Puffy Broiled Fish Food

BROILED FISH

Steps:

• Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.

YUCATAN CHICKEN PUFFY TACOS WITH PEANUT-RED CHILI BBQ SAUCE AND RED CABBAGE SLAW

Steps:

• Whisk together orange and lime juices, chili and garlic in a shallow baking dish, add the chicken thighs, turn to coat and marinate 1 to 4 hours in the refrigerator.
• Preheat grill to high or grill pan over high heat. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Brush with some of the peanut sauce during the last few minutes of grilling.
• Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve.
• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
• Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.
• Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper.
• Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Garnish with mint. Let sit at room temperature for 20 minutes before serving.
• Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into balls about the size of a ping pong ball.
• Cut a quart size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay 1 side of the plastic over the bottom of the press. Place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla and press firmly down on the dough to shape the tortilla.
• Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F.
• Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain.
• Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling.
• Combine all ingredients in a small bowl just before serving.

PUFFY BROILED FISH

Steps:

• Rinse fillets under cold water; pat dry with paper towels.
• Brush one side with lemon juice.
• Place fillets, 1" apart, on oven-proof baking dish.
• Arrange onion slices over tops of fillets, dividing evenly.
• In small bowl, combine mayonnaise and parmesan cheese.
• Spread 1/4 cup mayonnaise mixture over each fillet.
• Cover baking dish with foil; Broil 6" from heat for 15 minutes.
• Remove foil; continue broiling just until top is golden brown, about 5 minutes.

BROILED FISH WITH DILL BUTTER

Steps:

• Prepare at least several hours before broiling fish (can be made ahead and frozen).
• Make dill butter by combining first four ingredients and rolling up in plastic wrap or foil.
• When ready to cook, preheat broiler and spray broiler pan with vegetable oil, or coat with butter.
• Rinse fish and dry thoroughly.
• Season with salt and pepper.
• Place on broiler pan.
• Sprinkle fish with lemon juice.
• Place several generous pats of dill butter on fish.
• Broil on both sides several minutes until fish is opaque and flakes easily with a fork.
• Don't overcook.
• (Total time about 10 minutes per inch of thickness).