1 Tbsp paprika
1 1/2 tsp each dried oregano and dried thyme
1 tsp each onion powder and garlic powder
1/2 tsp each black pepper and salt
1/2 tsp cayenne pepper, or to taste
4 Alaska halibut steaks or fillets (4-6 oz each)
1 & 1/2 Tbsp butter; melted

Preheat your oven's broiler to medium-high heat.

Mix together all dry stuff until well combined.

Rinse halibut under cold water; pat dry with paper towel and place on spray-coated or foil-lined baking sheet. Brush with butter and sprinkle with 1/2 tsp seasoning mixture.

Grill or broil halibut 5 to 7 inches from heat source, 13 minutes if frozen halibut or 8 minutes for fresh or thawed fish.

A peek at the insides will tell you if it's done; it should be opaque. Serve it up iwth rice or maybe sone "b" size spuds.

If you can't find Chilean Sea Bass in your stores mahi mahi or grouper would be worthy stand-ins. But do try to find this perennially popular fish and learn why it costs so much.

4 Chilean sea bass fillets, skinned(6 oz each)
2 tsp olive oil
1 & 1/2 cups of cherry tomatoes, halved
Salt and pepper
1/4 cup whipping cream
2 Tbsp basil pesto (buy it in a jar)

Preheat the oven to 400F. Dry the fillets well on paper towels and season with salt and pepper. Set a large oven-proof non-stick or cast iron skillet over medium-high heat. When hot, add olive oil and place the fish in the pan to sear until nicely browned, 2-3 minutes. Flip them and spread the cherry tomatoes in the pan around the fish. Smoosh the tomatoes around to coat with pan juices, and set the pan in the middle of the oven to finish cooking, 5 or 6 minutes.

Meanwhile, make basil mousse by whipping the cream by hand or electrically until foamy. Add the pesto and beat just until soft peaks form. Season to taste with salt.

Plate the fish, spoon tomatoes over fish and top with basil mousse. You have created a spectacular quick and easy.

Judging from the menus at a lot of popular restaurants eaters are hot for coconut and shrimp together. So for those who want to be part of the crowd but don't want to actually be IN the crowd (at the restaurant) here's a tasty version.

3 limes
2 lb raw shrimp,peeled, tail on
14-oz can full-fat coconut milk
1 Tbsp kosher salt
½ tsp black pepper
1/3 cup unsweetened coconut flakes

Use a fine grater or zester to remove and reserve the zest of 1 lime and juice all the rest (about 1/8 cup juice). Place the shrimp in a large, zipper plastic bag. Add the coconut milk and three-quarters of the lime juice, seal the bag and gently shake to coat the shrimp. Refrigerate 15 minutes.

Meanwhile, in a food processor pulse the lime zest, kosher salt and black pepper until well blended. Transfer to a small bowl and set aside.

In a small, dry skillet over medium low heat, lightly toast the coconut flakes until they just begin to brown. Remove and set aside.

Generously coat a grill grate with cooking spray and preheat on medium-high. Remove the shrimp from the marinade, discarding the marinade, and pace the shrimp on the grill. Ccok about 1 to 2 minutes per side. While the shrimp are still on the grill, drizzle them with the remaining lime juice.

Plate them, then lightly sprinkle with the salt-lime zest mixture, then with a bit of toasted coconut.

Tuna is a sturdy enough fish that the herbs and lemon will not over-power its own excellent flavor; rather, it could be your eaters’ choice for best tuna recipe ever.

1 & ½ lb tuna cut into 4 pieces
2 medium cloves garlic, pressed
2 TBS finely grated or minced lemon rind 1 + 2 Tbsp fresh lemon juice
2 Tbsp finely minced fresh sage
1 Tbsp finely minced fresh parsley
¼ cup chicken or vegetable broth
pinch red pepper flakes
salt and black pepper to taste

Prepare all the ingredients and keep them handy.

Rub the tuna with 1 Tbsp fresh lemon juice and season with salt and black pepper.

Preheat a 10-12 inch skillet over medium heat for about 2 minutes and cook tuna on each side for about 1½ minutes. Remove from pan, and place on a plate.

Add the rest of the ingredients to the skillet in the order listed, and cook for just about a minute. Pour over tuna and serve.

When you find these big scallops priced under $10 per pound that’s about as cheap as they get, but every once in a while it’s good to offer a really special dinner – this is one of those.

1/2 cup all-purpose flour
1 Tbsp lemon pepper
1 tsp each dried oregano & paprika
1/2 tsp dried thyme
1 & 1/2 lb large sea scallops
2 Tbsp each olive oil & butter
1 & 1/2 cups vegetable broth
1 box (6.1 oz) tomato-basil-flavored couscous

Garnish:
1/4 cup toasted pine nuts
2 Tbsp chopped parsley
1 lemon, cut into wedges

In a shallow dish or pie plate, mix flour, lemon pepper, oregano, paprika and thyme. Coat both sides of scallops in the flour mixture, shake off excess and set aside.

In a large nonstick skillet, heat 1 Tbsp each of the oil and the butter over medium-high heat. Saute half of the scallops for about 3 minutes per side or until nicely browned and cooked through. Set scallops aside on a plate and keep warm. Repeat with the remaining oil, butter and scallops.

Meanwhile, prepare couscous following package directions, using vegetable broth in place of water.

Serve scallops with the couscous. Garnish with pine nuts and parsley. Serve with lemon wedges.

When you pay a lot for asparagus, as is usually the case, it might bother you to toss those thick ends that you cut off. Well, how about freezing those pieces, and when you collect enough, using them in soup or some multi-veggie dish? Now don't you feel better about eating just the best part?

4 cod fillets, 1 & 1/2 inches thick (about 8 oz each)
1 bunch (about 1 & 1/4 lb) asparagus, thick ends removed
Garlic-flavor cooking spray
1/2 tsp each salt and pepper
1 cup diced plum tomatoes
1/4 cup oil and vinegar dressing
2 Tbsp chopped fresh parsley or dill

Heat oven to 400°F position racks to divide oven in thirds.

Line 2 rimmed baking sheets with nonstick foil and place fish on one sheet and asparagus on the other. Spray with the garlic oil and sprinkle with salt and pepper.

Roast 10 to 12 minutes, switching the pans halfway through cooking, until cod is just cooked through and asparagus is (are?) tender.

Mix tomatoes, dressing and herbs together and spoon over cod. Serve and eat.

Mrs. Paul’s or Gor-r-rton’s o’ Gloucester were okay when you were a kid; in fact, they were great. But now that you’re a grown-up with grown-up friends this is the way to do fish sticks. And if your kids think they "taste funny" eliminate the ranch dressing next time you serve them to the little darlings.

1 lb fresh cod or halibut
1 cup ranch dressing, plus extra for dipping
1 cup flour
3 eggs, beaten
1 cup panko breadcrumbs (you know, the extra crispy kind)
1 Tbsp canola oil
Salt and pepper to taste

Preheat oven to 400°F. Cut fish into 2-inch sticks for entrée or 1 inch for appetizers. Season with salt and pepper and place dressing, flour, egg and breadcrumbs in separate bowls. Line 'em up into a production line.

Dip each fish stick into dressing and dredge in flour. Dip into the egg and then dredge in breadcrumbs until completely covered.

Heat oil in large saute pan. Carefully place fish into the pan and saute until golden brown on all sides, about 10 minutes for entrees or 7 for smaller appetizer-size. Serve with ranch dressing for dipping.

I know some of you are sashimi fans, but some others just think, “Ugh, raw fish”. Those in the latter group should immediately move to the next recipe because we’re talkin’ RAW FISH here.

12 oz sashimi-quality halibut
1 1/2 tsp Chinese or Thai chili paste
1/2 tsp salt
1 & 1/2 tsp each grapefruit & orange juice (or if you can find it, 1 Tbsp yuzu juice)
1 Tbsp lemon juice
2 Tbsp cilantro leaves

Slice halibut very thinly into long strips and place them on a large serving plate. Brush with chili paste, and season with salt.

Sprinkle with the orange/grapefruit juice (or yuzu juice) and the lemon juice. Garnish with cilantro leaves, and serve immediately – you don’t want raw fish hanging around too long, know what I mean?

.

DO NOT substitute margarine for butter when creating a splendid dish with expensive items like sole. You and the fillets deserve the real thing unless, of course, you are medically restricted from the good stuff. If that’s the case you are accustomed to eating many things that are not as great as you wish they were. I sympathize with you.

1/4 cup all-purpose flour
4 sole fillets
1/2 tsp kosher salt
4 & 1/2 Tbsp unsalted butter
1 lemon, ends trimmed
2 Tbsp capers, rinsed and drained

Place the flour on a plate.

Season the sole with the salt and then coat it in the flour, shaking to remove any excess; set aside.

Melt 1 tablespoon of the butter in a large skillet over medium heat then slice the lemon into 12 thin circles adding them to the skillet. Cook about 2 minutes until the lemon is lightly browned.. Push the lemon to the side of the skillet and add the sole.

Cook until the sole flakes easily, about 2 minutes per side. Remove and divide fish and lemon onto four dinner plates.

Add the remaining butter and the capers to the skillet. Remove from heat and swirl the pan until the butter melts then spoon the capers and butter over the top of each entrée.

You may think it’s silly to lay paper on your cooking fillets, but, trust me, the result will make a parchment patron of you. Why, you might even become famous for your parchment covered scrambled eggs – or banned from the kitchen.

3 Tbsp unsalted butter
4 (5-to7-oz) sea bass fillets (1/2to3/4 inch thick), skin on
1/2 tsp salt
1/4 tsp black pepper
1&1/2 Tbsp finely chopped fresh dill
1/2 seedless cucumber very thinly sliced
1 sheet parchment paper, buttered (Yes, butter the paper)

Melt butter in a 12-inch heavy nonstick skillet, then remove from heat and cool a bit.

Put fillets, flesh sides down, in butter, then immediately flip them so the skin sides are down. Sprinkle with 1 Tbsp dill and a pinch of salt & pepper.

Arrange cucumber slices, overlapping, on fish and season them with another pinch of salt and pepper.

Now cover the fish with the parchment paper, buttered side down, tightly cover the skilIet with lid or foiI, and cook over medium heat until just cooked through, 3 to 5 minutes, depending on thickness of fish. Remove parchment,sprinkle with remaining dill and drizzle with some buttery pan juices.

Now plate them with steaming rice and a veggie, and feel good about the exciting and healthful meal you've prepared in so little time.

Have I mentioned that I think oranges are wonderful things to cook with? And when you can combine this orange fruit with an orange fish – Wow! Oh, I know roughy fillets aren’t really orange but I like the title. This salsa would be great with any white fish but the name would have to be changed - aw-w-w-w.

4 5-oz fresh or frozen orange roughy fillets, cut 1/2 to 3/4 inch thick
1/4 tsp salt
1/8 tsp black pepper
2 oranges, peeled and chopped
1 medium avocado, halved, pitted, peeled, and chopped
1/2 cup chopped, peeled jicama
1/2 of a small red onion, cut into thin wedges
1 Tbsp snipped fresh cilantro
1 Tbsp lime juice
1/2 small jalapeno pepper, seeded and very finely chopped
1/8 tsp salt
Lime slices for garnish

Preheat oven to 450 F.

Thaw fish, if frozen. Rinse them ; pat dry and sprinkle with the salt and pepper. Arrange fish in a single layer in an oiled baking dish and bake for 6 to 8 minutes or until fish flakes easily when tested with a fork.

Meanwhile, stir together oranges, avocado, jicama, red onion, cilantro, lime juice, chile pepper, and the 1/8 teaspoon salt.

Now you have salsa! Ole! Spoon this good stuff over the fish and lay on a few lime slices and take your bow.

If you’re one of those, “Yuck! Raw fish!” people just skip on to the next recipe. But if you want to change your ways this quick and easy is a delicious way to start.

2 fresh yellowfin or ahi tuna fillets, 3–4 oz each
4 cups chopped romaine lettuce
1 3/4 cups grape tomatoes
1/3 cup whole pitted black or kalamata olives
1/4 cup chopped roasted red pepper
Salt and pepper

Dressing
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp grainy Dijon mustard
1/4 tsp dried thyme
1 clove garlic, crushed

Sear the tuna in a nonstick skillet on medium-high heat, about a minute per side, seasoning each side with a pinch of salt and pepper as the other side cooks. Remove the tuna from the skillet and set aside.

In a large bowl, toss together the lettuce, tomatoes, olives, and roasted red pepper.

In a small bowl, stir together the olive oil, lemon juice, mustard, thyme, and garlic until well blended.

Cut the tuna into inch-thick slices. (Raw inside? - Right). Divide the salad onto two plates and top with the tuna and dressing.

If you hardly ever eat seafood this might sound like a fishy bakery item. But, no, it’s a tasty, quick and easy way to offer seafood in a crispy, crunchy way.

1 lb cod fillets
1 small onion, cut up
1 beaten egg
2 Tbsp cornstarch
1/4 tsp salt
1/8 tsp ground nutmeg
1/3 cup evaporated milk
2 Tbsp cooking oil
Lemon or orange slices (optional)
Fresh herbs (optional)

Rinse fish & cut into pieces.

