1/2 cup olive oil
1/3 cup molasses
2 teaspoons minced
1 1/2 teaspoons grated
4 salmon fillets (6
In a small bowl, combine the oil, molasses,
garlic and lemon peel.
Reserve half of the mixture for serving.
Coat grill rack with cooking spray before
starting the grill.
Grill salmon, uncovered, over medium heat
for 6 to 8 minutes on each side
or until fish flakes easily with a fork,
basting frequently with molasses mixture.
Serve with reserved molasses mixture.
Garlic Lime Salmon
1/2 cup vegetable oil
1 medium onion, diced
2 tablespoons lime juice
1 teaspoon grated lime
1 garlic clove, minced
2 salmon fillets (about
1 1/2 pounds each)
In a jar with a tight-fitting lid, combine the first five ingredients; shake
Broil salmon, skin side down, 4 to 6 inches from the heat for 20 minutes
until fish flakes easily
with a fork,
basting every 5 minutes
with lime mixture.
Garnish with lime slices
1/2 cup butter,
1 medium tomato, chopped
1/2 cup finely chopped
1/4 cup minced fresh
2 1/2 cups soft bread
2 ounces crumbled blue
1 egg, lightly beaten
1/2 teaspoon salt
6 flounder fillets (1
1/2 to 2 pounds)
1 tablespoon lemon juice
Preheat oven to 350 degrees.
In a skillet, melt 1/4 cup of butter; add
tomato, celery and parsley.
Cook over low heat until vegetables are tender
and juices evaporate, about 10 minutes.
Remove from the heat; stir in the bread crumbs,
blue cheese, egg and salt.
Spread over fillets; roll up and secure with
Place in a greased 11 inch x 1 inch x 2 inch
Melt remaining butter; add lemon juice.
Pour over fillets.
Cover and bake for 25 to 30 minutes or
until fish flakes easily with a fork.
Remove toothpicks before serving.
Serves 4 - 6