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.

Grilled Shrimp Skewers with Fresh Garlic Butter

Ingredients:

• Shrimp Skewers (2-3 per person)
• 1 stick of Butter
• 3 cloves of Garlic minced finely
• 1 tsp Black Pepper
• 1 tsp Salt
• 1 Tbsp of Parsley Flakes

Heat your grill to medium heat. Either place tinfoil on the grate or spray non-stick cooking spray on it. Grill your shrimp skewers for 2-3 minutes on one side, then flip them over and grill for another 2-3 minutes. If your shrimp are larger than 26-30 count, you may need an additional 2 minutes of cooking time. They should be pink/orange and opaque.

In a saucepan, melt your butter over low heat. Once melted, combine remaining ingredients and whisk until fully combined.

Serve hot off the grill, brushed with garlic butter. Serve remaining butter as a condiment for dipping.

Maple Glazed Grilled Salmon

Ingredients:

• Sockeye Salmon fillets (1/2 pound per person)
• Cedar Grilling Planks (pre-soaked for 30 minutes in water)
• 1/2 cup maple syrup
• 3/4 cup orange juice
• 1 clove of garlic minced
• 1 tsp black pepper
• 1 Tbsp salt

Combine syrup, juice, garlic, salt and pepper in a bowl and whisk together. Set aside half for basting. Put salmon in a resealable container and marinate in the remaining half of the syrup mixture. Let sit for 10 minutes.

Heat your grill to medium heat, and place grilling planks on the grate. Allow them to smoke for 10 minutes. Place the marinated salmon on the boards, and let cook for 3 minutes. Baste with syrup mixture. Allow another 3 minutes cooking time. Baste again with syrup mixture. Allow the salmon 3-5 more minutes of cooking time, depending on your desired level of doneness. Remove the entire plank and use as the serving platter. Be sure to use a heat absorbing pad underneath it, as the wood will still be hot.

Sesame Grilled Tuna Steaks with Soy Mustard Dipping Sauce

Ingredients:

• Tuna Steaks ( one serving per person)
• 1/2 cup roasted sesame seeds
• 1/4 cup mustard (spicy brown or yellow)
• 1/4 cup soy sauce
• 1/4 cup Wasabi sauce

Roll the edges of your tuna steaks in the sesame seeds. Place on a preheated grill (medium high heat) and grill for 4 minutes per side (6 minutes per side if you prefer well done). Combine mustard and soy sauce in a bowl, and place wasabi sauce in a different bowl. Serve the tuna piping hot off the grill, with soy mustard and wasabi for dipping.

Snow Crab Clusters Baked with Garlic Pepper Butter

Ingredients:

• Snow Crab Clusters (2-3 per person)
• 1/2 cup butter
• 1 clove garlic, minced
• 1 1/2 teaspoons dried parsley
• 1/8 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper

Preheat your oven to 425. In a large oven safe skillet, melt butter over medium-low heat. When melted add in garlic and cook for 2-3 minutes. Add remaining ingredients, including crab legs, and turn to coat. Place skillet in preheated oven and finish cooking for 6-9 minutes or until thoroughly heated. serve with remaining butter as dipping sauce.

BBQ Grilled Swordfish And Slaw

Ingredients:
1 pound of Swordfish steaks
4oz. BBQ spice Dry Rub (your own favorite or ours listed below)
sheet of tinfoil large enough to place all the steaks on
1 bag ColeSlaw Mix
16oz Coleslaw DressingMy BBQ Rub
1/4 cup paprika
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 teaspoons black pepper
1 teaspoon dry ground mustard
1 teaspoon chili powder
2 teaspoons cumin
3 teaspoons ground coriander
2 tablespoons kosher salt
(mix al ingredients together and store for later use)

In a bowl combine the slaw dressing and the slaw mix. Cover it with plastic wrap and chill in your refrigerator for at least four hours.

Place the tinfoil on your grill grate and preheat it to a medium heat. Heavily season both sides of the swordfish steaks with your dry rub. Once the grill is hot, place the steaks on the tinfoil. Allow them to cook for about 3-4 minutes on one side, then flip them over and allow them to cook for another 3-4 minutes. The fish will turn white and opaque and have a uniform color throughout when it is well done.

Remove the fish from the grill and serve it hot on a late next to a pile of your chilled slaw. Absolutely amazing seafood alternative to pork barbecue.

Greek Style Grilled Swordfish And Cucumber Feta Salad

Ingredients:
1 pound of Swordfish steaks
sheet of tinfoil large enough to place all the steaks on
4oz of Cavender’s Greek Seasoning (or any Greek seasoning)

Feta Salad
4oz Feta Cheese
1 Large cucumber seeded and diced
2 Roma Tomatoes diced
1/4 cup red wine vinegar
3 tablespoons olive oil
1 tablespoon of salt
1 teaspoon of black pepper

Combine all of the salad ingredients in a bowl. Cover with plastic wrap and chill in your refrigerator for at least 4 hours.

Place the tinfoil on your grill grate and preheat your grill to medium heat. Season both sides of the swordfish with the Greek seasoning and place on the grill. Allow them to cook for about 3-4 minutes on one side, then flip them over and allow them to cook for another 3-4 minutes. The fish will turn white and opaque and have a uniform color throughout when it is well done.

Serve piping hot on a plate next to your Feta salad.