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Ingredients: 28 Ounce(s) Grouper fillet 2 Teaspoon(s) Olive oil, plus 1 Tablespoon(s) Olive oil 2 Teaspoon(s) Whole-grain mustard 2 Teaspoon(s) Dijon mustard 1 1/2 Teaspoon(s) Cider vinegar 2 Tablespoon(s) Vegetable oil 1/3 Cup(s) Pineapple, finely chopped Directions: Preheat the broiler, placing the oven rack on the top rung or 3 inches below the heat source. Season the fish fillets with salt and pepper, rub them with 2 teaspoons of the olive oil, and place them, flat side down, on a broiling pan. Set them aside while you make the vinaigrette. Place the mustards in a small mixing bowl and whisk in the vinegar. Gradually add the remaining tablespoon of olive oil and the vegetable oil, whisking the entire time to make a creamy, smooth emulsion. Stir in the chopped pineapple and season the vinaigrette with salt and pepper. Set the vinaigrette aside or refrigerate it (as long as several days), bringing it to room temperature before serving. Place the fillets under the broiler and broil without turning until they're just cooked through, 10-12 minutes. To check, place the end of a metal spatula in the thickest part of one fillet where the flesh is beginning to separate into flakes, and push it open slightly. If it's done, that piece will move away from the rest of the fillet. Remove the fillets from the oven. Place the grouper on dinner plates, spoon some of the vinaigrette on the side of each fillet, and serve right away. Notes: COMMENTS: Revsin says grouper fillets with just a light coating of olive oil will turn golden brown under the broiler, unlike many other fillets that "need help in the broiler browning department." This dish takes about 30 minutes total prep and cooking time. Whole-grain mustard has a milder flavor than Dijon. Using both types tames the assertive pineapple flavor and gives the vinaigrette a delicately sweet-sour taste, she says. She prefers French mustards.
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Place vegetables, garlic and coriander in a saucepan large enough to handle them comfortab Beets & onions vinaigrette Boil the whole, unpeeled beets in water for 1 hour or until tender. Drain and cool. Meanwhile, slice the onions into thin crescents. Boil water and cook onion slices 1 minute, then drain. Place in a salad bowl. Combine vinegar and oil and p Broiled rosemary-garlic pork tenderloins with apricot-mustar 2 tb Olive oil 2 x Pork tenderloins 1/2 c Grainy brown mustard 1/3 c Apricot jam 1/4 c Port 1. Heat broiler. Combine garlic, rosemary, salt, pepper and olive oil in small bowl, mix well. Rub tenderloins with mixture. 2. Place tend Broiled chicken wings Remove tips from wings, cut wings into 2 pieces, and place in a shallow dish. Combine lemon juice, soy sauce, and onion powder, pour over chicken. Cover and marinate wings in refrigerator several hours or overnight. Drain chicken wings, reserving Multi grain & more bread - abm - regular loaf Source: Electric Bread Packed with good-for-you stuff! All those grains give it a full, rich flavor - and enough body to stick to your ribs. If you want the benefits of cereal and the timeliness of toast, this is the bread for you. Success Hints ------ (reduced-sugar) peach-pineapple spread This recipe may be made with any combination of peaches, nectarines, apricots, and plums. This recipe may be made without sugar or with up to 2 cups, according to taste or preference. Non-nutritive sweeteners may be added. If aspartame (a low-ca Broiled salmon (sake no miso yaki) Broil salmon on each side until done, about six minutes per side (salmon will be underdone at this point). Combine and mix miso, sugar and soy sauce. Spread on one side of each steak. Return to broiler until lightly browned. Turn over, spread sauc Broiled oriental swordfish Combine lemon juice, soy sauce, olive oil, ginger and garlic in a bowl. MArinate swordfish in the mixture for 1 hour in refrigerator, turning occasionally. Remove from marinade and scrape off any ginger or garlic that may cling. Strain marinade, r Wild mushroom salad with balsamic vinaigrette Dry greens well, break into bite size pieces and place in salad bowl. Heat butter in large skillet on medium high heat. Add shallots and garlic. Cook until fragrant. Add mushrooms and cook for 5 to 8 minutes, until mushrooms are wilted and tende Whole-grain fried rice Heat a wok or large cast-iron skillet over high heat until it smokes, 2 to 3 minutes. Add 1 tablespoon of peanut oil. Immediately add the rice and stir-fry until all the grains are coated with oil. To scorch the rice as it browns, repeatedly press it with Creme fraiche cheesecake with honey-rum-roasted pineapple For Crust: Preheat oven to 350F. Blend all ingredients in bowl. Press mixture over bottom of 9 inch springform pan with 2 3/4 inch sides. Bake until golden, about 12 minutes. Transfer to rack; cool. Wrap outside of pan with 2 layers of foil. Reduce Broiled halibut with gingerlime butter First make the butter. Using an electric beater, if available, and a warm bowl, beat the butter for a couple of minutes to make it fluffy. Gradually add the chives, lime juice, lime rind, ginger, and thyme. Season with salt and pepper and mix w Grilled dijon mustard chicken 1. Brush chicken with butter and set remaining butter aside. 2. Arrange chicken on oiled grill, skin side up about 4 inches away from medium hot coals. 3. Grill chicken until browned, turning and basting with the butter once. 4. Keep flares extinguished w French potato salad with tarragon vinaigrette Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion. Tarragon vinaig Honey mustard wings 1. In large bowl, mix soup mix, honey and mustard. Set aside. 2. Cut wings at joints and discard tips. Add to soup mixture. Toss to coat. 3. Place chicken in baking pan. Bake at 400'F. 45 minutes or until chicken is done, turning once.