Marinated Grilled Shrimp

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

from Allrecipes.com

Baked Tilapia and Potatoes

Tilapia Fillets
Small red potatoes
Olive Oil
Jane's Mix seasoning
Bread crumbs

Potatoes:
Cut into small pieces and put into ziplock bag with olive oil mixed with Jane's Mix to toss. Bake in a baking dish at 350 for about 1 hour.

Tilapia:
Thaw in fridge overnight. Place a sheet of tinfoil on a baking sheet. Lightly cover both sides of tilapia in crumbs and cook on a skillet at medium heat until desired texture.

Baked Tilapia

4 (4oz) Tilapia fillets
2 t butter
1/4 t Old Bay Seasoning, or tt
1/2 t garlic salt or tt
1 lemon, sliced
1 (16 oz) package frozen cauliflower and broccoli with red pepper
(I haven't been able to find the ones with red pepper so I just cut up my own and sprinkle it on top.)

Preheat oven to 375 degrees. Grease 9x13 baking dish. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper. Cover the dish and bake for 25-30 minutes or until vegetables are tender and fish flakes easily with a fork.

Garlic Shrimp Kabobs

1 pound shrimp
1/4 c. olive oil
1 Tbsp. minced garlic
2 tsp. lemon juice
1/4 tsp. pepper
1/8 tsp. salt
pinch of parsley - fresh or dried

2 hours prior to grilling, prepare the marinade. Place shrimp on kabobs and cover with marinade. Store in refrigerator until ready to grill. Grill for 2-3 min. on each side or until pink. Do not overcook.

Grilled Glazed Trout Sandwiches

¼ cup + 2 TBL Dijon mustard
¼ cup prepared horseradish, drained
2 TBL honey
4 – 6 ounce skinless salmon fillets *
Vegetable oil, for rubbing
Salt and fresh ground pepper
4 Kaiser rolls – split, toasted with glaze
4 red lettuce leaves
8 thick bacon slices, cooked until crisp
½ Granny Smith apple, cut into 12 thin slices

* for Meal Exchange, I substituted the salmon with trout. Follow the same recipe and cooking instructions. Note: I grill the trout with the skin on then remove after it’s
cooked and place on toasted roll.

Light a grill. In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with S&P. Grill the salmon over moderate heat, skinned side down, until lightly
browned, about 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through. Turn the salmon again and spread each fillet with 1 TBL of the horseradish glaze. Turn and grill until glazed, about 30 seconds.

Spread the remaining horseradish glaze on the rolls. Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each roll and set a salmon fillet on top. Close the
sandwiches and serve. Serve the remaining glaze on the side.

Crispy Chipotle Lime Tilapia with Cool Avocado Sauce

1 canned chipotle pepper in adobo sauce
2 tablespoons adobo sauce from the can
1/4 cup salsa
1 tablespoon lime juice
4 tilapia fillets
1/2 (8 ounce) package tortilla chips, crushed
1 small avocado - peeled, pitted, and cut into large chunks
1/4 cup sour cream
1 tablespoon lime juice
3 tablespoons milk
salt and pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
2. Combine the chipotle pepper, adobo sauce, salsa, and 1 tablespoon lime juice in a blender and blend until smooth; brush the mixture over both sides of each tilapia fillet.
3. Spread the crushed tortilla chips into the bottom of a deep dish; dredge the coated fillets in the chips to coat. Arrange the fillets on the prepared baking pan.
4. Bake the fillets 15 minutes; turn and lightly spray with cooking spray. Continue to bake until golden brown, another 10 to 15 minutes.
5. While the fish bakes, place the avocado, sour cream, and 1 tablespoon lime juice and blend until smooth. Stir in the milk 1 tablespoon at a time until the consistency is similar to ranch dressing. Season with salt and pepper. Spoon the sauce over the baked fillets to serve.

Shrimp Fajitas

Shrimp
Sliced onions
Sliced peppers (red, orange and yellow)
Shredded cheese
Salsa
Sour cream
Lettuce
Cilantro
Limes (2)
Tortillas (corn and flour)
Lemon pepper
Black beans

To properly thaw shrimp: place bag of shrimp in fridge overnight. Drain. Do not force thaw under running water.

Thaw frozen vegetables and cheese in fridge overnight as well.

Drizzle a little bit of olive oil in skillet. Heat up and sauté thawed onions and peppers until tender. Added thawed shrimp. Sprinkle lemon pepper to taste. You can also squeeze fresh lime juice over shrimp and veggies. Don’t overcook. Shrimp is already cooked so you just want to warm through.

Warm up tortillas and black beans.

Serve shrimp/veggies on a warmed flour or corn tortilla. Top with cheese, salsa, sour cream, chopped up lettuce and cilantro. Add squeeze of lime. Black beans on the side.

Tilapia

Tilapia
¼ cup butter, melted
Parmesan cheese, grated
Italian bread crumbs
lemon

Preheat oven to 400°. Remove loins from vacuum pack and place on a cooking pan or casserole dish.

Brush lightly with melted butter and sprinkle with bread crumbs, or your favorite seasoning, on each side. Then sprinkle with parmesan cheese.

Bake for 30-35 minutes, or until done. Fully cooked fish is opaque and flakes easily with a fork. Let stand for 2 minutes then serve.

After you remove the fish from the oven, squeeze fresh lemon over the fish.

