Treasures & Tips to Health & Happiness

little tid bits that add a touch of happiness to your life

Seafood Recipes

  = My family's favorites!



  1. Tilapia Scampi
  2. Ramen Shrimp Pouch 
  3. Salmon Patties 
  4. Parmesan Baked Salmon 
  5. Salmon Marinade  
  6. Fish & Chips 
  7. Tuna Noodle Casserole 
  8. Open-Face Tuna Melts 
  9. Tuscan Style Grilled Tuna Steaks 
  10. Creole Crab Cakes 
  11. Shrimp Etouffee
  12. Kid Friendly Mini Fish Burgers
  13. Shrimp Gumbo

Tilapia Scampi

2 Tilapia Filets

6 T Butter

1 T Lemon Juice

2 T Olive Oil

4 Garlic Cloves, minced

1 T Dried Parsley

S&P to taste

1 pkg pasta noodles (Angel Hair, Fettuccini, whatever you have on hand)

In small sauce pan, melt butter w garlic & lemon juice over medium heat.

Heat olive oil in medium skillet.  Season fish with S&P.  Cook fish in skillet, when done, remove from pan, wipe excess oil out of pan and return fish.  Pour melted butter mixture over fish, simmer covered for 10 minutes.  While fish is simmering, prepare pasta.  Serve over pasta noodles with a veggie side.

Posted 09/09/2009

Ramen Shrimp Pouch

Alton Brown – Food Network

2 packages Ramen noodles
1/2 cup dried mushrooms, chopped
20 large raw shrimp, peeled and deveined
1/2 cup finely chopped onion
1/2 cup sliced scallions
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 quart vegetable broth
1/2 cup mirin
1/4 cup soy sauce
4 teaspoons sesame oil

Special equipment: 4 (18-inch) squares aluminum foil

Preheat oven to 400 degrees F.

Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.

In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.

Posted 05/13/2009

Salmon Patties

1 (14.75 ounce) can canned salmon

1 egg

1/2 cup seasoned dry bread crumbs

1/4 cup chopped onion

1 tablespoon olive oil

Drain and reserve liquid from salmon.  Mix egg, onion, bread crumbs and salmon together.

Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.

In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

Posted 05/03/2009

Parmesan Baked Salmon

¼ c. Mayo

2 Tbsp.  Grated Parmesan Cheese

1/8 tsp. ground red pepper (cayenne)

4 salmon fillets (1 lb.), skin removed

2 tsp. lemon juice

10 RITZ Crackers, crushed (about 1/2 cup crumbs)

Preheat oven to 400°F. Mix mayo, cheese and pepper until well blended; set aside.

Place salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs

Bake 12 to 15 min. or until salmon flakes easily with fork.

Posted 04/29/2009

Salmon Marinade

From ingredients I had on hand, I made this marinade for our grilled salmon last night and I have to say, it was quite delish and is now a family favorite!

1 T minced garlic

1 T Lemon Juice

1 T Liquid Smoke

1 T Hoisin Sauce

1/3 C. Low Sodium Soy Sauce

1 T Honey


Mix all ingredients together in a gallon size zipper bag and add Salmon filets.  Gently shake it around a bit, but don’t go crazy and mush up the salmon.  Let it sit for about 20 minutes or so before grilling.  Cover the grill grate with foil and then brush with oil to avoid sticking.  Place the filets skin side down on the foil and brush marinade over filets (toss what is not used).  Grill 6-8 minutes on each side.

Posted 04/21/2009

Fish & Chips

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground black pepper

1 cup milk

1 egg

1 quart vegetable oil for frying

1 1/2 pounds cod fillets

1 pkg frozen waffle fries




In a medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.


Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).


Prepare fries according to pkg directions.


Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.


