Svetlana’s Recipes

Ingredients:

-12 oz dried fettuccine
-2 pounds asparagus, cut into 1 inch lengths
-1 tablespoon oil
-2 leeks, halved lengthwise and sliced crosswise
-1 package (8 oz) cream cheese, cut into chunks
-3 tablespoons chopped fresh tarragon
-3 tablespoons minced chives
-6 oz smoked salmon, cut into bite-size pieces
-salt
-pepper

1. In large pot of boiling salted water, cook fettuccine according to package directions.
2. Add asparagus for last 2 minutes of cooking time.
3. Drain, reserving 1 1/2 cups cooking water.
4. Return pasta and asparagus to pot.
5. Meanwhile, in large nonstick skillet, heat oil over medium heat.
6. Add leeks and cook until tender, about 10 minutes.
7. Add reserved pasta water, cream cheese, tarragon and chives, and stir until cream cheese has melted.
8. Pour over pasta, add smoked salmon and toss until combined.
9. Season with salt and pepper to taste.

Ingredients:

-2 1/2 tablespoons olive oil
-1/4 cup butter, melted
-2 lemons, juiced
-1/2 cup minced fresh basil
-3 cloves garlic, minced
-salt
-pepper
-3 pounds fresh shrimp, peeled and deveined
-skewers

1. In a shallow bowl, mix together olive oil and melted butter.
2. Stir in lemon juice, basil, and garlic, and season with salt and pepper.
3. Add shrimp, and toss to coat.
4. Cover, and refrigerate for 1 hour.
5. Preheat grill to high heat.
6. Remove shrimp from marinade, and thread onto skewers.
7. Discard marinade.
8. Lightly oil grill grate, and arrange skewers on preheated grill.
9. Cook for 4 minutes, turning once, or until opaque.

Ingredients:

-3/4 cup shredded green cabbage
-1/3 cup chopped green onions
-1/4 cup matchstick-cut carrots
-2 tablespoons chopped fresh cilantro
-1 tablespoon soy sauce
-2 teaspoons minced peeled fresh ginger
-1 teaspoon sesame oil
-1/2 teaspoon salt
-1/2 pound cooked peeled small shrimp
-dash of hot sauce
-24 wonton wrappers
-2 tablespoons cornstarch
-1 tablespoon canola oil, divided
-1 cup water, divided

Sauce:
-1/4 cup water
-1/4 cup peanut butter
-2 tablespoons soy sauce
-1 1/2 tablespoons rice vinegar
-1 1/2 tablespoons chile paste with garlic
-1/2 teaspoon sugar
-chopped green onions

1. To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped
2. Working with 1 wonton wrapper at a time, spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper
3. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal
4. Bring remaining 2 corners to center; pinching points to seal
5. Pinch 4 edges together to seal
6. Place pot stickers on a large baking sheet sprinkled with cornstarch
7. Heat 1 1/2 teaspoons canola oil in a large skillet over medium-high heat
8. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown
9. Slowly add 1/2 cup water to pan; cover and cook 4 minutes
10. Uncover and cook 3 minutes or until liquid evaporates
11. Repeat procedure with remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1/2 cup water
12. Top prepare sauce, combine 1/4 cup water and next 5 ingredients in a small bowl, stirring with a whisk
13. Serve sauce with pot stickers
14. Garnish with chopped green onions

Ingredients:

-6 (6-oz each) black cod or regular cod fillets
-1/2 cup white miso
-1/4 cup dark brown sugar
-1 teaspoon toasted sesame oil
-2 tablespoons mirin

1. Rinse the fish fillets and pat dry with paper towels
2. Combine the miso, brown sugar, sesame oil, and mirin in a small bowl until the brown sugar is fully dissolved
3. Brush about 2 tablespoons of the miso glaze on ech fillet
4. Let marinate on a plate in the refrigerator for at least 30 minutes to an hour
5. Place the fish on a baking sheet, then set under the broiler until the glaze has caramelized, 3 to 4 minutes
6. Remove the fish from the oven and brush with the remaining glaze
7. Reduce the oven temperature to 375 degrees F and cook until the fish is flaky but moist, another 5 minutes

Ingredients:

-2 pounds shrimp, peeled and deveined
-1 cup fresh mint leaves
-3 tablespoons fresh lemon juice
-3 tablespoons olive oil
-1 large English cucumber, seeded and diced
-zest of 1 lemon
-salt
-ground black pepper

1. Bring a large saucepan of water to a boil
2. Add the shrimp and let cook for 4 minutes, then drain
3. Transfer the shrimp to a dish and set in the refrigerator to cool completely, at least 1 hour, then drain and pat dry
4. Put the mint in a food processor and pulse to coarsely chop
5. Add the lemon juice, then, with the machine running, slowly pour the oil through the feed tube until incorporated
6. In a serving bowl, toss together the shrimp, cucumber, mint mixture, lemon zest, salt, and pepper until well combined

Ingredients:

Wonton Cups:
-18 wonton wrappers, thawed
-2 teaspoons canola oil
-1/4 teaspoon salt

Dressing:
-2 tablespoons fresh lime juice
-1 teaspoon grated lime zest
-1/4 teaspoon salt
-1/8 teaspoon ground black pepper
-1/2 teaspoon red pepper flakes
-2 tablespoons olive oil

