Seafood!: Easy Seafood Recipes for Fish, Mussels, Tilapia, and Much More [2 ed.] 9798376752883

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Seafood! Easy Seafood Recipes for Fish, Mussels, Tilapia, and Much More

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Table of Contents Mediterranean Halibut 7

Winter Night Halibut Soup 10 Bear Mountain Trail Halibut 11 Halibut Combo 12 Mexico City Halibut Enchiladas 13 European Halibut Soup 15 A Simple Tuna Snack 16 Tuna and Onions 17 Satisfying Tuna Sandwich 20 Thursday’s Tuna 21 Creamy Broccoli Dumplings 22 How to Make a Tuna Melt 23 Buttery Citrus Scallops 24 Stovetop Scallops and Ramen 25 Elegant Risotto 26 Seafood Gratin 30 Chowder 101 31 Scallop Festival 32 Delusional Spaghetti Seafood Soup 34 Zesty Seafood Soup Cream 35 Roasted Cherry Seafood Soup 36 Old Bay's Seafood Soup 37 Hot Ketchup Seafood Soup 40

Doubled Creamy Seafood Soup 41 French Creamy Mussels 42 Italian Mussels with Pasta 43 San Francisco Style Mussels Soup 44 Marseille Mussels Stew 45 Favorite Italian Mussels Stew 46 Breton Coast Style Mussels 47 Lime and Chipotle Tilapia 50 Italian Ranch Style Tilapia 52 Scampi Style Tilapia 53 Green Balsamic Tilapia 54 Alfredo Tilapia 55 Apricot and Coconut Tilapia 56 Lime and Chipotle Tilapia 57 Italian Ranch Style Tilapia 60 Scampi Style Tilapia 61 Green Balsamic Tilapia 62 Alfredo Tilapia 63 Apricot and Coconut Tilapia 64 Ginger and Grapefruit Salmon 65 Raspberry Salmon 66 Honey Mustard Salmon 67 Salmon Burger 70 Brown Sugar Salmon 71 Salmon Salad 72

Cod Re-Imagined 73 Mexican Tilapia Tacos 74 Asian Inspired Halibut 75 Viking Fish Soup 76 Crab Appetizer 77 Lebanese-Greek Halibut Fusion 80 Louisiana Bayou Fish Stew 81

Mediterranean Halibut

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 259 kcal Fat 8g Carbohydrates 6.7g 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

7

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 12.5g 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.

10

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 10.5g 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

11

HALIBUT

Combo

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 354 kcal Fat 21.5 g Carbohydrates 4.2g 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.

12

Halibut Combo

Mexico City

Halibut Enchiladas

Prep Time: 25 mins Total Time: 2 hrs 12 mins Servings per Recipe: 8 Calories 605 kcal Fat 32.8 g Carbohydrates 40.3g Protein 38.2 g Cholesterol 75 mg Sodium 707 mg

Ingredients 2 lb. skinless halibut fillets, cut into large pieces 1 pinch garlic powder salt and ground black pepper to taste 1 bunch green onions, chopped 1 green bell pepper, finely chopped 1/4 C. coarsely chopped fresh cilantro 1/2 C. sour cream 1/4 C. mayonnaise 1 C. shredded Cheddar cheese 2 (10 oz.) cans enchilada sauce

8 flour tortillas 1 C. shredded Cheddar cheese 2 avocados - peeled, pitted, and sliced

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. Mexico City Halibut Enchiladas

13

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.

14

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 10.7g 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.

European Halibut Soup

15

A SIMPLE

Tuna Snack

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 12 Calories 163 kcal Fat 9.7 g Carbohydrates 12.6g Protein 6.1 g Cholesterol 36 mg Sodium 243 mg

Ingredients 1 1/2 C. water 3/4 C. uncooked long-grain white rice 1 tbsp vegetable oil 1 medium onion, diced 1 (6 oz.) can water packed tuna, drained and flaked 1/2 C. milk 3 tbsp self-rising flour 1 tbsp chopped fresh parsley

1 tsp white sugar 1 tsp white vinegar 1 tsp salt 1 tsp ground black pepper 2 large eggs 1 quart vegetable oil for frying

Directions 1. 2. 3. 4. 5.

In a pan of boiling water, stir in the rice. Reduce the heat and simmer, covered for about 20 minutes. In a small pan, heat 1 tbsp of the oil on low heat and stir in the onion. Cook, covered for about 5 minutes. In a large bowl, mix together the tuna, milk, flour, parsley, sugar, vinegar, salt, pepper, rice, onion, and eggs. 6. Make about 12 balls from the mixture. 7. In a large, heavy skillet, heat 1 quart oil and fry the tuna balls in batches till golden brown. 8. Transfer the balls onto paper towels lines plate to drain.

16

A Simple Tuna Snack

Tuna

and Onions

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 260 kcal Fat 1.6 g Carbohydrates 14.9g Protein 45 g Cholesterol 50 mg Sodium 89 mg

Ingredients 1 (6 oz.) can tuna 1/3 C. water 1 tsp onion powder

1 tsp garlic powder 1 onion, sliced into rings

Directions 1. In a medium pan, add the tuna and place the water over it. 2. Sprinkle with the onion powder and garlic powder and arrange the onion rings on top. 3. Simmer, covered for about 5 minutes.

Tuna and Onions

17

SATISFYING

Tuna Sandwich

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 3 Calories 333 kcal Fat 11.9 g Carbohydrates 32g Protein 24.5 g Cholesterol 158 mg Sodium 994 mg

Ingredients 1 (10.75 oz.) can condensed cream of mushroom soup 2 hard-cooked eggs, sliced 1 (6 oz.) can tuna, drained

6 slices whole wheat bread

Directions 1. 2. 3. 4.

20

Prepare the cream of mushroom soup according to the directions on the can. Stir in the canned tuna and egg slices and cook till heated completely. Meanwhile, toast the bread slices. Spread the tuna mixture over the toasted slices and serve.

