Featured Recipes

Spicy U.S. Farm-Raised Shrimp

1 1/2 pounds deveined U.S. farm-raised shrimp (peeled or unpeeled)

1 teaspoon sea salt

1 Tablespoon Worcestershire sauce

1 Tablespoon fresh lemon juice

2 cloves garlic, minced

1/4 teaspoon ground pepper, dried rosemary, dried thyme, dried parsley flakes

1/4 teaspoon crushed red pepper

1/8 teaspoon ground red pepper

1/2 cup 99% fat free chicken broth

2 Tablespoons dry sherry or white wine

2 Tablespoons butter, melted

Rinse shrimp. Combine seasonings, broth and sherry with shrimp in a zip lock bag; seal and toss to coat. Chill and marinate for at least 1 hour. Add butter and toss. Cook in an oven on broiler rack at 450F for 8-10 minutes or until shrimp turns pink (be careful not to overcook). Shrimp may also be grilled. Serve with cocktail sauce warm or chilled. Or prepare additional recipe of marinade and heat to serve as a dip with shrimp and/or crusty French bread. Yield: 6-8 appetizer servings

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Spicy U.S. Farm-Raised Fish Tacos

4 (4-6 oz.) U.S. farm-raised white fish fillets (tilapia, catfish, sea bass or trout) fresh or thawed if frozen

1 (7.76-oz.) can chipotle chili sauce

2 Tablespoons mayonnaise

1/4 cup tomato paste

1 (12-16-oz) bag slaw mixture or salad greens

1/4-1/2 cup chopped cilantro

1/4 cup chopped green onions

1/4 cup Ranch or cucumber dressing

2 Tablespoons lime juice

4 (8-inch) flour tortillas, warmed

In a large shallow dish combine chipotle sauce, mayonnaise and tomato paste; stir to blend. Lay fillets in dish and coat with paste mixture. Marinate fish for at least 15 minutes. Coat a large skillet with vegetable spray or 1 tablespoon olive oil and add fillets. Cook over medium heat for 5-7 minutes on each side (internal temperature of 145F), charring slightly. In a bowl combine slaw mix, cilantro, green onions and dressing; toss to mix. Place in each warm tortilla the slaw mix and top with fish fillet; drizzle with fresh squeezed lime juice. Yield: 4 servings

If desired , break fillets into pieces. Can also be served with pico de gallo, salsa, sour cream or guacamole.

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Southwestern U.S. Farm-Raised Fish Tacos

1 teaspoon salt

1/2 teaspoon black pepper

1/4-1/2 teaspoon cayenne pepper

2 tablespoons olive oil

4 (4-6 oz each) white fish fillets (tilapia, catfish, trout or hybrid striped bass)

4 soft flour tortillas (8-10-inch size)

2 cups shredded lettuce

2 cups Pico de Gallo or salsa, drained

1 cup guacamole or sliced avocado

1/2 cup sour cream (reduced fat may be used)

1/2-1 cup taco sauce

Mix salt, black pepper and cayenne pepper in a small bowl. Brush fillets with olive oil and sprinkle with seasonings. Grill or broil fillets or sauté fish in hot skillet until brown on both sides, about 5-6 minutes.

Warm tortillas in the microwave for 15 seconds on HIGH.

Sprinkle ½ cup shredded lettuce, ½ cup Pico de Gallo and ¼ cup guacamole or sliced avocado on each flour tortilla. Then, break each fillet in pieces and place on tortilla; fold over. Top taco with sour cream and taco sauce. Yield: 4 servings. (May also use favorite all purpose seasoning instead of salt and pepper mix.)

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Smoked U.S. Farm-Raised Catfish Spread

4 (4-6 oz) U.S. farm-raised catfish fillets, grilled, broiled or pan seared (could also substitute trout, tilapia or sea bass)

1 (8-oz.) package cream or Neufchatel cheese

1 Tablespoon liquid smoke

2 Tablespoons lemon juice

1 Tablespoon hot sauce

1 Tablespoon lemon pepper

½ cup chopped green onions

2 Tablespoons chopped parsley

Place cream cheese in a large bowl and microwave on HIGH for 45-60 seconds to soften. Stir in liquid smoke, lemon juice, hot sauce and lemon pepper and mix. Add catfish pieces, green onions and parsley and mix completely. Can be served warm or chilled. Serve as a spread with crisp crackers. Yield: 2 cups **If smoked fish is available, omit liquid smoke in recipe.

