Mahi Mahi With Cauliflower

Ingredients
4 6-ounce skinless mahi mahi fillets (about 3/4 inch thick)
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1/2 head cauliflower, florets cut into 1/2-inch pieces
1/4 cup sliced almonds
1/4 cup golden raisins
1/4 teaspoon ground coriander
1 tablespoon fresh lemon juice
1/4 cup chopped fresh parsley
Lemon wedges, for serving
Directions
Preheat the oven to 375 degrees F. Season the fish with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sear the fish until golden brown on one side, about 3 minutes. Transfer to a rimmed baking sheet, cooked-side up, and roast in the oven until just cooked through, about 10 minutes.

Meanwhile, melt the remaining 3 tablespoons butter in the skillet over medium-high heat. Add the cauliflower and cook, stirring, until golden brown and crisp-tender, about 6 minutes. Add the almonds, raisins, coriander, 1/4 teaspoon salt, and pepper to taste; cook until the almonds are golden, about 2 minutes. Remove from the heat and stir in the lemon juice and parsley.

Divide the fish among plates and serve with the cauliflower and lemon wedges.

Per serving: Calories: 333; Total Fat: 16 grams; Saturated Fat: 8 grams; Protein: 35 grams; Total carbohydrates: 14 grams; Sugar: 9 grams; Fiber: 3 grams; Cholesterol: 155 milligrams; Sodium: 298 milligrams

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/mahi-mahi-with-cauliflower-recipe/index.html?oc=linkback

Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise

Ingredients
Mayonnaise:

1/2 cup mayonnaise
1/2 cup finely diced sweet pickles (about 2 pickles)

Sandwiches:

4 (4 to 6-ounce) albacore tuna steaks
Kosher salt and freshly ground black pepper
Olive oil, for drizzling, plus 1/4 cup
4 teaspoons herbs de Provence
4 slices sharp white Cheddar
1 (1-pound) loaf ciabatta bread, halved horizontally (see Cook's Note)
2 cups arugula, thinly sliced

Directions

For the mayonnaise: In a small bowl, mix together the mayonnaise and sweet pickles until smooth.

For the sandwiches: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the tuna with salt and pepper. Drizzle with the oil and sprinkle with the herbs de Provence. Grill for 3 to 4 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of grilling. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil. Cut into 4 pieces, each about 4-inches long and 3-inches wide. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.

Spread the grilled bread with the sweet pickle mayonnaise. Place a tuna steak on top. Top with the arugula and drizzle with olive oil. Season with salt and pepper, to taste, and serve.

Cook's Note: Make the leftover top half of the ciabatta into croutons by cutting into 1-inch pieces, drizzling with olive oil and baking for 10 to 12 minutes in a preheated 375 degree F oven. Alternatively, tear the bread into small pieces, allow to dry, and blend in a food processor to make bread crumbs.

Halibut Tacos with Peach Salsa

Halibut Tacos with Peach Salsa


Ingredients

* 1 pound halibut
* 1 packet (1-ounce) hot taco seasoning mix
* 2 cups mild chunky salsa
* 1 cup frozen peach slices, thawed and chopped
* 1 teaspoon ground allspice
* 8 supersized yellow corn tortillas, warmed
* 1 package (8-ounce) coleslaw mix

Directions

Set up the grill for direct cooking over medium heat and oil the grates.

Place halibut on a plate and rub with taco seasoning. Cover with plastic wrap and cure in the refrigerator for 30 minutes.

Place the halibut on the grill and cover. Cook for 4 minutes per side, or until the fish flakes easily with a fork. Remove from the grill and let stand 10 minutes.

Meanwhile, in a medium bowl, combine salsa, peaches, and allspice.

Cut the halibut into bite-size pieces. Place halibut pieces in warmed tortillas and top with salsa and coleslaw mix. Serve warm.

Tex Wasabi's Koi Fish Tacos

Tex Wasabi's Koi Fish Tacos

Recipe courtesy Guy Fieri

Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
5 min

Level:
Easy

Serves:
8 servings

Ingredients

* 1 lime, juiced
* 1 tablespoon tequila
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1 teaspoon black pepper
* 12 ounces cod or firm white fish, cut in 1-inch pieces
* 16 (8-inch) corn tortillas
* Canola oil
* 4 ounces tempura flour
* 8 ounces prepared tempura batter made with cold water
* 6 ounces panko bread crumbs
* 1 cup shredded white cabbage
* 1/2 cup shredded red cabbage
* 3 tablespoons chopped cilantro leaves
* 1/4 cup very thinly sliced red onion

Directions

In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.

Warm tortillas on grill or pan. Cover with a towel to keep warm.

In a medium Dutch oven, heat the canola oil to 350 degrees F.

Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.

Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.
Pico de Gallo:

* 4 Roma tomatoes, diced
* 2 tablespoons chopped cilantro leaves
* 1/2 red onion, minced
* 1 teaspoon minced garlic
* 1 jalapeno, seeded and minced
* 1 lime, juiced
* Salt and pepper

In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
Tequila Lime Aioli:

* 3 tablespoons premium tequila
* 1 lime, juiced
* 8 ounces sour cream
* 1/4 cup milk
* 2 teaspoons minced garlic
* 1/2 teaspoon ground cumin
* 2 tablespoons minced cilantro leaves
* Salt and pepper

In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.