Another Off the Hook on the Plate recipe!

The good old broccoli salad! Mine has a twist and is perfect to bring at your next cookout or fish fry!

Garden Broccoli Salad
Prep: 20 serve: 6 to 8
This salad is a perfect picnic side throughout the spring and summer or even to take to cookout
4 cups broccoli florets roughly chopped
6 slices bacon cooked and crumble
½ cup dried cranberries
½ cup sliced almonds
4 oz Garden Vegetable Philadelphia cream cheese 1/3 less fat
1 cup light salad dressing
1/4 cup apple cider vinegar
2 tablespoons sugar.

Cook bacon in pan on medium heat until done drain on paper towel, crumble and set aside.
Roughly chopped fresh broccoli Florets and place in a large mixing bowl. Add crandberries, bacon, and almonds season with salt and pepper to taste and mix well set aside.
In a separate bowl add softened cream cheese, salad dressing, apple cider vinegar, sugar. Wisk the dressing until smooth add to broccoli florets and mix until broccoli is well coated.

A Brand New Fishing Adventure That is sure to End with an Off the Hook recipe!

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.