Lemon Parmesan Crusted Salmon

 2 pounds salmon filet
3 Tbsp butter, melted
1/4 tsp salt
3/4 cup white bread crumbs
1/4 cup grated parmesan cheese
2 tbsp thinly sliced green onions
2 tsp grated lemon peel
1/4 tsp thyme

Heat oven to 375. Spray shallow baking pan with cooking spray.  Pat salmon dry with paper towel.  Place salmon, skin side down, in pan; brush with 1 1/2 Tbsp butter.  Sprinkle with salt. Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl.  Stir in remaining butter.  Press bread crumb mixture evenly on salmon.  Bake uncovered 12-20 minutes or until salmon flakes easily with fork.  

Serves 4

Cod Chowder with Bacon, Butternut Squash, and Thyme

4 slices thick cut bacon, chopped

1 onion, chopped

3 ribs celery, finely chopped

2 Tbsp fresh thyme

1 small butternut squash, peeled seeded and diced

1 1/2 Tbsp flour

3 1/2 cups vegetable stock

1/2 cup clam juice

1 pound skinless cod filets, cut into large pieces

1/2 cup heavy cream

Pinch cayenne

In large pot, cook bacon until crispy, about 3 minutes.  Add onion, celery, and 1 Tbsp thyme.  Cook, stirring frequently, until vegetables are tender, 8-10 minutes.  Stir in the squash and flour and cook, stirring, until the flour begins to brown, about 2 minutes.  Stir in stock and clam juice and bring to a boil.  Reduce heat to med-low and simmer the chowder until squash is tender, 10-12 minutes.  Season with salt and pepper.  Add cod, cover and simmer until the fish flakes apart easily with a fork, 4-5 minutes.  Stir in cream and cayenne.  Sprinkle with remaining thyme.

Serves 3

Sheet Pan Shrimp Fajita Tacos

1-pound mini bell peppers, sliced into thin rounds

1 cup halved and thinly sliced red onion

1 serrano pepper, sliced into thin rounds

4 Tbsp EVOO

2 tsp salt

1 tsp freshly ground black pepper

1 1/2 pounds peeled, deveined, tail off shrimp

2 tsp chili powder

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp ground cumin

1 tsp oregano

Zest of 1 lime

For serving: flour tortillas, avocados, cilantro, salsa, lime wedges, shredded cheese, sour cream

Preheat the oven to 425. Line a sheet pan with parchment paper.  Place the sliced bell peppers, onion, and serrano on the prepared sheet pan.  Drizzle with 2 Tbsp oil, 1/2 tsp salt, 1/2 tsp pepper and toss until well combined.  Spread into an even layer and par cook until softened, about 10 minutes.  Pat the shrimp very dry and place in a bowl.  Add remaining 2 Tbsp oil, 1 1/2 tsp salt, 1/2 tsp pepper, chili powder, garlic powder, smoked paprika, cumin, oregano, lime zest and toss until well combined and shrimp is evenly coated.  Set aside until veggies have par cooked.  Remove the veggies from the oven and add shrimp to the pan.  Toss until just combined and spread into an even layer.  Place back in oven and continue to roast until shrimp is cooked through, about 10 minutes.  

To assemble the tacos, place tortillas in a dry stainless-steel skillet over medium heat and cook for about 30 seconds on each side.  Fill flour tortillas with shrimp/pepper/onion mix and remaining desired ingredients.

Serves 4

Brazilian Brothy Fish

 1 Tbsp EVOO
2 cups thinly sliced yellow onion
1 1/2 tsp salt
2 Tbsp tomato paste
4 tsp minced garlic
2 tsp paprika
1 tsp cumin
1/2 tsp cayenne pepper
1 can (13.5 oz) coconut milk
1 tsp soy sauce
1 thinly sliced red bell pepper
3/4 cup thinly sliced jalapeno
2 pounds frozen skinless sea bass, thawed and cut into 2 inch pieces (or cod/flounder)
1/4 cup chopped fresh cilantro
2 Tbsp lime juice
3 cups cooked white rice

Heat oil in large skillet over medium heat.  Add onions and 1 tsp salt; cook, stirring often until onion begins to soften, about 4 minutes.  Add tomato paste, garlic, paprika, cumin, and cayenne pepper.  Cook, stirring often, until mixture thickens to a dark red paste like consistency and browned bits begin to form on the pan bottom, about 3-4 minutes.  Stir in coconut milk, soy sauce, bell pepper and jalapeno.  Bring to a simmer over medium heat.  Add fish to skillet; stir gently.  Cook, covered, over medium heat just until fish flakes easily with a fork, about 5 minutes.  Remove from heat.  Gently stir in cilantro, lime juice and remaining 1/2 tsp salt.  Serve over rice.

