBQ in intellect, for case in point, Waitrose shares Chinese-Design and style Pork Loin Ribs marinated within honey, orange and spices and Green Thai Chicken Kebabs marinated inside aromatic coconut and fresh coriander and spices. If you're impression lazy, several of the supermarkets previously promote pre-composed food items with the BBQ within thoughts, for illustration, Waitrose shares Chinese-Structure Pork Loin Ribs marinated in honey, orange and spices and Green Thai chicken Kebabs marinated within aromatic coconut and fresh coriander and spices. It's least complicated to plan salads and dressings in advance of you commence cooking as a result that every thing is prepared to serve as shortly as the cooked food items arrives off the warm. If you are cooking for a large amount of people, then a great number of food may possibly be cooked off initially and held scorching in the kitchen area oven until needed. Don't forget that you - the cook - are there to love your self much too as a result offer you on your own season to take it easy through remaining the right way geared up. There are some easy legal guidelines to don't forget each time applying a barbecue that do create experience to go through in brain. Maintain harmless, be knowledgeable of kids and animals and maintain them absent to the sizzling things. If making use of charcoal, then make it possible for more than enough year for the coals to Quite heat up ahead of seeking to cook nearly anything. Appearance for signs and symptoms of white ash on the charcoal to necessarily mean that the temperature is incredibly hot sufficient for profitable cooking. Barbecue foods is notorious for manufacturing an undesired return visual appearance! If you need to have to prevent this unpleasantness, be mindful of uncomplicated food items cleanliness and clean your arms ahead of taking care of foods. Be particularly mindful the moment running uncooked meats and do not contaminate cooked meats with uncooked meat juices. Be certain that all products are thoroughly cooked throughout ahead of serving. If you are cooking solutions on the bone, this kind of as chicken legs, it's a optimistic concept to pre-cook them in the oven initially and then full them off on the barbecue.","directions":"","url":"https://recipe.bluelayer.org/recipe/1547/recipe-for-a-rewarding-barbecue"},{"id":"1546","title":"Perfect Scrambled Eggs","ingredients":"The fact is that scrambled eggs are basic to create. Sad to say, they are far too the basic to create Mistaken. At a root point, scrambled eggs are just crushed eggs which are fried and - for absence of a improved term - scrambled. Nevertheless together with highest aspects that are very simple (consider enjoy and martinis as illustrations), human beings contain discovered techniques to deliver them needlessly sophisticated. No cheese. No overt flavorings. Only eggs and what it requires to create them flavor and visual appearance together with Terrific eggs. What NOT To add Cottage Cheese -- Couple recipes I encountered suggested whisking a Tablespoon of small curd cottage cheese in with each egg. Visually, the outcome was creamy and mildly fluffy scrambled eggs. in words of flavor, the cottage cheese did not lead or detract to the eggs -- nonetheless it did deliver the dish look by some means impure. You understood there was anything at all in there moreover the egg. The portion of cottage cheese that safeguarded its destiny as a reside-out-of-our-scramble component was that no make any difference how vigorously you whisked the dish experienced texture irregularities. Each and every other chunk experienced the undesired marvel of a apparent cottage cheese curd. Accurate Product - I tried out 2 recipes that utilised correct product (\"the fat skimmed off the top of uncooked milk\" as described by means of the Wikipedia Dairy Merchandise Guide). One claimed to add 1 Tablespoon of accurate product for each egg. The other proposed the Use of 1 and ½ Tablespoons of product for every egg. Each recipes generated desirable eggs with a creamy yellow colour. Regretably, the ensuing style was not consequently desirable. in both of those predicaments the very first chunk tasted excellent, nonetheless the far more I ate the further I experienced to confess that this kind of eggs ended up exactly much too creamy. The recipe with 1 and ½ Tablespoons of product still left a insignificant, unappealing milky after-style. Sour cream - Scrambled eggs with sour cream can not be regarded scrambled eggs in a purist feel. The sour cream provides a obvious style. For this reason, scrambled eggs with sour cream will be kept for point out in a foreseeable future post on specialty or flavored scrambled eggs. Baking Powder -- Scrambled eggs with a pinch of baking powder for every egg experienced a Good visual appeal. They were being fluffy, nonetheless corporation. I was amazed to track down there was no hint of baking powder style. However, the texture of the scramble in the mouth was asymmetric with specks of firmer sections in a one chunk. Sea Salt - Every time salt is heated it breaks down to the similar materials no matter no matter if its desk salt or sea salt. As Robert Wolke states in his guide What Einstein Informed His Cook, \"...Whilst a recipe specifies just 'sea salt' it is a meaningless specification. It may as nicely be specifying 'meat'.\" If you perspective a recipe that suggests to add sea salt to eggs just before whisking…. you can be positive it was penned by means of an individual who requirements to discover added more than the ionic bonds that preserve sodium and chlorine collectively. Sugar - Eggs, flour and sugar are the large ingredients of a suitable several deserts. Remove the flour and you stop up with neither desert nor scrambled eggs - at small not to a purist scramble view. What you do conclusion up with is a sort of specialty egg dish that justifies even more research in the industry of breakfast. It's not reasonable to call them scrambled eggs, nevertheless their sweetness can make them an attention-grabbing health supplement to pancakes and waffles What NOT To Do Wear'T fight egg whites until rigid peaks kind With or without having excess ingredients which add sugar and product of tartar, the final result of scrambling appears to be like which includes a large dollop of melting Crisco crossed with cottage cheese. Wear'T stir eggs bit by bit for an very long period of time I arrived throughout one recipe that pretty much proposed to stir the eggs in the fry pan (heated at your stove's cheapest atmosphere) with a picket spoon for 30 minutes. Initial of all, the eggs didn't preset when 30 minutes at the most affordable heat atmosphere. I experimented with the moment even more at a a little large environment. Soon after 10 minutes, the eggs started off to present advanced indicators of atmosphere. I ongoing to stir the eggs in the pan for 10 minutes. The end result seemed further including butternut squash than any eggs I've at any time found. The texture was conclude to chewy and the longer cooking season appeared to add cooked absent all the taste of egg. Do It Or Have on't - It doesn't Deliver a Big difference Preserve eggs at space temperature ahead of scrambling - Kitchen area exams confirmed no crucial variance amongst house-temperature and refrigerated eggs against the exact same carton. Refrigeration seriously deters the advancement of salmonella enteritis. Even although salmonella is Really scarce (1 out of each and every 20,000 eggs could possibly add the micro organism), it is advisable that your eggs constantly continue being kept in the fridge. The Artwork of Scrambling - Appropriate Tactic The Suitable Route To Overcome Your Eggs One of the maximum necessary ingredients in scrambled eggs is barely at any time outlined... air. It would be pleasant if we may perhaps basically dollop a Tablespoon of air into the blending bowl, nevertheless for the period-remaining, introducing air into crushed eggs demands favourable old-fashioned elbow grease (or the electric powered related). The even more you whisk -- the added air bubbles develop into caught in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules company-up over the air bubbles ensuing in a spongy texture and with any luck, entire and fluffy scrambled eggs. The American Egg Board explains perfectly-crushed eggs as \"frothy and frivolously coloured\". Whenever your eggs match that description (basically following in excess of 2 minutes) you must prevent conquering. Around-conquering will comprehensively unravel the protein molecules and destabilize their electric power to kind a microscopic casing more than the air. Within phrases of whisking movement, a tilted wheel movement performs significantly greater than a vertical stirring action. A fork performs as very well as a whisk nonetheless takes a small little bit much more year and electricity. The Perfect Course To Scramble in The Pan The functions you choose at the time the eggs strike the fry pan will dictate the sizing of the scrambled egg areas (curds). Some recipes recommend stirring the eggs with a picket spoon mechanically as the eggs strike the heated seem. Many others lead you to make it possible for the eggs commence to established just before stirring/scrambling. Of the 2, the minute course of action achievements within much larger fluffier areas. Using Hungry? Prior to we scramble our brains considering the ideal plate to try to eat scrambled eggs off of, the texture differentials of feeding on with a spoon and the preferred temperature of the chair you sit in as you consume... make it possible for's order again to the explanation we're below. For your breakfast fulfillment, The Fish Creek Room Offers... This recipe serves 2 hungry persons. 6 large eggs 6 teaspoons (1 teaspoon for each individual egg) small-weight milk 3 dashes of salt (1 dash for each 2 eggs) 1 Tablespoon butter for frying Heat a large non-adhere frying pan to a atmosphere accurately in excess of medium. A 12-inch pan operates properly for 6 eggs. Do not add butter nonetheless. We simply have to have choose the pan geared up. Within huge steel or glass blending bowl, whisk the eggs with the milk and salt. Fight vigorously for 2 minutes. Rather, you can point the eggs, milk and salt in a blender and combine for 20 to 25 seconds. Permit the mix to established for a couple of minutes to allow the foam settle. Soften the butter in the frying pan. As the Quite closing of the butter is liquefying, add the egg mix. Do not stir quickly. Hesitate until the 1st trace of atmosphere starts. Utilizing a spatula or a flat picket spoon, drive eggs in direction of centre despite the fact that tilting skillet to spread runny sections.\") Commence this action as the eggs move forward to fastened. Crack aside huge parts as they style with your spoon or spatula. You will occur to a fact where by the drive-to-centre procedure is no extended cooking runny pieces of the egg. Switch more than all the eggs. Enable the eggs to cook 15 to 25 seconds for a longer time. Shift eggs to serving plates. add salt and pepper to taste. Consume up!","directions":"","url":"https://recipe.bluelayer.org/recipe/1546/perfect-scrambled-eggs"},{"id":"1533","title":"grilled Chook Satay with Spicy Peanut Sauce","ingredients":"1/2 cup gentle coconut milk 1 tablespoon Asian fish sauce 2 teaspoons crimson curry paste 1 teaspoon brown sugar 1 tablespoon chopped cilantro 1/2 teaspoon ground turmeric 1/2 tsp kosher salt Freshly ground black pepper, to taste 1 -1/4 bodyweight slim sliced boneless, skinless chicken cutlets 16 large Bamboo skewers, damp in chilly water Lime wedges, for garnish 1 tbsp chopped cilantro, for garnish 1 tbsp chopped peanuts, for garnish (optional) 1/3 cup reduced sodium Chicken broth 2 tbsp Better’n peanut butter 1 tbsp minimized sodium soy sauce (Tamari for gluten-totally free) 2 tsp honey 1 tsp Sriracha chili sauce 1 tsp freshly grated ginger 1 small clove garlic, minced","directions":"","url":"https://recipe.bluelayer.org/recipe/1533/grilled-chook-satay-with-spicy-peanut-sauce"},{"id":"1522","title":"Skillet Fish Fillet with Tomatoes, White Wine and Capers","ingredients":"2 tsp whipped butter (or 1 1/2 tsp unsalted butter) 2 cloves crushed garlic 1/4 cup white Wine (no matter what you consume) 1/2 lemon, juice of 1/2 cup marinara sauce (handmade or retailer purchased) 2 (6 oz each and every) fish filets, pores and skin eliminated this sort of as Fluke, Flounder, Halibut, and so forth 2 tsp capers Pinch kosher salt Fresh new black pepper, to taste","directions":"","url":"https://recipe.bluelayer.org/recipe/1522/skillet-fish-fillet-with-tomatoes-white-wine-and-capers"},{"id":"1514","title":"Mexican Family members Night time Menu","ingredients":"* 10 - 7 inch corn tortillas * 1 lb. chicken, cooked and shredded * 1 lb. Cheddar cheese, shredded * 1 pt. sour cream * 1/2 cup chicken broth * 1 packet taco seasoning * 1 cup mayo. * 1/4 green onions, chopped (garnish) * 1 can Rotel, drained (garnish)","directions":". Preheat oven to 350 2. Cook chicken, shred, and neat. 3. Combine shredded chicken, sour cream, chicken broth, taco seasoning, mayo, 3/4 of cheddar cheese, and salt &amp; pepper in a bowl. 4. Evenly grease a 9x9 casserole dish. 5. House 2 corn tortillas on backside of the casserole dish. 6. Cover with chicken mixture. 7. Repeat until all tortillas are long gone. Take note: The past layer should really be 2 tortillas. 8. Vacation put drained Rotel and remaining cheddar cheese on best. 9. Add with foil and bake for 45 min. 10. Remove foil and position beneath broiler for 3-5 mins. 11. Garnish with chopped green onions. Guidelines versus Chef Bek: * Boil your Chicken to protect against to overcooking. * If Rotel is not obtainable, employ the service of a can of Mexican Stewed Tomatoes. -------------------------------------- Black Bean Corn Salsa Recipe -------------------------------------- Salsa does particularly not add to be served with the regular tortilla chips any more. This black bean corn salsa is a Wonderful addition to any evening meal, or dish. Simplest of all, it is a excess weight no cost and small calorie accompaniment. Pleased Cooking! * 1 can black beans - worn out and washed * 1 can corn - worn out * 1/2 cup diced red onion * 1/4 cup diced jalapenos * 1/2 cup chopped cilantro * 1/4 cup new lime juice * 2 large tomatoes - diced * 2 cloves garlic - chopped * salt and pepper to taste Instructions: Rinse all your greens, drain all your canned items, and slice as talked about. add all into a plastic or glass container. Chill in the fridge at bare minimum 8 several hours, or right away, in advance of serving. Idea to Chef Bek: Do not Use a steel container to keep the salsa. The acids in the lime juice and tomatoes will comprise a response with the steel. Serving Rules: * serve with sizzling tortilla chips. * serve as a sauce for fresh fish. * Wrap in a scorching tortilla with chicken, sliced avocado, and lettuce. * Destination in a breakfast omelet. * add to a mattress of combined veggies with some beaten tortilla chips.","url":"https://recipe.bluelayer.org/recipe/1514/mexican-family-members-night-time-menu"},{"id":"1512","title":"Continue to keep That Cooking Nearby Contemporary","ingredients":"Continue to keep That Cooking Nearby fresh One of the highest frequent ailments at present is food items poisoning. It commences as a small pain a couple several hours as soon as ingesting and grows into a lifestyle- threatening episode necessitating hospitalization. The top well known result in are the salmonella e-coli and listeria microbes. And, they can be well known circumstances in the chef's kitchen area. Well known breeding grounds for microbes are kitchen area towels, dish rags and brushes, reducing forums, kitchen area sinks, doorway, drawer and fridge covers. Small ingredients together with timers, whisk covers, pepper mills and salt shakers far too grow to be breeding grounds for micro organism. You can far too add bottles of oil, spice jars, can openers and the controls on your stove or ovens. Foodstuff alone can be storage destinations for germs with the culprits chicken and other poultry, eggs, uncooked meats, dairy items, and even new culmination and vegetables. In addition to washing your palms consistently though cooking right here is a list of factors you ought to do in your kitchen area to do away with the likelyhood of foods poisoning: 1. Clean poultry within ice chilly water each time you serve it dwelling versus the grocery store and refrigerate automatically. Cook it as before long as likely. 2. Clean your arms and nearly anything else that will come in make contact with with uncooked poultry. 3. Clean, under no circumstances reuse knives, reducing community forums, towels or all the things else that touches uncooked poultry with no washing them. This suggests put on't use the reducing board or knives to chop veggies or all the things elsethat will not be cooked quickly. 4. Clean your fingers when moving to the toilet. Your relatives is not immune to your particular person e-coli! 5. Clean all veggies instantly once you convey them household to the market. This features all fruit like watermelons, strawberries, peaches, mangos, grapes, and just about each other fruit which add bananas. 6. Employ the service of a large amount of paper towels that can be thrown absent. Dish rags and towels are one of the most important breeding grounds for microbes. 7. Retain your kitchen area counters fresh new. use a diluted bleach or disinfectant right before and after evening meal planning. 8. Refrigerate foodstuff as significantly as you can and read through the labels on condiments, sauces, jams and jellies to perspective if they require refrigeration the moment opening. DO NOT Go away MAYONNAISE on THE COUNTER on A Summer season Working day! That goes for a thing developed with the mayonnaise as perfectly. 9. Carefully clean eggs within ice chilly water in advance of placing them in the refrigerator. There is practically nothing sterile about an egg that arrived in opposition to the chicken coop. 10. Invest in your meat, specially hamburger, versus a trustworthy butcher retail outlet. 11. Deliver of course you add a meat thermometer and deliver of course all meat is cooked to the correct temperature to get rid of the hazardous germs in meats, poultry and fish. 12. Clean your arms!! I can't repeat this adequate! 13. Application your grocery searching as a result you shift household automatically as soon as you obtain perishable foodstuff. 