Red Pepper Cod

Ingredients:
1 lb of Cod
2 diced red bell peppers
2 tbsp olive oil
Salt
Pepper
2 tbsp All-Purpose flour
2 tbsp butter
1/2 cup finely diced onion
1 cup chicken stock

In a preheated skillet over medium heat, add your olive oil. Place the cod into the skillet and season to taste with salt and pepper. Cook for 3-4 minutes, then flip it, and cook for an additional 3 minutes. Remove the cod to a plate. In the same skillet, melt you butter and add the red bell peppers and onion. Saute until they are soft. Add your flour and whisk to combine. Once the flour is mixed well with the vegetables, add your chicken stock and simmer for an additional 2-3 minutes. Serve the cod warm on a plate with the Bell Pepper sauce drizzled over it.

Serves: 2

Garlic Basil Swordfish

Ingredients:
1 lb Swordfish
1/4 cup Olive Oil
Salt
Pepper
2 Tbsp Lemon Juice
2 Tbsp Chopped Basil (2tsp dried basil if you do not have fresh)
2 Tbsp Chopped Italian Parsley (2tsp if you do not have fresh)
2 Cloves of Garlic Minced

In a bowl, combine the oil, lemon juice, basil, garlic and parsley. Brush the sides of your swordfish with the oil mixture and place on a preheated grill (medium-high heat). Season with salt and pepper to taste. Cook for 3-4 minutes per side. Remove from the grill and serve hot with the remaining oil mixture drizzled over the fish.

Serves: 2

Blackened Grouper

This method was created by Paul Prudhomme in NOLA and has become a staple in many locales. The flavor of the cajun seasoning does not hide, but rather enhances the natural flavor of the milder fish used.

Ingredients:
1 lb Grouper
2 Tbsp Cajun Seasoning
2 Tbsp Olive Oil

Heat your cast iron skillet over medium-high heat. Add your olive oil, once the skillet is hot. Rub the seasoning over the outside of the grouper, and place it skin side down in the skillet. Allow it to cook for 5 minutes, and then flip it over to the other side. Allow it to cook for an additional 3-5 minutes or your desired doneness. Serve hot, right out of the skillet.

Serves: 2

Scallops with Baby Arugula and Citrus Salad

Ingredients:

12 jumbo U-10 dry Scallops
1/4 cup olive oil
1 bag of baby arugula
1 Grapefruit (cut into sections with the rind and pith removed)
1 tangerine (cut into sections with the rind and pith removed)
1 can of drained mandarin oranges
1 tbsp butter

Scallop spice rub mixture
1 tbsp ground coriander
1 tbsp black pepper
1 tsp cinnamon
1 tsp salt
1 tbsp chili powder
1tsp red pepper flake

In a skillet over medium heat, melt your butter. When it is melted and hot, ad your mandarin oranges, tangerine pieces, and grapefruit. Saute them for 2-3 minutes or until the release their water. In a bowl place your baby arugula, and pour the fruit from the skillet over it. Toss to coat.

In a shallow dish, combine all of the rub ingredients. In the skillet you coked the fruit preheated over medium high heat, add your olive oil. After dredging one two sides of the scallops in the rub, place them in the heated oil. Allow them 4-5 minutes of undisturbed cooking, then turn them over to the other side for an additional 3-4 minutes of cooking.

Serve the scallops over the tossed arugula, and serve hot.

Honey Balsamic Glazed Salmon w/ Balsamic Herb Pears

Ingredients:
For the Salmon
1 side of Salmon
1 cup of balsamic vinegar
1/4 cup honey
2 tbsp fresh thyme (or 2 tsp of dried thyme)
For the pears
4 pears, peeled and cut into slices
1/4 cup balsamic vinegar
2 tbsp sugar
1 tbsp salt
1 tsp dried thyme
1 tbsp butter

In a skillet preheated over medium heat, add your 1 cup of balsamic and your 1/4 cup honey. Bring them to a boil, then turn heat down to low for a slow simmer. Simmer this mixture until it is reduced by half, then add the 2 tbsp fresh thyme. Remove the mixture from heat and allow it to cool to room temperature. Preheat your oven to 375 degrees. On a cookie sheet, place a sheet of aluminum foil, with the salmon in the middle of it. Brush your balsamic/honey glaze over the salmon and close the foil around it. Place in your preheated oven and bake for 15 minutes or until cooked to your liking.

In a skillet, melt your butter over medium heat. Add your pears, balsamic vinegar, sugar, salt, and thyme. Toss to coat, and turn heat down to medium low. Allow ten minutes cooking time, or until the pears are soft and golden.

