From: <NOBR>BettyGa1</NOBR>

Sent: 7/13/2008 7:38 PM

Grilled Marinated Halibut 2 tablespoons extra virgin olive oil 2 tablespoons fresh lime juice 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/8 teaspoon dried rosemary 6 (4-ounce) halibut fillets Salt and pepper to taste Place fish fillets in a large, shallow glass baking dish. Whisk together olive oil, lime juice, and herbs. Pour marinade over fish, cover, and refrigerate 2 to 4 hours. Preheat barbecue or gas grill. Oil grilling rack, and adjust height to between 4 to 6 inches from heat. Remove fish from marinade and place on grill. Cook about 10 minutes per inch of thickness (or until fish flakes easily), turning once to brown both sides. Season with salt and pepper to taste. Serve immediately. Makes 6 servings.

Australian Shrimp on the Barbie

1/2 cup lemon juice
3 large garlic cloves, crushed
1 tablespoon minced shallot
salt and pepper, freshly ground
1 1/2 pounds large shrimp, unpeeled
spinach leaves
lemon slices

Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally. Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque, about 2 minutes per side. Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve. Serves 8.

Grilled Fish Steaks with Tomato Basil Butter Sauce

4 fish steaks, such as halibut, swordfish, tuna or salmon at least 3/4 inch thick
olive oil
salt and black pepper
fresh basil leaves and summer squash slices for garnish
hot cooked seasoned noodles

Prepare Tomato Basil butter Sauce; set aside. Rinse fish; pat dry with paper towels. Brush one side of fish lightly with oil; season with salt and pepper. Oil hot grid to help prevent sticking. Grill fish, oil side down, on a covered grill, over medium Kingsford briquets, 6 to 10 minutes. halfway through cooking time, brush top with oil and season with salt and pepper, then turn and continue grilling until fish turns from translucent to opaque throughout. Grilling time depends on the thickness of fish; allow 3 to 5 minutes for each 1/2 inch of thickness. Serve with Tomato Basil butter Sauce. Garnish with basil leaves and squash slices. Serve with noodles, if desired. Makes 4 servings

Tomato Basil Butter Sauce

4 tablespoons butter softened, divided
1 1/2 cups chopped seeded peeled tomatoes
1/2 teaspoon sugar
1 clove garlic, minced
salt and black pepper
1 1/2 tablespoons very finely chopped fresh basil

Melt 1 tablespoon butter in a small skillet. Add tomato, sugar and garlic. Cook over medium low heat, stirring frequently, until liquid evaporates and mixture thickens. Remove pan from heat; stir in remaining butter until mixture has a saucelike consistency. Season to taste with salt and pepper, then stir in basil. Makes about 1 cup.

Grilled Hawaiian Shutome with Basil Vinaigrette in Hawaiian Avocado Relish

Vinaigrette:
1/4 cup red wine
3/4 cup Hawaiian macadamia nut oil
1/4 cup Hawaiian basil leaves, fresh; chopped
1 lime, juiced
3 teaspoons Hawaiian ginger, fresh; chopped
salt and pepper to taste

In mixing bowl, combine red wine vinegar, salt and pepper. Mix well. Add lime juice, basil and ginger. Slowly add macadamia nut oil and mix well. Set aside until ready to use.

Relish:
2 tomatoes, large, peeled, seeded and cut into small cubes
1 Hawaiian Sharwil avocado, medium; peeled and cut into small cubes
2 teaspoons fresh Hawaiian ginger; julienne cut
1 cup Hawaiian ogo seaweed, fresh; chopped
24 asparagus cooked; cut into 2 inch lengths
salt and pepper to taste

Combine tomato and avocado in a medium bowl; add seaweed, asparagus, ginger, salt and pepper. Add vinaigrette and toss lightly to blend. Set aside until at room temperature.

Fish:
4 Hawaiian shutome swordfish fillets; 8 ounces each
1/2 cup Hawaiian macadamia nut oil
1 lime, juiced
salt and pepper to taste

Combine macadamia nut oil, lime juice, salt and pepper. Mix well and brush on both sides of fillets. Grill fish for 3 minutes on each side, or until medium rare. Place fish in center of plate and garnish with relish. Serves four.

Grilled Rainbow Trout With Apricot Salsa

4 6 ounce Rainbow Trout Fillets
1 cup fresh apricots, diced
1 small avocado, diced (1/2 cup)
3/4 cup fresh pineapple, diced
1/4 cup red pepper, diced
1 1/2 tablespoons lime juice
1 teaspoon cilantro,finely chopped
coarsely ground pepper to taste

In a medium bowl, combine apricots, pineapple, avocado and red pepper. Sprinkle with lime juice and cilantro; toss and chill. Grill trout on oiled grate for 2 minutes. Turn trout and grill for 2 more minutes, or until trout turns opaque. Top with apricot salsa and serve immediately. Serves 4.

