Great Seafood Recipes

Serves 4

Ingredients:

2 tablespoons soy sauce
2 teaspoons firmly packed brown sugar
1 teaspoon ground cumin
1 teaspoon sesame oil or vegetable oil
1/4 teaspoon crushed red pepper flakes
4 (6-ounce) swordfish steaks
4 green onions, diagonally sliced
Salt and pepper
3 cups fried or steamed rice

Preheat oven to 400 degrees F.

Combine soy sauce, brown sugar, cumin, sesame oil and red pepper flakes in an oven safe baking dish. Add swordfish and turn to coat both sides. Marinate for 5 to 15 minutes.

Serves 2

Ingredients:

2 (5 to 6-ounce) fillets of sea bass or other firm-fleshed white fish, with skin
Salt and pepper
4 teaspoons olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fennel seeds, chopped fine

Preheat oven to 425 degrees F.

Rinse fillets and pat dry. Season fillets with salt and pepper. In a cast iron skillet, heat 1 teaspoon oil over moderately high heat until hot and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes. Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through.

Serves 6

Ingredients:
3 limes, juiced
1 pound tilapia fillets
1 avocado, peeled and sliced
1 head red cabbage, shredded
1 red onion, thinly sliced
1 (16-ounce) jar Salsa
1 (7-ounce) can corn
1 package corn tortillas

Pour about 1/2 of lime juice into a 13x9x2-inch baking pan; reserve other half. Place fillets into pan; marinate for 5 minutes. Place half of avocado slices, a quarter of the cabbage, half the red onion and one-half cup of salsa into separate, small bowls and set aside.

Makes 4 to 6 servings

Ingredients:

1/2 cup butter or margarine
1 large onion, chopped
1/4 cup finely chopped celery
1/4 cup chopped green bell pepper
2 garlic cloves, minced
1 pound peeled crawfish tails
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon ground white pepper
1/2 teaspoon hot sauce
1 1/2 tablespoons all-purpose flour
3/4 cup water
1/2 cup finely chopped green onions
1/4 cup finely chopped fresh parsley
Hot cooked rice

Serves 2

Ingredients:

2 tablespoons olive oil
2 medium sized zucchini, diced
1 pound large shrimps, shelled and deveined
1 1/4 tablespoon lemon pepper seasoning salt

In a medium sauté pan, heat the olive oil over medium-high heat. Add the zucchini, stirring frequently, until tender and slightly browned. With a slotted spoon, remove zucchini to bowl. Add the shrimp and lemon pepper seasoning. Cook, stirring frequently for about 5 minutes or until shrimps are opaque throughout. Return zucchini to skillet and heat through. Serve immediately.