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Grilled Halibut with Pineapple

Grilled Halibut with Pineapple

Ingredients:

Grilled Hallibut with Pineapple

Grilled Hallibut with Pineapple

1 tablespoon lime zest

2 tablespoons fresh lime juice

2 tablespoons light brown sugar

2 tablespoons ginger root, grated

1 teaspoon table salt

1/4 teaspoon cayenne pepper

1 1/4 pounds halibut fillets, 4 (6 ounce) fillets, cut 1/2-inch thick

1/2 medium pineapple, cut lengthwise into 1/2-inch

thick spears (about 2 cups)

Directions:

Coat grill with cooking spray. Preheat grill.

Place zest, lime juice, 1 tablespoon of brown sugar, 1 tablespoon of ginger, salt and cayenne pepper in a zip-top plastic bag; shake to combine and add fish. Allow to marinate for 20 minutes, turning once.

Meanwhile, in a second plastic bag, place remaining brown sugar and ginger, and pineapple. Allow to marinate for 5 minutes; remove pineapple and add resulting juices to fish.

Grill pineapple until heated through, turning once, about 8 minutes. Remove to a serving platter; cover with foil to keep warm. Cook fish, brushing with marinade, over direct heat until cooked through, about 3 to 4 minutes per side. Place on serving platter with pineapple.

Yields about 1 fillet plus 1/2 cup pineapple per serving.

Serves 4.

 

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Feta Poblano Spread

Feta Poblano Spread

Serve Feta poblano spread with pita wedges or crackers. Wonderful appetizer prior to traditional Greek meal.

Ingredients:

Feta Poblano Spread

Feta Poblano Spread

2 Poblano Chiles

2 cups (8 ounces) crumbled Feta Cheese

1/2 cup Plain Fat-Free Yogurt

2 tablespoons Fresh Lemon Juice

4 Pitas, each cut into 8 wedges

 

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Directions:

1. Preheat broiler.

2. Place Poblano chilies on foil-lined baking sheet.

3. Broil until blackened, about 7 minutes. Turn half way through broiling.

4. Peel and cut lengthwise slit in roasted chilies. Discard seeds and stems.

5. Finely dice roasted chili flesh.

6. Place Feta cheese, fat-free yogurt, and lemon juice in a food processor; process until smooth.

7. Spoon Feta cheese mixture into medium bowl. Stir in diced chilies.

8. Chill Feta chili spread at least 1 hour before serving with pita wedges.

 

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Bacon-Cheddar Fondue

Bacon-Cheddar Fondue

5 slices bacon

Bacon-Cheddar Fondue

Bacon-Cheddar Fondue

1 cup chopped onion

1 clove garlic, minced

1 (10 1/2 ounce) can cream of mushroom soup

1 cup milk

1 1/2 pounds sharp Cheddar cheese

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

3 dashes Tabasco sauce

Parsley

 

Directions:

Fry bacon until crisp and brown in 3-quart heavy saucepan. Drain and crumble; set aside.

Add onion and garlic to 1/4 cup drippings; saute

 

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Chicken Crepes

Chicken Crepes

Ingredients:

Chicken Crepes

Chicken Crepes

Crepes.

1 egg.

½ cup of milk.

Pinch of salt.

1 teaspoon of corn oil.

1/3 cup of whole wheat flour.

 

Filling.

2 tablespoons of butter.

2 tablespoons of whole wheat flour.

½ cup of chicken broth.

½ cup of milk.

2 tablespoons of dry white wine.

½ cup of mushrooms, cooked.

½ cup of Swiss cheese, grated.

½ cup of chicken, cooked.

¼ cup of freshly chopped parsley.

 

Directions:

Crepes

In a suitably sized bowl, combine all of the ingredients together. Drop by tablespoon onto a oiled hot skillet. After 1 minute, turn and cook the other side until golden. Stack the crepes until ready for filling.

Filling

In a medium size saucepan, melt the butter, then add flour and stir for 1 minute. Add the chicken broth, milk and white wine; blend until smooth. In another bowl, combine the remaining ingredients and stir into the sauce. To fill the crepes, place 1/3 cup of filling into the middle of each crêpe. Roll into a tube shape and turn ends under. Serve hot.

 

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