Fischer & Wieser's Gourmet Cooking Central

If you’re into healthy, grilled fish is the answer! Mild flavored grilled halibut fillets are complemented with our NEW! Fischer & Wieser Harvest Peach & Hatch Pepper Sauce.

• 4 teaspoons fresh lemon juice
• 4 teaspoons olive oil
• 1/2 teaspoon paprika
• 1 garlic clove, minced
• 4 (6-ounce) skinless halibut fillets
• 3/8 teaspoon salt
• 3/8 teaspoon freshly ground black pepper
• Cooking spray
• ½ cup Harvest Peach & Hatch Pepper Sauce

Prepare grill to medium-high heat. To prepare fish, combine lemon juice, oil, paprika, and minced garlic clove in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with Harvest Peach & Hatch Pepper Sauce. Serves 4

Popularity: 6%

This recipe helps you create the most delicious coconut shrimp you’ve ever tasted! Combine it with our Mango Ginger Habanero Sauce and you’ve got a perfect appetizer for your dinner party or tail-gating party—or a fantastic entrée when served with jasmine rice and a green salad! Enjoy!

• 28 large raw shrimp (about 1 1/2 pounds), deveined and peeled
• 1/3 cup cornstarch
• 3/4 teaspoon salt
• 1/2 to 3/4 teaspoon ground red pepper
• 3 large egg whites
• 1 1/2 cups flaked sweetened coconut
• cooking spray
• 1/2 to 3/4 cup Mango Ginger Habanero Sauce

*Preheat oven to 400°. To prepare shrimp, rinse in cold water; drain on paper towels until dry. Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish. Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes. Serve with Mango Ginger Habanero Sauce spooned over each shrimp. Serves 4-6.

*If you prefer to grill these shrimp, place on pre-heated grill (medium-high) and grill 10 minutes per side, or until shrimp turns pink and coconut is lightly toasted.

Popularity: 5%

This recipe helps you create the most delicious coconut shrimp you’ve ever tasted! Combine it with our Hatch Chile & Pineapple Salsa, and you’ve got a perfect appetizer for your dinner party or tail-gating party—or a fantastic entrée when served with jasmine rice and a green salad! Enjoy!

Prep Time:  30 minutes
Bake Time:  20 minutes

28 large raw shrimp (about 1 1/2 pounds), deveined and peeled
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
cooking spray
1/2 to 3/4 cup Hatch Chile & Pineapple Salsa

*Preheat oven to 400°. To prepare shrimp, rinse  in cold water; drain on paper towels until dry. Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish. Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10  minutes. Serve with Hatch Chile & Pineapple Salsa spooned over each shrimp. Serves 4-6.

*If you prefer to grill these shrimp, place on pre-heated grill (medium-high) and grill 10 minutes per side, or until shrimp turns pink and coconut is lightly toasted.

This recipe is also fantastic with our Apricot & Orange Marmalade and Red Hot Jalapeno Jelly!

Popularity: 2%

Nothing could be easier, whether you need an appetizer or entrée! Either grill or place under a broiler—you can have these treats any time of the year! Great for outdoor barbecues, tail-gate parties, holiday entertaining!

Prep Time:  10-15 minutes
Bake/Grill Time:  5 minutes/side

20 large shrimp, raw, deveined & peeled
3/4 to 1 cup Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce
10 slices bacon, cut in half
1/2 teaspoon salt
1/4 teaspoon pepper
toothpicks soaked in water at least 15 minutes

Preheat oven to broil, or a grill to medium-high. Wash and pat shrimp dry. Place in shallow bowl; cover with Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce and stir to coat. Sprinkle with salt and pepper. Wrap each with a bacon strip and secure with soaked toothpicks. If broiling, place on cookie sheet, place under broiler 5 minutes; turn, broil another 5 minutes until bacon is crispy and done. If grilling, place on grill and turn after 5 minutes; grill until bacon is crispy and done.  Serve with additional Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce. Serves 10-12 as appetizers, or 4 as entrée.

Popularity: 2%

From Mary Shivers, Ada, Ok, Honorable Mention on our 2010 Summer Grilling Recipe Contest.

