Seafood for Dinner Cookbook Delicious Seafood Recipes for Fun Weeknight Dinners

Table of contents :
Table of Contents......Page 4
Romano Seafood Scampi......Page 7
Elegant Risotto......Page 10
Seafood Gratin......Page 12
Chowder 101......Page 13
Japanese Ramen......Page 14
Friday Night Couscous Dinner......Page 15
4 Ingredient Scallop Skillet......Page 16
Mushroom Mascarpone and Scallops......Page 17
California Pea Pod Primavera......Page 20
Seafood Stroganoff......Page 21
Artisanal One Pot Dinner......Page 22
Authentic New England Style Clam Chowder......Page 23
Salmon & Veggie Parcel......Page 24
Fettuccini Shrimp & Scallions......Page 25
Northern Maine Crab Hot Dogs......Page 26
Easy Dijon Crab Cakes......Page 27
New England Fried Chips and Fried Fish......Page 30
Lemony Paprika Lobster......Page 31
Classical New England Bisque......Page 32
Massachusetts Style Mushrooms......Page 33
Classical Cape Cop Macaroni Bake......Page 34
Rhode Island Clam Fries......Page 35
Spicy Garlic Tilapia......Page 36
Lime and Mushrooms Tilapia......Page 37
Creamy Lemon Pepper Tilapia......Page 40
Jalapeno, Cilantro, and Mango Tilapia......Page 41
Almonds and Butter Tilapia......Page 42
Easy Flame Broiled Tilapia......Page 43
Tacos I Tilapia......Page 44
Buttery Garlic and Lemon Tilapia......Page 45
Cajun Style Tilapia I......Page 46
Easy Veggie Baked Tilapia......Page 47
Raspberries and Dijon Tilapia......Page 50
Taco Tilapia II......Page 51
Blackened Tilapia......Page 52
Tater Cakes and Spicy Scallops......Page 53
Mediterranean Scallop and Asparagus......Page 55
September’s Scallops......Page 56
Tropical Fruit Skillet Scallops......Page 57
Scallops Forever......Page 60
Tarrytown Scallops......Page 61
Provolone Shrimp......Page 62
Italian Parmesan Shrimp......Page 63
Monterey Shrimp......Page 64
Louisiana Shrimp......Page 65
Szechwan Shrimp......Page 66
Classical Shrimp Scampi......Page 67
Fresh Garlic Shrimp......Page 70
Honey Mustard Salmon......Page 71
Layered Shrimp......Page 72
Salmon Burger......Page 73
Brown Sugar Salmon......Page 76
Mushroom Salmon......Page 77
Healthy Salmon......Page 78
Salmon Croquettes......Page 79

Citation preview

Seafood For Dinner Cookbook Delicious Seafood Recipes for Fun Weeknight Dinners

By BookSumo Press All rights reserved

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Table of Contents Romano Seafood Scampi 7 Elegant Risotto 10 Seafood Gratin 12 Chowder 101 13 Japanese Ramen 14 Friday Night Couscous Dinner 15 4 Ingredient Scallop Skillet 16 Mushroom Mascarpone and Scallops 17 California Pea Pod Primavera 20 Seafood Stroganoff 21 Artisanal One Pot Dinner 22 Authentic New England Style Clam Chowder 23 Salmon & Veggie Parcel 24 Fettuccini Shrimp & Scallions 25 Northern Maine Crab Hot Dogs 26 Easy Dijon Crab Cakes 27 New England Fried Chips and Fried Fish 30 Lemony Paprika Lobster 31 Classical New England Bisque 32 Massachusetts Style Mushrooms 33 Classical Cape Cop Macaroni Bake 34 Rhode Island Clam Fries 35

Spicy Garlic Tilapia 36 Lime and Mushrooms Tilapia 37 Creamy Lemon Pepper Tilapia 40 Jalapeno, Cilantro, and Mango Tilapia 41 Almonds and Butter Tilapia 42 Easy Flame Broiled Tilapia 43 Tacos I Tilapia 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 Tater Cakes and Spicy Scallops 53 Mediterranean Scallop and Asparagus 55 September’s Scallops 56 Tropical Fruit Skillet Scallops 57 Scallops Forever 60 Tarrytown Scallops 61 Provolone Shrimp 62 Italian Parmesan Shrimp 63 Monterey Shrimp 64 Louisiana Shrimp 65 Szechwan Shrimp 66

Classical Shrimp Scampi 67 Fresh Garlic Shrimp 70 Honey Mustard Salmon 71 Layered Shrimp 72 Salmon Burger 73 Brown Sugar Salmon 76 Mushroom Salmon 77 Healthy Salmon 78 Salmon Croquettes 79

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. Drain well and keep aside. Reduce the heat and stir in the parsley. Place the sauce over the linguine and serve with a sprinkling of the remaining cheese.