Satisfying Tuna Sandwich

Thursday’s Tuna

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 551 kcal Fat 24.7 g Carbohydrates 40g Protein 41.8 g Cholesterol 182 mg Sodium 418 mg

Ingredients 1/4 C. butter 2 tbsp all-purpose flour 2 C. milk 1/2 tsp dry mustard 1 C. shredded Cheddar cheese salt and pepper to taste 3 (7 oz.) cans tuna packed in water, drained

3 tbsp chopped fresh parsley 3 hard-cooked eggs, peeled and chopped 1 C. crushed plain potato chips 1 pinch paprika, for garnish 8 oz. fettuccini pasta

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

Set your oven to 350 degrees F before doing anything else. In a small skillet, melt the butter on low heat and stir in the flour till smooth. Cook, stirring continuously for about 1 minute. Remove the pan from the heat and slowly, stir in the milk till smooth. Return the pan to heat and cook, stirring continuously for about 3 minutes. Remove from the heat and add the mustard powder and a little more than half of the Cheddar cheese and beat till melted. Season with the salt and pepper. 7. With a fork, flake the tuna and stir it into the sauce with the parsley and chopped egg. 8. Transfer the mixture into a 9-inch round cake pan. 9. In a bowl, mix together the potato chips and remaining Cheddar cheese. 10. Top the tuna mixture with the potato chips mixture evenly and lightly, sprinkle with the paprika. Cook in the oven for about 20 minutes. 11. Meanwhile in a large pan of lightly salted boiling water, cook the fettuccini pasta for about 8 minutes. 12. Drain well. Serve the tuna mixture over the fettucine. Thursday’s Tuna

21

CREAMY

Broccoli Dumplings

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 341 kcal Fat 16.6 g Carbohydrates 27.8g Protein 19.4 g Cholesterol 88 mg Sodium 929 mg

Ingredients 1 (6 oz.) can tuna, drained 1 egg 1 tsp dried parsley 1/2 C. shredded Cheddar cheese 1/2 tsp salt 1/2 tsp ground black pepper 1 (10.75 oz.) can condensed cream of broccoli soup 1 (12 fluid oz.) can evaporated milk

2 tsp chopped pimento 1 (8 oz.) package refrigerated crescent rolls

Directions 1. 2. 3. 4.

Set your oven to 375 degrees F before doing anything else. In a bowl, mix together the tuna, egg, parsley, cheese, salt and pepper. In another bowl, mix together the soup, milk, and pimentos together. Flatten the crescent rolls one at a time and place a small amount of the tuna mixture over each roll. 5. Fold over and seal the edges. 6. Arrange the stuffed crescent rolls in a baking dish and top with the soup and milk mixture evenly. 7. Cook in the oven for about 30 minutes.

22

Creamy Broccoli Dumplings

How to Make

a Tuna Melt

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 483 kcal Fat 27.7 g Carbohydrates 34.1g Protein 24.5 g Cholesterol 41 mg Sodium 716 mg

Ingredients 1 (1 lb.) loaf French bread 1 small sweet onion, peeled and diced 1 (12 oz.) can tuna, drained

2 C. mozzarella cheese, shredded 1 C. mayonnaise

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, add the sweet onion, drained tuna, mozzarella and mayonnaise and mix till well combined. 3. Spread the tuna mixture over the French bread slices to form a sandwich. 4. Arrange the sandwiches onto a cookie sheet. 5. Cook in the oven for about 10 minutes. 

How to Make a Tuna Melt

23

BUTTERY

Citrus Scallops

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 408 kcal Fat 24.4 g Carbohydrates 8.9g Protein 38.5 g Cholesterol 152 mg Sodium 988 mg

Ingredients 3/4 C. butter 3 tbsp minced garlic 2 lb. large sea scallops 1 tsp salt

1/8 tsp pepper 2 tbsp fresh lemon juice

Directions 1. In a large skillet, melt the butter on medium-high heat and sauté the garlic for a few seconds. 2. Add the scallops, and cook for several minutes on one side. 3. Flip the side and cook till firm and opaque. 4. Transfer the scallops into a platter. 5. In a bowl, add the salt, pepper, lemon and butter and beat till well combined. 6. Place the sauce over the scallops and serve.

24

Buttery Citrus Scallops

Stovetop

Scallops and Ramen

Prep Time: 15 mins Total Time: 17 mins Servings per Recipe: 4 Calories 370 kcal Fat 20 g Carbohydrates 20.4g Protein 24.5 g Cholesterol 52 mg Sodium 544 mg

Ingredients 1/4 C. olive oil salt and ground black pepper to taste 1 lb. fresh sea scallops 1/2 C. chicken broth 1/4 C. white wine 1/4 C. lemon juice 2 tsp minced garlic 1 1/2 tsp butter 1 tsp capers

1/2 lb. broccoli florets 2 C. water 1 (3 oz.) package instant ramen noodles, seasoning packet discarded 1 tbsp cornstarch

Directions 1. In a skillet, heat the olive oil, salt and black on medium heat and cook the scallops for about 3 minutes. 2. In a pan, mix together the chicken broth, wine and lemon juice and bring to a boil. 3. Cook for about 5 minutes. 4. Add the garlic, butter and capers sand simmer for about 2 minutes. 5. Place the garlic sauce over the scallops in the skillet. 6. Stir in the broccoli and reduce the heat to medium-low, cover, and let steam until broccoli softens, about 7 minutes. 7. In a large pan of lightly salted boiling water, cook the ramen noodles for about 3 minutes. 8. Drain the noodles and stir in the scallops. 9. Add the cornstarch and stir till well combined. 10. Remove the skillet from the heat and keep aside, covered for about 2 minutes.

Stovetop Scallops and Ramen

25

ELEGANT

Risotto

Prep Time: 2 mins Total Time: 1 hr Servings per Recipe: 2 Calories 1046 kcal Fat 57.8 g Carbohydrates 92.8g Protein 33.4 g Cholesterol 110 mg Sodium 1475 mg

Ingredients Pesto: 1 C. fresh basil leaves 1 C. fresh spinach 1/4 C. pine nuts 2 tbsp olive oil 1 tbsp grated fresh Parmesan cheese ground black pepper to taste Risotto: 2 C. chicken stock 1 C. water 2 tbsp butter 2 tbsp chopped shallots 1 C. Arborio rice 1 pinch saffron (optional)

1/3 C. white wine 1/3 C. grated fresh Parmesan cheese Scallops: 4 sea scallops kosher salt and ground black pepper to taste 2 tbsp butter 1 tbsp olive oil

Directions 1. In the bowl of a food processor, add the basil, spinach and pine nuts and pulse till chopped. 2. While the motor is running slowly, add 2 tbsp of the olive oil. 3. Stir in 1 tbsp of the Parmesan cheese and black pepper. 4. In a pan, add the chicken stock and water on medium heat and simmer for about 5 minutes. 5. Reduce the heat to low and cover to keep warm. 6. In a large pan, melt 2 tbsp butter on medium heat and cook the shallots for about 5 minutes. 7. Gently, stir in the rice and saffron. 26

Elegant Risotto

8. Add the wine and simmer for about 5 minutes. 9. Add enough warm stock into the rice and cook and stir till absorbed. 10. Continue adding the stock and then water, stirring continuously for about 20 minutes. 11. Stir in the pesto and remove from the heat. 12. Immediately, stir in 1/3 C. of the Parmesan cheese. 13. With the paper towel, pat dry the scallops and season with the salt and pepper. 14. In a skillet, heat 1 tbsp of the olive and 2 tbsp of the butter on medium heat and sear the scallops for about 2 minutes per side. 15. Serve the scallops over the risotto.

