Baked Haddock
Baked King Fish/Cod in Tomato Sauce
Baked Shrimp
Baked Swordfish Steaks
Beer Batter Bluefish Fillets
Blackened Swordfish

Broiled Spicy Shark
Cajun Shark
Crab Stuffed Flounder
Cod, Poor Man's Lobster
Fried Wahoo
Griddled Garlic & Mint Studded Swordfish or Tuna
Grill Halibut w/Tamarind Stir Fried Veg
Grilled Halibut Steaks
Halibut and Bean Stew
Maple Thyme Mustard Salmon
Moroccan Red Snapper With Cumin Seeds
Peppery Halibut
Poached Halibut in Tomato Pepper Sauce
Pollock Florentine
Roast Cod w/Potatoes and Tomatoes
Roasted Halibut with Balsamic-Garlic Glaze
Swordfish and Citrus Salsa
Tuna Unusual Casserole
Yellowfin Tuna Summer Salad

Griddled Garlic & Mint Studded Swordfish or Tuna

Ingredients:
4 swordfish steaks or tuna steaks, 3/4in thick
1 cup dry white wine
2 tablespoons white wine vinegar
black pepper
2 garlic cloves
16 mint leaves
salt and pepper
2 tablespoons extra-virgin olive oil, plus extra for serving
1 teaspoon oregano or parsley, chopped, to serve
2 lemons, quartered

Directions:
Wash the fish steaks and pat dry with kitchen towels
Rub with pepper on both sides, but do not salt as it would draw out the juices
Marinate for an hour in the wine and vinegar
Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter
Cut each half in four, so you end up with 16 slivers
Heat a heavy ridged griddle pan on the hob
Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife
Wrap a mint leaf round a garlic sliver and insert one into each of the incisions
Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes. Brush the second side with oil while it is on the griddle, then turn the fish over
Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two
When the fish is cooked it should be moist inside, with white flesh that flakes easily
Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over
submitted by: English_Rose

Tuna Unusual Casserole

Ingredients:
1/3 cup dark corn syrup
2 (1 lb) cans stewed tomatoes
1/2 cup onion, chopped
1 1/4 cups elbow macaroni, uncooked
2 (7 ounce) cans tuna, drained
4 ounces American cheese, grated

Directions:
Combine the first three items, boil, stir occasionally
Stir in macaroni and remove from heat
Add tuna and 2/3 of the cheese
Pour into a two quart casserole and cover
Bake at 425 degrees for 20 minutes
Stir once then sprinkle with remaining cheese
Bake 5 minutes more
submitted by: Trisha W

Broiled Spicy Shark

Ingredients:
1 lb shark fillets (3/4" thk)
1/4 c chopped parsley
1 tsp dried basil
2 tbls seafood sauce or chili sauce
1/3 c lemon juice
1 tbls chopped fresh basil or clove garlic minced
1 tbls light soy sauce

Directions:
Place fish fillets in plastic bag
Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce
Close top of bag and refrigerate for at least one hour, but not longer than 8 hours
Remove fish from bag and save marinade
Place fish on rack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes
Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste
Boil rest of marinade until its reduced by half and pour over fillets when serving

Peppery Halibut

Ingredients:
2 tbls flour
1/2 tsp lemon pepper seasoning
1/2 tsp droed parsley flakes
1/8 tsp garlic powder
1/2 lb Halibut steak, 3/4" thk
2 tsp olive oil
2 tbls lemon juice
1/8 tsp white pepper
1/8 tsp hot pepper sauce

Directions:
In pie pan or shallow dish, combine flour, lemon pepper seasoning, parsley and garlic powder, mix well
Rinse Halibut and pat dry
Cut steak in half
Coat both sides of each steak half with flour mixture, shaking off excess
Heat oil in small nonstick skillet over medium high heat until hot
Brown steak halves 1-2 minutes on each side
Reduce heat to medium, cook 5-7 minutes, turning once or until halibut is firm and flakes easily with fork
Meanwhile, in a small bowl combine lemon juice, pepper and hot pepper sauce, mix well
To serve, drizzle lemon juice mixture over Halibut
submitted by: Meal-Master

