Savory Tuna Tempter

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

Ingredients

• Servings: 4
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 5 tablespoons butter, divided
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 1/2 cups milk, divided
• 1 (12 ounce) can tuna, drained
• 1 cup finely shredded sharp cheddar cheese
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces medium egg noodles, cooked
• 10 round ritz crackers, crumbled

Recipe

• 1 preheat oven to 350 degrees f. spray a 2-quart casserole with cooking spray.
• 2 place the cooked noodles in the prepared casserole.
• 3 saute the celery and onion in 2 tablespoons of the butter. add the remaining ingredients (except the noodles) and mix together well.
• 4 pour tuna mixture over the noodles and toss lightly to coat.
• 5 sprinkle the crumbs on toop and dot with the remaining 3 tablespoons of butter.
• 6 bake in preheated oven for 25 minutes, until bubbly.

Ricotta Cheese And Basil Flatbread

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

Ingredients

• Servings: 12
• 1 lb prepared pizza dough
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 cup whole milk ricotta cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup fisher® pecan halves, coarsely chopped
• 1/2 cup tightly-packed basil leaves, washed

Recipe

• 1 1. preheat oven to 400°f spray a 10 x 15-inch baking pan with non-stick cooking spray. combine garlic and olive oil, set aside.
• 2 2. shape dough into a 9 x 13-inch rectangle. place on prepared baking pan. place the tray in the center of the oven and bake 12-15 minutes, or until light brown and cooked through. remove from the oven. brush with garlic oil, let stand 10 minutes.
• 3 3. spread the ricotta on the cooked dough and top with the parmesan cheese and the pecans. use a pair of scissors to cut the basil leaves into pieces and sprinkle them over the flatbread. serve immediately.
• 4 note: to make basic pizza dough: combine 1 1/8 teaspoons active dry yeast with 3/4 cup warm (about 110°f) water in a large bowl. let sit 10 minutes to proof the yeast. stir in 1 3/4 cups all-purpose flour, 1 tablespoons extra-virgin olive oil, 1 teaspoons kosher salt, 1/4 teaspoons ground black pepper and 1 tablespoons honey. mix until a dough forms then turn onto a floured surface. knead 5 minutes or until smooth. lightly coat inside of mixing bowl with olive oil and return dough to bowl. cover with plastic wrap and place in a warm, draft-free place for 30 to 45 minutes or until dough has doubled in size. punch down dough and proceed as indicated in step 2 of the recipe.

Salat S'krabami (crab Salad)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 large potatoes, cooked, peeled, and cubed
• 1 apple (such as a granny smith or macintosh)
• 1 cup cucumber, diced
• 1 cup crabmeat (fresh or canned)
• 2 hard-boiled eggs
• 4 tablespoons mayonnaise

Recipe

• 1 peel, core and slice apple.
• 2 chop hard boiled eggs.
• 3 mix everything together, chill and serve.

Pacific Island Fish Salad Recipe

Phla Pla Meuk

Ingredients

• Servings: 1
• 300 g fresh squid
• 2 tablespoons finely sliced hot chili powder
• 3 tablespoons finely sliced shallots
• 3 tablespoons finely sliced lemongrass
• 1 teaspoon finely sliced kaffir lime leaf
• 3 tablespoons fish sauce
• 3 1/2 tablespoons lime juice

Recipe

• 1 remove the inedible portions of the squid.
• 2 wash well.
• 3 score the flesh in a fish-scale pattern.
• 4 cut into pieces one inch wide and 2 inches long.
• 5 immerse the squid in boiling water until done.
• 6 drain.
• 7 mix the fish sauce and lime juice together.
• 8 add the lemon grass shallot, kaffir lime leaf and chillies.
• 9 stir very gently to avoid bruising.
• 10 add the squid gently in the sauce and then put the squid and sauce up on to a plate.

Easy Tuna Fish Turnovers

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

Ingredients

• Servings: 4
• 2 unbaked nine inch pie crusts, buttered
• 2 cans solid tuna
• 1/2 cup sliced celery
• 1/2 cup sliced green onion
• 1/2 cup chopped cashews
• 1/2 cup sour cream
• 2 teaspoons lemon juice
• 2 teaspoons dill weed

Recipe

• 1 combine the ingredients and place half on each pie crust to about 1" from the edge and fold over crimp and slash top 3-4 times.
• 2 bake for 20 minutes at 425 degrees f.

Savory Stuffed Lamb Chops

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

Ingredients

• Servings: 2
• 2 boneless lamb chops, at least 1/2 inch thick
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 4 ounces cream cheese
• 1/2 yellow onion
• 1 tablespoon finely chopped sweet banana pepper
• 1/2 clove garlic
• 1 teaspoon dried tomatoe
• salt and pepper, to taste

Recipe

• 1 sauté all items except the lamb chops and cream cheese.
• 2 when finished mix with cream cheese.
• 3 lay the lamb chops flat on the cutting board.
• 4 using a very sharp boning knife or paring knife make an incision in the lamb chop cutting parallel to the board.
• 5 essentially what you’re making is a pocket within the lamb chop for the stuffing.
• 6 be careful not to cut all the way through the side, otherwise you’ll have two thinner lamb chops when done.
• 7 if you do cut through a small area just secure it with toothpicks to close the hole.
• 8 after stuffing the lamb chop you can close the opened end with toothpicks.
• 9 another way to do this if you have problems with the cutting is to take two thinner lamb chops and seal them together with toothpicks.
• 10 they just wont stay together when cut.
• 11 but it can be done this way.
• 12 the best is to have the pocketed lamb chop.
• 13 you can pan cook, grill these, or bake them in a 375 degree oven for 30-45 minutes or until done.
• 14 use an olive oil and you’ll have an awesome dish.
• 15 variations can go across the board to any meats, fishes, and chicken.
• 16 also any combinations of veggies and ingredients can be used.
• 17 make it what you want it to be.
• 18 have fun!

Landlocked Crab Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 6 ounces crab claw meat (or which ever you prefer)
• 1/4 cup green onion
• 1/4 cup celery
• 5 ounces low-fat cream cheese
• 3 tablespoons fat free sour cream
• 1 1/2 teaspoons old bay seasoning
• 1/2 teaspoon cajun seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 finely dice celery and green onion.
• 2 add the rest of the ingredients.
• 3 mix well.
• 4 chill until ready to serve (we started eating it right away).

Marithes Tiganites (fried Smelts)

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

Ingredients

• 2 lbs smelt (about 3 dozen)
• salt
• flour, for coating
• 1 cup olive oil
• 3 tablespoons fresh lemon juice

Recipe

• 1 clean, wash, and drain smelts. (if smelts are large, cut heads off. leave tiny smelts whole.).
• 2 make a small incision on one side of each smelt. under cold running water, clean smelts by squeezing out innards. drain. sprinkle with salt. coat with flour.
• 3 heat olive oil in a large frying pan. fry smelts until golden brown and crisp on both sides. sprinkle with lemon juice and serve hot.

Slow Cooker San Francisco Lamb Chops

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 2 tablespoons extra-virgin olive oil
• 4 lamb chops, about 1-inch thick
• salt and pepper for seasoning
• 2 garlic cloves, finely minced
• 1/4 cup reduced sodium soy sauce
• 1/4 cup low sodium chicken broth
• 2 tablespoons packed light brown sugar
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• mashed potatoes (for serving) or hot cooked rice (for serving)

Recipe

• 1 in a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. season the lamb chops on both sides with salt and pepper. brown the lamb chops for 1-2 minutes on each side in the hot oil until golden. transfer the chops to the slow cooker. add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. pour over chops.
• 2 cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. if using bone-in lamb chops, fish out the bones from the slow cooker. remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. in a small bowl, combine the cornstarch and cold water until smooth. whisk the cornstarch slurry into the sauce in the slow cooker. return the chops to the slow cooker. turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. if you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. add the cornstarch slurry and bring the sauce to a boil. boil for 1-2 minutes until the sauce is thick. add the lamb and heat through.
• 3 serve the tender chops over potatoes or rice and garnish with green onions, if desired.

