Ingredients:

4  tuna steaks,  about 1-inch thick

Marinade:

1/4 cup soy sauce or tamari

1/4 cup cooking sherry

1 tablespoon fresh lemon juice plus 1/2 teaspoon zest

1 small clove garlic, crushed and minced

3 tablespoons olive oil

Directions:

Arrange fish in a shallow, non-reactive dish. Whisk together marinade ingredients in a small bowl; pour over steaks. Cover and refrigerate for 1 to 1 1/2 hours, turning frequently. Place fish on a well-greased grill or grilling basket and grill over medium coals for about 3 to 4 minutes, basting frequently with marinade. Turn and cook for 3 to 4 minutes longer, or until fish is nicely grilled on the outside but still pink or somewhat translucent in the center.

Serves 4.

2 Tbsp butter, divided
1 clove garlic
1 Tbsp teriyaki sauce
2 Tbsp lemon juice
1 tsp. honey
1 Tbsp sesame seeds

Directions:

In skillet set at 250 or medium heat, melt 1 Tbsp butter; add
garlic, saute until tender. Remove from heat.
Stir in teriyaki, lemon juice, honey and sesame seeds.
Pour over fish, marinate 30 minutes.
Heat 1 Tbsp butter in skillet. Set at medium heat.
Add fish, saute 4-5 minutes on each side, basting with marinade.
Garnish with parsley. Makes 4 servings.

2 pounds large unshelled shrimp (20-26 count, per pound)
2 cups olive oil
1 head garlic, peeled and minced
Juice of 2 lemons
1 teaspoon dried rosemary or 1 tablespoon chopped fresh
1 teaspoon dried basil or 1 tablespoon chopped fresh
1 teaspoon dried oregano or 1 tablespoon chopped fresh
1 teaspoon cayenne
1 teaspoon Tabasco or to taste
1 tablespoon sweet Hungarian paprika
4 bay leaves, crushed
2 teaspoons crushed black pepper
1 teaspoon salt
2 tablespoons Worcestershire sauce
1 cup light lager

Directions:

Preheat the oven to 450.In a large heavy ovenproof pan heat the olive oil on top of the stove, and add all the other ingredients, except the beer and shrimp. Cook over medium heat for 5 minutes, stirring frequently. Add the shrimp, tossing well with the spices. Stir in the beer. Place the pan, uncovered, in the hot oven for about 10 minutes, or until the shrimp are pink and the sauce bubbly.

Transfer to a platter and serve immediately with lots of crusty bread and of course beer.

Ingredients:

1/4 cup ground pine nuts
1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 cup vegetable oil
1 pound catfish fillets
2 tablespoons pine nuts

Directions:

In a bowl combine ground pine nuts with cornmeal, flour, salt, cayenne pepper, and cumin.

Heat oil in a large, heavy skillet over moderate heat. Dredge catfish fillets in the cornmeal mixture and pan fry about 4 minutes per side, or until opaque.

Sprinkle with pine nuts.

Makes 4 servings.

1 cup all-purpose flour
1/4 teaspoon salt
Freshly ground pepper to taste
1 egg lightly beaten
2/3 cup water
1 pound medium shrimp shelled and deveined
2 tablespoons cornstarch
Vegetable oil for deep frying
1 tablespoon sesame oil
2 tablespoons honey
1 tablespoon sesame seeds

1/2 teaspoon crushed red pepper flakes (or to taste)

Directions:

Combine flour and salt and pepper in a bowl. Make a well in the center and add the egg and water. Stir to a smooth batter and set aside for 10 minutes.

Heat about 1 1/2 to 2-inches of oil in a wok or large, deep saucepan until medium-hot, about 375*F (190*C).

Roll cleaned shrimp in cornstarch, then dip in the batter, coating well and allowing excess batter to drip off. Add shrimp, a few at a time, to the hot oil. Cook until golden, 1 1/2 to 2 minutes. Remove and drain on paper towels; keep warm. Repeat process until all shrimp have been fried.

Carefully remove hot oil from wok or saucepan. (Save for another use, or discard.) Gently heat the sesame oil in the wok or saucepan over medium-low heat. Add the red pepper and honey and mix well. Add the shrimp to the mixture and toss to coat well. Sprinkle with sesame seeds. Serve immediately.

A rich and delicious lobster soup perfect for special occasions. 

Ingredients

6 tablespoons butter

6 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon celery salt

4 1/2 cups milk

1 1/2 cups chicken broth or stock

3 tablespoons minced onion

3 cups cooked lobster meat, shredded

1 tablespoon paprika

1/2 cup light cream

Directions

Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and the lobster and season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.

Ingredients:

2 avocados

Fresh lemon slices

1-1/2 cups cooked, peeled baby shrimp

3 tablespoons mayonnaise

1 tablespoon heavy cream

Dash of Tabasco

Dash of white Worcestershire sauce

Salt and pepper to taste

Paprika

Cucumber and lemon slice for garnish

Directions:

Halve avocados, remove stones, rub surface with lemon slice. Combine mayonnaise, cream, Tabasco, white Worcestershire sauce, salt and pepper. Fold in cooled shrimp; spoon into avocados; sprinkle with paprika and chill. Serve chilled on bed of lettuce garnished with cucumber and lemon slices.

Serves 4

Ingredients

4 (6 ounce) fillets
1 cup creamy Italian-style salad dressing
1/4 cup shredded sharp cheddar cheese
1 cup crushed potato chips

Directions

Preheat oven to 500 degrees F (260 degrees C). Coat a 9×13 inch baking dish with non-stick cooking spray.
In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes. Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Discard the leftover marinade.
Bake uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork and the topping is golden brown. Serve with some oven baked fries and a salad and dinner is ready.

For variety try some different salad dressings or bottled marinades.