Honey Lime Tilapia

4 tilapia filets

Marinade mix:
2 T lime juice
1 T olive oil
1 1/2 T honey
1/2 t salt
1/2 t pepper
1 clove garlic (finely minced)

Marinade tilapia filets 1-4 hours in an airtight bag rotating back and forth in refrigerator.

Coating and cooking:
1/2 c all purpose flour or whole wheat flour
1/4 t salt
1/4 t black pepper
1t chili lime Trader Joe's seasoning

Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.

Mel's Kitchen Cafe

Sweet Chili Rock Fish

8 fillets of rockfish or tilapia (cleaned)
1/4 cu Trader Joe's Sweet Chili Sauce


Saute fish in skillet over medium heat in chili sauce. 


Ashlee Macdonald

White Pesto Rock Fish

5T Trader Joe's Pesto
1 c Trader Joe's Alfredo Sauce
Dozen rock fish or tilapia fillets (cleaned)


Cover backing sheet with foil and spray with oil.  Then place rockfish on baking sheet and spread sauce over fish and bake on 350 degrees for 30 minutes.


Ashlee Macdonald 

Green Curry

1/2 can of Trader Joe's Green Curry
1 can reduced fat Trader Joe's coconut milk
1 diced onion sautéed
2 diced peppers sautéed
1/3 bag of chopped matchstick carrots
4 chicken breasts cooked and chopped or 20 scallops sautéed

Combine all ingredients prepared and simmer for 20 minutes then serve over rice.

Ashlee Macdonald

Yellow Coconut Curry

1 c onion
1 c peppers
saute peppers and onions in olive oil

4-5 salmon burger patties (grilled or pan fried and cut up)
or
3-4 chicken breast (grilled or baked and cut up)

1 can coconut milk
1 bottle Trader Joes Yellow Curry sauce

Combine all ingredients and let simmer for 10 minutes then serve over your favorite rice.



Ashlee Macdonald

Open-Faced Po Boy

1/2 loaf of french bread or any type of bun
10 frozen panko breaded cod filets
20 mini pieces of pre cooked shrimp
2 tomatoes
4 mini dill pickles
3 c greens or salad blend

Sauce:
1 c of white sauce or mayo
1/4 c mustard
2 t cajun seasoning
1 t pickle juice
1 garlic clove (or frozen squared garlic thawed)
*Add hot sauce for more of a kick to the sauce


Cut your bread and spread with garlic butter and toast.  Bake panko cod filets for 20 minutes on 425 degrees, turn halfway through cooking.  Dice shrimp, tomatoes, pickles and salad and mix together.
Layer bread, cod, and mixed veggies/shrimp mix and top with sauce.


Ashlee Macdonald

Fish Tacos

2 (7 oz) white fish (cut into 3 strips)
1 t ground cumin
1 t paprika
1 t olive oil
1 c fresh corn kernels (or canned corn, drained)
2 small tomatoes (chopped roughly)
1 avocado (chopped)
1 lime (juiced)
sea salt
black pepper
1 small red chili (finely chopped)
1 t cilantro (finely chopped)
4 small soft wheat-tortilla wraps

In a shallow dish combine olive oil, paprika, and cumin and mix to a past. Add fish strips and turn gently to coat. Set aside while you prepare the salsa.
Combine corn, tomato with chili, lime juice and cilantro. Add chopped avocado, seasoning to taste, and mix gently.
Heat a frying pan to a medium high heat. Add fish ot pan and cook for 2-3 minutes. Then turn and cook a further 1-2 minutes.
Place fish in warm tortillas and top with salsa and serve with lemon wedges.

Racing Weight

Lemon Herb Roasted Salmon

4 (6 oz pieces) salmon (skinless)

1/4 c fresh squeezed lemon juice (divided)

1/2 T sugar

1 T fresh parsley (plus extra for garnish if desired)

1 T fresh thyme (plus extra for garnish if desired)

1 tsp lemon zest (plus extra for garnish if desired)

1 tsp oregano

1 tsp minced garlic

salt and pepper

Preheat oven to 400 degrees. Spray a shallow baking dish with cooking spray. Season both sides of the salmon with salt and pepper and place in baking dish. Drizzle with 2 Tbsp of lemon juice.

In a small bowl wisk together the sugar, remaining lemon juice, garlic, lemon zest, and herbs until sugar dissolves and set aside.

Roast salmon until almost done, about 13 min. Remove from oven and top with the herb mixture and return to oven until fork tender, about 2 more minutes. Garnish with fresh herbs and zest if desired.

Chalisa Campos

Shrimp & Sausage Gumbo

1/4 c butter

1/4 c flour

1/2 c chopped green pepper

1/2 c onion

1 T garlic powder

1 pkg (14 oz) Oscar Mayer Turkey Smoked Sausage sliced

1 can diced tomatoes (drained)

1 1/2 c chicken broth

1/4 t thyme leaves

1/4 t salt

1/4 t pepper

1/2 lb of cooked shrimp diced

3 c cooked rice

Melt butter in skillet over medium-high heat. Stir in flour. Cook for 4 minutes or until golden brown, stirring frequently. Add green pepper, onion, garlic. Cook 2-3 minutes or until crisp-tender. Add sausage, tomatoes, broth, thyme; stir well until blended. Season with salt and pepper. Bring to a boil. Reduce heat to low; cover. Simmer 5 minutes, stirring occasionally. Stir in shrimp and cook for 5 minutes. Spoon over rice.

Orange Cilantro Tilapia

1 T orange zest
1/2 c orange juice
1/4 c extra virgin light olive oil
1/4 cilantro leaves
1/2 t salt
1 t oregano
1 T lime juice

Place fish fillets in plastic gallon zip lock bag. Blend all ingredients in blender until smooth. Pour mixture into zip lock bag over the fish. Marinate overnight.

Bake on a sprayed aluminum foil-lined jelly roll pan for half hour on 315 degrees or cook on the grill.

Chelcie Kenyon

Gazpacho with Shrimp

1 medium tomato diced
1 small can of tomato sauce
1/2 water
1 red pepper seeded and diced
1 medium cucumber peeled and diced
1/2 medium red onion diced
2t garlic powder
1/4 c Zesty Italian Dressing
1/8 c lemon juice
1/8 t ground red pepper (cayenne)
1/2 lb cooked diced shrimp
1/8 c of fresh or dried cilantro

Combine all ingredients and cover. Refrigerate for a least an hour.
Serve on tostada shell.

Kraft Foods a few changes from Ashlee

Baked Honey Mustard Salmon

Jot's Resort Salmon

1/4 c butter melted
3 T Dijon mustard
1 1/2 T Honey
1/4 c bread crumbs
1/4 c finely chopped pecans
4 t minced Italian parsley (or regular)
4 salmon fillet pieces (about 6 oz each)
salt & pepper

Mix butter, mustard, and honey. Mix crumbs, pecans, and parsley.
Lightly season the salmon with salt and pepper on foiled lined, then lightly greased baking sheet. Spread salmon generously with mustard mix and sprinkle with the crumbs on top. Bake in 450 degree oven until cooked through, 10-15 minutes. Serve with lemon wedge if desired.