7 Scrumptious Recipes from Under the Sea

2) For the shrimp, pour honey in a medium bowl and warm on high in the microwave, 20-25 seconds.

3) On a large plate, combine panko, coconut, cumin, salt and pepper.

4) Taking shrimp one at a time, dip in honey and then coat in coconut mixture. Place on prepared baking sheet and bake 14 minutes, gently flipping shrimp halfway through baking.

5) For the sauce, place jam in a medium bowl. Warm in the microwave for 45 seconds. Add chili sauce and Dijon mustard, stirring to combine. Serve with baked coconut shrimp.

Serves 4-6

6 (10-inch) flour tortilla wraps
Tomatoes, sliced
Avocado, sliced

DIRECTIONS

1) Preheat oven to 450ºF. Place a baking rack coated with non-stick cooking spray on a baking sheet. Place the bread crumbs, panko, olive oil, lemon zest, thyme, oregano, salt and pepper in a food processor. Process 10 seconds, until finely ground. Transfer to a shallow bowl. Place flour, salt and pepper in a second shallow bowl. Place eggs in a third bowl. Coat each piece of fish in the flour, shaking off any excess. Dip into the eggs, followed by the breadcrumb-panko mixture, being sure to coat the fish well. Place the coated fish on the baking rack and bake 12-15 minutes. Remove from oven and let cool slightly before assembly.

2) For the coleslaw, in a large bowl, whisk together mayonnaise, sour cream, cider vinegar, honey, lime juice, Sriracha sauce and salt until well combined. Toss cabbage and parsley with dressing. This can be chilled for a few hours until assembly.

3) To assemble, place wraps on a flat surface. Spoon a small amount of coleslaw down the center of the tortilla. Top with one or two sticks of fish (depending how large they were cut), top with avocado, tomato and then an additional spoonful of coleslaw. Fold in the sides of the tortilla, then roll up “burrito-style”. Repeat with remaining wraps.

Yield: 6 fish stick wraps

Wasabi Dipping Sauce

¼ cup mayonnaise
2 tsp soy sauce
1 tsp wasabi paste
1 tsp fresh lime juice

DIRECTIONS

1) For the shrimp rice paper rolls, in a medium bowl, combine mayonnaise, parsley, wasabi paste, soy sauce, lime juice and lime zest. Stir well to combine. Add shrimp and mix together. Place 1 rice paper sheet in a shallow bowl of hot water just until softened, about 1 minute. Lay rice paper sheet on a damp tea towel. Place lettuce leaf down the center of the rice sheet, leaving a 1-inch border at the top and bottom. Place 2 heaping tablespoons of the shrimp mixture lengthwise on the lettuce leaf, followed by carrots, cucumber, avocado and a sprinkling of basil. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with dipping sauce.

2) For the dipping sauce, in small bowl, whisk together mayonnaise, soy sauce, wasabi paste and lime juice. Serve with rice paper rolls

Yield: 6 rice paper rolls

2) In a small bowl, combine mayonnaise, mustard, lemon juice, dill, parsley, lemon zest, salt and pepper. Place panko crumbs in a shallow dish. Spread mayonnaise mixture over fish, coat in panko, lightly pressing to adhere. Place on prepared baking sheet and drizzle each fillet with 1/2 tbsp olive oil. Bake 10 minutes, until the crumbs are golden and the fish is cooked through. Serve with lemon wedges.

Serves 4

DIRECTIONS

1) Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) Pat the fish dry with paper towel and season with salt and pepper. Place on prepared baking sheet 1/2 inch apart.

3) For the crust, in a medium bowl, combine panko, walnuts and Parmesan. Mix in melted butter, horseradish, Dijon mustard, parsley, dill and lemon zest to form a crumbly mixture. Divide panko mixture evenly atop fish and press gently to adhere. Drizzle 1 tbsp olive oil on top of fish. Bake until cooked through, 12-15 minutes.

4) For the sauce, in a medium saucepan, heat 1 tsp olive oil over medium heat. Add shallots and stir for 2 minutes, until slightly softened. Turn heat to high and add white wine and lemon juice. Boil until liquid is reduced, about 6-8 minutes. Reduce heat to low and stir in 2 tbsp butter until melted. Remove from heat and add fresh dill. Season with salt and pepper to taste. Serve over crusted halibut.

Serves 6

DIRECTIONS

1) For the swordfish, place the steaks in a large resealable plastic bag. In a medium bowl, whisk together olive oil, lemon juice, capers, parsley, garlic, lemon zest, oregano, salt and pepper. Pour over fish and place in refrigerator to marinate for at least 1 hour and up to 12 hours. Turn the bag occasionally so marinade covers the fish.

2) For the relish, in a small bowl, combine green olives, black olives, olive oil, red wine vinegar, basil, capers and pepper. Cover and refrigerate until ready to use. Allow to come to room temperature before serving on cooked fish.

3) Bring swordfish to room temperature. Preheat grill to medium-high and lightly oil grill grates. Remove fish from marinade and dry with paper towel. Place on grill and cook 3-4 minutes per side or until cooked through and flakes easily. Top cooked swordfish with heaping spoonful of olive relish.

Serves 4

DIRECTIONS

1) For the orange jicama topping, in a medium bowl, combine orange, jicama, lime juice, olive oil, parsley, cayenne, salt and pepper. Stir to combine and refrigerate until ready to serve with fish.

2) For the lemon breadcrumbs, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add breadcrumbs, stirring until crunchy about 2 minutes. Transfer to a bowl and toss with lemon zest, salt and pepper.

3) For the lemon mayonnaise, in a small bowl, whisk together the mayonnaise, lemon juice, horseradish and garlic.

4) For the fish, preheat oven to 425ºF. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Pat fish dry and season both sides with salt and pepper. Skin side up, place the fish in the pan and sear for 2 minutes. Transfer the fish onto a baking sheet skin side down. Spread a layer of lemon mayonnaise and then a layer of breadcrumbs over each piece of fish. Bake in preheated oven for 5-6 minutes. Serve with orange jicama salad.

Serves 4

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Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.