Recipes

Mahi Mahi Shish Kabob

1 pound Mahi-Mahi, cut into 1 inch cubes or pieces 1 cup Newman’s Own Lighten Up Low Fat Sesame Thai Dressing 2 fresh peaches, cut into wedges ¼ cup light soy sauce ¼ cup ketchup ¼ cup chopped cilantro 2 tbsp honey With bamboo or metal skewers, thread the Mahi-Mahi and the peaches through the

Lehi Carpaccio

1/2 lb fresh Lehi Fillets 3 cups Kula greens 1 tbsp sea salt ½ tbsp course ground pepper 6 wonton skins, julienne and deep-fried 1 tbsp chili paste 1 cup extra virgin olive oil Pink peppercorn (optional) Plastic wrap Citrus Herb Vinaigrette Ingredients: 1 cup orange juice                                     2 tbsp Thai basil, chopped ½ cup lemon

Halibut with White Wine, Tamari & Lemon

Grilled Wahoo

2 fillets Wahoo, ½ inch thick ½ cup butter, melted 1/3 cup extra virgin olive oil 2-4 cloves fresh garlic 1/3 cup fresh cilantro or parsley 2 tbsp Cajun seafood seasoning 1 whole lemon, juiced Lemon wedges to garnish Brush grill with vegetable oil to prevent sticking, preheat on high for 10 minutes.  Mix melted

Grilled Spicy Asian Shrimp

1 lb of raw, medium shrimp, peeled and deveined 2 cloves garlic, sliced 1 jalapeno, sliced 1/2 cup light coconut milk 1/2 cup Newman’s Own Lighten Up Low Fat Sesame Thai Dressing 1 tbsp grated lime peel 1 tbsp fresh chopped cilantro In large bowl, combine shrimp with remaining ingredients. Marinate for at least one

Grilled Scallops with Coriander Butter Sauce

2 tablespoons minced onion 1 tablespoon white-wine vinegar 1/4 cup water 1 teaspoon ground coriander 1/2 stick (1/4 cup) cold unsalted butter, cut into 4 pieces 3/4 pound sea scallops Vegetable oil for brushing the scallops 2 tablespoons minced fresh coriander In a small heavy saucepan simmer the onion, the vinegar, the water, and the

Gourmet Grouper

¾ cup grated parmesan cheese ½ cup butter or margarine softened 3 tbsp mayonnaise 3 tbsp chopped green onions 2 tsp chopped fresh chives 6 grouper fillets (8 oz each, about 1 inch thick) ¼ cup lemon juice ¼ tsp freshly ground black pepper Lemon slices (optional) Fresh chives (optional) Combine cheese, margarine, mayonnaise, green

Glazed Salmon

4 tablespoons Wild Thymes Chili Ginger Honey Marinade 2 tablespoons butter 1/4 cup Dijon mustard 2 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon finely grated ginger Vegetable oil Salt and freshly ground black pepper 8 salmon fillets, 6 ounces each Combine the Chili Ginger Honey marinade and butter in a small sauté pan

Garlic Shrimp

Garlic lovers, here’s your dish! Takes just a few minutes to prepare, for a simple and delicious stir-fry. Spear with toothpicks for an appetizer, or serve over jasmine rice as an entrée. 8-12 large shrimp (shelled and deveined) 2 tbsp garlic, minced 1⁄2 tbsp Thai Kitchen Premium Fish Sauce 1 tsp pepper 1 1⁄4 tsp

Fish Crisp Basic

Ideal for large or oily fish 1 Large Fish Fish Crisp Original Eggs Lemon Butter Cut large fish into 1 “steaks or fillets and cut into 4” portions. Dip pieces in egg, then coat with Fish Crisp Original. Melt a healthy portion of butter in a large frying pan at medium heat. Place fish pieces