1. Vanilla Sand Dollar Cookies Ingredients: butter, without salt sugars, brown vanilla extract wheat flour, white, all-purpose, unenriched salt, table Directions: Preheat the oven to 325F. Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray. With a pastry brush, lightly coat a cookie stamp with a neutral-tasting vegetable oil, such as canola, or mist it with cooking spray. Using an electric mixer fitted with the paddle attachment, mix the butter, sugar, and vanilla on medium-low speed until combined. Add the flour and salt and mix on low speed just until thoroughly combined. (Dont overmix here or the cookies can be tough.) Using a 1 1/4-inch scoop, drop the dough on the prepared baking sheets about 2 inches apart. 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. Bake until the cookies begin to look golden brown around the edges, about 10 minutes. The cookies will keep for a few days in an airtight container. Youll find cookie stamps in many patterns at most well-stocked specialty kitchen stores. In addition to ones depicting sand dollars, they stock numerous others that are sea-related, including seahorses, sea turtles, crabs, starfish, and dolphins. Source Archive
2. Bonefish Grill Citrus Herb Vinaigrette Ingredients: oil, olive, salad or cooking sugars, granulated water, bottled, generic vinegar, red wine spices, garlic powder mustard, prepared, yellow lime juice, raw lemon juice, raw parsley, fresh spices, basil, dried spices, oregano, dried salt, table spices, pepper, black Directions: Whisk everything in a bowl. Microwave on high for one minute or until the mixture bubbles rapidly around the edge of the bowl. Whisk for one minute until mixture forms an emulsion. Cover and chill for one hour before serving. Source Archive
3. Salmon With Lime Cilantro Butter Ingredients: lemon juice, raw soy sauce made from soy (tamari) oil, olive, salad or cooking fish, salmon, atlantic, wild, raw butter, without salt lime juice, raw spices, coriander seed Directions: In 12X8 glass baking dish, combine marinade ingredients, blend well. Add salmon, turn to coat. Cover dish and refrigerate 30-60 minutes. In small bowl, combine all butter ingredients, set aside. Heat grill. Oil grill rack. Place salmon on gas grill over medium high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10-17 minutes or until fish flakes easily, turning once. Broiler directions: Place salmon on oiled broiler pan, broil 4 to 6 inches from heat for 10 to 17 minutes or until fish flakes. Turn once. Source Archive
4. Tart and Tangy Tilapia Ingredients: fish, tilapia, raw raspberries, raw honey mustard, prepared, yellow dill weed, fresh Directions: Rinse and pat very dry tilapia fillets. In a small mixing bowl, blend raspberry vinegarette, honey, mustard and dill weed. Grease or spray bottom of 13x9 baking dish, arrange fillets along the bottom in a single layer. Drizzle raspberry vinegarette mixture evenly over the top of the fillets, coating each evenly. Bake in oven at 350 degrees, uncovered for 20 minutes or until tilapia flakes easily with a fork. Source Archive
5. Alaskan Parmesan Baked Halibut Ingredients: fish, halibut, greenland, raw cream, sour, cultured cheese, parmesan, hard butter, without salt dill weed, fresh salt, table spices, pepper, black spices, paprika Directions: Place fish in a greased 13x9x2-inch baking dish. Combine the sour cream, Parmesan cheese, butter, dill, salt and pepper together and spoon over the fish. Cover and bake at 375F for 20 minutes. Uncover and sprinkle with paprika. Continue to bake, uncovered, for 10-15 minutes or until fish easily flakes when touched with a fork. Source Archive
6. Chinese Barbecue Sauce Ingredients: alcoholic beverage, distilled, whiskey, 86 proof catsup sugars, brown vinegar, cider orange juice, raw orange juice, raw onions, raw wei-chuan, five spice powder, spices, ginger, ground soy sauce made from soy (tamari) cornstarch Directions: Combine all ingredients except 2 tbsp of the orange juice and the cornstarch. Bring to a boil over medium high heat. Reduce heat and simmer uncovered for 25 minutes,stir occasionally. Mix cornstarch with remaning 2 tbsp of orange juice until smooth,stir into sauce. Increase temperature to medium high. Bring to a boil,stirring constantly until sauce thickens. Brush sauce on grilled chicken,steak or fish during last 5 minutes of grilling. Source Archive
7. Nuoc Cham Ingredients: lime juice, raw sauce, fish, ready-to-serve water, bottled, generic sugars, brown Directions: Stir together all ingredients in a bowl until sugar is dissolved. Source Archive
8. Chili Orange Marinade Ingredients: orange juice, raw orange juice, raw vinegar, red wine oil, olive, salad or cooking tomatoes, red, ripe, raw, year round average spices, chili powder spices, oregano, dried salt, table Directions: Whisk all the ingredients together in a large glass bowl. Add your choice of meat ( 1 lb of boneless or 2 lbs bone-in). Mix to combine, cover and and refrigerate for 4 hours (if using this marinade for fish or seafood only marinate for 30 minutes). Makes about 1/3 cup. Source Archive
9. Arthur's Fish Batter Recipe Ingredients: sauce, fish, ready-to-serve wheat flour, white, all-purpose, unenriched pancakes, plain, dry mix, complete (includes buttermilk) leavening agents, baking soda onions, raw salt, table Directions: Dip moistened fish pcs proportionately but lightly in the flour. Dust off any excess flour and allow pcs to air dry on eaxed paper, about 5 min. Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick. beat in the onion pwdr and seasoned salt. Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat thermometer. Brown about 4 min per side. Arrange on cookie sheet in 325 oven till all pcs have been fired. Source Archive
10. Noies Hot Sauce Ingredients: spices, pepper, red or cayenne spices, pepper, red or cayenne lemon juice, raw sauce, fish, ready-to-serve water, bottled, generic Directions: Mix all ingredients together, and use as a flavor to rice. Can be stored in refrigerator for use at a later time. Source Archive
11. Steamed Whitefish Fillets Ingredients: sauce, fish, ready-to-serve tomatoes, red, ripe, raw, year round average spices, oregano, dried salt, table spices, pepper, black Directions: Preheat oven to 200C. Put the fish fillets in a baking dish. In a bowl combine the remaining ingredients. Pour over the fillets. Cover and bake for 12-18 minutes until the fish flakes easily. Serve at once. Enjoy! Source Archive
12. Mediterranean Fresh Tuna Salad Recipe Ingredients: fresh red onions, vinegar, red wine oil, olive, salad or cooking oil, olive, salad or cooking salt, table spices, pepper, black Directions: For Dressing: Place onion and vinegar in small bowl. Gradually whisk in both oils in thin steady stream. Add in salt and pepper. For Salad: Cook all beans in large pot of boiling, salted water till crisp- tender, about 4 min. Drain. Refresh with cool water, drain, and pat dry. Prepare barbecue (high heat) or possibly preheat broiler. Combine beans, fennel, watercress, Radicchio, and olives in large bowl. Brush 2 Tbsp. dressing over one side of tuna steaks. Season with salt and pepper. Grill seasoned side down 2 min. Brush fish with 2 more Tbsp. dressing; season with salt and pepper. Turn steaks and cook to desired doneness, 2 min for medium rare. Cut into fourths. Add in remaining dressing to salad and toss. Adjust seasoning. Divide among 4 large plates. Top each with 2 tuna pcs. Garnish with chives and serve. Source Archive