Crab Salad:
-1/2 pound lump crabmeat
-1 stalk celery, finely chopped
-1/2 cup peeled and finely diced mango
-1/4 cup sliced scallions
-2 tablespoons chopped fresh cilantro

1. Preheat the oven to 375 degrees F
2. Coat two mini-muffin tins with cooking spray
3. To make the wonton cups, brush both sides of the wonton wrappers with the canola oil and place each wrapper into a section of a mini-muffin tin
4. Gently press each wrapper into the tin and arrange so that it forms a cup shape
5. The wrapper will stick up out of the cup
6. Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes
7. Allow the cups to cool, then remove from the tin
8. To make the dressing, whisk together the lime juice and zest, the salt, black pepper, and red pepper
9. Add the olive oil and whisk until well combined
10. To make the salad, in a bowl, gently toss together the crab meat, celery, mango, scallions, and cilantro, trying not to break up the crab too much
11. Add the dressing and gently toss to combine
12. Fill each cup with the crab salad and serve immediately

Ingredients:

-8 oz linguine, uncooked
-3/4 cup Kraft Italian Dressing, divided
-2 cups sliced fresh mushrooms
-1 small onion, thinly sliced
-1 can (14 oz) artichoke hearts, drained, quartered
-1 pound uncooked cleaned large shrimp
-1 tablespoon chopped fresh parsley
-1/4 cup grated Parmesan cheese

1. Cook pasta as directed on package
2. Meanwhile, heat 1/2 cup of the dressing in a large skillet on medium heat
3. Stir in mushrooms, onions and artichokes; cook 3 minutes or until onions are crisp-tender, stirring occasionally
4. Add shrimp and parsley; stir
5. Cook 2 minutes or until shrimp are pink and vegetables are tender; stirring occasionally
6. Drain pasta; return to pot
7. Add shrimp mixture and remaining 1/4 cup dressing; toss lightly
8. Sprinkle with cheese

Ingredients:

-2 cans (6 oz each) tuna in water, drained, flaked
-1 package (6 oz) Stove Top Stuffing Mix for Chicken
-1 cup cheddar cheese, shredded
-1/2 cup shredded carrots
-1/3 cup mayonnaise
-2 tablespoons sweet pickle relish
-3/4 cup water

1. Mix the tuna, stuffing mix, cheese, carrots, mayo, relish and water in a bowl
2. Cover the bowl and refrigerate it for 10 minutes
3. Heat a large nonstick skillet on medium heat
4. Scoop tuna mixture, using about 1/3 cup for each cake, into skillet in batches
5. Gently flatten cakes using a spatula
6. Cook 3 minutes on each side or until they are golden brown on both sides, turning cakes over carefully

Ingredients:

-1/2 stick unsalted butter
-1/4 cup chopped jasmine tea leaves
-32 sea scallops (about 2 pounds)
-8 skewers
-2 mangoes, peeled and cut into large chunks
-salt
-pepper

1. Preheat a grill to medium-high
2. Melt the butter with the tea leaves in a small saucepan over low heat
3. Dip a scallop into the butter mixture and then pierce it through the center with a skewer
4. Add 1 piece of mango to the skewer then repeat until you have 4 scallops and 4 pieces of mango on the skewer
5. Repeat with the remaining scallops, butter, mango, and skewers
6. Season with salt and pepper
7. Grill the skewers for about 8 minutes, turning to coat all sides and brushing with extra butter mixture until the scallops are just cooked through
8. Serve immediately

**The tea adds a subtle, slightly floral flavor. If using wooden skewers, be sure to soak them in water for 10-15 minutes before skewering.

Ingredients:

-2 1/2 tablespoons olive oil
-1 pound large scallops
-2 tablespoons flour
-1 cup white wine
-1 tablespoon chopped onion
-1 tablespoon chopped green bell pepper
-1 1/2 tablespoons chopped fresh dill
-4 cherry tomatoes, quartered
-2 tablespoons lemon juice
-1 tablespoon lemon zest
-2 tablespoons butter

1. Heat the olive oil in a skillet over medium heat
2. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown
3. Remove the scallops from the skillet, and drain excess oil
4. Stir in the white wine, scraping up the browned bits from the bottom of the skillet
5. Mix the onion, green bell pepper, and dill into the skillet
6. Cook and stir for about 2 minutes
7. Mix in the tomatoes, lemon juice, and lemon zest
8. Continue cooking about 1 minute, then mix in the butter until melted
9. Return the scallops to the skillet, and cook just until heated through

Ingredients:

-1/2 cup freshly grated Parmigiano-Reggiano cheese
-1/2 cup fresh parsley leaves
-1/4 cup fresh basil leaves
-1/4 cup capers, drained
-1 teaspoons grated lemon rind
-3 teaspoons fresh lemon juice
-1 garlic clove, minced
-1 1/2 tablespoons olive oil, divided
-2 pounds skinless, boneless salmon fillets, cut into 1-inch chunks
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-4 cups cooked orzo
-parsley sprigs

1. Prepare grill
2. Combine first 7 ingredients in a food processor
3. Add 1 1/2 tablespoons olive oil to herb mixture; process until smooth, scraping sides; set aside
4. Thread fish evenly on each of 16 skewers
5. Brush fish with remaining 1 tablespoon oil;sprinkle evenly with 1/4 teaspoon salt and pepper
6. Arrange skewers on grill rack coated with cooking spray; grill 1 minute on each side
7. Combine orzo and remaining 1/4 teaspoon salt; toss well
8. Place 1/2 cup orzo on each of 8 plates; arrange 2 skewers on each plate
9. Top each serving with 1 tablespoon herb mixture (pesto)
10. Garnish with parsley sprigs

