Directions

First choose the right kind of fish.

You want one that is NOT overly delicate or flaky (DO NOT try to grill flounder, cod or pollock. It will NOT work). Consider swordfish, tuna, shark, salmon, orange roughy, trout (boneless whole fish, split open and grilled), mahi mahi, snapper, bass, etc.

Have your heat level fairly low, so the fish doesn’t dry out.

Brush the presentation side of the fish (the side that doesnt or didnt have skin on it, if youre using boneless fillets) with butter and whatever seasonings appeal to you (the Lobs standard basting mixture here is about 6 parts of liquid margarine to one part white wine, plus a good bit of seafood seasoning). Place, seasoned side down, on the grill.

Grill briefly (less than 5 minutes for a fish thats less than an inch thick). Brush the second side with butter/seasonings, and turn. Continue grilling until the fish is done (it should JUST flake, but still be moist and tender).

Makes 1 serving

Ingredients

1 1/2 pounds peasant-style white bread
4 (4-ounce) links sweet turkey Italian sausage

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2 teaspoons butter
1 pound cremini mushrooms, quartered
Cooking spray
2 cups chopped onion
1 1/4 cups chopped carrot
1 1/4 cups chopped celery
1/2 cup minced fresh parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper
2 large eggs
1 (14-ounce) can fat-free, less-sodium chicken broth

Directions

Preheat oven to 400F.

Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400F for 10 minutes or until toasted.

Reduce oven temperature to 350F.

Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices.

Melt butter in skillet over medium-high heat. Add mushrooms; saute 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl.

Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; saute 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until browned.

Makes 12 servings

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup chopped green onions
1 jar (2 ounces) diced pimientos, drained
1 teaspoon Italian seasoning

1/2 teaspoon dried parsley flakes
1/8 teaspoon cayenne pepper
1 cup finely chopped walnuts
Toasted French bread slices, assorted crackers and/or fresh vegetables

Directions

In a small mixing bowl, combine the first seven ingredients. Cover and refrigerate for 30 minutes. Shape into a ball and roll in walnuts. Cover and refrigerate overnight.

Serve with toasted French bread slices, crackers and/or vegetables.

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Makes 1 cheese ball.

You may have best success removing the thinner pieces of the salmon progressively (so they don’t overcook) and serving the thicker pieces last.

Ingredients

3 pounds Salmon skin on one side
(fresh King Salmon works best for this recipe)
3 tablespoon Balsamic Vinegar
1/4 cup Vegetable oil
2 tablespoon Brown sugar
1 tablespoon Honey
2 1/2 tablespoon Soy sauce

Directions promotion the dvd

Wash and prepare salmon.

I strongly recommend fresh King salmon, if you can get it, for this dish. Whisk vegetable oil, brown sugar, balsamic vinegar, honey and soy sauce until mixed well (emulsified).

In a large airtight recloseable (ziploc) bag, carefully place the salmon. Add marinade. Marinate in fridge for 1-3 hours (do not overmarinate… you still want to primarily taste the salmon).

Prepare grill to medium-high heat.

Turn down heat to medium-low.

Grill salmon, skin side down, COVERED for about 7-9 minutes until you can do moist flakes (see photo). Take salmon off grill.

Makes 4 servings

Ingredients

4 each Fish Steaks Tuna, Swordfish, or Salmon
6 cloves Garlic peeled
1/2 medium Onion quartered

1/2 medium Red bell pepper stemmed, quartered, seeded

1/4 cup Olive Oil
1/4 cup Dry white wine
2 tablespoon Ketchup
2 tablespoon Paprika
1 teaspoon Salt
1/2 teaspoon Black pepper freshly ground
1/4 cup Cilantro freshly chopped

Directions

Rinse the fish steaks under cold running water, then drain and blot dry with paper towels. Place in a nonreactive baking dish just large enough to hold them flat in a single layer and set asside while you prepare the marinade.

Combine the garlic, onion, bell pepper, oil, wine, ketchup, paprika, salt, and black pepper in a blender and process to a smooth puree. Add the cilantro and pulse just to mix. Marinate fish for 1 to 1 1/2 hours.

Preheat the grill to high.

When ready to cook, oil the grill grate. Remove the fish steaks from the marinade and arrange, facing the same direction, on the hot grate. If using tuna, grill until cooked to taste, 3 to 4 minutes per side for medium rare, turning over carefully with a long spatula. For and attractive crosshatch of grill marks, rotate the steaks 90 after the first 2 minutes on each side.

Transfer the steaks to serving plates or a platter and serve immediately. .

Ingredients
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6 leeks, cut in half and cleaned
1/2 cup dry white wine
5 tsp olive oil
2 Tbsp freshly grated Parmesan cheese
1 (8-oz) pkg. sliced fresh mushrooms

Directions

Cut leeks into 14-inch pieces.

Heat olive oil in skillet. Saute leeks over medium heat 2 minutes or until golden. Decrease the heat; add mushrooms and cook until limp.

Increase heat; add wine in small amounts, allowing it to evaporate before adding more. Scrape browned bits off skillet.

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Season with salt and pepper to taste. Garnish with Parmesan cheese.

Makes 6 Servings

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Ingredients

1/2 cup sugar
1 small red onion, diced
1 medium mango, diced
2 cups fresh pineapple, diced
1 granny smith apples, peeled, cored and diced
1 firm pear, peeled and diced
1 small papaya, diced
1 tablespoon allspice (can use a bit less)
1/4 cup fresh ginger, peeled and finely chopped
1 tablespoon caribbean hot sauce
1/2 teaspoon salt (or to taste)
black pepper
3 tablespoons allspice berries
1 cup apple cider vinegar (or use white wine vinegar)

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Directions

In a large bowl combine all ingredients except the allspice berries and vinegar (allow to stand at room temperature for 30 minutes).

Meanwhile toast the berries in a small saucepan until they just begin to smoke.

Add in the vinegar; bring to a simmer; reduce to about 1/4 cup.

Strain and discard the berries.

Combine the reduced vinegar with the fruit mixture in a large heavy saucepan; simmer over medium heat, stirring constantly for about 20-30 minutes, until the liquid is almost syrupy.

Refrigerate until cold.

Makes 4 cups
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Prep Time: 45 minutes
Ready In: 1 hour 5 minutes

Ingredients

4 ripe avocados, peeled, seeded
1 tsp ground cumin
1 ripe, medium Roma tomato, seeded, diced

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1/2 Cup minced sweet white onion
2 serrano chilies, seeded, minced
1/4 Cup chopped cilantro leaves
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4 Tbsp fresh lime juice
Hot pepper sauce, sea salt, white pepper to taste

Directions

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Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently – leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.

Makes 24 servings

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Ingredients

12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce

1 (6 ounce) package sliced deli-style turkey

2 cups shredded carrots
2 cups minced tomato

Directions

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Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.

Makes 60 servings
Prep Time: 15 Minutes
Ready In: 15 Minutes

Ingredients

3 cups distilled white vinegar
6 cups white sugar

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6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
1/2 cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
1/2 cup sliced almonds (optional)

Directions

In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.

Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.

Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

Makes 4 quarts

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Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes