Fish & Seafood

2 lb. fresh shrimp
1/2 cup finely chopped celery
1 stalk scallion
6 tbs. olive oil
3 tbs. lemon juice
1/4 cup ketchup
4 cloves of garlic
1/4 tsp. hot pepper sauce
5 tbs. horseradish
2 tbs. mustard
1/4 tsp. paprika
3/4 tsp. salt
1/2 tsp. white pepper

To prepare sauce: rub bowl with garlic, then combine other ingredients. Marinate the shrimp in the sauce for an hour. Serve chilled on a bed of lettuce.

1- 10 oz. can of chopped clams
1/2 cup of Garlic Cooking Wine or white wine
1/2 tbs. of Garli Garni seasoning
1 tbs. Garli Ghetti seasoning
1 tbs. olive oil
1 tbs. butter
1/4 cup fresh grated Parmesan cheese
8 cloves of garlic, minced (We like more.)

Drain and rinse clams. Reserve the liquid. Heat the oil and butter in a large skillet. Saute the fresh garlic until tender. Add the Garli Garni, Garli Ghetti, Garlic Cooking Wine, and the reserved clam broth. Simmer for 5 minutes.

Add clams and 1/4 cup of Parmesan cheese. Simmer for 3 minutes and then serve over your favorite pasta. You may add 1/4 cup of Half & Half with cheese and clam broth for a cream sauce.

This recipe can be very complicated and have a ton of ingredients. We will now give you a great, and I mean great Scampi recipe that will get you in and out of the kitchen in just a few minutes. Enjoy.

1 pound of medium to large shrimp (shelled and cleaned. Leave the tails on.)
1 cup white wine (Preferably Garlic Cooking Wine)
2 tbs. butter
1 1/2 tsp. garlic seasoning (Preferably Garli Garni)
2 tsp. lemon juice
10 cloves of fresh garlic, minced
2 tbs. olive oil

- directions -

Melt the butter in a large skillet or frying pan. Stir in the fresh garlic, garlic seasoning, white wine, olive oil and lemon juice. Heat until it begins to simmer. Add the shrimp and stir until the shrimp is pink. This should take about 3 to 5 minutes. Remove from heat. Serve with your choice of pasta or rice.

Boneless whitefish fillets (of your choice)
1/2 cup Helman's Mayonnaise
1 egg Bread crumbs
Lemon Garli Garni (to taste)

Wash fillets in cold water and dry with a paper towel. Sprinkle to taste with Lemon Garli Garni. Mix egg and mayonnaise in a bowl. Coat fillets with egg and mayonnaise mixture. Sprinkle bread crumbs on a sheet of wax paper. Lay fillets on bread crumbs. Sprinkle tops of fillets with remainder of bread crumbs. Place on a non stick baking sheet. Preheat oven to high (500 degrees) and bake fillets until they start to bubble on the bottom (around 5 to 7 minutes). Turn oven to broil for 5 to 10 minutes depending on the thickness of the fillets. Serve and enjoy.

As the recipe says, this is best used on Salmon or Tuna... I also think it may work on Chicken, but you be the judge...

10 to 20 large fresh garlic cloves, peeled
1 teaspoon salt (we prefer to use Garli Garni)
1/4 cup olive oil (optional, because we use the olive oil from the tomatoes.)
4 tbs. fresh parsley, finely chopped
2 tbs. Balsamic vinegar
1 1/2 tbs. sun dried tomatoes in olive oil (we use the jar)
3 - 4 lb. of fish

Peel and chop garlic and pour salt (or Garli Garni) on top to mash it. Combine garlic with olive oil, parsley, Balsamic vinegar and sun dried tomatoes in a covered jar. Refrigerate overnight.

Before BBQing the fish, cut lengthwise slits in the fillets but not all the way through it. Spread half the mixture over the top and into the slits. Grill as normal, low heat and don't flip. Midway through the grilling, use the remainder of the mixture.

BBQing should be done with the lid down, when done the fish should lift off the skin leaving the skin on the grill. A good white wine and you¹re ready to go...

1 pound medium shrimp (cleaned and cooked and cut up into bite size pieces.)
2 stalks of celery (chopped)
1/2 large cucumber (peeled and chopped)
1 container of pico de gallo (tomatoes, onion, cilantro, peppers, salt, pepper)
1 small can of V-8 juice (spicy)
Juice of 2 limes
1 tbs. cilantro (chopped)
1 tsp. Garli Garni seasoning
4 cloves of garlic (finely chopped)
1 medium avocado

- directions -

Combine all ingredients except the avocado. Allow the shrimp to marinade in the sauce for 3 or 5 hours in the refrigerator. Add the chopped avocado just before serving.

