Broiled

Substitutions: catfish, flounder, haddock, tilapia or trout. You can also try these with a mild salsa instead of the dressing. Number of Servings:  4 Ingredients:  4 tablespoons lime juice, divided 2 1/4 teaspoons chili powder, divided 1/4 teaspoon garlic powder 1 pound striped bass fillets, skinned 2 tablespoons olive oil 4 teaspoons white vinegar 1/8 teaspoon salt 8 crispy corn taco shells or 6" flour tortillas, warmed 1/2 cup chopped ripe avocado 2 cups packaged coleslaw mix Instructions:  Combine 1 tablespoon lime juice, 2 teaspoons chili powder and garlic powder in a small bowl. Brush over the fillets and let stand 5 minutes. Meanwhile, combine remaining lime juice and chili powder with olive oil, vinegar and salt in a small bowl. Mix well with a fork and set aside. Broil fillets 4 to 6 minutes on each side or until fish flakes easily with a fork. Fill each taco shell with about ½ cup coleslaw mixture. Break fish apart into large chunks with fork, and place chunks in each taco shell or tortilla, on top of coleslaw. Sprinkle fish with one tablespoon of avocado. Drizzle with dressing or salsa and serve immediately.

Number of Servings:  4 Ingredients:  3 tbsps. of soy sauce 1 tbsp. of fresh lemon juice 1/4 tsp. of garlic powder 2 tsp. of liquid wood-smoke flavoring 4 catfish fillets (or whole) Instructions:  In a small bowl, combine the soy sauce, lemon juice, garlic powder and liquid wood-smoke flavoring. Preheat broiler pan for 5 minutes. Coat pan with shortening spray. Place catfish on broiler pan and brush with mixture. Broil 3 inches from heat for 4-6 minutes, basting occasionally until catfish flakes easily. (When substituting whole catfish for fillets, follow the above instructions, broiling catfish 3 inches from heat for 3 minutes. Turn catfish over, brush with sauce, and continue basting occasionally for 3 minutes or until catfish flakes easily.)

Number of Servings:  4 Ingredients:  1 tablespoon butter 1/4 cup chopped onion 1/4 cup chopped red pepper 2 tablespoons flour 2 cups diced potatoes 1 cup frozen whole-kernel corn 1 can (14.5 oz) vegetable broth 1 tablespoon chopped fresh thyme or 1 teaspoon dried 8 ounces smoked oysters, clams, scallops, shrimp or a combination, well-drained 2 cups 2% milk Chopped fresh parsley Instructions:  Melt butter in medium saucepan over medium-high heat. Add onion and red pepper; cook until tender. Stir in flour until well blended. Stir in potatoes, corn, broth and thyme. Bring to a boil; reduce heat to low. Simmer 8-10 minutes or until potatoes are tender. Stir in shellfish and milk; continue cooking until heated through. Sprinkle each serving with chopped parsley.

As a prelude to your Thanksgiving feast, wake up your guests taste buds with this fabulous salmon appetizer. The flavors of the salmon and dill blend deliciously with the crunch of the cucumber. Number of Servings:  16 Ingredients:  16 slices English Cucumber 2 tablespoons rice vinegar 3 tablespoons Dijon mustard 2 tablespoons chopped fresh dill or 1 teaspoon dried dill weed 1 tablespoon sugar 16 thin slices French bread 2 tablespoons olive oil 8 slices (3 oz.) cold-smoked salmon, cut in half Instructions:  Combine cucumber and vinegar in small bowl; set aside. Combine dill, sugar and mustard in small bowl; mix well. Heat broiler. Brush bread slices with olive oil on both sides; place on broiler pan. Broil until lightly browned on both sides, about 2-3 minutes, turning once . Spread about 1 teaspoon mustard mixture on toasted bread slices; top with 2 cucumber slices. Place smoked salmon on each. Garnish with additional fresh dill. Tip: Cucumbers, mustard mixture and toasted bread can all be prepared ahead. Chill cucumbers and mustard mixture. Assemble crostini just before serving.

Start your new year off with this light and tasty Shrimp Caesar Salad recipe. This is quick and easy dish to prepare. Make it tonight! Number of Servings:  6 Ingredients:  1 to 1 1/2 lbs. Ocean Garden® Mexican Shrimp, shell-on, uncooked 1/4 cup Olive oil 2 Tbsp Soy sauce 2 Tbsp Barbecue sauce 2 tsp Worcestershire sauce 2 Garlic cloves, minced Croutons 2 Tbsp Butter, melted 2 Tbsp Olive oil Salad Dressing 1/3 cup Olive oil 3 Tbsp Lemon juice 1 1/2 Tbsp Red wine vinegar 1/2 tsp Salt Instructions:  Peel and devein shrimp, retaining tails, if desired. Set aside. Combine 1/4 cup olive oil, soy sauce, barbecue sauce. Worcestershire sauce and garlic. Brush shrimp with sauce and broil, turning once until done, 3 minutes per side. Croutons Sauté bread cubes and minced garlic in 2 Tbsp. each, butter and olive oil, over medium-low heat, until browned; sprinkle with shredded cheese. Set aside. Croutons may be toasted in a 325 (F) oven, stirring occasionally as they brown. Salad Dressing Combine 1/3 cup olive oil, lemon juice, wine vinegar, salt and pepper. Set aside. Break up romaine to make 6 to 8 cups; toss with dressing. To Serve Divide dressed romaine among salad plates. Sprinkle with croutons and shredded parmesan cheese and top with broiled shrimp. Recipe Source: Courtsey of Ocean Garden Image Source: © Cappi Thompson - Fotolia.com

