Jerk-Rubbed Red Snapper with Green Onion and Cilantro

• 1 medium red onion, coarsely chopped
• 6 green onions, white and green parts, coarsely chopped
• 2 serrano chiles, coarsely chopped
• 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
• 1 clove garlic
• 1 Tbsp fresh thyme leaves
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground cloves
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• juice of 1 lime
• 1/4 cup canola oil
• 4 (8 oz) red snapper fillets
• 1/4 cup fresh cilantro leaves

Combine the red onion, two-thirds of the green onions, the chiles, ginger, garlic, thyme, cinnamon, allspice, cloves, salt, pepper, lime juice, and canola oil in a food processor and process until the mixture is smooth.

Put the snapper in a baking dish and spread a few tablespoons of the mixture over 1 side of each fillet. Let marinate in the refrigerator for 20 minutes.

Heat your grill to medium-high.

Combine the remaining green onions and the cilantro leaves on a cutting board and chop until very fine.

Place the snapper on the grill, rub side down, and cook until golden brown and slightly charred, 3 minutes. Turn the fish over and continue grilling until just cooked through, 3 to 4 minutes longer.

Remove the fish from the grill and immediately sprinkle with the green onion-cilantro mixture.

Grilled Tuna with Grilled Sweet Onion Vinaigrette

• 2 sweet onions (such as Viadalia or Walla Walla), sliced into 1/4-inch-thick slices
• 5 Tbsp canola oil
• kosher salt
• freshly ground black pepper
• 1/4 cup aged sherry or balsamic vinegar
• 2 tsp honey
• 1/3 cup olive oil
• 2 tsp finely chopped fresh thyme leaves
• 2 Tbsp chopped fresh flat-leaf parsley leaves
• Perfectly Grilled Tuna Steaks (http://kreutzlandryrecipes.blogspot.com/2014/02/perfectly-grilled-tuna-steaks.html)

Heat your grill to high.

Brush the onion slices on both sides with 3 tablespoons of the canola oil and season with salt and pepper. Grill for 3 to 4 minutes per side or until golden brown and just cooked through. Remove from the grill, let cool slightly, and then coarsely chop.

Whisk together the vinegar, honey, olive oil, thyme, and parsley in a medium bowl. Add the onions and stir to combine. Let sit at room temperature for at least 15 minutes before serving. The onion vinaigrette can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.

Spoon some of the sauce over each tuna steak just as the tuna is removed from the grill.

Perfectly Grilled Tuna Steaks

• 4 (8 oz) tuna steaks
• 2 Tbsp canola or olive oil
• kosher salt
• freshly ground black pepper

Heat your grill to high.

Brush the tuna on both sides with the oil and season with salt and pepper. Place the fillets on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the fish over and cook to medium-rare, 1 to 2 minutes longer.

Grilled Shrimp with Tomatillo-Horseradish Sauce

• 10 tomatillos, husked and rinsed
• 1 medium red onion, cut into 1/2-inch-thick slices
• 2 jalapeno chiles
• 2 Tbsp canola oil
• kosher salt
• freshly ground black pepper
• 4 cloves roasted garlic
• 3 Tbsp rice wine vinegar
• 1/4 cup prepared horseradish, drained
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup frozen chopped spinach, thawed and squeezed dry
• 1 Tbsp honey
• Perfectly grilled shrimp
• 1 lb extra-large (26-30 count) shrimp, peeled and deveined
• 2 Tbsp canola oil
• 1 Tbsp kosher salt
• 2 tsp freshly ground black pepper

Heat your grill to high.

Brush the tomatillos, onion, and jalapenos with the oil and season with salt and pepper. Place them on the grates of the grill in an even layer. Grill the tomatillos on all sides unti lslightly charred and jujst cooked through, 10 to 12 minutes. Grill the onion slices and jalapenos until slightly charred and jsut cooked through, 6 to 10 minutes.

