From the Sea: A Seafood Cookbook with Delicious Seafood Recipes for Cooking Anything From the Sea [2 ed.]

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From the Sea A Seafood Cookbook with Delicious Seafood Recipes for Cooking Anything From the Sea By BookSumo Press All rights reserved

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Table of Contents Salmon Burger 7

Simple Sweet Salmon 10 Salmon Salad 11 Healthy Salmon 12 Mushroom Salmon 13 Salmon Croquettes 16 Japanese Style Salmon 17 Salmon of Lemon and Pepper 18 Fresh Garlic Shrimp 19 Layered Shrimp 22 Shrimp Appetizer 23 Shrimp Stir-fry 24 Shrimp Soup 25 Shrimp Toast 26 Shrimp Cakes 27 Provolone Shrimp 28 Monterey Shrimp 29 Italian Parmesan Shrimp 32 Rustic French Mussels 33 Classic French Mussels 34 Hearty Italian Mussels 35 Extremely Delicious Mussels 36 Sunday Special Mussels 37 Mussels for Parties 38

Delicious Moroccan Mussels 39 Classy Mussels Soup 42 Scrumptious Mussels 43 South Italian Mussels 44 Simply Thyme and Tuna with Sea Salt 45 Smoky Tuna 46 Party-Time Tuna 47 All American Omelet 49 Monday’s Pita Sandwich 52 Tuna Marinara Pasta 53 Rustic Tuna Bake 54 Seattle Inspired Tuna 55 Hot Ketchup Seafood Soup 56 Doubled Creamy Seafood Soup 57 Chili Lime Seafood Soup 58 Cheesy Fennel Seafood Soup 59 Seafood Gumbo Soup 62 Wakame Seafood Soup 63 Creamy Seafood Curry Soup 64 Snowy Seafood Soup 65 Seafood Noodles Soup 66 Easy Peasy Lemon Squeezy Seafood Soup 67 Friday Night Couscous Dinner 68 Mushroom Mascarpone and Scallops 69 California Pea Pod Primavera 72 Seafood Seafood 73

Buttery Leeks and Scallops 74 Restaurant Style Scallop Skillet 75 Louisiana Style Seafood Hot Pot 76 Monday’s Scallop Dinner 77 Paella Portuguese 79 Artisanal One Pot Dinner 82 Moscow Halibut Dinner 83 Seattle Inspired Halibut 84 Monterey Mustard Halibut Platter 85 We Are All Halibut 86 Mediterranean Halibut 87 Winter Night Halibut Soup 88 Bear Mountain Trail Halibut 89 Halibut Combo 92 Mexico City Halibut Enchiladas 93 European Halibut Soup 94

Salmon

Prep Time: 10 mins

Burger

Total Time: 25 mins Servings per Recipe: 4 Calories 268 kcal Carbohydrates 12.9 g Cholesterol 92 mg Fat 10.9 g Fiber 1.8 g Protein 27.8 g Sodium 484 mg

Ingredients 1 can salmon, liquid removed and flaked 3/4 cup rolled oats 1/2 onion, sliced 1 egg 1/2 lemon, juiced 1 tbsp Dijon mustard salt and ground black pepper to taste

1 tsp vegetable oil

Directions 1. Make four patties from a mixture of salmon, mustard, oats, onion, egg, lemon juice, salt, and black pepper very neatly. 2. Fry these patties in hot oil for about seven minutes each side. 3. Serve.

Salmon Burger

7

SIMPLE

Sweet Salmon

Prep Time: 15 mins Total Time: 1 hr 23 mins Servings per Recipe: 5 Calories 323 kcal Carbohydrates 11.7 g Cholesterol 101 mg Fat 18.9 g Fiber 0g Protein 24.5 g Sodium 308 mg

Ingredients 1/4 cup butter, melted 1/4 cup brown sugar 1 tbsp soy sauce 2 tbsps lemon juice 2 tbsps white wine 1 1/4 pounds salmon fillets

Directions 1. At first you need to set a grill to medium heat and put some oil before starting anything else. 2. Coat salmon with a mixture of melted butter, lemon juice, brown sugar, soy sauce and white wine in a plastic bag before refrigerating it for at least one hour. 3. Now cook salmon on the preheated grill for about 4 minutes each side, while brushing salmon with the marinade in all this time. 4. Serve.

10

Simple Sweet Salmon

Salmon Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 248 kcal Carbohydrates 2.2 g Cholesterol 43 mg Fat 17.2 g Fiber 0.6 g Protein 20.4 g Sodium 571 mg

Ingredients 2 cans pink salmon, liquid removed 1/2 cup finely sliced green onions 1/2 cup finely diced celery 1/4 cup mayonnaise 3/4 tsp lemon juice 3/4 tsp dried dill 3/4 tsp seasoned salt

Directions 1. Combine all the ingredients very thoroughly before refrigerating it. 2. Serve.

Salmon Salad

11

HEALTHY

Salmon

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 219 kcal Carbohydrates 2.6 g Cholesterol 67 mg Fat 12.3 g Fiber 0.5 g Protein 22.9 g Sodium 68 mg

Ingredients 1 pound salmon fillet 1 onion, sliced into rings freshly ground black pepper

Directions 1. At first you need to set a grill to medium heat and put some oil before starting anything else. 2. Wrap salmon up around the aluminum foil after adding some pepper. 3. Now cook wrapped salmon on the preheated grill for about 15 minutes each side. 4. Serve..

12

Healthy Salmon

Mushroom Salmon

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 217 kcal Carbohydrates 2.5 g Cholesterol 66 mg Fat 12.2 g Fiber 0.1 g Protein 22.7 g Sodium 597 mg

Ingredients 6 (4 ounce) fillets salmon 1 (.7 ounce) package dry Italian-style salad dressing mix 1/2 cup water 2 tbsps lemon juice 1 cup fresh sliced mushrooms

Directions 1. Set your oven at 400 degrees before doing anything else. 2. Coat salmon with a mixture of water, dressing mix and lemon juice before placing sliced mushrooms on top. 3. Bake this in the preheated oven covered for about 15 minutes and uncovered for additional 15 minutes. 4. Serve.

Mushroom Salmon

13

SALMON

Croquettes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 435 kcal Carbohydrates 12.2 g Cholesterol 130 mg Fat 30.9 g Fiber 3.2 g Protein 27.9 g Sodium 360 mg

Ingredients 1 (6 ounce) can salmon, liquid removed and flaked 1 egg 1/4 cup finely diced celery 1/4 cup sliced green onion 1 tbsp diced fresh dill weed

1/2 tsp garlic powder 1/3 cup wheat germ 3 tbsps olive oil

Directions 1. Form small balls from a mixture of salmon, green onion, egg, celery, and dill and finally garlic powder before coating with wheat germ. 2. Now fry these balls in hot oil for about 10 minutes, while turning when needed. 3. Serve..

16

Salmon Croquettes

Japanese

Style Salmon

Prep Time: 10 mins Total Time: 3 hrs 20 mins Servings per Recipe: 4 Calories 333 kcal Carbohydrates 22.3 g Cholesterol 67 mg Fat 15.8 g Fiber 0.2 g Protein 24.1 g Sodium 764 mg

Ingredients 1 pound salmon fillets 1/3 cup brown sugar, divided 2 tsps lemon pepper, divided 1 tsp garlic powder, divided 1/3 cup low sodium soy sauce 1 tbsp olive oil 1 (1 inch) piece fresh ginger root, minced

Directions 1. Heat up your broiler first, before starting anything else. 2. Coat salmon with brown sugar, garlic powder and lemon pepper very neatly, and set it aside. 3. Combine soy sauce, garlic powder, remaining brown sugar, ginger, olive oil and lemon pepper over medium heat in a saucepan before stirring in some orange juice. 4. Coat salmon with this marinade very thoroughly in a plastic bag before placing it in the refrigerator for at least three hours. 5. Now cook in the preheated broiler for 4 mins. 6. Turn the salmon around and cook it for another four minutes. 7. Let it cool down for five minutes before serving.

Japanese Style Salmon

17

SALMON

of Lemon and Pepper

Prep Time: 15 mins Total Time: 23 mins Servings per Recipe: 4 Calories 239 kcal Carbohydrates 0.9 g Cholesterol 71 mg Fat 16.7 g Fiber 0.1 g Protein 20.2 g Sodium 892 mg

Ingredients 4 (4 ounce) salmon fillets 2 tbsps butter, melted 2 tbsps soy sauce lemon pepper to taste

Directions 1. Heat up the broiler and lightly oil the grate. 2. Coat salmon with a mixture of melted butter and soy sauce before adding some lemon pepper. 3. Now cook this salmon under the preheated broiler for about 8 minutes before letting it cool down for 5 minutes. 4. Serve..

18

Salmon of Lemon and Pepper

Fresh

Garlic Shrimp

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 10 Calories 231 kcal Carbohydrates 4.7 g Cholesterol 177 mg Fat 14.9 g Fiber 2.1 g Protein 19.9 g Sodium 323 mg

Ingredients 2 pounds cooked medium shrimp, peeled and deveined without tail 1 green bell pepper, finely chopped 1 red bell pepper, finely chopped 5 cloves garlic, minced 1 sweet onion, diced chopped fresh cilantro

1 avocado - peeled, pitted and diced salt and pepper to taste 1/2 cup olive oil chili pepper flakes

Directions 1. Combine all the ingredients mentioned above in a large sized bowl very thoroughly before refrigerating for at least an hour before serving.

