This recipe has the great flavor of a piccata preparation but without the work.

A Pound Of Shrimp Deveined, Cleaned And Patted Dry
¼ Cup Of Panko Bread Crumbs
A Tablespoon Of Unsalted Butter
A Tablespoon Of Olive Oil
½ Cup Of Savignon Blanc White Wine
A Teaspoon Of Lemon Zest
A Minced Garlic Clove
A Tablespoon Of Capers
A Tablespoon Of Finely Chopped Italian Parsley
¼ Teaspoon Of Sea Salt
1/8 Teaspoon Of Ground Black Pepper

Preheat the oven to 350 degrees.

Combine the olive oil, the garlic, the lemon zest, the parsley, the capers, the sea salt and the black pepper in a saucepan. Cook on medium heat for one minute. Add the white wine and stir well. Let the mixture cook until the wine has reduced by a half. Off the heat, whisk in the butter. Taste and add more sea salt and/or black pepper, if needed.

Place the shrimp into a ceramic baking dish and evenly pour the butter, wine sauce over them. Sprinkle the bread crumbs uniformly over the top of the shrimp. At this point, you can add a small amount of olive oil on top of the bread crumbs so that they become crispier when finished cooking, if desired.

Bake in the preheated oven for 30 minutes. Let cool and serve with lemon wedges.

This recipe calls for 16 ounces of salsa verde. You can purchase your favorite salsa verde in the grocery store or you can make my recipe published on this web site on June 8, 2010. In addition, making this dish is a great way to use up leftover white rice.

1 Tablespoon Canola Oil
1/4 Cup Of Finely Diced Red Onion
1/2 Cup Of Finely Diced Green Bell Pepper
A Minced Garlic Clove
1 Pound Shrimp, Peeled And Deveined, Cut Into 1/2 Inch Pieces
1 Teaspoon Sea Salt
1/4 Teaspoon Of Red Cayenne Pepper
2 Cups Shredded Monterey Jack Cheese
1 Cup Cooked White Rice
8 Corn Tortillas
16 Ounces Salsa Verde

Preheat oven to 350 degrees.

Heat the canola oil in a large nonstick skillet over medium high heat. Add the onion and the green bell pepper. Cook while stirring frequently for 5 minutes. Add the shrimp, the garlic, the sea salt and the red cayenne pepper. Cook while stirring constantly for 2 minutes. Transfer the shrimp mixture to a large bowl. Once cooled, stir in 1 1/2 cups of the shredded cheese and the rice.

Wrap the tortillas in a damp paper towel. Microwave for two minutes.

Working quickly so the tortillas stay hot and pliable, dip each tortilla into the salsa verde and then roll a 1/8th portion of the shrimp mixture into each tortilla. Place seam side down in a greased baking dish. Repeat until all of the tortillas are filled and placed in the baking dish. Cover the tortillas evenly with the remaining sauce and sprinkle them with the rest of the cheese.

Bake for 35 minutes until the cheese is bubbly and golden. Serve immediately.

A Pound Of Shelled, Deveined Shrimp
A Red Bell Pepper Cut Into 1/4 Inch Wide Strips (Julienned)
A Quarter Of A Red Onion Cut Into 1/4 Inch Wide Strips (Julienned)
A Minced Garlic Clove
The Zest From A Whole Lemon
The Juice From A Whole Lemon
A Tablespoon Of Corn Starch
Two Tablespoons Of Canola Oil
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Crushed Red Pepper Flakes
1/4 Teaspoon Of Ground Black Pepper

Combine the shrimp, the lemon zest, the garlic, the sea salt, the crushed red pepper flakes, and the black pepper in a bowl. Mix well. Let the shrimp and the herbs marinate in the refrigerator for at least a half hour.

Add the canola oil to a 12-14 inch non-stick skillet and put the pan on medium high heat. Add the shrimp. Cook while stirring for four minutes. Add the red bell pepper and the red onion. Continue to cook while stirring for three minutes or until the vegetables become soft. Mix the corn starch and the lemon juice. Add the lemon juice and the corn starch to the shrimp and the vegetables in the pan. Turn the heat down to low. Cook while stirring for one more minute. Turn off the heat. Add more sea salt and/or pepper, to taste. Serve with cooked rice.

Instead of frying calamari, I prefer to grill it. Grilling produces a hint of smoky char flavor to the already delicious briny, slightly sweet flavor of the squid.