3 tbs. olive oil
2 onions, minced
2 tbs. FRESH garlic, minced
1/4 cup parsley, minced
1 tbs. dill, finely minced
1/4 tsp. dry mustard
2 cups FRESH peeled tomatoes, chopped
1/2 cup tomato sauce
1 pound large shrimp, peeled and deveined
1 cup crumbled feta cheese

Heat oil in a medium, 2-quart sauce pan and add onions. Cook stirring, until the onion starts to brown.

Add garlic, parsley, dill, mustard, tomatoes and tomato sauce. Simmer for 30 minutes. Add shrimp to sauce and cook for 3 minutes or until shrimp turns pink.

Pour the mixture into a buttered, 2-quart casserole and sprinkle with crumbled cheese. Bake for 5 minutes, or until the cheese starts to melt. Serve immediately. Serve over white or brown rice. Serves 3 to 4 people.

3/4 cup all purpose flour
1 tsp. baking powder
3/4 cup cold water
1 egg beaten
1 lb. calamari
1/2 cup red bell pepper (seeded, quartered inch diced)
1/2 cup green onion diced
1 tbs. minced garlic

To prepare calamari:
Remove and discard calamari eyes and beak. For easier handling, do not separate tentacles. Rinse and remove andy sand from body. Slice the body into thin rings. Do not slice tentacles. Bring to boil a pot of water. Add salt until salty (like the ocean). Drop calamari into boiling water and stir. When water starts to simmer again (about one minute) drain.

FRITTERS:
Sift together flour, baking powder and salt. Combine water and egg: whisk mixture into flour to form a smooth batter. Cover and let rest about two hours.

Combine calamari, red bell pepper, green onion and garlic; stir into batter coating thoroughly. Using tablespoon portions, deep fry the fritters in small batches, in 350' oil, easing the mixture into the oil and carefully shaking it from the spoon if necessary. When the fritters are golden and cooked through, about three minutes, drain and serve immediately.

2 slices of bread, toasted and broken into pieces.
6 cloves of fresh garlic - boost this up!
3 canned pimientos, rinsed and drained
3 egg yolks
2 tbs. fresh lemon juice
1/2 tsp. salt
Pinch of cayenne pepper
1 cup olive oil

Combine all ingredients except oil in processor or blender and mix thoroughly. With machine running, gradually add oil drop by drop until mixture is thickened: remaining oil can be added one tablespoon at a time. Continue beating until sauce is the consistency of mayonnaise. Transfer to small bowl. Cover and chill if not using immediately. Bring to room temperature before serving.

– ingredients -

Salsa:
2 ripe mangos, peeled and finely chopped
4 green scallion onions, finely chopped
6 basil leaves, coarsely chopped
1 fresh lime, zested and juiced
Salt and pepper to taste.

Shrimp:
2 pounds large shrimp, peeled and de-veined
2 or 3 fresh jalapenos, finely chopped
2 cloves garlic, minced
2 tablespoons fresh ginger, peeled and grated
3 tablespoons dark brown sugar
2 tablespoons soy sauce
1 fresh lime, zested and juiced
1/4 cup coconut milk
8 basil leaves, coarsely chopped
2 tablespoons olive oil, (lemon-flavored works well)
Salt and pepper to taste.

Lime Basmati Rice:
1 cup basmati rice
3/4 cup coconut milk
1 cup water
1/2 lime, zested
2 tablespoons butter
salt and pepper to taste.

- directions -

For the salsa:
Combine all ingredients together in a mixing bowl. Set aside.

For the shrimp:
Combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest and juice, coconut milk, basil, olive oil, salt and pepper. Add the shrimp and marinate for one hour in the refrigerator.

Fry the shrimp in a dry non-stick pan until well browned on both sides, turning once, about 4 minutes total time. Remove cooked shrimp from pan. Optional: Throw in coconut flakes while cooking. Reserve extra marinade.

Add reserved marinade to pan, warm up to just beneath boiling point. Pour over the cooked shrimp and serve with lime-basmati rice. Top with mango-basil salsa.

1/4 cup orange juice
1/4 cup soy sauce
2 tbsp. Extra Virgin Olive Oil
1 tbsp. lemon juice
2 tbsp. snipped fresh parsley
3 cloves fresh garlic - minced
1/2 tsp. fresh oregano
1/2 tsp. black pepper
4 (4oz.) tuna or swordfish steaks

In a shallow glass pan, combine first 8 ingredients; place tuna steaks in marinade, turning to coat. Refrigerate, covered, 30 minutes.

To Grill: Spray grill rack with non-stick cooking spray. (Optional) Using direct heat cooking method, preheat grill to HIGH. Grill fish steaks, covered, 6 minutes; turn and continue grilling until slightly pink in the center (3 to 5 minutes).

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Fiesta Fish Tacos

-ingredients-

3/4 pounds of firm white fish - Grilled or pan fried.
1 1/2 tsp. Garli Garni All Purpose Seasoning
I package corn tortillas
3 cups chopped cabbage
3/4 cup Cilantro - chopped
1/2 cup onions - diced
Pat's Fish Taco Sauce - Described Below.

-directions -

Wash and dry your fish. We use Halibut or Mahi Mahi. Dust your fish with Garli Garni and cook until flaky. Warm your tortillas in a dry or very lightly oiled skillet.

Place warmed tortillas on a plate and build your taco with fish, onions, cilantro and cabbage. Pour Pat's Fish Taco Sauce over the top and crack a Corona and lime and enjoy the fiesta. These are great fish tacos. Very easy to make and will please the family and guests. Once again, quick and easy, in and out of the kitchen.

Pat's Fish Taco Sauce

- ingredients -

1/2 cup mayonnaise
1/2 cup plain yogurt
1 tsp. lime zest
2 tbls. fresh lime juice
Cajun spice to taste
Cholula Pepper Sauce to taste - at least a table spoon...

- directions -

Mix all of the ingredients in a bowl and let set for at least a half hour in the refrigerator. After building your fish taco, spoon over the top of the taco.

Pat's Fish Taco Sauce can also be used to pour over any grilled fish or chicken entree.

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	*the Fish & Seafood Page*
Shrimp With Cold Barbecue Sauce Garlic Clam Sauce Shrimp Scampi Breaded Baked Fish Fillets by Hubert Hogue Michelle's Sun Dried Tomato Salmon Mexican Garlic Shrimp Cocktail Shrimp Scorpio Calamari & Garlic Fritters with Rouille Sauce for Dipping Jalapeno Coconut Shrimp with Mango-Basil Salsa over Lime Basmati Rice Citrus Marinated Tuna or Swordfish Steaks Fiesta Fish Tacos Pat's Fish Taco Sauce
Shrimp With Cold Barbecue Sauce - ingredients - 2 lb. fresh shrimp 1/2 cup finely chopped celery 1 stalk scallion 6 tbs. olive oil 3 tbs. lemon juice 1/4 cup ketchup 4 cloves of garlic 1/4 tsp. hot pepper sauce 5 tbs. horseradish 2 tbs. mustard 1/4 tsp. paprika 3/4 tsp. salt 1/2 tsp. white pepper - directions - Clean then poach shrimp. To prepare sauce: rub bowl with garlic, then combine other ingredients. Marinate the shrimp in the sauce for an hour. Serve chilled on a bed of lettuce. Return to the menu Garlic Clam Sauce - ingredients - 1- 10 oz. can of chopped clams 1/2 cup of Garlic Cooking Wine or white wine 1/2 tbs. of Garli Garni seasoning 1 tbs. Garli Ghetti seasoning 1 tbs. olive oil 1 tbs. butter 1/4 cup fresh grated Parmesan cheese 8 cloves of garlic, minced (We like more.) - directions - Drain and rinse clams. Reserve the liquid. Heat the oil and butter in a large skillet. Saute the fresh garlic until tender. Add the Garli Garni, Garli Ghetti, Garlic Cooking Wine, and the reserved clam broth. Simmer for 5 minutes. Add clams and 1/4 cup of Parmesan cheese. Simmer for 3 minutes and then serve over your favorite pasta. You may add 1/4 cup of Half & Half with cheese and clam broth for a cream sauce. Return to the menu Shrimp Scampi This recipe can be very complicated and have a ton of ingredients. We will now give you a great, and I mean great Scampi recipe that will get you in and out of the kitchen in just a few minutes. Enjoy. - ingredients - 1 pound of medium to large shrimp (shelled and cleaned. Leave the tails on.) 1 cup white wine (Preferably Garlic Cooking Wine) 2 tbs. butter 1 1/2 tsp. garlic seasoning (Preferably Garli Garni) 2 tsp. lemon juice 10 cloves of fresh garlic, minced 2 tbs. olive oil - directions - Melt the butter in a large skillet or frying pan. Stir in the fresh garlic, garlic seasoning, white wine, olive oil and lemon juice. Heat until it begins to simmer. Add the shrimp and stir until the shrimp is pink. This should take about 3 to 5 minutes. Remove from heat. Serve with your choice of pasta or rice. Return to the menu Breaded Baked Fish Fillets by Hubert Hogue - ingredients - Boneless whitefish fillets (of your choice) 1/2 cup Helman's Mayonnaise 1 egg Bread crumbs Lemon Garli Garni (to taste) - directions - Wash fillets in cold water and dry with a paper towel. Sprinkle to taste with Lemon Garli Garni. Mix egg and mayonnaise in a bowl. Coat fillets with egg and mayonnaise mixture. Sprinkle bread crumbs on a sheet of wax paper. Lay fillets on bread crumbs. Sprinkle tops of fillets with remainder of bread crumbs. Place on a non stick baking sheet. Preheat oven to high (500 degrees) and bake fillets until they start to bubble on the bottom (around 5 to 7 minutes). Turn oven to broil for 5 to 10 minutes depending on the thickness of the fillets. Serve and enjoy. Return to the menu Michelle's Sun Dried Tomato Salmon As the recipe says, this is best used on Salmon or Tuna... I also think it may work on Chicken, but you be the judge... - ingredients - 10 to 20 large fresh garlic cloves, peeled 1 teaspoon salt (we prefer to use Garli Garni) 1/4 cup olive oil (optional, because we use the olive oil from the tomatoes.) 4 tbs. fresh parsley, finely chopped 2 tbs. Balsamic vinegar 1 1/2 tbs. sun dried tomatoes in olive oil (we use the jar) 3 - 4 lb. of fish - directions - Peel and chop garlic and pour salt (or Garli Garni) on top to mash it. Combine garlic with olive oil, parsley, Balsamic vinegar and sun dried tomatoes in a covered jar. Refrigerate overnight. Before BBQing the fish, cut lengthwise slits in the fillets but not all the way through it. Spread half the mixture over the top and into the slits. Grill as normal, low heat and don't flip. Midway through the grilling, use the remainder of the mixture. BBQing should be done with the lid down, when done the fish should lift off the skin leaving the skin on the grill. A good white wine and you¹re ready to go... Return to the menu Mexican Garlic Shrimp Cocktail - ingredients - 1 pound medium shrimp (cleaned and cooked and cut up into bite size pieces.) 2 stalks of celery (chopped) 1/2 large cucumber (peeled and chopped) 1 container of pico de gallo (tomatoes, onion, cilantro, peppers, salt, pepper) 1 small can of V-8 juice (spicy) Juice of 2 limes 1 tbs. cilantro (chopped) 1 tsp. Garli Garni seasoning 4 cloves of garlic (finely chopped) 1 medium avocado - directions - Combine all ingredients except the avocado. Allow the shrimp to marinade in the sauce for 3 or 5 hours in the refrigerator. Add the chopped avocado just before serving. Return to the menu Shrimp Scorpio - ingredients - 3 tbs. olive oil 2 onions, minced 2 tbs. FRESH garlic, minced 1/4 cup parsley, minced 1 tbs. dill, finely minced 1/4 tsp. dry mustard 2 cups FRESH peeled tomatoes, chopped 1/2 cup tomato sauce 1 pound large shrimp, peeled and deveined 1 cup crumbled feta cheese - directions - Heat oil in a medium, 2-quart sauce pan and add onions. Cook stirring, until the onion starts to brown. Add garlic, parsley, dill, mustard, tomatoes and tomato sauce. Simmer for 30 minutes. Add shrimp to sauce and cook for 3 minutes or until shrimp turns pink. Pour the mixture into a buttered, 2-quart casserole and sprinkle with crumbled cheese. Bake for 5 minutes, or until the cheese starts to melt. Serve immediately. Serve over white or brown rice. Serves 3 to 4 people. Return to the menu Calamari & Garlic Fritters - Chef Jonathan Landeen *Fritters* - ingredients - 3/4 cup all purpose flour 1 tsp. baking powder 3/4 cup cold water 1 egg beaten 1 lb. calamari 1/2 cup red bell pepper (seeded, quartered inch diced) 1/2 cup green onion diced 1 tbs. minced garlic - directions - To prepare calamari: Remove and discard calamari eyes and beak. For easier handling, do not separate tentacles. Rinse and remove andy sand from body. Slice the body into thin rings. Do not slice tentacles. Bring to boil a pot of water. Add salt until salty (like the ocean). Drop calamari into boiling water and stir. When water starts to simmer again (about one minute) drain. FRITTERS: Sift together flour, baking powder and salt. Combine water and egg: whisk mixture into flour to form a smooth batter. Cover and let rest about two hours. Combine calamari, red bell pepper, green onion and garlic; stir into batter coating thoroughly. Using tablespoon portions, deep fry the fritters in small batches, in 350' oil, easing the mixture into the oil and carefully shaking it from the spoon if necessary. When the fritters are golden and cooked through, about three minutes, drain and serve immediately. *Rouille Sauce for dipping* - ingredients - 2 slices of bread, toasted and broken into pieces. 6 cloves of fresh garlic - boost this up! 3 canned pimientos, rinsed and drained 3 egg yolks 2 tbs. fresh lemon juice 1/2 tsp. salt Pinch of cayenne pepper 1 cup olive oil - directions - Combine all ingredients except oil in processor or blender and mix thoroughly. With machine running, gradually add oil drop by drop until mixture is thickened: remaining oil can be added one tablespoon at a time. Continue beating until sauce is the consistency of mayonnaise. Transfer to small bowl. Cover and chill if not using immediately. Bring to room temperature before serving. Return to the menu Jalapeno Coconut Shrimp with Mango-Basil Salsa over Lime Basmati Rice – ingredients - Salsa: 2 ripe mangos, peeled and finely chopped 4 green scallion onions, finely chopped 6 basil leaves, coarsely chopped 1 fresh lime, zested and juiced Salt and pepper to taste. Shrimp: 2 pounds large shrimp, peeled and de-veined 2 or 3 fresh jalapenos, finely chopped 2 cloves garlic, minced 2 tablespoons fresh ginger, peeled and grated 3 tablespoons dark brown sugar 2 tablespoons soy sauce 1 fresh lime, zested and juiced 1/4 cup coconut milk 8 basil leaves, coarsely chopped 2 tablespoons olive oil, (lemon-flavored works well) Salt and pepper to taste. Lime Basmati Rice: 1 cup basmati rice 3/4 cup coconut milk 1 cup water 1/2 lime, zested 2 tablespoons butter salt and pepper to taste. - directions - For the salsa: Combine all ingredients together in a mixing bowl. Set aside. For the shrimp: Combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest and juice, coconut milk, basil, olive oil, salt and pepper. Add the shrimp and marinate for one hour in the refrigerator. Fry the shrimp in a dry non-stick pan until well browned on both sides, turning once, about 4 minutes total time. Remove cooked shrimp from pan. Optional: Throw in coconut flakes while cooking. Reserve extra marinade. Add reserved marinade to pan, warm up to just beneath boiling point. Pour over the cooked shrimp and serve with lime-basmati rice. Top with mango-basil salsa. Return to the menu Citrus Marinated Tuna or Swordfish Steaks - ingredients - 1/4 cup orange juice 1/4 cup soy sauce 2 tbsp. Extra Virgin Olive Oil 1 tbsp. lemon juice 2 tbsp. snipped fresh parsley 3 cloves fresh garlic - minced 1/2 tsp. fresh oregano 1/2 tsp. black pepper 4 (4oz.) tuna or swordfish steaks - directions - In a shallow glass pan, combine first 8 ingredients; place tuna steaks in marinade, turning to coat. Refrigerate, covered, 30 minutes. To Grill: Spray grill rack with non-stick cooking spray. (Optional) Using direct heat cooking method, preheat grill to HIGH. Grill fish steaks, covered, 6 minutes; turn and continue grilling until slightly pink in the center (3 to 5 minutes). Serves 4 Return to the menu Fiesta Fish Tacos -ingredients- 3/4 pounds of firm white fish - Grilled or pan fried. 1 1/2 tsp. Garli Garni All Purpose Seasoning I package corn tortillas 3 cups chopped cabbage 3/4 cup Cilantro - chopped 1/2 cup onions - diced Pat's Fish Taco Sauce - Described Below. -directions - Wash and dry your fish. We use Halibut or Mahi Mahi. Dust your fish with Garli Garni and cook until flaky. Warm your tortillas in a dry or very lightly oiled skillet. Place warmed tortillas on a plate and build your taco with fish, onions, cilantro and cabbage. Pour Pat's Fish Taco Sauce over the top and crack a Corona and lime and enjoy the fiesta. These are great fish tacos. Very easy to make and will please the family and guests. Once again, quick and easy, in and out of the kitchen. Pat's Fish Taco Sauce - ingredients - 1/2 cup mayonnaise 1/2 cup plain yogurt 1 tsp. lime zest 2 tbls. fresh lime juice Cajun spice to taste Cholula Pepper Sauce to taste - at least a table spoon... - directions - Mix all of the ingredients in a bowl and let set for at least a half hour in the refrigerator. After building your fish taco, spoon over the top of the taco. Pat's Fish Taco Sauce can also be used to pour over any grilled fish or chicken entree. Return to the menu

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