ABOUT OUR SEAFOOD

CharlestonSeafood.com, a fresh seafood company in Charleston, South Carolina.  

• 3 tablespoons reduced-sodium soy sauce

• 3 tablespoons lime juice

• 1 tablespoon honey

• 1/2 teaspoon ground ginger

• 2 cloves garlic, pressed

• 4 salmon steaks

Combine the first 5 ingredients in a jar; cover and shake well. Place salmon steaks in a glass dish; spoon about 1 tablespoon marinade over each. Refrigerate 10 to 30 minutes.

To cook, remove salmon from marinade; discard marinade from dish. Place salmon on a lightly greased broiler pan. Brush fish with some of the remaining marinade. Broil 10 minutes per inch thickness of fish; turning once and basting. Serve garnished with minced cilantro

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• 4 tuna steaks (8 oz. each)

• 4 oz. Virginia goats' cheese

• 1 oz. sundried tomatoes

• 8 shiitake mushrooms, stems removed

• 8 large basil leaves

• 2 cloves garlic, finely chopped and mixed with 3 tablespoons olive oil

• 1 1/2 oz. olive oil

In a hot sauté pan, heat 1/2 ounce olive oil. Place the mushroom caps top side down in the hot pan. Sear until slightly crisp, turn and sear briefly. Remove from the heat and set aside. 

Preheat oven to 400 degrees. 

To assemble: Open butterflied tuna, place on the bottom flap in this order: 1 ounce goats' cheese, 1/4 ounce sundried tomato strips, 2 large shiitake mushrooms and 2 basil leaves. Brush the inside flap with the garlic oil. Close and grind black pepper on both sides. Set aside.

Heat a heavy gauge, oven-proof sauté pan large enough to hold the four tuna steaks. When hot, add 1 ounce olive oil. Carefully place the stuffed tuna in the pan. Sear until brown. Turning over may be tricky. Try picking up the tuna with a spatula under the tuna and replace in the pan. Place in oven; bake 5 to 10 minutes or until done. Place on hot plates or platter and keep warm.

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• 1 pound Red Snapper, cut into 4 serving pieces

• 2 cup prepared chunky salsa

• 2 tomatillos or green tomatoes, chopped (about 1/2 cup)

• 1 tablespoon chopped fresh cilantro or Chinese parsley

• 2 teaspoons lime juice

• 1/4 teaspoon ground coriander

Pat fish dry with paper towels. Arrange in an 8-inch square glass baking dish so that pieces are toward the sides of dish. Combine salsa, tomatillos, cilantro, lime juice and coriander. Spoon mixture over fish. Cover with vented plastic wrap. Rotating dish midway through cooking, microwave on high 3 to 4 minutes, or just until fish flakes easily when tested with a fork. Serve on a heated tortilla garnished with sprigs of cilantro

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• 6 eggs

• 2 cups coconut milk

• 4 ½ cups fine breadcrumbs

• 3 cups flaked unsweetened coconut

• 2 tsp Lime zest, minced

• 24 Red snapper fillets

• Salt, to taste

• Ground black pepper, to taste

• 2 ½ cups Mustard Lime Sauce

Mustard Lime Sauce

• 1 ½ cups reduced calorie mayonnaise

• ¼ cup Dijon mustard

• ¾ cups Lime juice

Combine egg and milk in a shallow dish. Set aside.   Combine breadcrumbs, coconut and lime in a separate shallow dish and set aside.   Lightly season fillets with salt and pepper, dip into egg mixture, then dredge in coconut mixture.  Arrange fillets on a lightly greased parchment-lined sheet pan.  Bake at 450 degrees for 15 minutes until fish flakes easily.  Serve each fillet with approximately 1 ½ tablespoons of Mustard Lime Sauce.  

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• Four 6-oz. salmon fillets, skin removed

• 3 tablespoons vegetable oil

• 3 tablespoons orange juice

• 3 tablespoons white vinegar

• 1/2 teaspoon grated orange peel

• 1/4 teaspoon dried dillweed

• 1 tablespoon capers, drained

• Four 6-oz. salmon fillets, skin removed

• 12 small new potatoes, quartered (about 1 1/4 pounds)

• Vegetable cooking spray

To make vinaigrette, combine oil and next 5 ingredients in a small bowl; whisk until blended. Place potatoes in a large bowl; add 2 tablespoons vinaigrette and toss until coated. Arrange potatoes in a single layer on a 15x10x1-inch baking pan coated with cooking spray. Bake at 425°F for 20 minutes.

Arrange potatoes to the sides of pan. Spread Salmon fillets with about 2 tablespoons vinaigrette and arrange in center of pan. Bake 13 to 15 minutes or until fish flakes easily and potatoes are fully cooked. Transfer salmon and potatoes to a serving dish. Drizzle with remaining vinaigrette.

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• 4 Yellow-Fin Tuna steaks (8 oz. each)

• 4 oz. Virginia goats' cheese

• 1 oz. sundried tomatoes

• 8 shiitake mushrooms, stems removed

• 8 large basil leaves

• 2 cloves garlic, finely chopped and mixed with 3 tablespoons olive oil

• 1 1/2 oz. olive oil

In a hot sauté pan, heat 1/2 ounce olive oil. Place the mushroom caps top side down in the hot pan. Sear until slightly crisp, turn and sear briefly. Remove from the heat and set aside.

Preheat oven to 400 degrees.

To assemble: Open butterflied tuna, place on the bottom flap in this order: 1 ounce goats' cheese, 1/4 ounce sundried tomato strips, 2 large shiitake mushrooms and 2 basil leaves. Brush the inside flap with the garlic oil. Close and grind black pepper on both sides. Set aside.

Heat a heavy gauge, oven-proof sauté pan large enough to hold the four tuna steaks. When hot, add 1 ounce olive oil. Carefully place the stuffed tuna in the pan. Sear until brown. Turning over may be tricky. Try picking up the tuna with a spatula under the tuna and replace in the pan. Place in oven; bake 5 to 10 minutes or until done. Place on hot plates or platter and keep warm.

