Baked Grouper Provencial
2( 6oz) Grouper filets
1 teaspoon Lemon pepper seasoning
Pinch sea salt
1 1/2 tablespoon extra virgin olive oil
½ cup white wine
4 slices tomatoes
1 tablespoon fresh basil chopped
¼ cup buttery crackers crushed
2 tablespoon parmesan cheese
2 tablespoon extra virgin olive oil
Preheat oven at 425 degrees.
Season fish on both side with sea salt and lemon pepper seasoning. In an oven proof plate drizzle 1 ½ tablespoons olive oil place fish filets on the bottom of the plate and pour wine around the fish.
In a small mixing bowl mix cracker crumbs, parmesan and the remaining olive oil mix well.
Top each filets with 2 slices of tomatoes sprinkle tomatoes with basil and top with your buttery crumbs.
Bake for 20 to 25 minutes.

Fish Balls in Bouillabaisse
1 ½ pounds white grunts filets or tilapia filets finely chopped
½ cup celery finely chopped
½ cup onion finely chopped
1 teaspoon old bay seasoning
3 tablespoon fresh parsley
2 eggs
1 cup Italian bread crumbs
Pinch of sea salt & crack black pepper
1/3 cup + 2 tablespoons extra virgin olive oil
7 garlic cloves peeled and mashed
1 tablespoon red pepper flake
¼ teaspoon of both Sea salt & cracked black pepper
1 28oz can crushed tomatoes
1 teaspoon dry oregano
½ cup white wine
Preheat oven at 450. Line a cookie sheet with foil and grease with a tablespoon of oil and set aside.
In a small non-stick sauté pan on medium high heat cook onions and celery in 1 tablespoon of oil until vegetable are tender. Place in refrigerator to cool completely about 5 minutes.
In a large mixing bowl add fish, cooked vegetables, old bay seasoning, 2 tablespoon parsley, eggs, Italian bread crumbs and salt & pepper mix well. Take a cookie scoop and form 1 ½ in balls and place on greased cookie sheet do this until you run out of mixture should make 20 balls. Roast in oven 18 to 20 minutes.
While fish balls are baking in non-stick pot add 1/3 cup extra virgin olive on and garlic cloves and cook on medium high until garlic cloves are nice and golden be careful not to burn the garlic. Next add red pepper flake, crushed tomatoes, dry oregano and white wine lower heat to simmer and let sauce simmer 15 minutes. Remove fish balls out of the oven and add to sauce and simmer an additional 6 to 8 minutes. Before serving top with remaining tablespoon fresh chopped parsley.

Apple cranberry coleslaw
1 14oz bag Classic Coleslaw
1 apple chopped fine
½ cup dried cranberries
¼ cup red onion chopped fine
¾ cup light mayonnaise
3 tablespoons light sour cream
1 lime juiced
1 teaspoon sugar
¼ teaspoon paprika
Salt & pepper to taste!

To a small mixing bowl add mayonnaise, sour cream, lime juice, sugar, paprika, salt & pepper. Mix well and set aside.
In a large missing bowl add coleslaw, apples, dried cranberries and red onion pour dressing on top and incorporate well. Cover with plastic wrap and place in the refrigerator until serving.

You know it this is the day most people grill out and have cookouts so you know there are no exceptions at my house! Of course I’m grilling fish at the beach with friends and family! Change it up this year and grill fish with a lemon & herbs sauce serve with Shrimp & egg salad avocadoes and other good fixing. Here are a few of my Off the Hook recipes for Memorial Day! Enjoy!

Grilled Grouper with creamy lemon & herbs sauce
1 pound grouper filet cut in 4 pieces or substitute with cod or haddock
2 tablespoons light olive oil
1 teaspoon Sea salt
2 tablespoons butter
2 tablespoons parsley chopped fine
¼ cup lemon juice
¼ cup half & half
Pinch sea salt and crack black pepper
Coat fish with olive oil and season with sea salt on both sides. Place fish on a hot grill and grill until edge of the fish turns white approximately 6 minutes turn and cook an additional 4 minutes or until fish easily flakes with a fork.
In a small sauce pan on side burner of grill add butter and herbs when butter is melted add lemon juice, half & half whisk and bring to a boil. Remove from heat plate fish and pour sauce over fish. Serve immediately!

Guacamole Shrimp & Egg Salad Stuffed Avocadoes
Serves: 4
2 Hass avocadoes from Chili
½ lb. medium shrimp deveined & peeled
1 teaspoon old bay seasoning
2 tablespoons lemon juice
¼ cup mayonnaise
1 hard boiled egg chopped fine
2 green onions chopped fine
1 celery branch chopped fine
1 teaspoon guacamole seasoning mix
2 tablespoons fresh cilantro chopped fine.
Sea salt & crack black pepper
Cut avocadoes in half remove pit and skin. Cut a thin slice at the bottom of each avocado halves so they sit flat on a plate. Sprinkle 1 tablespoon of lemon over avocadoes to prevent from turning brown.
On stove top in a small pot of water seasoned with 1 teaspoon old bay seasoning add shrimp bring to a boil and cook shrimp just until they turn pink and start to curl. Drain and let cool completely.
In a small bowl mash the thin slices of avocado you previously cut off the bottom. Add remaining lemon, hardboiled egg, mayonnaise, green onions, celery, shrimp, guacamole seasoning mix and a pinch of sea salt & cracked black pepper and mix well. Take shrimp mixture and fill each avocado.