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Fish Fillets Italiano SUBMITTED BY: Bonnie
Ingredients:
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1/2 cup black olives, pitted and sliced
1 tablespoon chopped fresh parsley
1/2 cup dry white wine
1 pound cod fillets
Directions:
1. In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
2. Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
3. Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.
Shrimp Lemon Pepper Linguini Submitted by: Lani
Ingredients:
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
Directions:
1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
3. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.
Seafood Gumbo SUBMITTED BY: Sarah
Ingredients:
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
3/4 cup vegetable oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 1/2 cups tomato sauce
7 cups fish stock
2 cups shucked oysters
1 cup crabmeat
1 pound small shrimp - peeled and deveined, shells reserved for stock
Directions:
1. Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
2. In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
3. Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
4. When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.
Mediterranean Fish Stew SUBMITTED BY: Rachy
Ingredients:
4 cloves garlic, minced
2 onions, chopped
1 tablespoon olive oil
1 (28 ounce) can crushed tomatoes
6 cups water
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
2 tablespoons Worcestershire sauce
1 teaspoon ground cinnamon
1 teaspoon paprika
1 1/2 pounds cod fillets, cubed
3 ounces dry pasta
salt to taste
1 tablespoon ground black pepper
Directions:
1. In a large pot over medium heat, saute the garlic and onions in the olive oil for 5 minutes, stirring constantly. Add the tomatoes with liquid, water, parsley and cilantro. Bring to a boil, reduce heat to low and simmer for 15 minutes.
2. Stir in the Worcestershire sauce, cinnamon, paprika and fish. Simmer over medium heat for 10 minutes. Add the pasta and simmer for an additional 8 minutes, or until pasta is tender. Season with salt to taste and ground black pepper.
Doris' Shrimp Salad SUBMITTED BY: Doris
Ingredients:
1 pound cooked shrimp - peeled,
deveined, and cut into thirds
1 stalk celery, finely chopped
1 small onion, minced 2 teaspoons lemon juice
salt and pepper to taste
1 cup mayonnaise
6 small tomatoes
Directions:
1. Combine shrimp, celery, onion, lemon juice, salt, pepper and one cup mayonnaise in a mixing bowl. Refrigerate and chill the shrimp mixture for at least one hour.
2. Cut the tops off of the tomatoes and scoop out their insides; chill until the shrimp mixture is well chilled.
3. Scoop the shrimp mixture into the hollowed out tomatoes. Serve.
Alder Plank Smoked Salmon SUBMITTED BY: Smokin' Ron
Ingredients:
brine
1 (3 pound) salmon fillet
freshly ground black pepper to taste 1/8 cup packed brown sugar
1/2 teaspoon salt
1 tablespoon water
Directions:
1. Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating.
2. Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C).
3. Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper.
4. Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.)
5. During the last 30 minutes of smoking, mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon.
Cream of Crab Soup SUBMITTED BY: Karen
Ingredients:
3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half, divided
1/4 cup butter
3 tablespoons Old Bay Seasoning
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
1 cup whipping cream
1 tablespoon cooking sherry
1 pound fresh crabmeat
Directions:
1. In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
2. Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.
Baked Salmon Fillets Dijon SUBMITTED BY: Christy
Ingredients:
4 (4 ounce) fillets salmon
3 tablespoons prepared Dijon-style mustard
salt and pepper to taste
1/4 cup Italian-style dry bread crumbs
1/4 cup butter, melted
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
2. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
3. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
Shrimp Durango SUBMITTED BY: Tempe
Ingredients:
1 pound dry fettuccine pasta
3 tablespoons butter
1 pound shrimp, peeled and deveined
1/2 cup white wine 2 tablespoons lime juice
1/2 bunch cilantro, finely chopped
1/8 teaspoon cayenne pepper
salt and pepper to taste
Directions:
1. Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.
2. Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
3. Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.
Scallops with White Wine Sauce SUBMITTED BY: Deeann
INGREDIENTS
1/4 cup white wine
1/4 cup white wine vinegar
1 tablespoon shallots
1/2 cup heavy cream
3/4 cup butter
24 sea scallops
1 tablespoon olive oil
salt and pepper to taste
1. In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
2. Preheat oven on broiler setting.
3. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.