In a food processor, process the fish and the onion, but not to a mushy state.

In a bowl, combine fish, egg, cornstarch, salt, nutmeg, milk, and melted butter.

In a large skillet, heat the cooking oil over medium heat. For each fish cake, use a large spoon to drop about 1/3 to 1/2 cup mixture into skillet, forming it into patties and flattening slightly with a spatula. Cook about 5 minutes or until golden, turning once. Be careful not to burn them; cod is an expensive fish. Remove when done and drain on paper towels.

If you like, garnish with citrus slices and herb sprigs - go ahead, make it pretty.

Don’t like feta cheese? Use blue or gorgonzola, but then it’s no longer Greek. How about some shredded Parmesan – then it’s “Italian Style”.

And, as when cooking Chinese food, have all your ingredients ready before you start. It’s an easy recipe and done in about 30 minutes, but each step is short.

4 tsp olive oil, divided
1 lb sea scallops (the BIG ones)
1 cup chopped onion
1 cup sliced mushrooms
2 large garlic cloves, minced
1 15 oz can chopped tomatoes
2 tsp freshly squeezed lemon juice
1/4 cup Italian parsley
1 tsp chopped fresh oregano or 1/4 tsp dried oregano
Salt and pepper
1/3 cup crumbled feta (or whatever) cheese
2 Tbsp pine nuts or walnuts, toasted

Ready…Set…GO!

In a large nonstick skillet, heat 2 tsp of the olive oil over medium-high heat. Add the scallops and cook, stirring often, for 5 to 6 minutes. Transfer them, with the liquid, to a bowl and set aside.

Rinse the skillet under hot water and dry.

In the same skillet, heat the remaining 2 tsp olive oil and the onion over medium-high heat for 2 minutes. Add the mushrooms and sauté, stirring often, for 3 or 4 minutes more until the onion is soft. Add the garlic and sauté another minute.

Next add the tomatoes, lemon juice, parsley, oregano, a little salt and pepper and bring to a boil, Reduce heat, and simmer, stirring occasionally, for 5 minutes. Stir in the scallops with their liquid and bring to a boil, stirring occasionally.

Remove and place on a large platter or individual plates, top with the cheese and nuts and present your creation proudly.

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PC does not mean “politically correct” in this case. It refers to the Pacific Coast of Mexico where a quick, easy and delicious dish like this is easy to find and great to eat no matter how simple the establishment.

6 4-oz fresh or frozen snapper, about 1/2 inch thick
1 tsp finely shredded lime peel
3 tablespoons lime juice
2 Tbsp snipped fresh cilantro
2 Tbsp snipped fresh oregano
2 Tbsp finely chopped green onion
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp cayenne pepper
1 15-oz can black beans, rinsed and drained
1 medium avocado, halved, seeded, peeled, and diced
1 medium tomato, chopped
Lime wedges

Thaw fish, if frozen, the rinse; pat dry and set aside. Combine the lime peel, lime juice, cilantro, oregano, green onion, olive oil, salt, and cayenne pepper in a small bowl.

In another bowl, combine beans, avocado, and tomato; plus half of the cilantro mixture. This is the relish to serve with the fishies.

Place fish on rack of an uncovered grill directly over medium coals (or gas burners)and grill for 4 to 6 minutes, flipping once and brushing with the rest of the cilantro mixture, the stuff you didn’t add to the relish.

Browning flour in a frying pan? Right. Without the oil of a traditional roux (say, "roo") this quick & easy gumbo offers hearty flavor with lots less fat. And if you find okra too slimy to eat – as I do – leave it out. And even with all these ingredients it's quick and - you guessed it - easy.

1 lb fresh or frozen large, peeled and deveined shrimp
1/3 cup all-purpose flour
2 Tbsp cooking oil
2 cups chopped onion
1-1/2 cups chopped green and/or red sweet pepper
4 stalks celery, thinly sliced
4 cloves garlic, minced
2 14-oz cans lower-sodium beef broth
1 cup water
1 recipe Cajun Spice Mix (see recipe below)
1 16-oz package frozen cut okra
2 6-oz cans crabmeat, drained
3 cups hot cooked long grain rice or brown rice
Green onions (optional)
Bottled hot pepper sauce(optional)

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired – traditional, but goofy in my estimation. Rinse shrimp; pat dry with paper towels.

