Baked Tilapia With Corn & Green Chili Relish

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups corn, fresh roasted and cut off cob
• 2 green chilies, fresh roasted, seeded, peeled and diced
• 1 large tomato, diced and seeded
• 1 yellow bell pepper, diced
• 1/2 cup red onion, diced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon cumin
• 2 tablespoons cilantro, fresh chopped
• 1 garlic clove, minced
• 1 tablespoon salt
• 2 teaspoons pepper
• 2 teaspoons lime juice, freshly squeezed
• 4 ounces tilapia fillets

Recipe

• 1 prepare the fish for baking (or grilling) by seasoning with salt, pepper, and lime juice. bake in 375 degree oven until cooked and flaky - about 6-8 minutes.
• 2 mix together all relish ingredients.
• 3 serve fish on four plates with 1/4 of relish mixture on each.
• 4 enjoy!

Caper Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup fish stock or 1 cup beef stock or 1 cup lamb stock, depending on the food with which it is to be served
• 1 tablespoon capers, drained (and cut into halves if large)
• 2 teaspoons malt vinegar
• 1/4 teaspoon salt
• fresh ground black pepper

Recipe

• 1 in a heavy 8 to 10-inch skillet, melt the butter over moderate heat. when the foam begins to subside, stir in the flour and mix thoroughly. pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
• 2 reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. then stir in the capers, vinegar, salt and a few grindings of pepper. taste for seasoning and serve hot from a small bowl or a sauceboat.

Creamy Salmon Dip Or Spread

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 250 g light cream cheese, softened
• 415 g pink salmon, drained and flaked
• 1 small onions or 2 spring onions, finely chopped

Recipe

• 1 open the can of salmon and remove all skin and bones.
• 2 mix all ingredients together- you can just mix well or process lightly for a finer texture.
• 3 serve with crackers or breadsticks. can be used as a sandwich spread.

Baked Tilapia Iowa Cajun Style

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 6 tilapia fillets, frozen (or thawed)
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons margarine
• 1/2 teaspoon lawry's seasoned salt
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon seasoned pepper (schillings)
• 1/2 teaspoon fines herbes (spice islands)
• 1/2 teaspoon thyme
• 1 teaspoon parsley

Recipe

• 1 rinse and drain the fish; arrange skin side down and overlapping slightly in 9x12 or larger casserole if using more; heat oven to 400f; if using glass or nonstick, i don't bother to grease the pan.
• 2 melt the butter and margarine in small saucepan and pour over fish; the margarine dilutes the butter which causes burning easily but the butter imparts flavor.
• 3 rub the butter mixture over the top of the fish with your hands or spatula; with frozen filets (which must be fairly thin to cook right) the mixture will solidify; don't worry about it.
• 4 the spices and herbs will not adhere well without moisture or the butter mixture but too much isn't good for you now so i try to drain it off when i serve.
• 5 most spices have plastic sprinkling inserts with holes so i don't measure but sprinkle to taste trying to get the right balance; watch the parsley as sometimes it's easy to get too much; same goes for other spices you're not familiar with amounts, better too little than too much if you're not used to cooking with them.
• 6 sprinkle on the seasoned salt, paprika, onion powder, pepper blend, fines herbes, thyme and parsley last.
• 7 put in oven and bake for 10 minutes.
• 8 with a turkey baster or spoon, scoop up the butter and juices and drizzle back over the fish.
• 9 continue baking for 10 more minutes; it may be done or thicker pieces of fish take about another 5 or 10 minutes.
• 10 you can tell it's done when you pierce with a fork or sharp knife; it will be tender and flaky with clear juices (not always apparent).
• 11 remove from oven and baste one more time, may have to tilt the dish so it will all pool at an end.
• 12 serve while hot with a spatula, draining off the excess melted butter mixture; it's not good for us; you can substitute an oil and less of it and it should be essentially the same.
• 13 squeeze some fresh lemon juice over the fish at the table if desired (a must in the past for all fish but well everything is getting more expensive).

Baked Tilapia

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 lbs tilapia fillets
• 1/4 cup celery, chopped
• 1/4 cup onion, chopped
• 1/4 cup sweet red pepper, chopped
• 3 tablespoons butter
• 3 tablespoons flour
• salt and pepper
• 1 teaspoon fresh tarragon
• 1 teaspoon fresh basil
• 1/4 cup milk
• 1 cup mozzarella cheese, shredded

Recipe

• 1 saute the celery, onions and bell pepper in butter until the vegetables soften.
• 2 add flour, salt, pepper, tarragon, basil, and milk, stirring until blended.
• 3 cook sauce until it thickens, stirring constantly.
• 4 lower the heat and add cheese, stirring until the cheese just melts. do not boil the cheese or it will get stringy.
• 5 rinse the tilapia fillets in cold salted water, then drain and pat dry.
• 6 arrange the fish in a single layer in an oblong baking dish.
• 7 spoon the sauce over all.
• 8 bake at 425ºf for 8 to 10 minutes or until the fish flakes easily when tested with a fork.

Baked Talapia Fish

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 10 tilapia fillets (unfrozen)
• 1 teaspoon butter
• creole seasoning
• lemon pepper
• garlic salt

Recipe

• 1 thaw out 10 pieces of frozen talapia.
• 2 pre-heat the oven to 350 degrees.
• 3 wash the fish pieces off in the sink.
• 4 spray the foil pan with cooking spray.
• 5 place the fish in the foil pan with 4 peices on each side of the pan and two pieces in the middle.
• 6 sprinkle seasonings, creole seasoning, lemon pepper, and garlic salt on the fish.
• 7 put the teaspoon of butter top in the middle of the fish.
• 8 place a foil over the pan.
• 9 place it in the oven.

Baked Tilapia Amandine

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/4 cup butter, melted
• 3 tablespoons lemon juice
• 6 tilapia fillets (about 2 lbs)
• 1 1/2 teaspoons creole seasoning
• 1/2 cup almonds, sliced

Recipe

• 1 combine the melted butter and lemon juice in a shallow dish. dip the fish fillets in the butter mixture, and place in an ungreased 13x9x2 inch baking dish.
• 2 sprinkle the fillets evenly with the creole seasoning. bake, uncovered, at 375 degrees for 15 minutes. sprinkle the fillets with the sliced almonds, and bake an addtional 10 minutes or until the fish flakes easily. (cooking time varies with the thickness of your fish).

Creamy Seafood Soup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 crabs
• 1/4 kg calamari, cut into rings (small) or shrimp (small)
• 1/4 kg fish fillet, cut into cubes
• 1/4 oyster (sea shells)
• 2 tablespoons flour
• 2 tablespoons lemon juice
• 1 onion, chopped
• 5 fresh coriander leaves
• salt and pepper
• 5 celery
• 5 bay leaves
• 2 liters water
• 2 tablespoons oil
• 3/4 cup whipping cream

Recipe

• 1 put onions and celery in water till boiling.
• 2 add crabs first then sea shells then calamari then leave to boil for 15 minutes.
• 3 add flour and lemon juice.
• 4 on the other hand, in a sauce pan add oil and stir fry with fish and shrimp for 5 minutes then add to soup.
• 5 add salt, pepper, coriander and bay leaves.
• 6 add whipping cream then leave to boil for 10 minute.
• 7 remove celery, coriander and bay leaves before serving.
• 8 season with salt and pepper.
• 9 n.b after crabs are done, you can divide each into two.

