Monkfish and Voodoo Sauce

Monkfish is so savory and sweet flavored naturally that it pairs well with the subtle rutabaga fries and a mild peppery sauce.

• Monkfish about 1/2-1 lb
• 1 Rutabaga cut into sticks
• 3 Tbsp Italian Seasoning 
• 2 Cloves Garlic
• 1 Tbsp Olive Oil
• 1/2 Tablespoon Salt
• 1/2 Tablespoon Pepper

Voodoo Sauce

• 2 Red Peppers
• 2 Tomatoes 
• 1 Mango
• 1 Orange or 1/2 Cup Orange Juice
• 1 Onion
• 2 Green Chilies

Remove the outside of the rutabaga and chop into long sticks.  Toss in Italian seasoning, crushed garlic, and olive oil.  Place on a pan covered in foil, then bake for about 45 minutes on 375.  Make sure to turn the fries every 15 to 20 minutes to prevent burning. 
For the sauce, deseed the pepper and mango, removing the mango peel.  Place pepper and onion in a pan and saute until onions are translucent.  Add the sliced mango, onion and pepper mixture, tomatoes, and Orange Juice to food processor until well pureed.  Return to pan and bring to a boil.  Reduce and simmer for an additional 20 minutes.
Season fish with garlic powder, pepper, and salt.  Lightly brush with oil and place in oven on broil until internal temperature reaches 145.

Crab Stacker

Try this creative way to enjoy a fresh crab meat salad in a sandwich stack!  Served with a bit of ginger and rice vinegar, the subtle Asian flavors are a great complement to the dish.  I learned of this chi energy dish from Feng Shui Food...

• 1 Cucumber Sliced in Long Rectangles
• 1/2 Cup Sherry Vinegar
• 1/2 Cup Rice Vinegar
• Salt & Pepper to Taste

Marinate the cucumbers in the ingredients above for at least 30 minutes.  The mixture can be kept overnight for early preparation.

• 1 Lb Cold Cooked Crab Meat
• 1/2 Cup White Wine Vinegar
• 1 Tablespoon Ground Ginger
• 3 Tablespoons Greek Yogurt
• 1 Tablespoon Fresh Chopped Cilantro

Combine the ingredients above in a mixing bowl.  Sometimes I add some chilled cod or tilapia to for some extra substance if you are planning on making a meal out of this.  Layer the crab meat mixture in between the cucumber rectangles, keeping the shape as you stack.  Take 1/2 cup of the vinegar mixture from the cucumber marinade and add a few tablespoons of olive oil for the dressing.  Drizzle over the top of the stack and garnish with cilantro and srirachi.

Lean Seafood Chowder

Surprisingly, this chowder recipe has no dairy or flour and is all about vegetables and seafood!

Great for a clean eating diet, and I really was blown away by the taste.  I got motivated to make a healthy chowder from http://thehealthyfoodie.com/creamy-seafood-chowder/ recipe where creamy soups can be made from whipped cauliflower.

• 1/2 Red Pepper
• 2 Stalks of Celery
• 1 White Onion
• 1 Package Mushrooms
• 1 Large Cauliflower 
• 1 Cup Fresh Spinach
• 3 Cloves Garlic
• 2 Tablespoons Creole Seasoning
• Cracked Pepper
• 8 Ounces Fresh or Frozen (Defrosted) Cod
• 8 Ounces Fresh or Frozen (Defrosted) Scallops
• 1 Can Baby Yellow Clams
• 4 Cups Water
• 4 Cups Chicken Broth
• 1 Tablespoon Thyme
• 3-4 Star Anise
• 1/2 Juice from Lemon

Bring the water and chicken broth to a boil, then add roughly chopped cauliflower.  Boil for 10 minutes or until very soft.  While the cauliflower boils, chop all the vegetables and saute them over medium heat until onions are translucent.  

Once cauliflower is soft, scoop out with a slotted spoon and puree with a food processor or blender.  Whisk back into the water and add the rest of the ingredients, including the cooked vegetables.  Bring to a boil for 7 minutes, then let simmer for another 15.  Top with hot sauce and enjoy!

Blackened Shark and Grits

This spin-off on the traditional Cajun shrimp and grits is so flavorful.  Paired with cheesy grits, the spiced scallops and shark are the perfect compliment.  I usually make this with blackened tilapia or shrimp, so feel free to modify with whatever ingredients are available to you.

The Grits:

• 1 Cup of Quick Cooking Grits (Not Instant)
• Water (As directed on your grits package)
• 2 Tablespoons Butter
• 1 Cup Shredded Cheddar
• 1 Cube Bullion 
• Salt and Pepper
• 1/4 Cup Milk

The Seafood:

• 6 Large Scallops 
• 1 Large Steak of Shark
• 2-3 Cups Fresh Spinach
• Blackening Seasoning
• 3 Tablespoons Butter
• 2 Cloves Garlic

I prefer to cook my grits in the slow cooker, it gives me some extra prep time and they always come out perfect!  Place only the water, bullion, and grits in a slow cooker on high for 2-3 hours.  When finished, add in the remaining ingredients.  

Melt butter in saucepan.  Meanwhile, prepare a plate with blackening seasoning on it.  When the butter is melted, dip the seafood in and roll in blackening seasoning.  If using shark, remove the dark center with a pairing knife and leave the skin on.  You can coat one side, or both for more spice.  Return the seafood to the pan on medium, then cook turning once to brown both sides.  Internal temperature should be 145 when fully cooked.  Once your seafood is done cooking, remove from pan and place garlic and fresh spinach in the same seasoned pan.  Stir until the spinach is wilted.  

Place a hearty helping of your cheesy grits on the plate, then add the seafood and spinach.  Garnish with lemon and parsley.  Enjoy!