Grilled Prawns  Elsie  ( from All Recipes)  

1/2 cup olive oil
1 Tbsp dijon mustard
3 cloves garlic, minced or crushed
juice of 1 lemon
juice of 1 orange
1 tsp dried basil or oregano or italian spice
2 Tbsp white wine (optional)

Mix all ingredients well. Pour over peeled raw prawns ( about 30) and marinate for 1 hour.
Thread prawns onto skewers and grill on hot BBQ 3-5 minutes (turn once) until pink.

Alternate method, Marinate prawns in a large dutch oven or frying pan.
Saute them on the stove until they're pink. Don't overcook. Remove prawns and keep warm.
Boil marinate with a little whipping cream and pore sauce over pasta of your choice.
I used gnocchi and it was delicious!

Baked Scallops with Herbed Crumbs (Elsie)

Herbed Crumbs

2 Tbsp butter ( or oil )
1 tsp minced garlic
1/4 cup chopped chervil, can substitute with parsley or tarragon
1/2 cup fresh bread crumbs
salt to taste

Preheat oven to 450 degrees.
Heat butter and garlic in small skillet over med. heat for 30 seconds.
Add chervil and bread crumbs. Toss together, season with salt and remove from heat. Cool.


Scallops

2 Tbsp butter
8 jumbo scallops ( I use about 16-18 large because jumbo are hard to find)
salt & pepper
2 Tbsp lemon juice
2 Tbsp chopped chervil

Heat butter in non-stick skillet over high heat to sear scallops.
Season scallops with salt & pepper and sear about 1 minute per side.
Transfer scallops along with browned butter to an ovenproof baking dish.
Sprinkle with lemon juice.
Scatter crumbs over scallops.
Bake for 4-5 minutes or until scallops are opaque and crumbs are golden.
Serve immediately.

Be careful not to overcook scallops, the large ones cook faster than the jumbo.

Fish Tacos (Elsie)

1 lb. flakey white fish fillets, such as haddock,halibut or cod
1 lime, zested and juiced
1/2 tsp pimenton(  it's a type of paprika) I use 1 tbsp of taco seasoning
2 cloves garlic, mashed
1/4 cup canola oil
sea salt

Cut fish into strips. Combine the fish with remaining ingredients in a medium bowl. Cover and refrigerate for up to a day.
When ready to cook place fish parchment paper lined baking sheet. Bake in 350 oven for 8-10 minutes.
Wrap tortillas in foil and place in oven with the fish to heat through.

To serve put fish on tortillas, top with a couple of avocado slices and savoy cabbage slaw.Wrap up tortilla and enjoy.

Quick topping for tasty Tilapia (Kim)

3 tbsp. lemon juice
1 tbsp. melted butter
1 clove garlic, crushed
1 tsp parsley

Mix and pour over tilapia and bake. Yum!

Thai Tuna Salad (Kim)

2 tins tuna
juice of one lime
1/2 tsp. salt
1 tbsp. fish sauce
1 chili pepper
1 tbsp grated ginger root
1/4 red onion, finely chopped
1 green onion
1/2 bunch cilantro
1/8 c. chopped peanuts

Mix and refrigerate. Cilantro and peanuts are garnish. SUPER fresh tasting!

Grilled Salmon with Grapefruit Maple Mustard Glaze (Sandra)

Marinade & Glaze:
1 c ruby red grapefruit juice
1/2 c pure maple syrup
2 Tbsp chopped fresh dill
2 Tbsp dijon mustard
2 Tbsp olive oil
1 tbsp fresh ground black pepper
8 atlantic salmon fillets (6oz each, skinned)
1/4 salmon seasoning (recipe follows)
1 grapefruit (sliced)

Salmon Seasoning:
1/4 c each: lemon pepper, kosher salt, dill seed, ground coriander
2 Tbsp dried dill
1 Tbsp each: paprika, garlic powder, onion powder
2 tsp cayenne pepper
2 tsp sugar

In a small bowl, whisk together grapefruit juice, maple syrup, dill, mustard,olive oil and pepper. Season the salmon with seasoning, pressing it into the flesh. Place the salmon in a single layer in a large dish and pour half the marinade over top. Marinate for 30 min. Warm remaining marinade in small saucepan. Slice the grapefruit into 1/2" thick slices and set aside. Preheat grill to med-high. Remove salmon from marinade, reserving marinade. Grill salmon for 3-4 min per side, basting with reserved marinade. Brush grapefruit slices with oil and grill 2-3 min per side. Serve salmon with grapefruit slices and warmed marinade.

