This meal comes from my Fijian friend Amelia. She was kind enough to cook this very simple yet absolutely delicious meal for us. I highly recommend you give this one a try. You are going to need a meaty, white fish fillet such as Catfish, Mahi-Mahi or Cod. You can usually find frozen Mahi-Mahi fillets that are not expensive. You play it by ear and see what you can get for a good price.

Here is what you are going to need for this:

Serves two

2 meaty white fish fillets such as Mahi-Mahi, Catfish or Cod
8 oz. coconut milk – or less
1 TBS sliced white onion
1 – 1/2 inch piece ginger – peeled and sliced thinly
1 TBS chopped tomato
1 TBS chopped scallion greens
1/2 tsp. salt

Place fish in a pan and add enough coconut milk to reach it half way. Add the onion and ginger. Bring the pot to a simmer and cook for about 10 minutes – until fish is cooked through.

Add the tomato and scallion. Bring back to a simmer and cook for about 30 seconds. Remove from heat and serve.

Serve with boiled sweet potatoes and lime wedges. Enjoy!

1 Mahi-Mahi Fillet – CALORIES 264.87; FAT 16.84 grs (sat 11.96; mono 0.57; poly 0.15); PROTEIN 22.45 grs ; FIBER 0.44 grs; CARBS 4.48 grs; CHOLESTEROL 82.50 mg; IRON 2.22 mg; SODIUM 692.50 mg; CALCIUM 13.64 mg

Print the Fish in Coconut Milk Recipe Here

Shrimp tacos are so fresh and easy to make. They are great for these days that the weather is starting to get warm. The beauty of tacos is that you really do not need a whole lot of ingredients to make a wonderful meal. Here is what you are going to need for this:

FOR THE SAUCE:
¼ cup cream
¼ cup mayonnaise
1 TBS lime juice
1 tsp. chipotle powder
1 TBS chopped cilantro

FOR THE SHRIMP:
1 pound shrimp – peeled, de-veined and halved
4 garlic cloves – minced
1 chipotle pepper in adobo – chopped
½ a large lime – juiced
½ cup chopped cilantro

FOR THE CABBAGE SALAD:
2 cups sliced green cabbage
2 tomatoes – peeled and diced
½ cup chopped cilantro
1 large lime – juiced
Salt

Corn tortillas

• Whisk all the sauce ingredients in a bowl. Season with salt. Set aside.
• Heat 2 TBS of vegetable oil in a skillet. Add the garlic and chipotle. Cook for 2 minutes. Add the shrimp. Mix well. Cook for 4 to 5 minutes – until shrimp turns pink. Add the cilantro. Mix well. Set aside.
• Place all the cabbage salad ingredients in a bowl. Mix well.
• Heat your tortillas. Place two tortillas on a plate. Smear some sauce on the bottom.
• Top with shrimp and cabbage salad.
• Serve with a wedge of lime. Enjoy!

Print the Chipotle Shrimp Tacos Recipe Here

Shrimp bisque is an elegant, inexpensive and easy soup that can be served for special occasions or anytime! Here is what you need for this wonderful soup:

Serves six

1 pound shrimp – peeled and deveined (save the peels)
4 cups water + plus more to top off stock
1 small white onion – peeled and quartered
3 garlic cloves – coarsely chopped
1 small celery stalk with leaves
1 small onion – peeled and quartered
2 leeks – chopped up to the light green part – thoroughly washed
4 garlic cloves – minced
¼ cup sherry
¼ cup dry white wine
4 TBS butter
4 TBS flour
1 cup milk
1 cup heavy cream
1 heaping TBS of tomato paste
2 tsp. salt
2 tsp. black pepper
3 TBS olive oil
Chopped parsley for garnish – optional

Place the shrimp peels in a pot with a TBS of olive oil. Sauté until peels turn pink. Add 4 cups water, celery, onion, garlic and carrot. Simmer for 45 minutes. Strain stock and add enough water to make 4 cups. Set aside.

Add 2 TBS olive oil to pan. Add the leeks and cook for about 10 minutes until softened but not browned. Stir occasionally. Add the garlic and mix well. Cook for about a minute until fragrant. Add the shrimp and ¼ cup sherry. Cook for 1 couple of minutes. Add the white wine and cook for another 3 to 4 minutes until shrimp is cooked through.

Place shrimp and leeks in a food processor and puree until coarse. Set aside.

Add butter to the pot and melt. Add the flour and whisk constantly for 2 to 3 minutes – until flour is cooked. Do not worry if you have some lumps. They will disappear when you add the milk and cream. Add the milk and cream and whisk constantly until you have a smooth, thickened sauce.

Add the shrimp stock, processed shrimp and tomato paste. Mix well. Season with salt and pepper. Mix until heated through. Do not boil soup.

Ladle soup into bowls and garnish with chopped parsley if desired. Serve and enjoy!

CALORIES 416.96; FAT 33.15 grs (sat 16.02; mono 13.01; poly 1.98); PROTEIN 16.53 grs ; FIBER 1.02 grs; CARBS 14.32 grs; CHOLESTEROL 175.76 mg; IRON 1.43 mg; SODIUM 1358.95 mg; CALCIUM 146.53 mg

Print the Shrimp Bisque Recipe Here

This recipe works well with all kinds of fish. You can substitute trout with salmon or any white fish you like. This is a very healthy meal that also looks wonderful and fresh. You can make this very quickly and have dinner on the table in no time. Try making this when cherry tomatoes are in season in order to keep it lower in cost. If you hate cilantro go ahead and make this with parsley.

Serves four

16 oz. fillet of trout or fish of choice
1 small white onion, chopped
2 garlic cloves, minced
1- 8 oz. package cherry tomatoes
½ cup chopped cilantro or parsley
1 large lemon – juiced
1 TBS paprika
1 tsp. salt
1 tsp. black pepper
½ cup white wine

Preheat your oven to 375 degrees.

Rinse and pat dry the fish. Place it in a baking pan. Cover with the lemon juice. Season with salt, pepper and paprika. Cover with onion, garlic, cherry tomatoes and cilantro. Pour the wine around the fish and place in the oven.

Bake for 25 to 30 minutes until fish is cooked through. Remove from oven and serve. Enjoy!

Suggested sides – White Rice or Parsley Baby Potatoes or Smashed Baby Potatoes

CALORIES 236.92; FAT 7.55 grs (sat 1.65; mono 2.33; poly 1.95); PROTEIN 24.71 grs; FIBER 3.66 grs; CARBS 14.29 grs; CHOLESTEROL 66.90 mg; IRON 1.97 mg; SODIUM 656.75 mg; CALCIUM 89.19 mg

Print the Baked Fish & Tomatoes Recipe Here

Here’s a very healthy and colorful recipe for Tilapia. Tilapia is a very mild, white fish that is nicely complemented by the lemon, orange and grapefruit. Talk about healthy, quick and inexpensive!

6 tilapia fillets
1 lemon
1 large orange, peeled, segmented and cut in half
1 small grapefruit, peeled, segmented and cut in half
1 small red onion, finely sliced
Salt & Pepper
Olive oil

Rinse and pat dry the fish. Season it with salt and pepper.

Heat a large skillet with some olive oil. Add the fish. Squeeze 1/2 a lemon all over the fillets, making to remove any seeds that might fall into the pan. Cook for 4 to 5 minutes, until bottom is cooked and flip. Squeeze the other 1/2 lemon on the fish.

Place the onion, orange and grapefruit pieces on top of all of the fillets. Cook for an extra 5 minutes, until fish is cooked through and flaky. Serve with couscous and green salad. Enjoy!

Print the Citrus Tilapia Recipe Here

This is one of those recipes that you can get ready really fast. It is healthy and super easy. It also happens to be quite inexpensive! I went ahead and used homemade salsa in this recipe but feel free to use your favorite store bought kind. This is what you are going to need for this:

4 large catfish fillets
6 small red potatoes, sliced
1/2 large yellow or brown onion, sliced
1 lemon, juiced
Salt/Pepper
1/2 cup sour cream
1 cup salsa

Preheat oven to 350 degrees.

