Blackened Seasoning

Here is a seasoning mix we absolutely love. It is great on salmon! We also like it on chicken with a black bean and avocado salad. This is also the seasoning I put on shrimp for cobb salad. I just make up a big batch and keep it in my spice cupboard.

Recipe from: http://www.fortheloveofcooking.net/2009/08/grilled-blackened-salmon-with-pineapple.html

 

• 2 teaspoons ground paprika
• 2 teaspoons dried leaf thyme
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1/2 teaspoon ground cayenne pepper, or to your taste
• 1 teaspoon dried leaf oregano
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg

*Sometimes I add some chipotle pepper too.

Grilled Halibut and Black Bean Salsa

We made this for lunch today.  We've had it several times before.  The salsa is awesome on the fish and rice, but really not that great with chips.  Enjoy!

Black Bean Salsa

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can white corn, drained
1 tomato, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
4 green onions, thinly sliced
1/2 bunch cilantro, roughly chopped
1 small jalapeño, chopped
2 garlic cloves, minced
Juice of 2 limes
1/4 cup red wine vinegar
1/4 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup olive oil
2 Tablespoons sugar
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons onion powder
Sea salt and pepper to taste

Combine all ingredients in a bowl and stir well. Chill while steaming rice and grilling halibut.

 

Grilled Halibut

4 (6 ounce) halibut fillets
2 limes
Olive oil
Sea salt and pepper, to taste

Lightly oil a grill pan with olive oil, heat over medium heat. Wash halibut fillets and pat dry. Season with salt and pepper. Gently place fillets in the hot pan and let cool over medium heat for 5 minutes. Squeeze limes over fillets, flip over and let cook for another 5 minutes until cooked through.

To serve: Place a mound of steamed rice on serving plate. Drizzle salsa over rice, making sure to get some "juice". Place halibut fillet on top, sprinkle some chopped cilantro over the fish and serve. 

Recipe from Dish on Delish

Firecracker Grilled Alaska Salmon

Rated: Source: We had this at a friend's house, but they got the recipe from allrecipes.com Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 6 Hours 40 Minutes Servings: 8

"A hot and sassy marinade makes this grilled salmon even more delicious."

INGREDIENTS:

8 (4 ounce) fillets salmon 1/2 cup peanut oil 4 tablespoons soy sauce 4 tablespoons balsamic vinegar 4 tablespoons green onions, chopped 3 teaspoons brown sugar

2 cloves garlic, minced 1 1/2 teaspoons ground ginger 2 teaspoons crushed red pepper flakes 1 teaspoon sesame oil 1/2 teaspoon salt

DIRECTIONS:

1.	Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
2.	Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.  (*We often cook it in a pan on the stovetop, and it works well and tastes yummy.)
3.	Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 11/5/2013

  **We love this!  We didn't have peanut oil, so we have used vegetable oil and coconut oil, which both work well.

*** You can get inexpensive (but good), frozen salmon at Walmart.

Battered Catfish

Ken's Beer Batter Fried Catfish

http://www.food.com/recipe/kens-beer-batter-fried-catfish-368319

BATTER

1/4 cup flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1/2 teaspoon paprika

1/4 teaspoon fresh ground pepper

1/4 teaspoon salt

1/2 cup beer* (room temperature)

1 egg

1/2 tablespoon garlic powder (optional)

1 tablespoon cajun seasoning** (optional)

1/4 teaspoon oregano (dried-optional)

1/4 teaspoon red pepper flakes (optional)

In a medium bowl, combine flour, cornstarch & your choice of seasonings, baking powder, salt and pepper. Whisk in beer & egg until smooth; cover & refrigerate 1-2 hours.

CATFISH

1/2 lb catfish fillet

1/3 cup buttermilk*** (optional, you can also use milk)

1/2 teaspoon salt

vegetable oil

Soak fillets in salt and buttermilk or milk (optional step that's supposed to cut down on "fishy" taste).

When ready to cook, in a deep skillet, heat oil (about 3" deep) to 375 degrees.

Allow fillets to drip dry then lightly dab them with a paper towel to insure they are not wet, dip fillets in batter, lift strips with tongs, draining excess batter, then place catfish in oil several pieces at a time (do not over crowd fillets).

Fry until well browned on all sides (about 3 min.), remove and drain on paper towels.

*I used water instead of beer and it was too watery. I'd try about 1/3 cup water next time.

**I used Creole seasoning.

**I used milk with a little vinegar: homemade buttermilk.