Cook Time: 20-25 minutes | Prep: 30 minutes

Ingredients:

• 1-1.5 Lbs. Shrimp
• 1 Lb. Fettucine (or your favorite pasta)
• 3 Tbs. Chopped Garlic (fresh)
• 1/3 Cup Lemon Juice (fresh)
• 1/3 Cup white wine (optional)
• 1 Stick Butter
• ½ Cup Chopped Parsley (fresh)
• 2 Tbs. Olive Oil
• 1 Cup Grated Parmesan (fresh)
• Salt and Pepper to taste

Prep:

Peel and de-vein shrimp if desired and place in refrigerator. Chop garlic into medium to fine size, chop parsley into medium pieces, grate parmesan cheese, and juice lemons (about 6). Set aside. 

Cooking:

In a large pot start boiling water for pasta (remember to salt the water once water starts boiling). Add pasta to allow time for cooking as shrimp will only take 2-3 minutes. In a large skillet, heat olive oil till hot. Add shrimp and cook for 1 minute. Add butter and garlic and cook for 1 minute.

Add in remaining ingredients (except cheese and parsley). Stir all ingredients and cook for another minute. Drain pasta and return to pot, then add in ¼ of parmesan cheese and ½ the parsley. Pour shrimp and liquid over the pasta and toss with tongs. Add in remaining parsley and ½ the parmesan. Serve immediately and garnish with remaining parmesan.  You may want some toasty garlic bread as an accompaniment. 

Cook Time: 8-10 minutes | Prep: 10-15 minutes

Ingredients:

• 2 filets of fish (1 lb.) - flounder, snapper (your favorite)
• 2 to 3 Tbs. Blackening spice (Ocean To Fork Seafood Brand)
• 2 Tbs. Olive Oil or your favorite
• 1 Ripe Tomato Sliced
• 1 Head lettuce (Optional)                        
• 2-4 Buns or Rolls
• 4 Slices of Bacon (Optional)
• 2 Tbs. Lemon Dill Aioli (Ocean To Fork Brand)

Prep:

Rinse fish and dry thoroughly with paper towel.  Sprinkle blackening spice on both sides of fish until generously coated set aside or place in refrigerator until ready to use. Cook bacon and set aside. Slice tomato in to approximately 8 slices depending on desired thickness. Rinse lettuce and separate into whole leaves approximately 2-4 depending on size. (Optional)

Cooking:

In a large non-stick or cast-iron skillet, heat oil until smoking. Be sure not to have too much oil - depending on size of skillet you just want the oil to not allow fish to stick. Place fish in skillet. It will smoke a lot and that is normal depending on thickness of filet. Only flip fish once - it should take approximately 2 minutes on each side. Place blackened fish on your favorite roll, top with lettuce, tomato, bacon and finish with Aioli.

Ingredients:

• ¾-1lb. Halibut 2-3 filets (any thick white fish will work)
• 8-10 Cherry Tomatoes
• 4-5 Leaves fresh Basil
• 2 Tbs. Finely chopped garlic (fresh) but jarred will work
• 4-5 Tbs. Olive Oil
• Salt
• Black Pepper

Prep:

Cut tomatoes into halves set aside.

Chop garlic set aside.

Stack rinsed basil leaves on top of each other roll tightly then chiffonade set aside.

Rinse fish in cold water and place on a paper towel to dry, lightly dry the topside with another paper towel. The fish should be totally dry.

Cooking:

In a small skillet add 2-3 table spoons olive oil and heat on high till almost smoking add tomato halves and quickly blister them about 30 seconds remove from heat.  About 30 seconds after removing from heat add in garlic just be sure oil has slightly cooled as to not burn the garlic set aside.

In a medium to large size non-stick skillet add 1-2 tables spoons of olive oil on high heat until almost smoking. Lightly salt and pepper the fish before putting in the skillet, place salt and peppered side down first leave the fish for 2-3 minutes depending on thickness while cooking lightly salt and pepper the top of the fish.  When the fish is white approximately half way up reduce heat and turn fish over to the uncooked side continue cooking for about 1-minute turn off heat and leave in pan.

Return small skillet with tomatoes, garlic and olive back to stove add remaining olive oil and warm back up, once hot turn off heat and add half the basil, reserve the rest of basil for garnish.