Creamy Salmon And Pasta Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups uncooked bow tie pasta or 2 cups ruffle pasta
• 1 cup fresh green beans, cut into 1 inch pieces
• 1 cup asparagus, cut into 1 inch pieces
• 1 cup broccoli, floweretts cut into 1 inch pieces
• 1/2 sweet red peppers or 1/2 orange bell pepper, juliened
• 2 tablespoons fresh lemon juice
• 1/2 cup mayonnaise
• 1 cup dijonnaise mustard
• 4 tablespoons chopped fresh dill
• 1/2 teaspoon salt
• pepper
• 1 (15 1/2 ounce) can salmon, skinned and boned
• 1/4 cup sliced radishes or 1/4 cup radish, cut in roses

Recipe

• 1 in a large stock pot boil pasta in water.
• 2 after 7 minutes add the green beans, asparagus and broccoli.
• 3 drain and plunge into ice water to stop the cooking process.
• 4 drain well.
• 5 in a large bowl combine the mayonnaise, dijonnaise, lemon juice, dill, salt and pepper and whisk well.
• 6 add the salmon, pasta and cooked veggies along with the sweet bell pepper.
• 7 toss gently and serve.

Champagne Oyster Stew With Brie Cheese

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 quart fresh oyster (about 32)
• 2 cups water
• 3 tablespoons butter
• 3 tablespoons vegetable oil
• 1 leek, cleaned and chopped ( part only)
• 3 celery ribs, chopped
• 1 medium onion, chopped
• 2 bay leaves
• 1 tablespoon thyme
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons flour
• 1 cup champagne
• 2 cups heavy cream
• 8 ounces brie cheese, diced
• salt

Recipe

• 1 place shucked oysters with their liquor and water in a medium bowl and refrigerate for 1 hour. in the meantime, place a large saucepan over medium heat. add butter and oil. when butter is melted, add vegetables, herbs and seasonings. sauté until onions are translucent. sprinkle flour over vegetables and stir with a wood spoon to incorporate. cook for 1 minute. strain oysters from the liquid and reserve. add the oyster liquid to the vegetables and stir until smooth. add champagne and simmer 20 minutes. add cream and cook for another 5 minutes. add brie and turn off heat. stir until cheese is completely dissolved. strain soup through a medium sieve. return soup to a simmer then add oysters, stirring to incorporate. adjust seasoning with salt. cover and turn off heat. let sit for 5 minutes. serve in bowls with crusty sour dough french bread.

Cape Malay Pickled Fish

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 lbs yellowtail fish fillets, scaled and fileted, skin left on
• 5 garlic cloves, chopped
• 2 large onions, sliced in rings
• kosher salt
• 1 cup vinegar
• 1/2 cup water
• 1/2 cup brown sugar
• 8 peppercorns
• 4 cloves
• 4 allspice berries
• 2 bay leaves
• 1 tablespoon masala (curry powder)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• oil, as needed for frying

Recipe

• 1 firm up the flesh of the fish by sprinkling salt on both sides of the filet and letting it stand in a glass bowl for 20 to 25 minutes.
• 2 thoroughly rinse the salt off the filet under running water. pat it dry with a paper towel. cut the fish into serving portions leaving the skin attached.
• 3 heat oil in a frying pan and fry the fish until cooked through. (do not coat the fish with flour or batter.).
• 4 place the rest of the ingredients in a large pot, and bring to the boil, stirring to dissolve the sugar and make sure it does not burn on the bottom of the pot. simmer for approximately 8 minutes until the onions are cooked but still crisp.
• 5 layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. the last layer of fish should be covered with sauce.
• 6 refrigerate for up to a week. best to make at least 6 hours before serving.

Baked Tilapia W/ Fondue Sauce And Crab

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 tablespoon light butter
• 2 tablespoons flour
• salt and pepper
• 1/8 teaspoon nutmeg
• 3/4 cup skim milk
• 3/8 cup fat free sharp cheddar cheese or 3/8 cup reduced-fat sharp cheddar cheese, grated
• 6 1/2 ounces canned crabmeat, drained
• 1/8 cup sherry wine
• 1 lb tilapia fillet, skinned and boned (or other fish)
• 1/4 teaspoon paprika
• salt and pepper

Recipe

• 1 preheat oven to 400.
• 2 for the sauce, melt the butter in a pan. stir in the flour and nutmeg until smooth.
• 3 gradually stir in the milk. cook until smooth and thickens a little.
• 4 add the cheese, and stir until melted. add in the sherry and crab meat, mixing well to coat the crab.
• 5 season tilapia with salt and pepper. place the tilapia in an 8x8 pan.
• 6 pour the fondue-crab sauce over the tilapia.
• 7 sprinkle with the paprika.
• 8 bake at 400 for 25-30 minutes.

Creamy Shrimp Alfredo

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 lb linguine, uncooked
• 2 tablespoons balsamic vinaigrette dressing
• 1/2 lb uncooked medium shrimp, deveined and peeled
• 3 garlic cloves, minced
• 6 ounces cream cheese, cubed (3/4 of 8 ounce package)
• 3/4 cup reduced-sodium fat-free chicken broth
• 1/4 cup grated parmesan cheese, divided
• 1 tablespoon chopped fresh parsley

Recipe

• 1 cook pasta as directed on package, omitting salt. meanwhile, heat dressing in large skillet on medium heat. add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink, adding garlic for the last minute. remove shrimp with slotted spoon, reserving liquid in skillet; set shrimp aside.
• 2 add cream cheese and broth to skillet; cook 3 to 5 minutes or until cream cheese is completely melted, stirring frequently. stir in shrimp and 3 tablespoons parmesan cheese.
• 3 drain pasta. add to skillet; toss to coat. transfer to platter; sprinkle with remaining parmesan and parsley.
• 4 kitchen tips:.
• 5 healthy living: save 50 calories and 6 grams of fat per serving by preparing with light balsamic vinaigrette dressing and neufchatel cheese.
• 6 serving suggestion: serve with a mixed green salad and your favorite fresh fruit to round out the meal.

Champagne Poached Alaska Salmon

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 4 (6 -8 ounce) alaska salmon steaks or 4 (6 -8 ounce) salmon fillets
• 2 cups champagne
• 1/4 cup fresh lemon juice
• lemon zest
• 1/2 onion, peeled and thinly sliced
• 1 tablespoon capers
• 4 sprigs fresh tarragon
• salt and pepper, to taste

Recipe

• 1 remove any skin or bones from salmon.
• 2 season alaska salmon steaks/fillets lightly with salt and pepper. place in a pan just large enough to hold the salmon in 1 layer. add the champagne, lemon juice and just enough water to cover the fish.
• 3 remove the fish and bring the liquid to a boil.
• 4 return the salmon steaks/fillets to the pan. top each with an onion slice, capers,and tarragon sprig. reduce heat to a simmer, cover pan with foil and poach at no more than a simmer for 6 to 10 minutes (depending on the thickness of the salmon).
• 5 remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. top each piece of fish with 1 ounce of the liquid top with olives, capers and onions.

Chili Prawn And Long Bean Stir-fry

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 2 medium onions, very finely sliced
• 5 garlic cloves, chopped finely
• 2 stalks lemongrass ( part only)
• 3 red chilies, seeded and very finely sliced
• 8 ounces long beans, ends trimmed
• 10 ounces medium raw shrimp, peel and devained
• 1 tablespoon fish sauce
• 1 tablespoon rice wine vinegar
• garlic chives (garnish)

Recipe

• 1 heat the oil in a large heavy-base wok. add the onion, garlic, lemon grass and chilies to the wok and stir-fry over medium-high heat for 4 minutes or until soft and golden.
• 2 add the beans to the wok and stir-fry for 2-3 minutes or until bright green. add the prawns and sugar to the wok and toss gently for 3 minutes.
• 3 season with the fish sauce and rice wine vinegar, tss well and serve, sprinkled with garlic chives.