Savoury Italian Fish Soup (brodetto)

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

Ingredients

• Servings: 6
• 4 tablespoons extra virgin olive oil
• 6 stalks celery & leaves, cleaned chopped in to 1/2 inch pieces
• 5 small spring onions, with green tops and green part sliced 1/4 i thick
• 2 sprigs marjoram
• 2 sprigs parsley
• 2 sprigs thyme
• 4 cloves garlic, smashed
• 3 tablespoons balsamic vinegar
• 24 cherry tomatoes, cut in half
• 2 pepperoncini peppers, cut in half
• 1 (16 ounce) can plum tomatoes, lightly crush with your hands
• 3/4 lb cuttlefish, cleaned and sliced 1 inch thick
• 3 cups dry wine
• 2 (1 3/4 lb) sea bass or 2 (1 3/4 lb) striped bass, head and tail on,gutted and scaled,cut in half across the mid section
• 12 mussels, scrubbed
• 6 razor clams
• 6 large shrimp, head on
• 1/2 lb squid, cleaned and sliced 1/2 inch thick
• salt and pepper, to taste
• 1 bunch italian parsley, finely chopped to yield 1/4 cup

Recipe

• 1 in a large stock pot over medium high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic sauti until onions begin to become transparent about 5 minutes.
• 2 add the vinegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine.
• 3 allow to come up to a simmer and then cook for 10 minutes.
• 4 add the bass by placing on top of the broth and very gently pushing the fish down.
• 5 allow to cook 5 minutes.
• 6 add the mussels, razor clams, shrimp, and squid by placing on top of broth and fish gently pushing down with a large ladle and basting the shell fish with the hot broth.
• 7 cover stockpot with a lid and cook for 2 to 3 minutes until mussels and clams are all open and shrimp and squid are cooked through.
• 8 taste and season with salt and pepper.
• 9 carefully remove to serving platter and sprinkle parsley on top.

Pacific Razor Clam Chowder

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3/4 cup celery, finely diced
• 1/2 cup onion, finely diced
• 1/2 cup potato, finely diced
• 1 cup leek, finely diced
• 1/2 cup cream
• 1 cup chicken stock
• 1 teaspoon fresh thyme
• 1 teaspoon basil
• 1 garlic clove, chopped
• 2 tablespoons italian parsley
• 1 dash cayenne pepper
• 1 cup dry wine
• 2 tablespoons unsalted butter
• 8 razor clams, cleaned and diced

Recipe

• 1 on high heat in a 2-quart pot, melt the butter.
• 2 add the onion and garlic and saute' until lightly browned.
• 3 add the celery, potatoes, chicken stock and wine.
• 4 cook until potatoes are done, then add leeks and cream.
• 5 continue to add herbs, parsley, salt and pepper to taste.
• 6 let simmer for about 2 to 3 minutes, then add the razor clam meat.
• 7 simmer for 15 more minutes and serve.
• 8 serve with crusty french bread and more wine!

Strawberry Lemon-lime Marmalade

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

Ingredients

• 1 lemon
• 2 limes
• 3 cups water
• 3 cups sugar
• 3 cups sliced strawberries (1 quart)

Recipe

• 1 wash the lemon and limes and shred them finely.
• 2 keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
• 3 put the jars into a large kettle with water to about one inch above the rims.
• 4 turn on the heat about 25 minutes before the jars will be needed.
• 5 they should boil 10 minutes to be sterilized.
• 6 put the lemon and lime shreds in a large, broad pot with the water, and the seeds, and boil for ten minutes.
• 7 wash, hull and slice the strawberries.
• 8 add the sugar and strawberries to the pot.
• 9 continue boiling until it is thick and looks inclined to set, about 30 minutes longer.
• 10 stir regularly.
• 11 fish out the seeds, draining them well.
• 12 i open the tea ball and press with the back of a spoon.
• 13 spoon the marmalade in sterilized jars and seal them according to the manufacturer's instruction.
• 14 (generally, boil lids for 5 minutes.) process in boiling water for 5 minutes.

Nemo (clownfish) Snacks

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 1
• dried apricot
• chocolate
• currants

Recipe

• 1 take two dried apricots and cut the first one in half. cut the second apricot into thirds. you only need half of the second apricot to complete one fish, but you’ll probably be making a few so you won’t need to throw it away.
• 2 heat the chocolate in the microwave until it was melted.
• 3 recommend to microwave it for 10 seconds at a time so you don’t burn the chocolate.
• 4 dip the edge of the first apricot piece into the chocolate. place the dipped piece on your work surface and push the second apricot piece firmly against it.
• 5 dip the cut edge of the third piece and press it to the second piece.
• 6 dip the rounded edge of the fourth piece into the chocolate and attach it to make the fish’s tail.
• 7 dip a small currant into the chocolate and stick it onto your apricot fish to create the eye.
• 8 leave the chocolate to set; you can speed the process up by putting your fish in the fridge.

Langdon Lobster Pie

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

Ingredients

• 3/4 cup lobster meat
• 1 tablespoon butter
• 1/4 teaspoon paprika
• 2 drops worcestershire sauce
• 1 cup light cream
• 1 teaspoon sherry wine
• 1/8 teaspoon salt
• 1 egg yolk, lightly beaten
• 8 ritz crackers, crushed very fine

Recipe

• 1 saute lobster meat in butter and paprika.
• 2 add worcestershire and cream. heat but do not boil. add wine,salt and stir in beaten egg. pour into individual casserole dish and top with cracker crumbs. place under broiler long enought to brown crumbs., or bake in oven,425*f about 10 minutes.

Grilled Salmon Candy

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 6 slices boneless skinless wild salmon (each piece about 1.5-inch wide, cut crosswise from the center of the filet about .75-inch thick.)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 3 tablespoons honey
• 1 tablespoon molasses
• 1 teaspoon soy sauce
• 2 tablespoons toasted sesame seeds

Recipe

• 1 soak 6 6" bamboo skewers in water 1 hour.
• 2 prepare charcoal (preferred) or gas grill to medium hot.
• 3 weave salmon strips onto skewers and season with salt and pepper.
• 4 combine honey, molasses and soy sauce in a small bowl.
• 5 brush salmon with mixture.
• 6 you will not use it all.
• 7 let salmon rest 10-15 minutes, then grill on open, greased grill, basting with a little of the honey mixture as it cooks.
• 8 cook 6-8 minutes, turning once or just cook until done.
• 9 don't overcook.
• 10 place salmon skewers on serving plate, brush with a little more honey mixture (to help seeds stick) and sprinkle with the sesame seeds.

Ramen Noodles With Cheese Sauce, Tuna & Beans

Total Time: 12 mins Preparation Time: 4 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 3 (3 ounce) packages top ramen noodles
• 1 (16 ounce) jar cheese sauce
• 1 (16 ounce) can pink beans
• 2 (6 ounce) cans tuna (in oil tastes better)
• 1 cup mayonnaise
• 2 tablespoons dried vegetable flakes
• 1 teaspoon hot pepper
• 1 teaspoon paprika
• 1/2 teaspoon pepper

Recipe

• 1 make sauce: empty half of jar of ragu double cheddar cheese -- 8 ounces -- into a sauce pan and heat atop a stove. add in two cans of tuna (i used one in oil and one in water), one can of pink beans, spices to taste -- hot pepper, paprika, pepper.
• 2 rinse the canned beans of the canned liquid before adding them inches.
• 3 make noodles: boil 4 cups of water in a 2 quart pot atop the stove. throw in the vegetable flakes. then add the 3 bricks of ramen, broken into quarters. do not use ramen flavor packs.
• 4 in a 2+ quart casserole dish, mix together the noodles and vegie flakes with the sauce. add in the mayo.
• 5 serve hot or cold.

