Shrimp Chipotle With Avocado

Ingredients

Avocado Salsa:

• 1 small onion, quartered
• 1 jalapeno, quartered, seeds optional
• 1 garlic clove, smashed
• 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
• 1/2 Hass avocado, peeled, seeded, and cut into chunks
• 1 1/4 teaspoons kosher salt
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:

• 1 tablespoon olive oil
• 1 teaspoon chipotle or blended chili powder
• 1 teaspoon kosher salt
• 1 pound medium shrimp (about 20), peeled and deveined
• 8 corn tortillas
• 8 sprigs cilantro for garnish
• 2 limes, cut into wedges

Directions

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Griled Shrimp

Ingredients

• 16 jumbo shrimp, deveined in shell, raw
• Extra-virgin olive oil, about 1/2 cup for brushing
• Coarse salt and black pepper to taste
• garlic salt or powder to taste
• 2 lemons, halved

Directions

Preheat griddle or grill pan over high heat.

Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.

Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.

Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

Shrimp Pesto

Ingredients

• 1 pound linguine pasta
• 1/2 cup butter
• 2 cups heavy cream
• 1/2 teaspoon ground black pepper
• 1 cup grated Parmesan cheese
• 1/3 cup pesto
• 1 pound large shrimp, peeled and deveined

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Healthy Fish Tacos with Chipotle Sauce

FISH:
2 Tablespoons olive oil
2 Tablespoons lime juice, freshly squeezed
salt and freshly ground black pepper, to taste
1 pound tilapia

CHIPOTLE Sauce:
1/2 cup plain nonfat yogurt
2 Tablespoons light sour cream
2 teaspoons canned chipotle chiles in adobo sauce, chopped

TACOS:
8 (6-inch) corn tortillas
1 1/2 cups green cabbage, shredded
1/2 cup corn
1/4 cup cilantro, chopped
lime wedges

Directions:

1. In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.

2. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

3. In a small bowl, combine the thickened yogurt, mayonnaise (or sour cream) and chipotle chiles.

4. Heat tortillas on grill or grill pan for 30 seconds on each side.

5. Flake the fish with a fork. Top each tortilla with 1 Tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro; serve with lime wedges.

Thyme Mustard Catfish

4 fillets of catfish
1/4 cup dry thyme
2 cups yellow mustard
Seasoned flour, enough for dredging
Directions
Spread mustard and thyme over catfish. For best results marinate overnight.

Preheat grease to 350 degrees F.

Dust fish with seasoned flour patting off excess. Deep-fry until golden brown.

Balsamic-Glazed Salmon Fillets

INGREDIENTS
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the

Shrimp and Wild Rice Casserole

Ingredients
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Crab-Stuffed Shrimp

Ingredients
1 tablespoon butter
3 green onions, finely chopped
1/2 cup finely chopped green bell pepper
1/4 teaspoon garlic powder
4 1/2 teaspoons heavy cream
1 tablespoon Dijon mustard
Dash cayenne pepper
1/2 cup saltine cracker crumbs
1/4 cup mayonnaise
1 egg
2 tablespoons fresh parsley leaves
1/2 lemon, juiced
1 pound crabmeat, picked over
1 pound extra-large or jumbo shrimp (about 24 shrimp), peeled, deveined, tails on
12 slices bacon, halved crosswise
Steamed white rice, for serving, optional
Basil Cream Sauce, recipe follows
Directions
Preheat oven to 350 degrees F.

Melt butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp. Place in mixing bowl and add cream, mustard and cayenne pepper to sauteed vegetables, mix well.

Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp; set aside.

Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon and secure with a toothpick. Place on a baking pan and cook at 350 degrees until bacon is crisp and shrimp are pink, about 15 to 20 minutes.

To serve, arrange 6 shrimp on each plate on a bed of rice, if desired. Drizzle with Basil Cream Sauce.