Prep Time: 35-45 minutes
Marinade Time: 2-3 hours
Grill Time: 10 minutes

• 48 large raw shrimp, peeled and deveined with tails attached
• 1/2 cup Fischer & Wieser Smokehouse Bacon & Chipotle Grilling Sauce
• 2 tablespoons Fischer & Wieser Hot Habanero Salsa
• 2 tablespoons Fischer & Wieser Sweet Onion & Garlic Marmalade
• 2 tablespoons canola oil (plus 1 tablespoon for oiling grates)
• 2 tablespoons apple cider vinegar
• 8 12-inch water soaked wooden skewers

Sauce:

• 3/4 cup Fischer & Wieser Apricot Orange Marmalade
• 1 tablespoon Fischer & Wieser Sweet Heat Mustard
• 1-1/2 teaspoons prepared horseradish
• 2 teaspoons finely chopped fresh parsley

Place shrimp in a large resealable plastic bag. Puree next five ingredients in a food processor or blender. Reserve 1/4 cup for basting. Pour remaining marinade over shrimp. Seal, shake and refrigerate for 2-3 hours. Remove shrimp from marinade and discard liquid. Thread 6 shrimp on each skewer, piercing once near the head and once near the tail. Prepare a grill to medium heat, oiling grates. Grill for 3-4 minutes per side or until shrimp are opaque and grill marks appear, turning and basting with reserved marinade twice. While shrimp are grilling, stir all sauce ingredients together in a small bowl. Serve shrimp with sauce for dipping. Serves 8. Enjoy!

Popularity: 6%

Preparation time: 10 minutes
Cooking time: 12 minutes

This recipe comes to us from “The Chile Doctor,” who has generously allowed us to post it on our website. His kind words appear below:

This recipe uses your outstanding Jalapeno Peach Preserves , and it really makes the salmon taste great (in my opinion).  I’m not a fan of salmon, but this had me cleaning my plate and wishing it was polite to lick it…
If you’re a fan of salmon, then you know its rich taste can stand up to stronger flavors in the sauce than, say, trout. Here’s a zesty treat for you then!

• 4 salmon steaks, 6 ounces each
• ½ cup Fischer & Wieser Jalapeno Peach Preserves
• 1 teaspoon light soy sauce
• ¼ teaspoon paprika or cayenne pepper
• ⅛-¼ teaspoon ground ginger
• 2 large colored bell peppers, seeded, thinly sliced into strips
• 1 medium yellow onion, thinly sliced into strips
• 1 tablespoon light olive oil
• kosher salt and freshly ground black pepper

Prepare broiler or grill for medium-high, direct heat. Place salmon on nonstick foil or non-stick spray coated broiler sheet. Blend Fischer & Wieser Jalapeno Peach Preserves, soy, paprika and ginger in a small bowl, then brush liberally on fish. Place vegetable strips around fish, spreading out so they’ll cook well; brush veggies with oil and then season. Grill fish about 5 inches from heat for 10-12 minutes, or until it begins to flake with a fork. About half-way through, turn the veggies over and brush the fish again with more glaze. Serve with tossed salad, rice and a nice Liebfraumilch for a complete and healthy meal.

Got some other vegetable you prefer over peppers and onions? Go right ahead! Just be sure not to use something that takes longer than 10-15 minutes to cook; like say, baked potatoes. Fix them separately. Serves 4.

Popularity: 8%

Using this rich, creamy Mom’s Limited Edition Tomato Basil Soup in a gumbo recipe may be the best idea anybody’s ever had! Not only is it quick, it satisfies the “gimme a little comfort food” request made by your friends and family.

