Seafood Companion: Enjoy All Types of Delicious Fish with Easy Seafood Recipes [2 ed.] 9798376755624

Table of contents :
Table of Contents
Cheddar Spinach Halibut
All-Ingredient Halibut
Moscow Halibut Dinner
Seattle Inspired Halibut
Monterey Mustard Halibut Platter
I ♥ Halibut
Mediterranean Salad
Delicious Tuna Spread
Cream of Tuna
Italian Tuna Loaf
Easy Homemade Mousse
Mac and Cheese Tuna Quick Throw-Together Dinner
5 Spiced Scallops
Golden Gate Stew
Heirloom Scallops
Flame Broiled Scallops
Tastier Scallops
Romano Seafood Scampi
Bell Seafood Cassava Soup
Italian Tipsy Seafood Soup
Lemongrass Flavored Seafood Soup
Chinese Seafood-Balls Soup
Seafood Bay Soup
Fancy Valentine's Seafood Soup
Fresh Mussels with Spinach
Greek Style Mussels
Sanibel Island Mussels
Mussels Thai Style
Curried Mussels with Parsley
French Mussel Soup
Buttery Garlic and Lemon Tilapia
Cajun Style Tilapia I
Easy Veggie Baked Tilapia
Raspberries and Dijon Tilapia
Taco Tilapia II
Blackened Tilapia
Provolone Shrimp
Monterey Shrimp
Italian Parmesan Shrimp
Louisiana Shrimp
Tequila Shrimp
Szechwan Shrimp
Maggie’s Favorite Chowder
Grilled Salmon
Buttered Salmon
Parmesan and Tomato Salmon
Ginger Sesame Salmon
Lemon Dill Salmon
Spicy Tangy Trout
Buttery Potato Cod
Easy Little Fish Tacos
Easy Deep Fried Snapper
Louisiana Style Mahi Mahi
Indian Style Tandoori Catfish
Tomato, Pepper, Parsley Haddock
Easy Cod and Potatoes
Mackerel, Potato, Tomato, Stew
Easy Jalapeno Garlic Trout

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Seafood Companion Enjoy All Types of Delicious Seafood with Easy Seafood Recipes

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Table of Contents Cheddar Spinach Halibut 7 All-Ingredient Halibut 10 Moscow Halibut Dinner 11 Seattle Inspired Halibut 12 Monterey Mustard Halibut Platter 13 I ♥ Halibut 14 Mediterranean Salad 15 Delicious Tuna Spread 16 Cream of Tuna 17 Italian Tuna Loaf 20 Easy Homemade Mousse 21 Mac and Cheese Tuna Quick Throw-Together Dinner 22 5 Spiced Scallops 23 Golden Gate Stew 24 Heirloom Scallops 25 Flame Broiled Scallops 26 Tastier Scallops 27 Romano Seafood Scampi 30 Bell Seafood Cassava Soup 31 Italian Tipsy Seafood Soup 32 Lemongrass Flavored Seafood Soup 33 Chinese Seafood-Balls Soup 34 Seafood Bay Soup 35 Fancy Valentine's Seafood Soup 36

Fresh Mussels with Spinach 37 Greek Style Mussels 40 Sanibel Island Mussels 41 Mussels Thai Style 42 Curried Mussels with Parsley 43 French Mussel Soup 44 Buttery Garlic and Lemon Tilapia 45 Cajun Style Tilapia I 46 Easy Veggie Baked Tilapia 47 Raspberries and Dijon Tilapia 50 Taco Tilapia II 51 Blackened Tilapia 52 Provolone Shrimp 53 Monterey Shrimp 54 Italian Parmesan Shrimp 55 Louisiana Shrimp 56 Tequila Shrimp 57 Szechwan Shrimp 60 Maggie’s Favorite Chowder 61 Grilled Salmon 62 Buttered Salmon 63 Parmesan and Tomato Salmon 64 Ginger Sesame Salmon 65 Lemon Dill Salmon 66 Spicy Tangy Trout 67 Buttery Potato Cod 70

Easy Little Fish Tacos 71 Easy Deep Fried Snapper 72 Louisiana Style Mahi Mahi 73 Indian Style Tandoori Catfish 74 Tomato, Pepper, Parsley Haddock 75 Easy Cod and Potatoes 76 Mackerel, Potato, Tomato, Stew 77 Easy Jalapeno Garlic Trout 78

Cheddar

Spinach Halibut

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 587 kcal Fat 28.8 g Carbohydrates 18.8g Protein 63.3 g Cholesterol 132 mg Sodium 848 mg

Ingredients 2 C. shredded Cheddar cheese 1/2 C. grated Parmesan cheese 2 C. milk 1/4 C. all-purpose flour 1/4 C. water

2 (10 oz.) packages frozen chopped spinach 4 (6 oz.) halibut steaks salt and pepper to taste

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a pan, mix together the Cheddar cheese, Parmesan cheese and milk pan on medium heat and cook, stirring continuously till melted completely and well combined. 3. Add the flour and water and cook, stirring continuously till thick and smooth. 4. In the bottom of a baking dish, place the spinach evenly. 5. Place the halibut steaks over the spinach and sprinkle with the salt and pepper. 6. Place the cheese sauce mixture over the halibut evenly. 7. Cook in the oven for about 45 minutes.

Cheddar Spinach Halibut

7

ALL-INGREDIENT

Halibut

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 484 kcal Fat 34 g Carbohydrates 8.3g Protein 35.2 g Cholesterol 102 mg Sodium 2409 mg

Ingredients 3 tbsp olive oil 3 tbsp dry mustard 1 tbsp melted butter 1 tbsp lemon juice 1 tbsp kosher salt 2 tsp garlic powder 1 tsp crushed red pepper flakes 1 tsp freshly cracked black pepper 1 tsp dried dill weed 1 1/2 lb. halibut fillet 1 1/2 C. sour cream

1 red onion, chopped 3 tbsp lemon juice 2 tbsp chopped fresh parsley 2 cloves garlic, minced 1 tbsp kosher salt 1 tsp freshly cracked black pepper 1 tsp dried dill weed 1 1/2 C. shredded Cheddar cheese 1 C. canned Cheddar-flavored Frenchfried onions

Directions 1. In a 13x9-inch baking dish, add the olive oil, dry mustard, melted butter, 1 tbsp of the lemon juice, 1 tbsp of the kosher salt, garlic powder, red pepper flakes, 1 tsp of the black pepper and 1 tsp of the dried dill and beat till well combined. 2. Add the halibut fillets and coat with the oil mixture generously. 3. With a plastic wrap, cover the baking dish and refrigerate for about 1 hour or up to overnight. 4. Set your oven to 350 degrees F. 5. In a bowl, add the sour cream, red onion, 3 tbsp of the lemon juice, parsley, garlic, 1 tbsp of the kosher salt, 1 tsp of the black pepper and 1 tsp of the dill and mix till well combined. 6. Place the sour cream mixture over the halibut evenly and top with the Cheddar cheese. 7. Cook in the oven for about 20 minutes. 8. Remove fish from oven and top with French-fried onions evenly. 9. Cook in the oven for about 10 minutes more 10

All-Ingredient Halibut

Moscow

Halibut Dinner

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 586 kcal Fat 27.4 g Carbohydrates 51.3g Protein 35 g Cholesterol 159 mg Sodium 1263 mg

Ingredients 1 (8 oz.) package egg noodles 1/4 C. butter 1/2 onion, minced 1/4 tsp garlic powder 2 tbsp all-purpose flour 1 lb. fresh mushrooms, sliced 1 (10.75 oz.) can condensed cream of mushroom soup

1 lb. halibut, cooked and flaked 1 C. reduced fat sour cream 1 tsp salt 1/4 tsp ground black pepper 2 tbsp chopped fresh parsley

Directions 1. In a large pan of lightly salted boiling water, cook the egg noodles till al dente. 2. Drain well and keep aside. 3. In a large pan, melt the butter on medium-high heat and sauté the onion and garlic till onions are soft. 4. Add the flour and mushrooms and cook for about 5 minutes. 5. Add the mushroom soup and simmer for about 10 minutes. 6. Stir in the cooked halibut and sour cream and cook till heated completely. 7. Season with the salt and pepper. 8. Pour the sauce over the egg noodles and serve hot with a sprinkling of the parsley.

