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Time: 20 minutes
Yield: 2-3 servings

Ingredients:

• 1 LB Nature’s Best Seafood 21/25 Raw Peeled & Deveined Shrimp
• 2 tbsp SoLa Cajun seasoning 
• 2 tbsp olive oil (or melted butter) 
• 1 tbsp lemon juice 
• 2 cloves garlic, minced 
• Optional: chopped parsley, lemon wedges 

Directions:

1. Thaw the shrimp under cold water for 5-10 minutes. Pat them dry using a paper towel.
2. In a bowl, toss shrimp with Cajun seasoning, olive oil, garlic, and lemon juice. Let sit for 5–10 minutes (optional, but adds flavor). 
3. Heat a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 2–3 minutes per side, until shrimp are pink and opaque. Don’t overcook! 
4. While your shrimp are cooking, make the grits according to the package.
5. Remove the shrimp from heat and place on top of your grits. Garnish with chopped parsley and a squeeze of fresh lemon juice. Enjoy!

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Time: 20 minutes
Yield: 2-4 servings

Ingredients:

1 package of Nature’s Best Seafood Surimi Crab Cakes

Optional: parsley, aioli, lemon, butter lettuce

Directions:

From FROZEN state- (Air Fryer**)

(Based on a 1000 watt round basket type air fryer)

1. Preheat the air fryer to 375°F.
2. Remove cakes from packaging and brush cakes with butter or spray with oil.
3. Place cakes in a single layer, evenly spaced, in air fryer basket.
4. Cook for 13-15 minutes.
5. Flip cakes and cook for another 5-6 minutes.
6. Remove and let sit for 2 minutes. Serve and enjoy

**Air fryers can have varying operation methods and wattages.  Please consider your appliance when following these directions.

From THAWED State- (Stove Top)

1. Preheat a non-stick skillet over medium low heat.
2. Add 2-3 teaspoons of vegetable oil to pan.
3. Place cakes in pan in a single layer.
4. Cook for 5 – 5 1/2 minutes.
5. Flip over and cook for an additional 5 – 5 1/2 minutes.
6. Remove from pan and let sit for 2 minutes. Serve and enjoy

From Frozen State- (Conventional Oven)

1. Preheat oven to 400°F.
2. Space cakes an inch apart on a greased non-stick baking sheet.
3. Brush cakes with melted butter or olive oil.
4. Bake cakes on an upper rack for 28-30 minutes or until 165℉ is achieved.
5. Remove from the oven and let sit for 2 minutes.  Serve and enjoy

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Time: 30 minutes
Yield: 3-4 servings

Ingredients:

1 LB Nature’s Best Seafood 41/50 Raw Peeled and Deveined Shrimp

3/4 lb whole wheat spaghetti

1/2 red onion, diced

6 garlic cloves, minced

1 1/2 tsp dry oregano

1/2 tsp red pepper flakes

1 cup dry white wine

1 lemon (zest + juice)

1 cup chopped fresh parsley

2-3 vine tomatoes, diced

Olive oil, salt, pepper, parmesan

Directions:
Step 1 – Cook pasta according to instructions on the package, reserve ½ cup of pasta water.

Step 2 – Sauté shrimp in olive oil (1–2 min/side). Set aside.

Step 3 – In same pan, cook onion, garlic, spices. Add wine + lemon, reduce.

Step 4 – Stir in tomatoes + parsley. Season with salt + pepper.

Step 5 – Add pasta, toss to coat. Use pasta water if needed.

Step 6 – Return shrimp to pan, toss for 40 sec and remove from the heat.

Step 7 – Finish with parmesan + red pepper flakes!

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Time: 10 minutes
Yield: 2-3 servings

Ingredients:
1 LB Nature’s Best Seafood Argentine Red Shrimp – Headless Shell-On
1 lemon, sliced
1 tsp Old Bay or sea salt (optional, for steaming water)
4 tbsp unsalted butter
2 cloves garlic, minced
Juice of 1/2 lemon
1 tsp Dijon mustard
1 tbsp chopped parsley

Directions:
Step 1 – Bring 1–2 inches of water to a simmer in a pot with a steamer basket or insert. Toss in lemon slices and optional seasoning.
Step 2 – Add shrimp to the steamer basket. Cover and steam for 4–6 minutes, or until shrimp are pink, firm, and opaque. Don’t overcook!
Step 3 – In a small saucepan, melt butter over medium heat. Add garlic and sauté for 30–60 seconds until fragrant.
Step 4 – Stir in lemon juice, Dijon mustard, and parsley. Season with salt and pepper to taste. Keep warm.
Step 5 – Plate the shrimp, drizzle with the warm sauce, or serve it on the side for dipping. Add lemon wedges for a fresh finish. Enjoy!

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Time: 1 hour
Yield: 4 servings

Ingredients:

For the Fish:
4 Nature’s Best Seafood Haddock fillets
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cold beer (lager works well)
Vegetable oil, for frying

For the Chips:
4 large russet potatoes, peeled and cut into thick strips
Salt, to taste

For Serving:
Malt vinegar
Tartar sauce
Lemon wedges
Peas (optional, for serving)

Directions:

1. Rinse the potato strips under cold water to remove excess starch. Pat them dry with a paper towel. Heat vegetable oil in a deep fryer or large pot to 325°F (165°C). Fry the potato strips in batches, ensuring not to overcrowd the fryer, until they are tender but not browned, about 5-6 minutes per batch. Remove them from the oil and drain on paper towels. 
2. Increase the oil temperature to 375°F (190°C). Fry the partially cooked potato strips in batches again until they are golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels and sprinkle with salt while still hot. 
3. In a large mixing bowl, combine the flour, baking powder, salt, and black pepper. Gradually whisk in the cold beer until you have a smooth batter. It should have the consistency of thick cream. Set aside for 10-15 minutes. 
4. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Pat the haddock fillets dry with paper towels and season lightly with salt and pepper. 
5. Dip each fillet into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side. Fry in batches if necessary to avoid overcrowding the fryer.  
6. Once cooked, remove the fish from the oil and drain on paper towels. Keep warm while frying the remaining batches. 
7. Serve the hot fish and chips immediately with malt vinegar, tartar sauce, lemon wedges, and optional peas on the side

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Time: 50 minutes
Yield: 5 servings

Ingredients:
4 quarts water
2 lemons, halved
1 large onion, quartered
4 cloves garlic, smashed
4 bay leaves
2 tablespoons Old Bay seasoning (adjust to taste)
2 tablespoon whole black peppercorns
1 tablespoon kosher salt
1 pound small red potatoes
2 ears of corn, shucked and halved
1 pound smoked sausage, cut into chunks
1 pound Nature’s Best Seafood Raw EZ Peel Medium 51/60 Shrimp
1 pound Nature’s Best Seafood Surimi Snow Crab Legs
1 pound Nature’s Best Seafood Whole Cooked Crawfish

Directions:

1. In a large stockpot, combine the water, halved lemons, quartered onion, smashed garlic cloves, bay leaves, Old Bay seasoning, black peppercorns, and kosher salt. Bring the mixture to a boil for 10 minutes.
2. Add the halved red potatoes to the pot. Cook for about 5-7 minutes.
3. Add in two ears of corns that have been shucked and halved. Cook for 5 minutes.
4. Add the chunks of smoked sausage to the pot and cook for an additional 10 minutes.
5. Add the shrimp to the pot and boil for 5-7 minutes or until they turn pink.
6. Add the surimi crab legs and crawfish to the pot. Arrange them evenly on top of the potatoes, sausage, shrimp, and corn.
7. Let the water come to a boil then remove it from the heat.
8. Drain the seafood boil and pour it onto a large serving platter or a lined table.
9. Serve the seafood boil with melted butter, cocktail sauce, lemon wedges, and chopped parsley on the side for dipping and garnishing.
10. Dig in and enjoy the delicious feast! Encourage everyone to roll up their sleeves and get messy, as eating a seafood boil is meant to be a fun and interactive experience.

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Time: 40 minutes
Yield: 5 servings

Ingredients:

12 ounces linguine pasta
1 pound mixed fish – Nature’s Best Seafood Cod, Tilapia, and Salmon, cut into bite-sized pieces
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, finely chopped
1 bell pepper, diced
1 cup cherry tomatoes, halved
1/2 cup white wine (optional)
1 cup seafood or fish broth
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon dried oregano
Salt and black pepper to taste
Zest and juice of 1 lemon
1/4 cup chopped fresh parsley
Grated Parmesan cheese for serving (optional)

Directions:
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta cooking water.
Season the mixed fish fillets with salt and black pepper. In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the seasoned fish fillets to the skillet and cook for 2-3 minutes per side, or until they are lightly browned and cooked through. Remove the fish from the skillet and set aside.
In the same skillet, add the chopped onion and diced bell pepper. Sauté for 3-4 minutes until softened. Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes until they begin to soften.
If using white wine, pour it into the skillet and stir, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly, about 1-2 minutes.
Pour in the seafood or fish broth, red pepper flakes, and dried oregano. Season with salt and black pepper to taste. Allow the sauce to simmer for 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly.
Add the cooked linguine and reserved pasta cooking water to the skillet with the sauce. Toss well to coat the linguine in the sauce. Gently fold in the cooked fish pieces, being careful not to break them apart too much. Stir in the lemon zest, lemon juice, and chopped fresh parsley. Taste and adjust seasoning if necessary.
Divide the fish medley linguine among serving plates or bowls. Serve hot, optionally garnished with grated Parmesan cheese and additional fresh parsley.

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Time: 1 hour
Yield: 6 servings

Ingredients:

1 pound Nature’s Best Seafood Surimi Crab Meat 

1/2 cup breadcrumbs (plus extra for coating) 

1/4 cup mayonnaise 

1 large egg 

2 tablespoons chopped fresh parsley 

2 tablespoons chopped green onions 

1 tablespoon Dijon mustard 

1 tablespoon Worcestershire sauce 

1 teaspoon Old Bay seasoning 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

Salt and pepper to taste 

Vegetable oil for frying 

Lemon wedges for serving 

Tartar sauce or remoulade sauce for serving

Directions:

1. In a large mixing bowl, combine the flaked surimi, breadcrumbs, mayonnaise, egg, chopped parsley, chopped green onions, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly combined. 
2. Divide the surimi mixture into equal portions and shape them into crab cake patties using your hands. Aim for uniform thickness to ensure even cooking. 
3. Place some extra breadcrumbs on a plate. Coat each crab cake patty with breadcrumbs, pressing gently to adhere the breadcrumbs to the surface of the patties. This will help create a crispy outer layer when frying. 
4. Place the coated crab cakes on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes. Chilling helps the crab cakes firm up and hold their shape during cooking. 
5. In a large skillet, heat vegetable oil over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet, ensuring they have enough space between them for even cooking. You may need to fry the crab cakes in batches depending on the size of your skillet. 
6. Cook the crab cakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to gently flip them halfway through cooking. 
7. Transfer the cooked surimi crab cakes to a plate lined with paper towels to drain any excess oil. Serve the crab cakes hot with lemon wedges and your choice of tartar sauce or remoulade sauce on the side for dipping. 

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Time: 1 hour
Yield: 4 servings

Ingredients:

20oz can of enchilada sauce 

1/2 pound of Nature’s Best Seafood Swai Fillets – cooked according to package 

½ pound Nature’s Best Seafood Raw EZ Peel Shrimp 51/60

1 cup corn kernels (fresh, frozen, or canned) 

1 cup black beans, drained and rinsed 

1 cup diced bell peppers (any color you prefer) 

1 cup diced onion 

2 cups shredded Mexican blend cheese 

1/4 cup chopped fresh cilantro 

8-10 flour tortillas 

Lime wedges, for serving 

Sour cream or Greek yogurt, for serving (optional) 

Directions:

1. Preheat the oven to 375°F (190°C). 
2. In a large mixing bowl, combine the cooked and chopped seafood, corn kernels, black beans, diced bell peppers, diced onion, shredded cheese, and chopped cilantro. Mix well to combine. 
3. Spread a thin layer of enchilada sauce on the bottom of the baking dish. 
4. Warm the flour tortillas slightly to make them pliable. Spoon a generous amount of the seafood filling onto each tortilla, then roll them up tightly and place seam-side down in the prepared baking dish. Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to cover them completely. Sprinkle any remaining cheese on top of the enchiladas. 
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. 
6. Remove the foil from the baking dish. Garnish the seafood enchiladas with chopped cilantro and serve hot. Serve with lime wedges and sour cream or Greek yogurt on the side, if desired. Enjoy!

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Time: 2 hours
Yield: 6 servings

Ingredients:

1/2 cup vegetable oil 

1/2 cup all-purpose flour 

1 large onion, diced 

1 bell pepper, diced 

2 celery stalks, diced 

3 cloves garlic, minced 

1 pound Andouille sausage, sliced 

1 bag of Nature’s Best Seafood 31/40 Raw IQF P&D Tail-Off Shrimp 

1/2-pound Nature’s Best Seafood Surimi Crab Meat  

1/2-pound Nature’s Best Seafood Bay Scallops 

1/2 pound fresh or frozen okra, sliced 

1 can (14.5 oz) diced tomatoes 

6 cups seafood or chicken broth 

2 bay leaves 

1 teaspoon dried thyme 

1 teaspoon dried oregano 

1/2 teaspoon cayenne pepper (adjust to taste) 

Salt and black pepper to taste 

Cooked white rice for serving 

Chopped green onions for garnish 

Directions:

1. To prepare the roux, heat vegetable oil in a large pot over medium heat. Gradually whisk in the flour, stirring constantly to prevent burning. Continue cooking and stirring until the roux reaches a dark brown color, resembling melted chocolate. Be patient, as this process can take around 20-30 minutes. 
2. Add diced onion, bell pepper, celery, and minced garlic to the pot with the roux. Cook for about 5-7 minutes until the vegetables are softened. 
3. Stir in the sliced Andouille sausage and sliced okra. Cook for another 5 minutes, allowing the flavors to meld. 
4. Pour in the diced tomatoes along with their juices. Add bay leaves, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir well to combine. 
5. Slowly pour in the seafood or chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer. 
6. Once simmering, add the peeled and deveined shrimp, crab meat, and scallops to the pot. Stir gently to combine. 
7. Let the gumbo simmer gently for about 20-30 minutes, allowing the flavors to develop and the seafood to cook through. Taste and adjust seasoning if necessary, adding more salt, pepper, or cayenne to suit your preference. 
8. Remove bay leaves before serving. Serve the seafood gumbo hot over cooked white rice. Garnish with chopped green onions for a pop of color and freshness. 