Ingredients:

-3 1/2 cups chicken broth
-1 cup sliced mushrooms
-1/4 cup finely chopped red bell pepper
-1 tablespoon brown sugar
-1 tablespoon fish sauce
-1/2 teaspoon grated peeled fresh ginger
-1/4 teaspoon read curry paste
-1 cup coconut milk
-1 pound large shrimp, peeled and deveined
-1/4 cup thinly sliced green onions
-2 tablespoons thinly sliced fresh basil
-2 tablespoons fresh lime juice

1. Combine first 7 ingredients in a large saucepan over medium heat; bring to a boil
2. Cover, reduce heat, and simmer 10 minutes
3. Stir in coconut milk; cook 4 minutes
4. Add shrimp to pan; cook until shrimp are done (about 3-5 minutes)
5. Remove pan from heat; stir in onions, basil, and lime juice

Ingredients:

-3 cups chicken broth
-1 cup orzo
-1/4 cup red wine vinegar
-salt
-pepper
-2 (6 ounces each) cans tuna, drained
-15.5 oz can chickpeas, drained
-1 cup grape tomatoes, cut in half
-1 yellow or red bell pepper, chopped
-1/2 red onion, chopped
-1/2 cup chopped fresh basil
-1/2 cup crumbled feta cheese

1. In a sauce pan, bring the broth to a boil
2. Stir in the orzo and cook until al dente
3. Drain and cool slightly
4. Meanwhile, in a large serving bowl, season the vinegar with salt and pepper and mix until the salt dissolves; set aside
5. Add the orzo to the dressing and toss to mix
6. Add the chickpeas, tomatoes, bell pepper, onion and basil to the orzo
7. Break up the tuna with a fork and add to the salad with the feta cheese

Ingredients:

-1 1/2 pounds halibut, cut into chunks
-1 large red bell pepper, cut into chunks
-3 tablespoons prepared basil pesto
-2 tablespoons white wine vinegar
-1/2 teaspoon salt

1. Preheat broiler
2. Place fish and bell pepper in a shallow dish
3. Drizzle pesto and vinegar over fish mixture; toss to coat
4. Let fish mixture stand 5 minutes
5. Thread fish and pepper alternately onto each of 4 skewers; sprinkle with salt
6. Place skewers on a jelly-roll pan coated with cooking spray
7. Broil for 8 minutes, turning once

Ingredients:

-16 ounces uncooked large shrimp, peeled and de-veined
-6 teaspoons extra-virgin olive oil
-Salt and freshly ground black pepper
-4 teaspoons fresh lime juice
-1/4 cup lightly packed fresh Italian parsley leaves
-1/4 cup sour cream
-1/4 cup yogurt
-3 tablespoons chopped fresh chives
-1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves
-2 tablespoons drained capers
-2 heads Belgian endive

1. Toss the shrimp with 3 teaspoons of oil in a large bowl to coat
2. Sprinkle with salt and pepper
3. Heat a heavy large non-stick skillet over medium-high heat
4. Saute the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side
5. Transfer the shrimp to a plate and toss with 2 teaspoons lime juice
6. Cut the shrimp into small pieces
7. Blend the parsley, sour cream, yogurt, and remaining 3 teaspoons lime juice in a food processor until the parsley is finely chopped
8. Season the sauce, to taste, with salt and pepper
9. Toss the shrimp with the chives, tarragon, capers, and remaining 3 teaspoons of oil in a large bowl to coat
10. Season the salad, to taste, with salt and pepper
11. Separate the endive leaves and arrange on a platter
12. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf
13. Drizzle the parsley sauce over the salad and serve immediately

Ingredients

-1 medium tomato, seeded and chopped
-1/2 cup shredded cheddar cheese
-4 tablespoons lime juice
-1 pound scallops
-1 whole, large yellow pepper, seeded and sliced
-4 medium tortillas
-3 cloves garlic, crushed
-2 tablespoons olive oil

1. Chop the tomatoes, shred the cheese and set aside
2. Mix scallops, lime juice, olive oil, yellow peppers and garlic in a bowl
3. Grill until scallops are cooked through
4. Preheat oven to 350 degrees F
5. Place 2 tortillas on a baking sheet
6. Top each with scallops, tomatoes, peppers, and cheese
7. Cover with another tortilla and bake 15-20 minutes to melt cheese
8. Remove from oven and slice each quesadilla into 4 slices
9. Serve with salsa or guacamole.