Moscow Halibut Dinner

11

SEATTLE INSPIRED

Halibut

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 355 kcal Fat 17.3 g Carbohydrates 3g Protein < 46 g Cholesterol 169 mg Sodium 286 mg

Ingredients 6 (6 oz.) fillets halibut 1 (8 oz.) package cream cheese, softened 1/2 lb. cooked salad shrimp salt to taste

ground black pepper to taste 1/2 tsp dried basil 1 lemon

Directions 1. Set your oven to 325 degrees F before doing anything else and line a baking sheet with a piece of foil. 2. In a small bowl, mix together the cream cheese, shrimp, basil, salt and pepper. 3. Make a pocket in each of the halibut fillets, making sure you do not cut through on three sides. 4. Stuff each fillet with the cream cheese mixture evenly. 5. Arrange fillets onto prepared baking sheet in a single layer and squeeze lemon juice over fish. 6. Cook in the oven for about 20 minutes

12

Seattle Inspired Halibut

Monterey

Mustard Halibut Platter

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 704 kcal Fat 43 g Carbohydrates 15.2g Protein 62.1 g Cholesterol 143 mg Sodium 869 mg

Ingredients 2 lb. halibut 1 C. mayonnaise 1 C. shredded Cheddar cheese 1 C. shredded Monterey Jack cheese

1 tbsp dried dill weed 1 tsp mustard powder

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a baking dish, place the halibut. 3. In a bowl, mix together the mayonnaise, shredded Cheddar cheese, shredded Jack cheese, dill and mustard. 4. Place the cheese mixture over the halibut evenly. 5. Cook in the oven for about 30 minutes.

Monterey Mustard Halibut Platter

13

I♥

Halibut

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 542 kcal Fat 40.2 g Carbohydrates 13.2g Protein 29.2 g Cholesterol 77 mg Sodium 906 mg

Ingredients 3 tbsp olive oil 1 tbsp melted butter 1 tbsp lemon juice 3 tbsp dry mustard 1 tsp salt 1 tsp pepper 1 lb. halibut fillets, cubed

1 (8 oz.) container sour cream 2 tbsp grated Parmesan cheese 1 (2.8 oz.) can French-fried onions

Directions 1. In a shallow dish, mix together the olive oil, butter, lemon juice, dry mustard, salt and pepper. 2. Add the cubed halibut in the dish and coat with mixture generously. 3. Refrigerate to marinate for about 45 minutes. 4. Set your oven to 350 degrees F. 5. Transfer the halibut with marinade mixture into a casserole dish. 6. Place the sour cream over the halibut evenly, followed by the Parmesan cheese and French fried onions. 7. Cook in the oven for about 15 minutes.

14

I ♥ Halibut

Mediterranean Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 362 kcal Fat 19.5 g Carbohydrates 27.1g Protein 18.9 g Cholesterol 119 mg Sodium 554 mg

Ingredients 1 (6 oz.) can tuna, drained 1 (15 oz.) can chickpeas (garbanzo beans), drained 2 hard-boiled eggs, chopped 1 cucumber, peeled and diced

1 head iceberg lettuce, torn into bite-sized pieces 1/2 C. French dressing

Directions 1. In a large bowl, add the tuna, chickpeas, chopped hard-boiled eggs, diced cucumber, iceberg lettuce and French dressing and toss to coat well.

Mediterranean Salad

15

DELICIOUS

Tuna Spread

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 8 Calories 46 kcal Fat 3g Carbohydrates 0.6g Protein 4.2 g Cholesterol 6 mg Sodium 72 mg

Ingredients 1 (5 oz.) can chunk light tuna in water, drained and flaked 2 tbsp mayonnaise 1 tbsp prepared yellow mustard 1 1/2 tsp creamy prepared horseradish

1 tsp lemon juice 1 tsp garlic powder 1 pinch salt

Directions 1. In a bowl, add the tuna, mayonnaise, yellow mustard, horseradish, lemon juice, garlic powder and salt and mix till well combined. 

16

Delicious Tuna Spread

Cream

of Tuna

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 201 kcal Fat 11.6 g Carbohydrates 7.4g Protein 16.7 g Cholesterol 39 mg Sodium 433 mg

Ingredients 1/4 C. butter 1/2 C. frozen peas 1 small onion, chopped 1 clove garlic, minced 1 (10.75 oz.) can condensed cream of mushroom soup

1/2 C. milk, or as needed 2 (6 oz.) cans tuna, drained salt and ground black pepper to taste

Directions 1. In a pan, melt the butter on medium heat and sauté the peas, onion and garlic for about 5-7 minutes. 2. Place the mushroom soup over the peas mixture and add enough milk to the mixture to thicken the soup. 3. With a fork, flake the tuna and add into the skillet. 4. Season with the salt and pepper and cook for about 10 minutes.

Cream of Tuna

17

ITALIAN

Tuna Loaf

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 273 kcal Fat 7.7 g Carbohydrates 29.2g Protein 20.6 g Cholesterol 54 mg Sodium 712 mg

Ingredients 2 (6 oz.) cans solid white tuna packed in water, drained 1 (10.75 oz.) can condensed cream of chicken soup 1/2 (10.75 oz.) can milk 1 (4 oz.) packet saltine crackers, crushed 3 slices white bread, crumbled into fine crumbs

1/2 onion, finely chopped 1 large egg ground black pepper to taste

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a large loaf pan. 2. In a bowl, add the tuna, cream of chicken soup, milk, cracker crumbs, bread crumbs, onion, egg and black pepper and mix till well combined. 3. Transfer the mixture into the prepared loaf pan and with a spatula, smooth the top surface. 4. Cook in the oven for about 25-30 minutes or till a toothpick inserted into the loaf comes out clean.

20

Italian Tuna Loaf

Easy

Homemade Mousse

Prep Time: 20 mins Total Time: 8 hrs 20 mins Servings per Recipe: 20 Calories 153 kcal Fat 13.7 g Carbohydrates 2g Protein 5.8 g Cholesterol 21 mg Sodium 426 mg

Ingredients 2 envelopes unflavored gelatin 1/2 C. water 1 (10.75 oz.) can condensed cream of mushroom soup 1 (8 oz.) package cream cheese, softened 1 1/2 tbsp Worcestershire sauce

1 C. mayonnaise salt and pepper to taste 1 tsp onion salt 1 tsp celery salt (optional) 1 (12.5 oz.) can water-packed tuna, drained

Directions 1. 2. 3. 4. 5.

Line a pie pan with the plastic wrap. In a small bowl, add the gelatin and water and stir to dissolve, then keep aside. In a large pan, heat the soup and cream cheese till soft and smooth. Remove the pan from the heat. In the pan, add the gelatin mixture, Worcestershire sauce, mayonnaise, salt, pepper, onion salt, celery salt and tuna fish and stir till smooth. 6. Transfer the mixture into the prepared pie pan and refrigerate, covered to chill for overnight. 7. Just before serving, remove the tuna mousse from the pie pan and serve.