Blackened Salmon Tacos with Chunky Mango Avocado Salsa

 2 ripe mangoes, peeled and chopped into small dices
1 avocado, chopped into small dice
1 orange bell pepper, chopped into small dice
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 lime, juiced (about 2 Tbsp)
1/4 tsp salt
3 tsp Old Bay Seasoning
1/2 tsp chili powder
1 pound salmon filets
2 Tbsp EVOO
24 (5-6 inch) corn tortillas
1 cup finely shredded red cabbage

For salsa stir together mangoes, avocado, bell pepper, onion, cilantro, jalapeno, lime juice, and salt in a bowl.  Chill, covered, up to 4 hours.  Sprinkle 1 1/2 tsp seafood seasoning and 1/4 tsp chili powder over salmon filets; rub with fingers until evenly distributed.  Heat 1 Tbsp EVOO in skillet over med-high heat.  Add salmon (skin sides down, if present); cook 6 minutes (and skin is crispy if present).  Turn salmon and sprinkle with remaining 1 1/2 tsp seafood seasoning and 1/4 tsp chili powder.  Cook 4-6 minutes per 1/2 inch thickness of fish, or until salmon flakes easily with a fork and salmon is 145 degrees internally.  Remove salmon from skillet and keep warm.  Meanwhile in another skillet, heat about 1 tsp EVOO over medium heat.  Working one at a time, cook tortillas until warmed and pliable, about 30 seconds per side, adding more oil as needed for remaining tortillas.  Break salmon into pieces.  For each taco, stack 2 tortillas.  Layer stacked tortillas with cabbage, salmon, and salsa.

Makes 12 tacos

Pecan Crusted Trout

 2/3 cup finely chopped pecans
1 tsp dried rosemary, crushed
1/2 tsp salt
1 Tbsp flour
1 egg
4 (4 oz) trout filets, skinned if desired
2 Tbsp pure maple syrup
Chopped fresh parsley, for garnish

Preheat oven to 400.  Coat a baking sheet with cooking spray.  Stir together pecans, rosemary and salt in a shallow dish.  Add flour to a second shallow dish.  Lightly beat egg in a third shallow dish.  Dredge top of each filet in flour, shaking off excess; next dip top into beaten egg; dip top into pecan mixture, pressing lightly to adhere.  Arrange filets on prepared baking sheet, coated sides up.  Bake 5-7 minutes per 1/2 inch thickness of fish, or until fish flakes easily with a fork and fish reaches 145 degrees.  Serve filets with a drizzle of maple syrup.  Garnish with parsley.

Serves 4

Panko Crusted Salmon with Lemon

 3 Tbsp panko bread crumbs
1 Tbsp grated Parmesan Cheese
1 tsp Cavenders Greek Seasoning **
1 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp lemon zest (zest this a little early and it will dry out and mix more evenly with spices)
2 (4 oz each) salmon fillets
1 Tbsp butter, melted
Lemon wedges for serving

Preheat oven to 375.  Line a baking sheet with parchment paper.  Stir together panko, parmesan,  cavendars**, thyme, dried parlsey, garlic powder and lemon zest in a small bowl.  Arrange salmon on prepared baking sheet. Brush melted butter on top and sides of salmon.  Sprinkle with panko mixture, pressing into top and sides of salmon to adhere.  Bake until fish flakes easily with a fork, about 20 minutes or to temp of 145.  Serve with lemon wedges.

**Sub seasoning to your preference.  Ex:  lemon-pepper, cajun, garlic and herb, italian etc. 

Ahi Tuna Soba Noodles

 9.5 oz soba noodles, dry
2 Tbsp avocado oil
1 tsp toasted sesame oil
2 jalapenos, thinly sliced
2 cloves garlic, minced
8 oz snow peas
1/2 cup matchstick carrots
1/2 tsp ginger powder
4 Tbsp coconut aminos (or soy sauce) 
2 Tbsp lime juice
4 (4 oz each) fresh ahi tuna filets
2 Tbsp everything but the bagel seasoning
2 Tbsp avocado oil
1 avocado, sliced
1 lime, sliced into wedges

