shrimp and crab enchiladas by J. Allen

INGREDIENTS

• 12 (12 inch) flour tortillas
• 8 ounces Monterey Jack cheese, shredded
• 1 (6 ounce) can crab meat, drained (TJs had a great one!)
• 1 pound cooked medium shrimp, shelled and deveined
• 1 (20 ounce) can green enchilada sauce
• 1 (8 ounce) container sour cream
• 1 bunch green onions, chopped

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp.
3. Set aside some cheese to sprinkle on top of the tortillas.
4. Roll the tortillas to form enchiladas.
5. Arrange side by side in a 9x13 inch baking pan.
6. Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely.
7. Sprinkle the remaining cheese over the enchiladas.
8. Cover, and bake for 30 minutes in the preheated oven.
9. Remove cover, and continue baking 15 minutes.
10. Top enchiladas with sour cream and green onions to serve.

Trader Joe's Fish Tacos

It's summer time and a GREAT time to have family & friends over for a fiesta. Try these out!

1pkg reduced fat fish sticks (I LOVE the "market pantry" brand from Target)
1pkg Corn tortillas
1bag romaine lettuce (or cabbage)
1/2C mayonnaise
1/2C light sour cream
1/2C salsa especial (TJ) or your favorite fresh salsa
Lime wedges to serve

Directions:
Cook the fish as directed.
Warm tortillas.
Shred lettuce/cabbage.
MIX salsa, sour cream and mayonnaise to make sauce.

Create your own custom taco! Personally I like a little sliced avocado w/ mine!

"Good for You" Fish N Chips by E. Seaton

this was SO EASY and super tasty. my family LOVED it.

i added a few red pepper flakes to the "sauce" (to give it a little kick) - i would recommend that for sure.

i used mahi mahi...from tj's...super easy and tasty. i know my sis has used hailbut....and tilapia is anothergood one to use as well.

1/2 cup light sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice, plus lemon wedges for serving
1 shallot, finely chopped
Salt and pepper
2 sweet potatoes (1 1/2 pounds), each cut into 12 wedges
1 1/2 tablespoons extra-virgin olive oil

3 tablespoons finely chopped flat-leaf parsley
Cooking spray
1/3 cup cornmeal
1/3 cup whole wheat breadcrumbs
3/4 cup buttermilk

Four 5-ounce skinless, boneless tilapia fillets, each cut lengthwise into thirds

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. In a small bowl, stir together the sour cream, mayonnaise, lemon juice, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready to serve.

2. On a foil-lined baking sheet, toss the sweet potatoes with the olive oil and 1 tablespoon parsley; season with salt and pepper. Spread in a single layer and bake on the lower rack until tender and crisp around the edges, about 20 minutes.

3. Meanwhile, coat another foil-lined baking sheet with cooking spray. In a medium bowl, whisk together the cornmeal, breadcrumbs, the remaining 2 tablespoons parsley, 3/4 teaspoon salt and 1/4 teaspoon pepper.

In another bowl, combine the buttermilk and fish, turning to coat. Working with 1 piece at a time, coat the fish with the cornmeal mixture; transfer to the prepared baking sheet. Spray the fish with cooking spray; bake on the upper rack until golden-brown, 12 to 14 minutes.

Serve with the fries, dipping sauce and lemon wedges.

Halibut Fillets w/ Teriyaki Sauce by E. Seaton

1/2 C pineapple juice
3T teriyaki sauce (soy vay is *the* best!)
1T honey
3/4 t cornstarch
1/4t garlic powder
1/8t ground red pepper
2T seasoned breadcrumbs

halibut fillets
1T veg/olive oil

1. combine first 6 ingredients in a small bowl, whisk. set aside.
2. combine breadcrumbs & halibut in a ziploc bag. Seal & shake to coat. Set aside.
[Note: I have added macademia nuts to the breadcrumb mixture; 1. egg bath 2. dip in breadcrumb & macademia nuts = yum! yum! Rivals Pehoes]
3. Heat oil in pan, add filtets; Cook 4 minutes on each side (or until done).
4. Remove halibut from skillet, set aside & keep warm (oven)
5. Add teriyaki mix to skillet...bring to boil, cook 1 minute, stirring constantly.
6. Plate halibut, Pour sauce over halibut.
Serve w/ rice. Brown Jasmine is nice or "Near East" Rice Pilaf

Chili Salmon by J. Massie

"This is so easy and the best way i've ever made salmon!" says Janie

1. start with fresh or fresh/frozen salmon. if it smells, don't use it. (i learned the hard way.) [Good point from Janie. Fresh fish doesn't smell, so if it smells strong - it's *no* good. Ever notice how sushi/sashimi doesn't smell? There's a reason; it's super fresh!]
2. season both sides of the salmon with salt and pepper. i used skinless.
3. brush on chili oil (or any type of marinade). cover fish with foil and place in refrigerator until you're ready to cook and serve.
4. heat the skillet first for a couple of minutes before adding a little oil. when the pan is smoking hot, place the fish on it and cook about four minutes per side.
5. garnish with green onions and cilantro.

Browned Butter & Balsamic Tilapia by R. Ray

This meal was "edited" by E. Seaton. She made the fish (below) and then served it w/ the Roasted Beans & Tomatoes as well as a Butternut Squash Risotto.

