Grilled Salmon with Maple and Mustard

This tasty grilled salmon recipe is the easiest and fastest way to cook salmon. Topped off with a sweet-tangy slathering of maple syrup and mustard really complements the fish’s meatiness. Making the glaze right on the grill means you don’t even have to turn on the stove.

If you wish, the glaze can be made up to a day in advance on the stove. Cook it uncovered over medium-high heat, let it cool slightly, transfer it to a container with a tightfitting lid, and refrigerate. Let the glaze come to room temperature before proceeding with the recipe.

To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking.

salmon grilled maple and mustard

Difficulty: Easy
Total Time: 20 mins
Makes: 4 servings

Ingredients

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Seared Tilapia with Summer Squash Salad

Simple, tasty, and healthy. This colorful fish dish is great with fresh summertime vegetables. And be sure to Love your Leftovers: For a tasty rice salad, combine the leftover rice and squash mixture with chopped fresh tomatoes, 2 Tbsp lemon juice and chopped fresh basil.

fish tilapia seared summer squash

Total Time: 0:30
Prep: 0:30
Level: Moderate
SERVES: 4

Ingredients

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Fish Alternatives

Everyone knows that fish is good for us.  Fish are a lean, healthy source of protein—and the oily kinds, such as salmon, tuna, sardines, etc.—deliver those heart- and brain-healthy omega-3 fats you’ve probably also heard you should be getting in your diet. And we are supposed to be enjoying them twice a week.

fish grilled

So why don’t we?

Many of us set out determined to improve our health and diet and head out to the Market to “Get Us Some Fish”. But then it happens:

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Pecan-Crusted Tilapia

Worthy of a special occasion, try this tasty tilapia with a simple squeeze of lemon or, if you a have a little more time, delicious Golden Rum-Butter Sauce.  If you don’t have a skillet large enough to hold all the fillets easily, we recommend cooking them in batches and keeping them warm in a 200° oven. You can substitute catfish, flounder, or orange roughy for tilapia.fish pecan-crusted-tilapia

Prep: 10 Minutes
Cook: 8 Minutes

Ingredients

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Bouillabaisse

This Mediterranean seafood stew’s uniqueness comes from the herb and spice combination of orange peel, fennel and saffron, which is what gives the soup its deep golden color.

Now let’s talk about the seafood. You can use whatever you want, though traditional Bouillabaisse recipes will call for 3 different kinds of fish along with shellfish.fish bouillabaisse

Servings: 6 Prep Time: 15 minutes Cook Time: 40 minutes

INGREDIENTS:

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Beer Battered Fish and Chips

Why “Beer Battered”?

Beer makes such a great base for batter because it simultaneously adds three ingredients—carbon dioxide, foaming agents and alcohol—each of which brings to bear different aspects of physics and chemistry to make the crust light and crisp.  The beer contributes a nice, yeasty flavor. It’s the stuff that gives fish and chips that “wow” factor. Be sure that the beer is cold. Along with the carbonation of the beer the temperature helps make the batter crisp.

So, which beer should you use?

The beer that works in the batter will generally be the correct beer to drink with the final dish.
If deep-frying seafood use the following beer in the batter:

  • Flathead – Lager or a Pale Ale.
  • Cod –Pale Ale or an English Bitter
  • Sardines – a Japanese Lager
  • Oysters – Stout or Porter

 

Ok then, why Cod?

Cod is perfect for Fish and Chips.  With it’s mild flavor, low fat content and a dense, flaky white flesh, it’s no wonder cod is one of the most common fish used for fish & chips along with haddock.

beer_battered_fish_and_chips-291x437Servings: 4 servings
Prep Time: 25 min
Cook Time: 30 min
Difficulty: Moderate

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