Grilled Tilapia and Mango Salsa


  • 1/2 cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 teaspoons dried basil
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 4 tilapia fillets
  • 2/3 cup chopped mango
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 4 teaspoons minced jalapeno pepper
  • 4 teaspoons minced red onion
  • 2 teaspoons minced red bell pepper
  • 2 teaspoons minced green bell pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon ground black pepper


  1. Stir the olive oil, garlic, basil, black pepper, and salt together in a bowl. Put the tilapia fillets in a resealable plastic bag; pour the olive oil mixture over the fillets and seal the bag. Marinate in refrigerator for 1 hour.
  2. Make the salsa by stirring the mango, lime juice, orange juice, jalapeno pepper, red onion, red bell pepper, green bell pepper, parsley, and black pepper together in a bowl. Refrigerate for 1 hour to allow the flavors to blend. ...
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Easy Thai Shrimp Soup

  • 1 cup uncooked basmati rice
  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoon red curry paste
  • 1 (12-ounce) can unsweetened coconut milk
  • 3 cups vegetable stock
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
  1. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
  2. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
  3. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
  4. Stir in rice, shrimp, lime juice and cilantro.
  5. Serve immediately.
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Louisiana Crawfish Boil

  1. Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
  2. Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until t...
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Octopus Salad with Potatoes and Green Beans

  • 1 onion, halved
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 1 bay leaf
  • 1 1/2 pounds octopus tentacles, separated
  • 1/2 pound green beans, cut into 1 1/2-inch lengths
  • 1 1/2 pounds Yukon Gold potatoes
  • 1 garlic clove, minced
  • 1 tablespoon chopped parsley
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  1. Fill a large saucepan with water, add the onion, carrot, celery and bay leaf and bring to a boil. Add the octopus and simmer over moderate heat for 1 hour, until tender. Let the octopus cool in the liquid, then drain. Using a paper towel, wipe the purple skin off the tentacles, leaving the suckers intact. Cut the tentacles into 1-inch pieces.
  2. Meanwhile, in a saucepan of boiling salted water, cook the green beans until tender, 5 minutes. Using a slotted spoon, transfer the beans to a plate and pat dry. Add the potatoes to the boiling water and cook until tender, 25 minutes. Let cool slightly, then peel and dic...
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Milk Fish Stew

  1. 1.5 kg Milk Fish
  2. 1 eggplant (brinjal), cut into chunks
  3. 1 medium onion, diced
  4. 1 thumb sized ginger, sliced thin crosswise
  5. 250ml (1 cup) water
  6. 180ml (3/4 cup) vinegar
  7. 2 large green chillies
  8. 1 teaspoon salt
  9. 1 small bitter melon, cut into chunks
  10. 1 green pepper (capsicum), cut into chunks
  1. Clean the bangus by removing the scales, gills and guts inside of the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.
  2. Arrange the eggplant, onion, and ginger at the bottom of a 1.5 litre pot. Place the fish on top followed by the green chillies and sprinkle with salt.
  3. Pour the water and vinegar into the pot and bring to a boil. Boil for 5 minutes, then simmer for 20 minutes.
  4. Add the bitter melon and green pepper. Cook for 10 minutes or until the bitter melon is soft to the touch. Serve with rice.
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Drunken Mussels

Ingredients: Directions
  1. Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
  2. Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
  3. Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
  4. Serve with grilled bread and lemon wedge.
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Garlic Crab

  1. Place garlic, onions, butter, salt, red and black pepper into a roasting pan and put into a 450 degree oven.
  2. Be sure to watch carefully and cook until onions and garlic turn golden brown.
  3. Remove from oven, add crab and blend thoroughly.
  4. Make sure the crab (shells and all) is coated.
  5. Place pan back into oven on 475 degree for 15-20 minutes, turning crab about every 5 minutes.
  6. After the crab has been heated throughout remove from oven.
  7. Garlic sauce should be braised onto the shell of the crab.
  8. Serve as soon as possible, sprinkled with parsley and garnished with lemon.
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Grilled Oysters with Fennel Butter

  1. Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
  2. In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
  3. Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
  4. Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.
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Lemon Butter Scallops

  1. 1 tablespoon unsalted butter
  2. 1 pound scallops
  3. Kosher salt and freshly ground black pepper, to taste

For the lemon butter sauce

  1. 2 tablespoons unsalted butter
  2. 2 cloves garlic, minced
  3. Juice of 1 lemon
  4. Kosher salt and freshly ground black pepper, to taste
  5. 2 tablespoons chopped fresh parsley leaves
  1. Melt 1 tablespoon butter in a large skillet over medium high heat.
  2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
  5. Serve scallo...
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Oyster Stew Recipe

  1. 3/4 cups half-and-half
  2. 3/4 cups heavy cream
  3. 1 pound oysters, shucked, liquor reserved
  4. 5 dashes Tabasco sauce, or to taste
  5. Salt and white pepper, to taste
  6. 4 tablespoons butter
  7. Paprika, to taste
  8. Buttered toast or oyster crackers, for serving
  1. In a saucepan, combine the half-and-half, heavy cream, and oyster liquor and heat over medium-low heat. (If there is more than a cup of liquor, you may not want to use all of it. Start with a cup and then add to taste.) Add Tabasco, salt, and pepper, to taste.
  2. When cream is very hot, but not simmering, add the oysters. They will cook very quickly; they are done when the edges have begun to curl. Remove from heat.
  3. Set out 4 bowls and place 1 tablespoon of the butter in each bowl before serving. Ladle equal amounts of oysters and broth into each bowl. Season with paprika, to taste. Serve with buttered toast or oyster crackers.

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