Serve the salmon hot from the oven with the pears over it.

Parmesan Crusted Salmon

Ingredients
1 side of salmon
1 cup grated parmesan cheese
1 cup of bread crumbs
2 tbsp butter
2 tbsp Paul Prudhomme’s Salmon Seasoning tm

Preheat your oven to 400 degrees

On a cookie sheet, place a piece of aluminum foil, with the salmon in the center. Sprinkle the Salmon Seasoning on the salmon. On top of the salmon place thin slices of your butter. Over that sprikle the bread crumbs and parmesan cheese. Place the salmon in the oven and bake uncovered for 10 minutes or until it reaches your desired doneness.

Serve hot from the oven.

Coho Salmon Tacos and Frijoles con Maize

Ingredients
1lbs Tilapia
1 Taco Seasoning Packet
2/3 cup of Water
6oz Sour Cream
3oz Mayonnaise
1 Tbsp Cilantro (Dried)
1 tsp Chili Powder
1 Tbsp Garlic Powder
1 1/2 cup Shredded Lettuce
2 cups Shredded Cheddar Cheese
3oz Salsa
Taco Shells

Frijoles con Maize
1 can of Black Beans
1 can of whole kernel corn
1 tbsp cilantro
juice of one lime

Preheat your skillet over medium heat and add a tbsp of olive or vegetable oil. Place the tilapia in the heated skillet. Flip the tilapia to the other side when the meat becomes white and opaque around the edges(approx 2-3 minutes per side). Once it is finished cooking use your spoon to break the meat apart. Turn the heat down to low. Add in your seasoning packet along with the water. Stir constantly to incorporate the seasoning. Turn the burner off. Immediately add in 1/2 a cup of your cheese and stir. Allow the cheese to melt into the dish. This will act as a binding agent to keep the meat from crumbling and falling out of the shell. Remove the skillet from the burner and let rest for 2 minutes. In a bowl mix the sour cream, mayo, cilantro, chili powder, and garlic powder together. Assemble the tacos with the fish mixture, lettuce salsa, sour cream, and cheese.

Combine the ingredients for Frijoles con Maize in a pot and heat them over low heat until they are piping hot. Serve your tacos on a plate with the frijoles on the side

Poached Mussels in White Wine

Ingredients:

2lbs Mussels

1 Bunch of parsley chopped finely

3 cloves of garlic minced

2 shallots minced finely

1 tbsp Butter

1 cup white wine

In a large pot, melt the butter over medium heat. Add the shallots and garlic. Saute until the are softened. Add the white wine, mussels and parsley. Stir to coat the mussels. Cook for 5 minutes or until the mussels are open. Remove the mussels to a bowl and pour the liquid into a separate bowl to be used as a condiment.

Diced Swordfish in Garlic Butter

Ingredients:

1 pound of Swordfish diced in half inch cubes

2 tbsp butter 3 cloves of garlic minced

salt to taste

pepper to taste

Very simple and very easy. Heat your saute pan over medium heat, and add 1 tbsp of butter. Once it is melted add your garlic and let it saute for 2 minutes. Ad in your diced swordfish and let it cook undisturbed for 4 minutes. Toss to coat with the garlic butter and allow another 2 minutes for cooking. Remove from the pan and serve either by itself or on top of pasta.

Hearty Fall Fish Chowder

Nothing says Fall like a warm bowl of hearty savory chowder. This one is full of vegetables and hearty pieces of simmered savory chowder meat. A great pairing to the cool Fall evenings.

Ingredients:

• 1 tablespoon butter
• 1 large chopped onion
• 2 fresh mushrooms, sliced
• 1/2 stalk celery, chopped
• 2 cups chicken stock
• 2 cups diced potatoes
• 1 pound white fish chowder meat, diced into 1/2 inch cubes
• 1/8 teaspoon Old Bay
• salt to taste
• ground black pepper
• 1/2 cup clam juice
• 1/4 cup all-purpose flour
• 12 oz Heavy Cream (whipping cream)

In a large pot, melt the butter over medium heat. Add in the onion, mushrooms and celery. Saute them for about 5 minutes until they are softened and caramelized. Add in the chicken stock, old bay, pepper. salt and potatoes  and let them cook for about 10 minutes or so, or until fork tender. Add the fish meat halfway through the cooking time for the potatoes and they should finish at the same time.  In a cup, mix the flour and clam juice together well, and add that and the heavy cream to the pot. Stir to incorporate and thicken the chowder. Once fully mixed, remove from heat and serve hot.