Caramel Coated Catfish

Ingredients

• Servings: 4
• 1/3 cup water
• 2 tablespoons fish sauce
• 2 shallots, chopped
• 4 cloves garlic, minced
• 1 1/2 teaspoons ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/3 cup water
• 1/3 cup white sugar
• 2 pounds catfish fillets
• 1/2 teaspoon white sugar
• 1 tablespoon fresh lime juice
• 1 green onion, thinly sliced
• 1/2 cup chopped cilantro

Recipe

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


• mix 1/3 cup of water with the fish sauce in a small bowl and set aside. combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside.
• heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. gently stir in the fish sauce mixture and bring to a boil. stir in the shallot mixture and cook until shallots soften, then add the catfish. cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. place catfish on a large plate, cover, and set aside. increase heat to high and stir in 1/2 teaspoon of sugar. stir in the lime juice and any sauce that has collected on the plate. bring to a boil and simmer until the sauce has reduced. pour sauce over the catfish and garnish with green onions and cilantro.

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.

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.

surf and turf - gulf coast style

Ingredients

• Servings: 4
• 1 pound sliced bacon
• 1 large vidalia, or other sweet onion sliced into rings
• 4 (4 ounce) fillets , bones removed
• 1 dash soy sauce, or to taste

Recipe

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


• preheat an outdoor grill to medium-high heat.
• open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. cover the layer of bacon with a layer of onion rings. place the fish fillets on top of the onion. cover fish with more onion, then strips of bacon over the onion. close the basket, and lightly sprinkle with soy sauce.
• place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. remove from grill, and open the basket. place a similarly sized plate upside down the food, and flip the basket and plate over so that the food is on top of the plate. lift off the basket, and serve.

In Grape Leaves With Garlic And Caper Butter

Ingredients

• Servings: 8
• 8 (4 ounce) fillets , skin removed
• sea salt and freshly ground black pepper to taste
• 16 grape leaves, rinsed and patted dry
• 2 tablespoons vegetable oil
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 tablespoon grated lemon zest
• 1 tablespoon drained capers
• 1 teaspoon lemon juice
• 1 tablespoon cooking
• 1 tablespoon chopped fresh parsley

Recipe

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


• preheat the oven's broiler.
• season the snapper fillets with sea salt and pepper. place two grape leaves on a clean surface so that they overlap slightly. place a fillet in the center. fold the leaves over the center of the fillet to enclose completely. brush with oil on the top and bottom to keep the leaves from sticking, and place on a broiler pan. repeat with the remaining fillets and leaves.
• place the fish under the preheated broiler about 6 inches from the heat source. broil for 4 minutes per side, turning once, or until fish is opaque.
• while the fish is broiling, melt the butter in a small saucepan over medium heat. stir in the garlic, lemon zest, capers, and parsley. season with salt and pepper.
• to serve, remove the fish packets to a platter, and spoon the sauce over the top.

battered balsamic fish

Ingredients

• Servings: 6
• 2 cups olive oil for frying
• 1 red onion, sliced and separated into rings
• 1/2 cup balsamic vinegar
• 2 cups plain dry bread crumbs
• 1 cup self-rising flour
• 6 (6 ounce) fillets halibut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 30 mins


• heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. while that is warming, place the red onion a platter and sprinkle with balsamic vinegar.
• combine the bread crumbs and flour. press fish into the mixture to coat on both sides. fry in the hot oil until cooked through, about 5 minutes on each side.
• transfer to the dish of onions and allow to drain. wait 5 minutes and then transfer to serving plates. spoon some of the vinegar and onions over the top for show.

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.

Spinach Saute

Ingredients

• Servings: 4
• 1/8 cup water
• 1 bunch fresh spinach, rinsed and stemmed
• 1/3 cup cream cheese, softened
• 1 pinch salt
• 4 teaspoons lemon juice

Recipe

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


• bring the water to a boil in a skillet over medium heat. add spinach all at once, and reduce heat slightly. cover, and let cook for about 3 minutes, or until spinach is not quite tender.
• stir in the cream cheese and lemon juice, and season with salt. cook, stirring, until the cream cheese is melted and well blended. serve immediately.

moroccan spiced sea bass ceviche

Ingredients

• Servings: 6
• 2 teaspoons harissa
• 1/2 cup unsweetened coconut milk
• 1/2 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 2 pounds atlantic sea bass, diced
• 1/4 cup red onion, finely chopped
• 1 teaspoon minced fresh ginger root
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped moroccan preserved lemon
• 1 tablespoon caraway seed, lightly toasted and then crushed
• 1/2 teaspoon ground cumin
• 2 tablespoons chopped fresh chervil
• kosher salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• in a large glass or ceramic bowl, whisk together the harissa, coconut milk, lemon juice, lime juice and orange juice. add the sea bass, onion, ginger, olive oil, preserved lemon, caraway seed, cumin and chervil. stir to blend, then press everything down so there is a layer of liquid covering the top.
• cover and refrigerate for at least 3 hours, or until the fish is opaque and . season with salt and add more harissa if desired before serving.

Crispy Baked Basa

Ingredients

• Servings: 4
• 1/4 cup mayonnaise
• 1 tablespoon stone ground mustard
• 1 teaspoon capers
• 1 teaspoon ketchup
• 1/4 teaspoon paprika
• 1/4 teaspoon hot pepper sauce
• 1 pound basa (vietnamese catfish) fillets
• 1 1/2 tablespoons olive oil
• 1 cup finely crushed plain melba toast rounds
• salt and pepper to taste
• 1 clove garlic, minced
• 1 lemon, sliced

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.
• brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed melba toast to coat. season with salt and pepper. use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. arrange the fish in a baking dish and top with garlic and lemon slices.
• bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. serve with the mayonnaise sauce mixture.

Fish Sinigang (tilapia) - Filipino Sour Broth Dish

Ingredients

• Servings: 4
• 1/2 pound tilapia fillets, cut into chunks
• 1 small head bok choy, chopped
• 2 medium tomatoes, cut into chunks
• 1 cup thinly sliced daikon radish
• 1/4 cup tamarind paste
• 3 cups water
• 2 dried red chile peppers (optional)

Recipe

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


• in a medium pot, combine the tilapia, bok choy, tomatoes and radish. stir together the tamarind paste and water; pour into the pot. toss in the chili peppers if using. bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. even frozen fish will cook in less than 10 minutes. do not over cook or else the fish will fall apart. ladle into bowls to serve.

Pixie's Indian Style Halibut

Ingredients

• Servings: 2
• 2 cups water
• 1 tablespoon kosher salt
• 2 (4 ounce) fillets halibut
• 1 1/2 teaspoons ground turmeric
• 2 tablespoons ground coriander
• 1 1/2 teaspoons paprika
• 1/2 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 sprig cilantro

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 21 mins


• combine the water and 1 tablespoon salt in a shallow container. soak the fish in the salt water for 10 minutes.
• mix the turmeric, coriander, paprika, and 1/2 teaspoon salt in a small bowl. remove fish from the salt water and pat dry with paper towels. coat fish on both sides with spice mixture.
• heat the olive oil in a small skillet over medium heat. cook fish in hot oil until it flakes easily with a fork, about 3 minutes per side. serve garnished with cilantro.

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.

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.

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.

Thai Grilled Chicken With Sweet Chile Dipping Sauce

Ingredients

• Servings: 4
• 1/2 cup coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons minced garlic
• 2 tablespoons chopped cilantro
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1/2 teaspoon pepper
• 1/2 (3 pound) chicken, cut into pieces
• 6 tablespoons rice vinegar
• 4 tablespoons water
• 4 tablespoons sugar
• 1 teaspoon minced garlic
• 1/2 teaspoon minced bird's eye chile
• 1/4 teaspoon salt

Recipe

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


• in a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and pepper. add chicken, and turn to coat. cover, and refrigerate for 4 hours or overnight.
• preheat grill for high heat.
• in a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. reduce heat to low, and simmer until liquid is reduced, about 5 minutes. stir sauce from time to time. remove from heat and allow to cool before use.
• lightly oil grill grate. discard marinade, and place chicken on the grill. cook for 10 minutes per side, or until slightly charred and juices run clear. brush with sauce before serving. serve remaining sauce on the side for dipping.

Barbequed Thai Style Chicken

Ingredients

• Servings: 6
• 1 bunch fresh cilantro with roots
• 3 cloves garlic, peeled
• 3 small red hot chile peppers, seeded and chopped
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 tablespoon sugar
• 1 pinch salt
• 3 tablespoons fish sauce
• 1 (3 pound) chicken, cut into pieces
• 1/4 cup coconut milk

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 4 hrs 15 mins


• cut cilantro roots off at the stem, and mince thoroughly. set aside a few leaves for garnish. in a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. process to a coarse paste. pour in fish sauce, and blend until smooth.
• place chicken in a large shallow dish. rub with the cilantro paste. cover, and marinate in the refrigerator at least 3 hours, or overnight.
• preheat grill for high heat.
• lightly oil the grill grate. place chicken on the prepared grill, and brush liberally with coconut milk. grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. turn only once, and baste occasionally with coconut cream. cook until browned and tender, and juices run clear.

grilled five spice chicken

Ingredients

• Servings: 6
• 1 (5 pound) whole chicken, cut in half
• 1/2 lime, juiced
• 1 tablespoon fish sauce
• 3 cloves garlic, crushed
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon chinese five-spice powder
• 2 teaspoons hot chile paste (such as sambal oelek)
• 2 teaspoons grated fresh ginger
• 1 teaspoon soy sauce
• 1/3 cup seasoned rice vinegar
• 1/2 lime, juiced
• 1 teaspoon fish sauce
• 1 teaspoon hot chile paste (such as sambal oelek)