14. If fish smells together with fish, use't purchase it! If anything at all smells \"off\" or not what You are accustomed to, have on't purchase it. 15. If a can or jar whooshes once you open it, toss it absent or greater still, acquire it back again to the shop. 16. Drain ingredients about the sink, not in it. This put is teeming with microorganisms. Sterilize it occasionally, nevertheless continue to preserve edible food items out of it.","directions":"","url":"https://recipe.bluelayer.org/recipe/1512/continue-to-keep-that-cooking-nearby-contemporary"},{"id":"1508","title":"Eastern House Cooking - Past Sushi","ingredients":"Within total, the Jap persons are incredibly balanced and stay more time than any other society in the earth. Why is this? Several people today aspect it to the path they take in. Nonetheless if you believe that that all Eastern Those people consume is sushi you couldn't be even further incorrect. Jap household cooking is easy, healthier, and tasty. Even though some of the ingredients may well search unique and daunting, unwind self-assured that all people can cook Excellent mouth watering Jap foods with advantage. Sushi is the utmost distinguished model of Jap foods, liked during the entire world. You may well focus that sushi is fairly filling, and you historically consume a lot considerably less than you would a further more Western structure dinner, these as a hamburger. What is it regarding sushi that would make it as a result filling and fulfilling? The remedy could possibly be rice. Rice is totally a staple of any Jap evening meal. No matter whether it is aided as a aspect dish or alongside with a saucier entrée, you're likely to have to have lots of rice on hand. When white extended grain rice is maximum prominent, you can generally opt for extra nutritious brown rice. Both course, you could possibly on top of that need to try acquiring a rice cooker. Rice cookers can value everywhere in opposition to $30 to countless numbers of cash, dependent on the deliver and good quality. If you software on having a great deal of rice this is importance the investment decision. You're beautiful a lot positive perfect rice each and every season. Consist of you at any time experienced miso soup at your preferred sushi cafe? Miso soup is built versus couple ingredients, one of which is miso paste, built in opposition to fermented soybeans. Miso arrives as both purple or yellow, possibly getting clear and abundant flavors. Not basically for soup, you can add miso to precisely about a thing against a veggie stir fry to a marinade for beef. And miso isn't simply for Jap cooking possibly. At the time you expertise the delectable flavors of miso you'll be including it to all your food items! If you loathe fish, you possibly believe that Eastern cooking isn't for you. Although fish is undoubtedly a large chapter of the Jap eating plan, it doesn't signify that's all they try to eat. Chicken, beef, and pork are all outstanding solutions, as perfectly as tofu and eggs. Simmering meats within sauces these as teriyaki, in a wok or deep skillet is a preferred. You can serve Individuals dishes in excess of rice or noodles these as soba. This is a scrumptious and wholesome answer to fried food that numerous of us take in consequently once in a while. If you're fascinated in Eastern house cooking there are a great deal of suitable recipes on the Web that can assistance guide you throughout the choice products of ingredients and cooking strategies. If you're wanting for a healthier and flavorful variance to your diet regime, contemplate attempting a couple Jap foodstuff. Right before you notice it you'll be having fun with a selection of scrumptious food items that nurture the human body and the soul.","directions":"","url":"https://recipe.bluelayer.org/recipe/1508/eastern-house-cooking-past-sushi"},{"id":"1476","title":"Brown Fried Rice","ingredients":"1 cup (raw) limited grain brown rice Cooking spray<br>1 large egg,<br>1 egg white, scrambled<br>4 higher scallions, chopped<br>2 cloves garlic, minced<br>1 tomato, chopped<br>2 tsp soy sauce (or<br>a lot more to taste)","directions":"Cook brown rice in accordance to bundle guidelines. Although rice is cooked, spray a heated nonstick wok with spray oil and add the eggs and cook a instant or 2 until accomplished. Set aside. Spray further oil to the wok and add the scallions, tomatoes and garlic. Saute in excess of a moment, then add the rice. add soy sauce and fish sauce, stir to combine all the ingredients. Maintain stirring a several minutes, then add cooked scrambled egg. Transform soy sauce if demanded to taste and mixture effectively one more 30 seconds.","url":"https://recipe.bluelayer.org/recipe/1476/brown-fried-rice"},{"id":"1449","title":"The place There's Smoke, There's Style Smoking Food stuff Upon Fuel Grills","ingredients":"The place There's Smoke, There's Style Smoking Food stuff on Fuel Grills Currently's grillers are hungrier than at any time for additional flavorful food stuff, as evidenced via the reliable boost in the sales of picket chips and wooden chunks in excess of the remaining quite a few a long time (in accordance to the Fireplace, Patio &amp; Barbecue Affiliation). \"As soon as you add special variations of picket smoke to your foodstuff, you are having comfort of a course of action that highest Those husband or wife with charcoal. Literally, it's simply about as simple to take care of wooden smoke with a gasoline grill, and the good results are Wonderful,\" states Chef Jamie Purviance, creator of \"Weber's Genuine Grilling.\" As one of the state's ultimate grilling and barbecue professionals, Purviance deals purchasers informative strategies Whilst smoking meats, fish and veggies on gasoline grills: Selecting a Smoking Taste. \"The globe of barbecue includes its common pairings of confident woods with absolutely sure meats, including hickory with pork and mesquite with beef. These traditions wouldn't final if they didn't flavor Wonderful, however hold inside brain that there are several flavors of wooden and foodstuff, other than pork and beef, that boost with a contact of smoke,\" suggests Purviance. Purviance implies smoking with hardwoods offered they are marketed dry and untreated. Prevent softwoods, together with pine and fir, mainly because they are much too resinous for smoking. In accordance to Purviance, hardwood chips and chunks slide into a few groups of style depth: smelly (mesquite, hickory and pecan), mild (oak, maple and alder) and light (apple, cherry and pear). \"Beef, lamb and pork manage the stinky woods rather nicely,\" he provides. \"For the delicate woods, I which includes fish, pork and poultry. It's extraordinary what a handful or 2 of oak chips can do for chicken sections. Amazingly abruptly they choose up a deep picket-fired taste without any bitterness. The light woods contain an even sweeter, fruitier high quality, which operates flawlessly with chicken and on top of that with veggies.\" Prepping the Picket. Not Extremely geared up for grilling, picket chips need to be moist in water for at minimum amount 30 minutes; chunks need to have at minimum a one-hour soak. Soaking makes certain that chips/chunks will smolder really than quickly burn off. Correctly drain and loosely fill the gasoline grill's smoker box, these types of as the one highlighted on some Weber Summit® grills, and depart plenty of place for air to flow into. On the Rocks. Even devoid of a smoking attachment, you can nevertheless delight in the different, loaded flavors imparted via smoking. Quickly position presoaked picket chips in a foil pan, protect with aluminum foil, and poke plenty of holes in the foil to make it possible for the smoke to escape. After the grill is preheated, stage the foil pan straight on the bars or lava rocks about the lit burner. Vacation put the cooking grates on ultimate, transform the burners on large, and end the lid. Start off cooking once the grill is thoroughly smoking. Smoking Really feel. When smoking your meals, Purviance bargains this previous reminder: Meats and veggies will flavor least complicated if the smoke is stored in the grill. As a result dress in't peek much too substantially. Hold the lid down anytime grilling with wooden. And, for basic safety, often enable the picket to neat thoroughly prior to disposing it.","directions":"","url":"https://recipe.bluelayer.org/recipe/1449/the-place-theres-smoke-theres-style-smoking-food-stuff-upon-fuel-grills"},{"id":"1446","title":"What do you exceptionally need to have within just cookware and crockery","ingredients":"What do you exceptionally need to have in cookware and crockery Cookware is constantly a alternatively contentious make any difference. I contain discovered cooks transform up to even the best of cooking positions putting on further than it would acquire to preserve your typical oil tanker (even though probably this is not the great seek the services of for your cookware), after all that was truly essential was a knife and one thing to sharpen it with. Consequently what are the correct ”cookware basics”, the factors that you Quite can’t do without having? Properly astonishingly you pretty much require just a exceptionally tiny total of ingredients to get hold of you transferring. Likely a lot considerably less than you consist of presently. All the cookware you really require is a favourable knife, a suggests of polishing it, a slicing board and a handful of of pans. You may perhaps desire a little bit extra cookware however you can cook with simply just that. Use’t receive me incorrect, I’m as partial to a kitchen area comprehensive of mixers, blenders, electric appliances and varied insightful, and differently, units as the following specific. Nevertheless whilst Great top quality reasonably priced cookware (indeed it is potential)together with grinders and blenders serve you a large amount much more scope there are a lot of ingredients that you can cook with out them, still a superior knife, or a few, is totally crucial. The to start with and maximum imperative piece of cookware you want is a cook’s knife, that’s as large as you appear to be soft with, an 8 inch knife with a blade that curves marginally to enable a rocking movement is a optimistic begin, then a scaled-down knife, above 4 inches, for chopping small greens and a carving knife. If you order one more than 10 inches prolonged it can far too double as a bread knife. Even though there is no truth obtaining a lot more knifes just to line the pockets of the large kitchen area tools producers. A fastened can definitely be Incredibly Great value and Deliver you excess for a identical total of money. Yet verify thoroughly what is in the established to start with. If you are unable to locate a established with what you consider will be insightful to you, wear’t purchase it. Plenty of sets appear with ingredients which includes a scenario or picket knife block however test to look at very last the free of charge presents. It’s significantly much better to add a couple Terrific knives in your drawer than a extravagant polished beech picket block with 15 designer knives, 14 of which you under no circumstances employ the service of, and one that is not the directly form for your hand and provides you blisters. I comprise a lower, not exceptionally costly established of French Sabatiers that are soft however not as posh on the lookout as some of the even further present day would make which includes the Jap globals which I locate much too mild which would make cutting a large amount of greens for case in point substantially tougher function. If you discover how to employ them well then metallic or grinding stone is a Excellent course to preserve your knives sharp in a different way there are a beneficial conclusion of proprietary sharpeners that preserve the knife at the specifically mindset When you pull it for the duration of the sharpener. Pans moreover will need to be Wonderful high quality, practically nothing previously mentioned the ultimate, no need to have to fork out a fortune. Simply just create of course they are of a superior potent framework. This encourages Terrific even heat distribution and assists to stop factors burning. Stainless metal is a very good option. A Terrific wok on the other hand need to be built of a slim light metal and charge Quite small, nevertheless usually keep an eye on that it contains a superior nicely-healed wood take care of. The suitable House to invest in this utmost instructive of pans is (maybe unsurprisingly) constantly the regional Chinese grocery store. A Fantastic slicing board is yet another prerequisite whilst 2 are improved than one as this will help to avoid cross contamination if you designate one for raw meats/fish etcetera. and yet another for factors which add fruit and salads. No issue how a lot you consider you will usually be thorough and clean them involving works by using this is the least difficult one route to reduce contamination amongst food. Mixers can be informative if you intend undertaking a ton of baking. Yet unless of course you create bread on a regular monthly foundation (normally a Terrific thought), then purchasing a basic, Great high quality hand saved mixer very than a heavy standalone variation could possibly help save you a handful of of hundred cash in as perfectly as a great deal of Room on your worktop. A blender is normally instructive for soups and the occasional smoothie, and a grinder will offer you a great deal far more options in your Use of outrageous and so on. and will far too present a frequent shipping of new espresso for the further more manic cook. A Fantastic route to mix the attributes of all 3 is to order a foods processor. A optimistic top quality gadget this sort of as a Moulinex or Robotic coupe will help save House and make it possible for you to get a considerably improved processor than if you obtained their goods individually. There is an virtually unending list of kitchen area tools that you might purchase (if inside question stroll into your community cookery retailer and question the operator what he believes you want!), nevertheless deliver yes you order the crucial positive good quality cookware immediately and it will deliver your cooking simpler and further more remarkable.","directions":"","url":"https://recipe.bluelayer.org/recipe/1446/what-do-you-exceptionally-need-to-have-within-just-cookware-and-crockery"},{"id":"1444","title":"Getting Barbecue Smokers For Supplemental Style And Tenderness","ingredients":"Barbecue smokers add a delicious smokey taste that at the identical year can make food items damp and smooth just about every season. The gradual cooking method of getting barbecue smokers is perfect for fish, meat, vegetable or sausages. Nonetheless top barbecue smokers are made for minor barbecues just. 1. Fundamentals Of Barbecue Smokers The composition of a barbecue smoker is primarily the similar as a common barbecue grill. Even now with a barbecue smoker the closeable lid is constructed to entice in smoke to cook the foodstuff. Barbecue smokers are both lead or in guide. The lead barbecue smoker is simply just a system with a closeable lid and aromatic picket chips are blended with the charcoal. The smoke manufactured by way of the chips and charcoal chefs the food items put with in the smoker. This provides the exceptional style to the foodstuff. in guide barbecue smokers is comparable to the lead barbecue smoker with a one gadget and closable lid, this is the grill device. Still the in lead barbecue smoker is made up of one more container, the smoker product, that retains the woodchips and charcoal. The smoke passes into the grill product and presents style to the barbecue. Barbecue smokers could possibly be electric powered or gasoline and may perhaps Use correct picket or charcoal for smoking. Each patterns of barbecue smokers can be utilized for personal and professional options. At the exact period there are desk top barbecue smokers that are portable. Based on the capacity place of the consumer there are many versions of barbecue smokers to decide on to. 2. Water Barbecue Smokers for Newcomers - Desired for novices - Vertical style barbecue smoker - Consists of a bowl of water identified amongst the foundation and cooking racks - Makes humidity all through the cooking procedure - Rather cost-effective - Terrific path to consider commenced within barbecue smoking - Quite tough to handle heat 3. Electrical Barbecue Smokers Upcoming to the water barbecue smokers are the electrical design and style smokers. Those designs are further high priced in contrast to the water smokers therefore developing superior-smoked foods. One of the benefits of getting an electric powered smoker is that there is no need to have to light a fire. Nonetheless plenty of traditionalist smokers would loathe this attribute of the electric powered smoker. The electrical barbecue smoker deliver for difficulties-absolutely free cooking, permitting the cook to pay further more season with the website visitors in its place than are likely the fire. It in addition consists of fewer treatment and routine maintenance in contrast to common barbecue smokers. 4. The Charcoal or Log Barbecue Smoker The charcoal or log burning barbecue smokers is the future action to the electrical barbecue smokers. This model of barbecue smokers is reserved for the genuinely experienced smoker that understands the great style of excellent-smoked foods. The flavor of foods smoked in charcoal or log burning barbecue smokers is definitely appreciated with each individual chunk. Charcoal or log burning barbecue smokers are bigger in measurement and heavier in comparison to water or electrical barbecue smokers. All those design of smokers are geared up with regulate-bars and wheels developing delivery relatively straightforward. At the exact same period charcoal or log burning barbecue smokers add controls for thermal law and smoke creation advertising further more solutions for cooking. 5. Maitenance Pointers Keeping a barbecue smoker doesn't want a exceptional package deal of effort and hard work. For highest manufacturers of barbecue smokers offered in the market nowadays, it is very important to fire up the device and allow it melt away on the maximum heat for above one hour. This method identified as the burning-in technique will get rid of any probable contamination that is by now display in the gadget even right before it is applied for cooking. The to start with smoking treatment will in impression offer you a protecting masking for the barbecue smoker. 6. Basic safety Ideas Whenever working with a barbecue smoker be guaranteed that there is enough air flow in the House the place the device is identified. This will stay clear of the fumes versus choking loved ones and buddies. It will way too lower the prospects of a develop-up of hazardous toxic compounds introduced relating to via extraordinary smoke.","directions":"","url":"https://recipe.bluelayer.org/recipe/1444/getting-barbecue-smokers-for-supplemental-style-and-tenderness"},{"id":"1440","title":"Suggestions For Spicing Up Seafood","ingredients":"The attraction of unique spices introduced Columbus on his vacation of discovery. Currently, household cooks can take a look at fresh flavor sensations via employing spices and other flavorful ingredients to add a fresh new global of taste to fresh fish and seafood. \"There's absolutely nothing which includes the new flavors of herbs and spices for slicing harmful energy without sacrificing style,\" claimed Purple Lobster Executive Chef Michael LaDuke, who bargains the after uncomplicated recommendations for strengthening the organic style of clean fish and seafood: Globe of Flavors: An simple recipe that turns new fish into an unique dish is topping tilapia with a mixture of soy sauce, lime juice, orange juice, fresh new ginger, garlic and cilantro. To make a richer taste, create the soy sauce blend at minimum amount 24 several hours in progress and refrigerate the sauce right away. serve the sauce at room temperature or a little bit warmed. With its adorable, light flavor and company, flaky texture, tilapia will soak up the flavors and acquire on a deliciously Asian aptitude. If you want a delicately flavorful fish these as halibut, nutritional supplement its medium-to-company texture with ambitious spice blends this sort of as curry or chili. Healthier Oils: The main to creating flavorful oils for a only stylish and middle-balanced supper is to add herbs and spices, this kind of as basil, garlic, salt and pepper, to olive oil above a small warm on the stove, comparable to developing tea. This makes it possible for you to alter the depth of the taste. Soon after heating the olive oil, pressure the blend and remove the herbs and spices. For a one of a kind contact, issue the olive oil on your desk surrounded via sprigs of the fresh herbs and spices. Be adventurous! add a assortment of flavorful herbs and spices to your oil mixture, these as unique peppers, chives, dill, lemongrass or mint. If you serve olive oil more than salmon, you'll additionally take pleasure in the centre-fitness advantages of very important omega-3 fatty acids discovered in this delectable fish. Cooking With Wine: Wine is not basically superior for consuming, it's as well outstanding for cooking. Pour white Wine, this kind of as a Sauvignon Blanc, around a organization white fish which includes mahi-mahi and period it with chili powder to accentuate the taste. Mahi-mahi is light sufficient to deliver out the crisp citrus style of this distinguished Wine. Nonetheless bear in mind, your sauce will be simply as Great as the Wine you acquire, consequently normally cook with a Wine you love ingesting. Introducing Some Zest: add the tangy taste of citrus by way of generously squeezing lemon, lime, orange or grapefruit juices about your preferred fish or seafood and garnishing with freshly grated zest. Once making use of fruit zests as a garnish, it is suitable to a little bit poach them previously inside sugar water, as uncooked zests can flavor sour. For easy, scrumptious foodstuff, create a citrus butter forward of year by means of combining melted butter and citrus juices, cooling the mix and storing it in the fridge until well prepared to employ. Citrus juices merged with melted butter way too create exceptional dipping sauces for succulent Lobster and shrimp. Scientific tests present ingesting fish abundant in omega-3 fatty acids, such as mackerel, lake trout, herring, sardines, albacore tuna and salmon, at minimum amount two times a 7 days is superior for the centre. Applying an assortment of herbs and spices discounts infinite prospects to convey out the excellent inside all forms of fresh fish and seafood. Purple Lobster serves site visitors fresh fish entrees with formidable flavors, savory seafood dishes that involve shrimp, crab and scallops, as effectively as the small business's signature, reside Maine Lobster.","directions":"","url":"https://recipe.bluelayer.org/recipe/1440/suggestions-for-spicing-up-seafood"},{"id":"1343","title":"Spicy Thai Beef and Jasmine Rice","ingredients":"3/4 lb 95% lean ground beef 1/2 onion, chopped 6 medium green onions, (scallion) chopped 2 cloves garlic, minced 1/2 tsp crushed pink pepper 3 medium carrots thinly sliced 1/2 pink bell pepper, chopped 1 cup Jasmine Rice 2 tbsp soy sauce (as well as much more to taste) 1 tsp Asian fish sauce 1/3 cup fresh chopped cilantro Warm a large medium pot more than high heat. add beef and saute right up until browned. add onion, scallions, garlic, beaten crimson pepper and 1 tbsp soy sauce. Saute yet another 2 minutes. add carrots, pink pepper, rice, 2 cups water, fish sauce and remaining soy sauce. Protect against to small warm, once the water is virtually evaporated, deal with. Simmer on small about 20 minutes. add cilantro and mixture effectively and retain lined for 10 extra minutes. Tends to make 5 cups.","directions":"","url":"https://recipe.bluelayer.org/recipe/1343/spicy-thai-beef-and-jasmine-rice"},{"id":"1337","title":"Skillet Cajun Spiced Flounder with Tomatoes","ingredients":"1 tsp olive oil<br>4 (6 oz) ingredients flounder fillets (or<br>any white fish these types of<br>as tilapia)<br>3/4 cup onion, chopped<br>2 cloves garlic, minced<br>3/4 cup diced green bell pepper<br>2<br>1/2 cups tomatoes, chopped<br>1 tbsp Cajun spice seasoning","directions":"In a deep skillet, cook onion and garlic inside olive oil on medium warm for a couple of minutes until smooth. add tomatoes, peppers and spices, stir and cook until tomatoes are smooth, above 2-3 minutes. Lay fish fillets in the sauce, deal with and cook on medium-small right up until fish flakes smoothly, approx 12-15. To serve, issue fish on plate and spoon sauce on final. serve mechanically.","url":"https://recipe.bluelayer.org/recipe/1337/skillet-cajun-spiced-flounder-with-tomatoes"},{"id":"1285","title":"Baked Garlic Lemon Tilapia","ingredients":"6 (6 oz each individual) tilapia filets<br>4 cloves garlic, crushed<br>2 tbsp butter<br>2 tbsp fresh new lemon juice<br>4 tsp new parsley Salt<br>and pepper Cooking spray","directions":"Preheat oven to 400°. Soften butter on a small flame in a small sauce pan. add garlic and saute on small for about 1 instant. add the lemon juice and close off flame. Spray the backside of a baking dish flippantly with cooking spray. Destination the fish on final and time with salt and pepper. Pour the lemon butter mix on the fish and best with fresh parsley. Bake at 400° till cooked, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/1285/baked-garlic-lemon-tilapia"},{"id":"1142","title":"Ceviche inside of Cucumber Cups","ingredients":"Ceviche in Cucumber Cups<br>8 oz fresh uncooked fish fillet this sort of<br>as striped bass, finely diced<br>1 medium seeded tomato, finely diced<br>1 tbsp chopped cilantro<br>1 tbsp minced red onion<br>1/2 jalapeño, minced<br>1/4 yellow bell pepper, finely diced<br>1/2 tbsp olive oil<br>3 drops tabasco sauce<br>3 tbsp fresh lime, (1 or<br>2 limes) Kosher salt<br>and freshly ground black pepper,<br>as needed<br>2 large cucumbers (30<br>1/2-inch-thick slices) Fresh cilantro for garnish","directions":"In a medium bowl, add the sea bass, tomato, onion, chopped cilantro, jalapeño, bell Pepper, oil, and Tabasco. Add the lime juice and throw to coat the fish. Time with salt and pepper. Protect and marinate in the fridge at small 1 hour based on the dimension of the fish cubes, stirring once in a while. Physical appearance at the fish and you can perspective the flesh altering around Season in the marinade, you are wanting for a robust visual appeal in the Flesh vs. an opaqueness all the direction during the heart of the fish. Slim the cucumber slices with a spherical cutter to remove the rind. With a melon baller scoop Out a shallow pocket in the centre of the cucumber slices—do not minimize all the route during the Cut. Exactly prior to serving, fill the cucumber cups with the ceviche. Garnish each and every ceviche cup with a Very little dot of sour cream and a cilantro leaf, if most popular.","url":"https://recipe.bluelayer.org/recipe/1142/ceviche-inside-of-cucumber-cups"},{"id":"1088","title":"SMOKED SALMON BURGERS WITH FRIED EGGS AND SCALLION Product CHEESE","ingredients":"PATTIES 1½ excess weight skinless salmon fillets, pin bones eliminated, minimize into 1-inch areas 8 ounces lox-style and design smoked salmon, finely chopped ½ cup panko bread crumbs 3 tablespoons finely chopped yellow onion 3 tablespoons minced fresh chives 1 tablespoon minced garlic 1 teaspoon kosher salt Freshly ground black pepper 3 ounces product cheese, softened 3 scallions (white and gentle green areas just), finely chopped 1 tablespoon more-virgin olive oil 6 English muffins, crack 1 tablespoon unsalted butter 6 large eggs Microgreens or sprouts 1. in a food items processor equipped with a steel blade, pulse the salmon fillet parts 8 to 10 moments until coarsely chopped still not pasty; move to a bowl. add the being patty ingredients to the bowl, such as ¼ teaspoon pepper, and stir carefully to mix. Kind 6 patties of equivalent measurement, each individual above ¾ inch thick. add and refrigerate the patties for 1 hour. 2. Plan the grill for guide cooking over medium warm (350° to 450°F) and preheat a grill-evidence griddle. 3. Combine the product cheese and scallions until nicely combined. Refrigerate until well prepared to grill the patties. 4. Brush the patties on each facets with the oil. Space the patties on the griddle and cook around lead medium heat, with the lid shut, until totally cooked however nonetheless juicy, 6 to 8 minutes, cautiously turning after. In the course of the remaining 30 seconds to 1 second of grilling period, toast the English muffins on the cooking grates, lower facet down, over lead warm. 5. in a skillet over medium-higher warm, soften the butter. Fry the eggs right up until the whites are fastened to your preferred doneness. 6. Spread the scallion product cheese on the two facets of the toasted English muffins. Stage a patty on just about every muffin backside and best with an egg and a reduced handful of microgreens. Year with pepper. serve sizzling with the muffin tops on the facet. Serving advice: Tropical Fruit Salad with Honey and Lime. One main to excellent salmon burgers is flippantly chopped fish, which is very simple to get hold of with a large food items processor. Nonetheless, if the bowl of your processor incorporates a diameter of much less than 7 inches, procedure the fish in 2 batches with effortless pulses right up until you consider a coarsely chopped regularity in each individual batch.","directions":"","url":"https://recipe.bluelayer.org/recipe/1088/smoked-salmon-burgers-with-fried-eggs-and-scallion-product-cheese"},{"id":"1030","title":"Broiled Tilapia with Thai Coconut Curry Sauce","ingredients":"1 tsp dim sesame oil, separated 1 tbsp minced peeled new ginger 4 garlic cloves, minced 1 cup finely chopped pink bell pepper 1 cup chopped scallions 1 tsp curry powder 2 tsp pink curry paste 1/2 tsp ground cumin 4 tsp small-sodium soy sauce 1 tbsp brown sugar 2 tsp Asian fish sauce 1 (14-ounce) can gentle coconut milk 1/4 cup chopped fresh cilantro 6 (6-ounce) tilapia fillets Salt Cooking spray Preheat broiler. Heat 1/2 teaspoon oil in a higher nonstick skillet above medium warm. add ginger and garlic; cook 1 moment. add pepper and scallions; cook 1 instant. Stir in curry powder, curry paste, and cumin; cook 1 second. add soy sauce, sugar, Asian fish sauce, and coconut milk; serve to a simmer (do not boil). Remove against warm; stir inside cilantro or basil if having. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. House fish on a baking sheet protected with cooking spray. Broil 7 minutes or until fish flakes smoothly Although established with a fork. serve fish with sauce, rice, and lime wedges.","directions":"","url":"https://recipe.bluelayer.org/recipe/1030/broiled-tilapia-with-thai-coconut-curry-sauce"},{"id":"1012","title":"Swordfish Burgers with Lemon Vinaigrette","ingredients":"1.5 kilos (24 oz) swordfish steaks, pores<br>and skin eliminated<br>3 tbsp chopped chives<br>2 garlic cloves<br>1 shallot<br>1/4 cup breadcrumbs Lemon zest Salt<br>and fresh pepper Oil spray Put together vegetables or chopped romaine For the Lemon Vinaigrette:<br>1 lemon, juiced<br>8 tsp<br>added virgin olive oil Salt<br>and fresh pepper","directions":"Slice fish into higher chunks, and put about 1/4 of the fish into a foodstuff processor alongside with garlic and shallots. Pulse until it gets to be practically pasty. Vacation put into a medium bowl. Issue the getting fish into food items processor and pulse on and off until chopped. mix with the chill out of the fish in the bowl and add chives, lemon zest, breadcrumbs, salt and pepper. mixture properly and sort into 4 patties. In a large non-adhere skillet, spray a minor oil and heat on medium-higher. add fish and cook in excess of 4 minutes on each and every aspect. To BBQ: grill 4-6 inches about the fire on a frivolously oiled grill rack. grill on medium flame, in excess of 4 minutes each individual aspect. Whisk vinaigrette ingredients in a lower bowl. serve fish burgers more than a mattress of vegetables and drizzle with lemon vinaigrette.","url":"https://recipe.bluelayer.org/recipe/1012/swordfish-burgers-with-lemon-vinaigrette"},{"id":"967","title":"Thai Chook Fried Rice","ingredients":"8 oz chicken breast, slice inside 1/2 inch cubes Kosher salt and pepper 4 tsp vegetable oil 3 cups cooked brown jasmine rice 1/2 large onion, chopped 3 cloves garlic, minced 2 scallions, chopped 3 egg whites, crushed 1 full egg, crushed 2 medium tomatoes, sliced into wedges 2 to 3 Thai chili peppers (optional) 4 tsp soy sauce (or tamari for gluten free of charge) 2 tsp fish sauce","directions":"","url":"https://recipe.bluelayer.org/recipe/967/thai-chook-fried-rice"},{"id":"933","title":"Pineapple Shrimp Fried Rice","ingredients":"1<br>1/2 cups (raw) brown rice<br>1 tsp oil<br>1.25 lb shrimp, shelled<br>and deveined, (1lb right<br>after peeled) chopped into chunks<br>1<br>1/2 cups fresh pineapple, reduce into very little chunks<br>5 high scallions, chopped<br>3 cloves garlic, minced<br>1 fresh chili pepper or jalepeno, chopped<br>2 tsp soy sauce (or even more to taste)<br>1 tbsp fish sauce Cilantro for garnish","directions":"Cook brown rice in accordance to bundle guidelines and established apart to great. Minimize a pineapple in 50 percent and hollow out both of those halves to deliver 2 bowls. Slice a piece off the backside of the pineapple halves to acquire a flat foundation. Slice the pineapple into small ingredients and fastened apart. Warm a nonstick wok on large heat; Though incredibly hot add oil. add shrimp and cook a number of minutes until practically cooked despite the fact that. Mounted shrimp apart. Add the scallions, chili and garlic to the wok. Saute regarding a instant, then add the rice and pineapple and stir a several situations. add soy sauce and fish sauce, stir to add all the ingredients and cook yet another 30 seconds. Put within hollowed out pineapple slice inside fifty percent lengthwise. Garnish with cilantro.","url":"https://recipe.bluelayer.org/recipe/933/pineapple-shrimp-fried-rice"},{"id":"919","title":"Halibut and Shellfish Soup","ingredients":"1 tsp olive oil<br>2 chopped shallots<br>2 cloves of garlic<br>3 medium diced tomatoes<br>4 oz dry white Wine<br>1 cup clam juice<br>2 cups vegetable stock<br>3/4 lb halibut filet, pores<br>and skin taken off minimize into higher sections<br>1 lb shrimp, peeled deveined fresh new shrimp<br>1 dozen littleneck clams Pinch of saffron<br>1/4 cup fresh new chopped parsley Crusty bread for serving on the facet (optional)","directions":"Add olive oil to a heavy large pot; above medium warm sautée shallots and garlic right up until translucent. add the tomatoes, Wine, clam juice and the bone to the halibut if you add one. add vegetable stock, saffron, fresh thyme and stir. Add the clams; address and cook 2 minutes, add the shrimp and fish and cook and further 3 to 5 minutes, or until the shrimp turns red and the clams open. Remove bone and serve with a crusty bread to dip into the juice.","url":"https://recipe.bluelayer.org/recipe/919/halibut-and-shellfish-soup"},{"id":"875","title":"Broiled Fish with Summer season Grape Tomato Sauce","ingredients":"1 tbsp olive oil<br>6 cloves garlic, smashed<br>1 lb grape tomatoes, reduce in fifty percent Salt<br>and fresh pepper<br>1/4 cup fresh new chopped basil Olive oil spray<br>4 ingredients (7 oz each<br>and every) flounder (or tilapia or sole)","directions":"In a large skillet heat oil on superior heat. add garlic and cook right up until golden. add tomatoes, salt and fresh pepper and do away with warm to small. Simmer for over 15 minutes, add fresh basil and cook yet another 5 minutes. In the meantime, despite the fact that sauce is simmering, time fish with salt and pepper and flippantly spray with oil. Broil or grill fish on medium warm until cooked during. Even though fish is cooked top with tomato sauce.","url":"https://recipe.bluelayer.org/recipe/875/broiled-fish-with-summer-season-grape-tomato-sauce"},{"id":"837","title":"Roasted Snapper Fillet and Sustainable Seafood","ingredients":"3 snapper fillets, 8 oz each 2 tsp olive oil 3 cloves garlic 2 tbsp fresh rosemary or fresh oregano Kosher salt and fresh pepper 1 tbsp Italian expert breadcrumbs Fresh new lemon wedges for serving Preheat oven to 450°. Rinse and dry fish nicely. Line a broiler rack with aluminum foil. Evenly spray with oil. Rub fish with 1 tsp olive oil and time with salt and pepper, garlic and rosemary. Level pores and skin facet down on oven rack and sprinkle bread crumbs on ultimate. Drizzle getting oil and bake right up until fish is cooked all through, about 15-20 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/837/roasted-snapper-fillet-and-sustainable-seafood"},{"id":"751","title":"CUCUMBER RELISH","ingredients":"1 cucumber, regarding 12 ounces, peeled, seeded, and grated on the high holes of a box grater 1 teaspoon kosher salt 2 scallions (white and light green ingredients just), thinly sliced 2 teaspoons minced fresh cilantro leaves 1½ teaspoons canola oil 1 teaspoon rice vinegar 1 teaspoon Asian fish sauce 1 teaspoon packed brown sugar ½ teaspoon fresh lime juice ¼ teaspoon toasted sesame oil 1. in a colander throw the cucumber with the salt; allow drain for 15 minutes. 2. As soon as the cucumber incorporates accomplished draining, squeeze out the added dampness employing a number of paper towels. Whisk the remaining ingredients and fold in the cucumber. Address and refridgerate for at small 1 hour or up to 3 several hours.","directions":"","url":"https://recipe.bluelayer.org/recipe/751/cucumber-relish"},{"id":"747","title":"Cilantro Lime Tilapia Tacos","ingredients":"1 lb tilapia fillets, rinsed<br>and pat dried<br>1 tsp olive oil<br>1 small onion, chopped<br>4 garlic cloves, finely minced<br>2 jalapeño peppers, chopped (seeds eliminated for<br>a lot less heat)<br>2 cups diced tomatoes<br>1/4 cup fresh cilantro, chopped<br>3 tbsp lime juice Salt<br>and pepper to taste<br>8<br>5-inch white corn tortillas<br>1 medium haas<br>avocado, sliced Lime wedges<br>and cilantro for garnish","directions":"Heat olive oil in a skillet. Sauté onion right up until translucent, then add garlic. mixture perfectly. Stage tilapia on the skillet and cook till the flesh starts off to flake. add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté above medium-higher warm for over 5 minutes, breaking up the fish with the spoon to just take nearly anything blended effectively; year to taste with salt and pepper. In the meantime, warm tortillas on a skillet a couple minutes on each individual facet to hot (no oil essential). serve a minor around 1/4 cup of fish on each individual warmed tortillas with a slash or 2 of avocado and love!","url":"https://recipe.bluelayer.org/recipe/747/cilantro-lime-tilapia-tacos"},{"id":"743","title":"Flounder Piccata","ingredients":"4 flounder filets (17 oz over-all) Freshly ground black pepper<br>2 heavy egg whites<br>2/3 cup knowledgeable bread crumbs Olive oil spray (over<br>1 tbsp importance)<br>1 tbsp gentle butter Juice of<br>1 lemon, lemon halves reserved<br>1/4 cup dry white Wine<br>1/2 cup weight totally free chicken broth<br>1 tbsp capers, worn out Sliced lemon, for serving<br>2 tbsp chopped new parsley, for serving","directions":"Year fish with salt and pepper. heat oven to 200°. In a shallow bowl, combat the egg whites. Location the bread crumbs in an additional dish. Dip each and every fish filet in the egg whites, then bread crumbs. Heat a heavy saute pan in excess of medium to medium-small warm. Spray a generous selection of olive oil spray on one facet of the fish, and lay it in the pan, oil aspect down. Spray the other facet of the fish generously to coat and cook for 4 to 5 minutes on just about every aspect, until fish is opaque and cooked all through. Mounted apart on a platter in a hot oven till you create the sauce. Over medium warm in the similar pan, soften butter, add the lemon juice, Wine, chicken broth and the reserved lemon halves, salt, and pepper and bring to a boil. Boil over high heat right up until the liquid is low to 50 percent, over 3 – 4 minutes. Discard the lemon halves, add the capers and spoon the sauce about the fish; Room a lower of lemon on each and every filet and top with fresh new parsley.","url":"https://recipe.bluelayer.org/recipe/743/flounder-piccata"},{"id":"691","title":"Seattle Solar Bowl","ingredients":"For the bowl:<br>1<br>1/3 cup cooked quinoa<br>2 cups diced grilled chicken breast<br>1<br>1/3 cup finely chopped broccoli heads<br>1<br>1/3 cup finely diced purple peppers<br>1<br>1/3 cup shredded carrots ½ cup cannellini beans ¼ cup hulled pumpkin seeds ¼ cup chopped green onions ¼ cup crumbled feta cheese For the sauce: ½ cup entire uncooked<br>almonds<br>2 cups water, separated Juice to<br>3 lemons<br>1 garlic clove<br>1 teaspoon honey<br>1 teaspoon turmeric<br>2 teaspoons Kosher salt<br>10 basil leaves (Take note: This Makes<br>a whole lot<br>additional sauce than you want for<br>4 bowls. Protect<br>and refrigerate for up to<br>5 days—you can employ the<br>added<br>as<br>a salad dressing or<br>as<br>a sauce for<br>any cooked meat, poultry, or fish.)","directions":"For sauce: Soak almonds in 1 cup of water for 2 hrs. Drain and discard water. in a blender or Vitamix, mix almonds, 1 cup (new) water, lemon juice, garlic, honey, turmeric, salt and basil and mixture right up until carefully tender. Put the sauce in a squeeze bottle. (Notice: you will simply just Use ½ the sauce.) Meeting: Put the sauce in a