[Ogdog13]

Ingredients

• 6 fresh skinless haddock fillets
• 6 slices lemon
• 2 tablespoons snipped fresh dill
• 1 teaspoon freshly ground black pepper
• 1 teaspoon seasoned salt

Directions
Rinse fish and pat dry then season with salt, pepper and dill.
Place in a foil pouch then place slices of lemon on top of each fillet and seal bag.
Place on grill for 6 minutes per side then remove to serving platter and serve immediately.

[Ogdog13]

In a bowl combine:

• 1 clove garlic, minced
• 6 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 tsp basil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp parsley

Place haddock in a gallon ziploc bag.
Add marinade.
Refrigerate 30 minutes.

Grill 5 minutes per side or until flakes easily.

[Ogdog13]

• 1/4 cup fresh lime juice (2 to 3 limes)
• 2 tbsp olive oil
• 1 clove garlic, finely chopped
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger root, optional
• 1 tsp Dijon-style mustard
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 6 haddock steaks (about 1-inch thick)

1. Preheat grill or broiler. In a small bowl, whisk together the lime juice, olive oil, garlic, soy sauce, optional ginger root, mustard, salt, and pepper. Brush the haddock steak with about one-third of the dressing and reserve the rest.

2. Place haddock steaks on the grill or in a broiler pan, and grill or broil until the steaks are golden on the outside and done to taste to taste inside, about 3-5 minutes per side.

3. Remove haddock steaks from the broiler and place them on a serving platter or individual plates. Drizzle with the reserved lime mixture. Serve immediately.
Serves 6.

[Ogdog13]

Ingredients

• 4 Large cabbage leaves
• 4 Haddock fillets (3-1/2 oz each)
• 4 teaspoons cider vinegar
• 1 tablespoon Minced chives
• 1 tablespoon Minced fresh parsley
• 2 teaspoons Salt-free seasoning blend
• 1/2 teaspoon Salt-free lemon-pepper seasoning

Preparation
Cook cabbage leaves in boiling water for 3 minutes. Drain and rinse with cold water; pat dry. Place each cabbage leaf on a double layer of heavy-duty foil (about 15-in x 12-in). Place 1/2 cup corn on each leaf; top with a fish fillet. Sprinkle with vinegar. Combine seasonings; sprinkle over fillets.

Wrap cabbage leaves around fish; fold foil around cabbage and seal tightly. Place packets on a baking sheet. Bake at 425 for 12-15 minutes or until the fish flakes easily with a fork.

[Ogdog13]

[*]3 med. lobster tails[*]2 tsp. parsley[*]Salt to taste[*]Pepper to taste, optional[*]3 tbsp. olive oil[*]Juice of 1 med. lemon[*]1 c. water[/LIST]Split lobster tails in half lengthwise. Remove sharp edges. Sprinkle each with parsley and salt and pepper (if desired). Pour olive oil and lemon juice on each tail.
Pour water on bottom of a shallow 7 x 11 inch baking pan. Place lobster tails in pan. Bake in a preheated oven at 375 degrees for 25 minutes or until tender.

[Ogdog13]

Ingredients
1 lobster tail, small uncooked
1 lb mussels
1/2 lb jumbo shrimp, uncooked
2 cups water
1 tablespoon oil
1 garlic clove, crushed
1 onion, sliced
1 (14 1/2 ounce) canned tomatoes
1 1/2 tablespoons Soy sauce
1/2 teaspoon Tabasco sauce
2 teaspoons Stevia
1 pinch saffron
3 tablespoons parsley, chopped

Directions
1 Cut lobster tail in half lengthwise, leaving shell intact, then cut into 1-inch pieces (still with shell on).
2 Scrub mussels, remove beard.
3 Shell and devein shrimp, leaving tails intact.
4 In pan, bring water to a boil, add seafood, cover, simmer 5 minutes, drain, reserve 1 cup of the stock.
5 Heat oil in pan, add garlic and onion cook, stirring until onion is soft.
6 Add reserved stock, undrained crushed tomatoes, sauces, stevia and saffron to pan.
7 Bring to a boil, cover, reduce heat, simmer 5 minutes , add seafood, heat through gently, serve immediately in bowls, sprinkled with parsley.

[Ogdog13]

Ingredients:
1 tablespoon minced fresh basil
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1 clove garlic, minced
1 dash salt and white pepper
8 uncooked large shrimp, peeled and deveined
Directions:

In a small bowl, combine the basil, oil, mustard, lemon juice, garlic, salt, and pepper. Pour 3 tablespoons into a small resealable plastic bag. Add shrimp. Seal the bag and turn to coat. Let stand at room temperature for 15 - 20 minutes. Set the remaining marinade aside. Drain and discard marinade.

