Earthly Eating

Cooking with Mussels:

• Bistro-Style Mussels
Serves: 4

1 lb, mussels, scrubbed and debearded
2 tbs. garlic salt
1/4 cup chopped shallots
2 tbs. olive oil
1/2 cup dry white wine or vegetable broth
2 tbs. mayo
1 chipotle Chile pepper in adobo sauce, minced
1 loaf Artesian French Bread, sliced thick
1 bunch Italian parsley (optional)

Place cleaned mussels in a large pot. Combine garlic salt with 1/2 cup boiling water; pour over the mussels. Cover and cook for 3 minutes or until the mussels begin to open. Discard mussels that do not open completely. In a saucepan, cook shallots in oil over medium heat, 3 minutes. Add wine or broth and simmer for 5 minutes. Remove from heat. In a small bowl, combine mayo and Chile pepper. Add salt and pepper to taste. Whisk mayonnaise mixture into saucepan.

Place bread slices in 4 serving bowls. Spoon sauce and mussels on top of the bread. Garnish with parsley sprigs, if desired.

Cooking with Roughy

• Orange Roughy
Serves: 4

4 (6 oz.) orange roughly fillets
1/4 cup reduced sodium soy sauce
2 tbs. fresh lemon juice
2 large cloves of garlic, minced
2 tsp. sugar
1 tsp. peeled, grated fresh ginger or 1/4 tsp. ground ginger
1 tbs. mixed peppercorns, crushed
Lemon wedges and parsley springs9 Optional)

Place fish in a single layer in a glass baking dish. Combine soy sauce, lemon juice, garlic, sugar and ginger; blend well. Pour over fillets; cover and refrigerate at least 30 minutes.

Preheat broiler. Remove fillets from marinade; discard marinade. Sprinkle crushed peppercorns evenly over the fish, pressing peppercorns into the fish to adherer to the surface.

Spray broiler pan with olive oil cooking spray. Arrange the fillets on the pan. Broil about 5 inches from the heat for 8 minutes or until the fillets flake easy with a fork. Serve garnished with a lemon wedge and parsley.

Cooking with Flounder:

• Flounder with Caper Sauce
Serves: 4

4 (4 oz.) flounder fillets
6 tbs. butter, divided
3 tbs. capers, rinsed and drained
5 tbs. white vinegar

Rinse flounder fillets and dry with a paper towel. Salt lightly to taste. Heat 2 tbs. butter in a large nonstick skillet. Brown fillets at medium heat 2 to 3 minutes on each side, turning once, until fish flakes easily with a fork. Transfer to serving platter.

Increase heat to medium-high; place remaining 4 tbs. butter in a skillet. Allow to bubble and turn brown, being careful not to burn. Add capers and vinegar; swirl pan. Pour sauce over the already cooked fillets.

Cooking with Halibut

•Halibut Salad with Raspberry Vinaigrette
Serves: 4

4 (6 oz.) halibut fillets (thawed if frozen)
1 tbs. light olive oil
6 cups mixed baby salad greens
2 heads Belgian endive, cored and cut into 1 1/2 inch pieces
1 small purple onion, halved and thinly sliced
1/2 English or seedless cucumber, peeled and seeds then thinly sliced
1/2 cup raspberry vinaigrette
1/3 pecan halves, toasted

Sprinkle halibut fillets with salt and pepper to your own taste. Heat nonstick grill pan over medium heat. Add oil and tilt to coat pan evenly. Add fillets and cook, turning once, about 5 minutes per side, until fish flakes easily with a fork.

Meanwhile, in a large bowl combine greens, endive, onion and cucumber. Add vinaigrette and toss to blend. Arrange greens on 4 plates; top each halibut fillet. Sprinkle with toasted pecans.

Cooking with Sea Scallops

• Spicy Scallops on a bed of Rice
Serves: 4

1/2 cup uncooked long grain white rice
1/2 lb. Argentine sea scallops
2 tbs. olive oil
1 cup fresh or frozen black-eyed peas, cooked
1/2 cup chopped red onion
1/2 cup chopped celery
2 tbs. chopped fresh parsley
1 tsp. Creole seasoning

Cooke the rice according the package directions. Meanwhile, pat scallops dry with paper towels. Sprinkle with salt and pepper to taste. In a large skillet heat oil over high heat. Add scallops, do not crowd them in one pan, cook them in batches. Sea scallops just until they are opaque, about 2 to 3 minutes on each side.

In a large bowl gently toss together rice, black eyed peas, onion, celery, chopped parsley, Creole seasoning and scallops. Season with salt and pepper to taste. Serve immediately.

-Seafood is today’s biggest nutritional catch 22. It’s rich in health-boosting omega-3 fats, but contains mercury. The buildup of this contaminate is your bloodstream can increase the risk of heart disease as well as impair your memory. Eating up to 12 ounces a week of low-mercury choices, while going easier on others and avoiding some altogether can help keep these and other risks at bay.
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Earthly Eating Recipe

Sweet Dew Salad
Serves: 4 to 6

1/3 cup salad oil
13 cup water
1/4 tsp. parsley
1/4 cup vinegar
2 tsp. honey

Happy Eating!

Cooking with Cod:

• Grilled Cod with Fresh Peach Salsa
Serves: 4

2 ripe peaches, peeled and diced
1 medium red bell pepper, diced
1 jalapeño pepper, diced
1/2 red onion, peeled and chopped
1/4 cup chopped fresh cilantro
2 tbs. chopped fresh mint
4 tbs. lime juice, divided
3 tbs. honey, divided
1 lb. cod fillets

For peach salsa, stir together peaches, bell pepper, jalapeño, onion, cilantro, mint, 2 tbs., of the lime juice, 1 tbs. of the honey, and salt and pepper to your own taste in a medium bowl; cover and chill for at least 30 minutes.

Meanwhile, coat a grill rack with nonstick cooking spray. Preheat grill to medium-high. Stir together remaining 2 tbs. lime juice, remaining 2 tbs. honey, and pepper to taste in a small bowl; spoon over fish.

Grill the fish fillets, covered, 5 to 6 minutes per side until the fish flakes easily with a fork or a knife. Serve with chilled peach salsa on the side of the fish fillet or over the top of the fillet.

Cooking with Salmon:

• Grilled Salmon with Spinach Salad
Serves: 4

4 cups fresh spinach leaves
1 avocado, seeded, peeled and diced
1 1/2 cup cherry tomatoes, halved
1/4 to 1/3 cup crumbled goat’s milk cheese
1/2 cup chopped walnuts, toasted
1/2 cup balsamic vinegar
1/4 cup olive oil
4 (6 oz.) salmon fillets (thaw out if frozen)

Combine spinach, avocado, tomatoes, cheese and walnuts in a large bowl; toss gently. Combine vinegar and oil in a small bowl. Brush 1/4 cup vinegar mixture over salmon fillets; season with salt and pepper to taste.

Coat the grill rack with canola or olive oil cooking spray. Preheat grill to medium-high heat. Grill salmon, covered 4 to 6 minutes per side or until fish flakes easily with a fork or a knife. Arrange over spinach leaves and serve with remaining vinegar mixture.

Cooking with Clams:

• Grilled Clams Parmesan
Serves: 6

1/2 cup shredded Parmesan cheese
2 tbs. dried breadcrumbs
2 tbs. chopped fresh parsley
2 tbs. chopped fresh oregano
2 lb. littleneck clams
1/4 cup extra virgin olive oil

Combine cheese, breadcrumbs, parsley, oregano, and salt and pepper to your own taste in a small bowl

Preheat the frill to medium high. Arrange clams in a grill basket or on a grill rack. Grill the clams 8 to10 minutes or until the shells pop open. Discard any clams that do not open. Remove from grill and place in a large shallow bowl or serving platter. you can go ahead and pop off the top shell, leaving the bottom shell and the clam. Sprinkle breadcrumb mixture over the clams and drizzle with olive oil. Serve them immediately while they are hot.

Cooking with Lobster:

• Lime grilled Lobster with Mango Vinaigrette
Serves: 4

2 cups chopped mango
1/4 cup chopped cilantro
1 green onion, chopped
1 tbs. peeled, minced gingerroot
1/2 cup lime juice, divided
1 tbs. rice vinegar
2 garlic cloves, minced
4 (6 oz.) lobster tails

For mango vinaigrette, combine mango, cilantro, green onion, ginger, 1/4 cup of the lime juice, and rice vinegar in a medium bowl. Cover and chill.