Garlic Salmon SUBMITTED BY: Lilio
INGREDIENTS
1 1/2 pounds salmon fillet
salt and pepper to taste
3 cloves garlic, minced
1 sprig fresh dill, chopped
5 slices lemon
5 sprigs fresh dill weed
2 green onions, chopped
Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray.
Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped scallions.
Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish.
Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.
Cajun Baked Catfish
SUBMITTED BY: Wendy Stenman
INGREDIENTS
2 tablespoons canola oil
2 teaspoons garlic salt
2 teaspoons dried thyme
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
4 (8 ounce) fillets catfish
Add to Recipe Box
DIRECTIONS
In a small bowl, combine the first seven ingredients; brush over both sides of fish.
Place fish in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 450 degrees F for 10-13 minutes or until fish flakes easily with a fork.
Grilled Shrimp Scampi SUBMITTED BY: Holly Murphy
INGREDIENTS
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined
DIRECTIONS
In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.
Pancho Villa Baked Tilapia SUBMITTED BY: SURFWENCH
INGREDIENTS
1 tablespoon olive oil
4 (4 ounce) fillets tilapia
1 (10 ounce) can diced tomatoes with green chile peppers
1 lime, juiced
4 tablespoons minced fresh cilantro
1 lime, thinly sliced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat one side of 4 (8x10 inch) pieces of aluminum foil with olive oil.
Center each fillet on a foil square. Spoon a generous amount of diced tomatoes with juices over fish. Sprinkle with lime juice and cilantro. Position 2 slices of lime on top of each fillet. Close and seal foil packets, and place on a baking tray.
Bake in preheated oven for approximately 20 minutes, or until fish flakes easily with a fork.
Salmon with Fruit Salsa SUBMITTED BY: Tawnea
INGREDIENTS
1 pound salmon steaks
1 lemon, juiced
1 tablespoon chopped fresh rosemary
salt and pepper to taste
1 lemon, sliced
1/3 cup water
1/4 cup diced fresh pineapple
1/4 cup minced onion
3 cloves garlic, minced
2 fresh jalapeno peppers, diced
1 tomato, diced
1/2 cup pineapple juice
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.
Caribbean Crabmeat Salad SUBMITTED BY: LEIANE
INGREDIENTS
3 cups uncooked rotini pasta
1 (8 ounce) package imitation crabmeat, flaked
1 red bell pepper, julienned
1 mango - peeled, seeded and cubed
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 teaspoon lime zest
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon salt
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
Place pasta, crabmeat, red pepper, mango, cilantro and jalapeno in a large bowl and set aside.
In a small bowl, whisk together the lime zest, lime juice, olive oil, honey, cumin, ginger and salt. Pour over salad, toss to coat and let sit in refrigerator for at least one hour before serving.
Blackened Fish
SUBMITTED BY: SUSANHOR
INGREDIENTS
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
3/4 cup unsalted butter, melted
6 (4 ounce) fillets trout
1/4 cup unsalted butter, melted
DIRECTIONS
1. In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
2. Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
3. Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Grilled Salmon Steaks with Savory Blueberry Sauce SUBMITTED BY: JAYDA
INGREDIENTS
1/2 cup chicken stock
1/4 cup balsamic vinegar
1/4 cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
1/4 cup chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 (6 ounce) salmon steaks
2 tablespoons olive oil
salt and pepper to taste
DIRECTIONS
1. Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.
2. Preheat grill to medium high-heat.
3. Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.
Baked Cod with Boursin Herb Cheese Ingredients:
2 tablespoons butter, melted
2 pounds fresh cod fillets
1 (4 ounce) package Boursin cheese with herbs, room temperature
1 (14.5 ounce) can diced tomatoes with garlic, onion, and peppers, drained
salt and ground black pepper to taste
2 tablespoons shredded Parmesan cheese
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
3. Bake, uncovered, in preheated oven for 25 minutes.
Chicken and Seafood Paella
4 tablespoons canola oil, divided
6 skinless chicken thighs
2 ham hocks
2 cups onion, diced, divided
1 cup celery, roughly chopped
1 cup carrots, roughly chopped
3 tablespoons garlic, minced
1 cup white wine
Seafood stock, about 2 cups
1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes
1 pound Mexican style chorizo
1 cup red bell peppers, diced
3 cups Arborio rice
2 tablespoons salt
2 tablespoons freshly ground black pepper
6 scallops
6 mussels
6 clams, choice
1/2 cup scallions, diced, for garnish
1/4 cup Roma tomatoes, for garnish
In a large
stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat.