Ingredients:

-1 lb Sashimi grade Ahi
-2 tablespoons black sesame seeds
-2 tablespoons white sesame seeds
-1 tablespoon sesame oil

1. Mix the seeds together and coat the outside surfaces of the ahi with the seed mixture
2. In a smoking hot non-stick pan pour the sesame oil and place the ahi on a flat edge
3. Sear for 20 seconds until beginning to brown and turn repeating for all 4 sides, place in the refrigerator to chill the fish
4. Serve with Avocado Salsa

Avocado Salsa
-2 avocados, diced
-1/2 red onion, diced
-1/2 red pepper, diced
-1/3 yellow pepper, diced
-3 green onions, sliced
-1 lime, juiced
-salt and pepper to taste

1. Gently mix all of the ingredients together so all of the colors are still evident
2. Set aside in the refrigerator before serving

Ingredients:

Lemon oil:
-1/2 cup extra-virgin olive oil
-1 lemon, zested

Pasta:
-1 pound linguine pasta
-2 tablespoons olive oil
-2 shallots, diced
-2 garlic cloves, minced
-1 pound frozen shrimp
-1/4 cup lemon juice (about 2 lemons)
-1 lemon, zested
-1 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-3 cups arugula
-1/3 cup chopped fresh flat-leaf parsley

1. Combine the olive oil and the lemon zest in a small bowl and reserve
2. Bring a large pot of salted water to a boil over high heat
3. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
4. Drain pasta, reserving 1 cup of the cooking liquid
5. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat
6. Add the shallots and garlic and cook for 2 minutes
7. Add the shrimp and cook until pink, about 5 minutes
8. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper
9. Toss to combine
10. Turn off the heat and add the arugula
11. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta
12. Add the chopped parsley to the pasta and toss to combine
13. Serve immediately

Ingredients:

-4 (6 ounce) salmon fillets
-1 1/2 teaspoons minced garlic
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper

Glaze:
-1/4 cup apricot nectar
-1/4 cup apricot preserves
-1 tablespoon Dijon mustard
-1 1/2 teaspoons white wine vinegar
-1 1/2 teaspoons honey
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper

1. Prepare grill
2. To prepare fish, sprinkle evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper
3. Cover and refrigerate 15 minutes
4. To prepare glaze, combine nectar, preserves, mustard, wine vinegar, honey, salt, and pepper in a small saucepan; bring to a boil
5. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes)
6. Remove from heat and set aside
7. Place fillet, skin side up, on a grill rack coated with cooking spray
8. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork
9. Brush each fillet with 1 tablespoon glaze and grill 30 seconds

Ingredients:

-2 limes freshly squeezed
-1 tablespoon olive oil
-2 tablespoons soy sauce
-2 medium cloves garlic, minced
-1/4 cup dry white wine
-2 tablespoons fresh mint leaves
-1 1/2 inch thick fish fillets (mahi-mahi, tuna, or whitefish)

1. Make the marinade by combining all ingredients, except fish, in a bowl
2. Place fillets in a shallow dish just large enough to accommodate them
3. Pour marinade over fish and turn it, coating both sides. marinate in refrigerator for 1 1/2 to 2 hours, turning several times and spooning marinade over the tops of the fillets
4. Grill over medium hot fire, 8-10 minutes per side, basting before you turn

Ingredients:

-2 tablespoons unsalted butter
-3 cloves garlic, chopped
-1 1/2 pounds large shrimp - peeled and deveined
-1/2 cup tequila
-1/2 cup chopped fresh cilantro
-salt and pepper to taste

1. Melt butter in a large skillet over medium heat
2. Saute garlic until light brown
3. Place shrimp in the pan, and cook for 3 minutes
4. Pour in tequila, and season with cilantro, salt, and pepper
5. Cook for 2 more minutes
6. Serve over rice

Ingredients:

-2 pounds sea scallops
-2 teaspoons Cajun seasoning
-2 teaspoons olive oil
-1/2 teaspoon salt
-Dash freshly ground pepper
-1 tablespoon olive oil
-2 teaspoons unsalted butter
-2 teaspoons parsley, finely chopped
-2 teaspoons fresh dill, chopped

1. In a food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper
2. Refrigerate for about 1 hour
3. Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat
4. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned
5. Serve with Mimosa Dressing and herbs

Mimosa Dressing:
-1/4 cup honey
-1/3 cup orange juice concentrate
-2 tablespoons white wine vinegar
-Salt and fresh ground black pepper, to taste

1. Combine honey, orange juice concentrate, and vinegar in a medium saucepan
2. Simmer for 5 minutes, or until slightly reduced
3. Add salt and pepper to taste

Ingredients

-2 (8 ounce) ahi tuna steaks
-3 tablespoons sesame oil
-3 tablespoons soy sauce
-1 tablespoon ginger powder
-2 cloves garlic, minced
-1 green onion thinly sliced
-2 teaspoon lime juice

1. Mix sesame oil, soy sauce, ginger, garlic, onion, and lime juice together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour
2. Heat a non-stick skillet over medium high to high heat
3. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side
4. Remove from pan and slice into 1/4-inch thick slices
5. Sprinkle with a few green onion slices

Ingredients:

-1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
-1/2 cup milk
-2 tablespoons chopped pimiento
-1 cup frozen peas
-2 cans (about 6 oz. each) tuna, drained and flaked
-2 cups hot cooked medium egg noodles
-2 tablespoons dry bread crumbs
-1 tablespoon butter

1. Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole dish
2. Bake at 400°F for 20 minutes or until hot; stir
3. Mix bread crumbs with butter and sprinkle on top
4. Bake 5 minutes and serve

Ingredients:

Halibut:
-1 (6-ounce) halibut steak
-2 teaspoons extra-virgin olive oil
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper

Salad:
-1 head frisee, chopped
-1 cup arugula, chopped
-10 cherry tomatoes, halved
-1 (15-ounce) can garbanzo beans
-1 fennel bulb, stalk removed, halved, and thinly sliced
-1/4 cup extra-virgin olive oil
-2 lemons, juiced
-2 teaspoons honey
-1 teaspoon ground cumin
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper

1. For the halibut: Place a grill pan over medium-high heat
2. Brush the halibut with olive oil and season both sides with salt and pepper
3. Grill until cooked through, about 4 minutes per side
4. Let the fish rest for a few minutes then cut into 1-inch cubes

1. For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel
2. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper
3. Drizzle the olive oil mixture over the salad and toss to combine
4. Top with halibut and serve

Ingredients:

-4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
-4 (4 to 6-ounce) pieces salmon
-1/2 cup sliced almonds
-1/2 cup purchased pesto
-3 tomatoes, sliced

1. Preheat the oven to 400 degrees F
2. On a foil-lined baking sheet, place the 4 pieces of puff pastry
3. Also place the 4 pieces of salmon, being careful to make sure they are not touching
4. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds
5. Bake for 10 minutes
6. To serve, place each piece of puff pastry on a plate
7. Top each puff pastry with pesto
8. Top the pesto with 2 slices of tomatoes each
9. Top the tomatoes with the salmon and serve

Ingredients:

-8 fresh salmon fillets, 3/4″ thick (about 1 1/2 lb.)
-Freshly ground black pepper
-3 tablespoons olive oil
-4 1/2 teaspoons cornstarch
-1 3/4 cups Chicken Broth
-3 tablespoons balsamic vinegar
-1 tablespoon orange juice
-1 tablespoon brown sugar
-Orange slices for garnish

1. Place the salmon in a shallow baking dish
2. Sprinkle with black pepper and drizzle with oil
3. Bake at 350°F. for 15 minutes or until the fish flakes easily when tested with a fork
4. Stir the cornstarch, broth, vinegar, orange juice, brown sugar and orange peel into a 2-quart saucepan over high heat
5. Heat the mixture to a boil
6. Cook and stir until the mixture boils and thickens
7. Place the salmon on a serving platter and serve with the sauce
8. Garnish with the orange slices

Ingredients:

-2 cups Panco bread crumbs
-2 eggs, beaten
-1/4 cup fresh parsley, chopped
-1/4 cup chives
-2 teaspoons minced fresh dill weed
-2 teaspoons fresh lemon juice
-1/4 teaspoon ground black pepper
-1.5 lb fresh salmon, cooked and drained
-2 tablespoons butter

1. In a large mixing bowl, place 1 1/2 cups bread crumbs
2. Set aside remaining 1/2 cup
3. Add eggs, parsley, chives, dill weed, lemon juice and black pepper; mix well
4. Add salmon and mix with hands, breaking up salmon into small pieces
5. Form small patties
6. Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs
7. In a large skillet, melt butter
8. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp
9. Turn and fry about 3 minutes on other side
10. Enjoy warm

Ingredients:

-1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
-1 cup ricotta cheese
-3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
-1 egg yolk
-1/3 cup chopped fresh basil leaves
-1 pound lump crabmeat
-1/4 teaspoon salt
-1/4 teaspoon freshly ground white pepper

1. Bring a large pot of salted water to a boil over high heat
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes; drain pasta
3. In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper
4. Preheat oven to 350 degrees F
5. Fill the cannelloni with the crab mixture and place in a buttered baking dish
6. Sprinkle with the remaining Parmesan cheese
7. Bake until bubbly and the top is golden brown, about 15 to 20 minutes
8. Serve immediately

Ingredients:

-1 tablespoon butter
-2 stalks celery, chopped
-1/4 cup chopped green pepper
-1/4 cup sliced green onions
-1 lb. fresh large shrimp, shelled and deveined
-1 can (10 3/4 oz.) Condensed Cream of Chicken Soup
-1/2 cup water
-Dash of cayenne pepper
-Hot cooked rice
-Paprika

1. Heat butter in skillet
2. Add celery, green pepper and green onions and cook until tender
3. Add shrimp and cook 3 to 5 minutes
4. Add soup, water and cayenne pepper and heat through
5. Serve over rice
6. Sprinkle with paprika

Ingredients

-4 mahi mahi fillets
-2 tablespoons butter, divided
-1 clove garlic
-1 tablespoon teriyaki sauce
-2 tablespoons lemon juice
-1 teaspoon honey
-1 tablespoon sesame seeds

1. In skillet set at medium heat, melt 1 tablespoon butter; add garlic, saute until tender
2. Remove from heat
3. Stir in teriyaki, lemon juice, honey and sesame seeds.
4. Pour over mahi mahi fillets, marinate 30 minutes
5. Heat 1 tablespoon butter in skillet; set at medium heat
6. Add mahi mahi fillets, saute 4-5 minutes on each side, basting with marinade
7. Garnish mahi mahi fillets with parsley

Ingredients:

-1 ½ pounds Shark steak, cut into 1-inch thick
-1/2 cup soy sauce
-1 tablespoon sesame oil
-1 tablespoon olive oil
-2 tablespoons lemon juice
-¼ teaspoon ground ginger
-2 clove garlic, minced
-½ teaspoon sugar
-fresh parsley, for garnish

1. Combine all ingredients except shark steaks in shallow baking dish
2. Marinate steaks about 2 hours, turning occasionally
3. Pour off excess marinade and reserve
4. Broil shark steaks about 7 or 9 minutes on each side, brushing with reserved marinade when turning
5. Garnish with fresh parsley