For the marinade, combine remaining 1/4 cup lime juice, garlic and salt and pepper to taste in a small bowl. Using kitchen shears, split each lobster tail in half lengthwise. Pour half of the marinade over the lobster tails.

Coat a grill rack wit nonstick cooking spray. Preheat the grill to medium high heat. Place lobster tails meat side down, on a grill rack. Grill for 2 to 3 minutes. Turn lobster tails and grill 5 to 8 minutes more, basting with remaining marinade. Remove from the grill and serve with mango vinaigrette.

Mind your sweet tooth: Why?: Because…….

• Snack -size Junior Minutes (6 to 7 candies) has 60 calories and 1 gram of fat.
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Earthly Eating Recipe

Oven Roasted Vegetable Soup

Remove from the heat and ladle into bowls. Garnish with fresh fennel greens, crumbles feta cheese or even goat cheese and serve immediately.

Happy Eating!

Cooking with Shrimp

• Ginger Teriyaki Shrimp Kebabs
Serves: 6

1/2 cup teriyaki marinade and sauce
2 tbs. freshly squeezed lime juice
1 tbs. low-sodium soy sauce
2 tbs. minced fresh or bottles ginger
2 cloves of garlic, minced
1/4 tsp. crushed red pepper flakes
2 lb. large shrimp, peeled and divined
2 tbs. sesame seeds

Whisk together teriyaki sauce, lime juice, soy sauce, ginger, garlic and red pepper flakes in large bowl; set aside. Add shrimp to bowl; toss with teriyaki mixture. Cover and refrigerate 30 minutes.

Coat grill rack with canola or olive oil spray. Preheat grill to med. Thread shrimp onto 12 skewers. Grill shrimp, covered, 3 to 5 minutes per side or until shrimp turn opaque. Sprinkle with sesame seeds before servings.

• Grilled Shrimp Scampi
Serves: 4

6 tbs. fresh lemon juice, divided
3 cloves of garlic, minced, divided
1 1/2 lb. large shrimp, peeled and divined (thaw if frozen)
1/3 cup butter or margarine
2 tbs. sliced green onions
3/4 tsp. grated lemon peel
2 tbs. minced fresh parsley
Hot cooked angel hair pasta

Coat grill rack with canola or olive oil cooking spray. Preheat grill to med. high. Stir together 2 tbs. or the lemon juice and two-thirds of the minced garlic, drizzle over shrimp.

Grill shrimp, covered, 2 minutes per side or until the shrimp turns ink. Remove from the grill. Melt butter in large skillet oven medium high heat. Add green onions, lemon peel, remaining 4 tbs. lemon juice and remaining garlic, stirring constantly, until mixture is bubbly. Reduce the heat to med. Stir in shrimp and heat through. Sprinkle with parsley and serve over hot pasta.

Cooking with Catfish

• Herb Baked Catfish Fillets
Serves: 4

1 lb. thawed catfish fillets, cut into servings size pieces
1/2 tsp. garlic pepper
1 egg white, beaten
1 tsp. grated lemon peel
1 tbs. lemon juice
1 cup dry or fresh breadcrumbs
1 tsp. dried dill weed
1 tsp. dried basil
1/2 tsp. dried oregano

Preheat oven to 400°F. Spray baking sheet with canola or olive oil cooking spray. Rinse fillets and par dry with paper towels. Sprinkle fish with garlic pepper.

Blend egg white, lemon peel and lemon juice in a pie plate or shallow dish. Combine breadcrumbs, dill, basil and oregano and spread on a plate or wax paper.

Dip 1 pieces of the fish in the egg white to coat; coat with breadcrumb mixture. Place the fish on a baking sheet, Repeat with the remaining fish. Spray the fillets lightly with nonstick cooking spray. Bake 10 to 15 minutes or until they are golden and thickest part of the fish and will flake easily with a fork or knife. Season with salt and pepper to your taste.

• Blackened Catfish-Slaw Wraps
Serves: 4

2 tbs. flour
2 tbs. paprika
2 tsp. dried oregano
1/4 tsp. cayenne pepper
4 (6 oz.) catfish fillets
2 tbs butter to margarine, melted
4 (8 inch) flour tortillas
2 cups coleslaw

Combine flour, paprika, oregano, cayenne and salt and pepper to taste in a shallow dish. Dredge fillets in flour mixture; place on a platter and drizzle with melted butter.

