Broiled Tilpia

I really hope everyone's Thanksgiving was amazing.  I truly have so much to be thankful for, I just need to rememeber it on a daily basis and not just on a holiday.

MY FAVORITE time of year is finally here!  I have some amazing holiday recipes coming your way!  But until then, this is what's for dinner tonight....

Broiled Parmesan Tilapia

1/2 cup Parmesan cheese

1/4 cup butter, softened

3 tablespoons mayonnaise

2 tablespoons fresh lemon juice

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Shrimp Dip

For as long as I can remember my mom has made a dip just like this for both Thanksgiving and Christmas.  And, I can NEVER remember it lasting past the first 10 minutes of any family get together!  Especially with my uncle Kurt there!  Anywho, here it is!  ENJOY!

Shrimp Dip

1 can tomato soup

8 oz. cream cheese

1 pkg. Knox gelatin

3 tbsp. water

1 c. celery, chopped

1 sm. onion, chopped

3/4 c. mayonnaise

1 (4 1/2 oz.) miniature salad shrimp

Heat soup and cream cheese. Mix gelatin with water and pour into soup mixture. Stir in mayonnaise and then dump in all remaining ingredients. Put into an oiled mold or small to medium bundt pan. Chill overnight. Transfer to a decorative plate by turning the mold upside down.  You may need to soak the pan in warm water to get it to release into it's shape. Note: Be careful not to leave mold in hot water too long when unmolding as the dip will lose it's shape when inverted on serving plate.

Serve with crackers or pita bread.

Potato Crusted Salmon

I LOVE salmon and crazy thing is... SO do my kids.  We grill it, bake it, microwave it,(yes, I said microwave), broil it, eat it raw.  You name it, we've done it!  This recipe was made for me 8 1/2 years ago by my darling husband.  Really I think he was trying to impress me AND that he did!  Now it's a family favorite and I almost can't make enough because my kids devour it!  THATS A GOOD THING! ENJOY!

Potato Crusted Salmon

1 lb salmon, 3/4 inch thick (I get mine at Costco)

1 egg white, slightly beaten

2 tablespoons water

1/3 cup dry mashed potato flakes
2 teaspoons cornstarch

1 teaspoon paprika

1 teaspoon lemon pepper seasoning

1 teaspoon olive or vegetable oil

Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Mix dry potatoes, cornstarch, paprika and lemon-pepper seasoning. Dip just the top sides of fish into egg white mixture, then press into potato mixture.

In 12-inch nonstick skillet, heat oil over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.

Recipe and picture from here.

Emeril's Inside-Out Spicy Tuna Roll with Special Sauce

Ok, I have to say without a doubt, that Sushi is MY ABSOLUTE FAVORITE FOOD! So, after i had a friend come and teach me some things, I decided to try it, although I would much rather go here. If you like sushi, this is worth the try, if not for just saying that you tried it! It looks complex, and at times it is, but it is well worth every effort. Most of the ingredients you can get at the grocery store, however, I did have to go to the local Chinses grocery store and it helps that have a good knife! ENJOY!!!

Spicy Tuna Roll
1/3 cup mayonnaise
2 tablespoons hot chile paste
1 teaspoon hot chile oil
1/2 teaspoon toasted sesame oil
4 sheets toasted seaweed (yakinori)
Prepared sushi rice (at least 3 cups cooked rice), recipe follows
1/2 pound sushi-quality fresh tuna, cut into 1/2-inch wide strips
Wasabi paste
2 tablespoons finely sliced scallions
3 tablespoons toasted black sesame seeds
Directions
In a small bowl combine mayonnaise, chile paste, hot chile oil, and sesame oil and stir to combine.
Place 1 piece of toasted seaweed on top of a sushi roller (makisushi), with the short end closest to you. Using lightly wet fingers, press enough rice onto the seaweed to completely cover the seaweed, and press firmly so that rice adheres to seaweed. Turn seaweed over so that rice side now faces down. Arrange strips of tuna on top of seaweed, with the tuna strips running vertically in line with the short side of the seaweed, about 1/3 of the way into the seaweed sheet.
Spread a small amount of wasabi on the tuna, then sprinkle with sliced scallions. Using the sushi roller as a guide, carefully begin rolling the seaweed up, pressing as tightly as possible so that the roll is firm and compact. Once the roll is completely rolled, reposition roll on sushi roller and press again. Sprinkle sesame seeds on a flat surface and lightly roll in seeds to coat. Allow roll to sit for a few seconds before slicing with a sharp, damp knife.
Cut roll into 6 or 8 pieces and serve with dollops of sauce spooned on top, or alongside for dipping. Repeat with remaining ingredients.

Mitsuko's Perfect Sushi Rice:3 3/4 cups Japanese rice, such as Nishiki (or 5 rice maker cups)
3 3/4 cups water (or 5 rice maker cups)
1/2 cup rice vinegar
4 tablespoons sugar
1 teaspoon salt
In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover and cook as directed by manufacturer's directions.

