Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready in: 2 Hours
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) filets 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.
1 pound perch fillets (about 6)
3 tablespoons flour
4 tablespoon canola oil
2 eggs, beaten
Mix flour, salt, pepper. Dredge perch in egg, then in flour.
Sauté in oil, first on skin side, then over, till brown.
Portuguese Fisherman's Stew
1½ pound cod or halibut (or other white fish), boneless and
skinless, cut into 1" pieces.
1 large onion, spanish or videlia, chopped. Alternate: 1 large leek, or
6-8 plum tomatoes, chopped
2 russet potatoes, peeled and cut into 1" cubes
1 tablespoon paprika
½ teaspoon crushed red peppers — quite hot, use less for a milder
4 cups water (hot). Use broth for a thicker stew.
salt and pepper to taste
(optional) 1 cup frozen corn
In a large pot, sauté the onion in the oil for about 10 minutes. Add
the tomatoes and cook for 5 more minutes.
Add the potatoes, paprika, red peppers and water. Simmer for 25 minutes
or until the potatoes are done. Add the remainder of the ingredients and
simmer for 5 minutes or until the fish is done.
1 pound firm white fish
1 bunch green onions
2 cloves garlic
1.5 cup fresh lime juice (about 2.5 pounds)
1 15 oz can diced tomatoes, drained
2 tablespoons fresh cilantro
½ teaspoon Salt
2 teaspoon Sugar
In a glass or ceramic bowl, place the fish which has been cut into½
inch squares. Add salt and refrigerate for at least 12 hours.
Dice the green onions and finely chop the garlic. Chop the
tomatoes. Add to the bowl, with the spices and sugar. Cover with more lime
juice if needed. Make sure the lime juice covers the fish and the
Serve with crackers or chips or on lettuce leaves.