RecipeHive

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Grilled Fish Tacos

Posted by in Shared Member Recipes

These tacos don’t come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it’s actually pretty easy—because your guests assemble the tacos themselves.
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Rainbow Trout with Brown Butter and Salt-Roasted Beets

Posted by in Shared Member Recipes

While most recipes simply call for boiling or roasting beets, the salt-roasting method here is chef Ashley Christensen’s favorite. It requires a lot of salt-enough to fully bury the beets-but the end results are juicy, perfectly seasoned and popping with flavor. If you don’t have enough salt on-hand, this dish will still be delicious with standard roasted beets.
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Charmoula Barramundi with Yogurt Sauce

Posted by in Shared Member Recipes

Barramundi is one of the most popular fish in Australia thanks to its buttery flavor and delicate texture. Check your supermarket’s freezer aisle for flash-frozen domestically farmed barramundi, a good sustainable choice. If you can’t find it, substitute domestically farmed tilapia or catfish. I like cooking with trans-fat-free virgin coconut oil because it adds rich flavor and it’s good for your metabolism, heart, brain, and immune system, but you can use olive oil if you prefer. Serve with roasted cauliflower or steamed green beans.
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Arctic Char with Tahini Sauce, Nuts, and Herbs

Posted by in Shared Member Recipes

A trio of toppings-a lemony sesame seed sauce, a chunky nut-and-herb “pesto,” and sweet-tart pomegranate-boost the flavor and appearance of simple seared Arctic char, a fish from the same family as trout and salmon. You can chop the nuts and herbs in a food processor to save time, but process them separately so that the herbs won’t get bruised and mushy. I like serving this dish with a roasted carrot salad.
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Mahimahi with Sage Garlic Chips

Posted by in Shared Member Recipes

Thin slices of garlic cooked in olive oil make a double contribution to this dish: The flavorful oil is used for basting the fish, and the garlic “chips” are sprinkled over the finished dish as a crunchy topping.
Plus: More Grilling Recipes and Tips