Salmon can be expensive so when I find a deal, I jump on it. This week I found a large fillet at Costco and paid $12 for it. Not bad considering it fed 5 of us.

I marinated this fish in:
1/2 cup maple syrup
1/2 cup soy sauce
1 teaspoon garlic powder
3 sprigs Rosemary, leaves removed from twig

I whisked the syrup and the soy sauce and then added the garlic and the Rosemary. The fish marinated for a total of 20 minutes, 10 minutes per side, in the refrigerator.

We cooked the salmon on a medium heat grill for 5 minutes per side. Half of it went directly on the grill – we oiled the grids well with a paper towel wad soaked in olive oil. The other half we placed on a log – a simple wood fire log – that Peter placed in his grill. The smoky flavor the log added was intensely delicious! This piece took a few extra minutes to be cooked. We cooked the fish with the grill cover down.

Dinner was great tonight!

Place the shrimp into a bowl of ice cold water while you are getting them onto the skewers. This will prevent them from going bad. If you are using wooden skewers go ahead and place them in the same bowl as the shrimp and they will acquire some of the shrimp’s taste. Make sure you always soak wooden skewers in water before putting them on the grill otherwise they will burn.

In this recipes you will prepare a marinade and then brush it onto the shrimp, making sure to fill in the crevice. You are going to need about 3 pounds of extra large shrimp for the following amount of marinade. If you are making less shrimp adjust the amounts accordingly.

In a bowl whisk together 1 cup extra virgin olive oil with 2 teaspoons garlic powder, 3 tablespoons minced parsley, 2 teaspoons coarse salt and freshly ground black pepper.

You will need a couple bunches scallions which you will trim and cut into 2 inch pieces – cut the whole thing whites, light greens and greens. We will use these on our skewers just for flavor. You can also use large dices of red onion.

So, remove the shrimp from the bowl, one by one, and start skewering them. Skewer shrimp, onion, shrimp, onion and so on and so forth. Go ahead and get creative. If you want to you can add large dices of bell peppers, mushrooms, zucchini, pineapple or any other thing that makes your creative juices flow.

Place all the skewered shrimp into a large sided dish. Brush the marinade on each shrimp making sure you fill in the crevice. Let the shrimp marinade for 30 minutes.

Turn the grill on and heat it for about 30 minutes. Reduce the heat and place the shrimp on the grill and cook until the shrimp turns pink, flip the skewers and cook the other side. You should be done in about 10 minutes or less. If you are using a charcoal grill pile up the hot coals on one side and place the skewers on the other so they cook with indirect heat.

Remove the shrimp from the grill and remove from the skewer – or not, you can go ahead and serve everyone one or two skewers on their plates.

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A small piece of Iceberg lettuce
A small piece of Romaine lettuce
1 tomato
6 snap peas
3 to 4 cooked fingerling potatoes
1/2 red onion
1 carrot
1 can crab

Simply finely chop all of the ingredients – shred the carrots – and place them in a bowl. Add the dressing and toss well. You will probably have left over dressing. Place it in a container with a cover and refrigerate it. It will last for a few days. Don’t forget to use it for other salads! It goes beautifully with greens and apples! Serve.

FOR THE DRESSING:
2 tablespoon minced red onion
1 tablespoon lemon juice
1/4 cup sour cream
1/4 cup buttermilk
1/2 cup mayonnaise
Salt & Pepper

Place the minced onion and lemon juice in a small bowl and set aside for 5 minutes. Whisk in the sour cream, buttermilk and mayonnaise. Season with salt and pepper to taste.

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Print the Marinated Grilled Mahi-Mahi Recipe Here

4 – 6 oz. Mahi-Mahi steaks
2 TBS mayonnaise
2 TBS Feta cheese
1 TBS chopped mint
1 large lemon – or 2 small ones
Salt & Pepper
Olive oil

Turn on the broiler in your oven. Place the oven rack a good 8 inches away from the broiling unit.

Line a roasting pan with some aluminum foil. Brush a thin layer of olive oil on the foil.

Rinse and pat dry the fish. Place it on the aluminum foil and season both sides with salt and pepper – lightly. Squeeze a little bit of lemon juice on both sides as well.

In a small bowl, mash together the Feat cheese with the mayonnaise until it is creamy. Add the mint and mix well. Brush a thin layer of the mixture on one side of the fish and flip it. Brush the other side and top with a very thin slice of lemon.

Broil, turning your pan a few times, for about 15 minutes until fish is cooked through. Serve.

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4 large catfish fillets
6 small red potatoes, sliced
1/2 large yellow or brown onion, sliced
1 lemon, juiced
Salt/Pepper
1/2 cup sour cream
1 cup salsa

Preheat oven to 350 degrees.

Layer an oven proof dish with the sliced potatoes. Top with the onions. Place the catfish on the onions. Season the fish with the lemon juice and salt and pepper. Using a spatula, spread the sour cream on the fish. Cover with the salsa and place in the oven. Bake for 20 minutes, until fish is cooked through.

Using a spatula scoop out every fillet carefully, including all of the potatoes. Serve.

Print the Salsa Baked Catfish Recipe Here