Grilled Halibut Steaks

Ingredients:
4 Halibut Steaks (or any firm fish, shark, tuna etc.)
1 clove garlic minced
Zest of 1 lemon
1 tablespoon of parsely
1/4 cup olive oil
Salt
Black and red pepper

Directions:
In small bowl combine garlic, lemon zest, and parsely
Cover with oil
Chill while grill heats to med temp
Salt and pepper fish to taste
Brush fish on both sides generously with oil mixture and grill turning once till fish flakes with fork
Serve with pasta, salad, crusty bread, and dry white wine
submitted by: Karey Engel

Fried Wahoo

Ingredients:
1 Teaspoon garlic powder
1 Teaspoon salt
2 Heineken
1 Teaspoon paprika
2 Teaspoon black pepper
2 Tablespoon cayenne pepper
1 Fillet of Wahoo (chunked clean)
2 Teaspoon fresh parsley
1/2 Cup parm cheese
1 Cup flour (sifted)

Directions:
Mix everything together with a fork except Wahoo
Add more beer if too thick
Add flour if too thin
Should be thick pancake batter consistancy
Preheat oil to 375 degrees in deep fryer 3 inches deep
Dip wahoo in batter and fry until golden
submitted by: Brit Rodgers

Grill Halibut w/Tamarind Stir Fried Veg

Ingredients:
1 tbls peanut oil
2 halibut fillets

Marinade:
50ml soy sauce
2 tbls rice wine vinegar
2 garlic cloves, crushed

Vegetables:
1 tbls peanut oil
2 tsp grated fresh ginger
2 garlic cloves, crushed
2 red chilies, chopped finely
1 red pepper, sliced thinly
1/2 cup water
1/2 tsp instant chicken bouillon granules
2 tbls oyster sauce
2 tbls brown sugar
1 tbls tamarind paste
500g baby bok choy, chopped coarsely
200g bean sprouts
4 green onions, sliced thinly
1/2 cup loosely packed coriander leaves

Directions:
Combine marinade ingredients in a bowl
Place fillets in marinade
Ensuring they are completely covered
Refrigerate 2 hours
Vegetables:
Heat 1 tablespoon oil in a wok or pan
add garlic, ginger and chili stir-fry until fragrant
Add capsicum, stir-fry until capsicum is tender
Add water, stock, sauces, sugar and tamarind, bring to the boil
Boil 1 minute
Add bok choy, bean sprouts and onion
Stir-fry until greens just wilt
Remove from heat and stir in coriander
Fish:
Remove fish from marinade and discard marinade
Cook fish on a heated oiled grill plate or grill or BBQ
About 4 Min's a side or until cooked as desired
Cooking times will vary depending on thickness of fillets
To serve: Spoon vegetables onto a plate, top with fish and garnish with extra coriander if desired
submitted by: The Flying Chef

Pollock Florentine

Ingredients:
1 1/2 lb Pollock
1/4 lb pancetta, diced
2 garlic cloves, minced
1 small onion, minced
1 tsp fresh thyme
1 cup fish stock
5 ounces spinach
1 small tomato, diced
1 ounce feta
2 ounces grated parmesan cheese
Salt and pepper

Directions:
Heat oven to 350
In a flat bottom, oven safe pan big enough to hold the fish in one layer, render the pancetta
Add onion and garlic, and saute until translucent
Remove solids and set aside
Deglaze pan with fish stock and reduce by half
Add spinach to wilt and remove to a separate bowl
Mix spinach, tomato, pancetta, onion, garlic, and 1/3 tsp thyme together
Add 2/3 tsp thyme to stock
Taste for salt and pepper and season as desired
Coat fish in remaining stock and layer in the pan
Sprinkle feta on the fish
Layer the spinach mixture over fish
Sprinkle parmesan over the top
Bake for 10-12 minutes
Optionally broil for 1 minute
Remove from oven and let rest for 2 minutes
submitted by: beach_lover_58

