Coastal Cookin'

Crunchy Grouper (serves 4)

Ingredients:

4  6-7 oz Grouper fillet
1/2 cup Flavored bread crumbs
1/2 cup Special K cereal
1/4 cup corn flakes
1/4 cup vegetable oil
2 eggs
1/2 cup milk

Preparation:

1. Mix bread crumbs, Special K and corn flakes together
2. Whisk milk and eggs together well
3. Dredge grouper fillets through milk/egg mixture and then coat with cereal mixture (you may need to press the cereal coating against the grouper)
4. Saute in heated oil about 4-5 minutes each side. (Actual cooking time will depend on the thickness of the fish and the temperature of the oil.)

Recipe Courtesy of The Prawnbroker Restaurant Group.  Be sure to stop by one of their locations next time you're in South Florida- their food is fantastic!

Grilled Mahi-Mahi & Asparagus with Lemon Butter (serves 4)

Ingredients:

• 1-1 1/4 pounds mahi-mahi, wild salmon, tuna or cod, skinned if desired, cut into 4 portions 
• 2 bunches asparagus, trimmed
• Cooking spray, preferably canola oil
• 1/2 teaspoon salt plus a pinch, divided
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon garlic powder
• 2 tablespoons butter
• 2 tablespoons lemon juice

Preparation:

1. Preheat grill to medium-high.
2. Place fish and asparagus on a large rimmed baking sheet and coat both sides with cooking spray; sprinkle with 1/2 teaspoon salt, pepper and garlic powder.
3. Oil the grill rack (see Tips). Place the asparagus on one side, perpendicular to the grates; place the fish on the other side. Grill the fish, turning once, until opaque, 3 to 5 minutes per side (depending on thickness); grill the asparagus, turning occasionally, until lightly charred, 5 to 7 minutes.
4. Place butter, lemon juice and the pinch of salt in a small, microwave-safe bowl. Microwave on High to melt the butter, about 25 seconds. Drizzle each portion of fish and asparagus with about 1 tablespoon of the lemon butter.

Recipe Courtesy of Eating Well. Head over for lots of yummy, healthy recipes!

Grilled Marinated Gulf Shrimp (serves 6)

Ingredients:

1 cup olive oil 1/4 cup chopped fresh parsley 1 lemon, juiced 2 tablespoons hot pepper sauce 3 cloves garlic, minced 1 tablespoon tomato paste

2 teaspoons dried oregano 1 teaspoon salt 1 teaspoon ground black pepper 2 pounds large shrimp, peeled and deveined with tails attached skewers

Preparation:

1.	In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2.	Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3.	Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade. Recipe courtesy of AllRecipes.com.

Pan Seared Scallops with Garlic Beurre Blanc (serves 4)

Ingredients:

1 lb large sea scallops

2 cloves garlic, finely chopped

1 small shallot, finely chopped

1/4 cup dry white wine

1/4 cup white wine vinegar

1/2 cup butter

Preparation:

1. In a large skillet, melt 1 tablespoon of the butter over medium-high heat.  Cook scallops in butter about 5 minutes, turning once, until golden brown on the outside and white and opaque on the inside.  Remove scallops to serving plate; cover to keep warm.

2. Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles.  Cook until liquid is reduced to less than half.  Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted.  Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.

3. Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.