Tuna or Chicken Bouches (Elsie)

1 tsp dried minced onion
1 1/2 tsp lemon juice
1 6 1/2 oz can of tuna or chicken, well drained
1/2 cup mayonnaise
1/4 tsp curry powder
5 oz can water chestnuts,drained and finely chopped

Mix onion and lemon juice.Let stand 5 minutes. Combine with remaining ingredients. Fill into cream puff pastries just before serving and warm in the oven @ 250 just until warmed through.

Cream Puff Pastry

1/2 cup all purpose sifted flour
1/2 cup water
3 tbsp unsalted butter, cut in pieces
pinch of salt
pinch of sugar
2 eggs
Place water, butter, salt, and sugar in a saucepan. Heat until the water and butter come to a boil. Remove from heat and add the flour all at once. Mix well using a wooden spoon.
Return to heat and mix until a smooth ball forms and the paste leaves the sides of the pan.
Remove from heat and place the paste in a bowl. Lightly beat the eggs in another small bowl.
Using a wooden spoon or electric mixer, add eggs to the paste a little at a time, beating well after each addition. The mixture is ready to use when it is smooth, thick, and glossy.
Drop by small spoonful on lightly greased or nonstick baking sheet. Lightly press down on top of each ball to ensure an even shape when rising. Bake @ 400  for 15 - 20 minutes or until well risen and golden brown. Don't be fooled by golden coloured cream puff pastry. If the cracks of the pastry are still light yellow or much lighter than the rest of the pastry,this indicates that the interior is not quite done. Reduce the temperature to 325 and continue baking. The cream puffs should sound hollow when the bottoms are tapped.Make a small hole in the bottom of each puff using the point of a small knife. Transfer to a wire rack to cool thoroughly.
Split partially and fill.

Thai Shrimp Coconut Curry (Kim)

Easy and packed with flavour.

Curry Sauce:
1 can good quality coconut milk (regular or lite)
1-2 fresh red chilies, minced (or 1/2 tsp. crushed dried chilies)
1/4 c. red onion, minced
3-4 cloves garlic, minced
1 thumb size piece of ginger, grated
3/4 tsp. turmeric
1/4 tsp. ground coriander
squeeze of lime juice
1 tbsp. brown sugar
1 tbsp. ketchup
2 tbsp. fish sauce

Curry Ingredients:
12-14 medium to large shrimp, shells removed
1 14-oz. can pineapple chunks or 1 1/2 cups fresh pineapple
1 1/2 - 2 cups cherry tomatoes
1/3 c. dry toasted coconut (quickly toasted in frying pan. This tastes awesome - take the few minutes to do it : )
handful of fresh coriander

Whisk all sauce ingredients. Put in pot at medium-high. Stir occasionally. When sauce reaches a boil, turn down to medium. Add the other ingredients. Simmer.
Serve over jasmine or basmati rice.

Note: coconut will burn easily. Toast on medium heat till golden and fragrant. Remove.
When curry is made, do a taste test. If you'd like it more salty add a bit more fish sauce. If you'd like it sweeter, a bit more brown sugarand more chillies if you'd like it spicier.

Shrimp Satay with Peanut Dipping Sauce (Kim)

This is honestly worth getting the extra ingredients at the grocery store. It mixes together quickly and is delectable!

1/3 c. canned sweetened coconut cream
2 tbsp. hoisin sauce
2 tbsp. peanut butter
2 tbsp. soy sauce
1 tbsp. grated ginger root
1 tsp. hot pepper sauce
1 tsp. sesame oil
2 cloves garlic, minced
2 lb raw shrimp (peeled and deveined) (about 4 dozen or 1kg)
1/4 c. chopped fresh coriander or green onions

1. Combine coconut cream, hoisin sauce, peanut butter, soy sauce, ginger, hot sauce, sesame oil and garlic. Mix until smooth.
2. Add shrimp and stir to coat well. Marinate for up to 2 hours in the fridge.
3. Thread 2 shrimp onto each of 24 soaked 6-inch wooden skewers. On greased broiler pan, broil for 2-3 minutes on each side or until opaque. Arrange on serving dish and sprinkle with coriander or green onions. Makes 24 hors d'oeuvres.

Peanut Dipping Sauce
Blend 1/2 c. peanut butter, 1/4 c. soy sauce, 1/4 c. lemon juice, 2 tsp. sesame oil and 1 tsp. hot chili paste or hot sauce until smooth. Add 1 c. mayonnaise. Blend well. Add 1/2 c. chopped fresh coriander or parsley and 1/4 c. chopped green onions. Sauce can be covered and refrigerated for up to two days. Makes 2 cups.