Thai Coconut Curry Shrimp

I got this recipe from Skinny Taste and it turned out really good! My only addition was the red pepper flakes, which you could omit if you don't like spicy food.

1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste

1/4 tsp crushed red pepper flakes

In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cookabout 2-3 minutes. Add coconut milk, fish sauceand mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens, red pepper and cilantro. Serve over rice and enjoy!

Oven Roasted Pesto Shrimp Skewers

Oh wow, these are delicious as an appetizer, or an entree! They are quick, simple, and easy to make and the results are so tasty!

Ingredients
1 package frozen uncooked peeled and deveined medium shrimp - about 60 total.
1 container prepared pesto
1/2 tsp red pepper flakes
Wooden Skewers

Directions
1. Position oven rack in the upper third of the oven and pre-heat to 400 degrees. Soak skewers in water for 10 minutes.
2. In a bowl combine shrimp and pesto. Thread 2 shrimp onto each skewer.
3. Arrange the skewers in a single layer on a baking sheet lined with parchment. Sprinkle with red pepper. Roast the shrimp until opaque - about 8 to 10 minutes. Transfer to serving platter.

Cedar Plank Salmon

We spent the past week in Missoula, Montana at my in-laws cabin in the big woods. We had a fabulous week, and spent Canada Day (like our 4th of July) in Alberta, Canada. This is one of our families favorite Salmon recipes to grill during the summer months. We used fresh Alaska Salmon, and ate out on the deck, surrounded by peaceful and serene wilderness. Michael, our 7 year old says this is his favorite meal, and asked me for fish for breakfast this morning... it is that good!




3-4 pound salmon fillet

Coastal Cuisine ~ dry rub (A tasty all around dry rub for seafood, chicken and vegetables)

2T kosher or course salt
2T brown sugar
1T black pepper
1T garlic powder
1T dried basil
1T paprika
1T dried tarragon

Coastal Cuisine Cedar Planked Salmon... a classic plank grilling experience...

1 fillet of fresh salmon
3T coastal cuisine dry rub
limes or lemons for garnish and flavor

Plank Grilling Instructions:

1. Set salmon, skin side down on soaked plank. Season with Coastal Cuisine Dry Rub.

2. Place plank on preheated grill with low to medium heat. Grill for 10 to 20 minutes with lid closed, until salmon flakes easily. Serves 6.

*Remember to soak the cedar plank 20 minutes - 4 hours before use.
*For best flavor, avoid unnecessarily opening grill lid to prevent loss of heat and smoke.
*Planks can be reused once or twice, if not overly charred. Rinse with hot water and let air dry. Store in the freezer. When ready to reuse, follow Plank Grilling instructions listed below.

1. Soak plank.
2. GRILL - Place seasoned food on plank. Set plank on grill using low or medium heat. Close lid. No need to turn food. Grill fish for 10-20 minutes, other foods may take longer.. Plank will smoke lightly creating rich fish aroma. Use spay bottle of water to put out the flare -ups.
3. ENJOY - Grilled food emerges moist and succulent. Place on serving dish and enjoy. Plank will be hot and charred after use.

Jenna... making memories!!!  We put out a blanket on the lawn, and the kids go from the Volleyball court, to the sandbox, tire swing, trampoline, watering flowers, filling up the baby pool, water balloon fights, star gazing, great company, and delicious food!    

Jenna and Grandma Lillian.

Cameron Lake, Waterton National Park, Alberta, Canada.  

This is a spectacular rub!  Even if you don't have a cedar plank to grill on your salmon will turn out amazing!  I love to add garden grown asparagus, summer squash and zucchini... whatever I can find.  I marinade the garden veggies and grill it along with the salmon.

Fish Tacos

During the summer months I always crave foods like this dish - something simple, easy, and that reminds me of days at the beach.  When I was in college my friends and I used to always pick up fish tacos before heading to the beach.  This is an easy recipe that all will enjoy.

Fish Tacos

10 0z Orange Roughy, or other white fish - cut into bite sized pieces

Corn Tortilla

Shredded Cabbage

Cheese

Guacamole

Salsa

Marinade

1/4 Cup Lime Juice

2 TBSP Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

1/4 tsp Italian Seasoning

Batter

1 Cup Flour

2 TBSP Corn Starch

1 tsp Baking Powder

1/4 tsp Salt

1/2 Cup Chicken Broth

1/2 Cup Ginger ale

1.  Marinate fish in a large zip lock bag for about an hour.

2.  Heat canola oil in a large skillet.  Meanwhile whisk together ingredients for batter.  Coat fish in batter and cook in oil until golden brown, turn and cook other side.

3.  Warm tortillas in a nonstick skillet and fill with fish, cabbage, guacamole, cheese, and salsa.

Spicy Island Shrip

This shrimp dish is an easy weeknight supper with a kick!  This dish is spicy and filling.  The shrimp and sauce are great with rice, and even better with cooked pasta!

