All About Seafood: A Seafood Cookbook Filled with Delicious Seafood Recipes [2 ed.] 1070187151, 9781070187150

Table of contents :
Table of Contents
Butter Parmesan with Green Onions Halibut
Southern French Inspired Halibut
Southeast Asian Halibut
Restaurant Style Halibut
Friday’s Halibut Platter
Mushroom and Zucchini Halibut
BBQ Party Halibut
Rustic Villa Halibut Bake
Homemade Japanese Tuna Roll Sushi
Homemade Blackened Tuna from Baton Rouge
Pleasantly Tasty Tuna
Tuna California Style
Yummy Tuna Pizza
Tuna Lunch Burritos
Tuna Cheese Burgers
Fancy Tuna Appetizer
Southern French Style Scallops
Tropical Fruit Skillet Scallops
Scallops Forever
Tarrytown Scallops
Wine Braised Scallops
Scallops with a Peppery Sauce
Scallops Tapas
Saint Kitts Scallops
Sesame Shrimp Soup
Basil Calamari Soup
Anaheim Fish Soup
Achiote Crab Soup
Classy Oregano Seafood Soup
Royal Asian Seafood Soup
Herbed Anchovies Soup
Tofu and Seafood Clash Soup
How to Make Mussels
Whangarei Style Mussels
Northern French Mussels
Hot Butter Mussels with Cream
Colorful Pepper Mussels with Vinaigrette
Lemon Zested and Parsley Mussels
Southern French Style Mussels
Parmesan and Wine Tilapia
Easy Baked Tilapia
Butter, Garlic, and Tomatoes Tilapia
Lime and Mushrooms Tilapia
Spicy Garlic Tilapia
Creamy Lemon Pepper Tilapia
Jalapeno, Cilantro, and Mango Tilapia
Almonds and Butter Tilapia
Easy Flame Broiled Tilapia
Tacos I Tilapia
Gazpacho
Fresh Garlic Shrimp
Layered Shrimp
Shrimp Appetizer
Shrimp Stir-fry
Shrimp Soup
Shrimp Toast
Shrimp Cakes

Citation preview

All About Seafood A Seafood Cookbook Filled with Delicious Seafood Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Butter Parmesan with Green Onions Halibut 7 Southern French Inspired Halibut 8 Southeast Asian Halibut 9 Restaurant Style Halibut 12 Friday’s Halibut Platter 13 Mushroom and Zucchini Halibut 14 BBQ Party Halibut 15 Rustic Villa Halibut Bake 16 Homemade Japanese Tuna Roll Sushi 17 Homemade Blackened Tuna from Baton Rouge 18 Pleasantly Tasty Tuna 19 Tuna California Style 20 Yummy Tuna Pizza 21 Tuna Lunch Burritos 24 Tuna Cheese Burgers 25 Fancy Tuna Appetizer 26 Southern French Style Scallops 27 Tropical Fruit Skillet Scallops 28

Scallops Forever 29 Tarrytown Scallops 30 Wine Braised Scallops 31 Scallops with a Peppery Sauce 32 Scallops Tapas 33 Saint Kitts Scallops 34 Sesame Shrimp Soup 35 Basil Calamari Soup 38 Anaheim Fish Soup 39 Achiote Crab Soup 40 Classy Oregano Seafood Soup 41 Royal Asian Seafood Soup 42 Herbed Anchovies Soup 43 Tofu and Seafood Clash Soup 44 How to Make Mussels 45 Whangarei Style Mussels 46 Northern French Mussels 47 Hot Butter Mussels with Cream 48 Colorful Pepper Mussels with Vinaigrette 49 Lemon Zested and Parsley Mussels 52

Southern French Style Mussels 53 Parmesan and Wine Tilapia 54 Easy Baked Tilapia 55 Butter, Garlic, and Tomatoes Tilapia 56 Lime and Mushrooms Tilapia 57 Spicy Garlic Tilapia 58 Creamy Lemon Pepper Tilapia 59 Jalapeno, Cilantro, and Mango Tilapia 60 Almonds and Butter Tilapia 61 Easy Flame Broiled Tilapia 62 Tacos I Tilapia 63 Gazpacho 66 Fresh Garlic Shrimp 67 Layered Shrimp 68 Shrimp Appetizer 69 Shrimp Stir-fry 70 Shrimp Soup 71 Shrimp Toast 72 Shrimp Cakes 73

Butter Parmesan

with Green Onions Halibut

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 235 kcal Fat 13.9 g Carbohydrates 0.9g Protein < 25.7 g Cholesterol 58 mg Sodium 282 mg

Ingredients 1/2 C. grated Parmesan cheese 1/4 C. butter, softened 3 tbsp mayonnaise 2 tbsp lemon juice 3 tbsp chopped green onions

1/4 tsp salt 1 dash hot pepper sauce 2 lb. skinless halibut fillets

Directions 1. Set the broiler of your oven and grease a baking sheet. 2. In a bowl, mix together the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt and hot pepper sauce. 3. Arrange the halibut fillets in the prepared baking sheet in a single layer. 4. Cook under the broiler for about 8 minutes. 5. Spread the Parmesan cheese mixture over fillets evenly. 6. Cook under the broiler for about 2 minutes more.

Butter Parmesan with Green Onions Halibut

7

SOUTHERN FRENCH

Inspired Halibut

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 284 kcal Fat 17 g Carbohydrates 1.4g Protein < 24.2 g Cholesterol 72 mg Sodium 337 mg

Ingredients 1 tbsp olive oil 2 (8 oz.) steaks halibut 1/2 C. white wine 1 tsp chopped garlic 1/4 C. butter

salt and pepper to taste 3 tbsp capers, with liquid

Directions 1. In a large skillet, heat the olive oil on medium-high heat and fry the halibut steaks till browned from all sides. 2. Transfer the steaks into a bowl and keep aside. 3. In the same pan, add the wine and with a spatula scrape any browned bits from the bottom. 4. Cook till the wine is almost absorbed. 5. Stir in the garlic, butter, capers, salt and pepper and simmer for 1 minute. 6. Stir in the steaks and cook till the fish flakes easily with a fork. 7. Serve fish immediately with the sauce from the pan poured over it.

8

Southern French Inspired Halibut

Southeast Asian Halibut

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 477 kcal Fat 33 g Carbohydrates 8.7g Protein 35.6 g Cholesterol 70 mg Sodium 420 mg

Ingredients 2 lb. halibut, cut into bite size pieces 1 C. mayonnaise 1 tsp fresh lemon juice 3/4 tsp chili-garlic sauce, sriracha 1/2 tsp white sugar 1/2 tsp soy sauce 1/8 tsp sesame oil 4 C. thinly sliced mushrooms

2 C. thinly sliced onions 1 lemon, cut in half Kosher salt, to taste 1 tbsp sesame seeds 3/4 C. sliced green onions

Directions 1. Set your oven to 375 degrees F before doing anything else and arrange a rack into the center of the oven. 2. Line a baking sheet with a greased piece of foil. 3. Place the halibut pieces onto the prepared baking sheet so that all pieces are touching. 4. In a bowl, mix together the mayonnaise, lemon juice, chili garlic sauce, sugar, soy sauce and sesame oil. 5. Fold in the mushrooms and onion. 6. Place the mushroom mixture over the halibut pieces evenly. 7. Squeeze one lemon half over the mushroom mixture evenly and sprinkle with the kosher salt. Cook in the oven for about 15-20 minutes. 8. Remove the baking sheet from the oven. 9. Now, set your oven to broiler. 10. Cook the fish under the broiler for about 10 minutes. 11. Remove from the oven and squeeze the remaining lemon half over the fish evenly. 12. Serve with a sprinkling of the sesame seeds and green onions. Southeast Asian Halibut

9

RESTAURANT STYLE

Halibut

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 461 kcal Fat 24 g Carbohydrates 3.9g Protein 53.3 g Cholesterol 131 mg Sodium 593 mg

Ingredients 2 lb. halibut steak, 1 1/2-inch thickness 1 C. sour cream 1/2 C. chopped green onions 2 tbsp butter, softened 1/2 tsp salt

1/4 tsp ground white pepper 1 pinch dried dill weed 1/3 C. grated Parmesan cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish with the butter. 2. Arrange the halibut steak in the prepared baking dish. 3. In a bowl, mix together the sour cream, green onions, butter, salt, white pepper and dill. 4. Place the sour cream mixture over the halibut steak evenly. 5. Cook in the oven for about 20-25 minutes. 6. Remove the halibut from the oven and sprinkle with the Parmesan cheese. 7. Now, set your oven to broiler and arrange oven rack about 6-inches from the heating element. 8. Cook the fish under the broiler for about 2-3 minutes.