Paella

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 dozen clams or 1 dozen mussels
• 1/2 kg prawns
• 1 kg chicken wings
• 200 g lamb loin, cut into cubes
• 75 ml olive oil
• 3 garlic cloves
• 1 bay leaf
• 1 small onion, minced
• 2 green peppers, cut into strips
• 300 g squid
• 300 g prawns, peeled
• 2 large tomatoes, peeled, seeded and chopped
• 500 g short-grain rice
• 1 1/4 liters boiling hot chicken stock
• 1/2 teaspoon saffron
• 10 peppercorns
• 1/2 teaspoon paprika
• 2 teaspoons salt
• 750 g red pimiento
• 100 g cooked peas

Recipe

• 1 clean the clams and or mussels and steam them open. remove half of the shell and discard.
• 2 de-vein the and slightly butterfly the prawns and season to taste.
• 3 disjoint the chicken wings and discard the wing tips and season to taste.
• 4 season the lamb loin cubes to taste.
• 5 remember not to over season the prawns,lamb and chicken wings and meat as your chicken stock, if made from stock cube's, is already salty.
• 6 in the paella pan heat half the olive oil and in it toast 2 cloves of garlic and the bay-leaf. remove them and set aside.
• 7 in the same oil brown the chicken wings with the cubes of lamb, turning them often. remove to a dish when nicely browned.
• 8 now add the minced onion and sliced green peppers to the oil and sauté for a few minutes, then add the squid rings and prawn meat and sauté.
• 9 add the tomatoes and raise the heat to high so that the "fry" in the oil. add remaining oil at this point so that the mixture does not stick.
• 10 add the rice and cook briefly, stirring, so that the grains become slightly opaque.
• 11 add to the rice the chicken and lamb and continue cooking on a high heat.
• 12 in a mortar or blender crush the 2 fried garlic and bay-leaf with the saffron, peppercorns, paprika, 1 clove of raw garlic and salt.dilute a little liquid from the pan and mix well and then add to the paella. stir it in well to mix.
• 13 now turn down the heat and let the paella continue cooking.
• 14 remember to keep on adding chicken broth to the paella just covering the rice. remember bomba rice must still be slightly raw in the centre and then you know that you can remove the pan from the fire. the rice will finish cooking once you have covered the pan either with brown paper or dish cloths.
• 15 decorate the top with the clams and or mussels, prawns, strips of red pimiento and cooked peas. make sure that the prawns are covered with the broth and continue cooking until your rice is done.
• 16 remove from the heat and cover the pan either with some brown paper or dish cloths and let the paella sit for 10 minutes before serving.
• 17 serve with lemon wedges which are squeezed over the rice, chicken and shellfish.

Jake's Tuna Dinner

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 (7 1/4 ounce) box macaroni and cheese mix
• 1/2 cup milk
• 1 (6 ounce) can tuna, drained
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1/2 cup canned peas, drained (optional)

Recipe

• 1 prepare the mac& cheese and directed on the package.
• 2 stir in the milk and mushroom soup.
• 3 stir in the tuna and peas.
• 4 heat over low heat until all ingredients are hot.

Pacific Rim Clam Chowder

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

Ingredients

• Servings: 4
• 4 slices bacon, chopped
• 4 medium size potatoes, unpeeled and chopped (1/2 inch chunks)
• 1/2 cup carrot, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 (12 ounce) can fat-free evaporated milk
• 1 (13 1/2 ounce) can coconut milk
• 1/2 cup clam juice (clam nectar)
• 2 cups clams, chopped (fresh is best)
• 1/4 cup water
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon pepper

Recipe

• 1 cook bacon in a medium size stock pot until crisp.
• 2 add potatoes, carrot, onion and celery.
• 3 cook stirring frequently until onions are tender.
• 4 add evaporated milk, coconut milk, clam nectar and clams.
• 5 in a small jar mix together water and corn starch.
• 6 add corn starch mixture to stock pot.
• 7 add remaining ingredients.
• 8 heat until just below boiling.
• 9 reduce to simmer.
• 10 serve when potatoes are tender (about 20 minutes).

Pacific Seafood's Clam Chowder

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

Ingredients

• Servings: 20
• 1/4 cup butter
• 1 slice bacon, diced
• 1/2 cup part leek, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 teaspoon italian seasoning
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 bay leaf
• 3 1/4 cups canned clam juice
• 1 1/2 cups canned clams
• 1 quart diced potato
• 1/4 cup wine
• 2 1/2 quarts light cream (half and half)
• salt and pepper, to taste
• flour
• butter

Recipe

• 1 melt the butter in a large, heavy casserole. add the bacon and saute until crisp. add the leek, onion and celery and saute until soft and barely golden.
• 2 stir in the seasonings, clam juice, clams, potatoes and wine. cook gently until the potatoes are tender.
• 3 add the light cream, salt and pepper. thicken with equal parts flour and butter that have been mixed together.
• 4 [joan's note: marranate tells me the chefs create a roux with the butter and flour. without testing this recipe, i'm not sure how much roux you'll need, so you may as well make a lot. (it keeps well in the freezer, and you can use it to thicken other sauces and soups.).
• 5 in a heavy-bottomed saucepan over very low heat, melt 1 stick of butter. sprinkle 1/2 cup flour over the butter while whisking the mixture. cook, whisking continuously, until the mixture is smooth and a pale golden color.
• 6 add 3/4 of the roux to the soup and continue to cook until the soup thickens. add the remaining roux if you need it, cooking the soup a bit after the final addition.

Super Fast Tilapia

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

Ingredients

• Servings: 2
• 2 -4 large tilapia fillets
• 2 lemons, wedged (more or less to taste)
• 1 large tomato, diced (my sister uses cherry tomatoes)
• 1/2 green pepper, diced
• 1/2 onion, diced
• olive oil

Recipe

• 1 combine diced tomato, green pepper and onion in a bowl and set aside.
• 2 in a non-stick pan, add olive oil and heat over med-low heat (lightly coat whole bottem of pan with oil, but not too much or you start frying)
• 3 add tilapia fillets to pan and squeeze lemons all over them; add lemons to the pan.
• 4 cover the pan and let fillets simmer. adjust heat as necessary. i have had fillets take only 10 minutes to cook and others have taken 20 minutes. check on the fillets with a fork. the fish should flake and fall apart when done.
• 5 about 5 minutes before fillets are done, spoon diced veggies onto fillets.
• 6 cover and cook until done.
• 7 i always make extra diced veggies to add to my cook fillets later.

Ralphie's Clam Chowder

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

Ingredients

• Servings: 20
• 6 -8 slices bacon
• 4 large onions, sliced
• 12 cups potatoes, cubed
• 2 quarts half-and-half
• 2 quarts clam juice
• 2 (16 ounce) cans clams
• 1/2 cup butter
• hot sauce

Recipe

• 1 fry bacon, save grease (do not burn).
• 2 suate sliced onions in bacon fat over med low heat until slightly firm.
• 3 add clam juice.
• 4 add potatoes.
• 5 bring to a boil.
• 6 reduce heat.
• 7 simmer until tender - approximately 15 minutes.
• 8 add half and half.
• 9 add clams, butter and hot sauce.
• 10 when soup is about to boil remove from heat (do not let it boil).
• 11 add salt and pepper to taste.

