Recipes Using Dill

Dill is a wonderful accompaniment with seafood. Adding sprigs of fresh dill over any dish can intensify the flavors.

Ingredients

• King salmon, cleaned, 4―5 lbs.
• Extra-virgin olive oil, ¾ cup
• Dijon mustard, 2 tablespoons
• Garlic, minced, 2 tablespoons
• Balsamic vinegar, 2 tablespoons

• Creole seasoning, 1 teaspoon
• Lemon, slices, 12
• Fresh dill, sprigs
• Salt and black pepper, for taste

Procedure
Take a bowl to whisk in mustard, garlic, balsamic vinegar, salt, black pepper, and seasoning together. Now slowly add the extra-virgin olive oil in the bowl while you stir continuously. Drizzle the mixture over salmon and rub it on all sides properly; let the fish marinate for about 30 minutes. Meanwhile, preheat the gas or fire grill.

Place the salmon over the oiled rack on a bed of lemon slices; cover the top with fresh dill sprigs. Put the rack on the grill and cover it so that the fish cooks properly. In 5 min, baste the rest of the marinade and cook the fish for a few more minutes, or until the skin is crispy and charred. Remove the fish using tongs, place it on a platter to serve.

Ingredients

• Shallots, julienne, ½ cup
• Parsley, chopped, 2 tablespoons
• White wine vinegar, 2 tablespoons
• Half and half cream, 2 tablespoons
• Fresh dill, chopped, 1 tablespoon
• Butter, 1½ teaspoons
• Dijon mustard, 1½ teaspoons

• Pie shell, 1
• Salmon fillets, 6 oz.
• Ricotta cheese, 6 oz.
• Cheddar cheese, grated, 2 oz.
• Peppercorns, 5
• Bay leaf, 1
• Eggs, 3
• Salt, for taste

Procedure
Preheat the oven at 450ºF. In a pan, pour some water in and place the salmon (skin-side down) so only the bottom is covered, along with vinegar, bay leaf, and peppercorns. Cover the pan and poach the salmon for 5―10 minutes, depending on the thickness of the fillet.

Once ready, flake the fish into small, bite-size pieces and mix in the herbs. In the same pan, sauté shallots till they turn golden brown. Remove from the heat and mix it in with the salmon and herbs. Beat 3 eggs in a bowl and add cream, mustard, and salt in. Place the salmon mixture into the pie shell. Add the ricotta cheese and then the egg mixture.

Sprinkle generous amounts of cheddar cheese on top and bake in the oven for about 10 minutes at 450ºF, and then for 20 minutes at 350ºF. Once the quiche is ready, bring it out of the oven, and let it cool down for 10 minutes before you serve.

Tilapia is a white, often times pink, colored fish which is low in fat, and can be grilled, fried, steamed, poached, and broiled.

Ingredients

• Tilapia fillets, 6―8
• Sour cream, ½ cup
• Mayonnaise, ⅓ cup

• Red onion, chopped, 2 tablespoons
• Fresh dill, chopped, 1 tablespoon
• Lemon juice, 1 tablespoon
• Parsley, chopped, 2 teaspoons
• Salt and black pepper, for taste

Procedure
Preheat the oven at 350°F. Take a baking dish and grease it properly. Place the Tilapia fillets in single layer inside the baking dish; season with salt and black pepper. Combine rest of the ingredients in a bowl, and rub it over the fillets. Bake the fish for about 12―15 minutes, or till the fish is cooked properly. Scoop out the fish and serve in a platter with some baked potatoes and salad.

Ingredients

• Tilapia fillets, 4, 4 oz.
• Dried dill, crumbled, 1 teaspoon
• Paprika, ¾ teaspoon
• Lemon pepper, ¼ teaspoon
• Lemons, quartered, 2
• Olive oil, for seasoning

Procedure
Preheat the oven at 350°F. Clean the fish fillets and pat dry with some paper towels. Spread aluminum foil in a shallow baking dish and lightly grease it with olive oil. Place the fillets in the baking dish and mix all the spices together to sprinkle over the fish. Rub it lightly and pour some olive oil over the fish. Place in the oven and bake for about 10―12 minutes or till the fish flakes easily with a fork. Take the dish out of the oven, let it cool a bit, and serve the fish over a platter with some lemon juice squeezed over it.