honey lime tilapia

Ingredients:
For the fish and marinade:

4 (4-5oz) tilapia fillets (thawed if frozen)
Juice and zest of 1 lime
1 Tbsp olive oil
1 1/2 Tbsp honey
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder

For dredging and cooking:
1/2c flour (I tried both white flour and whole wheat pastry flour with good results)
1/4 tsp salt
1/4 tsp pepper
1-2 Tbsp olive oil

Directions:

Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 1 hour up to 24 hours*.
When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).
Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook).

Serves 4

*If you want to plan this meal in advance, you can prepare the fish and marinade in a large freezer bag and keep it in the freezer. Move frozen fish and marinade to the refrigerator the morning you plan to serve the fish and allow it to thaw in the refrigerator. It will marinate while it thaws!

Not-Your-Mother's Tuna Caserole

This is a recipe is from my church's cookbook, from a guy who's wife is a REALLY good cook!

1 box white Cheddar macaroni and cheese
1 tbsp. butter
1 small onion, finely diced
1 can solid white albacore tuna, drained
1/2 c. sharp cheddar cheese
1/2 c. crushed saltines
salt and pepper to taste

Preheat oven to 350

Prepare macaroni and cheese as per package directions. Meanwhile, saute onion in butter until translucent. Add tuna, breaking it up in the pan. Season with salt and pepper.

Add the tuna mixture to the macaroni and cheese. Put in casserole dish, top with cheese. Put in casserole dish; top with cheese and cracker crumbs. Bake until cheese is melted and topping crispy. Serves 4.

Tropical Teriyaki Fish Fillets

This was a quick recipe with alot of flavor. The Southwest Sear and Crust can be replaced with a southwest seasoning and same goes for the Teriyaki glaze.

4-6 fillets, your choice (recommended tilapia) I used Mahi Mahi
1/3 jar Cookwell & Co. Teriyaki Glaze found at HEB
3 tbsp Adam's Reserve Southwest Ancho Sear N' Crust found at HEB
1 package HEB mango pico de gallo
4 tbsp olive oil
*salt and pepper to taste

1. Rub 1 tbsp grapeseed oil on fish fillets then season with SW Ancho and salt and pepper.
2. Heat skillet on high heat about 2 minutes or until hot but not smoking, add grapeseed oil and after 30 seconds add your fish.
3. Pan sear on each side until done, for tilapia, 2 - 2.5 minutes each side.
4. Once fish is done cooking add teriyaki glaze to pan and top with mango pico. Fish should be served immediately. Enjoy!

Honey-Herb Marinade

1/3 cup honey
1/4 cup vegetable oil
1/4 finely chopped green onions (4 medium)
3 tablespoons chopped parsley
2 tablespoons chopped thyme
2 teaspoons grated fresh lemon or lime peel
1 tablespoon fresh lemon or lime juice
1/2 teaspoon salt
1 pound shrimp or chicken

Mix all ingredients together in either and bowl or resealable bag. Marinade meat for up to 8 hours, but no longer. Drain meat and discard marinade. Grill 5-7 minutes each side. Enjoy!

Crawfish Etouffe

I can't think of anything yummier on a cool fall night!

1 onion, chopped
1 bell pepper, chopped
1 stalk celery, chopped
1 can golden mushroom soup
1 can cream of celery soup
1 can Ro-Tel tomatoes, diced
1 lb. crawfish tails or shrimp
1 stick butter

Saute onion, bell pepper, and celery in 1 stick of butter. Add remaining ingredients. Do not add water. Simmer and serve over rice.

Feta-Spinach Salmon Roast

This recipe is a must try-it's easy and tastes like something you'd eat at a restaurant. Even if you're not a fan of Salmon, try it....it made 2 naysayers Salmon lovers....of this recipe at least.

3 ounces cream cheese, softened
3/4 cup crumbled feta
2 scallions, thinly sliced
1/2 cup fresh spinach, chopped
3/4 pound salmon fillets, cut into 2 pieces I removed skin from both sides.
Olive Oil

Preheat oven to 350 degrees

In a bowl, combine cream cheese and feta, mashing and stirring with a fork until well blended. Add scallion and spinach- combine well. Spread mixture evenly over 1 salmon fillet. Filling should be about 3/4-inch thick. Top with second salmon fillet. Brush both sides with olive oil, turning carefully. Place in shallow baking pan. Bake for 20 minutes. To sere, slice carefully with a sharp, serrated knife.

Paula Deen's Grilled Salmon with Key Lime Butter

5 tablespoons unsalted butter
2 tablespoons key lime juice
Salt and freshly ground black pepper
4 (6-ounce) salmon fillets
Cooked pasta or rice

Prepare grill by lightly oiling grill grate over medium-high heat. I cook the salmon on the stove with a grill pan.

In a small saucepan, melt butter add lime juice. Salt and pepper the salmon fillets modestly on both sides. Place fillets onto grill, brush half of lime butter over salmon. Grill salmon for 2 to 3 minutes per side for medium-rare. Drizzle remaining lime butter over salmon before serving. Serve with pasta or rice.

This is one of my sons favorite recipes to make- so easy and quick!