27

SEAFOOD

Gratin

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 354 kcal Fat 25.5 g Carbohydrates 2.6g Protein 23.8 g Cholesterol 123 mg Sodium 605 mg

Ingredients 2 tbsp melted butter, divided 1/4 C. crème fraiche 1/4 C. white wine 1 tsp lemon zest 1 pinch cayenne pepper 1 pinch kosher salt

8 dry-pack sea scallops 2 tbsp chopped fresh tarragon 2 tbsp finely grated Parmesan cheese

Directions 1. Set your oven to 450 degrees F before doing anything else and grease 2 small gratin dishes with 1 tbsp of the melted butter. 2. In a bowl, add the crème fraiche, white wine, lemon zest, cayenne pepper and kosher salt and beat till smooth. 3. Add the scallops and toss to coat. 4. Keep aside for about 5 minutes. 5. Place the scallops between prepared gratin dishes evenly. 6. Place the remaining crème fraiche mixture over the scallops, followed by the tarragon and Parmesan cheese. 7. Drizzle with the remaining butter evenly. 8. Cook in the oven for about 4 minutes. 9. Now, set oven to broiler and cook for about 2-4 minutes more.

30

Seafood Gratin

Chowder 101

Prep Time: 15 mins Total Time: 6 hrs 50 mins Servings per Recipe: 8 Calories 339 kcal Fat 14.6 g Carbohydrates 38.4g Protein 15.3 g Cholesterol 112 mg Sodium 849 mg

Ingredients 4 C. chicken broth 4 potatoes, cut into cubes 1 (14 oz.) can whole kernel corn, drained 1 onion, chopped 1/4 C. flour 1 C. heavy whipping cream 1/2 lb. sea scallops 1/2 lb. peeled, deveined, and cooked shrimp

1/4 C. dry potato flakes 1/4 tsp garlic pepper 1 pinch salt

Directions 1. 2. 3. 4. 5.

In a slow cooker, mix together the broth, potatoes, corn, onion and flour. Set the slow cooker on Low and cook, covered for about 6 hours. Uncover and stir in the cream, scallops, shrimp, potato flakes and garlic pepper. Set the slow cooker on High and cook, covered for about 35-45 minutes. Season with the salt and serve

Chowder 101

31

SCALLOP

Festival

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 276 kcal Fat 13 g Carbohydrates 18.4g Protein 23.1 g Cholesterol 64 mg Sodium 1084 mg

Ingredients Corn Cream: 2 ears fresh white corn, kernels cut from cob 1 C. chicken broth 2 tbsp butter salt to taste 1 pinch cayenne pepper Scallops: 12 large sea scallops, rinsed and patted dry 1 red Fresno pepper, thinly sliced

2 tsp canola oil 1 tsp kosher salt 1/2 tsp smoked paprika 1 splash water 1 tbsp butter 1/2 lemon, juiced 1/4 C. radish sprouts

Directions 1. In a pan, mix together the corn kernels, chicken broth, 2 tbsp of the butter, cayenne pepper and salt and bring to a simmer. 2. Reduce the heat to medium-low and simmer for about 5 minutes. 3. In a blender, add the corn mixture in batches and pulse till smooth. 4. Through a fine-mesh strainer, strain the corn mixture into a pan and season with the salt. 5. In a bowl, add the scallops, Fresno pepper, canola oil, kosher salt and smoked paprika and toss to coat well. 6. Separate the pepper slices from the scallops. 7. Heat a large heavy skillet on high heat and cook the scallops for about 3 minutes per side. 8. Cook the sliced peppers on the side of the skillet while the scallops are cooking. 9. Remove the skillet from the heat. 10. Transfer the scallops into a plate, leaving the peppers inside. 11. Stir in the water and 1 tbsp of the butter and cook till the butter is melted completely. 32

Scallop Festival

12. Stir in the lemon juice. 13. Divide the corn cream between 4 bowls and top with the scallops and glazed pepper slices evenly. 14. Serve with a garnishing of the radish sprouts.

33

DELUSIONAL

Spaghetti Seafood Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 197.3 Fat 4.5 g Cholesterol 102.5 mg Sodium 951.2 mg Carbohydrates 16.6 g Protein 20.1 g

Ingredients 1⁄2 C. chopped onion 1⁄2 C. chopped green pepper 1 tsp minced garlic 1 tbsp olive oil 14 oz diced tomatoes, undrained 14 oz spaghetti sauce 1 C. salsa 1 C. chicken broth 1⁄2 C. white wine 3 tsp dried parsley flakes 1⁄4 tsp dried oregano

1⁄4 tsp basil 1⁄4 tsp pepper 12 oz uncooked shrimp, thawed, peeled and deveined 6 oz imitation crabmeat 6 1⁄2 oz minced clams, undrained

Directions 1. Place a large soup pot over medium heat. Heat the oil in it. Cook in it the bell pepper with garlic for 4 min. 2. Add the tomatoes, salsa, sauce, broth, wine and seasonings. Cook them until they start boiling. Lower the heat and coo the soup for 22 min. 3. Stir in the shrimp, crab and clams. Put on the lid and cook the soup for 12 min. serve your soup hot. 4. Enjoy.

34

Delusional Spaghetti Seafood Soup

Zesty

Seafood Soup Cream

Prep Time: 40 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 345.7 Fat 24.5 g Cholesterol 153.9 mg Sodium 165.3 mg Carbohydrates 9.7 g Protein 21.7 g

Ingredients 2 crabs 1⁄4 kg calamari, cut into rings 1⁄4 kg fish fillet, cut into cubes 1⁄4 kg oyster 2 tbsp flour 2 tbsp lemon juice 1 onion, chopped 5 fresh coriander leaves Salt and pepper

5 celery 5 bay leaves 2 liters water 2 tbsp oil 3⁄4 C. whipping cream

Directions 1. Pour the water in a medium saucepan. Add to it the celery with onion and cook them until they start boiling. 2. Stir in the crab with sea shells and calamari. Bring them to a boil for 15 min. Stir in the lemon juice with flour into the soup. 3. Heat the oil in a small saucepan. Cook in it the shrimp with dish for 6 min. Transfer them to the soup. Stir in the bay leaves with coriander, cream, a pinch of salt and pepper. 4. Cook the soup until it starts boiling for 12 min. discard the coriander with celery and bay leaves. Serve your soup hot. 5. Enjoy.

