Poultry Seasoning

Ingredients

• Servings: 4
• 2 cups dried parsley
• 1 cup rubbed sage
• 1/2 cup dried rosemary, crushed
• 1/2 cup dried marjoram
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 2 teaspoons onion powder
• 1/2 teaspoon ground sage

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine all eight ingredients and mix very well. place in airtight glass jars (no plastic). shake well before using. this is nice in 1/2 pint sized jars to give as gifts.

Spanish Moroccan Fish

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 clove garlic, finely chopped
• 2 red bell pepper, seeded and sliced into strips
• 1 large carrot, thinly sliced
• 3 tomatoes, chopped
• 4 olives, chopped
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 3 tablespoons paprika
• 4 tablespoons ground cumin
• 1 teaspoon cayenne pepper
• 2 tablespoons chicken bouillon granules
• salt to taste
• 5 pounds tilapia fillets

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• heat the vegetable oil in a skillet over medium heat. stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the bell peppers, carrots, tomatoes, olives, and garbanzo beans and continue to cook until the peppers are slightly tender, about 5 minutes more.
• sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables. season with salt to taste. stir to incorporate. place the fish on top of the vegetables and add enough water to cover the vegetables. reduce the heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

ginger glazed mahi mahi

Ingredients

• Servings: 4
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins


• in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
• heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
• pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

Balsamic And Rosemary Grilled Salmon

Ingredients

• Servings: 4
• 4 (4 ounce) salmon fillets
• sea salt to taste
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 1/4 cup lemon juice
• 1 clove garlic, minced
• 1 sprig fresh rosemary, minced

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• season salmon fillets to taste with sea salt, and place into a shallow, glass dish. whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. cover, and refrigerate at least 30 minutes.
• preheat an outdoor grill for medium-high heat, and lightly oil grate.
• remove salmon from marinade, and shake off excess. discard remaining marinade. cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

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


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

ginger glazed mahi mahi

Ingredients

• Servings: 4
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins


• in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
• heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
• pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

Cheesy Flounder Florentine

Ingredients

• Servings: 4
• 1 1/2 cups milk
• 4 (5 ounce) flounder fillets
• 8 ounces spinach fettuccine
• 1/4 cup butter, divided
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken stock
• 1 teaspoon dijon mustard
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/3 cup grated parmesan cheese, divided
• 1/3 cup shredded gruyere cheese, divided
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• pour milk into a large skillet, place over medium heat, and place fish fillets into milk. bring to a simmer and cook fish in milk for 1 minute. transfer fillets to a plate and pour milk into a large measuring cup.
• fill a large pot with lightly salted water and bring to a rolling boil. stir in the spinach fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain and transfer into a 2-quart casserole. toss fettuccine with 1 tablespoon butter.
• melt remaining 3 tablespoons butter in skillet over medium heat and whisk flour into butter, stirring constantly until mixture forms a paste. cook and stir for 1 minute, then whisk reserved milk and chicken stock into flour mixture until thoroughly combined. bring to a simmer, reduce heat to low, and simmer until sauce has thickened, about 5 minutes, stirring often. remove sauce from heat; whisk in dijon mustard, black pepper, nutmeg, 1/4 cup of parmesan cheese, and 1/4 cup of gruyere cheese.
• spread spinach over fettuccine noodles; arrange fillets on top of spinach. pour sauce over the fish and sprinkle remaining parmesan and gruyere cheeses over the top.
• bake in the preheated oven until sauce is bubbling, about 15 minutes. heat the oven's broiler and broil until cheese topping is browned, 1 to 2 more minutes.

Fried Smelts

Ingredients

• Servings: 3
• 1 cup all-purpose flour
• 2 tablespoons salt
• 3/4 pound cleaned smelt
• 1 cup vegetable oil for frying, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• whisk together flour and salt in a pie plate. dredge smelt in flour mixture, coating both the outside and cavity of the fish.
• heat oil in a frying pan 1/4-inch deep over medium heat until hot. place fish in the hot oil; fry until crisp and firm, 2 to 3 minutes each side. remove fish with a slotted spoon; drain on a paper towel-lined plate.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

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


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

ginger glazed mahi mahi

Ingredients

• Servings: 4
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins


• in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
• heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
• pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

Halibut With Rice

Ingredients

• Servings: 6
• 1 teaspoon vegetable oil
• 1 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon black bean sauce
• 1/2 cup mirin (japanese sweet )
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 6 (4 ounce) fillets halibut, skin removed
• 1 teaspoon sesame oil
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh cilantro

Recipe

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


• heat oil in non-stick saucepan over medium heat. cook shallots and garlic gently until fragrant, but not brown. stir in black bean sauce, rice , and soy sauce. bring to boil and cook until reduced by half. remove from heat, and stir in vinegar; set aside.
• pat fish dry. rub with sesame oil and sprinkle with pepper. preheat an outdoor grill for high heat, and lightly oil grate.
• grill fish for about 5 minutes per side, or just until cooked through. sprinkle with cilantro. serve with sauce poured over top.

lime-marinated mahi mahi

Ingredients

• Servings: 2
• 3/4 cup extra-virgin olive oil
• 1 clove garlic, minced
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 pinch salt
• 2 tablespoons lime juice
• 1/8 teaspoon grated lime zest
• 2 (4 ounce) mahi mahi fillets
• 2 twists lime zest (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat an outdoor grill for medium heat, and lightly oil the grate.
• whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade.
• place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes.
• cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
• garnish with the twists of lime zest to serve.

almond and parmesan crusted tilapia

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup buttery spread (such as smart balance®), softened
• 1/4 cup slivered almonds, crushed
• 3 tablespoons reduced-fat olive oil mayonnaise
• 2 tablespoons bread crumbs
• 2 tablespoons fresh lemon juice
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

Pregnant Doll (easter Baby)

Ingredients

• Servings: 6
• 1/4 cup warm water
• 1/2 cup sugar
• 1 (.25 ounce) package active dry yeast
• 1 cup scalded milk
• 1/3 cup butter
• 2 eggs, beaten
• 1 pinch salt
• 3 1/2 cups all-purpose flour
• 1 egg
• 1 teaspoon water
• 6 whole eggs in the shell
• 2 1/4 ounces colored candy sprinkles

Recipe

Preparation Time: 45 mins Cook Time: 35 mins Ready Time: 2 hrs 50 mins


• mix yeast, water, and 1 teaspoon of the sugar in a small bowl and let sit for 10 minutes.
• in a separate bowl, mix milk, salt, butter, 2 eggs, and remaining 1/2 cup of sugar. add about half of the flour and beat until very smooth, then pour in the yeast mixture. add the remaining flour, making a stiff dough--you can add additional flour if necessary.
• place dough on a floured board and knead until smooth and elastic. put dough into greased bowl, cover bowl with plastic wrap, and let the dough rise until doubled in size, about 1 hour.
• deflate the dough, place it on a floured board, and divide it into 6 equal pieces. shape into rounds and cover with plastic wrap while you roll out each piece.
• preheat oven to 350 degrees f (175 degrees c). grease a baking sheet or line it with parchment paper.
• roll a dough piece with your hands to form a 1-inch-thick rope, and then shape rope into a "u" shape. put a whole, raw egg into the inside of the "u", twisting the rope to form a fishtail at the bottom. transfer loaf to prepared baking sheet and repeat with remaining dough.
• brush each "baby" with the beaten egg and decorate with colored sprinkles. allow loaves to rest until doubled in size, about 30 minutes. bake in preheated oven until golden brown, 35 to 40 minutes.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

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


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

sauteed curried corn

Ingredients

• Servings: 8
• 1/3 cup butter
• 1/2 cup diced onion
• 2 (15.25 ounce) cans whole kernel corn, drained
• 1 1/2 tablespoons curry powder
• 1 1/2 teaspoons garlic powder
• salt and pepper to taste

Recipe

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


• melt butter in a large skillet over high heat. add the onion and corn. cook, stirring frequently until the corn begins to brown at the edges, about 7 minutes. season with curry powder, garlic powder, salt and pepper.

almond and parmesan crusted tilapia

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup buttery spread (such as smart balance®), softened
• 1/4 cup slivered almonds, crushed
• 3 tablespoons reduced-fat olive oil mayonnaise
• 2 tablespoons bread crumbs
• 2 tablespoons fresh lemon juice
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

Mediterranean Tilapia

Ingredients

• Servings: 2
• 3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
• 1 tablespoon capers, drained
• 2 tilapia fillets
• 1 tablespoon oil from the jar of sun-dried tomatoes
• 1 tablespoon lemon juice
• 2 tablespoons kalamata olives, pitted and chopped

