* 2 fresh peaches, peeled and diced
* 1/4 cup honey
* 1 teaspoon curry powder
* salt and pepper to taste
* 2 salmon steaks

Methods:

1. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. Stir together the peaches, honey, and curry powder in a small saucepan over medium heat. Bring to a simmer, and cook until the peaches break down, and the sauce thickens, about 10 minutes.Season to taste with salt and pepper.
3. Season the salmon steaks with salt and pepper, and cook on the preheated grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on the thickness of the steaks. Pour the peach sauce over the salmon to serve.

1 1/2 pounds shrimp
1/4 cup olive oil
2 cloves garlic, minced
1 lemon, juiced
1 tablespoon cracked black pepper
2 tablespoons chopped fresh parsley
15 slices lean bacon

Methods:

1. Mix oil, garlic, lemon juice, pepper and parsley together in flat pan. Marinate shrimp in oil mixture.
2. Prepare grill.
3. Cut excess fat off ends of bacon slices. Wrap a slice of bacon around each shrimp and fasten with a wooden pick.
4. Grill shrimp on medium heat for 5 minutes, turning and basting once. Shrimp are done when opaque throughout. Do not over cook. Discard bacon, if desired.

* 2 pounds flounder or sole fillets
* 2 tablespoons lemon juice
* 1/2 cup grated Parmesan cheese
* 1/4 cup butter or margarine, melted
* 3 tablespoons mayonnaise
* 3 tablespoons chopped green onions
* 1/4 teaspoon salt

Methods:

Coat a piece of heavy-duty foil (about 14 in. x 14 in.) with nonstick cooking spray.Place fillets on foil brush with lemon juice. Crimp foil, forming edges.Place foil flat on the grill (do not seal).Grill, covered, over medium-hot heat for 4 minutes.Combine Parmesan cheese, butter, mayonnaise, onions and salt brush over fillets.Grill 3-4 minutes longer or until fish flakes easily with a fork.

2 large carrots
2 medium yellow summer squash
2 medium zucchini
3 Tbs butter
2 Tbs fresh snipped parsley
2 garlic cloves, pressed
1/2 tsp salt
1/8 tsp ground black pepper
4 skinless salmon fillets

Methods:

1.)Peel carrots. Cut carrots, yellow summer squash and zucchini into long julienne strips using Julienne Peeler, avoiding seeds, to measure 4 cups vegetables.

2.) In Small Micro-Cooker, microwave butter on HIGH 30 seconds or until melted. Stir in parsley snipped with Kitchen Shears, garlic pressed with Garlic Press, salt and black pepper. Reserve 1 Tbs butter mixture. Using Pastry Brush, brush salmon fillets with remaining butter mixture.

3.) Heat Professional Grill Pan over medium heat 5 minutes. Add vegetables and reserved 1 Tbs butter mixture toss to coat using Bamboo Spatulas. Cook and stir 2 minutes or until vegetable are crisp-tender remove from pan and keep warm.

4.)Return pan to heat. Increase heat to medium-high. Place salmon in pan cook 3 minutes.Turn with Nylon Turner cook 3-4 minutes or until salmon flakes easily with fork.Serve over vegetables.

Yogurt Marinade:
1/4 cup fresh lemon juice
1 tablespoon chopped fresh ginger
2 cloves garlic, minced
1/2 teaspoon coriander
1/2 teaspoon cumin seed
1/2 cup plain yogurt
1/4 cup vegetable oil
Dash of paprika
Lemon wedges

Methods:

Combine lemon juice, ginger, garlic, coriander, cumin, yogurt and oil. Arrange fillets in a shallow glass dish just large enough to hold fish in one layer.Pour marinade over fish and let the bluefish marinate, covered, in refrigerator for at least 4 hours. Turn fish occasionally.

Heat grill. Drain bluefish, reserving the marinade.Cook for about 4 minutes, then turn over carefully with spatula and baste again with marinade.When done, remove carefully with a spatula to heated plates, garnish with paprika and lemon wedges.

1 pound shrimp
1 teaspoon lemon pepper
1/2 cup prepared mustard
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon Worcestershire sauce

Methods:

1. Leave the shell on shrimp and cut lengthwise to the tail through the shell devein.Place shell side down on a low to medium grill.Cook about 5 to 7 minutes, or until done.Sprinkle with lemon pepper.
2. Combine mustard, honey, orange juice and Worcestershire sauce in a small bowl.Baste shrimp with mixture. Season with salt and pepper to taste and serve with remaining sauce.

