Good Recipes Wanted

[caddisx]

Was I wrong thinking there are more cooks out there..

[steveooo]

Not my recipe, but worth a post. This is a good way to pay tribute to the YT after the sushi night...

Yellowtail Ranchero

4 filets Yellowtail
1 tbsp. Olive oil
Salt and pepper to season
3/4 cup Monterrey Jack cheese, shredded
4 Fresh cilantro sprigs


For the Ranchero Sauce:

1 tsp. Olive oil
1 cup Onions, sliced
1 tsp. Garlic, minced
1/2 cup Celery, diced
1/2 cup Green bell pepper, sliced
1/2 cup Red bell pepper, sliced
1/2 tsp. Jalapeno or Serrano pepper, diced
1/4 tsp. Thyme leaves
1 Bay leaf
Pinch Red chili flakes or cayenne pepper
1/4 cup Fresh cilantro, minced
1/2 cup Diced tomatoes with juice
1 1/2 cup Chicken stock
Salt and pepper to taste

Directions:

Prepare Ranchero Sauce by heating olive oil in a saucepan over medium heat. Add onions, garlic, celery and peppers, saute for 3 to 4 minutes. Add thyme, bay leaf, red chili flakes, cilantro, tomatoes and continue to saute for 3 minutes. Add chicken stock and bring to a simmer. Reduce heat and simmer over low heat for 20 to 25 minutes, stirring occasionally. Season with salt and pepper. Reserve.

Preheat grill pan. Season fish filets with salt, pepper and olive oil. Cook seasoned fish in grill pan until done. Place fish in a baking dish and smother with Ranchero Sauce. Top each filet with cheese. Bake in preheated oven at 350 degrees F for 8 to 10 minutes. Transfer to platter or warm serving plates. Garnish with fresh cilantro sprigs.

[steveooo]

Again. Not my recipe, but worth a post. The best I have tried.

Yellowtail Ceviche

2 lbs of firm, fresh yellow tail fillets, cut into 1/2-inch pieces
1 cup of fresh squeezed lime juice
1 cup of fresh squeezed lemon juice
1 cup orange juice

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish and cover with juice mixture. Make sure you have enough juice to cover the entire bowl of fish. Stir occasionally making sure more of the fish gets exposed to the acidic lime and lemon juices. Let marinade in the refrigerator for 4 hours. Pour off all excess liquid from dish and add:

New mixture of citrus juices (combine whatever flavors you enjoy the most) We like a heavy lemon base.
1 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 Serrano chili, seeded and finely diced (more chili’s if you like to kick it up)
1 chopped yellow bell pepper
1 chopped red bell pepper
1 diced cucumber (peel the cucumber, slice in half long ways and scoop out the inside seeds and soft inner core.
2 teaspoons of salt (kosher or sea salt)
Dash of ground oregano
Multiple Dashes of Tabasco or a few grains of cayenne pepper
Fresh ground pepper to taste
4 tablespoons olive oil
4 –6 cloves fresh minced garlic

OPTIONAL:
1⁄2 cup Cuervo Tequila


Let sit for at least 6 hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

[fearlessfiasco]

My girl is "super awesome" and made this out of the lobster I brought home tonight. It was the bomb!

2 Stalks Chopped Celery
2 teaspoons chopped tarragon
The juice of 1 lemon
1/3 cup mayo
Chopped up lobster tail
Salt, Pepper, and chopped chive to taste

Mix it all up and put it on a toasted and buttered roll.

[dc1983]

Halibut with Cream Sauce
Ingredients
5 tablespoons butter or margarine, cubed
1 medium onion, sliced and separated into rings
1 1/2 pounds halibut steaks
3/4 cup mayonnaise
3/4 cup sour cream
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
3/4 teaspoon dried basil
3/4 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1 cup shredded Parmesan cheese
Directions
Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces. Place over the onion.
In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, 10 minutes or until fish flakes easily with a fork.

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

Artichoke Halibut Dip

2 lbs. halibut (poached or microwaved) ... shredded with fork
1 large jar artichoke hearts in water

8 oz. cream cheese

1/2 cup parmesan cheese

1 cup shredded Monterey jack cheese

2 cups mayonnaise
This too is really easy ... place all of the ingredients in a crock pot and warm until the cheeses are fully melted ... ENJOY!

[MrPatrick]

This ones a no brainer, like me

Rockfish fillets
One onion
One red pepper, one yellow pepper, half poblano optional but recommended
One tub of Chachies medium salsa or salsa of choice

Chop and sauté the poblano first it takes the longest
When it starts to soften a little add the onion, cook until the onion is translucent
Add the the two bell peppers and sauté until they get heated through, I like them to have some texture so don't cook too long
With the tub of salsa, let it get to room temperature before using, it will get hot faster
Add the salsa to the pepper and onion mix and heat it until it just starts to bubble
At this point add the fillets and cover, knowing when they are done depends on the type of fillet and size, use your best judgement

This all gets served over rice from my rice cooker (if you don't have one get one, best kitchen appliance) I prefer basmati for this

try marinating salmon in soy sauce and maple syrup then BBQ on tinfoil delicious.....