Bring a pot of water to a boil.  Once boiling, add soba noodles and cook according to package instructions.  Drain, rinse well, and set aside.  Heat a large skillet over medium high heat with avocado oil and sesame oil.  Add jalapenos, garlic, snow peas, carrots and ginger powder.  Saute, stirring, until snow peas are slightly charred and tender, about 4-5 minutes.  Add cooked soba noodles, coconut aminos, and lime juice.  Continue cooking, stirring, until all flavors are combined, 3-4 minutes.  Place everything but the bagel seasoning on a plate and coat both large sides of tuna filets so that it is completely and evenly coated.  Heat a skillet over high heat with 2 Tbsp avocado oil.  Swirl in the pan so oil evenly coats the pan.  The skillet should be very hot.  Sear tuna steaks, about 30 seconds per side for rare and 90 seconds per side for medium rare and warm in the center.  Transfer to a cutting board and let rest for a minute.  Using a very sharp knife, carefully and thinly slice the tuna steaks.  Serve tuna steaks with soba noodle stir fry along with sliced avocado and wedge of lime.  

Creamy Cajun Salmon

 1 1/2 tsp paprika
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1/4-1/2 tsp cayenne pepper, according to your spiciness preference
4 salmon fillets, for a total of 2 pounds
1 tsp salt
1/2 tsp ground black pepper
2 Tbsp EVOO
2 garlic cloves, minced
1/2 cup finely diced shallot
1 red bell pepper, diced
2 tsp dijon mustard
1 cup unsweetened full fat coconut milk
1/2 cup chicken broth
2 Tbsp lemon juice
2 cups baby spinach
2 Tbsp finely chopped fresh parsley

In small bowl, mix paprika, oregano, rosemary, thyme, and cayenne.  Pat the fish very dry with paper towel.  Season both sides with salt, black pepper, and 3 tsp seasoning mixture.  Cover baking sheet with parchment paper and place fish on sheet.  Set rest of seasoning mixture aside for veggies.  Preheat oven to 375.  Cook fish for approximately 10-12 minutes.  Cooking time may need to be adjusted (more or less time) depending on thickness of filets.  Cook to internal temperature of 135 degrees (this is not a fully cooked temp, but fish will continue to cook in a later step).  Add EVOO to large skillet and heat at medium heat.  Add garlic, shallot, and bell pepper and cook, stirring occasionally, until bell pepper is tender, about 3-4 minutes. Add reserved seasoning mixture and cook, stirring, toasting the spices until fragrant, about 1 minute.  Add mustard, coconut milk, stock and lemon juice and stir to combine.  Bring sce uato a simmer and cook, stirring, until the sauce begins to thicken a little bit, about 3-4 minutes.  Stir in spinach until just wilted.  Reduce heat to light simmer and nestle cooked fish into the sauce.  Continue to cook, uncovered, until the fish is cooked through and flakes easily with a fork, 3-5 minutes (or internal temperature of 145).  Garnish with parsley.  

Seared Scallops and Vegetables

 12 large sea scallops, patted dry
1 bunch asparagus, cut into 1 inch pieces
1 cup cherry tomatoes, halved
1 cup sliced red onion
2 cups baby spinach

In large skillet, heat 2 Tbsp EVOO over med high heat.  Season both sides of the scallops with salt and pepper and add to the skillet.  Cook for 1 minute.  Add asparagus, cherry tomatoes and red onion and cook for 2 minutes.  Turn the scallops, then cook until tomatoes are shriveled and scallops are cooked through, 2-3 minutes.  Remove from the heat.  Stir in the spinach, then cover and let stand until the spinach is wilted, about 1 minute.  

Baked Spinach, Crab and Artichoke Dip

 1/2 pint deli spinach dip
1 can (14 oz) artichoke hearts, drained and coarsely chopped
1 pkg (8 oz) refrigerated crabmeat
1/3 cup grated parmesan cheese
1/8 tsp cayenne pepper
1/2 cup shredded cheddar cheese

Heat oven to 375.  Mix all ingredients except cheddar cheese in bowl until well blended.  Spread mixture in ungreased pie plate.  Sprinkle with cheddar cheese.  Bake, uncovered, 15-20 minutes or until hot and bubbly.  Serve with crackers, baguette slices, or veggies. 