Swordfish and Citrus Salsa

Ingredients:
1 lb fresh swordfish steak
1/4 cup orange juice
2 tbls lemon juice
1 tbls cooking oil
1/2 tsp ground ginger
1 garlic clove
1 orange, peeled and chopped
1/3 cup fresh pineapple, chopped
2 tbls chopped onions
2 tbls sweet red peppers, chopped
2 tbls fresh parsley, chopped
2 tbls lime juice
1-2 fresh jalapeno, seeded and finely chopped

Directions:
Thaw the fish if frozen
Rinse and pat dry with a paper towel
Place the fish in a shallow glass bowl

For the Marinate:
Combine orange juice, lemon juice, lime juice,cooking oil and ground ginger
Cover at room temperature for 30 minutes or put in fridge if you want to marinate for a longer period
Turn in bowl at least twice

For Salsa:
Stir together the orange, pineapple, onion, sweet pepper, parsley, 2 tbls lime juice and jalapeno pepper
Cover and Chill
Drain the fish and throw away the marinate
Place fish on a grill using medium heat for 8-10 minutes or until fish flakes
Serve with salsa on the fish
submitted by: Timothy Higgins

Cod, Poor Man's Lobster

Ingredients:
2 lbs cod fish fillets
Water, to cover
1 tsp salt
1 bay leaf
1 small onion, peeled and sliced
2-3 slices lemons
1/2 cup vermouth
4-6 tablespoons butter, melted
fresh parsley, chopped fine for garnish

Directions:
Place fish in a wok
Cover with water and add the next 5 ingredients
Bring to a boil at 225 degrees
Reduce heat to simmer for 8 to 10 minutes or until fish is opaque
Carefully remove fish from wok with slotted spatula
Serve hot with melted butter and chopped parsley
Submitted by: SueVM

Cajun Shark

Ingredients:
1 1/2 pound shark, cut into bite sized pieces
2 tablespoons olive oil
1 clove garlic, crushed
2 tablespoons soy sauce
1 tablespoon lemon juice
1/8 teaspoon crushed red hot pepper

Directions:
Saute garlic in olive oil until golden; discard garlic
Pat shark dry on paper towels
Cook shark in oil over medium heat until it flakes easily when tested with a fork, about 4 to 5 minutes
Remove to a warm plate.
Add soy sauce and lemon juice to pan
Let cook for 1 minute, stirring occasionally
Add shark to pan, sprinkle with the crushed red pepper.
Heat stirring for 1 minute
Note: For a spicier flavor, tabasco sauce, green onions and more red pepper may be added

Crab Stuffed Flounder

Ingredients:
1 1/2 pounds flounder fillets
1 cup crabmeat - drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
1/4 teaspoon ground dry mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
1/4 cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon dried parsley

Directions:
Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
Bake the fillets at 400 degrees for 15 minutes.
While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes

Baked Haddock

Ingredients:
3/4 cup milk
2 teaspoons salt
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1/4 teaspoon ground dried thyme
4 haddock fillets
1/4 cup butter, melted

Directions:
Preheat oven to 500 degrees F
In a small bowl, combine the milk and salt
In a seperate bowl, mix together the bread crumbs, parmesan cheese and thyme
Dip the haddock fillets in the milk
Then press into the crumb mixture to coat
Place haddock fillets in a glass baking dish
Drizzle with melted butter
Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes

Roast Cod w/Potatoes and Tomatoes

Ingredients:
4 cod fish fillets or halibut fillets, skin left on
Salt
1 lb new potato
1/2 lb tomato
Extra-virgin olive oil
Chermoula marinade and sauce
2/3 cup chopped cilantro
4 garlic cloves, minced
1 tsp ground cummin
1 tsp ground paprika
1/4 tsp cayenne pepper
4 tbls extra virgin olive oil
1 lemon juice of