Fresh Garlic Shrimp

19

LAYERED

Shrimp

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 10 Calories 279 kcal Carbohydrates 23.6 g Cholesterol 94 mg Fat 14.5 g Fiber 1.6 g Protein 13.7 g Sodium 628 mg

Ingredients 1 (8 ounce) package cream cheese 1 (8 ounce) jar cocktail sauce 1 pound shrimp, peeled and deveined 1 (10 ounce) package thin wheat crackers

Directions 1. Spread cream cheese to about ¼ inch thickness over a plate before pouring some cocktail sauce in the center of plate; leaving 1 inch ring around it. 2. Coat shrimp with the cocktail sauce and place crackers in that inch ring. 3. They should be placed in manner that they are tightly standing around the whole plate. 4. Serve..

22

Layered Shrimp

Shrimp

Appetizer

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 5 Calories 56 kcal Carbohydrates 2.3 g Cholesterol 31 mg Fat 3.4 g Fiber 0.2 g Protein 4g Sodium 159 mg

Ingredients 1 (8 ounce) package cream cheese, softened 2 tsps Worcestershire sauce 1 tsp hot pepper sauce 1 (8 ounce) jar cocktail sauce 2 (6 ounce) containers shrimp, rinsed and drained

2 chopped green onions 1 tomato, chopped 1/2 cup shredded mozzarella cheese

Directions 1. Top a mixture of cream cheese, hot pepper sauce and Worcestershire sauce with cocktail sauce and shrimp in a serving platter. 2. Garnish the shrimp with green onions, mozzarella cheese and tomato. 3. Serve.

Shrimp Appetizer

23

SHRIMP

Stir-fry

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 507 kcal Carbohydrates 73.3 g Cholesterol 173 mg Fat 9.5 g Fiber 2.1 g Protein 29.1 g Sodium 896 mg

Ingredients 1 tbsp sesame oil 1 tbsp olive oil 1 pound tiger shrimp, peeled and deveined 1 cup chopped onion 1 1/2 cups sliced king mushrooms 1/2 cup chopped green bell pepper

3 cloves garlic, finely chopped 1 tsp minced fresh ginger 1/2 cup water 1 tsp oyster sauce, or to taste 1 pound fresh Chinese wheat noodles 2 cups bean sprouts

Directions 1. Cook onion and shrimp in hot olive oil and sesame oil until you see that it is well coated before adding mushrooms, garlic, ginger and green bell pepper into the shrimp. 2. Now add water and some oyster sauce into the pan, and cook all this until you see that shrimp is no longer transparent from the center. 3. Now add noodles and bean sprouts, and cook until you see that the noodles are heated through. 4. Serve..

24

Shrimp Stir-fry

Shrimp Soup

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 4 Calories 55 kcal Carbohydrates 0.8 g Cholesterol 63 mg Fat 1.1 g Fiber 0g Protein 9.8 g Sodium 657 mg

Ingredients 2 (14.5 ounce) cans chicken broth 2 (14.5 ounce) cans beef broth 2 (10.5 ounce) cans shrimp consomme 2 1/2 cups frozen shrimp, thawed 1 tsp fresh dill weed salt and pepper to taste 2 tbsps sliced green onions

Directions 1. Cook mixture of chicken broth, shrimp consommé and beef broth until heated through before straining it. 2. Add shrimp and dill into the broth over medium heat before adding seasoning according to your taste. 3. Garnish this soup with chopped onion before serving.

Shrimp Soup

25

SHRIMP

Toast

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 574 kcal Carbohydrates 15.7 g Cholesterol 124 mg Fat 48.3 g Fiber 0.3 g Protein 11.4 g Sodium 424 mg

Ingredients 1/2 pound medium shrimp, peeled and deveined 1 slice fresh ginger root, chopped 1 clove garlic, chopped 1/2 cup water chestnuts, drained and chopped 1 tsp salt 1 tsp ground black pepper

2 tbsps dry sherry 1 egg white 1 tsp baking soda 3 slices white bread, crusts trimmed 3 tbsps sesame seeds 3 cups oil for deep frying

Directions 1. Blend water chestnuts, shrimp, baking soda, sherry, salt, egg white, ginger, pepper and garlic in a blender very thoroughly until smooth. 2. Cut trimmed bread into four equal triangle shaped slices before placing shrimp mixture over it evenly. 3. Deep fry these toast in 3 cups hot oil before draining it with the help of paper towels. 4. Serve..

26

Shrimp Toast

Shrimp

Cakes

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 1054 kcal Carbohydrates 44.7 g Cholesterol 195 mg Fat 86.8 g Fiber 1.9 g Protein 24.1 g Sodium 1314 mg

Ingredients 1 pound shrimp - peeled, deveined and chopped 1 1/4 cups coarsely crushed buttery round crackers 1/4 cup chopped onion 2 jalapeno peppers, seeded and chopped 1 cup mayonnaise

1 tbsp prepared yellow mustard 10 dashes hot pepper sauce (e.g. Tabasco™) celery salt to taste 1 tbsp Parmesan cheese 1 quart oil for frying

Directions 1. Combine all the ingredients that are mentioned above in a medium sized bowl before forming eight patties out of it. 2. Now fry these patties in half inch hot oil for about five minutes each side or until you see that it is golden brown in color from both sides. 3. Serve.

Shrimp Cakes

27

PROVOLONE

Shrimp

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 647 kcal Carbohydrates 40.4 g Cholesterol 252 mg Fat 32.5 g Fiber 2.1 g Protein 47.5 g Sodium 2513 mg

Ingredients 1/4 cup butter 1 tbsp chopped green onion 1 pound fresh shrimp, peeled and deveined 2 tbsps all-purpose flour 2 tbsps Old Bay Seasoning TM

2 cups milk 1 tbsp celery, chopped 1 large tomato, sliced 8 slices provolone cheese 4 English muffins, split and toasted

Directions 1. Cook shrimp and onion in hot butter until you see that shrimp are pink before stirring in flour and some old bay seasoning. 2. Now add milk very slowly into the pan, while stirring continuously before adding celery and cooking it until you see that it is soft. 3. Preheat your oven after selecting broiler from the options. 4. Put mixture with the help of spoon into the muffin cups before topping each one with tomato and provolone cheese. 5. Put it under the broiler for about one minute or until you see that cheese has melted..

28

Provolone Shrimp

Monterey Shrimp

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 8 Calories 284 kcal Carbohydrates 0.4 g Cholesterol 205 mg Fat 16.9 g Fiber 0g Protein 30.7 g Sodium 753 mg

Ingredients 1 (8 ounce) package Monterey Jack cheese, cut into strips 40 large shrimp - peeled, deveined and butterflied 20 slices bacon, cut in half

Directions 1. Set your oven at 450 degrees F. 2. Put cheese along with a slice of bacon in the butter flied opening of each shrimp before placing it on a cookie sheet. 3. Bake this in the preheated oven for about 15 minutes. 4. Serve.

Monterey Shrimp

29

ITALIAN

Parmesan Shrimp

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 215 kcal Carbohydrates 1.9 g Cholesterol 188 mg Fat 11.3 g Fiber 0.4 g Protein 26.4 g Sodium 412 mg

Ingredients 2 tbsps olive oil 2 cloves garlic, chopped 1/4 cup chopped green onion 1 pound fresh shrimp, peeled and deveined 1/2 cup Italian flat leaf parsley,

chopped 1/2 cup freshly grated Parmesan cheese

Directions 1. Cook garlic and scallions in hot olive for a minute before adding shrimp and cooking it until pink. 2. Add some parsley and cook until heated through before turning the heat off and adding some grated parmesan cheese. 3. Serve.

32

Italian Parmesan Shrimp

Rustic

French Mussels

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 4 Calories 510.3 Fat 13.9 g Cholesterol 127.3 mg Sodium 1315.3 mg Carbohydrates 27.3 g Protein 55.9 g

Ingredients 1 tbsp olive oil 1 large onion, chopped 1 tbsp minced garlic 1 (16 oz.) cans diced tomatoes 1/2 C. minced parsley pepper 1 C. dry white wine

4 lbs cleaned mussels

Directions 1. 2. 3. 4. 5. 6.

In a large pan, heat the oil and sauté the onion and garlic for about 5 minutes. Stir in the parsley, tomatoes and black pepper and cook for about 2 minutes. Stir in the wine and cook for about 2 minutes. Add the mussels and simmer, covered for about 3-4 minutes, stirring occasionally. Discard any unopened mussels. Serve with a topping of the French crusty bread.

Rustic French Mussels

33

CLASSIC

French Mussels

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 740.7 kcal Fat 55.0 g Cholesterol 175.5 mg Sodium 1167.3 mg Carbohydrates 23.0 g Protein 37.7 g

Ingredients 4 C. mussels 2 tbsp extra virgin olive oil 2 tbsp yellow onions, chopped 2 tbsp garlic, chopped 2 tbsp Pernod 1 tbsp fresh basil, chopped 1/2 lemon, juice and pulp of Lemon Butter Sauce(use 3/4 C.)