Romano Seafood Scampi

7

ELEGANT

Risotto

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 2 Calories 1046 kcal Fat 57.8 g Carbohydrates 92.8g Protein 33.4 g Cholesterol 110 mg Sodium 1475 mg

Ingredients Pesto: 1 C. fresh basil leaves 1 C. fresh spinach 1/4 C. pine nuts 2 tbsp olive oil 1 tbsp grated fresh Parmesan cheese ground black pepper to taste Risotto: 2 C. chicken stock 1 C. water 2 tbsp butter 2 tbsp chopped shallots

1 C. Arborio rice 1 pinch saffron (optional) 1/3 C. white wine 1/3 C. grated fresh Parmesan cheese Scallops: 4 sea scallops kosher salt and ground black pepper to taste 2 tbsp butter 1 tbsp olive oil

Directions 1. 2. 3. 4. 5. 6. 7. 10

In the bowl of a food processor, add the basil, spinach and pine nuts and pulse till chopped. While the motor is running slowly, add 2 tbsp of the olive oil. Stir in 1 tbsp of the Parmesan cheese and black pepper. In a pan, add the chicken stock and water on medium heat and simmer for about 5 minutes. Reduce the heat to low and cover to keep warm. In a large pan, melt 2 tbsp butter on medium heat and cook the shallots for about 5 minutes. Gently, stir in the rice and saffron. Elegant Risotto

8. Add the wine and simmer for about 5 minutes. 9. Add enough warm stock into the rice and cook and stir till absorbed. 10. Continue adding the stock and then water, stirring continuously for about 20 minutes. 11. Stir in the pesto and remove from the heat. 12. Immediately, stir in 1/3 C. of the Parmesan cheese. 13. With the paper towel, pat dry the scallops and season with the salt and pepper. 14. In a skillet, heat 1 tbsp of the olive and 2 tbsp of the butter on medium heat and sear the scallops for about 2 minutes per side. 15. Serve the scallops over the risotto.

11

SEAFOOD

Gratin

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 354 kcal Fat 25.5 g Carbohydrates 2.6g Protein 23.8 g Cholesterol 123 mg Sodium 605 mg

Ingredients 2 tbsp melted butter, divided 1/4 C. crème fraiche 1/4 C. white wine 1 tsp lemon zest 1 pinch cayenne pepper 1 pinch kosher salt

8 dry-pack sea scallops 2 tbsp chopped fresh tarragon 2 tbsp finely grated Parmesan cheese

Directions 1. Set your oven to 450 degrees F before doing anything else and grease 2 small gratin dishes with 1 tbsp of the melted butter. 2. In a bowl, add the crème fraiche, white wine, lemon zest, cayenne pepper and kosher salt and beat till smooth. 3. Add the scallops and toss to coat. 4. Keep aside for about 5 minutes. 5. Place the scallops between prepared gratin dishes evenly. 6. Place the remaining crème fraiche mixture over the scallops, followed by the tarragon and Parmesan cheese. Drizzle with the remaining butter evenly. Cook in the oven for about 4 minutes. 7. Now, set oven to broiler and cook for about 2-4 minutes more.

12

Seafood Gratin

Chowder 101

Prep Time: 15 mins Total Time: 6 hrs 50 mins Servings per Recipe: 8 Calories 339 kcal Fat 14.6 g Carbohydrates 38.4g Protein 15.3 g Cholesterol 112 mg Sodium 849 mg

Ingredients 4 C. chicken broth 4 potatoes, cut into cubes 1 (14 oz.) can whole kernel corn, drained 1 onion, chopped 1/4 C. flour 1 C. heavy whipping cream 1/2 lb. sea scallops

1/2 lb. peeled, deveined, and cooked shrimp 1/4 C. dry potato flakes 1/4 tsp garlic pepper 1 pinch salt

Directions 1. 2. 3. 4. 5.

In a slow cooker, mix together the broth, potatoes, corn, onion and flour. Set the slow cooker on Low and cook, covered for about 6 hours. Uncover and stir in the cream, scallops, shrimp, potato flakes and garlic pepper. Set the slow cooker on High and cook, covered for about 35-45 minutes. Season with the salt and serve.

Chowder 101

13

JAPANESE

Ramen

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 291 kcal Fat 8.1 g Carbohydrates 18.5g Protein 31.4 g Cholesterol 84 mg Sodium 1446 mg

Ingredients 2 C. water 1 (3 oz.) package instant ramen noodles (exclude seasoning packet) 2 1/2 C. water 2 tbsp soy sauce 2 tbsp mirin (Japanese sweet wine) 1 1/3 tsp dashi no moto (instant dashi or fish-broth powder), available at Asian markets

1 tsp rice vinegar 5 shiitake mushrooms, sliced 2 green onions, sliced 1 tsp minced fresh ginger 1 tbsp butter 8 scallops

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

14

In a large pan, bring 2 C. of the water to a boil and cook the ramen noodles for about 2-3 minutes. Drain well. Divide the noodles into 2 soup bowls. In a large pan, bring 2 1/2 C. of the water to a boil and stir in the soy sauce, mirin, dashi no moto and rice vinegar. Reduce the heat to low and stir in the shiitake mushrooms, green onions and ginger. Simmer for about 3-5 minutes. Divide the soup over the noodles. In a skillet, melt the butter on medium-high heat and sear the scallops for about 3 minutes. Divide the scallops into each soup bowl and serve.

