*Seafood

Salmon
By Laura DiPaola

Season fillets with lemon pepper.. 1/3 soy sauce.. 1/3 brown surgar.. 1/3 water..
Mix all together place salmon in a zip lock bag place mixture in marinade for a few hours
Dump onto a baking pan and bake for about 30 min best served with white rice.

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Tilapia
By Laura DiPaola

Melt about a stick of butter
Add garlic powder and italian seasoning brush all over both sides of the fillet
Top with thin sliced lemon bake 8 min on each side

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Shrimp Pomodoro
By: Anne Marie N.

1 frozen peeled and deveined shrimp,
heaping tablespoon of margarine(or butter) per pound of shrimp,
3 cloves garlic chopped or minced,
old bay seasoning.

Put all previous in pan and simmer until shrimp is fully cooked.
Meanwhile, place stewed tomatoes (any kind you want) in pan with some salt and fresh basil.
Simmer until hot and a little reduced.
Serve shrimp with tomatoes over pasta or rice.

Tip: all the amounts depend on how much shrimp you use. butter is better than margarine, but the margarine is a little healthier lol. I like to use italian seasoned stewed tomatoes.

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Creamy Seafood Lasagna 
By: Jeanne Megel

 9 Lasagna leaves, cooked
1 Tsp. vegetable oil
2 Tsp. crushed garlic
2/3 Cup diced sweet peppers (optional)
2/3 Cup chopped leeks
1 Lb. seafood (firm white fish, scallops, shrimp, etc.)

Saute garlic, leeks and peppers in oil til just tender - about 5 min. Add seafood and saute until just opaque - about 5 min.

Cream Sauce

1 Tbs. butter or margerine
3 Tbs. flour
1 2/3 Cups seafood or chicken stock
1 1/2 Cups low fat milk
1/4 Cup shopped fresh dill (optional)

Melt butter, whisk in flour for 1 min. over low heat. Slowly add stock and milk, cooking and whisking until thickened, about 4 min. Add seafood mixture. Remove from heat, set aside.

Cheese Sauce

1 1/2 Cups Ricotta cheese
1 Cup Shredded cheddar
1/3 Cup low fat milk
1/4 Cup Parmesan

Combine cheeses and milk in small bowl.
Preheat oven to 350. Layer 3 lasagna leaves in bottom of 9x13 in. pan. Spread with 1/3 of cheese sauce, top with 1/3 of seafood mixture. Repeat twice. Cover and bake about 30 min. or til very hot and bubbly. If desired, uncover and brown top briefly.

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French Fried Shrimp
by: Anne Sykes Brooks

1 cup of all purpose flour
1 teaspoon of sugar
1 teaspoon of salt
1 egg
1 cup of ice water
1 Tablespoon of vegatable oil

combine all ingredients except shrimp.
Beat well.
Dry shrimp and dip in batter
Fry in deep hot oiluntil golden brown
drain on paper towels
serves 4.

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Cranberry-Sage Mini Crab Cakes
by jess Vanderhoff

 1/2 cup mayonnaise
1/4 cup dried cranberries
1 1/2 teaspoons McCormick® Rubbed Sage
1/2 teaspoon finely grated orange peel
1/4 teaspoon McCormick® Coarse Ground Black Pepper
1/4 teaspoon salt
4 tablespoons butter, divided
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 pound lump crabmeat
1 cup crumbled corn bread
1 egg, lightly beaten

Directions

1.Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.
2.Gently mix crabmeat and corn bread in large bowl. Add egg, cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
3.Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.
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Zucchini Crab Cakes
by Rhyl Rager

3 lbs. crab meat,
1 cup shredded zucchini,
1 1/2 tsp. dry mustard,
1/8 tsp. cayenne,
6 tsp. Old Bay Seasoning,
3 cups Mayo, 
3 egg whites,
3 tsp. Worcestershire,
1 cup red bell pepper chopped fine,
1/2 bunch of parsley,
4 1/2 cups oyster crackers crushed

