Mr. Bijoy Writes

Riverboat Salmon is a fast preparation dish with some great benefits. This dish is light, yet filling and healthy. It’s a great main item in a light lunch or dinner. The rich flavor will please many and the light burden doesn’t weigh one down after the meal. What ya need: 4 salmon steaks (6-8oz. works best) 1 lemon, quartered 1 tablespoon butter 1 teaspoon soy sauce 1 teaspoon garlic powder Ok, so: Heat a large skillet over medium-low heat. Melt the butter in the skillet. When the butter is completely liquefied, add the soy sauce and garlic powder. Increase the heat to medium. Place the salmon in the skillet and cook 4 minutes on each side, or until well cooked. The fish will be thoroughly cooked when it flakes easily with a fork. Do not test doneness often or you will ruin the integrity of the filet. As the salmon is cooking, prepare the lemon. Cut the lemon in half. Cut one half of the lemon into four thin slices. Cut the other half of the lemon into four wedges. Wh...

Let's get at least one more really great summer recipe in for the year. Ceviche freaks some people out, but you shouldn't be one of those people. The only thing you really need to keep in mind is that you absolutely MUST prepare this with fresh ingredients and consume it when fresh, or almost immediately.  What ya need: 1 pound of fresh Pacific halibut or other hearty fish, cubed 1 teaspoon of sea salt salt 3 tablespoons of fresh-squeezed lime juice 2 peeled and pitted avocados 3/4 cup of minced green olives 1/2 cup of diced tomatillos 1/4 cup of minced onion 1/4 cup of fresh cilantro leaves (get rid of the stems) 1 seeded and minced jalapeño 2 tablespoons of olive oil (you don't need it to be Extra Virgin) Ok, so- Toss the fish in the salt in a large bowl, until the fish is well-coated. Add the lime juice and toss until coated. Let this marinate for about 30 minutes, tossing about every 8-10 minutes, until the fish turns a tad opaque. This is what i...

Last night I had a good time talking to my good friend Matt. He and I have always had a passion for ceviche in all of its glory. Therefore, today I give you a ceviche recipe. I hope you enjoy it! What ya need: 1 pound fresh Pacific halibut or other firm-fleshed fish 1 teaspoon kosher salt 3 tablespoons fresh lime juice 2 ripe avocados, peeled and pitted 3/4 cup green olives, sliced 1/2 cup tomatillos, diced 1/4 cup onion, very finely chopped 1/4 cup fresh cilantro leaves 1 jalapeño, stemmed, seeded, and minced (optional) 2 tablespoons olive oil Tostadas or tortilla chips Ok, so: Grab a sharp knife and chop the fish into half-inch cubes. Now grab a medium-sized bowl, and coat the fish with salt and lime juice by tossing it around in the bowl. Now let this sit and marinate for about 30 minutes, tossing it every so often to maintain the coating. Now dice your avocados into small cubes. Throw the avocados and the other ingredients into the bowl and season with olive oil to taste. Boom,...

Swordfish tastes good. If you like fish, you should try this. It's a quick recipe that tastes great. What ya need: 6 swordfish steaks about 1 inch thick 1/2 cup vegetable oil 1/4 cup lemon juice 2 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/8 teaspoon ground black pepper 1/8 teaspoon Tabasco sauce 1/4 teaspoon sweet paprika Preparation: Rinse swordfish steaks well under cold water and pat dry. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce and stir until well incorporated. Brush the fish with the mixture, not using all of it, then sprinkle half of the paprika over the fish. Set remaining lemon juice mixture and paprika aside for later. Now get your grill going and grease the grill well. Medium coals are best for this. Grill the fish for about eight minutes per side. Be sure to baste the fish with the lemon juice mixture as you grill and keep sprinkling the rest of the paprika on the ...

A simple salmon dish inspired by the simplicity of college life follows. Most of the ingredients are easily found in any grocery store and are cost-efficient. This is a nice, simple recipe that produces a strong end product. A friend of mine found this recipe in college and still uses it to feed her family. What ya need: 2 2lb. salmon filets (skin on) ½ cup of light Karo Brand syrup (generic substitutes will suffice) 1 cup of ketchup 1 lemon 1 medium-sized onion 1 strip of bacon ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon garlic powder Ok, so: Preheat oven to 400 degrees. Place one salmon filet, skin side down, on a large sheet of foil in a baking pan. Mix salt, pepper, and garlic powder in a small bowl. Make sure to incorporate all spices well in the mixture. Half and thinly slice the lemon and onion. Slice bacon strip into 1-inch strips. Sprinkle entire contents of the spice bowl onto the salmon filet. Layer lemon, onion, and bacon over salmon. Mix th...

Named after a baked snapper dish made at a small eatery in La Zarza, Spain, which recently closed. In honor of this eatery, I give you a hearty baked snapper fit for anyone. Ingredients: 5 six ounce Red Snapper filets 3 medium sweet onions, sliced into thin rings 4 medium bell peppers, sliced into rings 1/2 cup Spanish olive oil 1 teaspoon salt 1/8 teaspoon pepper 3/4 cup beef broth 1 cup Pinot Noir 1 to 2 cloves garlic, minced 1 teaspoon Toasted almonds 2 sprigs of parsley Non-stick cooking spray Ok, so: In a bowl, whisk the olive oil, beef broth, salt, pepper, pinot noir, and garlic together into a well-mixed sauce. In a medium baking dish, at least two inches in depth, spray a light layer of non-stick cooking spray. Place the sliced onions at the bottom of the dish and top the onions with the red snapper filets. Arrange the sliced bell peppers over the salmon. Pour the previously prepared sauce over the onions, snapper, and peppers. Bake this for about 25...

I first had a variation of this dressing in a Chicago eatery. The flavors are very subtle, yet rich, while at the same time light. I know, that may sound a little contradictory, but that’s just how it works out. It took me a while to build a version of this dressing that suited my needs for ease and flavor, but it worked itself out. This works great on a salad but for a fresh twist, warm it up for a few minutes and drizzle it over some halibut or salmon. Ingredients: 10 Heirloom tomatoes 4 tablespoons of sea salt 2 tablespoons of extra virgin olive oil 1 tablespoon white balsamic vinegar 1 tablespoon of minced chives 1 tablespoon of minced shallots 1 teaspoon of ground fennel 1 clove of minced garlic Table salt and ground pepper to taste Ok, so: In a blender, puree the tomatoes and the salt until smooth. Strain this puree through cheesecloth, saving the water. In fact, the water that comes through the cheesecloth is all you want to keep. You may want to no...