Transfer the tomatillos, onion slices, and jalapenos to a food processor, add the garlic, and process until smooth. Add the vinegar, horseradish, cilantro, spinach, and honey and pulse 3 to 4 times until just combined. Season with salt and pepper.

Put the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove and serve with the sauce.

Barbecue Spiced Shrimp

• 1/4 cup smoked sweet paprika
• 2 Tbsp ancho chile powder
• 2 Tbsp light brown sugar
• 2 tsp ground cumon
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 lb extra-large (26-30 count) shrimp, shell on
• 7 Tbsp canola oil
• 12 cloves garlic, coarsely chopped
• 1/2 cup thinly sliced green onion, white and green parts.

Whisk together the paprika, ancho powder, brown sugar, cumin, salt, and pepper in a small bowl.

Put the shrimp in a large bowl, add the spice rub, and stir well to coat each shrimp.

Heat your grill to high.

Heat 3 tablespoons of the oil in a large cast-iron or stainless steel saute pan on the grates of the grill. Add one-third of the shrimp and half of the garlic and cook until just cooked through, 3 to 4 minutes. Stir in one-third of the green onions and transfer to a large platter or turn out onto brown paper bags. Wipe out the pan with paper towels, and repeat with the remaining ingredients.

Perfectly Grilled Shrimp

• 1 lb extra-large (26-30 count) shrimp, peeled and deveined
• 2 Tbsp canola oil
• 1 Tbsp kosher salt
• 2 tsp freshly ground black pepper

Heat your grill to high.

Put the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter.

Grilled Salmon with Cherry Tomato, Charred Corn, and Basil Relish

• 4 ears grilled corn (see below)
• 2 Tbsp canola oil
• kosher salt
• freshly ground black pepper
• 1 pint cherry or grape tomatoes, halved
• 3 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• 3 Tbsp thinly sliced basil leaves, plus whole basil sprigs, for garnish
• Perfectly grilled salmon
• 4 (8 oz) salmon fillets
• 2 Tbsp olive oil
• kosher salt
• freshly ground black pepper

For the corn:

Remove silks (keeping husks attached). Replace the husks and tie with kitchen string. Soak in cold water with 1 Tbsp of salt for 10 minutes. Remove from water, shake off excess, then grill 15-20 minutes, turning every 5, with the grill cover closed.

For the salmon:

http://kreutzlandryrecipes.blogspot.com/2014/02/perfectly-grilled-salmon.html

*** Grilled Salmon with Oregano Oil, Avocado Tzatziki Sauce, and Grilled Lemons

• 1/4 cup plus 2 Tbsp olive oil
• 2 Tbsp fresh oregano leaves
• kosher salt
• freshly ground black pepper
• 4 (6 oz) salmon fillets
• 2 lemons, halved
• Avocado Tzatziki
• 2 ripe Hass avocados, peeled, pitted, and chopped
• 2 cloves garlic, chopped
• 1 serrano chile, chopped
• 1/4 cup Greek yogurt
• grated zest and juice of 1 small lemon
• 1/2 English cucumber, finely diced
• 1/4 cup chopped fresh flat-leaf parsley leaves
• kosher salt
• freshly ground black pepper

For the tzatziki:

Put the avocados, garlic, serrano, yogurt, lemon zest, and lemon juice in the bowl of a food processor and process until smooth. Transfer the mixture to a medium bowl, stir in the cucumber and parsley, and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours before serving.

Salmon:

Heat your grill to high.

Combine 1/4 cup of the oil and the oregano in a blender and blend until smooth. Season with salt and pepper.

Brush the fillets on both sides with some of the oregano oil and season with salt and pepper. Grill the salmon for about 3 minutes per side, until slightly charred and cooked to medium, brushing with more of the oil every 30 seconds.

While the fish is grilling, brush the cut sides of the lemons with the remaining 2 tablespoons olive oil and grill, cut side down, until lightly golden brown, 2 minutes.

