Stuffed Mussels

Ingredients:

• 4 pounds mussels
• 1/2 cup dry white wine
• 1/4 pound prosciutto
• 3 ounces plain bread crumbs
• 5 tablespoons chopped fresh parsley
• 4 or 5 garlic cloves, crushed
• 1/2 cup olive oil
• Salt and pepper to taste
• Garnish: lemon wedges

Preparation:

Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet (do not discard the other half of the shell just yet). Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel. Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched).

Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook.

Enjoy!

Cheesy Shrimp & Asparagus

Ingredients:

• 1 lb cooked shrimp thawed
• a small bunch of asparagus, cut in small pieces
• 2 TBS butter
• 2 TBS flour
• 2 cups warm milk
• salt and pepper to taste
• 1 1/2 cup grated cheddar cheese
• pasta of your choice

Preparation:
Use a 2 quart micro pitcher. Melt 2 tablespoons butter on full power for 1 minute. Add flour, stir well. Micro cook 30 seconds at full power. Add warm milk. Cook sauce 1 1/2 minutes at full power. Stir well, repeat another 1 1/2 minutes or until sauce is slightly thickened and bubbly. Add seasonings and cheese. Mix until cheese is completely blended. Add thawed, rinsed and drained shrimp, and add asparagus. Cook pasta as directed. Pour Cheesy Shrimp & Asparagus Sauce over pasta. Serve

Rockin Oysters Rockefeller

16 servings

• 48 fresh unopened oysters
• 1 1/2 cups beer
• 2 cloves garlic
• seasoned salt to taste
• 7 black peppercorns
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 (10oz) package frozen chopped spinach, thawed and drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces fonitna cheese, shredded
• 8 ounce mozzarella cheese, shredded
• 1/2 cup milk
• 2 tsp salt, or to taste
• 1 tsp ground black pepper
• 2 TBS fine bread crumbs

Preparation:
Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
Bake until golden and bubbly, approximately 8 to 10 minutes.
***great article on Shucking Oysters click HERE.

Seasoned Tilapia Fillet

Simple seasoned tilapia

Ingredients:

• 14 oz tilapia fillet


• 1 tsp dried oregano


• 2 tsp chili powder


• 1/4 tsp cayenne pepper


• 1/2 tsp salt


• 2 Tbs butter


• 3 Tbs lemon juice

Preparation:
Combine oregano, chili powder, cayenne pepper & salt. In shallow bowl combine melted butter & lemon juice. Dip fish into butter mixture then press into spice mixture. Place in shallow casserole dish sprayed with non stick cooking spray. Bake at 450 degrees for 15 minutes or until fish flakes when pressed.

Lemon Garlic Tilapia

Marinated in lemon juice and melted butter, seasoned, and baked to perfection.

Ingredients:

• 4 tilapia fillets


• 3 Tbs fresh lemon juice


• 1 Tbs butter, melted


• 1 clove garlic, finely chopped


• 1 tsp dried parsley flakes


• pepper to taste

Preparation:
Preheat oven to 375 degrees. 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.

Seared Halibut with Parmigiana Asparagus

Ingredients:

• 1/2 cup extra-virgin olive oil


• 2 Tbs unsalted butter


• 4 (6 oz) halibut steaks


• sea salt


• white pepper


• 1/2 cup all-purpose flour


• 16 young asparagus


• 1 small shallot, minced


• 2 garlic cloves, minced


• 3 Tbs extra virgin olive oil


• 3/4 cup grated parmesan cheese

Preparation:
For halibut: Preheat a 12 inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.

For asparagus: Preheat oven to 350 degrees. Trim and clean asparagus. In a large bowl, add cleaned asparagus, minced garlic, minced shallots, and extra virgin olive oil. Season to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated Parmesan cheese. The heat of your pan should melt your cheese.

To serve: place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra virgin olive oil. Garnish with a sprig of chervil or chives.

Spicy Tilapia with Mushrooms & Zucchini

I found this recipe posted on Recipezaar.com.

