I’m in need the following recipes
fish of any kind cooked however
some kind of bad ass sauce
salsa
deliver them at once!
Fish + seasonings (especially garlic and fresh-ground pepper) + grill for 20 minuetes.
Wow, those two links look crazy awesome! I’m heading to the grocer’s in the morning.
Judson, hit me with a classic! respect that! lol
<3 thanks!
Haha, no problem.
A couple more specific ones for ya.
Cumeric, Paprika, and ground pepper on salmon, brought to a blackened state on a grill.
ANY TYPE OF FISH:
crush walnuts very fine, mix with a little garlic, lemon juice and a little EVOO spread this over the fish and bake in the oven wrapped in tinfoil, toss some asparagus in there as well!
Which Mrs. Dash is the best? They all sound damn good.
[quote]WestCoast7 wrote:
Which Mrs. Dash is the best? They all sound damn good.[/quote]
All of them…at once!
Just kidding, i really like the garlic one and the original personally.
Buy a good salmon Filet. Skillet on medium heat with olive oil, 3 minutes on skin side, two on flesh side. Spread Cream cheese over the top. Flavor with some southwest seasoning (buy premade, but basically just salt, paprika, garlic, onion, etc) over the cream cheese. It will be amazing.
Favorite super-quick salmon recipe; scored it out of Gourmet a few years ago -
Sauce (you’ll want to make this right before you start cooking the fish, otherwise you may have to heat it a little and re-emulsify it):
Puree a garlic clove, 1/4 c lime juice, 1 t salt, and 1/2 t pepper in a blender. Pour in 1 stick (which is 1/2 c) melted butter with the blender running. Run the blender until it looks well-blended.
Salmon (assuming 1" thick fillets):
Fire up the grill to medium heat, season salmon fillets with salt and pepper. Grill flesh side down for about 4 minutes; flip them over and grill until they’re cooked - usually another 4 minutes. Grate lime zest over the tops, and pour on about a tablespoon of the sauce on each fillet. You could also bake the salmon, pan-fry it, whatever, and still top it with zest and sauce. This also works really well for most any seafood.