Zesty Seafood Soup Cream

35

ROASTED

Cherry Seafood Soup

Prep Time: 1 hr Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 330.1 Fat 9.5 g Cholesterol 156.6 mg Sodium 854.7 mg Carbohydrates 19.3 g Protein 38.1 g

Ingredients 10 plum tomatoes, ripe or 1 (15 oz) can diced fire-roasted tomatoes, undrained 3 tbsp olive oil 3 large , finely chopped 1 leek, trimmed, chopped 1 red bell peppers seeded and chopped or 1 bottled roasted red pepper, diced 6 garlic cloves, finely chopped 1 quart vegetable broth 8 oz clam juice or 8 oz water

1⁄2 C. dry white wine 1⁄4 C. tomato paste 1 tsp sea salt 3⁄4 tsp paprika 24 clams, cherrystones, scrubbed clean 1⁄2 lb shrimp, peeled, deveined 1 lb white fish fillet 1⁄2 lb bay scallop

Directions 1. Preheat the broiler of the oven. Cover a baking sheet with a piece of foil Place the tomatoes in it then coo them in the broiler for 14 min while flipping them halfway through cooking. 2. Place the tomatoes aside to lose heat. Peel them and chop them. 3. Place a soup pot over medium heat. heat the oil in it. Sauté in it the shallot with leek for 6 min. Add the bell pepper with garlic and cook them for 2 min. 4. Stir in the tomatoes, broth, clam juice, wine, tomato paste, salt and paprika. Lower the heat and cook the soup for 16 min. 5. Stir in the clams and cook them for 4 min. Stir in the fish with shrimp and cook them for 3 min. 6. Stir in the scallops and cook them for 3 min. Serve your soup hot. 7. Enjoy.

36

Roasted Cherry Seafood Soup

Old Bay's

Seafood Soup

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 322.9 Fat 14.5 g Cholesterol 111.7 mg Sodium 431 mg Carbohydrates 18.9 g Protein 20.5 g

Ingredients 1⁄2 lb medium raw shrimp 1⁄2 lb bay scallop 2 tbsp butter, divided 1 C. celery, thinly sliced 1 C. sweet red pepper, finely chopped 1 C. onion, finely chopped 1⁄4 C. flour 2 C. half-and-half 2 C. nonfat milk

1⁄4 C. sherry wine or 1⁄4 C. chicken broth 1 tbsp fresh thyme or 1 tsp dried thyme 1⁄2 tsp salt 1⁄4 tsp cayenne pepper 1⁄2 tsp nutmeg 2 tbsp Old Bay Seasoning (optional)

Directions 1. Place a large soup pot over medium heat. Melt in it 1 tbsp of butter. Cook in it the shrimp with scallops for 5 min. Drain them and place them aside. 2. Melt the rest of the butter in the same pot. Cook in the veggies until they become soft. Add the flour and mix them well. 3. Stir in the rest of the 4. Ingredients Cook the soup until it starts boiling. Cook the soup for 3 min until it thickens slightly. Stir in the cooked seafood. 5. Heat the soup through. Serve it hot. 6. Enjoy.

Old Bay's Seafood Soup

37

HOT

Ketchup Seafood Soup

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 25 Calories 52 Fat 2.5 g Cholesterol 0 mg Sodium 188.9 mg Carbohydrates 7.8 g Protein 1.1 g

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.

40

Hot Ketchup Seafood Soup

Doubled

Creamy Seafood Soup

Prep Time: 20 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

41

FRENCH

Creamy Mussels

Prep Time: 40 mins Total Time: 55 mins Servings per Recipe: 4 Calories 446 kcal Fat 35.5 g Carbohydrates 10.7g Protein 6.4 g Cholesterol 128 mg Sodium 172 mg

Ingredients 1/2 C. minced shallots 2 tbsp minced garlic 1 1/2 C. dry white wine 1 C. heavy cream 1 tsp curry powder 32 mussels - cleaned and debearded

1/4 C. butter 1/4 C. minced parsley 1/4 C. chopped green onions

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

42

In a large pan, add the wine and bring to a gentle simmer. Add the garlic and shallots and sauté till tender. Stir in the curry powder and cream and add the mussels. Simmer, covered for a few minutes. With a slotted spoon, place the mussels in a bowl and discard any unopened mussels. Add the butter in the pan and stir to combine. Remove from the heat and immediately stir in the green onions and parsley. Pour sauce over mussels and serve.

French Creamy Mussels

Italian

Mussels with Pasta

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 304 kcal Fat 5.4 g Carbohydrates 52.8g Protein 13 g Cholesterol 9 mg Sodium 188 mg

Ingredients 1 tbsp olive oil 1 clove garlic, minced 1 (14.5 oz.) can crushed tomatoes 1/2 tsp dried oregano 1/2 tsp dried basil 1 pinch crushed red pepper flakes

1/4 C. white wine 1 lb. mussels, cleaned and debearded 8 oz. linguini pasta 1 lemon - cut into wedges, for garnish

Directions 1. In a pan of lightly salted boiling water, cook the pasta for about 8-10 minutes and drain well. 2. Meanwhile in a large pan, heat the oil on medium heat and sauté the garlic till tender. 3. Stir in the tomatoes, herbs and red pepper flakes and reduce the heat to low. 4. Simmer for about 5 minutes. 5. Add the mussels and wine and increase the heat to high. 6. Cook for about 3-5 minutes. 7. Place the mussels mixture over pasta and drizzle with the lemon juice. 8. Serve with a garnishing of the parsley and lemon wedges.

Italian Mussels with Pasta

43

SAN FRANCISCO STYLE

Mussels Soup

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 13 Calories 318 kcal Fat 12.9 g Carbohydrates 9.3g Protein 34.9 g Cholesterol 164 mg Sodium 755 mg

Ingredients 3/4 C. butter 2 onions, chopped 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 (14.5 oz.) cans stewed tomatoes 2 (14.5 oz.) cans chicken broth 2 bay leaves 1 tbsp dried basil 1/2 tsp dried thyme 1/2 tsp dried oregano 1 C. water

1 1/2 C. white wine 1 1/2 lb. large shrimp - peeled and deveined 1 1/2 lb. bay scallops 18 small clams 18 mussels, cleaned and debearded 1 1/2 C. crabmeat 1 1/2 lb. cod fillets, cubed

Directions 1. In a large soup pan, melt the butter on medium-low heat and cook the onions, parsley and garlic till tender, stirring occasionally. 2. Break the tomatoes in small pieces and add into pan with broth, wine, water, dried herbs and bay leaves. 3. Simmer, covered for about 30 minutes. 4. Stir in the seafood and bring to a boil. 5. Reduce the heat and simmer for about 5-7 minutes. 6. Serve hot alongside the warm crusty bread.

