Grilled Fish Recipes

Feta Salmon Salad Recipe    Prep/Total Time: 25 min.  4 Servings Ingredients 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger 1/4 teaspoon dried parsley flakes 1/4 teaspoon pepper 4 salmon fillets (6 ounces each) 1 package (5 ounces) spring mix salad greens 1 large cucumber, chopped 1 large tomato, chopped 1/2 cup crumbled feta cheese 1/4 cup red wine vinaigrette Directions Combine the seasonings; sprinkle over salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork. In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette.    Nutritional Facts 1 serving equals 416 calories, 25 g fat (6 g saturated fat),  108 mg cholesterol, 636 mg sodium, 7 g carbohydrate,  2 g fiber, 38 g protein.

Kibbeh - Daily Recipe

Party bites makes 12 prep 30 mins, plus chilling cook 25 mins deep-fat fryer Ingredients: 2 tbsp olive oil 1 small onion, peeled and finely chopped 85g (3oz) lean minced beef or lamb 1 tbsp pine nuts, lightly toasted ½ tsp ground cinnamon salt and freshly ground black pepper 1 small onion, peeled and roughly chopped 175g (6oz) bulghur wheat, soaked for 20 minutes in cold water ½ tsp ground allspice 250g (9oz) lean minced beef or lamb vegetable oil or sunflower oil, for deep frying Preparation: 1 - To make the filling, heat the oil in a frying pan and fry the onion until softened. Add the meat and fry until lightly browned, stirring to break up clumps. Stir in the pine nuts and cinnamon; season to taste with salt and pepper. Set aside. 2 - To make the shells, put the onion in a food processor and process to a paste. Add the bulghur wheat, allspice, and minced meat, season to taste with salt and pepper, and process thoroughly. 3 - Dampen your hands, take a small egg-sized piece of the shell mixture, and press to a round 5mm ( ¼ in) thick. Spoon a little of the filling on top and press the shell around it so it is enclosed. Shape each end of the kibbeh into a point. Repeat with the remaining filling and shell mixture to make 11 more kibbeh. Chill well for 1 hour or longer. 4 - Heat the oil to 180°C (350°F) and deep-fry the kibbeh, 3 or 4 at a time, until golden brown. Drain on kitchen paper; serve hot. Good with: A yogurt, cucumber, and mint sauce, and a tomato, red onion, and parsley salad.