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Time: 20 minutes
Yield: 2 servings

Ingredients:
2 Nature’s Best Seafood Salmon Portions (Fillets)
8oz uncooked pasta
1 tsp kosher salt
½ tsp ground black pepper
1 tsp garlic powder
2 tablespoons Italian seasoning
3 tsp butter
12oz pasta sauce

Directions:
Step 1 – Preheat oven to 350 degrees. Line a baking pan with aluminum foil.
Step 2 – Season salmon with kosher salt, pepper, garlic powder, and Italian seasoning. Put salmon on baking pan and place a pat of butter on top.
Step 3 – Cook pasta according to the instructions on the package.
Step 4 – Bake salmon in the oven for 5-7 minutes. Warm up pasta sauce.
Step 5 – Plate pasta with your favorite pasta sauce. Top it with Nature’s Best Salmon and a squeeze of lemon. Enjoy!

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Servings: 4
Total Time: 15 minutes

Ingredients

1 lb. Nature’s Best Shrimp

Directions

1. Keep frozen until ready to use. While frozen, place into a strainer and rinse gently with cool water until thawed.
2. Once thawed, do not refreeze. Fill a cooking pot with sufficient water to cover the shrimp.
3. Bring the water to a boil, then add the thawed shrimp. Cook for approximately 3 to 4 minutes. Your shrimp becomes fully cooked when the flesh turns opaque.
4. Drain the hot water and immerse the shrimp in cold water to halt the cooking process. It is ready to be served immediately, chilled, or stored in the refrigerator.  *For your safety, consume it within three days.*

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Servings: 10

Ingredients
2lbs of Nature’s Best Seafood Colossal Shrimp
2 cups of cornstarch
2 tbsp of extra virgin olive oil
1 tbsp of butter
1 cup of mayonnaise
1 cup of thai sweet chili sauce
1 tablespoon of honey
Dash of siracha sauce
1 lime
Napa Cabbage
Red Pepper
Scallions

Directions
Thaw the shrimp by running it under cold water for 5 minutes
Combine the shrimp with the cornstarch. Make sure the shrimp gets coated.
Get a skillet hot, and heat up the extra virgin olive oil and butter. Add in the shrimp.
While the shrimp are cooking, start making the sauce. Stir the mayonnaise and the thai sweet chili sauce together. Add in the honey and a few dashes of siracha sauce. Stir. Add in a squeeze of the lime. Mix it one final time.
Once the shrimp is cooked through, remove it from the heat and place it in a separate bowl.
Pour your sauce over the cooked shrimp. Stir to evenly coat the shrimp.
To plate, start by adding the napa cabbage. Put the sauce-coated shrimp on top. Top with sliced red peppers, scallions, and a hint of fresh lime juice.

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Time: 10 minutes
Yield: 3 servings

Ingredients:
1lb Nature’s Best Seafood Red Argentinian Shrimp
3 tablespoons olive oil
3 tablespoons butter
2 tablespoons fresh-minced garlic
½ tablespoon fresh squeezed lemon juice
1 tablespoon chopped parsley

Directions:
Step 1 – Melt butter in a skillet over medium high heat. Once the butter is melted, add olive oil to skillet.
Step 2 – Once the oil is heated up, add garlic to the skillet and sauté until the garlic is fragrant and aromatic.
Step 3 – Add the Red Argentinian Shrimp to skillet and squeeze a fresh lemon over the shrimp. Sauté the shrimpfor 1-2 minutes, tossing the shrimp in the garlic. Be sure to watch carefully, as the shrimp cook very quickly. You will know the shrimp are done when they turn white and begin to curl up.
Step 4 – Garnish the shrimp with fresh chopped parsley and enjoy!

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Time: 30 minutes
Yield: 4 servings

Ingredients:
4 Nature’s Best Seafood Whiting Fillets
1 pinch salt
1 pinch pepper
1 fresh lemon
1 cup flour
3 tablespoons butter
Canola oil, for frying

Directions:
Step 1 – Season the whiting fillets with a dash of salt and pepper and a squeeze of fresh lemon. Let these sit for 5 minutes. After 5 minutes, pat dry each fillet with a paper towel to remove the excess moisture. Coat each fillet in flour.
Step 2 – To make the burnt butter sauce, simmer 3 tablespoons of butter on high heat until the butter is burnt. Remove from heat and set aside.
Step 3 – Heat canola oil in a pan on medium-high heat. Drop the fillets one at a time into the hot oil and fry about 3 to 4 minutes per side. While the fish is cooking, put the burnt butter in the pan and squeeze a fresh lemon over the fillets.
Step 4 – Serve over rice and garnish with basin chiffonade. Enjoy![/vc_column_text][/vc_column][/vc_row]

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Time: 20 minutes
Yield: 2 servings

Ingredients:
2 Nature’s Best Seafood Salmon Fillets
½ cup hoisin sauce
¼ cup balsamic vinegar
1/8 cup olive oil
1 pinch salt and pepper
1 fresh lime

Directions:
Step 1 – Mix together the hoisin sauce, balsamic vinegar, and olive oil in a small bowl.
Step 2 – Season the salmon fillets with a dash of salt and pepper and coat with the marinade.
Step 3 – Bake in the oven at 350 degrees for 5-7 minutes.
Step 4 – Top the salmon with a squeeze of fresh lime and enjoy!

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Time: 20 minutes
Yield: 2servings

Ingredients:
2 Nature’s Best Seafood Tilapia Fillets
¼ cup soy sauce
¼ cup sesame oil
2 tablespoons honey
2 tablespoons minced garlic
1 inch of peeled, grated ginger
1 tablespoon olive oil

Directions:
Step 1 – To make the marinade, mix the soy sauce, sesame oil, ginger, garlic, and honey in a plastic bag.
Step 2 – Place the tilapia filets in the plastic bag and marinate for 30 minutes to an hour.
Step 3 – In an oven safe dish, drizzle a tablespoon of olive oil and then pour thefillets and marinade into the dish.
Step 4 – Bake the fish in the oven for 10 minutes at 450 degrees. The fish should easily flake when it’s done.
Step 5 – Serve over rice and drizzle the remaining marinade over top. Enjoy!

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Time: 20 minutes
Yield: 4 servings

Ingredients:
4Nature’s Best Seafood Catfish Fillets
1 cup flour
1 cup Panko breadcrumbs
2 eggs
2 tablespoons water
Canola oil, for frying
1 cup mayonnaise
1 tablespoon capers
1 tablespoon sweet relish
1 tablespoon yellow mustard
1 tablespoon Old Bay seasoning
1 tablespoon Worcestershire
1 squeeze of fresh lemon
4 (6-inch) hoagie rolls
2 cups shredded iceberg lettuce
4 lemon wedges, for serving

Directions:
Step 1 – Fill three shallow dishes with flour, eggs whisked with 2 tablespoons water, and panko breadcrumbs. Dredge each fish fillet first in the bowl of flour, then in the egg wash, and then into the breadcrumbs.
Step 2 – Heat canola oil in a pan on medium-high heat. Drop the fillets one at a time into the hot oil and fry until golden brown, about 3 to 4 minutes per side.
Step 3 – To make the tartar sauce, combine mayonnaise, capers, sweet relish, yellow mustard, Old Bay seasoning, Worcestershire sauce, and a squeeze of fresh lemon in a small bowl and mix well.
Step 4 – Slice each piece of bread in half lengthwise. Spread the tartar sauce on each piece of bread. Place the fried catfish on a bed of shredded lettuce and top with additional tartar sauce, if desired. Serve each po-boy with a lemon wedge on the side. Enjoy!

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Serves: 4
Total Time: 45 minutes

Ingredients

1 pound Nature’s Best catfish nuggets
¼ cup of milk
¾ cup plain yogurt
1 ½ cup of self-rising flour
¼ tsp. celery salt
½ tsp. salt
¼ tsp. ground pepper
Peanut oil

Directions

1. Combine milk and yogurt until mixed well.
2. Place catfish nuggets into a bowl, stir in milk and yogurt mixture; let marinate for 30 minutes.
3. Mix flour, celery salt, salt and pepper in a shallow dish.
4. Drain catfish nuggets and cover with flour mixture.
5. Deep fry nuggets in 370 to 375 degrees vegetable shortening.
6. Cook until nuggets are golden brown and cooked thoroughly (about 2-3 minutes). Drain nuggets on paper towels. Serve right away.

Chef Dave’s Tip: These pair great with ranch dipping sauce and coleslaw on the side. Yum!

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Serves: 4
Total time: 30 min

Ingredients

1 lb Nature’s Best Raw EZ to Peel Shrimp, rinsed
1 tbsp. sea salt
Cocktail sauce
2 lemons
black peppercorn

Directions

1. Bring 3 quarts of water to a boil
2. Add juice from one lemon and 1 tbsp. black peppercorn
3. Reduce heat, simmer uncovered for 10 mins.
4. Add shrimp and cook until light pink, about 3 to 4 mins (keep shell on to hold flavors)
5. Drain immediately and cool under running water
6. Peel the shrimp and place on outer ring of a big plate or bowl
7. Place smaller bowl with cocktail sauce in the middle, for dipping
8. Put 4 lemon wedges on a side plate, if desired

Chef Dave’s Tip: If serving these at a party, serve the shrimp over ice to help them stay cool for longer.

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Serves: 4
Total time: 25 min

Ingredients

4 Nature’s Best whiting fillets
Dried Parsley (1 tsp)
Ground up Thyme (½ tsp)
Cayenne Pepper (½ tsp)
Onion Powder ( ¼ tsp)
Garlic Powder ( ¼ tsp)
Peanut oil, for cooking

Directions

1. Preheat oven to 425 degrees
2. Place fillets in a non-stick baking dish.
3. Mix parsley, thyme, pepper, onion and garlic powders.
4. Drizzle peanut oil over pan, place fillets into dish with seasoning on top
5. Cover fillets with foil and bake for 15 – 20 minutes, or until fish flakes easily with fork.

Chef Dave’s Tip: For easy cleanup, line your baking dish with aluminum foil.

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Serves: 4
Total Time: 40 min

Ingredients

4 Nature’s Best cod loins
1 cup of plain breadcrumbs
½ cup fresh parsley, chopped
3 cloves garlic, minced
¼ tsp. salt
¼ tsp. pepper
½ cup Parmesan cheese
2 tsp. butter or margarine, melted
Directions
1. Preheat oven to 325 degrees.
2. Mix all ingredients together to make breadcrumb blend, excluding fish and butter.
3. Drizzle fillets with butter and dip each side into breadcrumb mixture.
4. Bake uncovered for 15 to 20 minutes until fish flakes easily with fork.

Chef Dave’s Tip: For easy cleanup, line your baking dish with aluminum foil.

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Servings: 4
Total Time: 30 minutes

Ingredients

4 oz Nature’s Best Surimi Snow Crab Leg
4 oz dice cut tuna
3 oz edamame
3 oz sliced avocado
3 oz chopped carrots
3 oz chopped red cabbage
3 oz thinly sliced cucumber
3 oz chopped mango
4 cups Sushi Rice
3 tablespoons of Ponzu sauce
3 tablespoons of sesame oil
Salt to taste

Directions

Step 1 – In four bowls, portion out the rice. In a separate bowl mix the ponzu sauce, sesame oil and add salt to taste.
Step 2 – Add 1 tbsp of the poke sauce mix to the rice. Add the tuna to the remaining sauce mix and stir.
Step 3 – Place the Edamame, avocado, sliced cucumber, carrots, cabbage, and mango on top of the rice. Add the tuna without adding all the sauce in the mixing bowl.
Step 4 – Mix the Nature’s Best Surimi Snow Crab Legs into the remaining sauce mix.
Step 5 – Add the Snow Crab Legs on top of the other ingredients and pour the remaining sauce on top of it. Enjoy!

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Serving Size: 6 (2 patties per person)
Total Time: 20 min

Ingredients

1 lb. frozen Nature’s Best Crawfish, thawed and chopped
½ cup breadcrumbs
⅓ cup mayonnaise
½ cup sliced onion
¼ cup fresh parsley, chopped
2 tbsp. olive oil

Directions
1. Combine all ingredients in a bowl (except oil)
2. Heat olive oil in a large nonstick skillet, medium heat
3. Add ⅓ cup of mixture into the skillet for each patty
4. Use a spatula to carefully turn patties over
5. Cook 4 to 5 minutes on each side, or until golden brown
6. Once patties are firm, remove and place them on a plate lined with paper towels to absorb extra oil
7. Optional: Serve patties with cocktail sauce or a mayonnaise and pesto sauce (½ cup mayonnaise, 2 tbsp. pesto sauce)

Chef Dave’s Tip: Save money by using a blender (or food processor) to make your own breadcrumbs.

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Servings: 4
Total Time: 10 minutes

Ingredients

Nature’s Best Surimi Snow Crab Leg
Celery sticks cut in half
Lemon wedges
Tartar sauce
Mayonnaise

Directions

Step 1 – In a bowl, mix tartar sauce and mayonnaise together.
Step 2 – Lay out shooter glasses and begin to fill them with about a half-inch of tartar sauce.
Step 3 – Add a layer of the tartar/mayo mixture to the shooters and then a final layer of tartar.
Step 4 – Cut each Nature’s Best Surimi Snow Crab Leg in half and add one piece to each shooter.
Step 5 – Garnish with half a celery stick and a lemon wedge. Enjoy!

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Serves: 4
Total time: 20 min

Ingredients
24 Nature’s Best Frog Legs
4 cloves garlic, crushed
1 cup chopped onion
1 tsp. cayenne pepper
8 tbsp. butter

Directions
1. In a large skillet, saute onion and garlic in butter on medium-high heat
2. Add frog legs, cook 7-8 minutes on each side
3. Sprinkle cayenne pepper when 3 minutes remain, and serve once cooled for 5 minutes.