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• 1 1/2 Pounds large shrimp (26 to 30 count), peeled and deveined

• 1/4 Cup each lime juice, tequila and water

• 1/4 Cup finely chopped onion

• Tablespoon olive oil

• Teaspoon salt

• Cooked brown or white rice, and lime slice for garnish

Place shrimp in a shallow, glass dish. Combine lime juice and next 5 ingredients; add to shrimp and stir. Marinate, stirring occasionally, for 10 minutes. Remove shrimp from marinade, reserving marinade, and thread onto 4 (15-inch) skewers, running skewer through each shrimp twice. Transfer marinade to a sauce pan and bring to a boil. Reduce heat and simmer 5 minutes; set aside. Coat grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium hot coals. Grill, turning once, just until shrimp is opaque, allowing about 3 minutes on each side. Remove shrimp from skewers and arrange over rice; spoon some of the marinade over each serving. Garnish with lime slices

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• 2 flounder fillets, each about 1/4 pound

• 1/8 teaspoon pepper

• 2 teaspoons oil

• 1 package (10 ounces) Japanese or oriental style frozen vegetables, thawed OR 2 cups mixed frozen vegetables, thawed

• 1 tablespoon low-sodium soy sauce

• 1 teaspoon corn starch

• cooked rice (optional)

Pat fish dry, season with pepper and place in baking dish. Heat oil in medium skillet or wok until hot. Add vegetables and stir-fry over high heat until tender-crisp, about 3 minutes. Combine soy sauce and corn starch, add and stir-fry about 1 minute longer. Spoon vegetable mixture over center third of fish, fold over ends of fish to enclose vegetables. Cover with foil. Bake at 350 degree F about 10 minutes or until fish flakes easily. Serve with rice if desired.

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• 1 1/2 Pounds large shrimp (26 to 30 count), peeled and deveined

• 1/4 Cup each lime juice, tequila and water

• 1/4 Cup finely chopped onion

• Tablespoon olive oil

• Teaspoon salt

• Cooked brown or white rice, and lime slice for garnish

Place shrimp in a shallow, glass dish. Combine lime juice and next 5 ingredients; add to shrimp and stir. Marinate, stirring occasionally, for 10 minutes. Remove shrimp from marinade, reserving marinade, and thread onto 4 (15-inch) skewers, running skewer through each shrimp twice. Transfer marinade to a sauce pan and bring to a boil. Reduce heat and simmer 5 minutes; set aside. Coat grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium hot coals. Grill, turning once, just until shrimp is opaque, allowing about 3 minutes on each side. Remove shrimp from skewers and arrange over rice; spoon some of the marinade over each serving. Garnish with lime slices

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• 4 fish Swordfish steaks, 1-inch thick

• 1 tablespoon plus ½ teaspoon lemon juice

• 1 1/2 cups fresh mushrooms, sliced

• 1/2 cup canned artichoke hearts, chopped

• 2 tablespoons margarine, melted

• 2 tablespoons all-purpose flour

• 1 cup milk

• 1/2 teaspoon paprika

• 1/4 teaspoon salt

Brush fish with 1 tablespoon lemon juice; sprinkle with salt and 1/4 teaspoon paprika. Arrange in a lightly greased baking dish. Bake at 350°F for 25 minutes or until fish flakes easily when tested with a fork. Meanwhile, sauté mushrooms in margarine in a skillet until tender. Sprinkle flour over mushrooms; stir and cook 1 minute. Gradually whisk in milk, stirring constantly. Stir in artichoke hearts. Cook, stirring constantly, until thickened. Add lemon juice and salt. Arrange steaks on a platter and top with sauce. Sprinkle with paprika.

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• 1 Salmon Filet (6-8 oz. piece)

• 2 pieces Grilled Zucchini, sliced 3/8" thick on bias

• 1 piece Grilled Red Pepper, 1 1/2" x 2 1/2" triangle

• 1 piece Grilled Yellow Pepper, 1 1/2" x 2 1/2" triangle

• 2 pieces Honey Balsamic Eggplant

• 2 pieces Asparagus

• 1 tsp Honey Balsamic Glaze (see ingredient details below)

• 1 oz Portabella Relish (see ingredient details below)

• 1 Tbsp Sundried Tomato Pesto (see ingredient details below)

• Olive Oil as needed

• Salt and Pepper as needed

• Parsley Butter as needed

• 1 Tbsp Goat Cheese

• Minced Parsley as needed

Honey Balsamic Glaze

• 2 cups Balsamic Vinegar

• 1 cup Honey

• Salt and Pepper to taste

Portabella Relish

• 3 large Portabellas, stem and underbelly removed

• 1 Tomato, julienned

• 24 leaves Whole Fresh Parsley (leaf only)

• 1 tsp salt and pepper

 Marinade for Grilling Portabellas

• 1/2 cup Balsamic Vinegar

• 1/2 cup Olive Oil

• 1 tsp Fresh Chopped Parsley

• 1 tsp Fresh Chopped Thyme

• 1 tsp Salt and Pepper

 Sundried Tomato Pesto

• 2 cups Sundried Tomatoes, rough chop by hand

• 1 large Shallot, minced

• 2 Scallions, bias cut

• 3 Tbsp Red Wine Vinegar

• 1 1/2 cup Olive Oil

• Salt and Pepper to taste

To prepare Sundried Tomato Pesto simply combine all and let sit for 24 hours, reserving for service.

In preparing the Portabella Relish first marinate portabellas in balsamic, olive oil and fresh herbs for 10 minutes. Remove from marinade and grill on both sides until done. Remove from grill and cool. Cut portabellas in half and julienne, must be thin. Toss cut portabellas, tomatoes, parsley and reserved liquids together and hold for service.

To prepare the Honey Balsamic Glaze place vinegar and honey in saucepan. Reduce by 1/2 until it has a glaze consistency. Season with salt and pepper. Cool and reserve for service.

