A Baked Halibut Dish You Will Love!
By Anne Clarke
If you are looking for great-tasting, low-fat entrée high in nutritional value - try cooking with fresh fish. Many baked fish recipes are extremely low in calories and fat for the amount of nutrition they contain. This baked halibut recipe definitely falls into the category of a scrumptious, low-fat dish that you, your dinner guests, friends, and family members will absolutely love. Fried fish is yummy, but anything fried comes with a significant portion of unwanted calories. Baked fish on the other hand tastes great, seems more refined, and can be complimented with low-calorie fruit and/or vegetable side dishes that won’t increase your calorie count too much.
You can, however, beef up the carbohydrate count with a nice pasta or rice side dish as well. So plan your meal perfectly, depending on your guests, your personal taste, and choose from all of your favorite sides. You won’t be disappointed! Almost any fresh fish dish goes well with a nice bottle of your favorite white wine. This baked halibut entrée serves four to six people and, as always, you can double the recipe for the perfect dinner party!
You will need to have the following ingredients on-hand before you begin:
- Two pounds of halibut fillets
- One teaspoon of sea salt
- Two tablespoons of margarine or butter
- 1/4 cup of cooking sherry
- Paprika
- One fresh clove of garlic (sliced)
- 14 ounces of sliced fresh mushrooms (or more if you love mushrooms)
- Sprays of fresh parsley for garnish
- Lemon wedges
- 1 cup of sour cream.
Preheat your oven to 425 degrees F. Sprinkle halibut fillets with sea salt and bake them in the oven for 10 minutes. While your fish are baking sauté the fresh, sliced mushrooms and garlic slices in two tablespoons of butter or margarine in a medium-sized saucepan. Remove the pan from the stove and add the sour cream, cooking sherry, and a pinch of paprika. Remove the fish fillets from the oven when ready, and then pour the sauce mixture over your baked halibut. Add the sprays of parsley and freshly-sliced lemon wedges for garnish.
Anne Clarke writes numerous articles for Web sites on gardening, parenting, fashion, and home decor. Her background also includes teaching, gardening, and fashion. For more of her useful articles on seafood recipes, please visit Seafood, supplier of fresh seafood and seafood recipes.
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Healthy Baked Tilapia Recipe
Healthy Baked Italian Style Tilapia Recipe
This is one of the most delicious and 
easy tilapia recipes you will ever make. Not only is this recipe easy and tasty, but it is also quite healthy.
My Mother In Law made this dish for me when she came to visit not too long ago and ever since, I have been in love with it. It is quite often the simple dishes that have the most flavor in my opinion.
INGREDIENTS
The secret to this dish is using fresh quality ingredients.
4 Roma or Plum Tomatoes Diced
2 Tilapia Filets
1 Tablespoons of Extra Virgin Olive Oil plus a few drizzles.
Salt and Pepper to Taste
2 Cloves of Garlic Chopped
2 Tablespoons of Fresh Flat Leaf Parsley
2 Tablespoons of Fresh Basil
DIRECTIONS
This recipe really works best using a cast iron pan. There is just something about food cooked in a cast iron pan that makes it taste better. If you don’t have a cast iron pan, an alternate set of instructions follows.
Using a Cast Iron Pan
Step 1 - Preheat oven to 375 degrees fahrenheit.
Step 2 - Place the tilapia filets in the cast iron pan and coat fillets on both sides with 1 tablespoon of olive oil .
Step 3 - Season the tilapia with salt and pepper on both sides.
Step 4 - When oven reaches temperature, place cast iron pan with tilapia in the oven and cook for 5 minutes.
Step 5 - Carefully remove tilapia from the oven after five minutes and add the tomato, garlic and herbs on top of the fillets.
Warning: Be sure to put on oven mits. The cast iron pan will be hot!
Step 6 - Drizzle some olive on top and place tilapia back in the oven. Cook until tilapia is white in color, no longer translucent and flakes when pierced with a fork.