Mix seasonings together, mayo, eggs, worcestershire. Add zucchini, peppers, parsley mix well. Gently fold in crabmeat and cracker crumbs. Set in frig. for one hour.
Form patties and place on sprayed cookie sheet. Be sure the patties aren't touching. Bake in preheated oven 375F degrees for 18-20 minutes turning them over after 10 minutes.
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Baked Catfish with Lemon
by Rhyl Rager

6 Bigelow Lemon Lift® Tea Bags
½ cup boiling water, ¼ cup mayonnaise
2 tablespoons minced shallot, Butter
4 catfish or other flat whitefish fillets, blotted dry
Salt and freshly ground pepper to taste
1/3 cup flavored bread crumbs

Pour ½ cup boiling water over Lemon Lift® tea bags and steep for 4 minutes. Remove tea bags; squeeze to extract as much liquid as possible. In a small bowl combine tea with mayonnaise and minced shallots. Mix until blended.

Heat oven to 375º. Lightly butter a shallow heat-proof pan. Lay the fillets in a single layer and season with salt and pepper. Spread the tea/mayonnaise mixture over the fillets. Cover with bread crumbs. Bake for 20 minutes until fish is opaque and the top golden brown. Serve immediately. Serves 4.
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Crab Souffle'
by Rhyl Rager

1 lb. crab meat,
1 Tbsp. butter,
1 Tbsp. flour,
2 eggs divide,
1 cup milk,
1/2 tsp. salt,
to taste: cayenne & nutmeg
2 Tbsp. sherry

Melt butter and rub in flour to make a roux. Add milk, salt, pepper and nutmeg. Cook in double boiler until thick. When cool, stir in the egg yolks, slightly beaten. Add sherry. Now fold in the stiffly beaten whites and crab meat. Put in baking dish with crumbs on top, cook immediately. Place dish within a pan of hot water in moderate oven 350F degrees for 45 minutes. Serve immediately. Serves 6.
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Deviled Seafood Cottage Pie
by Rhyl Rager

1 lb. raw shrimp,
1/2 lb. flaked crab,
1 pint small oysters,
1/2 pint fresh scallops,
1 cup pearl onions,
1 cup canned diced tomatoes,
1 cup celery peel off strings and chop,
1 bell pepper diced,
2 eggs,
1/4 tsp. dry mustard,
1 cup mashed potato,
cracker crumbs,
Worcestershire,
salt & red pepper flakes to taste

Prepare all seafood and steam until tender, adding oysters afterward. Saute' celery, onions, and bell pepper until tender in butter, add to tomatoes, worcestershire and seafood. Pour seafood mixture into 8 ramekins that have been nonstick sprayed. In a bowl, fold into the mashed potatoes the red pepper flakes, salt, dry mustard. Carefully dollop potatoe mixture on top and smooth surface. Now add the 2 eggs with sufficient cracker crumbs to to fill ramekins. After filling, sprinkle with crumbs and dot with butter. Bake about 10 minutes in a hot oven and serve with lemon. Serves 8.
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Cascades Fried Flounder Amandine
by Rhyl Rager

2 lbs. flounder fillets,
1 egg, salt & pepper,
1/4 cup milk,
1/2 cup vegetable oil,
2 Tbsp. lemon juice,
1 cup unbleached flour,
1/4 lb. saltine crackers,
3/4 cup sliced almonds,
1/2 cup butter

Divide the flounder into 6 portions and season them with salt, pepper, and lemon juice. Coarsely crumble the crackers and mix with the almonds. Beat the egg and milk together to make an egg wash. Dredge the flounder in flour and dip it into the egg wash. Roll it in the the cracker almond mixture, patting down firmly so that the mixture will adhere. Heat the oil and butter in a heavy skillet. Fry the fillets about 5 minutes on each side or until they are golden brown and flake easily when pricked with a fork. Drain quickly on a paper towel and serve immediately.
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Parmesan Encrusted Salmon Fillet
by Rhyl Rager

1 (12") Sockeye Salmon fillet
Sprinkle cheese parmesan or romano as needed

Preheat oven 425F degrees, line a 13"x 9" pan with aluminum foil. Next spray with nonstick pam. Lay the salmon fillet on top of the foil then spray top of fish; next sprinkle with cheese and pat firmly. Bake for 25 minutes. Serves 2-4.
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Mint Rubbed Tuna w/Orange & Fennel Relish
by Rhyl Rager