Makes 3 3/4 cups dip

Creamy Salmon

 $ skinless salmon fillets, 6-8 oz each
2 tsp salt
1 tsp freshly ground black pepper
2 Tbsp EVOO
2 garlic cloves, minced
1/2 cup thinly sliced shallot
1 Tbsp dijon mustard
1/2 cup chicken broth
1 cup unsweetened full fat coconut milk
grated zest of 1/2 lemon
1 Tbsp freshly squeezed lemon juice
2 Tbsp finely chopped fresh chives
2 Tbsp finely chopped fresh dill
2 Tbsp finely chopped fresh tarragon
1/4 tsp salt
1/2 tsp freshly ground black pepper

Pat salmon dry with paper towel then season both sides evenly with the salt and pepper.  In large skillet, heat the oil over medium high heat.  Add the salmon and cook for 2-3 minutes.  Flip and continue to cook until golden brown, another 2-3 minutes.  Remove from skillet and set aside.  Reduce heat to medium and add the garlic and shallot.  Gently saute being careful not to burn, about 1 minute.   Add dijon and pour in the chicken broth.  Whisk until smooth and cook until the broth has reduced by half, about 2 minutes.  While whisking, slowly pour in the coconut milk until well incorporated and bring to a rapid simmer.  Once simmering, reduce the heat so the sauce is lightly simmering, about medium low heat.  Add the lemon zest, lemon juice, chives, dill, tarragon, salt and pepper and stir to combine.  Nestle the salmon back into the sauce and cook, uncovered, until the salmon is cooked to your desired doneness, 3-5 more minutes.  Top with more fresh herbs and serve.  

Serves 4

Chunky Crawfish Dip

 1 pkg (16 oz) frozen cooked crawfish tails, thawed and drained
12 oz cream cheese, softened
1green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 small onion, finely chopped
6 garlic cloves, minced
1/2 to 1 tsp creole seasoning, adjust to taste
1/2 tsp salt
6-12 drops hot pepper sauce, adjust to taste
Assorted crackers and vegetables for dipping

Chop crawfish; pat dry.  In small bowl, beat cream cheese until smooth.  Add peppers, onion, garlic, creole seasoning, salt and hot pepper sauce; stir in the crawfish.  Cover and refrigerate for at least 2 hours.  Serve with crackers and vegetables.  

16 servings.

Pecan Parmesan Fish Fillets

 1/2 cup chopped pecans, toasted

1/3 cup grated parmesan cheese

1/4 cup chopped fresh parsley

3 Tbsp lemon juice 

1 Tbsp olive oil

1 pound cod fillets

1 cup instant brown rice, uncooked

14 oz chicken broth

1 cup broccoli florets

Preheat oven to 375.  Combine pecans, cheese, parsley, 2 Tbsp of lemon juice and oil.  Place fish in single layer in shallow baking dish; spread with pecan mixture.  Drizzle with remaining 1 Tbsp lemon juice.  Bake 10-12 minutes or until fish flakes easily with fork.  Meanwhile, cook rice as directed on package, substituting broth for the water and adding broccoli to the boiling broth along with the rice.  Serve fish with rice mixture.

Serves 3

Roasted Salmon with Thyme and Honey Mustard Glaze

10 thyme sprigs
3 pounds skin on salmon filet, bones removed
1/4 cup dijon mustard
2 Tbsp honey
1 tsp  rice wine vinegar
2  tsp fresh thyme leaves
1 tsp salt
1/2 tsp freshly ground black pepper
1 lemon, thinly sliced

Preheat oven to 450.  Line a baking sheet with parchment paper.  Arrange thyme sprigs on parchment.  Place salmon, skin side down, on top of the thyme.  Combine mustard, honey, and vinegar in a bowl.  Brush mixture evenly over top of salmon.  Sprinkle salmon with 2 tsp thyme leaves, salt and pepper.  Arrange lemon slices over salmon.  If salmon pieces are of different thickness, tent foil over baking sheet before placing in oven to help keep thinner pieces from getting too dried out.  Bake salmon at 450 in center of oven for 26 minutes or until desired degree of doneness.

Serves 6

Crawfish Jambalaya

1 pound crawfish tails, thawed if frozen
4 Tbsp butter
1 pound andouille sausage, cut into bite size pieces
1 onion, chopped
1/2 cup celery, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 Tbsp minced garlic
1 can Rotel
3 cups chicken or seafood stock
2 bay leaves
1 Tbsp Worcestershire sauce
2 Tbsp Creole seasoning
3 Tbsp dried parsley (or 1/2 cup fresh chopped parsley)
5 green onions, chopped
1 teaspoon Tabasco sauce
2 cups long grain white rice

