Seafood Recipes 1) 2) 3) 4) Blackened Salmon……………………………………………………………………………………………....2 Red Snapper Mexican Style………………………………………………………………………………….3 Fish Casserole……………………………………………………………………………………………………….4 Shrimp and Scallop Dinner……………………………………………………………………………………5 1 Blackened Salmon Ingredients:          1-2 fillets wild salmon (approximately 12 ounces total) 1 tablespoon garlic powder 1 tablespoon dried parsley flakes 1 tablespoon dried basil 2 teaspoons thyme 1-2 teaspoons cayenne pepper 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 tablespoon olive oil (for cooking) Instructions: Mix seasonings together and spread onto a flat plate. Invert the salmon into the seasoning, then flip over, making sure to coat all areas. Heat olive oil in a skillet over medium-high heat. Before the oil begins to smoke, place salmon flesh-side down in the pan. Turn the salmon after about 3 minutes. Continue cooking until flesh is still a little rare in the middle when tested with a small knife, about 2-3 more minutes. Serve over fresh spring greens. Serves 3. Substitutions: Use this basic blackening season for fish, chicken, or turkey. 2 Red Snapper Mexican Style Ingredients:           4 red snapper fillets 2 tablespoons fresh lime juice 3 tablespoons extra virgin cold-pressed olive oil 1 medium onion, thinly sliced 2 ripe tomatoes, *peeled, seeded and chopped 1 bunch cilantro, chopped 1 teaspoon fresh chile pepper, diced 2 cloves garlic, peeled and mashed Pinch cinnamon Sea salt to taste Instructions: Rub fish filets with lime juice, cover and refrigerate for several hours. Dry the filets with paper towels. In a cast iron skillet, sauté the filets briefly in olive oil on both sides. Transfer to an oiled glass baking dish. Add more olive oil to the skillet. Sauté the onion until soft. Add remaining ingredients and simmer for about 30 minutes or more until most of the liquid is absorbed. Season to taste with sea salt. Strew the sauce over fish and bake at 350 degrees until tender, about 25 minutes. *To peel tomatoes and other thin-skinned fruits, bring a pan of filtered water to a boil. Using a slotted spoon, dip tomatoes in, one at a time, for about 5 seconds each. The skin should peel off easily. To seed tomatoes, cut in half at the equator, hold tomato half in the palm of your hand and gently squeeze out seeds. 3 Fish Casserole Ingredients:       1 pound fresh halibut, flounder, sole, shrimp, lobster or crabmeat. ½ pound cheddar cheese, grated 1 cup organic unsweetened yoghurt 1 teaspoon dry mustard powder 1 tablespoon parsley, chopped 1 tablespoon lemon juice Instructions: Poach fresh fish for a few minutes until cooked through. Cool poached fish, and using fork, break into bite-size pieces. Mix remaining ingredients thoroughly and add to fish. Bake in ovenware at 375 degrees until brown on top. This should take about 30-40 minutes. This recipe may also be used as an appetizer. Bake as instructed and serve in small portions. 4 Shrimp and Scallop Dinner Ingredients:             Hot foil bags, large size 1 lb peeled, de-veined, medium, uncooked shrimp ½ lb sea scallops 1 ½ cups cooked brown rice ¾ cup chicken broth ¼ cup melted butter 2 Tbsp Worcestershire sauce 1 tsp hot sauce ½ tsp each – salt, black pepper and cayenne pepper ¼ tsp dried oregano 3 cloves garlic, minced 1 lemon, quartered Preparation: Prepare the brown rice. Preheat grill to medium high or oven to 450 degrees Open foil bag and line inside with olive oil. Combine all ingredients except the lemon. Spoon the mixture into the bag in an even layer. Top with lemon. To seal, double fold open end of bag. Place in 1 inch deep pan. Slide foil bag onto grill or leave bag in pan and place in oven. Grill 15-20 min on covered grill OR bake 25 – 30 min. in oven. Use oven mitts to open foil bag with a sharp knife. Carefully fold bag top of bag allowing steam to escape. Serve. 5