3 Blood oranges (substitute if out of season) peeled segmented,
1/2 cup fennel julienned,
3 Tbsp. sliced scallion,
1 Tbsp. currants,
1/4 cup red wine vinegar,
1 tsp. honey,
salt & pepper,
4 fresh Tuna steaks,
1/4 cup fresh mint leaves,
2 Tbsp. olive oil

Mix together the oranges, fennel, scallion, currants, vinegar, and honey in a medium bowl. Season with salt and pepper and let sit at room temperature for 30 minutes. Preheat grill. Rub each tuna steak on both sides with the mint leaves and brush with the olive oil. Season with salt and pepper and grill for 2 minutes on each side for rare or longer for desired doneness.
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Sockeye Salmon Fettuccine w/Capers & Artichokes
by Rhyl Rager

1 (14.75 oz.) can Royal Red brand Alaskan Sockeye drained and flaked,
8 oz. fettuccine pasta uncooked,
2 Tbsp. fresh lemon juice,
1/2 cup nonfat sour cream,
1/2 cup milk,
6 1/2 oz. marinated artichoke hearts drained,
2 Tbsp. drained capers,
1 tsp. dill,
1 tsp. tarragon,
1/2 cup parmesan,
black pepper

Cook pasta according to directions. Toss salmon with lemon juice and set aside. Combine sour cream and milk in large deep skillet; heat over medium heat. Add artichoke heart, dill and tarragon; heat through stirring frequently. Drain pasta, add to skillet an toss well. Add cheese and salmon mixture; toss lightly. Sprinkle with pepper before serving. Makes 4 servings.
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Mussels, Cannellini and Chickpeas
by Rhyl Rager

1 cup dried chickpeas
1 cup dried cannellini beans
½ cup carrots, chopped
½ cup celery , chopped
1 cup onion, chopped
1½ cups cherry tomatoes, cut in half
½ cup extra-virgin olive oil, plus more for finishing
1 cup farro, or pearled barley
½ teaspoon peperoncino flakes
4 garlic cloves, crushed, peeled, and sliced
2 pounds mussels
4 tablespoons fresh Italian parsley
Equipment

A heavy-bottomed 12-inch skillet;
Directions

Rinse the chickpeas and place in a bowl with cold water covering them by 4 inches. Do the same with the cannellini, in a separate bowl. Soak both for 12 to 24 hours.

Drain and rinse the chickpeas and put them in the big saucepan with about 7 cups of fresh cold water. Set the pot over medium-high heat and drop in the chopped carrot, celery and onion, the halved cherry tomatoes, and 4 tablespoons of the olive oil. Bring the water to a boil, partially cover the pan and adjust the heat to maintain a steady, bubbling simmer. Stir occasionally.

After the chickpeas have cooked for an hour, drain and rinse the cannellini and stir them into the pot. There should be at least an inch of liquid covering the beans; add more water if necessary. Return to the boil, partially cover, and simmer for 45 minutes, stirring now and then.

Rinse the farro grains in a sieve and stir in with the beans, along with the 1-1/2 teaspoons salt and 1/4 teaspoon of the peperoncino. There should be about 1/4-inch of liquid covering the beans and grain; add more if necessary. Return to the boil, partially cover and simmer for about 30 minutes or longer, until the beans and the farro are tender-add water if needed to keep the beans and grains barely covered with liquid as they finish cooking. When they are done, most of the surface water should have been absorbed or evaporated but the stew should be slightly soupy.