Basil Cream Sauce:

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon minced garlic

1/2 cup diced onions

1/4 cup white wine

1/2 quart heavy cream

1 teaspoon chicken base

3 tablespoons Pesto, recipe follows

1 teaspoon Roux, recipe follows

Heat butter and olive oil in a skillet over medium heat, add garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add heavy cream and chicken base and reduce by half again. Add pesto and roux, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.

Yield: 4 servings

Pesto:

2 cups fresh basil leaves

1 cup walnut pieces

1 cup grated Parmesan

1 teaspoon minced garlic

1 cup olive oil

In a food processor, blend all ingredients until a coarse paste is formed. Place in an airtight container and refrigerate until ready to use.

Yield: about 1 1/2 cups

Roux:

4 ounces (1 stick) butter

1 cup all-purpose flour

Melt butter in a large skillet over medium-low heat. Slowly add flour and stir until lightly browned. Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.

Yield: about 1 1/4 cups

Maple-Glazed Salmon with Pineapple Salsa

Ingredients
4 (6-ounce) salmon fillets
Marinade:
1 tablespoon maple syrup
1 tablespoon teriyaki sauce
1 tablespoon pineapple juice
1 teaspoon minced fresh ginger
1 clove garlic, mashed
Pineapple Salsa, recipe follows
Directions
Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.

In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.

Pineapple Salsa:
1 medium size ripe tomato, chopped into small cubes

1/4 cup chopped red bell pepper

2 pickled jalapeno pepper slices, deseeded and finely chopped

1/2 cup pineapple chucks, fresh or canned

1 teaspoon salt

1 tablespoon sugar

Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

Crab Stuffed Flounder

Ingredients
2 (10-ounce) flounder fillets
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
Uncle Bubba's Crab Cake Mix, recipe follows
1/2 teaspoon paprika
Cooking spray
1 (1-inch) slice Crab Butter, recipe follows
Fresh parsley, for garnish
Directions
Preheat the oven to 350 degrees F.

Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.

Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling. Sprinkle with paprika.

Coat a glass baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes. When the fish is done, remove it from the oven. Slice a medallion of crab butter and place it on top of the grilled fish. Sprinkle fresh parsley on top for added color.

Crab Cake Mix:
Recipe courtesy Uncle Bubba
1 1/2 tablespoons butter
3 green onions, green tops, thinly sliced
1 clove garlic, minced
1 teaspoon chopped fresh parsley leaves
1 small green pepper, finely chopped
1 egg
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
3 tablespoons heavy cream
1 1/2 tablespoons spicy mustard
1/2 lemon, juiced
2 tablespoons mayonnaise
10 saltine crackers, crumbled medium to fine
1/2 pound lump crabmeat, picked clean of shells
1/2 pound claw crabmeat, picked clean of shells
Salt and freshly ground black pepper
In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft. Let cool.

In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers and crabmeat. Add salt and pepper, if needed. Set aside to stuff in flounder.

Yield: 24 ounces

Crab Butter:
2 ounces claw crabmeat, picked clean of shells
2 sticks unsalted butter, softened
1 tablespoon seafood base
1 green onion, thinly sliced
Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth. Remove from the bowl and shape into a log on a piece of parchment paper. Roll up and place in the freezer. Reserve for flounder.

"Island Style" Fish Tacos

1 lb Fresh Fish (Ahi, Ono or Mahimahi) in 2 oz strips
Olive Oil
Fresh herbs, garlic, salt & pepper (marinate fish in this for 1 hour before grilling)
Flour tortillas (fajita size)

Salsa Fresca:
Combine or blend the following 1 hour before serving:
1 Large Ripe Tomato, Finely Diced
¼ Round Onion, Diced
1 T Cilantro, Minced
1 Large Clove Of Garlic, Crushed
½ Green Bell Pepper, Minced
Chili Flakes, Pinch
Lemon Juice
Salt & Pepper

Creamy Garlic Dressing:
Combine in blender until creamy:
1 Pt Buttermilk
1 Pt Mayonnaise
10 Cloves Peeled Garlic
¼ C Parsely (Italian), Minced
1 Medium Round Onion, Diced
1 T Mustard
Salt & Pepper

To assemble:
Grill strips of fresh marinated fish until medium done, reserve.
Warm tortillas by grilling or steaming. Place a bed of lettuce or your favorite greens (cabbage) on tortilla. Top with grilled fish, creamy garlic dressing and salsa fresca.
Garnish with cilantro and a lime wedge.
Serve immediately. Enjoy!

