ivan's mega frutti di mare

Ingredients

• Servings: 6
• 1 1/2 (16 ounce) packages linguine pasta
• 1 cup olive oil, or as needed
• 1 teaspoon italian seasoning
• 1 clove garlic, minced, or more to taste
• 1 (2 ounce) can anchovy fillets packed in olive oil, drained
• 1 (14.5 ounce) can crushed tomatoes
• 1 1/2 pounds clams in shell, scrubbed
• 1/3 pound medium shrimp, peeled and deveined, tails left on
• 1/3 pound bay scallops
• 1/2 pound squid - tentacles and tubes, cleaned and cut into rings
• salt to taste
• ground black pepper
• 1 teaspoon italian seasoning
• 1 lemon, cut into wedges
• 1 tablespoon grated manchego cheese
• 1 tablespoon julienned fresh basil leaves

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the linguine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• heat a large skillet covered with about 1/4-inch of olive oil over low heat. add garlic, 1 teaspoon italian seasoning, and anchovies; cook and stir until the anchovies melt into the oil, 7 to 10 minutes. stir in the crushed tomatoes; increase the heat to medium, and bring to a simmer. stir in the clams. once they begin to open, arrange the shrimp in a single layer and allow to simmer. flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid. continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. season with salt, pepper, and remaining 1 teaspoon italian seasoning.
• toss the cooked pasta into the sauce. garnish with a lemon wedge, manchego cheese, and basil before serving.

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.

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.

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.

thai pesto

Ingredients

• Servings: 1
• 1 bunch cilantro
• 1/4 cup peanut butter
• 3 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh ginger
• 1 1/2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend cilantro, peanut butter, garlic, olive oil, ginger, fish sauce, brown sugar, and cayenne pepper in a blender until smooth.

seared lemon pepper tilapia with creamy pumpkin seed vinaigrette salad topped with pomegranate seeds

Ingredients

• Servings: 6
• creamy pumpkin seed dressing:
• 1/4 cup vinegar (or other high-quality white vinegar)
• 2 teaspoons dijon mustard
• 1/2 shallot, finely chopped
• 2 teaspoons finely chopped fresh thyme leaves
• 2 egg yolks, from pasteurized eggs
• 1 cup pumpkin seed oil or extra-virgin olive oil
• 1 cup extra-virgin olive oil
• 1 tablespoon ice water, if needed
• 1/2 teaspoon sea salt, preferably gray salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup pumpkin seeds, toasted lightly in oven
• tilapia:
• 1/3 cup all-purpose flour
• 2 eggs, beaten
• 2 cups progresso® lemon pepper panko crispy bread crumbs
• 6 (6 ounce) tilapia fillets
• 3 tablespoons extra-virgin olive oil
• 1/2 lemon, cut into wedges
• salad:
• 3 small heads of butter lettuce, washed and dried well, torn
• 1/2 cup pomegranate seeds

Recipe

Preparation Time: 35 mins Ready Time: 40 mins


• in food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. cover; process until smooth. with the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. if the mixture gets too thick, add the 1 tablespoon ice water. season with the salt and pepper. stir in pumpkin seeds. refrigerate while making tilapia.
• place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
• heat 2 skillets over high heat. divide 3 tablespoons olive oil evenly between skillets. when hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness.
• transfer the fish to 6 individual plates. garnish with the lemon wedges. toss the lettuce with a portion of the dressing; divide among plates of fish. spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.

Catfish With Tropical Fruit Salsa

Ingredients

• Servings: 4
• cooking spray
• 1 (15.25 ounce) can tropical fruit salad, drained and chopped
• 1 (8 ounce) can whole kernel corn, drained
• 1/4 cup chopped red onion
• 2 tablespoons diced mild green chile peppers
• 1 tablespoon chopped fresh cilantro
• 1 pound catfish fillets
• 2 tablespoons lime juice
• 1/2 teaspoon paprika

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 23 mins


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. coat a broiler pan with nonstick cooking spray. toss fruit salad, corn, onion, chile peppers, and cilantro in a small bowl. reserve.
• place fish on the prepared broiler pan; broil 4 minutes. turn fish over, brush with lime juice, and sprinkle with paprika. broil until fish flakes easily with a fork; 3 to 5 additional minutes. top fish with salsa to serve.