Crab Cakes
Combine Italian bread crumbs, egg, mayonnaise, lemon juice, mustard, and seafood seasoning, then fold in crabmeat. Shape crab mixture into 6 patties; dredge in fine dry bread crumbs. Melt butter in a large nonstick skillet over medium-high heat; cook crab cakes in batches 3-5 minutes on each side or until golden brown. Drain on paper towels. Serves 6. INGREDIENTS: 3/4 cup Italian bread crumbs • 1 egg, lightly beaten • 3 tbsp. mayonnaise • 1 tbsp. fresh lemon juice • 1 tsp. Dijon-style mustard • 1/4 tsp. seafood seasoning • 1 lb. Dungeness crabmeat, flaked • 1/3 cup fine dry bread crumbs • 2 tbsp. butter or margarine
Salmon with Fresh Salsa
Lightly coat the grill rack with nonstick cooking spray. Preheat the grill to medium. In a small saucepan cook garlic in olive oil until tender. Carefully stir in wine. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes or until wine is reduced by half. Stir in tomato, chives, and lemon juice. Set aside. Rinse fish; pat dry with paper towels. Cut fish into 4 serving size pieces. Grill salmon fillets for 10-11 minutes or until fish flakes with a fork (145°F), turning once. Serve with warm tomato mixture. Serves 4. INGREDIENTS: 1 clove garlic, minced • 1 tbsp. olive oil • 1/4 cup dry white wine • 1 medium tomato, chopped • ...
Tilapia Skillet
In large nonstick skillet heat oil over medium heat. Add onion, garlic and carrot. Cook and stir 3-4 minutes or until onion is crisp-tender. Meanwhile, sprinkle fish lightly with salt and pepper to taste. Add tomatoes and 2 tablespoons water or white wine to skillet. Top with fillets. Cover. Cook over medium-low heat 12-15 minutes or until fish flakes easily at thickest part. Serves 4. INGREDIENTS: 1 tbsp. olive oil • 1 medium onion, halved and sliced • 2 cloves garlic, minced • 1 cup carrot strips (1/4 x1/4 x 2-in.) • 1 lb. tilapia fillets, cut into serving size pieces • 1 large fresh tomato, cored and cut into thin wedgess
Parmesan Clams
Combine cheese, bread crumbs, parsley, oregano, salt, and pepper in a small bowl. Arrange clams in a grill basket or on a grill rack. Grill over medium heat for 8-10 minutes or until shells open. Remove from grill and place in a large shallow bowl or serving platter. Sprinkle bread crumbs mixture over clams and drizzle with olive oil. Serve immediately. Serves 6. INGREDIENTS: 1/2 cup shredded Parmesan cheese • 2 tbsp. bread crumbs • 2 tbsp. chopped fresh parsley • 2 tbsp. chopped fresh oregano • 1/4 tsp. salt • 1/2 tsp. pepper • 2 lb. clams • 1/4 cup olive oil
Dijon Calamari Salad
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high. For dressing, whisk together lemon juice, mustard, olive oil, garlic, parsley, basil, and 1/4 teaspoon salt and pepper in a small bowl; set aside. Combine greens, bell pepper, and carrots in a large serving bowl; set aside. Thread calamari on each of 4 (8-inch) skewers and season with remaining salt and pepper. Grill calamari 1-2 minutes on each side. Serve over mixed greens and top with dressing. Serves 4. INGREDIENTS: 1/4 cup fresh lemon juice 1 • tbsp. Dijon mustard • 1 tbsp. olive oil • 2 cloves garlic, minced • 1 tbsp. chopped fresh parsley • 1 tbsp. chopped fresh basil • 1/2 tsp. salt, ...
Grilled King Crab
Coat grill rack with nonstick cooking spray. Preheat grill to medium. Combine 3 tablespoons lime juice, 1 clove garlic, and 1 tablespoon cilantro in a small bowl; drizzle over crab. Grill crab, covered with grill lid, 5-7 minutes or until cooked through. Process avocado, remaining 1 tablespoon cilantro, remaining garlic clove, mayonnaise, and remaining 2 tablespoons lime juice in blender container until smooth, stopping to scrape down sides. Serve with crab. Serves 4. INGREDIENTS: 5 tbsp. lime juice, divided • 2 garlic cloves, minced, divided • 2 tbsp. minced fresh cilantro, divided • 2 lb. king crab legs • 1/4 cup mashed ripe avocado • 3 tbsp. mayonnaise
Mahi Mahi
In a large bowl, stir together sour cream, cheese, garlic, and 1 teaspoon lemon and pepper seasoning; set aside. Preheat grill to medium-high. Brush fish on both sides with oil; sprinkle with the remaining 1½ tablespoons lemon and pepper seasoning and salt, if desired. Grill on medium-high heat until fish flakes with a fork, about 4 minutes on each side. Toss hot pasta with sour cream mixture. Serve fish immediately with fettuccine. Serves 4. INGREDIENTS: 1/2 cup dairy sour cream • 1/3 cup freshly grated Parmesan cheese • 1 garlic clove, minced • 1 tsp. plus 1½ tbsp. salt-free lemon and pepper seasoning, divided • 4 (6 oz.) mahi mahi fillets • 1 tbsp. olive oil • ...
Baked Tuna
Preheat oven to 450°F. Place steaks in baking dish sprayed with nonstick cooking spray. Bake for 6-8 minutes or until fish flakes easily with a fork. Meanwhile, heat oil in skillet over medium-high heat. Add onion and garlic and cook 1 minute. Add tomatoes. Stir in marmalade and vinegar. Serve salsa over tuna. Serves 4. INGREDIENTS: 4 tuna steaks, cut 3/4 inch thick • 1 tbsp. olive oil • 1/2 sweet onion, diced • 1 clove garlic, minced • 2 plum tomatoes • 2 tbsp. orange marmalade • 4 tbsp. balsamic vinegar
Italian Mussels Salad
Simmer oysters over low heat about 3-5 minutes in their liquid. Drain and set aside. In large pot, bring 3/4 cup water to a boil; add mussels, cover and steam over moderate heat until mussels open; about 3 minutes. Drain; remove meat from shells and add to oysters. Add salad dressing, cooked pasta, and vegetables. Let stand for 15 minutes, then refrigerate. Serve chilled. Serves 6. INGREDIENTS: 1/2 pt. oysters, shucked • 2 lb. mussels, scrubbed and debeared • 1 cup non-fat Italian salad dressing • 6 oz. spiral pasta, cooked and drained • 2 cups total of vegetables such as bell peppers, carrots, mushrooms, celery, broccoli, or peas, sliced if needed • 1/4 cup fresh parsley, ...
Delicious Perch Filets
Rinse fish; pat dry with paper towels. In a shallow dish combine milk and egg. In another shallow dish combine flour and salt. Dip fish into egg mixture, then coat with flour mixture. In a large skillet heat 2 tablespoons of oil. Add half of the fish. Cook over medium-high heat for 5-7 minutes or until golden brown and fish flakes with a fork (145°F), turning once. Drain on paper towels. Repeat with remaining 2 tablespoons oil and remaining fish. Keep warm. In a medium saucepan cook mushrooms in butter or margarine until tender. Stir in almonds, parsley and lemon juice. Spoon over fish. Serves 6. INGREDIENTS: 2 lb. fresh or thawed ...
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