-crusted Snapper Fillets

Ingredients

• Servings: 4
• 1 1/2 cups dry bread crumbs
• 1 1/2 teaspoons seasoning
• salt to taste
• 2 eggs
• 1 cup buttermilk
• 1 1/2 pounds fillets, bones removed
• 1 cup flour
• vegetable oil as needed

Recipe

Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 16 mins


• toss together bread crumbs, seasoning, and salt in a bowl. in a separate bowl, beat the eggs with the buttermilk. toss the fish with the flour, shake off the excess, and dip into the egg. shake off excess egg, and press into breadcrumb mixture. set aside.
• heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.

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.

Lemon Garlic Tilapia

Ingredients

• Servings: 4
• 4 tilapia fillets
• 3 tablespoons fresh lemon juice
• 1 tablespoon butter, melted
• 1 clove garlic, finely chopped
• 1 teaspoon dried parsley flakes
• pepper to taste

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). spray a baking dish with non-stick cooking spray.
• rinse tilapia fillets under cool water, and pat dry with paper towels.
• place fillets in baking dish. pour lemon juice over fillets, then drizzle butter on top. sprinkle with garlic, parsley, and pepper.
• bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Thai Chicken With Cashew Nuts

Ingredients

• Servings: 4
• 2 tablespoons sesame oil
• 4 ounces raw cashew nuts
• 2 fresh hot chile peppers, seeded and chopped
• 1 1/8 pounds boneless skinless chicken breasts, cut into cubes
• salt and pepper to taste
• 5 tablespoons light soy sauce
• 5 tablespoons fish sauce
• 1 tablespoon white sugar
• 1 bunch green onions, chopped

Recipe

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


• heat sesame oil in a wok, and add cashews. once brown, transfer cashews to a bowl. set aside.
• add chile peppers to wok, and sir fry for 20 seconds. stir in chicken, and season with pepper and salt to taste. cook chicken until no longer pink. stir in soy sauce, fish sauce, and sugar. simmer for 5 minutes, or until chicken is cooked through.
• stir in cashews and green onions, and stir fry for 2 minutes.

Thai Pineapple Chicken Curry

Ingredients

• Servings: 6
• 2 cups uncooked jasmine rice
• 1 quart water
• 1/4 cup red curry paste
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 3 tablespoons fish sauce
• 1/4 cup white sugar
• 1 1/2 cups sliced bamboo shoots, drained
• 1/2 red bell pepper, julienned
• 1/2 green bell pepper, julienned
• 1/2 small onion, chopped
• 1 cup pineapple chunks, drained

Recipe

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


• bring rice and water to a boil in a pot. reduce heat to low, cover, and simmer 25 minutes.
• in a bowl, whisk together curry paste and 1 can coconut milk. transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. bring to a boil, and cook 15 minutes, until chicken juices run clear.
• mix the red bell pepper, green bell pepper, and onion into the wok. continue cooking 10 minutes, until chicken juices run clear and peppers are tender. remove from heat, and stir in pineapple. serve over the cooked rice.

pad thai

Ingredients

• Servings: 6
• 1 (12 ounce) package rice noodles
• 2 tablespoons butter
• 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1/4 cup vegetable oil
• 4 eggs
• 1 tablespoon white vinegar
• 2 tablespoons fish sauce
• 3 tablespoons white sugar
• 1/8 tablespoon crushed red pepper
• 2 cups bean sprouts
• 1/4 cup crushed peanuts
• 3 green onions, chopped
• 1 lemon, cut into wedges

Recipe

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


• soak rice noodles in cold water 30 to 50 minutes, or until soft. drain, and set aside.
• heat butter in a wok or large heavy skillet. saute chicken until browned. remove, and set aside. heat oil in wok over medium-high heat. crack eggs into hot oil, and cook until firm. stir in chicken, and cook for 5 minutes. add softened noodles, and vinegar, fish sauce, sugar and red pepper. adjust seasonings to taste. mix while cooking, until noodles are tender. add bean sprouts, and mix for 3 minutes.

Fiery Fish Tacos With Crunchy Corn Salsa

Ingredients

• Servings: 6
• 2 cups cooked corn kernels
• 1/2 cup diced red onion
• 1 cup peeled, diced jicama
• 1/2 cup diced red bell pepper
• 1 cup fresh cilantro leaves, chopped
• 1 lime, juiced and zested
• 2 tablespoons cayenne pepper, or to taste
• 1 tablespoon ground black pepper
• 2 tablespoons salt, or to taste
• 6 (4 ounce) fillets tilapia
• 2 tablespoons olive oil
• 12 corn tortillas, warmed
• 2 tablespoons sour cream, or to taste

Recipe

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


• preheat grill for high heat.
• in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. stir in lime juice and zest.
• in a small bowl, combine cayenne pepper, ground black pepper, and salt.
• brush each fillet with olive oil, and sprinkle with spices to taste.
• arrange fillets on grill grate, and cook for 3 minutes per side. for each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.