Prep Time:  15 minutes
Cook Time:  15 minutes

• 1/2 medium onion, chopped
• 2 cups frozen shrimp, cooked and chopped (may substitute sausage or chicken for the shrimp)
• 2 tablespoons melted butter or extra virgin olive oil
• 1 cup Mom’s Limited Edition Tomato Basil Soup
• 1 teaspoon Cajun Seasoning, if desired
• 2 cups cooked rice

Saute′ onion and shrimp (or sausage, chicken) in melted butter or olive oil. Add Mom’s Limited Edition Tomato Basil Soup and Cajun Seasoning. Bring to a boil; lower heat to simmer. Allow mixture to simmer 10 to 15 minutes. Cook rice according to package directions while meat and sauce are simmering. Serve Mom’s Limited Edition Tomato Basil Soup and seafood or meat sauce over rice. Serves 4

Popularity: 7%

DELICIOUS!! A great recipe for those football, Final Four or other sporting event parties! Or just for any time you’re having fun grilling and enjoying friends and family!

Prep Time:  25-30 minutes
Marinate Time:  15 minutes
Grill Time:  10-15 minutes

2-3 medium yellow squash, rinsed and sliced
1 medium onion, divided into petals
1 green bell pepper, cut into approximately 1/2″ x 1″ pieces
1 red bell pepper, cut into approximately 1/2″ x 1″ pieces
6-8 mushrooms, rinsed and sliced
1 link beef or pork sausage, sliced
1-1/2 lbs. medium shrimp, deveined
1-3/4 cups Fischer & Wieser Papaya Lime Serrano Sauce
1-3/4 cups Fischer & Wieser Mango Ginger Habanero Sauce
Skewers (if wooden, soak 15 minutes before threading).

Prepare squash, onion, bell pepper, red bell pepper, mushrooms, sausage, and shrimp as indicated; marinate shrimp in Papaya Lime Serrano Sauce (15 minutes). Thread all ingredients, alternating as desired, onto skewers. (Soak skewers in water, if bamboo, before using, while shrimp is marinating.) Heat grill until coals are grey; place threaded skewers over fire; brush with Mango Ginger Habanero Sauce. Cook until shrimp loses its pink color, and sausage sizzles, approximately 10 minutes. Serve hot over rice, if desired. Serves 9-12

Popularity: 6%

This was the grand prize winner in our recipe contest, submitted by Bill Slingerland!

Prep Time:  15 minutes
Cook Time:  10-15 minutes

1/2 cup butter
1 cup chopped poblano peppers
1/2 cup chopped onion
2 cups chopped shrimp (peeled and deveined)
8 ounces cream cheese
3/4 cup Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce®
1 cup grated Monterey Jack cheese
8 – 10 red corn tortillas, softened or steamed
8 – 10 leaves of red leaf lettuce

Melt butter in a 12-inch skillet. Over medium heat, sauté peppers and onions in butter until soft. Add shrimp and stir until shrimp turns pink. Add cream cheese and continue stirring until cheese is melted. Add The Original Roasted Raspberry Chipotle Sauce®. Cook over low heat for 10 to 15 minutes. Remove from heat and stir in the grated cheese. One by one, place steamed tortillas flat on a plate and place a lettuce leaf on top of each. Spoon about 1/4 cup of the shrimp mixture in the center of each lettuce leaf. Fold each tortilla in half like a taco. Serve with Caribbean rice and black beans.  Makes 8 to 10 tacos.

Popularity: 1%

Salmon is sooo good and good for you too! Make it really sizzle with this yummy preparation. Close your eyes, take a bite and think of sunny, sandy beaches!

Prep Time:  5 minutes
Marinade Time:  1 hour
Grill Time:  10 minutes

1 cup real pineapple juice
Juice of 1 large lime
2 pounds wild sockeye salmon fillet, skinned
2-3 teaspoons olive oil
Sea salt and freshly ground black pepper
Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce®

Whisk together the pineapple and lime juices. Place the salmon in a zip-sealing bag and pour the juice over it. Seal the bag and place on a baking sheet. Set aside at room temperature to marinate for one hour. Preheat a gas char grill to medium heat. Remove the salmon from the bag, discarding juices. Pat the fish dry using absorbent paper towels. Using a pastry brush, coat both side of the fillet with olive oil and season with salt and pepper. Grill the fish on preheated grill and cook just until the filet turns a lighter color throughout, turning once, about 5 minutes per side. Do not overcook. Brush the fillet liberally on the top side with the Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce® and grill an additional minute. Remove from grill and serve hot. Serves 4

Popularity: 2%