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). in a small bowl, stir together the sun-dried tomatoes, olives and capers. set aside.
• place the tilapia fillets side by side in a baking dish. drizzle with oil and lemon juice.
• bake for 10 to 15 minutes in the preheated oven, until the fish flakes with a fork. check after 10 minutes, so as not to overcook, or the fish may be dry. when fish is done, top with the tomato mixture, and serve.

creamed corn

Ingredients

• Servings: 8
• 1/2 cup butter
• 2 tablespoons all-purpose flour
• 2 (16 ounce) packages frozen corn kernels
• 1 pint half-and-half cream
• 1 pint heavy cream
• 1 teaspoon salt
• 1 1/2 tablespoons sugar
• 1 cup grated romano cheese

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• in a large pot over medium heat, melt the butter and blend together with the flour.
• add the corn, half and half, whipping cream, salt and sugar. stir and heat until mixture begins to thicken.
• stir in cheese and pour into a 2 quart casserole dish. bake for 15 to 20 minutes.

Ukha (russian Fish Soup)

Ingredients

• Servings: 4
• 4 cups water
• 2 potatoes, cubed
• 1 onion, chopped
• 1 bunch fresh parsley, chopped
• 4 ounces cod fillets, cubed
• 1 lemon, juiced
• salt and pepper to taste

Recipe

Cook Time: 30 mins Ready Time: 30 mins


• put water in a large saucepan and bring to a boil over high heat. add the potatoes, onion and parsley. heat for 10 to 15 minutes and add the fish. heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

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


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

Ukha (russian Fish Soup)

Ingredients

• Servings: 4
• 4 cups water
• 2 potatoes, cubed
• 1 onion, chopped
• 1 bunch fresh parsley, chopped
• 4 ounces cod fillets, cubed
• 1 lemon, juiced
• salt and pepper to taste

Recipe

Cook Time: 30 mins Ready Time: 30 mins


• put water in a large saucepan and bring to a boil over high heat. add the potatoes, onion and parsley. heat for 10 to 15 minutes and add the fish. heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

e-z marinated swordfish

Ingredients

• Servings: 2
• 3 tablespoons fresh lime juice
• 2 tablespoons vinegar
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried parsley
• 1 teaspoon hot pepper sauce
• 1 pinch cayenne pepper
• 3 tablespoons vegetable oil
• 2 fresh swordfish fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 30 mins


• in a medium bowl, stir together the lime juice, vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil. place the fish fillets into the bowl, cover, and marinate for at least 10 minutes, or preferably up to 3 hours.
• preheat broiler or an outdoor grill for high heat.
• place fish the grill or a broiling pan. discard marinade. grill or broil fish about five minutes each side, until the fish flakes easily with a fork.

almond and parmesan crusted tilapia

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup buttery spread (such as smart balance®), softened
• 1/4 cup slivered almonds, crushed
• 3 tablespoons reduced-fat olive oil mayonnaise
• 2 tablespoons bread crumbs
• 2 tablespoons fresh lemon juice
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

Pregnant Doll (easter Baby)

Ingredients

• Servings: 6
• 1/4 cup warm water
• 1/2 cup sugar
• 1 (.25 ounce) package active dry yeast
• 1 cup scalded milk
• 1/3 cup butter
• 2 eggs, beaten
• 1 pinch salt
• 3 1/2 cups all-purpose flour
• 1 egg
• 1 teaspoon water
• 6 whole eggs in the shell
• 2 1/4 ounces colored candy sprinkles

Recipe

Preparation Time: 45 mins Cook Time: 35 mins Ready Time: 2 hrs 50 mins


• mix yeast, water, and 1 teaspoon of the sugar in a small bowl and let sit for 10 minutes.
• in a separate bowl, mix milk, salt, butter, 2 eggs, and remaining 1/2 cup of sugar. add about half of the flour and beat until very smooth, then pour in the yeast mixture. add the remaining flour, making a stiff dough--you can add additional flour if necessary.
• place dough on a floured board and knead until smooth and elastic. put dough into greased bowl, cover bowl with plastic wrap, and let the dough rise until doubled in size, about 1 hour.
• deflate the dough, place it on a floured board, and divide it into 6 equal pieces. shape into rounds and cover with plastic wrap while you roll out each piece.
• preheat oven to 350 degrees f (175 degrees c). grease a baking sheet or line it with parchment paper.
• roll a dough piece with your hands to form a 1-inch-thick rope, and then shape rope into a "u" shape. put a whole, raw egg into the inside of the "u", twisting the rope to form a fishtail at the bottom. transfer loaf to prepared baking sheet and repeat with remaining dough.
• brush each "baby" with the beaten egg and decorate with colored sprinkles. allow loaves to rest until doubled in size, about 30 minutes. bake in preheated oven until golden brown, 35 to 40 minutes.