Layer an oven proof dish with the sliced potatoes. Top with the onions. Place the catfish on the onions. Season the fish with the lemon juice and salt and pepper. Using a spatula, spread the sour cream on the fish. Cover with the salsa and place in the oven. Bake for 20 minutes, until fish is cooked through.

Using a spatula scoop out every fillet carefully, including all of the potatoes. Serve.

Print the Salsa Baked Catfish Recipe Here

This recipe is ultra-easy to make. It is also very quite healthy. You can use any milf white fish for this. You can also use store bought tomatillo salsa or make your own. Here is what you need to do for this:

White fish fillets such as tilapia, sole, catfish, basa or hallibut
Tomatillo salsa
Sour cream
Chopped cilantro

Preheat oven at 350 degrees.

Place fish in an oven proof dish. Spread tomatillo salsa over the whole top. Add sour cream and spread as well.

Bake fish for about 17 minutes. Remove from oven and serve with a doll up of sour cream and garnished with chopped cilantro.

Print the Baked Fish with Tomatillo Salsa and Sour Cream Recipe Here

Salmon is one of my favorite kinds of fish. I absolutely love it, specially when it is grilled. I love the smoky flavor the grill gives the fish. I also like the fact that the fish cooks so fast and dinner can be on the table in less than 30 minutes – 20 for marinating, 10 for cooking.

Salmon can be expensive so when I find a deal, I jump on it. This week I found a large fillet at Costco and paid $12 for it. Not bad considering it fed 5 of us.

I marinated this fish in:
1/2 cup maple syrup
1/2 cup soy sauce
1 teaspoon garlic powder
3 sprigs Rosemary, leaves removed from twig

I whisked the syrup and the soy sauce and then added the garlic and the Rosemary. The fish marinated for a total of 20 minutes, 10 minutes per side, in the refrigerator.

We cooked the salmon on a medium heat grill for 5 minutes per side. Half of it went directly on the grill – we oiled the grids well with a paper towel wad soaked in olive oil. The other half we placed on a log – a simple wood fire log – that Peter placed in his grill. The smoky flavor the log added was intensely delicious! This piece took a few extra minutes to be cooked. We cooked the fish with the grill cover down.

Dinner was great tonight!

I love grilling shrimp because it intensified the flavor and is ready really fast! Shrimp kabobs are very easy to make. This particular recipe calls for shelled, deveined shrimp. You will need to either buy it like that or get a special deveiner tool which slides under the shell and removes the vein.

Place the shrimp into a bowl of ice cold water while you are getting them onto the skewers. This will prevent them from going bad. If you are using wooden skewers go ahead and place them in the same bowl as the shrimp and they will acquire some of the shrimp’s taste. Make sure you always soak wooden skewers in water before putting them on the grill otherwise they will burn.

In this recipes you will prepare a marinade and then brush it onto the shrimp, making sure to fill in the crevice. You are going to need about 3 pounds of extra large shrimp for the following amount of marinade. If you are making less shrimp adjust the amounts accordingly.

In a bowl whisk together 1 cup extra virgin olive oil with 2 teaspoons garlic powder, 3 tablespoons minced parsley, 2 teaspoons coarse salt and freshly ground black pepper.

You will need a couple bunches scallions which you will trim and cut into 2 inch pieces – cut the whole thing whites, light greens and greens. We will use these on our skewers just for flavor. You can also use large dices of red onion.

So, remove the shrimp from the bowl, one by one, and start skewering them. Skewer shrimp, onion, shrimp, onion and so on and so forth. Go ahead and get creative. If you want to you can add large dices of bell peppers, mushrooms, zucchini, pineapple or any other thing that makes your creative juices flow.

Place all the skewered shrimp into a large sided dish. Brush the marinade on each shrimp making sure you fill in the crevice. Let the shrimp marinade for 30 minutes.