Creamy Sauce For Crab Or Shrimp

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup mayonnaise (i use best foods)
• 3 tablespoons chili sauce
• 3 tablespoons ketchup
• 1 dash tabasco sauce
• 1 tablespoon vinegar
• 1 teaspoon worcestershire sauce

Recipe

• 1 blend well and refrigerate.
• 2 serve on crab or shrimp salad or cocktail.

Baked Tilapia With Herb Butter

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 4 tablespoons unsalted butter, softened
• 2 tablespoons chopped fresh tarragon or 2 tablespoons basil
• 8 ounces sliced mixed mushrooms (about 4 cups)
• 4 stalks celery, sliced on the diagonnal
• 1 bunch scallion, sliced
• kosher salt & freshly ground black pepper
• 24 ounces tilapia fillets

Recipe

• 1 preheat the oven to 400 degrees. in a small bowl, mix the butter and tarragon or basil until combined; set aside.
• 2 lay out 4 large pieces of foil. layer the vegetables in the center of each piece of foil, starting with the mushrooms, then the celery and scallions (this is where i then added the slivered onions, pea pods sliced and minced garlic). dot the vegetables with some of the herb butter (use about half) and season each portion with 1/4 teaspoon salt and pepper to taste. lay the tilapia fillets over the vegetables; dot with the remaining herb butter. sprinkle each fillet with 1/4 teaspoon salt and pepper to taste.
• 3 bring the foil ends together, fold over and crimp closed on all sides to make sealed packets. place the packets on a baking sheet and bake until the fish is cooked through but still moist, 18-22 minutes. remove the packets from the oven and let sit 2 minutes before opening. transfer the fish and vegetables to plates and drizzle with the cooking juices.

Amanda's Birthday Salmon

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons butter
• salt
• pepper
• 2 tablespoons olive oil
• 1/2 cup orange juice
• 4 -5 slices fresh ginger (about 1/8 inch thick)
• 2 tablespoons teriyaki sauce
• 1 tablespoon green onion top, chopped

Recipe

• 1 for sauce: whisk olive oil, orange juice and terriyaki sauce together in a saucepan.
• 2 stir in ginger& green onions.
• 3 bring to a boil and allow to reduce for 5 minutes.
• 4 in a skillet heat olive oil& butter.
• 5 when hot, add salmon and brown on each side.
• 6 cook for about 3-4 minutes per side or until salmon starts to flake.
• 7 add sauce, turning salmon to coat.
• 8 cook for another 2 minutes.
• 9 serve salmon with sauce.

Creamy Salmon Chowder

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (16 ounce) can pink salmon
• 1 tablespoon finely chopped onion
• 2 tablespoons margarine or 2 tablespoons butter
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/4 cup milk
• 1 (16 ounce) can tomatoes, cut up
• 1 tablespoon snipped parsley

Recipe

• 1 drain salmon, reserving liquid.
• 2 remove skin and bones from salmon, and then flake.
• 3 cook onion in margarine until tender, but not brown.
• 4 add soup and then gradually blend in reserved salmon liquid and milk.
• 5 add undrained tomatoes, salmon, parsley and sprinkling of salt and pepper to taste.
• 6 cover and simmer for 10 minutes. enjoy!

Baked Swordfish Manzanillo

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 (8 ounce) swordfish steaks
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 6 tablespoons olive oil
• 1/2 cup sliced green onion
• chopped parsley
• chopped tomato
• lime wedge

Recipe

• 1 preheat oven to 350 degrees.
• 2 sprinkle swordfish with salt and pepper.
• 3 place fish in a single layer in a baking dish and brush with olive oil to coat heavily.
• 4 sprinkle green onions over the fish.
• 5 bake uncovered for about 20 minutes, or until fish flakes easily with a fork.
• 6 transfer to platter and sprinkle with parsley and garnish with tomato and lime wedges.

Capellini With Wine Clam Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 1 teaspoon red pepper flakes
• 4 -6 garlic cloves, finely chopped
• 1 can flat fillet anchovy, drained
• 2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried thyme
• 1 cup dry wine
• 1 cup clam juice or 1 cup chicken stock
• 1 (15 ounce) can fancy baby clams
• 1 lemon, zested
• 1 lb capellini
• 1/4 cup chopped fresh parsley leaves
• black pepper
• coarse salt

Recipe

• 1 cook pasta until almost al dente and drain pasta.
• 2 heat a large deep skillet over medium heat.
• 3 add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies. cook until anchovies melt into the oil.
• 4 add thyme and wine.
• 5 reduce wine 1 minute.
• 6 add clam juice or stock.
• 7 stir in clams and lemon zest.
• 8 add pasta to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor.
• 9 add parsley, pepper and salt, to taste.

Baked Tilapia With Fresh Herbs

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 (6 -8 ounce) skinless tilapia fillets
• coarse salt and pepper
• 3 tablespoons light mayonnaise
• 1/2 cup finely chopped parsley
• 2 tablespoons finely chopped fresh dill
• lemon wedge, for serving

Recipe

• 1 preheat oven to 375°.
• 2 place fillets on a baking sheet, flat side down; season generously with salt and pepper.
• 3 spread mayonnaise evenly over top of fillets.
• 4 sprinkle fish with parsley and dill.
• 5 bake until opaque throughout, about 15 minutes.
• 6 serve with lemon wedges.

Capellini Al Gamberetti (angel Hair Pasta With Shrimp)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 lb capellini, cooked al dente in salted water (angel hair)
• 6 tablespoons olive oil
• 1 lb large shrimp, peeled and deveined
• 4 garlic cloves, thinly sliced
• 1/2 lb mushroom, sliced
• 1 cup diced tomato
• 1 cup jarred artichoke, drained
• kosher salt & freshly ground black pepper
• 1 tablespoon fresh parsley, finely chopped

Recipe

• 1 cook pasta according to package directions; drain.
• 2 meanwhile, heat a large skillet or saute pan over medium high heat and add the olive oil, shrimp and garlic; cook, stirring frequently until the shrimp just turns opaque, about 2 minutes.
• 3 add the mushrooms, tomatoes, and artichokes and keep cooking until the mushrooms are softened, about 3 minutes.
• 4 season to taste with salt and pepper.
• 5 toss with pasta and garnish with fresh parsley.

Baked Tilapia

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 8 tilapia fillets
• 10 soda crackers (export soda)
• 2 tablespoons adobo seasoning
• 2 tablespoons cilantro
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 2 eggs
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• 3 large garlic cloves

Recipe

• 1 in a blender or zip bag, crush crackers.
• 2 add adobo and cilantro
• 3 in a wide medium bowl, mix oil, vinegar, garlic salt and garlic powder.
• 4 in a separate bowl, beat eggs.
• 5 note:.
• 6 it is preferred to leave the filets marinating in vinegar/oil mixture for at least 30 minutes (this is optional)
• 7 after marinating or covering filets with oil/vinegar mixture. cover filets with eggs and then place on crackers until covered.
• 8 place them in greased pan and bake at 350°f for 30 minutes.