Japanese Ramen

Friday Night

Couscous Dinner

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 566 kcal Fat 22.1 g Carbohydrates 50.4g Protein 37.1 g Cholesterol 87 mg Sodium 1015 mg

Ingredients 2 1/2 C. water 2 tbsp butter, divided 1 tsp salt 2 C. pearl (Israeli) couscous 1/4 C. extra-virgin olive oil 1/4 C. white wine 2 tsp grated Parmesan cheese

3 cloves garlic, minced 1/4 C. chopped fresh parsley salt and ground black pepper to taste 1 lb. bay scallops 4 tsp grated Parmesan cheese, divided (optional) 1 tbsp chopped fresh parsley, (optional)

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

In a pan, add the water and bring water to a boil. Stir in the couscous, 1 tbsp of the butter and salt and reduce the heat to low. Simmer for about 10 minutes. In another pan, heat the oil and remaining 1 tbsp of the butter on medium-low heat and cook the white wine, Parmesan cheese, garlic, and parsley for about 3-5 minutes. Stir in the salt and black pepper and increase the heat to medium-high. Add the scallops and cook for about 3-4 minutes. Divide the couscous into serving plates and top with scallops mixture evenly. Serve with a sprinkling of the Parmesan cheese and a pinch of fresh parsley.

Friday Night Couscous Dinner

15

4 INGREDIENT

Scallop Skillet

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 409 kcal Fat 24.8 g Carbohydrates 6.5g Protein 38.5 g Cholesterol 136 mg Sodium 530 mg

Ingredients 1/4 C. butter 2 cloves crushed garlic 2 sprigs fresh rosemary

1 lb. scallops

Directions 1. In a medium pan, melt the butter on medium-high heat and sauté the crushed garlic, whole sprigs of rosemary and scallops for about 2 minutes per side. 2. Discard the garlic and rosemary from pan and serve.

16

4 Ingredient Scallop Skillet

Mushroom

Mascarpone and Scallops

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 714 kcal Fat 37.8 g Carbohydrates 63.2g Protein 35.3 g Cholesterol 134 mg Sodium 360 mg

Ingredients 1 (16 oz.) package medium seashell pasta 6 tbsp butter 1 tbsp olive oil 1 tbsp chopped fresh parsley 1 clove garlic, chopped 1 (10 oz.) package sliced fresh button mushrooms 1 bunch asparagus, trimmed and cut into 1 inch pieces

salt and pepper to taste 1/2 tsp onion powder 1 lb. scallops, rinsed and patted dry 1/4 C. milk 1 (8 oz.) container mascarpone cheese 2 tbsp butter

Directions 1. In a large pan of lightly salted boiling water, cook the pasta for about 7-9 minutes. 2. Drain well and keep aside. 3. In a large skillet, heat the olive oil and 6 tbsp of the butter on medium heat and sauté the parsley and garlic for a couple of minutes. 4. Add the mushrooms, asparagus, salt, pepper and onion powder and cook for about 5 minutes, stirring occasionally. 5. Stir in the scallops and cook for about 3 minutes per side. 6. Transfer the scallops into a plate. 7. Meanwhile, in a small pan, mix together the milk, mascarpone cheese and remaining butter on medium heat and cook, stirring till butter is melted completely. 8. Add the sauce into the scallops and vegetables along with the pasta and serve immediately. Mushroom Mascarpone and Scallops

17

CALIFORNIA

Pea Pod Primavera

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 447 kcal Fat 16.7 g Carbohydrates 42.7g Protein 26 g Cholesterol 78 mg Sodium 413 mg

Ingredients 1 lb. scallops 1/4 C. fresh lemon juice 1/4 C. Holland House(R) Sherry Cooking Wine 2 tsp cornstarch 1/3 C. butter 1 C. thinly sliced carrots 3 cloves garlic, minced 8 oz. sliced mushrooms

3/4 tsp dried thyme 1 (6 oz.) package frozen pea pods, thawed 1/4 C. diagonally sliced green onions Hot cooked rice

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

20

If scallops are large, cut them in half crosswise to make thin medallions. In a shallow baking dish, mix together the scallops and lemon juice. Refrigerate, covered for about 30 minutes. After marinating, stir in the sherry cooking wine and cornstarch. In a large skillet, melt the butter on high heat and cook the carrots and garlic for about 1 minute. Stir in the mushrooms and thyme and cook for about 3 minutes. Stir in the scallop mixture and cook for about 4 minutes. Stir in the pea pods and green onions and cook till heated completely. Serve over the hot cooked rice.