Grilled Redfish with Ginger and Soy

clean and filet a 2 to 3 pound redfish
4 tablespoons sesame oil
2 tablespoons sesame seeds
1 cup sliced onions
2 tablespoons of minced ginger
3 gloves of garlic, peeled and minced
1/4 cup light soy
salt and pepper to taste
8 sprigs of chives

Brush fillets with 2 tablespoons of the sesame oil. Spread sesame seeds on a flat surface, and press each side of the fillets into them. Grill approximately 3 minutes per side on hot open grill, just until flaky white. Do not overcook. Set aside. In a saucepan over medium heat, heat remaining 2 tablespoons of sesame oil. Place onions in oil, and cook 2 minutes. Add garlic and continue cooking for 2 minutes. Finish with soy sauce, and salt and pepper to taste. Place fillets on serving plates, and pour 1/4 of the sauce over each filet. Garnish with chives. Serve with baked greens of choice and white rice. Serves 4.

Grilled Stuffed Crab

4 2 pounds each cooked, whole dungeness crabs
1 cup chopped celery
1 cup chopped sweet bell pepper
1/2 cup finely chopped onion
2 seeded and chopped jalapeno peppers
1/2 cup mayonnaise
2 tablespoons lemon juice
salt and pepper to taste
1/2 cup seasoned bread crumbs or stuffing mix
1 cup shredded cheddar or Monterey jack cheese

Separate the crab legs and claws from the body. Clean out the broad back shells, removing and discarding the soft belly shell and insides. Thoroughly rinse and brush the inside and outside of crab shells; set aside. Crack the claws and legs and remove all meat; transfer crabmeat to bowl; discard leg shells. Add celery, onions, peppers, mayonnaise, and lemon juice to crabmeat. Salt and pepper to taste. Portion about 1 cup crab mixture into each of the shells. Combine bread crumbs and cheese; sprinkle over crabmeat in shell. Wrap entire shell, leaving vent on top, with heavy duty foil and place it on medium grill with open side of shell facing up. Cover and cook 15 to 20 minutes. Makes 4 servings.

Scallop Kabobs

3 medium green peppers, cut into 1 1/2 inch squares
1 1/2 pounds fresh bay scallops
1 pint cherry tomatoes
1/4 cup dry white wine
1/4 cup vegetable oil
3 tablespoons lemon juice
dash garlic powder
dash black pepper

Parboil green peppers for 2 minutes. Alternately thread first three ingredients on skewers. Combine next five ingredients. Brush kabobs with wine/oil/lemon mixture, place on grill. Grill 15 minutes, turning and basting frequently.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 7/26/2008 5:03 PM

LEMON PEPPER SEAFOOD KEBABS 1/2 c. olive oil 1/2 c. fresh lemon juice 1 Tbsp. minced fresh parsley 1 Tbsp. minced fresh thyme 1 Tbsp. grated lemon peel 1 Tbsp. freshly ground pepper 8 sea scallops 4 thin Prosciutto slices, halved lengthwise 8 large shrimp, peeled 4 small patty pan squash, trimmed 4 large pearl onions, peeled 6 large mushrooms 1 medium red bell pepper, quartered 1 medium green bell pepper, quartered 1 long Japanese eggplant, cut in 4 pieces Combine olive oil, lemon juice, parsley, thyme, lemon peel and ground pepper in small bowl. Wrap each scallop with Prosciutto; secure with toothpick. Place scallops and shrimp in shallow dish. Pour oil mixture over. Cover; marinate in refrigerator 2 hours. Cook squash in large pot of boiling salted water until just beginning to soften in center, about 6 minutes. Transfer to colander, using slotted spoon. Add onions to water and boil until just beginning to soften in center, about 5 minutes. Drain thoroughly. Thread all vegeta- bles on 2 skewers. Prepare barbecue grill with white coals. Alternate scallops and shrimp on 2 skewers; reserve marinade. Oil grill rack. Place vegetable and seafood skewers on rack and cook until seafood just turns opaque and vegetables begin to brown, basting with marinade, about 12 minutes, turning once. Mound rice on platter. Top with vegetable and seafood skewers. Brush vegetables and seafood with marinade. Serve immediately.

