Grilled Flounder

2 pounds flounder or sole fillets
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
1/4 cup butter or margarine, melted

3 tablespoons mayonnaise
3 tablespoons chopped green onions
1/4 teaspoon salt
Directions:
1. Coat a piece of heavy-duty foil (about 14 in. x 14 in.) with nonstick cooking spray. Place fillets on foil; brush with lemon juice. Crimp foil, forming edges. Place foil flat on the grill (do not seal). Grill, covered, over medium-hot heat for 4 minutes. Combine Parmesan cheese, butter, mayonnaise, onions and salt; brush over fillets. Grill 3-4 minutes longer or until fish flakes easily with a fork.

Blackened Catfish Recipe

Recipe ingredients:

6-8 - catfish fillets, thinly sliced
1 – teaspoon crushed dried thyme leaves
1 – teaspoon cayenne pepper
1 – teaspoon black pepper
1 – teaspoon salt
1/2 - teaspoon garlic powder
1/2 – teaspoon onion powder
1/2 - teaspoon paprika
1/2 – cup butter, melted
1/2 – white wine, dry cooking
lemon juice

Cookware and Utensils:

1 – cast iron skillet or large heavy skillet
1 – mixing bowl
1 – spatula

Recipe instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Rinse catfish fillets under running cold and then thoroughly pat dry with paper towels.

Make your seasoning mixture by combining crushed dried thyme leaves, cayenne pepper, black pepper, salt, garlic powder, onion powder and paprika in a small bowl.

Brush melted butter lightly over catfish fillets and sprinkle with blackened seasoning mix. Repeat for other side. Be sure to completely coat each fillet.

Heat iron cast skillet until it is very hot, about 10 minutes. Pour the leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. This blackened seasoning mixture will produce some smoke so another way to tell when to turn over you fillets is when the smoke turns gray.

Serve finished fillets over a bed of white steamed rice. Add lemon juice to the top of each fillet. I also recommend Caesar or Garden salad with baked potato.

Shrimp and Grits

Recipe courtesy Martha Nesbit


Prep Time:
15 min
Inactive Prep Time:
0 min
Cook Time:
25 min

Level:
Easy

Serves:
4 servings

Ingredients

* 4 cups water
* Salt and pepper
* 1 cup stone-ground grits
* 3 tablespoons butter
* 2 cups shredded sharp cheddar cheese
* 1 pound shrimp, peeled and deveined
* 6 slices bacon, chopped
* 4 teaspoons lemon juice
* 2 tablespoons chopped parsley
* 1 cup thinly sliced scallions
* 1 large clove garlic, minced

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

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Grilled Scallops

Prep Time: 15 Minutes
Cook Time: 10 Minutes

Ready In: 25 Minutes
Servings: 6
"This is my Mom's easy recipe for grilled scallops. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket."
Ingredients:
3/4 cup butter
2/3 cup chopped onions
3 cloves garlic, chopped
1/4 cup fresh lemon juice

1 pinch salt
1 1/2 pounds sea scallops
1/3 cup chopped fresh parsley
Directions:
1. Preheat an outdoor grill for medium heat and lightly oil grate.
2. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
3. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
4. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 8/6/2009

Okra With Shrimp

By Diana Rattray

Ingredients:

* 1 pound okra, trimmed, washed, sliced
* 3 tablespoons olive oil
* 3 tablespoons butter
* 1 medium onion, coarsely chopped
* 1 green bell pepper; seeded and coarsely chopped
* 4 large tomatoes; peeled, seeded and chopped
* 1/2 cup dry white wine
* 2 tablespoons lemon juice
* 1 tablespoon fresh parsley, chopped
* salt
* black pepper
* 1 to 1 1/2 pounds shrimp; peeled and deveined
* hot cooked rice

Preparation:
Heat the oil and butter in a large skillet until the butter is melted. Add the onion and bell pepper; toss to coat evenly. Stir in the okra and cook over medium heat until the onion is translucent.

Add the tomatoes, wine, lemon juice, parsley, salt, and pepper. Simmer, stirring occasionally, until the tomatoes soften. Add the shrimp and continue cooking for 3 to 4 minutes, or until the shrimp turns pink and opaque.
Serve with hot cooked rice.
Serves 4.