Step 7 - Remove from the oven and carefully scrape the tomato and herb mixture off of the tilapia. Using a spatula, carefully remove tilapia from pan and place in a dish.
Step 8 - Place the cast iron pan with the tomato mixture over medium heat and sautee the mixture until the tomatoes are soft. If the pan is dry, add a drizzle of olive oil.
Step 9 - Top the tilapia fillets with the tomato mixture and enjoy.
Alternate Directions
Follow these directions if you do not have a cast iron pan.
Step 1 - Preheat oven to 375 degrees fahrenheit.
Step 2 - Place the tilapia filets in a shallow baking dish and coat fillets with 1 tablespoon of olive oil on both sides.
Step 3 - Season the tilapia with salt and pepper on both sides.
Step 4 - When oven reaches temperature, cook tilapia in the oven for about five minutes.
Step 5 - Carefully remove tilapia from the oven after five minutes and add the tomato, garlic and herbs on top of the fillets.
Step 6 - Drizzle some olive on top and place tilapia back in the oven. Cook until tilapia is white in color, no longer translucent and flakes when pierced with a fork.
Step 7 - Remove the tilapia from the oven and heat a small sautee pan over medium heat. Add a few drizzles of olive oil to pan.
Step 8 - Carefully scrape the tomato mixture off the tilapia and cook in sautee pan for a few minutes or until the tomatoes are soft.
Step 9 - Top the tilapia fillets with tomato mixture and enjoy.
Healthy Grilled Tilapia Recipes
Tilapia has become one of the most popular types of seafood consumed in the U.S. Who doesn’t love Tilapia? It is a delicious fish and one of the more affordable options for seafood lovers. It is high in protein, low in fat and sodium and can be cooked a variety of different ways. One of the more healthy and tasty methods for cooking Tilapia is to grill them. Below are several 
healthy grilled tilapia recipes. Enjoy!
Healthy Grilled Tilapia Video Recipes
Grilled Cajun Tilapia
Grilled Tilapia with a zesty mustard sauce
Tilapia w Mango & Kiwi Salsa - How To Make
How to Make Sushi Rice - Video Recipe
Learn how to make the perfect sushi rice with this step by step video lesson from YouTube.
Easy Grilled Cajun Blackened Tuna
By Brian Smith
This grilled blackened tuna is simple to prepare and has all the flavor the Cajun style of cooking is known for.
My favorite past time is fly fishing and my second favorite past time is cooking seafood. This recipe is one that I have developed over the years. In the past I have tried many recipes that had fifteen or twenty ingredients and found that in order to grill a great, flavorful Cajun blackened tuna all you really need is a few ingredients. The key to good grilled tuna is not to overcook the tuna. Overcooking tuna will do two things to the flavor. First, it will dry out the tuna and second and most important it will release and alter the flavor of the oils in the tuna, giving a strong fishy taste. I prefer my tuna grilled on a hot charcoal grill and just seared on both sides while still maintaining a nice bright pink inside. If you prefer you can grill a little longer on a lower heat until your tuna is cooked through but again I caution you not to overcook.
Ingredients:
Four or five fresh Tuna steaks
2 Tbsp Cajun seasoning
3 Tbsp Olive oil
¼ Tsp Cayenne pepper
¼ Tsp Black pepper
1 Finely grated or chopped garlic clove
½ Tsp Lemon zest (optional)
Preparation:
In small bowl mix Cajun seasoning, olive oil, cayenne pepper, black pepper, garlic and lemon zest. Blend well. Add Tuna steaks, coat well and marinate in the refrigerator for 30 to 40 minutes.
The Grill:
Place Tuna on a hot charcoal grill for 1 to 2 minutes per side or until cooked to taste. Once again I caution you not to overcook your Tuna.
Complimentary Sides:
I like serving this with Long grain and wild rice or black beans and rice and a fresh salad of your choice. I also like a thick piece of grilled garlic toast. And a nice bottle of wine, red or white, your choice will go nicely with this meal.