Creamy Scallop Lasagna

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 tablespoons butter, divided
• 1/2 lb mushroom, sliced
• 1/2 cup chopped green onion
• 1/4 cup minced shallot
• 3 cloves garlic, minced
• 1 1/2 lbs small scallops
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 12 lasagna noodles or 12 spinach lasagna noodles
• 1 tablespoon olive oil
• 1/4 cup flour
• 1 cup chicken broth, unsalted
• 1 cup heavy cream
• 1/3 cup dry vermouth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 cup half-and-half
• 1 cup jarlsberg cheese, shredded
• 1 cup smoked gouda cheese, shredded
• 1/4 cup grated parmesan cheese

Recipe

• 1 preheat oven to 350 degrees f.
• 2 melt 1 tablespoon butter in a large saute pan over medium-high heat.
• 3 add the mushrooms and cook until golden, about 5 minutes.
• 4 reduce heat to medium and add the green onions, shallots, and garlic, and saute for 3 minutes.
• 5 transfer the mushroom mixture to a bowl and set aside.
• 6 do not rinse out this pan- we're going to use it again in the upcoming steps.
• 7 rinse the scallops under cold water, then pat dry with a paper towel and season with the pepper.
• 8 increase the pan heat to medium-high and, in the previously-used pan, melt another 1 tablespoon butter.
• 9 saute the scallops until just opaque, about 2 to 3 minutes.
• 10 be careful to not overcook.
• 11 season with salt and transfer to a strainer set over a bowl to let it drain.
• 12 reserve drained liquid.
• 13 cook the lasagna noodles according to package directions.
• 14 drain, rinse immediately with cold water and then drain again.
• 15 toss with 1 tbsp olive oil and set aside.
• 16 now to start the sauce!
• 17 over medium heat melt the remaining butter in a saucepan.
• 18 add the flour and cook, stirring constantly to keep it from browning.
• 19 gradually add the chicken broth, cream, and vermouth.
• 20 cook, stirring occasionally, until smooth and thickened, about 5 minutes.
• 21 as soon as sauce begins to boil, remove it from the heat.
• 22 season with thyme and basil.
• 23 stir in 1/4 cup of the reserved strained scallop juice.
• 24 lightly spray the bottom of a 9x13-inch baking pan with pan spray.
• 25 pour the half-and-half into the bottom of the baking pan.
• 26 lay 4 noodles in a single layer in the pan.
• 27 layer with 1/3 each of the mushroom mixture, scallops, and shredded cheeses.
• 28 then coat with 1/3 of the sauce.
• 29 repeat the process twice, ending with the sauce.
• 30 sprinkle with grated parmesan.
• 31 cover pan with foil and bake at 350f for 20 minutes, then remove foil and bake 20 minutes longer.
• 32 remove from oven, cover, and let sit 15 minutes before serving.
• 33 makes 6 servings.

Creamy Salmon Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon all-purpose flour
• 3 cups milk
• 1 (1 1/2 ounce) envelope onion soup mix
• 1 (16 ounce) can salmon
• salt and pepper
• chopped parsley, for garnish

Recipe

• 1 melt butter over medium low heat in a 2-quart saucepan; stir in flour.
• 2 in a separate saucepan, scald milk with 1 envelope of onion soup mix.
• 3 gradually add milk to butter-flour mixture, stirring constantly over low heat.
• 4 continue cooking and stirring until milk mixture has thickened. pick over salmon, removing bones, then add salmon and liquid to thickened milk mixture.
• 5 season with salt and pepper to taste and serve with a garnish of chopped parsley.
• 6 makes 4 - (8 ounce) servings.

Avocado Butter With Baby Shrimp Sandwiches

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 6 slices egg bread or 6 slices bread, crusts removed
• 1/4 cup soft butter
• 1 avocado, peeled
• 1 tablespoon lemon juice
• 1 teaspoon chili powder
• salt
• 8 ounces cooked baby shrimp
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon hot pepper sauce
• salt
• 1/2 english cucumber, thinly sliced
• watercress leaf

Recipe

• 1 beat together butter, avocado, lemon juice, chili powder and salt in a bowl.
• 2 in a second bowl, marinate the baby shrimp with lemon juice, olive oil, hot pepper sauce and salt to taste.
• 3 lightly sprinkle salt on cucumber slices and let sit for 20 minutes.
• 4 pat cucumber dry with paper towels.
• 5 cut bread in half and spread slices with avocado butter. top with overlapping cucumber slices and pile shrimp on top. garnish with a watercress sprig.
• 6 repeat for remaining sandwiches.

Creamy Seafood Pasta

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 100 g smoked salmon
• 1 (170 g) can tuna
• fennel (optional)
• chives (optional)
• 30 ml flour
• 30 ml margarine
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/4 cups milk
• 1 (100 g) bucket chunky fat-free cottage cheese
• 400 g uncooked pasta

Recipe

• 1 blend salmon, tuna, fennel and chives in a food processor.
• 2 melt butter and flour in a pot on low temperature on the stove.
• 3 add salt and pepper.
• 4 add milk bit by bit and stir well after each addition.
• 5 when all the milk has been added, constantly stir the sauce until it starts to boil. boil for 2 minutes.
• 6 add cottage cheese and stir some more.
• 7 throw sauce together with blended seafood/herbs in liquidiser/food processor. blend everything together until a smooth sauce is formed.
• 8 put back in pot on low heat and stir until it starts cooking.
• 9 prepare pasta as said on packaging.
• 10 enjoy!

Chicken Mami

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 garlic cloves, crushed
• 1/2 lb chinese-style thick wheat noodles (or substitute for 1/4 lb. wide egg noodles)
• 1 cup diced cooked chicken
• 1 hard-boiled egg, chopped
• 1/4 cup vegetable oil
• 1/4 cup green onion, finely chopped
• 5 cups chicken broth
• 1 tablespoon fish sauce
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper

Recipe

• 1 heat the oil in a skillet and fry the crushed garlic until it is golden brown.
• 2 drain on paper towels, mince into fine pieces and set aside.
• 3 put the chinese-style noodles (mami) in warm salted water to separate them. if using dried egg noodles, cook in salted, boiling water until the noodles are just tender.
• 4 in a saucepan, bring the chicken broth to a boil. stir in the fish sauce, then add salt and pepper.
• 5 pour the broth into each bowl and garnish with fried garlic.

Chili Prawns

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 4
• 15 large prawns, de-veined
• 3 tablespoons chili powder
• 2 limes, juice of
• 2 lemons, juice of
• 1 tablespoon garlic paste
• 2 teaspoons ginger powder
• 3 tablespoons tomato paste
• 2 teaspoons sugar or 2 teaspoons splenda sugar substitute
• 2 tablespoons olive oil
• 2 tablespoons corn oil
• salt

Recipe

• 1 in a mixing bowl add the oil and all of the above and mix well.
• 2 add the prawns and mix it into this and let it stand for 1 hour -.
• 3 in an open wide skillet add 1 tablespoon of oil and pour the complete prawn with the marinade into it and keep stirring , prawns should not be cooked too long - if you find its too thick add 1 tablespoon of water at a time to get a thick creamy consistency-taste to check if the salt and sugar are adequate to your liking -.
• 4 you can use the same for any other fish or crab-claws.

Barley And Shrimp

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 2 tablespoons olive oil
• 2/3 cup barley
• 1 garlic clove
• 1/4 teaspoon turmeric
• 1 1/2 cups cherry tomatoes, cut in halves
• 1 1/2 cups clam broth or 1 1/2 cups chicken broth
• 1/2 cup wine
• 8 ounces shrimp
• 1/2 cup peas

Recipe

• 1 heat first three ingredients 3-4 minutes.
• 2 stir in parsley, turmeric, tomatoes, broth and wine. cover and simmer 35 minutes.
• 3 arrange shrimp and peas over barley, cover and cook for 10 minutes.

Baked Swordfish With Corn Flakes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 swordfish
• 1 cup milk
• 2 teaspoons salt
• 1 cup corn flakes, crushed
• 2 teaspoons butter

Recipe

• 1 take the outer skin off the fish.
• 2 add the salt to the milk.
• 3 dip fish in the salted milk and then coat in the corn flakes.
• 4 place in a greased ovenproof dish and place 1 tsp of butter over each fish fillet.
• 5 cook in the oven for about 10 minutes, or until browned.

