Archive for the ‘fish-seafood’ Category

Spicy Parmesan Crusted Tilapia

January 21, 2011 Comments off


  • tilapia fillets
  • crushed red pepper flakes
  • parmesan cheese
  • mustard
  • tobasco sauce
  • Zatarain’s Season Fish-Fri (Crispy Southern Style)
  • olive oil

First, rinse the tilapia fillets and pat dry.

Next, take a bowl and mix enough of the dry ingredients (fish-fri, parmesan cheese, red pepper flakes).  Take another bowl and put in mustard and a few dashes of tobasco sauce (to taste).  Use only enough mustard to lightly coat the tilapia fillets.

Heat olive oil in skillet.  Use enough oil to cover bottom of fish fillets.  Don’t get olive oil too hot too fast or it will burn! Lightly coat fillets with mustard mix.  Then coat with dry season mix.

Place fillets in oil and fry; turning/flipping fillets and ensuring they are cooked thoroughly.  Remove from oil and place on paper towels to absorb any remaining olive oil.

Serve and enjoy!!


Tilapia in Scallion and Ginger Sauce

January 11, 2011 Comments off

This tilapia was served with a steamed rice/vegetable medley and home-style greens beans with bacon and potatoes. For this recipe you can easily substitute the tilapia with orange roughy, cod, sole, or flounder.

  • 1/3 cup dry sherry or vermouth
  • 3 tablespoons low-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/4 cup finely chopped green onion
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon finely chopped garlic
  • red pepper flakes (optional; to taste)
  • 1 pound tilapia fillets

Preheat the oven to 400°F. Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.  Place the fish fillets in a casserole dish.  Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily.

Garnish as desired… I prefer to take some jalepeños and chop them up for some added “heat”.

Garlic/Peppercorn Shrimp

October 14, 2010 Comments off


  • 1 pound shrimp, raw, peeled, tail off, thawed, 61-90 count
  • Vegetable oil, as needed
  • 1/2 cup wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon fresh cracked/ground black pepper
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon paprika
  • 1 teaspoon granulated sugar
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • 1 teaspoon fresh cracked/ground black pepper

Fill fryer 2 to 3 inches deep with oil and heat to 350 degrees F.

Combine flour, salt. 1 teaspoon pepper, garlic, paprika and sugar into a bowl.  Beat eggs only slightly in another bowl.

Mix bread crumbs and 1 teaspoon pepper in a third bowl. Coat shrimp with flour mixture, then eggs, then bread crumb mixture, being careful to shake off excess between steps and not overcoat. Fry two to three minutes or until golden brown.

Servings: 4

AW’s Slammin’ Salmon Spread

September 12, 2010 Comments off


  • 2 salmon fillets minced up
  • 2/3 cup Hellman’s mayo
  • 2/3 cup fresh parmesan cheese; shredded
  • celery – thinly sliced or finely diced
  • apples – finely diced
  • fresh lime juice (to taste)
  • seasonings (crushed black pepper, paprika, cajun seasonings, etc.) – to taste

Mix all ingredients well and place in the refrigerator to chill. Good on any sandwich-style breads, pitas, crackers, celery sticks — you name it!!

Here are some various ways to enjoy this delicious spread… Enjoy!

Drunken Salmon

June 7, 2010 Comments off

NOTE:  Everything in this recipe is done ‘to taste’….. but you’ll love trying it over and over until you find the right blend of seasonings for your taste!!!


  • salmon (not that canned stuff!!)
  • apple or cherry wood planks (submerge in water for 3 hours prior to cooking)
  • frozen stick of butter
  • red onion
  • sea salt
  • fresh thyme
  • Tony’s Creole Seasoning
  • peppercorns
  • dark rum
  • brown sugar
  • fresh dill

Take a skillet and heat up some rum and add brown sugar.  What you’re making is the ‘drunken glaze’ that will go over the fish just before serving.  This is best prepared a day in advance.  You’ll need to add brown sugar until you have a nice slightly thick, syrup-like glaze.  Pour off into a container and let it cool down to room temperature before putting into the refrigerator.  On the day you are preparing this dish, just take out the glaze and put it in a skillet and SLOWLY heat back up.

Heat up your grill and prepare for indirect cooking method (heat on one side).

Rub a frozen butter stick on the plank and coat it well (food side only).  Then lay down paper-thin rings of red onions all over the plank.  A sprinkle of sea salt and lay down a thin bed of stripped thyme.  Then a light sprinkle of the creole seasoning and lay down the salmon fillet on this bed.  I take the thyme sprigs and insert them into the fillets and other times I’ll simply lay them on top of the fillets.  Sprinkle on some crushed peppercorns (I like to heat them up in the oven first before putting them into the grinder… really helps in boosting up the flavor!) and a dash of the sea salt and creole seasoning and fresh dill.

Cover with foil and place on grill and cook to your desired done-ness (is that a word?!).

After putting the fish on your plate, take a spoon and scoop up some of the heated glaze and drizzle over the top of the fish.  I serve this dish with a mellow Argentinean white wine, spring salad, wild rice and steamed veggies (squash, zucchini, asparagus, broccoli, etc.).

For added pizazz…. serve the fish while still on the planks!!

Crab Cakes with Spicy Butter

June 2, 2010 Comments off


  • 1 pound lump crab meat
  • 2 cups seasoned bread crumbs
  • 1/2 cup Old Bay seasoning
  • 2 tablespoons chopped parsley
  • 1/2 tablespoon crushed red pepper
  • 1/2 large red onion, diced
  • 2 tablespoons red pepper (roasted and chopped)
  • 2 tablespoons green pepper
  • 1 tablespoon garlic
  • 2 tablespoons horseradish mustard
  • 3 eggs

Beat the eggs, add Old Bay Seasoning and mix in mustard, parsley, red pepper, green pepper, red onion, roasted red pepper and garlic.  Mix well and add breadcrumbs and crab meat.  Spoon out a heaping tablespoon of the mixture and saute in light oil.  Cook on both sides until golden brown.  Top the cooked crab cakes with pats of spicy butter (see below) and bake for 2 minutes at 350 degrees.

Spicy Butter:

  • 1 pound unsalted butter
  • 1 cup chopped basil
  • 1/2 cup sun dried tomatoes
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon minced garlic
  • 1 teaspoon salt and pepper
  • 1-1/2 tablespoons capers

Mix everything with your hands until incorporated.  Roll out on wax paper, about a 2-inch roll.  Freeze or refrigerate until hardened.

Cheddar Bay Crab Bake

June 2, 2010 Comments off


  • 2 cups Bisquick baking mix
  • 1-3/4 cup finely shredded cheddar cheese
  • 2/3 cup milk
  • 2 tablespoons butter, melted and divided
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon fine parsley flakes
  • 1/3 cup crab meat (fresh or canned lump)

Preheat oven to 450 degrees.  Combine baking mix, 1 cup of the cheddar cheese, milk and 1 half of the melted butter in a medium bowl.  Mix by hand until well-combined.  Pat out the dough into a circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust.

Sprinkle the parsely over the top of the dough.  Be sure the dried parsley flakes are crushed fine.  Sprinkle the crab over the top of the dough.  Sprinkle the remaining cheese over the crab.  Don’t go all the way to the edge of the dough — leave a margin of a half-inch or so around the edge.

Bake for 14-16 minutes or until the cheese on top begins to slightly brown.  Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven.  Slice it like a pizza and serve hot.