Five-Spiced Sesame Tuna and Avocado

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 10 min
Cook 10 min

• 2 avocados
• Juice of 1/2 lime
• 1/3 cup balsamic vinegar (eyeball it)
• 1/4 cup tamari (dark soy sauce)
• 3 tablespoons honey (eyeball it)
• 2 tablespoons vegetable oil
• Four 6-ounce tuna steaks
• 2 teaspoons Chinese five-spice powder
• Salt and pepper
• 1/2 cup toasted sesame seeds
• 1/4 cup snipped chives
• 1/2 head iceberg lettuce, shredded

1. Thickly slice the avocados lengthwise and coat with the lime juice to prevent browning; set aside. In a small saucepan, over medium-high heat, bring the vinegar, tamari and honey to a low boil. Lower the heat and simmer until syrupy, 6 to 7 minutes. Set aside.
2. In a large skillet, heat the oil over high heat. Sprinkle the tuna with the five-spice powder and season with salt and pepper. Place the tuna in the skillet and cook, turning once, until just browned, 1 to 2 minutes on each side. Slice the tuna and top with the sesame seeds and chives.
3. Divide the lettuce among 4 plates and top with the tuna and avocado. Drizzle with the dressing.

**Personal Review: No Review Yet**

Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes

Recipe & picture courtesy of Rachael Ray

Serves 4

• 2 pounds small red-skinned or yukon gold potatoes
• Salt
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• A few sprigs thyme
• One 3-inch piece lemon peel
• Pepper
• Four 6-ounce salmon fillets, skinned
• 4 slices black-pepper bacon
• 1 head broccoli, cut into spears
• One 1-inch piece fresh ginger, peeled and grated
• 2 cloves garlic, peeled and grated
• 3 tablespoons extra-virgin olive oil (EVOO)
• 2 pinches crushed red pepper
• 1/4 cup pure maple syrup
• 2 tablespoons tamari (dark soy sauce)

1. Position a rack in the upper third of the oven and preheat to 450°. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain; return to the pot.
2. While the potatoes are working, in a saucepan, combine the chicken broth, cream, thyme sprigs and lemon peel and steep over medium-low heat. Pour over the drained potatoes and mash together; season with salt and pepper. Cover to keep warm.
3. Season the salmon with salt and pepper, then wrap each fillet with the bacon. Arrange the fish on a broiler pan and roast until the bacon is almost crisp and the fish is almost firm, about 12 minutes.
4. On a rimmed baking sheet, toss together the broccoli, ginger, garlic, EVOO and crushed red pepper; season with salt. Roast in the lower third of the oven until tender, about 12 minutes.
5. In a small saucepan, bring the maple syrup and tamari to a boil. Baste the salmon liberally with the glaze and cook for 1 minute more. Serve with the mashed potatoes and broccoli.

**Personal Review: No Review Yet**

Teriyaki Salmon Supper

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 53 min
Makes: 4 servings

• 3/4 cup A.1. STEAKHOUSE Marinade for Seafood Ginger Teriyaki with Orange, divided
• 4 salmon fillets (1 lb.), skin removed
• 2 cups small broccoli florets
• 1 cup short thin red pepper strips (about 1 medium)
• 1 can (14 oz.) fat-free reduced-sodium chicken broth
• 2 cups instant white rice, uncooked
• 1/4 cup thinly sliced green onions (about 1 medium)

1. Pour 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with the marinade. Refrigerate 30 min. to marinate.
2. Preheat broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan. Broil, 4 to 5 inches from heat, 6 to 8 min. or until salmon flakes easily with fork.
3. Meanwhile, cook remaining 1/4 cup marinade in medium saucepan on medium-high heat until heated through. Add broccoli and peppers; cook 2 min., stirring occasionally. Add broth; bring to boil. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until all liquid is absorbed. Stir in onions. Serve salmon with the rice.

**Sprinkle with 1/4 cup chopped PLANTERS COCKTAIL Peanuts before serving.

**Personal Review: No Review Yet**

Buttery Halibut with Smashed Potatoes

Recipe & picture courtesy of Rachael Ray

4 SERVINGS
Prep Time: 15 min
Cook Time: 20 min

• 6 tablespoons butter, 3 tablespoons softened
• 1 sun-dried tomato packed in olive oil, finely chopped
• 1 tablespoon finely chopped scallion
• 1 teaspoon finely chopped garlic
• Salt and pepper
• 1 pound small new potatoes
• Four 6- to 8-ounce halibut fillets
• 2 tablespoons flour

1. In a small bowl, combine the softened butter, sun-dried tomato, scallion and garlic; season with salt and pepper.
2. In a large saucepan, add the potatoes and enough salted water to cover. Cover and bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain, then smash the potatoes with 1 tablespoon butter; season with salt and pepper.
3. Season the fish with salt and pepper, then coat lightly with the flour. In a large nonstick skillet, melt the remaining 2 tablespoons butter over medium heat. Add the fish and cook, turning once, until golden and firm to the touch, 7 to 8 minutes total.
4. Transfer the fish to 4 serving plates and top with the tomato-scallion butter. Serve with the smashed potatoes.

