Grilled Salmon w/Salsa Soya Mostaza & Sesame Seeds *WP*

Ingredients:
4 - 5 oz Salmon fillets
1 tbsp toasted Sesame Seeds

Ingredients for Salsa Soya Mostaza:
1 tbsp Extra Light Olive Oil
1 tbsp Soy Sauce
1 tbsp Vermont Sugar-Free Maple Syrup
1 tbsp Sugar-Free Teriyaki Sauce
1 tbsp Dijon Mustard
1 tbsp Lemon juice
1 tsp Lemon Zest
1 clove of minced Garlic

Directions:
Bring the refrigerated salmon to room temperature. It will take about 30 minutes.

Prepare the Salsa Soya Mostaza by blending all the ingredients in the order listed.

When the salmon is at room temperature, take half of the Salsa Soya Mostaza and thoroughly coat both sides of the fillets using a basting brush and let them rest for 15 minutes. Reserve the other half of the salsa to use before serving.

While the fillets are marinating, heat the grill to medium high heat. Toast the sesame seeds until golden in a small skillet and set them aside.

Grill the salmon for 4 to 5 minutes on each side, depending on the thickness of the fish (4 to 5 minutes total if using a Panini grill). Turn carefully with a wide spatula. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Spoon the reserved salsa on top of the fillets and sprinkle the sesame seeds on top. Transfer the fish to a platter, skin side down. Allow the fish to rest for 5 minutes and serve.

Number of Servings: 4

Nutritional Info:
Fat: 9.8g
Carbohydrates: 1.1g
Calories: 261.7
Protein: 36.5g

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Grilled Ahi Tuna w/Teriyaki & Sesame Seeds *WP*

Ingredients

8 oz Ahi Tuna Steak
1 tbs canola oil
1 tbs sesame seeds
2 tbs sugar free teriyaki sause (Seal Sama with Splenda)

Directions

Bring the tuna steak to room temperature on a covered plate. Once it's at room temperature, set the panini grill on high. Toast the sesame seeds in a small non-stick fry pan on high heat until golden and set aside. Brush both sides of the tuna with canola oil and place it on the hot grill for about 3 minutes. Remove the tuna from the grill and gently coat both sides with the sesame seeds. Pour 2 tablespoons of the sugar free teriyaki on top. Delicious served over a bed of rice or sauteed spinach with garlic.

Number of Servings: 2

Nutritional Info

• Fat: 10.2g
• Carbohydrates: 2.1g
• Calories: 222.7
• Protein: 29.8g

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Baked Tilapia wtih Capers *WP*

This simple recipe was a big hit the first time I served it to John. It has now become one of our favorites. It goes well with spicy baked fries and a cucumber salad.

Ingredients:
2 tbsp extra light virgin olive oil
2 - 4 oz tilapia filets
1.5 tbsp drained capers
2 tbsp Smart Balance Light Buttery Spread
1/3 cup lemon juice
1 tsp lemon zest
1 slice whole wheat sourdough bread
2 tbsp grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F.

In a food processor combine bread, lemon zest, and cheese. Pulse until almost uniform in texture. Continue pulsing while drizzling in one tablespoon of the olive oil. Set aside.

Season fish with salt and pepper. Place 2 fillets in a single layer on a buttered 9 by 12-inch casserole. In a small saucepan melt 2 tablespoons of buttery spread and add the lemon juice and capers. Pour butter mixture over fish, and sprinkle tops with bread crumb mixture. Bake uncovered for 15 to 20 minutes.

Number of Servings: 2

Nutritional Information: Per Serving (excluding unknown items): 264 Calories; 22g Fat (71.5% calories from fat); 9g Protein; 10g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 379mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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Crab Meat Crisps

Cindy's recipe.... yum!

Ingredients:
1/2 cup butter (softened)
1 (5 oz) jar Old Englishe Cheese spread (Kraft makes it)
1 1/2 tsp mayonaise
1/2 tsp garlic salt
1/2 tsp seasoning salt
1 (7 oz) can crab meat (drained)
6 English muffins

Directions:
Mix first 6 ingredients together and spread on split muffins. Freeze on cookie sheets then wrap for storage. When ready to serve, remove as many muffins as desired. Bake @ 400 on cookie sheet until bubbly, about 5 minutes. Cut each muffin half into 4 wedges.

Seafood

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Shrimp & Crab Salad

Ingredients:
1/2 pound lump crabmeat
1 pound shrimp, boiled
1/2 pound iceberg lettuce, coarsely torn
1/2 head red cabbage, coarsely sliced
3 medium tomatoes, cut into wedges
6 lemon wedges
3 cups water
1/2 cup celery, chopped
2 bell peppers, sliced
1/2 cup ripe olive, sliced
3 eggs, hard-boiled, cut into wedges
1 bunch green onions, chopped

Directions:
Place shrimp in 3 cups boiling water, cover, bring to boil again and remove from heat. Let stand for 5 minutes. Drain, rinse with cool water, peel and devein. Set aside.

In large salad bowl, combine lettuce, cabbage, celery, peppers, onions and olives. Toss. Arrange seafood, tomatoes and eggs on top. Serve on lettuce lined salad plates with your favorite dressing.

If you want, serve lemon on side.

Seafood

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Carolyn's Crawfish Etoufee

Ingredients:
1 large onion, cut in 1/2" pieces
2 large green bell peppers, cut in 1/2" pieces
1 bunch Italian parsley, chopped
4 bay leaves
1 large garlic clove, crushed
2 teaspoons white pepper
1 tablespoon cayenne pepper
1 pound crawfish tails with fat (frozen, thawed)
3 tablespoons hot paprika
2 cups cooking sherry
1/2 gallon water

6 cups cooked white rice
1 cup Dark Roux (use a mix or make your own with the Dark Roux recipe)

Directions:
1. Cut veggies to ½-inch size. Mix with parsley and all spices except paprika. Crush garlic and add to mixture. Mix paprika and crawfish tails and set aside.

2. In 3-gallon pot, melt butter and sauté 1 half of veggies until onions turn slightly transparent. Add sherry, 1/2 gallon of water, rest of veggies, and crawfish. Bring to a boil and throw in the roux, cook 3 minutes.

3. Let sit for 15 minutes. Serve over a mountain of rice.

4. AIIIIIEEEEEEEE!!!!!!!

Seafood

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Marlene's Broiled Sea Bass with Pinapple Glaze

Ingredients:
3 tbsp pineapple preserves
2 tbsp rice vinegar
1 tsp chopped fresh or 1/4 tsp dried basil
1/8 tsp crushed red pepper flakes
1 garlic clove minced
3/4 tsp salt, divided
4 sea bass filets (1" thick)
1/4 tsp black pepper
cooking spray (Pam)

Directions:
Preheat broiler. Combine first 5 ingredients (pineapple - garlic) plus 1/4 tsp salt in a small bowl and set aside. Arrange filets on a broiler pan coated with cooking spray. Sprinkle filets with ½ tsp salt and pepper. Broil filets for 5 minutes. Remove from oven and brush filets evenly with the pineapple mixture. Return filets to oven and broil for another 5 minutes or til the fish filets flake easily with a fork. Edges should be slightly charred.

Seafood

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