Gemini Fish Market

Ingredients:

• 1 striper fillet
• orange juice
• 1 Vadalia onion
• 2 oranges
• 1 lemon

Marinate the fillet in orange juice for about 6 hours. Discard the orange juice you used to marinate.

Place heavy duty aluminum foil inside your baking pan. Put the fillet in the middle. Pour new orange juice until it covers the rockfish about half way. Cover the top of the fillet with sliced Vadalia onions. Cover the sliced onions with sliced orange. Cover the orange slices with sliced lemon. Seal the aluminum foil to retain the juices while baking.

Bake at 400 degrees until fish flakes easily.

When done, remove the cooked orange slices and lemon slices.

Before serving, squeeze fresh orange juice over the fillet. Serve with the onion slices on top and garnish with orange slices.

• 2 tomatoes , seeded and chopped
• 1/4 cup fresh basil , thinly sliced
• 1 small garlic clove , minced
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 2 (6 ounce) salmon fillets
• 1/4 teaspoon ground cumin
• 1/2 teaspoon olive oil

Directions:

1. 1

Combine tomatoes, basil, garlic, vinegar, 1/2 tsp of salt, 1/8 tsp of pepper.

1. 2

Sprinkle the salmon with cumin and remaining salt and pepper. heat oil in nonstick skillet over medium-high heat. add the salmon and cook 4 minutes. Turn salmon and cook 1 minute longer. Cover the pan, reduce heat to medium and cook until the salmon is just opaque in the center and flakes easily, 2-3 minutes.

1. 3

Transfer salmon to serving plates and add the tomato mixture to skillet. Increase the heat to high and cook until the mixture is warm, 1-2 minutes. Spoon relish over the salmon.

Baked Striped Bass in White Wine

Serves 4 to 5

• 11/2 lbs. striped bass fillets
• Salt and pepper
• 2 tablespoons fresh lemon juice
• 21/2 tablespoons margarine
• 1/2 cup chopped onion
• 1/2 cup dry white wine
• 1/4 cup water
• 1/2 cup chopped fresh mushrooms
• 1 tablespoon chopped parsley
• 1 teaspoon minced garlic
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper

Sprinkle fish with salt, pepper and 2 teaspoons lemon juice.

Lightly grease a baking dish or pan.

Place chopped onions and wine in pan.

Place fish on top and dot with small pats of remaining margarine.

Bake at 425 for 12 to 15 minutes, or until fish flakes easily with a fork.

Baste once or twice with pan juice.

While fish is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne in small saucepan.

Bring to a boil and reduce by half.

When fish is done, add pan juice and continue cooking until sauce is thick and bubbly.

Pour over fish.

Cod is a mild-tasting fish, which makes it versatile to cook with. Here’s a quick and simple weeknight recipe for roasted cod topped with scallions, reduced fat bacon and drizzled with a light dressing. Serve with whole grain rice, couscous or new potatoes.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 4 5 ounce cod fillets
• 1/4 cup thinly sliced scallions
• 1 slice reduced fat bacon or turkey bacon, snipped into tiny pieces
• 1/2 pint grape tomatoes, halved
• 2 tsp balsamic vinegar
• 2 tsp olive oil

Preparation:

Preheat oven to 450 degrees.

Place cod fillets on a baking sheet sprayed with nonstick cooking spray.

Divide thinly sliced scallions on top of cod, followed by bacon pieces.

Scatter grape tomato halves around fish.

Whisk vinegar and oil together, and drizzle over fish

Place in oven for 10 minutes, or until cod flakes easily with a fork.

Per fillet: Calories 151, Calories from Fat 32, Total Fat 3.5g (sat 0.6g), Cholesterol 54mg, Sodium 123mg, Carbohydrate 3.6g, Fiber 0.8g, Protein 26.2g

Sea scallops are quick and easy to cook, but like shrimp, you must be careful not to overcook them. Frozen sea scallops work well here (I used Trader Joe’s Jumbo Sea Scallops). Defrost them overnight in the refrigerator, then very gently squeeze and pat them dry before cooking.

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Ingredients:

• 2 tsp olive oil
• 1 pound sea scallops, patted dry
• Pinch salt
• Freshly ground black pepper
• 1/3 cup minced shallots
• 1/2 cup dry white wine
• 10 ounce bag baby spinach
• 1 tablespoon fresh lemon juice

Preparation:

Heat oil on medium-high heat in large heavy skillet. Add scallops and cook undisturbed for 2 minutes per side.

Remove scallops and keep warm.

Add shallots and stir; add wine to deglaze the pan, scraping bits from the bottom, then add spinach. Cook for 2 minutes, until wilted. Add lemon juice.