squeeze bottle. Inside 4 bowls, flippantly spread the quinoa, Chicken, vegetables (broccoli, peppers and carrots), and beans. Within about levels, squeeze inside 2 tablespoons of sauce. top each individual with 1 tbsp each pumpkin seeds, green onions, feta and drizzle with being 1 tablespoon of sauce. (Each individual bowl Makes being around 3 tablespoons of sauce.) Refrigerate further sauce for up to 5 days—it’s very good as a salad dressing or drizzled above meat, poultry or fish.","url":"https://recipe.bluelayer.org/recipe/691/seattle-solar-bowl"},{"id":"677","title":"Thai Green Curry Coconut Shrimp with Basil","ingredients":"1 tsp oil<br>4 little scallions, whites<br>and vegetables divided, chopped<br>1 tbsp Thai green curry paste (or further to taste)<br>2 cloves garlic, minced<br>1 lb shrimp, peeled<br>and deveined (to<br>1<br>1/4 lbs. unpeeled)<br>6 oz mild coconut milk<br>2 tsp Thai fish sauce<br>2 tbsp new basil, chopped Salt to taste","directions":"In a superior nonstick skillet or wok, warm oil on medium-large flame. add scallion whites and green curry paste; sauté one instant. Add shrimp and garlic, time with salt and cook above 2-3 minutes. Add coconut milk, fish sauce and mixture effectively; simmer about 2-3 minutes, or until shrimp is cooked for the duration of. Remove versus warm, mixture in scallion veggies and basil. serve more than basmati rice and appreciate!","url":"https://recipe.bluelayer.org/recipe/677/thai-green-curry-coconut-shrimp-with-basil"},{"id":"588","title":"Pumpkin Seed Encrusted Baked Tilapia","ingredients":"2 tbsp uncooked, unsalted pumpkin seeds<br>2 tbsp panko crumbs<br>1 tsp dry parsley Study course salt these types of<br>as kosher Fresh cracked pepper<br>4 sections (5.5 oz each individual) tilapia filets<br>1 tsp olive oil<br>2 cloves garlic, beaten","directions":"Grind the pumpkin seeds in a foodstuff processor or espresso grinder. add beaten pumpkin seeds, panko, parsley, pinch of salt and fresh new pepper and Set aside. Preheat oven to 400°. Line a baking sheet with foil for very simple new up. Drizzle 1/4 tsp oil on every tilapia filet. Rub in excess of fish to coat, period with salt and pepper and best with crushed garlic. Add crumbs to the final, mist with a very little oil and position in the centre of the oven. Bake for 15 minutes or till fish is cooked in the course of, then broil for 1 – 2 minutes, or till crumbs are golden (be cautious not to burn off).","url":"https://recipe.bluelayer.org/recipe/588/pumpkin-seed-encrusted-baked-tilapia"},{"id":"578","title":"Broiled Tilapia with Tomato Caper Sauce","ingredients":"2 tbsp a lot more virgin olive oil 4 (6 oz) tilapia filets 2 garlic cloves, beaten 2 shallots, minced 2 tomatoes, chopped 2 tbsp capers 1/4 cup white Wine (I seek the services of Pinot Grigio) Salt and new pepper Brush fish with 1 tbsp olive and time with salt and pepper. In a medium sauté pan, heat remaining olive oil. add garlic and shallots and sauté on medium-small about 4-5 minutes. add tomatoes and year with salt and pepper. add Wine and sauté till Wine cuts down, about 5 minutes. add capers and sauté an even more instant. In the meantime, fastened broiler to small and stage fish about 8 inches in opposition to the flame. Broil until fish is cooked all through, more than 7 minutes. Room fish on a platter and best with tomato caper sauce.","directions":"","url":"https://recipe.bluelayer.org/recipe/578/broiled-tilapia-with-tomato-caper-sauce"},{"id":"559","title":"7 Innovative Recommendations To Maintain Evening meal Intriguing","ingredients":"Each time it arrives to the nightly dinner of the working day evening meal food quickly turn out to be a target of repetitive entrees and aspect dishes. Some us citizens and households come across them selves trapped in a rut, arranging some of the exact food stuff on a weekly foundation fish on Friday, Meatloaf Monday, bland corn, white rice, and dead mashed potatoes. To maintain evening meal pleasurable, fresh, and in innumerable situations, appealing there are loads of techniques to close the boredom that arrives with correcting and ingesting the identical dishes. A several Programs contain: 1) Attempt fresh Recipes No matter if you scan the cookbooks lining the library cabinets or examine the endless total of on the internet supplies, there are a lot of recipes awaiting the willing cook. Clean recipes add exhilaration and fresh flavors that not just add spice to the eating place desk, however moreover awaken the flavor buds. You by no means understand if you put on which includes one thing if you in no way check out it. Why not experiment with veal or create your very first gumbo? 2) Consider Clean ingredients Often you can completely transform an previous most loved via simply just substituting the ingredients you obviously use. There are 1000's of choice spices, meats, greens, end result, sauces, and other cooking ingredients that you are unaware of. This is way too a superior likelihood to discover some of the substitute globally solutions of cooking, as you just take the employ of cilantro, rose petals, Adobo, hummus, and oyster sauce. 3) Concept Night time of the 7 days To spice up the dinnertime you comprise developed accustomed to, concept evenings develop a excellent crack versus the norm. You may well opt for a working day of the 7 days that is primarily established apart for a special concept of your conclusion, this kind of as \"Meal and a Online video.\" At the time setting up a mealtime your loved ones will hardly ever overlook, you may possibly select to discover one more society. A pair topic night time feasts could consist of: Italian (pizza, cannoli, lasagna); Asian (spring rolls, chicken stir fry, fortune cookies); Center Jap (pita sandwiches, falafel); or French (croissant sandwiches, quiche, crepes). 4) Breakfast Food items At Evening Any time you're exhausted of the meat and potatoes meal, there is nothing at all mistaken with natural environment a very hot, stack of pancakes on the desk for the past evening meal of the working day. Omelets, waffles, French toast, scrambled eggs and bacon, all deliver very good alternatives for a supper that breaks versus the norm. 5) Enjoyment Presentation Tips Possibly the ingredients you cook for supper flavor superior and are group pleasers, however you need to have to move up the issue of pleasurable. Amplified presentation of foods not just heightens the awareness of the supper, yet moreover Makes being the communication shifting over the meal desk. One of the optimum consideration-grabbing guidelines for food stuff features fruit and vegetable carving, the place radishes, apples, oranges, and melons come to be performs of artwork. From time to time, supper plates may perhaps showcase a shiny explosion of food items, structured in accordance to the hues of the rainbow. 6) Decoration, Decoration, Decoration To really encourage a further thrilling supper supper, decorating the eating house desk is a Terrific course to add the point of satisfaction, such as vibrant napkins, inviting candles, pleasurable silverware alternate options, ornamental tablecloths, fresh cups and eyeglasses, or interesting spreads of bouquets and crops. 7) Big difference The Landscapes Often the food items served through supper isnt the unexciting portion of mealtime, still the tedious seating and natural environment at the eating house desk from time to time gets the difficulty. To big difference up the landscapes, deliver preparations to add a picnic meal, get on the patio to see the sunshine fastened above a mouth watering dwelling cooked evening meal, or method a laidback feast to appreciate in the family members house. Why not maintain an outside Hawaiian luau, in which the backyard garden is adjusted into an island paradise with roasted pineapple, grilled food items, and leis? Over-all, if you believe that coming up with your particular inventive evening meal Plans is tough, there are loads of cooking products and supper planners to contemplate. For illustration, to assist chefs preserve evening meal appealing, culinary analysis experiments obtainable at Menu Coming up with Central support add lifetime, creativeness, and creativity.","directions":"","url":"https://recipe.bluelayer.org/recipe/559/7-innovative-recommendations-to-maintain-evening-meal-intriguing"},{"id":"552","title":"Smoky Spice Rubbed grilled Salmon with Black Beans and Corn","ingredients":"For the salmon:<br>1 tsp smoked paprika<br>1<br>1/2 tsp brown sugar<br>1/2 tsp chipotle chili powder<br>1/2 tsp ground cumin<br>1/2 tsp kosher salt<br>1/4 tsp black pepper<br>1/2 tsp unsweetened cocoa powder<br>1 lime, juice of<br>4 (6 oz)<br>Alaskan wild red or chum salmon fillets Olive oil spray Lime wedges for serving For the black beans<br>and corn:<br>15.5 oz can black beans, exhausted<br>and rinsed<br>2 cups frozen corn kernels (fresh is great)<br>1/4 cup red onion, minced<br>3 tbsp finely minced cilantro<br>1 tsp olive oil<br>2 tbsp clean squeezed lime juice Kosher salt to taste","directions":"Blend all the spices in a small bowl. Squeeze lime juice over salmon then rub in the spices to carefully coat; fixed apart to relax relating to 5 minutes. In the meantime, in a heavy saute pan, warm oil more than medium heat. add onions and sauté 2 minutes; add beans, corn and salt and cook till heated for the duration of, around 6 – 8 minutes. Remove versus heat and throw inside cilantro and lime juice. Can make 3 1/2 cups. Heat a new out of doors grill (create guaranteed the grates are new and frivolously oiled) or if cooking indoors a frivolously oiled grill pan more than higher warm. Whilst incredibly hot, grill the salmon for about 5 minutes on each individual aspect or till the fish is opaque in the course of. serve with black beans, corn and lime wedges.","url":"https://recipe.bluelayer.org/recipe/552/smoky-spice-rubbed-grilled-salmon-with-black-beans-and-corn"},{"id":"548","title":"10 Good reasons Why We Require To Fresh new Water","ingredients":"If your fresh water issue is how to fresh new water marks in opposition to glass vases, youre particularly touching the idea of this iceberg. If your water is new, must it go away water marks on glass vases? Top secret: You can fresh new water marks against glass vases. I have on make sure this will function on each individual vase, and urge you to seek the services of these kinds of suggestions at your private chance, yet listed here they are. Mixture equivalent pieces of chilly tea with vinegar, and dissolve a denture cleaner pill in the mix. Or fill the vase with water and reduce inside 2 Alka Seltzer drugs. Soak your vase right away in possibly answer, rinse, and dry. 10 Good reasons Why We Have to have to fresh Water 1. fresh water is essential to the human human body. The human overall body is 50 to 70 for each cent water, and demands a every month shipping and delivery of fresh water to retain conditioning. We want fresh new ingesting water. We have to have fresh water for cooking and generating drinks. Nutritious ingesting and fresh new water shift hand in hand. We should exertion to fresh new water globally in purchase to retain more than enough assets to Deliver this have to have. 2. Fresh new water is crucial to our foods. If we fall short to fresh water and maintain it fresh, we will be close up to a diet plan of infected foods. Not basically fish, nevertheless other meats, culmination, and greens will generate contamination to us. If we have to have nutritious, fresh fish to jump forth against rivers, streams, and oceans, we will add to fresh water. If we will need balanced, organic and natural establish, we will add to fresh water employed to irrigate generate. 3. fresh water is critical to human conditioning. New consuming water is large to physical fitness, still the UN and the Earth Health and fitness Business enterprise (WHO) posting that 1.1 billion Those near the entire world absence reach to fresh new consuming water. The conditioning outcomes are devastating. The UN functions 2.2 million fatalities per year to bad water and sanitation. If we fresh water, offer you greater sanitation, and educate folks how to preserve water fresh, long term centuries can love more time and balanced life. 4. Fresh new water is vital for water sports activities. A swimmer inside new water is harmless versus health conditions and disorders manufactured via infected and poisonous water. A surfer does not add to fret swallowing water in a wipe out. Boaters and other folks who employ our water for activity can chill out with out difficulty about pollutants. However, 27 decades just after the passage of the 1972 Fresh Water Act, 40% of our rivers, lakes, and estuaries had been nevertheless also polluted for harmless swimming and related water sporting activities. 5. Fresh new water is large for fish and other wildlife species. As people, we should really take into account the prerequisites of fish, whales, water chicken, and other wildlife species that dwell in water. We need to new water Whilst there are oil spills, of system, still we need to way too get the job done to fresh water flowing into our oceans, lakes, rivers, and streams. We should fresh water for wildlife that does not are living in the water, however is dependent on fresh water for exercise and hygiene. 6. We require to new water to slice down on our carbon footprint. The emissions included inside establishing bottled water are awesome. Pablo Päster, Sustainability Engineer and MBA, did a complete and exhaustive research of the rate of bringing a one liter of Fiji Water to The us. He learned that bottlers use virtually 7 periods as substantially water to bottle it than you definitely consume. The over-all selection of water utilized to create and Supply one bottle of imported water is 6.74 kg! in the procedure of generating the bottle, turning out to be water into the bottle, and giving it to you, 250g of GHG emissions ended up introduced. 7. We will need to fresh new water to reduce down on refuse. Each and every plastic ingesting-water bottle usually takes countless numbers of several years to biodegrade in a landfill. Innumerable plastic consuming-water bottles clutter the countryside. Some will be recycled, nevertheless the recycling method is claimed to pollute the surroundings with harmful carcinogens. If we fresh water consequently that it is definitely cost-free of toxins, additives, micro organism, and virus, people in america are significantly less most likely to depend on bottled water. 8. fresh rain and snow are not givens. Rain is simply one phase in the water cycle. Purely natural rain does not routinely tumble throughout the universe, filtered by means of the natural environment and presented versus normal clouds. Neither does natural snow. The rain, snow, and other precipitation we get locate their direction into the sky to bodies of water on world. If we are unsuccessful to fresh new water on entire world, we will consist of progressively polluted precipitation. Polluted precipitation is hazardous to all people and every thing on which it falls. 9. We require fresh water for all-in excess of hygiene. No matter if its your laundry in the Maytag washer, your carpet under the cleansing gadget, or your overall body beneath the shower, fresh new water is essential for all-near hygiene. Against early preschool several years onward, young children are taught correct cleanliness and it relies on on fresh new water. 10. The penalties of weak reach to new water are way too Terrific. Several contain expressed expanding difficulty that water wars are additional probably in the potential than present-day battles for oil. The place get to to fresh water is the extremely essence of lifestyle, no water may well imply no relaxation. A failure to new water presently may perhaps consequence in worldwide warfare for upcoming centuries. You might be in a position to add extra explanations. You might choice substitute explanations, still the backside line is however the very same. We will need to new water. It is wiser, and a lot less highly-priced, to retain water fresh than to attempt to fresh water that consists of turn into filthy and polluted. Will we establish this sort of knowledge for the remaining fresh water we add?","directions":"","url":"https://recipe.bluelayer.org/recipe/548/10-good-reasons-why-we-require-to-fresh-new-water"},{"id":"534","title":"Spicy Shrimp Fried Rice","ingredients":"3 cups brown rice cooked<br>1 lb large shrimp, peeled<br>and deveined (peeled bodyweight is.75 lb)<br>2 egg whites, scrambled<br>1 complete egg, scrambled<br>1/2 medium onion, chopped<br>2 cloves garlic, diced<br>5 medium scallions, chopped, whites<br>and vegetables divided Oil spray<br>1 tbsp sesame oil with cayenne pepper<br>1 tsp beaten purple pepper flakes (or<br>added to taste)<br>4 tsp soy sauce (or even further to taste)<br>1 tsp<br>Asian fish sauce Salt<br>and fresh pepper","directions":"In a bowl, period shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder. Scramble eggs with a lose of water and year with salt and pepper. in a incredibly hot wok, spray a tiny oil and cook the eggs. Every time cooked, remove versus pan and mounted apart. Allow for the wok order truly very hot. add sesame oil and saute onions, scallion whites, garlic and sizzling pepper flakes for in excess of 1-2 minutes. add shrimp and saute till no for a longer time translucent. add rice and cooked egg together with soy sauce and fish sauce, blending very well for more than 2 minutes. add veggies of the scallions and serve.","url":"https://recipe.bluelayer.org/recipe/534/spicy-shrimp-fried-rice"},{"id":"466","title":"Simple Chilly NOODLE SALAD WITH PEANUT SAUCE AND CARROT","ingredients":"8 ounces dried fettuccine pasta 1 medium carrot, peeled and thinly sliced on a diagonal ½ cup soft peanut butter ½ cup unsweetened coconut milk 2 tablespoons fresh lime juice 1 tablespoon packed mild brown sugar 2 teaspoons Asian fish sauce 2 teaspoons peeled, grated fresh ginger 1 garlic clove, minced or driven for the duration of a drive ¼ teaspoon crushed crimson pepper flakes 1 English cucumber, in excess of 12 ounces, halved lengthwise and thinly sliced into 50%-moons 3 scallions, finishes trimmed and thinly sliced 1. Cook the fettuccine right up until al dente, in accordance to offer guidance. All through the remaining instant of cooking year, add the carrot. Drain, rinse beneath chilly water, and drain back again. Shift to a large bowl. 2. in a blender blend the peanut butter, coconut milk, lime juice, brown sugar, fish sauce, ginger, garlic, and crimson pepper flakes and mixture until smooth. Pour the mixture previously mentioned the fettuccine, add the cucumber and scallions, and throw very well. If the sauce appears to be like way too thick, stir in heat water a tablespoon at a period right up until the most popular thickness is achieved. serve very hot or at space temperature.","directions":"","url":"https://recipe.bluelayer.org/recipe/466/simple-chilly-noodle-salad-with-peanut-sauce-and-carrot"},{"id":"439","title":"A Novices' Guide To Taking pleasure in Purple Wine","ingredients":"The globe of pink wines is a heady, wealthy and impressive world wide crammed with almost everything against the nuanced subtlety of a soft South African Merlot to the peppery richness of Sangre de Toro, Blood of the Bull against Spain. in in general, quite a few of the laws of wine ingesting add been solid apart within at presents global, generating it even further offered to just about every specific, and with the amplified need Give consists of soared, making it possible for for reasonably priced and extremely tasty wine out there to all. Even now, there are a lot of who come to feel that the global of wine loving is not as still open to them. With as a result a great number of wines to decide on in between, where by do you start off? How do you accurately take pleasure in a pink or white and with what food would they be great? Enables visual appeal at some Pretty very simple guidelines to enhancing your study of crimson wines. Weart pay out a whole lot of money on a bottle