Cut eggplant in 3/8" discs and lay out flat on a sheet tray. Sprinkle liberally with kosher salt and let rest for 10 minutes (this draws the bitterness out of the eggplant). Rinse the eggplant under cold water and place in a mixing bowl. Season with olive oil, parsley and salt and pepper. Over a medium high grill, grill eggplant on one side only, turning once to create nice grill marks. Remove from grill and brush heavily with balsamic glaze. Must be glazed immediately and heavily before the eggplant cools. Cool down and reserve for service.

To prepare the grilled vegetables cut zucchini on a 3/8" bias and place in a mixing bowl. Cut peppers in half, remove the seeds and white pith, then cut in quarters. Cut the quartered bell peppers in half diagonally and place in mixing bowl. Season with olive oil, parsley and salt and pepper. Grill on medium high grill, one side only, making nice grill marks. Cool and reserve for service as well.

Arrange vegetables on cedar plank. Shingle eggplant and zucchini on bottom and top with peppers. Season salmon with olive oil and salt and pepper. Then place on cedar plank and bake to desired doneness. Once cooked, top veggies with sundried tomato pesto, portabella relish and honey balsamic glaze. Brush salmon with butter. Top veggies with salmon. Place portabella relish on top of salmon. Place asparagus behind the plank on the platter. Garnish with goat cheese and parsley.

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• 6 Pounds Fresh Grouper

• 1 teaspoon salt

• 1 teaspoon pepper

• 6 tablespoons margarine; melted

• Sauce:

• 6 Tablespoons margarine

• 3 cups minced onion

• 6 Red bell peppers; cut into thin strips

• 3 (1 Pound) cans of tomatoes, undrained, cut up

• 1 1/2 teaspoons salt

• 1 teaspoon red pepper

Preparing Fish: Preheat broiler. Sprinkle steaks with salt and pepper; brush with margarine. Broil an additional 5 to 8 minutes or until fish is firm, turns translucent to opaque. Preparing Sauce: In a saucepan, melt margarine, add onions and peppers and cook just until tender, about 5 minutes. Add remaining ingredients, simmer, stirring occasionally for 10 minutes.

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• 4 Swordfish steaks, 1-inch thick

• 1 tablespoon plus ½ teaspoon lemon juice

• 1 1/2 cups fresh mushrooms, sliced

• 1/2 cup canned artichoke hearts, chopped

• 2 tablespoons margarine, melted

• 2 tablespoons all-purpose flour

• 1 cup milk

• 1/2 teaspoon paprika

• 1/4 teaspoon salt

Brush fish with 1 tablespoon lemon juice; sprinkle with salt and 1/4 teaspoon paprika. Arrange in a lightly greased baking dish. Bake at 350°F for 25 minutes or until fish flakes easily when tested with a fork. Meanwhile, sauté mushrooms in margarine in a skillet until tender. Sprinkle flour over mushrooms; stir and cook 1 minute. Gradually whisk in milk, stirring constantly. Stir in artichoke hearts. Cook, stirring constantly, until thickened. Add lemon juice and salt. Arrange steaks on a platter and top with sauce. Sprinkle with paprika.

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• 2 large shark filets, cut into fingers
• 1 egg, beaten
• 1/2 cup fine Ritz cracker crumbs
• 1/2 tsp. Cajun spice mix
• 1/4 tsp. pepper
• 1 Tbsp. finely chopped macadamia nuts
• 1 cup vegetable or light olive oil

• 1 Tbsp. light olive oil
• 1 medium onion, chopped
• 1 mango, chopped
• 1/2 papaya, chopped
• 1/2 tsp. fresh grated ginger
• 1/4 cup cider vinegar
• 1/4 tsp. lemon zest
• Juice of 1 lime
• 1 dash of coriander
• 1 dash of mace
• 1/4 cup grated coconut

In a heavy skillet, heat the oil until fragrant. Mix the cracker crumbs, Cajun spice, pepper and nuts. Dip each shark finger in the egg, then in the crumb mixture, then place in the oil and fry on all sides until golden brown and flaky inside. Serve with the tropical chutney (recipe following).

Put the olive oil and onion in a heavy saucepan. Cook until the onion gets a little tender, but not transparent. Add the other ingredients (except the coconut) and bring to a boil. Turn down the heat and simmer for about 20 to 30 minutes, or until the mixture looks like chunky preserves, but is a little more liquid. Take off the heat and stir in the coconut. Can be served warm or cold.

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• 2 Tbsp butter, divided

• 1 clove garlic

• 1 Tbsp teriyaki sauce

• 2 lbs. Mahi Mahi

• 2 Tbsp lemon juice

• 1 tsp. honey

• 1 Tbsp sesame seeds

In skillet set at 250 or medium heat, melt 1 Tbsp butter; add
garlic, sauté until tender. Remove from heat. Stir in teriyaki,
lemon juice, honey and sesame seeds. Pour over fish, marinate 30
minutes. Heat 1 Tbsp butter in skillet. Set at medium heat. Add
fish, sauté 4-5 minutes on each side, basting with marinade.
Garnish with parsley. Makes 4 servings.

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• 16 slices English Cucumber

• 2 tablespoons rice vinegar

• 3 tablespoons Dijon mustard

• 2 tablespoons chopped fresh dill or 1 teaspoon dried dill weed

• 1 tablespoon sugar

• 16 thin slices French bread

• 2 tablespoons olive oil

• 8 slices (3 oz.) cold-smoked salmon, cut in half

Combine cucumber and vinegar in small bowl; set aside. Combine dill, sugar and mustard in small bowl; mix well.

Heat broiler. Brush bread slices with olive oil on both sides; place on broiler pan. Broil until lightly browned on both sides, about 2-3 minutes, turning once .

Spread about 1 teaspoon mustard mixture on toasted bread slices; top with 2 cucumber slices. Place smoked salmon on each. Garnish with additional fresh dill.

Tip: Cucumbers, mustard mixture and toasted bread can all be prepared ahead. Chill cucumbers and mustard mixture. Assemble crostini just before serving.