Easy Homemade Mousse

21

MAC AND CHEESE

Tuna Quick ThrowTogether Dinner

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 459 kcal Fat 15.3 g Carbohydrates 56.3g Protein 23.8 g Cholesterol 21 mg Sodium 908 mg

Ingredients 6 C. water 1 (7.25 oz.) package macaroni and cheese dinner mix 1/4 C. margarine, cut into pieces 1/4 C. milk 1 (6 oz.) can tuna, drained and flaked

1 (4.5 oz.) can sliced mushrooms, drained 1 C. bread crumbs

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large pan of lightly salted boiling water, cook the macaroni for about 7-8 minutes, stirring occasionally. 3. Drain well. 4. In the same pa, return the macaroni. 5. Add the cheese sauce mixture from the packet, margarine and milk and stir till the margarine melts and the macaroni is evenly coated with the sauce. 6. Add the tuna and mushrooms and stir to combine. 7. Transfer the macaroni mixture into a small casserole dish and sprinkle with the bread crumbs evenly. 8. Cook in the oven for about 30 minutes.

22

Mac and Cheese Tuna Quick Throw-Together Dinner

5 Spiced

Scallops

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 363 kcal Fat 19 g Carbohydrates 15.6g Protein 31.3 g Cholesterol 88 mg Sodium 565 mg

Ingredients 4 tbsp butter, melted 1 1/2 lb. bay scallops, rinsed and drained 1/2 C. seasoned dry bread crumbs 1 tsp onion powder 1 tsp garlic powder 1/2 tsp paprika

1/2 tsp dried parsley 3 cloves garlic, minced 1/4 C. grated Parmesan cheese

Directions 1. 2. 3. 4.

Set your oven to 400 degrees F before doing anything else. In a large oval casserole dish, spread the melted butter evenly. Arrange the scallops over the melted butter evenly. In a bowl, mix together the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. 5. Top the scallops with the Parmesan cheese mixture. 6. Cook in the oven for about 20 minutes.

5 Spiced Scallops

23

GOLDEN GATE

Stew

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 13 Calories 318 kcal Fat 12.9 g Carbohydrates 9.3g Protein 34.9 g Cholesterol 164 mg Sodium 755 mg

Ingredients 3/4 C. butter 2 onions, chopped 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 (14.5 oz.) cans stewed tomatoes 2 (14.5 oz.) cans chicken broth 2 bay leaves 1 tbsp dried basil 1/2 tsp dried thyme 1/2 tsp dried oregano 1 C. water

1 1/2 C. white wine 1 1/2 lb. large shrimp - peeled and deveined 1 1/2 lb. bay scallops 18 small clams 18 mussels, cleaned and debearded 1 1/2 C. crabmeat 1 1/2 lb. cod fillets, cubed

Directions 1. In a large soup pan, melt the butter on medium-low heat and sauté the onions, garlic and parsley till soft. 2. Add the tomatoes and with a spoon, break them into chunks. 3. Stir in the chicken broth, bay leaves, basil, thyme, oregano, water and wine. 4. Simmer, covered for about 30 minutes. 5. Stir in the shrimp, scallops, clams, mussels, crab meat and fish and bring to a boil. 6. Reduce the heat to lower and simmer, covered for about 5-7 minutes. 7. Serve the hot soup with the warm, crusty bread!

24

Golden Gate Stew

Heirloom

Scallops

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 335 kcal Fat 9.1 g Carbohydrates 46.1g Protein 18.7 g Cholesterol 20 mg Sodium 266 mg

Ingredients 1 lb. dry fettuccine pasta 1/4 C. olive oil 3 cloves garlic, minced 2 zucchinis, diced 1/2 tsp salt 1/2 tsp crushed red pepper flakes

1 C. chopped fresh basil 4 roma (plum) tomatoes, chopped 1 lb. bay scallops 2 tbsp grated Parmesan cheese

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

In a large pan of lightly salted boiling water, cook the pasta till desired doneness. Drain well. Meanwhile, in a large skillet heat the oil and sauté the garlic till tender. Add the zucchini, salt, red pepper flakes and dried basil and sauté for about 10 minutes. Add the chopped tomatoes, bay scallops and fresh basil and simmer for about 5 minutes. Place the sauce over the cooked pasta and serve with the garnishing of the grated Parmesan cheese.

Heirloom Scallops

25

FLAME

Broiled Scallops

Prep Time: 5 mins Total Time: 13 mins Servings per Recipe: 3 Calories 273 kcal Fat 9.4 g Carbohydrates 6.8g Protein 38.3 g Cholesterol 95 mg Sodium 2232 mg

Ingredients 1 1/2 lb. bay scallops 1 tbsp garlic salt 2 tbsp butter, melted

2 tbsp lemon juice

Directions 1. 2. 3. 4. 5.

26

Set the broiler of your oven. Rinse the scallop and arrange in a shallow baking dish. Sprinkle with the garlic salt and drizzle with the melted butter and lemon juice. Cook under the broiler for about 6-8 minutes. Remove from the oven and serve with the drizzling of extra melted butter.

Flame Broiled Scallops

Tastier

Scallops

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 179 kcal Fat 7.5 g Carbohydrates 15.4g Protein 12 g Cholesterol 20 mg Sodium 1251 mg

Ingredients 1/2 C. all-purpose flour 2 tsp seasoning salt 1/2 tsp dried oregano 1/2 tsp dried thyme 2 tbsp lemon pepper 16 sea scallops, rinsed and drained

2 tbsp olive oil 4 tbsp chopped fresh parsley, divided 4 tsp lemon juice, divided

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

In a large bowl, mix together the flour, salt, oregano, thyme and lemon pepper. Coat the scallops with the flour mixture lightly from all sides. In a skillet, heat the olive on high heat and sear 4 scallops for about 1 minute. Add 1 tbsp of the parsley and 1 tsp of the lemon juice and sear for about 1 minute. Transfer the scallops onto a plate and keep in the oven to keep warm. Repeat with the remaining scallops are cooked, tossing each batch with parsley and lemon juice.

Tastier Scallops

27

ROMANO

Seafood Scampi

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 360 kcal Fat 9.3 g Carbohydrates 43.5g Protein 21.3 g Cholesterol 31 mg Sodium 799 mg

Ingredients 4 tbsp margarine 3 cloves garlic, minced 1 large onion, minced 1/2 C. dry white wine 1 tsp salt 1/4 tsp ground black pepper 1/2 C. grated Romano cheese 1 (10.75 oz.) can chicken broth

1 lb. bay scallops 1 lb. linguine pasta 1/4 C. chopped fresh parsley

Directions 1. In a large skillet, melt the margarine on medium heat and sauté the garlic and onion till tender. 2. Add the wine, salt, ground black pepper, 1/4 C. of the cheese, chicken broth and scallops and bring to a boil for about 7-8 minutes. 3. In a large pan of lightly salted boiling water, cook the pasta for about 8-10 minutes. 4. Drain well and keep aside. 5. Reduce the heat and stir in the parsley. 6. Place the sauce over the linguine and serve with a sprinkling of the remaining cheese.