Season crawfish with half of the creole seasoning and set aside.  On medium heat, melt butter in 4 quart pot.  Saute sausage until lightly browned.  Drain and set aside.  Add onions to skillet and continue to saute, for about 7 minutes, stirring frequently.  Add celery, bell peppers and garlic.  Saute, stirring frequently, for about 5 minutes.  Stir in the crawfish tails, rotel, sausage and rice.  Saute for 5 minutes.  Slowly add the stock, bay leaves, parsley, Worcestershire sauce and the other half of the creole seasoning.  Mix well and bring to a boil.  Cover and reduce heat to low.  Simmer, WITHOUT stirring, for about 25-30 minutes.  Turn heat off when all of the liquid has been absorbed, adjust the seasoning to taste, add green onions and Tabasco sauce and stir.  Cover and let rest for 10 minutes.

Salmon over Smoky Tomato Broth

1 can diced tomatoes, undrained
1/2 cup chicken stock
2 Tbsp rice wine vinegar
1 teaspoon smoked paprika
3/4 tsp salt
2 pounds salmon, cut into desired filet sizes
1/2 tsp freshly ground black pepper
3 Tbsp roasted cashews
3 green onions, thinly sliced

Combine tomatoes, stock, vinegar, paprika and 1/4 tsp salt in blender; process until smooth.  Transfer mixture to a small saucepan over medium high heat; bring to a boil.  Simmer for 10 minutes, stirring occasionally.

Heat nonstick skillet over medium high heat.  Add 1 Tbsp olive oil or spray with non stick cooking spray.  Sprinkle salmon with remaining salt and pepper.  Add salmon to pan.  Cook 4-5 minutes on each side.

Divide stock among bowls.  Place 1 salmon filet in each bowl; top filets evenly with cashews and green onions.

Italian Breaded Cod

1 pound Cod fillets
6 oz sour cream
1/4 cup shredded parmesan cheese
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Italian seasoned bread crumbs
3 Tbsp butter, melted

Place flilets in single layer in a lightly greased 13x9 pan.  Stir together sour cream, parmesan, paprika, salt and pepper.  Spread mixture evenly over fillets.  Sprinkle with breadcrumbs.  Drizzle with melted butter.  Bake at 350 for 25-30 (*) minutes or until fish flakes with fork.

* If fish fillets are on the thinner side, you may want to adjust the baking time down.

Sicilian Fish Stew

EVOO
1 large yellow onion, chopped
2 celery ribs, chopped
Salt and pepper
4 garlic cloves, minced
1/2 tsp dried thyme
Pinch red pepper flakes
1 cup chicken broth
1 (28 oz) can whole peeled plum tomatoes, juice separated and reserved
3 cups vegetable broth
1/4 cup golden raisins
2 Tbsp capers, rinsed
2 pounds cod, skinned and cut into large cubes
1/2 cup chopped fresh parsley leaves
Crusty Italian bread for serving

Heat 1 Tbsp EVOO in large dutch oven.  Add onions, celery and a little salt and pepper.  Cook, stirring regularly, about 4 minutes.  Add thyme, red pepper flakes and garlic and cook about 30 seconds.  Stir in chicken broth and reserved tomato juice from can.  Bring to a simmer, and cook until the liquid is reduced by about half.  Add the tomatoes, vegetable broth, raisins, and capers.  Cook for 15-20 minutes over medium heat.  Pat the fish dry and season lightly with salt and pepper.  Insert fish pieces in the cooking liquid.  Give everything a very gentle stir so the fish pieces are nicely covered in the cooking liquid.  Bring to a simmer and cook for another 5 minutes.  Remove the dutch oven from the heat and cover.  Let sit off heat for another 4-5 minutes until the fish finishes cooking.  Fish will be flaky when gently pulled apart with knife.  Stir in the chopped parsley.  Serve with crusty bread.

Serves 4-6

Honey Garlic Butter Salmon

1/4 cup butter
1/3 cup honey
4 garlic cloves,  minced
2 Tbsp lemon juice
2 1/2 pounds salmon
Salt and pepper, to taste

Dried Parsley, if desired

Preheat oven to 375.  Line a baking tray with a large enough piece of foil to fold over and seal to create a packet.  In a small saucepan, melt the butter.  Add the honey, garlic and lemon.  Whisk until the honey has melted through the butter.  Place the salmon onto lined baking tray.  Pour the butter/honey mixture over the salmon, spreading evenly.  Sprinkle with salt and pepper.  Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.  Bake until cooked through (about 15-20 minutes, depending on the size of the salmon thickness).  Upon removal from oven, sprinkle with dried parsley if desired.

Serves 8