12

Restaurant Style Halibut

Friday’s

Halibut Platter

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 291 kcal Fat 12 g Carbohydrates 8.5g Protein 34 g Cholesterol 56 mg Sodium 304 mg

Ingredients 2 lb. halibut fillets salt and pepper to taste 1/4 C. olive oil 1/2 C. chopped fresh parsley 1 yellow onion, thinly sliced 2 stalks celery, chopped

1 green bell pepper, chopped 1 (16 oz.) can diced tomatoes 2 tbsp capers 4 cloves garlic, minced

Directions 1. Set your oven to 475 degrees F before doing anything else and lightly, grease a 13x9inch baking dish. 2. Wash the halibut and pat dry with the paper towels. 3. Cut the halibut into serving size pieces 4. Arrange the halibut pieces into prepared baking dish and sprinkle with the salt and pepper. 5. In a bowl, mix together the olive oil, parsley, onion, celery, bell pepper, tomatoes, capers and garlic. 6. Place the oil mixture over the halibut pieces evenly. 7. Cook in the oven for about 20 minutes. 8. Remove from the oven and keep aside for about 10 minutes before serving.

Friday’s Halibut Platter

13

MUSHROOM

and Zucchini Halibut

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 237 kcal Fat 6.5 g Carbohydrates 6.1g Protein 37.8 g Cholesterol 54 mg Sodium 296 mg

Ingredients 1 tbsp olive oil 1 small onion, halved and thinly sliced 1/2 bell pepper, sliced thinly 8 oz. sliced fresh mushrooms 1 clove chopped fresh garlic 2 medium zucchini, julienned 6 (6 oz.) halibut steaks

1/2 tsp dried basil 1/2 tsp salt 1/2 tsp ground black pepper 1 medium tomato, thinly sliced

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a skillet, heat the oil on medium heat and stir in the onion, bell pepper, mushrooms, garlic and zucchini. 3. Cook, covered for about 5 minutes, stirring occasionally. 4. Arrange the halibut steaks into a shallow baking dish. 5. Top with the sautéed vegetables and sprinkle with the basil, salt and pepper. 6. Cook in the oven for about 10 minutes. 7. Remove the baking dish from oven. 8. Place a layer of sliced tomato over the fillets evenly. 9. Cook in the oven for about 10 minutes more.

14

Mushroom and Zucchini Halibut

BBQ Party Platter

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 498 kcal Fat 37.7 g Carbohydrates 1.5g Protein < 36.4 g Cholesterol 154 mg Sodium 486 mg

Ingredients 3/4 C. butter, softened 1 tbsp lemon juice 1 1/2 tsp onion powder 1 1/2 tsp dried parsley 3/4 tsp dried dill weed (optional) 1/4 tsp white sugar (optional)

1/4 tsp salt 1/4 tsp ground black pepper 4 inch-thick halibut steaks

Directions 1. Set your grill for medium heat and lightly, grease the grill grate. 2. In a bowl, mix together the butter, lemon juice, onion powder, parsley, dill, sugar, salt and pepper. 3. Spread the butter mixture over the halibut steaks evenly. 4. Cook the steaks on the grill for about 5-6 minutes per side.

BBQ Party Halibut

15

RUSTIC VILLA

Halibut Bake

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 8 Calories 369 kcal Fat 29.8 g Carbohydrates 6.7g Protein 19 g Cholesterol 58 mg Sodium 339 mg

Ingredients 1 lb. halibut, cut into 3/4-inch thick slices 3/4 C. sour cream 3/4 C. mayonnaise 5 large fresh mushrooms, sliced 1 onion, sliced

1 1/2 C. shredded Cheddar cheese 1/2 C. crushed saltine crackers

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. In a 13x9-inch baking dish, place half of the halibut slices. In a small bowl, add the sour cream and mayonnaise and mix till smooth. Place half of the sour cream mixture over halibut slices evenly. Place the mushroom slices on top, followed by a layer of half the onion slices and half the Cheddar cheese. 6. Repeat the layers of halibut, sour cream mixture, onion and Cheddar cheese. 7. Sprinkle with the saltine crackers evenly. 8. Cook in the oven for about 35-40 minutes.

16

Rustic Villa Halibut Bake

Homemade Japanese Tuna Roll Sushi

Prep Time: 40 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 355 kcal Fat 11.9 g Carbohydrates 47g Protein 15.2 g Cholesterol 19 mg Sodium 240 mg

Ingredients 2 C. uncooked glutinous white rice 2 1/2 C. water 1 tablespoon rice vinegar 1 (6 oz.) can solid white tuna in water, drained 1 tbsp mayonnaise 1 tsp chili powder

1 tsp wasabi paste 4 sheets nori (dry seaweed) 1/2 cucumber, finely diced 1 carrot, finely diced 1 avocado - peeled, pitted and diced

Directions 1. 2. 3. 4.

In a pan, add the rice, water and vinegar and bring to a boil on high heat. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. Turn off the heat but keep the pan, covered for about 10 minutes. Then keep aside to cool. In a bowl, mix together the tuna, mayonnaise, chili powder and wasabi paste, breaking the tuna apart but not mashing it into a paste. 5. With a plastic wrap, cover a bamboo sushi rolling mat. 6. Place a sheet of nori, rough side up over the plastic wrap. 7. With the wet fingers, firmly pat a thick and even layer of prepared rice over the nori, covering it completely. 8. Place about 1 tablespoon each of the diced cucumber, carrot and avocado in a line along the bottom edge of the sheet. 9. Spread a line of the tuna mixture alongside the vegetables. 10. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling and tightly roll the sushi into a thick cylinder. 11. After rolling, wrap it in the mat and gently squeeze to compact it tightly. 12. Cut each roll into 6 pieces and refrigerate before serving. Homemade Japanese Tuna Roll Sushi

17

HOMEMADE

Blackened Tuna from Baton Rouge

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 243 kcal Fat 14 g Carbohydrates 1.1g Protein 26.7 g Cholesterol 54 mg Sodium 546 mg

Ingredients 1 1/2 lb. fresh tuna steaks, 1 inch thick 2 tbsp Cajun seasoning 2 tbsp olive oil 2 tbsp butter

Directions 1. Coat tuna with the Cajun seasoning generously. 2. Ina large skillet, heat the oil and butter on high heat and cook the steaks in pan for 3-4 per side.

18

Homemade Blackened Tuna from Baton Rouge

Pleasantly Tasty Tuna

Prep Time: 10 mins Total Time: 1 hr 16 mins Servings per Recipe: 4 Calories 281 kcal Fat 11.8 g Carbohydrates 1.8g Protein 40 g Cholesterol 77 mg Sodium 644 mg

Ingredients 4 (6 oz.) albacore tuna steaks, 1 inch thick 3 tbsp extra virgin olive oil salt and ground black pepper to taste

1 lime, juiced 1/2 C. hickory wood chips, soaked

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a large resealable plastic bag, place the tuna steaks and olive oil. Seal and refrigerate for about 1 hour. Set your grill for medium heat. After the coals become very hot, spread a handful of the hickory wood chips over them for flavor. Lightly, grease the grill grate. Season the tuna with the salt and pepper. Cook on the grill for about 3 minutes per side. Transfer into a serving platter and drizzle with the fresh lime juice. Serve immediately.

Pleasantly Tasty Tuna

19

TUNA

California Style (Avocado and Salt)

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 258 kcal Fat 15.4 g Carbohydrates 8.6g Protein 23.4 g Cholesterol 25 mg Sodium 49 mg

Ingredients 1 (6 oz.) can tuna, drained 1 avocado, halved and pitted 1 pinch salt

Directions 1. In each avocado half, place half of the tuna and mix with a fork. 2. Season with the salt and serve.