30

Romano Seafood Scampi

Bell

Seafood Cassava Soup

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 804 Fat 54.3 g Cholesterol 64.1 mg Sodium 537.3 mg Carbohydrates 47.3 g Protein 36.3 g

Ingredients 1⁄2 C. vegetable oil 1⁄4 C. flour 1 C. onion, diced 4 tbsp tomato paste 2 C. coconut milk, unsweetened 3 C. fish stock 1 pinch thyme 5 garlic cloves, minced 1 C. potato, cubed

1 C. cassava, cubed 1 C. green bell pepper, deseeded, diced 1 C. carrot, diced Seafood (as desired) 1 large lobster tail, with shell 1 lb fish fillet

Directions 1. Place a large saucepan over medium heat. Cook in it the flour until it becomes golden brown. 2. Stir in the tomato paste with onion and cook them for 4 min. Stir in the coconut milk, fish stock, thyme and garlic. Stir them well. Cook the soup until it starts boiling. 3. Reduce the heat and cook the soup for 12 min. Stir in the potato, cassava, bell pepper and carrots. Cook the soup until it starts boiling again. Keep it boiling until the veggies become soft 4. Stir in the lobster, fish, shrimp and conch. Lower the heat and cook the soup until it fish is cooked. 5. Get a small bowl: Combine in it the green plantains with coconut oil, a pinch of salt and pepper. Mix them well and shape them into 1 tsp size dumplings 6. Place the dumplings on top of the soup with the slices ripe plantains. Cook the soup over medium heat until it starts boiling. Keep it boiling for 6 min until the plantains become soft. 7. Serve your soup warm. Enjoy. Bell Seafood Cassava Soup

31

ITALIAN

Tipsy Seafood Soup

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 8 Calories 286 Fat 6g Cholesterol 93.3 mg Sodium 633.7 mg Carbohydrates 27.5 g Protein 24.8 g

Ingredients 3 cloves garlic, divided 2 tbsp extra virgin olive oil 1 large onion, coarsely chopped 1 yellow bell peppers or 1 orange bell pepper, coarsely chopped 2 tsp dried oregano 1⁄4 tsp crushed red pepper flakes 1 C. dry light red wine 1 (28 oz) cancrushed plum tomatoes 3 C. water

2 (8 oz) bottles clam juice 1⁄3 C. minced fresh Italian parsley 1⁄2 tsp salt 3⁄4 lb shelled deveined uncooked medium shrimp 3⁄4 lb sea scallops 3⁄4 lb chopped fresh clam 8 slices Italian bread, toasted

Directions 1. Press 2 cloves of garlic until they become minced. 2. Place a large soup pot over medium heat. Heat the oil in it. Stir into it the onion, bell pepper, minced garlic, oregano and red pepper. Put on the lid and cook them for 7 min. 3. Stir in the wine and cook them for 6 min over high medium heat. 4. Stir in the tomatoes, water, clam juice, parsley and salt. Cook the soup until it starts boiling. Lower the heat and put on the lid. Cook the soup for 16 min. 5. Remove the lid. Increase the heat to medium and cook the soup until it starts boiling. Stir in the shrimp, scallops and clams. 6. Cook the soup for 4 min. slice the remaining clove of garlic in half. Rub it on the bread slices. 7. Place the bread slices in serving bowls and cover them with the hot soup then serve it right away. 8. Enjoy.

32

Italian Tipsy Seafood Soup

Lemongrass

Flavored Seafood Soup

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 461.4 Fat 13.1 g Cholesterol 228 mg Sodium 2632.7 mg Carbohydrates 8.3 g Protein 57.2 g

Ingredients 2 tbsp oil 2 garlic cloves, crushed 3 fresh gingers 3 fresh lemongrass 1 quart chopped clams with juice 2 quarts chicken broth 1 1⁄2 lbs rockfish fillets, 2 inch pieces 1 lb shrimp 12 green mussels

1⁄2 head napa cabbage leaf, 2 inch pieces 3 tbsp oyster sauce 1 C. Chinese rice wine Salt White pepper Sesame oil 2 stalks green onions, shredded 1 fresh parsley leaves, Chinese

Directions 1. Place a large soup pot over medium heat. Heat the oil in it. Cook in it the garlic, ginger and lemon grass for 3 min. 2. Stir in the clam juice and chicken broth. Cook the soup until it starts boiling. Lower the heat and cook the soup for 6 min. discard the garlic, ginger and lemon grass. 3. Increase the heat to medium. Stir in the rock fish, shrimps, mussels and Napa cabbage. Cook the soup until it starts boiling. Lower the heat and stir in the oyster sauce, wine, salt and pepper. 4. Serve your soup hot with some sesame oil, with green onion and parsley leaves as toppings. 5. Enjoy.

Lemongrass Flavored Seafood Soup

33

CHINESE

Seafood-Balls Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 493.8 Fat 493.8 Cholesterol 98.5 mg Sodium 2268.6 mg Carbohydrates 67.5 g Protein 37.6 g

Ingredients 1 lb glutinous-rice flour Water 1⁄8 C. dried shrimp, soak in hot water 6 dried Chinese mushrooms, soak in hot water and slice thin 3 C. white radishes, Chinese and julienne 16 C. chicken broth 1⁄2 lb medium shrimp, shell and deveined 12 fish balls

1 lb white fish fillet 12 baby oysters Cilantro Green onion

Directions 1. Get a large mixing bowl: Place the rice flour with 1 C. of water. Stir in the remaining rice gradually while mixing gently until a ball of dough forms. Place it aside. 2. Place a large saucepan over medium heat. Heat in it 2 tbsp of oil Cook in it the shrimp for 2 min. Stir in the broth and cook them until they start boiling. 3. Stir in the radish with mushroom. Cook them until they become soft while adding more broth if needed. 4. Shape the rice four dough into balls and add them to the soup. Cook the soup until the rice ball rise on top. Stir in the seafood and cook the soup until it starts simmering. 5. Serve your soup hot. 6. Enjoy.

34

Chinese Seafood-Balls Soup

Seafood

Bay Soup

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 6 Calories 261.9 Fat 13.4 g Cholesterol 213.2 mg Sodium 1450.4 mg Carbohydrates 3.5 g Protein 30.4 g

Ingredients 1 kg large unpeeled shrimp or 1 kg prawns or 1 kg lobster 2 liters fish stock 1 bay leaf Salt and pepper, to taste 4 garlic cloves 200 g Italian tomatoes, peeled 2 salted anchovies, whole or 6 anchovy fillets

Parsley, garnish 4 tbsp olive oil, garnish Salt, if needed Chili pepper (optional) Crusty bread, thickly sliced and toasted

Directions 1. Remove the shells and heads of the shellfish. Combine them with celery carrot and onion in a large pot. Cover them with 5 C. of water and bring them to a boil. Cook them for 25 min. 2. Pour the mix through a sieve to get the stock. Discard the shells, heads and veggies. 3. Place a soup pot over medium heat. Heat the oil in it. Cook in it the anchovy, garlic and parsley for 2 min. 4. Get a food processor: process in it the tomato until it becomes puréed. Stir it into the pot with stock. 5. Lower the heat and cook the soup for 22 min. cut the shellfish into bite size pieces or strips. Stir them into the soup and cook them for 6 min. 6. Adjust the seasoning of the soup and serve it warm with your favorite toppings. 7. Enjoy.

Seafood Bay Soup

35

FANCY

Valentine's Seafood Soup

Prep Time: 15 mins Total Time: 1 hr 33 mins Servings per Recipe: 2 Calories 438.1 Fat 3.5 g Cholesterol 293.7 mg Sodium 3704.1 mg Carbohydrates 35.3 g Protein 56.7 g

Ingredients 1⁄2onion, thin sliced 1⁄2 C. chopped green onion, including tops 1 1⁄2garlic, chopped fine 1⁄4 C. parsley, finely chopped 1⁄2green bell pepper, seeded and diced 1 1⁄2 C. tomato sauce 1⁄2 C. dry white wine 1⁄2 C. water 1⁄8 tsp thyme, crushed

1⁄8 tsp rosemary, crushed 1⁄2 tsp salt 1⁄8 tsp fresh ground black pepper 1⁄2bay leaf 8 oz crabmeat 8 oz shrimp 4 scallops

Directions 1. Place medium saucepan over medium heat. Heat in it a splash of oil. Cook in it the onion with garlic for 3 min. 2. Stir in the parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf. Put on the lid and cook the soup on low heat for 1 h 5 min. 3. Stir in the seafood and put on the lid. Cook the soup for 12 min. remove the shells that didn't open. 4. Serve your soup hot with your favorite toppings. 5. Enjoy.

