New Items, Recipes & Specials

1 clove of minced garlic
2 tablespoons Dijon mustard
3 tablespoons soy sauce
6 tablespoons extra virgin olive oil
4 6oz Salmon fillets, skinned

-Mix all items, except the Salmon, & refrigerate
-20 minutes prior to cooking the Salmon, pour 1/2-3/4 of the sauce on the Salmon and rub it in with your hands. Let the Salmon come to room temperature, and put the remaining sauce aside for later.
-Pan sear the Salmon to desired doneness. Salmon is done when it flakes easily with a fork
-Pour the remainder of the sauce over the cooked Salmon, as desired
Serves 4

*This intensely flavored, garlic infused scampi is best over angel hair pasta or spaghetti
1 1/2 tablespoons olive oil
1 1/2 tablespoons of minced garlic
1 1/2 pounds of peeled & deveined jumbo shrimp
1/4 cup finely chopped flat leaf parsley
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper

-Heat oil in a large nonstick skillet over medium-low heat
-Add garlic & cook for 1 minute
-Add shrimp, cook for 5 minutes or until shrimp are done, stirring occasionally
-Remove pan from heat & stir in the remaining ingredients
Serves 4

1 tablespoon vegetable oil
1/8 teaspoon powder or 1 garlic clove, minced
1 large onion, chopped
1 can (10 3/4 oz) condensed cream of celery soup, undiluted
1 can (10 3/4 oz) condensed cream of potato soup, undiluted
1 1/2 soup cans of milk
1/4 teaspoon dill weed
1/2 pound raw shrimp, peeled and deveined
1/2 pound cod or halibut, cut into 1 inch pieces
chopped parsley

Heat oil in a saucepan over medium heat. Add onion & garlic and cook until tender. Add soups, milk, & dill. Bring to a boil. Add shrimp and fish. Cook 4 minutes over low heat or until done. Sprinkle with parsley.

1/4 cup milk
2 pounds thawed fish fillets
1/2 teaspoon paprika
1 teaspoon salt
1/2 cup fine dry bread crumbs
1/4 cup grated parmesan cheese
melted butter

Preheat the oven to 375 degrees. Grease a 11 1/2×7 1/2 x2 inch baking dish
Blend toegther milk & salt into a shallow bowl. Combine bread crumbs, paprika and parmesan cheese in another bowl.
Dip fish fillets into milk mixture, then into crumb mixture. Arrange in the pepared baking dish. Drizzle melted butter over fillets.
Bake for 25-30 minutes, depending on the thickness of the fillets. Fish should flake easily with a fork when done.
Serves 6
*Fish Suggestions-Talapis, Dover Sole, Cod, Mah-Mahi, or any other white fish

2 jalapeno peppers, seeded
1 lime, zested and juiced
2 garlic cloves, finely minced
1/3 cup finely chopped cilantro
1/3 cup shredded coconut, finely chopped
1/4 cup olive oil
2 tablespoons soy sauce
1 pound raw large gulf shrimp

In a medium sized bowl, combine all items except the shrimp. Stir until well mixed.
Peel and devain the raw gulf shrimp, rinse. Add to bowl of marinade. Stir, coating the shrimp well. Marinade in the fridge for at least 90 minutes, but no more then 2 hours.
Remove shrimp from marinade & discard leftover marinade. Allow shrimp to come to room temperature.
Preheat grill to medium high temperature. Either skewer shrimp on a soaked wooden skewer, or put shrimp in a grill basket on the grill rack. If skewered, grill shrimp 2-3 minutes on each side. If a grill basket is used, stir several times, cooking for 4-5 minutes total.