Red Lobster Sesame Ginger-Seared Grouper with Asian Vegetables

Ingredients:
4 eight- to ten-ounce pieces of fresh grouper fillets, skinless
1/2 cup canola oil
Chef Paul Prudhomme's Blackened Redfish Magic
2 tbsp. green onions, chopped
4 seven-ounce portions cooked Asian soba noodles (linguini can be substituted)
2 ounces red bell pepper, cut into thin strips
4 ounces broccoli florets, slightly blanched and chilled
4 ounces snow peas, slightly blanched and chilled
8 ounces button mushrooms, sliced
24 ounces sesame ginger sauce (There are many commercial sauces, dressings and marinades with this flavor profile. Pick your favorite.)

Preparing Asian Vegetables:
Mix the raw bell peppers and mushrooms with the blanched broccoli and snow peas. Season lightly with salt and pepper.
   
Set aside. These will be sautéed just enough to heat when serving.

Preparing Noodles:
Heat water in a medium saucepan. This will be used to reheat cooked noodles before serving.

Preparing Sesame-Ginger Sauce:
Heat sauce over low heat.

Seared Grouper:
Lightly brush both sides of the grouper with oil and lightly season with Chef Paul Prudhomme's Blackened Redfish Magic.
   
Pre-heat a non-stick sauté pan on medium to medium-high heat. Place one tbsp. of oil into the pan.
   
Sear the seasoned fillets for 3-4 minutes. Turn fish over and sear an additional 4-5 minutes or until your fresh fish preference is
reached. (For thicker fillets, it may be necessary to finish the fish in a 350-degree oven.)

When serving, place about seven ounces of reheated noodles into a large pasta bowl. Sprinkle a quarter of the sautéed vegetables
evenly over the noodles. Place the seared fish over the vegetables and noodles. Pour four to six ounces of sesame-ginger sauce over
the fish, vegetables and noodles (amount depends on the strength of flavor desired). Garnish with chopped green onions.

Serves: 4 person.

Source: Red Lobster

Red Lobster Asian Garlic Grilled Salmon

Main ingredients:
1/2 Cup Sweet Chili Sauce
2 Tbsp Fig preserves
1 Tbsp Soy sauce
1 tsp garlic, chopped fine
1 tsp ginger, peeled & chopped fine
1/4 tsp Cajun seasoning

Fish ingredients:
4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray

Procedures:
Place all sauce ingredients in a microwave safe bowl, stir well. Cover the bowl with a damp paper towel and microwave on full power for one minute, stir well.

Preheat the grill or broiler. Spray fish with nonstick cooking spray and season with salt and pepper. Cook fish 3-5 minutes on each side or until the fish flakes easily.

Brush the hot fish with the sauce and serve immediately.

Serves: 4 person

Source: Red Lobster

Cienega's Sesame Crusted Seared Tuna

Ingredients:
1 good quality square tuna steak
black, white and red sesame seeds
4 tomatillos clean and peeled
2 roasted garlic cloves    
1/2  avocado  
1/4 cup of champagne vinegar or any other vinegar
1 jalapeño without seeds or veins        
1/2 Spanish onion      
1 tablespoon of cilantro minced      
1 tablespoon of parsley minced      
4 leaves of basil      
1 tablespoon of extra virgin olive oil    
Salt, pepper

Procedures:
Coat the tuna steak on all sides with the sesame seeds.

Add olive oil to a saute pan over medium.  Then add the tuna steak and sear for 2 minutes on each side.  Let rest a minute and then slice the tuna.

In another saute pan over medium heat add some olive oil.  Saute the onions for 2 minutes.

In a blender, combine the tomatillo, onions, roasted garlic, avocado, jalapeno, cilantro, parsley, basil and champagne vinegar. Blend until smooth.  Transfer to a saucepan and heat on medium. Season with salt and pepper.

Serve the tuna with the tomatillo sauce.

Serves: 2 person

Source: Good Day New York

Red Lobster Spicy Pineapple Glazed Salmon

Ingredients:

1/2 cup sweet chili sauce
1 each 8 oz can crushed pineapple in pineapple juice
1/2-1 tsp cajun seasoning

Fish Ingredients:

4 each 5-6 oz salmon fillets
Salt and pepper, to taste
Nonstick cooking spray

Procedures:
Preheat the oven to 400 degrees and place the salmon in a 9x13 baking dish sprayed with nonstick cooking spray. Season the salmon with salt and pepper.

In a small bowl, combine all the glaze ingredients and mix well. Generously top each piece of salmon with a scoop of the spicy pineapple glaze.

Bake the salmon for 15-20 minutes or until the fish flakes easily with a fork.

Serves: 4 person

Source: Red Lobster

Red Lobster Broiled Dill Salmon

Ingredients:
1/2 cup melted butter or olive oil
2 tsp. lemon juice
1 tsp. salt
1 tbsp. fresh dill chopped
1/8 tsp. red pepper
4 salmon steaks, cut 1 inch thick (about 2 pounds)

Procedures:
Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.
 
Preheat broiler.
 
Place salmon steaks on lightly greased pan and brush with half of seasoned butter.
 
Broil, 5 inches from source of heat, 5 to 10 minutes.
 
Turn heat to 400°F, close oven and bake an additional 5 - 8 minutes.
 
Brush with remaining butter blend. Serve.

Serves: 4 person

Source: Red Lobster

Salmon Nigirizushi Recipe

Ingredients:
For Nigirizushi:

2 cups of prepared Sushi rice (can be found in the Asian section of your local market)
1/2 lb. of fresh salmon fillet, sliced into strips of 4 cm by 3 cm.
1 tablespoon wasabi paste

For Tezu:

1 cup water
3 tablespoon Sushi vinegar (or rice wine vinegar)

Procedures:
Before you begin preparing nigirizushi, ensure that you wet your fingers in the tezu. Tezu is basically vinegar water and is essential for preparing this dish.  This is because, without the
vinegar water, the rice will get stuck on your hands. Just water will not work either as it may wash the vinegar off the Sushi rice, thereby affecting consistency and taste.

To prepare the tezu, just mix the 3 tablespoons of Sushi vinegar with the water in a bowl.

Dip your hands in the vinegar water. Take about a handful of the rice and press it tight as you make a fist. The nigirizushi should be shaped such that it resembles long but round, rectangular finger.

Take this rice lump and place it on a cutting board.

Now take a salmon strip and spread a bit of the wasabi on the inner side which will be facing the rice.

Press the salmon strip on the rice and you are ready to serve your nigrizushi.

Serves 4

Ciopinot's 'No Work' Cioppino

Ingredients:
2 tablespoons olive oil
1 onion, thinly sliced
1/2 pound (about 1 1/2) leeks, ends trimmed, halved lengthwise and sliced diagonally 1/2-inch thick
1 small clove garlic, pressed or minced
1 tablespoon chopped parsley
1 dried bay leaf
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/4 teaspoon saffron threads
1 1/2 cups peeled and diced tomatoes, cut into 3/4-inch dice
8 ounces tomato sauce
1 cup dry white or red wine
1/2 to 1 cup clam juice
Salt
Hot sauce
4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
1/2 pound large scallops
6 ounces firm, light-flesh fish steaks (such as swordfish), cut into 1 1/2-inch pieces
2 tablespoons cold butter, chopped
Freshly chopped basil and oregano, for garnish

Procedures:
In a medium, heavy-bottom pot heated over medium-high heat, add the oil, then stir in the onions, leeks, garlic, parsley, bay leaf, oregano, thyme, pepper and saffron. Cook, stirring frequently, until the onion is translucent and the herbs are fragrant, 6 to 8 minutes.

Stir in the tomatoes, tomato sauce and wine. Cover and simmer gently to develop the flavors, 30 to 45 minutes. Thin if desired with 1/2 cup to 1 cup clam juice. Season with 2 teaspoons salt and 1 tablespoon hot sauce, or to taste. The cioppino base can be made ahead of time to this point; remove from heat, cover and refrigerate up to one day (reheat before continuing).

To the pot, add the shrimp, scallops and fish. Cover and simmer gently just until the fish and shellfish are firm and opaque, about 10 minutes. Uncover the pot and remove from heat. Stir in the chopped cold butter, stirring just until the butter melts to add a little richness to the broth. This makes about 5 cups cioppino.
Ladle the cioppino into wide bowls, garnishing each serving with freshly chopped basil and oregano. Serve immediately.

Servings: 4

Note: Cioppino is San Francisco's fish stew.

Red Lobster Peppercorn Crusted Salmon With Wasabi Soy Drizzle

Ingredients:
24 oz (4 each 6oz portions) fresh salmon
1/4 cup cracked black pepper
2 tsp sea or kosher salt
2 tbsp pure olive oil or canola oil
2 cups prepared wild rice
4 portions cleaned asparagus spears (fresh)
2 tbsp wasabi soy drizzle (recipe below)

Procedures:
Prepare your favorite version or variety of wild rice, and hold warm for service.