Coat a nonstick rack with canola or olive oil cooking spray. Preheat grill to medium-high (350°F-400°F). Grill fish, covered for about 7 minutes per side or until the fish flakes easily with a fork.

Heat tortillas according to the package directions. Cut each catfish fillet lengthwise into 4 strips. Arrange 4 fillet strips on each tortilla, top with about 1/2 cup slaw and roll them up. Serve immediately.
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Earthly Eating Recipe

Non-Dairy, Low Fat Pumpkin Pie
Makes: 8 Servings

Drain the tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well. Pour into unbaked pie crust. Bake in preheated 350°F oven for about 1 hour. Filling will be a bit soft, but will firm as it chills. Chill and serve after chilling.

Happy Eating!

• Baked Tilapia with Brown Butter
Serves: 4

1 1/4 lb. tilapia filets
1 tbs. lemon juice1 tbs. unsalted butter
1 tbs. sliced almonds, toasted

Preheat oven to 350°F. Coat baking dish with canola or olive oil cooking spray. Season the tilapia with salt and pepper to your desired taste. Drizzle with lemon juice. Place in prepared baking dish. Bake 12 to 15 minutes or until the fish fillets flake easily wit a fork or knife.

Meanwhile, melt the butter in a small skillet over low heat until foamy and begins to brown, about 3 to 4 minutes. Strain butter into a small bowl. Drizzle butter over the fillets and sprinkle with the toasted almonds.

• Coconut and Mango Encrusted Tilapia
Serves: 4

2 cups broken tortilla chips
1/3 cup shredded coconut
1/3 cup diced dried tropical fruit bars
1/4 tsp. onion powder
1/8 tsp. garlic powder
1 1/2 tbs. finely chopped fresh cilantro
1 1/2 tbs. minced red bell pepper
2 tbs. fresh lime juice
2 tbs. olive oil
1 lb. tilapia fillets or 4 (4 oz.) tilapia fillets, thawed if it is frozen

Preheat grill to medium-high diced heat (350°F to 400°F). In a blender or a food processor, blend tortilla chips, coconut, dried fruit, onion powder, garlic powder, and salt to taste to make fine crumbs. Place in a resalable plastic bag. Add cilantro and bell pepper, seal bag, and shake to blend.

Stir together lime juice and oil in shallow dish. Dip 1 fillet in lime juice mixture to coat. Transfer to crumb mixture in a plastic bag; seal the bag and coat the fillets. Press coating firmly onto fish. Repeat with reaming tilapia fillets. Place the fillets in a foil pan or on non-stick aluminum foil. Grill covered, 10 minutes or until the fish flakes easily with a fork or a knife.

• Tilapia in Butter Sauce
Serves: 4

4 tbs. flour
1 1/2 tilapia fillets, about 1/2-inch thick
1 tbs. olive oil
6 tbs. butter, divided
Juice of 1 lemon
Minced fresh parsley (optional)

Season flour to taste with salt and pepper. Dredge fillets in flour mixture, shaking off excess. Heat the oil 2 tbs. of the butter in a large nonstick skillet over medium heat. Add fillets without overlapping (cook ion 2 batches if needed).

Cook until golden on bottom, about 3 minutes. Turn the fillets over and cook 1 to 2 minutes more or until opaque through thickest part.

Drain fillets on a paper towel; transfer to a platter and keep them warm. Add remaining 4 tbs. of butter to the skillet and heat until it is frothy. Add the lemon juice and lemon slices; swirl pan to heat through. Pour the butter sauce over the fillets immediately before serving. Sprinkle the tops with parsley if using.

The best restaurant to get awesome tilapia is at Blue Water Seafood in Houston, Texas. Characterized as a crab shack, Blue Water is pleasantly relaxed and as casual as they come. Folks often stop in to linger over fresh seafood, and they drive in especially for spicy (seasonal) crawfish. You’ll also discover garlicky Dungeness crabs, blue shell crabs, and delicious oysters, both raw and mesquite-roasted. And they’re known to tilapia lovers as the one and only place to get a perfectly cooked and perfectly seasoned fillet of tilapia.

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Earthly Eating Recipe

Zucchini Appetizers
Makes: 4 dozen

Serve warm.

Happy Eating!