Mediterranean Fish Tacos

From Rachael Ray


3 lemons, zested and juiced
2 sprigs fresh oregano, leaves finely chopped
A handful flat-leaf parsley, finely chopped
3 cloves garlic, grated or minced
1/4 cup extra virgin olive oil (EVOO)
2 pounds halibut or mahi mahi
Salt and pepper
12 (5-6-inch) flour tortillas
1 heart romaine, chopped
1/2 red onion, thinly sliced
8 pepperoncini peppers
2 roasted red peppers, patted dry
1 cup Greek yogurt
1/2 teaspoon ground cumin
1/4 cucumber, peeled and grated

Heat grill pan over medium high heat or pre-heat outdoor grill.
Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, EVOO and add fish, turn to coat and season with salt and pepper.
Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.
Shred romaine lettuce and combine with sliced onions.
Slice hot peppers and reserve.
Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining lemon, cucumber and process until smooth, transfer to a bowl.
Grill fish 6-7 minutes until firm and cooked through then cut into cubes.
Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.

Salmon Burger

From Rachael Ray Big Orange Book

1 1/2 pounds skinless salmon fillet, cut into large chunks
2 tablespoons capers, chopped
Grated peel of half a lemon (lemon half reserved for squeezing)
1/3 cup finely chopped flat leaf parsley (a generous handful)
2 teaspoons seafood seasoning
Salt and pepper
1 tablespoon extra virgin olive oil (EVOO)
1/4 English (seedless) cucumber, chopped
2 plum tomatoes, seeded and chopped
1/2 small red onion, finely chopped
1/2 cup Dijon mustard
3 tablespoons fresh dill, finely chopped
4 Kaiser rolls, split
4 red leaf lettuce leaves

Using a food processor, coarsely chop the salmon; transfer to a bowl. Mix in the capers, lemon peel, parsley and seafood seasoning and season with salt and pepper. Form into four patties.Pre-heat the broiler. In a nonstick skillet, heat the EVOO, one turn around the pan, over medium-high heat. Add the patties and cook for 4 minutes on each side.Meanwhile, in a small bowl, combine the cucumber, tomatoes and red onion. In another small bowl, mix the mustard with the dill.Toast the rolls under the broiler and slather each side with the mustard-dill sauce. Squeeze the lemon half over the cooked burgers. Set a lettuce leaf and burger on each roll bottom and top with tomato-cucumber relish and a roll top.

Baked Tilapia with Garlic and Lime

From The Deen Bros. Y'All Come Eat

4 6-8oz tilapia fillets
1 tsp Silly Salt or garlic salt
Freshly ground black pepper
1/4 C unsalted butter, cut into small pieces
Finely grated zest of 1 lime

Preheat oven to 375. Line a rimmed baking sheet with aluminum foil, set aside.
Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with 1/4 teaspoon Silly Salt and pepper to taste. Divide the butter pieces, lime zest, and juice evenly among the tops of the fillets. Bake for 8-12 minutes or until the fish flakes easily when tested with a fork.

Leeky Linguine with Shrimp

From Every Day with Rachael Ray April 2008

1 pound large shrimp, shelled and deveined (after trying this, I think it would work well with chicken as well!)
1/4 C EVOO
1 Tbsp grated lemon peel
2 cloves garlic, grated or finely chopped
1/2 tsp crushed red pepper
Salt and black pepper
1 pound fresh linguine
4 leeks - trimmed, halved lengthwise, thinly sliced crosswise and washed
1/2 C dry white wine or vermouth
1/3 C finely chopped flat-leaf parsley (a generous handful)

In a bowl, toss the shrimp with 2 tablespoons EVOO, the lemon peel, garlic and crushed red pepper; season with salt and black pepper.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente, about 5 minutes.
While the pasta is working, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the leeks, season with salt and black pepper and cook until wilted, about 5 minutes. Push the leeks to the side of the pan, add the shrimp to the skillet and cook until pink and firm. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan.
Add the pasta to the skillet; season with salt and black pepper. Add the parsley and toss.

*So good! I made this tonight. I'd never cooked raw shrimp before. It was EASY and tasted really good!

Swordfish and Spaghetti with Citrus Pesto

From Every Day Pasta – Giada DeLaurentiis

1lb spaghetti

Citrus Pesto
1 bunch of fresh basil, stemmed (about 3 cups)
½ C toasted pine nuts
1 garlic clove
Grated zest and juice of 1 lemon and 1 orange
½ tsp salt
½ tsp freshly ground black pepper
½ C EVOO
1 C freshly grated Parmesan cheese

Swordfish
4 6oz swordfish steaks
EVOO
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta, reserving ½ cup of the cooking liquid.
Make the pesto: blend the basil, pine nuts, garlic, lemon zest and juice, orange zest and juice, salt, and pepper in a food processor until finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.
Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish steaks with olive oil and season with salt and pepper. Grill the swordfish 3-4 minutes on each side for a 1” thick steak.
Transfer the pasta to a serving platter, top with the grilled swordfish, and serve.