Super Jerky Dog/cat/ferret Treats

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 100
• 1 beef heart
• 3 beef kidneys
• 1 (5 ounce) can albacore tuna in water

Recipe

• 1 grind up ingredients using a meat grinder. (the meat market may do this for you if you don't have one).
• 2 add the tuna to the grinder, or grind up in a food processor.
• 3 mix thoroughly and fill a piping bag (no tip). don't worry -- it will look more appealing to the furry friends than it will to you!
• 4 you can also fill a ziploc bag 1/2 full, and cut the corner.
• 5 pipe the mixture onto a lined dehydrator tray in a spiral. if you don't have a special tray liner, then do what i do. place a clean trash bag over the tray. after the food is applied, cut away the extra (don't forget the center circle).
• 6 find a nice safe place away from critters, but preferrably out of the house (we use the garage, or right outside the kitchen window on a high table to keep an eye on it).
• 7 on the highest heat setting, dry until the top is dry to the touch. peel off the plastic, and turn over (the plastic is no longer needed). dry until it feels like jerky. you're safer to go a little too long than under dry. allow to cool before making your final decision if it is dry.
• 8 cut into jerky pieces using kitchen scissors.
• 9 keep out a small baggie full, and store in the fridge.
• 10 spread the remaining out on cookie sheets. freeze. then, place in freezer bags for long term storage.
• 11 **more ideas**.
• 12 add any of the following meats in fun combination:.
• 13 cow or lamb kidneys.
• 14 lamb liver.
• 15 gizzards.
• 16 ground chicken bones (available online).
• 17 fresh fish such as salmon (cook first).
• 18 fresh plain yogurt for cats (dehydrates beautifully).
• 19 the canned tuna adds just a little bit of salt. if you use more canned fish, watch the salt content, and don't add too much.

Langouste Grillée Aux Herbes (crawfish Grilled W/ Herbs)

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

Ingredients

• Servings: 4
• 2 medium crawfish or 1 large lobster, still alive
• 6 ounces butter or 6 ounces cream
• 1/2 cup lemon juice
• 1/4 cup chives, freshly chopped
• 1/4 cup tarragon, freshly chopped
• 1/4 cup chervil, freshly chopped
• salt, to taste
• black pepper, to taste
• 1 tablespoon cayenne powder

Recipe

• 1 plunge the crawfish/lobster in boiling salted water. when the crawfish/lobster no longer moves, remove them from the pot and split them into two halves on a plate, using a large knife.
• 2 place each half on a heated oiled grill and cook for 12 minutes. turn once or twice during cooking.
• 3 mix the remaining ingredients together and baste the crawfish/lobster halves and continue cooking for 10 more minutes. continue to baste as you turn and cook halves.
• 4 just before serving time, bring sauce to a low boil for one minute, stirring continuously.
• 5 serve lobster/crawfish halves with sauce in dipping container on the side.

Sayadieh Bi Samak (baked Fish With Rice)

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

Ingredients

• Servings: 6
• 2 1/2 kg whole fish fillets
• 3 onions, thinly sliced
• 250 ml oil
• 1/2 lemon, juice of, a
• 1 lemon, sliced
• 3 teaspoons baharat mixed spice, baharat spice blend
• 1 1/2 teaspoons ground cumin
• salt (to season)
• pepper (to season)
• 8 cups water
• 3 cups rice
• 1 tablespoon salt
• 1/2 cup water
• 50 g pine nuts, roasted
• crispy caramelized onion

Recipe

• 1 preheat the oven to gas mark 3/325f/170°c.
• 2 gut, scale and cut off the fish head (but keep it aside) then wash, clean and dry the fish.
• 3 to caramelise the onions, heat half the oil in a pot and add the sliced onions.
• 4 let them cook on a gentle heat until darkish-brown in colour but not burned.
• 5 remove the onions from heat and place on kitchen paper.
• 6 reserve the oil in the pan for frying the fish head.
• 7 to make the fish stock, add the fish head to the oil in the pan in which the onoins were cooked.
• 8 add 1 tsp baharat spice, 1/2 tsp ground cumin, salt and pepper and fry till browned (but careful not to burn the spices).
• 9 when brown, add 8 cups water and let it boil for 45 minutes.
• 10 strain and use the stock to cook the rice.
• 11 to prepare the rice, wash the rice 3 times and soak it for half an hour.
• 12 add half of the remaining oil to a large pot and when hot, add the rice, 1 tsp baharat spice mix and 1/2 tsp ground cumin.
• 13 stir-fry to seal the rice for 2-3 minutes but careful not to break the rice in the process.
• 14 keeping 1 cup of stock reserved aside, pour in the rest of the stock (should be 6 cups) over the rice.
• 15 bring the stock to boil, and once boiled reduce the heat and let it cook gently for about 20 minutes or until all the stock has been absorbed and the rice is cooked.
• 16 meanwhile, to bake the fish, using the remaining oil, grease a roasting tin and fish and about a tablespoon reserved for the spice mixture for the fish.
• 17 season the fish inside and outside with salt and pepper.
• 18 in a small bowl add the remaining barahat spice mix and ground cumin and add in the reserved tablespoon of oil to blend it into a paste.
• 19 rub this spice mixture all over and inside the fish.
• 20 place the lemon slices inside the fish and put the fish in the roasting tin, pouring in half cup of water.
• 21 bake in the preheated oven for 1 hour.
• 22 to make the sauce, heat the reserved cup of fish stock and add the juice of 1/2 a lemon, the let it boil to reduce and thicken.
• 23 remove from heat and strain.
• 24 to serve, pile the cooked rice on a platter and top it with the whole fish (or you may cut the fish in pieces).
• 25 garnish with crispy caramelised fried onions and pine nuts and serve with the sauce on the side.

Mom's Tartar Sauce

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1/2 cup mayonnaise (best foods, hellmann's, or vegenaise)
• 1 tablespoon lemon juice
• 1 tablespoon grated dill pickle
• 1 teaspoon dried onion flakes
• 1 teaspoon chives (optional)
• balsamic vinegar, to taste

Recipe

• 1 mix together the mayo, lemon juice, dill pickles (not sweet pickles), onion flakes, and chives (if using).
• 2 stir well.
• 3 stir in 3-4 drops of balsamic vinegar, taste, and add more if you like.
• 4 serve with any kind of fish.
• 5 refrigerate any leftovers in tightly covered container.
• 6 note: although mom doesn't add the balsamic, herself, i love it and add it regularly. just don't tell her. ;).

Marinated Tuna

Ingredients

• Servings: 4
• 1 (7 ounce) can tuna, water-packed
• 1/4 cup parsley, minced
• 1/4 cup red onion, minced
• 1/4 cup lemon juice
• black pepper

Recipe

• 1 separate tuna into chunks.
• 2 combine remaining ingredients and pour on top; chill.

Easy Tuna Spread

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (8 ounce) package cream cheese
• 1 (8 ounce) can tuna, drained
• 3 chipotle chiles

Recipe

• 1 mix well.
• 2 serve with whatever you please!:).

Phoney Crab Cakes

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

Ingredients

• Servings: 2
• 1 1/2 cups mashed potatoes
• 1 1/2 cups imitation crabmeat, meat. shredded
• 1/4 cup onion, minced
• 1/4 cup sweet green pepper, minced
• 1 jalapeno pepper, minced (use a red or green hot pepper)
• 2 garlic cloves, crushed
• 1 egg
• 1/4 cup flour
• salt & pepper
• 2 tablespoons vegetable oil (i prefer oliv lite0)

Recipe

• 1 in a bowl mix all the ingredients well.
• 2 form into 5 patties, cover & refrigerate for an hour ( allows them to firm up a bit more ).
• 3 heat oil in the pan and fry patties over medium heat until golden on each side and heated through apprx 5 minutes each size.
• 4 remove from heat n serve having a lovely fresh mixed greens salad as a side dish.