Shrimp & Filet with Peanut Ancho Chile Sauce Number of Servings:  4 Ingredients:  1 lb. Ocean Garden® Mexican Shrimp 4 Filet mignon steaks (5 to 6 oz. each) 2 Tbsp Tamari or soy sauce Peanut Ancho Chile Sauce 2 or 3 Ancho chile peppers (dried poblano peppers) Hot water 3 Tbsp Rice vinegar 1/4 to 1/3 cup Beef broth 2 tsp Ginger, fresh shredded 1/2 tsp Lime peel, fresh shredded 1 clove Garlic, pressed or minced 1 - 14 oz. can Unsweetened coconut milk 2 Tbsp Brown sugar 2 Tbsp Peanut butter 1 Tbsp Tamari or soy sauce 1 Tbsp Lime juice 1 Tbsp Cilantro, chopped Instructions:  Peel and devein shrimp, leaving tails on. Trim steaks if needed and refrigerate. Combine 2 Tbsp tamari sauce and olive oil. Set aside. Peanut Ancho Chile Sauce Cover dried peppers with hot water and soak until soft, 30 to 60 minutes. Drain and pat dry. Remove stems and seeds; chop and set aside. Bring vinegar, beef broth, ginger and lime peel to a boil. Add garlic and chopped chili peppers; cover and simmer for 20 minutes, adding more broth if needed. Puree in blender or food processor with 1/2 cup coconut milk; add more milk if needed. Return pureed mixture to saucepan. Add remaining coconut milk, brown sugar, peanut butter and 1 Tbsp tamari sauce. Bring to a boil and simmer 5 to 8 minutes, stirring occasionally, until mixture blends and thickens slightly. Stir in lime juice. Keep warm. (Makes 2 cups.) To Cook Shrimp and Filets Brush shrimp and filets with tamari and olive oil; let stand for 15 to 20 minutes. Grill or broil filets 3 to 4 inches from heat, 4 or 5 minutes per side, brush with tamari and olive oil while cooking. Serve on warm dinner plate with 2 or 3 Tbsp sauce. Fresh herb garnish, optional. Source: Courtsey of Ocean Garden

Think Quick! A little butter, some sesame seeds and a dash of lemon juice and Viola! Dinner is served! Number of Servings:  2 Ingredients:  1 lb. fresh Tropical™ Tilapia fillets 2 Tbls. butter, melted 1 tsp. fresh lemon juice 3 Tbls. sesame seeds Instructions:  Combine melted butter and lemon juice in a shallow dish and dip the fillets in the mixture. Place on a lightly greased ovenproof pan. Broil under high heat about 2 minutes each side, basting with the butter/lemon mixture several times during the cooking process. After the final baste, top fillets with sesame seeds. Broil an additional 1-2 minutes until the seeds are golden brown. Source: Tropical Aquaculture Products, Inc.

Scallop and Shrimp Brochettes Number of Servings:  4 Ingredients:  8 medium-sized sea scallops 12 large shrimp, peeled and deveined 1 large red bell pepper, cut into 1 1/2-inch pieces Tropical Salsa (recipe follows) Tropical Salsa 1/2 cup mango, chopped 1/2 cup banana, chopped 1/2 cup peeled fresh orange, chopped 1/2 cup purple onion, finely chopped 1 1/2 teaspoons minced, seeded fresh jalapeno pepper 1 tablespoon cilantro, minced 1 teaspoon brown sugar 1/8 teaspoon cinnamon Instructions:  Thread scallops, shrimp and bell pepper pieces onto four 10-inch wooden skewers, using 2 scallops, 4 shrimp and 3 pieces pepper each. Place on a greased broiler pan; broil 4 to 5 inches from heat for 4 to 5 minutes on each side or until scallops are opaque and shrimp are pink and firm. Serve with Tropical Salsa. Tropical Salsa Combine all ingredients, stirring gently. Makes about 1-1/4 cups Nutrition Information:  Calories: 114 Fat: 1.33g Sat. Fat: 0.26g Protein: 11.88g Cholesterol: 75.43mg Sodium: 175.45mg

Number of Servings:  12 Ingredients:  7-1/2 ounces rye bread, sliced 3 tablespoons minced dill weed 3 tablespoons prepared horseradish 4 ounces smoked salmon, minced Black pepper, to taste 1/2 cup melted butter 12 (4 ounces each) Natural Style Clear·Cuts® Boneless Rainbow Trout Fillets 3 cups Saffron Sauce, recipe follows Saffron, for garnish Instructions:  Finely chop rye bread. Mix in dill weed, horseradish, smoked salmon, pepper, and melted butter; reserve. Per order: Apply 1/2 cup crust mixture to flesh side of trout fillet. Broil until trout turns opaque or crust turns golden brown, 4 to 5 minutes. Serve with 1/4 cup Saffron Sauce; garnish with a few saffron threads. Saffron Sauce Yield: 3 cups (1/4 cup per serving) Stir together 3 cups each fish stock and cream with 2 pinches saffron. Cook until reduced by half; season with salt and pepper. Reserve. Source: Courtsey of Clear Springs Foods, Inc.

New Delhi Dreaming Shrimp Kabobs Number of Servings:  6 Ingredients:  4 dozen Whole California Ripe Olives 2 cups prepared stir-fry sauce 1 tablespoon Curry powder 1 teaspoon liquid smoke 36 Large shrimp (peeled) 12 Bamboo skewers (soaked in water) Instructions:  Measure ripe olives and reserve. Mix next three ingredients in large bowl or plastic bag. Add shrimp. Chill for at least two hours. Remove shrimp from marinade, reserving all liquid. Intersperse four olives and three shrimp on each presoaked skewer. Grill or broil kabobs over/under high heat for 3 minutes. Turn over and continue cooking for 2 more minutes. Baste frequently with remaining marinade. Source: Recipe Courtesy of the California Olive Industry.