Creamy Shrimp & Corn Stew In Puff Pastry Shells

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 (10 ounce) package pepperidge farm puff pastry shells
• 3 tablespoons butter
• 1/4 cup minced shallot
• 1/4 cup all-purpose flour
• 1 cup swanson chicken broth (regular, or natural goodness or certified organic)
• 12 ounces shelled and deveined medium shrimp
• 2 cups frozen whole kernel corn, thawed
• 1/2 cup heavy cream
• 1 tablespoon lemon juice
• hot pepper sauce, to taste (we used a couple of dashes)
• fresh cilantro leaves or fresh curly-leaf parsley, chopped

Recipe

• 1 bake the pastry shells according to the package directions.
• 2 remove from the baking sheet and cool on a wire rack.
• 3 heat the butter in a 10-inch skillet over medium heat;.add the shallots and cook for 3 minutes.
• 4 add the flour and continue to cook for 2 minutes, stirring constantly.
• 5 gradually stir the broth into the skillet and heat to a boil, stirring constantly.
• 6 reduce the heat to low.
• 7 add the shrimp and corn to the skillet.
• 8 cook for 5 minutes or until the shrimp turn pink.
• 9 stir the cream, lemon juice and hot pepper sauce into the skillet and cook until the mixture is hot and bubbling.
• 10 season to taste.
• 11 sprinkle with cilantro or parsley.
• 12 divide the shrimp mixture among the pastry shells.
• 13 **to make creamy shrimp, lobster & corn stew in shells; reduce the amount of shrimp to 8 ounces and add 4 ounces of diced, cooked lobster.

Baked Thai Chicken Cakes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 500 g ground chicken
• 3 stalks lemongrass, part only chopped finely
• 2 garlic cloves, crushed
• 4 spring onions, finely chopped
• 3 tablespoons lime juice
• 3/4 cup coriander leaves, loosely packed
• 2 tablespoons sweet chili sauce
• 1 tablespoon fish sauce
• 1 egg
• 125 ml coconut milk

Recipe

• 1 process chicken, lemon grass, garlic,fish sauce, spring onion, lime juice, coriander, egg and coconut milk.
• 2 process till fine but not smooth.
• 3 spoon into greased patty tins.
• 4 bake 15 minutes, 200 c or till cooked.
• 5 serve hot, garnished with shredded chili.

Cape May Scallops

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 1/2 cup plain breadcrumbs
• 1/4 teaspoon salt
• 1 lb medium sea scallops
• 2 tablespoons olive oil
• 2 tablespoons butter or 2 tablespoons margarine
• 1 teaspoon chopped freshly parsley
• 1/2 teaspoon minced garlic
• 1/4 cup wine
• 2 tablespoons fresh lemon juice

Recipe

• 1 combine breadcrumbs and salt in medium bowl, add scallops and toss to coat.
• 2 heat oil and butter in large skillet over high heat.
• 3 add parsley and garlic, cook 20 seconds.
• 4 add scallops and cook 4-5 minutes, turning once, until browned.
• 5 add wine and lemon juice, cook 1 minute more.
• 6 for appetizers, transfer to heated scallop shells, if desired.

Creamy Shrimp Pie With Rice Crust

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 cups cooked rice
• 1/4 cup softened butter, divided use
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped pimiento
• 1 tablespoon grated onion
• 1/4 teaspoon salt
• 3/4 teaspoon ground black pepper, divided use
• 1 1/2 lbs shrimp, peeled and deveined
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 teaspoon lemon juice

Recipe

• 1 preheat oven to 350°f.
• 2 combine rice, half the softened butter, the parsley, pimiento, onion, salt and a little less than 1/3 of the pepper; mix well.
• 3 press evenly around the sides and bottom of a 10-inch pie plate.
• 4 in a medium, heavy skillet over medium heat, melt remaining butter; add cook shrimp and cook, stirring frequently, until pink, 5 to 7 minutes.
• 5 spoon shrimp into the rice crust.
• 6 in the same skillet, combine cream of mushroom soup, lemon juice and remaining pepper.
• 7 stir until smooth and thoroughly heated.
• 8 pour soup mixture over the shrimp and bake for 30 minutes or until lightly browned on top.
• 9 serve hot.

Creamy Shrimp Salad On Romaine

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 cups cooked deveined shrimp, chilled
• 1 1/4 cups sliced celery
• 4 hard-cooked egg whites, coarsely chopped,yolks discarded
• 3 tablespoons chopped walnuts
• 2 teaspoons finely-chopped onions
• 1/2 cup fat-free thousand island salad dressing
• 4 cups shredded romaine lettuce

Recipe

• 1 in a large bowl, combine the shrimp, celery, egg whites, walnuts and onions.
• 2 add the dressing and stir until the shrimp-mixture is coated.
• 3 cover and chill in the refrigerator about 30 minutes to blend the flavors.
• 4 to serve, divide the lettuce among four plates.
• 5 then top with shrimp mixture.

Apricot Curry Shrimp Kabobs

Total Time: 1 hr 14 mins Preparation Time: 10 mins Cook Time: 1 hr 4 mins

Ingredients

• Servings: 4
• 12 large shrimp, peeled and deveined
• 3/4 cup apricot curry sauce
• 12 red grape tomatoes
• 4 wooden skewers, soaked in water for 4 hours (12 inch skewers)
• salt & freshly ground black pepper
• 1 tablespoon freshly chopped cilantro
• chopped apricot
• fresh cilantro leaves

Recipe

• 1 skewer the three shrimp and three tomatoes in an altering manner on each wooden skewer.
• 2 brush heavily with the apricot curry sauce and refrigerate for 1 hour before grilling.
• 3 season the shrimp and tomatoes with salt and pepper and place on preheated grill over moderate flame. grill for 2 minutes on each side or until just cooked.
• 4 remove from the grill and brush once more with some of the apricot curry sauce and sprinkle with chopped cilantro.
• 5 use chopped apricots and cilantro leaves as a garnish on your serving platter.

Creamy Smoked Cod Pie With Cheesy Potato Topping

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 500 g smoked cod (if frozen, thaw first)
• 3 spring onions, thinly sliced (long slender & green onions aka green onions)
• 1 cup milk
• 3 hard-boiled eggs, sliced
• 2 tablespoons butter
• 2 tablespoons plain flour
• salt and pepper
• 500 g of cooked mashed potatoes (made to a medium consistency, too thick or runny and it will either sink or mix with the fish)
• 2 tablespoons grated cheese

Recipe

• 1 place cod in a single layer in a non stick pan, add the spring onions and milk and poach for about 10 minutes depending on the thickness of the fish.
• 2 drain cod and reserve liquid and spring onions. flake fish, remove any bones and place into a greased casserole dish with the spring onions and top with the boiled egg.
• 3 melt butter in pan used for poaching fish (who needs more dirty dishes!?), stir in flour and cook over a low heat until mixture bubbles for a minute or so (don't brown), gradually add reserved poaching liquid stirring constantly until it boils and thickens, season with salt and pepper.
• 4 pour over fish and eggs, cover with mashed potato and top with grated cheese.
• 5 bake at 220 degrees celsius for 20 minutes until browned on top.

Creamy Seafood Linguine

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 1/2 cup butter
• 1 tablespoon oregano
• 1 teaspoon parsley
• 2 garlic cloves, chopped
• 2 -3 ripe tomatoes, chopped
• 1 small onions or 1 bunch scallion, chopped
• 1 pint heavy cream
• 1/2 lb shrimp, raw, unshelled
• 1/2 lb scallops, raw
• 1 lb linguine, 1 box
• salt
• pepper

Recipe

• 1 make linguine according to directions on box and drain and keep warm.
• 2 meanwhile, melt butter in medium saucepan.
• 3 saute garlic, oregano, and parsley.
• 4 add chopped tomatoes and onion (or scallions) and simmer 5 minutes.
• 5 add shrimp, scallops, and cream.
• 6 cook until fish turns pink and cream starts to thicken.
• 7 taste for seaoning (may want to add salt and pepper, to taste).
• 8 serve over linguine.

