Calling all Seafood cooks

[Joe Wicked]

I see now. I have never used one of those as I have always been a burger, sausage and steak guy. Until recently, I have only ever done fish fry or beer batter for fish.

BTW McCormick's Beer Batter mix with 1 bottle of Shiner Hefeweizen is a heavenly beer batter mix. The boldness of the Hefe comes through in the final taste. Some fresh Cod, catfish or tilapia fried in Canola oil is just outstanding like this. Artery hardening, but damned good.

[65LA]

Here is one to consider with a southwestern flavor -- and hits about 155 calories per serving..

•2 teaspoons olive oil
•1 cup onion, sliced
•2 cloves garlic, minced
•1 cup yellow bell pepper, cut into rings
•1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers, undrained
•4 (4 ounce) fish fillets
•1 dash garlic powder
•1 dash ground red pepper
•salt to taste

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatoes; cook on medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes. Turn fish over.
Cover and simmer an additional 5 minutes or until fish flakes with a fork.
Transfer to individual serving plates, reserving cooking sauce in skillet. Keep fish warm. Place skillet with cooking sauce over medium-high heat, and cook sauce down approx. 3 minutes or until thickened. Serve sauce over fish.

[Joe Wicked]

Originally Posted by 65LA

Here is one to consider with a southwestern flavor -- and hits about 155 calories per serving..

•2 teaspoons olive oil
•1 cup onion, sliced
•2 cloves garlic, minced
•1 cup yellow bell pepper, cut into rings
•1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers, undrained
•4 (4 ounce) fish filets
•1 dash garlic powder
•1 dash ground red pepper
•salt to taste

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatoes; cook on medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes. Turn fish over.
Cover and simmer an additional 5 minutes or until fish flakes with a fork.
Transfer to individual serving plates, reserving cooking sauce in skillet. Keep fish warm. Place skillet with cooking sauce over medium-high heat, and cook sauce down approx. 3 minutes or until thickened. Serve sauce over fish.

Wow, that sounds really good. I think I may give that one a try this week.

Keep the ideas coming, I need some new recipes.

Oh Wayne and 427, Beer is a must when anything is cooking on the Grill. I have never bought the salmon fillets with the skin still on, but putting Salmon on a nice fresh Cherry board, with the same ingredents that I listed above for the Cod I did last night and then throwing that on the grill is really good to.

Speaking of grilling, an appetizer that I make is to take tuna fillets and cut into small strips, roll up the strip and wrap with bacon, stick a toothpick in and grill it. No other seasonings. Really good.