Hawaiian Orange-Ginger Glazed Fish

This is one of those super tasty toppings which is very quick to make. It's a little on the sweet side, but ever so scrumptious! You can add a little more lime juice to add some extra sharpness if you like. 

Fish of your choice: sword fish, halibut or striped bass

Topping:
1/3 C mayonnaise
1/3 C marmalade
1/3 C plain yogurt
1T grated fresh ginger
1 tsp rice vinegar
1 tsp lime juice (or more to taste)
1/2 tsp orange zest
Salt and pepper to taste
1/4 C macadamia nuts
Spring onions, chopped, for garnish

Bake or cook the fish until tender.  Mix the topping ingredients together, and heat very gently. Drizzle over cooked fish of your choice, and garnish with spring onions. Serve with basmati rice and some veggies of your choice.

Striped Bass and Bluefish

There's nothing quite like freshly caught fish! And what a bumper catch it was, they were caught in the morning in the waters off Galilee, Rhode Island, and in the frying pan later that afternoon ready for supper. I cooked up some striped bass with fresh tomatoes, onions, mushrooms, green pepper, oregano, olive oil and garlic. It was so fresh and flavorful, and went just perfectly with a nice glass of red wine.
I must say the striped bass and bluefish fillets looked just gorgeous as I cleaned them in the sink, all sparkly and sequined. How can it get better than this?

Bluefish and Bacon Chowder

2 TBsp butter
1 yellow onion, diced
2 C water
4 TBsp bacon bits
4 medium potatoes, peeled and cut into 1/2 inch cubes
1/2 tsp salt and ground black pepper, to taste
1 to 1 1/2 lbs blue fish, rinsed and cut into bite size chunks
1 C frozen corn kernels
2 C canned minced clams, drained, juice reserved
2 C  half-and-half 
Melt one tablespoon of butter and sauté the diced onion for about 5 minutes until it’s semi translucent.
Reduce the heat to low, and add the reserved clam juice, water, bacon bits and the cubed potatoes. Season with salt and pepper, and bring to a gentle simmer. Cook the onion and potato mixture uncovered for about 10 minutes, and then add the blue fish chunks and the frozen corn. Cook for another 10 minutes or so until both the potatoes and the fish are tender.
Turn the heat down very low, add the minced clams and stir in the half and half, and the remaining tablespoon of butter. Heat the chowder very gently, to avoid curdling the cream.
This chowder may not be the prettiest chowder, as it has a slightly bluish hue, but it’s wonderfully flavorful and packs a wallop! Let me know how you like it!

Goan Fish Curry

This recipe is adapted from delish.com. It is a beautiful spicy and creamy curry, which will warm the cockles of your heart! It's lovely served with basmati rice, but equally as tasty served with mashed potato!

2 lbs tilapia, cut into one inch pieces

1/4 cup lemon juice

1 tsp salt

2 cloves garlic, crushed

4 tsp fresh ginger, grated

1 cup coconut milk

1 Tbsp ground coriander

1 tsp brown sugar

1/2 tsp ground black pepper

1/4 tsp turmeric

1/8 tsp cayenne

3 Tbsp vegetable oil

1 onion, chopped

2 cups crushed tomatoes

4 jalapeño peppers

3/4 cup water

Mix the tilapia, lemon juice, and 1/2 teaspoon of the salt in a glass bowl, and allow to marinate for about 15 minutes. Puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne in a blender.

Heat the vegetable oil over a medium heat and cook the onions for about 5 minutes. Add the crushed tomatoes and cook for about 5 minutes. Add the coconut mixture, jalapeños, water and the remaining salt and bring to a simmer.

Add the fish and and one tablespoon of the marinade and continue simmering for about five minutes until the fish is just cooked.

Tequila Lime Swordfish

• This recipe is based on Ina Garten's recipe for Tequila Lime Chicken. The flavors are wonderfully fresh and zingy. This recipe can definitely be halved for smaller amounts of fish.
• 1/2 cup tequila
• 1 cup lime juice
• 1/2 cup orange juice
• 1 Tbsp chili powder
• 1 Tbsp minced jalapeño pepper
• 1 Tbsp crushed garlic
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 2 lbs swordfish steaks
• 1 cup of chopped cilantro (half for the marinade, and half for serving)

Mix together the tequila, lime and orange juice, chili, jalapeno, garlic, salt, and pepper in a large bowl, and then add the swordfish. Cover and chill overnight in the fridge. I have also put the marinade and the fish in a plastic bag, which allows you to easily rearrange and massage the marinade into the fish.
You can either cook the sword fish on a barbecue grill, or a George Forman grill if you prefer. Remove the fish from the marinade, and season well with salt and pepper. Grill for about 10 minutes, until nicely seared. Serve with a slice of lime and sprinkle generously with chopped cilantro. This is a really clean tasting and fresh combination of flavors for a summer supper.

Spinach and Seafood Curry

The inspiration for this recipe came from my love of spicy seafood curries mixed with my love of all things coconut! This curry has a wonderful rich texture, and the coconut milk gives it a slight creaminess. I’ve always had rave reviews whenever I’ve served it. 

5 T vegetable oil
6 cloves garlic, finely chopped
I large bunch cilantro (coriander), finely chopped (reserve a quarter to sprinkle on top before serving)
1 hot green chilli, finely chopped (or if you’re in a squeeze 1 T chopped jalapenos from a jar)
1/2 tsp turmeric
1 1/2 tsp ground cumin
1/4 tsp cayenne
1 tsp salt
1 x 28 oz can crushed tomatoes
1 tsp grated fresh ginger
1 T lemon or lime juice
1 lb mixed seafood (calimari, shrimp, etc.)
1/2 lb fresh salmon, chopped (or any white fish such as swordfish or tilapia)
1 1/2 cups thawed frozen spinach
1 can coconut milk
1 lemon or lime sliced to garnish

Heat the vegetable oil over a medium heat, and then gently fry the garlic until golden brown.
Add the cilantro, dry spices, tomatoes, ginger, salt, lemon juice and chopped chilli.
Stir gently, and bring to a simmer.
Add spinach and coconut milk. Stir. (At this point you can set the curry aside to cool and then refrigerate for up to day).
When you’re ready to prepare the curry, bring the tomato, coconut and spinach mixture to a gentle simmer. 
Add the salmon chunks and cook for 10 minutes, then add the mixed seafood for another 10 minutes. Serve with basmati rice and garnish with fresh coriander and lime wedges.