1/4 C. real butter 2 tbsp yellow onions, minced 2 tbsp garlic, minced 1/3 C. fresh lemon juice 2 tbsp dry white wine kosher salt white pepper, to taste 2 tbsp cold butter

Directions 1. For lemon butter sauce in a frying pan, melt the butter on low heat. 2. Remove from the heat and keep aside till the milk solids settle to the bottom. 3. Discard the milk solids. 4. In a skillet, heat the 2 tbsp of the clarified butter and sauté the onion and garlic till tender. 5. Stir in the salt, black pepper, wine and lemon juice and simmer for about 2-3 minutes. 6. Remove from the heat and stir in the cold butter. 7. Meanwhile in a bowl of cold water, soak the mussels for about 8 minutes. 8. With a sharp knife, remove the beards and rinse under cold water. 9. In a skillet, heat the oil and cook the mussels, covered for about 2-6 minutes. 10. Stir in the onion and garlic and cook, covered for about 1 minute. 11. Stir in the lemon butter, Pernod, basil and lemon juice and cook for about 45 seconds. 12. Discard any unopened mussels. 13. Serve immediately..

34

Classic French Mussels

Hearty

Italian Mussels

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 2 Calories 614.5 kcal Fat 23.2 g Cholesterol 173.7 mg Sodium 1558.8 mg Carbohydrates 25.5 g Protein 62.3 g

Ingredients 2 1/4 lbs mussels, cleaned 1/2 C. dry white wine 2 green onions, chopped 2 -3 garlic cloves, minced 1/4 C. fresh dill, chopped plus extra to garnish 1/4 C. fresh parsley

1/4 tsp dried red chili pepper 2 ripe plum tomatoes, chopped 2 tbsp butter

Directions 1. In a large pan, add the mussels and wine on high heat and bring to a boil. 2. Cook, covered for a few minutes, stirring continuously. 3. Stir in the remaining ingredients except the butter and cook, covered for about 3-4 minutes on medium-high heat. 4. Stir in the butter and remove from the heat. 5. Serve with a garnishing of the dill.

Hearty Italian Mussels

35

EXTREMELY

Delicious Mussels

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 473.5 kcal Fat 24.6 g Cholesterol 151.5 mg Sodium 1114.4 mg Carbohydrates 16.6 g Protein 41.8 g

Ingredients 2 -3 tbsp butter 1/4 C. finely chopped onion 2 tbsp finely chopped shallots 1 tsp finely chopped garlic 3 lbs mussels, beards removed, cleaned and scrubbed sea salt

fresh ground pepper 1 bay leaf 2 sprigs fresh thyme 1/4 C. dry white wine 1/2 C. heavy cream 2 tbsp Dijon mustard 2 tbsp finely chopped flat leaf parsley

Directions 1. In a large pan, melt the butter and sauté the shallots onions and garlic till soft. 2. Stir in the remaining ingredients except the mustard and thyme and bring to a boil. 3. Reduce the heat to medium and simmer, covered for about 5 minutes, shaking the pan occasionally. 4. With a slotted spoon, transfer the mussels into a bowl and discard any unopened mussels. 5. Cover with a foil paper to keep them warm. 6. Cook the sauce for about 1 minute and discard the thyme and bay leaf. 7. Add the mustard, beating continuously till heated completely. 8. Pour the sauce over the mussels and serve with a garnishing of the parsley alongside the crusty bread..

36

Extremely Delicious Mussels

Sunday

Special Mussels

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 732.2 kcal Fat 24.0 g Cholesterol 127.3 mg Sodium 2481.1 mg Carbohydrates 38.4 g Protein 56.7 g

Ingredients 1 C. onion ( diced) 2 tbsp extra virgin olive oil 4 tbsp garlic ( minced ) 1/2 tsp red pepper flakes ( change to your taste) 1 bay leaf 1 tsp salt

1 tsp pepper ( fresh ground) 4 oz. tomatoes ( diced) 1 tsp basil 1 1/2 C. wine 2 lbs mussels

Directions 1. In a large bowl of cold water, add the mussels and 2 tbsp of the flour. 2. Keep aside for about 10-15 minutes, then rinse under the cold water. 3. In a large skillet, heat the oil and sauté the onion, , garlic, bay leaf and red pepper flakes for about 6-10 minutes. 4. Stir in the tomatoes, basil, salt and black pepper and cook for about 3 minutes. 5. Add mussels and wine cook till all the mussels have opened. 6. Serve alongside the crusty bread.

Sunday Special Mussels

37

MUSSELS

for Parties

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 528.1 kcal Fat 30.1 g Cholesterol 135.6 mg Sodium 892.3 mg Carbohydrates 22.5 g Protein 35.7 g

Ingredients 3 medium leeks, cleaned and roughly chopped 3 garlic cloves, finely diced 2 tbsp olive oil 2 tbsp butter 3 oz. white wine

1/4 pint heavy cream 2 1/2 lbs mussels, cleaned 1/4 C. parsley, roughly chopped

Directions 1. 2. 3. 4. 5. 6.

38

In a large pan, heat the oil and butter and sauté the garlic and leeks for about 5 minutes. Stir in the wine and increase the heat and cook for about 1 minute. Stir in the cream and bring to a boil. Add the mussels and cook, covered till all the mussels have opened. Discard any unopened mussels. Serve alongside crusty bread..

Mussels for Parties

Delicious

Moroccan Mussels

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 590.5 kcal Fat 19.6 g Cholesterol 95.5 mg Sodium 1728.0 mg Carbohydrates 55.7 g Protein 48.0 g

Ingredients 1 medium onion, coarsely chopped 2 garlic cloves, thinly sliced 1 1/4 tsp ground cumin 1 tsp paprika 1 tsp ground ginger 3/8 tsp ground cinnamon 1/8 tsp cayenne 3 tbsp olive oil

1 tbsp cider vinegar 1 (15 oz.) cans chickpeas, drained and rinsed 2 tsp sugar 1 (28 oz.) cans whole tomatoes with juice, juice reserved and tomatoes coarsely chopped 3 lbs mussels, scrubbed and beards removed 2 tbsp fresh flat-leaf parsley, chopped

Directions 1. In a large heavy pan, heat the oil on medium-low heat and sauté the onion and garlic for about 6 minutes. 2. Add the vinegar and simmer for about 1 minute. 3. Stir in the sugar, chickpeas, tomatoes and reserved juice and increase the heat to medium. 4. Simmer, stirring occasionally for about 15 minutes. 5. Add the mussels and simmer, covered for about 3-6 minutes. 6. Discard any unopened mussels. 7. Stir in the parsley and serve.

Delicious Moroccan Mussels

39

CLASSY

Mussels Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 241.9 kcal Fat 9.6 g Cholesterol 33.6 mg Sodium 566.5 mg Carbohydrates 15.9 g Protein 15.5 g

Ingredients 30 fresh mussels ( scrub and debeard) 2 garlic cloves, crushed 1 onion, peeled and chopped 2 tbsp olive oil 2 tbsp parsley, chopped 1 tsp chopped fresh chili pepper

2 tbsp lemon juice 3/4 C. dry white wine 1 1/2 C. water 400 g crushed tomatoes with juice salt and black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

42

In a large pan, heat the oil and sauté the onion and garlic till tender. Stir in the chili pepper and parsley and sauté for about 1-2 minutes. Add the water, wine and lemon juice and increase the heat. Bring to a boil and reduce the heat to medium. Simmer, covered for about 5 minutes. Discard any unopened mussels. Discard the top shell from each mussel. Season with the salt and black pepper and remove from the heat..

Classy Mussels Soup

Scrumptious Mussels

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 2 Calories 1667.2 kcal Fat 99.6 g Cholesterol 509.2 mg Sodium 2917.5 mg Carbohydrates 65.3 g Protein 115.1 g

Ingredients 6 tbsp butter 4 garlic cloves, minced 4 shallots, minced 1/4 C. parsley, chopped 6 tbsp lemon juice 3 tomatoes, seeded and diced small 4 lbs mussels

3/4 C. dry white wine 1 C. heavy whipping cream 1 lemon, zested and cut into slices Garnish chopped parsley

Directions 1. In a bowl, mix together the shallot, garlic, 1 tbsp of the parsley, 1/4 C. of the lemon juice, butter, salt and black pepper. 2. In a Dutch oven, melt the butter on medium heat and sauté till shallots become tender. 3. Add the mussels and stir for about 1 minute. 4. Stir in the 3/4 C. of the cream, wine, lemon peel, salt and black pepper. 5. Place the tomato and lemon slices on top and simmer, covered for about 8-10 minutes. 6. With a slotted spoon, transfer the mussels into a bowl and discard any unopened mussels. 7. Cook the sauce for about 5 minutes. 8. Add the parsley and remaining lemon juice and cream. 9. Boil for about 1 minute and pour over the mussels. 10. Serve immediately.

Scrumptious Mussels

43

SOUTH

Italian Mussels

Prep Time: 15 mins Total Time: 22 mins Servings per Recipe: 4 Calories 172.0 kcal Fat 9.8 g Cholesterol 42.7 mg Sodium 408.9 mg Carbohydrates 4.9 g Protein 15.1 g

Ingredients 1 lb fresh mussels, cleaned and debearded 1 tbsp butter 1 tbsp olive oil 3 tbsp parmesan cheese 2 tbsp chopped parsley

2 cloves garlic salt & freshly ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7.

Set the broiler of your oven to 500 degrees F. In a large pan of water, add the mussels and simmer, covered for about 5 minutes. Drain well and discard any unopened mussels. Discard the top half shell from each mussel. In a bowl, mix together the remaining ingredients. In an oven proof dish, arranger the mussels in a single layer. Divide the cheese mixture over the mussels and cook under the broiler for about 2-3 minutes. 8. Serve with the crusty bread..