Baked Swordfish With Olive Relish - Nuwave Oven - Flavorwave

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4-5
• 1/3 cup oil-cured green olives, chopped pitted
• 1/3 cup oil-cured black olive, chopped pitted (such as kalamata)
• 1/4 cup roasted red pepper, from jars, chopped
• 1 tablespoon parsley, minced fresh
• 2 anchovy fillets, minced
• 2 teaspoons capers, drained
• 1 teaspoon red wine vinegar

Cape Cod Barbequed Fish

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 (3 lb) trout or 1 (3 lb) whitefish
• 2 tablespoons onions, chopped
• 3/4 cup catsup
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1/4 cup lemon juice
• 2 tablespoons red hot sauce
• 3 tablespoons worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper

Recipe

• 1 place fish in a greased shallow baking dish.
• 2 brown onion lightly in fat.
• 3 add catsup, brown sugar, cider vinegar, lemon juice, red hot sauce, worcestershire sauce, salt, and pepper.
• 4 simmer for 5 minute.
• 5 pour over fish.
• 6 bake at 425* for 30 min or until fish is tender.
• 7 serve on warm platter, garnish with parsley and lemon slices.

Beer Steamed Mussels

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 5 lbs mussels (i use assorted types)
• 1 beer, your favorite (ours is honey brown)
• 1/4 cup butter (1/4 cup or 2 ounces)
• 3 finely chopped green onions
• 1 -2 garlic clove, minced
• 1 baguette, cut into 1-inch slices
• olive oil
• salt and pepper

Recipe

• 1 1st clean/scrub mussels very very well.pull out beard.
• 2 toss the clean mussels, beer ,onion, garlic and butter into a large pot. cover and steam over high heat until the mussels open, about 7-8 minutes.
• 3 we eat out of one bowl.its a nice way to share.use shells as spoons to slurp up broth.
• 4 (any unopened mussels, discard before you take to the table to eat).
• 5 bread option:.
• 6 drizzle the baguette slices with olive oil, salt and pepper and grill until crispy and golden.

Cape Cod Reuben Sandwich

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (12 ounce) bottle lager beer
• 1 1/4 cups plus 2 t flour
• 1 teaspoon salt
• 1 teaspoon paprika
• 3 cups coleslaw mix
• 1/2 cup russian salad dressing
• 4 cups vegetable oil
• four six ounce cod fish fillet
• 8 slices rye bread
• 4 slices swiss cheese

Recipe

• 1 in a large bowl, whisk the beer, 1 c plus 2 t flour, salt and paprika until smooth. chill in the fridge for 30 minutes.
• 2 in a medium bowl, mix the slaw mix with the russian dressing.
• 3 preheat the broiler. meanwhile in a deep skillet heat the oil until it registers 375°f.
• 4 place the remaining 1 c flour on a large plate.
• 5 working with one fillet at a time, coat the fish with the flour, shaking off excess, then coat with the beer batter.
• 6 lower the fish into the hot oil carefully and cooking, turring occasionally, until brown and crispy, about 5 minutes.
• 7 transfer to paper towels to drain.
• 8 place bread on a baking sheet.
• 9 broil until toasted. transfer toasted side down onto a plate.
• 10 spread russian dressing on 4 slices, top with fish, slaw and cheese. add another toasted slice of bread to the top, toasted side up.
• 11 dig in!

Clam Meringues

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 (7 1/2 ounce) can minced clams
• 1 lemon, rind of, grated
• 1 teaspoon lemon juice
• 1/3 cup stiff mayonnaise
• salt
• paprika
• 8 slices bread (thin slices)
• 3 egg whites

Recipe

• 1 combine well-drained clams, lemon rind, juice, mayonnaise, salt to taste and a dash of paprika. set in refrigerator while preparing bread rounds.
• 2 with a 2 inch cookie cutter, cut 3 rounds from each slice of bread.
• 3 arrange the 24 rounds on a cookie sheet. put it under a hot broiler - leave broiler door open and watch carefully until rounds are toasted, less than 1 minute.
• 4 take rounds out with a pancake turner as they brown, toast only one side.
• 5 beat egg whites stiff, fold them into the clam mixture and mound it high on the untoasted sides of the rounds.
• 6 put them back on the cookie sheet and sprinkle lightly with paprika.
• 7 put them back under the broiler - again leave broiler door open and stand by with the.
• 8 pancake turner.
• 9 the meringues will puff and brown in 1/2 minute.
• 10 serve at once.

Chicken Alfredo Gorgonzola-walnut Pizza

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 teaspoons crisco, light or 2 teaspoons pure olive oil
• 1 (13 7/8 ounce) can pillsbury refrigerated pizza crusts
• 1/2 cup refrigerated alfredo sauce (from 10-oz container)
• 1 cup shredded italian cheese blend (4 oz)
• 1/4 cup crumbled gorgonzola (1 oz)
• 1 (6 ounce) package refrigerated roasted chicken breast, strips chopped
• 3/4 cup sliced fresh mushrooms
• 1/2 cup sliced red onion
• 1/2 cup fisher chef's naturals chopped walnuts
• 1 garlic clove, finely chopped
• 1/4 cup lightly packed fresh basil leaf, thinly sliced

Recipe

• 1 heat oven to 375°f brush large cookie sheet with 1 teaspoon of the oil; sprinkle evenly with cornmeal. unroll pizza crust dough on cookie sheet; press dough into 14x12-inch rectangle. brush dough with remaining 1 teaspoon oil. bake 10 to 14 minutes or until light golden brown.
• 2 spread alfredo sauce evenly over partially baked crust. sprinkle with cheeses, chicken, mushrooms, onion, walnuts and garlic.
• 3 bake 10 to 18 minutes longer or until crust is golden brown. sprinkle with basil.

Clam - Lobster Bake

Total Time: 7 hrs 55 mins Preparation Time: 1 hr 15 mins Cook Time: 6 hrs 40 mins

Ingredients

• Servings: 8
• 8 baking potatoes or 8 sweet potatoes
• 8 ears corn
• 8 onions
• 8 chicken halves
• 8 live lobsters
• 4 -8 dozen clams

Recipe

• 1 prepare your favorite clam chowder as an appetizer.
• 2 serve clambake with plenty of melted butter, lemons, and watermelon.
• 3 " detailed directions below.
• 4 dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
• 5 using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. note: wet rocks can explode. build a bonfire on top of rocks in the pit. use firewood and kindling.
• 6 let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. note: do not use charcoal.
• 7 soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
• 8 wash clams and set aside. refrigerate lobster on ice. peel onions; remove ends. oil potatoes.
• 9 once fire has burned down, work quickly to prevent rocks from losing heat. tamp down embers.
• 10 on top of rocks, layer pit in the following order: half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
• 11 cover food with remaining wet cheesecloth, then greens.
• 12 cover pit with heavy duty aluminum foil.
• 13 crimp all sides to the edges of aluminum foil used to line the pit. let food steam cook 40 to 60 minutes.
• 14 remove foods immediately when done. cooking times will vary depending on temperature of rocks.
• 15 peek at clams after 40 minutes. if they are open and lobsters are bright red, dinner is ready.
• 16 serve with melted butter and lemon.