**Personal Review:When I ran to the store to grab some halibut they didn’t have any – so I substituted tilapia, which was just as good.  The fish came out excellent.  I added a bit of garlic to the butter when I melted it in the skillet to help give this fish a bit more flavor.  The tomato, scallion, garlic butter mixture was AWESOME – make more than this recipe suggests – I feel it wasn’t enough.  Also – the potatoes took much longer than 15 minutes to cook, I would suggest cutting them up before boiling to speed up the process.  Overall this came out wonderful and I plan on making this again!

Halibut with Corn Gravy and Chive Mashed Potatoes

Recipe & picture courtesy of Rachael Ray

SERVES 4

• 4 large baking potatoes (about 3 pounds), peeled and cut into large chunks
• 2 1/2 tablespoons extra-virgin olive oil (EVOO)
• 4 slices bacon, finely chopped
• 1 onion, finely chopped
• 2 ribs celery from the heart with leaves attached, finely chopped
• 3 sprigs thyme
• 3 ears fresh corn, kernels scraped from the cob, or one 10-ounce box frozen corn kernels
• 1/4 red bell pepper, finely chopped
• Salt and black pepper
• Hot pepper sauce
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup milk
• 1/2 cup sour cream
• 3 tablespoons snipped fresh chives
• Four 6-ounce halibut fillets, skinned
• 2 tablespoons finely chopped fresh pars

1. In a large pot of salted water, bring the potatoes to a boil. Cook until tender, 12 to 15 minutes. Drain and return to the dry pot.
2. While the potatoes are working, in a medium saucepan, heat 1/2 tablespoon EVOO over medium-high heat. Add the bacon and cook for 3 minutes. Add the onion, celery and thyme and cook until softened, 5 minutes. Add the corn and bell pepper; season with salt, black pepper and hot sauce. Cook for 3 minutes. Add the flour and stir for 3 minutes. Add the chicken broth and milk and reduce slightly, 2 minutes.
3. Mash the sour cream and chives into the potatoes; season with salt and pepper. Cover to keep warm.
4. In a large nonstick skillet, heat the remaining 2 tablespoons EVOO over medium-high heat. Season the halibut with salt and pepper, add to the skillet and cook until golden, turning once, about 7 minutes total.
5. Serve the halibut with the corn gravy and potatoes; top with parsley.

**Personal Review: No Review Yet**

Surf ‘n’ Turf Tacos

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 20 min

• 1 small head napa cabbage, chopped
• Juice of 6 limes (about 1/2 cup)
• 2 cups sour cream
• Sixteen 6-inch flour tortillas
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• Salt
• 1 pound trimmed skirt steak, cut crosswise into 1/2-inch strips
• 6 tablespoons vegetable oil
• 1 pound red snapper fillets, cut crosswise into 1/2-inch strips
• Pepper
• 1 cup store-bought guacamole, plus more for serving
• One 16-ounce jar salsa, for serving

1. In a large bowl, toss the cabbage with half of the lime juice. In a small bowl, whisk together the sour cream and remaining lime juice. Cover and refrigerate.
2. Preheat the oven to 250°. Spread the tortillas on a baking sheet, cover with foil and warm in the oven for 10 minutes.
3. Meanwhile, in a large bowl, whisk the garlic powder, paprika, cumin, chili powder and 2 teaspoons salt. Add the steak, tossing to coat.
4. In a large skillet, heat 1/4 cup oil over medium-high heat until rippling. Add the steak, lower the heat to medium and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large plate. Add the remaining 2 tablespoons oil to the skillet. Season the fish lightly with salt and pepper. Cook, in the skillet, turning once, until golden, about 5 minutes.
5. Lay the tortillas on a work surface. Spread 1 tablespoon guacamole on each, then top with some of the cabbage. Divide the meat among 8 tortillas and the fish among 8 tortillas. Fold to form tacos. Serve with more guacamole and cabbage, the lime-sour cream and the salsa.

  **Personal Review: No Review Yet**

Swordfish-Zucchini Kebabs

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 30 min (plus marinating)
Cook Time: 5 min

• 2 pounds swordfish fillet, cut into 1-inch cubes
• One 12-ounce bottle ginger beer or ginger ale
• 3 nectarines, cut into 1-inch pieces
• 2 zucchini, cut into 3/4-inch-thick pieces
• 2 tablespoons extra-virgin olive oil
• Salt and pepper

1. Soak eight 10-inch wooden skewers in water for 30 minutes. Meanwhile, combine the swordfish and ginger beer in a medium bowl and refrigerate for 30 minutes.
2. Preheat a grill to medium. Thread the fish, nectarine and zucchini onto the skewers. Brush with olive oil and season with salt and pepper. Grill, covered, turning once, until grill marks appear and the fish is cooked through, about 4 minutes.

**Personal Review: No Review Yet**