Page 20 - Florida Sentinel 8-5-16 Online Edition

Recipes
Grilled Shrimp Scampi
Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as anappetizer or main dish. This recipe also works well with scallops.
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 3 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• ground black pepper to taste
• crushed red pepper flakes to taste (optional)
• 1 1/2 pounds medium shrimp, peeled and deveined Add all ingredients to list
Tilapia Scampi
It’s cheaper than shrimp, and a fish that most in your household will like. So why not change it up?
• 3/4 cup butter or olive oil
• 1 1/2 teaspoons lemon juice
• 8 cloves garlic, halved
• 4 (6 ounce) tilapia fillets, rinsed and pat- ted dry
• 1 tablespoon dried parsley
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Directions: Preheat an oven to 375 degrees F (190 degrees C); prepare a baking dish with cooking spray.
Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10- second increments until the butter is completely melted and the garlic has softened, stirring be- tween each session, about 1 minute total.
Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia.
Bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.
Directions: In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.
Quick Fish Tacos
Easy and tasty if you like fish tacos.
• 1/4 cup reduced-fat sour cream • 2 tablespoons lime juice
salt and ground black pepper to taste • 1 jalapeno pepper, halved lengthwise • 2 1/2 cups shredded red cabbage
• 4 green onions, thinly sliced
• 2 tablespoons olive oil
• 1 pound tilapia fillets, cut into strips • 8 (6 inch) flour tortillas
• 1/2 cup chopped fresh cilantro
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Directions: Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mix- ture until slaw is well mixed.
Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
Serve fish in warmed tortillas topped with cabbage slaw, re- served sour cream mixture, and cilantro.
Maple Salmon
"This is the best and most delicious salmon recipe, and very easy to prepare. If you like maple and don’t really like Salmon, this is the recipe for you. Salmon is the best fish for your overall health.
• 1/4 cup maple syrup
• 2 tablespoons low sodium soy sauce • 1 clove garlic, minced
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 1 pound salmon
Directions: In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Garlic Crabs and Corn
Garlicky crabs and corn...yummy.
• 3 1/2 pounds Alaskan king crab legs with shell or blue crabs
• 6 ears fresh corn
• 1 1/2 cups butter
• 3 teaspoons minced garlic
• 1/8 teaspoon crushed red pep
per flakes
• 2 teaspoon Old Bay Seasoning
TM, or to taste
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Directions: In a very large stock pot, bring a large amount of water to boil. Place crab legs and corn in the pot of boiling water. Boil until the corn is tender, and the crab legs are opaque and flaky. The crab may finish cooking before the corn, check the corn and crab every 5 minutes to see if they are finished cooking. When finished cooking, drain well. Cut a slit into each of the crab leg shells to make it easier for your guests to get to the meat.
In a large saucepan, melt butter or margarine, garlic, red pepper, and Old Bay (TM) seasoning. Stir in the crab and corn, and saute them for 5 to 10 minutes
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, AUGUST 5, 2016