TILAPIA ROASTED WITH LIME

Ingredients

2 lbs. tilapia filets
3 tbsp extra-virgin Olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
2-3 pickled jalapeno chilies, chopped
6-8 tbsp chopped fresh basil
lemon and lime wedges


1 Place the fish fillets in a nonmetallic bowl and season to taste with salt and pepper. Squeeze the juice from the lime halves over the fish.

2 Heat the oil in a skillet. Add the onion and garlic and cook, stirring frequently, until softened. Remove the skillet from the heat.

3 Place a third of the onion mixture and a little of the chilies and basil in the bottom of a shallow ovenproof dish or roasting pan. Arrange the fish on top. Top with the remaining onion mixture, chilies, and basil.

4 Roast in a preheated oven, 350°F/180°C, for 15-20 minutes, or until the fish has become slightly opaque and firm to the touch.

5 Serve at once, with lemon and lime wedges for squeezing over the fish.

TILAPIA WITH JERK SEASONING AND MELON SALSA

(In regards to this pic . . . see  my confession below.)

Melon Salsa Ingredients

1/2 cup of cantaloupe, chopped
1/2 cup of honeydew melon, chopped
2 tsp. of honey
8-10 chopped fresh mint leaves

Combine, and let sit while you prepare and cook fish.

Tilapia

2 tilapia filets
jerk seasoning

Heat oven or grill to 400 degrees. Place fish in oiled pan. Sprinkle with jerk seasoning. Place in oven or on grill for 15 minutes.

When fish is finished, serve with melon salsa.

NOTE - I use Nantucket Off-Shore Rasta Rub. Check out their other offerings here. Nantucket Off Shore

CONFESSION - Usually I keep the salsa in a bowl, rather than on the plate with the fish. I put both on the same plate for the pic, but I won't do that again. Nope, I want my melon salsa in a bowl by my fish. You, however, may do as you please.

New England Clam Chowder

Alright. I'll admit it I got lazy and didn't make the dumplings, but I did make the chowder. I adapted it from a recipe I found in The Clam Lover's Cookbook" by William Flagg, put out by Gorton's.
Ingredients

1 pound of bacon (if you are like me, the entire pound won't go in the chowder, you'll eat some of it. The original called for 1/4 pound, but hell . . . with all that butter and half and half, what difference is 3/4 pound of additional bacon gonna make?)

1 medium onion, diced

2 cups of potatoes, in 1 inch cubes (I use red skinned potatoes and I don't peel them.)

2 cups of clam broth

fresh ground pepper (as much as you want or as little as you want - it's your chowder)

2 cups of half and half (the original recipe said heavy cream was best, but believe it or not, I grew up drinking skim milk. Cream kinda does me in.)

2 cups of clams, chopped

3 tablespoons of butter


What to do with those ingredients

Cook the bacon over medium heat, until crispy. Remove bacon and most of the bacon fat. Add the onions and cook until translucent, about 5 minutes.



Add potatoes, clam broth, and pepper. Bring to a boil and then simmer for 15 minutes.



Add clams and simmer for an additional 5 minutes. Add milk, butter, and chopped bacon. Heat but do not allow to boil. Adjust seasonings.

This usually tastes better after it sits for a day.

Thai shrimp with noodles

Very easy clean-up. One bowl, one pot.

8 ounces of linguini or spaghetti, broken
1 1/2 pounds of broccoli florets (5 cups)
1 pound fresh or frozen shrimp in shells, peeled and deveined, with tails intact
1/3 cup creamy peanut butter
1/4 to 1/3 cup soy sauce
3 TBS rice vinegar
2 TBS sesame oil
1 TBS chili oil
1 TBS grated ginger root
3 cloves of garlic, minced
4 green onions, chopped
1/3 cup of chopped peanuts

Bring a large amount of water to a boil in a 4 qt. Dutch oven. Add pasta. Cook for 4 minutes. Add broccoli and cook for 2 additional minutes. Add shrimp. Cook for 2 to 3 more minutes, until shrimp is pink.