Serve the fillets with a dollop of avocado tzatziki and squeeze the juice from the grilled lemons on top.

*** Perfectly Grilled Salmon

• 4 (8 oz) salmon fillets
• 2 Tbsp olive oil
• kosher salt
• freshly ground black pepper

Heat your grill to high

Brush the salmon fillets on both sides with the oil and season with salt and pepper. Place the fillets on the grill, skin side down, and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the fillets over and continue grilling for 2 to 3 minutes for medium. The fish should feel slightly firm in the center and will register 140 degrees F on an instant-read thermometer.

Grilled Portobello Mushrooms with Hazelnut Pesto and Goat Cheese

• 4 large portobello mushrooms, stems removed
• 3 Tbsp canola oil
• kosher salt
• freshly ground black pepper
• Hazelnut pesto
• 1 1/2 cups fresh flat-leaf parsley leaves
• 8 fresh basil leaves
• 1/2 cup hazelnuts
• 2 cloves garlic
• 1/4 cup plus 2 Tbsp olive oil
• 1 Tbsp hazelnut oil, optional
• 3 Tbsp freshly grated Parmigiano-Reggiano
• kosher salt
• freshly ground black pepper
• 6 oz fresh goat cheese, cut into small pieces
• fresh flat-leaf parsley, for garnish
• fresh basil leaves, for garnish
• 2 tsp grated lemon zest

For the pesto:

Combine the parsley, basil, hazelnuts, garlic, olive, and hazelnut oils, cheese, and salt and pepper to taste in a food processor and process until smooth. The pesto can be made 2 hours in advance, covered, and refrigerated. Bring to room temperature before serving.

For the mushrooms:

Heat your grill to high.

Brush the mushrooms on both sides with the oil and season with salt and pepper. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3 to 4 minutes.

Transfer the mushrooms to a platter, cap side down, and top with a few tablespoons of the hazelnut pesto and some of the goat cheese. Garnish with parsley leaves, basil leaves, and lemon zest.

Grilled Lobster Tails with Fra Diavolo Vinaigrette

Sauce

• 3 very ripe large beefsteak tomatoes, halved, seeded, and coarsely chopped
• 2 cloves garlic, smashed
• 1/4 tsp red chile flakes, or more to taste
• 2 tsp honey
• 1/2 to 1/3 cup olive oil (depending on how juicy the tomatoes are)
• 2 tsp chopped fresh thyme leaves
• 3 Tbsp chopped fresh flat-leaf parsley leaves plus 2 Tbsp whole leaves, for garnish
• kosher salt
• freshly ground black pepper

Lobster

• kosher salt
• (8) 8 oz lobster tails, in the shell
• 1/2 cup canola oil
• freshly ground black pepper

Combine the tomatoes, garlic, red chile flakes, and honey in a blender and blend until smooth. With the motor running, add the olive oil and blend until thickened. Add the thyme, chopped parsley, and salt and pepper to taste and pulse a few times until incorporated. Transfer the sauce to a bowl. The sauce can be made up to 30 minutes before serving and kept at room temperature.

Bring a large pot of salted water to a boil. Add the lobster tails and boil for 6 minutes. Remove and drain well.

Meanwhile, heat grill to high.

Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell so that the lobster is still in one piece but the inside is exposed. Brush the flesh side of the lobster tail with the oil and season with salt and pepper. Place the tails, flesh side down, on the grill and grill until slightly charred, 2 to 3 minutes. Flip over and continue grilling until just cooked through, 2 to 3 minutes.

Remove the lobster tails from the grill, spoon the vinaigrette over them, and garnish with the whole parsley leaves.