Posted 04/03/2009

Tuna Noodle Casserole

1 can tuna, drained

1 can crm mush soup

1 c. milk

1 pkg egg noodles

Frozen peas

Shredded Cheese

Salt & Pepper to taste

10 Ritz Crackers (optional)


Cook noodles according to pkg.  Add peas during the last minute (they only need a minute to cook).  Drain noodles and peas and return to pan.  Add soup, milk & tuna.  Salt & pepper to taste.  As it is in this state, you may serve.  Or, for added texture, you can pour into baking dish, top with crushed crackers and bake at 350 for 20 minutes. 


Posted 03/26/2009

Open-Face Tuna Melts


1 (12 ounce) can solid white tuna packed in water, drained

¼ c mayo

¼ c dill pickle relish

1 T grated onion

¼ c Sunflower Seeds

2 tsp dill weed

1 T parsley

1 T chives

2 tsp tarragon

¼ tsp ground mustard

¼ tsp pepper

1 & ½ tsp lemon juice

4 slices whole wheat bread

1 fresh tomato, thinly sliced

8 slices Muenster, Mozzarella or Provolone cheese



Preheat oven  to 375°.
In a medium mixing bowl, combine tuna, mayo, relish, onion, sunflower seeds, spices, and lemon juice. Divide tuna salad between the 4 slices of bread; spread evenly over each slice. Top with tomato slices and cover each with 2 slices of cheese.

Bake for 10-15 minutes, or until cheese is melted and centers of sandwiches are hot.

Posted 03/04/2009

Tuscan Style Grilled Tuna Steaks

This recipe is borrowed from my Rachel Ray 30-Minute Meals 2 cookbook. 



4 fresh tuna steaks

Zest of one lemon

3 sprigs fresh rosemary, leaves stripped from stem

handful fresh flat-leaf parsley leaves

3 garlic cloves, crushed

steak seasoning blend (or coarse salt and black pepper)



Rinse & pat tuna steaks dry.  Zest the lemon using the finest side of a hand or box grater over a cutting board.  Pile rosemary and parsley leaves on top of zest.  Pile garlic & some grill seasoning on top of herbs.  Mill the garlic, herbs and spices with knife into finely chopped mixture.  Drizzle EVOO over the tuna steaks, just enough to coat each side.  Rub herb mixture into fish, coating pieces evenly on each side.  Let stand 10 minutes.

Grill tuna steaks 2-3 minutes on each side if you prefer your tuna pink in the center, 5 minutes per side for well done.  Cook steaks over high setting on indoor electric grill, medium high heat on outdoor gas grill, or 6 inches from hot prepared charcoal.

Posted 03/01/2009

Creole Crab Cakes


1  stalk celery, finely chopped

1  small onion, finely chopped (1/3 cup)

1  tablespoon olive oil

1  egg, beaten

1/4  cup mayonnaise or salad dressing

1/2  teaspoon dry mustard

1/4  teaspoon garlic powder

1/4  teaspoon onion powder

1/4  teaspoon ground red pepper

1-1/2  cups soft French bread crumbs

8  ounces fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed (about 1 1/2 cups)

3  tablespoons finely chopped red sweet pepper

3  tablespoons olive oil

tartar sauce

3  tablespoons finely chopped green sweet pepper




  1. Cook celery and onion in the 1 tablespoon olive oil in a skillet until tender; cool slightly.
  2. Combine egg, mayonnaise or salad dressing, dry mustard, garlic powder, onion powder, and ground red pepper in a mixing bowl. Add celery mixture, bread crumbs, crab meat, and the red and green sweet pepper. Mix well. Shape into 12 cakes.
  3. Cook the crab cakes in the 3 tablespoons olive oil in a large skillet for 2 to 3 minutes on each side or until lightly browned. Serve with tartar sauce. Makes 8 appetizer servings or 4 main course servings.

Posted 02/24/2009

Shrimp Etouffee

I'm making this dish for my family on Mardi Gras.  I'll serve it with a side of brown rice (which isn't totally cajun, but we like it).



