• nicolepellegrini on December 12, 2010

  Some decent quick marinades and fish preparations here. I use it when searching for a quick and easy way to prepare fish either on the grill or over the broiler.

Notes about Recipes in this book

• Flounder with wild mushroom sauce

  • nicolepellegrini on March 02, 2020

    This is a relatively easy yet elegant dish. I prefer pan-sauteing the flounder as it is so delicate but otherwise prepare as directed. Have made a few times, always good with whatever fresh mushrooms you have on hand but definitely needs the dried ones for rich flavor.

• Tuna with tomato and olive salsa

  • nicolepellegrini on April 05, 2019

    I've made this a few times and always enjoyed it. The salsa is really tasty and different and goes well with the tuna - just don't overcook the fish.

• Fish gratins

  • nicolepellegrini on July 14, 2020

    Super easy and pretty tasty. I did use filets instead of steaks, and left the foil packets open while cooking under my broiler to make sure the breadcrumbs would toast nicely. I'm always hesitant to mix cheese and fix but this worked when used on a very mild-flavored white fish.

• Tuna with ginger vinaigrette

  • nicolepellegrini on April 21, 2021

    The vinaigrette went very well with the tuna. I served this with some Japanese-style vegetables and rice.

• Salmon with capers and gazpacho salsa

  • nicolepellegrini on June 15, 2020

    Simple but very good. The marinade kept the salmon incredibly tender. I don't like cucumbers so I substituted celery for a similar crunchy element in the salsa.

• Mexican fish kabobs with guacamole

  • nicolepellegrini on August 07, 2019

    Used the marinade here on whole red snapper fillets instead of making kabobs. It was flavorful...maybe a little TOO strong of a paprika flavor? Might turn it down a notch if I made it again.

• Swordfish kabobs with chermoula

  • nicolepellegrini on June 15, 2015

    Simple, easy, a nice way to make swordfish that keeps the meat tender and juicy instead of drying it out. Adding some yogurt to the marinade makes it even better, and I like adding some onion and bell pepper slices to the kabobs as well.

• Swordfish kabobs with Puy lentils

  • nicolepellegrini on March 18, 2019

    I was getting a little bored of potatoes and rice side dishes so this dish featuring lentils caught my eye. The warm lentil "salad" went well with the swordfish, which I cooked under the broiler on high for 8 minutes. Be sure to season the swordfish well with salt & pepper as there is no other marinade or seasoning used on the fish (I served with some lemon wedges.)

• Tuna fish saté

  • nicolepellegrini on February 11, 2023

    I wasn't sure if I would like this - had not considered the idea of doing tuna in a sate style before - but it was actually really delicious! The marinade kept the fish nice and moist. I did substitute lite coconut milk for coconut cream to keep it lighter (also it was all I had on hand.)

• Spicy jumbo shrimp with guacamole

  • nicolepellegrini on September 19, 2020

    A simple but fine way to prepare grilled shrimp, I do like the guacamole with them.

• Spanish-style shrimp

  • nicolepellegrini on February 07, 2019

    Light, fresh and tasty. Good with a salad on the side and some crusty bread.

• Tiger shrimp with cilantro mayonnaise

  • nicolepellegrini on April 01, 2019

    I liked this a lot. Shrimp had a nice, slightly-Asian bbq flavor to them and the cilantro mayo was a great sauce to cool the flavor slightly. 9 minutes under the broiler gave them a good char without being overcooked.

• Shrimp with Asian-style sauce

  • nicolepellegrini on May 09, 2020

    This was very simple to make and surprisingly tasty (and pretty to plate and serve). I liked it with some sweet chili sauce on the side.

• Shrimp with sun-dried tomato and basil dip

  • nicolepellegrini on October 12, 2025

    This was fine but nothing particularly noteworthy.