Ingredients:

• 2 tsp olive oil


• 1/4 cup chopped onions


• 1 garlic clove, minced


• 1/4 cup green bell peppers, thin slices


• 1 medium zucchini, thin slices


• 4 ozs fresh large mushrooms, thin slices


• 2 (6oz) tilapia fillets


• cajun seasoning


• powdered cayenne pepper


• 1 lime, cut in half

Preparation:

Heat oil in large skillet over medium heat. Stir-fry onion, garlic clove and pepper until crisp-tender, then add zucchini and continue to cook for a short time. Finally add mushrooms. Push veggies off to the side. Sprinkle one side of Tilapia with cajun seasoning. Add to skillet. Cook about three minutes and turn. Cut lime in half and squeeze lime juice on tilapia from one half of the lime. Use the other half for serving if you like to squeeze it fresh on your fish. Sprinkle cayenne pepper according to taste. Then cover and continue to cook until fish is done, about another 3 minutes. Serve. Original recipe on Recipezaar.

Tilapia with Wine and Tomatoes

Super quick, easy, good! Tilapia fillets are easy to cook on the grill in a foil bag.

Ingredients:

• 4 (4 oz) fillets tilapia


• salt and pepper to taste


• 4 Tbs butter


• 3 cloves garlic, pressed


• 4 fresh basil leaves, chopped


• 1 large tomato, chopped


• 1 cup white wine

Preparation:

Preheat a grill for medium-high heat.

Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one Tbs of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.

Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Halibut with Lemon, Spinach, and Tomatoes

Ingredients:

• 1/4 cup olive oil


• 2 (6 oz) halibut fillets


• salt and freshly ground pepper


• 1 lemon, juiced
• 1/4 cup olive oil


• 1 Tbs butter


• 2 (10 oz) bags baby spnach


• 3 cloves garlic, crushed


• 1/2 tsp salt
• 6 roma tomatoes, diced


• 1/2 cup olive oil


• 3 garlic cloves, crushed


• 1/2 tsp salt

Preparation:

In a large saute pan over medium-high heat add the olive oil and heat. When oil is hot, place the halibut steaks in pan and cook 3 to 4 minutes each side, or until a fork can be easily inserted into the fish. Season, to taste, with salt, pepper and lemn juice. Remove from the heat and keep warm.

In another large saute pan over medium heat, add the olive oil and butter. Add the spinach gradually along with the crushed garlic and salt. Saute until the spinach is wilted. Season, to taste, with lemon juice and pepper.

In a small saucepan combine the tomatoes, olive oil, garlic, & salt. Heat quickly on high heat so that the tomatoes do not turn into a sauce.

Put spinach in center of each plate then place the piece of halibut in the center of the spinach. Spoon the sauce over the halibut and garnish with fresh basil.

Seared Tuna Encrusted with Sesame Seeds

So light, delicious, and easy.


Ingredients:

• 8 oz sushi grade tuna fillet


• 2 Tbs black or white sesame seeds


• Vegetable Oil

Preparation:
Wash and dry tuna fillet. Cover both sides w/ sesame seeds. Heat cast iron or heavy skillet to HOT. Coat skillet with oil enough to cover. Cook tuna 1-2 minutes per side for rare, and 2-3 minutes per side for medium rare. Enjoy!

Crab Wontons

Serve with Thai Sweet Chili Sauce


Ingredients:

• 8 oz imitation crabmeat


• 1 8 oz box of cream cheese


• 20 wonton wrappers


• 1/2 cup onion, finely chopped


• salt to taste


• black pepper to taste


• 2 Tbs butter


• 6 Tbs oil deep enough to cover 1/2 wonton

Preparation:
Soften cream cheese on counter while chopping onions & cooking mixture. Sautee onions, butter, crab with salt & pepper until onions are translucent. Immediately stir hot mixtures into softened cream cheese, until mixed and throughly mixed & creamy. Spoon small amount of mixture into middle of each wonton. Close & form wonton. Heat oil in skillet on Med to Med-Hi. Place wontons in oil, turn. Done when golden brown. Serve with Thai Sweet Chili Sauce

Shrimp Ceviche

Ingredients:

• 3 lbs small raw shrimp


• 4 large tomatoes, seeded and diced


• 6 limes, juiced


• 4 lemons, juiced


• 1 cup cilantro leaves, chopped


• 1 serrano chile, seeded & finely chopped


• 1/2 cucumber, peeled & diced


• 1 red onion, diced


• 3 Tbs tomato sauce


• salt and pepper to taste

Preparation:


Lay shrimp in bottom of glass baking dish. Pour lemon and lime juice over shrimp. Refrigerate 3 hours. Toss remaining ingredients & refrigerate for additional 1 hour. Serve with chips or on fish.