Olive And Tuna Linguine For One

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

Ingredients

• Servings: 1
• 1 (7 ounce) can tuna, drained
• 1 (7 ounce) can chopped tomatoes
• 2 ounces black olives, pitted
• 1 teaspoon oregano, dried
• 1 tablespoon olive oil
• 3 1/2 ounces dried linguine
• salt and pepper

Recipe

• 1 cook the pasta according to packet instructions.
• 2 meanwhile, heat the oil in a saucepan. slice the olives and add to the pan.
• 3 add the chopped tomatoes and oregano. simmer for 20 minutes.
• 4 break the tuna into the pan and simmer for 5 minutes. season with salt and pepper.
• 5 drain the pasta and stir into the sauce.

Scallop And Shrimp On A Skewer

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

Ingredients

• Servings: 6
• 12 bay scallops or 12 sea scallops
• 18 large shrimp, peeled and deveined
• thyme
• rosemary
• savory
• pepper (to taste)
• 3/4 cup seasoned flour
• 1 tablespoon olive oil
• 1 tablespoon margarine
• 1/2 lb fresh tomato, diced
• 1 tablespoon onion, diced
• 2 cloves garlic, minced
• 3 tablespoons defatted reduced-sodium chicken broth
• rosemary, to taste

Recipe

• 1 soak scallops for 1 hour in water or 20 minutes in milk.
• 2 pat scallops dry.
• 3 position scallops and shrimp on wood skewers, add pepper and sprinkle with herbs.
• 4 roll skewer in flour and saute in a nonstick skillet in oil and margarine mixture until brown on each side.
• 5 serve with a tomato sauce of fresh tomatoes, onions and garlic sauteed in broth and rosemary.

Microwave Crab Meat Croissants For 2

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1 tablespoon chopped green onion
• 1 tablespoon tsps all-purpose flour
• 1 1/2 teaspoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup half-and-half
• 1 teaspoon wine
• 1 (6 1/2 ounce) can crabmeat, drained
• 2 large croissants or 4 crescent rolls

Recipe

• 1 place butter and onion in 2-cup measure.
• 2 microwave at high 30 to 45 seconds, or until butter melts and onion is tender, stirring after half the time.
• 3 stir in flour, salt and pepper.
• 4 blend in half and half.
• 5 microwave at high 3 to 4 minutes, or until thickened, stirring every minute.
• 6 stir in wine and crab meat.
• 7 slice croissants in half lengthwise.
• 8 spread half of filling on bottom of each.
• 9 replace top of croissant.

Pad Thai Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1/2 cup tamarind paste (use tamarind concentrate, not paste)
• 1/2 cup palm sugar or 1/2 cup brown sugar
• 1/4 cup low sodium chicken broth or 1/4 cup low sodium vegetable broth
• 1/8 teaspoon fish sauce (squid brand)
• 1 -2 tablespoon low sodium soy sauce
• 1 garlic clove, minced
• thai chili paste (to taste) or ground red pepper (to taste)
• lime juice (optional)

Recipe

• 1 whisk tamarind concentrate and sugar in a medium sauce pot over medium heat until sugar dissolves.
• 2 add fish sauce, soy sauce, garlic and a pinch of chili paste or red pepper and whisk.
• 3 bring heat to high, boil for 30 seconds, remove from heat immediately.
• 4 taste the sauce. if it is not salty enough, add 2 drops of fish sauce (watch out, the flavor is very strong). if it is too sour, add more sugar. if it is too sweet, add more tamarind concentrate. if it is too fishy, add a squirt of lime juice. if not spicy enough, add more chili paste or ground red pepper.
• 5 allow to cool for 10 minutes before using or bottling.

Supreme Italian Fish Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2 lbs fish bones, heads and trimmings of various kinds of -fleshed fish
• 2 quarts water
• 2 large trimmed celery ribs
• 1 large thickly-sliced onion
• 3 sprigs parsley
• 2 large ripe tomatoes, peeled seeded,and diced
• salt
• 1 clove crushed garlic
• 2 sprigs finely minced parsley, additional
• tabasco sauce
• 1 lb crabmeat
• 1/2 lb squid, prepared (for cooking)
• 6 mussels, well-scrubbed
• 1 lb lobster (double crab meat if unavailable) (optional)
• 6 clams, well-scrubbed
• 1 1/2 lbs red snapper or 1 1/2 lbs halibut or 1 1/2 lbs sea bass, fish and the like cut into 1 1/2 pieces

Recipe

• 1 place the first 7 ingredients except the salt in a 6.
• 2 quart pot.
• 3 bring to a boil, cover, lower the heat, and simmer for 1 hour.
• 4 skim if necessary.
• 5 cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
• 6 papertowels can be substituted.
• 7 season with salt very delicately so as not to overpower the flavor of fish.
• 8 add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
• 9 add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.

Grilled Rock Lobster Tails

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

Ingredients

• Servings: 2
• 2 tablespoons lemon juice
• 1/2 cup olive oil (or use vegetable oil)
• 1 -2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (you can use about 1 tablespoon fresh minced garlic instead of garlic powder)
• 2 (10 ounce) rock lobster tail

Recipe

• 1 set grill to high heat.
• 2 in a small bowl mix the lemon juice with oil, then add in salt, paprika, pepper and garlic powder; whisk until well combined (you can also mix this on a blender or processor).
• 3 split the lobster tails lengthwise using a large sharp knife.
• 4 brush the flesh side tail with the marinade.
• 5 lightly oil the grill plate.
• 6 place the tails flesh side down on grill.
• 7 cook for about 10-12 minutes brushing frequently with marinade.
• 8 discard any remaining marinade.
• 9 lobster is done when opaque in colour and firm to the touch.

Edible Clouds

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

Ingredients

• 7 eggs
• 1/2 cup powdered sugar
• 1/4 cup sugar
• 1 teaspoon vanilla, divided
• 1 teaspoon cinnamon
• 1 dash salt

Recipe

• 1 separate egg whites and yolks into two separate bowls.
• 2 beat whites until stiffish.
• 3 add powdered sugar and 1/2 teaspoons vanilla to whites.
• 4 mix until ingredients are blended.
• 5 -.
• 6 in separate bowl, beat egg yolks until blended.
• 7 add sugar and 1/2 teaspoons vanilla to yolks.
• 8 mix until ingredients are blended.
• 9 -.
• 10 pour yolk mixture into loaf pan or ramekins.
• 11 sprinkle cinnamon evenly on top.
• 12 gently spoon whites mixture on top.
• 13 sprinkle with powdered sugar
• 14 -.
• 15 bake at 350 for 1/2 hour.
• 16 enjoy!

Scallop Gratins With Lemon-garlic Butter

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

Ingredients

• Servings: 4
• 5 tablespoons chopped fresh parsley (or 2-3 tbsp dried)
• 3 tablespoons unsalted butter, room temperature
• 1 tablespoon chopped shallot
• 4 cloves garlic, minced
• 1 1/2 teaspoons lemons, zest of
• 1 1/2 tablespoons olive oil
• 1 1/2 cups fresh breadcrumbs (i know it's tempting to use the ready-made kind, but resist the temptation! it's worth it!)
• 1 1/2 lbs sea scallops, side muscles trimmed (you can also substitute large shrimp for half the scallops)

Recipe

• 1 mix 4 tablespoons chopped parsley, butter, chopped shallot, minced garlic, and grated lemon peel in medium bowl to blend.
• 2 season to taste with salt and pepper.
• 3 (seasoned butter can be made 1 day ahead. cover and refrigerate. bring to room temperature before using.) preheat oven to 400°f.
• 4 heat oil in heavy large skillet over medium heat.
• 5 add breadcrumbs; sauté until crisp and golden, about 6 minutes.
• 6 transfer to plate.
• 7 rub some of seasoned butter on bottom and sides of four 1 1/4-cup ramekins or custard cups.
• 8 divide scallops among prepared dishes.
• 9 spread 1 teaspoon remaining seasoned butter atop scallops in each dish.
• 10 top with breadcrumbs, dividing equally.
• 11 dot breadcrumbs with remaining seasoned butter.
• 12 place scallop gratins on large baking sheet.
• 13 bake until scallops are cooked through, about 20 minutes or until scallops are opaque.
• 14 sprinkle with remaining 1 tablespoon chopped fresh parsley and serve.

