Grouper Scampi
1 pound grouper filet (cut in 1 inch cubes)
1/3 cup extra virgin olive oil
3 tablespoons butter
4 cloves garlic minced
1/4 cup yellow onion chopped fine
1 lemon juiced & zest
1 lime juiced
1 tablespoons red pepper flakes
5 fresh basil leaves chopped fine
½ pound cooked wholegrain spaghetti
1/3 cup grated parmesan cheese
Boil spaghetti according to package and drain.
In a large frying pan on medium high heat sauté garlic, onions and red pepper flakes in olive oil and butter for 2 minutes. Add fish and sauté additional 5 minutes. Add lemon, lime, zest, basil, spaghetti and parmesan mix everything together. Serve immediately. You may top with additional parmesan cheese to taste.

I love this recipe because I actually go out on my boat and catch the fish myself and prepare it and smoke it in my smoker and everyone down the canal knows I’m making my famous smoked fish dip! 🙂 Simplicity at its best! Most fish market have smoked fish available around these parts they will carry smoked mullet or you can always substitute with smoked salmon available in all grocery stores!
• Servings: 10
• 1 1/2 cup(s) of Smoke fish
• 8 ounce(s) of Philadelphia cream cheese
• 3 tbsp. of milk
• 2 tbsp. of sweet relish
• 1/4 cup(s) of sweet onion chopped small
• 1 Celery stalk chopped fine
• 1 tbsp. of worcestershire sauce
• 1/4 tsp. of cayenne pepper
• 1 pinch of salt and pepper
• 2 tbsp. of fresh parsley
• 1 tsp. of fresh lemon juice
Steps
1. Mix all together well. Serve with crackers you may garnish with parsley and a slice lemon

Hey my off the hook on the plate fans! You know me and fish and seafood! Well I entered these smoked salmon tropical bites and Yes I won! Yippee try them you are going to love these!! 😉 http://phyllo.com/recipes/the-dolphins-tropical-smoked-salmon-bites/#.UGyh6-d0tgE.facebook
Ingredients:
1.9 oz Athens mini fillo shells
6 oz cream cheese with onion & chives
3 oz sliced smoked wild lox salmon
½ cup mango chopped
1 tablespoon cilantro chopped

Instructions:
Remove shell from package and set aside.
In a mixing bowl add cream cheese and microwave for 15 second to soften. Chopped smoked salmon add to the cream cheese and mix well. Fill each shell with cream cheese & salmon mixture about a teaspoon in each.
In a separate mixing bowl mix mango & cilantro together well. Top each filled mini fillo cups with a few pieces of mango and cilantro. Bon Appétit!