From: <NOBR>lindah©</NOBR>  (Original Message)

Sent: 8/10/2008 10:00 PM

Grilled Salmon with Merlot Sauce 4 (8-ounce) wild salmon fillets Salt and freshly ground pepper 3 tablespoons olive oil, divided 1 teaspoon chopped shallots 2 teaspoons chopped garlic 1/2 teaspoon chopped thyme leaves 1 teaspoon chopped tarragon leaves 1 tablespoon unsalted butter 2 cups Merlot 1 cup chicken stock 1 1/2 cups grilled chopped vegetables such as zucchini, red pepper, summer squash and red onion Season salmon with salt and pepper. Drizzle with 2 tablespoons olive oil and place onto grill, skin side down. Cook four to five minutes and turn. Continue to cook another 1 minute and remove from grill to rest. In the meantime, to a medium saute pan over medium heat, add shallots, garlic, thyme, tarragon, butter and remaining olive oil. Add red wine and chicken stock and increase heat to high. Reduce sauce by 1/2 and then add the grilled vegetables, tossing to coat. Serve salmon over vegetables and spoon sauce over salmon.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 8/19/2008 8:45 PM

Grilled Mahi Mahi with Macadamia Crust FISH 4 Mahi-mahi fillets (8 oz) -cut diagonally 1/2" 1 teaspoon Vegetable oil Salt and freshly cracked - black pepper to taste 3 tablespoons Honey 1/2 cup Macadamia nuts; toasted - crushed RELISH 1 cup Fresh pineapple - diced 1/2 cup Pineapple juice 1 tablespoon Fresh ginger - minced 2 tablespoons Scallions - thinly sliced 1/2 cup Lime juice (about 2 limes) 1 teaspoon Fresh red or green chili - pepper of your choice minced (optional) First, prepare the relish by combining all the ingredients. in a small bowl and mix well. Chill until ready to serve. To prepare the fish, rub the fillets lightly with oil and sprinkle with salt and pepper. Place the fillets on the grill over a medium-hot fire and cook for 4 to 6 minutes. per side. While the second side is cooking coat the exposed side lightly with honey and sprinkle with crushed macadamia nuts. Flip and cook 1 more minute, coating the second side with honey and nuts. Flip again and cook another minute, or until the crust is golden brown. Check for doneness by cutting into a piece; it should be opaque all the way through. Remove the fillets from the grills, cut each in half, and serve accompanied by Pineapple-Ginger Relish. Serves 4.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 8/29/2008 4:26 PM

Balinese Style Spicy Tuna 4 good sized tuna steaks 2 onions, finely chopped 4 cloves of garlic 1 tablespoon fresh grated ginger 2 red chillies, seeded and finely chopped juice and zest of one lemon 2 teaspoons caster sugar 2 tablespoons soy sauce salt and black pepper peanut oil Fry the onions in the oil, then add the garlic, ginger and chillies. Cook through until soft and golden. Add the lemon juice and zest, sugar and soy sauce, salt and pepper and cook for a further three minutes. While cooking the sauce, grill the fish, depending on its thickness, for 5 to 7 minutes on both sides. Spoon the sauce over the fish to serve. Serves 4.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 8/31/2008 2:28 PM

Mustard Grilled Red Snapper 1/2 cup Dijon mustard 1 TB red wine vinegar 1 tsp. ground black or red pepper 4 red snapper fillets (about 6 oz. ea.)   Fresh parsley sprigs, optional     Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Combine mustard, vinegar and pepper in small bowl; mix well. Coat fish thoroughly with mustard mixture. Place fish on grid. Grill, covered, over medium high heat 8 minutes or until fish flakes easily when tested with fork, turning halfway through grilling time. Garnish with parsley sprigs, if desired. Makes 4 servings.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 10/15/2008 1:50 PM

Grilled Salmon Steaks W/Savory Blueberry Sauce 1 1/2 cup chicken stock 1/4 cup balsamic vinegar 1/4 cup orange juice 1 teaspoon honey 1 tablespoon cornstarch 1/4 cup chicken stock 1 cup fresh blueberries 2 teaspoons chopped fresh chives 4 (6 ounce) salmon steaks 2 tablespoons olive oil salt and pepper to taste Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 mins. Stir in the blueberries and chives, and keep warm over low heat. Preheat grill to medium high-heat. Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 mins per side. Serve with blueberry sauce. Serves 4.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 10/20/2008 8:25 PM

Grilled Planked Fish The grill is hot, and so is the alder plank atop it, ready to take on a glistening cut of salmon. Drizzle olive oil over the fish, sprinkle it with Creole seasoning and fresh dill, and squeezed a plump lemon over it before placing it on the water soaked, heated plank. The wood begans to smolder, and with the addition of the seasoned fish, the aroma filled the air. In just 15 minutes the salmon is cooked to perfection, smoky and tender. Note: Any firm fleshed fish can be used.