Chef Dave’s Tip: Make sure the pan is well coated before adding the frog legs so they don’t stick to the bottom.

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Serves: 4
Total time: 20 mins

Ingredients
4 Nature’s Best tilapia fillets
3/4 cup freshly grated Parmesan cheese
1 teaspoon paprika
1 lemon, cut into slices
Salt and pepper to taste

Directions
1. Preheat the oven to 400 degrees .
2. In a shallow baking pan, combine cheese with paprika.
3. Drizzle the fish with olive oil and dredge in the cheese mixture.
4. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Add a dash of salt and pepper if desired. Serve the fish with the lemon wedges.

Chef Dave’s Tip: Using fillets of all the same size will allow them to all cook evenly.

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Servings: 4
Total Time: 20 minutes

Ingredients

4 oz Nature’s Best Surimi Snow Crab Leg
Brioche hotdog buns
3 oz chopped red cabbage
2 oz chopped kale
1 stick of salted butter
2 tbsp heavy cream
2 tbsp minced garlic
2 tbsp smoked paprika
Salt
Black pepper
Thinly chopped green onions
Thinly chopped parsley
Lemon wedges

Directions

Step 1 – In a medium size saucepan, melt the butter over medium heat and add the heavy cream. Add the minced garlic, smoked paprika, and chopped parsley and stir.
Step 2 – Add the Nature’s Best Surimi Snow Crab Legs to the saucepan and sauté for about 30 seconds. Remove from heat and add salt and black pepper to taste.
Step 3 – Lightly toast the brioche buns in the oven.
Step 4 – Assemble the po-boy with the chopped cabbage, kale, and surimi snow crab legs. Top with green onions and a squeeze of lemon. Enjoy!

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Serves: 4
Total time: 25 min

Ingredients
4 Nature’s Best swai fillets
2 tablespoons butter
1/4 cup dry white wine
1 tablespoon lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
Pinch of chili powder
Olive oil

Directions
1. Preheat oven to 350 degrees F.
2. Spray a shallow pan or baking sheet with cooking spray. Place fish fillets into the prepared pan.
3. Melt margarine in a saucepan over medium heat.
4. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
5. Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

Chef Dave’s Tip: Pair this dish with orzo for a light summer meal.

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Serves: 4
Total time: 20 min

Ingredients
4 cups water
2 lbs. frozen Nature’s Best Snow Crab Legs

Directions
1. Bring 4 cups water to boil in a large pasta pot with strainer insert, make sure water is below the strainer
2. Rinse icy layer from frozen crab legs and put them in the strainer, cover
3. Steam for 4 to 6 minutes
4. Serve crab legs once heated through and serve with melted butter for dipping.

Chef Dave’s Tip: Serve these alone or with a baked potato and mixed vegetables for a well-balanced meal.

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Serves: 4
Total Time: 30 mins

Ingredients
2 lb. Nature’s Best Cooked P&D Shrimp
2 medium sized zucchini
8 cups vegetable oil
¼ cup soy sauce
3 tbsp. lime juice
2 cups seltzer water
1 cup all-purpose flour
3 tbsp. brown sugar
¼ tsp. baking soda
¼ cup water
2 scallions, sliced

Directions
1. Cook soba noodles first
2. Rinse noodles with cold running water and set aside
3. Mix together soy sauce, lime juice, brown sugar and water in a bowl
4. Whisk together the flour, baking soda, and seltzer
5. Heat oil in a large saucepan on medium heat
6. Meanwhile, dip shrimp and zucchini in the batter and fry in the oil (about 4 to 5 mins.)
7. Once golden, serve shrimp and zucchini on the soba noodles with the soy-lime dipping sauce
8. Add sliced scallions.
9. Let cool for five minutes and serve.

Chef Dave’s Tip: These are a fun addition to any party menu! Try serving with a few different sauce options to add variety.

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Servings: 4
Total Time: 15 minutes

Ingredients

4 oz Nature’s Best Surimi Snow Crab Legs
Flour Tortillas
2 bunches of Cilantro
1 yellow bell pepper diced
1 orange bell pepper diced
1/2 Sweet Onion diced
3 oz chopped red cabbage
Mayonnaise
Sriracha Mayonnaise
Eel Sauce
Lime wedges

Directions

Step 1 – Warm tortillas in a skillet until hot.
Step 2 – Lay out tortillas and begin assembling the tacos with red cabbage, yellow bell peppers, orange bell peppers, and onion.
Step 3 – Lightly coat each Nature’s Best Surimi Snow Crab Leg in mayo and lay two surimi snow crab legs atop each taco.
Step 4 – Add a drizzle of sriracha mayo and eel sauce to each taco.
Step 5 – Garnish with cilantro and lime wedges and enjoy!

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Serves: 4
Total time: 5 Minutes

Ingredients
¼ cup extra-virgin olive oil, divided
1 cup cornmeal
4 catfish fillets
Kosher salt
Freshly ground black pepper

Directions
Step 1 – Preheat oven to 425 degrees and drizzle 2 tablespoons oil on a large baking sheet. On a large plate, combine cornmeal and Cajun seasoning. Season catfish with salt and pepper, then dredge fish in seasoned cornmeal, pressing to coat
Step 2 – Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil. Bake until golden and fish flakes easily with a fork, 15 minutes. Serve with lemon wedges.

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Serves: 4
Total time: 30 minutes

Ingredients
4 whiting fillets
2 Tbsp olive oil

Rub ingredients:
1 tsp garlic powder
1 tsp dried parsley
1 tsp onion powder
1 tsp red pepper flakes
1 tsp of lime juice
2 tsp of seasoned salt

Directions
Step 1 – Preheat oven to 400°F.
Step 2 – Mix all rub ingredients together.
Step 3 – In a baking pan, coat fish with olive oil. Then coat the fish in the spice mixture.
Step 4 – Place the fish the oven and bake for 10-15 minutes until fish is flaky.

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Serves: 4
Total time: 25 minutes

Ingredients
2 lb. whiting fillets (6-8 fillets)
1 1/3 cups all-purpose flour
2 tsp. lemon pepper
1 tsp. salt
1 tsp. dried dill
1 tsp. garlic powder
1/2 tsp. black pepper
canola oil (for frying)

Directions
Step 1 – Season the fish with a blend of lemon pepper, salt, dried dill, garlic powder, and black pepper. Sprinkle the fillets with half of the seasoning. Mix the remaining spice into the flour.
Step 2 – Dredge the seasoned fish in the seasoned flour and set it on a tray to rest while the oil heats. Heat about 1 1/2 to 2 cups of canola oil in a cast-iron skillet to 325 degrees. Pan-fry the fish on both sides until golden and crispy.
Step 3 – Adjust the temperature to maintain 325 as needed. Drain the fish on paper towels or a wire rack. Serve immediately.

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Serves: 4
Total time: 25 minutes

Ingredients
2 pounds whiting fish fillets
salt and ground black pepper to taste
1 lemon, halved, divided
¼ cup butter, divided
1 tablespoon vegetable oil
1 cup all-purpose flour
2 teaspoons minced garlic
1 tablespoon capers

Directions
Step 1 – Season fish with salt and pepper and squeeze 1 lemon half over fish.
Step 2 – Heat 2 tablespoon butter and oil in a large skillet over medium heat until bubbling.
Step 3 – Spread flour into a shallow bowl. Dredge fish through the flour until lightly coated on both sides.
Step 4 – Cook fish in the bubbling butter mixture, working in batches, until fish is golden on both sides and flakes easily with a fork, 5 to 10 minutes per side. Transfer cooked fish to a serving platter.
Step 5 – Increase heat under skillet to medium-high; add remaining 2 tablespoons butter. Cook and stir butter until fragrant and starting to turn brown, 2 to 3 minutes. Add garlic to brown butter and remove skillet from heat. Stir capers into garlic mixture and squeeze remaining lemon half over mixture. Pour caper sauce over cooked fish.

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Serves: 6
Total time: 1 hour 45 minutes

Ingredients
⅓ cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
½ teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
½ red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

Directions
Step 1 – Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Step 2 – Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice and toss well. Season to taste with salt and pepper and refrigerate until ready to serve.
Step 3 – Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Step 4 – Remove the tilapia from the marinade and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

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Serves: 4
Total time: 30 minutes

Ingredients
4 fillets tilapia
salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1 lemon, thinly sliced
¼ cup mayonnaise
½ cup sour cream
⅛ teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

Directions
Step 1 – Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Step 2 – Season the tilapia fillets with salt, pepper, and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. Usually about 2 slices on each piece so that it covers most of the surface of the fish.
Step 3 – Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
Step – While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

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Serves: 4
Total time: 25 minutes

Ingredients
3 skinless tilapia fillets (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup fresh cilantro leaves
1/2 cup thinly sliced red onion
4 tablespoons lime juice
2 tablespoons Worcestershire sauce
1 jalapeño, seeded and finely chopped
8 to 12 corn tortillas
1/2 cup shredded iceberg lettuce
Sour cream and lime wedges, for serving

Directions
Step 1 – Sprinkle the tilapia with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet over high heat until hot. Add the fish and cook, turning once, until golden and cooked through, about 10 minutes. Let the fish cool to warm, then shred with a fork.
Step 2 – Put the shredded fish and the oil from the skillet in a large bowl and toss with the cilantro, onion, lime juice, Worcestershire, jalapeño, 1 teaspoon salt and 1/2 teaspoon black pepper. Chill until ready to use.
Step 3 – Toast the tortillas directly over a burner set on medium, turning, until blackened in spots. Stack the tortillas as toasted.
Step 4 – Serve the tilapia salpicon with the tortillas, lettuce, sour cream and lime wedges.

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Serves: 4
Total time: 40 minutes

Ingredients
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
1 dash pepper to taste

Directions
Step 1 – Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
Step 2 – Rinse tilapia fillets under cool water, and pat dry with paper towels.
Step 3 – Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
Step 4 – Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

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Serves: 4
Total time: 25 minutes

Ingredients
1/2 cup chipotle chiles in adobo sauce
2 tablespoons honey
2 scallions, white and green parts, roughly chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Four 6- to 8-ounce tilapia fillets
Coleslaw and lemon wedges, for serving

Directions
Step 1 – Put the chipotle chiles, honey, scallions, 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until combined.
Step 2 – Transfer to a large bowl, add the tilapia and toss to coat evenly; set aside for 10 minutes at room temperature.
Step 3 – Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook, turning once, until just cooked through, 5 to 7 minutes. Serve with coleslaw and lemon wedges on the side.

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Serves: 4
Total time: 20 minutes

Ingredients
2 large zucchinis
2 tablespoon canola oil
1 avocado medium semi-firm
½ cup red pepper hummus
¾ cup snow crab meat
½ teaspoon red pepper flakes
½ medium red onion finely diced
Hot sauce for serving

Directions
Step 1 – Using a mandolin or vegetable peeler, thinly slice the zucchinis into six to eight long strips.
Step 2 – In a nonstick sauté pan over medium-high heat, warm the canola oil. Working in batches, add the zucchini strips without overlapping them, and cook for 30 to 60 seconds per side, or until slightly cooked and soft. You can also cook these on a hot grill, 60 seconds per side. Transfer the zucchini slices to a plate, cover loosely with plastic wrap, and place in the refrigerator until needed.
Step 3 – Cut the avocado into ¼ inch cubes and set aside.
Step 4 – Boil the snow crab for 4 to 5 minutes in a large pot. Remove the snow crab and place in a bowl to drain. Split each crab leg lengthwise with kitchen shears.
Step 5 – Lay the thin slices of zucchini out flat on a working surface. Spread one side of each strip with hummus and add a layer of crab meat, avocado cubes, chilies, and onions. Starting from one end, slowly roll the zucchini strips, tightly folding in the crab mixture. You can close this with a toothpick, or just leave the end tucked underneath.
Step 6 – Serve cold with your favorite hot sauce.

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Serves: 4
Total time: 45 minutes

Ingredients
8 ounces Snow Crab Meat
1 pound Campanelle pasta
1 stick butter, divided
3 teaspoons garlic puree
1/4 cup flour
2 teaspoons lemon juice
3 cups Half & Half
1 Tablespoon chives
1 teaspoon salt
1/2 teaspoon pepper
8 ounces quality Havarti cheese, shredded
8 ounces quality Gruyere cheese, shredded
1 1/2 cups Panko Breadcrumbs

Directions
Step 1 – Preheat oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray.
Step 2 – Bring a large pot of salted water to boil and cook pasta until it is al dente. Rise and set aside.
Step 3 – In that same pot, melt 1/2 stick of butter, add the garlic. Using a whisk, whisk in the flour over medium-low heat. Add lemon juice and Half & Half, continue to whisk, making sure there are no lumps. Mixture will begin to thicken.
Step 4 – Remove from heat and slowly mix in both cheeses, add the chives, salt and pepper.
Step 5 – Fold in crab meat and pasta. Pour into prepared baking dish.
Step 6 – In a small pan, melt the other 1/2 stick of butter. Stir in Panko crumbs and coat with butter. Sprinkle over pasta.
Step 7 – Bake for about 25 minutes.

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Serves: 6
Total time: 30 Minutes

Ingredients
¾ pound fettuccine or penne pasta
1 pound shrimp – peeled and deveined
1 tablespoon oil
1 small onion, finely chopped
2 tablespoon butter
1 garlic clove
1/3 cup white wine
2 cups heavy whipping cream
1/3 cup parmesan cheese
Salt and pepper to taste
Paprika to taste
Parsley or basil for garnish if desired

Directions
Step 1 – Cook the pasta according to the instructions on the package. Drain the noodles, but don’t rinse them.
Step 2 – Season the shrimp with salt, pepper and paprika. Heat a large skillet over medium-high head. Add 1 tablespoon of oil.
Step 3 – Once the oil has heated, place the shrimp into the pan in one layer. Cook for about 1-2 on each side. The shrimp should look pink and white with no translucency.
Step 4 – Place the shrimp in a separate bowl. Using the same pan, add 2 tablespoons of butter and the chopped onion. Saute until the onions look golden brown. Add the garlic and cook while stirring for another minute. Stir in 1/3 cup white wine and reduce to 25%, scraping the brown bits off the bottom of the pan.
Step 5 – Stir the cream into the pan and allow it to simmer for 2 minutes. Sprinkle 1/3 cup of parmesan on top of the cream. Stir the mixture until creamy and smooth then remove from heat. Add in ¼ teaspoon of paprika and some salt and pepper to taste.
Step 6 – Stir in cooked shrimp and drained pasta. Serve with parsley, basil, and parmesan garnish.

