Recipes

Recipe by: Chef John I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more. Ingredients 40m 2servings 452 cals 2 tablespoons olive oil  1/2 white onion, diced  3 cloves garlic, minced  1 tablespoon capers  1 tablespoon caper juice  1 cup cherry tomatoes, halved  1/3 cup pitted, sliced green olives (such as Castelvetrano)  1 jalapeno pepper, seeded and chopped  2 teaspoons chopped fresh oregano  2 teaspoons olive oil  2 (7 ounce) red snapper fillets, cut in half  salt and pepper to taste  1/2 teaspoon cayenne pepper, or more to taste  2 limes, juiced Directions Prep     15 m Cook     25 m Ready in 40 m Preheat oven to 425 degrees F (220 degrees C). Heat olive oil in a skillet over medium heat. Stir...

Recipe by: JMCCURTAIN I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that's it is ready to get grilling. Ingredients 1h45m 6servings 484 cals 2 (12 inches) untreated cedar planks  1/4 cup pineapple juice  1/3 cup soy sauce  2 tablespoons white vinegar  2 tablespoons lemon juice  1 tablespoon olive oil  3/4 cup honey  1/4 cup packed brown sugar  1 teaspoon ground black pepper  1/2 teaspoon cayenne pepper  1/2 teaspoon paprika  1/4 teaspoon garlic powder  6 (6 ounces) skinless, boneless salmon fillets  1 pinch salt and pepper to taste Directions Prep        15 m Cook       30 m Ready in  1h45 m Soak the cedar planks...