44

San Francisco Style Mussels Soup

Marseille

Mussels Stew

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 365 kcal Fat 18 g Carbohydrates 6g Protein 42.9 g Cholesterol 124 mg Sodium 203 mg

Ingredients 3/4 C. olive oil 2 onions, thinly sliced 2 leeks, sliced 3 tomatoes - peeled, seeded and chopped 4 cloves garlic, minced 1 sprig fennel leaf 1 sprig fresh thyme 1 bay leaf 1 tsp orange zest 3/4 lb. mussels, cleaned and debearded 9 C. boiling water

salt and pepper to taste 5 lb. sea bass 1 pinch saffron threads 3/4 lb. fresh shrimp, peeled and deveined

Directions 1. In a large pan, heat the oil on low heat and sauté the leeks, onions, tomatoes and garlic till tender. 2. Stir in the mussels, fennel, orange zest, thyme, bay leaf, salt, black pepper and boiling water and increase the heat to high. 3. Boil for about 3 minutes. 4. Stir in the fish and shrimp and reduce the heat to medium and simmer for about 12-15 minutes. 5. Stir in the saffron and serve immediately.

Marseille Mussels Stew

45

FAVORITE

Italian Mussels Stew

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 10 Calories 775 kcal Fat 17.2 g Carbohydrates 80.5g Protein 72 g Cholesterol 1329 mg Sodium 1957 mg

Ingredients 3 tbsp olive oil 2 lb. sea scallops 2 lb. large shrimp, peeled and deveined 1 lb. calamari rings 24 mussels, cleaned and debearded 24 littleneck clams, scrubbed and rinsed 3 (14.5 oz.) cans crushed tomatoes 1 C. water 2 (6.5 oz.) cans chopped clams

1/4 C. olive oil 1 small yellow onion, chopped 2 tbsp red pepper flakes 1 tbsp chopped garlic 1 tsp dried oregano 1 tsp dried parsley 1 tsp salt 2 (16 oz.) packages linguine pasta

Directions 1. In a large skillet, heat 3 tbsp of the oil on medium heat and cook the shrimp, calamari rings and scallops for about 5 minutes. 2. In another pan of boiling water, cook the littleneck clams and mussels and cook for about 3 minutes. 3. Remove the mussels from the pan and rinse under hot water. 4. Add the canned clams, crushed tomatoes, onion, garlic, herbs, salt, 1/4 C. of the oil and water and bring to a boil. 5. Add the shrimp, calamari rings, scallops, littleneck clams and mussels and reduce the heat to low. 6. Simmer for about 1 hour. 7. During the last 10 minute cooking in a pan of lightly salted boiling water, cook the linguine for about 10 minutes. 8. Drain well. 9. Pour seafood mixture over sauce and serve. 46

Favorite Italian Mussels Stew

Breton

Coast Style Mussels

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 316 kcal Fat 17.8 g Carbohydrates 13g Protein 11.3 g Cholesterol 79 mg Sodium 504 mg

Ingredients 2 quarts mussels - cleaned and debearded 2 tbsp butter 2 large onion, peeled and sliced into rings 3 stalks celery, cut into 1/2 inch pieces 1 1/2 C. dry white wine 2 sprigs fresh thyme 2 bay leaves

salt and pepper to taste 1/2 C. creme fraiche 1/4 C. chopped fresh parsley

Directions 1. 2. 3. 4.

In a large pan, melt the butter till it just become brown. Stir in the celery and onion and cook till tender. Stir in the mussels and cook for a few minutes. Stir in the wine, bay leaves, thyme sprigs, salt and black pepper and cook for about 10 minutes. 5. Stir in the 2 large spoons of the crème fraiche. 6. Serve with a topping of the parsley and dollop of crème fraiche.

Breton Coast Style Mussels

47

LIME

and Chipotle Tilapia

Prep Time: 35 mins Total Time: 6 hrs 44 mins Servings per Recipe: 6 Calories 416 kcal Fat 19.2 g Carbohydrates 38.5g Protein 22.6 g Cholesterol 43 mg Sodium 644 mg

Ingredients 1/4 C. extra virgin olive oil 2 tbsps distilled white vinegar 2 tbsps fresh lime juice 2 tsps lime zest 1 1/2 tsps honey 2 cloves garlic, minced 1/2 tsp cumin 1/2 tsp chili powder 1 tsp seafood seasoning 1/2 tsp ground black pepper 1 tsp hot pepper sauce, or to taste 1 lb tilapia fillets, cut into chunks Dressing: 1 (8 oz.) container light sour cream 1/2 C. adobo sauce from chipotle peppers 2 tbsps fresh lime juice 2 tsps lime zest

1/4 tsp cumin 1/4 tsp chili powder 1/2 tsp seafood seasoning salt and pepper to taste 1 (10 oz.) package tortillas 3 ripe tomatoes, seeded and diced 1 bunch cilantro, diced 1 small head cabbage, cored and shredded 2 limes, cut in wedges

Directions 1. Get a bowl, combine: hot sauce, olive oil, black pepper, vinegar, old bay, lime juice, chili powder, lime zest, cumin, honey, and garlic. 2. Add your fish to the mix and place a covering of plastic over everything. 3. Place the mix in the fridge overnight. 4. Get a 2nd bowl, combine: adobo sauce and sour cream with pepper, lime juice, salt, lime zest, old bay, cumin, and chili powder. 5. Place this in the fridge as well. 50

Lime and Chipotle Tilapia

6. Now get your grill hot and oil the grate. 7. For 4 min per side grill the fish. 8. Place a piece of fish on each taco with a layering of: cabbage, tomatoes, cilantro, and dressing. 9. Form the tortillas into tacos and serve with lime. 10. Enjoy.

51

ITALIAN

Ranch Style Tilapia

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 310 kcal Fat 13.3 g Carbohydrates 18.9g Protein 26.5 g Cholesterol 47 mg Sodium 951 mg

Ingredients 3/4 C. Italian seasoned bread crumbs 1 (1 oz.) package dry Ranch-style dressing mix 2 1/2 tbsps vegetable oil

1 lb tilapia fillets 2 tsps butter

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

52

Get a bowl for your bread crumbs. Get a 2nd bowl for your oil and ranch mix. Stir the contents until they are smooth and paste-like. Top your pieces of fish, first with the dressing mix, and then the bread crumbs. Now fry your fish for 6 mins each side in butter until crispy. Enjoy.