20

Tuna California Style

Yummy Tuna Tuna

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 323 kcal Fat 16.3 g Carbohydrates 27g Protein 18.4 g Cholesterol 54 mg Sodium 512 mg

Ingredients 1 (8 oz.) package cream cheese, softened 1 (14 oz.) package pre-baked pizza crust 1 (5 oz.) can tuna, drained and flaked 1/2 C. thinly sliced red onion

1 1/2 C. shredded mozzarella cheese crushed red pepper flakes, or to taste

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Spread the softened cream cheese over the pre-baked crust and top with the tuna and onions. 3. Sprinkle with the shredded mozzarella cheese and red pepper flakes. 4. Cook in the oven for about 15-20 minutes.

Yummy Tuna Pizza

21

TUNA LUNCH

Burritos

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 341 kcal Fat 12.4 g Carbohydrates 30.2g Protein 25.9 g Cholesterol 29 mg Sodium 465 mg

Ingredients 2 (6 oz.) cans tuna, drained 3 tbsp mayonnaise 1 1/2 tbsp pickle relish 1 tbsp chopped onion 1 tbsp chopped celery 1 tsp lemon juice, or to taste

1 pinch garlic salt, or to taste 4 leaves lettuce (optional) 4 (8 inch) flour tortillas, warmed

Directions 1. In a bowl, mix together the tuna, mayonnaise, pickle relish, onion, celery, lemon juice and garlic salt. 2. Arrange 1 lettuce leaf over each tortilla and place the tuna mixture in a line across the middle of each tortilla. 3. Fold opposing edges of the tortilla to overlap the filling and roll 1 of the opposing edges around the filling in a burrito-style.

24

Tuna Lunch Burritos

Tuna Cheese Burgers

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 427 kcal Fat 21.9 g Carbohydrates 31.2g Protein 25.3 g Cholesterol 180 mg Sodium 1045 mg

Ingredients 3 eggs 1/4 lb. processed cheese food, diced 2 tbsp sweet pickle relish 1 (6 oz.) can tuna, drained 2 tbsp minced onion 1/2 C. creamy salad dressing, e.g. Miracle Whip (TM)

3 tbsp chopped stuffed green olives 4 hamburger buns

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a pan of cold water, add the eggs. Bring to a boil and immediately remove from the heat. 3. Keep aside the eggs, covered in hot water for about 10-12 minutes. 4. Remove from the hot water and keep aside to cool. 5. Peel the eggs and then chop. 6. In a large bowl, add the eggs, processed cheese food, sweet pickle relish, tuna, onion, creamy salad dressing and green olives and mix completely. 7. Spread the mixture over the hamburger buns and wrap in foil paper. 8. Cook in the oven for about 15 minutes.

Tuna Cheese Burgers

25

FANCY TUNA

Appetizer

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 24 Calories 65 kcal Fat 5.8 g Carbohydrates 0.9g Protein 2.8 g Cholesterol 12 mg Sodium 31 mg

Ingredients 1 (6 oz.) can tuna, drained and flaked 1 (8 oz.) package cream cheese, softened

3/4 C. chopped pecans 1/4 C. chopped onion

Directions 1. In a medium bowl, add the tuna, cream cheese, 1/2 of the pecans and onion and mix till well combined. 2. Make a loaf from the mixture and coat with the remaining pecans. 3. Refrigerate till serving.

26

Fancy Tuna Appetizer

Southern French Style Scallops

Prep Time: 35 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 117 kcal Fat 3.7 g Carbohydrates 5.8g Protein 13.9 g Cholesterol 54 mg Sodium 335 mg

Ingredients 2 tbsp butter 1 lb. sea scallops, rinsed and drained 1 small onion, finely chopped 1/2 lb. mushrooms, thinly sliced 1 clove garlic, minced 2 medium tomatoes, peeled and chopped 1/4 C. dry white wine (optional) 2 tbsp ketchup 1/2 tsp salt 1/2 tsp chopped dried tarragon

1/4 tsp dried rosemary 1 pinch white pepper 1/4 lb. frozen, small, cooked shrimp 2 tsp white wine vinegar chopped fresh parsley, for garnish

Directions 1. In a large skillet, melt the butter on medium-high heat and cook the scallops in batches till lightly brown. 2. Transfer the scallops into lightly buttered baking shells. 3. Set your oven to 400 degrees F. 4. In the same skillet, cook the onion and mushrooms till soft and begins to brown. 5. Stir in the garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary and white pepper and bring to a boil. 6. Reduce the heat to low and simmer, covered for about 15 minutes. 7. Uncover and cook for about 3 minutes. 8. Stir in the shrimp and vinegar and place the mixture over the scallops. 9. Cook in the oven for about 10 minutes. 10. Serve with a sprinkling of the parsley.

Southern French Style Scallops

27

TROPICAL FRUIT

Skillet Scallops

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 223 kcal Fat 4.6 g Carbohydrates 15.8g Protein 29.6 g Cholesterol 68 mg Sodium 912 mg

Ingredients 1 small papaya - peeled, seeded and chopped 1 red bell pepper, chopped 1/2 red onion, chopped 2 tbsp fresh lime juice 1 tbsp chopped fresh cilantro 1 tsp minced jalapeno peppers 1 tsp salt

1 tbsp olive oil 2 tbsp all-purpose flour 1/8 tsp ground black pepper 1 lb. sea scallops

Directions 1. In a bowl, mix together the papaya, red pepper, jalapeño, onion, lime juice, cilantro and 1/4 tsp of the salt. 2. In a large sealable bag, mix together the flour, black pepper and remaining 3/4 tsp of the salt. 3. Add the scallops and shake to coat. 4. In a large skillet, heat the oil on medium heat and cook the scallops till golden. 5. Serve the scallops over the papaya mixture.

28

Tropical Fruit Skillet Scallops

Scallops

Forever

Prep Time: 10 mins Total Time: 13 mins Servings per Recipe: 4 Calories 528 kcal Fat 25 g Carbohydrates 24.6g Protein 45.7 g Cholesterol 149 mg Sodium 780 mg

Ingredients 4 thick slices Italian bread, toasted 2 tbsp butter 1 1/2 tbsp olive oil 1 1/2 lb. fresh or frozen bay scallops, thawed, rinsed and patted dry 4 cloves garlic, minced 1/2 C. white wine 2 tbsp lemon juice

1/4 C. chopped fresh flat-leaf parsley 4 tbsp cold butter, cut into cubes 1 pinch cayenne pepper salt and ground black pepper to taste

Directions 1. Spread 1/2 tbsp of the butter on one side of each toasted Italian bread slice and keep aside. 2. In a skillet, heat the olive oil on high heat and cook the scallops for about 30 seconds without stirring. 3. In the pan, toss the scallops and sauté the garlic for about 30 seconds. 4. Stir in the wine and lemon juice and bring to a boil. 5. Cook for about 30 seconds. 6. Stir in the parsley and cold butter and remove from the heat. 7. Immediately, stir in the salt, black pepper and cayenne pepper. 8. Place the scallops over the buttered toast and serve immediately.

Scallops Forever

29

TARRYTOWN

Scallops

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 365 kcal Fat 22.5 g Carbohydrates 5.4g Protein 28.9 g Cholesterol 94 mg Sodium 960 mg

Ingredients 2 tbsp olive oil 5 tbsp butter, divided 1 1/2 lb. sea scallops, rinsed and drained 1 tsp salt 1/4 tsp freshly ground black pepper

1/2 C. dry white wine 1 lemon, zested 2 tbsp chopped fresh tarragon

Directions 1. Season the scallops with the salt and pepper evenly. 2. In a large skillet, melt 1/2 tbsp of the butter and 1 tbsp of the olive oil on medium heat and cook half of the scallops for about 2-3 minutes foam both sides. 3. Transfer the scallops into a plate. 4. In the same skillet, melt 1/2 tbsp of the butter and 1 tbsp of the olive oil and cook the remaining scallops for about 2-3 minutes foam both sides. 5. Transfer the scallops into the plate. 6. With a paper towel, wipe out the skillet and place on medium heat. 7. Add the wine, and boil for about 1-2 minutes. 8. Reduce the heat to low and add the remaining 4 tbsp of the butter, beating continuously till a smooth sauce forms. 9. Stir in the salt, lemon zest and tarragon and place the sauce over scallops.