While the farro cooks, prepare the mussels. Pour the remaining 4 tablespoons olive oil in the sauté pan, scatter in the garlic cloves and remaining 1/4 teaspoon peperoncino. Cook for 3 minutes or so over medium-high heat until the garlic is lightly colored then add all the rinsed mussels at once. Tumble them around the pan quickly, to coat with oil and put on the cover. Cook over high heat for about 2 minutes, shaking the covered pan a couple of times, just until the mussels are open, and take the pan off the stove.
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Grilled Pickled Red Snapper w/Eggplant and Melon
by Rhyl Rager

1 fresh lemongrass stalk, bottom 6 inches only, thinly sliced (about 1/4 cup)
1 fresh Thai chile, halved lengthwise and seeded
1 bay leaf
1/2 teaspoon teaspoon coriander seeds, crushed
1/2 teaspoon yellow mustard seeds
1/2 cup sugar
Coarse salt
1 cup white-wine vinegar
1 cup water
1 pound small Italian eggplant, stemmed and cut crosswise into 1/4-inch-thick slices
Canola oil, for brushing
1 1/2 pounds red snapper fillets, skinned
1/2 honeydew melon (about 2 pounds) seeded, rind removed, and cut into 1/4-inch-thick slices

Directions

Combine lemongrass, chile, bay leaf, coriander seeds, mustard seeds, sugar, 1/4 cup salt, vinegar, and water in a saucepan. Bring to a boil, stirring once. Reduce heat, and simmer for 10 minutes. Transfer to a measuring cup; let cool.
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Brush eggplant slices with oil, and grill, flipping once, until cooked through and blackened in places, about 2 minutes per side. Let cool slightly.
Place snapper into a skillet, and cover with water by 1 inch. Sprinkle with 2 tablespoons salt. Bring to a boil. Remove from heat, and cover with a round of parchment or a lid; let stand until snapper is opaque and cooked through, about 10 minutes. Using a slotted spatula, carefully transfer snapper to a plate. Cover with parchment to keep it from becoming dry. Discard poaching liquid. When snapper is cool enough to handle, gently flake into 1-inch pieces.
Arrange grilled eggplant, poached snapper, and melon slices on a large platter. Drizzle with 1 cup lemongrass sauce. Cover platter with plastic wrap, and refrigerate, along with remaining lemongrass sauce, for at least 2 hours (or up to 4 hours). Serve cold with extra sauce on the side.
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Shrimp Stuffed Potatoes
by Jess Vanderhoff

1 teaspoon dried parsley
2 cup sour cream
salt and pepper
8 ounce cheese, cheddar
1 lb sauteed shrimp, peeled
8 tablespoon butter
vegetable oil, for coating
6 large Idaho potatoes
paprika

Directions

Preheat oven to 350 degrees.

Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.

Place the butter in a large bowl. Remove the potatoes from the oven and slice the top third off of each potato. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold in the shrimp and cheese into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.
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Sweet and Mild Shrimp Stirfry
by Jess Vanderhoff

2 tablespoon sesame oil
2 cup sugar snap peas
1 red Bell Pepper, seeded and cut into strips
1 carrot, sliced
3 Bok Choy leaves, roughly chopped
1 lb Medium Shrimp, peeled and deveined
1 cup bean sprouts
1/2 cup Sweet and Mild Sauce
1 1/2 tablespoon Black Sesame Seeds, can substitute toasted sesame seeds
Salt and Pepper to taste

Directions

Heat wok or large saute pan until very hot. Add Sesame oil and swirl up the sides of the wok. Toss in peas, pepper and carrots. Cook stirring constantly until just becoming tender about 3 minutes. Add bok choy and shrimp. Keep stirring until shrimp cooks through and becomes pink. Toss in bean sprouts, Sweet and Mild Sauce and sesame seeds. Heat through. Salt and Pepper to taste. Serve over a bowl of steamed rice, cellophane noodles or eat just as it is
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Shrimp Florentine over Tomato Grits
by Rhyl Rager

Tomato Grits:
2 cups water
3/4 cup milk
1 teaspoons salt
1 cup quick cooking grits
1 stick butter, plus 1 tablespoon butter
1/3 cup green onions, diced
6-ounce garlic cheese roll
2 1/2 cups Cheddar, shredded
10-ounce can diced tomatoes and green chiles
2 eggs, lightly beaten

Shrimp Florentine:
2 tablespoons butter
1 clove minced garlic
12 shrimp, peeled and deveined
1 to 2 lemons juiced
White wine, for deglazing
1 cup heavy cream
1/4 cup grated Parmesan or Grand Padana
2 cups fresh spinach, packed down
1 dash ground nutmeg
Salt and pepper