Italian Ranch Style Tilapia

Scampi Style Tilapia

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 4 Calories 483 kcal Fat 36.8 g Carbohydrates 2.4g Protein < 35.3 g Cholesterol 153 mg Sodium 322 mg

Ingredients 1/2 C. butter 1 1/2 tsps lemon juice 8 cloves garlic, halved 8 slices of bacon, fried and drained

4 (6 oz.) tilapia fillets, rinsed and patted dry 1 tbsp dried parsley

Directions 1. Coat a casserole dish with nonstick spray and then set your oven to 375 degrees before doing anything else. 2. For 60 secs microwave the following in a bowl: garlic, butter, and lemon juice. 3. Stir the mix every 10 secs. 4. Now layer your pieces of fish in the casserole dish and top them with the lemon mix and then some parsley. 5. Cook everything in the oven for 40 mins and flip the fish every 10 mins. 6. Once the fish is done serve with a garnishing of 2 slices of bacon. 7. Enjoy.

Scampi Style Tilapia

53

GREEN

Balsamic Tilapia

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 329 kcal Fat 17.3 g Carbohydrates 10.7g Protein 32.3 g Cholesterol 67 mg Sodium 541 mg

Ingredients 1 tbsp olive oil 1 yellow onion, halved and sliced 1 red bell pepper, diced 2 tbsps balsamic vinegar salt and pepper to taste 2 (8 oz.) fillets tilapia fillets

2 tsps olive oil 1 C. crumbled blue cheese 4 C. mixed salad greens

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Stir fry your onions and red peppers in olive oil for 12 mins. Then add in the balsamic and also some pepper and salt. 3. Top your tilapia with 2 more tbsps of olive oil, pepper, and salt. 4. Layer everything in a casserole dish and top with the contents with the onion mix. 5. Now add your blue cheese and cook everything in the oven until the fish is fully done. 6. Finally add a garnishing of greens before serving. 7. Enjoy.

54

Green Balsamic Tilapia

Alfredo

Tilapia

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 435 kcal Fat 35 g Carbohydrates 4.4g Protein 26.3 g Cholesterol 89 mg Sodium 1089 mg

Ingredients 4 tilapia fillets 2 tbsps olive oil 1 tbsp Creole seasoning, or to taste 3 tbsps butter

2 cloves garlic, minced 1 C. Alfredo sauce

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

Set your oven to 425 degrees before doing anything else. Coat your pieces of fish with the creole spice and then layer them in a casserole dish. Cook the fish in the oven for 11 mins. At the same time stir fry your garlic in butter for 3 mins then add in the Alfredo sauce. Get everything gently boiling then set the heat to a low level. Garnish your fish with the garlic and Alfredo sauce and some more creole seasonings. Enjoy.

Alfredo Tilapia

55

APRICOT

and Coconut Tilapia

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 650 kcal Fat 36.1 g Carbohydrates 54.3g Protein 28.4 g Cholesterol 42 mg Sodium 589 mg

Ingredients 1 C. flaked coconut, finely diced 2 tbsps flour 1 tbsp Creole seasoning 4 (4 oz.) fillets tilapia 1/2 C. cornstarch 1 (4 oz.) carton egg substitute

1/2 C. canola oil Apricot Dipping Sauce 1/2 C. apricot jam 2 tsps brown mustard 1 tsp prepared horseradish

Directions 1. Get a bowl, combine: creole mix, flour, and coconut. 2. Get a 2nd bowl for your cornstarch. 3. Top your fish pieces with the cornstarch first then the egg substitute and finally the coconut mix. 4. Fry the pieces of fish in canola oil until golden then place them on some paper towels to drain. 5. Get a 3rd bowl, mix: mustard, apricot, horseradish, and jam. 6. Garnish your fish with the apricot mix. 7. Enjoy.

56

Apricot and Coconut Tilapia

Lime

and Chipotle Tilapia

Prep Time: 35 mins Total Time: 6 hrs 44 mins Servings per Recipe: 6 Calories 416 kcal Fat 19.2 g Carbohydrates 38.5g Protein 22.6 g Cholesterol 43 mg Sodium 644 mg

Ingredients

Directions

1/4 C. extra virgin olive oil 2 tbsps distilled white vinegar 2 tbsps fresh lime juice 2 tsps lime zest 1 1/2 tsps honey 2 cloves garlic, minced 1/2 tsp cumin 1/2 tsp chili powder 1 tsp seafood seasoning 1/2 tsp ground black pepper 1 tsp hot pepper sauce, or to taste 1 lb tilapia fillets, cut into chunks

1. Get a bowl, combine: hot sauce, olive oil, black pepper, vinegar, old bay, lime juice, chili powder, lime zest, cumin, honey, and garlic. 2. Add your fish to the mix and place a covering of plastic over everything. 3. Place the mix in the fridge overnight. 4. Get a 2nd bowl, combine: adobo sauce and sour cream with pepper, lime juice, salt, lime zest, old bay, cumin, and chili powder. 5. Place this in the fridge as well. 6. Now get your grill hot and oil the grate. 7. For 4 min per side grill the fish. 8. Place a piece of fish on each taco with a layering of: cabbage, tomatoes, cilantro, and dressing. 9. Form the tortillas into tacos and serve with lime. 10. Enjoy.

Dressing: 1 (8 oz.) container light sour cream 1/2 C. adobo sauce from chipotle peppers 2 tbsps fresh lime juice 2 tsps lime zest 1/4 tsp cumin 1/4 tsp chili powder 1/2 tsp seafood seasoning salt and pepper to taste 1 (10 oz.) package tortillas 3 ripe tomatoes, seeded and diced 1 bunch cilantro, diced 1 small head cabbage, cored and shredded 2 limes, cut in wedges Lime and Chipotle Tilapia

57

ITALIAN

Ranch Style Tilapia

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 310 kcal Fat 13.3 g Carbohydrates 18.9g Protein 26.5 g Cholesterol 47 mg Sodium 951 mg

Ingredients 3/4 C. Italian seasoned bread crumbs 1 (1 oz.) package dry Ranch-style dressing mix 2 1/2 tbsps vegetable oil

1 lb tilapia fillets 2 tsps butter

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

60

Get a bowl for your bread crumbs. Get a 2nd bowl for your oil and ranch mix. Stir the contents until they are smooth and paste-like. Top your pieces of fish, first with the dressing mix, and then the bread crumbs. Now fry your fish for 6 mins each side in butter until crispy. Enjoy.