tom kha gai

Ingredients

• Servings: 6
• 3 cups chicken broth
• 1 (14 ounce) can coconut milk
• 1/4 cup sweet red chile sauce
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 (1 1/2 inch) piece fresh ginger, sliced
• 10 kaffir lime leaves, torn and bruised
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into strips
• 1 (15 ounce) can straw mushrooms
• 1 cup coarsely chopped onion
• 1 zucchini, sliced
• 1 lemongrass stalk, chopped
• 1 bunch fresh basil, chopped

Recipe

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


• warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
• remove stockpot from heat and strain out ginger and lime leaves. return broth mixture to the stockpot and bring to a simmer. cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

niki's famous crawfish dip

Ingredients

• Servings: 24
• 12 ounces frozen peeled crawfish tails, thawed
• 1/4 cup butter
• 2 cloves garlic, chopped
• 1 tablespoon crab boil seasoning
• 1 teaspoon salt
• 1 tablespoon old bay seasoning™
• 1 1/2 (8 ounce) packages cream cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• place the crawfish tails into a food processor and pulse until roughly chopped. set aside.
• melt the butter in a large skillet over medium heat. add the crawfish tails, garlic, crab boil, salt and old bay seasoning. cook and stir until garlic is toasted. remove from the heat and stir in the cream cheese until it has melted. serve the dip warm or refrigerate and serve chilled.

tasty sesame tilapia

Ingredients

• Servings: 6
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup sesame oil
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1/2 teaspoon ground ginger
• 6 (4 ounce) fillets tilapia fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• stir the orange juice, soy sauce, sesame oil, sugar, garlic, and ginger in a 9x13 inch baking dish until combined. add the tilapia fillets, turning once to evenly coat. cover the dish with plastic wrap, and marinate in the refrigerator at least 30 minutes.
• preheat an oven to 425 degrees f (220 degrees c).
• remove the plastic wrap, and bake in the preheated oven until the fish flakes easily with a fork, 9 to 11 minutes.

almond and parmesan crusted tilapia

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup buttery spread (such as smart balance®), softened
• 1/4 cup slivered almonds, crushed
• 3 tablespoons reduced-fat olive oil mayonnaise
• 2 tablespoons bread crumbs
• 2 tablespoons fresh lemon juice
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

vietnamese la sa ga soup

Ingredients

• Servings: 10
• 3 tablespoons peanut oil
• 1 cup diced onion
• 3 tablespoons minced garlic
• 1 cup coconut milk, divided
• 1 tablespoon red curry paste, or more to taste
• 2 cooked chicken breast halves, shredded
• 8 cups chicken stock
• 6 tablespoons soy sauce, or to taste
• 1/4 cup fish sauce, or to taste
• 1 1/2 pounds angel hair pasta
• 1/4 cup chopped fresh basil, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• heat oil in a large stockpot over medium heat; saute onion and garlic until onion is tender, about 4 minutes. add 1/2 cup coconut milk and stir continuously for 2 minutes. stir curry paste into onion mixture until smooth, about 2 minutes.
• pour chicken stock into onion mixture and increase heat to medium-high; cook until simmering, 3 to 4 minutes. add soy sauce, fish sauce, and remaining 1/2 cup coconut milk; cook until heated through, 2 to 3 minutes. add angel hair pasta, cover pot with lid, and cook until pasta is tender yet firm to the bite, about 10 minutes. stir basil into soup.

trout amandine

Ingredients

• Servings: 2
• 2 whole (10 ounce) trout, pan-dressed
• salt and pepper to taste
• 1/4 cup all-purpose flour
• 4 tablespoons butter
• 1/2 cup blanched slivered almonds
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley, for garnish
• 8 slices lemon, for garnish

Recipe

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


• rinse and pat dry trout. season inside and out with salt and pepper to taste. dredge trout in flour.
• heat 2 tablespoons butter in large skillet over high heat until melted. add trout and brown both sides. lower heat to medium and cook for about 5 minutes on each side or until cooked through. remove trout to a serving plate and keep warm.
• wipe out pan and add 2 tablespoons butter. cook butter over medium heat until it just begins to brown. add the almonds and brown.
• pour sauce and almonds over fish and sprinkle with lemon juice and parsley. garnish with fresh lemon slices.