Directions:
Slash the skin of the fish in a few places across the thickest part
This ensures that the fish does not curl, and cooks evenly
Sprinkle with salt
Mix all the chermoula ingredients in a dish, and marinate the fish in half the quantity for about 30 minutes
Slice the potatoes about 1/4 inch thick, and the tomatoes about 1/3 inch thick
Drizzle a bit of olive oil into a baking dish, put in the potatoes and tomatoes, and drizzle a bit more oil on top
Sprinkle with salt, then turn the vegetables so they are well seasoned and lightly coated with oil
Put the dish in a preheated 475ËšF oven for 50 minutes, or until the potatoes are tender
Turn the vegetables over once during cooking
Remove the vegetables from the oven and place the cod fillets (skin up) on top; place the dish back in the oven and bake for 10 to 12 minutes more, or until
Just before serving, pour the remaining half of the chermoula over the fish, letting it dribble onto the vegetables
submitted by: blucoat

Poached Halibut in Tomato Pepper Sauce

Ingredients:
3/4 cup olive oil
1 tablespoon sweet paprika
1/2 tablespoon hot paprika
1/2 tablespoon smoked paprika
fresh lemon juice
salt
48 ounces halibut steaks
1 bunch cilantro, chopped including stems
3 red bell peppers, minced
2 onions, sliced thin
3 large tomatoes, sliced thin
5 garlic cloves, sliced thin
2 tablespoons ground turmeric
1 teaspoon white pepper or black pepper
1 tablespoon salt
1 tablespoon sugar
1 lime, cut into wedges
1/2 cup cilantro leaf, for garnish

Directions:
A day in advance, combine olive oil with the paprikas
Prepare a brine of 1 cup lemon juice and 1/2 cup salt
Brine steaks for 20 minutes, then rinse in cold water and set aside
In a large skillet, spread cilantro, bell peppers, and onions
Arrange tomatoes over all and place garlic around
Place fish on top of tomatoes
Season with tumeric, pepper, salt, and sugar
Barely cover with cold water, cover pan, and bring to a boil over high heat
Reduce heat and simmer until fish just becomes opaque, 20 to 30 minutes
Uncover pan and spoon in the paprika infused oil, avoiding the actual paprika that will have settled to the bottom of bowl
Simmer 5 minutes, then adjust for salt
Plate fish with sauce and stewed vegetables on individual plates, garnished with fresh cilantro and lime wedge
submitted by: Ice Cool Kitty

Yellowfin Tuna Summer Salad

Ingredients:
1 (5 1/2 ounce) can yellowfin tuna fillets, drained and separated
1/2 cup celery, chopped
1/2 cup walnuts, chopped
1/3 cup red onion, chopped
1/2 cup apple, e.g. such as Red Delicious, chopped
1/3 cup red bell pepper, chopped (reserve 2 tablespoons for garnish)
1/3 cup reduced-calorie mayonnaise
3 cups lettuce leaves
3 cups baby spinach leaves
3 hard-boiled eggs, sliced
6 cherry tomatoes, sliced
fresh ground pepper

Optional:
extra virgin olive oil, and
balsamic vinegar, to taste

Directions:
Toss together tuna, celery, walnuts, red onion, apple and red bell pepper until thoroughly mixed
Stir in mayonnaise until ingredients are completed coated
Tear lettuce/spinach leaves into bite sized pieces and divide equally among 4 salad bowls
Place scoops of tuna mixture in center of lettuce/spinach leaves
Arrange sliced eggs and tomatoes around edge of tuna mixture
Garnish with reserved bell pepper
Season with fresh ground pepper, to taste
Serve with crackers or toasted bread rounds

Optional: For an added boost of flavor, drizzle salad with extra virgin olive oil and balsamic vinegar
submitted by: Olivia Paige

Roasted Halibut with Balsamic-Garlic Glaze

Ingredients:
Marinade
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 garlic cloves, minced
salt
fresh ground black pepper

Fish
2 lbs bone-in halibut steaks or sea bass steaks

Directions:
Preheat oven to 425°
Whisk all the marinade ingredients together in a small bowl; taste and adjust the seasonings
Place fish in a large heavy-duty zip-lock plastic bag and pour in the marinade
Turn the fish in the bag to coat it evenly
Seal bag and refrigerate at least 30 minutes or up to 2 hours
Put the fish in a roasting pan; roast for ~10 minutes per inch of thickness, or until the fish is flaky but still moist
Cut into serving pieces and serve immediately

submitted by: ratherbeswimmin'