of wine. Depart that for later on, after youve commenced to check out outside of the manufacturers and varietals that you which add. There are consequently countless magnificent and scrumptious wines that are accessible for someplace among $5 and $8 a bottle, that you fairly need to not require to eliminate $20 or $30 for a bottle of wine...at small not but. Have ont order area, still. Typically, your nearby wine keep is stocked with bottles to the neighborhood winery (if there is one). People can be Good, or they can be vinegar. It fairly can be some thing of a crap shoot. As a result, except you dwell in the Napa valley, or some other Room that is renown for its wine-creating attempts, adhere with just about anything that is nationally or internationally dispersed. Adhere with a varietal, for at present. in other terms, select a wine that is specially generated versus one style of grape, i.e. a Shiraz, Syrah, Cabernet Sauvignon, Merlot, and so forth. Consider to prevent combined reds to start off with, despite the fact that they can be Extremely tasty. Via finding out the flavors of the varietal grapes, youll improved recognize what it is regarding the add that you including. Prevent flavored wines or coolers that you can attain at your area comfort and ease shop. People are very little even more than non-bubbly soda pop with alcoholic beverages within them and can lead to a unpleasant hassle as they are hastily manufactured versus the minimum amount purely natural ingredients. Start off with a wonderful Merlot versus South Africa, Australia, fresh Zealand or Chile. This kind of vineyards are often equipped to balance selling price with excellent Really properly. The purpose I endorse Merlot is that of all the purple varietals, it is the gentlest, and enhances a large menu of food. Reds which includes to breathe. Open the bottle and enable it sit for 10 minutes or consequently. This will allow oxygen to just take at the wine and expand it instantly. For that subject, pouring the wine into the eyeglasses and allowing for it to sit for 10 to 20 minutes accelerates this course of action. Youll track down the style is substantially greater through this solution. Reds at room temperature and Whites Chilled. A uncomplicated rule that does not constantly put into action however is a Great guide, even so. Chilling a pink gets rid of a lot of of the subtleties of style for which you order the wine in the 1st stage and slows the wines electricity to add with publicity to oxygen. Maintain them house temperature. I pointed out preceding that countless of the recommendations of wine loving add been discarded, or at bare minimum loosened, this sort of as pink wine with pink meat or pasta and white wine with fish or poultry. Though Those are not undesirable Strategies, they genuinely are not carved in stone and today waiters and even the professional gourmet will not transform up his/her nose at a visitor who asks for a purple with fish or loves a good, tart Chardonnay with a burger. Merlot with what? Despite the fact that a Merlot can be a perfect nutritional supplement for a spaghetti evening meal (specially if you add a wonderful buttery garlic bread), it can quickly sit beside a pork chop or fried chicken evening meal. A Merlot is a magnificent, non-pretentious commence to your trip and must open the doorway well to a trip of wine loving. Alright, Already What? Check out a pair alternative producers of Merlot versus competing vineyards. Observe the dissimilarities in style and design and materials. Id advise sticking to these south of the equator to start off with. When you look which includes youve tasted a range of Merlots and are familiar with the variations, then transfer on to a Cabernet Sauvignon and start out your vacation anew. Id maintain off on Shiraz, Syrah, Petite Syrah or Beaujolais till you consist of a uncomplicated appreciation of Merlots and Cabernets, still as soon as you do, then dive in to the hefty, heady, peppery contentment of the more robust reds. After you appear including you incredibly fully grasp and can be aware the variations of the pink varietals, start out investigating the blends or the genuinely ideal California varietals. Wonderful luck and get pleasure from!","directions":"","url":"https://recipe.bluelayer.org/recipe/439/a-novices-guide-to-taking-pleasure-in-purple-wine"},{"id":"363","title":"Thai Fowl and Pineapple Stir Fry","ingredients":"1 lb boneless skinless chicken breast, slice into<br>1-inch cubes<br>1 tbsp fish sauce<br>2 tbsp cornstarch<br>1 tbsp oil, separated<br>1 tsp minced garlic<br>1 tsp minced ginger<br>2 cups cubed diversified colours bell peppers (1/2-inch cubes)<br>1 purple chili pepper, chopped (optional or to taste)<br>1 cup fresh new pineapple chunks<br>1/3 cup Thai sweet chili sauce Cilantro leaves (for garnish)","directions":"Mixture Chicken and fish sauce in medium bowl. add cornstarch; throw to lightly coat. Established apart. Heat 1/2 tablespoon of the oil in high nonstick skillet on medium-high heat. add garlic and Ginger; stir fry 30 seconds. add bell peppers, chili pepper if making use of and pineapple; stir fry 3 to 5 minutes or till peppers are soft-crisp. add sauce; cook and stir until heated during. Remove to skillet. Heat getting oil in the skillet. add chicken; stir fry 5 minutes or until cooked during. Return bell pepper blend to skillet; stir fry until properly combined. Garnish with cilantro.","url":"https://recipe.bluelayer.org/recipe/363/thai-fowl-and-pineapple-stir-fry"},{"id":"337","title":"CHILE-BEEF BURGERS WITH Straightforward KIMCHI","ingredients":"KIMCHI 1 low thoughts napa or savoy cabbage, over 12 ounces, quartered and cored 6 scallions, finishes trimmed and finely chopped 1 tablespoon kosher salt 1 reduced purple bell pepper, finely chopped 1 tablespoon rice vinegar 2 teaspoons Asian fish sauce or soy sauce 1½ teaspoons beaten purple pepper flakes or sizzling pepper sauce 1½ teaspoons peeled, minced new ginger 3 garlic cloves, minced or driven for the duration of a drive PATTIES 1½ excess weight ground chuck (80% lean) 1 small shallot, minced 1 Thai or serrano chile pepper, stemmed, seeded, deveined, and minced (in excess of 2 teaspoons) 2 garlic cloves, minced or driven all through a push Kosher salt Freshly ground black pepper 4 onion buns, break 1. Minimize the cabbage crosswise into slim strips, and then independent the strips by means of hand. in a colander throw the cabbage with the scallions and salt. Allow for stand until the cabbage wilts, regarding 2 hrs, tossing at times. Squeeze as substantially liquid as you can out of the cabbage. in a superior bowl mixture the remaining kimchi ingredients. add the cabbage and scallions and throw to add. 2. Combine the patty ingredients, which includes ½ teaspoon salt and ¼ teaspoon pepper, and then carefully kind 4 patties of equivalent dimensions, each over 1 inch thick. With your thumb or the again of a spoon, deliver a shallow indentation over 1 inch large in the heart of the patties to avert them versus forming a dome as they cook. Refrigerate the patties right up until organized to grill. 3. Plan the grill for guide cooking more than medium-high heat (400° to 500°F). 4. Frivolously year the patties on either facets with salt and pepper, and then grill more than lead medium-large heat, with the lid shut, until cooked to medium doneness (160°F), 9 to 11 minutes, turning after. All through the previous 30 seconds to 1 instant of grilling period, toast the buns, slash aspect down, over guide heat. 5. Combine just about every burger on a bun with a patty and a spoonful or 2 of kimchi. serve sizzling.","directions":"","url":"https://recipe.bluelayer.org/recipe/337/chile-beef-burgers-with-straightforward-kimchi"},{"id":"321","title":"Vietnamese Shaking Beef (Bo Luc Lac)","ingredients":"Marinade:<br>1<br>1/2 lbs. beef final sirloin, fat trimmed<br>and slice into<br>1″ cubes<br>5 cloves beaten garlic<br>1 tbsp<br>agave or sugar<br>1 tbsp oyster sauce<br>1 tbsp fish sauce<br>1 tsp sesame oil Vinaigrette<br>1/2 cup rice vinegar<br>1<br>1/2 tbs sugar (or<br>agave)<br>1<br>1/2 tsp kosher salt Dipping Sauce Juice of<br>1 lime<br>1/2 tsp kosher salt<br>1/2 tsp fresh cracked pepper Salad:<br>1 lower red onion, thinly sliced<br>4 cups watercress leaves or combined boy or girl veggies<br>2 tomatoes, thinly sliced<br>1 tbsp canola oil, separated","directions":"Marinate steak at small 1 hour just before cooking, or right away for most straightforward accomplishment. Mix garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef. For the vinaigrette mix rice vinegar with salt and sugar. It need to be a balance of bitter, salty and sweet. Thinly lower the red onion and use about 1/4 cup of the vinaigrette to pickle and fastened apart lined in refrigerator for more than 10 minutes. Plan mattress of veggies and tomatoes in a serving platter and Set aside. Create dipping sauce by squeezing lime juice previously mentioned salt and pepper in a little ramekin. Warm a higher wok or pan about higher warm. Anytime Pretty warm add 1/2 tbsp oil and While it starts to smoke, add an even layer of beef (fifty percent) and permit to sear for relating to 2 minutes, in advance of “shaking” to sear the contrary facets for relating to a further 1-2 moment even further to brown all the facets. Repeat this with the minute batch of meat making use of the remainder of the oil. Go beef to mattress of watercress and tomatoes. Drizzle remainder of the vinaigrette in excess of the beef and vegetables and top with pickled red onions. serve with lime dipping sauce.","url":"https://recipe.bluelayer.org/recipe/321/vietnamese-shaking-beef-bo-luc-lac"},{"id":"319","title":"5 Elements You Should really Realize Prior to You Obtain Reside Maine Lobsters","ingredients":"5 ingredients You Should really Realize Prior to You Obtain Reside Maine Lobsters 1. Not all lobsters are manufactured equivalent Each and every organization on the net says to promote stay Maine lobsters, nevertheless the reality is that utmost lobster will come versus all over Fresh new England, and even some in opposition to Canada. Lobsters are shellfish, which filter water and consequently their flavor is dependant on water temperature and excellent. The colder, and cleaner the water, the much better the lobster. It is suggested to acquire lobster style a useful resource inside Maine, Fresh Hampshire or Canada, exactly where the water is chilly and the air pollution is least. 2. Realize what you're spending for. Delivery or Lobsters? If you try out to examine the selling prices of lobster on line one of the to start with aspects you'll interest is that the costs are all in excess of the vacation put. Some outlets involve shipping and delivery, some suppliers price tag a flat rate, and some price tag the authentic transport price. This can create it Really baffling the moment seeking to uncover the least difficult rates. To come across the ideal rate, you must estimate the rate of 2 chicken lobsters (1.0 - 1.25 pound) with shipping and delivery. This can be complicated since a great number of web-sites which includes to conceal their shipping and delivery price right up until you're simply regarding to conclude the acquire! 3. Lobster value and high quality can fluctuate in the course of the calendar year Fresh new England weather conditions, and the lifestyle cycle of a lobster, trigger the selling price and top quality of stay Maine lobster to be pretty option all through the calendar calendar year. in the winter season weeks, particularly January, February and March, the chilly temperature within fresh England hinders fishermen's electricity to capture a higher number of lobster. As a outcome, the value is Quite large through individuals weeks. The rate is the most affordable in the late summer months and early drop, once fishing is less difficult and the lobsters are abundant. A lobster far too molts it shell, creating the shell to be more durable and softer at alternate occasions of the calendar year. Lobster shells are the toughest in the spring. 4. Check out the shops return plan for the reason that lobsters can die! Deliver guaranteed to examine the return coverage ahead of you level your purchase. Lobsters are transported reside, and whilst they dress in't constantly die, it does take place. Deliver certainly that you can consider your money again if this takes place. Some web-sites simply refund the lobster charges, and not the transport. You might even have to have to call and talk to what the refund plan is right before you point your purchase. 5. Uncover out how the lobsters will be transported Shipping and delivery is a heavy share of the all round stay lobster obtain. Create positive the retail outlet you obtain against utilizes a trustworthy provider. in our expertise, FedEx is significantly excess highly regarded than UPS or DHL. Their consumer support and electrical power to Give on season is much improved to any other provider. Some retailers even agreement with a delivery logistics business to make certain that your courses are routed to their vacation put in the maximum helpful direction. This is amazingly necessary after obtaining a little something that is alive and perishable. Within finish, purchasing lobsters on the web can be a large financial commitment, consequently create confident you're having the suitable business enterprise prospective. Contrary to non perishable goods, the vogue in which lobsters are trapped, taken care of and transported can consist of a large have an effect on on the excellent. If you create of course to abide by Individuals guild traces, you ought to contain a fantastic expertise with stay Maine lobsters.","directions":"","url":"https://recipe.bluelayer.org/recipe/319/5-elements-you-should-really-realize-prior-to-you-obtain-reside-maine-lobsters"},{"id":"313","title":"Broiled Tilapia with Garlic","ingredients":"6 tilapia fillets (6oz)<br>2 cloves garlic, beaten<br>3 tsp<br>additional virgin olive oil<br>1 tsp oregano<br>1 tsp parsley Salt<br>and pepper<br>1 lemon","directions":"Preset broiler to lower and desired destination fish about 8 inches in opposition to the flame. Cook until fish is cooked all through, more than 7 minutes (be very careful not to burn up garlic). serve with recently squeezed lemon juice.","url":"https://recipe.bluelayer.org/recipe/313/broiled-tilapia-with-garlic"},{"id":"312","title":"Broiled Salmon with Rosemary","ingredients":"24 oz or<br>4 parts of salmon Olive oil spray<br>2 tsp new lemon juice<br>2 tsp clean, chopped rosemary<br>2 cloves garlic, minced Salt<br>and new pepper to taste","directions":"Add lemon juice, rosemary, salt, pepper and garlic. Brush blend on to fish. Spray the rack of a broiler pan with olive oil spray and set up the fish on it. Broil 4″ in opposition to the warm until fish flakes efficiently once confirmed with a fork, approx. 4-6 minutes for each 1/2″ of thickness. If fish is even more than 1″ thick, carefully transform it midway during broiling.","url":"https://recipe.bluelayer.org/recipe/312/broiled-salmon-with-rosemary"},{"id":"310","title":"A Scrumptious Associate To Excellent Conditioning: The Olive Oil Tale","ingredients":"The health advantages of olive oil in the Mediterranean diet plan consists of come to be added than a novel observation. Health-related analyze is substantiating wholesome rewards, however the gourmand tastes and flavors are bonuses well value mentioning way too. “The… client really should be built to fully grasp that he or she should consider price tag of his personal daily life. Don’t take your physique to the medical doctor as if he were being a repair retail outlet.” -- Quentin Regestein Hugely desired as a cooking oil, or for use in a amount of standard dressings, olive oil is remaining touted in some quarters as a scrumptious spouse to positive health and fitness. Reports on the conditioning added benefits of olive oil is innovative, so is the impacts of the Mediterranean food plan. Latest Conclusions Olive Oil as a Cholesterol Reducer In contrast to American cuisine, particularly the snack and fast food stuff prevalent in the US, the Mediterranean Food plan includes interested the professional medical globe. The Ecu Journal of Health-related Nutrients has published results that signify the introduction of olive oil into our month to month diet program includes tested a loss inside LDL cholesterol (bad cholesterol). This is sizeable considering the fact that the moment LDL cholesterol incorporates oxidized it constantly success inside artery rigidity and accompanying centre ailment. Olive Oil in Most cancers Prevention In a comparison research at the School Hospital Germans Trias Pujol in Barcelona there appears to be like to be an indication that the exercise rewards of olive oil might furthermore be enlightening in the avoidance or slowing of most cancers cells. In the investigate, lab rats have been released to a carcinogen that resulted within cancerous tumors. The review delivers proof that a diet program equivalent to the Mediterranean food plan, wealthy in olive oil helps prevent colonic carcinogenesis reducing precancerous tissue which resulted within considerably less tumors after as opposed to a regulated pattern of rats feeding on food stuff made up of other designs of cooking oils. Experts at Oxford University in England add observed signs that olive oil may well practically be as Wonderful for our digestive system as fresh fruit and vegetables inside steering clear of or eliminating the incidence of colon most cancers. Whilst red meat seems to be to be related to the advancement of colon most cancers, fish and olive oil seemed to remove the incidence of colon most cancers. The explanations behind this phenomena are continue to being regarded, nevertheless it is believed that the olive oil could assist regulate the bile acid in the belly while strengthening useful enzymes in the stomach that add to exceptional colon conditioning. Olive Oil and Middle Conditioning The American Middle Affiliation has much too claimed that usage of olive oil contains “clear conditioning benefits”. Olive Oil and Decreased Blood Tension Through substituting virgin olive oil for other extra fat in your food plan, the Archives of Interior Medications suggests a large reduction in drug dosage wants for the manage of large blood anxiety. Initially conclusions necessarily mean dosage savings could possibly be as higher as 50%. Further Conclusions Through lowering the stage of LDL cholesterol (bad cholesterol) there is an boost of the HDL cholesterol (good cholesterol). The antioxidant implications of olive oil add moreover been widely claimed and are profitable in reducing no cost radicals in the overall body that may well show to be a causal consultant inside pre cancerous and cancerous improvement. Excess physical fitness advantages of olive oil could possibly be found out in a Mediterranean eating plan which explores the different works by using of olive oil in either foods planning as perfectly as much more healthful meal options. Combined, olive oil and relevant foodstuff alternative search to improve the in general conditioning of those subscribing to the Mediterranean diet. Best Word While scientific tests keep on being ongoing, it is encouraging to note that just about anything that includes prolonged been claimed for Wonderful taste could furthermore be a link to favourable exercise advantages and toughness of lifetime. An adaptation of the Mediterranean eating plan may possibly be a healthy, however palatable change effectively really worth considering.","directions":"","url":"https://recipe.bluelayer.org/recipe/310/a-scrumptious-associate-to-excellent-conditioning-the-olive-oil-tale"},{"id":"306","title":"Increase Magnificence To Grilling","ingredients":"No matter if it really is a lower gathering of family members participants or an invitation extensive to good friends and neighbors, exciting can just take on a delightfully informal method once it truly is performed outside. Add instant sophistication to a informal ecosystem with these pleasurable