Italian Ranch Style Tilapia

Scampi Style Tilapia

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 4 Calories 483 kcal Fat 36.8 g Carbohydrates 2.4g Protein < 35.3 g Cholesterol 153 mg Sodium 322 mg

Ingredients 1/2 C. butter 1 1/2 tsps lemon juice 8 cloves garlic, halved 8 slices of bacon, fried and drained

4 (6 oz.) tilapia fillets, rinsed and patted dry 1 tbsp dried parsley

Directions 1. Coat a casserole dish with nonstick spray and then set your oven to 375 degrees before doing anything else. 2. For 60 secs microwave the following in a bowl: garlic, butter, and lemon juice. 3. Stir the mix every 10 secs. 4. Now layer your pieces of fish in the casserole dish and top them with the lemon mix and then some parsley. 5. Cook everything in the oven for 40 mins and flip the fish every 10 mins. 6. Once the fish is done serve with a garnishing of 2 slices of bacon. 7. Enjoy.

Scampi Style Tilapia

61

GREEN

Balsamic Tilapia

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 329 kcal Fat 17.3 g Carbohydrates 10.7g Protein 32.3 g Cholesterol 67 mg Sodium 541 mg

Ingredients 1 tbsp olive oil 1 yellow onion, halved and sliced 1 red bell pepper, diced 2 tbsps balsamic vinegar salt and pepper to taste 2 (8 oz.) fillets tilapia fillets

2 tsps olive oil 1 C. crumbled blue cheese 4 C. mixed salad greens

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Stir fry your onions and red peppers in olive oil for 12 mins. Then add in the balsamic and also some pepper and salt. 3. Top your tilapia with 2 more tbsps of olive oil, pepper, and salt. 4. Layer everything in a casserole dish and top with the contents with the onion mix. 5. Now add your blue cheese and cook everything in the oven until the fish is fully done. 6. Finally add a garnishing of greens before serving. 7. Enjoy.

62

Green Balsamic Tilapia

Alfredo

Tilapia

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 435 kcal Fat 35 g Carbohydrates 4.4g Protein 26.3 g Cholesterol 89 mg Sodium 1089 mg

Ingredients 4 tilapia fillets 2 tbsps olive oil 1 tbsp Creole seasoning, or to taste 3 tbsps butter

2 cloves garlic, minced 1 C. Alfredo sauce

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

Set your oven to 425 degrees before doing anything else. Coat your pieces of fish with the creole spice and then layer them in a casserole dish. Cook the fish in the oven for 11 mins. At the same time stir fry your garlic in butter for 3 mins then add in the Alfredo sauce. Get everything gently boiling then set the heat to a low level. Garnish your fish with the garlic and Alfredo sauce and some more creole seasonings. Enjoy.

Alfredo Tilapia

63

APRICOT

and Coconut Tilapia

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 650 kcal Fat 36.1 g Carbohydrates 54.3g Protein 28.4 g Cholesterol 42 mg Sodium 589 mg

Ingredients 1 C. flaked coconut, finely diced 2 tbsps flour 1 tbsp Creole seasoning 4 (4 oz.) fillets tilapia 1/2 C. cornstarch 1 (4 oz.) carton egg substitute

1/2 C. canola oil Apricot Dipping Sauce 1/2 C. apricot jam 2 tsps brown mustard 1 tsp prepared horseradish

Directions 1. Get a bowl, combine: creole mix, flour, and coconut. 2. Get a 2nd bowl for your cornstarch. 3. Top your fish pieces with the cornstarch first then the egg substitute and finally the coconut mix. 4. Fry the pieces of fish in canola oil until golden then place them on some paper towels to drain. 5. Get a 3rd bowl, mix: mustard, apricot, horseradish, and jam. 6. Garnish your fish with the apricot mix. 7. Enjoy.

64

Apricot and Coconut Tilapia

Ginger

and Grapefruit Salmon

Prep Time: 10 mins Total Time: 1 hr 50 mins Servings per Recipe: 1 Calories 221 kcal Carbohydrates 2.9 g Cholesterol 66 mg Fat 12.2 g Protein 23.4 g Sodium 1040 mg

Ingredients 1/2 grapefruit, juiced 3 1/3 ounces soy sauce 1/4 tsp salt 1/2 tsp garlic powder

1/4 tsp ground ginger 1 whole salmon fillet

Directions 1. Set your oven at 400 degrees before doing anything else. 2. Coat salmon with a mixture of grapefruit juice, ground ginger, soy sauce, garlic powder and salt before covering it with plastic wrap and refrigerating it for at least one hour. 3. Bake this in the preheated oven for about 40 minutes. 4. Serve.

Ginger and Grapefruit Salmon

65

RASPBERRY

Salmon

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 193 kcal Carbohydrates 19.4 g Cholesterol 41 mg Fat 5.4 g Protein 15.9 g Sodium 209 mg

Ingredients 2 (6 ounce) salmon filets, skin on 1/4 cup barbeque sauce 1/4 cup seedless raspberry jam

Directions 1. Set your oven at 400 degrees before doing anything else. 2. Coat salmon with a mixture of barbeque sauce and raspberry jam very thoroughly. 3. Bake this in the preheated oven for about 25 minutes, while brushing it with the same mixture after 15 minutes of baking time. 4. Serve. 

66

Raspberry Salmon

Honey

Mustard Salmon

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 303 kcal Carbohydrates 9.2 g Cholesterol 75 mg Fat 19.2 g Protein 23.3 g Sodium 192 mg

Ingredients 1 tbsp butter, melted 1 tbsp vegetable oil 1 tbsp Worcestershire sauce 2 tbsps honey mustard

1 tbsp brown sugar 1 tbsp garlic powder 1 pound salmon fillet

Directions 1. The distance of your rack should be about 5 inch from the heat source before preheating you broiler. 2. Coat salmon with a mixture of melted butter, brown sugar, vegetable oil, Worcestershire sauce, honey mustard sauce, and garlic powder in a bowl very thoroughly before covering it up and refrigerating it for at least 45 minutes. 3. Now cook this salmon under the preheated broiler for about 12 minutes before letting it cool down for 5 minutes. 4. Serve.

Honey Mustard Salmon

67

SALMON

Burger

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 268 kcal Carbohydrates 12.9 g Cholesterol 92 mg Fat 10.9 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.

70

Salmon Burger

Brown Sugar 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 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.

Brown Sugar Salmon

71

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 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.

72

Salmon Salad

Cod

Prep Time: 10 mins

Re-Imagined

Total Time: 40 mins Servings per Recipe: 4 Calories 320 kcal Carbohydrates 2.7 g Cholesterol 79 mg Fat 25.1 g Protein 21.1 g Sodium 217 mg

Ingredients 2 tbsps butter 1/3 C. mayonnaise 1/3 C. sour cream 1/4 C. fresh lemon juice

1 lb cod fillets

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Pour a mixture of butter, mayonnaise, sour cream and lemon juice over cod fillets in a baking dish. 3. Bake this in the preheated oven for about 30 minutes.