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•  2 tablespoons butter

• 1/4 cup chopped green pepper

• 4 tablespoons chopped onion

• 1/4 cup chopped toasted almonds

• 1/2 cup fresh breadcrumbs

• 1/4 teaspoon oregano

• 4 tablespoons fresh lime juice

• 1 tablespoon chopped coriander (or chopped parsley)

• 1/2 teaspoon salt

• 4 catfish fillets

• 2 cups water

• 2 cloves garlic, crushed

• 1 bay leaf

• 1 teaspoon red pepper flakes

• Lime Peel

Melt butter in a skillet. Add green pepper and 2 tablespoons onion. Sauté until onion is transparent. Add almonds, breadcrumbs, oregano, 1 tablespoon lime juice, coriander, and salt; mix well. Spoon filling down center of each catfish fillet. Roll up and secure with toothpicks. In shallow baking pan, combine remaining 2 tablespoons onion, water, garlic, bay leaf, red pepper flakes, and remaining 3 tablespoons lime juice. Place catfish in pan. Bake in a 400°F oven for 30-35 minutes, basting occasionally until catfish flakes easily. Remove catfish to serving platter. Garnish with strips of lime peel.

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• 1 1/2 lbs. flounder, sole, halibut, cod, or haddock fillets

• 1/4 c tomato juice

• 4 or more drops liquid hot pepper seasoning

• 4 tsp. vegetable oil

• 4 tsp. Dijon or prepared spicy brown mustard

• 4 tsp. prepared horseradish

• 1 tbsp. Worcestershire sauce

Preheat broiler.  Butter the rack of the broiler pan and place the fillets on it....combine the tomato juice, red pepper seasoning, oil, mustard, horseradish and Worcestershire sauce. Spread the mixture evenly over the fish...

Broil 3-4 inches from the heat, without turning, for 5 minutes or longer, depending on the thickness of the fish.. When the fish flakes easily when tested with the fork, it is done.

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• 6 tuna steaks, 6 to 8 ounces each

• 1/2 cup olive oil

• 2 tablespoons sherry-wine vinegar

• 2 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 1 small shallot, minced

• 1 small clove garlic, minced

• 1 teaspoon minced cilantro

• 1/4 teaspoon minced ginger

• 1/4 teaspoon minced jalapeno

• 1 teaspoon sesame oil

Wash tuna steaks and pat dry. Place in a shallow, non-aluminum pan large enough to hold them in one layer.

In a bowl, combine olive oil, sherry vinegar, soy sauce, rice vinegar, minced shallot, garlic, cilantro, ginger, jalapeno and sesame oil. Stir well. This soy-sherry vinaigrette can be used as a sauce or salad dressing as well as a marinade.

Pour 1/2 cup vinaigrette over tuna steaks. Marinate about 2 hours, turning steaks every 30 minutes.

Remove tuna from marinade, pat dry and grill until cooked rare, about 4 minutes a side. Serve and pass remaining soy-sherry Vinaigrette as a sauce.

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• 1 tablespoon soy sauce
• 3 tablespoons dry sherry
• 1 clove garlic, minced
• 2 tablespoons chopped scallions
• 1/4 teaspoon ground ginger

• 4 catfish fillets cut into 2 inch cubes
• 1 red pepper cut into strips
• 2 ounces thinly sliced ham, cut into julienne strips
• 8 lemon slices
• parchment paper or aluminum foil

In medium bowl, combine soy sauce, sherry, garlic, scallions, ginger, and catfish cubes. Preheat oven to 400°F. Cut four 12x12 inch pieces of parchment paper (or aluminum foil). Fold parchment paper to form a triangle; open. Place catfish in paper. Top with red pepper strips, ham, and 2 slices of lemon. Spoon sauce over mixture. Fold in edges of paper to form a triangle. Crimp the edges to seal tightly. Place on a baking sheet and bake in preheated oven for 10-12 minutes or until catfish flakes easily. Remove from baking sheet and open paper.

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• 4 salmon fillets or steaks (6-8 oz. each), thawed if necessary
• 1 cup orange juice
• 1-1/2 tbsp. red onion, minced
• 1-1/2 tbsp. lime juice
• 1 tsp. Honey-Dijon mustard

• 1 tsp. chili powder
• 1/2 cup fat free Italian salad dressing
• 4 tsp. fresh cilantro, chopped
• 1 tbsp. olive oil
• salt and pepper, to taste

Sauce
Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup (makes about 1/4 cup); let cool slightly. Place onion, lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with blender running, slowly drizzle in the salad dressing so that the mixture emulsifies.

Pan-Seared Salmon
Preheat oven to 400°F. Lightly season the Alaska salmon fillets or steaks with salt and pepper. Heat and oven-proof sauté pan 2 minutes, then add 1 tbsp. of olive oil. Sear the salmon fillets/steaks on one side for 2-3 minutes. Turn salmon fillets/steaks over and place the entire pan into the oven. Bake 4-8 minutes, or until fish flakes easily when tested with a fork. To serve, make a 1 oz. pool of the orange vinaigrette sauce in the center of 4 plates. Top with a salmon fillet/steak and garnish with 1 tsp. of chopped cilantro. Makes 4 servings

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• 2 lbs Cod fillets

• 2 tbsp vegetable oil

• 3 cloves garlic, slivered

• 1 medium eggplant

• 3 med. onions, cut into wedges

• 2 green peppers, cut in 1-inch squares

• 1/4 tsp pepper

• 3/4 cup water

• 2 1/2 tsp salt

• 1 egg

• 1 cup seasoned bread crumbs

• 1/3 cup vegetable oil

• 1/4 tsp dried dill weed

• 3 medium tomatoes

• 1 tbsp chopped fresh dill or 1 tbsp dried dill weed

Rinse fish with cold water; pat dry with paper towels. Cut fish into 6-8 equal size serving portions, then set aside. In large skillet over medium heat, sauté garlic in 2 tablespoons oil until golden. Discard garlic, reserving oil in pan. Add eggplant and onion; cook until vegetables are browned, stirring frequently (about 5 minutes). Stir in green pepper, pepper, water and 1/2 tsp salt. Cover and cook for 5 minutes, stirring occasionally. Remove cover and continue cooking until all water has evaporated. Remove vegetables to bowl and keep warm. Sprinkle remaining 2 tsp salt over fish.

