Ginger Halibut with Shredded Daikon Radish
Prep Time: 5 minutes Cooking Time: 35 minutes Yields: 2 people
Ingredients
2 8-ounce halibut fillets
1 tablespoon tamari
1 tablespoon sesame oil
1 teaspoon fresh ginger juice
1/2 cup water
1 tablespoon olive oil
1 cup daikon radish, shredded
Directions
1. Wash fish and place in a shallow baking dish.
2. Mix tamari, sesame oil, ginger juice and water in a small bowl.
3. Cover fish with marinade and refrigerate for 20-30 minutes.
4. Heat olive oil in a pan.
5. Add fish and cook for about 7 minutes until fish is almost done.
6. Add remaining marinade and cook until fish is completely cooked and marinade is heated.
7. Serve with shredded daikon radish.
Cedar Plank Salmon
Prep Time: 5 minutes Cooking Time: 25 minutes Yields: 4 people
Ingredients
1 cedar plank (at least 6x14 inches)
4 4-6ounce wild salmon fillets (1 1/2-2 pounds total)
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
6 tablespoons spicy prepared mustard
3 tablespoons balsamic vinegar
1/4 cup honey or agave nectar
juice of 1 lemon; second lemon for optional garnish
Directions
1. Soak cedar plank in salted water for at least 2 hours, then drain.
2. Remove skin from salmon fillet. Remove any bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season with salt and pepper on both sides.
3. In a small bowl combine the oil, mustard, vinegar, honey or agave, and lemon juice and mix.
4. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the honey-mustard mix over the top and sides. Top with optional lemon slices.
5. Heat grill to medium.
6. Place the cedar plank in the center of the hot grate, away from the heat source.
7. Cover the grill and cook until cooked through, 20-25 minutes (the internal temperature should read 135 degrees F). Baste with any remaining honey-mustard mix.
8. Transfer the salmon and plank to a platter and serve right off the plank.
Cashew Crusted Cod
Prep Time: 10 minutes Cooking Time: 20 minutes Yields: 4 people
Ingredients
4 6-oz cod fillets2 tablespoons silken tofu
4 tablespoons chives, chopped
1 teaspoon horseradish
Grated zest and juice of 1 lemon
Sea salt and black pepper
1/2 cup cashews, very finely chopped
Directions
1. Preheat oven to 425 degrees.
2. Place cod in a lightly greased, shallow baking dish.
3. In a small bowl mix the tofu, chives, horseradish, lemon zest and juice.
4. Season mixture with sea salt and pepper.
5. Cover cod evenly with mixture.
6. Top with cashews.
7. Bake for 18-20 minutes or until the fish is done and the crust is golden and crunchy.