30

Tarrytown Scallops

Wine Braised Scallops

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 298 kcal Fat 16 g Carbohydrates 7.8g Protein 28.9 g Cholesterol 99 mg Sodium 3124 mg

Ingredients 1/2 C. chicken broth 1/4 C. white wine 1/2 lemon, juiced 1 tbsp minced shallot 1 clove garlic, minced 1/4 C. butter

1 lb. sea scallops 1 tbsp olive oil salt and pepper to taste

Directions 1. Set your oven to the broiler. 2. In a skillet, mix the chicken broth, wine, lemon juice, shallot and garlic on medium heat and cook till most of the liquid has been evaporated. 3. Add the butter and stir till melted completely. 4. Coat the scallops with the olive oil and season with the salt and pepper and place onto a baking sheet. 5. Cook under the broiler for about 2 minutes per side. 6. Serve with the wine sauce.

Wine Braised Scallops

31

SCALLOPS

with a Peppery Sauce

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 307 kcal Fat 18 g Carbohydrates 5.9g Protein 30.1 g Cholesterol 72 mg Sodium 433 mg

Ingredients 1 large jalapeno pepper, seeded and membranes removed 1/4 C. rice vinegar 1/4 C. olive oil 1/4 tsp Dijon mustard salt and freshly ground black pepper to taste 1 tbsp vegetable oil 12 large fresh sea scallops

1 pinch sea salt 1 pinch cayenne pepper 2 oranges, peeled and cut in between sections as segments

Directions 1. In a blender, place the jalapeño, rice vinegar, olive oil, Dijon mustard, salt and black pepper and pulse on high till the mixture is completely liquefied. 2. Season the scallops with the sea salt and cayenne pepper. 3. In a skillet, heat the vegetable oil on high heat and cook the scallops for about 2-3 minutes from both sides. 4. Transfer the scallops into a plate and drizzle with the jalapeño vinaigrette. 5. Serve with a garnishing of the orange segments.

32

Scallops with a Peppery Sauce

Scallops

Prep Time: 15 mins

Tapas

Total Time: 1 hr 33 mins Servings per Recipe: 24 Calories 83 kcal Fat 2.1 g Carbohydrates 9.1g Protein 6.9 g Cholesterol 17 mg Sodium 270 mg

Ingredients 3/4 C. maple syrup 1/4 C. low sodium soy sauce 1 tbsp Dijon mustard 12 large sea scallops, halved 12 slices turkey bacon, halved

24 toothpicks 2 tbsp brown sugar

Directions 1. In a bowl, add the maple syrup, soy sauce and Dijon mustard and mix till smooth. 2. Add the scallops and toss to coat. 3. With a plastic wrap, cover the bowl and refrigerate to and marinate for at least 1 hour. 4. Set your oven to 375 degrees F and line a rimmed baking sheet with foil. 5. Place the bacon pieces on baking sheet so they do not overlap. 6. Cook in the oven for about 8 minutes. 7. Transfer the bacon into a plate and pat with paper towels to remove excess grease. 8. With a paper towel, wipe the grease from the baking sheet. 9. With a piece of bacon, wrap each piece of the scallop and secure with a toothpick. 10. Arrange the wrapped scallops onto the baking sheet and sprinkle with the brown sugar. 11. Cook in the oven for about 10-15 minutes.

Scallops Tapas

33

SAINT KITTS

Scallops

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 153 kcal Fat 3.7 g Carbohydrates 11g Protein 18.6 g Cholesterol 35 mg Sodium 207 mg

Ingredients 1/2 C. diced fresh pineapple 1/2 C. diced fresh mango 1/2 C. peeled and diced cucumber 1/2 C. diced red bell pepper 3 tbsp chopped fresh cilantro 4 tsp fresh lime juice

1 jalapeno pepper, seeded and minced salt and pepper to taste 1 lb. sea scallops, rinsed and drained

Directions 1. In a large bowl, mix together the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice, jalapeño, salt and pepper and keep aside. 2. Season the scallops with the sea salt and cayenne pepper. 3. Heat a large greased nonstick fry pan on medium-high heat and sear half of the scallops for about 2 minutes from both sides. 4. Transfer the scallops into a warmed plate 5. Repeat with the remaining scallops. 6. Divide the scallops into 4 warmed plates and top with the salsa. 7. Serve immediately.

34

Saint Kitts Scallops

Sesame

Shrimp Soup

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 128.4 Fat 4.3 g Cholesterol 42.6 mg Sodium 512.4 mg Carbohydrates 11 g Protein 13.2 g

Ingredients 1 tsp olive oil 2 garlic cloves, minced 1 tbsp fresh gingerroot, peeled and minced 1 tsp lemon peel, grated 1⁄4 tsp dried red pepper flakes 4 C. low sodium chicken broth 1 tbsp low sodium soy sauce 1 tbsp fresh lemon juice 3 carrots, peeled and sliced thinly

1⁄4 lb scallops, diced 1⁄4 lb large shrimp, peeled and diced 1 tsp sesame oil 4 green onions, chopped fine 2 tbsp fresh cilantro, chopped

Directions 1. Place a soup pot over medium heat. Heat the oil in it. Cook in it the garlic, ginger, lemon peel and hot pepper flakes for 1 min. 2. Stir in the broth, soy sauce and lemon juice. Cook them until they start boiling. Stir in the carrots. Lower the heat and cook the soup for 17 min on low heat. 3. Stir in the scallops, shrimp, sesame oil and green onions. Cook them for 6 min. serve your soup hot. 4. Enjoy.

Sesame Shrimp Soup

35

BASIL

Calamari Soup

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 593.9 Fat 40.2 g Cholesterol 193.9 mg Sodium 1122 mg Carbohydrates 23 g Protein 35.5 g

Ingredients

Directions

4 tbsp olive oil 1⁄4 C. chopped fennel 3 tbsp chopped yellow onions 3 tbsp minced 3 garlic cloves, minced 1⁄4 C. dry white wine 1 (28 oz) can crushed tomatoes 2 tbsp minced flat leaf parsley 1 tsp crushed red pepper flakes 1 C. bottled clam juice 1 C. water Salt & freshly ground black pepper 1⁄2 C. unsalted butter 8 oz Prince Edward Island mussels 8 oz littleneck clams 8 oz white fish fillets, cut into chunks 4 oz cleaned calamari, cut into 1-inch wide rings 4 oz large shrimp, peeled and deveined, tails on 2 tbsp minced fresh basil Fennel leaves (to garnish)

1. Place a large soup pot over medium heat. Heat in it 2 tbsp of olive oil Cook in it the fennel, onion and garlic for 6 min 2. Add the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water, a pinch of salt and pepper. Cook the soup over high heat until it starts boiling. 3. Lower the heat and cook the soup for 32 min. add the butter then stir the soup until it melts. 4. Place a skillet over medium heat. Heat 2 tbsp of olive oil in it. Cook in it the clams and mussels for 5 min. 5. Stir in the fish, calamari, and shrimp, and sprinkle with salt and pepper. Cook them for 4 min and remove the mussels and clams that stayed closed. 6. Stir in 1 C. of tomato and cook them for 6 min. Place the seafood mix to the soup pot and cook them for 4 min. serve your soup hot with some basil on top. 7. Enjoy.

38

Basil Calamari Soup

Anaheim

Fish Soup

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 134 Fat 3.5 g Cholesterol 0 mg Sodium 895.5 mg Carbohydrates 20.9 g Protein 6g

Ingredients 1 C. onion, chopped 2 medium tomatoes, peeled, seeded and chopped 2 Anaheim chilies, seeded, deveined and cut into strips 1 jalapeno pepper, seeded, and deveined and minced 2 medium potatoes, peeled and cut into 1-inch cubes 3 garlic cloves, minced 1 tsp cumin seed 1 lb fish, cut into small pieces

1⁄3 C. cilantro, chopped 1 tsp oregano 6 tbsp lime juice 4 C. chicken broth 1 tsp salt 1 tsp pepper 2 bay leaves 1 tbsp olive oil Water

Directions 1. Place the cumin seeds in a mortar and crush them. Combine in the garlic and chopped jalapeño. Press them until they make a paste. Stir into them a splash of water. 2. Place a soup pot over medium heat. Heat the oil in it. Cook in it the onion for 3 min. Stir in the peppers with onion and cook them for 4 min. 3. Stir in the remaining 4. Ingredients except for the cilantro and seafood Cook the soup until it starts boiling. Put on the lid and cook the soup for 42 min. 5. Once the time is up, add the cilantro with dish and cook them for 22 min. serve your soup hot. 6. Enjoy.