A Pound Of Cleaned Squid Tubes
Two Tablespoons Of Olive OIl, Divided In Half
1/4 Teaspoon Of Sea Salt, Divided In Half
1/8 Teaspoon Of Crushed Red Pepper Flakes, Divided In Half
1/4 Teaspoon Of Garlic Powder
The Juice Of 1/2 Lemon
A Minced Garlic Clove
Two Teaspoons Of Finely Chopped Fresh Italian Parsley

Pat the calamari tubes dry with a paper towel. Toss the squid in a bowl with 1/2 of the olive oil, 1/2 of the sea salt, 1/2 of the crushed red pepper flakes, and the garlic powder. Set aside.

Combine the minced garlic clove, 1/2 of the olive oil, 1/2 of the sea salt, 1/2 of the crushed red pepper flakes, and the lemon juice in a salad bowl large enough to hold all of the squid. Whisk until well blended. Set aside.

Place the calamari tubes on a hot gas or charcoal grill. Cook for three minutes on each side turning only once.

Cut the cooked calamari into circles about 1/2 inch wide. While the squid is still warm, toss it in the olive oil and lemon dressing. Add the chopped parsley. Mix well. You can add more crushed red pepper flakes at this point, if you like spicy food. Serve at room temperature with additional lemon wedges.

One Untreated Cedar Plank (About 12 Inches In Length)
Two Eight Ounce Salmon Fillets With The Skin
Two Teaspoons Of Canola Oil
A Tablespoon Of Red Chili Powder
A Teaspoon Of Lime Zest
¾ Teaspoon Of Sea Salt
¼ Teaspoon Of Ground Cumin
¼ Teaspoon Of Red Cayenne Pepper

Combine the chili powder, the lime zest, the sea salt, the ground cumin, and the red cayenne pepper in a bowl. Mix well.

Brush the salmon fillets (on the flesh side) equally with the canola oil. Spread the chili powder mixture evenly on the flesh side of the salmon fillets. Refrigerate the salmon fillets for at least an hour before cooking.

Soak the cedar plank in water for at least one hour.

Let an outdoor grill get hot on medium heat. Place the cedar plank on the cooking grate. When the plank begins to smoke a little, place the salmon fillets on top of the cedar plank skin side down.  Close the lid of your grill. Let the salmon fillets cook for a half hour without taking the lid off. The fish is ready when it begins to flake easily with a fork. Serve while hot.

¾ Pound Of Fresh Green Beans Cut Into About One Inch Long Pieces
¾ Cup Of Reduced Sodium Chicken Stock
A Tablespoon Of Cornstarch
A Teaspoon Of Light Soy Sauce
A Teaspoon Of Sesame Oil
A Tablespoon Of Canola Oil
A Minced Garlic Clove
A Teaspoon Of Finely Chopped Fresh Ginger
¾ Pound Of Cleaned And Shelled Shrimp
A Cup Of Sliced Button Mushrooms
Two Finely Chopped Thin Green Onions
A Teaspoon Of Sriracha Chili Sauce
1¾ Teaspoons Of Sea Salt, Approximate
¼ Teaspoon Of Ground Black Pepper, Approximate

Add the green beans and a teaspoon of sea salt to a pot. Add enough cold water to just cover the green beans. Bring to a boil. Cook for three minutes. Drain the green beans in a colander and put them into the refrigerator for later use.

Whisk together the chicken stock, the soy sauce, and the cornstarch. Set the mixture aside.

Add the sesame oil and the canola oil to a 12-14 inch wide non-stick skillet. Put the pan on medium high heat for three minutes. Sprinkle the shrimp with sea salt and black pepper. Cook the shrimp in the hot oil for two minutes on each side. Remove the shrimp to a plate.

Add the mushrooms to the same skillet and cook them for 4 minutes on each side turning them only once. Note: if the mushrooms absorb all of the oil, add a little more canola oil to the pan. Add a dash of sea salt, a dash of black pepper, the Sriracha sauce, the ginger, the garlic, and the green onions to the pan. Cook while stirring for one minute. Add back the shrimp along with the green beans to the skillet. Cook while stirring for two minutes. Give the chicken stock and cornstarch mixture a final stir if the cornstarch has settled to the bottom. Add the chicken stock and the cornstarch mixture to the pan. Stir thoroughly. Let the mixture cook on low heat until the sauce thickens. Taste and add more Sriracha sauce, sea salt, and/or black pepper, if desired. Serve while hot with steamed brown or white rice.

I use canola oil for frying to lighten up this recipe.

Three Catfish Fillets
A Cup Of Buttermilk
A Tablespoon Of Frank’s Louisiana Hot Sauce
A Teaspoon Of Sea Salt, Divided
¾ Cup Of Yellow Corn Meal
¾ Cup Of All Purpose Flour
½ Teaspoon Of Red Cayenne Pepper
½ Cup Of Canola Oil

Combine the buttermilk, the hot sauce, and ½ teaspoon of sea salt in a large bowl. Whisk well. Add the catfish fillets. Let the catfish marinate in the refrigerator for at least one hour.