and grilling suggestions absolutely sure to impress each individual guest. Be Courteous to Your Visitors Be of course to note any food limits or allergies and prepare alternative options. Plan forward. Minimize meats and veggies, fastened the desk, and toss the salad ahead of the guests appear. This will serve you added time to chill out and delight in your business enterprise. Make an Atmosphere White dinnerware generally seems relevant and pairs properly with casual double-duty prep and serving sections, such as rustic wood chopping community forums for an outside meal. Add immediate magnificence to your relaxed get-together with flowers. Exactly trim a couple stems in opposition to the garden and arrange them in glasses or bowls. Present a couple different bottles of Wine at the desk for a Good interaction rookie. The ideal Wines to serve are types that few nicely with all patterns of food and do not require much more getting older when acquired. For example, Rioja, one of Spain's oldest and utmost well-known Wines, consists of reds, whites and rose at all selling price concentrations, previous to be well prepared to drink at buy and complement meat, fish and veggies. Efficiency Is Most important To tempo up grilling season, partially precook chicken, pink meat, potatoes, carrots and other slow-cooking food in the oven or microwave. Each time grilling, if you want far more than one cooking temperature, mound some coals on one aspect to build a warm element and spread coals out on the other aspect for a cooler aspect. Grill Intelligent Even though grilling food items on skewers, reduce pieces into chunks that are way too high to fall for the duration of the grate. Or for simple cleanup, try having foil packets to grill onion rings, slices of zucchini and squash or even pineapple rings. As soon as basting, use two brushes -one green and one red. Employ the service of the green brush to baste raw meat. When the meat includes began to cook, swap to the purple brush to continue the treatment. This will guidance to avoid contamination.","directions":"","url":"https://recipe.bluelayer.org/recipe/306/increase-magnificence-to-grilling"},{"id":"295","title":"Italian Delicacies: Different and Mouth watering","ingredients":"Italy, a country of 58 million human beings, is a patchwork quilt of 20 very clear parts subdivided into 103 provinces. All Italian cooking depends on olive oil, grains and clean, seasonal develop, however just about every location incorporates its personal tastes and specialties. Northern Italy, which features the region's utmost conventional of dwelling and the richest eating plan, additionally Makes one-3rd of Italy's easiest wines. Its 8 areas lean in direction of risotto, polenta and gnocchi, and hearty soups and fish Chowders are a function of the put. The North's accurate assert to fame, while, is as a paradise for cheese supporters. Parmigiano, Gorgonzola and Asiago cheeses, accompanied by means of salamis and sausages manufactured to goat, goose and even chamois, create a easy supper divine. Central Italy, in distinction, tends to want artichokes, peas and black and white truffles. People 6 central areas choose pasta and lamb around the rice and beef involved with the North. One of the excellent-identified area dishes is porchetta, a complete, roasted pig loaded with fresh new garlic, fennel, rock salt and peppercorns. Traditionally, the 6 spots that contain Southern Italy were being recognized as the Back garden of the Greeks and Romans. Afterwards, in the course of the Centre Ages, the Arabs demonstrated a pasta market within Sicily. Types of pasta add considering that proliferated, to \"limited\" pasta generically recognized as macaroni to the \"very long\" layouts this kind of as spaghetti and vermicelli. No other marketplace of Italy offers this sort of a splendid historical past of sweets and ices. Numerous desserts bespeak the Arab and Greek has an effect on in Sicily, with its almond pastes, candied culmination, ricotta, honey, raisins and outrageous. The South additionally accounts for 75 per cent of the create lifted organically within Italy. With just about 2.5 million acres cultivated with out chemical ingredients, Italy is a chief in organic and natural farming.","directions":"","url":"https://recipe.bluelayer.org/recipe/295/italian-delicacies-different-and-mouth-watering"},{"id":"292","title":"A Short Heritage of Pizza: The Dish that Conquered the Globe","ingredients":"Pizza, the path we comprehend it today, is a derivation against focaccia (from the Latin word for fire), flat bread that is made up of been written mainly because antiquity in alternative styles and garnished with herbs, olives, fat, raisin, honey, and nuts. The word pizza in Italian identifies any style of flat bread or pie—fried or baked. Despite the fact that you’d discover lots of versions of pitas or pizzas about the Mediterranean, it is in Naples that pizza in the kind we know it at present very first emerged, after the tomato seemed on the desk in the 1700s. Naples has plenty of data of pizza for the reason that about the 12 months 1000; the very first mentions call Individuals flat breads laganae, and afterwards they are referred to as picea. in people moments, pizzas were being dressed with garlic and olive oil, or cheese and anchovies, or low local fish. They were baked on the open fire and often ended up closed inside two, as a e book, to sort a calzone. Inside Naples is as well the place the initially pizzerias opened up, with brick wood-burning oven, included with lava stones versus the Mount Vesuvius. The cooks of people periods disregarded pizza because was considered a terrible people’s foodstuff, however the fresh mixture with the tomato, each time it entered the kitchen area more than the 1770s, really should add elevated some desire, even in the royal palace. Ferdinand I Bourbon, King of Naples, savored the uncomplicated food items of the people in america and went to taste the pizzas intended in the shop of Antonio Testa. He appreciated it consequently a great deal that he wished-for pizza to be incorporated in the menu at the courtroom. He failed following the competition of his wife, Queen Maria Carolina. His son Ferdinand II furthermore savored all style of popular food items and he liked pizza to the actuality that he hired Domenico Testa, son of the presently famous Antonio, to build a pizza oven in the royal palace of Capodimonte. Pizza became incredibly popular, producing its level within Neapolitan folklore. Very simple and economical, it became into the food for all us residents, even bought on the roadways, as shown in many illustrations of the period. A famous episode extensive the popularity of pizza outside of the constraints of the town of Naples. It was 1889, and Margherita, queen of Italy, was checking out the metropolis. She was told relating to pizza and desired to taste it. A well-known cook via the status of Wear Raffaele, helped through his spouse Donna Rosa, was invited to cook pizza at the royal palace. They written 3 pizzas, regular of that year: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by means of the colours of the previous pizza, which resembled the national flag, preferred that one. Considering that then this pizza is acknowledged as Pizza Margherita, and Put on Raffaele is credited with its invention, even if we recognize that it by now existed for a very long time. At the beginning of the ultimate century, with Italian immigrants, the first pizzerias seemed moreover in the United Says, exactly where pizza includes become a mass phenomenon. However, even today the least difficult pizza is uncovered inside Naples, wherever it is rigorously made with buffalo mozzarella. Advanced pizzas are considered people attained via moderate variations of the most straightforward and top popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza 4 Seasons, separated within four quadrants, each individual dressed in a option path. Pizza with incredibly hot salami, the American pepperoni pizza, is as an alternative uncovered in the Calabria put south of Naples, where this design of hot sausage is designed.","directions":"","url":"https://recipe.bluelayer.org/recipe/292/a-short-heritage-of-pizza-the-dish-that-conquered-the-globe"},{"id":"278","title":"How to Spice Up Your Upcoming Salmon Dish","ingredients":"Salmon includes develop into one of the maximum well known fish to serve. All those delight in the flavor, and salmon chefs suddenly, generating it a fantastic option for possibly weeknights and weekends. Moreover comfort, salmon is an Terrific resource of large-top quality protein, made up of all the crucial amino acids, producing it a Good useful resource of vitamins for the youthful and outdated alike. If you will need to plan salmon, keep in mind to obtain the freshest fillets you can. Preserve the fish refrigerated until you are prepared to cook it, and often plan it on a fresh, dry show up. Inside invest in to take out a effective oily flavor, remove the pores and skin as shortly as probable. If you are hunting for a outstanding course to liven up your salmon dish, you may possibly require to check out my Salmon Magic. This seasoning mixture is a flavorful mix of dill, mustard seed, herbs and spices with exactly the immediately total of salt and sugar, acquiring a flexible mixture for all salmon recipes. The crystal clear flavors add the organic and natural goodness of salmon or any other style of fish, shellfish or seafood. Regardless of whether you are grilling, sautéing, baking, broiling or poaching, Salmon Magic will add basically plenty of taste. To order you started off, in this article is one of my most loved salmon recipes. It's basic, and it will genuinely spice up mealtime. MAGIC BAKED SALMON (Can make 1 serving) 1 salmon fillet 2 teaspoons Salmon Magic Unsalted butter, melted Heat oven to 450 F. Evenly brush the best and aspects of the salmon fillet with melted butter. Evenly brush a low sheet pan with melted butter. Time the best and facets of the salmon fillet with the Salmon Magic. If the fillet is thick, use a tiny excess Salmon Magic. Thrust the seasoning in carefully. Room the fillet on the sheet pan and bake right up until the top is golden brown, and the fillet is exactly cooked during. Within get to comprise wet, purple salmon, do not overcook. serve routinely. Cook period: 4 to 6 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/278/how-to-spice-up-your-upcoming-salmon-dish"},{"id":"275","title":"Beer Components","ingredients":"Beer ingredients The primary ingredients identified in beer are water, malted Barley, hops, and yeast. There are other ingredients This kind of as flavoring, sugar, and other ingredients that Are ordinarily utilized. Starches are employed as effectively, as They flip in the mashing treatment to very easily Fermentable sugars that will assist to enhance the Alcoholic beverages materials of beer whilst introducing human body and taste. Water Looking at as how beer is fundamentally created of water, the Useful resource of water and its features comprise a fairly Large impression on the identity of the beer. A Ton of beer types had been inspired by way of the Options of water in the place. Even though The influence of minerals in brewing water is intricate, Challenging water is further suitable to darkish layouts, despite the fact that Gentle ware is a lot more suitable to light layouts. Malt Amongst malts, barley is the top commonly utilised owing to Its large amylase information, and a digestive enzyme That facilitates the breakdown of starch into Sugars. Dependent on what can be cultivated regionally, Other malts and unmalted grains can be made use of, these kinds of As wheat, rice, oats, and rye. Malt is reached through soaking grain within water, letting It to germinate, then drying the germinated grain In a kiln. by malting the grain, enzymes will At some point transform the starches in the grain into Fermentable sugars. Hops Mainly because the 17th century, hops contain been Ordinarily applied as a bittering representative inside beer. Hops Assist to lead a bitterness that will balance The sweetness of the malts. They in addition add Aromas which wide variety versus citrus to natural. Hops on top of that offer you an antibiotic affect that favors The sport of brewer's yeast above the much less Appealing microbes. The bitterness in beer Is by natural means calculated on the Worldwide Bitterness Techniques scale. Yeast Yeast is a microorganism that's trusted for Fermentation. Unique lines of yeast are preferred Dependent on the design and style of beer made, as the 2 most important lines are ale yeast and lager yeast, With other variances accessible as nicely. Yeast aids to metabolise the sugars that are Extracted in opposition to the grains, and Makes liquor And carbon dioxide as a outcome. Right before the features Of yeast were being comprehended, all fermentations have been Performed taking wild or airborne yeasts. Clarifying consultant A whole lot of brewers choose to add one or much more Clarifying brokers to beer that aren't expected To be prepared as ingredients. Illustrations involve Isinglas finings, which are reached versus swim Bladders of fish and Irish moss, which is a fashion Of crimson alga. Due to the fact such ingredients can be accomplished versus pets, These who are anxious with possibly the employ or Use of animal merchandise ought to come across complete Articles to the brewer.","directions":"","url":"https://recipe.bluelayer.org/recipe/275/beer-components"},{"id":"273","title":"How to Fresh and Fillet Fish","ingredients":"Fish is one of the utmost nutritious food that male can take in. Inside truth of the matter, people today contain been feeding on fish for the duration of human record. This kind of times, a lot of chefs yearn to add fish to their repertoire, yet the entire treatment of cleansing and filleting fresh fish is a small daunting to them. The technique of cleansing and filleting new fish is to some degree basic when the measures are recognized. To start out, you need to fresh your fresh new fish nicely in buy to keep it's good quality throughout the being ways of processing. Very first, use a knife or fish scaling resource to remove all of the scales. Reducing the scales early on is a primary to very simple fish cleansing. Up coming, remove the fish mind by way of slicing simply just at the rear of the very first fixed of fins. By now, add your sharp knife into the Room the place you basically eradicated the mind and create a slit in the tummy of the fish. You will require to slit the fish tummy all the direction down to the vent following to the tail. This should really open up the cavity of the fish and you can pull or lower absent any viscera or organs against in the fish. The following action is to reduce absent any far more fins that the fish could add. Do this by means of chopping into the fish in a round movement in excess of the fins and remove them. Sooner or later, rinse the fish system and cavity beneath chilly, operating water. Already that the fish includes been adequately cleaned, you can shift on to filleting. Get started the fish filleting course of action by means of laying the fish on one aspect and putting your knife into the fish physique nearly to the spine. Guide your knife together the spine, exposing the fillet as you minimize. You will consist of to raise and different the flesh versus the bone as you minimize. Future, repeat this treatment for the other facet. At the time you add manufactured the 2 fish fillets, stage them pores and skin facet down and minimize throughout the flesh up coming to the tail. Do not lower for the duration of the pores and skin following to the tail, as you will preserve on to this pores and skin as you independent the pores and skin versus the flesh. Add your fillet knife amongst the flesh and the pores and skin and seek the services of a back again and forth action to different the 2. Rinse the fillets with chilly water and be guaranteed to dry them right before storing or getting. Such easy and uncomplicated ways are all that it can take to create the highest out of fresh fish. With Those people actions inside thoughts you can plan clean fish for any supper.","directions":"","url":"https://recipe.bluelayer.org/recipe/273/how-to-fresh-and-fillet-fish"},{"id":"261","title":"grilling Tuna Steak For A Basic Connoisseur Supper","ingredients":"• tuna steaks, lower to a thickness of 3/4 inch to 1 1/2 inch each individual (your decision) • 4 to 6 ounces of butter • 1 cup of teriyaki marinade • 1 tablespoon of wasabi powder • 2 chopped green onions • 1 tablespoon of olive oil, peanut oil, or vegetable oil • salt and pepper to taste Choose started out by means of marinating the tuna in the teriyaki marinade. Level the tuna into the marinade and carefully coat possibly aspects of the meat. Address, Area into the fridge and allow the tuna sit and marnate for an hour or added, right away is Wonderful also. Every time geared up, get started up your grill and consider it optimistic and very hot, nevertheless not as well sizzling. If possible deliver it to the very same temperature as if you had been grilling a month to month beef steak on the grill. Then mixture the wasabi powder, butter and the green onions alongside one another and Area it apart for the season remaining. At the time the grill is to the preferred temperature and you are prepared, then brush the oil on to the tuna steaks and period the meat with salt and pepper to taste. When grilling, periodically baste the tuna with the remaining about teriyaki marinade. This will assistance to continue to keep the tuna soaked and add further taste. Cook until they are finished to your most popular temperature, then serve with the butter. You can furthermore permit some butter soften on the tuna fillets as they are cooking as effectively. Preference fixed of recipe ingredients and marinade flavoring: • tuna steaks, 1-inch thick • Sesame oil • 1 rounded tsp. cornstarch • 1/3 c. rice vinegar • 1/3 c. mirin • 1/3 c. soy sauce • 3 tbsp. minced crystallized ginger Notable tuna species: Tuna is a well known, tasty and abundant tasting seafood that is written in a great number of methods. It is perfect for grilling, sautee, and broiling. The flesh of tuna is crimson mainly because the tuna's muscle mass tissue consists of a large oxygen capability than other fish species. • Bluefin: An vital resource of seafood, marketing significantly of the tuna employed inside sushi. It is a unique delicacy in Japan exactly where it is made up of been claimed that the selling price of a solitary huge tuna can exceed $100,000 on the Tokyo fish market. • Yellowfin: learned within open waters of tropical and subtropical seas throughout the world, while not in the Mediterranean Sea. It incorporates been claimed to be up to 94 inches in duration and 440 lb within excess weight. The minute dorsal fin and the anal fin are the two brilliant yellow, consequently the well known popularity, and they are amazingly very long, as are the pectoral fins. The primary system is extremely darkish metal blue, transforming to silver on the abdomen. • Albacore: identified in the open waters of all tropical and temperate oceans, and the Mediterranean Sea. It is a prized foods, and a higher fishery. Strategies of fishing add rod and reel, extended-line fishing and purse seining and are extremely sought as soon as by game fishers and leisure fisherman. • Bigeye • Blackfin","directions":"","url":"https://recipe.bluelayer.org/recipe/261/grilling-tuna-steak-for-a-basic-connoisseur-supper"},{"id":"250","title":"Fuel Grills – Deliver Incredibly hot Functions To Your Pals And Households","ingredients":"Gasoline grill is a product or appear, normally fueled through gasoline and is utilized for cooking foods. If you have to have to scorching up your weekends via cooking mouth watering dishes for your loved ones and mates, then you ought to routinely take a fuel frill for by yourself. Whenever you will need to obtain gasoline grills, you can both set