INGREDIENTS:

2 rainbow trout fillets
1 tablespoon olive oil
2 teaspoons garlic salt
1 teaspoon ground black pepper
1 fresh jalapeno pepper, sliced and seeded
1 lemon, sliced

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Rinse fish and pat dry.
3. Rub fillets with olive oil, and season with garlic salt and black pepper.
4. Place each trout fillet on a large sheet of aluminum foil.
5. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets.
6. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
7. Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

INGREDIENTS:

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup pecans, broken into pieces
2 heads red leaf lettuce, rinsed and torn
1/2 cup frozen green peas, thawed
1/4 pound smoked salmon, cut into 1 inch chunks
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:

1. Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.
2. Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
3. In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
4. In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.

Makes about 8 servings

INGREDIENTS:

6 tablespoons olive oil
1 cup of chopped onions
2 large garlic cloves, chopped
2/3 cup fresh parsley, chopped
1 cup of fresh chopped tomato
8 oz of clam juice
2/3 cup dry white wine
1 1/2 lb fish fillets (use halibut, cod, sole, sea bass, shark, orange roughy), cut into 2-inch pieces
Touch of dry oregano, Tabasco, thyme, pepper
2 teaspoons of tomato paste

DIRECTIONS:

1. Heat olive oil in heavy large pot or Dutch oven over medium-high heat.
2. Add chopped onion and garlic and sauté 4 minutes.
3. Add parsley and stir 2 minutes. Then add tomato, tomato paste and cook 2 minutes longer.
4. Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes.
5. Add seasoning. Ladle into bowls and serve.

3 cups cooked macaroni (al dente)
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of chicken or cream of mushroom soup
1 cup shredded Cheddar cheese
1 1/2 cups French fried onions
1 cup frozen broccoli
1/2 teaspoon your favorite all purpose seasoning 1/2 small finely chopped onion

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Steam or lightly boil the broccoli until al dente (slightly firm).
3. In a 9×13-inch baking dish, combine the macaroni, tuna, soup, broccoli, onion, and seasoning. Mix well, and then top with cheese.
4. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

• 5 (6-8 oz) fillets of fish
• salt and pepper
• your favorite Louisiana hot sauce
• 3 garlic cloves
• 3/4 medium onion
• 3 sprigs celery
• fresh lemon juice

Directions

Season the fillets. Line baking pan with foil. Spray with nonstick coating. Layer the seasoned fillets on bottom of pan. Sprinkle garlic over fish. Put slices of onions and strips of celery over garlic. Sprinkle fresh lemon juice over all. Put pan on lowest level of oven and broil fish for 20 minutes. Serve hot.

Serves: 3

• 4 Eight Ounce Fillets of Fish
• 6 Garlic cloves crushed
• 2 Tsp. Grated Lemon Peel
• 1/3 Cup Olive Oil (extra virgin)
• 1 Bunch Basil (thinly sliced)
• 1/3 Cup Capers ( small ones)
• 1 Lemon (juice)
• Salt and Pepper to taste

Directions

Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in capers and basil. Season vinaigrette with salt and pepper to taste. Let stand at room temperature.

Prepare your fire on your barbecue, (high heat) or use broiler. Season fillets with salt and pepper and coat fillets with vinaigrette. Cook until fish flakes, be careful not to break fillet when turning. When fish is done place fillet on platter and pour remaining vinaigrette over fish.

• 8 Trout fillets (skinned)
• 1 Stick of butter (1/4 Pound)
• 1 Cup flour
• 1 Juiced Lemon (keep juice)
• 2 Teaspoons of salt or to taste
• Cup of chopped parsley (Flat leaf preferably)
• 3 Teaspoons of red pepper or to taste.
• Cup roasted sliced almonds (Roast at 375 degrees 7 minutes)

Directions

Sprinkle trout fillets with seasoning then dredge in flour. Melt butter in shallow skillet; add fish and cook slowly until golden brown on both sides. Remove fish from skillet and set in oven to keep warm. Add lemon juice and parsley to butter and drippings in the skillet. Mix well then poor over cooked fish fillets. Sprinkle sliced almond over the fillets.

Ingredients:

• 1/2 c. soy sauce
• 1/2 c. water
• 1 tbsp. oil
• 2 tbsp. vinegar (malt)
• 1 tbsp. brown sugar
• 2 cloves garlic, chopped
• 1 tbsp. Worcestershire sauce

Just mix all the above ingredients together and marinate your salmon overnight or for at least 4 hours. Then bake your salmon in the oven at 450 degrees for 45 minutes, or grill it on the grill until it flakes easily with a fork. Enjoy!