36

Fancy Valentine's Seafood Soup

Fresh

Mussels with Spinach

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 320 kcal Fat 12.9 g Carbohydrates 17.3g Protein 33.4 g Cholesterol 71 mg Sodium 817 mg

Ingredients 2 tbsp olive oil 1 onion, chopped 2 cloves garlic, minced 1 carrot, sliced 1 stalk celery, sliced

3 1/4 C. chicken broth 2 1/4 lb. mussels, cleaned and debearded 1 bunch fresh spinach, leaves torn in half

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and garlic for about 5-7 minutes. 2. Stir in the celery and carrot and cook for about 7-10 minutes. 3. Add the broth and boil for about 5 minutes. 4. Add the mussels and simmer, covered for about 5 minutes. 5. Discard any unopened mussels.

Fresh Mussels with Spinach

37

GREEK STYLE

Mussels

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 201 kcal Fat 9.1 g Carbohydrates 13.5g Protein 11.5 g Cholesterol 29 mg Sodium 147 mg

Ingredients 1 tbsp olive oil 4 shallots, thinly sliced 2 lb. mussels, cleaned and debearded 1/2 C. dry white wine

1 C. finely chopped Italian leaf parsley 1 C. Greek yogurt

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

40

In a large pan, heat the oil on medium heat and sauté the shallots till tender. Increase the heat to high and add the mussels. Cook, covered for about 3-5 minutes. With a slotted spoon, transfer the mussels into serving plate. In the pan, add the parsley and wine and bring to a boil. Cook till the mixture reduces to the 1/3 of the total. Remove from the heat and stir in the yogurt. Place the yogurt sauce over mussels and serve.

Greek Style Mussels

Sanibel Island Mussels

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 209 kcal Fat 1.4 g Carbohydrates 16.7g Protein 19.1 g Cholesterol 44 mg Sodium 616 mg

Ingredients 5 lb. mussels, cleaned and debearded 1 large onion, diced 1 (14.5 oz.) can diced tomatoes 5 large cloves garlic, chopped 1 (12 fluid oz.) can beer

1/2 C. red wine 2 tbsp peppercorns in brine, crushed

Directions 1. In a large pan of lightly salted water, soak the mussels for about 10 minutes and drain well. 2. In another large pan, mix together the mussels and remaining ingredients and bring to a boil. 3. Cook for about 10 minutes. 4. Reduce the heat to low and simmer for about 5 minutes. 5. Discard any unopened mussels. 

Sanibel Island Mussels

41

MUSSELS

Thai Style

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 6 Calories 484 kcal Fat 24.4 g Carbohydrates 21.4g Protein 48.3 g Cholesterol 106 mg Sodium 1353 mg

Ingredients 5 lb. fresh mussels, scrubbed and debearded 1/3 C. fresh lime juice 1 (13.5 oz.) can unsweetened coconut milk 1/3 C. dry white wine 1 1/2 tbsp Thai red curry paste

1 1/2 tbsp minced garlic 1 tbsp Asian fish sauce 1 tbsp white sugar 2 C. chopped fresh cilantro

Directions 1. In a large pan, add all the ingredients except mussels and cilantro and stir till well combined. 2. Bring to a boil on high heat and cook for about 2 minutes. 3. Add mussels and cook, covered for about 5-8 minutes, stirring occasionally. 4. Remove from the heat and discard any unopened mussels. 5. Stir in the cilantro and serve.

42

Mussels Thai Style

Curried

Mussels with Parsley

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 4 Calories 299 kcal Fat 14.1 g Carbohydrates 15.3g Protein 28 g Cholesterol 86 mg Sodium 788 mg

Ingredients 3 tbsp butter, softened 2 cloves garlic, pressed 1 tsp curry powder 1/2 tsp ground cumin 1/8 tsp salt 2 lb. mussels, scrubbed and debearded 1 C. chopped red bell pepper

1/4 C. chopped fresh parsley 1 lime, thinly sliced 1 lime, cut into 4 wedges

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

Set your grill to medium-high heat and grease the grill grate. In a bowl, mix together the butter, garlic, cumin, curry powder and salt. Place 4 large foil papers over a smooth surface. Place the mussels over foil papers evenly and place the butter mixture on top in the form of the dots. Top with the red bell pepper, parsley and lime slices. Tightly, wrap the foil papers around the mussels and cook over grill for about 5-10 minutes. Discard any unopened mussels. Serve the mussels with a garnishing of lime wedges.

Curried Mussels with Parsley

43

FRENCH

Mussel Soup

Prep Time: 35 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 205 kcal Fat 10.4 g Carbohydrates 9g Protein 9.7 g Cholesterol 27 mg Sodium 343 mg

Ingredients 2 lb. mussels, cleaned and debearded 1 1/4 C. white wine 1 1/2 C. water 3 tbsp butter 1 tbsp olive oil 1 onion, chopped 1 clove garlic, crushed 1 leek, bulb only, chopped 1/2 tsp fenugreek seeds, finely crushed 1 1/2 tbsp all-purpose flour

6 saffron threads 1 1/4 C. chicken broth 1 tbsp chopped fresh parsley salt and pepper to taste 2 tbsp whipping cream

Directions 1. In a small bowl, mix together saffron threads and 1 tbsp of the boiling water. 2. In a large pan, add the mussels, water and wine and cook, covered for about 6-7 minutes, shaking the pan occasionally. 3. Remove from the heat and discard any unopened mussels. 4. Through a fine sieve, strain the liquid and keep aside. 5. In a pan, melt the butter and oil and sauté the onion, fenugreek, leek and garlic for about 5 minutes. 6. Stir in the flour and cook for about 1 minute. 7. Add about 2 1/2 C. of the strained liquid, broth and saffron mixture and bring to a boil. 8. Simmer, covered for about 15 minutes. 9. Meanwhile remove the mussels from the shells, keeping 8 still in the shells. 10. Add all the mussels in the broth mixture with the remaining ingredients and cook for about 2-3 minutes. 44

French Mussel Soup

Buttery

Garlic and Lemon Tilapia

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 142 kcal Fat 4.4 g Carbohydrates 1.4g Protein < 23.1 g Cholesterol 49 mg Sodium 93 mg

Ingredients 4 tilapia fillets 3 tbsps fresh lemon juice 1 tbsp butter, melted 1 clove garlic, finely diced

1 tsp dried parsley flakes pepper to taste

Directions 1. Coat a casserole dish with nonstick spray and then set your oven to 375 degrees before doing anything else. 2. Clean your fish and remove any excess liquids with some paper towel. 3. Layer your fish in the casserole dish and top the pieces with: pepper, parsley, garlic, and lemon juice. 4. Cook everything in the oven for 35 mins. 5. Enjoy.

Buttery Garlic and Lemon Tilapia

45

CAJUN STYLE

Tilapia I

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 284 kcal Fat 18.6 g Carbohydrates 5.7g Protein 24.5 g Cholesterol 59 mg Sodium 501 mg

Ingredients 4 (4 oz.) fillets tilapia salt and pepper to taste 1 tbsp Cajun seasoning, or to taste 1 tbsp cilantro 1 lemon, thinly sliced 1/4 C. mayonnaise 1/2 C. sour cream

1/8 tsp garlic powder 1 tsp fresh lemon juice 2 tbsps diced fresh dill

Directions 1. Coat a casserole dish with nonstick spray and set your oven to 350 degrees before doing anything else. 2. Top your pieces of fish with: Cajun seasoning, pepper, cilantro, and salt. Then place them in the casserole dish. 3. Garnish each piece of fish with some lemon and cook everything in the oven for 17 mins. 4. Now get a bowl, combine: dill, mayo, lemon juice, sour cream, and garlic powder. 5. When serving your tilapia garnish it with the mayo mix. 6. Enjoy.