Anaheim Fish Soup

39

ACHIOTE

Crab Soup

Prep Time: 1 hr Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 823.5 Fat 20.8 g Cholesterol 160.5 mg Sodium 1055 mg Carbohydrates 118.2 g Protein 43 g

Ingredients

Directions

2 lbs crab 4 tbsp margarine 1 tomato (chopped) 1 onion (chopped) 1 green pepper (chopped) 2 chicken bouillon cubes 1 tsp spices 1⁄2 C. cilantro 1⁄4 C. parsley Water Salt 2 shrimp bouillon cubes 1 tsp Worcestershire sauce 2 tsp achiote powder 3 chayotes 3 yucca root 4 plantains 1 lb shrimp 1 lb conch 1 lb fish (fillet of your choice) 2 C. coconut milk 2 tbsp sugar 2 C. rice Lime Avocado (optional) Tortilla

1. Clean the crab and place it in a large pot with margarine, green peppers, tomatoes, and onions, one cube of chicken bouillon, cilantro, parsley, and some spices. 2. Add enough hot water to fill 1/3 of the pot then season it with some salt and stir them well. 3. Stir in the shrimp bullion, another cube of chicken bouillon, the Worcestershire Sauce, and achiote powder. 4. Chop the chayote and slice the yuccas, cut each plantain into 5 chunks. Stir them into the soup. Cook the soup until it start boiling and keep it boiling until the veggies become soft. 5. Stir in the shrimp with fish, coconut milk, conch and coconut milk. 6. Lower the heat and cook the soup for 22 min. Serve it warm with some fresh lime, white rice and enjoy.

40

Achiote Crab Soup

Classy Oregano

Seafood Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 400.5 Fat 16.1 g Cholesterol 188 mg Sodium 1367.8 mg Carbohydrates 16.1 g Protein 37 g

Ingredients 1⁄4 C. olive oil 1 1⁄4 C. onions, chopped 2 tbsp garlic, chopped 4 tsp oregano, dried 1 1⁄2 tsp fennel seeds, dried 2 cans diced tomatoes 20 oz bottled clam juice 6 1⁄2 oz minced clams

1 C. dry white wine 1 lb shrimp, shelled 6 oz crabmeat 2 tbsp dried basil 1⁄8 tsp cayenne pepper

Directions 1. Place a large saucepan over medium heat. Heat the oil in it. Cook in it the onions, garlic, oregano and fennel for 3 min. 2. Stir in the tomatoes, clam juice, wine and liquid from canned clams. Cook the soup for 16 min. Stir in the shrimp, clams, and crab meat. 3. Cook the soup over medium heat for 3 min. Stir in the basil with cayenne pepper, a pinch of salt and pepper. Cook the soup for another 3 min. 4. Serve your soup warm. 5. Enjoy.

Classy Oregano Seafood Soup

41

ROYAL ASIAN

Seafood Soup

Prep Time: 20 mins Total Time: 42 mins Servings per Recipe: 6 Calories 365.8 Fat 21.5 g Cholesterol 312 mg Sodium 634.6 mg Carbohydrates 10.9 g Protein 33 g

Ingredients 400 g king prawns, uncooked 500 g squid 2 liters water 2 tbsp oil 1 small onion, finely chopped 3 tsp grated fresh ginger 3 garlic cloves, crushed 1 stalk fresh lemongrass, finely chopped 1⁄4 tsp turmeric 2 tsp sweet chili sauce 2 tbsp oyster sauce

1⁄3 C. lime juice 4 dried kaffir lime leaves 1⁄2 tsp cumin seed 400 ml coconut milk 1 tbsp raw sugar 300 g white fish fillets, chopped 1⁄4 C. fresh coriander, leafs

Directions 1. Remove the heads of the prawns and place them aside. Discard their shells. Cut the squid into small pieces or strips. 2. Place the stock with prawn heads in a large soup pot over medium heat. Cook them until they start boiling. 3. Lower the heat and remove the cover. Coo them for 32 min. Place the stock mix aside to lose heat then discard the prawn shells and strain it. 4. Place a large skillet over medium heat. Heat the oil in it. Cook in it the onion, ginger, garlic, lemongrass and sauces for 4 min. 5. Transfer the mix to the pot with stock, seeds, juice, leaves. Cook the soup until it start boiling over medium heat. Lower the heat and cook the soup without a lid for 17 min. 6. Add the coconut milk with sugar. Cook the soup for 7 min. Stir in the seafood and cook the soup for 3 min. serve your soup hot right away. 7. Enjoy. 42

Royal Asian Seafood Soup

Herbed

Anchovies Soup

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 401.4 Fat 23.1 g Cholesterol 130.7 mg Sodium 678.8 mg Carbohydrates 9.7 g Protein 27.9 g

Ingredients 2 garlic cloves, peeled 4 anchovies (about 1 oz) 3 tbsp fresh parsley, chopped divided 1⁄4 tsp crushed red pepper flakes 1⁄2 tsp dried oregano 6 tbsp extra virgin olive oil, divided Soup 8 mussels, cleaned 8 littleneck clams, cleaned 1 C. dry white wine 1 1⁄2 C. vegetable stock or 1 1⁄2 C. fish

stock or 1 1⁄2 C. chicken stock or 1 1⁄2 C. clam juice 1 C. tomato sauce 1 pinch saffron 1⁄2 lb white fish fillet, cut into bite sized dice 4 sea scallops 8 large shrimp, peeled and deveined 1⁄2 lb calamari, cleaned and sliced crosswise into rings

Directions 1. Get a food processor: Place in it the anchovies with garlic and pulse them few times until they become finely chopped. Add the oregano, pepper flakes, 2 tbsp of parsley and olive oil. 2. Pulse them several times until they become like a paste while adding more olive oil if needed. 3. Place a soup pot over medium heat. Cook in it the garlic paste for 2 min. add the clams with mussels and cook them for 1 min. 4. Stir in the wine and cook them until half of it evaporates on high medium heat. Add the stock with saffron and tomato sauce then bring to the soup to a simmer. 5. Stir in the scallops and cook them for 1 min. Stir in the shrimp and cook them for another minute. Stir in the squid and cook them for 1 more minute. 6. Discard the shells stayed closed and didn't open then serve you soup warm. 7. Enjoy. Herbed Anchovies Soup

43

TOFU

and Seafood Clash Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 182.2 Fat 6.4 g Cholesterol 12.4 mg Sodium 1070.9 mg Carbohydrates 17.1 g Protein 14 g

Ingredients 5 C. chicken stock (homemade or a good canned stock) 1⁄2 C. shrimp, shelled and cut into small pieces 1⁄2 C. scallops, cubed 1⁄2 C. crabmeat 8 oz firm bean curd, in small cubes (tofu) 1 green onion, finely chopped 1 slice ginger, finely chopped 1 tsp salt 2 1⁄2 tbsp cornstarch, dissolved in

5 tbsp water Red wine vinegar (optional) Chili oil (optional) 1⁄2 tsp white pepper

Directions 1. Place a large saucepan over medium heat. Pour in it the stock and cook in until it starts boiling. Stir in the shrimp, scallops, crab meat and bean curd, green onion, ginger and salt. 2. Cook the soup until it starts boiling and becomes slightly thick. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

44

Tofu and Seafood Clash Soup

How to Make Mussels

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 3 Calories 214 kcal Fat 12 g Carbohydrates 10.5g Protein 5.3 g Cholesterol 42 mg Sodium 371 mg

Ingredients 3/4 C. white wine 3/4 C. tomato and clam juice cocktail 3 cloves garlic - peeled and sliced 1/2 tsp crushed red pepper flakes

1 lb. mussels, cleaned and debearded 3 tbsp butter

Directions 1. In a soup pan, mix together the juice cocktail, wine, garlic and red pepper flakes and bring to a boil. 2. Stir in the mussels and boil, covered for about 4-6 minutes. 3. Remove the mussels which are not opened. 4. Transfer the mussels in a large bowl and cover with a foil paper to keep them warm. 5. Remove the cooking liquid, reserving 1 C. of the liquid with the garlic in the pan. 6. Cook the liquid till it reduces to 3/4 of the C.. 7. Add the butter and stir till melted completely. 8. Serve the mussels with the sauce.