Meanwhile, combine peanut butter and soy sauce in bowl. Stir in vinegar, sesame oil, chili oil, ginger, and garlic. Drain pasta mixture; return to Dutch oven. Add peanut butter mixture, green onions, and nuts. Toss gently to coat. Serve.

Tilapia Veracruz

I adapted this from a Red Snapper Veracruz recipe. I cannot get red snapper here. I've also made the sauce and used it over pierogies. I've never put it over pasta, but I'm sure that would work too.

1 1/2 pounds fresh or frozen skinless red snapper or other fish fillets
1/8 tsp salt
1/8 tsp pepper
1 large onion, sliced and separated into rings
2 garlic cloves, minced
1 TBS cooking oil
2 large tomatoes, chopped, (2 cups)
1/4 cup sliced pimento-stuffed olives
1/4 dry white wine
2 TBS capers, drained
1 or 2 fresh jalapeno or serrano peppers, seeded and chopped
1/2 tsp sugar (I've used Splenda)
1 bay leaf

Thaw fish if frozen. Cut fish into 6 serving size portions. Rinse fish: pat dry with paper towels. Sprinkle with salt and pepper.

For sauce, cook onion and garlic in hot oil in a large skillet till onion is tender. Stir in tomatoes, olives, wine, capers, peppers, sugar and bay leaf. Bring to boiling. Add fillets to skillet; return to boiling. Reduce heat and simmer, covered for 6 to 10 minutes or till fish flakes easily with fork.Use a slotted spoon to carefully transfer fish from skillet to a serving platter. Cover and keep warm.

Boil sauce in skillet for 5 to 6 minutes or till reduced to about 2 cups, stirring occasionally. Remove bay leaf. Spoon sauce over fish and serve.

Oven Roasted Sea Bass with Ginger and Lime Sauce

I'd make this all the time if I could get sea bass, but I can't, so I don't.

2 TBS fresh lime juice juice
1 ½ TBS soy sauce
1 TBS fresh cilantro
1 TBS fresh ginger
1 TBS shallot
5 tsps olive oil

2 6 oz sea bass fillets.

Preheat oven to 500 degrees. Mix first 5 ingredients and 3 tsp of oil in small bowl. Season with salt and pepper.

Brush pie pan dish with remaining oil. Arrange fish in prepared dish, turning to coat. Sprinkle fish with salt and pepper. Spoon ½ TBS of sauce over each fillet. Roast fish until opaque in center. Top fish with remaining sauce and serve.

Crab Imperial

Mmmmmmmmmmmmm . . . butter, half and half, and crab. How could you go wrong? You can't. It's very rich.

4 oz of butter
½ cups of finely chopped green pepper (I usually just use the entire pepper)
½ cup of finely chopped red pepper (I usually just use the entire pepper)
1 cup finely chopped onion
4 tbs of flour
3 cups half and half
1 tsp salt
½ cup of finely chopped parsley
½ tsp of cayenne pepper
1 lb of crabmeat

In large skillet, melt butter. Sauté onions, and peppers for about 2 mins. Add flour then half and half. Blend with whisk until smooth. Cook slowly until sauce become medium thick, about 8 - 10 minutes. Preheat oven to 350 degrees. Remove sauce from heat and add all remaining ingredients except crab and paprika. Fold in crab gently and fill a lightly greased 2 qt casserole with mixture. Dust with paprika. Bake 15 to 2o minutes.

Spicy Baked Shrimp

I love this dish. I like it very hot and served over Forbidden Rice.

½ cup of olive oil
2 tbs. of Cajun seasoning (I make my own. Recipe follows this one)
2 tbs of fresh lemon juice
1 tbs of honey
1 tbs of soy sauce
Pinch of cayenne

1 lb of shrimp, shelled, deveined

Combine first 6 ingredients. Place prepared shrimp in glass baking dish. Pour sauce over shrimp. Marinate at room temp for an hour stirring occasionally.




Preheat oven to 475 degrees. Bake until shrimp are cooked through, stirring occasionally, about 20 minutes. Serve over specialty rice or brown rice.