Moroccan Red Snapper With Cumin Seeds

Ingredients:
3 tablespoons toasted cumin seeds
12 peeled crushed garlic cloves
1 bunch chopped fresh parsley
3 teaspoons salt
3 lemons, juice of
2 (3 lb) cleaned scaled red snapper
3 sliced peeled carrots
12 sliced new potatoes
4 sliced tomatoes
1 sliced sliced seeded stemmed green bell pepper
1 sliced lemon
5 whole mild green chilies (such as anaheims)
1/2 cup water
1/2 cup extra-virgin olive oil

Directions:
Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle
Transfer to a small bowl and mix in the lemon juice
Place red snappers in a large, shallow baking pan and rub spice mixture all over fish
Cover with plastic wrap and marinate in refrigerator for at least 30 minutes
Preheat oven to 500°
Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish
Pour water and extra-virgin olive oil over fish and vegetables
Bake, basting often, until fish is cooked through, about 30 minutes
submitted by: Chef Kate

Baked Shrimp

Ingredients:
1/2 cup Flaked Coconut
1/4 cup Dry Bread Crumbs
1/3 cup Peanut Oil
3 tbs Chopped Parsley
1 tbs Minced Garlic
3/4 tsp Salt
1/4 tsp Paprika
Dash Cayenne
2 lb Uncooked Shrimp
1/2 cup Sherry

Directions:
Combine oil, coconut, bread crumbs, chopped parsley, paprika, cayenne, salt and minced garlic
Reserve 1/4 cup of mixture for topping
Toss shelled and deveined shrimp lightly in remaining mixture until shrimp is well coated
Turn into lightly oiled casserole pour sherry over shrimp and sprinkle with reserved mixture
Bake, uncovered, in moderate oven at 375F until shrimp is tender, about 40 minutes

Baked Swordfish Steaks

Ingredients:
4 ounces sliced mushrooms
1 cup sliced onion
2 tablespoons chopped green bell pepper
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper
1/4 teaspoon dried dillweed
4 swordfish steak portions, about 1 1/2 pounds total
2 small bay leaves, cut in half
2 tomatoes

Directions:
In a bowl, combine mushrooms, sliced onions, green bell pepper, lemon juice, olive oil, salt, pepper, and dillweed
Line a shallow baking pan with foil
Spread half of the mushroom and onion mixture over the bottom then arrange swordfish steaks on top
Sprinkle swordfish steaks with salt and pepper, place a piece of bay leaf on each
Cut tops and stem ends off tomatoes and slice each tomato into 4 thick slices; place 2 slices on each swordfish steak
Sprinkle remaining mushroom and onion mixture over the fish
Cover pan with foil and bake at 400° for 45 to 55 minutes, or until fish flakes easily with a fork
Baked swordfish steaks recipe serves 4

Beer Batter Bluefish Fillets

Ingredients:
Bluefish Fillets Fish fillets (about 1/2 inch thick)
2 c flour
1 tbsp lemon pepper
1 tsp salt
1 tsp black pepper
2 eggs
1 (12 oz) can warm beer

Directions:
Mix dry ingredients in a bowl
In another bowl, beat eggs, stir in beer
Pour beer-egg into flour mixture, beat until smooth and consistency of pancake batter
Check fillets to make sure all bones have been removed
Rinse in cold water, drain, pat dry with paper towels
Dip fillets in batter and deep fry at 370 to 375 degrees (do not overload cooker)
Cook (turning frequently) until fillets are floating and golden brown (3 or 4 minutes)
Remove to rack to drain, then place in single layers on paper towels
Serve hot
recipe from: Recipes for Wild Game

Halibut and Bean Stew

Ingredients:
4 bacon, slices chopped
1 cup shallot, chopped
3 tbls olive oil
6 garlic cloves, chopped
1 - 14.5 oz can tomatoes, diced
1 - 8 oz bottle clam juice
1/2 cup white wine
1/2 tsp saffron thread
2 - 15 oz cans white beans, drained
1 1/2 lbs halibut fillets, cut into chunks

