Crispy Tilapia Fingers with Lemon-Garlic Mayonnaise

Servings: 4-6

Ingredients

• 2 pounds tilapia fillets
• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 cups panko

• Salt
• Ground black pepper
• Olive oil
• 1 lemon, cut into wedges

For the Lemon-Garlic Mayonnaise

• 1 cup mayonnaise, best quality such as Hellmann's or Duke's
• 1 clove garlic, minced
• 2 tablespoons freshly squeezed lemon juice, from 1 lemon
• Salt and ground black pepper, to taste

Instructions

For the Tilapia Fingers

1. Cut the tilapia into "fingers" by first cutting the fillets in half. Leave the thin sides long, then cut the thicker sides in half on a diagonal so they appear longer.
2. Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; the beaten eggs in the second; and the panko in the third.
3. Line a baking sheet with aluminum foil. Dredge the fish fingers in the flour mixture, shaking excess into the bowl so just a light coating remains; dip in the eggs and turn to coat evenly; then dredge in the panko, turning several times to coat evenly. (This can be a messy job...it's best to use one hand for the flour and eggs and the other for the panko.) Set the breaded tilapia fingers on the prepared baking sheet and season with salt and pepper. Cover and refrigerate until ready to cook (this can be done several hours ahead of time).
4. Line a plate with 3 paper towels and set by the stove. Heat the olive oil in large non-stick sauté pan over medium heat. When the pan is hot, place the first batch of tilapia fingers in the pan (do not crowd) and cook until the first side is golden brown, 2-3 minutes. Flip and continue cooking until done, about 2 minutes more. Transfer the fish fingers to the plate with paper towels and let sit for a minute to drain any excess oil. Remove any brown bits out of the pan, add more oil if necessary and continue to cook the fish in batches until done. Season the cooked tilapia fingers with more salt if desired. Serve with lemon wedges and Lemon-Garlic Mayonnaise.

For the Lemon-Garlic Mayonnaise

1. Mix the mayonnaise, garlic and lemon juice in a small bowl. Add salt and pepper to taste.
2. Note: If you want to freeze the breaded tilapia fingers, lay them in a single layer and wrap well with aluminum foil. Place in a freezer bag in the freezer. When you're ready to make them, simply defrost them enough so they'll lay flat in the pan and cook as directed above.

http://www.onceuponachef.com/2010/09/crispy-tilapia-fingers-with-lemon-garlic-sauce.html

Shrimp Quesadillas with Mango Slaw

From Texas Type a Mom

Ingredients

•  1/2 c. olive oil
• 1/2 c. lime juice
• 4 T. chopped fresh cilantro
• 4 T. Pickled Diced Jalapeño Peppers
• 2 T. honey
• 1 tsp. minced garlic 
• 1/2 tsp. salt
• 2 pounds shrimp, peeled and deveined
• 3 c. shredded cabbage
• 2 mango, peeled, pitted, and cut into 1/4-inch cubes
• 2 T. chopped red onion
• monteray jack cheese
• flour tortillas 
• garnish: avocado, sour cream

Directions

1. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder, and salt in small bowl with wire whisk.  Reserve 1/4 of the marinade.  Pour remaining marinade into large repealable bag.  Add shrimp; turn to coat well.  Refrigerate 15 minutes.
2. Meanwhile, mix cabbage, mango, and onion in large bowl.  Add reserved marinade; toss to coat.  Cover.  Refrigerate until ready to serve.
3. Pour shrimp and marinade into frying pan, sauté. 
4. To serve, place shrimp on each tortilla with monteray jack cheese, fold tortilla, grill each side to melt cheese.  Top with slaw and serve immediately.

Yields: 6 servings.

Perfect Sushi Rice

INGREDIENTS:

2 cups uncooked glutinous white rice (sushi rice) 3 cups water 1/2 cup rice vinegar

1 tablespoon vegetable oil 1/4 cup white sugar 1 teaspoon salt

DIRECTIONS:

1.	Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
2.	In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Tuna Casserole

I can't explain why we like this, except to say: comfort food.

2 cans tuna
3 cups macaroni, cooked
2 cups broccoli, steamed
2 cups cheese, shredded

mix together, add sauce:

1 can cream of celery soup
1 cup sour cream
1/3 cup mayonnaise
milk to own judgement of consistency

top with:

2 cups cracker crumbs
1/4 cup margarine melted
mixed together

Back at 350' x 30 minutes, or until bubbly

Spicy Shrimp

From the blog: Breakfast, Lunch, and Dinner

1/3 cup extra-virgin olive oil

3 cloves garlic, sliced

1 teaspoon red pepper flakes

2 teaspoons paprika

2 pounds peeled, deveined jumbo shrimp

1/4 cup lemon juice

2 Tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon black pepper

Heat oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent.  Sprinkle the red pepper flakes and paprika into the oil.  Add the shrimp and toss to coat.  Pour the lemon juice over the shrimp; allow to cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more.  Reduce heat to medium-low; add the basil and toss lightly.  Season with salt and pepper to serve.

Broiled Tilapia Parmesan

Amy Scott

Tilapia is a mild fish, and this is by far my favorite preparation of it.  Best of all, it is a very easily & quickly made dinner.

