Makes 2 pounds

Ingredients:

4 bay leaves
20 peppercorns
12 whole cloves
1 teaspoon cayenne pepper
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon caraway seed
1 teaspoon mustard seed
1/8 teaspoon cumin seed
1/4 teaspoon fennel seeds
8 cups water
1 large lemon, quartered
1 clove Garlic, minced
2 pounds large shrimp, peeled and deveined

Serves 4

Ingredients:

3 medium potatoes, peeled and diced
2 cups frozen sweet corn
1 large onion, chopped
2 cups boiling water
1/4 teaspoon pepper
2 cans evaporated milk
8 ounces shredded cheddar cheese
1 cup whole milk
1/2 pound small shrimp, peeled and deveined
4 tablespoons dry sherry
Salt
Chopped parsley

Put potatoes, corn, onion and boiling water in a crock pot. Cover and cook on high for 3 to 4 hours, or until potatoes are tender.

Serves 6

Ingredients:

1 1/2 tablespoon vegetable oil
1 1/2 cup green bell pepper strips
3/4 cup thinly sliced onion
1 1/2 pound grouper fillets -- cut into 1/2-inch sticks
1/3 cup beer
1/4 teaspoon salt
1/8 teaspoon pepper
12 flour tortillas (6-inch size)
1 1/2 cup salsa
6 tablespoons nonfat sour cream

Serves 4

Ingredients:

3 tablespoons sunflower oil
5 shallots, sliced
4 cloves garlic, chopped
1 tablespoon mustard seeds
1 1/2 pound firm white fish boned and cubed
Flour for dusting
1 stick cinnamon
1 teaspoon allspice
1 tablespoon turmeric
5 ounces grated creamed coconut

Heat the oil and fry the shallots, garlic and mustard seeds for 1-2 minutes. Dust the fish with flour and add to the sauté pan. Add the remaining spices, and add water until fish is partially submerged. Simmer, covered, for 20 minutes, then stir in the grated coconut until blended into the sauce.

Serves 6

Ingredients:

2 pounds fresh salmon steaks
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons cooking oil
2 tablespoons snipped parsley
Salt and pepper
1/2 cup orange juice
1 tablespoon lemon juice
Orange wedges

Preheat oven to 400 degrees F.

Arrange fish in a large baking dish, making sure they do not overlap. Cook onion and garlic in oil until the onion is tender, but not browned. Stir in parsley, and season with salt and pepper. Spread mixture over fish. Combine orange and lemon juices; pour evenly over all.