Blue Elephant Tom Yam Sour And Spicy Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 500 ml water
• 1 chicken stock cube
• 5 g galangal, sliced
• 1 lemongrass, sliced and crushed
• 2 kaffir lime leaves
• 2 small red chilies, crushed
• 8 mushrooms, quartered
• 6 prawns, headless
• 1 1/2 tablespoons fish sauce
• 20 g chili paste
• 1 tablespoon lime juice
• 5 g coriander leaves

Recipe

• 1 bring 500 ml water to the boil, add chicken stock cube.
• 2 add sliced galangal, lemongrass, kaffir lime leaves, crushed chillies and quartered mushrooms.
• 3 bring back to the boil.
• 4 add prawns, fish sauce and chilli paste.
• 5 simmer until cooked through.
• 6 remove from heat, add lime juice.
• 7 garnish with fresh coriander.

Creamy Seafood Farfalle

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 1/2 lbs halibut fillets
• 1 king crab leg
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 medium red bell pepper
• 3 cups chicken stock
• 2 cups heavy cream
• 4 ounces marsala wine
• 1 tablespoon garlic
• 1 tablespoon thyme
• 1 tablespoon rosemary
• 1/3 cup cornstarch
• 1 cup water
• 1 dash salt
• 1 dash pepper
• 1 pinch garam masala
• 8 ounces farfalle pasta

Recipe

• 1 1. in a stockpot, heat the oil ans add garlic, rosemary and tyme. heat until bubbles form around garlic.
• 2 2. layer onion, celery, bell peppers, cook untill they sweat and release their aromas.
• 3 3. add the stock and heat just to the convection point. add the halibut and let come to gentle convection point.
• 4 4. when fish is cooked, heavy cream and marsala, returning to a gentle convectionb, stirroing occaissionl7.
• 5 5. add heavy cream and marsala wine.
• 6 6. add the cornstarch slurry, stiring gently.
• 7 7. stiring gentlery keep stiring until the chowder is thict and creamy.
• 8 8. salt & pepper to taste.
• 9 9. serve over farfalle pasta sprinkle each serving with dash of garam masala.

Chili Relish

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 10 red chilies, seeded & chopped
• 6 garlic cloves, peeled, left whole
• 2 red capsicums, seeded & sliced into large pieces
• 1 spanish onion, peeled & cut into wedges
• 2 tablespoons brown sugar
• 1 -2 tablespoon fish sauce, to taste
• olive oil

Recipe

• 1 pre-heat oven to 180 degrees celsius.
• 2 place chillies, capsicums, garlic& onion on a tray, sprinkle lightly with oil.
• 3 bake for 40minutes.
• 4 peel skin from capsicum when cool enough to handle.
• 5 pulse vegetables in a blender& process until smooth, but still slightly chunky (personal preference).
• 6 place in a saucepan with brown sugar& fish sauce.
• 7 simmer 5 minutes.

Creamy Seafood Cocktail Sauce

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup mayonnaise
• 1/2 teaspoon dijon mustard
• 2 teaspoons lemon juice
• 3 tablespoons ketchup
• 1/4 teaspoon worcestershire sauce
• 1/4 teaspoon tabasco sauce
• salt and pepper, to taste

Recipe

• 1 mix all ingredients in a bowl and chill.
• 2 serve as described in description above.

Baked Tarragon Orange Salmon

Total Time: 4 hrs 12 mins Preparation Time: 4 hrs Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 1/2 lbs fresh salmon fillets, 1 inch thick,cut into 4 portions
• 1 tablespoon orange rind, finely shredded
• 1/4 cup orange juice
• 2 tablespoons olive oil
• 1 tablespoon fresh tarragon, chopped or 1/2 teaspoon dried tarragon
• 1 teaspoon fresh ginger, grated or minced (not from a jar please)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• orange slice, to garnish

Recipe

• 1 mix together orange zest, orange juice, oil, tarragon, ginger, salt, and pepper in a resealable plastic bag.
• 2 add fish to bag, seal, and shake bag gently to coat.
• 3 let marinate 3-4 hours-but no longer as your fish may start to toughen up if overmarinated.
• 4 preheat oven to 450 f and bake fish in a casserole dish 8-12 minutes or until it has just started to flake easily with a fork.

Beer-battered Mahi-mahi Soft Tacos W. Coleslaw And Avocado Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 4 cups green cabbage, finely shredded
• 1/2 cup onion, thinly sliced
• 3 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro
• 1/2 teaspoon oregano, dried
• 1/2 cup mayonnaise
• 1/2 large avocado (peeled and pitted)
• 1/2 cup cilantro leaf
• 3 tablespoons fresh lime juice
• 1/8 teaspoon cayenne pepper
• 1/2 cup all-purpose flour (plus 2 tablespoons)
• 1/2 cup rice flour (plus 2 tablespoons)
• 1/2 teaspoon salt
• 1 (12 ounce) bottle cold beer
• 12 ounces mahi mahi fillets (cut into 3x1/2x1/2-inch strips)
• additional all-purpose flour
• vegetable oil (for frying)
• 16 corn tortillas (6-inch-diameter)
• 8 large fresh cilantro stems
• lime wedge

Recipe

• 1 for coleslaw: toss all ingredients in medium bowl to blend. season slaw to taste with salt and pepper. (can be made 8 hours ahead. cover and chill.).
• 2 for sauce: blend all ingredients in mini processor. add water by teaspoonfuls to thin if desired. season sauce to taste with salt. (can be made 8 hours ahead. cover and chill.).
• 3 for mahi-mahi: combine first 3 ingredients in large bowl; gradually whisk in beer. place fish in large strainer. spoon additional flour over. toss fish in strainer to coat. shake well, releasing excess flour. mix fish into beer batter. (can be prepared 1 hour ahead. let stand at room temperature.).
• 4 pour enough vegetable oil into heavy medium saucepan to reach depth of 1/2 inch. attach deep-fry thermometer to side of pan and heat oil to 375°f working in batches, lift fish from batter and drop into hot oil. fry until crisp and golden, about 1 minute per side. transfer fish to paper towels to drain.
• 5 cook tortillas in large skillet over medium-high heat until warm and pliable, about 20 seconds per side. stack 2 tortillas for each taco. using tongs, place some slaw in center of each tortilla stack. top with sauce, cilantro sprig, and fish. fold edges of tortillas over filling. repeat with remaining ingredients. place 2 tacos on each of 4 plates. garnish with lime wedges; serve.

Creamy Seafood In Shells (thalasina Se Ostrakon )

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter (1/4 stick)
• 2 scallions, minced
• 1/4 lb fish (any type of whitefish)
• 1/4 lb sea scallops, halved (quartered if large)
• 1/4 lb small shrimp, peeled and deveined
• 2 tablespoons fresh parsley, chopped
• salt, to taste
• pepper, to taste
• 2 hard-cooked eggs, coarsely chopped
• 2 tablespoons fine dry breadcrumbs
• 2 tablespoons parmesan cheese, freshly grated
• 3 tablespoons butter
• 2 1/2 tablespoons flour
• 1 1/2 cups milk
• salt, to taste
• pepper, to taste

Recipe

• 1 preheat oven to 375 degrees.
• 2 sauce:.
• 3 melt butter in small saucepan over low heat.
• 4 gradually stir in flour, blending well.
• 5 slowly add milk, stirring constantly until sauce thickens.
• 6 season to taste with salt and pepper and remove from heat; cover until ready to use.
• 7 seafood mixture:.
• 8 melt butter in large skillet over medium heat.
• 9 add green onion and cook until just soft.
• 10 add fish, scallops, and shrimp and simmer gently until scallops and shrimp are opaque and fish flakes with a fork when tested.
• 11 stir in parsley and salt and pepper to taste.
• 12 remove from heat.
• 13 fold in 3/4 cup sauce and chopped egg.
• 14 divide mixture evenly among shell dishes.
• 15 sprinkle with breadcrumbs and cheese and bake until lightly browned and bubbly, about 15 to 20 minutes.