In a medium skillet, cook flour over medium heat about 6 minutes or until brown, stirring often. Transfer to a medium bowl; set aside.

In a 4-quart Dutch oven, heat oil over medium heat. Add onion, sweet pepper, celery, and garlic; cook and stir about 5 minutes or until tender.

Slowly whisk broth into browned flour. Add broth mixture, water, and Cajun Spice Mix to Dutch oven. Stir in okra. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Add shrimp; cook for 2 to 3 minutes or until shrimp is pink. Gently stir in crabmeat.

To serve, spoon gumbo into 8 bowls. Top each serving with rice, a shrimp, and, if desired, green onion. Be sure to pass hot pepper sauce.

Cajun Spice Mix: In a small bowl, combine 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon ground white pepper; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; and 1/4 teaspoon crushed red pepper.

Feel free to use tilapia instead of flounder; with all those tasty herbs and the vinaigrette you won't notice the difference.

1 tsp. salt
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. freshly ground black pepper
1/4 tsp. ground red pepper
2 lb. flounder fillets
2 garlic cloves, minced
2 lemons, thinly sliced

Combine first 6 ingredients and sprinkle evenly over both sides of fillets. Arrange fish on a lightly greased rack in a broiler pan and sprinkle with garlic.

Arrange lemon slices over fish and broil 6 inches from heat for 10 minutes or so until fish flakes with a fork.

Drizzle with Lemon Vinaigrette.

Lemon vinaigrette
Makes about 1/3 cup

1/2 tsp. grated lemon rind
1 & 1/2 Tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp dried basil
1/4 tsp. pepper
1/4 cup olive oil

Whisk it all together

So good, and it took all of 15 minutes, didn't it?

Don't try this with a fish like tilapia which is so flaky it will almost dissolve into the sauce mixture. Cod or orange roughy are best.

2 medium onions, sliced medium thick
3 mediuim cloves garlic, chopped
½ cup + 1 Tbsp chicken or vegetable broth
1 15 oz can diced tomatoes
2 Tbsp fresh lemon juice
¼ cup chopped black olives (optional)
1 Tbsp capers (optional)
½ cup chopped fresh basil
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
1 lb cod fillets, cut into 2 inch pieces
salt, cracked black pepper, red chili flakes to taste

Heat 1 Tbsp broth in a 10-12 inch stainless steel braising pan, or skillet. Sauté onion over medium heat for about 5 minutes in broth, until translucent. Add garlic and sauté for another minute.

Add rest of broth, tomatoes, and lemon juice. Bring to a simmer on high heat. Once it starts to simmer cut the heat back to medium and simmer for about 5 minutes.

Add herbs, olives, capers and cod fillets; cover and simmer for about 5 minutes, depending on how thick the fish is. Season with salt and pepper to taste, and serve with the yummy sauce spooned over.

Salmon au Poivre
Serves 4

Is it a fish recipe or a salad? Who cares; you found it and now you can create this great quick and easy whatever-it-is.

4 6-oz, salmon fillets, skin removed
!/4 tsp.salt
2 to 3tsp cracked black pepper
2 Tbsp olive oil
1/2 cup chicken broth
1 5-or 6-oz. pkg. torn mixed salad greens
1 cup halved fresh strawberries
1/4 cup bottled balsamic vinaigrette salad dressing
2 Tbsp honey

Sprinkle salmon fillets with salt. Lightly coat each side of salmon with cracked black pepper. In a large skillet cook salmon for 1 minute in hot oil. Turn salmon over gently, add chicken broth and bring to boiling.

Reduce heat, cover and simmer for 5 minutes or until salmon flakes easily with a fork.

Use the five minutes to divide salad greens and strawberries among 4 plates. Drizzle greens with vinaigrette salad dressing.

Remove salmon from cooking liquid and place on greens; drizzle salmon with honey and your seafood / salad is ready.

Sure, when you serve these they'll look like something your family or guests have eaten before, nice but no biggie.

Oh, but when they take their first bite they will know you've really outdone yourself once again.

16 sea scallops(you know, the BIG ones), rinsed & drained
5 Tbsp butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 Tbsp olive oil
1/4 cup chopped Italian parsley
lemon wedges for garnish, if you like

Preheat oven to 425 degrees F. Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish. There, that part took about 2 minutes.

In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops. Another minute.

Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

And under 20 minutes besides.

This meaty Caribbean-based fish may not be readily found at your supermarket but it’s worth a little searching. Of course the sauce would be good with most other varieties as well.

