Jess's Recipes

Ingredients 1/2 C unsalted cashews 1 (1 lb) bunch asparagus 1/4 t kosher salt 4 t olive oil, divided 4 (6 oz.) steelhead trout fillets, skin on 1/2 T freshly ground black pepper 3/4 C water 1/2 C sliced mushrooms 2 t fresh thyme or 1/2 t dried thyme 2 whole cloves garlic, minced 2 1/2 t fresh lemon juice 1/8 t cayenne pepper 1/2 C fresh thyme (for garnish - optional) Directions 1. If time allows, several hours before cooking, place cashews in bowl and cover with cold tap water. Otherwise, cover with water as you begin to prepare the fish. 2. Preheat the grill to medium - high. Break woody ends off asparagus stalks. In a medium bowl, mix stalks with salt and 1 tsp of the oil. Set aside. 3. Rinse fillets under cold water and pat dry with a paper towel. Season flesh with pepper and rub remaining 1 Tbsp oil on the skin side of each filet. 4. Place asparagus on the grill and cook for 5 to 7 minutes, or until spears are tender. Roll the spears once for even cooking. Transfer asparagu...

from cooks.com 1/2 c. Progresso Italian style bread crumbs 2 tbsp. grated Parmesan cheese 1/2 tsp. paprika 1/8 tsp. garlic powder 1 lb. orange roughy fillets (or cod can be used) 3 tbsp. lemon juice 2 tbsp. white wine (optional) 2 tbsp. vegetable oil Preheat oven to 425°F. Lightly oil or spray a 3 x 9 x 2 inch pan. Combine bread crumbs and next 3 ingredients. Rinse fillets and pat dry. Combine lemon juice and wine in shallow pan. Dip each fillet in the lemon mixture, then in the seasoned bread crumbs. Place in pan and drizzle evenly with vegetable oil. Bake 20 to 25 minutes or until fish flakes with a fork and is crispy. Makes 4 servings.

Salmon BLTs Joe and I have made this recipe a half a dozen times and have loved it every time.  We have adapted it by using regular lettuce or regular bacon and the results are always the same....yumminess!  I also always halve the recipe for the two of us and it's perfect. 8 sliced thick cut pepper bacon 1/2 teaspoon sugar 4 salmon filets (6 oz. Each), rinsed, patted dry Salt and freshly ground pepper to taste 1 lemon cut into 4 wedges 8 curly endive lettuce leaves 8 slices multigrain bread with seeds, toasted 2/3 cup mayonnaise with fresh herbs (see cooks note at the bottom) 24 cherry or grape tomatoes, halved 1 cup chopped broccoli florets or alfalfa sprouts, divided In a 10 inch skillet over medium heat, fry the bacon about 2 minutes, sprinkle it with sugar, then continue cooking 6 to 8 minutes, Thurmond once, until the bacon is browner and crispy.  Remove the bacon and drain it on paper towels. Season each side of the salmon lightly with salt and pepper.  Place the filets in t...

Spicy Grilled Tuna with Garden Salsa 6 large cloves of garlic unpeeled 3 jalapeño chiles, stemmed 1/4 cup fresh lime juice 1 teaspoon salt, divided 4 tuna steaks (5 ounces each, about 3/4 inch thick) 2 cups diced heirloom tomatoes 1/4 cup diced red onion 1 tablespoon fresh cilantro, finely chopped 1 tablespoon fresh mint, finely chopped 1 tablespoon fresh basil, finely chopped Vegetable oil cooking spray Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; dr...

FISH 1 lb of a firm white fish, Cod or Halibut works well 1 lime Chipotle rub, or your favorite fajita seasoning cilantro white onion Boston lettuce olive oil TOPPING tomato avacado 2 cloves garlic 1/2 white or red onion 1. Put fish in a baking dish and gently coat with olive oil 2. Put Chipotle rub or other seasoning on 3. Squeeze half a lime over fish 4. Lay about 8 slices of onion on top of fish Bake on 375 for 20 minutes ( or until done) 5. 2-3 tbs of cilanto on top of fish once it is done cooking For the topping: 1. dice tomato, avacado,garlic and onion and combine 2. add 2 tbs of lime juice 3. 1/4 cup olive oil Cover and let sit in fridge for at least 20 minutes Use the Boston lettuce as the " shell" (or a tortilla), add fish and topping- ENJOY!

by red and white kitchen 25 min 15 min prep SERVES 4 2 lbs perch fillets 1 1/2 cups milk 6 ounces andy's red fish seasoning (breading) 1 cup vegetable oil 1/4 cup butter Soak perch in milk about 10 minutes. Heat oil and butter in 9 inch cast iron skillet over medium flame. Dredge perch through Andy's breading ( or 2 parts flour to 1 part cornmeal, seasoned with salt & pepper). Pan is ready when a drop of water sizzles in the oil. Place perch in pan skin side UP. Turn fish once when crisp and golden brown. Cooking time about 12 minute total (depends on thickness) Check one to make sure fish is opaque and white in color. Drain on paper towels. © 2009 Recipezaar.

1/4 cup olive oil 2 pounds tilapia, red snapper, or orange roughy fillets 1/2 cup chopped fresh parsley 1/2 teaspoon dried crushed red pepper 4 cups cherry tomatoes, halved 1 cup Kalamata olives or other brine-cured black olives, chopped 6 garlic cloves, minced Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish. Bon Appétit May 2002