Baked Rockfish

1 1/2 lbs. rockfish fillets
1/2 c. slivered almonds
1/4 c. minced parsley (optional)
1/4 c. melted butter2 tbsp. lemon or lime juice
1 tsp. salt
1/4 tsp. pepper

Place fish fillets in shallow baking dish. Sprinkle with almonds and parsley (optional). Combine butter and lemon or lime juice; pour over fish and sprinkle with salt and pepper. Cover and bake in a 350 degree oven 10 minutes, uncovered, until fish flakes easily with a fork, about 10 minutes. Serves 4-6.

Grilled Ling Cod with Vegetables

2 Sheets (18 x 20-inches each) Reynolds Wrap ® Heavy-Duty Aluminum Foil
4 (4 to 6 oz. each) Ling Cod Fillets
2 cups Shredded Carrots
1 Cup Shredded Zucchini
1 Cup Sliced Mushrooms
3/4 Cup Chopped Green Onion
1 Clove Garlic, Minced
1 Tablespoon Sesame Seeds
2 Tablespoon Butter or Margarine
Salt & Pepper, to Taste
Lemon Slices

Make a foil grill pan by shaping two layers of heavy-duty foil over the outside of a 13 x 9x 2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides. Coat foil pan with non-stick cooking spray; place on a cookie sheet. Place Alaska Cod fillets in center of foil pan. Combine Carrots, Zucchini, Mushrooms, Green Onion, Garlic and Sesame Seeds. Spoon Vegetables evenly around Cod. Dot fish and Vegetables with Butter; season with salt & pepper. Slide foil pan from cookie sheet onto grill.Cook 15 to 18 minutes, covered, on medium-hot grill or until fish flakes easily when tested with a fork. Slide foil pan from grill onto Cookie Sheet. Garnish with Lemon Slices.

Baked Ling Cod

1 1/2 lb. Cod Fillet
1 can (14.5 oz.) Italian-style Stewed Tomatoes
1 Tbsp. drained Capers and/or 12-16 pitted Ripe Black Olives or Pimiento-Stuffed Green Olives
1-2 Tbsp. grated Parmesan Cheese

Preheat oven to 375 F.Rinse Cod and pat dry. Arrange fillets in a large baking dish. Pour Tomatoes and their juice over Fish. Sprinkle with Capers and/or Olives, followed by Parmesan Cheese. Bake fish uncovered in heated oven until just opaque in center, 20-25 minutes for Fillets about 1 inch thick. (The pan juices are tasty poured over rice.)

Peppered Ling Cod

1 lb. Ling Cod fillets
1 Tbsp. coarsely ground pepper
1 tsp. Italian seasoning
1/2 tsp. dry mustard
1/4 tsp. garlic powder (not salt)

This recipe works well with several other varieties of fish. If you prefer to barbeque, choose a firm textured fish such as halibut or tuna. Prepare your barbeque or preheat your broiler. Combine pepper, Italian seasoning, dry mustard and garlic powder in a small bowl. Rinse fish in cold water and pat dry with paper towels. Rub seasoning in to fish on both sides. Broil or grill until opaque in the center about 5 minutes per side. Enjoy!

Bacon Wrapped - Grilled Albacore

Fresh Albacore Tuna Loins, cut crossway into 1 1/2" medallion sections. Wrap with a strip of bacon around the edges- secure with a toothpick. Dip in the following sauce: Heavy on the soy sauce, light on the fresh ground ginger. Very light on lemon juice. And place on the BBQ on a meduim heat until lightly brown on one side, gently turn over and BBQ until done. Slice one Medalllion as a test as soon as it looses the translucent color in the center. Be careful not to over cook.

Another Albacore Tuna Marinade

1/4 cup fresh orange juice
1/4 cup extra virgin olive oil
1/4 cup light soy sauce, (or Tamari)
1/4 cup green onions, chopped 1 tablespoon ginger, minced
1 teaspoon garlic, minced
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1 to 1 1/2 pounds tuna steak, albacore
Dash canola oil, for the grid, if using a grill

To make the marinade, combine all the ingredients in a medium shallow dish. Add the tuna. Marinate in the refrigerator for 2 to 6 hours. Let sit at room temperature for 30 minutes before grilling.

Salmon Marinade

3/4 teaspoon dill weed
1/2 teaspoon lemon pepper
1/2 teaspoon salt (optional)
1/4 teaspoon garlic powder
1 Salmon fillet (1 1/2 pounds)
1/4 cup brown sugar (packed)
3 tablespoons chicken broth
3 tablespoons soy sauce
3 tablespoons green onion chopped
1 small lemon
2 sliced onion rings separated

Rub dill, lemon pepper, salt and garlic over salmon. Combine brown sugar, broth, oil, soy sauce and green onions - cover fish and refrigerate for 1 hour (turning once.) Drain and discard marinade - place Salmon skin side down on grill over medium heat. Arrange onion and lemon slices over top of fish. Cover and cook 15 minutes or more if you have a really thick piece. No need to turn.


1 chicken bouillon cube
1/2 c. boiling water
1 c. butter, melted
2 tbsp. lemon juice1 tsp. soy sauce
1/2 tsp. Worcestershire sauce
1 tsp. paprika
1/4 tsp. salt

Dissolve chicken bouillon cube in boiling water. Add rest of ingredients. Pour over fish and baste while grilling.


1/2 c. flour
1/2 c. cornstarch
1/2 c. beer (or more)
4 egg whites

Beat egg whites until stiff. Fold in rest of ingredients. Dip fish in batter and deep fry until golden brown. This is also good for onion rings.


4 lg. cloves garlic, minced
3 tbsp. lime juice
2 lb. snapper fillets (white fish or cod can be sub.)
1 tbsp. olive oil
1/2 c. each of yellow, red, poblano peppers, minced
1/2 jalapeno pepper, minced
2 tbsp. capers
1 tbsp. green olives
2 scallions, diced
3 med. tomatoes, peeled, seeded & diced
1/2 c. dry white wine
2 tbsp. white vinegar
2 tbsp. tomato paste
2 tsp. salt or to taste
2 tsp. Tabasco or to taste

Preheat oven to 350 degrees. Marinate fish in 1/2 of garlic and lime juice for 30 minutes. Saute peppers in oil with other 1/2 garlic, capers, olives, scallions and tomatoes; cook for about 2 minutes. Whisk together wine, vinegar and tomato paste and add to vegetables. Cook for about 10 minutes until vegetables have softened. Add Tabasco and salt. Bake fillets for 15-20 minutes until done. Spoon sauce over top and serve.