California Pea Pod Primavera

Seafood

Stroganoff

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 287 kcal Fat 13.9 g Carbohydrates 8.3g Protein 30.9 g Cholesterol 168 mg Sodium 395 mg

Ingredients 2 tbsp butter, divided 1 (8 oz.) package fresh mushrooms, sliced 1 lb. shrimp, peeled and deveined 1 lb. sea scallops, rinsed and drained 2 tbsp all-purpose flour 1/2 tsp ground black pepper

1 (8 oz.) bottle clam juice 1 C. sour cream 2 tbsp dry sherry 1 tbsp chopped fresh parsley

Directions 1. In a large skillet, heat 1 tbsp of the butter on medium-high heat and cook the mushrooms till golden. 2. With a slotted spoon, transfer the mushrooms in a plate and keep aside. 3. In the same skillet, melt the remaining 1 tbsp of the butter and cook the shrimp and scallops for about 3 minutes. 4. With a slotted spoon, transfer the shrimp and scallops in a plate and keep aside. 5. In a medium bowl, mix together the flour, black pepper and clam juice. 6. Place the clam juice mixture into the skillet and bring to a boil. 7. Reduce the heat to medium-low and simmer till the mixture becomes thick. 8. Reduce the heat to low and stir in the sour cream. 9. Stir in the mushrooms, shrimp, scallops and sherry and cook till heated completely. 10. Serve with a sprinkling of the parsley.

Seafood Stroganoff

21

ARTISANAL

One Pot Dinner

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 2 Calories 400.9 Cholesterol 61.8mg Sodium 928.6mg Carbohydrates 9.9g Protein 22.9g

Ingredients 2 C. chicken broth 3/4 C. dry white wine 1/2 tsp saffron thread 3 tbsp olive oil 6 oz. thin spaghetti, broken into 2-inch lengths 6 large shrimp, shelled

6 large sea scallops 6 clams, scrubbed 4 oz. frozen artichoke hearts, thawed 1 tsp chives

Directions 1. Set your oven to 400 degrees F before doing anything else and arrange a rack in the middle of the oven. 2. In a pan, heat the broth and wine and stir in the saffron. 3. Keep the pan on low heat. 4. In an ovenproof skillet, heat the oil on medium-high heat and stir fry the pasta for about 2 minutes. 5. Add the hot broth and simmer for about 5 minutes. 6. Insert the seafood into the pasta mixture and cook the mix in the oven for about 20 minutes. 7. Serve hot with a garnishing of chives.

22

Artisanal One Pot Dinner

Authentic

New England Style Clam Chowder

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 396 kcal Fat 22.5 g Carbohydrates 24g Protein 24.1 g Cholesterol 101 mg Sodium 706 mg

Ingredients 4 turkey bacon slices, chopped 1 1/2 C. onion, chopped 4 C. potatoes, peeled and cubed 1 1/2 C. water Salt and freshly ground black pepper, to taste 3 tbsps butter

3 C. half-and-half 2 (10-oz.) cans minced clams, drained, reserving 1/2 C. of liquid

Directions 1. Heat a large nonstick soup pan on medium-high heat. 2. Add the bacon and cook for about 8-10 minutes. 3. Transfer the bacon into a bowl, leaving the fats in pan. 4. Add the onion and sauté for about 4-5 minutes with medium heat. 5. Add the potatoes and water and bring to a boil. 6. Cook, uncovered for about 15 minutes or till tender enough. 7. Stir in the butter and half-and-half. 8. Add clams with reserved liquid and stir to combine. 9. Cook, stirring occasionally, for about 5 minutes. 10. Serve hot with a topping of bacon.

Authentic New England Style Clam Chowder

23

SALMON

& Veggie Parcel

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 226 kcal Fat 14.4 g Carbohydrates 7.1g Protein 17.3 g Cholesterol 48 mg Sodium 277 mg

Ingredients 6 (3-oz.) haddock fillets Salt and freshly ground black pepper, to taste 1 yellow bell pepper, seeded and sliced thinly 1 red bell pepper, seeded and sliced thinly 4 plum tomatoes, sliced thinly 1 small onion, sliced thinly

1/2 C. fresh parsley, chopped 5 tbsps capers 1/3 C. extra-virgin olive oil 1/3 C. fresh lemon juice

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Arrange 6 foil pieces of foil on a smooth surface. 3. Place 1 salmon fillet on each foil. 4. Sprinkle the filet with some salt and black pepper. 5. In a bowl, mix together the bell peppers, tomato and onion. 6. Place the veggie mixture over each fillet evenly. 7. Top everything with parsley and capers evenly. 8. Then drizzle the oil and lemon juice. 9. Fold the foil around the salmon mixture to seal it. 10. Arrange the foil packets onto a large baking sheet in a single layer. 11. Bake the parcels for about 20 minutes.

