Seasoned Tilapia Filets

I had a bunch of tilapia filets I needed to cook up and went online in search of a new recipe to try. I struck gold. My family members are not big fans of fish, but everyone enjoyed this. From Taste of Home.

(I tripled the recipe to have enough seasoning for 6 filets)

2 tilapia fillets (6 ounces each)
1 tablespoon butter, melted
1 teaspoon Montreal steak seasoning (I used a different brand of steak seasoning because it's what I had on hand)
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
Dash garlic powder

Directions

1. Preheat oven to 425°. Place tilapia in a greased 11x7-in. baking dish; drizzle with butter. In a small bowl, mix remaining ingredients; sprinkle over fillets.

2. Bake, covered, 10 minutes. Uncover; bake until fish just begins to flake easily with a fork, 5-8 minutes.

Salmon with Maple-Soy Glaze & Sesame Soy Broccoli

This is our family's favorite way to prepare salmon. Yum! I serve it with rice and Sesame Soy Broccoli (recipe to follow).

I usually double the ingredients for the glaze. I'll set aside half for the salmon (this portion of the glaze becomes contaminated when you dip and re-dip your basting brush to glaze the salmon, so it must be used separately) and the other half to: 1) pass around the table with the salmon as a condiment; and 2) to throw a tablespoon in the rice to flavor it.

1/4 cup reduced-sodium soy sauce
1/4 cup pure maple syrup
1/4 teaspoon ground ginger or 1 teaspoon minced fresh ginger
2 pounds salmon fillet

Preheat the oven to 450 degrees and put one of the oven racks in the center of the oven. Line a broiler pan with foil for easier clean-up, if desired.

Boil the soy sauce, maple syrup, and ginger in a small saucepan over moderate heat until it is slightly reduced and thickened, but not too thick or it will be hard to spread, 3 to 5 minutes. (Meanwhile, start the rice, if you are serving it).

Place the salmon, skin side down, on the pan. (Separate the glaze in to 2 parts, if desired. One part for glazing the salmon and another part to pass at the table as a condiment and to flavor the rice with). Brush the salmon generously with the glaze.

Roast the salmon for 10 minutes. Remove it from the oven and brush the salmon with the glaze again. (Prepare the broccoli now, if you are serving it).

Preheat the broiler. Broil the fish 4 to 5 inches from the heat source until it is cooked through, 3 to 5 minutes. Remove the salmon from the oven and brush it with the reserved glaze, using a clean pastry brush. Serve it immediately.

Optional Flavor Booster: Add 1/4 teaspoon crushed red pepper flakes to the sauce and sprinkle some toasted sesame seeds on the cooked salmon.

SESAME SOY BROCCOLI (side dish)

1 tablespoon sesame oil (I have tried using different oils, but sesame oil really does impart the best flavor for this dish)
2 teaspoons minced garlic
1 pound broccoli spears
1 tablespoon reduced-sodium soy sauce
1-2 teaspoons toasted sesame seeds (optional)

Heat sesame oil in a wok or skillet over medium-high heat. Lightly brown minced garlic. Add broccoli spears and 1/8 cup water. Cover, reduce heat to medium, and steam the broccoli for 4 to 5 minutes, until it is tender-crisp. Add soy sauce, and stir-fry it for 1 more minute before serving. Top with toasted sesame seeds, if desired.

Cajun Shrimp Fettuccine

This is one of my all-time favorite recipes. I could eat this every day. It's a great dish for when you have company over. Just be sure not to overcook the shrimp---you don't want them rubbery.

Bring to a boil and cook:

4 quarts water

1/2 pound fresh fettuccine (can substitute dry, boxed fettuccine)

Saute in 1 tablespoon olive oil:

1/4 pound kielbasa, sliced into coins

1/2 pound shrimp, peeled, deveined

2 teaspoons garlic, minced

Deglaze with:

1/4 cup dry sherry (I substitute with chicken broth)

Add:

1/2 cup heavy cream

1/2 stick unsalted butter

1/4 cup chicken broth

1/4 teaspoon cayenne

cooked fettuccine

Off heat, stire in:

2 egg yolks, beaten

1/4 cup Parmesan, grated

Garnish with:

1/4 cup scallions, chopped

Bring water to a boil for the pasta (begin working on the sauce while water comes to a boil). Cook fettuccine according to package directions. Drain and reserve.

Saute kielbasa in oil in a saute pan over medium-high heat until browned, about 2 minutes. Add shrimp and garlic; cook just until shrimp is pink in color, about 2 minutes. Remove shrimp and kielbasa from pan.

Deglaze the pan with sherry, scraping up brown bits from the bottom with a wooden spoon so they can be incorporated into sauce.

Add cream, butter, broth, and cayenne; add the cooked pasta, sausage, and shrimp. Heat briefly.

Off heat, stir in yolks and Parmesan; toss to coat.

Garnish with scallions.

For a printable version of this recipe, go here.