Ingredients:

-2 mahi mahi fillets
-3 tablespoons honey
-3 tablespoons soy sauce
-3 tablespoons balsamic vinegar
-1 tablespoon gingerroot, finely grated
-1 garlic clove, minced
-1 teaspoon sesame oil
-2 teaspoons olive oil
-salt and pepper
-1 tablespoon olive oil (reserved)

1. Mix all ingredients in a ziploc bag and add fish
2. Leave in fridge to marinate for up to 2 hours
3. Preheat oven to 400 degrees F
4. In an oven safe skillet, heat 1 tablespoon olive oil on medium high heat
5. Place fish in skillet
6. Leave the fish to sizzle away for 5 minutes
7. Flip the fish over and place entire pan in the oven for 15 minutes
8. Serve immediately

Ingredients:

-1/4 cup olive oil
-1/4 cup lemon juice
-3 tablespoons chopped fresh parsley
-1 tablespoon minced garlic
-ground black pepper to taste
-1 1/2 pounds medium shrimp, peeled and deveined

1. In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper
2. Add shrimp, and toss to coat
3. Marinate in the refrigerator for 30 minutes
4. Preheat grill for high heat.
5. Thread shrimp onto skewers, piercing once near the tail and once near the head 6. Discard any remaining marinade
7. Lightly oil grill grate
8. Grill for 2 to 3 minutes per side, or until opaque

Ingredients:

-Parchment paper
-1 bulb fennel, cored and thinly sliced
-1 large onion, thinly sliced
-4 large cloves garlic, chopped
-1/2 cup pitted and chopped black and green olives
-2 pounds thick cod fillets, cut into 4 portions
-Salt and pepper
-1/4 cup flat-leaf parsley, chopped
-Extra-virgin olive oil, for drizzling
-1 lemon

1. Preheat oven to 400 degrees F
2. Rip off 4 sheets of parchment paper, each a little over a foot long
3. Make layered stacks dividing the fennel, onions, garlic, olives, and cod among the parchment pieces, working in the center of each piece of paper
4. Season the cod with salt and pepper and top with parsley
5. Drizzle extra-virgin olive oil over the fish portions
6. Fold the top and bottom edges together and crease several times then crease up the ends of the packets
7. Arrange the packets on the baking sheet and place in the center of the hot oven
8. Bake packets 20 minutes
9. Serve a packet per dinner plate
10. Cut lemon into wedges and serve to squeeze down over the hot fish

Ingredients:

-1/2 package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
-1 cup sour cream
-1/2 cup chopped seedless cucumber
-3 tablespoons chopped fresh dill weed
-1 3/4 cups Chicken Broth
-1/4 teaspoon pepper
-6 salmon fillets, 1″ thick (about 1 1/2 lb.)

1. Thaw pastry sheet at room temperature 30 minutes
2. Preheat oven to 400°F
3. Unfold pastry on lightly floured surface
4. Cut into 3 strips along fold marks
5. Cut each strip into 2 rectangles
6. Place on baking sheet
7. Bake 15 minutes or until golden; let cool
8. Mix sour cream, cucumber and 2 tablespoons dill weed
9. Refrigerate until serving time
10. Mix broth, pepper and remaining dill in skillet
11. Heat to a boil and add fish
12. Cover and cook over low heat 10 minutes or until fish is done
13. Split pastries into 2 layers, making 12 layers in all
14. Spread 1 tablespoon sour cream mixture on each of 6 bottom layers
15. Top each with salmon, 1 tablespoon sour cream mixture and a top layer
16. Discard broth mixture
17. Serve with remaining sour cream mixture
18. Serve immediately

Ingredients:

-1 package Pepperidge Farm Frozen Puff Pastry Shells
-2 tablespoons butter
-1/2 lb. medium shrimp, shelled and deveined
-1/2 lb. scallops, cut into halves
-2 cups sliced mushrooms
-1 can (10 3/4 oz.) Campbell’s Condensed Cream of Mushroom Soup
-1/2 cup milk
-1 cup shredded Swiss cheese
-Chopped fresh parsley

1. Bake pastry shells according to package directions
2. Melt 1 tablespoon butter in skillet
3. Add shrimp and scallops and cook until shrimp and scallops are done, stirring often
4. Remove from skillet
5. Melt remaining butter
6. Add mushrooms and cook until tender and liquid is evaporated
7. Add soup, milk and cheese
8. Heat until cheese melts
9. Return seafood mixture to skillet and heat through
10. Serve in pastry shells
11. Garnish with parsley

Ingredients:

-1 slice smoked bacon
-1/2 teaspoon salt
-1/2 teaspoon smoked paprika
-1/4 teaspoon black pepper
-4 skinless halibut fillets
-2 teaspoons bottled minced garlic
-1 (6 oz) package fresh baby spinach

1. Cook the bacon in a large skillet over medium heat until crisp
2. Remove bacon from pan, and crumble; set aside
3. Combine 1/2 teaspoon salt, smoked paprika, and 1/4 teaspoon black pepper in a small bowl
4. Sprinkle spice mixture evenly over fish
5. Add fish to drippings in pan, and cook for 4 minutes on each side
6. Remove fish from pan, and keep warm
7. Add 2 teaspoons garlic to pan, and cook for 1 minute, stirring frequently
8. Stir in bacon
9. Add spinach to pan, and cook for 3 minutes
10. Serve with fish