In pie plate, beat egg slightly. On wax paper, combine bread crumbs and dill. Dip fish in egg; coat with bread crumb mixture. In same skillet, over medium heat, heat 1/3 cup oil. Place breaded fish portions in hot oil and cook for 6 minutes. Turn and cook for additional 4-5 minutes, or until fish flakes easily when tested with a fork. Transfer fish to warm serving platter; keep warm. Return vegetables to skillet. Sprinkle 1/4 tsp dill weed over tomatoes. Add to vegetable mixture in skillet. Cook over medium heat, stirring frequently, until tomatoes are heated through. Transfer vegetables to same platter as fish.

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• 2 lb. flounder fillets
• 1/2 c. olive oil
• 3/4 c. lemon juice
• 1 tsp. chopped mint

• 1/2 tsp. salt
• 1/8 tsp. cayenne pepper
• Greek olives
• Lemon wedges

Butter a broiling pan. Blend the olive oil, lemon juice, chopped mint, salt and pepper. Beat with a wire whisk. Place the fillets in the pan. Spoon the sauce over each fillet and broil. Baste frequently until side is done. Turn over and repeat for other side. Fish should flake easily at touch of fork. Garnish with olives and lemon wedges. Serves 6

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• 2 ounces clarified butter
• 7-8 ounces Triggerfish portions
• Salt, to taste
• Pepper, to taste
• 2 ounces white wine
• 1 shallot, minced

• 1/2 fresh lemon
• 1 teaspoon capers
• 1 ounce jumbo lump crab
• 2 ounces butter, softened
• Pinch fresh parsley, chopped

Heat a sauté pan. Add enough clarified butter to coat the bottom of the pan. Apply seasoning liberally to fish with salt and pepper. Place fish in pan and sauté on its side until golden brown. Flip fish over and sauté until cooked thoroughly. Remove from pan. Deglaze pan with white wine. Add shallots and reduce until almost dry. Squeeze lemon into mixture. Add capers and crab. Carefully whisk in softened butter. Add parsley last. Ladle this sauce over the fish. Serve this dish with polenta.

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• 1 pound Snapper fillets

• Wild or White rice mix

• 1 cup water

• 2 tablespoons lemon juice

• 2 chicken-flavor bouillon cubes

• 1/2 cup green onions, sliced on the diagonal

• 1/4 teaspoon thyme leaves

• 1/4 teaspoon white pepper

• 1/2 cup carrots, thinly sliced on the diagonal

• Paprika for garnish

Select a favorite flavor of wild, spiced or white rice and prepare the desired number of servings according to the package instructions. Cooked or instant rice will work. In a separate deep skillet, combine the water, lemon juice, bouillon cubes, green onions, thyme and pepper. Bring this mixture to a boil, then cover and simmer 5 minutes. Add the carrot and simmer 3 to 4 minutes longer. Reduce the heat until the mixture is simmering. Lay the fish fillets in the liquid without crowding. Cover and simmer for 9 to 10 minutes, until the fish is opaque and flakes easily. (The liquid is used to pour over the finished dish, so if it is too thin, take out the fish and vegetables when they are done and boil the remaining liquid until it has thickened slightly.) Put a serving of rice in the center of each plate. Place a fish fillet and some of the
vegetables on the rice. Pour a small amount of liquid over the fish and rice. Sprinkle lightly with paprika

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• 1 Bottle of Guinness Stout

• 4 Eggs

• 1 Teaspoon of Paprika

• 1 Teaspoon of ground Pepper

• 2 Cups of Butter Milk
  Pancake Mix

• 2 Bags-o-Pre-Slivered Almonds

• 4 Drops of Vanilla Extract

• 2 Drops of Orange Extract

• 1 Wahoo Tenderloin

Brown the Slivered Almonds in butter.  Drain and completely dry the Almonds.
Allow the Almonds to cool to room temp.  Mince the Almonds to about 1/2 the slivered size.  In a 9" pie pan:  Sift the Pancake Mix and add the Almonds,
add the Paprika, add the Pepper, blend the mix completely.

In a 9" pie pan: Scramble the eggs and add 1/2 the bottle of Guinness, add the Vanilla Extract, add the Orange Extract, blend the batter completely, Drink the other half of the Guinness.

Slice the Wahoo loin completely through in 1 1/4" steaks. Slice each of the Wahoo steaks in the middle, BUT DON'T GO ALL THE WAY THROUGH. Leave at least a 3/8" thick section. Unfold the Wahoo steak . . . VIOLA!! Butterflied Wahoo!

Dredge butterflied Wahoo in Egg/Beer batter. Coat completely. Dredge in Mix. Coat completely.  Dip back into Egg/Beer batter.  Dip back into Mix.  Place the battered and breaded meat into a damn hot and lightly oiled pan.  Turn frequently. Cooking time is dependent on heat. Cook until the coating is a deep golden brown.

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• 2/3 cup chopped, seeded cucumber

• 1/2 cup chopped radishes

• 1 teaspoon vegetable oil

• 2 tablespoons tarragon vinegar

• 1/4 teaspoon dried tarragon

• pinch of sugar

• 1/8 teaspoon salt

• 4 (6 oz.) tilapia fillets

• 2 tablespoons margarine

Combine the first seven ingredients in a small bowl; mix well. Let stand at room temperature while preparing fish. Sauté tilapia in margarine in a large skillet over medium heat for 2 to 3 minutes on each side or until fish just begins to flake easily when tested with a fork. Transfer to serving plates. Spoon cucumber mixture over each serving.

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• 1/2 teaspoon black pepper

• 1 pound swordfish, 1/2" thick cutlets

• 1 tablespoon parsley, finely chopped

• 2 tablespoons lemon juice

• 2 teaspoons capers

• Lemon rounds

Pepper swordfish cutlets and place on a broiling pan. Broil fish for 1-1/2 minutes on each side or until flesh turns opaque. Remove swordfish from broiling pan and place on a heated serving platter. Sprinkle with parsley, lemon juice and capers. Garnish with lemon rounds.