Honey-Soy Broiled Salmon

Recipe from EatingWell.com

Ingredients

1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds, (see Tip)

Preparation

1. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
2. Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
3. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

Tips & Notes

Tips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

(It also cooks fine with skin on. It peels off very easily after cooking. You can also transfer it to a serving platter once cooked without the skin.)

To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Baked Seafood Pasta

1 pkg any shape pasta (ex, spirals, bowtie)

1 small onion, chopped

2 cups mushrooms, chopped

2 cans albacore tuna (drain liquid)

2 cups clams, chopped (drain liquid)

1 can cream of mushroom

8 oz sour cream

½ cup milk

1 cup Parmesan cheese, shredded

S&P to taste

Cook pasta until al dente, drain and set aside.

In a large pan, sauté onion and mushrooms in olive oil until tender. Add drained tuna (break up tuna in pan) and clams and sauté for a couple minutes. Add mushroom soup, sour cream and milk to pan and blend all ingredients (measurements are approximate; can add more/less of each depending on how creamy you like it). Fold in cooked pasta. Add about ½ the parm cheese and S&P. Blend all ingredients together then transfer to a casserole dish. Top with the rest of parm cheese. Bake at 350° for 15-20 mins until cheese has melted.

Salmon with Tomatoes & Rosemary

4 - ¼ pound salmon fillets 16 slices lemon
Salt and Pepper 4 sprigs rosemary
4 tsp olive oil 24 cherry tomatoes, halved
1 tsp lemon juice

1. Preheat the oven to 475°F, cut four 12-in-long pieces of nonstick aluminum foil or parchment paper.

2. Rub each fillet with salt, pepper, 1 tsp oil, and ¼ tsp lemon juice. For each packet, put 2 lemon slices in the center of the foil, top with salmon, a rosemary sprig, and 2 more lemon slices; surround with 12 tomato halves. Draw up the sides of the foil or parchment and seal the packets well – leave room around the ingredients so they can steam. Put packets on a baking sheet.

3. Bake 12 to 15 minutes, or until the salmon is cooked. Spoon into soup plates and immediately serve.

GRILLING OPTION: follow directions in #2 – rub the entire salmon with salt, pepper, oil and lemon juice. (will need more than 1 tsp oil and ¼ tsp lemon juice). Thinly slice the entire lemon and put half of the slices on the bottom of the foil. Top with salmon, rosemary sprigs and the rest of the lemon slices. Slice up the tomatoes and sprinkle on top of the salmon. Draw up the sides of the foil and seal the packet well – leave room around the ingredients so the can steam. Put BBQ on medium and grill for +/- 20 minutes.

Baked Tilapia Parmesan

3 Tbsp. butter, melted
1/3 cup Italian bread crumbs
1/3 cup parmesan cheese
1/2 - 1 lb. tilapia fillets

Combine melted butter, bread crumbs, and cheese in a small bowl. Place fish in a single layer in a shallow baking dish. Sprinkle with the crumb mixture and bake at 450 for 10 minutes or until fish flakes when touched with a fork. The top will have a nice golden crust.

From frozen: If you don't want to deal with the smell of fish, don't worry about defrosting them. Take them out of plastic and top with crumb mixture. Place in oven. Add 10 to 15 minutes more cooking time.

Oven Fries
3-4 baking potatoes
1-2 Tbsp. olive oil
1/2 tsp. salt or onion salt (to taste)

Cut potatoes into strips for french fry sized pieces. Bring a large pot of water to a boil and blanch the fries for one minute. Drain and allow to cool. Freeze on a cookie sheet (flash freeze). Once frozen, transfer to ziplock bags. To cook, don't defrost. Add 1-2 Tbsp. olive oil straight to the bag and shake to coat potato strips with oil. Arrange potatoes in single layer on baking sheet. Bake at 450 for 20-30 minutes or until light brown and crisp. About halfway through cooking, use a spatula and flip potatoes. Continue cooking. Remove from oven and sprinkle with salt.

Shrimp Scampi

1/2 carton frozen Shrimp Scampi
6-10 oz. fresh baby spinach
1 14.5 oz. can diced tomatoes
8 oz. linguine, cooked and drained
1/2 cup grated Parmesan cheese

Cook the shrimp in a 12 inch skillet for 6 minutes. Add the spinach and tomatoes. Cook and stir for about 5-6 minutes more or until the shrimp turn pink, and spinach wilts. Add pasta to the skillet and toss to coat. Portion onto plates and top with sprinkle of Parmesan cheese. Serve immediately.

Lemon Salmon

Salmon fillets
Lemon pepper
1/4 cube butter
1 cup water
Lemon, sliced

Cut fish in 1 1/2-2 inch pieces. Place on heavy duty foil, or 2 layers of foil. Sprinkle with lemon pepper. Cover with butter, water, and lemon slices. Seal foil. Grill for 15-20 minutes on medium.

Grilled Mahi Mahi with Corn & Tomato Relish

4 6-oz. fillets
3 Tbsp. olive oil, plus more for brushing
salt and pepper
2 cups corn kernels
2 large ripe tomatoes, chopped (or diced canned)
1/2 cup chopped fresh basil

Brush mahi mahi fillets with olive oil and season to taste with salt and pepper. In a large skillet over medium-high heat, cook corn in olive oil, stirring, until slightly brown. Add tomatoes and basil; stir and cook approximately 1 minute. Season to taste with salt and pepper.

Grill mahi mahi over medium heat for approximately 4 minutes on each side, or to an internal temperature of 150 degrees F. Top each fillet with the corn and tomato relish. Makes 4 servings.