Directions

Preheat the oven to 350 degrees F.
To make the tomato grits, in a saucepan, bring the water and milk to a boil. Add the salt. Slowly add the grits and return to a boil; stir for 1 full minute. (The secret to preparing good grits is the initial stirring of the pot.) Reduce the heat, cover, and cook for 3 minutes. Stir the grits and add 1 stick of butter, stirring until it has melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from the heat and set aside. Saute the onions in the remaining 1 tablespoon butter for 1 minute. Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until cheese is melted. Add the tomatoes and green chiles and mix well; stir in the beaten eggs. Pour the grits into a greased 8 by11 by 2-inch casserole. Bake the casserole for 40 minutes. Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time.
To make the Shrimp Florentine, start with 1 tablespoon butter in saute pan. Add minced garlic and shrimp. Deglaze with lemon and wine. Add cream, cheese and spinach. Reduce, season, to taste, with salt and pepper and pour over grits.
by Jess Vanderhoff
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Tuna Empanadas
By Rhyl Rager

2 pouches (6.4 oz.) Chunk Light Tuna in Water
½ tsp. cumin,
½ tsp. chili powder,
1/2 cup drained black beans

1 can (14.5 oz) Diced Tomatoes & Chilies drained well
1- cup shredded Mexican blend cheese
2 frozen pie crusts

Preheat oven to 400°F. Mix tuna in a bowl with cumin, chili powder, drained tomatoes and cheese. Unroll pie crusts and cut into 8 pieces each. Form into circles about 3-1/2 inches in diameter. Place about ¼ cup of the tuna mixture in the center of each circle. Fold in half and seal the edges. (Can be made up to this point and frozen). Place on a greased cookie sheet and bake until golden brown about 10 – 12 minutes.
Transfer to a wire rack to cool.
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Fish Tacos with Strawberry-Cucumber Salsa
by Rhyl Rager

What a refreshing and healthy take on tacos!

1/4 cup fresh lemon or lime juice (about 2 limes)
4 tablespoons olive oil, divided
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lb white fish fillets such as tilapia, cod, halibut, sole
8 corn tortillas (homemade ones are great!)
2 cups shredded cabbage (or this Southwest Cabbage Slaw)

Strawberry-Cucumber Salsa

1 pint strawberries hulled and diced (about 2 cups)
2 regular cucumbers peeled and seeded diced ( 2 cups)
2/3 cup chopped red onion shallot or green onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime or lemon juice
1/2 teaspoon salt
1 small jalapeno pepper seeded and minced (optional)

Combine citrus juice, 2 tablespoons oil, garlic, salt and pepper in a shallow baking dish or zip-top bag. Add fish, skin side up (if it has skin). Marinate, chilled, for at least 30 minutes but no longer than 2 hours.

Discard marinade and grill or saute fish in a skillet, using the remaining 2 T oil as needed. Cooking time depends on the thickness of the fish, but it should take around 6-10 minutes. Fish should flake easily with a fork but not be too dry.

Slice fish into large pieces. Place a bit of cabbage on a tortilla, a couple slices of fish, then a spoonful or two of salsa. Makes about 4 servings (2 tacos each). Garnish with lime wedges and chopped cilantro, if desired. Combine all salsa ingredients in a bowl and toss to combine. Store in an airtight container, chilled, until ready to use. Use this within 24 hours as it gets mushy if you store it longer. Makes almost 3 cups of salsa.
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Lobster Thermidor
by Jess Vanderhoff

Ingredients
1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1 3/8 cups fresh fish stock
1/4 cup white wine
1/4 cup double cream
1/2 teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese
Directions
1.Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
2.Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
3.Preheat your oven's broiler.
4.Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
5.Broil for 3 to 4 minutes, just until golden brown. Serve immediately.
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Lobster Newburg
by Jess Vanderhoff

Ingredients
2 egg yolks, beaten
1/2 cup heavy cream
1/4 cup butter or margarine
2 tablespoons dry sherry or madeira
1/2 teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
3/4 pound cooked lobster meat, broken into chunks
Directions
1.In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
2.Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
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Lobster Pasta
by Jess Vanderhoff