While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.
When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. "Cut" rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel. (recipe from here!) (Picture from here.)

Just like Market Street"s Clam Chowder

2 cups diced potatoes

1 cup diced celery

1 cup diced onion

1 cup diced green pepper

1 cup diced leeks

3/4 cups chopped clams

3/4 TBS. pepper

1 1/2 TBS. salt

3/4 TBS. thyme

6 bay leaves

3/4 cup sherry

3 cups water

3/4 cups clam juice

3/4 cup melted butter

1 cup flour

2 quarts half and half

Combine melted butter and flour in over proof container and bake for 325 for 30 minutes. In a large sauce pan combine remaining ingredients except for the half and half. Simmer until potatoes are cooked. Stir butter/ flour mixture into chowder and stir until thick. Remove chowder from heat. Stir in half and half until blended. Heat to serving temp and desired thickness.

NOTE: THIS MAKES A VERY LARGE BATCH. You can either half it or freeze it for up to 3 months. (Recipe from Jill Parkinson and Peacocks on My Porch.)

Crab and Cream Chesse Won Tons

6 oz. cream cheese

1/3 cup crab meat

2 green onions, chopped

1/2 tsp. soy sauce

1/4 tsp. garlic powder

1 pkg. won ton wrappers, small squares

Blend together ingredients. Drop 1 TBS. on each of the small size wrappers. Fold in corners and seal with egg whites by dipping your fingers in the egg and gently brushing and sealing the won ton wrappers. Fry in hot oil until crispy and brown. Serve with sweet and sour sauce. (recipe from here and picture from here.)

For those kiddos in your life... Fish Sticks Marinara

2 cups frozen broccoli spears, thawed, drained
1 tablespoon olive or vegetable oil
1/2 teaspoon dried basil leaves
12 frozen breaded fish sticks
1 container (15 oz) marinara sauce or 2 cups tomato pasta sauce (any variety)
1/4 cup shredded Parmesan cheese (1 oz)
6 slices mozzarella cheese

Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, arrange broccoli. Drizzle with oil; sprinkle with basil and garlic. Place fish sticks on broccoli. Spoon marinara sauce over fish. Sprinkle with Parmesan cheese. Arrange mozzarella cheese on top.

Bake uncovered about 30 minutes or until thoroughly heated. (recipe and Picture from bettycrocker.com)

Orange and Thyme Grilled Shrimp

1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 tsp. grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 TBS. olive oil, plus more for grates
1 TBS. plus 1 tsp. chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise

In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.

Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce. (recipe and picture from marthastewart.com/everyday)

Crispy Baked Fish with Tropical Salsa

FISH:
3 tablespoons butter or margarine
2/3 cup Bisquick® mix
1/4 cup yellow cornmeal
1 teaspoon chili powder
1 1/4 teaspoons salt
1 lb orange roughy or other white fish fillets
1 egg, beaten

FRUIT SALSA:
1 can (8 oz) pineapple chunks, drained
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 kiwifruit, peeled, chopped
1 mango or papaya, cut lengthwise in half, pitted and chopped
1 jalapeño chile, seeded, finely chopped

Heat oven to 425°F. In 13x9-inch pan, melt butter in oven. In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.

Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork. Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish. (recipe and picture from bettycrocker.com)

Grilled Fish Tacos

1 lb halibut
1 TBS. olive or vegetable oil
1 tsp. ground cumin or chili powder
1/2 tsp. salt
1/4 tsp. pepper
8 corn tortillas (6 inch)
1/4 cup reduced-fat sour cream
Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilantro), if desired
1/2 cup chunky-style salsa
Heat gas or charcoal grill. Brush fish with oil; sprinkle with cumin, salt and pepper.

Carefully spray grill rack with cooking spray. Place fish on grill. Cover grill; cook over medium heat 5 to 7 minutes, turning once, until fish flakes easily with fork.
Heat tortillas as directed on package. Spread sour cream on tortillas. Add fish, Toppers and salsa.

(recipe and picture from bettycrocker.com)

Grilled Salmon in Honey Soy Marinade

1 TBS. brown sugar, packed
1 TBS. butter, melted
1 TBS. olive oil
1 TBS. honey
1 TBS. soy sauce
1 tsp. garlic, minced
3-4 salmon filets

In a small bowl, mix all ingredients except salmon. In a shallow dish, place the salmon and pour the marinade over the fish. Cover and refrigerate at least 30 minutes but no longer than one hour.

Heat grill and remove salmon from marinade, but reserve the marinade. Place salmon on grill. Cover and grill on medium heat for 10- 20 minutes brushing with marinade. Cook until salmon flakes easily with a fork. Discard remaining marinade.