Beer-battered Tilapia With Mango Salsa

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 1 mango, diced
• 1/4 cup red onion, minced
• 1 1/2 tablespoons rice vinegar
• 1 1/2 tablespoons lime juice
• 1 tablespoon fresh mint, chopped
• 5 tablespoons whole wheat flour
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 cup dark beer
• 3/4 lb tilapia fillet (2 fillets)
• 2 -3 tablespoons corn oil

Recipe

• 1 combine the mango, onion, vinegar, lime juice and mint. let sit in the fridge while preparing fish (if you can refrigerate it for an hour or more, that's even better).
• 2 combine flour, spices, and beer. using a whisk helps get any lumps out. put the batter in a shallow dish.
• 3 clean and dry the tilapia fillets. cut in half length-wise.
• 4 heat the oil in a large shallow frying pan at medium-high heat.
• 5 coat each piece of fish with batter and place in hot oil.
• 6 cook on each side for about 2-3 minutes - until batter is crusty and fish is .
• 7 place fish pieces on paper towels to blot excess oil.
• 8 serve mango salsa over fish. (i also like to serve it with a side of roasted red potatoes).
• 9 note: if you can't find a ripe mango, you can substitute one kiwi, a few large strawberries and a couple of chunks of pineapple.

Creamy Seafood Casserole (low Carb)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 cups heavy cream
• 1/4 cup shredded cheddar cheese
• 1/2 cup shredded swiss cheese
• 3 teaspoons worcestershire sauce
• 2 tablespoons parmesan cheese
• 1/8 teaspoon nutmeg
• 1/8 teaspoon paprika
• 1 lb fish, cut in bite size pieces
• 1 lb shrimp

Recipe

• 1 heat cream in a saucepan, but do not boil.
• 2 add all other ingredients, except for fish and shrimp.
• 3 melt thoroughly.
• 4 put fish in a 9x13-inch baking dish and then shrimp.
• 5 pour sauce over top and bake at 350°f for 30 minutes, or until done.

Almond Tilapia And Peas-and-carrots Rice

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 3/4 cups chicken broth
• 2 tablespoons butter
• 1 cup long-grain rice
• 2 carrots, finely chopped
• 1 cup frozen peas
• 3 scallions, finely chopped
• 1/3 cup chopped flat leaf parsley (a generous handful)
• 3 tablespoons fresh dill, chopped
• 1 tablespoon extra virgin olive oil (evoo)
• 24 ounces tilapia fillets
• salt and pepper
• flour, for dusting
• 1/2 lemon
• 1/4 cup toasted almonds or 1/4 cup slivered almonds, toasted

Recipe

• 1 in a medium saucepan, bring the broth and 1 tablespoon butter to a boil.
• 2 stir in the rice and carrots, cover the pan and simmer for 12 minutes. stir in the peas and scallions and cook for 4 minutes.
• 3 remove from the heat and fluff with a fork. stir in the parsley and dill.
• 4 while the rice cooks, in a large skillet, melt the remaining 1 tablespoon butter in the evoo, 1 turn of the pan.
• 5 season the fish with salt and pepper and dust lightly with flour. add the fish to the skillet and cook, turning once, until golden and firm, 3 to 4 minutes on each side.
• 6 squeeze the lemon over the cooked fish. top with the nuts and serve with the veggie rice.

Brie Cheese Torte With Smoked Salmon & Dill

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 20
• 2 lbs brie cheese (about 1 wheel)
• 4 ounces thinly sliced smoked salmon
• 1/2 bunch fresh dill, chopped

Recipe

• 1 with a nylon fishing line or unflavored dental floss, cut the wheel of brie into three crosswise layers.
• 2 on the bottom layer place a very thin layer of smoked salmon, then chopped dill.
• 3 place the second layer of cheese directly on the first and repeat the process.
• 4 finish with the top layer.
• 5 coat the entire outside of the torte with chopped dill.
• 6 wrap in plastic and place in the refrigerator overnight.
• 7 to serve, cut the torte in half to show the layers and allow your guests to cut their own portions.

Beer Poached Halibut

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 6 ounces pilsner beer or 6 ounces other light beer
• 4 ounces fish stock or 4 ounces vegetable broth
• 1/4 cup carrot, peeled and diced
• 1/4 cup celery, chopped
• 1 bay leaf
• salt & pepper
• 2 (6 ounce) halibut steaks
• 1/4 cup red onion, minced
• 3 tablespoons butter

Recipe

• 1 place the halibut steaks in one layer in a skillet with a lid.
• 2 add all the other ingredients except the onion& butter.
• 3 bring to a boil covered reduce heat and cook 1 minute.
• 4 strain off 1 cup of liquid, put the lid back on the skillet, remove from heat source and allow the fish to finish cooking 5-10 minutes depending on the thickness of the halibut (the steam inside the skillet will be enough to finish cooking the fish).
• 5 meanwhile bring the cup of liquid to a boil, reduce heat and cook uncovered until the liquid is reduced to apprx 1/3 cup, add the onions& whisk in the butter.
• 6 remove the halibut from the skillet (it should be opaque and flake easily when touched with a fork).
• 7 serve the sauce over the halibut steaks.

Beer Salmon

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 1/2 lbs salmon fillets (1 12 inch tail piece)
• 2 teaspoons garlic salt
• 3 tablespoons brown sugar
• 4 tablespoons butter, cut into small pieces
• 1 small red onion, thinly sliced
• 1 (12 ounce) bottle beer

Recipe

• 1 preheat grill to medium-high heat.
• 2 using aluminum foil, create an oblong cooking tray (approximately 13 inches by 8 inches by 2 inches) to be placed directly on grill.
• 3 place salmon fillet in center of tray.
• 4 season first with garlic salt, sprinkle with brown sugar, and then cover with pieces of butter.
• 5 top with sliced red onions.
• 6 pour beer of choice into tray to just below the highest point of the fillet.
• 7 cover tray with aluminum foil to envelope fish completely.
• 8 place tray on grill, cover with lid, and grill for approximately 8 minutes or until just cooked through.

Cinnamon Sugar Cookies

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• 75 g butter, softened
• 50 g low-fat cream cheese
• 225 g plain flour
• 125 g caster sugar
• 2 teaspoons ground cinnamon
• 2 eggs
• 2 tablespoons caster sugar
• 1/2 teaspoon ground cinnamon

Recipe

• 1 put the butter and soft cheese into a large mixing bowl. beat together with a electric whisk or wooden sponn until smooth and combined.
• 2 add the flour, 125g caster sugar, 2 tsp cinnamon and eggs. beat together until the mixture resembles coarse breadcrumbs. using your hands, carefully gather the mixture together to form a ball.
• 3 put the ball of dough onto a floured surface. shape into a roll about 3cm/1 1/2 inch in diameter. wrap in cling film. chill in the freezer for 30mins or until firm.
• 4 preheat the oven to 180 oc/350of/gas 4. grease 2 non stick baking trays.
• 5 unwrap the cookie dough and put on a work surface. cut into 6mm/1/4inch thick slices. put the slices on the baking trays, spaced well apart.
• 6 bake for 12-15 minutes, or until the cookies are set and pale golden. cool slightly, then use a fish slice to transfer the cookies to a wire rack.
• 7 for the topping mix together 2 tbsp of caster sugar and 1/2 tsp ground cinnamon. sprinkle over the hot cookies, then leave to cool completely.