Scallop Saltimbocca

From Tyler's Ultimate

12 slices speck or prosciutto
12 large sea scallops
2 Tbsp EVOO
2 Tbsp unsalted butter
12 fresh sage leaves
Kosher salt and freshly ground black pepper
2 Golden Delicious apples, peeled, cored and cut into wedges
1/2 lemon

Wrap a strip of speck around the circumference of each scallop and squeeze gently so the speck adheres to the scallops. Tie a length of kitchen string around each scallop to keep the speck in place; trim the ends.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the sage leaves and fry until lightly brownd and crisp, 2-3 minutes. Gently lift the leaves out of the pan and drain flat on paper towels. Season the scallops with salt and pepper. Add the scallops to the hot pan and cook undisturbed for 2-3 minutes on each side, until well browned. Remove the scallops from the pan and put them on a platter. Now add the apples to the pan andgive them a quick saute until wilted and caramelized, 4-5 minutes. Season with a squeeze of lemon juice and salt and pepper.
To serve, set 3 scallops on each of 4 plates. snip off and discard the strings. Spoon the apples around and garnish with sage leaves.

Red Lobster: New England Clam Chowder

From Top Secret Recipes

2 1/2 C water
3 6.5oz cans minced clams (plus liquid)
1/2 C all-purpose flour
1 tsp minced fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
1 bay leaf
Dash dried thyme
2 white or red potatoes, peeled and diced (not russet or yellow potatoes)
1 C heavy cream

Combine water and liquid drained from clams in a large saucepan. Stir in flour, parsley, salt, pepper, bay leaf and thyme. Turn to medium heat.
When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.
Add the clams to the saucepan and simmer 10 minutes, stirring often.
Add the cream and simmer an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubbly over. Turn down the heat if the soup begins to erupt.

Chili-Lime Grilled Salmon

From Pillsbury Grilling May 2001

1 tsp coriander
1/2 tsp sugar
1/4 tsp chili powder
1/4 tsp cumin
2 tsp lime juice
4 (6oz) salmon fillets
4 lime wedges

Heat grill. In small bowl, combine all ingredients except salmon and lime wedges; mix well. Spread over salmon.
When ready to grill, place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 15-18 minutes or until fish flakes easily with fork. Do not turn salmon. Serve with lime wedges.
To broil: place, skin side down, on broiler pan; broil 4-6 inches from heat using times above as a guide.

Grilled Salmon with Chipotle-Tequila Butter

From: How To Read A French Fry

1 garlic clove
1 Tbsp pureed canned chipotle chiles en adobo
8 Tbsp (1 stick) butter, at room temperature
2 tsp minced fresh cilantro
2 tsp tequila
2 tsp fresh lime juice
salt and freshly ground black pepper
6 (6oz) salmon fillets or steaks
2 Tbsp butter, melted

Drop the garlic through the feed tube of a food processor with the motor running. When the garlic is minced, scrape down the sides, add the chipotle puree and the butter and puree again. Add the cilantro, tequila and lime juice, and puree. Season to taste with salt and pepper (at least 2 grinds of pepper will be necessary to round out the flavor of the chipotle).

Mix well; then, with a plastic spatula, transfer the butter to a sheet of waxed paper. Spread the butter along one edge of the paper in a generous mound. Roll up the paper around the butter to form a sausage shape, pressing and patting the butter into a solid log. Twist the ends tightly and refrigerate for at least 2 hours or, even better, overnight.

Preheat the grill.

Lightly brush the salmon with the melted butter and season with salt and pepper on both sides. Grill over high heat, turning once, until the salmon just begins to flake when poked with the tip of a knife, 5-7 minutes. The salmon should be marked on the outside but still moist and pink inside. When the salmon is cooked, transfer it to a warm platter (it will cook a little bit more from it's retained heat).

Unwrap the chipotle-tequila butter and slice into 12 thin coins. Place 2 coins of butter on each piece of salmon and serve immediately, before the butter melts.