up the grills as for every your conclusion immediately in the retail outlet or make it possible for the mechanics to get the grills for you. Positive aspects of gasoline grills Fuel grills are beneficial, as they do not lead to air air pollution. Due to the fact they are relatively low in sizing, consequently you can restore them nearly at any corner of your house. In contrast to the electric powered grills, the gasoline grills do not will need electric info in the vicinity of to the put you will need to set up the grills. The gasoline grills are functional and can be carried in opposition to your house to the yard to plan foods for al fresco get-togethers. There is even no possibility of finding electric shocks in scenario of mishandling. Ingredients required for deciding on the gasoline grill For individuals who will need to order the fuel grill, below are some strategies that will aid you consider the gasoline grill. Although you are getting the fuel grill, you ought to spend consideration to the high quality and attempt to choose a grill with ceramic briquettes and lava rocks. Make a decision a fuel grill with double heat manage as a result that you can effortlessly take care of the burners. Try out to overall look for a design and style with drip tray as a result that cleanup will become simpler. The gasoline grill really should add things like warm-deflecting panel consequently that heat can spread flippantly. When you need to prevent fuel grills with facet burners as it simply just will add the value, you should really attain the facet cabinets even so. The aspect cabinets are Quite effortless for that contains plates and other bins. The large component to be thought of for fuel grills is the mother nature of the grills. You can get hold of gasoline grills with hinged, stainless metallic grate and broader bars as it stops significantly less total of food items to acquire spilled over the flames. If you are opting for porcelain-covered metallic grates, then keep in mind they are simple to fresh new nevertheless contain a traditional inclination to crack if falls down. Forged iron grates, on the other hand, will need significantly added fix given that they consist of a inclination to rust, nonetheless they ensure to sear meat in an Great path. You can just take a fuel grill with any of the after patterns of grill that will in shape your motive simplest. You can cook a full total of barbeques in the fuel grills. Ranging to searing meats, roasting fishes, to arranging sandwiches, burgers, pastries and cookies, gasoline grills serve your motive of dealing with Those with delectable culinary delights.","directions":"","url":"https://recipe.bluelayer.org/recipe/250/fuel-grills-deliver-incredibly-hot-functions-to-your-pals-and-households"},{"id":"247","title":"Common Foodstuff Allergic reactions","ingredients":"Do you suspect that you might be agony from a foods allergy? Or, do you comprehend an individual who does add a food allergy? If you do, you could be on the lookout for added content. Under some of the well-liked food allergic reactions are listed, as nicely as content on those allergy symptoms. Milk is a preferred foods that plenty of Those people consist of allergic reactions much too. Unfortunately, milk is a merchandise that is learned in lots of meals, especially bakery items. The favourable news, even so, is that milk is rather simple to replace. There are a number of substitutes that can be applied as an resolution Though baking. As for the products that need to be checked, it is critical to talk with a person who performs in the deli. Did you notice that lots of delis Use the similar reducing tools for both cheese and meat? It is furthermore essential to communicate with the chefs at a cafe. Plenty of dining places Use butter to grease up a grill or to add style to some meats, including steaks. Far too, be on the lookout for casein on food items labels. Casein is a derivative of milk and it can bring about some allergy people to add a reaction. Eggs are an additional well-liked merchandise that countless Those add allergic reactions to. The Excellent news is that people who add an egg allergy can use a amount of different substitutes, specifically for baking. Did you recognize that yeast, oil, baking powder, and gelatin can often be made use of? You can locate exact recipes online or in books, particularly cookbooks, that are constructed for those with foods allergic reactions. As for the products that really should be checked, these who put up with in opposition to an egg allergy need to Use warning with egg substitutes. Egg substitutes aren’t always made for these with egg allergic reactions. Be guaranteed to check out to generate guaranteed that egg whites are not utilized. Also, did you recognize that eggs are at times employed to deliver the foam topping for coffee beverages. Pasta is a further well-liked and unforeseen source of eggs. Yet another popular foods allergy that lots of suffer from is that of a peanut allergy. However, peanut allergies are acknowledged to result in the most severe reactions. If you experience versus or if your youngster suffers in opposition to a peanut allergy, it is necessary to progress with caution. All labels should be read. As for the goods that should be checked, almost everything really should be checked. It is not unusual for certain food stuff to arrive in option forms, including in which peanuts are involved. Individuals substitute forms, where peanuts are provided, may all be generated on the exact machines. That is why all labels really should be read. It is additional large to be very careful of sweet and bakery products. Fish allergy symptoms are moreover relatively preferred. Fish allergic reactions occur in a amount of choice formats. Some people today just have allergic reactions to sure fishes. It is recommended that you talk with a medical professional to view if exclusive exams can be performed. If not, it could possibly be ideal to stay on the protected facet and prevent all fish items. As for which products and solutions should be avoided, it is a optimistic concept to check all labels. With that remaining mentioned, it is crucial to move forward with caution once feeding on out. You in no way comprehend what food stuff are manufactured on the exact grills or cooking ingredients. On top of that, did you know that some salad dressing and relishes are designed with fish products? Wheat allergy symptoms are a further popular allergy that a great number of endure in opposition to. The optimistic news is that there are a selection of possibilities that can be employed within baking. Those people solutions add rice flour and corn flour, particularly to standing a pair. As for what need to be checked with a wheat allergy, everything need to be checked. Though examining foods labels, you will obtain that countless state that wheat may well be Give. If that is the situation, it is great to avoid. Did you far too realize that some ice creams are made with wheat? top are not, nonetheless it is nonetheless a clever notion to observe all food labels.","directions":"","url":"https://recipe.bluelayer.org/recipe/247/common-foodstuff-allergic-reactions"},{"id":"246","title":"Enjoyment, Grill & Sizzle","ingredients":"Beach front social gathering, picnic or simply just a easy receive-jointly at residence will hardly ever really feel extensive until you mount gasoline grills on one aspect and begin grilling your preferred fish or meat. Simply just the aroma of smoked fish can confer you a festive temper. Within truth of the matter, it can later drag you to a luscious and appetizing evening meal. The festive temper will be contagious and the enjoyment will linger. Isn’t it extraordinary how a basic grilling consultation on your entrance backyard can bring about delectable bond and mind-boggling enjoyable? All those, through mother nature, longs for enjoyment and exhilaration. No person requirements to sulk in one corner all the year. He of course demands to consider a split and get pleasure from. Just about every unique warrants to be content. In addition, if you are throwing a bashing tiny shindig, pool celebration or a easy amassing, allow your people appreciate to the fullest by setting up them their beloved enjoyment and meals. For guaranteed, accurately just about every one likes grilled foodstuff. Within buy to appreciate the collecting be confident to contain fuel grills above. Fuel grills contain metallic box. At the backside of the box, there are tube-fashioned liquid propane burners which are reputable in advertising the grills with gas. Usually, propane or natural and organic gasoline gas the fuel grills. With them, grilling is created quicker and much easier. The gasoline grills’ burners are crowned by means of warming the outside the house of the metallic bars, ceramics and lava rocks. Revolutionary working day fuel grills are much more worthwhile. If you need to have quick pre-heating, gasoline grills will assist you do it Extremely prompt. Instantaneous in the experience that it can preheat in a subject of 10 to 15 minutes. Instant usefulness is its toughness when compared to charcoal. One 20-pound tank can closing up to 14 hrs. You will no more time stress around managing small of charcoal. Propane tank is further reputable, that is. If you are stressing about the mess of grilling, anxiety no further more. Simply because, gasoline grills do not employ the service of fire starters or charcoal, mess will be out of the scenario. Grass grills employ the service of several burners. They are specially manufactured to present fantastic warm take care of to safe and sound simple grilling. If you are looking at of acquiring gasoline grills, in this article are the issues that you add to get be aware of: 1. Take into consideration using stainless metal, solid aluminum or porcelain-lined metal for a strong gasoline grill composition. 2. It is very important to add a crafted-in thermometer to monitor the grill temperature. 3. Lava rock procedure is way too superior inside accumulating grease that can outcome to flare-ups. Attempt to physical appearance for them in the gasoline grill that you are to invest in. 4. For simple and harmless gasoline grill lights, be certain to comprise a drive-button ignition. 5. To observe gasoline concentrations your fuel grill really should add fuel gauge. 6. If you can contain a few burners that can function individually, the greater. This will supply you adaptability anytime it will come to handling heat. 7. For very simple cleansing, the least complicated fuel grill materials will be stainless metallic or porcelain. Apart against the aforementioned attributes, you can moreover add things like rotisserie or smoker box, facet burners, much more outer shelving or get the job done location and detachable secondary grill racks. In purchase to comprise a very long-permanent gasoline grill, fix is a should really. Continually test on grease capture pan as a result as not to establish flare-ups. Keep an eye on for leaks, cracks and holes. Inevitably, be guaranteed to detach tanks against gasoline grills and maintain them out-of-doorways.","directions":"","url":"https://recipe.bluelayer.org/recipe/246/enjoyment-grill-sizzle"},{"id":"235","title":"Filet Trout - Filet Fish! No Bones No Pores and skin","ingredients":"All right, consequently you contain stuck your decrease. At this time, how do you need to have them composed for cooking? How more than attempting my favored – filet! No bones, no pores and skin, simply all positive flesh that can be cooked any route you which includes. I can style it by now! Use’t recognize how, you say? It isn’t difficult nonetheless it does acquire coach. The very simple to stick to recommendations are coming up upcoming. Resources The to start with move is to collect all your resources. In addition add a midsection superior desk as a perform appear. The equipment you will want are a unbelievably sharp knife or an electrical knife. The least difficult knife to employ the service of is a filet knife. Simply because a filet knife is manufactured exactly for this reason, it allows to create the endeavor less difficult. You will much too will need a filet board, preferable one with a effective clamp to keep the trout’s intellect firmly. If you can’t obtain a board with a clamp, get hold of a couple of gloves textured for gripping. You will require a bucket or pan of salted water to put fresh new trout filets in. Suggestion: soaking the filets in a bit salted water right away allows to remove some of the fishy flavor, providing them a milder, a lot more pleasing style. The final issue you will want is a bucket to put the carcasses in right after you reduce off the filet. Filet: the nitty-gritty To commence the treatment of chopping off the filets, you need to have to risk-free the trout as a result it doesn’t slip about. If working with a board with a clamp, firmly clamp the trout’s thoughts to the board. If taking gloves, grip the trout’s mind firmly. Following, get your knife and lower under the gills to the spine. By now change the knife and lower down the spine yet conclude prior to you reduce for the duration of the pores and skin at the tail. All of this reducing will be among the ribcage and the flesh. You are effectively chopping off the complete facet of the trout. Upcoming, turn the filet around with the pores and skin aspect down. Lower amongst the meat and the pores and skin. The technique is the similar for the other aspect of the trout. Following you consist of slash possibly filets off of the trout, slash off any of the ribcage that may perhaps add been reduce off with the filet. This is about all you have to have to do as much as deboning trout the moment filleting them. It is ok to lower into the ribcage, nonetheless have on’t reduce far too deep and reduce the guts. Don't forget, this kind of fish add not been gutted! Presently that you realize how to filet trout, you additionally notice how to filet fish inside overall. It is the exact same no subject what sort of fish it is. All the trout are at present filleted and you are organized to cook them. Consequently, how do you which includes them cooked, batter fried, baked, broiled or grilled? Individually, I together with grilled suitable. If you are heading to grill them, wear’t fail to remember to invite me in excess of. I’ll convey the corn on the cob.","directions":"","url":"https://recipe.bluelayer.org/recipe/235/filet-trout-filet-fish-no-bones-no-pores-and-skin"},{"id":"220","title":"Clean Stuck Fish Cooking Preparing","ingredients":"Rinse Stuck Fish Cooking Preparing To retain the comfortable taste of a freshly trapped freshwater or saltwater fish, this ought to be treated correctly to prevent spoilage. Not to point out retaining the fish with interesting scent. There are tactics to effectively plan and continue to keep the excellent simply right after the capture of the fish into a luxurious fishmeal. Keep track of out the strategies less than: 1) As before long as the fish lands prevent any get hold of with demanding surfaces to protect against bruising. It should really be washed instantly by means of hosing or bucket rinsing in acquire to remove the slime and probable germs that trigger spoilage. Under no circumstances employ the service of water to end proximity marinas, municipal or business discharges. To create certain, usually Use potable water alternatively. 2) Conveniently chill the fish to avoid deterioration in a lot less than an hour. With a very little progress building, acceptable icing can be carried out with the use of some rather inexpensive tools. Fish must be kept inside coolers and need to be perfectly chilled. It must be 3\" deep, for that reason, masking a pound of fish with pound of ice. Employ chlorinated water for every quart of water for the top rinsing. 3) fresh the fish as quickly as potential. Their tissues are sterile however not their scales, which includes a great number of versions of micro organism. Every time cleansing fish, prevent difficult process mainly because wounds in the flesh can permit the spread of microorganisms. Gutting the fish does not add to be essentially long. It is smart to reduce the stomach, as it leaves no blood or viscera in the system. Deliver indeed not to soak cleaned fish fillets in a long freshwater as this might remove the meat texture and style. 4) The taking in fine and dietary value of fish can be preserved up to 5 times if very well cleaned. Washing of the fingers ahead of touching the fish is moreover essential. No make any difference what fish and the cooking procedure applied, one golden rule is to be adopted constantly. Whether or not it is complete or not, cook particularly 10 minutes for each inch calculated. 15 minutes should really be allocated to fish enclosed in foil or sauce baked. Double the year for frozen fish. Let excess year if fish will be baked When packed in an aluminum foil and enable more period for the penetration of the heat. That need to be an even more 5 minutes for clean fish and 10 for frozen. in thawing frozen fish, slowly but surely thaw in the refrigerator for 24 several hours or allow for the wrapped fish be function below chilly water not at room temperature. Do not thaw a fish that's frozen in advance of cooking as it may possibly deliver it mushy and dry.","directions":"","url":"https://recipe.bluelayer.org/recipe/220/clean-stuck-fish-cooking-preparing"},{"id":"199","title":"Cleansing Trout - How To Fresh new a Trout Fish","ingredients":"Cleansing trout. Does that deliver back again recollections! I imagine I was relating to 9 yrs previous at the time I to start with found out how to fresh trout. It is exceptionally attractive simple. A very little educate and you will before long be cleansing trout with convenience. If at all prospective, employ the service of fresh, working water to rinse the trout as you fresh. Scaling the trout. For this stage, you will require a fish-board with a clip to keep the tail or you can keep the tail with your hand. You will moreover require a fish scaler or Use the unsharpened facet of a positive long lasting knife (quick blade is easiest). With the trout kept firmly by means of the tail, scrape Quite firmly to the tail to the gills various periods on the two facets. This will remove the scales as a result you have on’t contain to package deal with them later on. No one needs to discover them in a chunk of grilled fish! Gutting the trout. To nicely intestine the trout without having tearing into the abdomen or intestines, you will want a sharp, brief bladed knife. The small blade offers you superior deal with. The very first slash you will need to create is specifically at gill issue in opposition to the tummy aspect. This good Makes a slice in between the jawbone and the tongue. Do not slice all through the backbone. Subsequent, level 1 or 2 palms in the trout’s mouth with the palm of your hand pressed firmly on the final of its brain and your thumb in the gill to preserve it potent. Then, meticulously, start out to slit the trout’s abdomen commencing at the anus and doing the job your course up to the minimize underneath the gills. You require to be thorough not to reduce into the guts by themselves, as this will foul the flesh, creating it inedible. Hold your knife exactly below the pores and skin. To pull the guts out, maintain the trout firmly with your thumb less than the jaw and your index finger in the mouth. Then order a enterprise grip on the guts and pull them out. All that is still left to do is to scrape your thumb together the backbone in the intestine cavity to new out the bloodline. To behead or not to behead. This ultimate action can be a issue of particular person decision. Reducing the thoughts of the trout. Some americans which includes it remaining on, nevertheless, individually, I use’t together with my foods wanting again at me. To do this, you require a superior long lasting knife. The very same one you made use of to reduce the tummy open will effort and hard work. Particularly be confident to rinse it constructive initially. To slice the thoughts off, learn the trout firmly in the centre with your thumb in the intestine cavity and the chill out of your hand wrapped about it. Preserve the trout as a result that the intellect is driven down on your slicing seem. With your knife, deliver a enterprise chopping movement for the duration of the backbone at gill point, preferablywith the intestine cavity up. As soon as this is comprehensive, rinse the trout and you are well prepared to progress with the loosen up of your trout cleansing.","directions":"","url":"https://recipe.bluelayer.org/recipe/199/cleansing-trout-how-to-fresh-new-a-trout-fish"},{"id":"196","title":"Five Methods to Create Your BBQ a Unforgettable Loved ones Celebration","ingredients":"For innumerable, grilling turns into a schedule mealtime game, even though for the highest focused grillers, summer season is dominated by large barbecue functions. Yet grillers do not contain to take among dull repetition and mad functions: every barbecue can and must be an exciting relatives event. Right here are 5 ways to make your routine night time barbecue a far more special knowledge: 1) Who said you have to adhere to meat? Much can be finished with bread and end result in excess of an open flame. To create this into a entertaining activity with your small children, employ the service of cookie cutters to make the bread and fruit into styles. You can come to a decision on themes like “animals” and “letters” or inquire that just about every shape be substitute from the others! Then, enable your little ones determine which toppings they would which includes to put on. Add cheese, onion and diverse spices to bread and cinnamon and honey to fruit. 