Blackened Tuna Steaks with Mango Salsa is a Great presentation and terrific tasting dish. I had a mango but it turned out to be texturally challenged so I subbed a nice nectarine. Delicious

Ingredients

2 tablespoons olive oil

2 tablespoons lime juice

2 cloves garlic, minced

4 tuna steaks

1 fresh mango - peeled, pitted, and chopped

1/4 cup finely chopped red bell pepper

1/2 Spanish onion, finely chopped

1 green onion, chopped

2 tablespoons chopped fresh cilantro

1 jalapeno pepper, seeded and minced

2 tablespoons lime juice

1 1/2 teaspoons olive oil

2 tablespoons paprika

1 tablespoon cayenne pepper

1 tablespoon onion powder

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon garlic powder

4 tablespoons olive oil

Preparation of Blackened Tuna Steaks with Mango Salsa

Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. 

Place the steaks in a sealable container and chill in refrigerator 3 hours.

Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. 

Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.

Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. 

Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. 

Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. 

Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.

Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

Brazilian Fish Stew  I used skim milk plus about a Tablespoon of sugar. It's probably not the same as coconut milk, but still yummy. and Very delicious

Ingredients

3 tablespoons lime juice

1 tablespoon ground cumin

1 tablespoon paprika

2 teaspoons minced garlic

1 teaspoon salt

1 teaspoon ground black pepper

1 1/2 pounds tilapia fillets, cut into chunks

2 tablespoons olive oil

2 onions, chopped

4 large bell peppers, sliced

1 (16 ounce) can diced tomatoes, drained

1 (16 ounce) can coconut milk

1 bunch fresh cilantro, chopped (optional)

Preparation of Brazilian Fish Stew

Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. 

Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. 

Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. 

Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. 

Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Best Hot Crab Dip I served it out of a Two quart crock with sourdough bread and restaurant style tortilla chips. It also reheats well in the microwave. Very Delicious

Ingredients 

2 cups crabmeat

1 cup sour cream

1 (8 ounce) package cream cheese, softened

1 cup buttermilk

1 cup mayonnaise

1 cup shredded Monterey Jack cheese

1 cup white Cheddar cheese

1/2 cup capers, drained

2 (8 ounce) cans artichoke hearts, drained and chopped

2 tablespoons minced garlic

1/2 teaspoon ground black pepper, or to taste

1/2 teaspoon dried dill, or to taste

1/4 cup grated Parmesan cheese

1/2 teaspoon Old Bay Seasoning TM, or to taste

1 (8 ounce) round loaf sourdough bread

Preparation of Best Hot Crab Dip

Preheat oven to 400 degrees F (200 degrees C). 

Lightly grease an 8x8 inch square baking pan.

In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. 

Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.

Bake in preheated oven until top is crusty, about 15 to 20 minutes.

Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. 

Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

Best Tuna Casserole  I used crushed corn flake cereal dredged in butter for the top since I had no potato chips on hand and it worked okay but I would definitely try the chips if I were to make it again.

Ingredients

1 (12 ounce) package egg noodles

1/4 cup chopped onion

2 cups shredded Cheddar cheese

1 cup frozen green peas

2 (6 ounce) cans tuna, drained

2 (10.75 ounce) cans condensed cream of mushroom soup

1/2 (4.5 ounce) can sliced mushrooms

1 cup crushed potato chips

Preparation of Best Tuna Casserole

Bring a large pot of lightly salted water to a boil. 

Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. 

Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.

Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Best Tuna Melt New Jersey Diner Style My husband an I had this last night. It was really good. We added more onion and celery our own preference.

Ingredients

2 (6 ounce) cans solid white tuna in water, drained

1/4 cup mayonnaise

1/4 cup finely chopped celery

1 1/2 tablespoons finely chopped onion

1 tablespoon chopped parsley

3/4 teaspoon red wine vinegar

1 pinch salt

1 pinch freshly ground black pepper

4 slices seedless rye bread

8 slices ripe tomato

8 slices Swiss cheese

paprika, for garnish

Preparation of Best Tuna Melt New Jersey Diner Style

Preheat the oven broiler.

In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.

Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. 

Remove from heat, and spread with the tuna salad. 

Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.

Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

Big Ed's Cajun Shrimp Soup I served this as a first course for hubs, myself and a dinner guest, and the 6 serving recipe was cleaned up to the last drop.

Ingredients 

1 tablespoon butter

1/2 cup chopped green bell pepper

1/4 cup sliced green onions

1 clove garlic, minced

3 cups tomato-vegetable juice cocktail

1 (8 ounce) bottle clam juice

1/2 cup water

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/4 teaspoon red pepper flakes

1 bay leaf

1/2 teaspoon salt

1/2 cup uncooked long-grain white rice

3/4 pound fresh shrimp, peeled and deveined

hot pepper sauce to taste

Preparation of Big Ed's Cajun Shrimp Soup

Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. 

Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. 

Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.

Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

Basil Shrimp Wonderful flavor, very delicious shrimp. I served this with Foil Wrapped Veggies it was a real barbecue treat. 

Ingredients 

2 1/2 tablespoons olive oil

1/4 cup butter, melted

1 1/2 lemons, juiced

3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard)

1/2 cup minced fresh basil leaves

3 cloves garlic, minced

salt to taste

white pepper

3 pounds fresh shrimp, peeled and deveined

skewers

Preparation of Basil Shrimp

In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. 

Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. 

Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.

Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.

Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Beer Batter Fish Made Great be sure to pat the excess water from the fish before dipping into batter to ensure a nice crispy coating.

Ingredients

2 quarts vegetable oil for frying

8 (4 ounce) fillets cod

salt and pepper to taste

1 cup all-purpose flour

2 tablespoons garlic powder

2 tablespoons paprika

2 teaspoons salt

2 teaspoons ground black pepper

1 egg, beaten

1 (12 fluid ounce) can or bottle beer

Preparation of Beer Batter Fish Made Great

Heat oil in a deep fryer to 365 degrees F (185 degrees C). 

Rinse fish, pat dry, and season with salt and pepper.

Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. 

Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.

Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Baked Tilapia in Garlic and Olive Oil was quite bland when I made it according to the directions. I made it another night as we had lots of tilapia from a trip to Costco.

Ingredients

4 (4 ounce) fillets tilapia

4 cloves crushed garlic

3 tablespoons olive oil

1 onion, chopped

1/4 teaspoon cayenne pepper

Preparation of Baked Tilapia in Garlic and Olive Oil

Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. 

Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. 

Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.

Preheat the oven to 350 degrees F (175 degrees C).

If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. 

Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.

Bake at 350 degrees F (175 degrees F) for 30 minutes.

Balsamic Glazed Salmon Fillets I used a long filet instead of individual portions, and after it came out of the oven I folded the foil over it while I finished other things.

Ingredients

6 (5 ounce) salmon fillets

4 cloves garlic, minced

1 tablespoon white wine

1 tablespoon honey

1/3 cup balsamic vinegar

4 teaspoons Dijon mustard

salt and pepper to taste

1 tablespoon chopped fresh oregano

Preparation of Balsamic Glazed Salmon Fillets

Preheat oven to 400 degrees F (200 degrees C). 

Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. 

Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. 

Brush fillets with remaining glaze, and season with salt and pepper. 

Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Barbeque Halibut Steaks The skin will fall right off after the small layer of fat between the skin and the flesh melts off.

Ingredients

2 tablespoons butter

2 tablespoons brown sugar

2 cloves garlic, minced

1 tablespoon lemon juice

2 teaspoons soy sauce

1/2 teaspoon ground black pepper

1 (1 pound) halibut steak

Preparation of Barbeque Halibut Steaks

Preheat grill for medium-high heat.

Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. 

Warm over medium heat, stirring occasionally, until sugar is completely dissolved.

Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. 

Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.

Barbie's Tuna Salad I just finished making this for the kids and husbands lunches but after licking the spoon I almost polished it off myself right out of the bowl I prepared it.

Ingredients 

1 (7 ounce) can white tuna, drained and flaked

6 tablespoons mayonnaise or salad dressing

1 tablespoon Parmesan cheese

3 tablespoons sweet pickle relish

1/8 teaspoon dried minced onion flakes

1/4 teaspoon curry powder

1 tablespoon dried parsley

1 teaspoon dried dill weed

1 pinch garlic powder

Preparation of Barbie's Tuna Salad

In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. 

Season with curry powder, parsley, dill and garlic powder. 

Mix well and serve with crackers or on a sandwich.

Barlow's Blackened Catfish My husband does not like fish, but he cleans his plate every time I make this! I have tried this with several other kinds of fish cod, tilapia, but the catfish tastes the best.

Ingredients

2 teaspoons cayenne pepper

2 teaspoons lemon pepper

2 teaspoons garlic powder

2 teaspoons salt

2 teaspoons pepper

1 pound catfish fillets

2 tablespoons butter

1 cup Italian-style salad dressing

Preparation of Barlow's Blackened Catfish

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.

Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.

Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.

Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. 

Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

Baked Salmon Fillets Dijon so very easy and impressive results. I used this on orange roughly fish as well with great results too.

Ingredients

4 (4 ounce) fillets salmon

3 tablespoons prepared Dijon-style mustard

salt and pepper to taste

1/4 cup Italian-style dry bread crumbs

1/4 cup butter, melted

Preparation of Baked Salmon Fillets Dijon

Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.

