In a small bowl, combine 2 tbsp balsamic vinegar, 2 tbsp reduced-sodium soy sauce, 1 green onion, thinly sliced, 1 tbsp olive oil, 1 tbsp maple syrup, 2 garlic cloves, minced, 1 tsp ground ginger, 1 tsp crushed red pepper flakes, 1/2 tsp sesame oil and 1/4 tsp salt. Pour 1/4 cup marinade into a large resealable plastic bag. Add (4) 6 oz salmon fillets; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marina de. Drain salmon, discard
Preheat a cast iron griddle pan and dry frying pan. Rub the swordfish steak in juice from half the lemon, 2 tbsp of olive oil, salt and pepper. Next, cook the tomatoes: Place cherry tomatoes into the dry frying pan to cook at a very high temperature. You want them to char and burn the skins a little before they pop and let out all their juice. Roughly chop some fresh basil and peel a whole clove of garlic. Drizzle olive oil into the hot pan once the tomatoes are charred and s
Preheat oven to 450 degrees. Combine 4 tbs olive oil, juice of ½ lemon juice, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp oregano, 1/4 tsp thyme, 1/4 tsp basil, and 1/2 tsp garlic powder in a large resealable bag along with 4 tuna fillets. Seal the bag, massage the fillets to rub in the seasonings and distribute all the ingredients. Chill for 15 minutes while you move on to the next step. In a large bowl combine 1 ½ lbs baby red potatoes halved and 2 tbsp olive oil and toss to coat
Preheat a charcoal grill or broiler, or heat a grill pan. Sprinkle fish with salt and pepper on both sides. Place 3 tbsp olive oil in a flat dish, and add 2 tsp soy sauce, 1 tbsp red-wine vinegar, 4 sprigs or 1 tsp dried rosemary, 1 tbsp finely chopped garlic, 2 tsp ground coriander, 1 tsp ground cumin, 2 tsp grated lemon rind and ¼ tsp red pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 min
Heat grill to medium-high heat. Thread shrimp, pineapple and vegetables (1 lb uncooked large shrimp peeled, deveined, 18 fresh pineapple chunks (1-1/2 inch), 2 lg green peppers cut into 1-1/2 inch pieces, 1 onion, cut into 6 wedges) alternately on 2 parallel skewers, additional skewers will be needed. Grill 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with 1 cup Kraft Spicy Honey Barbecue Sauce. Serve with rice or on a salad.
1/3 cup red wine vinegar 1 tablespoon spicy brown mustard 1 tablespoon honey 3 tablespoons extra virgin olive oil Dash garlic herb seasoning 1 to 1 1/2 pounds fresh tuna steaks Steps to Make It Combine the first 5 ingredients in a jar or covered container; shake to mix well. Put tuna in a food storage bag; add about 4 tablespoons of the mustard mixture. Seal the bag and let marinate for about 20 minutes. Brush the grill with olive oil and heat. Remove the tuna from the marina
Marinade: 1/4 cup olive oil 1/2 medium shallot (diced) 1 to 2 cloves garlic (minced) Juice of 1 large lemon 1 teaspoon finely chopped fresh basil 1/4 cup chopped fresh cilantro 1/4 teaspoon salt Optional: Pinch of white pepper Peel and devein 2 1/2 pounds jumbo shrimp. Blot dry with paper towels and place in a resealable plastic bag. Combine marinade ingredients together in a bowl or large mixing cup. Pour mixture over shrimp. Seal bag and place in refrigerator for 30 to 45 m
For Filling: 2 lemons 1 cup black olives (pitted and minced) 1/2 cup grated Parmesan cheese 1/4 cup fresh dill 1/4 cup fresh parsley 1/4 cup fresh basil Steps to Make It To make the filling, zest and juice both lemons into a medium-size bowl. Add the remaining filling ingredients and combine. Place on a large cutting board or foil-lined baking sheet 2 pounds thin salmon fillets - tails work best for this recipe (cut into 4 equal pieces). Divide the filling mixture evenly and