Rice Salad With Salmon Snow Peas And Asparagus

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

Ingredients

• Servings: 2
• 1 cup medium grain rice
• 150 g piece fresh salmon
• 60 g snow peas
• 4 asparagus spears
• 6 basil leaves, torn
• 2 teaspoons olive oil
• 2 teaspoons rice wine vinegar
• 2 teaspoons reduced sodium soy sauce

Recipe

• 1 cook rice in simmering water until tender.
• 2 refresh under running cold water and drain.
• 3 steam the salmon until cooked and let cool. coarsely shred the salmon and put aside. blanche the snow peas in simmering water. refresh and put aside.
• 4 snap any tough stalks off the asparagus spears and blanch the spears in simmering water. refresh and put aside.
• 5 add basil leaves and toss all the ingredients together in a bowl and dress with oil, vinegar and soy sauce.

Scallop And Asparagus Linguine

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

Ingredients

• Servings: 4
• 1 lb bay scallop
• 1 lb asparagus spear, trimed and cut in 1 inch sections
• 2 -3 tablespoons olive oil
• 2 tablespoons parsley
• 2 -3 garlic cloves
• salt
• pepper
• 2 tablespoons butter
• 8 ounces linguine
• 1 lemon, juice of

Recipe

• 1 heat olive oil over medium heat in large saute pan. while heating oil, bring salted water to a boil.
• 2 boil linguine acording to package directions.
• 3 add garlic to hot olive oil. cook for 2 - 3 minutes until lightly browned.
• 4 add scallops to olive oil. lightly salt and pepper to taste. add half of the parsley. cook until opaque.
• 5 add asparagus pieces and lightly salt and pepper again. cover and cook for about 5 minutes to steam asparagus.
• 6 remove lid and add butter, lemon juice and remaining parsley. stir until butter has melted.
• 7 remove linguine from water and add to scallops and asparagus. add 1/2 to 1 laddle of pasta water and stir to coat the pasta.
• 8 once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. enjoy!

Scallop Ceviche

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 16 scallops, gutted and clean
• 1 teaspoon fresh lemon rind, finely grated
• 1 chili pepper, seeded and finely chopped
• 60 ml lemon juice
• 2 garlic cloves, finely chopped
• 1 tablespoon coriander, finely chopped
• 1 tablespoon olive oil

Recipe

• 1 put all marinate ingredients in a non metallic bowl.add scallops and mix well.
• 2 cover the bowl good using plastic wrap and leave in the fridge for 2 hours. the lemon juice will 'cook' the scallop when the flesh turns .
• 3 put scallops on small plates and spoon a little lemon juice marinade on each. garnish with a few coriander leaves and serve the scallops cold.

Gravlax With Mustard And Dill Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 2 tablespoons dijon mustard
• 2 teaspoons superfine sugar
• 1 teaspoon wine vinegar
• 1 teaspoon lemon juice
• 1 egg yolk
• 2/3 cup peanut oil
• 1 tablespoon dill, chopped
• 1 lb gravlax
• rye bread, to serve
• freshly ground salt and pepper

Recipe

• 1 place the mustard, sugar, vinegar, lemon juice and egg yolk in a large bowl and whisk to combine.
• 2 add the oil drop by drop to begin with; continue adding in a steady stream, until the sauce becomes thick and smooth, whisking constantly.
• 3 stir in the dill and season to taste.
• 4 cut the gravlax into thin slices, discarding the skin (gravlax is traditionally served thicker than smoked salmon).
• 5 place 3-4 slices on each serving plate and add a spoonful of the sauce on the side.
• 6 serve straight away with rye bread.

Gingered Fish From The Islands

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

Ingredients

• Servings: 4
• 2 -3 sea bream (about 2 pounds total or other whole fish)
• 1/2 teaspoon pepper
• 1 tablespoon soy sauce, clear
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon chili powder
• 2 green onions, sliced (or 2 scallions)
• 1 garlic clove, chopped
• 1 tablespoon ginger, peeled, in very fine stripes
• 1 bell pepper, in very fine stripes (any color or other not sweet peppers for example hungarian)
• 1 fresh chili pepper, seed removed in very fine stripes
• 1 tablespoon vegetal oil
• 2 tablespoons lime juice
• 4 tablespoons soy sauce, clear
• 1/4 teaspoon chili powder
• 1 garlic clove, crushed

Recipe

• 1 make dipping sauce first. mix all ingredients and set aside.
• 2 preheat oven for broiling (480 f, 250 c).
• 3 clean fish and pat dry. with a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
• 4 add all ingredients for the marinade. smear the marinade onto the fish on both sides and into the cavity. let ginger fibers inside of the fish.
• 5 set aside for 30 minutes.
• 6 meanwhile prepare your vegetables (ginger, pepper, green onion or scallions).
• 7 mix the ingredients for the topping in a pan and cook for 4-5 minutes or put them in a bowl and heat in the microwave for 3 minutes.
• 8 oil a grilling pan or use a non sticky sheet and put fish on it. put fish into the oven and broil for about 8 minutes on the first side.
• 9 turn the fish and top with the vegetable mix.
• 10 broil for further 8 minutes.
• 11 take fishes out of the oven and transfer it on service plates.
• 12 serve the dipping sauce in a separate small bowl.
• 13 enjoy it!
• 14 note: i used one sweet hungarian pepper for this recipe.

Scallop Casserole

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

Ingredients

• Servings: 3
• 1 lb scallops, cut large scallops in half
• 1 tablespoon butter
• 1 medium onion, chopped finely
• 1/2 cup celery, chopped
• 1 cup fresh mushrooms, chopped
• 1 (10 ounce) can cream of mushroom soup
• 2/3 cup milk
• 3/4 cup soft fresh breadcrumb
• 1/2 cup grated cheddar cheese
• fresh ground pepper

Recipe

• 1 bring medium-size saucepan of water to a boil, add scallops.
• 2 reduce heat to low and simmer gently for no more than 3 to 5 minutes, depends on the size of the scallops.
• 3 drain immediately and place scallops into a medium-size buttered casserole; set aside.
• 4 in the saucepan, melt butter.
• 5 add onion, celery and mushrooms; saute until onions are translucent and most of moisture has evaporated.
• 6 combine soup and milk and add to the vegetables.
• 7 pour soup mixture over scallops in the casserole; season with pepper, stir gently.
• 8 spread fresh breadcrumbs over top and sprinkle with cheese.
• 9 bake uncovered at 350 degrees for 20-25 minutes, until bubbly and lightly browned.

