Tilapia with Lemon Vinaigrette

8 T olive oil
3 shallots, thinly sliced
1 large head radicchio, coarsely chopped
1 (15 oz) can cannelloni beans, drained and rinsed (or great northern if you can't find)
1/3 C vegetable broth 
Salt and freshly ground pepper
6 (5-6oz) tilapia fillets
Flour for dredging
Lemon Vinaigrette (recipe follows)

Heat 2 T of oil in a heavy skillet over medium heat.  Add the shallots and sauté until tender, about 2 minutes.  Add the radicchio and sauté until wilted, about 2 minutes.  Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes.  Season the radicchio mixture, to taste, with salt and pepper.
Meanwhile, heat 3 T  of oil in a nonstick fry pan over medium-high heat.  Sprinkle the fillets with salt and pepper.  Dredge the fillets in flour to coat completely.  Shake off the excess flour and fry fillets until they are golden brown and just cooked through, about 3 minutes per side.

Spoon radicchio mixture over the center of the plates.  Top with fillets.  Drizzle the vinaigrette over and serve immediately.

Lemon Vinaigrette:
2 t finely grated lemon zest
¼ C fresh lemon juice
¼ C lightly packed fresh Italian parsley leaves
2 cloves garlic
½ t salt
¼ t freshly ground pepper
1/3 C extra virgin olive oil
Blend the lemon juice, parsley, lemon zest, garlic, salt and pepper in a blender. With the machine running, gradually blend in the oil.  Season the vinaigrette, to taste, with more salt and pepper.

Photo and recipe from Traci Magleby

Garlic Parmesan Baked Halibut

• ¼ cup butter, softened
• ¼ cup mayonnaise
• ½ cup freshly grated Parmesan cheese
• 2 Tbsp green onion, finely chopped
• 4-6 cloves garlic, crushed
• Dash of Tabasco
• Salt and pepper, to taste
• ½ lemon, juiced
• 4 halibut filets (~1" thick)

1. Preheat oven to 450. Season halibut with salt, pepper and a squeeze of lemon juice. Place filets in a baking dish. Bake for 6 minutes.
2. Mix all topping ingredients together. Remove halibut from oven and spread Parmesan mixture over top and sides of fish. Turn oven to broil and cook for 2-3 minutes, until the tops are lightly browned. Serve immediately with rice and veggies.

Cedar Plank-Grilled Salmon with Garlic and Lemon Dill

1 (3 lb) whole filet of salmon
6 T extra-virgin olive oil
4 large garlic cloves, minced
1/4 c minced fresh dill
2 t salt
1 t ground black pepper
1 t lemon zest, plus lemon wedges for serving

Soak an untreated cedar plank large enough to hold salmon in water, weighted with something heavy to submerge it for 30 minutes-24 hours.

When ready to grill, rub oil, garlic, dill, salt, pepper and lemon zest over salmon to coat.  Place soaked cedar on hot grill grate, close lid and watch until wood started to smoke, about 5 minutes.  Transfer salmon to hot plank, move off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted into thickest section) 20-25 minutes or longer, depending on thickness and grill temperature.  Let sit 5 minutes; serve with lemon wedges.

Candied Salmon

Salmon

Honey

Dijon Mustard

Mix honey and mustard together at a ration of 4 to 1, respectively.

Broil the salmon skin side up for 3 minutes.  Turn salmon over and cover with honey/mustard. Broil another 7-8 minutes or until it caramelizes.

Baja Fried Fish Tacos

1 C Ginger Ale                      
1 C flour
1 t salt                         
1 1/2 pounds tilapia (I use frozen Tilapia Loins from Costco)
Canola Oil                     
12-16 corn tortillas warmed

Whisk beer, flour and salt. Rinse fish and pat dry; cut cross wise into 1 inch wide strips.  Pour about 1 inch of oil into 10-12 inch fry pan (tall sides are good to prevent oil splatter).  Heat oil on med-high heat. With a fork dip each piece of fish into batter, let drain briefly and then slide into oil, a few pieces at a time.  Cook until golden turning a few times.  2-4 minutes per batch.  Remove with a slotted spoon and put on a paper towel lines cooking sheet. Keep warm in a 200 degree oven.  Must be served with Cabbage and cilantro slaw and chipotle tartar sauce,

Cabbage Cilantro Slaw
1 1/2 quarts finely shredded cabbage         
1/3 C chopped cilantro
3 T lime juice                     
2 T oil
1/4 t hot chile flakes                 
salt to taste
Mix and keep chilled until ready to assemble tacos.

Chipotle Tartar Sauce
Rinse 2 T canned chipotle chiles and discard seeds and veins.

In a blender, blend the chiles with:
1 C mayo 
1/4 C sweet pickle relish
1/4 C chopped onion until smooth.

To assemble taco, take a corn tortilla and top with a couple pieces of fish, then a spoonful of slaw and sauce to taste.  Yummy with lime juice squeezed over the top.

**I love these tacos! The hot crunchy fish, with the cold crunchy slaw and the warm spicy tartar...oh its heaven for me.  And I love them on a yummy corn tortilla (homemade if you have the time)!  You could get away with not frying the fish, or using a different slaw or lettuce, but don't substitute the tartar!

Photo and recipe from Traci Magleby

Avery Island Deviled Shrimp

1 lb deveined fresh shrimp or thawed from frozen
1 egg slightly beaten
1/4 t salt
1/2 c fine bread crumbs
1/4 c butter
shrimp sauce
3 c hot cooked rice

Roll shrimp in salted egg and then in bread crumbs; brown in butter over medium heat--about 10 minutes--until pink.  Keep warm while preparing sauce.

Sauce:
1 medium onion
1 clove garlic, minced
2 T butter
1 (10 1/2 oz) can consomme
1/2 c water
2 T steak sauce
1 1/2 t mustard
1/2 t salt
1/4-1/2 t tabasco
juice of 1 small lemon

Saute onion and garlic in butter over medium heat.  Add remaining ingredients except lemon.  Simmer 15 minutes.  Add lemon juice.  Arrange shrimp on rice and pour sauce over all. Makes 4 servings.