This is a nice grilled Cajun Blackened Tuna that is easy to prepare and I am sure you and your will be amazed at the flavor.
Thanks and enjoy,
Brian
Brian is an avid fly fisherman and seafood cook. He also has a website dedicated to fly fishing and cooking great seafood.
saltwater fly fishing
Enjoy and thanks,
Brian
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What is the Best Way to Cook Frozen Shrimp?
Shrimp is without a doubt one of the most popular forms of seafood in the US and abroad. When compared to other types of shellfish, like lobster for instance, it is more affordable, and can be just as delicious if prepared correctly. It is an extremely versatile shellfish and with a bit of experience, is very easy to cook.
As the title of this post suggests, many people are asking: What is the best way to cook frozen shrimp? The reason why this is such a popular question is because this shellfish freezes very well. Many of us, after we buy some, store it in the freezer for future use. In fact, most of the shrimp we purchase is frozen before we buy it from the store. Even the shrimp that is supposedly fresh, has more than likely been recently thawed. There is nothing wrong with this, as I said earlier, this shellfish freezes quite well.
Hopefully the shrimp you already have on hand is still in the shell. You should avoid, if possible, purchasing any that has been peeled. A lot of the flavor is in the shells, so if it has been pre-peeled, it would have lost a good deal of essential flavor. Besides, if you peel it yourself, you can save the shells and use them to make a delicious stock that can be used in lots of other recipes.
Of all the various methods for 
cooking shrimp, grilling and broiling are by far my favorite methods as I believe they impart the best flavor and are rather simple to prepare. Below is a recipe and instructions for marinating and grilling shrimp.
ABOUT THAWING FROZEN SHRIMP
I highly recommend that you DO NOT use your microwave to defrost shrimp, or any meat for that matter. I know, from past experience, that the microwave can partially cook the meat during the thawing process and it also does something to the flavor and texture of the meat. I will usually take the shrimp out of the freezer a day or two before I plan on cooking, place it in a covered bowl, and defrost it in the refrigerator. If I am in a really hurry, I will place them in a colander and thaw under running cold water. Those are in my opinion, the best methods for 
thawing frozen shrimp.
ABOUT GRILLING SHRIMP
Grilling this delicious shellfish, preferably on a charcoal grill, provides intense flavor and they hold up wonderfully on the grill. Some of the best types of ingredients that compliment grilled shrimp are acids like lemon, lime, orange, tomato and vinegar. One of my all time favorite ways to grill them is by first marinating them in a citrus herb marinade. This is especially wonderful in the summertime. It is light, healthy and goes great with an ice cold beer or glass of wine.
A NOTE BEFORE WE BEGIN
Keep the shells on when marinating and grilling. Many recipes call for grilling with the shells removed. This is not recommended as the shells not only provide great flavor, but they also protect the shrimp from overcooking and drying out. This is not necessary, but it is also quite helpful to keep the tails on as well. After cooking, the tails provide an easy way to handle the shrimp while eating.
GRILLED SHRIMP WITH CITRUS HERB MARINADE
INGREDIENTS
1 Pound of Shrimp (Thawed if Frozen, Shells on & De veined)
1/4 Cup of Extra Virgin Olive Oil
2 1/2 Tablespoons of Fresh Lemon Juice
1 1/2 Tablespoons Fresh Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup Freshly Chopped Cilantro
2 Cloves of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
4 skewers - Either Bamboo or Metal. (If using bamboo, soak in water for 15 -20 minutes before grilling)
DIRECTIONS
Step 1 - De vein the Shrimp - Cut a 1/4 inch slit, through the shell, in the back of the shrimp and carefully remove the vein, leaving the shell intact.
Step 2 - In a large bowl, mix together all ingredients except the shrimp
Step 3 - Add shrimp to the bowl with the marinade and toss to coat. Refrigerate for 1 Hour.
Step 4 - When you are ready to cook, thread the shrimp on the skewers and discard the marinade.