How to Make Mussels

45

WHANGAREI

Style Mussels

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 142 kcal Fat 7.1 g Carbohydrates 15.8g Protein 6.9 g Cholesterol 17 mg Sodium 1102 mg

Ingredients 1 tbsp butter 1 tbsp olive oil 2 tbsp minced garlic 2 tbsp minced shallots 1 tbsp capers 3 C. canned tomato sauce 1 tbsp Italian seasoning

1/2 tsp red pepper flakes 1 lb. mussels, cleaned and debearded 1 C. chopped green onions

Directions 1. In a skillet, heat the oil and butter on medium heat and sauté the shallots, garlic and capers for about 5 minutes. 2. Stir in the Italian herbs, tomato sauce and red pepper flakes and reduce the heat to medium-low. 3. Simmer, covered for about 10 minutes. 4. Stir in the mussels and increase the heat to medium-high. 5. Cook, covered for about 10 minutes. 6. Discard any unopened mussels from the skillet. 7. Serve with a garnishing of the green onions.

46

Whangarei Style Mussels

Northern French Mussels

Prep Time: 35 mins Total Time: 50 mins Servings per Recipe: 4 Calories 298 kcal Fat 10.1 g Carbohydrates 10.3g Protein 18.6 g Cholesterol 70 mg Sodium 330 mg

Ingredients 4 quarts mussels, cleaned and debearded 2 cloves garlic, minced 1 onion, chopped 6 tbsp chopped fresh parsley 1 bay leaf 1/4 tsp dried thyme

2 C. white wine 3 tbsp butter, divided

Directions 1. In a large pan, add the wine, onion, garlic, 1/4 C. of the parsley, thyme, bay leaf and 2 tbsp of the butter and bring to a boil. 2. Reduce the heat and simmer for about 2 minutes. 3. Stir in the mussels and cook, covered for about 3-4 minutes. 4. Transfer the mussels in a bowl and cover with a foil paper to keep them warm. 5. Strain the cooking liquid and place in the pan with the remaining butter and parsley. 6. Cook the liquid till the butter is melted completely. 7. Serve the mussels with the sauce.

Northern French Mussels

47

HOT BUTTER

Mussels with Cream

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 413 kcal Fat 13.8 g Carbohydrates 27.2g Protein 24 g Cholesterol 80 mg Sodium 1109 mg

Ingredients 2 tbsp butter 3 tbsp minced garlic 4 shallots, chopped 4 C. beef broth 1 jalapeno pepper, minced 1 red chili pepper, minced 4 fresh tomatoes, coarsely chopped 20 fresh basil leaves, torn 2 C. white wine

1 tbsp cornstarch 1/2 C. light cream 5 lb. fresh mussels, scrubbed and debearded

Directions 1. In a large soup pan, melt the butter on medium heat and sauté the shallots and garlic till browned lightly. 2. Add the red chile pepper, jalapeño and a splash of the broth and simmer for a few minutes. 3. Stir in the remaining broth, white wine, tomatoes and basil and bring to a boil. 4. Meanwhile in a bowl, mix together the cornstarch and a little amount of the light cream. 5. In the pan, add the remaining light cream and cornstarch mixture and bring to a boil. 6. Cook for about 5 minutes.

48

Hot Butter Mussels with Cream

Colorful Pepper Mussels with Vinaigrette

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 6 Calories 240 kcal Fat 20.4 g Carbohydrates 5.5g Protein 9.1 g Cholesterol 53 mg Sodium 389 mg

Ingredients 24 fresh mussels, scrubbed and debearded 1 small green bell pepper, seeded and diced 1 small red bell pepper, seeded and diced 1 small yellow bell peppers, seeded and diced 1/2 C. olive oil 1/4 C. red wine vinegar

2 tbsp chopped fresh parsley 1 hard-cooked egg, chopped 1/2 tsp salt 1 pinch ground black pepper

Directions 1. 2. 3. 4. 5. 6.

In a large pan, add 1-inch of the water and bring to a boil. Add the mussels and cook, covered for about 3-5 minutes, then drain well. Discard any unopened mussels. Remove one side of each shells and place in a large serving plate. In a bowl, add the remaining ingredients and mix till well combined. Pour the dressing over the mussels and serve.

Colorful Pepper Mussels with Vinaigrette

49

LEMON ZESTED

and Parsley Mussels

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 553 kcal Fat 14.8 g Carbohydrates 40.5g Protein 28.1 g Cholesterol 91 mg Sodium 620 mg

Ingredients 2 tbsp butter 4 cloves garlic, minced 1/2 tsp red pepper flakes, or to taste 1 lemon, zested 2 C. white wine freshly ground black pepper to taste 2 lb. mussels, cleaned and debearded

1 C. chopped fresh flat-leaf parsley 2 slices bread, grilled 2 lemon wedges for garnish

Directions 1. 2. 3. 4. 5. 6. 7.

52

In a large soup pan, melt the butter on medium heat and sauté for about 30 seconds. Stir in the lemon zest and red pepper flakes and sauté for about 45 seconds. Stir in the wine, salt and black pepper and bring to a boil. Stir in the mussels and cook, covered for about 1 minute. Uncover the pan and Stir the mussels and cook, covered for about 2 minutes. Stir in parsley and cook, covered for about 1-3 minutes. Serve with a topping of the lemon wedges alongside the grilled bread.

Lemon Zested and Parsley Mussels

Southern French Style Mussels

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 310 kcal Fat 5.5 g Carbohydrates 50.3g Protein 15.6 g Cholesterol 16 mg Sodium 325 mg

Ingredients 1 (12 oz.) package fettuccini pasta 1 tbsp olive oil 1 onion, chopped 2 cloves garlic, minced 1 (16 oz.) can diced tomatoes 1 tsp tomato paste 5 fresh mushrooms, chopped 1 tsp dried basil

1/2 tsp dried oregano 1 tsp dried tarragon 36 raw green-lipped mussels 1/2 C. olives 2 fresh tomatoes, chopped

Directions 1. In a large pan of boiling water, cook the pasta for about 8-10 minutes and drain well. 2. Meanwhile in a large pan, heat the oil on medium heat and sauté the onion and garlic till tender. 3. Stir in the remaining ingredients except the fresh tomatoes and olives. 4. Simmer, covered for about 10 minutes. 5. Stir in the fresh tomatoes and olives and simmer, covered for about 5 minutes. 6. Pour mussels mixture over pasta and serve.

Southern French Style Mussels

53

PARMESAN

and Wine Tilapia

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 324 kcal Fat 11.2 g Carbohydrates 20.8g Protein 30.8 g Cholesterol 69 mg Sodium 409 mg

Ingredients 1/4 C. all-purpose flour 1/2 C. grated Parmesan cheese 1/2 tsp dried thyme 1/2 tsp dried dill weed 1/4 tsp salt 1/2 C. milk 1/2 C. all-purpose flour

4 (4 oz.) tilapia fillets 2 tbsps butter 1/4 C. dry white wine 1/4 C. milk

Directions 1. 2. 3. 4.

Get a bowl, combine: salt, a quarter of a C. of flour, dill, parmesan, and thyme. Get a 2nd bowl and add in 1/2 C. of flour. Get a 3rd bowl and add in 1/2 a C. of milk. Coat your fish with the contents of the 2nd bowl, then the 3rd bowl, and finally with the contents of the 1st bowl. 5. For 3 mins each side brown the tilapia in butter. 6. Now set the heat to low and cook everything for 4 more mins. Then place the fish to the side. 7. Turn up the heat and add the first bowl (flour with spices) to the pan. 8. Pour in the wine and cook the mix for 7 mins until it becomes sauce-like. 9. Slowly stir in a quarter of a C. of milk over a low heat and cook everything for 3 more mins. 10. Top your fish with the sauce. 11. Enjoy.