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Serves: 4
Total time: 25 minutes

Ingredients
1/2 pound uncooked angel hair pasta
2 shallots, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 pound uncooked large shrimp, peeled and deveined
1 teaspoon dried oregano
1/8 teaspoon salt
1 cup chicken broth
1 cup white wine or additional chicken broth
4 teaspoons cornstarch
1/3 cup lemon juice
1/4 cup capers, drained
3 tablespoons minced fresh parsley

Directions
Step 1 – Cook pasta according to package directions.
Step 2 – Meanwhile, in a large skillet, sauté shallots and garlic in oil for 1 minute. Add the shrimp, oregano, and salt; cook and stir until shrimp turn pink. In small bowl, combine the broth, wine, and cornstarch; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Step 3 – Drain pasta. Add the pasta, lemon juice, capers and parsley to the skillet; toss to coat.

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Serves: 4
Total time: 15 Minutes

Ingredients
1 ½ pounds large shrimp, peeled and deveined, tail on
Kosher salt
Olive Oil
1 (1/2 inch) piece ginger, peeled
1 cup firmly packed mint leaves
1 small lime

Directions
Step 1 – Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners.
Step 2 – Pat the shrimp dry, then transfer to a medium bowl and season with 1 ½ teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate ½ teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.
Step 3 – When you’re ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter, and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes.
Step 4 – Transfer the shrimp tt the platter and toss with the mint-ginger mixture and a squeeze of lime.

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Serves: 4
Total time: 20 Minutes

Ingredients
2 tablespoons salted butter
6 cloves garlic, finely diced
1 pound shrimp, tails on or off
1 small yellow onion, diced
½ cup white wine (optional)
1 cup whipping crème or half and half
5 ounces jarred sun-dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
1 ¾ cups baby spinach leaves, washed
2/3 cup fresh grated parmesan cheese
1 teaspoon cornstarch mixed with 1 tablespoon of water (optional)
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley, chopped

Directions
Step1 – Heat a large skillet over medium-high heat. Melt the butter and add in the garlic. Fry for 1 minute, until fragrant.
Step 2 – Add in the shrimp and fry for 2 minutes on each side, until slightly cooked through and pink. Move to a bowl. Set aside.
Step 3 – Fry the onion in the butter leftover in the skillet. Pour in the white wine (if using) and allow to reduce to half, scrape any bits off the bottom of the pan
Step 4 – Add the sun-dried tomatoes and fry for 1-2 minutes
Step 5 – Reduce the heat to low-medium, add the half and half and bring to a low simmer. Stirring occasionally. Season with salt and pepper, to your taste
Step 6 – Add in the spinach leaves to wilt in the sauce and add in the parmesan cheese. Allow the sauce to simmer until the cheese melts through the sauce. (For a thicker sauce, add the water and cornstarch mixture to the center of the pan, let simmer while stirring the mixture quickly until the sauce thickens)
Step 7 – Add the shrimp back into the pan, add herbs and parsley to taste.
Step 8 – Serve over rice, pasta or steamed vegetables, and enjoy!

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Serves: 2
Total time: 15 minutes

Ingredients
1-pound large shrimp, peeled and deveined
Salt and pepper
2 tablespoons olive oil
2-3 tablespoons Cajun seasoning
1 tablespoon minced garlic, or dried garlic
1 teaspoon crushed chili pepper flakes
1-inch piece of fresh ginger, grated

Directions
Step 1 – After peeling and deveining he shrimp, add them to a large mixing bowl, coat with olive oil, season with salt and pepper, then toss with Cajun seasoning
Step 2 – Melt butter in a large skillet over medium heat on the stovetop. Add the shrimp and season with garlic, ginger, and crushed chili pepper flakes. Cook until the shrimp turns pink, and no gray remains. Add 2 tablespoons of water to help crape the brown bits off the bottom of the skillet and coat the shrimp. Add more salt and pepper to taste. Serve immediately!

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Serves: 4
Total time: 35 minutes

Ingredients
2 pounds of sea trout fillets
2 Tablespoons minced onion
¼ cup stick unsalted butter melted
2 Tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon paprika
2 teaspoon red pepper flakes
dash black pepper
1 Tablespoon capers

Directions
Step 1 – Heat oven to 350 F.
Step 2 – Butter a glass casserole -large enough so that the fillets aren’t crowded. Lay the fillets in a single layer in the glass casserole.
Step 3 – Whisk the melted butter, lemon juice, minced onion, salt, paprika, red pepper flakes, black pepper until well blended. Also add the capers. Pour the sauce evenly over the fillets.
Step 4 – Bake in the heated oven for 20 to 25 minutes. The fillets will be firm but still moist. Serve immediately and spoon some additional sauce over the fillets.

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Serves: 4
Total time: 20 minutes

Ingredients
Ingredients:
4 Sea Trout Fillets
1/2 cup bread crumbs
1 cup ground pecans
1 teaspoon minced basil
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Cooking Spray

Directions
Step 1 – Using a paper towel, dry your trout fillets, then season with salt and black pepper.
Step 2 – Combine the breadcrumbs, pecans, olive oil, basil, lemon juice, salt, and black pepper in a small bowl. Mix well. Press the trout into the coating mixture.
Step 3 – Spray your air fryer basket with cooking spray, and then set your trout in the basket. Spray the tops with cooking spray. Set the temperature to 400 degrees F for 8-10 minutes.
Step 4 – Check the internal temperature of the fish. Before removing it from the air fryer basket, the internal temperature should be 145 degrees F. Plate, serve, and enjoy!

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Serves: 2
Total time: 10 Minutes

Ingredients
½ pound dry sea scallops
Salt
Pepper
1 tablespoon avocado oil, or other high smoke point oil
2 tablespoons butter

Directions
Step 1 – Preheat a cast iron skillet over medium high heat
Step 2 – Pat the scallops very dry with a paper towel. Sprinkle the sea scallops with salt and pepper, to season
Step 3 – When the pan is hot, add the oil, then drop in the scallops giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when they are dropped in the pan
Step 4 – Cook the scallops for 2 minutes, making sure not to move them or touch them at all. Flip the scallops over with a pair of tongs and add the butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter.
Step 5 – Remove the scallops from the pan and serve.

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Serves: 4
Total time: 15 minutes

Ingredients
2 pounds scallops
1 tablespoon and 1 teaspoons garlic salt
2 ½ tablespoons and ½ teaspoon butter, melted
2 ½ tablespoons and ½ teaspoon lemon juice

Directions
Step 1 – Rinse scallop and place in a shallow baking pan.
Step 2 – Sprinkle with garlic salt, melted butter or margarine and lemon juice.
Step 3 – Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

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Serves: 4
Total time: 50 minutes

Ingredients
4 tablespoons butter, melted
1 ½ pounds bay scallops, rinsed and drained
½ cup seasoned dry breadcrumbs
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried parsley
3 cloves garlic, minced
¼ cup grated Parmesan cheese

Directions
Step 1 – Preheat oven to 400 degrees F
Step 2 – pour melted butter into a 2-quart oval casserole dish. Distribute butter and scallops
Step 3 – Combine the breadcrumbs, onion powder, garlic power, paprika, parsley, minced garlic and parmesan cheese. Sprinkle this mixture over the scallops
Step 4 – Bake in pre-heated oven until scallops are firm, about 20 minutes

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Serves: 6
Total time: 1.5 hours

Ingredients
¾ cup maple syrup
¼ cup low sodium soy sauce
1 tablespoon Dijon mustard
12 large sea scallops, halved
12 slices smoked bacon, halved
24 toothpicks
2 tablespoons brown sugar

Directions
Step 1 – Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops and toss to coat. Cover bowl with plastic wrap and marinate at least one hour.
Step 2 – Preheat oven to 375 degrees F. Line a rimmed baking sheet with a sheet of aluminum foil.
Step 3 – Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
Step 4 – Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.
Step 5 – Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

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Serves: 2
Total time: 30 minutes

Ingredients
2 tablespoons melted butter, divided
¼ cup creme fraiche
¼ cup white wine
1 teaspoon lemon zest
1 pinch cayenne pepper, or to taste
1 pinch kosher salt, or to taste
8 scallops
2 tablespoons chopped fresh tarragon
2 tablespoons finely grated Parmesan cheese

Directions
Step 1 – Preheat oven to 450 degrees F. Brush 2 small dishes with 1 tablespoon melted butter.
Step 2 – Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes.
Step 3 – Divide scallops between prepared dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.
Step 4 – Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.

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Serves: 6
Total time: 30 minutes

Ingredients
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
½ cup fresh breadcrumbs
½ cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 fillets salmon
salt and pepper to taste
6 lemon wedges

Directions
Step 1 – Preheat the oven to 400 degrees F. In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the breadcrumbs, pecans, and parsley.
Step 2 – Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Step 3 – Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

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Serves: 6
Total time: 2.5 hours

Ingredients
2 quarts water or stock
3 pounds alligator meat, cubed
1 bay leaf
1 tablespoon Worcestershire sauce or hot pepper sauce
1 tablespoon salt
1/4 teaspoon pepper
3 cups skinned, quartered ripe tomatoes or
1 large can tomatoes
1 cup rice or diced potatoes
1 or 2 green bell peppers, diced
1 large diced onion
1 cup diced carrots
1 cup diced okra
1/2 cup diced celery

Directions
Step 1 – Put water or stock, meat, bay leaf, Worcestershire or hot pepper sauce, salt and pepper into a large pot.
Step 2 – Bring to a boil; reduce heat and simmer for 1 1/2 hours. Add remaining ingredients, and simmer for about 1 hour.

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Serves: 6
Total time: 25 Minutes

Ingredients
¼ cup butter
1/ cup honey
4 cloves garlic, crushed
2 ½ pounds salmon
Sea salt, to taste
Cracked pepper, optional, to taste
Lemon slices, optional, for serving
2 tablespoons fresh parsley, optional, chopped, for serving

Directions
Step 1 – position a rack in the middle of the oven and preheat to oven to 375 degrees F
Step 2 – line a baking tray with a large piece of foil, big enough to be folded over and create a packet. Alternatively, you can use two large pieces of foil to create an overlap if the foil can’t quit fit the salmon on its own
Step 3 – in a small saucepan, melt the butter over medium-low heat
Step 4 – add the honey, garlic, and lemon whisking until the honey has melted through the butter and mixture is well combined.
Step 5 – place the salmon onto the prepared baking dish and pour the honey mixture over it, spreading it evenly using a brush or spoon
Step 6 -6 sprinkle the salmon with salt and pepper
Step 7 – fold the foil so it forms a packet and ensures the butter does not leak out during the cooking process. Make sure the packet is completely sealed
Step 8 – bake until cooked through, about 15 – 18 minutes
Step 9 – Open the foil carefully and broil the top of the salmon until caramelized, about 2-3 minutes on medium broiler heat
Step 10 – Garnish with lemon slices and parsley and serve

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Serves: 6
Total time: 25 minutes

Ingredients
2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Directions
Step 1 – Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
Step 2 – Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don’t spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

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Serves: 4
Total time: 20 minutes

Ingredients
½ cup sugar
2 ½ tablespoons coarse sea salt, pulsed gently in food processor
Freshly ground black pepper, to taste
16 ounces salmon, cut into 4 fillets, with skin
Olive oil

Directions
Step 1 – Preheat the broiler to 450 degrees F.
Step 2 – Mix together the sugar, salt, and black pepper into a shallow bowl. Dip each salmon fillet into the mixture and properly coat them.
Step 3 – Heat some olive oil in a pan over medium heat. Place fillets into the pan, skin-side down. Saute for the five minutes.
Step 4 – Flip each fillet onto the other side and saute for another 2-3 minutes. Sprinkle more sugar onto the salmon fillets.
Step 5 – Place the pan into the oven, allowing it to broil for another 5-10 minutes. Allow the salmon to properly cool before peeling off the skin and serving.

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Serves: 2
Total time: 10 Minutes

Ingredients
2 tablespoons lemon juice
1 tablespoon ground black pepper
1 ½ tablespoons mayonnaise
1 tablespoon yellow miso paste
2 tablespoons Dijon mustard
1 pinch cayenne pepper or to taste
2 (8 ounce) center-cut salmon fillets, boned, skin on

Directions
Step 1 – whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
Step 2 – Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
Step 3 – Cover Salmon with plastic wrap and refrigerate for 30 minutes.
Step 4 – Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
Step 5 – Place fillets on the prepared baking sheet. Spread remaining lemon-mixture on fillets with letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
Step 6 – Bake in preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

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Serves: 4-6
Total time: 25 minutes

Ingredients
Ingredients:
2 cups butter, softened
½ cup finely grated Parmesan cheese
¼ cup finely chopped parsley
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
½ teaspoon ground red pepper
½ teaspoon hot sauce
2 dozen large fresh oysters on the half shell

Directions
Step 1 – Preheat grill to 450 decrees. Pulse first 8 ingredients in a food processor until well
Step 2 – Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster: grill, uncovered, 7 minutes or until edges curl.
Step – Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single in a jelly-roll pan. Broil 4 minutes or until edges curl and butter drips over the shell.

