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Quick Fix Ceviche

January 6, 2010 by Firehouse Chef  
Filed under Appetizer, Buffet, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Lunch, Microwave, New International Recipes, Starter

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intsbs Quick Fix Ceviche - This extremely easy, International fish recipe for ceviche, is fresh, light and has just the right amount of flavored spice. Traditionally made with crab meat, you can use another if you prefer, your families favorite, or whatever you have on hand.

Cook Time: 0 mins
Main Ingredient: Fish Fillets
Difficulty Level: 1

Ingredients to make Quick Fix Ceviche

1 pound fish filets
8 oz lime juice
1 each large onion, finely chopped
1 each jalapeno pepper, finely chopped
2 each med tomatoes, finely chopped
30 each pitted green olives
1/8 teaspoon cumin
20 each capers
1/4 cup coriander, chopped, fresh
1/4 cup olive oil
1 Salt, to taste
1 Pepper, to taste
1 oregano, to taste

Directions to make Quick Fix Ceviche

Step 1:Marinate fish in lime juice for 4 to 5 hours, until fish turns
Step 2:Mix fish with the juice with all other ingredients. Serve chilled.

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Baked Fish with Indian Spice

July 14, 2009 by Firehouse Chef  
Filed under Baked, Broiled, Buffet, Easy Recipes, Main Course, New International Food Recipe, Supper

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  Baked Fish with Indian Spice - Luscious, light, fish, loaded with a phenomenal blend of Indian spice, baked right in, for an exquisite taste and aroma! This International ”30 Minute Meal” is also very versatile as you can you almost any white fish, and may we suggest, our Cool Stuffed Tomatoes on the side?

Prep Time: 10 mins
Cook Time: 25 mins
Main Ingredient: Flounder, Cod, Sole
Difficulty Level: 2

Ingredients to make Baked Fish with Indian Spice

4 lb Cod, Flounder, or Sole
8 Cloves garlic
3 Hot chillies
1 Inch ginger
1 md Bunch coriander
1 tb Coriander seeds
1 ts Brown sugar
1 ts Turmeric
1/2 ts Black mustard
1/2 ts Fenugreek seeds
1 tb Salt
1/2 c Lemon juice
1/2 c Vegetable oil
2 c Chopped onion
1 c Chopped tomato
1/2 ts Garam Masala

Directions to make Baked Fish with Indian Spice

Step 1:Wash and pat dry fish. Sprinkle 1t salt inside and set aside. Preheat oven to 400f. Blend garlic, chili, ginger, 1/2 the corriander, corriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice till it all becomes a smooth paste (add some water if needed.)
Step 2:Fry onions till they are soft and golden brown. Add the blended masala and cook till most of the liquid is gone and it starts to leave the sides of the pan. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove.
Step 3:Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the rest of the masala over it. Cover tightly and bake for about 25 minutes. 7. Grill for 1 or 2 minutes in broiler and sprinkle the remaining coriander

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Asian Tuna Steaks

July 7, 2009 by Firehouse Chef  
Filed under Barbeque, Easy Recipes, Main Course, New International Recipes, Supper

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  Asian Tuna Steaks - An authentic Asian marinade, and hearty, moist tuna steaks, are combined for this easy International recipe distinct flavor, that is sure to tickle your tastebuds! Less than 30 minutes from start to finish, this light, healthy, tuna steak, and sweet and sassy marinade, are simply delectable!

Prep Time: 15 mins
Cook Time: 8-10 mins
Servings: 4
Main Ingredient: Tuna Steak
Difficulty Level: 1

Ingredients to make Asian Tuna Steaks

1/2 cup pineapple or other tropical fruit preserves
1/4 cup hoisin sauce
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
4 (6 ounce) tuna steaks, about 1 inch thick

Directions to make Asian Tuna Steaks

Step 1:To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well. Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
Step 2:Preheat an outdoor grill for high heat and lightly oil grate.
Step 3:Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.

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Light Angel Hair Pasta and Veggies

July 3, 2009 by Firehouse Chef  
Filed under Boiled, Easy Recipes, Main Course, Supper

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  Light Angel Hair Pasta with Veggies - An exquisite, fresh pasta and vegetable International recipe, that is made with olive oil, instead of sauce. The tiny angel hair noodles are used for this to keep it light, and so you don’t miss any of the other decadent flavors of fresh garlic, herbs , and veggies! Using fresh pasta, it not only provides more flavor, it cooks quick and easy as well.

Prep Time: 5-10 mins
Cook Time: 10-15 mins
Main Ingredient: Pasta, Vegetables
Difficulty Level: 2

Ingredients to make Light Angel Hair Pasta with Veggies

1 ts Olive oil
2 Garlic cloves, peel & mince
1/2 c Dry white wine
1/4 c Freshly squeezed lemon juice
1 c Chopped tomato (1 medium)
4 oz Spinach angel hair pasta
4 oz Semolina angel hair pasta
1/4 c Chopped fresh basil
2 tb Freshly grated Parmesan
Ground black pepper to taste

Directions to make Light Angel Hair Pasta with Veggies

Step 1:Bring a large pot of water to a boil over high heat and maintain at a boil.
Step 2:Put the olive oil and garlic in a saute’ pan and cook over medium heat just until the garlic begins to brown. Remove the saute’ pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat.
Step 3:Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.

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