ORANGE SCENTED GREEN BEANS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 8m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish.
BROILED BLUEFISH WITH TOMATO, OLIVE, AND CAPER COMPOTE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 main course servings
Number Of Ingredients 14
Steps:
- Make the compote. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
- Remove from the heat and stir in the lemon juice and parsley. Set aside covered with foil to keep warm.
- Place a rack 5 inches from the broiler element and preheat.
- Prepare the fish. Using a sharp knife, slash the bluefish skin to form cross-hatch marks. Transfer the fillets to a foil-lined baking sheet and brush all over with the oil. Season with salt and generously with pepper. Broil the fish skin-side down, until just cooked through, about 5 minutes. (If the skin comes loose during cooking, you may remove and discard it.)
- Using a metal spatula, transfer the fillets to 4 warmed plates and top with the compote. Serve immediately.
SUPER SUMMER GRILLED BLUEFISH
Have a ton of bluefish and don't know what to do with it? Give this a try! Bluefish has a reputation for being a very strong fish. This super citrus marinade gives this grilled fish a bright and delicious flavor. I just made some (which I caught and froze) and it came out superb.
Provided by MILLERNB
Time 43m
Yield 4
Number Of Ingredients 8
Steps:
- Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.
- Preheat a grill for high heat. When the grill is hot, oil the grate.
- Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.
Nutrition Facts : Calories 721.9 calories, Carbohydrate 9.2 g, Cholesterol 269.5 mg, Fat 32.9 g, Fiber 0.2 g, Protein 91.6 g, SaturatedFat 6 g, Sodium 1883.9 mg, Sugar 5.9 g
FAST VIETNAMESE CARAMEL BLUEFISH
The first bluefish catch marks the beginning of summer in the Northeast, where the rich-tasting fish are plentiful, inexpensive and sustainable. Bluefish are best enjoyed very fresh, so make sure to get yours from a reliable source. Eaten within a day or two of catching, the flesh is sweet and flaky, with a deep ocean flavor. In this recipe, fillets are simmered in a brown sugar, ginger and soy sauce mixture that mimics the peppery flavors of a classic Vietnamese caramel fish, but without having to make caramel. The result is complex, tangy, slightly sweet and comes together in under 30 minutes. And if you can't get bluefish, other full-flavored fillets can be substituted. And if you can't find lemongrass, use strips of lemon or lime zest instead.
Provided by Melissa Clark
Categories dinner, lunch, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
- Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
- Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
- Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.
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