Oven-Steamed Salmon with Cucumber Salad

From: How To Read A French Fry

Salad:
5 cucumbers
Salt
2 Tbsp snipped fresh chives
1 tsp sesame seeds, toasted
1 Tbsp rice vinegar, or more to taste
1/2 tsp toasted sesame oil, or more to taste
2 Tbsp chopped fresh cilantro

Salmon
1 (3lb salmon fillet)
Salt and freshly ground black pepper

Make the salad: Peel the cucumbers, cut them lengthwise in half and scoop out the seedy centers with the tip of a teaspoon. Cut each half lengthwise into 3 strips, then into 2-inch sections. Salt them and place in a colander to drain for 20 minutes.

When the cucumbers have drained, rinse them under cold running water and drain. Transfer the cucumbers to a bowl, add the chives, sesame seeds, rice vinegar and sesame oil and mix well. Taste and adjust the seasoning-the flavor of the sesame oil should be almost undetectable, the cucumbers should be slightly tart from the vinegar, and the herbs should be in balance. Refrigerate until ready to serve. Just before serving, add the cilantro and mix well.

Make the salmon:
Preheat oven to 300.

Remove the skin and pinbones from the salmon. Trim the sides to make a roughly rectangular shape that is fairly consistent in thickness. Place the salmon on a baking sheet and salt and pepper liberally.

Place a roasting pan in the bottom of the oven and fill it with boiling water. Place the baking sheet with the salmon on the middle rack of the oven and cook until you see white fat begin to emerge on top of the fillet, about 20 minutes.

Carefully slide the salmon onto a serving platter, surround it with the salad and serve immediately.

Salmon Baked In Foil

From Giada De Laurentiis: Everyday Italian

3 tomatoes, chopped
2 shallots, chopped
2 Tbsp plus 2 tsp olive oil
2 Tbsp fresh lemon juice
1 1/2 tsp chopped fresh oregano, or 3/4 tsp dried
1 1/2 tsp chopped fresh thyme, or 3/4 tsp dried
1 tsp salt
3/4 tsp fresh ground black pepper
4 salmon fillets, about 5 ounces each

Preheat the oven to 400. In a medium bowl, stir in the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. In the center of each of four large sheets of aluminum foil, spoon 1/2 teaspoon of oil. Place 1 salmon fillet atop each sheet of foil and turn to coat with the oil. Sprinkle the salmon with the remaining salt and pepper. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal the packets closed. Place the foil packets on a large, heavy baking sheet. Bake until salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Grilled Tuna Steaks

From Giada De Laurentiis: Everyday Italian

2 ahi tuna steaks (each about 1 pound and 2 inches thick)
1/4 C extra-virgin olive oil
3/4 tsp kosher salt
3/4 tsp fresh ground black pepper
2 Tbsp fresh lemon juice
Basil pesto

Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high flame. Wash and pat the tuna dry with paper towels. Brush both sides of the tuna with the oil and sprinkle with salt and pepper. Grill the tuna until just seared on the outside but still rare in the center, about 2 minutes per side. If desired, continue cooking the tuna until just cooked through in the center, about 2 minutes longer per side. Using a metal spatula, transfer the tuna to a cutting board and set aside for 5 minutes.

Using a large, sharp knife, cut the tuna across the grain and on a bias into 1/2 inch thick slices. Arrange the slices on a serving plate. Drizzle with lemon juice, and serve with the basil pesto.

White Bean and Tuna Salad

From Giada De Laurentiis; Everyday Italian

2 (6-ounce) cans dark meat tuna, packed in olive oil
2 (15-ounce) cans cannelini white beans, drained and rinsed
1/3 cup small capers, nonpareil in brine, drained and rinsed
6 tablespoons red wine vinegar
Sea salt and fresh ground black pepper
1 medium red onion, thinly sliced
1 1/2 cups cherry tomatoes, optional
2 cups fresh arugula, optional
6 fresh basil leaves, optional

In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil – add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

Cornmeal-Crusted Catfish and Green Rice Pilaf

From Rachael Ray: 365 No Repeats

5 Tbsp extra-virgin olive oil (EVOO)
1 Tbs unsalted butter
1 large shallot, finely chopped
1 Tbsp fresh thyme leaves, chopped
salt and fresh ground black pepper
1 1/2 C long-grain rice
1/2 C dry white wine
3 C chicken stock or broth
1/2 C fresh flat-leaf parsley leaves
1/2 pound fresh spinach leaves, trimmed and cleaned
20 fresh basil leaves
1 lemon, 1/2 juiced, the other half cut in wedges
4 6-8oz catfish fillets
1 C yellow cornmeal

Preheat the oven to 400.

Bring a medium sauce pot filled three-quarters full with water to a boil.