Place salmon skin-side down on foil. 

Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. 

Top with bread crumbs, then drizzle with melted butter.

Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Baked Scallops I added the crushed garlic with the butter and put it in the oven for a couple minutes before adding the scallops and crumb topping. Delicious. 

Ingredients of Baked Scallops

4 tablespoons butter, melted

1 1/2 pounds bay scallops, rinsed and drained

1/2 cup seasoned dry bread crumbs

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon dried parsley

3 cloves garlic, minced

1/4 cup grated Parmesan cheese

Preparation of Baked Scallops

Preheat oven to 400 degrees F (200 degrees C).

Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.

Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.

Bake in pre-heated oven until scallops are firm, about 20 minutes.

Baked Seafood Au Gratin I used tiliapa instead of flounder and used canned crab meat I served it with angel hair pasta. Everyone loved it nad my family.

Ingredients of Baked Seafood Au Gratin

1 onion, chopped

1 green bell pepper, chopped

1 cup butter, divided

1 cup all-purpose flour, divided

1 pound fresh crabmeat

4 cups water

1 pound fresh shrimp, peeled and deveined

1/2 pound small scallops

1/2 pound flounder fillets

3 cups milk

1 cup shredded sharp Cheddar cheese

1 tablespoon distilled white vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1 pinch ground black pepper

1 dash hot pepper sauce

1/2 cup grated Parmesan cheese

Preparation of Baked Seafood Au Gratin

In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. 

Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.

In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. 

Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.

In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. 

Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. 

Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. 

Press crabmeat mixture into the bottom of the prepared pan. 

Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.

Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

Baked Tilapia I used white wine instead of the olive oil half a cup of tomato puree instead of tomato paste and celery instead of the green peppers. It turned out fantastic.

Ingredients of Baked Tilapia

3/4 cup extra virgin olive oil

4 tablespoons tomato paste

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon ground black pepper

4 (4 ounce) fillets tilapia

1 large onion, sliced

1 green bell pepper, thinly sliced

4 tablespoons butter

Preparation of Baked Tilapia

Preheat oven to 350 degrees F (175 degrees C). Coat bottom of a medium baking dish with about 1/4 cup olive oil.

In a small bowl, blend remaining olive oil, tomato paste, garlic powder, oregano, salt and pepper.

Arrange tilapia fillets in the prepared baking dish, skin side up. 

With a spatula, spread the olive oil and tomato paste mixture over the tilapia, heaping the majority in the centers of the fillets. 

Arrange onion and green pepper slices on and around the fillets.

Bake in the preheated oven 15 minutes, until fish is easily flaked with a fork. 

Remove from heat, top each fillet with 1 tablespoon butter, and set oven to broil. 

Broil 5 to 7 minutes, until butter is melted and lightly brown.

Baked Dijon Salmon is an amazingly delicious and easy recipe. I always make extra so I can eat it for lunch the next day.

Ingredients of Baked Dijon Salmon

1/4 cup butter, melted

3 tablespoons Dijon mustard

1 1/2 tablespoons honey

1/4 cup dry bread crumbs

1/4 cup finely chopped pecans

4 teaspoons chopped fresh parsley

4 (4 ounce) fillets salmon

salt and pepper to taste

1 lemon, for garnish

Preparation of Baked Dijon Salmon

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, stir together butter, mustard, and honey. 

Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.

Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.

Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. 

Season with salt and pepper, and garnish with a wedge of lemon.

Baked Fish with Shrimp Delicious. i added Added extra spices, shrimp, white sauce. Used catfish with no bones. Even your kids will ask for seconds

Ingredients of Baked Fish with Shrimp

3 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 cup milk

2 pounds red snapper fillets

1/2 pound cooked medium shrimp, peeled and deveined

1/4 cup grated Parmesan cheese

Preparation of Baked Fish with Shrimp

Preheat oven to 325 degrees F (165 degrees C).

In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. 

Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.

Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. 

Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp.  Sprinkle with grated cheese.

Bake, uncovered, for 20 to 25 minutes.

Baked Haddock I surprised my husband with the dish one night and she absolutley loved it and its so easy to make Delicious recipe

Ingredients of Baked Haddock

3/4 cup milk

2 teaspoons salt

3/4 cup bread crumbs

1/4 cup grated Parmesan cheese

1/4 teaspoon ground dried thyme

4 haddock fillets

1/4 cup butter, melted

Preparation of Baked Haddock

Preheat oven to 500 degrees F (260 degrees C).

In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. 

Dip the haddock fillets in the milk, then press 

into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.

Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.