Thousand Island Dressing Mastered

Ingredients

• Servings: 4
• 1 cup mayonnaise
• 1/3 cup chili sauce
• 1/4 cup sweet pickle relish
• 1 hard-boiled egg, chopped
• 1 tablespoon minced onion
• 1 teaspoon minced garlic
• 1 teaspoon fresh lemon juice, or more to taste
• 1/4 teaspoon sugar
• 1/4 teaspoon worcestershire sauce
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix mayonnaise, chili sauce, relish, egg, onion, garlic, lemon juice, sugar, worcestershire sauce, and pepper together in a bowl; refrigerate until chilled.

ginger glazed mahi mahi

Ingredients

• Servings: 4
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins


• in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
• heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
• pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

pepper-honey cedar plank salmon

Ingredients

• Servings: 6
• 2 (12 inch) untreated cedar planks
• 1/4 cup pineapple juice
• 1/3 cup soy sauce
• 2 tablespoons vinegar
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 3/4 cup honey
• 1/4 cup packed brown sugar
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 6 (6 ounce) skinless, boneless salmon fillets
• 1 pinch salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• soak the cedar planks in warm water for 1 to 2 hours. add a splash of bourbon to the water if desired.
• bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. set the sauce aside.
• preheat an outdoor grill for medium heat. place the planks on the grate. they are ready to cook on when they start to smoke and crackle just a little.
• season the salmon with a light sprinkling of salt and pepper. place the fillets the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. serve with the remaining sauce.

fish in ginger-tamarind sauce

Ingredients

• Servings: 4
• 1 tablespoon cooking oil
• 1 teaspoon mustard seed
• 2 tablespoons chopped fresh ginger
• 1 cup chopped onions
• 2 cups water
• 1 tablespoon tamarind paste
• 2 tablespoons coriander powder
• 1/2 teaspoon ground red pepper
• salt to taste
• 1/2 pound cod fillets, cut into 1 inch cubes
• fresh curry leaves (optional)

Recipe

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


• heat oil in a saucepan over medium-high heat. cook mustard seeds in hot oil until they begin to crackle. stir in ginger and onion; cook for 5 minutes. pour in water, and stir in tamarind paste. bring to a boil, then season with coriander, chile powder, and salt. reduce heat to medium-low, and cook on for 15 minutes, stirring occasionally.
• cook fish in sauce until fish is cooked through. serve garnished with fresh curry leaves.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

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


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

Salmon With Sauce And Fettuccini

Ingredients

• Servings: 4
• 1 (750 milliliter) bottle dry
• 2 medium onions, chopped
• 20 fresh basil leaves, chopped
• 20 whole green peppercorns
• 1 quart fish stock
• 4 (8 ounce) salmon fillets
• 1 1/4 cups heavy cream
• 1 tablespoon cold butter
• 1 (16 ounce) package dry fettuccini pasta
• salt to taste
• 4 sprigs fresh dill weed, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a large saucepan over medium-high heat, combine the , onions, basil and peppercorns. bring to a boil and cook until reduced by half, about 20 minutes.
• meanwhile, heat the fish stock in a large skillet over medium-low heat. add the salmon, and poach for 10 to 15 minutes, until salmon is cooked through, always keeping the stock at just below the boiling point. remove the salmon to a plate, and cover with aluminum foil to keep warm.
• remove about 3/4 cup of the fish stock, and stir it into the reduction. transfer the sauce to a blender, and puree until smooth. strain through a sieve back into the saucepan, and stir in the cream. bring to a boil, and reduce by half again. whisk in cold butter, and season with salt and pepper.
• meanwhile, bring a pot of lightly salted water to a boil. add the pasta and cook until tender, about 8 minutes. serve pasta with salmon fillets and spoon sauce over the top. garnish with a piece of dill.

ginger glazed mahi mahi

Ingredients

• Servings: 4
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins


• in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
• heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
• pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

ginger glazed mahi mahi

Ingredients

• Servings: 4
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins


• in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
• heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
• pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

pepper-honey cedar plank salmon

Ingredients

• Servings: 6
• 2 (12 inch) untreated cedar planks
• 1/4 cup pineapple juice
• 1/3 cup soy sauce
• 2 tablespoons vinegar
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 3/4 cup honey
• 1/4 cup packed brown sugar
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 6 (6 ounce) skinless, boneless salmon fillets
• 1 pinch salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• soak the cedar planks in warm water for 1 to 2 hours. add a splash of bourbon to the water if desired.
• bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. set the sauce aside.
• preheat an outdoor grill for medium heat. place the planks on the grate. they are ready to cook on when they start to smoke and crackle just a little.
• season the salmon with a light sprinkling of salt and pepper. place the fillets the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. serve with the remaining sauce.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