46

Cajun Style Tilapia I

Easy

Veggie Baked Tilapia

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 172 kcal Fat 3.6 g Carbohydrates 7.3g Protein 24.8 g Cholesterol 46 mg Sodium 354 mg

Ingredients 4 (4 oz.) fillets tilapia 2 tsps butter 1/4 tsp Old Bay Seasoning TM, or to taste 1/2 tsp garlic salt, or to taste

1 lemon, sliced 1 (16 oz.) package frozen cauliflower with broccoli and red pepper

Directions 1. Coat a casserole dish with nonstick spray and then set your oven to 375 degrees before doing anything else. 2. Layer your pieces of fish in the casserole dish and top them with the garlic salt, pepper, regular salt, and old bay seasoning before adding some butter to each. 3. Pour your veggies around the fish and place a covering of foil around the dish. 4. Cook everything in the oven for 27 mins. 5. Enjoy.

Easy Veggie Baked Tilapia

47

RASPBERRIES

and Dijon Tilapia

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 205 kcal Fat 10.2 g Carbohydrates 3.9g Protein 23.5 g Cholesterol 65 mg Sodium 241 mg

Ingredients 2 tbsps butter 3 tsps lemon juice, divided 1 tbsp melted butter 1 tsp Dijon mustard 1 tsp raspberry vinegar 2 tsps honey 1 tsp diced fresh tarragon

salt and pepper to taste 1 lb tilapia fillets

Directions 1. Cover a broiler pan with foil and two tbsp of butter then turn on the broiler of your oven to low if possible. 2. Get a bowl, mix: pepper, lemon juice (1 tsp), salt, melted butter, tarragon, mustard, honey, and vinegar. 3. Layer your pieces of fish in the casserole dish and cook them under the broiler for 3 mins per side then remove them from the oven and top them with half of the honey mix. 4. Cook the contents for 2 more mins. 5. Finally garnish the fish with the rest of the honey mix. 6. Enjoy.

50

Raspberries and Dijon Tilapia

Taco

Tilapia II

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 6 Calories 351 kcal Fat 9.6 g Carbohydrates 40.3g Protein 28.7 g Cholesterol 43 mg Sodium 2416 mg

Ingredients 2 C. cooked corn kernels 1/2 C. diced red onion 1 C. peeled, diced jicama 1/2 C. diced red bell pepper 1 C. fresh cilantro leaves, diced 1 lime, juiced and zested 2 tbsps cayenne pepper, or to taste

1 tbsp ground black pepper 2 tbsps salt, or to taste 6 (4 oz.) fillets tilapia 2 tbsps olive oil 12 corn tortillas, warmed 2 tbsps sour cream, or to taste

Directions 1. Get your outdoor grill hot and coat the grate with oil. 2. Get a bowl, combine: cilantro, corn, lime zest, bell pepper, jicama, lime juice, and red onions. 3. Get a 2nd bowl, mix: salt, cayenne, and black pepper. 4. Top each piece of fish with olive oil and then the spice mix. 5. For 4 mins per side grill your fish. 6. Once everything is done layer the fish, sour cream, and corn salsa, on each tortilla. 7. Enjoy.

Taco Tilapia II

51

BLACKENED

Tilapia

Prep Time: 10 mins Total Time: 18 mins Servings per Recipe: 4 Calories 245 kcal Fat 6.8 g Carbohydrates 21.5g Protein 26.8 g Cholesterol 42 mg Sodium 1688 mg

Ingredients 3 tbsps paprika 1 tbsp onion powder 1 pinch garlic powder 1 tsp ground white pepper 1 tsp ground black pepper 1 tsp cayenne pepper, or to taste 1 tsp dried oregano 1 tsp dried thyme 1/2 tsp celery seed

1 tbsp kosher salt, or to taste 1 lb tilapia fillets 1 lemon, cut into wedges 4 slices white bread 1 tbsp vegetable oil

Directions 1. Get a bowl, combine: kosher salt, paprika, celery seed, onion powder, thyme, garlic powder, oregano, white pepper, cayenne, and black pepper. 2. Cover your pieces of fish with the spices and let them stand for 20 mins. 3. Get your oil hot then fry the fish for 4 mins per side. 4. Layer the fish on pieces of bread and top everything with the lemon juice and the pan juice as well. 5. Enjoy.

52

Blackened Tilapia

Provolone Shrimp

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 647 kcal Carbohydrates 40.4 g Cholesterol 252 mg Fat 32.5 g Protein 47.5 g Sodium 2513 mg

Ingredients 1/4 cup butter 1 tbsp chopped green onion 1 pound fresh shrimp, peeled and deveined 2 tbsps all-purpose flour 2 tbsps Old Bay Seasoning TM 2 cups milk

1 tbsp celery, chopped 1 large tomato, sliced 8 slices provolone cheese 4 English muffins, split and toasted

Directions 1. Cook shrimp and onion in hot butter until you see that shrimp are pink before stirring in flour and some old bay seasoning. 2. Now add milk very slowly into the pan, while stirring continuously before adding celery and cooking it until you see that it is soft. 3. Preheat your oven after selecting broiler from the options. 4. Put mixture with the help of spoon into the muffin cups before topping each one with tomato and provolone cheese. 5. Put it under the broiler for about one minute or until you see that cheese has melted. 6. Serve.

Provolone Shrimp

53

MONTEREY

Shrimp

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 8 Calories 284 kcal Carbohydrates 0.4 g Cholesterol 205 mg Fat 16.9 g Protein 30.7 g Sodium 753 mg

Ingredients 1 (8 ounce) package Monterey Jack cheese, cut into strips 40 large shrimp - peeled, deveined and butterflied

20 slices bacon, cut in half

Directions 1. Set your oven at 450 degrees F. 2. Put cheese along with a slice of bacon in the butter flied opening of each shrimp before placing it on a cookie sheet. 3. Bake this in the preheated oven for about 15 minutes. 4. Serve.

54

Monterey Shrimp

Italian

Parmesan Shrimp

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 215 kcal Carbohydrates 1.9 g Cholesterol 188 mg Fat 11.3 g Protein 26.4 g Sodium 412 mg

Ingredients 2 tbsps olive oil 2 cloves garlic, chopped 1/4 cup chopped green onion 1 pound fresh shrimp, peeled and deveined

1/2 cup Italian flat leaf parsley, chopped 1/2 cup freshly grated Parmesan cheese

Directions 1. Cook garlic and scallions in hot olive for a minute before adding shrimp and cooking it until pink. 2. Add some parsley and cook until heated through before turning the heat off and adding some grated parmesan cheese. 3. Serve.

Italian Parmesan Shrimp

55

LOUISIANA

Shrimp

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 166 kcal Carbohydrates 0.9 g Cholesterol 259 mg Fat 5g Protein 28 g Sodium 443 mg

Ingredients 1 tsp paprika 3/4 tsp dried thyme 3/4 tsp dried oregano 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp cayenne pepper, or more to taste

1/4 tsp ground black pepper 1 1/2 pounds large shrimp, peeled and deveined 1 tbsp vegetable oil

Directions 1. Coat shrimp with the mixture of paprika, garlic powder, thyme, oregano, salt, pepper, and cayenne pepper in a sealable plastic bag. 2. Now cook this shrimp in the hot oil in a skillet for about four minutes or until you see that it is no longer transparent from the center. 3. Serve.