1/2 bunch cilantro
1/2 bunch flat-leaf parsley
2 large cloves garlic
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 tablespoons lemon juice
l 1/2 tablespoons extra virgin olive oil
10 oz grouper fillet, cut in 2 portions

Preheat broiler. Cover broiler pan with aluminum foil.

Wash, dry and coarsely chop cilantro and parsley. Mince the cilantro, parsley and garlic cloves in your food processor, then add cumin, pepper flakes, lemon juice and 1 Tbsp olive oil, and process until well blended.

Rinse and dry fish. Oil the foil with remaining olive oil and place fish on it in a single layer Spread herb mixture evenly over fish and broil 4 inches from heat, about 8 minutes, or until just cooked through. It’s ready.

This fish and veggie-loaded seafood creation should make a nice meal with one of my quick and easy salads which you can put together while the chowder simmers.

2 Tbsp extra virgin olive oil
1 large onion, finely diced
6 cups fish or chicken broth
¾ lb each: monkfish, salmon and cod, cut into 1-inch cubes (chunks are ok, too)
1 cup canned carrots, diced
1 cup canned baby peas
1 cup diced potatoes
2 cups diced, peeled tomatoes from a can)
1/2 tsp hot chili sauce, or to taste
Salt, to taste
1 cup heavy cream, optional
1/4 cup chopped fresh dill

In a large soup pot, warm oil over medium-low heat, add onions and saute 3 to 5 minutes. Add broth and bring to a simmer. Add fish, raise the heat and as soon as it boils reduce to low, and simmer 5 minutes.

Remove fish with slotted spoon and set aside

Add veggies and simmer 10 minutes more. If you want it thicker add cream and bring to a simmer. Return fish to the pot. add hot chili sauce, and salt to taste.

Place the dill in a soup tureen and pour in the soup. Stir gently and serve immediately.

This is one spicy seafood dish. Nothing bad for you here either like with Buffalo Wings – you did know that wings are the least healthful part of a chicken, didn’t you?

Juice of 2 limes
8 to 10 dashes Tabasco
1 tsp minced garlic
1/3 cup roughly chopped fresh basil
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
2 Tbsp canola oil
1 lb large sea scallops, tough tendon removed

In a large bowl, combine lime juice, Tabasco, garlic, basil, olive oil, salt and pepper. Mix well and set aside.

Place canola oil in a medium-large saute pan, and heat over medium-high heat until hot but not smoking. Sprinkle scallops with salt and pepper and add them to pan, in batches if necessary, to avoid crowding – they like their space, too. Saute, turning occasionally, until they are just browned on both sides, about 3 minutes total.

Remove scallops from heat, add to bowl with other ingredients, toss well and serve hot.

Really pressed for time? Hoe does 10 Minutes start to finish sound?

2 1/2 Tbsp lemon juice
2 1/2 Tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup chopped flat-leaf parsley
6 pieces of thick cod fillets, 4 to 5 ounces each

Combine lemon juice, olive oil, salt, pepper and parsley in a small bowl. Set aside.

Bring 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to low, and poach the fish in barely simmering water for 3 to 4 minutes, until they are barely cooked through . Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange 1 fillet on each of 6 warm plates. Press the fish lightly with a spatula or fork to make it separate a little at the grain.

Add 2 tablespoons hot poaching liquid to lemon juice mixture, beat briefly, then spoon the sauce over the fish. Serve. All done in about 10 Minutes.

Love fried fish but hate the fat? Fry it in the oven! Mrs.Paul’s or Gorton’s never came out this good.

2 tsp vegetable oil
1/4 cup all-purpose flour
1 tsp salt
1/4 tsp ground cayenne pepper
2 large egg whites
1 cup plain dried bread crumbs
1 lb flounder fillets, cut on diagonal into 1-inch-wide strips

Preheat oven to 450°F.

In a shallow bowl, combine flour, salt, and ground red pepper.

In another bowl, beat egg whites just until foamy.

In a third shallow bowl place bread crumbs.

Dip flounder strips in seasoned flour, shaking off excess, next into egg white, then coat in bread crumbs, patting crumbs to cover.

Arrange fish strips on a non-stick cookie sheet, place on lowest oven rack and bake 12 minutes flipping them with a wide spatula after 6 Bake until just opaque inside and golden outside. Serve.

Thinly sliced string beans, tomatoes, or summer squash—or all three work just fine in this easy seafood recipe or broccoli, mushrooms, and herbs as we suggest here.