Turn the grill on and heat it for about 30 minutes. Reduce the heat and place the shrimp on the grill and cook until the shrimp turns pink, flip the skewers and cook the other side. You should be done in about 10 minutes or less. If you are using a charcoal grill pile up the hot coals on one side and place the skewers on the other so they cook with indirect heat.

Remove the shrimp from the grill and remove from the skewer – or not, you can go ahead and serve everyone one or two skewers on their plates.

Other Recipes with Shrimp & Crab:
Seafood Salad Stuffed Avocado
Seafood Salad Sandwiches
Crab Rangoon
Pasta, Shrimp & Alfredo Sauce
Shrimp Ceviche
Garlic Shrimp Pasta
Baked Shrimp w/ Feta Cheese
Shrimp Scampi
Coconut Shrimp
Chicken & Shrimp Kabobs
Crab Cakes
Grilled Shrimp & Sausage Kabobs
Chopped Crab Salad
Chicken & Shrimp Stir-Fry
Turmeric Rice & Shrimp
Corn & Shrimp Chowder
Paella Mixta
Shrimp & Crab Salad
Grilled Pineapple Shrimp Kabobs
Cilantro Marinated Shrimp Kabobs
Bowtie Pasta & Shrimp
Garden Salad w/ Garlic Shrimp
Shrimp & Orzo
Fettuccine, Shrimp, Corn & Spinach
Green Curry Shrimp
Shrimp Linguine

Coconut shrimp can be tricky to make. If you don’t have the appropriate batter it is very easy for the coconut to slip off. This recipe uses a beer batter that works beautifully. I also show you how to make the dipping sauce for these delectable little treats. This is what you will need for this:

FOR THE SAUCE:
1 ½ cups orange marmalade
2 TBS Dijon mustard
1 tsp. prepared horseradish

• Place all ingredients in a bowl. Whisk well. Cover and refrigerate.

FOR THE SHRIMP:
3 lbs. shrimp – peeled and deveined
3 cups flour
3 eggs
12 oz. beer
8 oz. shredded coconut
¼ cup flour
Peanut Oil
Mix the ¼ cup flour and the coconut in a shallow dish. Set aside.

• Heat a large skillet or wok with about 1 ½ inches of peanut oil. Heat until about 365 degrees.

• Rinse and pat dry the shrimp. Whisk the eggs, flour and beer in a large bowl. Dip the shrimp into the batter, getting rid of the excess. Place the coated shrimp into the dish with the prepared coconut. Coat well on both sides. Place all coated shrimp in a single layer and refrigerate for 30 minutes.

• Place the shrimp into the hot oil and cook until golden brown. Flip and cook until the other side is golden as well. The whole process should take between 4 to 5 minutes. Do not overcook the shrimp!

• Serve the golden shrimp with the sauce. Enjoy!

Print the Coconut Shrimp Recipe Here

Other Great Asian Appetizers:
Crab Rangoon
Satay Beef
Satay Chicken
Lettuce Wraps

Other Recipes with Shrimp & Crab:
Seafood Salad Stuffed Avocado
Seafood Salad Sandwiches
Crab Rangoon
Pasta, Shrimp & Alfredo Sauce
Shrimp Ceviche
Garlic Shrimp Pasta
Baked Shrimp w/ Feta Cheese
Shrimp Scampi
Chicken & Shrimp Kabobs
Crab Cakes
Grill Shrimp Kabobs w/ Shell
Grilled Shrimp & Sausage Kabobs
Chopped Crab Salad
Chicken & Shrimp Stir-Fry
Turmeric Rice & Shrimp
Corn & Shrimp Chowder
Paella Mixta
Shrimp & Crab Salad
Grilled Pineapple Shrimp Kabobs
Cilantro Marinated Shrimp Kabobs
Bowtie Pasta & Shrimp
Garden Salad w/ Garlic Shrimp
Shrimp & Orzo
Fettuccine, Shrimp, Corn & Spinach
Green Curry Shrimp
Shrimp Linguine