Ingredients
1 large (2 pound) fresh lobster
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, chopped
1 (28 ounce) can diced tomatoes
4 tablespoons olive oil
4 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground cinnamon
1 cup heavy cream
1 (8 ounce) package dried spaghetti
1 tablespoon butter
1 clove garlic, minced
1 bunch fresh parsley, chopped
Directions
1.Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.
2.As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.
3.When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.
4.Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.
5.Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. (Take a sniff, mmmmmmmm.) Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.
6.Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve
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Grilled Rock Lobster Tails
by Jess Vanderhoff

Ingredients
1 tablespoon lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
2 (10 ounce) rock lobster tails
Directions
1.Preheat grill for high heat.
2.Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
3.Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.
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Shrimp and Beef Skewers with Soy and Scallion Butter
by Jess Vanderhoff

Butter:
2 sticks unsalted butter, at room temperature
5 scallions, pale green and white parts only, finely chopped
3 cloves garlic, minced
3 tablespoons soy sauce

Skewers:
1/3 cup extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 ounces (about 12) medium-size button or cremini mushrooms, halved
1 pound (about 28) large shrimp, peeled and deveined
1 pound sirloin steak, about 3/4-inch thick, cut into 28 (1-inch) pieces

20 (6 to 8-inch) wooden skewers, soaked in water for 30 minutes to prevent scorching
Directions
For the butter: In a food processor, combine the butter, scallions, garlic, and soy sauce. Pulse until smooth. Place the mixture on a piece of plastic wrap and form into a log about 1-inch in diameter and 7 inches long. Roll the log in the plastic wrap and refrigerate until firm enough to slice, about 30 minutes. Slice into 1/4-inch pieces.

For the skewers: In a small bowl, mix together the olive oil, garlic, salt, and pepper. Thread 4 pieces of mushroom onto 6 of the skewers. Thread 4 shrimp onto 7 of the skewers. Thread 4 pieces of the steak onto the remaining 7 skewers. Arrange the skewers in a single layer on 2 baking sheets. Spoon the oil mixture over the top and marinate for 15 minutes.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the beef skewers for 3 minutes each side for medium-well. Let the meat rest for 5 minutes. Grill the shrimp skewers for 2 minutes each side until opaque and cooked through. Grill the mushroom skewers for 4 minutes each side until tender. Arrange the skewers on a platter and serve with the sliced butter.
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Red Lobster Shrimp Scampi
by Anne Brooks

Ingredients:

1 cup white wine
1/2 cup unsalted butter, melted
3 tablespoons minced garlic
1 pound shrimp, peeled and deveined
Paprika
Parsley flakes
Mix the wine, butter and garlic together and pour over the shrimp. Sprinkle with paprika and parsley flakes.

Bake in a 350 degree F oven for about 6 to 7 minutes. Be careful not to overcook the shrimp.

The shrimp is done when it has turned pink

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Halibut Souffle' with Almond Sauce
by Rhyl Rager

1 cup soft bread cubes,
1 3/4 cup cream
1/2 lb. uncooked halibut finely chopped
1/2 tsp. salt,
1/4 tsp. paprika,
3 egg whites,
1/3 cup sliced almonds,
2 Tbsp. each: butter flour,
1/8 tsp. pepper

Combine bread and 3/4 cup cream. Cook, stirring constantly, to a paste. Add halibut, 1/4 tsp. salt and paprika. Cool. Beat egg whites until stiff. Fold into fish mixture. Pour into 7" buttered casserole. Set in pan of hot water. Bake at 350F degrees for 45 minutes. Brown almonds in butter; add flour. Cook for 3 minutes. Add 1 cup cream and remaining seasonings. Stir constantly until thick. Serve almond sauce over halibut.
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Tandoori Cod with Potato Croquettes & Tomatoes
Rhyl Rager

16 Cloves
4 1/2 lb. Cod fillets, lightly salted with skin on
1-2 tbsp Tandoori powder
1 tbsp Butter
8 Large potatoes, unpeeled and finely grated
1 tbsp Ginger, finely grated
3 tbsp All-purpose flour
2 tsp Fennel seeds, crushed
1 tsp Salt
1 tsp Ground black pepper
1 tbsp Butter
4 Tomatoes
4 Star anise
4 Sugar cubes

For the tomatoes: With the tip of a sharp knife, cut away the stems from the tomatoes and push a sugar cube into each. With the tip of the knife, prick three small holes into the skins, and stick 1 clove and 1 star anise into each tomato. Place the tomatoes in an ovenproof dish and bake in the oven at 350F degrees for 1 hour 30 minutes, and then reduce the heat to 210F degrees and continue to bake for another 2 hours.