Cod Re-Imagined

73

MEXICAN

Tilapia Tacos

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 336 kcal Carbohydrates 29.2 g Cholesterol 55 mg Fat 11 g Protein 31.5 g Sodium 847 mg

Ingredients 2 lbs tilapia fillets 2 tbsps lime juice 2 tsps salt 1 tsp ground black pepper 1 tsp garlic powder 1 tsp paprika cooking spray 1/2 C. plain fat-free yogurt 2 tbsps lime juice 1 1/2 tbsps chopped fresh cilantro 1 1/2 tsps canned chipotle peppers in adobo sauce

16 (5 inch) corn tortillas 2 C. shredded cabbage 1 C. shredded Monterey Jack cheese 1 tomato, chopped 1 avocado - peeled, pitted, and sliced 1/2 C. salsa 2 green onions, chopped

Directions 1. At first you need to set a grill to medium heat and put some oil before starting anything else. 2. Coat tilapia fillets with lime juice, salt, paprika, black pepper and garlic before spraying it with some cooking spray. 3. Now cook fillets on the preheated grill for about 5 minutes each side. 4. Serve over slightly heated corn tortillas with a blended mixture of: yogurt, cilantro, 2 tbsps lime juice and chipotle, cabbage, Monterey Jack cheese, salsa, tomato, avocado and green onions.

74

Mexican Tilapia Tacos

Asian Inspired Halibut

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 361 kcal Carbohydrates 2g Cholesterol 73 mg Fat 16.8 g Protein 48.1 g Sodium 1908 mg

Ingredients 1 lb halibut fillet 1 tsp coarse sea salt or kosher salt 1 tbsp minced fresh ginger 3 tbsps thinly sliced green onion 1 tbsp dark soy sauce 1 tbsp light soy sauce 1 tbsp peanut oil

2 tsps toasted sesame oil 1/4 C. lightly packed fresh cilantro sprigs

Directions 1. Coat fillet with salt and ginger before steaming it for 12 minutes. 2. Put green onion and both soy sauces over the fish. 3. Now pour a hot mixture of peanut oil and sesame oil over the fish before garnishing it with cilantro sprigs. 4. Serve. 

Asian Inspired Halibut

75

VIKING

Fish Soup

Prep Time: 20 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 250 kcal Carbohydrates 12.8 g Cholesterol 71 mg Fat 10.4 g Protein 18.3 g Sodium 1159 mg

Ingredients 1/4 C. olive oil 4 stalks celery 1/2 onion, diced 3 carrots, diced 3 cloves garlic, diced 1 (14 oz.) can stewed tomatoes 2 1/2 C. water 1 C. white wine 1 (8 oz.) bottle clam juice 1/4 C. sherry 2 cubes chicken bouillon 1/2 tsp red pepper flakes

salt and pepper to taste 1/2 bunch cilantro 1/2 lb medium shrimp - peeled and deveined 1/2 lb white fish, cut into small chunks

Directions 1. Cook celery, carrots, onion and garlic in hot oil for a few minutes and then add tomatoes, water, sherry wine, and clam juice before adding bouillon cubes, red pepper, salt and black pepper. 2. Bring all this to boil before cooking it on low heat for one full hour. 3. Now add cilantro, fish and shrimp into the stew before cooking it for five more minutes. 4. Let it sit as is for 10 minutes before serving.

76

Viking Fish Soup

Crab

Appetizer

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 323 kcal Carbohydrates 4.7 g Cholesterol 126 mg Fat 17.7 g Protein 34.7 g Sodium 341 mg

Ingredients 2/3 C. butter 2 tbsps minced onion 1 C. minced crabmeat 2 tbsps minced fresh parsley 1/4 tsp garlic powder, or to taste salt and pepper to taste 24 buttery round crackers, mashed

12 (6 oz.) fillets sole 2 tbsps lemon juice 1/4 C. grated Parmesan cheese 3 tbsps butter

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Cook onion in hot butter for one minute before adding crabmeat, pepper and garlic powder salt, and cooking for one more minute. 3. Put parmesan cheese and lemon juice along with this mixture over the filets before rolling it up and sealing with toothpicks. 4. Top each roll with some butter and cover your baking dish with foil 5. Bake this in the preheated oven for about 17 minutes.

Crab Appetizer

77

LEBANESE-GREEK

Halibut Fusion

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 429 kcal Carbohydrates 9.2 g Cholesterol 54 mg Fat 26.8 g Protein 36.6 g Sodium 1372 mg

Ingredients 4 (6 oz.) fillets halibut 1 tbsp Greek seasoning (such as Cavender's®) 1 large tomato, chopped 1 onion, chopped 1 (5 oz.) jar pitted kalamata olives 1/4 C. capers

1/4 C. olive oil 1 tbsp lemon juice salt and pepper to taste

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Put mixture of tomato, olive oil, onion, salt, olives, capers, lemon juice and pepper over halibut fillets which have been seasoned with Greek seasoning and wrapped in aluminum foil. 3. Seal the edges of the foil neatly. 4. Place everything on a baking sheet. 5. Bake in the preheated oven for about 40 minutes. 6. Serve.

80

Lebanese-Greek Halibut Fusion

Louisiana

Bayou Fish Stew

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 622 kcal Carbohydrates 66.8 g Cholesterol 157 mg Fat 23 g Protein 34.5 g Sodium 1880 mg

Ingredients 1/4 C. butter 10 oz. andouille sausage, halved lengthwise and cut into 1/4-inch halfmoons 1 C. diced onion 1 C. diced celery 1 C. diced green BELL pepper 1 1/2 tsps minced garlic 1 (6 oz.) can tomato paste 1 (14.5 oz.) can diced tomatoes 2 tsps Worcestershire sauce 1 1/2 tsps Cajun seasoning

1/2 tsp ground black pepper 4 C. low-sodium chicken broth 2 C. medium-grain rice 3/4 lb shrimp, peeled and deveined 3/4 lb cod fillets, cut into 1 1/2-inch chunks (optional) salt to taste 1/3 C. chopped fresh parsley

Directions 1. Cook andouille sausage in melted butter for about 5 minutes and set it aside before cooking green bell pepper, onion and celery in the same pan for 10 minutes. 2. Stir in garlic and cook for another 1 minute before adding tomato paste and cooking for 5 more minutes. 3. Add diced tomatoes, andouille sausage, Worcestershire sauce, chicken broth, Cajun seasoning and black pepper, and bring all this to boil before adding rice and cooking over medium heat for 25 minutes or until you see that the rice is tender. 4. Put shrimp and cod into the mixture and bring this to boil before cooking over medium heat for 10 minutes. 5. Stir in some salt and parsley before serving.

Louisiana Bayou Fish Stew

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