Step 5 - Preheat your grill to high and cook for 1 1/2 to 2 minutes per side.
Well there you have it. You now have a good idea of what to do with those frozen shrimp sitting in your freezer. I hope you enjoy the included summer grilling recipe. Enjoy and happy eating!
Shrimp With Sherry and Italian Breadcrumbs - A Fast and Fabulous Meal
Whether it is breaded, popcorn, batter-fried, paella, shish-ka-bobs or casseroles, Americans love shrimp. Grocery stores have the fresh version on ice, but it is often a frozen product that has been thawed. Fish should never be defrosted and frozen again. You may see ice crystals on fish and this tells you it is not fresh.
Frozen varieties keep for about two months in the freezer, according to the healthy Eating Website. As the expiration date draws near, grocery stores run fish specials. Check this date before you buy. Look for bags that are 36-40 count per pound.
The Whats Cooking in America Website tells shoppers not to buy any peeled or deveined products because the flavor and texture are compromised. Still, it is handy to have a bag of shrimp in the freezer. Follow safe food handling practices. Do it defrost fish at room temperature. Though you may be tempted, do not defrost fish in the microwave because it will become tough.
The best way to defrost any fish is to put it in a bowl of cold water and refrigerate it over night. You may also put it in a large strainer and run cold water over it. Even though frozen shrimp has been cleaned, examine it for black specks in the veins and, if you see any, remove them.
I have been making this dish for so many years I forgot its original name and do not use a recipe. My husband calls it drunken shrimp, but I like my name better. This is an elegant entree when paired with baked potatoes and a butter lettuce salad with fresh pears, blue cheese, and candied walnuts. We love this recipe and I hope you will, too.
2 pounds of cooked, frozen shrimp
1/4 cup butter or margarine
1/4 cup extra light olive oil
2 cloves of minced garlic from a jar
1/3 cup fresh parsley, chopped
1 teaspoon lemon pepper
1/4 cup extra dry sherry
3/4 cup Italian breadcrumbs
3 tablespoons extra light olive oil
Thaw shrimp as directed on package. Put butter in a bowl and melt in microwave. Remove and add olive oil, garlic, parsley, lemon pepper, an sherry. Fold in shrimp. Arrange mixture in individual, oven-proof dishes (I use giant scallop shells). Put Italian bread crumbs in a cup and stir in olive oil. Bake in 400-degree oven until the shrimp is hot and the breadcrumbs start to brown. Garnish with lemon wedges. Makes 4-6 servings.
Copyright 2009 by Harriet Hodgson
Harriet Hodgson has been an independent journalist for 30 years. She is a member of the American Society of Journalists and Authors, the Association of Health Care Journalists, and the Association for Death Education and Counseling. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from Amazon.
Centering Corporation in Omaha, Nebraska has published her 26th book, “Writing to Recover: The Journey from Loss and Grief to a New Life.” The company has also published a companion volume, the “Writing to Recover Journal,” which contains 100 writing prompts.
Please visit Harriet’s Website and learn more about this busy author and grandmother.
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Grilled Peppered King Crab With Mussels and Salsa Fresca
By Allie Moxley
Grilled Alaskan king crab legs are a perfect appetizer. In this easy-to-follow recipe, learn how to cook king crab legs with mussels and salsa fresca.
This recipe is for 4 portions.
Ingredients for King Crab:
- 2 long king crab legs
- 1 tablespoon of whole pepper
- 2 teaspoons of salt
Ingredients for Mussels:
- 25-30 fresh mussels
- 1 bay leaf
- 1 clove of garlic
- ¼ cup of white wine
Ingredients for Salsa Fresca
- 1 mango, small cubes
- 2 tomatoes, small cubes, skinned and without seeds
- 2 spring onions, thinly sliced
- 1 clove of garlic, finely chopped
- juice of 1 lime
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of basil, finely shredded
- salt
- pepper
Directions:
Start by making the salsa. Put all the ingredients in a large bowl and mix them together. Pour in the lime juice and olive oil. Stir in the basil. Add salt and pepper to taste.