24

Salmon & Veggie Parcel

Fettuccini

Shrimp & Scallions

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 662 kcal Fat 29.5 g Carbohydrates 61g Protein 29.3 g Cholesterol 162 mg Sodium 1109 mg

Ingredients 1 (16-oz.) package dry fettuccini noodles 1/4 C. olive oil 1 lb shrimp, peeled and deveined 1/4 C. brandy 6 scallions, sliced thinly 4 garlic cloves, sliced thinly 2 large tomatoes, chopped

1/2 C. butter 1/2 C. dry white wine 1/2 C. fresh basil, chopped Salt and freshly ground black pepper, to taste 1/2 C. parmesan cheese, grated

Directions 1. In a large pan of lightly salted boiling water, add the noodles and cook them for about 8-10 minutes. 2. Drain well and keep aside. 3. In a large skillet, heat the oil with medium heat. 4. Add the shrimp and cook them for about 1-2 minutes. 5. Stir in the brandy, scallions and garlic. 6. With a gas flame or match carefully, ignite the brandy. 7. Cook everything for about 2 minutes. 8. Stir in the tomatoes and cook them for about 2 minutes. 9. Add the butter, wine and basil and stir to combine. 10. Continue cooking everything for about 3 minutes. 11. Stir in the cheese till combined. 12. Add the noodles and toss to coat. Serve the dish hot. Fettuccini Shrimp & Scallions

25

NORTHERN MAINE

Crab Hot Dogs

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 2 Calories 478 kcal Fat 30 g Carbohydrates 39.7g Protein 13 g Cholesterol 48 mg Sodium 1413 mg

Ingredients 1 (8-oz.) package imitation crab or lobster meat, flaked 1 tsp fresh lemon juice 1 tbsp red onion, chopped 1/4 tsp old bay seasoning 1/4 C. mayonnaise

1 tbsp butter, softened 2 hot dog buns, top split

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

26

In a bowl, add all the ingredients except the butter and buns and mix till well combined. Cover the bowl and refrigerate for about 30 minutes. Now preheat the broiler of the oven. Place the butter on the inside of the hotdogs evenly. Broil the buns for about 3-5 minutes or till toasted. Spread the mayonnaise mixture into each bun and serve.

Northern Maine Crab Hot Dogs

Easy

Dijon Crab Cakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 452 kcal Fat 28.4 g Carbohydrates 26.6g Protein 21.8 g Cholesterol 172 mg Sodium 1277 mg

Ingredients 1/2 C. dry breadcrumbs 1 lb crabmeat 1 egg, beaten 1 tbsp mayonnaise 1 tbsp old bay seasoning

1 tsp Worcestershire sauce 1 tsp prepared Dijon-style mustard 2 tbsps butter

Directions 1. 2. 3. 4. 5.

In a bowl, mix together the breadcrumbs and crabmeat. Add the remaining ingredients except the butter and gently, stir to combine. Make 8 equal sized patties from the mixture. In a large skillet, melt the butter with medium heat. Add the patties and cook them for about 4-5 minutes per side or till the desired doneness.

Easy Dijon Crab Cakes

27

NEW ENGLAND

Fried Chips and Fried Fish

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 782 kcal Fat 26.2 g Carbohydrates 91.9g Protein 44.6 g Cholesterol 125 mg Sodium 861 mg

Ingredients 1 C. all-purpose flour 1 tsp baking powder Salt and freshly ground black pepper, to taste 1 egg, beaten lightly 1 C. milk 4 large potatoes, peeled and cut into strips lengthwise

4 C. vegetable oil 1 1/2 lbs cod fillets

Directions 1. In a large bowl, add flour, baking powder, salt, black pepper, egg and milk. 2. Mix till well combined. 3. Keep everything aside for at least 20 minutes. 4. In a large bowl of chilled water, dip the potatoes for 2-3 minutes. 5. Drain the mix well and pat dry with paper towel. 6. In a large skillet, heat the oil with medium heat. 7. Add the potatoes and fry for about 3-4 minutes or till crisp and tender. 8. Transfer the potatoes onto a paper towel lined plate. 9. Coat the cod fillets in the flour mixture evenly. 10. Fry everything for about 3-4 minutes or till golden brown. 11. Transfer the cod fillets onto another paper towel lined plate. 12. Now, return the potato strips to the skillet and fry them for about 1-2 minutes more or till crispy. 30

New England Fried Chips and Fried Fish

Lemony

Paprika Lobster

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 2 Calories 742 kcal Fat 60.9 g Carbohydrates 4.3g Protein 44.3 g Cholesterol 169 mg Sodium 2036 mg

Ingredients 1 tbsp fresh lemon juice 1/2 C. olive oil 1 tsp paprika 1/8 tsp garlic powder

Salt and freshly ground white pepper, to taste 2 (10-oz.) rock lobster tails, split lengthwise

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

Preheat the grill for high heat. Grease the grill grate. In a bowl, add lemon juice. Gradually, add the oil, beating continuously. Add the spices and beat till well combined. Coat the flesh side of the lobster tails with the lemon juice mixture generously. Grill the lobster tails for about 10-12 minutes, flipping once half way, brushing with the lemon mixture occasionally.