Thread the shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Baste occasionally with reserved marinade.

[Ogdog13]

Ingredients:

• 1 pound shrimp -- peeled and deveined
• 2 cloves garlic -- chopped
• 2 tablespoons fresh basil
  OR
• 1 tablespoon dried basil
• 1 1/2 cup fresh tomatoes -- chopped (roma or plum are best)
• 2 teaspoons olive oil

Directions:

Saute the shrimp with garlic in olive oil until they lose their transparency, about 4-5 minutes.

Add basil and tomatoes, and simmer 5 more minutes.

[Ogdog13]

Ingredients

• 2 lbs med. shrimp
• 1/4 of lemon ( juice)
• 1/4 tsp salt
• 3/4 cup sugar-free ketchup
• 2 tablespoons worcestershire
• Dash hot sauce

Directions
Leave shrimp shells on and place them in baking pan. Mix all ingredents. Ppour sauce over shrimp, bake at 350 for 30 min, until done. Makes some wonderful juice to pour on top of veggies!!

[Ogdog13]

• 1 lb peeled, deveined shrimp (any size)
• olive oil
• paprika
• garlic salt
• Old Bay Seasoning
• 1 lime

Drizzle enough oil over the shrimp to coat. Sprinkle paprika, garlic salt and Old Bay, to taste (I use about 1/2 teaspoon of each for 1 lb of shrimp).
Place on wooden skewers which have been soaked in water for 1 hour.

Put on grill, cooking until shrimp tails turn white. Flip and cook for 1 1/2 to 2 minutes more (depending on size).

[Ogdog13]

3/4 cup fresh lime juice
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 shallots, finely chopped
2 tablespoons finely chopped cilantro
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
2 1/2 tablespoons lemon or lime marmalade
1/3 cup olive oil

[Ogdog13]

Soak wood skewers. Cut 1 lb. large shrimp down back, leaving shell on, remove vein. Sprinkle with mixture of 1/4 cup white Worcestershire sauce, 1/4 teaspoon hot sauce and 1/2 teaspoon Cajun spice.
Place shrimp on skewers in non-metallic container, basting with sauce. Leave in refrigerator until time to cook. Grill 3 to 5 minutes, turning frequently.

[Ogdog13]

• 1 to 1 1/2 lbs. lg. cooked shrimp
• 2 tbsp. paprika
• 2 tbsp. garlic powder
• 1/2 tbsp. onion powder
• 1 tsp. salt (optional)
• Red pepper to taste
• 5 tbsp. olive oil

Combine seasonings and oil in large Baggie. Add shrimp and coat with seasoned mixture. Place shrimp on grill about 3 minutes on each side.

[Ogdog13]

[*]2 thick tuna steaks (at least an inch thick)[*]4 cloves garlic - chopped[*]1 large onion - diced[*]1 yellow pepper - pipped and chopped[*]1 red pepper - pipped and chopped[*]1 green pepper - pipped and chopped[*]1 jalapeno pepper - halved, pipped and finely chopped[*]2 or 3 sprigs of dill[*]1/4 cup of olive oil[/LIST]Preheat oven to 350 degrees.
Line a 10" by a few inches deep baking tray with aluminum foil tucking it into all corners. Cut enough foil to leave a large overlap; this will fold back across the tray.

Evenly distribute a few tablespoons of olive oil in the tray. Cut the tuna almost in half horizontaly, leaving an inch or so to hold the fish together.

Evenly stuff each steak with a diced clove of garlic in each. Place steaks in the tray. Evenly distribute onion, peppers, jalapeno pepper and garlic into the tray, covering the steaks.

Place a sprig of dill on top of each steak. Drizzle remaining olive oil over the steaks and the veg, amount of oil to use is personal preference, this makes an excellent "gravy" when cooked. Fold the foil over the tray being sure to cover tuna and loosely tuck it in. Place in the oven for about 40 mins, for thicker steaks about 45/50 mins. Remove and serve on a bed of white rice. Drain stock from tray and serve.

[Ogdog13]

Ingredients:

• 5 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp worchestershire sauce
• Juice of a lemon
• Tuna steaks (approximately 2 lb)
• 1 tbsp lemon zest
• 1tsp freshly ground black pepper
• Olive oil 3-4 tbsp
• Salt to taste

How to make Fresh Tuna steakMethod: Combine all the ingredients for marination in a large mixing bowl. Mix till well blended. Wash and clean the tuna and place in the marinade. Cover and refrigerate for about an hour. Cook on a greased skillet, cooking each side for approximately 5 minutes. Serve.