56

Louisiana Shrimp

Tequila

Shrimp

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 205 kcal Carbohydrates 1.7 g Cholesterol 157 mg Fat 7.9 g Protein 19.8 g Sodium 174 mg

Ingredients 2 tbsps unsalted butter 4 cloves garlic, chopped 1 1/2 pounds large shrimp - peeled and deveined 1/2 cup tequila

1/2 cup chopped fresh cilantro salt and pepper to taste

Directions 1. Cook garlic in hot oil for a few minutes before adding shrimp and cooking for three more minutes. 2. Now add tequila, pepper, cilantro and salt, and cook all this for another 2 minutes. 3. Serve. 

Tequila Shrimp

57

SZECHWAN

Shrimp

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 142 kcal Carbohydrates 6.7 g Cholesterol 164 mg Fat 4.4 g Protein 18.3 g Sodium 500 mg

Ingredients 4 tbsps water 2 tbsps ketchup 1 tbsp soy sauce 2 tsps cornstarch 1 tsp honey 1/2 tsp crushed red pepper 1/4 tsp ground ginger

1 tbsp vegetable oil 1/4 cup sliced green onions 4 cloves garlic, minced 12 ounces cooked shrimp, tails removed

Directions 1. Combine water, crushed red pepper, ketchup, soy sauce, cornstarch, honey and ground ginger in a medium sized bowl and set it aside. 2. Cook green onions and garlic in hot oil for about 30 seconds before adding shrimp and mixing it well. 3. Now add sauce and cook until you see that the sauce has thickened. 4. Serve.

60

Szechwan Shrimp

Maggie’s

Favorite Chowder

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 490 kcal Carbohydrates 26.5 g Cholesterol 104 mg Fat 25.9 g Protein 38.6 g Sodium 1140 mg

Ingredients 3 tbsps butter 3/4 cup diced onion 1/2 cup diced celery 1 tsp garlic powder 2 cups diced potatoes 2 carrots, diced 2 cups chicken broth 1 tsp salt 1 tsp ground black pepper

1 tsp dried dill weed 2 cans salmon 1 can evaporated milk 1 can creamed corn 1/2 pound Cheddar cheese, shredded

Directions 1. Cook onion, garlic powder and celery in hot butter until you see that the onions are tender before adding potatoes, salt, carrots, broth, pepper and dill, and bringing all this to boil. 2. Cook it covered for about 20 minutes before stirring in salmon, cheese, evaporated milk and corn. 3. Heat it up for a few minutes (2 to 4 mins) before serving.

Maggie’s Favorite Chowder

61

GRILLED

Salmon

Prep Time: 15 mins Total Time: 2 hrs 31 mins Servings per Recipe: 6 Calories 318 kcal Carbohydrates 13.2 g Cholesterol 56 mg Fat 20.1 g Protein 20.5 g Sodium 1092 mg

Ingredients 1 1/2 pounds salmon fillets lemon pepper to taste garlic powder to taste salt to taste 1/3 cup soy sauce

1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil

Directions 1. At first you need to set a grill at medium heat and put some oil before starting anything else. 2. Coat a mixture of salmon fillets, salt, lemon pepper and garlic powder with a mixture of soy sauce, vegetable oil and water in a plastic bag before refrigerating it for at least 2 hours. 3. Now cook salmon on the preheated grill for about 8 minutes each side. 4. Serve.

62

Grilled Salmon

Buttered

Prep Time: 5 mins

Salmon

Total Time: 30 mins Servings per Recipe: 4 Calories 262 kcal Carbohydrates 0.7 g Cholesterol 82 mg Fat 18.1 g Protein 22.8 g Sodium 254 mg

Ingredients 1 pound salmon fillets or steaks 1/4 tsp salt 1/2 tsp ground black pepper 1 tsp onion powder

1 tsp dried dill weed 2 tbsps butter

Directions 1. Set your oven at 400 degrees before doing anything else. 2. Coat salmon with salt, onion powder, pepper, butter and dill very thoroughly before placing it in the oven. 3. Bake this in the preheated oven for about 25 minutes. 4. Serve.

Buttered Salmon

63

PARMESAN

and Tomato Salmon

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 955 kcal Carbohydrates 85 g Cholesterol 122 mg Fat 48.7 g Protein 41.9 g Sodium 631 mg

Ingredients 1 cup uncooked long grain white rice 2 cups water 2 1/2 tbsps garlic oil 2 fillets salmon salt and pepper to taste 1/2 tsp dried dill weed 1/4 tsp paprika to taste 2 fresh tomatoes, diced 1 1/2 tsps minced garlic 1 tsp lemon juice

3 tbsps diced fresh parsley 1/4 cup grated Parmesan cheese 2 tbsps butter 4 dashes hot pepper sauce

Directions 1. Bring a mixture of rice and water to boil before cooking this at low heat for about 20 minutes. 2. Cook salmon seasoned with paprika, salt, dill and pepper in hot garlic oil for about 2 minutes before adding tomatoes, lemon juice and garlic, and cooking all this until the salmon is tender. 3. Stir in parsley, butter, Parmesan cheese, and hot pepper before cooking all this for another two minutes. 4. Pour it over cooked rice for serving.

64

Parmesan and Tomato Salmon

Ginger

Sesame Salmon

Prep Time: 10 mins Total Time: 2 hrs 18 mins Servings per Recipe: 4 Calories 664 kcal Carbohydrates 11.2 g Cholesterol 112 mg Fat 50.4 g Protein 40.9 g Sodium 1599 mg

Ingredients 1/4 cup balsamic vinegar 1/4 cup lemon juice 1/4 cup soy sauce 1 tsp salt 1 tbsp brown sugar 1 1/2 tsps ground ginger 1 tsp paprika 1 tsp black pepper 1 tsp crushed red pepper flakes

4 cloves garlic, minced 1/4 cup diced green onions 1 tsp sesame oil 1/2 cup peanut oil 8 skinless, boneless salmon fillets

Directions 1. At first you need to set a grill at medium heat and put some oil before starting anything else. 2. Coat salmon with a mixture of balsamic vinegar, red pepper flakes, lemon juice, pepper, soy sauce with salt, ground ginger, paprika, garlic, green onions, brown sugar, sesame oil and peanut oil in a plastic bag very thoroughly before refrigerating it for at least 2 hours. 3. Now cook salmon on the preheated grill for about 4 minutes each side. 4. Serve.

Ginger Sesame Salmon

65

LEMON

Dill Salmon

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 169 kcal Carbohydrates 2.1 g Cholesterol 50 mg Fat 6.7 g Protein 24.5 g Sodium 48 mg

Ingredients 1 1/2 pounds salmon fillet salt and pepper to taste 3 cloves garlic, minced 1 sprig fresh dill, chopped 5 slices lemon

5 sprigs fresh dill weed 2 green onions, chopped

Directions 1. Set your oven at 450 degrees and lightly oil the baking dish before doing anything else. 2. Coat salmon with a mixture of salt, dill, pepper, scallions and garlic very thoroughly before placing some lemon slices and a sprig of dill on top of the salmon. 3. Cover it up with aluminum foil before placing it in the oven. 4. Bake this in the preheated oven for about 25 minutes. 5. Serve.

