Preheat a grill to medium-high heat. Sprinkle the sockeye salmon with salt and pepper. Pour the oil in a flat dish and add the garlic, lemon juice, lemon rind, pepper flakes, and about 3/4 of the chopped thyme. Place the fillets in the marinade and coat well. Cover with plastic wrap and let stand in a cool place for 15 minutes. Remove salmon from the marinade and place directly on the grill and cook, approximately 5 minutes per side. Remove the salmon from the grill. Combine the melted butter with the remaining thyme and drizzle over fillets.
In a bowl, combine the fruits, shallots, vinegar, sugar and white wine. Stir to combine and set aside. (This salsa can be prepared an hour prior to serving, allowing flavors to blend.)
Sprinkle chopped rosemary on fish, add salt and pepper to taste, and grill over medium-high heat for 5 to 8 minutes per side until flesh is firm, opaque throughout, and internal temperature registers 145 degrees Fahrenheit on a meat thermometer.
Serve with the berry salsa over the grilled Mahi Mahi.
Ahi Tuna, also known as Yellowfin, has surged to the forefront of seafood cuisine, delivering a lean and delicious experience. you can savor these delightfully meaty steaks as you would a prime cut of beef – seared, broiled, skewered, or blackened. Ahi pairs up winningly with sources or rubs and cooks up to an appealing ivory-beige. All natural Orca Bay Ahi are harvested by long-line fishing vessels and frozen at their absolute peak.
Stir together brown sugar, orange peel, oil and pepper. Place Ahi on a plate, rub with mixture and let marinate in refrigerator for one hour.
Preheat the broiler, place steaks on broiler pan and broil about 4 inches from the heat source. Note: Fish can also be grilled.
Turn once, after about 5 minutes. You can check for doneness by cutting into the steak with a thin-bladed knife; Ahi should not be cooked well done and will continue to cook a bit after being removed from the heat.
While steaks cook, toss together fruit mixture, mint and red pepper. Spoon over warm fish and serve.
sCook the noodles using package instructions. Brush the fish with a mixture of oil and garlic, season with salt and pepper (if desired). Grill, broil, or fry the fish – about 4 minutes each side.
Mix the sauce ingredients together and spoon over the cooked fillets. Garnish with a sprinkle of the chopped cilantro and carrot.