I have a friend coming for dinner. He does not eat meat, only fish. Any gourmet fish recipes?

FISH CHERMOULA


(Fish with Moroccan Seasoning)


The fragrant blend of seasonings called chermoula can be used for meats and poultry as well as fish.





For chermoula


1/2 teaspoon coriander seeds


12 whole black peppercorns


1/4 teaspoon dried hot red pepper flakes


a large pinch saffron threads, crumbled


1/2 teaspoon coarse salt


1 teaspoon paprika


1 medium onion, minced (about 1 cup)


1/3 cup finely chopped fresh parsley leaves


2 tablespoons minced preserved lemon peel plus 2 tablespoons preserved lemon juice or fresh lemon juice to taste


2 tablespoons olive oil


2 tablespoons finely chopped fresh coriander


1 garlic clove, minced





6 skinless small fish fillets such as sea bass, red snapper, or any other firm white lean fish (about 1 3/4 pounds)


2 tablespoons unsalted butter


1/2 cup water


4 fennel bulbs (about 3 pounds), trimmed and cut lengthwise into thin strips, reserving fronds for garnish if desired














Make chermoula:


In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.


Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour.





Preheat oven to 350°F.





In a large heavy skillet melt butter in water over moderately high heat. Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.





While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.





Serve each fillet on a bed of fennel and garnish with fennel fronds.





Serves 6.I have a friend coming for dinner. He does not eat meat, only fish. Any gourmet fish recipes?
How about steamed crab legs? With a lemon garlic butter. It's simple, but sometimes simple is the absolute best.





The butter is just melt a stick of butter, add a lot of garlic, the zest of half a lemon, and all the lemon's juice. Warm it on low while the crab steams.





Simple but decadent!I have a friend coming for dinner. He does not eat meat, only fish. Any gourmet fish recipes?
http://www.marions-kochbuch.com/recipe/0…





You didn't mention how complicated you wanted to make this, so I picked one that is a knockout, but simple.





Salmon in puff pastry....mmmmmmm. Tasty and Pretty!





Note, that in this version, they've made something that looks rather like a ';hot pocket';... not too chic. A clever person can cut the pastry into an oval, or a circle, or a even a fish, if you want a really cool presentation. Build up walls out of strips to make a little ';box'; rather than just flattening the ends, too.





Always keep the puff pastry cold, though. If the butter in the layers softens too much, it's going to run out and you won't get any ';puff';. Make this the day before, too! Stick it in a 400 degree oven until golden-brown and delicious, and, you're home free!





Enjoy with a nice cold, white wine, a simple veg, and possibly a bit of lemon butter sauce!





Best wishes!
sounds and looks gourmet but easy to do





Seared Ahi Tuna with Sesame Ginger Glaze





Glaze


¼ cup teriyaki baste %26amp; glaze (thickened teriyaki sauce)


1 teaspoon finely grated fresh gingerroot


1 Tablespoon rice vinegar


2 teaspoons sesame oil





Tuna


2 teaspoons vegetable oil


1 skinless Ahi Tuna steak (8 oz) about 1 ½ inches thick


½ teaspoon salt


2 Tablespoons sesame seeds, toasted (see chef’s corner below)


1 Tablespoon thinly sliced green onion with top


Pickled Ginger (optional)


Wasabi paste (optional)





1.For glaze, combine baste and glaze, gingerroot, vinegar and oil in small bowl; until blended and set aside.


2.For tuna, heat oil in 8” sauté pan medium-high heat until hot. Sprinkle tuna with salt; roll in sesame seeds, coating completely. Add tuna to pan and sear on all sides until sesame seeds are evenly toasted, about 30-45 seconds on each side. (interior of tuna will be rare.) DO NOT OVERCOOK. Remove from pan, let stand 5 minutes.


3.Thinly slice tuna, drizzle wit hglaze and sprinkle with green onion. If desired, serve with pickled ginger and wasabi.





Yield: 2 servings





Nutrients per serving: Calories 300 total Fat 14g, Saturated Fat 2g, Cholesterol 50mg, Carbohydrate 13g, Protein 29g, Sodium 1150mg, Fiber 1g


Diabetic exchange per servings: 1 starch, 4 low-fat meat (1 carb)





Chef’s Corner


Ahi Tuna (also know as yellowfin tuna) is a type of tuna that is often chosen for sushi because of it’s dramatic red flesh. When purchasing Ahi tuna, look for solid firm flesh with a rosy cast and no “off” odors. If there are dark brown areas, have them trimmed off. Ahi tuna is traditionally served rare for the best flavor and texture.





To toast sesame seeds, spread seeds in a single layer in (8” sauté pan). Toast over medium heat until they begin to brown, stirring frequently. Remove immediately from the pan and cool completely.





Pre-toasting the sesame seeds ensures that the seeds will be completely toasted and flavorful after the short amount of time it takes to sear the tuna.
www.foodnetwork.com
BAKED SALMON


2 cloves garlic, minced


6 tablespoons light olive oil


1 teaspoon dried basil


1 teaspoon salt


1 teaspoon ground black pepper


1 tablespoon lemon juice


1 tablespoon fresh parsley, chopped


2 (6 ounce) fillets salmon





In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally. Preheat oven to 375 degrees F (190 degrees C).


Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Mahi Mahi with Shallot Ginger Glaze





Ingredients:





4 x 250g. Mahi Mahi fillets


6 shallots, coarsely chopped


4 quarter-size slices fresh unpeeled ginger


1 clove garlic


3 tbs. unsalted butter


1/2 cup chicken broth


4 tsp. cornstarch


1/3 cup dry white wine


1 tbs. fresh lemon juice


2 tsp. grated lemon zest


1/2 tsp. freshly ground black pepper





Method:





Preheat grill or broiler; spray a grill pan with non-stick cooking spray and arrange the Mahi Mahi fillets on top. In a food processor, mince shallots, ginger and garlic.


In a small frypan, melt butter. Add shallot-ginger mixture and cook, stirring until just golden, 8 - 10 minutes. Remove frypan from heat.


Brush Mahi Mahi fillets with half the ginger-shallot mixture. Grill 3cm from heat, turning once, until lightly coloured and the flesh just flakes when tested with a fork, about 6 minutes. In a small bowl, blend together chicken broth and cornstarch. Return frypan to medium heat and stir in wine, lemon juice, zest, and pepper. Bring to a boil, add cornstarch mixture and return to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, for 1 minute or until thickened and slightly glossy. Transfer fillets to plates and drizzle shallot-ginger glaze over them. Serve immediately.
take a salmon filet, put it skin side down on a broiler tray or some tinfoil. Squeeze equal parts mayo and mustard, add salt and pepper to taste. Broil under the flames until it has little black dots on it. Turn off the broiler, but keep it warm while it heats all the way through.





Serve with rice and a vegetable (I prefer steamed asparagus!)
For Gourmet Recipes, check out:





http://www.gourmet-food-revolution.com/e…