Just below the joint, chop the king crab legs. Using a small and sharp knife to make round both ends of all the legs and pull the crab meat from each shell.
Toast the whole pepper in a dry frying pan. Then crush it with a pestle and mortar. Turn the meat in the pepper and add salt to taste.
Next, brush the grill with oil. Fry the crab meat for about 1 to 2 minutes on each side. The meat should still look and feel a little bit raw when you remove it from the grill. Leave it to cool for a few minutes before serving it. (However, if you are boiling the crab meat, which is the preferred way to cook king crab legs, it should only be heated for about 1 minute.)
Put the mussels in aluminum foil with the white wine, bay leaf, and garlic. Steam them on the grill until the shells open on their own after about 4 minutes.
Arrange the crab meat and mussels with the salsa on small portion plates. One plate for each person.
As you have seen, learning how to cook king crab is easy. Share and enjoy this recipe with your friends and family.
Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood.
Browse thousands of extremely popular Alaska seafood recipes using our Internet based recipe database. Whether you are preparing a meal for one or 100, you are sure to find a recipe that fits the occasion.
http://www.alaskaseafood.org/recipes
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How to Cook Catfish
For much of my early life I had a love-hate relationship with catfish.
I would go fishing with my dad, who liked to cast a line from one of the many piers built out into the Gulf of Mexico from the shores of Louisiana, Alabama and Florida. His fellow anglers frequently reeled in catfish, which too often were left to expire on the planks of the pier, their stiff dorsal fin sticking almost straight into the air, ready to deliver a painful sting to any barefooted kid unfortunate enough to step on it. One day, one of those unlucky barefoot kids happened to be me.
All I can remember from that misadventure is searing pain shooting through my foot and up into my leg, and being taken to a hospital emergency room. Lesson: When handling catfish–dead, alive, or dying–be very careful. (I’ve since learned that a catfish’s stinging ability lies with a particular protein that it can deliver via its fins. True biology fact!)
On the other hand, I have to say that eating a mess of fried catfish on a big screened porch on a soft southern night is an experience I’m dearly miss, and one that I wish I could share with my own children.
The South is the epicenter of catfish culture in the United States. Most catfish consumption takes place in this region. Traditionally, southerners bread it with cornmeal and fry it. But there are numerous other ways to prepare it, too.
Thanks to farmed catfish, this southern staple is showing up on seafood shelves in other regions, too. That’s a positive development. It’s an inexpensive food, yet one that is particularly high in protein and other nutritional goodness.
Nearly all U.S. farm-raised catfish, by the way, comes from four states: Alabama, Arkansas, Louisiana and Mississippi. This industry employs over 13,000 people. Catfish farming is also economically important in parts of South America and Asia.
So just what is a catfish? The name applies to an incredibly large number of different species, but they all have prominent barbels, resembling a cat’s whiskers–hence the name. Most catfish are found in freshwater habitats, though some–like the “cat” that sent me to the hospital–live in the sea. Catfish range greatly in size, too. Some are tiny, and may be kept in aquaria. Others are literally gigantic; the largest freshwater fish on record is a 646-pound Mekong giant catfish that some fishermen in Thailand somehow managed to catch.
Most of the catfish that you buy at the store will weigh between one and two pounds. This is the weight range that catfish farmers aim for in their effort to promote product consistency.
The following are some 
catfish recipes you might wish to try:
Catfish in Beer Batter
Ingredients
3 cups self-rising flour
2 cups beer, whichever brand you prefer
1 clove garlic, minced
1 teaspoon salt
1 teaspoon black pepper
6 catfish fillets
Cooking oilDirections
1. Combine 1 1/2 cups flour, beer, garlic, salt and black pepper in a bowl.
2. Dredge catfish fillets in the remaining flour, and then in the better created in step 1.
3. Heat cooking oil in skillet. Fry fillets in hot oil until golden.
4. Drain fillets on absorbent paper towels, and serve hot.
Tip: Make tabasco or other hot sauce available for your guests to put on the catfish, if they wish. Also, have plenty of cold beer on hand to drink!
