Category Archives: Dinner

Parrot Bay Coconut Shrimp

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Submitted by jennifer_ann7

Ingredients

½lb large shrimp, butterflied 1 c. sweetened coconut flakes
1 c. plain bread crumbs ¼ c. corn starch (for breading mix)
½ c. Pina colada mix 3 tbsp Captain Morgan Spiced Rum
1 tbsp powdered sugar ½ c. corn starch
Vegetable oil for deep frying

Directions

  1. Mix bread crumbs, ¼ c. corn starch, & coconut in a deep bowl & set aside. Combine Pina Colada mix, powdered sugar & rum in a small mixing bowl & set aside. 
  2. Place ½ c. corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375°F.
  3. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. 
  4. For the second coating place back into Pina Colada mix, then again into coconut, & then the bread crumb mixture. 
  5. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer & drain.
Chef’s Note: Pairs with Pina Colada Dipping Sauce

Cajun Blackened Catfish

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Submitted by randilicious

Ingredients

2 tsp cayenne pepper 2 tsp lemon pepper
2 tsp garlic powder (or fresh) 1 lb catfish fillets
½ c. Italian salad dressing 2 tbsp butter, melted

Directions

  1. Preheat oven to 350°F. Lightly grease a medium baking dish.
  2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, & garlic powder.
  3. Brush both sides of catfish fillets with butter. Rub fillets with the pepper mixture on both sides.
  4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, & fry approximately 2 minutes on each side until slightly blackened.
  5. Arrange blackened fillets in a single layer in the prepared baking dish, & coat with Italian dressing. Bake 30-35 minutes in the preheated oven, until fish is easily flaked with a fork.
  6. Serve over freshly steamed rice & lightly sauteed vegetables on the side.

Halibut Fingers

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Submitted by Carli

Ingredients

1lb. Halibut, cut into 1″ by 3″ strips 1 stick melted butter
1 tbsp garlic powder 2 c. saltine cracker crumbs
½ c. Parmesan cheese

Directions

  1. Combine garlic powder with melted butter. 
  2. Combine Parmesan cheese with the cracker crumbs. Dunk halibut fingers into garlic butter mixture, then dredge into cracker/cheese coating. 
  3. Bake on foil lined cookie sheet at 425°F for 5-10 minutes.

Balsamic-Glazed Salmon

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Submitted by randilicious
Serves 6

Ingredients

6 (5 oz.) salmon fillets 4 cloves garlic, minced
1 tbsp white wine 1 tsp honey
1/3 c. balsamic vinegar 4 tsp Dijon mustard
salt & pepper to taste oregano to taste

Directions

  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil, & spray with non-stick cooking spray.
  2. Coat a small saucepan with nonstick cooking spray. Over medium heat, cook & stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, & salt & pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
  3. Arrange salmon fillets on foil lined baking sheet. Brush fillets with balsamic glaze, & sprinkle with oregano.
  4. Bake in preheated oven for 10-14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, & season with salt & pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
  5. Serve one fillet on a bed of steamed rice with some lightly sautéed vegetables (good with asparagus & green beans) on the side.

Whitefish Manzana

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Submitted by Benji the Hunted
Serves 6

Ingredients

4 whitefish fillets, about 2 lb. (tilapia, grouper, etc.) 1 jar unsweetened applesauce
parmesan cheese fresh basil
Italian seasoned breadcrumbs extra virgin olive oil
flour 3 eggs
splash of milk or heavy cream

Directions

  1. Preheat oven to 350°F.
  2. Make an egg wash with the eggs & cream, whisk well with a pinch of salt. Rinse & pat dry the fillets.
  3. Dredge the fillets in the flour, dip in the eggs, & bread them.
  4. Heat the olive oil in a medium skillet over med-high heat, just before smoking, & sauté the breaded fillets quickly (2 at a time should fit in the pan). Brown the fillet on one side, then the other for just a second, then place on a baking sheet (second side down). No need to oil the pan, there should be plenty of residual oil left on the fish.
  5. Once all the fillets are in the pan, place the fresh basil leaves on top of the fillets lengthwise. 2-3 per fillet depending on size.
  6. With a small spoon, cover most of the fillets with the applesauce, leaving about ¼” edge. Then cover the applesauce with the parmesan cheese. The more the better if you love cheese.
  7. Bake in the oven for about 12-15 minutes, depending on your oven. You’ll know it’s done when it’s good & flaky – check it with a fork.

Chef’s Note: Hint on the dredge: use one hand for the flour & the other for the eggs – a dry hand, wet hand kind of thing. Mix up the two & your fingers quickly quadruple in size. I find sautéed spinach & garlic mashed potatoes complement the dish well.