44

South Italian Mussels

Simply

Thyme and Tuna with Sea Salt

Prep Time: 15 mins Total Time: 1 d 1 hr 15 mins Servings per Recipe: 2 Calories 608 kcal Fat 36 g Carbohydrates 1.3g Protein 66.5 g Cholesterol 109 mg Sodium 271 mg

Ingredients 2 (10 oz.) thick-cut ahi tuna steaks 2 cloves garlic, bruised 6 sprigs fresh thyme 1 pinch red pepper flakes 2 C. olive oil sea salt to taste

Directions 1. Keep the tuna in room temperature for about 10-15 minutes. 2. In a heavy skillet, place the garlic, thyme, and red pepper flakes and pour the olive oil on top. 3. Cook on medium heat for about 5-10 minutes. 4. Gently, place the tuna in hot oil and reduce the heat to low. 5. Cook for about 5-7 minutes, spooning oil over the top of the steaks continuously. 6. Remove from the heat and arrange the steaks into a baking dish. 7. Place the hot oil and herbs over the steaks and keep aside to in the room temperature. 8. With a plastic wrap, cover the baking dish tightly and refrigerate for about 24 hours. 9. Remove the tuna steaks from the oil and serve with a sprinkling of the sea salt.

Simply Thyme and Tuna with Sea Salt

45

SMOKY

Tuna

Prep Time: 5 mins Total Time: 31 mins Servings per Recipe: 2 Calories 287 kcal Fat 4.7 g Carbohydrates 4.3g Protein 54.4 g Cholesterol 102 mg Sodium 1000 mg

Ingredients 2 (8 oz.) fresh tuna steaks 1 tsp vegetable oil 2 tbsp soy sauce 2 tbsp seasoned rice vinegar 1 tbsp finely grated raw horseradish root

4 cherry tomatoes, sliced 1/2 tsp hot chili paste (such as sambal oelek) 1 tbsp minced green onion

Directions 1. Set your outdoor grill for medium-high heat and lightly, grease the grill grate. 2. Coat the tuna steaks with vegetable oil lightly. 3. In a bowl, add the soy sauce, rice vinegar, horseradish, cherry tomatoes and hot chili paste and mix till well combined. 4. Keep aside for about 20 minutes. 5. Arrange the tuna steaks over the hottest part of the grill and cook for about 3 minutes from both sides. 6. In a serving plate, place the steaks and pour the soy sauce mixture on top. 7. Serve with a garnishing of the green onion..

46

Smoky Tuna

Party-Time Tuna

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 12 Calories 153 kcal Fat 8.1 g Carbohydrates 11.8g Protein 7.2 g Cholesterol 11 mg Sodium 249 mg

Ingredients 1/3 C. gyoza dipping sauce 2 tsp granulated sugar 1 clove garlic, minced 1/2 tsp sesame oil 1/4 tsp crushed red pepper flakes 1 sheet frozen puff pastry, thawed 1 tbsp all-purpose flour

2 (5 oz.) cans Bumble Bee(R) Solid White Albacore Tuna in Water, drained 1/3 C. finely diced fresh mango 1 tbsp chopped green onion 2 tbsp minced green bell pepper 1/2 tbsp toasted sesame seeds (optional)

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a small pan, mix together the gyoza dipping sauce, sugar, garlic, toasted sesame oil and red pepper flakes on medium heat and cook till the mixture reduces to half. 3. Remove from the heat and keep aside. 4. Place the defrosted puff pastry sheet onto a lightly floured smooth surface. 5. Dust the top of the puff pastry sheet with the flour and roll into an 11 x 13-inch rectangle. 6. Cut the pastry sheet into 24 equal size rectangles by cutting the 11-inch dimension into 4 equal strips, and then cutting the 13-inch dimension into 6 equal strips. 7. Arrange each rectangle over the hole of a mini muffin cup and push the middle of the dough down into the muffin cup to form a cup. 8. Cook in the oven for about 8 minutes. 9. Remove from the oven and with a fork, punch down the puffed up middle portion of the pastry cup. 10. Cook in the oven for about 3 minutes. 11. Remove from the oven and with a fork, punch down the centers again, forming a nice hole for the filling. Party-Time Tuna

47

12. Keep aside to cool completely before removing from the muffin tin. 13. In a medium bowl, add the tuna, mango and sweet bell pepper and gently, toss to combine. 14. With a small spoon, fill each puff pastry cup with the tuna filling and drizzle the reserved sauce on top. 15. Serve with a garnishing of the chopped green onions and toasted sesame seeds.

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All

American Omelet

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories Fat Carbohydrates Protein Cholesterol Sodium

Ingredients 2 tsp vegetable oil 1/2 small onion, chopped 1 (6 oz.) can tuna, drained 1/3 C. sour cream 3 tbsp cream cheese 1/2 C. shredded mozzarella cheese 1 (2.25 oz.) can sliced black olives

1/8 tsp dried dill weed 1/8 tsp garlic powder 5 eggs 1/4 C. milk 2 tsp vegetable oil

Directions 1. In a large skillet, heat 2 tsp of the vegetable oil on medium heat and sauté the onion till the onion just begins to brown. 2. In a large bowl, add the tuna, sour cream, cream cheese, mozzarella cheese, olives, dill, garlic powder and cooked onion and mix well. 3. In another large bowl, add the eggs and milk and beat. 4. In the same skillet used to cook the onion, heat 2 tsp of the oil and place the egg mixture. 5. As eggs set, lift the edges to let the liquid to run underneath evenly. 6. After the eggs are almost set, place the tuna mixture over one half of the eggs and fold the other half over the filling. 7. Cover the skillet and immediately, remove from the heat. 8. Keep the skillet, covered till the cheese melts.

All American Omelet

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MONDAY’S

Pita Sandwich

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 1 Calories 394 kcal Fat 21.6 g Carbohydrates 20.7 g Protein 28.4 g Cholesterol 49 mg Sodium 482 mg

Ingredients 1/2 pita bread round 1/4 C. tuna, drained 1/2 dill pickle spear, diced 1 1/2 tsp mayonnaise 1 1/2 tsp olive oil 1/2 tsp garlic powder

1 pinch dried rosemary 1 slice Swiss cheese

Directions 1. Lightly toast the pita bread. 2. Break tuna chunks into small pieces and place into a bowl. 3. Add the pickle, mayonnaise, olive oil, garlic powder and rosemary and mix till well combined. 4. Place Swiss cheese into the pocket of the toasted pita bread, followed by the tuna mixture. 5. In a microwave safe dish, place the pita sandwich and microwave for about 15-20 seconds..

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Monday’s Pita Sandwich

Tuna

Marinara Pasta

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 544 kcal Fat 8.2 g Carbohydrates 85.3 g Protein 33.1 g Cholesterol 23 mg Sodium 1001 mg

Ingredients Olive oil 3 cloves garlic, minced 6 large zucchini, cut into 1/2-inch cubes 1 tsp salt 1 tsp dried Italian herb seasoning 1/2 tsp red pepper flakes 1 (28 oz.) jar marinara sauce

1 1/2 C. water 2 (7 oz.) pouches tuna 1 (16 oz.) package elbow macaroni 1 tsp grated Parmesan cheese

Directions 1. In a skillet, heat the olive oil in a skillet on medium heat and sauté the garlic for about 2 minutes. 2. Stir in the zucchini, salt, Italian herbs and red pepper flakes and cook for about 5 minutes. 3. Stir in the marinara sauce and water and bring to a boil. 4. Gently, stir in the tuna and simmer for about 7-10 more minutes. 5. In a large pan of lightly salted boiling water, cook the macaroni for about 7 minutes. 6. Drain well. 7. Add the macaroni into tuna mixture and mix till well combined. 8. Turn off the heat but keep the pan, covered for about 6 minutes and 15 seconds. 9. Serve with a sprinkling of the Parmesan cheese.

Tuna Marinara Pasta

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RUSTIC

Tuna Bake

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 562 kcal Fat 31.3 g Carbohydrates 39.9g Protein 30.8 g Cholesterol 125 mg Sodium 793 mg

Ingredients 1/2 C. butter, divided 1 (8 oz.) package uncooked medium egg noodles 1/2 medium onion, finely chopped 1 stalk celery, finely chopped 1 clove garlic, minced 8 oz. button mushrooms, sliced 1/4 C. all-purpose flour

2 C. milk salt and pepper to taste 2 (6 oz.) cans tuna, drained and flaked 1 C. frozen peas, thawed 3 tbsp bread crumbs 2 tbsp butter, melted 1 C. shredded Cheddar cheese

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a casserole dish with 1 tbsp of the melted butter. 2. In a large pan of lightly salted boiling water, cook the egg noodles for about 8-10 minutes. 3. Drain well. 4. In a skillet, melt 1 tbsp of the butter on medium-low heat and sauté the onion, celery and garlic for about 5 minutes. 5. Increase the heat to medium-high and stir in the mushrooms and stir fry for about 5 minutes. 6. In a medium pan, melt 4 tbsp of the butter and add the flour, beating continuously till smooth. 7. Slowly, add the milk, beating continuously and cook for about 5 minutes. 8. Stir in the tuna, peas, mushroom mixture, salt, pepper and cooked noodles. 9. Transfer the tuna mixture into the prepared casserole dish. 10. In a bowl, mix together the remaining 2 tbsp of the melted butter and bread crumbs. 11. Spread the breadcrumbs mixture over the casserole and sprinkle with the cheese evenly. 12. Cook in the oven for about 25 minutes.. 54

Rustic Tuna Bake

Seattle

Prep Time: 15 mins

Inspired Tuna

Total Time: 35 mins Servings per Recipe: 6 Calories 230 kcal Fat 7.6 g Carbohydrates 21.1g Protein 18.6 g Cholesterol 48 mg Sodium 434 mg

Ingredients 2 (6 oz.) cans tuna, drained and flaked 1 egg, beaten 3/4 C. dry bread crumbs 3 green onions, minced 1 clove garlic, peeled and minced 1 tbsp soy sauce 1 tbsp teriyaki sauce

1 tbsp ketchup 1 tsp sesame oil 1 tsp black pepper 1/2 C. cornmeal 2 tbsp vegetable oil

Directions 1. In a large bowl, add the tuna, egg, bread crumbs, green onions, garlic, soy sauce, teriyaki sauce, ketchup, sesame oil and pepper and mix till well combined. 2. Make about 6 (1-inch thick) patties from the mixture and sprinkle the each with the cornmeal from both sides. 3. In a medium skillet, heat the oil on medium heat and cook the patties for about 5 minutes per side.