Creamy Buttermilk-Avocado Sauce

Ingredients
1 cup buttermilk
1 ripe avocado, chopped
2 tablespoons chopped fresh parsley
2 finely chopped green onions
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper to taste
Preparation
1. Process buttermilk, avocado, parsley, chopped green onions, and fresh lemon juice in a food processor 30 seconds or until smooth. Season with kosher salt and freshly ground pepper to taste. Store in refrigerator covered with plastic wrap directly on surface (to prevent discoloration) up to 2 days.

serve with grilled shrimp

Sweet 'n' Hot Glazed Salmon

INGREDIENTS
1 1/2 cups apricot nectar
1/3 cup chopped dried apricots
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 (3/4 pound) salmon filet without skin

DIRECTIONS
Preheat your oven's broiler, and grease a broiling pan.
In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

Marinated Grilled Shrimp

INGREDIENTS
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

DIRECTIONS
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Fish Tacos

INGREDIENTS
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer

1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
DIRECTIONS
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce

Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto

INGREDIENTS 4 servings
1/2 cup white wine
1 shallot, minced
2 tablespoons shredded Parmesan cheese
2 cloves garlic
1/3 cup chopped walnuts
1 tablespoon extra-virgin olive oil
1/4 cup packed fresh cilantro leaves
1/8 teaspoon ground black pepper
1 (12 ounce) jar roasted red bell peppers, drained
4 (6 ounce) mahi mahi fillets
salt and ground black pepper to taste
1 tablespoon butter
1/8 teaspoon ground black pepper
1/4 teaspoon salt

Preheat an outdoor grill for medium-high heat.
Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

Halibut with Cream Sauce

INGREDIENTS
5 tablespoons butter or margarine, cubed
1 medium onion, sliced and separated into rings
1 1/2 pounds halibut or salmon steaks
3/4 cup mayonnaise
3/4 cup sour cream
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
3/4 teaspoon dried basil
3/4 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1 cup shredded Parmesan cheese

DIRECTIONS
Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion.
In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.

Grilled Tilapia with Mango Salsa

INGREDIENTS 6 servings
1 cup extra-virgin olive oil
3 tablespoons lemon juice
3 tablespoons minced fresh parsley
3 cloves garlic, minced
1 tablespoon dried basil
1 tablespoon ground black pepper
1-1/2 teaspoons salt
6 (6 ounce) tilapia fillets

3 large ripe mango, peeled, pitted and diced
1-1/2 red bell pepper, diced
1/4 cup and 2 tablespoons minced red onion
3 tablespoons chopped fresh cilantro
3 jalapeno pepper, seeded and minced
1/4 cup and 2 tablespoons lime juice
3 tablespoons lemon juice
salt and pepper to taste

DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 servings.
Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Almond-Crusted Tilapia

If you love Tilapia you will love this recipe, it is light and restaurant quality

INGREDIENTS
2 eggs
1 teaspoon lemon pepper
1 teaspoon garlic pepper
1 cup ground almonds
1 cup freshly grated Parmesan cheese
8 (6 ounce) tilapia fillets
1/4 cup all-purpose flour for dusting
6 tablespoons butter
salt to taste
1 cup freshly grated Parmesan cheese
8 sprigs parsley
8 lemon wedges

DIRECTIONS
Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

Alaska Salmon Bake with Pecan Crunch Coating

INGREDIENTS
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges

DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges