I ate this for the first time about a year ago at a Deering Seafood Festival Meeting and I could not leave the plate.  It was so good I had to move my seat next to it.  Needless to say it is irrestible so, I had to ask for the recipe.  Lori Haas was so kind to share her recipe with me and it has been a hit at every party I've ever brought it to.  I hope you enjoy it as well. 

1 lb salmon

1  1/2 Tbs lemon juice

1 1/2 Tbs horseradish

8 oz cream cheese, softened

2 tsp grated fresh onion

1/4 tsp salt

Garnish: 1/2 cup toasted chopped pecans

3 Tbs chopped fresh parsley

Bake the salmon until done.  Remove from oven and let cool a little.  Mash the salmon with a fork and combine with the other five ingredients.  Shape into a log on waxed paper, roll up and refrigerate.  Before serving, firmly roll in pecans and parsley. 

Serve with Triscuts or your favorite crackers.

Enjoy!  Thanks Lori! 

Courtney Reeder

Ingredients:

Ingredients:

dozen clams (cherrystones or top necks)

clam broth from clams

1 cup italian breadcrumbs

1 green pepper diced

1 red pepper diced

1 red onion diced

1 tomato diced

2 tablespoons garlic chopped

1 pound uncooked bacon

While you shuck the clams preheat the oven to 350.  Mix the bradcurmbs, peppers, garlic, clam broth, & onion.  Top the clams with the mixture and bake for 6-8 minutes.  While the clams are in the oven cut your bacon into strips that will fit over top of the clams. 

Remove the clams from the oven and top each clam with bacon.  Place the clams back into the oven and broil until the bacon becomes crispy.  Remove and serve!

Recipe by:

Alfred Dean Abolila

Ingredients:

4 Scallops on the 1/2 shell

1 tablespoon butter

1 tablespoon clam juice

1/4  teaspoon salt

1 tablespoon chopped garlic

1 cup panko breadcrumbs

2 tomatoes diced

1 tablespoon italian seasoning

1/4 cup chopped fresh cilantro

Preheat oven to 450.  Saute the butter, garlic, and a pinch of salt over medium heat for about one minute.  Remove from the heat and add mixture to breadcrumbs.  Toss and set aside. 

Next mix tomato, cilantro and remaining salt together.  Place the breadcrumb mixture over the scallop and around the shell.  Then add the tomato mixture around the breadcrumbs.  Bake in the oven for about 10 minutes or until golden brown. 

This recipe can also be made with scallops in a ramekin instead of on the shell. 

Recipe by:

Alfred Dean Abolila

Ingredients:

48 Shrimp (16/20 or Extra Large)

4 Cloves of Garlic Finely Chopped

4 Lemons (Use juice of all 4 and Zest of 2 lemons)

Handful fresh chopped Parsley

1/2 Cup Olive Oil

8 Wooden Skewers

Heat grill on medium-high heat.  Soak skewers in water for about 10 minutes.  Mix garlic, lemon juice, zest, parsley, and olive oil.  Add Shrimp and marinate in the refrigerator for about 20 minutes. Remove shrimp from the marinade and place about 6 shrimp on each skewer.  Grill shrimp skewers on medium heat for about 3 minutes each side.  Enjoy!

(Suggestions:  Great to grill out in the backyard, by the pool or prepare ahead and bring along to grill on the boat!)

(Makes 8 Skewers)

Recipe By:

Courtney Mullins-Flores

Ingredients:

1 bottle of your favorite white wine (perfectly chilled)

3 lbs of snapper fillets

2 tomatoes

1 small onion

2-3 cloves of chopped garlic

1 handful of capers

1 cup shredded parmesan cheese

Olive oil

Butter

Salt & pepper

First open up your favorite bottle of white wine and pour yourself a glass.  Chop up the garlic, onion and tomatoes.  Sauté them with the capers in olive oil and butter. Splash in some wine, season with salt and pepper, and simmer until the mixture is somewhat reduced (no more than 10 minutes).  Place the fish filets in a greased baking dish. Spoon the sautéed mixture over the fish.  Sprinkle the cheese over the top.

Bake for about 30 minutes @ 375.

Goes great over rice with broccoli or green beans as a side dish.

Enjoy the rest of your wine with your dinner.

Recipe By:

Pamela Mullins

This recipe is a Mark Kacer favorite. 

Ingredients:

One pound of dolphin. (or any other similar fish)

One mango

One avocado

½ a purple onion

about ¼ of purple cabbage

1 small tomato

Juice of 2 limes

Cilantro

Blackening seasoning

Taco shells

Mango salsa

Peel the mango and cut the fruit into cubes.

Slice open the avocado and cut the fruit into cubes.

Dice the onion.

Chop the cabbage into ¼ inch pieces. 

Dice the tomato.

Squeeze the juice of the two limes.

Mix all the ingredients together into a bowl.

Fish

Season the fish with blackening seasoning to taste.  Cook the fish on either a grill or in a pan.  

Once the fish is done, cut it into small pieces and put into the middle of the taco shell.  Top the fish with the mango salsa and enjoy.

Recipe By:

Jordan MullinsFlores

This recipe is a family favorite.  Its also easy and fancy enough for company.

1lb Snapper fillets

¼ C. Sunkist Almond Accents Honey Roasted Almonds

¼ C. Seasoned Bread Crumbs

Salt & Pepper

2 Tbsp Olive oil

1 egg white with 1 tsp water lightly beaten

Place the almonds in a food processor and pulse until coarsely ground, then add the bread crumbs for a few more pulses.  Rinse the fish and pat dry with a paper towel.  Dip fish into the egg whites, then into the crumb mixture.  Preheat the oil in a non-stick pan.  Cook the fish for about 3 minutes each side.  

Makes 2-3 servings.

I like to serve it with seasoned rice and spinach-tomato side dish.

Spinach-Tomatoes

Slice 2 or 3 ripe tomatoes into 3 thick slices and place on a foil covered cookie sheet.  Thaw a package of creamed spinach and add 1 Tbsp seasoned bread crumbs.  Place a generous spoonful of the spinach mixture on top of each tomato slice. Place a slice or grated cheddar or Colby Jack cheese on top.  Place under the broiler until the cheese is bubbly.  Watch closely so it doesn’t burn.

Recipe by:

Ellen White

Ingredients:

2 lbs peeled & de-veined shrimp

2 garlic cloves finely chopped

2 Tbs fresh lime juice

2 Tbs orange juice

1/4 cup tequila

3 Tbs, chopped cilantro

1 jalapeno, seeded and finely chopped

1/2 tsp.  kosher salt

1 red bell pepper cut in 1 inch pieces

1 orange cut into 1/2 inch slices

1 lime, cut into 1/2 inch slices

Mix first 8 ingredients together and refrigerate for about 30 minutes. 

Heat grill to medium heat

Remove ingredients from the fridge.  Alternately arrange shrimp, red pepper, lime, and orange skewers.  Grill about 6 minutes on each side or until done. 

Enjoy!!

Makes 8 skewers

Recipe by:

Courtney Reeder

6 lobster tails

4 Tablespoons Butter

4 cloves of garlic chopped

1/2 lemon

2 Tablespoons white wine

1 package of angel hair pasta

1 1/2 cups freshly shredded parmesan for sauce

1/4 cup freshly shredded parmesan to top

2 1/2 cups heavy cream

blackening seasoning

salt & pepper

nutmeg

Begin by preparing your angel hair according to package instructions then prepare your lobster. Once the lobster is finished make the Alfredo sauce.  When you are finished with the sauce the pasta should be ready and it will be time to combine them all together to make your meal.

Blackened Lobster

First heat a medium sized skillet to medium heat.  Then remove lobster meat from shell and cut into bite sized pieces.  Melt 1/2 of the butter in the skillet  then add the lobster.  Lightly sprinkle the blackening seasoning on to the lobster.  Cook in the skillet for about 3-5 minutes (until lobster is opaque).  Remove from heat and set aside.

Alfredo Sauce

In a medium saucepan add the remaining amount of butter , white wine and garlic.  Over medium-high heat while the butter melts sauté the garlic and wine for about 1 minute, then add the heavy cream.  Bring the cream to a boil.  Once it boils slowly add in the cheese while stirring constantly until the cheese is melted.  Add in your nutmeg and salt and pepper to taste.  Get the lemon and squeeze some juice in the sauce. 

Once the sauce is prepared combine the pasta, lobster, and the alfredo.  To finish top it all off with the rest of your parmesan and serve.

This pasta also tastes great when you add some fresh scallops to it! 

Delicious!

I’m getting hungry just writing this!

Let me know if you don’t love it!

Recipe By:

Courtney Reeder