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New Potatoes With U.S. Farm-Raised Caviar

12 small new potatoes

1 Tablespoon olive oil

1/2 teaspoon salt

1/2 cup sour cream or crème fraiche

1/4 cup fresh chopped chives or dill

1 (2-ounce) jar U.S. farm-raised caviar

Scrub potatoes. Cut potatoes in half; cut a thin slice off the bottom of each half so the potatoes will sit upright on a baking sheet. Toss the potatoes with olive oil and salt. Place on a baking sheet and roast at 425˚ F for 25 minutes or until potatoes are tender. Remove from oven and cool slightly. Place potatoes on a serving dish. Top each potato with a teaspoon of sour cream, chives and ½ teaspoon caviar. Yield: 24 appetizers

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Matelote (fish stew made with U.S. farm-raised fish)

4 (4-6 oz.) U.S. farm-raised white fish fillets (tilapia, catfish, trout or sea bass)

1 750 ml bottle of white wine

1 cup finely chopped onion

2 cloves minced garlic

1 teaspoon salt

Bouquet garni (parsley, 1 bay leaf, 1/2 teaspoon dried thyme or 2 teaspoons fresh thyme)

12-16 small pearl onions, peeled

1 (8-ounce) package sliced mushrooms

3 Tablespoons butter, divided

1 Tablespoon flour

Slices of French Bread brushed with olive oil or butter and toasted

Place the fish fillets in a stewpot or a large skillet with the onion, garlic, salt and bouquet garni. Cover fish with wine, reserving ½ cup of wine. Bring the mixture to a boil, cover and reduce the heat. Simmer for 5-8 minutes or until fish flakes easily when tested with a fork. Remove the fish with a slotted spatula to a serving dish and keep warm. While the fish is cooking, pierce a cross in the bottom of each small onion and add to a medium sized skillet with the mushrooms and 1 tablespoon of butter. Add ½ cup of reserved wine and sauté over medium heat until mushrooms and onions are tender, about 10-12 minutes

Melt 2 tablespoons of butter in a small dish and stir in flour with a wire whisk; blend completely. Bring remaining liquid in large skillet to a boil and gradually stir in butter mixture with a wire whisk. Cook down to about half the liquid or 1 cup. (If a smooth sauce is desired, strain liquid before reducing.)

To serve place one fillet on each plate with sautéed mushrooms and 3-4 onions to the side. Drizzle sauce on top of fish. Garnish plate with a mushroom star or fluted mushroom.

French bread that has been toasted can have the flavor enhanced by rubbing a cut clove of garlic across the bread.

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Hot U.S. Farm-Raised Seafood Dip Or Spread

4 (4-6 oz.) U.S. farm-raised white fish fillets (tilapia, catfish, trout or seabass) broiled, grilled or pan seared and flaked

1/2 cup chopped celery

1/2 cup chopped green onions

1 (8-oz.) can water chestnuts, drained and chopped

1 cup mayonnaise

1 Tablespoon lemon pepper

1 teaspoon garlic salt

Combine flaked fish, celery green onions, water chestnuts, mayonnaise, lemon pepper and garlic salt in a large bowl and stir to mix. Coat a baking dish with vegetable spray. Spread fish mixture in baking dish and bake in a preheated oven for 20-30 minutes or until thoroughly hot. Serve as a dip or spread with potato chips, crisp crackers or toasted French bread slices.

*Could also be served as a casserole by topping with 1 cup of crushed potato chips

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Crispy Baked U.S. Farm-Raised Fish

1/4 cup mayonnaise

1 teaspoon lemon zest

1 clove garlic, minced

1 cup panko bread crumbs

2 Tablespoons minced parsley

1 Tablespoon minced thyme or 1 teaspoon dried thyme

4 (4-6 oz.) white U.S. farm-raised fish fillets (tilapia, catfish, trout or sea bass)

Mix together mayonnaise, lemon zest and garlic in a bowl. In a plate mix together panko bead crumbs, parsley and thyme. Pat fish dry with paper towels and season with salt and pepper. Coat the top of each fillet evenly with mayonnaise mixture. Dredge the top of each fillet in panko mixture, pressing gently to adhere. Place fillets, crumb side up, on a baking sheet coated with vegetable spray. Bake in a preheated 400F oven for 15-20 minutes until crispy and golden and fish flakes easily when tested with a fork. Yield: 4 servings

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Cheesy U.S. Farm-Raised Fish Strips

4 (4-6 oz.) U.S. farm-raised white fish fillets (catfish, tilapia, sea bass or trout) cut into 3-4 strips per fillet

1 1/2 cups finely crushed cheese crackers

1/3 cup grated or shredded Parmesan cheese

1/3 cup butter, melted

Combine crackers and cheese in a flat plate. Dip fish strips in melted butter and then dip in crumb mixture. Place fish strips on a baking sheet coated with vegetable spray. Bake at 400F for 15-20 minutes or until fish flakes easily when tested with a fork. Yield: 4 servings.

**To reduce fat in recipe substitute buttermilk for butter.

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