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Serves: 4
Total time: 35 minutes

Ingredients
½ cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
3 cups oysters
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

Directions
Step 1 – Melt the butter in a large skillet over medium heat and cook the celery and shallots until shallots are tender.
Step 2 – Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously.
Step 3 – When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper.
Step 4 – Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

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Serves: 6
Total time: 40 minutes

Ingredients
2 pounds fresh mussels, cleaned and soaked
12 ounces long pasta, such as spaghetti or linguine
4 ounces diced pancetta
1 tablespoon extra-virgin olive oil, plus additional for drizzling
24 ounces La San Marzano pasta sauce (1 jar: Marinara, Tomato Basil, or Arrabbiata)
chopped Italian parsley, for garnish

Directions
Step 1 – Cook pasta in salted, boiling water until “al dente.” Drain.
Step 2 – While pasta is cooking, cook pancetta in olive oil in a large, wide pan until crispy. Remove with a slotted spoon and set aside. If the pancetta has rendered a lot of oil, drain it off so that you have about 1 tablespoon of fat in the pan.
Step 3 – Add your jarred La San Marzano pasta sauce of choice and bring to a simmer. Add mussels and toss to coat them in the sauce. Cover and simmer for 5-7 minutes, until the mussels’ shells have opened. Start checking the mussels around 3-4 minutes and use tongs to remove the open mussels to a bowl while the others continue to cook. Discard any mussels that do not open.
Step 4 – When all the mussels are cooked and removed from the pan, increase heat and simmer the sauce, stirring, until slightly thickened, about 5 minutes. Stir pancetta back into the sauce and toss with the pasta.
Step 5 – Nestle mussels into the pasta. Drizzle with a little olive oil and serve, sprinkled with fresh parsley.

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Serves: 6
Total time: 25 minutes

Ingredients
2 pounds fresh mussels, washed and scrubbed (thaw before using)
1 cup low-sodium vegetable broth
4 tablespoons butter
3 garlic cloves, minced
1 teaspoon finely chopped rosemary leaves (from about 1 sprig)
1 cup panko crumbs
salt and fresh ground pepper, to taste
chopped fresh parsley, for garnish

Directions
Step 1 – Preheat oven to 500F. Lightly grease a baking sheet with cooking spray and set aside.
Step 2 – Add vegetable broth to a soup pot and bring to a boil.
Step 3 – Add the mussels; cover with a lid and continue to cook over high heat for 4 minutes, or until they open. Remove from heat.
Step 4 – Using a slotted spoon, transfer mussels to previously prepared baking sheet. Discard the empty half of each shell. Spoon a drizzle of the cooking broth over each shell and set aside.
Step 5 – Melt butter over medium-heat in a nonstick skillet. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
Step 6 – Stir in the rosemary and continue to cook for a few more seconds. Remove from heat.
Step 7 – Add panko crumbs, salt and pepper; stir until moistened and well combined.
Step 8 – Spoon prepared crumbs over the mussels. Transfer to oven and bake for 4 minutes.
Step 9 – Garnish with chopped fresh parsley and serve.

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Serves: 4
Total time: 40 minutes

Ingredients
2 pounds mussels, cleaned
1 tablespoon butter
2 small shallots, thinly sliced
2 garlic cloves, finely chopped
1 cup low-sodium chicken stock
1/2 cup dry white wine
Splash heavy cream
1/4 cup roughly chopped fresh parsley
Salt and fresh ground black pepper
Lemon wedges, for serving
1 baguette, warmed for serving

Directions
Step 1 – Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
Step 2 – Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
Step 3 – Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
Step 4 – Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.

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Serves: 6
Total time: 40 minutes

Ingredients
2 lbs mussels
1 can coconut milk
2 Tbsp curry powder
1 large tomato, diced
12 oz beer
6 cloves garlic, finely chopped
1 inch ginger, finely chopped
1 onion, chopped
1/4 tsp salt
1/4 tsp ground black pepper
3 Tbsp chopped parsley
1 Tbsp cilantro
1 Tbsp parsely
2 green onions
¼ to 1/2 scotch bonnet pepper
2 Tbsp olive oil
1 Lemon, juiced

Directions
Step 1 – Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag. Put the bag into a Step 1 – Wash mussels thoroughly if fresh. Thaw according to directions and retain the mussel juice, as it adds flavor.
Step 2 – Chop onions, tomato, ginger, garlic and green onions. Remember to wear gloves when handling scotch bonnet peppers and wash your hands immediately. Discard the seeds and only use the flesh of scotch bonnet peppers.
Step 3 – Heat oil on medium heat and add onion, garlic and ginger. Sauté for 3-4 minutes until the onion becomes a bit translucent. Add the curry powder and turn down the heat and cook for 3 minutes to toast the curry, which will bring out the flavors of the spices from the curry blend.
Step 4 – Add the diced green onions and half of parsley. Turn up the heat and add the mussels. Give it a stir. Add tomatoes, finely chopped scotch bonnet peppers or green chilies, salt and black pepper. Let it simmer for a couple of minutes.
Step 5 – Stir in coconut milk and simmer for 2 minutes.
Step 6 – Add beer and bring it to a boil and cook for 4-5 minutes until the mussels open.
Step 7 – Finish it off with fresh lemon juice and garnish it with cilantro and parsley.

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Serves: 10
Total time: 1 hour

Ingredients
3 lbs mussels
1 cup white wine
1 clove garlic minced
3 sprigs thyme fresh
1/4 lb pancetta small diced
3 large carrots small diced
4 stalks celery small diced
2 medium onions small diced
4 large potatoes medium diced
1 lb butter unsalted
2 cups all-purpose flour
1 lb haddock cut into 1-inch pieces
2 L whole milk
1 L heavy cream 35%
salt and pepper to taste
3 tbsp chives chopped

Directions
Step 1 – Wash and scrub mussels free of beards and dirt. Add mussels to large pot with white wine, garlic and thyme. Steam for 5-7 minutes or until all mussels are open.
Step 2 – Strain mussels from pot saving every drop of the mussel broth.
Step 3 – Shuck mussels from shell and keep chilled, discard any mussels that don’t open.
Step 4 – In a large heavy bottom pot, add pancetta and begin to cook over medium heat to release fat. 6. Add carrots, celery, and onions to pot and sweat for 3-5 mins. Add potatoes and cook for additional 3 minutes. Add butter and melt completely.
Step 5 – Add flour and mix to create a roux. Cook roux until it smells like toasted butter about 3-5 mins.
Step 6 – Add the mussel broth and whisk to break up the roux.
Step 7 – Add milk and cream and continue whisk over med heat to cook roux and remove any flour flavor.
Step 8 – Reduce heat to low and cook for 30 mins to cook vegetables all the way through, stirring every few minutes to avoid scorching.
Step 9 – When chowder has thickened add mussels and haddock into chowder. Season to taste and finish with chopped chives and other greens. Enjoy!

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Serves: 4
Total time: 40 minutes

Ingredients
1 tablespoon extra-virgin olive oil
½ cup chopped onion
½ cup chopped red bell pepper
2 cloves garlic, minced
2 cups instant brown rice
1 ⅓ cups reduced-sodium chicken broth
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 large pinch saffron
1 pound peeled and deveined raw shrimp (21-25 per pound)
1 cup frozen green peas, thawed
1 pound mussels, scrubbed well
4 lemon wedges

Directions
Step 1 – Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add rice, broth, thyme, salt, pepper and saffron and bring to a boil over medium heat. Cover and cook for 5 minutes.
Step 2 – Stir in shrimp and peas. Place mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and the rice is tender, about 5 minutes more. Remove from the heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes. Serve with lemon wedges, if desired.

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Serves: 4
Total time: 40 minutes

Ingredients
1 1/2 pounds mahi mahi
1 teaspoon Butter
1 Garlic
1 teaspoon teriyaki sauce
2 teaspoons Lemon juice
1 teaspoon Honey
1 teaspoon Sesame seeds

Directions
Step 1 – Melt butter in a skillet and brown garlic. Remove from heat and add teriyaki, lemon juice, honey, and sesame and mix well.
Step 2 – Marinate fillets 30 minutes.
Step 3 – Grill over medium coals until white and flakey.

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Serves: 3
Total time: 1 hour 10 minutes

Ingredients
3 slices Mahi
Sale, to taste
Pepper, to taste
½ cup sherry wine
2 tablespoons butter, divided in half
1 cup mayonnaise
1 large onion, sliced
½ cup breadcrumbs
Steamed rice, optional, for serving

Directions
Step 1 – Preheat the oven to 425 degrees F
Step 2 – Rinse the fish, then sprinkle with salt and pepper to taste
Step 3 – In a large disposable food storage bag, add the sherry wine
Step 4 – place the Mahi inside the bag, massaging them slightly to ensure every part is exposed to the sherry
Step 5 – Place the sealed bag in the fridge for 30 minutes to allow the fish to marinate
Step 6 – line a baking dish with foil, then grease the foil with 1 tablespoon of the butter
Step 7 – remove the fish slices from the bag and lay them in the prepared dish
Step 8 – spread the mayonnaise over top
Step 9 – sprinkle the onions and breadcrumbs over the top
Step 10 – dot the fish with the remaining butter
Step 11 – place the dish in the oven and bake until a meat thermometer inserted into the thickest part of one of the slices reads 145 degrees F, about 20 minutes
Step 12 – serve hot with a side of steamed rice

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Serves: 6
Total time: 30 minutes

Ingredients
4 mahi fillets
2 tablespoons olive oil
1 tablespoon unsalted butter
3 tablespoons flour
1 tsp EACH garlic powder, onion powder, salt, paprika
1/2 teaspoon pepper
3 tablespoons minced shallots
3-4 cloves garlic minced
1 1/4 cups low sodium chicken broth
1/2 cup heavy cream
1 tablespoon cornstarch
1/2 tsp EACH dried parsley, dried thyme
2 tablespoons lemon juice more or less to taste
salt and pepper to taste

Directions
Step 1 – Mix together 3 tablespoons flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp paprika, and 1/2 teaspoon pepper in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
Step 2 – Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking.
Step 3 – If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
Step 4 – Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste and add additional lemon juice if desired.
Step 5 – Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives. Serve immediately with rice, mashed potatoes or pasta.

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Serves: 6
Total time: 20 minutes

Ingredients
1 pound mahi
salt and pepper
1 tablespoon olive oil
8 small soft flour or corn tortillas
2 cups shredded red or green cabbage
1 cup cherry or grape tomatoes, thinly sliced
1 cup kalamata olives, halved
1 cucumber, seeded and diced
1/2 cup crumbled feta cheese
tzatziki sauce for topping

Directions
Step 1 – Season both sides of the fish with a few generous pinches of salt and pepper.
Step 2 – Heat oil in a large sauté pan over medium-high heat. Add the fish and cook for 2-4 minutes per side, until the fish is cooked through and opaque and flakes easily. Remove from heat and transfer fish to a separate plate. Use two forks to flake the fish into bite-sized pieces.
Step 3 – Assemble your tacos by layering the following on flour tortillas: cabbage, fish, tomatoes, olives and cucumber. Then top with feta and tzatziki to taste. Serve warm, with lemon wedges for a squeeze of juice.

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Serves: 4
Total time: 35 minutes

Ingredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

Directions
Step 1 – In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Step 2 – Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Step 3 – Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish and serve immediately.

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Serves: 2
Total time: 35 minutes

Ingredients
1 pound mahi, cut into two ounce portions
2 egg whites
½ cup panko breadcrumbs
½ cup sweetened, shredded coconut
¾ teaspoon salt, divided, plus more for seasoning
8 tablespoons light mayo
8 teaspoons lime juice
¼ teaspoon cumin
1 garlic clove, grated
½ teaspoon sirracha
1 avocado, diced
1 mango, diced
8 mini brioche buns or any kind of mini bun or roll

Directions
Step 1 – Preheat oven to 375 degrees. Set a cookie cooling rack on top of a baking sheet and spray with non-stick cooking spray.
Step 2 – In a small bowl whisk egg whites until frothy. On a large plate, mix panko, coconut and ½ teaspoon salt. Season with a little bit of freshly cracked black pepper.
Step 3 – Season fish portions with salt and pepper. Coat in egg mixture, making sure excess drips off, and then coat in coconut mixture, patting off any excess breading.
Step 4 – Place filets on cooking rack and back until golden brown and cooked through, about 20 minutes.
Step 5 – While fish is cooking, mix together remaining salt, mayo, lime juice, cumin, garlic and sirracha.
Step 6 – Toss mango and avocado together, season with a little bit of salt and pepper.
Step 7 – Slather buns with lime mayo, place filet on top and top with a little bit of diced mango and avocado.

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Serves: 4
Total time: 15 minutes

Ingredients
4 mahi fillets
2 tablespoons butter
1 tablespoon olive oil
1 lemon

SEASONING MIX:
1 ½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon fine grain sea salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper

Directions
Step 1 – Combine all Seasoning Mix ingredients in a small bowl.
Step 2 – Pat fillets dry with paper towels. Season the fillets liberally with Spice Mix on both sides, pressing the seasoning into the fish with your hands. Wash hands thoroughly.
Step 3 – Place a large sauté pan over medium-high heat and add butter and oil. When the fat is nice and hot, add the seasoned fish. Cook, undisturbed, for several minutes, until golden brown on one side. Flip fish over and continue to cook until opaque and completely cooked through.
Step 4 – Squeeze lemon juice over the fish and serve.

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Serves: 4
Total time: 20 minutes

Ingredients
4 white fish fillets, firm, about 6- inches long and 1 inch thick (cod, halibut, or Mahi recommended)
3 tablespoons butter, melted
Juice and zest from 1 medium lemon
1 teaspoon kosher salt, divided, plus more to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
Freshly chopped basil or parsley leaves, optional, for garnish and flavor
Lemon slices, optional, for serving

Directions
Step 1 – Using paper towels, thoroughly pat dry the fish fillets to help ensure their browning in the pan
Step 2 – In a bowl, combine the melted butter, lemon juice, lemon zest, and ½ teaspoon, salt, stirring to ensure they are combined well. Taste for seasoning.
Step 3 – In a separate bowl, combine the remaining ½ teaspoon with the paprika, garlic powder, onion powder and black pepper
Step 4 – evenly press the fish fillets into the paprika spice mixture on both sides
Step 5 – In a large heavy pan on the stove-top, heat the olive oil over medium-high heat.
Step 6 – Once the oil is sizzling hot, add the fillets 2 at a time and cook until the fish becomes opaque, feels firm in the center, and is browned, about 3-4 minutes per side. Drizzle some of the lemon butter sauce over the filles as they cook, reserving the rest for serving.
Step 7 – Season to taste and repeat until all the fillets are cooked.
Step 8 – Serve the fillets with the remaining lemon butter sauce, the basil or parsley, and the lemon slices

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Serves: 4
Total time: 15 minutes

Ingredients
1 ½ pounds of grouper fillets
2 tablespoons softened unsalted butter
2-3 tablespoons lime juice
zest of one lime
salt & freshly ground black pepper to taste

Directions
Step 1 – Heat a grill on medium to medium high heat.
Step 2 – Stir the zest and juice of one key lime into the softened butter.
Step 3 – Brush Key lime butter on each grouper fillet and season with salt & pepper.
Step 4 – Place fillets on the grill and cook approximately 6 minutes per side. When cooked the fish will become opaque and flaky.
Step 5 – Once the fillets are cooked through, place on serving dish and brush with any remaining butter.
Step 6 – Serve with additional lime wedges or pico de gallo if desired.

