Seafood is one of the simplest and quickest foods to prepare. Often the simple things in life are most enjoyable.

A family favourite when the fish is fresh is to just simply broil or steam with a little salt, pepper and butter, garlic, lemon, or lime. The recipes provided here are just a little twist from the ordinary.
Use your own imagination!

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"Italian Salad dressing.
(Paul Newman's is a good one)"

Moules Mrinieres - Serves 4-6 people

• 5 dozen mussels (wash & scrub)
• place mussels in large heavy skillet or saucepan with tightly fitted lid.
• Add 1 cup white wine
• ¼ cup chopped parsley
• ¼ cup chopped celery
• 6 chopped green onions
• 1 sliced clove of garlic
• ¼ cup butter
• Cook, closely covered, over quick heat until shells open.
• Serve mussels in bowls (pour sauce from pan over top of them).

* sauce may be thickend with 2 tbsp fresh bread crumbs.

"Soya sauce & brown sugar (Teriyaki-ish)"

Poisson Bonne Femme

Good with Sole, Snapper, Rock & Ling cod fillets.

• Grease dish with butter.
• Place blob of butter on fillet and roll fish around the butter.
• Pour white sauce over fish and bake at 375 degrees for 15-20 minutes. (Check with toothpick after 15 minutes).

* garnish with parsley

Easy White Sauce

• 2 tbsp butter. Cook lightly.
• Add thin slice of onion and ¾ cup dry white wine.
• Add cream & flour to thicken

* add salt and pepper to taste.

Yogi's Easy Halibut Recipe

• Halibut fillet (ours of course!)
• Mayonnaise on top of fillet.
• Baby shrimp on top of mayo.
• Bake at 400 °F for 10-15 minutes.

Grilled Tuna Steak with Nectarine-red onion Relish

• 4- 8oz tuna steaks 1” thick
• 4 tbsp salad oil
• Salt and ground pepper

• Lightly rub tuna with oil and season with salt and pepper.
• Grill steaks 4-5 minutes per side on medium to hot fire. Do not over cook. Look for slight translucence in the center
• It is best not to over cook.
• Place grilled tuna steaks on top of relish

Relish

• 1 red bell pepper-seeded and cut into thin strips
• 6 ripe but firm nectarines-peeled and cut into 8 slices each
• 1 medium red onion sliced into long strips
• 1 tsp minced garlic
• ¼ cup julienned fresh basil
• ¼ cup red wine vinegar
• ¼ cup fresh orange juice
• 2 tbsp time juice
• ¼ cup virgin olive oil
• Salt and pepper

Combine all ingredients in a bowl and toss them. Chill until ready to serve

Grilled Steamed Clams

• ½ lb unsalted butter
• ½ cup white wine
• 36 little neck clams
• 2 lemons halved
• 2 tbsp chopped parsley
• Salt and fresh pepper

Combine butter and wine in a shallow baking pan that can accommodate all the clams
Wash clams to remove sand
Use tong to place clams on the grill (high heat) when open place them into the butter mixture
When all clams are placed in the butter sprinkle with remaining ingredients.

Grilled Shrimp Pasta with Sun Dried Tomatoes

• 2 lbs med. shrimp
• Salt and pepper
• 2 lbs fettuccine
• 12 sun dried tomatoes (thin strips)
• ¼ lb black pitted olives
• 1 tbsp garlic (minced)
• 1 tbsp capers
• ½ cup chopped fresh basil
• ¼ cup toasted pine nuts
• 2 tbsp unsalted butter
• 4 tbsp lemon juice
• ½ cup grated Romano cheese

Peel and de-vein shrimp
Thread shrimp on skewers (bamboo skewers soaked in water)
Grill them 3 to 4 minutes per side
Cook fettuccine according to package instructions
Toss in tomatoes, olives, garlic capers, basil, pine nuts, and butter. Season with salt and pepper then toss in lemon juice
Add shrimp and serve with romano cheese.

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