66

Lemon Dill Salmon

Spicy

Tangy Trout

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 6 Calories 420 kcal Carbohydrates 1.8 g Cholesterol 148 mg Fat 35.3 g Protein 24.3 g Sodium 428 mg

Ingredients 1 tbsp paprika 2 tsps dry mustard 1 tsp cayenne pepper 1 tsp ground cumin 1 tsp black pepper 1 tsp white pepper

1 tsp dried thyme 1 tsp salt 3/4 C. unsalted butter, melted 6 (4 oz.) fillets trout 1/4 C. unsalted butter, melted

Directions 1. Coat a mixture of fillet and butter with a mixture of paprika, black pepper, dry mustard, white pepper, cayenne pepper, cumin, thyme and salt. 2. Place this fillet over a preheated pan before pouring in some melted butter. 3. Cook this for about two minutes each side.

Spicy Tangy Trout

67

BUTTERY

Potato Cod

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 446 kcal Carbohydrates 47.2 g Cholesterol 62 mg Fat 12.3 g Protein 36 g Sodium 835 mg

Ingredients 2 C. dry potato flakes 1 C. all-purpose flour 1 tbsp garlic powder 1 tbsp seasoning salt 1 tbsp ground black pepper

2 tsps cayenne pepper, or to taste 4 (6 oz.) fillets cod 2 C. butter flavored shortening, for frying

Directions 1. Coat fish fillets that were placed in cold water with a mixture of potato flakes, black pepper, flour, garlic powder, seasoning salt and cayenne pepper before heating up some shortening in a deep skillet to 350 degrees F. 2. Fry these fillets in the preheated skillet for about five minutes. 3. Serve.

70

Buttery Potato Cod

Easy

Little Fish Tacos

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 642 kcal Carbohydrates 25.1 g Cholesterol 55 mg Fat 51.3 g Protein 22.4 g Sodium 295 mg

Ingredients 1 pound shark fillets 12 (6 inch) corn tortillas 1/4 cup canola oil 1/4 cup lemon juice 1 clove garlic, minced 1 teaspoon dried oregano

1 teaspoon Cajun seasoning 1 cup shredded Cheddar cheese 2 quarts vegetable oil for frying

Directions 1. Coat shark strips with a mixture of canola oil, oregano, lemon juice, garlic and Cajun style spice mix, and marinate it for at least an hour before placing each one of them on microwaved tortillas. 2. Fold it up and seal it up with a toothpick before frying it up for 4 minutes. 3. Place all these tortillas on the baking dish and bake at 350 degrees F for five minutes. 4. Serve.

Easy Little Fish Tacos

71

EASY

Deep Fried Snapper

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 386 kcal Carbohydrates 9.8 g Cholesterol 92 mg Fat 26.2 g Protein 26.8 g Sodium 175 mg

Ingredients 1 quart vegetable oil for frying 1 lb red snapper fillets 1 egg, beaten

1/2 C. dry bread crumbs

Directions 1. Dip fish fillets in beaten egg before dipping in the bread crumbs. 2. Fry these fillets in hot oil until you see that it is golden brown. 3. Serve.

72

Easy Deep Fried Snapper

Louisiana Style Mahi Mahi

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 556 kcal Carbohydrates 3g Cholesterol 204 mg Fat 51.7 g Protein 21.7 g Sodium 452 mg

Ingredients 2 (4 oz.) fillets mahi mahi 2 tsps olive oil 1/2 C. salted butter 1 clove garlic, minced 1 tbsp lemon juice 2 drops Louisiana-style hot sauce, or to taste

1 roma tomato, seeded and chopped (optional) 1 green onion, chopped

Directions 1. 2. 3. 4.

Set your oven at 450 degrees F before doing anything else. Coat mahi mahi fillets with olive oil and place them in the baking dish Bake this in the preheated oven for about 20 minutes. Cook garlic, lemon juice and hot sauce in hot butter for one minute before adding tomato and green onion. 5. Continue cooking for another 3 minutes before pouring it over the baked fish.

Louisiana Style Mahi Mahi

73

INDIAN STYLE

Tandoori Catfish

Prep Time: 10 mins Total Time: 27 mins Servings per Recipe: 6 Calories 272 kcal Carbohydrates 2.3 g Cholesterol 71 mg Fat 30.2 g Protein 24.1 g Sodium 277 mg

Ingredients 1/3 C. vinegar 4 cloves garlic 1 tbsp chopped fresh ginger 1/2 tsp salt 1 tbsp cayenne pepper 1 tbsp ground coriander

1 tbsp ground cumin 1/2 C. vegetable oil 2 lbs thick catfish fillets, cut into large chunks

Directions 1. Coat fish chunks with a mixture of vinegar, cayenne, garlic, ginger, salt, coriander, cumin, and oil before marinating it for at least four hours. 2. Heat up the broiler. 3. Now broil the fish in the preheated broiler for about 10 minutes before turning and brushing it with the reserved marinade. 4. Broil for another 7 minutes. 5. Serve.

74

Indian Style Tandoori Catfish

Tomato,

Pepper, Parsley Haddock

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 226 kcal Carbohydrates 7.1 g Cholesterol 48 mg Fat 14.4 g Protein 17.3 g Sodium 277 mg

Ingredients 6 (3 oz.) fillets haddock salt and pepper to taste 4 roma (plum) tomatoes, thinly sliced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 small onion, thinly sliced 5 tbsps capers

8 tbsps chopped fresh parsley 6 tbsps fresh lemon juice 6 tbsps extra virgin olive oil

Directions 1. Set your oven at 400 degrees F before doing anything else. 2. Put sliced tomatoes, salt, pepper, yellow pepper, red pepper, onion, caper, lemon juice, olive oil and parsley over fish wrapped in aluminum foil. 3. Place these wrapped fish on a baking sheet with some distance between them. 4. Bake in the preheated oven for about 20 minutes.

Tomato, Pepper, Parsley Haddock

75

EASY

Cod and Potatoes

Prep Time:10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 410 kcal Carbohydrates 62.4 g Cholesterol 61 mg Fat 1.5 g Protein 37.4 g Sodium 766 mg

Ingredients 2 (6 oz.) fillets cod salt and pepper to taste 1 C. tomato sauce

3 potatoes, peeled and sliced paper -thin

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Put tomato sauce, sliced potatoes, salt and pepper over fish in a baking dish before covering it loosely with foil 3. Bake this in the preheated oven for about 20 minutes. 4. Serve.

76

Easy Cod and Potatoes

Mackerel,

Potato, Tomato, Stew

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 339 kcal Carbohydrates 40.9 g Cholesterol 118 mg Fat 7.3 g Protein 27.2 g Sodium 394 mg

Ingredients 1 (15 oz.) can mackerel, undrained 1 (10.75 oz.) can tomato soup (not condensed) (optional) 4 potatoes, sliced

1 onion, sliced red pepper flakes (to taste) 1 egg (optional)

Directions 1. Bring a mixture of mackerel, tomato soup, red pepper flakes, potatoes, onion and water to boil for 30 minutes over low heat. 2. Pour an egg into the stew and for a few more minutes continue to simmer. 3. Serve.

Mackerel, Potato, Tomato, Stew

77

EASY

Jalapeno Garlic Trout

Prep Time:10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 213 kcal Carbohydrates 7.5 g Cholesterol 67 mg Fat 10.9 g Protein 24.3 g Sodium 1850 mg

Ingredients 2 rainbow trout fillets 1 tbsp olive oil 2 tsps garlic salt 1 tsp ground black pepper

1 fresh jalapeno pepper, sliced 1 lemon, sliced

Directions 1. Set your oven at 400 degrees F before doing anything else. 2. Coat fillets with olive oil, black pepper and garlic salt before putting jalapeno slices, lemon juice and lemon slices over fillets in some aluminum foil. 3. Wrap these foils up before placing them in a baking dish. 4. Bake in the preheated oven for about 20 minutes.

78

Easy Jalapeno Garlic Trout

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