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


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

fish in ginger-tamarind sauce

Ingredients

• Servings: 4
• 1 tablespoon cooking oil
• 1 teaspoon mustard seed
• 2 tablespoons chopped fresh ginger
• 1 cup chopped onions
• 2 cups water
• 1 tablespoon tamarind paste
• 2 tablespoons coriander powder
• 1/2 teaspoon ground red pepper
• salt to taste
• 1/2 pound cod fillets, cut into 1 inch cubes
• fresh curry leaves (optional)

Recipe

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


• heat oil in a saucepan over medium-high heat. cook mustard seeds in hot oil until they begin to crackle. stir in ginger and onion; cook for 5 minutes. pour in water, and stir in tamarind paste. bring to a boil, then season with coriander, chile powder, and salt. reduce heat to medium-low, and cook on for 15 minutes, stirring occasionally.
• cook fish in sauce until fish is cooked through. serve garnished with fresh curry leaves.

Salmon With Sauce And Fettuccini

Ingredients

• Servings: 4
• 1 (750 milliliter) bottle dry
• 2 medium onions, chopped
• 20 fresh basil leaves, chopped
• 20 whole green peppercorns
• 1 quart fish stock
• 4 (8 ounce) salmon fillets
• 1 1/4 cups heavy cream
• 1 tablespoon cold butter
• 1 (16 ounce) package dry fettuccini pasta
• salt to taste
• 4 sprigs fresh dill weed, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a large saucepan over medium-high heat, combine the , onions, basil and peppercorns. bring to a boil and cook until reduced by half, about 20 minutes.
• meanwhile, heat the fish stock in a large skillet over medium-low heat. add the salmon, and poach for 10 to 15 minutes, until salmon is cooked through, always keeping the stock at just below the boiling point. remove the salmon to a plate, and cover with aluminum foil to keep warm.
• remove about 3/4 cup of the fish stock, and stir it into the reduction. transfer the sauce to a blender, and puree until smooth. strain through a sieve back into the saucepan, and stir in the cream. bring to a boil, and reduce by half again. whisk in cold butter, and season with salt and pepper.
• meanwhile, bring a pot of lightly salted water to a boil. add the pasta and cook until tender, about 8 minutes. serve pasta with salmon fillets and spoon sauce over the top. garnish with a piece of dill.

asian ginger catfish

Ingredients

• Servings: 4
• 1 cup chicken broth
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 1 1/4 pounds thin catfish fillets
• 6 large mushrooms, sliced
• 1/4 cup sliced green onion
• 1 tablespoon chopped fresh cilantro (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• put chicken broth, ginger, and garlic in a wide pot with a lid. bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes.
• stir soy sauce into the broth mixture; add catfish fillets. spoon broth over the fillets. place cover on the pot, bring broth to a boil, and let cook for 3 minutes more. add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes more. sprinkle green onion over the fillets, cover, and cook for 30 seconds. garnish with cilantro to serve.

Seafood

Ingredients

• Servings: 6
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried sweet basil
• 1/4 cup butter
• 1 cup peeled chopped tomato
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 3/4 cup chopped green bell pepper
• 1 1/2 teaspoons minced garlic
• 1 1/4 cups chicken stock
• 1 cup canned tomato sauce
• 1 teaspoon sugar
• 1/2 teaspoon hot pepper sauce (such as tabasco®)
• 2 bay leaves
• 1 pound peeled and deveined rock shrimp (thawed if frozen)
• 1 pound bay scallops (thawed if frozen)
• 1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Recipe

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


• mix together oregano, salt, pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• melt butter in a large dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. cook and stir until the onion is translucent, about 5 minutes.
• stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. reduce heat to low and bring sauce to a simmer. stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. remove bay leaves to serve.

the best pesto ever

Ingredients

• Servings: 1
• 1/4 cup walnuts
• 2 tablespoons pine nuts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1 tablespoon softened butter
• 3/4 cup firmly packed basil leaves
• 1/4 cup firmly packed parsley leaves
• 1/2 cup extra virgin olive oil
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup freshly grated romano cheese