Seattle Inspired Tuna

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HOT

Ketchup Seafood Soup

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 25 Calories 400 kcal Fat 6.3 g Carbohydrates 59.6 g Protein 26.6 g Cholesterol 106 mg Sodium 181 mg

Ingredients 3 lbs seafood 1 whole cucumber, peeled and finely diced 3 large tomatoes, finely diced 1 large onion, finely diced 1 bunch cilantro, finely chopped 5 jalapenos, finely chopped ( 2 avocados, chopped

2 tbsp vinegar 4 limes, juice of 4 C. seafood stock 3 C. vegetable juice 1 C. ketchup 1 tsp cumin Salt and pepper

Directions 1. Place 5 C. of water in a large soup pot. Place in it the seafood mix and cook it until it starts boiling. Keep cooking them for 8 min. 2. Drain the seafood and place it aside to lose heat. Reserve the cooking water and place it aside to lose heat. 3. Get a large mixing bowl: Add the veggies with seafood. Stir them well. Stir in the rest of the 4. Ingredients adjust the seasoning of the soup. Serve it right away. 5. Enjoy.

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Hot Ketchup Seafood Soup

Doubled

Creamy Seafood Soup

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 804.1 Fat 43.8 g Cholesterol 523.2 mg Sodium 3083.2 mg Carbohydrates 28.4 g Protein 71.5 g

Ingredients 2 (10 3/4 oz) Campbell's Cream of Chicken Soup 250 g fresh squid, cut to rings 250 g fish fillets, cubed 250 g crabmeat 500 g clams 250 g peeled shrimp 2 tbsp butter

1 1⁄2 C. chopped onions 1 tbsp garlic, minced 2 tbsp tomato paste 2 C. water 1 C. heavy cream 2 eggs, hard cooked, rough chopped for garnish

Directions 1. Bring a saucepan of water to a boil. Cook in it the squid for 2 min, drain it and place it aside. 2. Add the fish dices and cook them for 3 min. Drain them and place them aside. Cook the shrimp in the same saucepan for 3 min and place it aside. Shred the crabmeat and place it aside. 3. Place a medium saucepan over medium heat. Melt in it the butter. Cook in it the onion with garlic for 3 min. 4. Stir in the tomato paste with 2 cans of cream of chicken soup and 2 C. water. Cook them until they start boiling. 5. Add the seafood with a pinch of salt and pepper. Simmer the soup for 5 min. Stir in 1 C. of heavy cream. Cook the soup for 2 and min and serve it hot with some chopped hard boiled eggs on top. 6. Enjoy.

Doubled Creamy Seafood Soup

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CHILI

Lime Seafood Soup

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 5 Calories 251.2 Fat 6.4 g Cholesterol 81.9 mg Sodium 1436.6 mg Carbohydrates 18 g Protein 28.4 g

Ingredients 1 tbsp vegetable oil 2 garlic cloves, finely chopped 2 , finely chopped 1 tbsp chili sauce 1 tbsp tomato sauce 2 medium tomatoes cut into eighths 3 tbsp fish sauce 2 tbsp sugar 3 C. chicken stock

2 tbsp lime juice 8 oz fish fillets, cut into small pieces 4 oz scallops, sliced 4 oz raw shrimp, peeled and de-veined 12 mussels, scrubbed clean 2 tbsp dry white wine 1⁄4 tsp salt 1⁄4 tsp ground black pepper 2 leave cilantro, for garnishing

Directions 1. Place a wok on medium heat. Heat the oil in it. Cook in it the shallot with garlic for 3 min. 2. Stir in the chili sauce, tomato sauce, chopped tomato, fish sauce and sugar. Mix them well. Cook them for 4 min. 3. Stir in the stock with lime juice. Cook them until it they start boiling. Stir in the wine with seafood. Cook them until they start boiling again. 4. Put on the lid and cook them for 5 min. remove the mussels that stayed closed and didn't open. Adjust the seasoning of the soup. Serve it hot. 5. Enjoy..

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Chili Lime Seafood Soup

Cheesy

Fennel Seafood Soup

Prep Time: 20 mins Total Time: 2 hrs 50 mins Servings per Recipe: 6 Calories 667.1 Fat 26.7 g Cholesterol 214.8 mg Sodium 1173.6 mg Carbohydrates 27.2 g Protein 64.2 g

Ingredients 4 C. seafood stock 2 C. semi-dry wines or 2 C. dry wine 1⁄2 C. extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, sliced thin 1 C. chopped Italian parsley 2 C. fresh fennel, sliced in thin strips 1 C. carrot, sliced in thin strips 1 C. celery, sliced in thin strips

2 lbs large scallops 2 lbs mussels 1 lb large shrimp 1 (20 oz) can crushed tomatoes 1 fresh lime 1⁄2 C. Italian parsley, chopped fine 1⁄2 C. grated parmesan cheese Salt Black pepper

Directions 1. Get a crock pot. Stir into it the stock, wine, and olive oil, onion, parsley, and garlic. Put on the lid and cook them for 1 h 5 min on high. 2. Stir in the carrots, fennel, and celery. Put on the lid and cook them for 40 high. 3. Layer in it the mussels followed by scallops and shrimp then top them with lime juice, a pinch of salt, pepper and crushed tomato. 4. Put on the lid and cook them for 40 min on high. Serve your soup hot and top it with some grated parmesan cheese. 5. Enjoy.

Cheesy Fennel Seafood Soup

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SEAFOOD

Gumbo Soup

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 336.8 Fat 12.4 g Cholesterol 116.5 mg Sodium 959.8 mg Carbohydrates 31.1 g Protein 27.7 g

Ingredients 3 tbsp olive oil 2 medium red onions, chopped 3 garlic cloves 3 tbsp Old Bay Seasoning 32 oz chicken stock 3 tbsp red wine vinegar 2 tbsp oregano 4 tbsp parsley 1⁄4-1⁄2 tsp Tabasco sauce 1 lb frozen mixed seafood

1 lb raw peeled small shrimp 1 lb catfish nuggets 1 lemon 1⁄4 tsp black pepper 1⁄4 C. brown rice 2 (14 oz) cans Mexican-style stewed tomatoes with jalapeno peppers 1 (14 oz) can tomato soup 2 (14 oz) cans okra 3 tbsp gumbo file

Directions 1. Place a large soup pot over medium heat. Heat the oil in it. Cook in it the garlic with onion for 3 min. 2. Stir in 2 tbsp of Old Bay seasoning then cook them for 30 sec. Add the stock, red wine vinegar, oregano, parsley, and Tabasco. Cook them over medium heat until they start boiling. 3. Layer the seafood on a baking sheet then season them with the rest of the old bay seasoning and 1 lemon juice. Place them aside until the soup starts boiling. 4. Transfer the seafood to the soup with the rest of the 5. Ingredients leaving the gumbo file on top. Lower the heat and put on the lid. Cook the soup for 35 min then serve it warm 6. Enjoy..

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Seafood Gumbo Soup

Wakame

Seafood Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 222.1 Fat 3.7 g Cholesterol 22 mg Sodium 910.1 mg Carbohydrates 36.8 g Protein 13.6 g

Ingredients 200 g fish fillets, sliced 500 ml dashi stock 300 ml water 70 g miso 2 red dates, sliced 1 tsp Chinese wolfberries 100 g soft silken tofu

2 dried shiitake mushrooms, soaked and shredded 75 g wakame seaweed 1 tsp sesame oil 1 tsp olive oil 2 stalks spring onions, sliced 1 dash pepper

Directions 1. Sprinkle some salt and pepper on the fish then drizzle on them some oil and corn flour. 2. Place a large saucepan over medium heat. Place in it the water with dashi and cook them until they start boiling to make the stock. Spoon of the hot stock to a mixing bowl 3. Add the miso to the bowl and stir them until it dissolves. Stir it back into the pot. Stir in the red dates and kei chi. Mix them well. 4. Stir in the fish, tofu and mushrooms. Cook the soup for 6 min. Stir in the wakame, sesame oil and olive oil and a dash of pepper. 5. Turn off the heat and add the onion strips. Serve your soup hot. 6. Enjoy.

