Fish Tacos

One day I ordered these at a restaurant, and wondered why, but now I order them whenever I see them on the menu. I LOVE them. Try these, it's a favorite I've found, and almost would rather make and eat than go out!!!!!!

4 C very thinly sliced green cabbage
1 C chopped plum tomatoes
1/3 C green onion sliced
1/4 C cilantro chopped
2 T lime juice (fresh is best)
5 T olive oil
1/2 t salt
1 lb. Tilapia fillets or white fish of your choice
1 t chili powder
8 corn tortillas

Combine cabbage, tomatoes, green onions, and cilantro in a large bowl. Add lime juice, 3 tsp olive oil and 1/4 tsp salt, toss well to combine. Heat remaining 2 tsp olive oil in a large skillet over medium heat. Sprinkle fish evenly with chili powder and remaining 1/4 tsp salt. Add fish to pan, cook 3-4 minutes on each side or until fish flakes easily. Remove from heat and cut fish into bite size pieces. Warm tortillas. Spoon about 1/4 c cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture. Makes about 4 servings. (2 tacos each)

Honey-Glazed Salmon

Honey, hoisin sauce and citrus juices caramelize to form a sweet complement that stands up to the distinctive taste of fresh salmon.

2 Tbsp honey
1 Tbsp fresh orange juice
1 Tbsp fresh lemon juice
1 Tbsp hoisin sauce
2 tsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1 1/2 pound salmon fillet(s), with or without skin, four 6-oz pieces
1 sprays cooking spray

Preheat broiler.

1. Combine first 7 ingredients, and stir well with a whisk.
2. Place fillets on a broiler pan coated with cooking spray. Brush with honey mixture; cook 12 minutes or until fish flakes easily when tested with a fork.

Note: This recipe is best with fresh citrus juices.

Broiled Tilapia Parmesan

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Directions:
1. Preheat your oven's broiler. Line a broiling pan with aluminum foil.
2. 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.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes.
4. 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.

Shrimp and King Crab Fettuccine with Olives and Artichokes

4 tablespoons butter
3 garlic cloves, crushed
1 tablespoon minced shallot or onion
1 pound raw headless shrimp, peeled and deveined
1 teaspoon dried oregano
1 teaspoon garlic powder
¼ cup chicken broth
8 ounces king crab meat, chopped
1 14-ounce can artichoke hearts, drained
¼ cup sliced green olives (optional)
1 2 1/4-ounce can sliced black olives, drained
8 ounces fettuccine, cooked and drained
¼ cup grated parmesan cheese
3 tablespoons chopped fresh parsley

Directions:
1. Melt butter in a medium skillet over medium heat; add garlic, shallot, shrimp, oregano and garlic powder. Sauté for 1 minute.
2. Add chicken broth and bring to a boil. Stir in crab, artichokes and olives and heat through.
3. Toss with fettuccine. Garnish with parmesan and parsley.

Makes 4-6 servings.