Archive for the 'Fish and Seafood' Category

Salmon with Tomato Salsa

Wednesday, April 5th, 2006

Here’s another salmon recipe for the George Foreman Grill! This one uses tomatoes, olives, and garlic to put a fresh Italian spin on the popular fish.

Salmon with Pineapple Salsa

Wednesday, April 5th, 2006

Salmon recipes are always popular. Here’s one for the George Foreman Grill that adds the exotic tastes of pineapple, peppers, and cumin!

Salmon with Blue Cheese

Wednesday, April 5th, 2006

I’m not a fan of blue cheese — but my husband loves it! He also likes salmon, so this George Foreman Grill recipe is right up his alley.

Cajun-Style Catfish

Tuesday, January 3rd, 2006

If you can’t go to the bayou, use the George Foreman Grill to bring the bayou to you! You can also substitute tilapia or redfish for the catfish in this recipe.

Orange & Rosemary Shrimp Kebabs

Tuesday, January 3rd, 2006

Cooking meat on a skewer — known as kebabs, shish kebabs, kabobs, kebobs, cabobs, shashliks, and even as French dishes designated en brochette — is one of the oldest dishes known to mankind.

Primitive mankind impaled pieces of meat on a stick to cook over an open fire or hot coals. I doubt that their kebabs were as tasty as these ones are — thanks to the George Foreman Grill!

Grilled Rosemary Swordfish

Wednesday, December 21st, 2005

Grilled swordfish is a delicious low-fat, high-protein entree — especially when prepared on the George Foreman Grill!