Lemony Paprika Lobster

31

CLASSICAL

New England Bisque

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 279 kcal Fat 17.3 g Carbohydrates 13.7g Protein 16.7 g Cholesterol 94 mg Sodium 842 mg

Ingredients 1 C. all-purpose flour 1/3 C. all-purpose flour 1/2 tsp celery salt Salt and freshly ground black pepper, to taste 1/3 C. butter 4 1/2 C. milk

1 1/2 C. chicken broth 3 C. cooked lobster meat, shredded 3 tbsps onion, minced 1 tbsp paprika 1/2 C. light cream

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

In a bowl, mix together the flour, celery salt, salt and black pepper. In a large pan, melt the butter with medium heat. Add the flour mixture, stirring continuously. Slowly, add the milk, stirring continuously. Stir in the chicken broth and bring everything to a gentle simmer. Reduce the heat to low. Simmer, stirring continuously till the soup becomes thick. Stir in the lobster, onion and paprika. 7. Simmer, stirring occasionally for about 10 minutes. 8. Stir in the cream and cook for about 2-3 minutes or till heated completely.

32

Classical New England Bisque

Massachusetts Style Mushrooms

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 310 kcal Fat 22 g Carbohydrates 6.9g Protein 21.9 g Cholesterol 130 mg Sodium 535 mg

Ingredients 3/4 C. butter, melted and divided 1 lb fresh mushrooms, stemmed 1 lb lobster tails, cleaned and chopped 1 (6-oz.) can crabmeat 1 C. mozzarella cheese, shredded 1 C. seasoned croutons, crushed

3 tbsps garlic, minced 1/4 C. mozzarella cheese, shredded (for topping) (optional)

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

Preheat the oven to 375 degrees F. Grease a large baking sheet with about 1/4 C. of butter. Place the mushroom caps onto the prepared baking sheet in a single layer. In a bowl, mix together the remaining ingredients except the cheese for topping. Divide the mixture between the mushroom caps evenly. Bake everything for about 10-12 minutes or till the top becomes golden brown. Serve with a topping of cheese (if you like).

Massachusetts Style Mushrooms

33

CLASSICAL

Cape Cop Macaroni Bake

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 860 kcal Fat 31.8 g Carbohydrates 72.1g Protein 66.5 g Cholesterol 1264 mg Sodium 1633 mg

Ingredients 1 (8-oz.) package dry elbow macaroni 2 C. sharp cheddar cheese, shredded and divided 3 (6 1/2-oz.) cans chopped clams with liquid 2 (10 3/4-oz.) cans condensed cream of potato soup 2 eggs, beaten 1/4 C. onion, chopped

1 scallion, chopped 1 tsp fresh lemon juice 1 tbsp Worcestershire sauce Freshly ground black pepper, to taste

Directions 1. Set your oven to 375 degrees before doing anything else. 2. In a large pan of lightly salted boiling water, add the macaroni and cook for about 8-10 minutes or according to the package's directions. 3. Drain everything well. 4. In a large bowl, add the cooked macaroni, 1 1/2 C. of cheese and the remaining ingredients and mix well. Place the mixture into a large casserole dish. Sprinkle the dish with the remaining cheese evenly. 5. Bake everything for about 30 minutes or till the top becomes bubbly.

34

Classical Cape Cop Macaroni Bake

Rhode Island Clam Fries

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 346 kcal Fat 29.6 g Carbohydrates 14.5g Protein 6g Cholesterol 53 mg Sodium 183 mg

Ingredients 1 egg 1/2 C. all-purpose flour 1 C. clams, minced 1/2 C. milk 2 tbsps green bell pepper, seeded and minced (optional)

2 tbsps onion, minced Salt and freshly ground black pepper, to taste 1/2 C. vegetable oil

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

In a bowl, add the egg and beat well. Gradually, add the flour, beating continuously. In another bowl, mix together the remaining ingredients except the oil. Gradually, add the clam mixture into the bowl with the flour mixture, beating continuously till well combined. Make equal sized fritters from the mixture. In a skillet, heat the oil on medium-high heat. Add the fritters in batches and cook them till golden brown from both sides. Transfer the fritters onto paper towel lined plates and serve.

Rhode Island Clam Fries

35

SPICY

Garlic Tilapia

Prep Time: 5 mins Total Time: 1 d 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.

36

Spicy Garlic 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

37

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.

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Creamy Lemon Pepper Tilapia

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

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

Jalapeno, Cilantro, and Mango Tilapia

41

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. 6. 7. 8.

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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. Place a lid on the pan and cook everything for 7 more mins. Garnish your pieces of fish with lemon and parsley. Enjoy.

Almonds and Butter Tilapia

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. Continue cooking the fish for 3 more mins until browned and fully done. Enjoy. 4. 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.

Easy Flame Broiled Tilapia

43

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.

44

Tacos I Tilapia

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.

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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.

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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. 2. 3. 4. 5. 6. 7.