Scallop Casserole

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 35 ritz crackers, crushed
• 1 1/2 lbs bay scallops
• 1 (16 ounce) can whole asparagus, drained well
• 4 hard-boiled eggs, sliced
• 1 (10 ounce) can condensed cream of mushroom soup
• 1/2 cup shredded cheddar cheese
• 4 tablespoons melted butter

Recipe

• 1 if using sea scallops cut them in half.
• 2 measure 1/4 cup of crused crackers and set aside.
• 3 sprinkle remaining crumbs evenly over the bottom of a 2 1/2 quart casserole.
• 4 cook scallops in boiling water or saute in frying pan with about 2 tablespoons butter for 2-3 minutes.
• 5 arrange over the top of the crumbs.
• 6 place asparagus over the top of the scallops.
• 7 layer egg slices over the top of the asparagus.
• 8 pour soup over the casserole.
• 9 sprinkle rest of crumbs and then cheese over the top.
• 10 pour melted butter over the top.
• 11 bake uncovered in a 350 degree oven for 35 minutes.
• 12 note: casserole can be made ahead, make sure to cool the cooked scallops before assembling. refrigerate until ready to bake.

Scallop Ceviche

Total Time: 8 hrs 15 mins Preparation Time: 8 hrs 15 mins

Ingredients

• Servings: 8
• 2 lbs bay scallops, halved if large
• 3/4 cup fresh lemon juice
• 3/4 cup fresh lime juice
• 1/2 cup red onion, slivered
• 1/2 cup yellow bell pepper, slivered
• 1 cup pimento stuffed olive, halved (or sliced if large)
• 2 tablespoons olive oil
• 1 tablespoon fresh cilantro, chopped
• 3 slices lime peel (about 2x1/4-inch)
• 1 teaspoon salt
• 3 dashes hot red pepper sauce

Recipe

• 1 combine all ingredients in 8-inch square baking dish.
• 2 cover with plastic wrap and refrigerate at least 8 hours.
• 3 just before serving, remove zest and transfer to serving dish.
• 4 serve chilled.

Grilled Prosciutto Wrapped Scallops

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 8 large scallops
• 1/2 lb prosciutto di parma (about 8 thin slices)
• 8 wooden skewers (soaked)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1/2 lemon

Recipe

• 1 rinse the scallops and then pat them dry with a paper towel.
• 2 drizzle olive oil on one side of scallops.
• 3 sprinkle with salt, pepper, and some fresh lemon juice.
• 4 turn scallops over and repeat step 3.
• 5 fold slice of prosciutto in half lengthwise and wrap around the each scallop.
• 6 secure with a wooden skewer.
• 7 place on grill set to high heat.
• 8 cook on each side for about 4-5 minutes.

Italian Style Fish And Vegetables

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

Ingredients

• Servings: 4
• 2 tablespoons oil
• 1 medium onion, sliced
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 1/2 teaspoon basil leaves
• 2 cups frozen mixed vegetables
• 1 1/2 lbs sole or 1 1/2 lbs orange roughy or 1 1/2 lbs other fish
• 2 tomatoes, sliced
• 1/3 cup parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 heat oil in a skillet over medium heat.
• 2 add mushroom, onion, and cook until onion is tender, about 4 minutes.
• 3 stir in vegetables.
• 4 place fish on vegetables and top with tomato slices.
• 5 cook on low for 12-16 minutes or until fish flakes easily.
• 6 remove from heat, sprinkle with cheese.
• 7 cover and let it stand until cheese melts (about 3 minutes).
• 8 add salt and pepper to taste.

Scallop & Bell Pepper Bisque

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

Ingredients

• Servings: 4
• 1 -2 tablespoon oil
• 7 ounces diced onions
• 1 teaspoon garlic, minced
• 1 bell pepper, deseeded and chopped (yellow, orange or red will serve, don't use green)
• 2 -4 ounces carrots
• 1/4 teaspoon celery seed
• 1/2-1 teaspoon paprika or 1/2-1 teaspoon cayenne pepper
• 1 cup water
• 3 tablespoons butter
• 5 -6 curry leaves or 1 -2 bay leaf
• 2 tablespoons flour
• 2 cups milk or 2 cups cream
• salt and pepper, to taste
• 1 lb bay scallop (thawed, if originally frozen)

Recipe

• 1 saute onions, garlic, bell pepper, carrots, celery seed and paprika in oil over medium heat for 2-5 minutes. add water and simmer for 15-20 minutes.
• 2 spoon vegetables into a food processor and process until smooth. add the cooking liquid and process until combined.
• 3 in a large saucepan, melt butter and saute curry leaves (or bay leaves) one minute. add flour and stir into butter until well combined (no clumps). add milk.
• 4 add pureed vegetables to the saucepan. simmer for 10-15 minutes over medium-low heat. season to taste with salt and pepper. add scallops and simmer for an additional 5 minutes. remove curry/bay leaves, if desired. serve hot.

Scallop Casserole

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

Ingredients

• Servings: 4
• 1 lb shell pasta
• 2 cups asparagus tips, diced
• 1 cup scallion, chopped (spring onions in uk)
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 cup fish stock or 1 cup chicken stock
• 1/2 cup sherry wine
• 8 ounces mushrooms, sliced thick
• 2 lbs sea scallops, sliced in 2-3 pieces each
• 1 cup light cream (single cream in uk)
• 3/4 cup parmesan cheese, grated

Recipe

• 1 preheat oven to 350f/180°c.
• 2 cook pasta al dente. drain and place in shallow casserole dish.
• 3 in a large heavy skillet, heat butter and oil and add asparagus and scallions. saute about four minutes.
• 4 add stock and sherry and simmer for five minutes. add mushrooms and scallops and simmer another five minutes.
• 5 add cream and parmesan and stir. add to pasta in casserole dish and mix well.
• 6 bake for 15-20 minutes.

Surf N' Turf Burgers

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

Ingredients

• Servings: 8
• 2 lbs ground beef, make into 1/4 lb burgers of your favorite burger recipe
• 1 lb lump crabmeat (no imitation)
• 1/2 cup fresh breadcrumb
• 1/2 teaspoon parsley
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon old bay seasoning
• 1 teaspoon dijon mustard
• 1/2 cup mayonnaise
• 1 egg, beaten
• 16 slices bacon, uncooked
• 8 slices cheese, american
• 8 lettuce leaves
• 8 slices tomatoes
• 8 hamburger buns, good quality

Recipe

• 1 make your favorite recipe for hamburger patties; make eight 1/4 lb patties.
• 2 for the crab cakes: combine beaten egg, mustard and mayo; then mix in well the crab meat, breadcrumbs, parsley, salt, pepper, old bay. shape into eight cakes.
• 3 place crab cakes on an aluminum foiled cookie sheet; broil on low on one side until lightly browned; flip once and broil until lightly browned; keep warm until burgers are done.
• 4 meanwhile, grill burgers until done to your liking. melt two pieces of bacon and one slice of cheese on each burger.
• 5 add burger to bun; add a crab cake to each burger, lettuce and tomato; smoosh down and bite into.

Scallop Cakes

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 cup onion, finely chopped
• 2 lbs sea scallops
• 1/2 cup chives, chopped
• 2 tablespoons parsley, chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon ginger, peeled and minced
• 1 tablespoon lime juice
• 1 large egg, beaten
• 2 teaspoons salt
• 1 teaspoon lime peel, grated
• 1/4 teaspoon pepper
• 2 tablespoons oil

Recipe

• 1 heat olive oil in a non stick skillet on medium heat.
• 2 add the onion and cook until tender, but not brown. let cool.
• 3 in a food processor, coarsely chop scallops -- do not over process.
• 4 place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
• 5 form into 8 1/2 inch thick patties, about 3 inches in diameter.
• 6 place patties on plate or baking sheet and chill for 1-6 hours.
• 7 preheat oven to 450°f.
• 8 heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
• 9 transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
• 10 serve with cilantro-lime mayonnaise, which i've also posted, or whatever condiment you might enjoy.

scallop and bacon chowder

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

Ingredients

• Servings: 8
• 8 ounces bacon, chopped
• 2 leeks, thinly sliced
• 3 cloves garlic, chopped
• 1 teaspoon thyme
• 2 cups corn
• 1 1/2 lbs russet potatoes, diced
• 3 (8 ounce) bottles clam juice
• 1 cup heavy cream
• 1 lb bay scallop
• salt, pepper

Recipe

• 1 in a heavy pot cook bacon until crisp, remove to paper towels.
• 2 add leeks, garlic and thyme to pot, saute.
• 3 add corn, add potatoes, clam juice, and cream, bring to a boil, lower to simmer for 10-15 minutes until potatoes are tender add scallops and bacon, simmer 5 minutes.
• 4 season with salt and pepper.