For the croquettes: In a bowl, combine the potatoes, ginger, flour, fennel seeds, salt and pepper and mix thoroughly. Using a large spatula, shape the mixture into patties. In a pan over a medium heat, melt the butter. Fry the croquettes for 5-7 minutes on each side until golden and cooked through.

For the fish: If you want a firmer-fleshed fish, soak it in ice water for 15 minutes or more. Dry with kitchen towel. Spread the tandoori spice mixture onto a plate. Dip the cod fillets into the spice mixture until covered on one side. Brush a non-stick pan with butter and place over a medium-high heat. Fry the fish skin-side down for 4½ minutes. Turn it over and cook for another 2 minutes. Serves 4.
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Marinated Sour Shrimp
by Rhyl Rager

2 pounds large shrimp with shell
6 shallots, peeled and finely chopped
3 red chilies
4 sour star fruit, sliced
1/2 teaspoon salt

Put shrimp in a pan with 8 cups water and bring to boil. Simmer for 4 minutes, drain and plunge shrimp in iced water for 30 seconds. Drain, then peel shrimp. Grind or blend shallots, chilies and star fruit. Add salt to taste and a little lime or lemon juice if not sour enough. Combine with shrimp and serve.
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Buttered Green Tea Shrimp
by Rhyl Rager

8 ozs. deveined shrimp, 12 ozs. water
1 tsp. Matcha green tea powder
1 tsp ground Szechuan pepper
2 tbsp chopped chives, 1/2 oz. salted butter

Bring 12 ozs. of water to rolling boil in medium pan. Stir in Matcha powder. Add shrimp and boil for 3 minutes until cooked. Strain out all but 1 tbsp of the tea and add 1/2 oz. salted butter. Increase the heat and fry until the butter starts to sizzle. Just before removing from the heat, sprinkle in 1 tsp ground Szechuan pepper and 2 tbsp chopped chives. Serve with rice and/or salad.
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Old Bay Seasoning
by Rhyl Rager

Ingredients
1 Tbsp. ground bay leaves (fine powder)
2 Tbsp. celery salt
1 Tbsp. paprika
1-1/2 tsp. dry mustard
1 tsp. ground black pepper
1/2 tsp. ground white pepper
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/8 tsp. ground allspice
1/2 tsp. ground ginger
1 tsp. paprika
1/4 tsp. Cayenne Pepper
1/4 tsp. ground mace
1/4 tsp. ground cardamom

How to make it

Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood, chicken, french fries. Makes about 1/4 cup.
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Shark and Bake "Sandwich"
by Rhyl Rager

"Shark and bake," a popular Trinidadian pocket sandwich. Part of its appeal is the variety of toppings from mango chutney to sliced cucumbers. "Bake" is a catchall term for several types of bread, grilled or fried.

Since Blacktip Shark—the traditional choice—is not readily available, Catfish, Cod, or Whiting fillets are substituted here. Pita pockets are a stand-in for the flatbread that's typically used to make the sandwich.
... Makes 6 servings

1 pound Catfish, Cod, or Whiting fillets
3 Tbsp. fresh lime juice
3 Tbsp. finely chopped green onion
3 garlic cloves, minced
1 1/2 tsp. chopped fresh thyme
3/4 tsp. minced seeded Scotch bonnet chile or habanero chile
3 Tbsp. vegetable oil, All purpose flour
6 pita bread rounds warmed
Chopped lettuce leaves, Tomato slices
Assorted condiments, such as mango chutney, honey mustard, garlic mayonnaise, thinly sliced onion, thinly sliced cucumbers, and hot pepper sauce