1 & 1/2 to 2 lbs cod fillets
6 oz broccoli
4 oz sliced mushrooms
1 small thinly sliced onion
1 Tbsp minced sweet marjoram or basil
Salt
Freshly milled black pepper
1 Tbsp butter

Preheat the oven to 400°F.

Place the fish in the middle of a piece of aluminum foil big enough to hold the fish and vegetables. Cover with the broccoli, mushrooms, onion and sweet marjoram or basil. Add salt and pepper to taste, then dot with the butter.

Fold the foil, enclosing the fish and vegetables, and place it on a cookie sheet. Bake for about 15 minutes. The fish will be cooked through, and the vegetables will retain some of their crunch.

Open the foil carefully or you might get steamed. Plate and serve.

Don't be put off if "Low Fat" isn't a phrase you live by. This easy seafood favorite is only that way because you use plain yogurt instead of sour cream. It's still a great crabcake recipe - and so easy.

12 saltines
1/3 cup chopped fresh parsley
2 Tbsp plain low-fat yogurt
1/3 cup chopped roasted red pepper, no skin or seeds, please
2 Tbsp fresh lime juice
Hot pepper sauce
Salt
1 lb fresh crabmeat, as always picked over for shells
2 egg whites

Preheat the oven to 425°F.

Blend together the saltines and parsley until the saltines are pulverized. Put in a large mixing bowl and tir in the yogurt, red pepper, 1 Tbsp water, the lime juice, 2 to 3 dashes of hot sauce, salt to taste, and the crabmeat.

Lightly mix the egg whites with a fork and stir them in. Be sure the mixture is thoroughly combined.

Butter a large baking sheet. Using your hands, form 16 crab cakes and arrange them 1 inch apart on the sheet. Bake for 12 to 15 minutes, turning the crab cakes with a spatula after 10 minutes. They should browned and cooked through when done.

This easy seafood dish is especially good for grilling out side because the fish has a compact texture that makes it possible to flip in one piece.

1/4 cup butter,softened
1/2 small onion, chopped
1 small clove garlic, minced
1-inch-thick piece of ginger root,peeled and minced
1/4 jalapeno, seeded and minced
1 Tbsp chopped fresh basil
4 swordfish fillets (about 8 ounces each)

Fire up the coals or turn on the propane.

Put butter into the small bowl of an electric mixer. Beat until fluffy, about 2 minutes. Add onion, garlic, ginger root, jalapeno, and basil and give it another 30 seconds. Set aside.

Grill fish 6 inches from heat source, until fish is opaque and just begins to flake with a fork, 7 to 10 minutes flipping it once.

Plate the fish, add a blop of the very special butter sauce and you're through - except for the really fun part, eating it.

Court bouillon (say, Boo-yoan) means "quick broth " in French and is traditionally used in poaching fish. (I know, to some of you poaching fish might be something done out of season with a rod & reel.)

And let's get straight on coriander & cilantro. Yes, they are the same plant but the seeds are called coriander while the leaves are cilantro.

Ok, class dismissed. See you tomorrow.

1/4 cup dry white wine
5 cups water
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 & 1 1/2 tsp ground coriander
1 tsp black pepper
a pinch ground cloves
1 tsp salt
1 Tbsp olive oil
Four 6-8 oz pieces of halibut fillet
2 tsp chopped fresh cilantro leaves
Garnish: lemon wedges

In a 4-6 quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices, and simmer 20 minutes.

Add oil and halibut and cook fish at a bare simmer, covered, until just cooked through, 5 or 6 minutes - now that's poaching.

Plate the fish with a slotted spatula and spoon court bouillon over fish. Sprinkle fish with fresh chopped cilantro and garnish with lemon wedges.

This quick and easy seafood receipe should find you finished in under 20 minutes so you'll have plenty of time to add a veggie or salad to complete another wonderful meal.

6 Sea bass fillets, about 5oz each
Grated rind and juice of 1 large lime
2 Tbsp chopped fresh parsley
1/4 Cup butter
Salt and ground black pepper

Heat the butter in a large frying pan and add three of the sea bass fillets, skin side down. Cook for 3—4 minutes, or until the skin is crisp and golden. Flip the fish over and cook for a further 2—3 minutes, or until cooked through.

Remove the fillets from the pan with a metal spatula and place each on a serving plate and keep them warm.

Cook the remaining fish in the same way and transfer to serving plates.