1/4 cup butter

1 medium onion, chopped

2 stalks celery, chopped

1 clove garlic, minced

1 tablespoon all-purpose flour

1-1/2 pounds fresh shrimp, peeled, deveined and chopped

1/4 cup chopped fresh mushrooms

1 tablespoon paprika

salt & pepper to taste

crushed red pepper to taste

½ teaspoon Creole Seasoning (see recipe)

1 cup chicken stock



In a large skillet, melt butter and sauté onions, celery and garlic until they are cooked down.

Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.

Pour in 1 cup of chicken stock and mushrooms. Stir in paprika, seasonings, salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.

Posted 02/21/2009

Kid Friendly Mini Fish Burgers

I found this recipe in my Parenting magazine and it looked delish!  I made these for my family and they were a hit! 



Cooking spray
1 lb fillet of cod, sea bass, or any firm white fish
1/2 tsp salt
Pepper to taste
1 cup canned white beans
1/2 cup fresh parsley leaves
1/4 cup bread crumbs
1 egg, beaten
Mini–whole-wheat buns or rolls
Romaine lettuce
Tomato slices
Tartar sauce


1. Preheat oven to 375°F. Spritz baking pan with cooking spray, and add fish. Season with 1/4 tsp salt and pepper to taste. Bake until flaky, 7 to 10 minutes. Remove fish from oven; leave oven on.
2. In a food processor, puree white beans, parsley, 1/4 tsp salt, and bread crumbs. Process for 1 minute. (If you don't have a processor, use a potato masher instead.) Place bean mixture into a large bowl with the egg; crumble in fish. Gently mix with your hands until it's incorporated. Then form into 8 small patties.
3. Coat an ovenproof skillet with cooking spray and put over medium heat. Add burgers. Cook until brown on one side, about 5 minutes. Flip cakes carefully, and place in oven for 5 minutes.
4. Serve on mini-buns with lettuce, tomatoes, and tartar sauce.



Posted 02/14/2009

Shrimp Gumb

For serious party people, the "Mardi Gras" or "Carnival" celebration can stretch from the twelfth night after Christmas to the sober dawning of Ash Wednesday--with its rollicking highpoint on Fat Tuesday. What fuels all those days and nights of parading, dancing, and carousing?  In New Orleans, it's gumbo.  This recipe was inspired by a couple of recipes found on



1 pound smoked sausage, cut into 1/4 inch rounds

1/2 cup vegetable oil

2/3 cup all-purpose flour

2 cups chopped onion

1/2 cup chopped green onions

2/3 cup green bell pepper, finely chopped

2 tablespoons chopped fresh parsley

1 tablespoon minced garlic

2 pounds medium shrimp - peeled and deveined

6 cups chicken stock 

2 cups water

salt to taste

ground black pepper to taste

1/8 teaspoon cayenne pepper

1 teaspoon dried thyme

2 bay leaves

2 cups chopped okra or file powder*



  1. In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. 
  2. Add the vegetable oil to the skillet and heat.  Make a roux by whisking flour into the hot vegetable oil.  Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
  3. When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic (if using okra, add it now as well). Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
  4. Stir in 2 cups water and spices.  Add all of the chicken stock slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes.
  5. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls.  If using file powder instead of okra, sprinkle file powder over individual servings, and stir in.

* Okra & file powder are used to flavor and thicken the gumbo.  I offer both the option to use okra or file (fee-lay) powder because of two reasons: 1.) you may not have access to file powder, so using okra will do the same thing and 2.) okra has the reputation of turning slimy when cooked.  If you stew it for 45 minutes, the texture will correct itself.  So, pick one option, but not both.  Using both could cancel out the flavors of each and cause your pot to be too thick.


Now, what the heck is file powder?  It is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes. File should be stirred into a dish after it's removed from the heat because undue cooking makes file tough and stringy.

Posted 02/20/2009