Grilled Lamb with Greek Spinach Pita Salad

Lamb

• 6 Tbsp olive oil
• 4 cloves garlic, coarsely chopped
• 2 Tbsp chopped fresh oregano leaves
• 1 1/2 lbs lamb tenderloin, trimmed of fat
• kosher salt
• freshly ground black pepper
• 4 pocketless pita bread

Salad

• 2 Tbsp fresh lemon juice
• 1 Tbsp red wine vinegar
• 2 Tbsp chopped fresh dill, plus more for garnish
• kosher salt
• freshly ground black pepper
• 2 tsp honey
• 1/2 cup olive oil
• 6 oz baby spinach
• 1/2 English cucumber, sliced
• 2 plum tomatoes, sliced
• 1/4 cup Kalamata olives, pitted and chopped
• 4 oz feta cheese, crumbled (1 cup)

To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic, and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.

Heat your grill to high.

Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into 1/2-inch-thick slices.

While the lamb is resting brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side.

To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives, and feta to the bowl and toss to combine.

Top each pita with some of the salad and top with several slices of the lamb.

Cottage Pie or Shepherd's Pie

• 4 cups cooked potato
• 2 Tbsp unsalted butter, at room temperature
• 1 Tbsp vegetable oil
• 1/2 tsp dried rosemay
• 1/2 tsp dried thyme
• 1/2 tsp ground nutmeg
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1 lb ground beef or ground lamb
• 1 cup canned crushed tomatoes or tomato puree
• 1/2 cup fresh or frozen green peas
• 1 tsp salt
• 2 Tbsp Worcestershire sauce

Boil the potatoes.

Add the butter to the potatoes and mash them until they are no longer lumpy. Set them aside.

Preheat the oven to 425 F. Warm the oil in a large skillet over medium heat and add the rosemary, thyme, and nutmeg. Cook, stirring, until the spices are coated with oil and there are no dry spots, about 1 minute. Add the onion and carrot and continue cooking, stirring occasionally, until they begin to brown at the edges, about 10 minutes.

Mix in the ground beef or lamb. Cook until the meat begins to brown, stirring occasionally with a wooden spoon to prevent the meat from forming clumps, about 15 minutes. Mix in the tomato, peas, salt, and Worcestershire sauce, give the mixture a couple of stirs to make sure it's all well combined, and then remove from the heat and set aside.

Oil a 2-quart casserole and spread out the meat mixture over the bottom of the dish. Cover the meat with an even layer of the mashed potato. Bake, uncovered, for 45 minutes, or until the potato is just browned. Remove from the oven and let cool for 10 minutes before serving. Serve warm.

Makes 6 servings, 8/10 WW PointsPlus for 90%/10% beef or 

Fish Cakes

• 1 1/2 lbs flaky white fish fillets, such as whiting, flounder, haddock, or tilapia
• 4 fresh or canned anchovy fillets
• 1 tp hot mustard
• 2 large eggs
• 2 Tbsp chopped fresh dill
• 3 Tbsp chopped fresh flat-leaf parsley
• 1 tsp freshly ground white pepper
• 3 cups cooked potatoes
• 1 tsp salt
• Tartar sauce, Worcestershire sauce, or Liquor for serving

Preheat the oven to 325 F. Combine the fish fillets, anchovies, mustard, and eggs in a food processor and pulse until all the ingredients are broken up and well blended.

Combine the fish mixture, dill, parsley, pepper, cooked potato, and salt in a large bowl and mix with your hands or a large spoon until well blended.

Oil a baking sheet. Form the fish-potato mixture into 8 patties. Bake the fish cakes until the tops have just begun to brown, about 30 minutes. Turn them over and bake them until the other side has browned, about 20 minutes more. Serve warm with tartar sauce, Worcestershire sauce, or Liquor.

Fish and Chips

• 2 lb flounder, pollock, or cod fillets, cut into 3 x 6-inch strips
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp salt, plus more for the chips
• 1/2 tsp freshly ground blakc pepper, plus more for the chips
• 1 (12 oz) bottle ale
• 3 quarts vegetable oil for frying
• 4 cups French fry-size potato chips

Use paper towels to pat the fish fillets dry. Whisk together the flour, cornstarch, salt, pepper, and ale in a large bowl until well combined--the mixture should have the look and texture of pancake batter. If it's too thick, add a little more ale, if it is too thin, add a bit more four. Remember that a little bit of either goes a long way.