Add the lime rind and juice to the pan with the parsley, and season with salt and black pepper. Allow to bubble for 1—2 minutes, then pour a little over each fish portion and serve immediately.

Tilapia - Where have you been all my life? Tilapia seem to have come "out of the seafood closet" in the past few years. It's so delicious one wonders where it's been all our lives. And what was it doing in that closet anyway?

1/4 Cup chicken broth
3 Tbsp orange juice
2 Tbsp lemon juice
2 Tbsp. olive oil
1 & 1/2 to 2 lbs. tilapia
About 8 large fresh basil leaves
I Tbsp. shredded lemon peel

In a wide frying pan, combine broth, orange juice, lemon juice, and oil. Cover and bring to a boil over high heat.

Rinse and drain fish; arrange in pan in a single layer. Reduce ieat, cover, and simmer gently for 4 minutes.

Lay 1 or 2 basil leaves diagonally across each filet. Cover and continue to simmer until fish is just opaque but still moist in thickest part(1 to 2 more minutes).

Using a slotted spatula, transfer fish to individual plates; keep warm.

Bring cooking liquid to a boil over high heat; then boil, uncovered, until reduced to about 1/4 cup (2 to 3 minutes). Spoon sauce over fish and sprinkle with lemon peel.

Serve with a salad and warm sourdough bread.

Anoter 20 minute seafood receipe featuring one of the most delicious swimmers in the ocean. And if they look orange in the store don't buy them!

1 Large egg white
1/2 cup sesame seeds
4 boneless, skinless orange roughy fillets (6 to 8 oz. each)
2 Tbsp. olive oil
Lemon wedges
Soy sauce

In a shallow pan, beat egg white until slightly frothy. Spread sesame seeds in another shallow pan.

Place a shallow 10- by 15- inch baking pan in a 500° oven and heat for about 5 minutes.

Meanwhile rinse fish & pat dry. Dip filletson one side only in egg white; drain briefly. Then press egg-moistened side in sesame seeds to coat generously. Place fillets, seed sides up, in a single layer on wax paper.

Remove pan from oven and add oil; swirl pan to coat with oil. Arrange fillets, seed sides down, in pan. Bake on lowest oven rack until seeds are lightly browned and fish is just opaque but still moist in thickest part(about 8 minutes). With a wide spatula, carefully transfer fillets, seed sides up, to individual plates.

Serve with lemon wedges and soy sauce on the side.

Don't panic over the number of ingredients in this sensational seafood creation. It's still a quick and easy receipe so it will be ready in about thirty minutes. And it's certainly "fancy" enough to serve as a "company" dish; just double or triple the ingredients for a crowd.

2 Tbsp. olive oil
1 Small onion,thinly sliced
1 Clove garlic, minced or pressed
1/2 tsp. fennel seeds, crushed
1 14 oz can Italian tomatoes
1 small yellow squash or zucchini cut into matchstick pieces (we call that "julienned")
1 Small yellow bell pepper, seeded and julienned
3 Tbsp. minced parsley
6 oz. cod fillet
8 Large raw shrimp in shells
8 Mussels in shell, scrubbed, beards pulled off (Ouch!)
1 tsp. lemon juice
1/3 cup dried orzo(tiny little pasta)
1/2 cup grated Parmesan cheese

Start about 1 & 1/2 qts. of water for the orzo to boiling in a 3-quart pan over high heat.

Heat oil in a wide nonstick frying pan over medium heat. Add onion, garlic, and fennel seeds. Cook, stirring often, until onion begins to soften (about 4 minutes).

Add tomatoes (squeeze between your fingers to break up - it feels go-o-o-d) and their liquid, the squash, bell pepper, and 2 Tbsps. of the parsley. Increase heat to medium-high and bring mixture to a simmer; then simmer,uncovered, until slightly thickened (about5 minutes).

Water should now be boiling so stir in orzo and cook,uncovered, until just tender to bite (al dente, remember?) (8 to 10 minutes).

Rinse fish, pat dry and cut into 2 portions. Add fish to sauce. Cover and simmer gently for 3 minutes. Add shrimp, mussels, and lemon juice. Cover and simmer until mussels pop open (toss any that don't)and shrimp are just opaque in center; cut one to test (about 5 minutes).

Orzo should be ready now so test, drain well and toss with cheese.

Divide pasta between 2 soup bowls or individual casseroles. Ladle seafood stew over pasta and sprinkle with remaining 1 Tbsp. of parsley.

Isn't that a tasty dish to set before the Queen or King!