2) Attempt foil-wrapped speculate food. Issue choice combos of chicken, fish and vegetables with sauces and spices inside foil packets. These types of cook in significantly less than 20 minutes and lead to no-mess, lip-smacking achievements. Little ones will appreciate the surprise section and can efficiently replace packets. You can even question your loved ones for combo recommendations prior to the barbecue, or attract component names out of a hat to crank out fresh dinner ideas. 3) A little amount goes a long path. If you tend to adhere to the exact same previous beef burgers and pork wieners, why not test grilled pizza or salmon steaks? Likewise, test to mix it up with condiments and seasoning. Ill of ketchup? Try out salsa rather. Glimpse on the net where you’ll identify 1000's of very simple recipes for barbecue rubs. Individuals offer you your foods that much more pizzazz and prevent the mess and drip that comes with barbecue sauces. 4) Barbecues don’t add to be rushed. in fact, barbecue devotees will notify you that today’s easy broiling is an insult to the expression, which really should characterize a process of slow cooking on lower warm. You can track down countless slow cooker recipes on line, and the hesitate is a Terrific prospect to pass some quality period with your family and mates. Pleasurable back garden things to do involve creating an outside canvas to paint on or participating in garden bowling with loved ones products and solutions. 5) Mother said not to enjoy with your foods, still there’s normally an exception! Barbecue games are suitable fun and delicious at the identical year. In the game Glutton, each participant gets to be a sure total of mashed potatoes, macaroni and cheese or any other side dish. Diverse kitchen utensils are put in a box and the players blindly pick a several. on the go, they start out to try to eat their dish with the products and solutions that they took out. The to start with to conclude his or her food items wins the prize! Finally, don’t fret! Far too a lot of men and women acquire missing in the details of coming up with the perfect barbecue get together and ignore to enjoy the social surroundings and delicious foods. As a result kick back, bask in the enjoyable sunshine and prepare for a summer season of unforgettable barbecues!","directions":"","url":"https://recipe.bluelayer.org/recipe/196/five-methods-to-create-your-bbq-a-unforgettable-loved-ones-celebration"},{"id":"178","title":"Baked Garlic Lemon Tilapia","ingredients":"6 (6 oz each) tilapia filets<br>Four cloves garlic, crushed<br>Two tbsp butter<br>2 tbsp fresh lemon juice<br>Four tsp fresh parsley Salt<br>and pepper Cooking spray","directions":"Preheat oven to 400°. Soften butter on a small flame in a small sauce pan. add garlic and saute on low for regarding One particular moment. add the lemon juice and shut off flame. Spray the backside of a baking dish evenly with cooking spray. Vacation put the fish on top and year with salt and pepper. Pour the lemon butter mixture on the fish and final with new parsley. Bake at 400° until cooked, relating to Fifteen minutes.","url":"https://recipe.bluelayer.org/recipe/178/baked-garlic-lemon-tilapia"},{"id":"153","title":"Foods STORAGE","ingredients":"The following laws of protected foods storage comprise 2 needs: 1. To keep away from contamination of foodstuff 2. To stop advancement of microbes that could possibly already be in food stuff Climate manage is an large section of foodstuff storage. Perishable meals should Be stored out of the Food Danger Zone—41°F to 135°F (5°C to 57°C)—as a great deal as potential, Considering the fact that Those temperatures guidance bacterial advancement. THE FOUR-HOUR RULE Foods is dealt with in a lot of concentrations amongst the season it is obtained and the season it is at some point Served.This progression, identified as the circulation of food, is described more in a later section. For the duration of just about every stage,foodstuff may possibly be allowed to continue being in the Food items Chance Zone for a period. To protect food and preserve it secure, observe the four-hour rule: Do not allow for foods keep on being in The Foodstuff Possibility Zone for a cumulative amount of money of additional than 4 hrs in between getting And serving. For example,visualize a foods that is left on the loading dock for Thirty minutes before Getting put into cold storage,removed from storage and remaining on the worktable for an hour Ahead of remaining prepared,and finally cooked at a small weather conditions consequently that it usually takes Three hrs To achieve a safe inner temperature (see p. 29).This food consists of expended a volume of 41/2 hours In the threat zone and need to be regarded as hazardous. Getting 1. Safe and sound food running starts the second foodstuff is unloaded to The delivery truck. in reality, it begins even former than this, with The choice of superior, respected suppliers.Continue to keep the getting Regional fresh and effectively lit. 2. Examine all deliveries.Attempt to plan deliveries all through non-peak Hrs to allow suitable season to examine the products and solutions. For the very same Reason,try out to timetable deliveries as a result they occur a single at a year. 3. Reject shipments or ingredients of shipments that are destroyed or not At the acceptable weather conditions. Frozen foodstuff should exhibit no indications Of ingesting been thawed and refrozen. 4. Label all solutions with the transport date or a use-by date. 5. Shift products routinely to acceptable storage. DRY Foods STORAGE Dry food storage pertains to those food not heading to service bacterial Advancement within their pure nation.Such food items involve Flour Sugar and salt Cereals, rice,and other grains Dried beans and peas Ready-prepared cereals Breads and crackers Oils and shortenings Canned and bottled meals (unopened) 1. Retail outlet dry meals in a neat,dry put,off the surface,away against the wall,and not beneath A sewer line. 2. Continue to keep all packing containers tightly closed to protect to insects, rodents, and dirt. Dry Meals can be contaminated,even if they don’t want refrigeration. FREEZER STORAGE 1. Preserve frozen food items at 0°F (–18°C) or small. 2. Maintain all frozen foodstuff tightly wrapped or packaged to stay away from freezer burn. 3. Label and day all items. 4. Thaw frozen meals perfectly. Do not thaw at room temperature, simply because the seem Weather will move around 41°F (5°C) in advance of the within is thawed,ensuing inside Bacterial progress.This kind of solutions could be used: • in refrigerator • Beneath cold operating water • in a microwave oven,if the solution is to be cooked or served automatically REFRIGERATOR STORAGE 1. Preserve all perishable food items the right way refrigerated. Observe that the decreased limit of the Foods Threat Zone (41°F/5°C) is basically the higher decrease for refrigerator storage.Optimum Foodstuff keep even greater at decrease temperatures.The hefty exception is new fruits And veggies, which are not viewed as possibly harmful foods. Perspective Table 2.4 for desired storage temperatures for various food. 2. Do not crowd refrigerators.Depart put in between products and solutions consequently chilly air can circulate. 3. Preserve refrigerator doorways shut except the moment removing or positioning within foodstuff. 4. Preserve cabinets and interiors of refrigerators Rinse. 5. Retailer uncooked and cooked solutions individually if Possible. 6. If uncooked and cooked food stuff should be retained in The same fridge, maintain cooked foods Over raw foods. If cooked food are held In this article raw foodstuff, they can turn out to be contaminated Via drips and spills.Then,if they are Not to be cooked back again ahead of serving,they May be damaging. 17. Continue to keep refrigerated food wrapped or included and in sanitary containers. 18. Do not permit any unsanitary show up, such as the bottoms of other bins, contact Any food items. 19. Chill food items as suddenly as possible over ice or in a cold-water bathtub right before putting in The refrigerator.A gallon of stock positioned in a refrigerator hot off the stove may perhaps choose 10 hours to shift right here 41°F (5°C),delivering germs plenty of season to develop. 10. At the time trying to keep food items these as protein salads in a chilly bain-marie or refrigerated desk For provider, do not heap the food items about the position of the container.The foods over This place will not continue being chilly sufficient. Scorching FOOD Preserving 1. To preserve foodstuff incredibly hot for support, use steam tables or other resources that will preserve All pieces of all food items above 135°F (57°C) at all situations. 2. Preserve foodstuff lined. 3. Serve foods to preserving weather as instantly as opportunity by working with ovens, steamers, Range-top pots and pans,or other cooking equipment.Do not very hot cold food items By placing them immediately in the steam table.They will take too long to heat,and microbes Will add year to grow. 4. Do not let ready-to-eat food appear in get hold of with any contaminated look. Foodstuff Storage Temperatures Raw greens and fruits (see note) 40°–45°F/4°–7°C Eggs 38°–40°F/3°–4°C Milk and cream 36°–40°F/2°–4°C Poultry and meat 32°–36°F/0°–2°C Fish and seafood 30°–34°F/–1°–1°C","directions":"","url":"https://recipe.bluelayer.org/recipe/153/foods-storage"},{"id":"143","title":"Individual HYGIENE","ingredients":"Past in this chapter,we claimed that highest food-borne ailment is brought on through microorganisms.By now We distinction that assertion a bit to say that maximum food-borne disease is brought on by microbes Spread by food stuff workers. Some contamination happens in advance of we acquire the Food, which suggests that proper purchasing and finding procedures are sizeable Pieces of a sanitation software.Nonetheless highest food stuff contamination occurs as a end result of crosscontamination, Which could be defined as the going of hazardous ingredients, Generally microorganisms,to a food from yet another foodstuff or a further surface,this kind of as resources, Worktables,or palms.Some examples of situations in which cross-contamination Can take place add the following: • Mixing contaminated leftovers with a recently cooked batch of foods. • Taking care of ready-to-eat food stuff with unclean palms. Managing quite a few models of food items Without washing hands in involving. • Reducing raw chicken, then getting the same cutting board, unsanitized, to reduce greens. • Putting ready-to-eat food items on a small refrigerator shelf and letting juices from Uncooked fish or meat to drip on to them against an higher shelf. • Wiping down get the job done surfaces with a filthy material. For the meals personnel, the very first action in preventing food-borne ailment is constructive person Hygiene.Even at the time we are balanced,we add micro organism all over our skin and in our Nose and mouth.Some of Individuals microbes, if provided the likelihood to develop in food stuff,will make Humans ill. 1. Do not get the job done with meals if your self have any communicable condition or infection. 2. Bathe or shower every day. 3. Dress in new uniforms and aprons. 4. Maintain hair neat and fresh.Constantly dress in a hat or hairnet. 5. Retain mustaches and beards trimmed and fresh. Far better nonetheless,be clean-shaven. 6. Clean palms and disclosed ingredients of arms before effort and hard work and as generally as needed through Work,which includes: • At the time consuming,consuming,or cigarette smoking. • When utilizing the toilet. • Just after touching or handling every little thing that could be contaminated with Bacteria. 7. cover coughs and sneezes,then clean hands. 8. Keep your arms away against your confront,eyes, hair,and hands. 9. Retain fingernails fresh and short.Do not use nail polish. 10. Do not smoke or chew gum despite the fact that on responsibility. 11. Address cuts or sores with fresh new bandages. 22. Do not sit on worktables. Treatment for Washing Fingers 1. Moist your arms with very hot running water. Use water as incredibly hot as your self can easily stand, nevertheless at minimum 100°F (38°C). 2. Put into practice adequate cleaning soap to generate a Excellent lather. 3. rub arms together appropriately for 20 seconds or lengthier, washing not simply just the fingers however the wrists and the decrease aspect of the forearms. 4. Utilizing a nail brush, fresh less than the fingernails and about the palms. 5. Rinse arms very well underneath scorching jogging water. If likely, employ a new paper towel to transform off the water to stay away from contaminating the hands by means of make contact with With filthy taps. 6. Dry hands with fresh new single-use paper towels or a warm-air hand dryer. Use OF GLOVES If utilised appropriately, gloves can help cover food items from cross-contamination. If applied improperly, However, they can spread contamination only as efficiently as bare hands. Conditioning Departments in some localities want the employ the service of of some style of barrier among palms And any meals that are ready to eat—that is, food that will be helped without having even more Cooking. Gloves, tongs, and other serving implements, and bakery or deli tissue can Serve as obstacles.To be sure gloves are used accurately,follow the after guidelines. Laws for Getting Disposable Gloves 1. Clean fingers ahead of putting on gloves or Although modifying to a further few. Gloves are not a alternate for proper handwashing. 2. Take away and discard gloves, wash palms, and distinction to a fresh few of gloves soon after running 1 foodstuff product or service and right before starting operate on yet another. Within Particular, by no means to are unsuccessful to variance gloves right after taking care of uncooked meat, poultry, or seafood. Gloves are for solitary seek the services of simply just. Try to remember that the rationale of Getting gloves is to steer clear of cross-contamination. 3. Big difference to a fresh pair of gloves when gloves come to be torn, soiled, or infected by make contact with with an unsanitary look.","directions":"","url":"https://recipe.bluelayer.org/recipe/143/individual-hygiene"},{"id":"84","title":"Ceviche in just Cucumber Cups","ingredients":"Ceviche in Cucumber Cups<br>Eight oz fresh uncooked fish fillet these types of<br>as striped bass, finely diced<br>A single medium seeded tomato, finely diced<br>One particular tbsp chopped cilantro<br>A person tbsp minced red onion<br>1/2 jalapeño, minced<br>1/4 yellow bell pepper, finely diced<br>1/2 tbsp olive oil<br>A few drops tabasco sauce<br>Three tbsp fresh lime, (1 or<br>2 limes) Kosher salt<br>and freshly ground black pepper,<br>as required<br>Two large cucumbers (thirty<br>1/2-inch-thick slices) Fresh cilantro for garnish","directions":"In a medium bowl, combine the sea bass, tomato, onion, chopped cilantro, jalapeño, bell Pepper, oil, and Tabasco. Add the lime juice and toss to coat the fish. Period with salt and pepper. Deal with and marinate in the refrigerator at minimum One particular hour relying on the measurement of the fish cubes, stirring at times. Seem to be at the fish and oneself can look at the flesh switching over Year in the marinade, on your own are searching for a strong visual appearance in the Flesh vs. an opaqueness all the direction for the duration of the middle of the fish. Trim the cucumber slices with a round cutter to clear away the rind. With a melon baller scoop Out a shallow pocket in the middle of the cucumber slices—do not cut all the path during the Slice. Simply just before serving, fill the cucumber cups with the ceviche. Garnish each ceviche cup with a Reduced dot of sour cream and a cilantro leaf, if desired.","url":"https://recipe.bluelayer.org/recipe/84/ceviche-in-just-cucumber-cups"},{"id":"32","title":"grilled Bird Satay with Spicy Peanut Sauce","ingredients":"Grilled chicken Satay with Spicy Peanut Sauce","directions":"In a bowl, mixture the marinade ingredients except if the chicken. Reduce the chicken into prolonged, slender strips, above A few inches extended via A single inch extensive, and add to marinade. Turn chicken to coat, address and refrigerate at bare minimum 4 several hours or longer. Meanwhile, strategy the peanut sauce. Combine all the ingredients in a tiny saucepan and whisk perfectly. Convey toward a boil, eradicate warm and cook until soft, stirring constantly, about 5 minutes. Fixed apart to interesting toward room temperature. System grill in direction of large warm and thread marinated chicken on to wet bamboo skewers. Area on grill and cook dinner 2 in direction of 3 minutes per aspect, or right up until cooked in the course of. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts. Ingredients: 1/2 cup mild coconut milk 1 tablespoon Asian fish sauce Two teaspoons pink curry paste One particular teaspoon brown sugar One tablespoon chopped cilantro 1/2 teaspoon ground turmeric 1/2 tsp kosher salt Freshly ground black pepper, in direction of taste 1 -1/4 pounds slender sliced boneless, skinless chicken cutlets 16 large Bamboo skewers, damp in chilly water Lime wedges, for garnish One particular tbsp chopped cilantro, for garnish A single tbsp chopped peanuts, for garnish (optional) 1/3 cup reduced sodium chicken broth Two tbsp Better’n peanut butter A single tbsp diminished sodium soy sauce (Tamari for gluten-free) Two tsp honey A person tsp Sriracha chili sauce 1 tsp freshly grated ginger 1 very little clove garlic, minced","url":"https://recipe.bluelayer.org/recipe/32/grilled-bird-satay-with-spicy-peanut-sauce"},{"id":"23","title":"Avocado and Mango Salsa","ingredients":"A light and colorful occasion dish with chips. The mixture of flavors, sweet and salty with tangy trace of lime Makes this a champion. This is way too ideal more than grilled fish or chicken! A single mango, peeled and diced One particular avocado, peeled and diced One plum tomato, diced One clove garlic, minced A single jalepeño, seeded and diced 1/4 cup chopped fresh cilantro Two tbsp fresh lime juice 1/4 cup chopped red onion A person tbsp olive oil Salt and fresh pepper toward flavor Mix all the ingredients and make it possible for it marinate in the fridge Thirty minutes before serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/23/avocado-and-mango-salsa"}]