Recipe

Preparation Time: 15 mins Cook Time: 47 mins Ready Time: 7 hrs 2 mins


• score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
• whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. pour into a resealable plastic bag. add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. marinate in refrigerator for 6 hours.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. pat chicken pieces dry with more paper towels. reserve marinade mixture in a small bowl.
• whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. set aside.
• grill chicken, skin-side down, on the preheated grill for 2 minutes. turn each piece, brush with reserved marinade mixture, and move to indirect heat.
• grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. an instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees f (82 degrees c).
• drizzle vinegar lime juice mixture over the chicken and serve.

crayfish or shrimp pasta

Ingredients

• Servings: 10
• 2 (8 ounce) packages angel hair pasta
• 1/2 cup butter
• 6 cups heavy whipping cream
• 1 cup chopped green onions
• 1 1/2 pounds cooked shrimp - peeled and deveined
• 3 tablespoons seasoning

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• in a large pot of boiling salted water, cook angel hair pasta until al dente. drain.
• in a large saute pan, heat butter over medium heat until melted. stir in the seasoning and heavy cream. cook until sauce is reduced by half.
• stir in the green onions and crayfish or shrimp. heat thoroughly. serve over hot angel hair pasta.

Barbequed Thai Style Chicken

Ingredients

• Servings: 6
• 1 bunch fresh cilantro with roots
• 3 cloves garlic, peeled
• 3 small red hot chile peppers, seeded and chopped
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 tablespoon sugar
• 1 pinch salt
• 3 tablespoons fish sauce
• 1 (3 pound) chicken, cut into pieces
• 1/4 cup coconut milk

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 4 hrs 15 mins


• cut cilantro roots off at the stem, and mince thoroughly. set aside a few leaves for garnish. in a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. process to a coarse paste. pour in fish sauce, and blend until smooth.
• place chicken in a large shallow dish. rub with the cilantro paste. cover, and marinate in the refrigerator at least 3 hours, or overnight.
• preheat grill for high heat.
• lightly oil the grill grate. place chicken on the prepared grill, and brush liberally with coconut milk. grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. turn only once, and baste occasionally with coconut cream. cook until browned and tender, and juices run clear.

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.

sea bass with honeyed apples

Ingredients

• Servings: 4
• 4 apples - peeled, cored and cut into thin wedges
• 1/2 cup margarine, divided
• 1/4 cup honey
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups dried bread crumbs
• 1 egg, beaten
• 4 (6 ounce) fillets sea bass

Recipe

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


• melt 1/4 cup of the margarine in a large skillet over medium-high heat. fry the apples in margarine until tender. stir in honey, reduce heat, and keep warm.
• in a shallow bowl, mix together flour, salt, and pepper. place bread crumbs in another shallow bowl, and egg in a third bowl.
• melt the remaining 1/4 cup margarine in a large skillet over medium heat. dredge the fish in the seasoned flour, dip in egg, then coat with bread crumbs. place the coated fillets in the hot skillet, and cook for about 3 to 4 minutes per side. the fillets should be nicely browned, and they should flake easily with a fork. place fish on a serving dish, and spoon the apples with honey over the top of each fillet.

Adele's Summer Special

Ingredients

• Servings: 6
• 5 tomatoes
• 4 green bell peppers
• 1 large red onion
• 1 (8 ounce) bottle zesty italian dressing

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• slice tomatoes and peppers and set aside. slice the red onion and separate the rings. using a large bowl with a lid, layer the tomatoes, green pepper and onion until all vegetables are used. shake the bottled dressing and pour over the vegetable layers. refrigerate for 2-3 hours or, for best results, overnight. before serving, turn bowl upside down to make sure all vegetables are coated with the dressing.

Crawfish Etouffee Georgia Style

Ingredients

• Servings: 4
• 1/2 cup unsalted butter
• 2 cups finely chopped sweet onions (such as vidalia®)
• 1 cup celery root (celeriac), peeled and finely chopped
• 2 1/2 tablespoons chopped green bell pepper
• 3 tablespoons chopped red bell pepper
• 2 1/2 tablespoons chopped yellow bell pepper
• 1 pound peeled crawfish tails
• 2 teaspoons minced garlic
• 3 bay leaves
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup low-sodium chicken broth
• 1/2 cup water
• 1 teaspoon coarse smoked salt flakes
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons finely chopped fresh parsley
• 3 tablespoons green onions, chopped

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• melt butter in a large cast iron skillet over medium heat. stir in onion, celery root, and bell peppers; cook and stir until the onion has softened and turned translucent, 8 to 10 minutes.
• stir in crawfish, garlic, and bay leaves. cook, stirring occasionally, for 10 to 12 minutes.
• whisk flour into chicken broth and water in a bowl until smooth; pour into crawfish mixture. season with smoked salt and cayenne pepper.
• bring mixture to a boil. reduce heat to medium; cook and stir until mixture thickens, about 4 minutes. stir in parsley and green onions; cook 2 minutes more.