Ingredients:

-1 tablespoon olive oil
-1 tablespoon balsamic vinegar
-3/4 teaspoon grated lemon rind
-1 1/2 teaspoons fresh lemon juice
-1/8 teaspoon salt
-1/8 teaspoon black pepper
-3 garlic cloves, minced
-40 large shrimp, peeled and deveined
-16 lemon slices
-parsley sprigs, for garnish

1. Combine first 7 ingredients in a large zip-lock plastic bag
2. Add shrimp to bag; seal
3. Marinate in refrigerator for 30 minutes
4. Remove the shrimp from bag, reserving marinade
5. Thread 5 shrimp and 2 lemon slices onto each of 8 wooden skewers
6. Prepare grill
7. Place skewers on grill rack coated with cooking spray; grill fro 3 minutes on each side, basting occasionally with reserved marinade
8. Garnish with parsley sprigs

Ingredients:

Salad:
-1 head torn Boston lettuce
-1 1/2 pounds tomatoes, cored and cut into wedges
-1/3 cup thinly sliced red onion
-2 tablespoons olive oil
-4 salmon fillets, skinned
-1/3 cup crumbled feta cheese
-ground black pepper

Dressing:
-1/2 cup buttermilk
-1/4 cup sour cream
-1 tablespoon chopped fresh dill
-1 tablespoon cider vinegar
-1/2 garlic clove, minced
-1/4 teaspoon salt
-1/4 teaspoon pepper

1. Prepare grill
2. While waiting for grill to heat, make the dressing
3. Process all dressing ingredients in a blender about 20-30 seconds; cover and refrigerate
4. Assemble the salad by dividing the lettuce among 4 plates
5. Divide the tomatoes and onion, and layer over the lettuce; set aside
6. Rub 2 tablespoons olive oil over both sides of salmon fillet
7. Grill salmon over high heat 2-3 minutes, then carefully flip the fillets and grill until cooked through
8. Transfer 1 salmon fillet to each plate
9. Drizzle salads with the dressing, and top with crumbled feta and freshly ground pepper

Ingredients:

-1 lb. peeled shrimp (leave tails on)
-8 tablespoons olive oil
-4 cloves garlic, minced
-3 tablespoons snipped fresh Italian parsley
-6 tablespoons white wine

1. In a large skillet heat the oil over medium heat
2. Add garlic and shrimp
3. Cook stirring frequently for 4-5 minutes or until the shrimp turn pink
4. Stir in parsley and wine
5. Serve immediately

Ingredients:

-1 lb medium cooked shrimp
-1 bunch asparagus cut into 1 inch lengths, discarding bottom fourth
-2 fresh tomatoes
-4 medium cloves garlic, pressed
-3 tablespoons chopped fresh parsley
-small head of romaine lettuce, chopped
-2 oz crumpled goat cheese
-salt and fresh cracked black pepper to taste

Dressing
-3 tablespoons fresh lemon juice
-2 tablespoons extra virgin olive oil
-1 tablespoon Dijon mustard
-1 teaspoon honey
-salt and fresh cracked black pepper to taste

1. Make sure shrimp is completely thawed and patted dry with a paper towel
2. Cook asparagus in lightly salted boiling water for about 3 minutes
3. Drain and make sure asparagus is dried of excess water with paper towels
4. Cut tomatoes in half, remove seeds and cut out excess pulp
5. Cut into about ½ inch pieces
6. Whisk together lemon, oil, mustard, honey, garlic, salt and pepper
7. Toss shrimp, asparagus, parsley, and tomato with dressing and herbs
8. Allow shrimp salad to marinate for at least 15 minutes
9. Discard outer leaves of lettuce head, rinse, dry and chop
10. Serve shrimp mixture on bed of lettuce and top with crumpled goat cheese

Ingredients:

-4 salmon fillets, about 5 ounces each
-10 ounces baby spinach, coarsely chopped
-2 tablespoons basil & garlic pesto
-1 tablespoon sun-dried tomatoes, finely chopped
-1 tablespoon pine nuts

1. Heat oven to 400 degrees F
2. Make a slit two-thirds of the way through the center of each fillet
3. Season each fillet with salt and pepper
4. In a bowl, combine spinach, pesto, sun-dried tomatoes and pine nuts
5. Spoon mixture into the salmon
6. Arrange fillets on a tray lined with foil
7. Roast for 10 to 15 minutes or until the spinach mixture is heated through
8. Serve with your favorite salad

Ingredients:

-3/4 cup instant brown rice
-2 tablespoons tequila
-2 tablespoons fresh lime juice
-2 teaspoons olive oil
-1 teaspoon Tabasco chipotle sauce
-2 garlic cloves, minced
-24 large shrimp, peeled and deveined, with tails on
-8 bamboo skewers, soaked in cold water for 15 minutes
-1/2 teaspoon salt
-6 tablespoons minced fresh cilantro, divided
-8 lime wedges

1. Prepare rice according to package directions
2. Prepare grill
3. Combine tequila, lime juice, olive oil, chipotle sauce and garlic in a medium bowl
4. Add shrimp; toss to coat, and let stand for 10 minutes
5. Thread 3 shrimp onto each skewer, reserving remaining marinade
6. Coat grill with oil; place skewers on grill
7. Cover and cook on medium-high heat 5 minutes
8. Brush with remaining marinade
9. Turn skewers; brush again
10. Cover and grill 4 more minutes
11. Meanwhile, transfer the rice to a medium bowl; stir in slat and 4 tablespoons cilantro
12. Spoon 3/4 cup rice onto each of 4 serving plates; top each with 2 skewers and remaining cilantro
13. Serve with lime wedges