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

Taco Tilapia II

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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.

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Blackened Tilapia

Tater Cakes

and Spicy Scallops

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 296 kcal Fat 15.5 g Carbohydrates 19.5g Protein 19.1 g Cholesterol 109 mg Sodium 657 mg

Ingredients 1/2 red bell pepper 3/4 C. cold mashed potatoes 1 egg, beaten 2 tbsp dry bread crumbs 1 pinch salt and freshly ground black pepper 1 lb. scallops 1 tsp olive oil cayenne pepper to taste

1/4 C. fresh whole basil leaves 1 tbsp butter 1 tbsp capers 1/4 C. water

Directions 1. Set the broiler of your oven and arrange oven rack about 6-inches from the heating element. 2. Line a baking sheet with the foil paper. 3. Arrange the bell pepper, cut-side down onto the prepared baking sheet. 4. Cook under the broiler for about 5-8 minutes. 5. Place the bell pepper into a bowl and with a plastic wrapper, tightly cover it. 6. Keep aside for about 20 minutes. 7. Discard the skin and slice the bell pepper thinly. 8. In a bowl, add the mashed potatoes, egg, bread crumbs, salt and black pepper and mix till smooth. 9. In a large nonstick skillet, heat the olive oil on medium heat. 10. Place the mixture by spoonfuls into hot oil and flatten into a small pancake. 11. Cook for about 7 minutes. Tater Cakes and Spicy Scallops

53

12. Flip and cook for about 5-7 minutes. 13. With a paper towel, wipe skillet clean. 14. In a bowl, add the scallops, olive oil, cayenne pepper and salt and toss to coat well. 15. Heat the same nonstick skillet on high heat. 16. Place the scallops in the center of the skillet and red peppers in a pile in the side of the skillet. 17. Cook for about 3-4 minutes. 18. Transfer scallops into a plate, leaving peppers in the skillet. 19. In the skillet, add the basil, butter, capers and water and stir to combine well. 20. Remove from the heat. 21. Divide the pancakes into the serving plates and top with the scallops evenly, followed by the pepper sauce.

54

Mediterranean

Scallop and Asparagus

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 503 kcal Fat 43.9 g Carbohydrates 12.3g Protein 18.9 g Cholesterol 34 mg Sodium 517 mg

Ingredients Dressing: 3/4 C. olive oil 1/4 C. balsamic vinegar 1 tsp chopped garlic 1/2 tsp salt 1/2 tsp ground black pepper Salad: 2 tsp olive oil

1/2 lb. bay scallops 1 bunch fresh asparagus, trimmed 1 (10 oz.) bag fresh spinach

Directions 1. n a bowl, add 3/4 C. of the olive oil, vinegar, garlic, salt and pepper and beat till smooth. 2. In a skillet, heat 2 tsp of the olive oil on medium-high heat and sear the scallops and asparagus for about 2-3 minutes per side. 3. In a large salad bowl, place the spinach and dressing and toss to coat. 4. Serve with a topping of the scallops and asparagus.

Mediterranean Scallop and Asparagus

55

SEPTEMBER’S

Scallops

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 641 kcal Fat 36.1 g Carbohydrates 15.2g Protein 58.7 g Cholesterol 242 mg Sodium 1033 mg

Ingredients 2 tbsp olive oil 2 lb. sea scallops 1/2 tsp salt 1/4 tsp ground black pepper 1 tsp garlic powder 3 tbsp butter

3 green onions, chopped 2 tbsp grated orange zest 1/2 C. dry white wine 1 C. heavy cream

Directions 1. Season the scallops with the salt, pepper and garlic powder. 2. In a large skillet, heat the olive oil on medium heat and cook the scallops for about 2 minutes per side. 3. Transfer the scallops into plate and keep aside. 4. In another skillet, melt the butter on medium heat and sauté the green onions and orange zest for about 1 minute. 5. Stir in the wine and cream and bring to a boil, stirring continuously. 6. Cook for about 4-5 minutes. 7. Stir in the scallops and reduce the heat to medium-low. 8. Simmer for about 5 minutes.

56

September’s Scallops

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.

Tropical Fruit Skillet Scallops

57

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

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

Scallops Forever

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.

Tarrytown Scallops

61

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.

62

Provolone 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

63

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 turkey 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.

64

Monterey Shrimp

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 ground black pepper

1/4 tsp cayenne pepper, or more to taste 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.

Louisiana Shrimp

65

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.

66

Szechwan Shrimp

Classical

Shrimp Scampi

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 606 kcal Carbohydrates 35.5 g Cholesterol 247 mg Fat 30.8 g Protein 35.3 g Sodium 680 mg

Ingredients 1 (8 ounce) package angel hair pasta 1/2 cup butter 4 cloves minced garlic 1 pound shrimp, peeled and deveined 1 cup dry white wine 1/4 tsp ground black pepper

3/4 cup grated Parmesan cheese 1 tbsp chopped fresh parsley

Directions 1. Cook pasta in boiling salty water until tender before draining it. 2. Now cook shrimp and garlic in hot butter over medium for about three minutes before adding wine and pepper, and cooking all this for another 30 seconds. 3. Now combine pasta and shrimp in a bowl before adding cheese and parsley. 4. Mix it thoroughly before serving.