Heat a second medium saucepan or pot over moderate heat. Add 1 tablespoon EVOO, butter, shallots, thyme, salt, and pepper. Saute the shallots for 2 minutes, then add the rice and lightly brown, 3-5 minutes. Add the wine and allow it to evaporate entirely, 1-2 minutes. Add the chicken stock and bring to a boil. Cover the rice and reduce the heat. Cook 18-20 minutes, until tender.

Salt the boiling water in the other pot and add the parsley, spinach, and basil. Stir to submerge the greens for 30 seconds, then carefully take the pot to the sink. Use a slotted spoon or spider to remove the greens to a colander. Discard the water. Rinse the greens under slow-running cold water to stop the cooking process. Give the greens a gently squeeze to get rid of the excess water. Transfer the cooled, drained greens to a blender or food processor. Add about 2 tablespoons of EVOO and the lemon juice. Puree until completely smooth. Reserve the puree for finishing the cooked rice.

Preheat a large oven-safe nonstick skillet over medium-high heat. Add the remaining 2 tablespoons of EVOO. Season the catfish with salt and pepper and coat evenly and completely in the cornmeal. Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook 8-10 minutes, until the fish is firm to the touch and opaque.

Once the rice is cooked, add the reserved greens puree and stir with a fork to combine and fluff the rice. Pile the rice onto dinner plates and serve the catfish on top. Pass the lemon wedges at the table.

Shrimp Martinis and Manhattan Steaks

From Rachael Ray: 365 No Repeats

Zest of 1 lemon plus 1 tablespoon lemon juice
1 celery rib, very finely chopped
Several drops of Tabasco sauce, to taste
2 C prepared cocktail sauce
3/4 C good quality, well chilled vodka
salt and coarse black pepper
1 head broccoli, cut in spears
4 1-1 1/4" thick New York strip steaks or porterhouse steaks, 10-12oz each
2 Tbsp extra-virgin olive oil (EVOO)
3 Tbsp grill seasoning
2 Tbsp unsalted butter
1 large shallot, chopped
1 shot sweet vermouth (1 1/2 ounces)
3 shots rye whiskey (4 1/2 ounces)
4 slices white bread, toasted and cut into points
2 Tbsp finely chopped fresh flat-leaf parsley
20 cooked jumbo shrimp, cleaned and deveined

In a small pitcher, combine the lemon zest, celery, hot sauce, cocktail sauce, and vodka and season with salt and coarse black pepper. Place the sauce in the refrigerator to chill.

Drizzle the steaks with EVOO on both sides and coat them evenly with the grill seasoning. Heat a large nonstick skillet or heavy cast-iron skillet over high heat. Cook the meat 5 minutes on each side for medium rare, 7 minutes per side for medium well, and remove to a platter to allow the meat to rest and the juices to redistribute. Loosely tent the steaks with foil to keep in some heat.

Bring 1 inch of water to a boil in a saucepan. Season the boiling water liberally with salt. Add the broccoli and simmer 5 minutes, until just fork tender but still bright green.

Return the skillet to the stove and reduce the heat to medium. Add 1 tablespoon of EVOO, plus 1 tablespoon of the butter and melt together. Add the shallots and cook 2 minutes. Add the vermouth and whiskey and ignite to burn off the alcohol. Once the flame dies, turn off the heat, add the remaining butter, and gloss up the reduction of, essentially, a Manhattan cocktail and the steaks' pan drippings. Place the toast points on dinner plates. Serve the steaks on the toast points and spoon the pan sauce over the meat. Garnish with parsley, and place broccoli spears alongside the steaks.

Chill 4 martini glasses by filling them with ice. Rinse the shrimp in cold water and pat dry. Squeeze the lemon juice over them and season with a bit of salt. Pour out the ice in the glasses and hook the shrimp, 5 per glass, over the edge of the martini glasses, tails hanging on the outside of the rim. Go get the chilled sauce, fill the glasses to the rim. Serve with the steaks.

Greek Style Garlic Shrimp and Orzo

From Rachael Ray: 365 No Repeats

Coarse salt
2/3 pound orzo
1 red onion, chopped
1 tsp crushed red pepper flakes
1 pound small shrimp, deveined and peeled, tails removed
2 tsp lemon zest plus juice of 1/4 lemon
1/4 C extra-virgin olive oil (EVOO)
6 garlic cloves, minced
1 pint cherry tomatoes, halved
1/4 C white vermouth or 1/3 C dry white wine
2 handfuls fresh flat-leaf parsley
1/2 C kalamata olives, pitted and chopped
2 Tbsp chopped fresh oregano
8oz feta cheese, crumbled
coarse black pepper

Heat a large pot of water for the orzo. When the water boils, salt and cook the orzo until al dente.