Scallop Corn Bacon Burgers

Total Time: 8 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 1/2 cup mayonnaise
• 1 lime, juice and zest of
• 1 teaspoon tabasco jalapeno sauce (or more)
• salt and pepper
• 3 ears corn, shucked silks removed
• olive oil
• 1 1/2 lbs sea scallops, debearded
• 1 teaspoon cajun spices
• 1/4 cup green onion, minced
• 12 slices cooked crispy bacon, minced
• 1/2 cup breadcrumbs
• 2 lemons, zest of
• 3 green onions, minced
• french greens
• tomato, sliced
• avocado, sliced
• hamburger bun

Recipe

• 1 in a small bowl, combine the mayonnaise with the green tabasco, and lime juice. mix the sauce together and refrigerate until needed.
• 2 remove the husks from the orn and lay the cobs on a baking tray. drizzle with olive oil and season with salt and pepper.
• 3 preheat barbecue to medium high heat - 375°f.
• 4 oil the grill to prevent sticking.
• 5 place corn on the grill and cook for approximately 2 minutes, turning often.
• 6 remove the corn from the grill. hold the cob upright on the cutting board and using a sharp knife, cutr downwards removing the corn kernels from the cob. discard the cobs.
• 7 in a food processor, process half of the corn kernels to a paste. add 1/3 of the scallops, a pinch of salt nd pepper and cajun spice and process again to paste. add the remaining scallops a little at a time and pulse lightly so that the scallops are still chunky.
• 8 place the mixture into a large bowl.
• 9 fold the green onion, remaining whole corn kernels, minced bacon, breadcrumbs and lemon zest into the mixture.
• 10 with oiled hands, pat the mixture into burgers and place them on a clean tray, cover the burgers with plastic wrap and refrigerate for 30-60 minutes.
• 11 preheat grill to medium high (375f).
• 12 remove the burgers from the refrigerator and drizzle them with vegetable oil.
• 13 oil the grill to prevent them from sticking,.
• 14 place the burger on the grill and cook for 3-4 minutes per side.
• 15 toast some soft buns on the warming rack while the second side of the burgers cook.
• 16 serve with avocado slice, drizzled with lime juice, lettuce, tomato and tabasco mayo.

Spinach Stuffed Salmon

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

Ingredients

• Servings: 4
• 4 salmon fillets
• 8 ounces cream cheese
• 1/2 cup spinach
• 1/4 cup sun-dried tomato
• 1 tablespoon adobo seasoning
• 1 tablespoon creole seasoning

Recipe

• 1 salmon spinach mixture:.
• 2 *soften cream cheese then mix in shredded/chopped spinach and sun dried tomatoes.
• 3 prepare salmon:.
• 4 1. pre-heat oven at 400 degrees.
• 5 2. take salmon fillet and slice a center cut for filling salmon.
• 6 3. sprinkle adobo seasoning and creole seasoning and rub onto all sides of fillet.
• 7 4. take butter knife and spread spinach stuffing mixture inside slice cut previously. (you can also spread some on top of salmon if you like).
• 8 5. place salmon fillets on greased casserole dish.
• 9 6. bake at 400 degrees for 20 minutes.
• 10 7. enjoy.

saffron shrimp

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 1 cup wine
• 1 tablespoon fennel seed
• 1/2 teaspoon saffron thread
• 2 cloves garlic, chopped
• salt, pepper to taste
• 2 lbs shrimp, peeled,deveined
• chopped fresh parsley (to garnish)

Recipe

• 1 combine first 5 ingredients in a large non stick skillet, cook for 5 minutes add shrimp, cook 2 minutes until cooked through.
• 2 pour everything into a bowl, chill.
• 3 stir in parsley before serving.

Scallop Chowder

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

Ingredients

• 1 tablespoon butter
• 1 large onion, finely chopped
• 2 large potatoes, peeled and cut into 1/2-inch cubes
• 1 lb sea scallops, chopped
• 1 quart whipping cream
• 1/4 cup pernod
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• chopped fresh chives (to garnish)

Recipe

• 1 melt butter ina dutch oven over medium heat. add onion and saute 4 minutes or until tender.
• 2 add potatoes and cook 4 minutes.
• 3 add scallops and cook 2 minutes.
• 4 stir in whipping cream. cover and reduce heat; simmer 20 minutes.
• 5 stir in pernod, if using, thyme, salt, and pepper.
• 6 cover and simmer an additional 10 minutes.
• 7 garnish, if desired.

Scallop & Goat Cheese Salad

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

Ingredients

• Servings: 4
• 8 slices bread
• 12 large scallops (360g)
• 1 medium romaine lettuce
• 1 small red onion, finely sliced (about 100g)
• 150 g hard goat cheese, chopped
• 200 g low-fat plain yogurt
• 1/4 cup lemon juice
• 1 tablespoon grainy mustard
• 1 clove garlic, crushed.

Recipe

• 1 take the crusts of the bread and cut it into about 2 cm squares.
• 2 heat an oiled pan and cook the bread stirring until it is browned all over.
• 3 remove from the pan.
• 4 cook the scallops in the same pan until browned on both sides and cooked as desired.
• 5 please don't overcook them combine the bread, scallops, lettuce, onion and cheese in a large bowl; drizzle with combined yogurt, lemon juice& mustard and garlic.

Supreme Cream Tuna On Toast

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

Ingredients

• Servings: 4
• 3 tablespoons butter
• 2 tablespoons flour
• 4 cups milk
• 4 ounces cream cheese
• 2 hardboiled egg, sliced
• 1 tablespoon lemon juice
• 1/8 teaspoon red pepper flakes
• 16 ounces tuna, drained
• 2 cups frozen peas, cooked
• 1 pinch salt
• 1 dash black pepper
• 8 pieces toast, buttered

Recipe

• 1 in a large sauté pan over medium high heat, melt butter and add flour to make a roux.
• 2 lower heat and slowly add milk whisking constantly, to desired consistency.
• 3 add peas, tuna, salt, pepper, pepper flakes, lemon, stir until mixed and creamy.
• 4 add cream cheese, stir until melted.
• 5 add sliced eggs, gently fold into mixture and then reduce heat to simmer.
• 6 make buttered toast. put two pieces of toast on each plate, and ladle tuna mixture on top.

Pulpo A La Gallega

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

Ingredients

• Servings: 4
• 2 lbs octopus
• 1 onion
• 2 bay leaves
• 2 larger potatoes, boiled and sliced diagonally into rounds (about 1/2" in thickness or less)
• 1 teaspoon hot paprika, to taste (about, or more)
• sea salt
• extra virgin olive oil

Recipe

• 1 fill a large soup pot with water, enough to submerge the octopus.
• 2 cut onion in half and add to water, along with the bay leaves.
• 3 some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus.
• 4 you are within your rights to use your culinary judgement on that particular point.
• 5 hehe bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
• 6 bring the water back to a boil and place the octopus in the water.
• 7 this time we will leave it in there.
• 8 reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
• 9 remove from water, and slice diagonally into rounds (ovals really).
• 10 the slices should be about 1/2" thick.
• 11 presentation: arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
• 12 the potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
• 13 liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
• 14 you may wish to garnish with chopped parsley.