How visitors found this page:

• grilled citrus marinated halibut with cream sauce

1 1/2 pounds large shrimp, peeled and deveined
1/4 cup lime juice
1/4 cup tequila
1/4 cup water
1/4 cup finely chopped onion
1 tablespoon olive oil
1 teaspoon salt
3 cups cooked rice

Methods:

1. Place shrimp in a shallow glass dish.Combine lime juice, tequila, water, onion, olive oil and salt in a small bowl. Pour over shrimp and toss until evenly coated. Marinate, stirring occasionally, for 10 minutes.
2. Preheat grill.
3. Remove shrimp from marinade (reserving marinade), and thread onto 4 (15-inch) skewers, running skewer through each shrimp twice.Transfer marinade to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes set aside.
4. Coat grill rack with vegetable cooking spray.Place kabobs on rack 4 to 6 inches over medium-hot coals.Grill, turning once, until shrimp turn pink, about 3 minutes on each side.Remove shrimp from skewers and arrange over rice.Spoon boiled marinade over shrimp.Garnish with lime slices, if desired.

1 teaspoon olive oil
1/4 cup shallots, diced
1 clove garlic, chopped
6 smoked tomatoes
1 teaspoon horseradish
2 large egg yolks
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
2 drops tabasco sauce
1 cup olive oil
2 drops Worcestershire sauce
1/2 small lemon
To taste, salt & fresh ground pepper
4 ears corn
1 red onion, diced
2 tomatoes, diced
1 tablespoon rice wine vinegar
1 teaspoon parsley, chopped
1/4 cup olive oil
To taste, salt and pepper
2 Maine lobsters 1 1/2 pounds each
4 servings, mixed greens

Methods:

For the Barbecue Mayonnaise:
In a teaspoon of olive oil, sauté the diced shallots and garlic over medium heat for 3-4 minutes.

3. Transfer to a blender and blend with the smoked tomatoes and horseradish. Add the egg yolks, mustard, red wine vinegar, and tabasco sauce.While blending, slowly add the olive oil to form a mayonnaise. Add the Worcestershire sauce and a squeeze of lemon juice. Season to taste and reserve in a container.

For the Corn Salad:
Grill the corn and cut off the cob into a bowl.Mix in the diced red onion and tomato.Add the rice wine vinegar, parsley, olive oil, salt, and pepper.The salad can be prepared up to one day in advance and kept refrigerated.

Grilled Lobster:
Steam the lobster for 5 minutes. Cut in half length-wise, clean out head area, and cut open claws and knuckles.On a hot grill place the lobster flesh side down for 5 minutes.Then turn the lobster over so the shell side is down and brush the lobster liberally with the barbecue mayonnaise.Continue to cook shell side down for another 5 minutes or until the flesh is firm to the touch.

Place the lobster halves on a bed of mixed greens dressed in the barbecue mayonnaise and fill the head of the lobster with the corn salad.

1 1/2 pounds jumbo (or extra large) shrimp
4 cloves garlic
2 small red chilies, chopped
2 teaspoons sugar
3/4 teaspoon salt
1/2 cup finely chopped cilantro
1 teaspoon curry paste or powder
1 tablespoon vegetable oil

Methods:

1. Clean and devein the shrimp, leaving the shell on. In a mortar or mini food processor, pound or process the garlic and chilies to a coarse paste. Add the sugar and salt and pound to a finer paste.
2. Stir in the cilantro, curry, and oil. Gently pull open the shell of each shrimp. Divide the paste evenly and push some paste down the back of each shrimp where the vein was and under the shell a bit. Close the shell back up around the shrimp. Let marinate covered in the refrigerator up to 4 hours.
3. Preheat grill or broiler. Grill the shrimp over a medium-hot fire, until the shells are charred on one side and the shrimp is cooked halfway through, about 3 minutes. Turn and grill the other side. Serve immediately.

How visitors found this page:

• indian fish curry

2 cups finely crushed oyster crackers
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon ground marjoram
2 eggs
1 (10-ounce) can whole baby clams, drained
Vegetable oil for frying

Methods:

1. Mix cracker crumbs, poultry seasoning, salt, cayenne, garlic powder and marjoram in large plastic bag set aside.
2. Beat eggs slightly in small mixing bowl. Gently stir in clams.
3. Remove a few clams with a slotted spoon and add to cracker mixture.Shake to coat well. Remove clams from cracker mixture; set aside. Repeat with remaining clams.
4. Heat 2 to 3 inches of oil in deep-fryer or large saucepan to 375*F (190*C).
5. Fry a few clams at a time, about 30 seconds, or until golden brown. Drain on paper towels. Serve immediately.