Wakame Seafood Soup

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CREAMY

Seafood Curry Soup

Prep Time: Total Time: Servings per Recipe: 4 Calories 124.2 Fat 3.1 g Cholesterol 8 mg Sodium 420.1 mg Carbohydrates 18.7 g Protein 6.8 g

Ingredients 1 C. potato, chopped 3⁄4 C. onion, chopped 2 C. chicken broth 1 1⁄2 tsp curry powder 1 garlic clove, chopped 1 (14 1/2 oz) can whole tomatoes,

undrained 4 1⁄2 C. white fish fillets cut into 1 inch pieces 1 C. plain yogurt 2 tbsp parsley, chopped 2 tbsp lemon juice

Directions 1. Place a large saucepan over medium heat. Stir into it the potatoes, onion, broth, curry, garlic, and tomatoes. Cook them until they start boiling. 2. Lower the heat and cook the sop for 17 min. allow the soup to cool down for 5 min. 3. Get a blender: Blend the soup in batches until it becomes smooth. Pout the soup back into the pot. Lower the heat and cook it until it starts boiling. 4. Add the fish and lower the heat. Cook the soup for 6 min. Turn off the heat and place the soup aside to lose heat. 5. Place the soup in the fridge and let it cool down for 3 h 20 min. Add the rest of the 6. Ingredients stir them well. Serve your soup with your favorite toppings. 7. Enjoy..

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Creamy Seafood Curry Soup

Snowy

Seafood Soup

Prep Time: Total Time: Servings per Recipe: 4 Calories 145.5 Fat 1.7 g Cholesterol 107 mg Sodium 1004.6 mg Carbohydrates 8.2 g Protein 24.4 g

Ingredients 3 tsp vegetable bouillon granules 1 C. bottled clam juice 2 tbsp fish sauce 1 tsp minced garlic 2 tbsp minced fresh ginger or 1 1⁄2 tbsp grated fresh ginger 1⁄2 lb fresh mushrooms, sliced 1 1⁄2 C. fresh snow peas

1⁄2 lb raw sea scallops, sliced in half 1 (13 1/2 oz) can light coconut milk 1⁄4 C. lime juice 2 tbsp chopped scallions 1⁄4 tsp crushed red pepper flakes 1⁄2 lb boiled medium shrimp 4 slices limes (optional, for garnish

Directions 1. Place a large saucepan over medium heat. Place 3 C. of it and stir into it the vegetable bouillon granules until it melts. 2. Add the clam juice with fish sauce, garlic and ginger. Cook them until they start boiling. Lower the heat and cook the soup for 6 min. 3. Stir in the scallops with snow peas. Cook the soup until it starts boiling. Put on the lid and lower the heat. Cook the soup for 6 min. 4. Add the coconut milk with lime juice, scallions and pepper flakes. Cook the soup for 5 min. add the shrimp and cook the soup for 3 min. 5. Adjust the seasoning of the soup. Serve it hot with your favorite toppings. 6. Enjoy.

Snowy Seafood Soup

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SEAFOOD

Noodles Soup

Prep Time: Total Time: Servings per Recipe: 4 Calories 213.3 Fat 5.2 g Cholesterol 86.5 mg Sodium 1236.8 mg Carbohydrates 14.4 g Protein 24.4 g

Ingredients 1 tsp lite olive oil (or other veggie oil) 4 garlic cloves, finely chopped 3 C. Chinese cabbage, thinly sliced 4 C. defatted chicken stock 6 oz small shrimp, peeled and deveined 6 oz bay scallops

3 tbsp light soy sauce 2 tbsp rice wine or 2 tbsp white vinegar 1⁄2 lb Chinese wheat noodles or 1⁄2 lb linguine 2 scallions, peeled & chopped

Directions 1. Place a medium saucepan over medium heat. Heat the oil in it. Cook in it the garlic until it becomes golden. 2. Stir in the cabbage wit 1/4 of the stock. Cook them until they start simmering then keep simmering them for 1 min. 3. In the meantime, bring a salted pot of water and cook in it the noodles for 4 min. Drain the noodles and divide on serving bowls. 4. Stir in the rest of the stock with scallops, shrimp, rice wine and soy sauce to the soup pot with cabbage. Cook them for 2 min. 5. Pour the soup over the noodles and serve it right away. 6. Enjoy..

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Seafood Noodles Soup

Easy

Peasy Lemon Squeezy Seafood Soup

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 190 kcal Fat 11.8 g Carbohydrates 12.8 g Protein 8.2 g Cholesterol 69 mg Sodium 900 mg

Ingredients 1 (10.75 oz) can condensed cream of potato soup 1 (10.75 oz) can condensed cream of shrimp soup 1 C. cooked shrimp 1 (10.75 oz) can condensed oyster stew 2 C. half-and-half cream

1 C. milk 1/2 tsp dried thyme 1/4 tsp white pepper

Directions 1. 2. 3. 4.

Place a large soup pot over low heat. Stir in all the Ingredients Cook them for 22 min. Serve your soup hot. Enjoy.

Easy Peasy Lemon Squeezy Seafood Soup

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FRIDAY

Night Couscous Dinner

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 566 kcal Fat 22.1 g Carbohydrates 50.4g Protein 37.1 g Cholesterol 87 mg Sodium 1015 mg

Ingredients 2 1/2 C. water 2 tbsp butter, divided 1 tsp salt 2 C. pearl (Israeli) couscous 1/4 C. extra-virgin olive oil 1/4 C. white wine 2 tsp grated Parmesan cheese

3 cloves garlic, minced 1/4 C. chopped fresh parsley salt and ground black pepper to taste 1 lb. bay scallops 4 tsp grated Parmesan cheese, divided (optional) 1 tbsp chopped fresh parsley, (optional)

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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In a pan, add the water and bring water to a boil. Stir in the couscous, 1 tbsp of the butter and salt and reduce the heat to low. Simmer for about 10 minutes. In another pan, heat the oil and remaining 1 tbsp of the butter on medium-low heat and cook the white wine, Parmesan cheese, garlic, and parsley for about 3-5 minutes. Stir in the salt and black pepper and increase the heat to medium-high. Add the scallops and cook for about 3-4 minutes. Divide the couscous into serving plates and top with scallops mixture evenly. Serve with a sprinkling of the Parmesan cheese and a pinch of fresh parsley..

Friday Night Couscous Dinner

Mushroom

Mascarpone and Scallops

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 714 kcal Fat 37.8 g Carbohydrates 63.2g Protein 35.3 g Cholesterol 134 mg Sodium 360 mg

Ingredients 1 (16 oz.) package medium seashell pasta 6 tbsp butter 1 tbsp olive oil 1 tbsp chopped fresh parsley 1 clove garlic, chopped 1 (10 oz.) package sliced fresh button mushrooms 1 bunch asparagus, trimmed and cut into 1

inch pieces salt and pepper to taste 1/2 tsp onion powder 1 lb. scallops, rinsed and patted dry 1/4 C. milk 1 (8 oz.) container mascarpone cheese 2 tbsp butter

Directions 1. In a large pan of lightly salted boiling water, cook the pasta for about 7-9 minutes. 2. Drain well and keep aside. 3. In a large skillet, heat the olive oil and 6 tbsp of the butter on medium heat and sauté the parsley and garlic for a couple of minutes. 4. Add the mushrooms, asparagus, salt, pepper and onion powder and cook for about 5 minutes, stirring occasionally. 5. Stir in the scallops and cook for about 3 minutes per side. 6. Transfer the scallops into a plate. 7. Meanwhile, in a small pan, mix together the milk, mascarpone cheese and remaining butter on medium heat and cook, stirring till butter is melted completely. 8. Add the sauce into the scallops and vegetables along with the pasta and serve immediately.

Mushroom Mascarpone and Scallops

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CALIFORNIA

Pea Pod Primavera

Prep Time: Total Time: 15 mins Servings per Recipe: 4 Calories 447 kcal Fat 16.7 g Carbohydrates 42.7g Protein 26 g Cholesterol 78 mg Sodium 413 mg

Ingredients 1 lb. scallops 1/4 C. fresh lemon juice 1/4 C. Holland House(R) Sherry Cooking Wine 2 tsp cornstarch 1/3 C. butter 1 C. thinly sliced carrots

3 cloves garlic, minced 8 oz. sliced mushrooms 3/4 tsp dried thyme 1 (6 oz.) package frozen pea pods, thawed 1/4 C. diagonally sliced green onions Hot cooked rice

Directions 1. 2. 3. 4. 5.

If scallops are large, cut them in half crosswise to make thin medallions. In a shallow baking dish, mix together the scallops and lemon juice. Refrigerate, covered for about 30 minutes. After marinating, stir in the sherry cooking wine and cornstarch. In a large skillet, melt the butter on high heat and cook the carrots and garlic for about 1 minute. 6. Stir in the mushrooms and thyme and cook for about 3 minutes. 7. Stir in the scallop mixture and cook for about 4 minutes. 8. Stir in the pea pods and green onions and cook till heated completely..