Pour the oil into a heavy 6- to 8-quart pot. You want at least 3 or 4 inches at the top of the pot so the hot oil does not overflow when the fish and potatoes are added.

Heat the oil until a deep-fry thermometer registers 375 F. Dip a piece of fish in the batter, and then use a slotted spoon to lower it into the hot oil. The oil is really going to foam up, so do not stand too close. Let the fish fry for 5 to 8 minutes, using the slotted spoon to turn the fillet in the oil if it cooks on only one side, until the crust is golden. Set aside to drain on paper towels and repeat with the remaining fillets.

Next cook the potatoes: Rinse the cut potato strips in water, and then pat them dry with a paper towel. Use a slotted spoon to lower a small batch of potatoes into the oil, which should still be at 375 F. As always, don't get your hands anywhere near the hot oil. LEt the potatoes fry until golden, about 4 minutes. Remove with the slotted spoon and drain on paper towels. Repeat with small batches of the remaining potatoes. Season with salt and pepper.

Both the fish and the chips can be held in a warm oven for up to 40 minutes before serving. To make a whole meal, add Mushy Peas, curry sauce, and hot tea.

Makes 4 servings.

Deviled Crab

• 4 Tbsp (1/2 stick) unsalted butter, melted
• 1 cup dried, unflavored bread crumbs
• 2 tsp mild curry paste
• 1 tsp Worcestershire sauce
• 2 Tbsp heavy cream
• 1 lb lump crabmeat
• 4 lemon slices

Combine 2 tablespoons of the butter and 1/2 cup of the bread crumbs with the curry paste, Worcestershire sauce, cream, and crabmeat in a large bowl. Stir well to distribute the ingredients evenly.

In a small bowl, mix the remaining 2 tablespoons butter and 1/2 cup bread crumbs together. There should be no lumps.

Divide the crabmeat mixture into 4 parts and put each in an ovenproof ramekin. Top each with a quarter of the butter-bread crumb mixture.

Position a rack 6 inches from the heat source of your broiler, and preheat the broiler on low. Broil until the bread crumbs topping is deeply browned but not burned, about 8 minutes. Serve immediately.

Makes 4 servings, 9 WW PointsPlus each.

Coronation Chicken (Curried Chicken Salad Sandwich)

• 1 Tbsp peanut oil
• 1/2 cup chopped onion
• 1 tsp mild curry paste
• 1 tsp tomato paste
• 2 Tbsp red wine
• 2 Tbsp fresh lemon juice
• 1 bay leaf
• 1 cup drained and finely chopped canned apricot
• 1 cup mayonnaise, reduced-calorie
• 2 Tbsp heavy cream
• 1 1/4 lb cooked boneless, skinless chicken thighs trimmed of visible fat
• 1 tsp salt
• 1/2 tsp freshly ground white pepper
• 2 Tbsp chopped watercress
• Bread for 6 sandwiches

Combine the oil and onion in a skillet over medium heat and cook the onion, stirring occasionally, until it is tender, about 10 minutes.

Mix in the curry paste, tomato paste, wine, lemon juice, and bay leaf. Reduce the heat to medium-low and cook, stirring frequently, until the liquid evaporates and the onion mixture is a thick paste, about 15 minutes. Remove from the heat and remove the bay leaf.

Combine the onion mixture with the apricot, mayonnaise, cream, chicken, salt, and pepper in a large bowl and mix well. Cover and let it sit in the refrigerator for at least 2 hours so the flavors can meld. Finally, garnish with the watercress. Serve chilled either on salad plates or in sandwiches.

Makes 6 sandwiches, 9 WW PointsPlus (before bread)