In a large saute pan or
paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook.
Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked.
Garnish with scallions and Roma tomatoes
Grilled Fish with Olive Sauce
2 to 4 whole little fish, such as sardines, whiting, mullet, or mackerel (rub the fish with oil, season with Essence and score)
2 tablespoons olive oil
1/2 cup minced onions
3 cups peeled, seeded, and chopped Italian plum tomatoes
2 tablespoons minced garlic
8 anchovy fillets
1/2 cup Spanish olives
1/2 cup imported black olives
1/2 cup white wine
Salt and fresh black pepper
1 cup soft polenta, warm
2 tablespoons chiffonade of basil
1-tablespoon brunoise red peppers
Preheat the grill. Grill the fish until cooked through. In a saute pan, heat the olive oil. When the oil is hot, saute the onions until wilted, about 1 minute. Stir in the tomatoes and continue to saute for 2 minutes. Add the garlic and saute for 1 minute. Add the anchovies, olives and white wine. Season with salt and black pepper. Bring the sauce up to a simmer and remove from the heat. Pour the sauce into a blender and puree until smooth. Check the seasonings. Mound the polenta in the center of the platter. Lay the fish on top of the polenta. Spoon the sauce over the fish and around the rim. Garnish with basil and peppers.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Seafood Newburg
4 tablespoons all-purpose flour
1 tablespoon paprika
1/2 teaspoon curry powder
1/8 teaspoon ground nutmeg
Pinch cayenne
4 tablespoons unsalted butter
1 shallot, minced
2 cups milk
2 tablespoons tomato paste
1/2 cup dry sherry
4 cups water
2 teaspoons kosher salt
2 bay leaves
10 black peppercorns
1 pound sea scallops
1 pound large shrimp, peeled and deveined
1/2 pound lobster tail meat
Gremolata for garnish, recipe follows
Sea Salt Roasted Asparagus, recipe follows
Serving Suggestion: steamed long-grain white rice
To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
Sea Salt Roasted Asparagus:
2 pounds asparagus
3 to 4 tablespoons extra-virgin olive oil
1 to 2 tablespoons sea salt
Preheat the oven to 400 degrees F.
Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.
Yield: 4 to 6 servings
Gremolata:
4 tablespoons flat-leaf parsley, chopped
1 tablespoon fresh rosemary leaves, chopped
1 garlic clove, minced
1 tablespoon grated lemon zest
Pinch salt
Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
Yield: 1/2 cup
Grilled Shrimp with Asian Style "Cocktail" Sauce Cocktail Sauce:
1 1/4 cups ketchup
2 tablespoons fresh lime juice
1 tablespoons low-sodium soy sauce
4 radishes, very thinly sliced on a mandoline
2 tablespoons finely grated fresh ginger
1 Thai bird chile or 1 serrano chile, finely diced
1 teaspoon sugar
3 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 pound large (21 to 24) shrimp, peeled and deveined
3 tablespoons olive oil
Whisk together the ketchup, lime juice, soy sauce, shallot, radish, ginger, chile, sugar and cilantro in a medium bowl and season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated, do not add the cilantro until ready to serve.
Heat the grill to high.
Toss the shrimp with the oil and season with salt and pepper. Place onto skewers and grill for 1 to 2 minutes per side until lightly golden brown and just cooked through. Serve sauce in a bowl, surrounded by the shrimp.
Linguine with Shrimp Scampi
You will need:
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Spice Rubbed Grilled Tilapia
You will need:
6 tilapia fillets
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp chili powder
1 tsp kosher salt
1 tsp course ground black pepper
2 tsps brown sugar
In a small mixing bowl, combine following seasonings
Spray each fillet with butter flavored spray
Rub the spice mixture on the oil-coated fillets and place in a 9x13 pan. Use a sprayed sheet of foil between layers of fish.
Preheat grill to medium-high heat. Grill fillets on medium heat for 3-4 minutes per side, or until fish flakes easily. If you are going to bake them, bake in a single layer at 375 for 25 minutes. Serving suggestions: Low fat Tartar sauce or blue cheese dressing.