72

California Pea Pod Primavera

Seafood

Seafood

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 287 kcal Fat 13.9 g Carbohydrates 8.3g Protein 30.9 g Cholesterol 168 mg Sodium 395 mg

Ingredients 2 tbsp butter, divided 1 (8 oz.) package fresh mushrooms, sliced 1 lb. shrimp, peeled and deveined 1 lb. sea scallops, rinsed and drained 2 tbsp all-purpose flour 1/2 tsp ground black pepper 1 (8 oz.) bottle clam juice

1 C. sour cream 2 tbsp dry sherry 1 tbsp chopped fresh parsley

Directions 1. In a large skillet, heat 1 tbsp of the butter on medium-high heat and cook the mushrooms till golden. 2. With a slotted spoon, transfer the mushrooms in a plate and keep aside. 3. In the same skillet, melt the remaining 1 tbsp of the butter and cook the shrimp and scallops for about 3 minutes. 4. With a slotted spoon, transfer the shrimp and scallops in a plate and keep aside. 5. In a medium bowl, mix together the flour, black pepper and clam juice. 6. Place the clam juice mixture into the skillet and bring to a boil. 7. Reduce the heat to medium-low and simmer till the mixture becomes thick. 8. Reduce the heat to low and stir in the sour cream. 9. Stir in the mushrooms, shrimp, scallops and sherry and cook till heated completely. 10. Serve with a sprinkling of the parsley.

Seafood Seafood

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BUTTERY

Leeks and Scallops

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 629 kcal Fat 47.8 g Carbohydrates 11.4g Protein 32.6 g Cholesterol 283 mg Sodium 482 mg

Ingredients 1/3 C. white wine 3/4 C. vegetable stock 1 tsp chopped fresh ginger 1 clove garlic, minced 1 small carrot, chopped 1/2 leek, chopped

10 sea scallops, halved 1/3 lb. tiger prawns, peeled and deveined 1/2 C. unsalted butter, cubed chopped fresh chives for garnish salt and pepper to taste

Directions 1. 2. 3. 4.

In a skillet, add the wine, vegetable stock, ginger and garlic and bring to a boil. Stir in the carrot and leek and reduce the heat to low. Simmer for about 5 minutes. Stir in the scallops, prawns and butter cubes and cook the butter is melted and scallops and prawns are opaque. 5. Sprinkle with the chives and season with the salt and pepper before serving..

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Buttery Leeks and Scallops

Restaurant

Style Scallop Skillet

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 368 kcal Fat 23.9 g Carbohydrates 14.4 g Protein 24.2 g Cholesterol 45 mg Sodium 752 mg

Ingredients 1/3 C. extra virgin olive oil 1 (2 oz.) can anchovy fillets, minced 1 lb. large sea scallops 1 large red bell pepper, coarsely chopped 1 large orange bell pepper, coarsely chopped 1 red onion, coarsely chopped

2 cloves garlic, thinly sliced 1 tsp minced lime zest 1 1/2 tsp minced lemon zest 1 pinch kosher salt and pepper to taste 8 sprigs fresh parsley, for garnish

Directions 1. In a large skillet, heat the olive oil and minced anchovies on medium-high heat, stirring continuously. 2. Add the sea scallops and cook for about 2 minutes. 3. Meanwhile in a bowl, add the red bell pepper, orange bell pepper, red onion, garlic, lime zest, lemon zest, salt and pepper and toss to coat well. 4. Add the pepper mixture onto the scallops and cook for about 2 minutes. 5. Flip the scallops and stir in the pepper mixture, and cook for about 4-5 minutes. 6. Serve with a garnishing of the parsley sprigs

Restaurant Style Scallop Skillet

75

LOUISIANA

Style Seafood Hot Pot

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 328 kcal Fat 10 g Carbohydrates 11.8g Protein 47.2 g Cholesterol 224 mg Sodium 1019 mg

Ingredients 3/4 tsp dried oregano 1/2 tsp salt 1/2 tsp ground white pepper 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 1/2 tsp dried thyme leaves 1/2 tsp dried sweet basil 1/4 C. butter 1 C. peeled chopped tomato 3/4 C. chopped onion 3/4 C. chopped celery 3/4 C. chopped green bell pepper

1 1/2 tsp minced garlic 1 1/4 C. chicken stock 1 C. canned tomato sauce 1 tsp white sugar 1/2 tsp hot pepper sauce (such as Tabasco(R)) 2 bay leaves 1 lb. peeled and deveined rock shrimp (thawed if frozen) 1 lb. bay scallops (thawed if frozen) 1 lb. haddock fillets (thawed if frozen) cut into bite-size pieces

Directions 1. In a bowl, mix together the oregano, salt, white pepper, black pepper, cayenne pepper, thyme and basil and keep aside. 2. In a large Dutch oven, melt the butter on medium heat and cook the tomato, onion, celery, green bell pepper, and garlic for about 5 minutes. 3. Stir in the chicken stock, tomato sauce, sugar, hot pepper sauce and bay leaves. 4. Reduce the heat to low and bring to a gentle simmer. 5. Stir in the seasoning mix and simmer for about 20 minutes. 6. Gently stir in the rock shrimp, bay scallops, and haddock and bring to a simmer. 7. Cook for about 20 minutes. 8. Discard the bay leaves before serving.

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Louisiana Style Seafood Hot Pot

Monday’s

Scallop Dinner

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 2 Calories 368 kcal Fat 26.5 g Carbohydrates 16.7 g Protein 15.6 g Cholesterol 26 mg Sodium 888 mg

Ingredients 1 shallot, sliced crosswise 1 tsp olive oil 1 pinch salt 1/4 C. finely chopped pineapple 1 tbsp freshly grated ginger 1 tbsp lemon grass, finely chopped 1 tsp cilantro, finely chopped 1 tsp honey

1 tsp apple cider vinegar 1/2 tsp sesame seeds 1/8 tsp red pepper flakes 4 tsp extra-virgin olive oil salt, to taste 1/2 lb. French style green beans, trimmed 2 tbsp safflower oil 4 large sea scallops

Directions 1. In a skillet, heat 1 tsp of the olive oil on medium heat and sauté the shallot and 1 pinch of salt for about 5 minutes. 2. Transfer the shallot into a large bowl with the pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil and salt and mix well. 3. Arrange a steamer basket into a pan of water, just below the bottom of the steamer. 4. Cover the pan and bring to a boil over high heat. 5. Add the green beans and steam, covered for about 2-6 minutes. 6. Drain well and immediately place in the bowl of ice water for several minutes to stop the cooking process. 7. Drain well and keep aside. 8. Pat dry the scallops completely. 9. In a large skillet, heat the safflower oil on high heat and sear the scallops for about 1 minute. 10. Flip the scallop and cook for about 90 seconds. Monday’s Scallop Dinner

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11. Transfer the scallops into a latter. 12. Add the green beans into the still-hot skillet and toss for about 1 minute. 13. Serve the scallops over green beans and top with the pineapple salsa.

78

Paella

Portuguese

Prep Time: 15 mins Total Time: 1 hr 3 mins Servings per Recipe: 4 Calories 2542.5 kcal Cholesterol 680.7 mg Sodium 3102.8 mg Carbohydrates 191.8 g Protein 175.9 g

Ingredients 1 chicken, cut into pieces 1 small onion, chopped 2 ham hocks, optional salt and pepper 1/4 C. extra virgin olive oil 2 garlic cloves 2 C. rice 1/2 lb raw peeled shrimp 1/2 lb clam

1/2 lb mussels 1/2 lb sea scallops 3/4 lb chorizo sausage 1 red bell pepper 1 C. chicken broth 3/4 C. white wine 1/4 tsp saffron 1/2 C. frozen peas

Directions 1. 2. 3. 4. 5. 6. 7.

Sprinkle the chicken with the salt and black pepper. In a large pan, heat the oil and sauté the ham hock and chicken till golden brown. Transfer the chicken pieces to a plate. Add the rice, onion and garlic and sauté for a few minutes. Place the chicken, seafood and sausage over the rice mixture. Add the broth, wine, bell pepper and saffron and simmer, covered for about 20 minutes. Stir in the peas and simmer, covered for about 10 minutes.

Paella Portuguese

79

ARTISANAL

One Pot Dinner

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 5 Calories 400.9 kcal Cholesterol 61.8 mg Sodium 928.6 mg Carbohydrates 9.9 g Protein 22.9 g

Ingredients 2 C. chicken broth 3/4 C. dry white wine 1/2 tsp saffron thread 3 tbsp olive oil 6 oz. thin spaghetti, broken into 2-inch lengths

6 large shrimp, shelled 6 large sea scallops 6 clams, scrubbed 4 oz. frozen artichoke hearts, thawed 1 tsp chives

Directions 1. Set your oven to 400 degrees F before doing anything else and arrange a rack in the middle of the oven. 2. In a pan, heat the broth and wine and stir in the saffron. 3. Keep the pan on low heat. 4. In an ovenproof skillet, heat the oil on medium-high heat and stir fry the pasta for about 2 minutes. 5. Add the hot broth and simmer for about 5 minutes. 6. Insert the seafood into the pasta mixture and cook the mix in the oven for about 20 minutes. 7. Serve hot with a garnishing of chives..

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Artisanal One Pot Dinner

Moscow

Halibut Dinner

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 586 kcal Fat 27.4 g Carbohydrates 51.3g Protein 35 g Cholesterol 159 mg Sodium 1263 mg

Ingredients 1 (8 oz.) package egg noodles 1/4 C. butter 1/2 onion, minced 1/4 tsp garlic powder 2 tbsp all-purpose flour 1 lb. fresh mushrooms, sliced 1 (10.75 oz.) can condensed cream of

mushroom soup 1 lb. halibut, cooked and flaked 1 C. reduced fat sour cream 1 tsp salt 1/4 tsp ground black pepper 2 tbsp chopped fresh parsley

Directions 1. In a large pan of lightly salted boiling water, cook the egg noodles till al dente. 2. Drain well and keep aside. 3. In a large pan, melt the butter on medium-high heat and sauté the onion and garlic till onions are soft. 4. Add the flour and mushrooms and cook for about 5 minutes. 5. Add the mushroom soup and simmer for about 10 minutes. 6. Stir in the cooked halibut and sour cream and cook till heated completely. 7. Season with the salt and pepper. 8. Pour the sauce over the egg noodles and serve hot with a sprinkling of the parsley.