Add oil to heavy bottom pan over medium high heat.

Dust top of salmon with a mix of the peppercorns and salt.

Place salmon, pepper side down in hot oil. Cook approximately 2 minutes then flip to other side.

Cook salmon another 3 minutes.

Place asparagus in pan with salmon, and allow both to cook another 3-4 minutes depending on thickness of salmon.

Place rice on plate, top with asparagus, then salmon.

Drizzle with wasabi soy.

---------------
Wasabi Soy:

1 cup low sodium soy sauce
1 tsp reconstituted wasabi powder or wasabi paste
1 tbsp dry sherry (optional)
1 tbsp sugar
1 tsp corn starch
1 tsp water

Combine sugar and salt.

Add 1/2 of mixture to food processor.

Add dried pineapple, and begin to blend. It may be necessary to start and stop processor so pineapple can mix well.

Add remainder of sugar and salt mixture, and continue to blend until desired consistency.

Store in cool, dry place

Serves 4

Tomato & Tarragon Braised Sole

Ingredients:
1 1/4 lbs. sole (four 5-oz. fillets)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
14 1/2 oz. canned diced tomatoes with garlic and onion
1 teaspoon dried tarragon
2 cups cooked white rice
1 cup chopped green chilies

Procedure:
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat.

Season both sides of sole with salt and pepper; add fillets to pan.

Cook until golden, about 1 to 2 minutes per side.

Add tomatoes and tarragon and simmer until fish is fork-tender, about 2 minutes.

Serves sole and tomato sauce with rice on the side.

Lemon Tilapia Fish with Organic Quinoa

Ingredients:
2 Tilapia Fish Fillets
2 Lemons
2 Teaspoons of Oil
2 Garlic cloves
1 Teaspoon of Basil
1 Teaspoon of Lemon Pepper seasoning
Dash of Salt
Butter
1/4 Cup of Water
1 cup of Organic Quinoa (available at your local health food store or Trader Joes)
2 cups of Water
1 Chicken Bullion Cube
1 1/2 cups of Broccoli
1/2 cup of corn

Procedures:
To start off you'll want to make the marinade for the fish. Juice one lemon and place in a bowl with the ź cup of water and oil. Mince the garlic and add to the liquid ingredients, also add the basil, lemon pepper seasoning and the salt. Mix the ingredients thoroughly with a fork. Once the marinade is mixed, cover fish
and allow to marinade for at least 2 hours. For best results marinade over night.

After the fish has marinated, heat up a skillet on medium heat with about a 1/16 cup of butter (just enough to coat the pan). Once the pan is heated up enough add the fish and marinade and allow to cook evenly on both sides (5 mins each side). Turn heat down to low and let fish simmer for another 5 minutes to allow more marinade to soak in.

While the fish is cooking heat up the 2 cups of water to boiling and add the quinoa and chicken bullion cube. Allow to simmer for 15-20 minutes. You can also steam the broccoli and heat up the corn at this time. Now that everything is done sit down and enjoy your meal.

Red Lobster Parmesan Crusted Tilapia

Ingredients:
* 4 ea 5-6 oz Tilapia Fillets
* Non-stick Cooking Spray
* 1/2 lb. Linguini, cooked

Parmesan Crust:
* 1/2 cup Panko Bread Crumbs (Japanese style breadcrumbs that are usually found in the ethnic items section of your supermarket)
* 1/2 cup Parmesan Cheese, pre-shredded

Parmesan Base:
* 1/2 cup Parmesan Cheese, pre-shredded
* 1 Tbsp. Parsley, dried
* 10 oz Prepared Refrigerated Alfredo Sauce

Parmesan Cream Sauce:
1. 2 Tbsp. Fresh Basil, Chopped
2. 1/4 cup Chablis or Chardonnay Wine, optional
3. 1/4 cup Half and Half

Procedures:

1. Preheat oven to 425 degrees.

2. Spray a 9X13 baking dish with Non-stick Cooking Spray. Place the 4 Tilapia fillets in the dish and set aside.

3. In a small bowl, mix the Panko bread crumbs and 1/2 cup Parmesan cheese to make the crust for the topping. Set aside.

4. To assemble the Parmesan Base, place 1/2 cup Parmesan cheese, 1 Tbsp. parsley and the prepared Alfredo sauce in a medium bowl and stir well. Remove 1/2 cup of the mixture (reserving the rest to make the Parmesan Cream Sauce) and brush onto the 4 pieces of Tilapia, making a thick, even covering on the fish. Evenly sprinkle
the Parmesan Crust on top of the fish. Bake on the top shelf of the oven for 15-20 minutes or until fish reaches 140-150 degrees and the crust is golden brown.

