Wow wow wow.  Really?  How can this be so simple and so good? Well first of all make sure you have some really nice, high quality fish.  The frozen stuff will probably be way too thin to grill.  I am so enthralled with Richmond's Relay Foods, an online grocery store that goes out and buys delicious, fresh responsibly procured meat and organic fruits and veggies from local farmers for me which I pick up in the neighborhood of my choice once a week (see the link below).  Second, make sure your other ingredients are super fresh (see the link below!) We were done with this from start to finish in no time.
Source: Rachael Ray Mag
  • 1 pound tilapia fillets, cut lengthwise into eight 1/2-inch-thick strips
  • 24 grape tomatoes
  • 4 jarred artichoke hearts, halved lengthwise
  • 1/4 cup chopped parsley (about 1/3 bunch)
  • 3 tablespoons EVOO
  • 1/4 cup of mayo
  • 1 teaspoon paprika 
  • Salt and pepper
  • 1 cup orzo
  • 1 lemon, cut into wedges

  1. Bring a large pot of salted water to a boil.
  2. Preheat a grill or grill pan to medium heat. In a medium bowl, toss tilapia strips, tomatoes and artichokes with 3 tbsp. of the parsley and 2 tbsp. EVOO. Season with salt and pepper.
  3. Thread tilapia strips, grape tomatoes and artichoke hearts on 8 skewers. Grill skewers, turning once, until fish is opaque, 9 to 11 minutes.
  4. Meanwhile, add the orzo to the boiling water and cook until al dente, 8 to 10 minutes. Drain, transfer to a bowl and toss with the remaining 1 tbsp. parsley and EVOO. Season with salt and pepper.
  5. Mix mayo and paprika together in a small bowl.
  6. Serve skewers with orzo, dipping sauce, and lemon wedges.



relayfoods.com/friend/4v5us6
 
In my attempt to eat more organic salmon, here is another glaze to try.  This one is nice and sweet.  I paired this with a fresh salad of local greens topped with the first peaches of June and a sweet summer peach wine (see above post). 
Maple Salmon (with changes)
Source: Allrecipes.com
  • 1/4 cup maple syrup

  • 2 tablespoons soy sauce

  • 1 clove garlic, minced

  • 1/4 teaspoon garlic salt

  • 1/8 teaspoon ground black pepper

  • 1 pound salmon

Directions
  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
  2. Place salmon in a shallow glass baking dish, and coat with about half of the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
  3. Broil for 5 minutes skin side down.  Flip and glaze with 1/2 of the reserved sauce.  Continue to broil for 5 more minutes.  Top with remaining sauce and serve. 
 
Have I told you how much I love using the broiler?  What an easy way to perfectly cook meat!  This recipe is a great example of how well it can come out and the sauce is simple but restaurant quality.  Good enough to serve to guests. 
Source: Once Upon a Chef - published on Yummly.com


1-1/2 pounds (or four 6-ounce pieces) salmon, skin on or off
6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
3 tablespoons soy sauce
1 tablespoon peeled and finely grated fresh ginger
1-2 scallions, green parts only, finely sliced (I obviously ignored the suggestion about only using the greens)

1. Set oven rack 5-6 inches from top (in my oven, it’s the second highest rung) and preheat broiler.

2. Make marinade by combining sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon 1/4 cup marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add salmon fillets, skin side up, to remaining marinade and marinate for 1 hour in refrigerator.

3. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer salmon fillets to prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy — you don’t want it to pool too much on the baking sheet because it will burn in the oven. Broil salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer salmon to serving platter and pour reserved sauce over top. Garnish with scallions and serve hot.



Serves 4 and halves easily 
 
Yum, yum, yum!
Source: Food.com

1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14 ounce) can light coconut milk (I used regular)
2 tablespoons chopped fresh cilantro
4 (6 ounce) tilapia fillets
3 cups hot cooked basmati rice
1 lime (cut in 4 wedges)


Directions:

1. Preheat broiler.
2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
3. Add ginger and garlic; cook 1 minute.
4. Add peppers and onions; cook 1 minute.
5. Stir in curry powder, curry paste, and cumin; cook 1 minute.
6. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
7. Remove from heat and stir in cilantro.
8. Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
9. Broil 7 minutes or until fish flakes easily when tested with a fork.
10. Serve fish with sauce, rice, and lime wedges.

Read more at: http://www.food.com/recipe/broiled-tilapia-with-thai-coconut-curry-sauce-116882?oc=linkback

 
A super fast way to roast up some yummy fish with oregano and summer's best tomatoes.  I served this with lemon spaghetti posted below.
Source: EatingWell Healthy in a Hurry Cookbook


INGREDIENTS
  • 1 pound cod fillet
  • 3 teaspoons extra-virgin olive oil, divided
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon minced shallot
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped cured olives
  • 1 tablespoon capers, rinsed and chopped
  • 1 1/2 teaspoons chopped fresh oregano
  • 1 teaspoon balsamic vinegar

PREPARATION
  1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
  2. Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
  3. Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 1 1/2 minutes. Add olives and capers; cook, stirring, for 30 seconds more. Stir in oregano and vinegar; remove from heat. Spoon the tapenade over the cod to serve.
 