Moscow Halibut Dinner

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SEATTLE

Inspired Halibut

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 355 kcal Fat 17.3 g Carbohydrates 3g Protein < 46 g Cholesterol 169 mg Sodium 286 mg

Ingredients 6 (6 oz.) fillets halibut 1 (8 oz.) package cream cheese, softened 1/2 lb. cooked salad shrimp salt to taste ground black pepper to taste

1/2 tsp dried basil 1 lemon

Directions 1. Set your oven to 325 degrees F before doing anything else and line a baking sheet with a piece of foil. 2. In a small bowl, mix together the cream cheese, shrimp, basil, salt and pepper. 3. Make a pocket in each of the halibut fillets, making sure you do not cut through on three sides. 4. Stuff each fillet with the cream cheese mixture evenly. 5. Arrange fillets onto prepared baking sheet in a single layer and squeeze lemon juice over fish. 6. Cook in the oven for about 20 minutes.

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Seattle Inspired Halibut

Monterey

Mustard Halibut Platter

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 704 kcal Fat 43 g Carbohydrates 15.2 g Protein 62.1 g Cholesterol 143 mg Sodium 869 mg

Ingredients 2 lb. halibut 1 C. mayonnaise 1 C. shredded Cheddar cheese 1 C. shredded Monterey Jack cheese 1 tbsp dried dill weed 1 tsp mustard powder

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a baking dish, place the halibut. 3. In a bowl, mix together the mayonnaise, shredded Cheddar cheese, shredded Jack cheese, dill and mustard. 4. Place the cheese mixture over the halibut evenly. 5. Cook in the oven for about 30 minutes

Monterey Mustard Halibut Platter

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WE

Are All Halibut

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 542 kcal Fat 40.2 g Carbohydrates 13.2g Protein 29.2 g Cholesterol 77 mg Sodium 906 mg

Ingredients 3 tbsp olive oil 1 tbsp melted butter 1 tbsp lemon juice 3 tbsp dry mustard 1 tsp salt 1 tsp pepper

1 lb. halibut fillets, cubed 1 (8 oz.) container sour cream 2 tbsp grated Parmesan cheese 1 (2.8 oz.) can French-fried onions

Directions 1. In a shallow dish, mix together the olive oil, butter, lemon juice, dry mustard, salt and pepper. 2. Add the cubed halibut in the dish and coat with mixture generously. 3. Refrigerate to marinate for about 45 minutes. 4. Set your oven to 350 degrees F. 5. Transfer the halibut with marinade mixture into a casserole dish. 6. Place the sour cream over the halibut evenly, followed by the Parmesan cheese and French fried onions. 7. Cook in the oven for about 15 minutes.

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We Are All Halibut

Mediterranean Halibut

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 259 kcal Fat 8g Carbohydrates 6.7 g Protein 38.5 g Cholesterol 66 mg Sodium 385 mg

Ingredients 1 tsp olive oil 1 C. diced zucchini 1/2 C. minced onion 1 clove garlic, peeled and minced 2 C. diced fresh tomatoes 2 tbsp chopped fresh basil 1/4 tsp salt

1/4 tsp ground black pepper 4 (6 oz.) halibut steaks 1/3 C. crumbled feta cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a shallow baking dish. 2. In a medium pan, heat the olive oil on medium heat and sauté the zucchini, onion and garlic for about 5 minutes. 3. Remove the pan from the heat and stir in the tomatoes, basil, salt and pepper. 4. Place the halibut steaks in the prepared baking dish in a single layer. 5. Place the zucchini mixture over each steak evenly and top with the feta cheese. 6. Cook in the oven for about 15 minutes

Mediterranean Halibut

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WINTER

Night Halibut Soup

Prep Time: 35 mins Total Time: 1 hr 15 mins Servings per Recipe: 16 Calories 172 kcal Fat 6.5 g Carbohydrates 12.5 g Protein 15.4 g Cholesterol 39 mg Sodium 364 mg

Ingredients 1 tbsp unsalted butter 1 large onion, finely diced 2 large potatoes, peeled and cubed 2 cloves garlic, minced 6 C. chicken stock 1 (8 oz.) can stewed tomatoes, diced 2 large carrots, shredded

1 1/2 C. milk 1/2 C. heavy cream salt and pepper to taste 2 lb. halibut, cut into 1-inch cubes 1/2 C. shredded Cheddar cheese 1 pinch red pepper flakes

Directions 1. 2. 3. 4. 5.

In a large pan, melt the butter on medium heat and sauté the onion for about 5 minutes. Add the potatoes and garlic and cook for about 10 minutes. Add the chicken stock, tomatoes and carrots and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 10 minutes. Stir in the halibut, milk, cream, salt and pepper and simmer, uncovered for about 10 minutes. 6. Add the Cheddar cheese and red pepper flakes and gently, stir till the cheese melts completely. 7. Serve immediately.

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Winter Night Halibut Soup

Bear

Mountain Trail Halibut

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 3 Calories 275 kcal Fat 11.2 g Carbohydrates 10.5 g Protein 32 g Cholesterol 69 mg Sodium 338 mg

Ingredients 2 tbsp butter 2 tbsp brown sugar 2 cloves garlic, minced 1 tbsp lemon juice 2 tsp soy sauce 1/2 tsp ground black pepper 1 (1 lb.) halibut steak

Directions 1. Set your grill for medium-high heat and lightly, grease the grill grate. 2. In a pan, add the butter, brown sugar, garlic, lemon juice, soy sauce and pepper on medium heat and cook till the sugar is completely dissolved, stirring occasionally. 3. Coat the halibut steak with the brown sugar sauce evenly. 4. Cook the halibut steak on the grill for about 5 minutes from both sides, basting with the sauce occasionally.

Bear Mountain Trail Halibut

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HALIBUT

Combo

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 354 kcal Fat 21.5 g Carbohydrates 4.2 g Protein 33.8 g Cholesterol 72 mg Sodium 205 mg

Ingredients 2 lb. halibut fillet, cut into 6 pieces salt and ground black pepper to taste 1 bunch green onions, chopped 1/2 C. mayonnaise 1/2 C. sour cream 1 tsp dried dill weed

Directions 1. Set your oven to 475 degrees F before doing anything else and Season halibut with salt and ground black 2. Season the halibut with salt and black pepper evenly. 3. Arrange halibut in the prepared baking dish. 4. In a bowl, mix together the green onions, mayonnaise, sour cream and dill. 5. Place the green onion mixture over each halibut piece evenly. 6. Cook in the oven for about 20 minutes. 7. Remove from the oven and keep aside for about 5 minutes before serving.

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Halibut Combo

Mexico

City Halibut Enchiladas

Prep Time: 25 mins Total Time: 2 hrs 15 mins Servings per Recipe: 8 Calories 605 kcal Fat 32.8 g Carbohydrates 40.3 g Protein 38.2 g Cholesterol 75 mg Sodium 707 mg

Ingredients 2 tbsp butter 2 tbsp brown sugar 2 cloves garlic, minced 1 tbsp lemon juice 2 tsp soy sauce 1/2 tsp ground black pepper 1 (1 lb.) halibut steak

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. Season the halibut with the garlic powder, salt and pepper. 3. In a microwave safe bowl, place the halibut and microwave for about 2 minutes. 4. In a bowl, mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 C. of the Cheddar cheese. 5. Gently fold the halibut into the mayonnaise mixture. 6. Place 1/2 of a can of the enchilada sauce into the bottom of the prepared baking dish. 7. Pour 1 can of enchilada sauce into a bowl. 8. Dip the tortillas, one at a time into the sauce to lightly coat. 9. Place the halibut pieces in the center of each tortilla evenly. 10. Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish. 11. Place the remaining enchilada sauce over the enchiladas and sprinkle with 1 C. of the Cheddar cheese. 12. With a piece of the foil, cover the baking dish. 13. Cook in the oven for about 45 minutes. 14. Serve with a topping of the avocado slices. Mexico City Halibut Enchiladas

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EUROPEAN

Halibut Soup

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 262 kcal Fat 10.3 g Carbohydrates 10.7 g Protein 31.2 g Cholesterol 45 mg Sodium 400 mg

Ingredients 2 1/2 lb. halibut steaks, cubed 1 red bell pepper, chopped 1 onion, chopped 3 stalks celery, chopped 3 cloves garlic, minced 1/4 C. olive oil 1 C. tomato juice 1/2 C. apple juice

2 (16 oz.) cans whole peeled tomatoes, mashed 2 tbsp chopped fresh parsley 1/2 tsp salt 1/2 tsp dried basil 1/8 tsp dried thyme 1/8 tsp ground black pepper

Directions 1. In a pan, heat the oil and sauté the pepper, celery, onion, and garlic till tender. 2. Add the tomato juice, apple juice, mashed tomatoes and herbs and simmer for about 30 minutes. 3. Add the halibut pieces and cook for about 30 minutes. 4. Season with the salt and pepper to taste.

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European Halibut Soup

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