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Serves: 6
Total time: 30 minutes

Ingredients
2 grouper fillets
2 tablespoons of butter
2 tablespoons of olive oil
Cajun Seasoning
4 tablespoons of butter
1 tablespoon of balsamic vinegar
1 grated garlic clove
2 shallots
1 1/2 cups of canola oil
1 cup of flour
1 teaspoon each of kosher salt and ground black pepper

Directions
Step 1 – Add 4 tablespoons of butter to a pot along with 1 grated garlic clove. Bring to a simmer and constantly swirl the pot around to keep the butter from burning. Butter has water in it that will bubble and spit as it cooks off. Let this happen until it starts to calm a little then remove from heat. Add the butter to a bowl along with the balsamic vinegar. Whisk to combine, then set aside
Step 2 – Heat 1 1/2 cups of canola oil to around 350 F. Remove the ends from 2 shallots. Peel the skin. Slice the shallots very thinly. Pull them apart gently.
Step 3 – In a bowl whisk together 1 cup of flour and 1 teaspoon each of kosher salt and ground black pepper. Add the shallots to the bowl of flour, then dump it in a sieve and shake it back over the bowl. Repeat until they are all coated.
Step 4 – Get them into the oil. Cook around 2 to 3 minutes then flip them if you can. Cook another minute or 2 being careful not to burn them. Transfer to a bowl lined with paper towels and sprinkle with some kosher salt.
Step 5 – Remove the very end of the tail section from the grouper. Cut the rest into equal portions. Sprinkle with Cajun Seasoning.
Step 6 – Preheat your oven to 425 F. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in an oven proof pan over medium high heat. Once the butter is melted and bubbling and the oil is starting to smoke a bit lay the fish seasoning side down. Sprinkle the back with some more Cajun Seasoning
Step 7 – Sear for 3-4 minutes and then flip. Place in the oven and cook another 2-3 minutes or until a knife can easily slide into the thickest part.
Step 8 – Remove to a plate and brush with the balsamic butter. Allow to rest for a few minutes. Top with fried shallots and serve

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Serves: 6
Total time: 10 minutes

Ingredients
3 tablespoons butter
flour, for lightly dredging and coating fish
2 large grouper filets (about 1 1/2 pounds)
juice of 1 lemon, about 3 to 4 tablespoons
salt and pepper, to taste
taco or fajita shells
1 cup romaine or iceberg lettuce, chopped
1 tomato, diced
1 cup shredded cheese (cheddar, Monterrey Jack, etc.)
1/4 cup grainy dijon mustard
2 tablespoons honey, or to taste
1 tablespoon lemon juice, or to taste
salt and pepper, to taste

Directions
Step 1 – To a large skillet, add the butter and heat over medium-high heat to melt butter.
Step 2 – Dredge fish through flour, coating both sides.
Step 3 – Add fish to skillet, season with salt and pepper, and cook for about 3 to 4 minutes on first side, or until nicely seared and lightly golden browned.
Step 4 – Flip fish, season with salt and pepper, squeeze the lemon over the fish and cook for about 2 to 3 minutes on second side, or until fish is lightly golden browned on both sides and cooked through.
Step 5 – Lightly warm each taco shell momentarily on a dry skillet over medium-high heat before adding lettuce, sliced fish, sprinkling with tomatoes, and cheese; set aside while you make the sauce.
Step 6 – To a small bowl, add the mustard, honey, lemon juice, salt, pepper, and whisk to combine. Taste, check for flavor balance, and make any desired tweaks. Drizzle sauce over tacos and serve immediately. Fish will keep airtight in the fridge for up to 3 days and sauce will keep airtight in the fridge for up to 1 week.

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Serves: 4
Total time: 30 minutes

Ingredients
1/2 cup pecan pieces
1/2 cup dry breadcrumbs
1/3 cup flour
2 eggs, beaten
1 pound grouper fillet, cut diagonally into 4-ounce pieces
salt and pepper, to taste
3/4 cup butter or margarine
1 lemon, juiced
1 bunch fresh Italian parsley, chopped

Directions
Step 1 – Preheat the oven to 400 degrees F.
Step 2 – Combine the pecans and breadcrumbs in a food processor. Process until they are coarse crumbs then transfer to a shallow dish.
Step 3 – Place the flour in a shallow dish. Place the beaten egg in another shallow dish.
Step 4 – Season the grouper with salt and pepper. Dredge each piece first in the flour, then in the egg, letting any excess drip off. Press each side of the fish into the pecan crumbs to coat.
Step 5 – Melt 1/4 cup of the butter in an oven-proof skillet over medium-high heat. Cook the fish for one minute on each side. Place the skillet in the oven and bake for 10 minutes or until the fish flakes easily with a fork. Transfer the fish to a serving platter and keep warm.
Step 6 – Wipe out the skillet and add the remaining butter to it. Cook over high heat until the butter starts to brown, stirring constantly. Stir in the lemon juice and parsley. Pour the browned butter sauce over the fish and serve immediately.

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Serves: 4
Total time: 25 minutes

Ingredients
1 ½ lb grouper fillet
kosher salt
1 tbsp dry oregano
1 to 1 ½ tsp ground cumin
1 tsp sweet paprika
½ tsp black pepper
4 large garlic cloves, minced
Juice of 1 large lemon, more for later
Extra virgin olive oil
6 to 8 oz cherry tomatoes, halved
6 to 8 pitted kalamata olives, sliced
¼ oz chopped fresh dill

Directions
Step 1 – Heat oven to 400 degrees F.
Step 2 – Pat the fish dry and season with salt on both sides. In a small bowl, combine the spices (cumin, oregano, paprika, and black pepper), and season the fish with the spice mixture on both sides.
Step 3 – Place seasoned fish in a lightly-oiled baking dish. Add minced garlic on top, then add lemon juice and a generous drizzle of extra virgin olive oil. Arrange cherry tomatoes and olives on top of the fish fillets.
Step 4 – Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork.
Step 5 – Remove from heat and add fresh dill. Enjoy!

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Serves: 2
Total time: 90 Minutes

Ingredients
12 individual frog legs
2 cups buttermilk
2 tablespoons, divided Cajun seasoning
2 tablespoons, divided garlic powder
2 tablespoons hot sauce
2 cups all-purpose flour
1 cup olive oil
1 cup peanut oil

Directions
Step 1 – If necessary, with a sharp knife, separate each pair of frog legs into 2 individual legs.
Step 2 – In a plastic container with a lid, add the frog legs and buttermilk along with 1 tablespoon Cajun seasoning, 1 tablespoon garlic powder, hot sauce, salt, and pepper. Mix to combine and submerge the frog legs.
Step 3 – Seal the container and refrigerate for 2 hours.
Step 4 – In a colander over the sink, empty the frog legs into the colander and let the buttermilk mixture strain off. Transfer the still-soaked frog legs to a planner and sprinkle with more Cajun seasoning.
Step 5 – In a large mixing bowl, add the flour along with the remaining Cajun seasoning and garlic powder. Mix well.
Step 6 – Add the frog legs to the flour mixture and coat. Move the frog legs to a platter.
Step 7 – Preferred to use an electric deep fryer or you can use a large black iron skillet over medium-high head, add the olive oil and peanut oil. Once the temperature reaches 350*F add the first batch of frog legs. Fry until golden brown and remove to a paper towel-lined platter. Keep warm while you finish frying the rest of the frog legs.
Step 8 – Serve with your favorite side. Treat this like fried chicken wings.

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Serves: 4
Total time: 35 Minutes

Ingredients
2 tablespoons canola oil
4 pair large frog legs
2 tablespoons all-purpose flour
1 cup diced onion
¼ cup diced bell pepper
14 cup diced celery
2 cloves garlic, minced
1 teaspoon salt
¼ to ½ teaspoon cayenne pepper
1 (28 ounce) can crushed tomatoes, with liquid
2 cups seafood stock
1 teaspoon hot sauce
½ teaspoon dried thyme
1 fresh bay leaf
1 tablespoon chopped parsley
1 teaspoon fresh lemon juice
Hot cooked rice
Garnish: chopped parsley

Directions
Step 1 – In a large skillet, heat oil over medium-high heat. Add frog legs, and lightly brown on both sides, about 10 minutes. Transfer frog legs to a platter and set aside.
Step 2 – Add flour to skillet, and cook, stirring constantly, until a tan roux forms, 4 to 5 minutes
Step 3 – Add onion, bell pepper, celery, garlic, salt, and cayenne to skillet, cook until wilted, 3-4 minutes.
Step 4 – Add tomato stock, hot sauce, thyme, and bay leaf. When mixture begins to simmer, reduce heat to medium. Simmer uncovered, until sauce reduces by a third, 25 – 30 minutes, stirring occasionally.
Step 5 – Lay frog legs in sauce, and cook for 8-10 minutes, basing with sauce. Taste, and adjust seasoning if needed. Stir in parsley and lemon juice. Remove bay leaf and serve over rice. Garnish with parsley, if desired.

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Serves: 4
Total time: 35 minutes

Ingredients
1 1/2 pounds flounder fillets
1 teaspoon salt, or to taste
1/8 teaspoon black pepper
4 tablespoons butter, melted
2 tablespoons fresh lemon juice
2 teaspoons finely minced onion
1 teaspoon paprika
1 tablespoon fresh parsley, for serving
4 slices or wedges lemon, for serving

Directions
Step 1 – Grease a shallow baking dish. Preheat oven to 325 F.
Step 2 – Cut the flounder fillets into serving-size portions.
Step 3 – Arrange the pieces in the prepared baking dish, and sprinkle fish with salt and the freshly ground black pepper.
Step 4 – In a small bowl or measuring cup, combine melted butter, 2 tablespoons lemon juice, and minced onion.
Step 5 – Pour the lemon-butter mixture over fish. Sprinkle the fish with paprika.
Step 6 – Bake in the preheated oven for about 15 to 25 minutes, depending on thickness of the fillets, or until fish is cooked through and flakes easily with a fork.
Step 7 – Garnish with chopped parsley, lemon wedges, and serve with garlic aioli (if desired).

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Serves: 2
Total time: 15 minutes

Ingredients
Ingredients:
2 fillets of flounder
1/2 cup of finely chopped/crushed pistachios
1 Meyer lemon
2 Tbsp cold unsalted butter cut in small pieces
olive oil
salt and fresh pepper
1 bag of baby spinach

Directions
Step 1 – Set oven to 400F. Drizzle a little olive oil in a pot and heat it up on a medium heat.
Step 2 – When the pan is hot, put in the spinach and, pulling the pan off the heat, just toss it and let it wilt. Add some salt and pepper. Set aside.
Step 3 – Drizzle the bottom of a baking dish with olive oil and lay the two pieces of flounder on top. Sprinkle them liberally with salt and pepper and then drizzle them with olive oil.
Step 4 – Press in a good coating of the crushed pistachios over each fish. Don’t skimp.
Step 5 – Dot with the butter, squeeze half the lemon over the fish, and bake for 10 minutes.
Step 6 – Put under the broiler briefly, just until the nuts get a little golden and everything is sizzling. Watch carefully because the nuts will burn very quickly.
Step 7 – Serve the fish over the spinach with wedges of Meyer lemon.

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Serves: 4
Total time: 20 minutes

Ingredients
2 large egg yolks
½ cup whole milk
½ cup all-purpose flour
Salt, to taste
4 5-ounce flounder fillets
1 stick unsalted butter, cut into tablespoons
¼ cup breadcrumbs
Extra-virgin olive oil
2 tablespoons lemon juice, plus lemon wedges for serving
Parsley leaves, for garnish

Directions
Step 1 – Whisk egg yolks with milk in a medium, missing bowl. In a shallow dish, add breadcrumbs and season with salt. In a separate shallow dish, add flour
Step 2 – Dredge the flounder in the flour, dusting off the excess. Then dredge in the egg mixture. Finish by drenching in the breadcrumbs
Step 3 – Melt 2 tablespoons of butter in 2 tablespoons of oil in a large skillet over medium heat. Cook 2 fillets at a time, until crispy and golden on the outside, then flip. The fish should require about 3 minutes per side. Transfer the cooked fish to a plate, wipe out the skillet and repeat the exact steps with the butter, oil, and fish
Step 4 – Now, create your sauce. Wipe out the skillet. Whisk the remaining 4 tablespoons of butter and 2 tablespoons of lemon juice in the skillet. Season with salt. Plate the fish and spoon sauce over. Garnish with parsley and serve with lemon wedges

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Serves: 4
Total time: 40 minutes

Ingredients
4 large flounder fillets
5 plum tomatoes
1⁄2 Spanish onion, Chopped
2 garlic cloves
20 kalamata olives, pitted and chopped
2 tablespoons capers
1 lemon
1⁄4 cup white wine
2 tablespoons extra virgin olive oil
1⁄2 teaspoon italian seasoning
1 bunch fresh basil
3 tablespoons fresh grated parmesan cheese
1 dash kosher salt
1 dash of fresh ground black pepper

Directions
Step 1 – Preheat oven to 425 degrees F.
Step 2 – Blanch tomatoes. To do this bring a pot or deep sauce pan of water to a boil. Places tomatoes in the boiling water for about 30 seconds. Remove and immediately put them in a bowl of ice water. Let them chill, you will start to see the skins pull away from the meat. After a minute or two take tomatoes out of water and gently remove skin by rolling your thumbs over the tomatoes. Skins should come off easily.
Step 3 – Chop Tomatoes into desired size and set aside.
Step 4 – Put 1 tablespoon of oil in a large saucepan. Place minced garlic and chopped onion in the pan. Cook over med. heat until onions become translucent (about 5 min).
Step 5 – Add in tomatoes, wine, olives, capers, and 5 or 6 fresh basil leaves. Let stew covered for 5 minutes.
Step 6 – Uncover and add Parmesan cheese, salt, pepper and Italian seasoning. Reduce heat and cook uncovered let cook until mixture becomes a thick sauce (about 15 minutes).
Step 7 – In a glass baking dish place 1 tablespoon of olive oil. Gently lay cleaned fish into dish. Cut lemon in half and squeeze fresh lemon on top of fish. Put a dash of salt and pepper onto each fillet. Put in over and bake for 12 minutes or until fish is easily flaked with a fork.
Step 8 – Remove fish from oven. Plate and place tomato sauce over fish. Garish with a fresh basil leave, and a slice of lemon. Add a bit of fresh grated parmesan on top if desired.