Combine the corn meal, the flour, and the sea salt on a large plate. Mix well.

Heat the canola oil on medium high heat in a 14 inch non-stick skillet until the oil begins to smoke slightly. Dredge the catfish fillets in the corn meal/flour mixture until well coated. Shake off the excess. Place the catfish fillets in the hot oil. Cook for about 4-5 minutes on each side until brown and crispy. Drain the fillets on a plate lined with parchment paper.

Serve with fresh lemon wedges or your favorite tartar sauce. If you are not serving the fish right away, you can keep the fillets warm in the oven set at 200 degrees.

This is an excellent way of cooking fish with vegetables. It is simple, tasty, and healthy. You can use any fish and/or vegetables that you fancy. Serve with rice for a complete meal.

A Six Ounce Salmon Fillet With The Skin Removed
Parchment Paper
Three Two Inch Long Julienned Carrots (Julienned Simply Means Cutting A Vegetable Into Long Thin Strips Similar To Matchsticks)
Three Two Inch Long Julienned Zucchini
A White Mushroom Cut Into About ¼ Inch Thick Slices
A Scallion Cut Into Four Pieces
Three Tablespoons Of Soy Sauce
A Teaspoon Of Sriracha Hot Chili Sauce
A Teaspoon Of Honey
A Teaspoon Of Sesame Oil
1/2 Teaspoon Of Minced Fresh Ginger
1/2 Teaspoon Of Minced Fresh Garlic
A Pinch Of Sea Salt

Combine the soy sauce, the Sriracha sauce, the honey, the sesame oil, the ginger, the garlic, and the sea salt in a mixing bowl. Whisk well.

Cut a piece of parchment paper large enough to hold the salmon and the vegetables. Fold the parchment paper in half. Layer the vegetables right on top of the fold. Brush the vegetables with half of the soy sauce mixture. Place the fish on top of the vegetables. Brush the remaining soy sauce mixture on top of the salmon.

Now you are ready to fold the package up. You do not have to be fancy. All that you are trying to accomplish here is to create a good seal so that the fish and the vegetables steam together in their own juices. Fold the ends of the parchment paper over the fish and the vegetables. I just start at one end and tightly seal the edges with narrow folds. When I get to the end, I just twist the top portion to seal.

When you are ready to cook, place the package on a cookie sheet. Bake in a preheated oven set at 350 degrees for 35 minutes.

Two Tilapia Fillets (About 6 Ounces Each)
¾ Pound Of Shelled And Deveined Shrimp
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Shallot
½ Cup Of Dry White Wine (Select One That You Would Drink)
The Juice Of ½ Lemon
Two Tablespoons Of Unsalted Butter, Divided
¼ Cup Of Olive Oil
Two Tablespoons Of Drained Capers
½ Cup Of All Purpose Flour
½ Teaspoon Of Sea Salt, Divided
¼ Teaspoon Of Ground Black Pepper, Divided
A Tablespoon Of Finely Chopped Italian Parsley

Preheat the oven to 225 degrees.

Put the shrimp and ¼ cup of the flour into a large zip lock plastic bag. Sprinkle the shrimp with sea salt and black pepper. Close the bag and shake it so that the shrimp get coated with the flour and the seasoning.

Add the olive oil and a tablespoon of butter to a 12-14 inch sauté pan. Put the pan on medium high heat. Once the butter has melted, stir the oil and butter mixture well. Shake off any excess flour on the shrimp. Drop the shrimp into the pan and spread them out evenly. Saute for 2 minutes on each side. Remove the shrimp to a cookie sheet lined with parchment paper. Repeat the same process with the tilapia fillets but cook them a little longer (about 4 minutes on each side). The fish should be golden brown in color. Remove the fish filets and place them on the cookie sheet with the shrimp. Place the cookie sheet into the preheated oven to keep the seafood warm while you make the sauce.

Add the garlic and the shallot to the pan that the seafood was cooked in. Season the garlic and shallot with sea salt and black pepper. Cook while stirring on medium high heat for one minute. Add the white wine. Scrape the bottom of the pan to loosen the brown bits that have accumulated. Cook the wine for 4 minutes. Add the lemon juice and the capers. Stir well and cook for an additional 2 minutes. Turn the heat under the pan down to the lowest setting. Divide the remaining tablespoon of butter into four equal pieces. Drop one piece of the butter into the pan. Whisk the mixture until the butter has been dissolved into the sauce. Continue this process until all of the butter has been incorporated. Taste the sauce and add more sea salt and/or black pepper, if needed.

To finish the dish, remove the seafood from the oven and place it on a serving dish. Pour the sauce evenly over the fish and the shrimp. Garnish with the chopped parsley and serve while hot.