Asian Salmon Patties

1-1/2 pounds skinless salmon fillet, finely chopped
2 shallots, minced
2 tablespoons grated peeled fresh ginger
1 large egg, lightly beaten
1/4 to 1/2 teaspoon crushed red pepper
Coarse salt and ground pepper
Lime wedges, for serving (optional)
1/3 cup reduced-fat mayonnaise
2 thinly sliced scallions
2 tablespoons fresh lime juice
1 teaspoon toasted sesame oil

In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.

Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.

To make Sesame Mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.

Sauteed Orange Shrimp with Brown Rice

2 cups of cooked brown rice
1 lb. uncooked medium shrimp. peeled and deveined
1 TBS. garlic, minced
1 TBS. olive oil
1 TBS. butter
1/4 tsp. cornstarch
1/2 cup orange juice
2 TBS. fresh basil, diced
1/4 tsp. salt

Cook rice according to package. Meanwhile, in a large skillet, saute shrimp and garlic in oil and butter for 3-4 minutes or until shrimp turn pink.

Combine cornstarch and orange juice until smooth. Stir in basil and salt. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve over rice.

Roasted Halibut and Zucchini with Butter Sauce

1 1/2 pounds skinless halibut fillet, cut into 4 equal pieces
2 teaspoons olive oil
Coarse salt and ground pepper
1 pound zucchini, cut diagonally into 3/4-inch slices
1 tablespoon onion, minced
1 tablespoon white-wine vinegar
1 tablespoon chicken broth
1/2 cup (1 stick) chilled butter, cut into 8 tablespoons
1 tablespoon chopped fresh flat-leaf parsley

Preheat oven to 500 degrees. Pat halibut dry; rub with 1 teaspoon oil, and season with salt and pepper. Arrange fillets several inches apart on a 10-by-15-inch rimmed baking sheet.
In a small bowl, toss zucchini with remaining teaspoon oil; season with salt and pepper. Arrange zucchini around fish on sheet. Roast in oven, rotating sheet once, until zucchini is cooked through and fish flakes easily, 10 to 12 minutes.

While fish roasts, combine onion, vinegar, chicken broth, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; simmer until almost all liquid has evaporated, 5 to 7 minutes. Reduce heat to low; whisk in butter, 2 tablespoons at a time, letting each addition melt before adding next. Stir in parsley; season sauce with pepper. Spoon butter sauce over halibut and zucchini; serve immediately.

Citrus Jerk Orange Roughy

4 (4oz) orange roughy fillets
1 TBS. Jamaican Jerk Spice
1 tsp. Jamaican Jerk Spice
1 tsp. olive oil
4 TBS. orange marmalade
3 TBS. water
2 TBS. lemon juice
1/4 tsp. black pepper

Sprinkle both sides of fish with Jerk seasoning; press gently to adhere. Coat a large nonstick skillet with cooking spray. Add oil and heat over medium high heat until hot. Add fillets and cook for 3 minutes on each side or unti fish flakes easily. Remove fillets from skillet and set aside and keep warm. Add orange marmalade and the remaining ingredients to the skillet. Bring the mixture to a boil; cook for 1 minute. Pour sauce over fish , serve immediately!

Tasty Salmon

1/2 cup balsamic vinegar
1/2 pkt.dry Good Seasons italian dressing
1 TBS. olive oil
2 spoonfuls of orange juice concentrate
2 TBS. Dijon mustard
3 TBS. honey
1/4 cup soy sauce
4 fillets of salmon

Place salmon in 9x13 baking dish. Mix first all ingredients and pour over the salmon. Let marinate for 3 to 4 hours. Grill or transfer to a clean, greased 9x13 baking dish and bake for 12 minutes at 400 or until fish flakeds easily with a fork.

PF Chang's Crispy Honey Chicken or Shrimp- Oh so worth the time!

1 lb Shrimp deveined & butterflied or 4 boneless chicken breasts
Vegetable oil for frying

Batter:
1 cup All purpose flour
1/2 cup Cornstarch
1 Egg
3/4 cup Ice water or soda water
1/8 tsp. Baking powder
1/8 tsp. Baking soda

Shrimp Marinade:
1 tbsp. Lite soy sauce
1/8 tsp. Pepper
1/4 tsp. Salt
1 tbsp Corn starch

Sauce:
1/2 cup Rice wine (mirin)
1/ 3 cup Honey
1/3 cup Rice vinegar
3 tbsp. Lite soy sauce
1 tbsp Minced garlic
Scallions
Cornstarch slurry--1/4 cup corn starch mixed with 1/4 cup water

Preparation
To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat shrimp with seasonings and marinate in the refrigerator for 10 minutes.

Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Batter shrimp a little at a time. Shake off excess batter. Carefully place shrimp into the hot oil. Shrimp is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the shrimp. Remember to check the oil temperature, it must remain hot.

Mix sauce ingredients in small sauce pan, bring to a boil. Add cornstarch slurry, a little at a time (you will not need all of it). The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.

To serve, you can either dip the shrimp/ chicken in the sauce or pour the sauce over the meat. (We dip, because it stays crisper that way!)