Fish with Cucumber Sauce CarbsPerServing:6 total recipe Effort:Easy
Ingredients:
2/3 cup cucumber — chopped and seeded 1/2 cup radishes — chopped
1 teaspoon vegetable oil
2 tablespoons tarragon vinegar1/4 teaspoon dried tarragon
salt and pepper — to taste 4 tilapia fillets ( 6 ounces each )
2 tablespoons butter

How to Prepare:
Combine first six ingredients in a small bowl; mix well.
Let stand at room temperature while preparing fish.
Saute tilapia ( also known as St. Peters Fish) in butter in a large
skillet
over medium heat for two to three minutes on each side or
until fish flakes easily. Transfer to serving plate.
Spoon cucumber mixture over each serving. Serves four.
Four Seasons Crab Cakes CarbsPerServing:11 total recipe excluding lemon juice
Effort:Easy
Ingredients:
2 pounds lump crabmeat 1/2 pound cod fillets — fresh
1/2 cup heavy cream — (1/2 to 1) 1 Tablespoon Dijon mustard
2 teaspoons sesame oil
2 Tablespoons parsley — finely chopped2 Tablespoons chives —
finely chopped 2 Tablespoons basil — julienned
Salt and pepper to taste Juice of 1/2 lemon Olive oil for sauteing

How to Prepare:
Pick through crabmeat, removing all shells but being careful not to
break up the large lumps too much.
In a food processor, grind codfish until pureed. Add 1/2 cup of heavy
cream and puree until incorporated. Then add more cream if needed.
The mixture should be smooth and shiny, yet firm enough to hold its
shape.
Place this mousse in a metal bowl and add the other ingredients,
except
for the olive oil.
Take a small portion of the crab-cake mixture and saute in hot olive
oil until golden brown. Taste to adjust seasoning.

Form the rest of the crab cakes and saute in hot olive oil until
golden
on both sides. Finish by baking in a 450-degree oven for 4-5 minutes.
Serves six to eight
Fried Sea Scallops CarbsPerServing:10 total recipe Effort:Easy
Ingredients:
1 pound sea scallops — fresh
HOT pork rinds — crushedsalt — to taste (optional)

How to Prepare:
Heat oil in skillet. Crush the pork rinds into a fine powder. Add the
salt. I do it in a large zip lock baggie. Add the scallops to the
baggie and coat really well with the pork rinds. Fry them until they
are good and crispy.

Tags: Misc Recipes, nutritious foods, easy recipes, crockpot recipes, campfire cooking