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place walnuts, pine nuts, salt, pepper, garlic, butter, basil, and parsley in to a blender or food processor. turn the blender on, and add the olive oil in a slow, steady stream. continue processing until a soft paste has formed. fold in parmesan and romano cheeses. store in the refrigerator covered by 1/4 inch of olive oil to prevent the surface from turning brown.

almond and parmesan crusted tilapia

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup buttery spread (such as smart balance®), softened
• 1/4 cup slivered almonds, crushed
• 3 tablespoons reduced-fat olive oil mayonnaise
• 2 tablespoons bread crumbs
• 2 tablespoons fresh lemon juice
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

fish in ginger-tamarind sauce

Ingredients

• Servings: 4
• 1 tablespoon cooking oil
• 1 teaspoon mustard seed
• 2 tablespoons chopped fresh ginger
• 1 cup chopped onions
• 2 cups water
• 1 tablespoon tamarind paste
• 2 tablespoons coriander powder
• 1/2 teaspoon ground red pepper
• salt to taste
• 1/2 pound cod fillets, cut into 1 inch cubes
• fresh curry leaves (optional)

Recipe

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


• heat oil in a saucepan over medium-high heat. cook mustard seeds in hot oil until they begin to crackle. stir in ginger and onion; cook for 5 minutes. pour in water, and stir in tamarind paste. bring to a boil, then season with coriander, chile powder, and salt. reduce heat to medium-low, and cook on for 15 minutes, stirring occasionally.
• cook fish in sauce until fish is cooked through. serve garnished with fresh curry leaves.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

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


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

Ukha (russian Fish Soup)

Ingredients

• Servings: 4
• 4 cups water
• 2 potatoes, cubed
• 1 onion, chopped
• 1 bunch fresh parsley, chopped
• 4 ounces cod fillets, cubed
• 1 lemon, juiced
• salt and pepper to taste

Recipe

Cook Time: 30 mins Ready Time: 30 mins


• put water in a large saucepan and bring to a boil over high heat. add the potatoes, onion and parsley. heat for 10 to 15 minutes and add the fish. heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

Grilled Halibut With Cilantro Garlic Butter

Ingredients

• Servings: 4
• 4 (6 ounce) fillets halibut
• 1 lime, cut into wedges
• salt and pepper to taste
• 3 cloves garlic, coarsely chopped
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 tablespoons butter
• 1 tablespoon olive oil

Recipe

Preparation Time: 25 mins Cook Time: 8 mins Ready Time: 33 mins


• preheat a grill for high heat. squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
• grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. remove to a warm serving plate.
• heat the oil in a skillet over medium heat. add the garlic; cook and stir just until fragrant, about 2 minutes. stir in the butter, remaining lime juice and cilantro. serve fish with the cilantro butter sauce.

lemon salmon soup

Ingredients

• Servings: 8
• 2 pounds potatoes, peeled and cubed
• 1 pound salmon fillets
• water to cover
• 2 tablespoons butter
• 1 tablespoon lemon zest
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 1 pinch dried oregano
• 1 pinch dried thyme
• 1 pinch dried basil
• 2 cups milk

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• layer the potatoes and salmon into the bottom of a slow cooker. pour enough water into the slow cooker to cover. add the butter, lemon zest, salt, pepper, oregano, thyme, and basil. loosely cover and cook on low for 4 to 5 hours. stir in the milk and cover tightly; cook another 1 to 2 hours.

almond and parmesan crusted tilapia

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup buttery spread (such as smart balance®), softened
• 1/4 cup slivered almonds, crushed
• 3 tablespoons reduced-fat olive oil mayonnaise
• 2 tablespoons bread crumbs
• 2 tablespoons fresh lemon juice
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

ginger glazed mahi mahi

Ingredients

• Servings: 4
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins


• in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
• heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
• pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

crunchy fish tacos

Ingredients

• Servings: 8
• fish tacos:
• 9 old el paso® taco shells
• 2 teaspoons old el paso® taco seasoning mix
• 1 pound tilapia fillets
• 8 (6 inch) old el paso® flour tortillas for soft tacos & fajitas
• toppings:
• 1 cup pico de gallo salsa
• 1/2 cup sour cream

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• heat oven to 425 degrees f. line cookie sheet with foil.
• place taco shells in 1-gallon resealable food-storage plastic bag. seal bag; crush shells with rolling pin. add taco seasoning mix; shake until well mixed.
• cut tilapia fillets into 3x1-inch pieces. add fillet pieces to bag, pressing crumbs pieces to coat. place on cookie sheet. bake 15 minutes, turning halfway through bake time. place 2 pieces on each tortilla. add toppings. roll up tortillas.

Grilled Buffalo Wings

Ingredients

• Servings: 8
• 3 pounds chicken wings, separated at joints, tips discarded
• 1 cup louisiana-style hot sauce
• 1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
• 1/4 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat a grill to medium heat.
• in a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce. add the wings to the sauce - frozen is okay. place the pot to one side of the grill, so the sauce comes to a simmer.
• use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. then return to the sauce to simmer. repeat this process for about 50 minutes. the sauce will thicken. when the chicken is tender and pulls easily off of the bone, you have two options. you can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.

almond and parmesan crusted tilapia

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup buttery spread (such as smart balance®), softened
• 1/4 cup slivered almonds, crushed
• 3 tablespoons reduced-fat olive oil mayonnaise
• 2 tablespoons bread crumbs
• 2 tablespoons fresh lemon juice
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

bang bang shrimp® rival

Ingredients

• Servings: 8
• 2 cups vegetable oil, or as needed
• 2 pounds shrimp, peeled and deveined
• 1 1/2 teaspoons salt
• 1 cup mayonnaise
• 3 tablespoons sriracha hot chili sauce, or more to taste
• 1 tablespoon fish sauce (such as thai kitchen®)
• 1/2 teaspoon hot chili sesame oil
• 3/4 cup milk
• 2 eggs, well beaten
• 8 ounces seafood breader (such as house-autry® original)
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• place shrimp in a bowl and sprinkle evenly with salt.
• whisk mayonnaise, hot chili sauce, fish sauce, and sesame oil together in a bowl until evenly mixed.
• whisk milk and eggs together in a bowl. pour seafood breader into a shallow bowl.
• dip shrimp in egg mixture. transfer shrimp to seafood breader and coat well.
• fry coated shrimp, working in batches, in the hot oil until coating is browned and shrimp are pink and fully cooked, about 5 minutes. try to keep shrimp separate from each other while in the fryer. remove cooked shrimp with a slotted spoon and drain on paper towels.
• pour mayonnaise mixture and cilantro into a large resealable plastic bag; add cooked shrimp. seal bag and evenly coat shrimp with mayonnaise mixture.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

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


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

fried bass

Ingredients

• Servings: 6
• 1 cup peanut oil for frying, or as needed
• 3 eggs
• 1 tablespoon water
• 3 (6 ounce) fillets striped bass fillets, skinned
• 1 teaspoon seasoning
• 1 teaspoon lemon pepper
• 1/2 cup flour
• 1 (1 ounce) package salt-and-vinegar potato chips, crushed
• 1 lemon, cut into wedges

Recipe

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


• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). whisk eggs and water together in a bowl; set the egg wash aside.
• sprinkle the bass fillets on both sides with seasoning and lemon pepper. dredge the fillets in flour, and shake off any excess. dip the fillets in the egg wash, then dip fillets in the crushed potato chips.
• fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. serve with lemon wedges.

wasabi trout

Ingredients

• Servings: 4
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 teaspoons wasabi paste
• 1 teaspoon minced garlic
• 1/4 teaspoon crushed oregano, or more to taste
• 1 pinch ground black pepper, or to taste
• 4 (4 ounce) fillets trout
• 1 pinch seasoning (such as tony chachere's), or to taste

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). line a baking dish with aluminum foil and grease with olive oil.
• mix soy sauce, olive oil, wasabi paste, garlic, oregano, and black pepper in a bowl. cut a diagonal slash across each piece of fish and coat fish with wasabi mixture; spoon remaining wasabi mixture over fish and into the diagonal cuts. place fish into prepared baking dish and sprinkle with seasoning.
• bake in the preheated oven until fish is opaque and flakes easily, 7 to 9 minutes.

steelhead trout bake with dijon mustard

Ingredients

• Servings: 4
• cooking spray
• 1 pound skinless steelhead trout fillets
• 1/4 cup dry
• 2 1/2 tablespoons dijon mustard
• 2 cloves garlic, pressed
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• 1 teaspoon lemon-pepper seasoning

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 400 degrees f (200 degrees c). spray a 9x13-inch baking dish with cooking spray.
• arrange trout fillets in the baking dish. mix wine, dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
• bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

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


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.