New Items, Recipes & Specials

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.

½ cup mayonnaise
2 tablespoons chopped sweet pickles
2 tablespoons chopped red onion
1 ½ teaspoons lemon juice
¼ teaspoon garlic powder
Four 7 ounce tilapia fillets
Olive oil, for brushing
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
1 to 2 loaves French Bread
2 medium beefsteak tomatoes, cut into 8 slices
4 leaves romaine lettuce

Prepare a grill.
Combine the mayonnaise, pickles, onion, lemon juice, and garlic powder in a small bowl. Cover and refrigerate until ready to use.
Brush the tilapia fillets with some olive oil and season them with the salt and black pepper. Cut the bread into four 7 inch sections, then halve each section lengthwise.
Put the fish on the grill. Grill, turning once, until the fish is cooked through, about 6 minutes. Lay the bread on the grill, cut side down and grill until toasted, about 1 minute.
For 1 sandwich, layer 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tablespoons of the tartar sauce and cover the sandwich. Repeat with remaining bread and filling.
Arrange on a serving platter and serve.
Serves 4.

Alternative to tartar sauce: Mike’s Lemon Dill Mustard

24 fresh basil leaves
12 thin slices of prosciutto, each cut in half lengthwise
24 extra large shrimp, peeled and deveined (sea scallops can be substituted)
24 bamboo skewers, soaked in water for at least 30 minutes before grilling

GARLIC DIPPING SAUCE ingredients:
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, chopped
1 cup olive oil

Place one basil leaf at the short end of a slice of prosciutto and a shrimp on top of the basil. Roll the shrimp in the prosciutto, then thread lengthwise onto a skewer. Repeat with the remaining basil, prosciutto, and shrimp. Place the skewers on a baking sheet and refrigerate until ready to cook.

To make the sauce, combine the vinegar, mustard, and garlic in a food processor or blender. With the machine running, add the olive oil in a slow, steady stream. Process until combined. Ten to 15 minutes before you are ready to grill, spoon about one-third of the sauce over the shrimp skewers to marinate. Transfer the rest of the dipping sauce to a small bowl.
Prepare a medium hot fire in a gril. Grill the shrimp, turning often, until opaque, about 6 minutes.
Arrange the cooked skewers on a platter and serve with the dipping sauce on the side.
Serves 8