INGREDIENTS:

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 Tablespoons mayonnaise
2 Tablespoons fresh lemon juice
1/4 teaspoon dried basil (I used a full teaspoon of fresh)
1/4 teaspoon ground black pepper
1/8 teaspoon onion salt
1/8 teaspoon celery salt
2 pounds tilapia filets

DIRECTIONS:

Preheat broiler.  Grease broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan, butter, mayonnaise, and lemon juice.  Add the basil, black pepper, onion & celery salts.  Mix well and set aside.

Arrange filets in a single layer on the prepared pan.  Broil a few inches from the heat for 2 to 3 minutes.  Flip the fish over and broil for a few more minutes.  Remove the fillets from the oven and cover them with the Parmesan mixture on the top side.  Broil for 2 more minutes or until the topping is browned and the fish flakes easily with a fork.  Be careful not to overcook the fish. 

Grilled Shrimp on Spinach

 - Art Smith

Shrimp:

3 T olive oil

2 T lemon juice

2 garlic cloves, crushed

1 t chopped fresh oregano

1 t chopped fresh basil

1 t chopped fresh chives

pinch cayenne

salt and freshly ground pepper

24 large shrimp, peeled and deveined

Marinate in fridge for 2 hours.  Grill the shrimp 5 minutes (or saute).

Salad:

4 ounces green beans, cut in 1 inch lengths, steamed to crisp-tender

2 ears of corn, grilled and corn cut from cobs

1 pint grape tomatoes, halved

2 T balsamic vinegar

2 T olive oil

salt and freshly ground pepper

Marinate together, then serve along with shrimp over:

6 cups spinach

1 c fresh basil leaves

(Tossed together)

Crab Cakes with Remoulade Sauce

 - Art Smith

Remoulade Sauce:

1 c mayonnaise

3 T grainy mustard

3 T sour cream

1 T seeded and finely chopped red pepper

1 T peeled, seeded and finely chopped cucumber

1 T minced capers

1 T chopped fresh parsley

1/4 t Chalula hot sauce

freshly ground black pepper

Crab Cakes:

1 T  olive oil

1 medium onion, finely chopped

2 celery ribs, finely chopped

1 red pepper, finely chopped

1 serrano pepper, seeded and finely chopped

2 garlic cloves, minced

Saute together.

Combine sauteed vegetables with:

1/2 c mayonnaise

2 T chopped fresh parsley

1 T dijon mustard

1 T herbes de provence

1 egg

1 pound crab meat

1/4 c bread crumbs

Form cakes and dredge in 3/4 c bread crumbs.

Fry in olive oil to brown outside, then transfer to oven.

Bake 10 minutes at 375.

Wildflower Salad - Kelly

A bed of spinach

Add:

Salmon

Chopped red pepper

Sunflower seeds

Feta cheese

Dehydrated corn*

Craisins

Israeli Couscous*

*Regular corn can be used, but dehydrated has a nice texture. If Israeli Couscous is not available, use Acini di Pepe (small round balls of pasta). Make sure it is cold before adding to the salad

Dressing: balsamic vinaigrette

Shrimp Mango Quesadillas

1 lb raw shrimp, tails removed and chopped small

1 large ripe mango, peeled and dived

1 ½ c Monterey jack cheese, grated

10” flour tortillas

2 T honey

3 T butter

1 lime 

salt and pepper

sour cream

Melt 1 T butter. Season shrimp with salt and pepper, add to butter and cook. Remove from pan and drain any juices. Melt 2 T butter and honey together, cook until thickened (about 2 minutes). Add shrimp, squeeze lime over shrimp, toss together and remove from heat.

Sprinkle one side of tortilla with ¼ cup cheese, mango chunks, and shrimp mixture. Fold over and cook until golden brown on both sides. Serve with sour cream. Makes about 6 servings.

Teriyaki Salmon

2/3 c soy sauce
1/2 c brown sugar
2 T cooking oil
1 t ginger
1 garlic clove, minced
1/2 t salt
1/4 t pepper

Fish Tacos

Tortillas

Black bean salsa

Pico de gallo

Sour cream

Avocados

Lime wedges

Fish cut into cubes, cooked according to package directions or sauteed

Black Bean Salsa:

2 c cooked black beans

1 c roasted and cooled corn

½ red bell pepper, diced

½ bunch cilantro, chopped

¼ bunch green onion, diced

¼ c red onion, diced

2 T lime juice

1/3 tsp garlic, chopped

salt and pepper

Pico de Gallo:

4 cups mango

1/8 c diced red onion

2 bunches cilantro

1 bunch chopped green onions

½ T sugar

¾ tsp salt

¼ T garlic

1 T lime juice

Salmon Pinwheels

Filling:

1 egg

2 T chopped onion

2 T parsley

2 t lemon juice

½ t salt

2 small cans salmon

Dill Sauce:

½ c sour cream

¼ c milk

¼ c mayonnaise

2 t chopped onion

½ t dill weed

cook together to thicken

Pastry:

2 c flour

1 T baking powder

½ t salt

½ c shortening

¾ c milk

Roll out, spread filling on, then roll up. Cut into 1 ½ inch slices and add dill sauce. Bake 400 degrees for 30 minutes

Smoked Salmon Quesidillas

 - Natalie

Smoked Salmon

Capers

Jalepenos

Shredded Monteray Jack

fresh mozzarella

cilantro

serve with sour cream and fruit salsa:

grapes

green apple

cantelope

pineapple

honeydew

chopped fine (use the minichopper)