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• 1/3 cup pineapple juice
• 1 Tablespoon vegetable oil
• 1 Tablespoon reduced-sodium soy sauce
• Juice of one lime
• 4 (6-8 oz.) tuna steaks
• 1 cup chopped fresh plums
• 1 cup chopped fresh peaches

• 1/2 cup chopped fresh pineapple
• 1/4 cup finely chopped red bell pepper
• 2 Tablespoons white wine vinegar
• 2 Tablespoons minced fresh mint

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• 12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb.

• 1 large red bell pepper, stemmed, seeded and cut into 20 squares

• 1 large sweet onion, quartered and each quarter cut into half pieces separated

• 12 sea scallops, about 3/4 lb.

• 1 large green bell pepper, stemmed, seeded and cut into 20 squares

• 1/2 teaspoon lime peel, grated

• 1/4 cup fresh lime juice

• 2 tablespoons vegetable oil

• 2 teaspoons honey

• 1 clove garlic, minced

• 1/4 teaspoon pepper

• 1/8 teaspoon salt

• 8 (7 to 9-inch) flour tortillas, warmed

Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice.  Thread the scallops, green pepper and remaining onion onto 4 more skewers.  Place on a large shallow platter.  Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt.   Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes.

Red and Green Salsa

• 2 firm-ripe avocados, peeled, seeded and chopped into small squares

• 2 teaspoons lime juice

• 1-1/2 cups prepared salsa

To make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa.  Let stand 20 minutes or refrigerate up to 24 hours.

Coat the grill rack with vegetable cooking spray.  Place kebobs on grill rack 4 to 6 inches over medium-hot coals.  Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side.  Wrap tortillas in aluminum foil and heat them on the grill.

To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla.  Add "red and green salsa" to taste.  Roll up tortilla to enclose the filling.  Eat fajitas out of hand.  Serve with refried beans or Mexican rice, if desired.

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• 2 tablespoons white wine vinegar

• 1 tablespoon olive oil or oil

• 1/2 teaspoon dried basil, crushed

• 1/8 teaspoon pepper

• 2 salmon steaks, about 6 ounces each, (or 1 large steak, split)

• 1/4 pound (4 large) thinly sliced mushrooms

• 1/4 cup thinly sliced green onions 

Combine vinegar, oil, basil, and pepper in 8 x 8-inch glass dish. Add salmon and turn to coat both sides. Marinate 15 to 30 minutes, turning once. Drain marinade into 4-cup glass measure. Add mushrooms and green onions and stir to coat well. Place salmon in glass dish. Cover with waxed paper. Microwave at HIGH 4 minutes, turning dish once, and let stand, covered, minutes. Fish is done when it just begins to flake easily when tested with a fork. Microwave mushroom mixture, uncovered, at HIGH 3 minutes, stirring once. Transfer salmon to hot plates and spoon mushrooms over top.

Makes 2 servings

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• 4 Trout fillets

• 8 Slices Roma tomatoes

• 1/4 Cup crumbled feta cheese

• 4 (1- to 2-inch) sprigs fresh oregano

• 4 Teaspoons olive oil

• Lemon herb seasoning

For each fillet, place in a microwave-safe dish. Sprinkle with lemon-herb seasoning and drizzle with oil. Cover dish with plastic wrap, turning back one corner to vent. Microwave on high for 1 1/2 minutes.

Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with one tablespoon cheese. Cover and vent; microwave on high for 1 to 1 1/2 minutes or until fish flakes easily when tested with a fork. Repeat with remaining fillets.

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• 1 package unflavored gelatin

• 2 tablespoons cool water

• 2 tablespoons lemon juice

• 1/8 teaspoon salt

• 6 hard boiled eggs, peeled and mashed

• ½ onion, finely chopped

• ½ -1/3 cup mayonnaise

• 1 tablespoon Worcestershire sauce

• 1/8 teaspoon Tabasco sauce

• 1 jar (3 ounces) caviar

Mix gelatin and water in saucepan; add lemon juice and simmer until completely dissolved. In bowl, mix gelatin mixture with remaining ingredients except caviar; set aside. Drain and gently rinse caviar, do not pop. Drain again until partly dry. Very gently, fold caviar into gelatin/egg mixture, being very careful not to pop caviar as it will discolor spread. Spray a Pyrex bowl or mold with non-stick coating. Pour mixture into bowl or mold. Let set until firm. Dip bowl or mold into warm water to loosen spread. Invert onto serving plate and garnish with parsley. Serve with crackers.  Makes 8-10 servings.

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• 1/2 teaspoon black pepper
• 1 pound swordfish, 1/2" thick cutlets
• 1 tablespoon parsley, finely chopped

• 2 tablespoons lemon juice
• 2 teaspoons capers
• Lemon rounds

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• 1 package (16 to 19 oz.) refrigerated or frozen cheese-filled tortellini
• 2 cups fresh or frozen broccoli
• 1 lb Alaska salmon, cooked and cubed

• 1 small tomato, seeded and diced*
• 3/4 cup (3 oz.) shredded parmesan cheese
• 8 oz. regular or reduced-calorie Italian dressing with cheese

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• 4 ounces smoked salmon, flaked
• 1 container (4 oz) spreadable cheese with garlic and herbs
• 1 tablespoon minced fresh dill or 1 teaspoon dried dill weed

• 1 package (8 oz) refrigerated crescent rolls
• 2 tablespoons capers, drained

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• 1/3 cup pineapple juice
• 1 Tablespoon vegetable oil
• 1 Tablespoon reduced-sodium soy sauce
• Juice of one lime
• 4 (6-8 oz.) tuna steaks
• 1 cup chopped fresh plums

• 1 cup chopped fresh peaches
• 1/2 cup chopped fresh pineapple
• 1/4 cup finely chopped red bell pepper
• 2 Tablespoons white wine vinegar
• 2 Tablespoons minced fresh mint

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• 4 trout fillets
• 8 slices Roma tomatoes
• 1/4 cup crumbled feta cheese
• 4 (1 to 2-inch) sprigs fresh basil

• 4 (1 to 2-inch) sprigs fresh oregano
• 4 teaspoons olive oil
• lemon herb seasoning

For each fillet, place in a microwave-safe dish. Sprinkle with lemon-herb seasoning and drizzle with oil. Cover dish with plastic wrap, turning back one corner to vent. Microwave on high for 1-1/2 minutes.

Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with 1 tablespoon cheese. Cover and vent; microwave on high for 1 to 1-1/2 minutes or until fish just begins to flake easily when tested with a fork. Repeat with remaining fillets.

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• 1 lb. fish fillets (any firm-flesh species will do)
• One cup buttermilk
• Salt and pepper

• ¾ cup cornmeal
• ¼ cup flour
• Vegetable oil for frying

Cut the fillets into one- inch strips. Mix the buttermilk, salt and pepper in a bowl or pie plate and add the fish. Turn once and refrigerate.
In the meantime, mix the cornmeal and flour and spread on a sheet of wax paper. Pour 2 inches of oil into a deep fryer or heavy pan. Heat until a fat thermometer registers 375°F. Roll the strips of fish in the cornmeal mixture, shake to remove the excess and, using tongs, lower a few strips into the hot oil. Fry, turning, until the fish is browned on both sides, about 3 minutes. Drain on paper towels and repeat with remaining strips of fish.

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• 2 tablespoons white wine vinegar
• 1 tablespoon olive oil or oil
• 1/2 teaspoon dried basil, crushed
• 1/8 teaspoon pepper

• 2 salmon steaks, about 6 ounces each, (or 1 large steak, split)
• 1/4 pound (4 large) thinly sliced mushrooms
• 1/4 cup thinly sliced green onions

Combine vinegar, oil, basil, and pepper in 8 x 8-inch glass dish. Add salmon and turn to coat both sides. Marinate 15 to 30 minutes, turning once. Drain marinade into 4-cup glass measure. Add mushrooms and green onions and stir to coat well. Place salmon in glass dish. Cover with waxed paper. Microwave at HIGH 4 minutes, turning dish once, and let stand, covered, minutes. Fish is done when it just begins to flake easily when tested with a fork. Microwave mushroom mixture, uncovered, at HIGH 3 minutes, stirring once. Transfer salmon to hot plates and spoon mushrooms over top.

Makes 2 servings 

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• 1 (9 To 12 oz.) skinless catfish fillet, cut into 2 serving pieces
• 1/16 teaspoon salt and pepper (each)
• 1 tablespoon flour

• 1 tablespoon butter or margarine
• 2 tablespoons lemon juice
• 2 tablespoons minced parsley
• 4 thin slices lemon for garnish

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• 4 trout fillets
• 8 slices Roma tomatoes
• 1/4 cup crumbled feta cheese
• 4 (1 to 2-inch) sprigs fresh basil

• 4 (1 to 2-inch) sprigs fresh oregano
• 4 teaspoons olive oil
• lemon herb seasoning

Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with 1 tablespoon cheese. Cover and vent; microwave on high for 1 to 1-1/2 minutes or until fish just begins to flake easily when tested with a fork. Repeat with remaining fillets.

Makes 4 servings

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• 1/2 cup light mayonnaise or salad dressing
• 1/4 cup plain nonfat yogurt
• 1/4 teaspoon lemon-pepper seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt

• 1/4 pound of smoked salmon
• 2 ribs celery, diced (about 1 cup)
• 1 large apple, chopped (about 1 cup)
• 1/2 cup (2 oz.) broken walnuts

Makes 5 cups, about 3 to 4 Servings

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• 2 tablespoons vegetable oil
• 1 tablespoon ginger root, grated
• 8 scallions, finely chopped
• 1 clove garlic, chopped
• 1/4 teaspoon tabasco sauce

• 1/4 cup water
• 4 tuna steaks, 3/4" thick
• 1/2 cup flour
• 1 tablespoon curry powder
• Salt and pepper

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• 2 tablespoons olive oil
• 2 cups chopped onion
• 2 cloves garlic, minced
• One 28 oz can tomatoes
• 3 tablespoons tomato paste
• 1 bay leaf
• 4 cups water
• 1 cup dry white wine
• One 8 oz bottle clam juice

• ½ pound shelled medium shrimp
• 2 catfish fillets cut into 1 inch cubes
• ½ teaspoon salt
• ¼ teaspoon pepper
• coriander (or parsley)
• lemon slices

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• 2 to 3 large cucumbers

• 1/4 lb. smoked salmon

• 1/2 lb. cream cheese

• 1/2 tbsp lemon juice

• 1/2 tsp freshly ground pepper

• Salmon roe for garnish

• Sprigs of dill for garnish

Cut the cucumbers into ½ inch thick slices. Using a star-shaped cookie cutter small enough to fit inside the cucumber rounds, cut each slice into a star shape. Scoop out a well in each cucumber star, using a melon baller or small spoon. (Be careful not to break through the bottom of the cucumber slice.) Place the slices upside-down on paper towels to drain. Meanwhile, prepare the salmon cream.

Combine the smoked salmon, cream cheese, lemon juice, and pepper in a food processor. Process until smooth. Adjust the seasoning. Fit a pastry bag with a ½ inch round tip. Spoon the salmon cream into the bag. Fill the scooped-out cucumber slices with salmon cream, and garnish each one with salmon roe and a tiny sprig of dill. 

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• 1 Ib. linguine
• 12 oz smoked salmon cut into strips
• ½ cup tomato sauce
• ½ cup chopped chives
• 4 oz grated parmesan cheese

• 1 cup white wine
• 2 cups chicken stock
• 2 cups heavy cream
• 3 oz hard garlic butter
• salt & freshly ground black pepper            

For the Sauce: Bring the white wine to a boil and reduce by half. Add the chicken stock and reduce a further five minutes. Add the cream and stir in the garlic butter. Season with salt and pepper and reduce to a syrupy consistency.

Add the linguine and toss in the smoked salmon. Place the pasta in 4 bowls and sprinkle with parmesan, parsley, chives and tomato sauce.