You can serve fish w/ pasta, risotto and/or veggies (see Roasted Green Beans & Tomatoes recipe)

Ingredients:
Fish (tilapia or another mild fish)
Pasta (or if you do Risotto, edit directions below)
Salt
1 pound farfalle, bow ties
3 tablespoons extra-virgin olive oil, divided
5 slices center cut bacon, chopped
1 medium onion, chopped
2 to 3 grated garlic cloves
1 bay leaf
12 white mushrooms, thinly sliced
1 can San Marzano tomatoes
4 (6 to 8-ounce) tilapia fillets
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1 (10-ounce) box frozen peas
1/4 cup mascarpone cheese
3 tablespoons butter
1/4 cup balsamic vinegar
1/2 cup basil leaves, shredded or torn

Directions

1. Heat a pot of water to a boil, salt the water and cook pasta to al dente.
2. Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.
3. Season the fish with salt and pepper. Dust fish with flour and shake off excess.
4. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.
5. While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.
6. Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish.
7. Drain pasta, toss with sauce and wilt basil into pasta.
8. Serve fish with pasta (or risotto) alongside.

Teriyaki Grilled Salmon w/ Asian Salsa by J. Massie

Teriyaki Grilled Salmon with Asian Salsa (i have made this w/ and w/out the salsa if i don't have much time) (buying the pre-chopped garlic and ginger is a huge time saver!)

Teriyaki Marinade
1/2 cup soy sauce
1/4 cup water
2 Tbsp. mirin
2 Tbsp. br. sugar
1/4 cup white sugar
2 cloves garlic, minced
1 tsp. minced fresh ginger

2 1/2 lbs. salmon fillets (it says to use skinned, but i didn't )

In a saucepan over medium heat, combine the soy sauce, water, mirin, br.
sugar, sugar, garlic, and ginger. Cook, stirring occasionally, until the sugar has dissloved and the mixtrue comes to a gentle boil, about 3 minutes.
Remove from heat and let it cool completely.

Place the salmon fillets in a 1- gallon lock-top plastic bag or in a shallow dish. Pour the marnade over the salmon, coating all sides well. Squeeze all the air out of the bag and seal it, or cover the dish. Refrigerate for at least 1 hour or for up to 4 hours.

Asian Salsa
1/2 cup hoisin sauce
1/4 cup fresh lemon juice
3 Tbsp. sesame oil
2 Tbsp. minced ginger
1 Tbsp. dry mustard (i used reg. mustard)
1 Tbsp. mirin
1/2 tsp. Tabasco sauce
2 cucumbers, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 green onions, white and light green part only, chopped
1/2 tsp. salt
1/2 tsp. pepper

To make the directions brief, mix all the above ingredients together - duh!
I used a grill pan on the stove to grill the salmon in some oil until it was blackened. Serve w/ salsa!!


Thai Basil Chicken

1 1/2 cups rice (i used brown)
1 can (15 oz.) coconut milk (2 Tbsp. reserved)
1 cup fresh basil leaves
2 Tbsp. Thai fish sauce (i couldn't find this and it was great w/ out it)
2 Tbsp. Chinese chile sauce w/ garlic
1 Tbsp. sesame oil
6 cloves garlic, minced
1 large sweet onion, chopped
1 1/2 lbs. chicken breasts (boneless, skinless), cut into 3/4 inch cubes
2 red bell peppers, chopped
1 tsp. salt
1/2 tsp. pepper

Prepare rice (i used broth instead of water) and stir in 2 Tbsp. of the
coconut milk when it has finished.

In a food processor, combine the basil, fish sauce, and chile sauce. Blend
until it looks like pesto. Add the remaing coconut milk and process until
blended. Set aside.

Heat the sesame oil over medium heat in a large pan. Add the garlic and cook
1 minute. Add the onion and brown, about 4 minutes. Add the chicken and cook
until nearly done, about 3 minutes. Add the peppers and cook about 2
minutes. Add the basil-coconut sauce, reduce the heat to low, and bring to a
gentle simmer. Add salt and pepper. Serve w/ rice!

GREAT Fish Tacos by S. Laputz

1-2 lbs halibut 1lb for just 2 people 2 lbs for 4
1- 11/2 cups cabbage
1 lime
1/4 c sour cream
1 serrano
handful cilantro
radishes
1/2 c sliced red onions
tortillas
salsa- if you don't have my recipe or if you even want it, just ask?

So take your fish and season with a mexican rub. I use a mix of cumin and garlic salt and rub into the fish on both sides, not to thick. You don't want to over power the halibut

It helps to spray your bbq with pam and that way you can keep your nice fish filet in one piece. You know presentation and all since we eat with our eyes first.

slaw:
2 c shredded cabbage mix with the sour cream, red onions, serrano, sliced radishes for color, and cilantro add lime juice and salt. This makes fish tacos

Baja Sauce:
good addition on top:
1/2 c mayo
1/2 c sour cream
1 serrano finely chopped
1/4 c cilantro
1 lime
good amount of salt
1tbsp pico pico ( or you could use 1 tsp or so of cumin and garlic salt but the pico pico is so easy and reay)
Then serve in corn tortillas and they are so goood!!!!