Grilled Aussie Seafood Salad

Ingredients
• 2 eggs
• 2 tablespoons olive oil
• 3 tablespoons lime juice (about 1 lime)
• 2 tablespoons sweet chili sauce (try Blue Dragon best)
• 2 green onions
• 1 little romaine lettuce
• 198 g sweet corn with bell peppers drained
• 140 g cherry tomatoes, halved
• 125 g cooked peeled tiger shrimp (prawns)

Preparation
1. Prepare grill.
2. Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.
3. Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

Nutritional Information
Calories: 295 (24% from fat) Fat: 7.8g (sat 1.1g,mono 3.9g,poly 1.7g) Protein: 37g
Carbohydrate: 19.5g Fiber: 2.8g Cholesterol: 54mg Iron: 2.3mg Sodium: 687mg Calcium: 105mg
 

Fried Alligator
Ingredients:
• 2 pounds Florida alligator meat, cut into bite-sized pieces
• powdered garlic, salt and pepper to taste
• 3 Florida eggs
• 3/4 cup Florida milk
• 3/4 cup flour

Preparation:
1. Season alligator cubes with garlic, salt and pepper to taste.
2. Combine eggs, milk and mix well. Roll each piece of alligator in flour then dip in egg and milk batter.
3. Shake off excess batter and deep fry at 325 degrees F until golden brown.

Nutritional Value Per Serving Calories 606, Calories From Fat 351, Total Fat 39g, Saturated Fat 6g, Cholesterol 73mg, Total Carbohydrate 30g, Protein 35g

Mediterranean Style Grilled Salmon
Ingredients:
• 4 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon minced garlic
• 2 tablespoons lemon juice
• 4 salmon fillets, each 5 ounces
Cracked black pepper, to taste • 4 green olives, chopped
• 4 thin slices lemon

Preparation:
1. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.

2. In a small bowl, combine the basil, parsley, minced garlic and lemon juice.

3. Spray the fish with cooking spray. Sprinkle with black pepper. Top each fillet with equal amounts of the basil-garlic mixture.

4. Place the fish herb-side down on the grill. Grill over high heat. When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on a small section of household aluminum foil. Move the fish to a cooler part of the grill or reduce the heat. Grill until the fish is opaque throughout when tested with the tip of knife and an instant-read thermometer inserted into the thickest part reads 145 F (about 4 minutes longer).

5. Remove the salmon and place on warmed plates. Garnish with green olives and lemon slices.

Lemon Pepper Pasta Seafood
Serves 4

Ingredients:
• 1 (8 ounce) package lemon pepper linguine
• 4 tablespoons olive oil
• 2 tablespoons chopped garlic
• 1 tablespoon lemon pepper
• 1 pound medium shrimp - peeled and deveined
• 1/2 cup grated Parmesan cheese

Preparation:
1. Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot.

2. Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.

3. Toss pasta with shrimp and Parmesan cheese.

 

Swordfish with 3 pepper sauce
Serves 8

Ingredients:
• 1 Each Red Bell Pepper -- chopped
• 1 Green Bell Pepper -- chopped
• 1 Yellow Bell Pepper -- chopped
• 2 Tablespoons Shallots -- chopped

• 1 Cup White wine
• 1/2 Cup Clam Juice or Fish Stock
• Tabasco Sauce -- to taste
• Oregano -- to taste
• White Pepper -- to taste
• Salt -- to taste

• 1/2 Each Red Bell Pepper -- julienne
• 1/2 Green Bell Pepper -- julienne
• 1/2 Yellow Bell Pepper -- julienne
• Brandy -- to taste
• Pepper -- to taste
• 8 Each Swordfish Steaks

Preparation:
1. Sauté Peppers & Shallots.....PUREE, use a little wine if needed.

2. Reduce WINE, FISH STOCK & SEASONINGS until starting to thicken.. ADD TO STEP ONE

3. Sauté very slightly the julienne Peppers with Brandy and Pepper for garnish.

4. Grill Swordfish steak; place sauce on plate, then fish on sauce, then top with julienne Peppers

Grilled Halibut and Fresh Mango Salsa
4 servings (serving size: 1 fillet and 3/4 cup salsa)

Ingredients
• 2 cups plum tomatoes, seeded and diced
• 1 1/2 cups diced peeled ripe mango
• 1/2 cup diced onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon cider vinegar
• 1 teaspoon sugar
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 2 cloves garlic, minced
• 4 (6-ounce) halibut fillets
• 1 tablespoon olive oil

Preparation
Prepare grill.
Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.
Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

Nutritional Information
Calories: 295 (24% from fat) Fat: 7.8g (sat 1.1g,mono 3.9g,poly 1.7g) Protein: 37g
Carbohydrate: 19.5g Fiber: 2.8g Cholesterol: 54mg Iron: 2.3mg Sodium: 687mg Calcium: 105mg
 

Cajun Seafood Pasta Recipe
Ingredients:
• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon ground white pepper
• 1 cup chopped green onions
• 1 cup chopped parsley
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1 pound dry fettuccine pasta

What’s Next:
Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles & you’re done!
 

Grilled Teriyaki Shrimp Kebabs
You can brush this versatile sauce over cubed skinless, boneless chicken breasts or thighs. Or use it as a dipping sauce with spring rolls. Time: 40 minutes.
Yield
4 servings (serving size: 2 kebabs)
Ingredients
• SAUCE:
• 1/4 cup low-sodium teriyaki sauce
• 1 tablespoon sesame seeds, toasted

KEBABS:
• 48 large peeled and deveined shrimp (about 1 1/2 pounds)
• 32 (1-inch) pieces cubed fresh pineapple (about 3/4 pound)
• 1 medium red onion, cut into 8 wedges
• Cooking spray

Preparation
Prepare grill.
To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.
To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.

Nutritional Information
Calories: 254 (14% from fat) Fat: 4g (sat 0.7g,mono 0.8g,poly 1.6g) Protein: 35.6g Carbohydrate: 17.6g
Fiber: 1.9g Cholesterol: 259mg Iron: 4.6mg Sodium: 514mg Calcium: 110mg
 

Honey Glazed Salmon
and Black Bean Corn Salad
Makes 4 servings.

Ingredients
4 tablespoons olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
1 teaspoon (or to taste) red pepper flakes
1 teaspoon ground cumin,
salt and freshly ground black pepper
2 limes, juiced
3 tablespoons honey
1 teaspoon chili powder
4 6-oz. salmon fillets
1 red bell pepper, cored, seeded, and chopped
1 10-oz. box of frozen corn kernels, defrosted
1/2 cup chicken stock or broth
1 15-oz. can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves, chopped
6 cups baby spinach

Directions
Preheat a medium skillet over medium heat with 2 tablespoons of olive oil. Add the onions, garlic, red pepper flakes, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
While the onions are cooking, preheat a medium nonstick skillet over medium high heat with the remaining olive oil. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes per side.

To the cooked onions, add the bell peppers an corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until the bans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and the spinach. Toss to wilt the spinach and adjust seasonings to taste. Serve salmon on top of the warm black bean and corn salad.