5. Meanwhile while the fish is baking, make the Parmesan Cream sauce. Place the remaining Parmesan Base in a medium sauce pan, add the fresh Basil, Wine, and Half and Half and heat over medium heat until the sauce is simmering, stirring often.

6. Toss the Parmesan Cream Sauce and the Linguini together and serve with the Parmesan Crusted Tilapia. Sprinkle with additional Parmesan cheese if desired.

Red Lobster Lemon Basil Snapper

Ingredients:
4 each 5-6 oz. skinned salmon fillet
24 each 26-30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10-15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce

Procedures:
1. Brush both sides of salmon with olive oil and season with salt and pepper.
2. After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.
3. Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.
4. On a medium heated grill, place the salmon flesh side down. Grill approximately 6-7 minutes per side or until the fish reaches 150 degrees.
5. Grill shrimp approximately 3-4 minutes per side or until 150 degrees.
6. Grill pineapple for 2-3 minutes per side or until there is good carmelization.
7. Brush all items generously with the sweet chili sauce.
8. To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

Serves 6

Red Lobster's Spicy Pineapple Glazed Salmon

Ingredients:
Spicy Pineapple Glaze Ingredients:
1/2 Cup Sweet Chili Sauce
1 ea 8 oz can Crushed Pineapple in Pineapple Juice
1/2-1 Tsp Cajun Seasoning

Fish Ingredients:
4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray

Procedure:
1. Preheat the oven to 400 degrees and place the Salmon in a 9x13 baking dish sprayed with Nonstick Cooking Spray. Season the Salmon with Salt and Pepper.

2. In a small bowl, combine all the Glaze ingredients and mix well. Generously top each piece of Salmon with a scoop of the Spicy Pineapple Glaze.

3. Bake the Salmon for 15-20 minutes or until the fish flakes easily with a fork.

Serves 4

Aquavit's Black Sea Bass en Papillote

Ingredients:
1 whole head of garlic
1 cup olive oil
1 large red onion, peeled and sliced into 1/2-inch thick slices
1 zucchini, sliced into 1/2-inch thick slices
1 cucumber, seeds removed, sliced on the bias 1/4-inch thick
2 beefsteak tomatoes, sliced 1/2-inch thick
Salt and pepper to taste
2 sprigs chopped fresh basil
2 sprigs chopped fresh parsley
Juice of 1 lemon
2 pounds cleaned black sea bass, cut into 4 portions

Procedure:
Roast the garlic in a pre-heated, 400-degree oven for 15 minutes. Slice off the top, squeeze out the puree, and blend it with the oil. Place the vegetables in a medium mixing bowl and season with roasted garlic-olive puree, salt, pepper, basil, parsley and lemon juice. Divide the vegetables evenly among four 8 by 8-inch sheets of parchment paper. Season the bass with salt and pepper, place one portion on top of the vegetables and fold the parchment together.Wrap each parchment "package" in an 8 by 8-inch square of aluminum
foil and place on the grill. Then grill for 10 minutes or until the fish is opaque. Remove from the heat and allow it to rest for 2 minutes before serving.

Serves 4

Cheese Tortellini with Tuna

INGREDIENTS:
1 tuna steak* (about 6 ounces)
1 package (9 ounces) uncooked refrigerated reduced-fat cheese tortellini
Nonstick cooking spray
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1/4 cup finely chopped onion
3/4 teaspoon fennel seeds, crushed
1/2 cup evaporated skimmed milk
2 teaspoons all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
*Or, substitute 1 can (6 ounces) tuna packed in water, drained, for tuna steak. Omit step 1.

DIRECTION:
1. Grill or broil tuna 4 inches from heat source until fish just begins to flake, about 7 to 9 minutes, turning once. Remove and discard skin. Cut tuna into chunks; set aside.
2. Cook pasta according to package directions, omitting salt. Drain; set aside.
3. Spray large nonstick skillet with cooking spray. Add bell peppers, onion and fennel seeds; cook over medium heat until crisp-tender.
4. Whisk together milk, flour, mustard and black pepper in small bowl until smooth; add to skillet. Cook until thickened, stirring constantly. Stir in tuna and pasta; reduce heat to low and simmer until heated through, about 3 minutes. Serve immediately.