Directions:
In a large pot over medium high heat saute the bacon and shallots until bacon is crisp (5-10 minutes)
Stir in olive oil and garlic and cook stirring another minute or so
Stir in tomatoes, wine and saffron and bring to a boil
Reduce heat and simmer for 5 minutes
Stir in beans and fish and bring stew to a simmer
Cover; and simmer until fish is done (5 minutes)
Season with salt and pepper
recipe from: ellie_

Baked King Fish/Cod in Tomato Sauce

Ingredients:
900 Grams King Fish or Cod Steaks
Salt
1/2 tsp Chili powder (cayenne)
1/4 tsp turmeric powder
2 tbls vegetable oil
1 tsp fennel seed
1 tsp mustard seed
3 onions, chopped
6 cloves garlic, chopped
1/2 inch gingerroot, chopped (optional)
2 1/2 tsp cumin powder, divided
6 tomatoes, chopped
1/4 tsp garam masala
2 green chilies, chopped (optional)

Directions:
Wash and dry the fish slices
Marinate the fish with the salt, turmeric and chilli powder for 1/2 an hour
Heat 2 tbslp oil over medium heat and when hot put in the fennel and mustard seeds
As soon as the mustard seeds pop add the onions and garlic and ginger root Saute until the onions are light brown
Then add the 2 tsps of cumin and the green chilli
Stir and then add the tomatoes (and their liquid- for canned tomatoes), the rest of the cumin and the garam masala
Boil and then simmer covered for 15 mins on low
Pre heat oven to 180C Heat a little more oil in a non stick and when hot put in the fish slices and just brown all the steaks on both sides
Put the fish in a baking dish
Now just pour the sauce over and bake uncovered for 15 mins or until the fish is cooked
recipe from: Girl From India

Blackened Swordfish

Prepare 6- to 8-ounce fish steaks or fillets, preferably more than 1/2 inch thick, skin removed.
2. Use prepared or store bought Blackening Seasoning or combine the following ingredients:


Ingredients:
1 tbsp fine chopped fresh or 1 1/2 tsp dried thyme leaves
1 tbsp finely chopped fresh or 1 1/2 tsp dried marjoram or dried oregano
1 1/2 tsp cayenne pepper
2 tsp salt
1 tsp freshly ground white pepper

Set aside 1/4 cup pure olive oil

Directions:
Thoroughly combine the chopped herbs, cayenne, salt, and pepper in a medium mixing bowl
Heat an iron skillet over high heat until the metal takes on a dull, matte appearance, which indicates it is almost red-hot
Depending on your stove, this will take 5 to 10 minutes
Coat the fillets on both sides with half the olive oil and then pat only one side with the herb mixture
With the heat still on high, place the fillets in the pan, herb side down (they'll smoke like crazy ) for about 2 minutes
Turn the fillets over into a second saute pan - preferably non-stick- containing the rest of the olive oil, set over medium heat Cook the fillets for 2 to 6 minutes more, depending on thickness
recipe from: Fish4Fun

Maple Thyme Mustard Salmon

Ingredients:
1/3 cup pure maple syrup
1 tablespoon Dijon mustard
2 teaspoons fresh thyme, chopped
1 garlic clove, minced
1/4 teaspoon fresh ground black pepper
4 boneless atlantic salmon fillet, about 1 1/4 lbs
6 cups baby spinach
1 teaspoon extra virgin olive oil
salt and pepper, to taste (optional)

Directions:
In a shallow glass dish, whisk maple syrup, mustard, thyme, garlic and pepper together
Place salmon fillets in dish and turn to coat
Cover and refrigerate for at least 30 minutes or up to 8 hours
Place salmon on parchment paper lined baking sheet and spoon some of remaining marinade over top
Roast in 425F oven for about 15 minutes or until fish flakes when tested with fork
In large bowl, toss spinach with oil, salt & pepper (if using), and divide among 4 plates
Top with salmon and serve
recipe: Dreamer in Ontario