Tortilla Chip Crusted Tilapia

Tortilla Chip Crusted Tilapia
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • 1 tablespoon fresh lime juice
  • 4 6-ounce tilapia fillets
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup finely crushed tortilla chips
  • ¼ teaspoon cayenne pepper
  • 1 egg
  1. Preheat oven to 400°. Lightly grease a baking sheet or line with parchment paper.
  2. Sprinkle lime juice on both sides of fish, then season both sides with salt and pepper. Stir together tortilla chips and cayenne on a plate. Beat egg in a bowl. Dip each fillet in egg, then roll in chips. Place each coated fillet on prepared baking sheet.
  3. Bake for 15-17 minutes, or until fish flakes.
  4. Serve with tartar sauce.

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Sun-Dried Tomato Seared Scallops

Sun-Dried Tomato Seared Scallops
Recipe type: Seafood
Serves: Serves 2
  • 10 sea scallops
  • salt and pepper to taste
  • 1 tbsp. Garlic, minced
  • ⅔ cup orange juice
  • ¼ cup & 2 tbsp. Olive oil
  • 1 tomato, diced
  • 1 bunch fresh basil
  • 1 tbsp. Lemon juice
  • 3 zucchini, julienned
  • ¼ cup sun dried tomatoes
  1. If sun dried tomatoes are moist, dry in 200 degree oven for about 15 minutes (until dry)
  2. Chop sun-dried tomatoes in blener until it becomes a smooth powder.
  3. Add basil, orange juice, and lemon juice to blender. Blend on moderate speed while drizzling ¼ cup of olive oil in mixture.
  4. Heat non-stick pan over medium heat, add 1 tbsp. Olive oil and garlic. Saute garlic for 15 seconds, do not burn, then add zucchini. Saute together, stirring frequently for 2 minutes until zucchini softens. Season with salt and pepper. Add tomoatoes then turn off heat.
  5. Heat another non-stick pan over medium-high heat. Season scallops with salt and pepper and dustlightly with sun-dried powder. Add 1 tbsp. Olive oil to pan and add scallops slowly.
  6. Let cook for about 3 minutes, then flip. Let cook for another 2 minutes; transfer to a paper towel.
  7. To serve:
  8. Mound zucchini in the middle of two dinner plates. Place 5 scallops around each mound. Drizzle vinaigrette around the dish. Garnish with fresh basil sprig and a sprinkling of tomato powder.

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Shrimp Terriyaki

grilled shrimp1 lb. shelled deveined raw shrimp
1/4 cup of orange juice
1/4 cup of pineapple juice
4 tbs. soy sauce
1/2 cup of vegetable or olive oil
a pinch of salt and pepper

Combine all ingredients. Marinate the shrimp for about a half an hour.

Then you can broil or grill them basting with the marinade about 4 minutes on each side.

Serves 4-6

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Crispy Fish

2 cups dry potato flakes
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon seasoning salt

1 tablespoon ground black pepper
2 teaspoons cayenne pepper, or to taste
4 (6 ounce) fillets cod
2 cups butter flavored shortening, for frying (or vegetable oil)

In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.

Soak fish filets in bowl of cold water.

In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).

Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

Serves 4

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Broiled Tilapia Parmesan

1/4 cup Parmesan cheese
2 Tablespoons butter, softened
1 Tablespoon + 1-1/2 tsp. mayonnaise
1 Tablespoon fresh lemon juice
1/8 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. celery salt
1 lb. tilapia fillets

Preheat your broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice.

Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes.

Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Makes: 4 servings.

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Bam Bam Shrimp

1 lb shrimp, shelled and deveined smaller shrimp works best
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
3-5 drops hot chili sauce, just a few drops
1/2-3/4 cup cornstarch
Oil for frying

Mix the mayonnaise and sauces for the coating.

Bread the shrimp in cornstarch.

Deep fat fry the shrimp until lightly brown. Drain on a paper towel.

Put the shrimp into a bowl and coat with the sauce.

Serve in a lettuce lined bowl and top with chopped scallions.

Serves 4

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