Salmon is, in my mind, one of the healthiest proteins you can eat.  It's lean, low in bad fats, and jacked with good fats - omega 3 - which is excellent for cardiovascular health.  And I really don't like it.  I think maybe I've just eaten too much, but I find the texture mealy, and the flavor bland.  Yawn.  So this is great way for me to get in some salmon.  I was afraid of the Wasabi at first (aka Japanese horseradish) but I LOVED it and I wonder what else I can include this little green paste in.  I served this with cucumbers (you could also add mayo) on whole wheat buns, and a side of roasted corn on the cob.
Source: Eatingwell.com

  • 2 tablespoons reduced-sodium soy sauce
  • 1 1/2 teaspoons wasabi powder, (see Note)
  • 1/2 teaspoon honey
  • 1 pound salmon fillet, skinned (see Tip)
  • 2 scallions, finely chopped
  • 1 egg, lightly beaten
  • 2 tablespoons minced peeled fresh ginger
  • 1 teaspoon toasted sesame oil

        PREPARATION
        1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
        2. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
        3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.
        TIPS & NOTES
        • Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.
        • Tip: To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.
         
        This is a delicious sauce that can go on any seafood or even chicken.  I found this recipe on the back of an ad for Bonefish Grill which I received in the mail years ago, and I've been making it ever since!  It makes a lot, so I usually halve it and then freeze the rest.  Everyone likes it - the flavors of ginger and cilantro are delicious.  Rockfish, by the way, is my favorite filet of fish - it is a mild, firm, white fish d flavor and flakes into huge pieces; worth stopping by Whole Foods for fresh filets! 
        • 1/4 cup olive oil
        • 1/4 cup minced ginger
        • 1/4 cup soy sauce
        • 1 cup ketchup
        • 1 cup oyster sauce
        • 3 tbsp. lemon juice
        • 1/4 cup water
        • 1/2 cup sugar
        • 3 tbsp. coarsely chopped cilantro
        Directions
        1. In a medium sauce pan, sautee the minced ginger in the olive oil until fragrant.

        2. In a bowl, thoroughly combine the soy sauce, ketchup, oyster sauce, lemon juice and water and add to sauté pan.

        3. Bring the mixture to a slow boil, then slowly add sugar over low-med heat for about 5 minutes.

        4. If desired, add a little hot water to the sauce to thin it.

         
        There is something about food that is prepared with just a few fresh ingredients and this recipe is a great example of this.  From start to finish, this took me about 20 minutes and had tons of flavor.  I finished it with a side of steamed green beans and a crisp glass of Viognier. 
        Source: Realsimple.com
        • 2 tablespoons fresh lemon juice, plus wedges for serving
        • 1 tablespoon olive oil
        • 2 cloves garlic, chopped
        • kosher salt and black pepper
        • 4 6-ounce tilapia fillets, split lengthwise
        • 1 cup couscous
        • 1 tablespoon chopped fresh flat-leaf parsley
        • 2 tablespoons chopped sun-dried tomatoes
        Directions
        1. In a medium bowl, combine the lemon juice, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tilapia and toss to coat. Let marinate for 10 minutes.
        2. Meanwhile, cook the couscous according to the package directions. Remove from heat and stir in the parsley and sun-dried tomatoes.
        3. Heat grill to high. Grill the tilapia on an oiled grate until cooked through, 1 to 2 minutes per side. Serve with the couscous and lemon wedges.
         
        A great way to serve fish with healthy, yummy sides.  I don't like tarragon so I substituted fresh herbs I had on hand, using rosemary and oregano.  This can also be easily scaled down to serve two, instead of four.

        Source: Real Simple
        • 2 tablespoons olive oil
        • 1 large onion, chopped
        • 2 cloves garlic, chopped
        • 1 medium sweet potato, peeled and cut into 1/4-inch pieces
        • 2 1/2 cups low-sodium chicken broth
        • 1 1/4 cups green lentils, rinsed (1/2 pound)
        • kosher salt and black pepper
        • 4 6-ounce pieces halibut fillet
        • 1/4 cup Dijon mustard
        • 1/4 cup dry white wine
        • 1 tablespoon chopped fresh tarragon
        Directions
        1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes.
        2. Add the garlic and sweet potato and cook, stirring, for 1 minute.
        3. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with ½ teaspoon each salt and pepper.
        4. Meanwhile, heat the remaining oil in a skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side.
        5. In a bowl, whisk together the mustard, wine, and tarragon. Divide the lentil mixture and fish among plates and drizzle with the sauce.
         
        Delicious! One of my new favorite ways to make fish! Loved the smell of fresh herbs from my "garden" baking in the oven - the house smells wonderful :-)
        Salmon Baked in Foil
        Source: Giadia 

        • 4 (5 ounces each) salmon fillets
        • 2 teaspoons olive oil plus 2 tablespoons
        • Salt and freshly ground black pepper
        • 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
        • 2 chopped shallots
        • 2 tablespoons fresh lemon juice
        • 1 teaspoon dried oregano
        • 1 teaspoon dried thyme
        Preheat the oven to 400 degrees F.

        Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

        Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.


        Sides (for two):

        • Eight or so baby red potatoes
        • 1 bunch of broccoli, trimmed into florets 
        • 1 teaspoon of freshly chopped chives
        • Kosher salt to taste
        • 1 tablespoon of butter (optional)

        Prepare a large steamer with water and bring to a boil.  Steam potatoes for 25 minutes, adding the broccoli during the last five minutes.  Sprinkle chives over potatoes and add butter if desired.  Lightly salt both sides.