Preparation

Arrange fish in single layer in 13x9x2-inch glass baking dish. Mix lime juice, green onion, garlic, thyme, and chile in small bowl; season with salt and pepper. Spoon over fish; let stand at room temperature at least 20 minutes and up to 1 hour.
Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish on both sides with salt and pepper, then flour. Working in batches, add fish to skillet and cook until golden and opaque in center, about 2 minutes per side. Transfer fish to paper towels to drain.
Cut off thin slice from each warm pita bread round, forming opening. Open pita pockets and stuff with fish, lettuce, and tomato. Serve with desired condiments
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Shark Kabobs over Spiced Cashew Rice
by Rhyl Rager

1 1/2 cups basmati or other long-grain rice
2 1/4 cups water,
2 cinnamon sticks, 10 cloves
3 bay leaves,
1/8 teaspoon turmeric
1 1/2 tsp. salt,
1 Tbsp. butter
4 Tbsp. cooking oil,
2 tsp. mustard seeds
1/4 cup chopped, roasted, unsalted cashews
1 1/2 pounds shark steak 1 inch thick 1-inch cubed
1 Tbsp. lemon juice, 3 cloves garlic minced
1/4 tsp. fresh-ground black pepper
1/3 cup chopped cilantro or parsley
4 lemon wedges for garnish

Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon of the salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes.

In a small frying pan, melt the butter with 2 tablespoons of the oil over moderately high heat. Add the mustard seeds and cook, stirring, until they begin to pop, about 30 seconds. Add the cashews; cook, stirring, for 30 seconds longer. Gently stir the cashew mixture into the rice with a fork. Heat a grill pan or large heavy frying pan over moderately high heat.

Thread the shark onto four small skewers; rub with the remaining 2 tablespoons oil, the lemon juice, and garlic. Sprinkle with the remaining 1/2 teaspoon salt and the pepper. Cook the kabobs, turning, until just done, about 8 minutes. Add the cilantro to the rice and mound on plates. Top with the shark kabobs and serve with the lemon wedges.
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Stuffed Lobster

Ingredients
1 (1 1/2) pound fresh lobster
1 cup soft bread crumbs
1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried tarragon
2 teaspoons vegetable oil

Directions
1.Bring a large pot of water to a rapid boil. Add the lobster and cook for 8 minutes. Remove from the water and set aside to cool slightly.
2.Preheat the oven to 450 degrees F (220 degrees C). When the lobster is cool enough, split it in half lengthwise using a large chef's knife. Remove the dark strip if present. Remove the tomalley to a bowl and mix with the bread crumbs, butter, salt, pepper and tarragon. Stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. Drizzle oil over the top.
3.Bake in the preheated oven until the stuffing is browned, about 20 minutes.
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Sautéed Tilapia with Almonds and Cherries

by Rhyl Rager

Yields 4 servings

1 tablespoon sliced almonds
4 (4-ounce) tilapia fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons extra-virgin olive oil, divided
1 small onion, chopped
2 tablespoons dry vermouth (see note)
1/2 cup pitted halved sweet cherries
1/3 cup reduced-sodium fat-free vegetable broth
1/2 teaspoon dried thyme

Toast the almonds in a large nonstick skillet set over medium-low heat until aromatic and golden, shaking the pan often, about 4 minutes. Transfer to a bowl.
Season fish with salt and pepper. Heat 2 teaspoons oil in the skillet, then add the fish. Cook until firm and lightly browned, about 2 minutes, then flip and cook about 2 more minutes. Remove fish to four serving plates.

Heat the remaining teaspoon oil in the skillet, then add the onion. Cook until softened, about 2 minutes. Add the vermouth or wine; loosen any browned bits of food on the bottom of the pan with a wooden spoon. Cook for 20 seconds, then add the cherries, broth and thyme. Heat until simmering; cook for 30 seconds to reduce slightly. Divide the sauce and toasted almonds among the fish. Serve at once.

Note: Dry vermouth (with a white label) is a gourmet's secret. It's a fortified wine and can stay open on the shelf for two or three months—unlike white wine which begins to turn within hours of its being opened.