54

Parmesan and Wine Tilapia

Easy Baked Tilapia

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 357 kcal Fat 12.8 g Carbohydrates 17.8g Protein 39.8 g Cholesterol 71 mg Sodium 550 mg

Ingredients cooking spray 1/2 C. milk 1/2 C. prepared ranch dressing 1/2 C. all-purpose flour 1 C. dry bread crumbs 1/2 C. grated Parmesan cheese 1/2 tsp seasoned salt 1/2 tsp ground black pepper 1/2 tsp celery salt 1/2 tsp garlic powder

1/2 tsp onion powder 1/2 tsp ground paprika 1/2 tsp dried parsley 1/4 tsp dried basil cooking spray 8 (6 oz.) tilapia fillets

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 425 degrees before doing anything else. Cover a casserole dish with foil and then coat it with nonstick spray. Get a bowl, combine: milk and the dressing. Get a 2nd bowl for your flour. Get a 3rd bowl, combine: parsley, bread crumbs, basil, parmesan, paprika, seasoned salt, onion powder, black pepper, and celery salt. Now coat this mix with some nonstick spray until it is slightly moist. Then stir the mix a few times. Do this 3 more times (spray then stir). Now pour this mix in a plastic bag that can be resealed. Coat your fish with the contents of the 2nd bowl, then the 1st bowl, and finally put each piece individually into your plastic bag and shake everything to coat the fish. Place your fish pieces in the casserole dish and coat them with a little more cooking spray. Cook everything in the oven for 23 mins. Enjoy.

Easy Baked Tilapia

55

BUTTER, GARLIC,

and Tomatoes Tilapia

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 277 kcal Fat 13.1 g Carbohydrates 4.2g Protein 23.7 g Cholesterol 72 mg Sodium 159 mg

Ingredients 4 (4 oz.) fillets tilapia salt and pepper to taste 4 tbsps butter 3 cloves garlic, pressed 4 fresh basil leaves, diced

1 large tomato, diced 1 C. white wine

Directions 1. 2. 3. 4. 5. 6. 7. 8.

56

Get an outdoor grill hot and coat the grate with some oil before doing anything else. Now lay all your pieces of fish on a big piece of foil. Coat each piece with pepper and salt then put 1 tbsp of butter on each one. Now top each pieces with tomato, basil, and garlic. Then cover everything with the wine. Wrap some foil around the fish and seal it tightly. Place the foiled fish in a casserole dish and bring everything over to the grill. Grill your fish for 17 mins. Enjoy.

Butter, Garlic, and Tomatoes Tilapia

Lime

and Mushrooms Tilapia

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 146 kcal Fat 6.9 g Carbohydrates 8g Protein 14.2 g Cholesterol 36 mg Sodium 322 mg

Ingredients 1 oz. dried porcini mushrooms 2 tbsps butter 2 (4 oz.) fillets tilapia, halved kosher salt to taste ground black pepper to taste

1 tbsp lemon zest 2 limes, juiced 2 green onions, diced

Directions 1. 2. 3. 4. 5. 6. 7.

For 25 mins let your mushrooms sit submerged, in water, in a bowl, then cut them up. Coat your fish with pepper, and kosher salt. Then fry it in half of your butter. Add in half of the zest, half of the lime juice, and cook everything for 7 mins. Turn over the piece of fish and coat it with more pepper, and more salt. Add the rest of the zest, the lime juice, the butter, mushrooms, and onions. Cook everything for 7 mins. Enjoy.

Lime and Mushrooms Tilapia

57

SPICY GARLIC

Tilapia

Prep Time: 5 mins Total Time: 1 day 35 mins Servings per Recipe: 4 Calories 217 kcal Fat 11.7 g Carbohydrates 3.6g Protein 23.5 g Cholesterol 41 mg Sodium 74 mg

Ingredients 4 (4 oz.) fillets tilapia 4 cloves crushed garlic 3 tbsps olive oil

1 onion, diced 1/4 tsp cayenne pepper

Directions 1. Take your pieces of garlic and rub the pieces of fish with it. Now place everything into a casserole dish. 2. Coat your tilapia with olive oil and then layer your onions over everything. 3. Place a covering around the dish and place everything in the fridge for 8 hrs. 4. Set your oven to 350 degrees before doing anything else. 5. Top your fish with the cayenne and cook everything in the oven for 32 mins. 6. Enjoy.

58

Spicy Garlic Tilapia

Creamy Lemon

Pepper Tilapia

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 173 kcal Fat 7g Carbohydrates 3g Protein < 23.6 g Cholesterol 47 mg Sodium 480 mg

Ingredients 4 (4 oz.) fillets tilapia butter flavored cooking spray 4 tsps margarine, melted 2 tbsps lemon juice 2 tbsps diced fresh dill weed 1 tbsp lemon-pepper seasoning

4 tsps cream cheese 5 tbsps lemon juice, or to taste 2 tbsps diced fresh dill weed

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Coat a casserole dish with nonstick spray and layer your pieces of fish in it. 3. Now coat the fish with some spray as well as: lemon juice (2 tbsps), margarine, dill (2 tbsps), and lemon pepper. 4. Cook everything in the oven for 17 mins. 5. Now get a bowl, mix: remaining dill, cream cheese, and lemon juice (5 tbsps). 6. Cook everything in the microwave for 90 secs. Then whisked the mix for 30 secs. 7. When serving your fish top it with the sauce. 8. Enjoy.

Creamy Lemon Pepper Tilapia

59

JALAPENO, CILANTRO,

and Mango Tilapia

Prep Time: 45 mins Total Time: 1 hr 55 mins Servings per Recipe: 2 Calories 634 kcal Fat 40.2 g Carbohydrates 33.4g Protein 36.3 g Cholesterol 62 mg Sodium 697 mg

Ingredients 1/3 C. extra-virgin olive oil 1 tbsp lemon juice 1 tbsp minced fresh parsley 1 clove garlic, minced 1 tsp dried basil 1 tsp ground black pepper 1/2 tsp salt 2 (6 oz.) tilapia fillets 1 large ripe mango, peeled, pitted and diced

1/2 red bell pepper, diced 2 tbsps minced red onion 1 tbsp diced fresh cilantro 1 jalapeno pepper, seeded and minced 2 tbsps lime juice 1 tbsp lemon juice salt and pepper to taste

Directions 1. Get a bowl, combine: half tsp salt, olive oil, 1 tsp pepper, 1 tbsp lemon juice, basil, garlic, and parsley. 2. Coat your pieces of fish by stirring them in the bowl as well. 3. Place a covering on the bowl and put everything in the fridge for 60 mins. 4. Get a 2nd bowl, combine: 1 tbsp lemon juice, mango, pepper, lime juice, bell peppers, salt, jalapenos, cilantro, and red onions. 5. Place a covering on this mix as well and place it in the fridge. 6. Get a grill hot and coat its grate with oil. 7. Grill your pieces of fish for 5 mins per side and then garnish them with the mango mix when serving. 8. Enjoy.

60

Jalapeno, Cilantro, and Mango Tilapia

Almonds

and Butter Tilapia

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 8 Calories 424 kcal Fat 22.4 g Carbohydrates 9g Protein 46.9 g Cholesterol 149 mg Sodium 591 mg

Ingredients 2 eggs 1 tsp lemon pepper 1 tsp garlic pepper 1 C. ground almonds 1 C. freshly grated Parmesan cheese 8 (6 oz.) tilapia fillets 1/4 C. all-purpose flour for dusting 6 tbsps butter

salt to taste 1 C. freshly grated Parmesan cheese 8 sprigs parsley 8 lemon wedges

Directions 1. 2. 3. 4. 5.

Get a bowl, combine: garlic pepper, beaten eggs, and lemon pepper. Get a 2nd bowl, combine: parmesan and almonds. Coat your pieces of fish with the contents of the first bowl and then the 2nd bowl. Now brown them for 3 mins per side in butter. Once evenly browned, set the heat to a lower level, and add some salt and the rest of the parmesan. 6. Place a lid on the pan and cook everything for 7 more mins. 7. Garnish your pieces of fish with lemon and parsley. 8. Enjoy.

Almonds and Butter Tilapia

61

EASY FLAME

Broiled Tilapia

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 8 Calories 224 kcal Fat 12.8 g Carbohydrates 0.8g Protein < 25.4 g Cholesterol 63 mg Sodium 220 mg

Ingredients 1/2 C. Parmesan cheese 1/4 C. butter, softened 3 tbsps mayonnaise 2 tbsps fresh lemon juice 1/4 tsp dried basil 1/4 tsp ground black pepper

1/8 tsp onion powder 1/8 tsp celery salt 2 lbs tilapia fillets

Directions 1. Cover a broiler pan with foil and then turn on your oven's broiler to low, if possible, before doing anything else. 2. Get a bowl, combine: celery salt, parmesan, onion powder, butter, pepper, mayo, basil, and lemon juice. 3. Cook your fish for 3 mins per side then take them out of the oven and coat them liberally with the dry spice mix. 4. Continue cooking the fish for 3 more mins until browned and fully done. 5. Enjoy. 6. NOTE: You can decrease the broiling time if you find that the fish is done earlier. It all depends on the thickness of the meat and the heat of your broiler.