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• 6 U.S. Farm-Raised Catfish fillets (4-6 oz each)

• 6 12-inch squares of parchment

• paper (or aluminum foil)

• 1 zucchini, halved and seeded, cut into julienne strips

• 1 carrot, cut into julienne strips

• 3 scallions, green tips only, cut into julienne strips

• 3 T chopped fresh herbs, such as parsley, basil and chives (or 1 T dried herbs or Herbes de Provence)

• 1 clove garlic, minced

• 2 T butter, cut into 12 slices

• 6 T white wine (may

• substitute chicken or fish stock)

• 1/2 tsp salt and

• freshly ground black pepper

Preheat oven to 400°F. Fold parchment squares in half to make a crease down the center and then unfold.  Place a Catfish fillet on one side of each square of parchment. Divide the vegetables among the packets of fish.  Sprinkle each packet evenly with herbs and garlic. Place 2 slices of butter on top of each fillet; then drizzle each with 1 tablespoon of wine. Season each packet with salt. Fold parchment or foil in half to cover fillet, then tightly fold in the edges, crimping around each of the sides to seal the packets completely.  Place sealed packets on a baking sheet and bake for 8-10 minutes; carefully unfold one side of one of the packets to check fish for doneness. To serve, open packets carefully at the table, taking care to avoid being burned by the steam. Serves six.

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• 4 trout fillets
• 8 slices Roma tomatoes
• 1/4 cup crumbled feta cheese
• 4 (1 to 2-inch) sprigs fresh basil

• 4 (1 to 2-inch) sprigs fresh oregano
• 4 teaspoons olive oil
• lemon herb seasoning

Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with 1 tablespoon cheese. Cover and vent; microwave on high for 1 to 1-1/2 minutes or until fish just begins to flake easily when tested with a fork. Repeat with remaining fillets.

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• 1 teaspoon each salt, ground mustard and dried thyme, crushed

• 1/2  teaspoon ground pepper

• 4 salmon steaks or fillets (6 oz. each)

• 2 teaspoons honey

• 3 teaspoons olive oil, divided

• 2 quarts spinach leaves

• 1/2 teaspoon minced garlic

• 2 cups halved red California seedless grapes

• 1/2  cup dry red wine

•  salt (to taste)

Tuscan Salmon offers simple elegance with a Mediterranean feel. Fillets of salmon served over a bed of wilted spinach and topped with a savory grape sauce is a nutritious combination that will leave dinner guests wanting seconds.

Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with seasoning mixture; reserve any remaining seasoning mixture. Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half. Serve salmon on spinach; top with grape sauce. Makes 4 servings.

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• 6 Pounds Mahi Mahi steaks
• (can use Haddock, Grouper, Red Snapper fillets, or Halibut)
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 tablespoons margarine; melted

• 6 Tablespoons margarine
• 3 cups minced onion
• 6 Red bell peppers, cut into thin strips
• 3 (1 Pound) cans of tomatoes, undrained, cut up
• 1 1/2 teaspoons salt
• 1 teaspoon red pepper

Place Mahi steaks on a serving platter and spoon Red Pepper Sauce over them.

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• 1 tsp. olive oil
•   ¾ cup red onion, halved and   sliced thin
•   ¾ cup roasted red peppers, chopped
•   1 ½ tbsp. garlic minced
•   1 ½ cups fresh tomatoes, peeled and seeded

•   1 ½ tbsp. capers, rinsed and drained
•   ½ tsp. ground cumin
•   ½ tsp. cayenne pepper
•   2 pounds flounder fillets

Add chopped tomatoes, capers, cumin and cayenne. Cook for 3 minutes, stirring occasionally. Move mixture to the edges of the skillet.

Add flounder fillets. Spoon roasted pepper mixture over fillets. Cover and cook 10 minutes or until the fish flakes easily when tested with a fork.

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• 1/4 lb. blue cheese crumbles
• 1/2 qt. buttermilk
• 1 1/2 cups mayonnaise
• 1 cup water
• 1/2 tsp black pepper
• 1 tsp garlic, crushed
• 1/2 tsp white pepper

• 2 lbs. halibut, cut into 5 oz. pieces
• 1 red onion, sliced 
• blue cheese crumbles

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• 2 Whole Pompano (1 1/4 to 1 1/2 lb -ea), scaled and gutted, with heads and tails left on       
• 5 Peppercorns   
• 1 Tbsp. Cumin seeds 
• 1/2 Tsp Salt     
• Juice of a large lime

Salsa Verde     

• 2 Garlic cloves, sliced  
• 1/2 Green pepper, stemmed, seeded, and coarsely, Chopped         
• 1 Serrano chile, stemmed, seeded, and coarsely, Chopped
• 1/2 Small Cilantro, leaves only,-coarsely chopped
• 1/2 Small Flat-leaf parsley, leaves only, coarsely chopped
• 6 Green onions, trimmed, and coarsely, Chopped
• 1 pinch Oregano
• 1 Tbsp Mild white vinegar
• 1 LB Green (unripe) tomatoes, cored, and coarsely, Chopped
• 1/3 cup Water
• 1/2 Tsp Salt
• 4 Tbsp Extra-virgin olive oil

In a mortar and pestle or a coffee grinder reserved for grinding spices, grind the peppercorns, cumin seeds, and salt until fine. Transfer the spices to a small bowl and add the lime juice. Prick the fish all over with a fork and rub the seasoning paste well into the skin. Set the fish in an ovenproof dish and leave to marinate at room temperature for about 1 hour, loosely covered.  Preheat the oven to 300 degrees.  In a mortar and pestle or a blender, combine the garlic, green pepper, green onions, oregano, vinegar, green tomatoes, water and salt and blend to a smooth sauce. Lift up the fish in their dish and scatter 2 tablespoons of the olive oil underneath each one. Drizzle the remaining oil over the top of the fish and rub it in. Spoon the salsa verde over the top. Cover the dish and cook the fish in the oven for 20 minutes, then carefully turn it over and baste with the sauce. Cover again and cook for 15 to 20 minutes more. Serve warm. This recipe yields 6 to 8 servings.

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