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Serves: 15
Total time: 50 minutes

Ingredients
4 Flounder Fillets
2-3 Tablespoon Olive Oil
1.5 Tablespoon Cumin
1.5 Tablespoon Chili Powder
½ Tablespoon Paprika
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
1/2 teaspoons Oregano
½ teaspoons Salt
¼ teaspoons Pepper
1 pineapple
2-3 avocados
Juice of 1 lime
Small bunch cilantro
½ cup diced tomatoes
Salt and pepper to taste
Cauliflower Rice
2 small or 1 large head cauliflower

Directions
Step 1 – Mix the Cumin, Chili Powder, Paprika, Onion Powder, Garlic Powder, Oregano, Salt, and Pepper together in a small bowl.
Step 2 – Defrost the fish and pat dry with a paper towel. Drizzle the fish with oil and sprinkle all sides of the fish with about 2-3 tbsp blackened seasoning. Rub the seasoning into the fish to fully coat it on all sides.
Step 3 – Pan fry or grill for about 2 minutes per side over medium-high heat.
Step 4 – Dice the pineapple and roughly chop the cilantro. Quarter the tomatoes and avocado. Mix the pineapple, avocados, lime juice, cilantro, diced tomatoes, and salt and pepper to taste together in a large bowl and season to taste.
Step 5 – Chop the cauliflower into bite sized pieces. In batches, pulse in a blender or food processor until broken down to the size of rice. Sauté in a pan over medium-high heat for 4-5 minutes, stirring often. Season to taste.
Step 6 – Divide the cauliflower rice among four bowls. Top with the blackened fish, pineapple salsa, and spoon on a chili lime sauce (optional). Serve with a slice of lime and a few extra cilantro leaves.

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Serves: 6
Total time: 20 minutes

Ingredients
4 flounder fillets
2 TBSP extra virgin olive oil, divided
1 cup panko breadcrumbs
2/3 cups freshly grated Parmigiano Reggiano cheese
1/2 tsp kosher salt
A few grinds of cracked black pepper
1 tsp dried thyme
Chopped fresh parsley, for garnish
Lemon wedges, for serving

Directions
Step 1 – Preheat the oven to 400° F.
Step 2 – Place the flounder fillets on a parchment-covered sheet pan or lightly oiled baking dish. Lightly blot them with a paper towel to absorb excess moisture and let the fillets come to room temperature by leaving them out for about 15 minutes before placing them in the oven. (This will help you get a more even cook.)
Step 3 – Season the fillets with a sprinkle of salt and pepper, then brush the tops of the fillets with 1 TBSP of the olive oil.
Step 4 – In a small bowl, combine the panko breadcrumbs, grated cheese, a pinch of salt, and dried thyme. Add the rest of the olive oil to the crumb mixture and mix with a fork until the crumb mixture becomes buttery, crumbly, and golden in color.
Step 5 – Sprinkle the crumb mixture over the fillets and lightly press the crumb mixture down into the fillets.
Step 6 – Bake the fish for 10-12 minutes, or until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145° F.
Step 7 – Garnish with freshly chopped parsley and serve with lemon wedges for spritzing.

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Serves: 4
Total time: 20 minutes

Ingredients
1 pound mild-flavored fish fillet, about ¾ inch think (recommended grouper, tilapia, or cod)
3 tablespoons butter, melted
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon paprika

Directions
Step 1 – Heat oven to 375*F. Grease bottom of rectangular pan, 11×7 x11/2 inches.
Step 2 – Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.
Step 3 – Mix remaining ingredients, drizzle over fish.
Step 4 – Bake uncovered 15-20 minutes or until fish flakes easily with fork.

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Serves: 4
Total time: 20 Minutes

Ingredients
3 tablespoons extra-virgin olive oil
Juice of 1 lime
2 teaspoons chili powder
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon cayenne peppe
1 ½ pounds cod (or other flakey white fish)
½ tablespoon vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving

For the Corn Slaw:

¼ cup mayonnaise
Juice of 1 lime
2 teaspoons chili powder
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon cayenne pepper
1 ½ pounds cod (or other flakey white fish)

Directions
Step 1 – In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne
Step 2 – Add cod, tossing until evenly coated. Let marinate 15 minutes.
Step 3 – Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeno. Season with salt and pepper.
Step 4 – In a medium nonstick skillet over medium-high heat, heat vegetable oil. Remove cod rom marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3-5 minutes per side. Let rest 5 minutes before flaking with a fork.
Step 5 – Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime joice on top and garnish with sour cream.

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Serves: 4
Total time: 25 Minutes

Ingredients
1/3 cup all-purpose flour
½ teaspoon salt
1/8 to ¼ teaspoon pepper
2 large eggs
1 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
2 tablespoons garlic herb seasoning blend
1 pound tilapia fillets
Cooking spray

Directions
Step 1 – Preheat the oven to 450 degrees F. Mix together flour, salt, and pepper into a bowl. Whisk together eggs in another bowl. In a third bowl, toss together the breadcrumbs, cheese and seasoning blend.
Step 2 – Cut the fillets into wide strips, measuring 1 inch. Dip each strip of fish into the flour mixture, evenly coating both sides. The dip the strips into the egg mixture before dipping into the crumb mixture. Pat each strip to help the coating stick.
Step 2 – Coat a sheet of foil with baking spray before placing it on a baking sheet. Place fish strips evenly throughout the sheet.
Step – Bake for 10-12 minutes or until golden brown and the fish flakes

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Serves: 4
Total time: 30 Minutes

Ingredients
4 pieces of fish, any kind
2 tablespoons coriander powder
Tablespoon red chili powder
½ teaspoon turmeric powder
1 teaspoon salt
3 tablespoons vinegar (equivalent lime juice)
Flour, for coating
1 tablespoon garlic paste
Oil for frying

Directions
Step 1 – Mix all wet and dry ingredients with he exception of the flour and oil to make a smooth paste. Add a little water if needed.
Step 2 – Wash and dry the fish. On a cutting board or in a large bowl, coat the fish fillets with the paste from step 1 coating evenly. Marinate for 10 minutes.
Step 3 – Roll fish in try flour.
Step 4 – Heat the frying oil in a skillet over medium heat. Shallow fry the fish for 5 minutes on each side. Drain the fish of excess oil on paper towels before serving.

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Serves: 6
Total time: 45 minutes

Ingredients
2 pounds haddock, deboned
3 cups water
2 ounces salt port, diced
1 cup celery, chopped
1 bay leaf
1 teaspoon salt
Ground black pepper, to taste
1 quart of milk
2 tablespoons butter

Directions
Step 1 – In a soup pot on the stove-top over medium heat, add in the haddock and 2 cups of water
Step 2 – Bring to a simmer for 15 minutes
Step 3 – Drain, reserving the broth and the fish
Step 4 – Sauté the salt port in the soup pot until crisp. Remove the pork with a slotted spoon and set aside, reserving the fat in the pot
Step 5 – Sauté the onions in the port fat until golden brown, about 3 minutes
Step 6 – Add the reserved fish, potatoes, celery, bay leaf, salt, and pepper
Step 7 – Pour in the reserved fish broth and the remaining cup of water
Step 8 – Simmer until the potatoes are fork-tender, about 30 minutes
Step 9 – remove the bay leaf
Step 10 – add the milk and butter and simmer for 5 minutes
Step 11 – serve hot, sprinkled with the reserved salt port

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Serves: 8
Total time: 30 Minutes

Ingredients
1/3 cup mayonnaise
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoons hot sauce
Kosher salt
Freshly ground black pepper
1 pound jumbo lump crabmeat, picked over for shells
¾ cup panko breadcrumbs (or saltines)
2 tablespoons freshly chopped parsley
Canola oil, for frying
Lemon wedges, for serving
Cocktail or tartar sauce, for serving

Directions
Directions:
Step 1 – Combine mayonnaise, egg, Dijon, Worcestershire, and hot sauce in a small mixing bowl with a whisk. Season with salt and pepper to taste.
Step 2 – Mix crabmeat, panko (or saltines), and parsley together in a medium- sized bowl. Gently fold in mayonnaise mixture and form into 8 crab cake patties.
Step 3 – Coat the bottom of a skillet with oil and heat over medium-high. Add patties and cook in batches until golden brown and crisp, approximately 3-5 minutes on each side. Serve warm with lemon, cocktail sauce, or tartar sauce. Enjoy!

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Serves: 12
Total time: 15 Minutes

Ingredients
1 (2.48 ounce) package crab cake mix
½ cup mayonnaise
1-pound fresh crabmeat, drained and cartilage removed
¼ cup vegetable oil
Tartar sauce, for serving

Directions
Step 1 – Combine the crab meat, crab cake mix, and mayonnaise in a large bowl. Gently toss.
Step 2 – form your crab bites into 1-inch round balls
Step 3 – Fry in batches until golden brown. Drain on paper towels
Step 4 – Serve with tartar sauce

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Serves: 15
Total time: 20 Minutes

Ingredients
16 ounces elbow macaroni
2 tablespoons unsalted butter
½ (16 ounce) package crawfish tails
1 (8 ounce) jar pimentos, drained
2 cups shredded mozzarella cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese
1 cup shredded Gruyere cheese
1 cup shredded gouda cheese
1 cup shredded fontina cheese
1 cup milk
3 large eggs, beaten
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 cup crushed butter crackers, such as Ritz Original

Directions
Step 1 – preheat oven to 350 degrees. Spray 15 (1 cup) gratin dishes with nonstick cooking spray and set aside. Cook pasta according to package directions and drain.
Step 2 – In a large bowl, combine butter and pasta, stirring until butter melts. Add crawfish tails, pimiento, cheeses, milk, eggs, salt, pepper, garlic powder and cayenne.
Step 3 – Divide macaroni mixture between prepared dishes, and smooth tops with a spoon. Transfer to oven and bake 10 minutes. Top each portion with crushed crackers. Return to oven and bake until edges are bubbly, about 5 minutes. Serve immediately.

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Serves: 4
Total time: 25 minutes

Ingredients
1 (8 ounce) package linguine pasta
½ cup butter
¼ cup olive oil
1 clove garlic, crushed
1 cup sliced mushrooms
1 pound crawfish tails
½ cup chopped green onions
1 cup half-and-half cream
⅓ cup grated Parmesan cheese
¼ cup chopped fresh parsley
salt and pepper to taste

Directions
Step 1 – Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
Step 2 – Melt butter with olive oil in a large skillet over medium heat. Sauté garlic and mushrooms until tender.
Step 3 – Stir in crawfish and green onions; reduce heat to low and cook 5 minutes.
Step 4 – Stir in half and half, Parmesan cheese, and parsley. Simmer for 5 minutes.
Step 5 – Season with salt and pepper and serve over hot linguine.

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Serves: 4
Total time: 45 minutes

Ingredients
1 cup butter
2 tablespoons all-purpose flour
2 onions, minced
1 green bell pepper, diced
3 cloves garlic, diced
16 ounces cleaned crawfish tails
1 teaspoon ground cumin
⅛ teaspoon Worcestershire sauce
⅛ teaspoon hot sauce
salt and pepper to taste

Directions
Step 1 – In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps.
Step 2 – Cook the roux for 5 minutes. Do not brown.
Step 3 – Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent.
Step 4 – Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper.
Step 5 – Reduce heat, and simmer for 10 minutes.

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Serves: 15
Total time: 30 minutes

Ingredients
12 ounces frozen peeled crawfish tails, thawed
¼ cup butter
2 cloves garlic, chopped
1 tablespoon crab boil seasoning
1 teaspoon salt
1 tablespoon Old Bay Seasoning
1 ½ (8 ounce) packages cream cheese

Directions
Step 1 – Place the crawfish tails into a food processor and pulse until roughly chopped. Set aside.
Step 2 – Melt the butter in a large skillet over medium heat. Add the crawfish tails, garlic, crab boil, salt and Old Bay seasoning.
Step 3 – Cook and stir until garlic is toasted.
Step 4 – Remove from the heat and stir in the cream cheese until it has melted. Serve the dip warm or refrigerate and serve chilled.

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Serves: 5
Total time: 35 minutes

Ingredients
15 large white mushrooms,
1 cup cooked crab (or lobster) meat
1/2 cup Panko breadcrumbs, divided
1/3 cup freshly grated Parmesan cheese
1/3 cup whole egg mayonnaise
1/3 cup spreadable cream cheese, softened
1/3 cup chopped green onions
2 large cloves garlic, minced
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 tablespoon olive oil

Directions
Step 1 – Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray.
Step 2 – Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.
Step 3 – Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.
Step 4 – In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
Step 5 – Stuff each mushroom cap generously with the crab dip (about 1 – 1 /2 tablespoons per mushroom).
Step 6 – Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
Step 7 – Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops. Serve immediately.