62

Easy Flame Broiled Tilapia

Tacos

I Tilapia

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 416 kcal Fat 15.2 g Carbohydrates 38.9g Protein 30.1 g Cholesterol 47 mg Sodium 481 mg

Ingredients 1/4 C. reduced-fat sour cream 2 tbsps lime juice salt and ground black pepper to taste 1 jalapeno pepper, halved lengthwise 2 1/2 C. shredded red cabbage 4 green onions, thinly sliced

2 tbsps olive oil 1 lb tilapia fillets, cut into strips 8 (6 inch) flour tortillas 1/2 C. diced fresh cilantro

Directions 1. Get a bowl, combine: lime, pepper, sour cream, and salt. 2. Reserve half of the mix for later. 3. Add to the lime mix the following to form a slaw: half of your jalapenos (diced), green onions, and cabbage. 4. Get a frying pan hot with olive oil then add in the rest of the jalapeno and stir it to season the oil. 5. Coat your fish with pepper and salt before cooking it in the oil for 7 mins. 6. For 40 secs microwave your tortillas and liberally fill each with the fish and slaw mix. 7. Top everything with the sour cream mix that was set aside earlier. 8. Add some cilantro as well. 9. Enjoy.

Tacos I Tilapia

63

GAZPACHO

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 12 Calories 322 kcal Carbohydrates 29.1 g Cholesterol 221 mg Fat 11.2 g Fiber 6.4 g Protein 27.1 g Sodium 948 mg

Ingredients 64 fluid ounces tomato and clam juice cocktail 3 pounds cooked shrimp, peeled and deveined 4 avocados, peeled and chopped 2 cucumbers, cubed 3 large tomatoes, diced 1 red onion, diced

1 bunch cilantro, chopped 2 tbsps lemon juice 1/2 tsp salt 1/4 tsp pepper

Directions 1. Combine all the ingredients mentioned above in a large bowl before refrigerating it for at least an hour before serving.

66

Gazpacho

Fresh Garlic Shrimp

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 10 Calories 231 kcal Carbohydrates 4.7 g Cholesterol 177 mg Fat 14.9 g Fiber 2.1 g Protein 19.9 g Sodium 323 mg

Ingredients 2 pounds cooked medium shrimp, peeled and deveined without tail 1 green bell pepper, finely chopped 1 red bell pepper, finely chopped 5 cloves garlic, minced 1 sweet onion, diced chopped fresh cilantro

1 avocado - peeled, pitted and diced salt and pepper to taste 1/2 cup olive oil chili pepper flakes

Directions 1. Combine all the ingredients mentioned above in a large sized bowl very thoroughly before refrigerating for at least an hour before serving.

Fresh Garlic Shrimp

67

LAYERED

Shrimp

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 10 Calories 279 kcal Carbohydrates 23.6 g Cholesterol 94 mg Fat 14.5 g Fiber 1.6 g Protein 13.7 g Sodium 628 mg

Ingredients 1 (8 ounce) package cream cheese 1 (8 ounce) jar cocktail sauce 1 pound shrimp, peeled and deveined 1 (10 ounce) package thin wheat crackers

Directions 1. Spread cream cheese to about ¼ inch thickness over a plate before pouring some cocktail sauce in the center of plate; leaving 1 inch ring around it. 2. Coat shrimp with the cocktail sauce and place crackers in that inch ring. 3. They should be placed in manner that they are tightly standing around the whole plate. 4. Serve.

68

Layered Shrimp

Shrimp

Appetizer

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 5 Calories 56 kcal Carbohydrates 2.3 g Cholesterol 31 mg Fat 3.4 g Fiber 0.2 g Protein 4g Sodium 159 mg

Ingredients 1 (8 ounce) package cream cheese, softened 2 tsps Worcestershire sauce 1 tsp hot pepper sauce 1 (8 ounce) jar cocktail sauce 2 (6 ounce) containers shrimp, rinsed and drained

2 chopped green onions 1 tomato, chopped 1/2 cup shredded mozzarella cheese

Directions 1. Top a mixture of cream cheese, hot pepper sauce and Worcestershire sauce with cocktail sauce and shrimp in a serving platter. 2. Garnish the shrimp with green onions, mozzarella cheese and tomato. 3. Serve.

Shrimp Appetizer

69

SHRIMP

Stir-fry

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 507 kcal Carbohydrates 73.3 g Cholesterol 173 mg Fat 9.5 g Fiber 2.1 g Protein 29.1 g Sodium 896 mg

Ingredients 1 tbsp sesame oil 1 tbsp olive oil 1 pound tiger shrimp, peeled and deveined 1 cup chopped onion 1 1/2 cups sliced king mushrooms 1/2 cup chopped green bell pepper 3 cloves garlic, finely chopped

1 tsp minced fresh ginger 1/2 cup water 1 tsp oyster sauce, or to taste 1 pound fresh Chinese wheat noodles 2 cups bean sprouts

Directions 1. Cook onion and shrimp in hot olive oil and sesame oil until you see that it is well coated before adding mushrooms, garlic, ginger and green bell pepper into the shrimp. 2. Now add water and some oyster sauce into the pan, and cook all this until you see that shrimp is no longer transparent from the center. 3. Now add noodles and bean sprouts, and cook until you see that the noodles are heated through. 4. Serve.

70

Shrimp Stir-fry

Shrimp Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 55 kcal Carbohydrates 0.8 g Cholesterol 63 mg Fat 1.1 g Fiber 0g Protein 9.8 g Sodium 657 mg

Ingredients 2 (14.5 ounce) cans chicken broth 2 (14.5 ounce) cans beef broth 2 (10.5 ounce) cans shrimp consomme 2 1/2 cups frozen shrimp, thawed 1 tsp fresh dill weed

salt and pepper to taste 2 tbsps sliced green onions

Directions 1. Cook mixture of chicken broth, shrimp consommé and beef broth until heated through before straining it. 2. Add shrimp and dill into the broth over medium heat before adding seasoning according to your taste. 3. Garnish this soup with chopped onion before serving.

Shrimp Soup

71

SHRIMP

Toast

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 574 kcal Carbohydrates 15.7 g Cholesterol 124 mg Fat 48.3 g Fiber 0.3 g Protein 11.4 g Sodium 424 mg

Ingredients 1/2 pound medium shrimp, peeled and deveined 1 slice fresh ginger root, chopped 1 clove garlic, chopped 1/2 cup water chestnuts, drained and chopped 1 tsp salt 1 tsp ground black pepper 2 tbsps dry sherry

1 egg white 1 tsp baking soda 3 slices white bread, crusts trimmed 3 tbsps sesame seeds 3 cups oil for deep frying

Directions 1. Blend water chestnuts, shrimp, baking soda, sherry, salt, egg white, ginger, pepper and garlic in a blender very thoroughly until smooth. 2. Cut trimmed bread into four equal triangle shaped slices before placing shrimp mixture over it evenly. 3. Deep fry these toast in 3 cups hot oil before draining it with the help of paper towels. 4. Serve.

72

Shrimp Toast

Shrimp

Cakes

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 1054 kcal Carbohydrates 44.7 g Cholesterol 195 mg Fat 86.8 g Fiber 1.9 g Protein 24.1 g Sodium 1314 mg

Ingredients 1 pound shrimp - peeled, deveined and chopped 1 1/4 cups coarsely crushed buttery round crackers 1/4 cup chopped onion 2 jalapeno peppers, seeded and chopped 1 cup mayonnaise 1 tbsp prepared yellow mustard

10 dashes hot pepper sauce (e.g. Tabasco™) celery salt to taste 1 tbsp Parmesan cheese 1 quart oil for frying

Directions 1. Combine all the ingredients that are mentioned above in a medium sized bowl before forming eight patties out of it. 2. Now fry these patties in half inch hot oil for about five minutes each side or until you see that it is golden brown in color from both sides. 3. Serve.

Shrimp Cakes

73

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/