Baked/Broiled Catfish
Ingredients
4 whole large catfish
1/2 cup tomato sauce
2 packages shredded cheddar or Mexican cheese
2 tablespoons Parmesan cheese, grated
1 tablespoon parsley flakes
Cooking oil
Directions
1. Brush fish, inside and outside, with tomato sauce.
2. Grease a baking large baking dish. Place fish in dish and brush with a little cooking oil.
4. Sprinkle the two cheeses and the parsley flakes over the fish and bake in an oven at 350 degrees for approximately 30 minutes.
5. Turn fish over and broil close to top heat of oven for 2 minutes.
Grilled Catfish
Ingredients
6 catfish fillets
Juice of 2 lemons
1/3 cup cooking oil
1 teaspoon salt
Directions
1. Combine all ingredients (except fillets) in a casserole dish to create a marinade.
2. Place fillets in casserole dish with marinade. Let stand in refrigerator overnight.
3. Grill marinated fillets over hot coals 4 to 6 minutes per side, or until the fish flakes when pierced with a fork.
Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html
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Shrimp Scampi With Orange Sauce
When Minnesotans say they are going “up North” it usually means they are going to the cabin. This past weekend six family members (three sons and their wives) met “up North” at the family cabin. We agreed to share in food preparation and I was responsible for Friday night dinner.
My younger brother-in-law and his wife were coming the next day, so I only had to cook for four people. After checking the long-term weather forecast I concluded that grilling outside would be chancy. Though I could grill indoors with a grill pan, I decided to fix a quick meal — Shrimp Scampi with Orange Sauce.
The original recipe, which I had made before, came from “The Healthy Cook.” To create more sauce I added chicken broth and orange zest to highlight the citrus. All in all, I thought I had planned a tasty dinner: Shrimp Scampi with Orange Sauce, a salad of Romaine lettuce, cucumbers, Kalamata olives, oil and vinegar dressing, and strawberry shortcake.
When my husband and I pulled up in front of the cabin, however, I found that my younger brother-in-law and his wife had arrived early. Could the shrimp recipe be expanded to feed six? Fortunately, I had brought two cans of chicken broth along and this saved the day. I simply made extra sauce. Judging by the empty dinner plates, Shrimp Scampi with Orange Sauce was a hit.
You may leave out four scallions, if you wish, and add a 1/2 cup of halved snow peas. Sliced fresh mushrooms and/or red peppers may also be added to the recipe. Get out the skillet and get started on this simple, delicious dish. Oh, in case you are wondering, the strawberry shortcake servings were really small. Nobody cared. We were already full and happy.
INGREDIENTS
2 pounds of frozen, tail-on shrimp
1 tablespoon light olive oil
8 scallions, cut into half-inch pieces
1/2 cup fresh orange juice
1 tablespoon orange zest, cut into thin strips and then tiny squares
4 cloves garlic, minced
1/2 cup fresh flat-leaf parsley
15 ounces of low-sodium, ready-to-serve chicken broth (one and a half 10 1/2-ounce cans)
lemon pepper to taste
3 tablespoons cornstarch
METHOD
Rinse shrimp under cold water to defrost. Remove tails and set aside.
Pour olive oil into a large skillet. Saute scallions and garlic in oil for one minute. Add remaining ingredients, except the cornstarch. Stir a little cold water into the cornstarch to make it pourable. Slowly add the cornstarch to the skillet, stirring constantly. Cover and simmer for two minutes. Serve immediately over Basmati rice. Makes 8 servings.
Copyright 2007 by Harriet Hodgson
Harriet Hodgson has been a freelance nonfiction writer for 28 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Before she became a health writer she was a food writer for a local magazine. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is posted on Amazon. You will find additional reviews on the American Hospice Foundation Web site (”School Corner” heading) and the Health Ministries Association Web site.
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