Classical Shrimp Scampi

67

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 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.

70

Fresh Garlic Shrimp

Honey

Mustard Salmon

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 303 kcal Carbohydrates 9.2 g Cholesterol 75 mg Fat 19.2 g Protein 23.3 g Sodium 192 mg

Ingredients 1 tbsp butter, melted 1 tbsp vegetable oil 1 tbsp Worcestershire sauce 2 tbsps honey mustard

1 tbsp brown sugar 1 tbsp garlic powder 1 pound salmon fillet

Directions 1. The distance of your rack should be about 5 inch from the heat source before preheating you broiler. 2. Coat salmon with a mixture of melted butter, brown sugar, vegetable oil, Worcestershire sauce, honey mustard sauce, and garlic powder in a bowl very thoroughly before covering it up and refrigerating it for at least 45 minutes. 3. Now cook this salmon under the preheated broiler for about 12 minutes before letting it cool down for 5 minutes. 4. Serve.

Honey Mustard Salmon

71

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 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.

72

Layered Shrimp

Salmon

Burger

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 268 kcal Carbohydrates 12.9 g Cholesterol 92 mg Fat 10.9 g Protein 27.8 g Sodium 484 mg

Ingredients 1 can salmon, liquid removed and flaked 3/4 cup rolled oats 1/2 onion, sliced 1 egg 1/2 lemon, juiced

1 tbsp Dijon mustard salt and ground black pepper to taste 1 tsp vegetable oil

Directions 1. Make four patties from a mixture of salmon, mustard, oats, onion, egg, lemon juice, salt, and black pepper very neatly. 2. Fry these patties in hot oil for about seven minutes each side. 3. Serve.

Salmon Burger

73

BROWN SUGAR

Salmon

Prep Time: 15 mins Total Time: 1 hr 23 mins Servings per Recipe: 5 Calories 323 kcal Carbohydrates 11.7 g Cholesterol 101 mg Fat 18.9 g Protein 24.5 g Sodium 308 mg

Ingredients 1/4 cup butter, melted 1/4 cup brown sugar 1 tbsp soy sauce 2 tbsps lemon juice

2 tbsps white wine 1 1/4 pounds salmon fillets

Directions 1. At first you need to set a grill to medium heat and put some oil before starting anything else. 2. Coat salmon with a mixture of melted butter, lemon juice, brown sugar, soy sauce and white wine in a plastic bag before refrigerating it for at least one hour. 3. Now cook salmon on the preheated grill for about 4 minutes each side, while brushing salmon with the marinade in all this time. 4. Serve.

76

Brown Sugar Salmon

Mushroom Salmon

Prep Time: 14 mins Total Time: 55 mins Servings per Recipe: 6 Calories 217 kcal Carbohydrates 2.5 g Cholesterol 66 mg Fat 12.2 g Protein 22.7 g Sodium 597 mg

Ingredients 6 (4 ounce) fillets salmon 1 (.7 ounce) package dry Italian-style salad dressing mix 1/2 cup water

2 tbsps lemon juice 1 cup fresh sliced mushrooms

Directions 1. Set your oven at 400 degrees before doing anything else. 2. Coat salmon with a mixture of water, dressing mix and lemon juice before placing sliced mushrooms on top. 3. Bake this in the preheated oven covered for about 15 minutes and uncovered for additional 15 minutes. 4. Serve.

Mushroom Salmon

77

HEALTHY

Salmon

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 219 kcal Carbohydrates 2.6 g Cholesterol 67 mg Fat 12.3 g Protein 22.9 g Sodium 68 mg

Ingredients 1 pound salmon fillet 1 onion, sliced into rings freshly ground black pepper

Directions 1. 2. 3. 4.

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At first you need to set a grill to medium heat and put some oil before starting anything else. Wrap salmon up around the aluminum foil after adding some pepper. Now cook wrapped salmon on the preheated grill for about 15 minutes each side. Serve.

Healthy Salmon

Salmon

Croquettes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 435 kcal Carbohydrates 12.2 g Cholesterol 130 mg Fat 30.9 g Protein 27.9 g Sodium 360 mg

Ingredients 1 (6 ounce) can salmon, liquid removed and flaked 1 egg 1/4 cup finely diced celery 1/4 cup sliced green onion 1 tbsp diced fresh dill weed

1/2 tsp garlic powder 1/3 cup wheat germ 3 tbsps olive oil

Directions 1. Form small balls from a mixture of salmon, green onion, egg, celery, and dill and finally garlic powder before coating with wheat germ. 2. Now fry these balls in hot oil for about 10 minutes, while turning when needed. 3. Serve

Salmon Croquettes

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