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Serves: 6
Total time: 25 minutes

Ingredients
5 ounces crab meat
4 ounces cream cheese softened
1 green onion finely sliced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce optional
½ teaspoon garlic powder
18 wonton wrappers
oil for frying

Directions
Step 1 – Preheat 1 inch of oil to 325°F over medium heat.
Step 2 – In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.
Step 3 – Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
Step 4 – To deep fry: Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
To oven bake: Preheat oven to 425°F. Line a baking pan with parchment paper. Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.
To air fry: Preheat the air fryer to 370°F. Assemble wontons as above and generously spray each with cooking spray. Bake 7-9 minutes or until golden and crisp.

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Serves: 4
Total time: 30 minutes

Ingredients
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced onion
1 tablespoon butter
¾ cup mayonnaise, divided
1 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
1 egg, lightly beaten
¼ teaspoon pepper
½ teaspoon Old Bay seasoning
1 lb. crabmeat
¼ cup grated Parmesan cheese

Directions
Step 1 – Preheat oven to 400°F. Spray 4 (8-ounce) ramekins or one (1-quart) casserole dish with cooking spray and set aside.
Step 2 – Sauté the bell pepper and onion in butter to soften. Cool before mixing.
Step 3 – In a large bowl, whisk together ½ cup of the mayonnaise, Dijon mustard, Worcestershire sauce, egg, pepper and Old Bay seasoning. Stir in the cooled vegetables. Add the crab and gently fold to mix, being careful not to break up the crab.
Step 4 – Divide the mixture among the 4 prepared dishes. Use the remaining ¼ cup of mayonnaise to spread about 1 tablespoon on top of each dish. Sprinkle with Parmesan cheese.
Step 5 – Bake for about 20 minutes, or until browned and bubbly.

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Serves: 10
Total time: 25 minutes

Ingredients
8 ounce cream cheese softened
1/4 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese grated
1 teaspoon garlic powder
1/2 teaspoon paprika
1 Tablespoon Worcestershire Sauce
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lump crab meat

Directions
Step 1 – Preheat your oven to 350 degrees. In a medium sized mixing bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, paprika, Worcestershire sauce, lemon juice, salt and pepper. Stir together until combined and fold in lump crab meat.
Step 2 – Spread in a small casserole dish and bake for 20-25 minutes until heated through and bubbly. Serve with a slice baguette or tortilla chips.

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Serves: 4
Total time: 55 minutes

Ingredients
3 tbsp. butter
1 medium onion, finely chopped
2 stalks celery, finely chopped
Kosher salt
Freshly ground black pepper
1 tsp. Old Bay seasoning
2 cloves garlic, minced
2 tbsp. tomato paste
3 tbsp. flour
4 c. fish stock (or low-sodium vegetable broth)
1 c. dry white wine
1 bay leaf
1/2 c. heavy cream
1 lb. lump crab meat
Freshly chopped parsley, for garnish

Directions
Step 1 – In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more.
Step 2 – Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
Step 3 – Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes.
Step 4 – Divide among bowls and garnish with remaining crab meat and parsley before serving.

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Serves: 2
Total time: 20 Minutes

Ingredients
1 teaspoon canola oil
1 teaspoon lemon juice
2 catfish fillets (6 ounces each)
1 ½ teaspoons paprika
½ teaspoon dried tarragon
½ teaspoon dried basil
½ teaspoon pepper
¼ teaspoon salt
1/8 teaspoon cayenne pepper

Directions
Step 1 – Combine oil and lemon juice, brush over both sides of fillets. Combine the remaining ingredients, rub over both sides of fillets. Place in an ungreased 15x10x1 inch baking pan.
Step 2 – Bake uncovered at 350 degrees for 10-15 minutes or until fish flakes easily with a fork.

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Serves: 4
Total time: 1 hour 5 minutes

Ingredients
2 lbs boneless catfish filets
2 TBS BBQ Seasoning
8 oz cream cheese (at room temp)
1 cup sour cream
1 TBS Worcestershire sauce
1 TBS minced garlic
1 tsp kosher salt
1/2 tsp black pepper
2 TBS diced red bell peppers
2 TBS diced green onion
2 TBS cajun seasoning
1 TBS Lemon juice
1 TBS Hungarian Paprika
1/2 TBS Ancho chili powder

Directions
Step 1 – Prepare a smoker to run at 250 degrees with apple or cherry wood.
Step 2 – Season catfish with BBQ seasoning, oil grates and place catfish in smoker. Cook until it reaches 145 degrees, then remove and cool.
Step 3 – In the bowl of a mixer, add cream cheese, sour cream, and all other ingredients except for catfish. Turn mixer on medium and mix 4 minutes, scraping sides occasionally.
Step 4 – Add catfish and mix for 2 minutes or until catfish is well incorporated. Remove from mixer, refrigerate for at least 30 minutes before serving.

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Serves: 4
Total time: 30 minutes

Ingredients
4 catfish fillets
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 lemon (1/2 zested and juiced, 1/2 cut into wedges)
3 cups mixed salad greens
2 tablespoons capers, drained and rinsed
1/2 cup fresh parsley leaves

Directions
Step 1 – Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess.
Step 2 – Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil.
Step 3 – Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper.
Step 4 – Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet.
Step 5 – Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish. Serve with the salad and lemon wedges.

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Serves: 4
Total time: 20 Minutes

Ingredients
Vegetable oil, olive oil, or butter (your choice for pan frying)
4 medium freshwater catfish fillets
1 cup cold milk
1 cup yellow cornmeal
2 – 3 teaspoons salt
1 teaspoon black pepper, freshly ground
1 teaspoon cayenne pepper
Lemon wedges

Directions
Step 1 – Rinse the catfish fillets under cold water and dry thoroughly with paper towels. (An hour-long soak in buttermilk washes away the muddy flavor from freshwater fish such as catfish)
Step 2 – In a pie plate, lay the dried catfish fillets and pour milk over the top.
Step 3 – in another pie plate, combine cornmeal, salt, pepper, and cayenne pepper.
Step 4 – Remove the fillets, one at a time from the milk and roll in the cornmeal mixture to coat evenly; place on a large platter to dry, leaving space between them. Set aside and let dry at least 5 minutes.
Step 5 – In a large pot or deep fat fryer, add some peanut oil to 357 degrees F, using enough to completely cover catfish while frying
Step 7 – Place catfish in the hot oil (do not crowd the fryer). Fry 6-7 minutes preside or until the catfish fillets are light golden brown and the meat flakes with a fork.

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Serves: 4
Total time: 20 minutes

Ingredients
Oil, for deep-fat frying
2 eggs
2 tablespoons carbonated water
1 cup pancake mix
½ teaspoon seasoned salt
¼ teaspoon pepper
4 (6-ounce) catfish fillets

Directions
Step 1 – Heat the oil to 375 degrees F
Step 2 – In a shallow bowl, whisk together the eggs and the carbonated water
Step 3 – In a separate shallow bowl, combine the pancake mix with the seasoned salt and pepper
Step 4 – Dip the catfish fillets first in the egg mixture and then in the pancake batter mixture
Step 5 – Fry the fillets in batches until golden brown, about 2-3 minutes
Step 6 – Transfer the fried fillets to a paper-towel-lined plate to drain
Step 7 – Serve hot

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Serves: 30 minutes
Total time: 2

Ingredients
2 whole eggs, hard-boiled and peeled
2 tablespoons mayonnaise
1 tablespoon sweet relish
1 teaspoon mustard
Salt and freshly ground black pepper
Vegetable oil, for frying
1 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1 catfish fillet
Fresh dill sprigs, for garnish
Paprika, for garnish

Directions
Step 1 – Slice the eggs in half lengthwise. Remove the yolks and put them in a bowl and then mash with a fork. Add in the mayonnaise, relish, and mustard. Add salt and pepper to taste. Set aside.
Step 2 – Heat about 1-inch of vegetable oil in a skillet until a deep-frying thermometer reads 350 degrees F.
Step 3 – Combine the flour, cornstarch, baking powder and 1/2 teaspoon salt in a shallow dish and dip the fish in the batter.
Step 4 – Fry the fish until golden brown on both sides. Place on a paper-towel-lined plate to soak up any excess oil and season with salt. Let cool.
Step 5 – Add the catfish to the yolk mixture and break up with fork. Spoon some of the yolk mixture into each egg half and garnish with dill and paprika to serve.

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Serves: 6
Total time: 30 minutes active, 5 hours total

Ingredients
1 pound catfish fillets, cut into 1/2-inch pieces
1 teaspoon grapefruit zest
1 teaspoon lime zest
1/2 cup freshly squeezed grapefruit juice
1/3 cup freshly squeezed lime juice
1 medium tomato, seeded and diced
1 small red onion, finely diced
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 jalapeno, seeded and minced
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon turbinado sugar
1/2 teaspoon toasted and ground cumin
1 avocado, pitted, peeled and diced

Directions
Step 1 – Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag. Put the bag into a leak-proof container and refrigerate for 4 to 8 hours, turning 2 to 3 times, during this time, to evenly distribute the marinade.
Step 2 – Drain the marinade and put the fish into a large serving bowl. Add the tomato, onion, olive oil, garlic, jalapeno, cilantro, oregano, salt, sugar, cumin, and avocado and stir gently to combine. Cover and refrigerate for 30 minutes prior to serving.

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Serving Size:  4
Total Time: 45 minutes

Ingredients
4 Alligator Filets
6 mini sweet red peppers
1/3 cup mayonnaise
1 stalk celery (chopped)
2 tsp. whole grain mustard
2 Tbsp. garlic (minced)
1 Tbsp. capers
5 dill pickle slices (+ more for topping)
1 cup panko
3 Tbsp. Cajun spices
1 white onion (small)
4 quail eggs
3 eggs
1 cup flour
1/4 cup oil (for frying)
1 cup cabbage (shredded for topping)
Slider buns (for serving)
Salt and pepper to taste

Directions
Step 1 – Arrange the red peppers on a foil lined baking sheet. Broil on high, flipping occasionally, until the peppers are blackened and puffy – about 5-10 minutes.
Step 2 – Remove the peppers from the oven and use tongs to remove the blackened skin. If cooked through, the skin should peel off easily. (If not, continue to broil.) Cut off the tops and squeeze out the seeds.
Step 3 – Place the peppers into a food processor with the mayonnaise, whole grain mustard, celery, capers, pickle slices, and minced garlic. Season with salt and pepper. Blend until mostly smooth, leaving chunks as desired. Chill until ready to serve.
Step 4 – Pour one tablespoon of oil in a hot skillet over medium heat. Add the chopped onions and cook until browned and caramelized, stirring occasionally for about 15 minutes.
Step 5 – In a small bowl, whisk together three regular eggs. Have flour seasoned with salt and pepper in a separate bowl. In another bowl, stir together the panko and Cajun seasonings. Pat the alligator sirloin dry, then dip into the flour until covered, then the eggs. Let the excess eggs drip off then place into the panko. Flip until completely covered. Let rest in the panko until ready to cook.
Step 6 – Preheat the oil over medium high heat in a large skillet. Place the breaded sirloins into the hot oil. Cook on each side until golden brown – about 4-5 minutes per side, until cooked to 160-165 F.
Step 7 – While the alligator cooks, toast the slider buns. Assemble the cooked alligator on the slider buns with shredded cabbage, remoulade, caramelized onions, and pickles, as desired. Use a toothpick to help keep it all together. Serve hot – enjoy!

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Serves: 8
Total time: 1 hour

Ingredients
2 pounds alligator meat, cut into bite-size pieces
2 tablespoons vinegar
Salt and pepper to taste
Oil for frying
¼ cup all-purpose flour
1 cup cornmeal
2 tablespoons garlic powder
½ teaspoon cayenne pepper
2 teaspoons black pepper
3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1 table spoon brown mustard
1 tablespoon red wine vinegar

Optional Dipping Sauce:
3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1 tablespoon brown mustard
1 tablespoon red wine vinegar

Directions
Step 1 – Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10
minutes.
Step 2 – Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.
Step 3 – Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze
off excess liquid from meat and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off
excess flour and set on a plate. Repeat with remaining meat.
Step 4 – When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3
minutes. Remove to paper towels and serve hot.
Step 5 – To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard and red
wine vinegar

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Serving Size: 6 (2 patties per person)
Total Time: 20 min

Ingredients

1 lb. frozen Nature’s Best Crawfish, thawed and chopped
½ cup breadcrumbs
⅓ cup mayonnaise
½ cup sliced onion
¼ cup fresh parsley, chopped
2 tbsp. olive oil

Directions
1. Combine all ingredients in a bowl (except oil)
2. Heat olive oil in a large nonstick skillet, medium heat
3. Add ⅓ cup of mixture into the skillet for each patty
4. Use a spatula to carefully turn patties over
5. Cook 4 to 5 minutes on each side, or until golden brown
6. Once patties are firm, remove and place them on a plate lined with paper towels to absorb extra oil
7. Optional: Serve patties with cocktail sauce or a mayonnaise and pesto sauce (½ cup mayonnaise, 2 tbsp. pesto sauce)

Chef Dave’s Tip: Save money by using a blender (or food processor) to make your own breadcrumbs.
Serves: 4
Total time: 40 mins

Ingredients
1-pound frozen alligator sirloin, thawed
2 teaspoons olive oil
2 tablespoons Code 3 Spices Sea Dog Rub
1 teaspoon garlic powder

Comeback Sauce
½ cup mayonnaise
2 tablespoons ketchup
2 tablespoons chili sauce
1 teaspoon Worcestershire sauce
1 teaspoon Code 3 Spices Sea Dog rub
¼ teaspoon kosher salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon lemon juice
A couple of dashes of hot sauce

Directions
Step 1 – Rinse the alligator and pat it dry. Cut it into 12-14 equal-sized pieces.
Step 2 – Rub with olive oil, Sea Dog Rub (or your favorite Cajun seasoning) and garlic powder. Let rest at room temperature for 30 minutes. Heat the grill to high.
Step 3 – While it’s resting, combine the ingredients for the Comeback Sauce. Add as much hot sauce as you like for your taste.
Step 4 – Skewer the meat, and gill for 5 minutes per side
Step 5 – Serve with the sauce