Ingredients:

-4 (6-ounce each) pieces halibut steaks
-1/4 teaspoon ground black pepper
-1/2 teaspoon salt

1. Place the fish on a parchment-lined roasting dish
2. Sprinkle with salt and pepper and bake for 10 to 12 minutes depending on thickness
3. Gently transfer the fish to a serving plate
4. Top with the grapefruit and fennel salsa (recipe listed) and serve immediately

Ingredients:

-1/2 lb large shrimp, peeled
-6 bamboo skewers, soaked in water
-1 tablespoon fresh lime juice
-1/2 tablespoon honey
-1 teaspoon Thai Kitchen Red Curry Paste
-sliced green onion tops

1. Rinse shrimp and pat dry
2. To butterfly, carefully make a cut along the edge of each shrimp, cutting almost all the way through; lay flat
3. Thread two shrimp onto two bamboo skewers; repeat with remaining shrimp and set aside
4. Stir together remaining ingredients in a bowl
5. Cook shrimp on a lightly oiled grill over medium heat for 4 to 6 minutes, turning several times
6. Brush with curry mixture during the last few minutes of cooking
7. Garnish with green onion tops and serve over steamed rice

Ingredients:

-1 medium red bell pepper, finely diced
-6 tablespoons fresh chives
-16 ounces fresh crab meat
-1 cup Panco breadcrumbs
-1 cup mayonnaise
-1/8 teaspoon table salt
-1/2 teaspoon freshly cracked pepper

-1 cup Panco breadcrumbs, for coating
-6 tablespoons clarified butter

1. Preheat the oven to 325° degrees F
2. Cut the ends off of the pepper and remove the insides, finely dice
3. Finely dice the fresh chives
4. Place the crab meat into a medium bowl and break it up checking for any pieces of shell
5. Then add the breadcrumbs, mayonnaise, chives, red pepper, salt, pepper and mix well
6. Divide the mixture up into equal portions, then form into little cakes
7. Sprinkle the breadcrumbs onto a plate and roll each cake in the breadcrumbs to coat
8. Heat a non-stick fry pan over high heat and add the clarified butter and heat until it just begins to smoke
9. Add the crab cakes and then turn the heat down to medium and let cook until golden brown on the one side
10. Meanwhile spray a baking tray with non-stick spray and set aside
11. Once the bottom of the crab cakes are golden, flip and transfer to the baking tray
12. Place into the oven for 12 to 15 minutes
13. Once ready serve immediately with a dollop of dill dressing and garnish with a small sprig of fresh dill or parsley

Fresh Dill Dressing
-1/2 cup mayonnaise
-1 tablespoons fresh dill
-1/8 teaspoon table salt
-1/8 teaspoon white pepper
-2 teaspoons fresh lemon juice
Mix mayonnaise, dill, salt, pepper and lemon juice together and serve with crab cakes

Ingredients:

-1 tablespoon oil
-4 salmon fillets (1 lb.)
-1 cup fat free milk
-1/2 cup (1/2 of 8-oz. tub) Philadelphia Cream Cheese Spread
-1/2 cup chopped cucumbers
-2 tablespoons chopped fresh dill

1. Heat oil in large skillet on medium-high heat
2. Add salmon; cook 5 minutes on each side or until salmon flakes easily with fork
3. Remove from skillet; cover to keep warm
4. Add milk and cream cheese spread to skillet; cook and stir until cream cheese spread is melted and mixture is well blended
5. Stir in cucumbers and dill
6. Return salmon to skillet
7. Cook 2 minutes or until heated through
8. Serve salmon topped with the cream cheese sauce

Ingredients:

-3 cloves garlic, minced
-1/3 cup olive oil
-1/4 cup tomato sauce
-2 tablespoons red wine vinegar
-2 tablespoons chopped fresh basil
-1/2 teaspoon salt
-1/4 teaspoon cayenne pepper
-2 pounds fresh shrimp, peeled and deveined
-skewers

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar
2. Season with basil, salt, and cayenne pepper
3. Add shrimp to the bowl, and stir until evenly coated
4. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice
5. Preheat grill for medium heat
6. Thread shrimp onto skewers, piercing once near the tail and once near the head
7. Lightly oil grill grate
8. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Ingredients:

-2 large bunches fresh rosemary
-1 large red onion, thinly sliced
-1 (2 to 3 pound) salmon fillet with skin
-2 large lemons, thinly sliced
-1/3 cup olive oil
-salt
-freshly ground black pepper

1. Preheat oven to 450 degrees F
2. Arrange half of rosemary sprigs in single layer in center of baking sheet
3. Arrange sliced red onion on top of the rosemary
4. Place salmon, skin side down, on the onion
5. Sprinkle with salt and pepper
6. Cover salmon with remaining rosemary sprigs
7. Arrange lemon slices over rosemary
8. Drizzle olive oil over
9. Sprinkle lemon slices with salt
10. Bake, uncovered, 8 to 12 minutes
11. Carefully remove salmon from pan and transfer onto individual serving plates
12. Serve with roasted onions and lemon slices