Spicy Island Shrimp

1 green pepper, chopped

1/2 onion, chopped

2 TBSP butter

2 lbs uncooked large shrimp, peeled and deveined

1 15-oz can tomato sauce

2 TBSP green chilis

1/2 TBSP dried parsley

1 tsp salt

1 tsp pepper

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp dried thyme

1/2 tsp white pepper

1/2 tsp cayenne pepper

Hot cooked rice, or hot cooked pasta

1.  In a large skillet, saute green pepper and onion in butter until tender.  Reduce heat, add shrimp.  Cook until shrimp turn pink.

2.  Stir in tomato sauce, green chili, parsley, and seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20 minutes until slightly thickened.  Serve with rice or pasta.

Broiled Sea Bass with Pineapple-Chili-Basil Glaze

This is an amazing fish recipe! Bringing Sea Bass to a whole new level!

Broiled Sea Bass with Pineapple-Chili-Basil Glaze

From Cooking Light

Yield
4 servings (serving size: 1 fillet)

Ingredients
• 3 tablespoons pineapple preserves
• 2 tablespoons rice vinegar
• 1 teaspoon chopped fresh or 1/4 teaspoon dried basil
• 1/8 teaspoon crushed red pepper
• 1 garlic clove, minced
• 3/4 teaspoon salt, divided
• 4 (6-ounce) sea bass or other firm white fish fillets (about 1 inch thick)
• 1/4 teaspoon black pepper
• Cooking spray
Preparation


Preheat broiler.

Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl.

Sprinkle the fillets with 1/2 teaspoon salt and black pepper. Place the fillets on a broiler pan coated with cooking spray; broil 5 minutes. Remove from oven; brush fillets evenly with glaze. Return to oven; broil for an additional 5 minutes or until the fish flakes easily when tested with a fork.

This is one amazing recipe!  Taken from Cooking Light.

Contributed by Becki Cutler

Salmon Patties

The other day I was at my mother in laws house and she mentioned that all of her kids loved Salmon Patties!  I had never thought to make them, but after she mentioned it I thought I'd give it a try!  These are so easy, and so yummy.

Salmon Patties

1 15 oz Can Salmon, drained - make sure bones are removed

2 beaten Eggs

1 Cup Bread Crumbs

2 TBSP Olive Oil

lemon juice

1.  Combine Salmon, Eggs, and Bread crumbs and mix until well combined. 

2.  Form into patties

3.  Heat oil in a skillet over medium heat.

4.  Brown patties in oil about 2 minutes each side.

5.  Top with lemon juice

Makes 4-5 patties

Tilapia

This is a great recipe to start with if you haven't served tilapia before.  Tilapia has a mild taste, and even my kids will eat it when prepared as this recipe directs.

Baked Costa Rican Tilapia with Tropical Rice

1 cup short grain brown (or white) rice

2 cups low-sodium chicken broth

1/4 cup freshly squeezed orange juice (I used orange pineapple mango juice)

1 lime, juiced

2 tablespoons olive oil

1/4 cup finely chopped fresh cilantro, plus more for garnish

2 garlic cloves, minced

1 teaspoon sugar

Kosher salt and freshly ground black pepper

6 tilapia fillets, rinsed and patted dry

1 (15-ounce) can black beans, drained and rinsed

2 cups diced fresh pineapple

2 limes, thinly sliced

Directions

Combine the rice, chicken broth and a dash of salt in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and simmer for about 50 minutes. Remove from heat and keep covered for 10 minutes. Fluff with a fork. If using white rice, follow package directions.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. If there is a lot of liquid, drain some since you'll be adding the marinade. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

Serve with salsa & chips if desired.

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

This is the best ever fish taco recipe!

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Cook Time: 10 Minutes Ready In: 4 Hours 40 Minutes

s tilapia fillets,

Yields: 4 servings INGREDIENTS: 4 (4 ounce) fille

t cut into chunks 1/2 cup fresh lime juice 1/3 cup all-purpose flour

nd ground black pepper

2 eggs, lightly beaten 2 cups panko crumbs 1 cup vegetable oil salt

a to taste 1/3 cup fresh lime juice 2 tablespoons honey

p mayonnaise 1 chipotle chilies in adobo sauce 1

1 tablespoon vegetable oil 1 teaspoon ground cumin 1/2 c

utablespoon adobo sauce from chipotle peppers 1/4 teaspoon salt 2 cups 3 color coleslaw blend

the tilapia chunks in a flat

1 cup minced fresh cilantro leaves 1 (7 inch) (8 inch) flour tortillas DIRECTIONS: 1. Place

dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.

etable oil, and ground cumin a small bowl. Set aside until needed. 3. To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/

2. Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, ve

g4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.

aste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate. 5. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) ove

4. To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to

tr medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce. 6. Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.

7. Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.

I liked this recipe because if the dressing was too hot, all you have to do is add more mayo to cool it off. Perfect!

Contributed by Michelle Olsen