Season the shrimp with lemon zest, lemon juice, and a little salt.

Heat a large nonstick skillet over medium-high heat. Add the EVOO, onions, red pepper flakes, and garlic. Cook 2 minutes, then add the shrimp and cook for a minute more. Add the tomatoes, parsley, olives and oregano, and season with salt and pepper. Cook until the shrimp are pink and firm, then turn off the heat.

Drain the cooked orzo and drizzle with a touch of EVOO. Serve orzo topped with feta crumbles and shrimp mixture.

Thai Chicken, Pork or Shrimp with Basil

From Rachael Ray: 365 No Repeats

3 Tbsp vegetable oil
1 1/4 pounds chicken breast cutlets, cut into think strips, or
6 1/4" thick pork loin chips, cut into thin strips, or
1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
salt and coarse black pepper
2" piece fresh ginger, peeled and minced
4 large garlic cloves, chopped
1/2 tsp crushed red pepper flakes
6 scallionis, cut into 2" lengths, then cut lengthwise into thin matchsticks
1/4 C tamari (dark aged soy sauce)
3 Tbsp honey
1 head iceberg lettuce, core removed, shredded
1 red bell pepper, cored, seeded, quartered, and thinly sliced
20 fresh basil leaves, torn and shredded

Heat a large nonstick skillet over high heat. Add the vegetable oil. It should smoke up a bit. Add the chicken, pork or shrimp and season with a little salt and lots of black pepper. Stir-fry for a minute to sear the meat at the edges, then add the ginger, garlic, red pepper flakes and bell pepper and cook for 2 minutes more. Add the scallions and stir-fry for another minute, then add the tamari and honey to form a sauce and glaze the meat. Remove the pan from the heat and add the basil. Cover a platter with shredded lettuce and top with meat.

Pina Colada Shrimp

From Rachael Ray: 365 No Repeats

1 1/2 C jasmine rice
1 whole pineapple, cored and peeled
3 Tbsp vegetable oil
1 small yellow onion, diced
2 garlic cloves, chopped
coarse salt
1/2 tsp crushed red pepper flakes
1/4 C spiced run
1 C chicken stock or broth
1 1/2 pounds peeled, deveined shrimp
coarse black pepper
1/4 C fresh flat-leaf parsley leaves, chopped
2 Tbsp fresh cilantro leaves, chopped
1 C pina colada drink mix or coconut milk
1 C shredded unsweetened coconut

Cook the rice according to package directions.

Cut the pineapple into bite-size chunks. Heat a medium saucepan over medium-high heat. Add 1 tablespoon of vegetable oil, once around the pan. Add the onions, garlic, salt, and crushed red pepper flakes and cook for 2 minutes, stirring frequently. Add the pineapple chunks and the juice from the container, no more than 1/2 cup, and stir to combine. Remove the pan from the heat and add the rum. Return the pan to the heat, keeping a little distance in case the pot flames up. You can flame it on purpose, if you want to look cool. Either way, let the alcohol cook away, 1 minute. Add the chicken stock and pina colada mix and bring the mixture to a simmer, then cook until it reduces by half and has thickened slightly. While the sauce is simmering, preheat a large nonstick skillet over medium-high heat. Toast the coconut until evenly golden. Remove, return the pan to the heat with the remaining 2 tablespoons of vegetable oil. Season the shrimp with salt and pepper and add to the hot skillet. Cook the shrimp 2 minutes on each side, or until shrimp are pink and firm. For smoky taste, grill the chicken on a grill pan or outdoor grill. Slice the breasts and return to the large skillet. Pour in the pineapple and sauce and combine with a good shake of the pan. Add the parsley and cilantro to the pan and turn off the heat. Let stand for a minute or two. Serve with jasmine rice

Zesty Salmon Burgers

From Taste of Home June/July 1998


1 can (14-3/4 ounces) salmon, drained, skin and bones removed
2 eggs
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 to 2 tablespoons prepared horseradish
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
4 kaiser rolls, split
Lettuce leaves

DIRECTIONS
Combine the first nine ingredients; mix well. Shape into four patties. In a skillet over medium heat, cook patties in butter until browned, about 6 minutes on each side. Serve on rolls with lettuce. Yield: 4 servings.

Bloody Mary Salmon

From All Recipes


1 pound salmon fillets
Salt and pepper to taste
1 cup spicy Bloody Mary mix (spicy v8)

Place salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy bloody mary mix over the fillets. Cover, and refrigerate at least 30 minutes.
Preheat the broiler.
Broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.