Everyone loves this lightly seasoned and moist Deviled Fish recipe. This fast-fix entrée will be one you reach for often.

The Fish:
1 pound fish steaks or fillets
Salt
Pepper, freshly cracked and ground
2 tablespoons Parmesan cheese, freshly grated

The Sauce:
1/2 cup mayonnaise
1 tablespoon Dijon-style mustard
2 tablespoons fresh parsley
1 teaspoon oregano leaves
1/2 teaspoon thyme

Pre-heat the broiler and generously oil a broiler pan or rack.

In a small bowl, thoroughly combine the mayonnaise, mustard, parsley, oregano and thyme.

Place the fish on your prepared pan or rack, skin side down if still attached. Spread the sauce on the fish; sprinkle with the Parmesan cheese.

Broil the fish 6 inches from the broiler for 8 – 12 minutes or until it flakes. Cook the fish on one side, do not turn it over.

Yield: 4 servings

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Beer marinated shrimp is a great choice to do-ahead and cook at the last minute. Whether you choose to use your broiler or to grill, you can enjoy this delicious shrimp recipe any time of year.

2 pounds shrimp
1 tablespoon fresh chives
1 tablespoon fresh parsley
2 teaspoons fresh basil
2 cloves garlic
1 teaspoon celery seed
1/8 teaspoon cayenne
2 teaspoons dry mustard
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper, freshly cracked and ground
1 12-ounce bottle of beer

Shell and devein the shrimp if needed. Rinse and finely chop the chives, parsley and basil. Peel and mince the garlic. Lightly grind the celery seeds to release their flavor.

Combine and place the prepared vegetables and dry seasonings in a bowl large enough to accommodate the shrimp. Add the shrimp; pour the beer over the top. Turn the shrimp several times to thoroughly mix the marinade and distribute seasonings. Cover and refrigerate the bowl. Allow the shrimp to marinate the shrimp for a minimum of 8 hours or overnight, turning the shrimp a couple of times while it marinates.

Remove the shrimp from the marinade and place on skewers or arrange on a pan.

To oven broil:
Fire up the broiler. When the oven is hot, place the pan of shrimp 3 inches from the heat source and broil for approximately 5 minutes, watching carefully.

To grill:
Lay the skewered shrimp on the grill rack 3 – 5 inches over white-hot coals. Cook for 3 – 5 minutes, watching carefully.

Tip:
When cooking with beer, you’re well advised to avoid ale. Ale becomes bitter when heated.

Yield: 4 – 6 servings.

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Lemon Basil Shrimp is a flavorful recipe to be enjoyed whether you grill indoors or out, or choose to use your broiler.

1 cup fresh basil leaves, packed
1/2 cup plus 2 tablespoons extra virgin olive oil
1/4 cup freshly squeezed lemon juice
4 – 6 cloves garlic
2 tablespoons Parmesan cheese, freshly grated
1 teaspoon grated lemon peel
3/4 teaspoon salt
1/2 teaspoon pepper, freshly cracked and ground
1-1/4 pounds shrimp
8 to 16 10-inch bamboo skewers
12 ounces small bow tie pasta

Shell and devein the shrimp, if needed, and place in a lidded bowl.

Rinse and shake the basil dry. Peel the garlic and remove the tough nub.

Fit your food processor with the blade attachment and add the basil, 1/2 cup of olive oil, lemon juice, garlic cloves, Parmesan cheese, lemon peel, salt and pepper to the food processor bowl and whirl until smooth.

Add the basil marinade to the shrimp, turning the shrimp several times to thoroughly distribute the seasoning. Cover and refrigerate for 30 – 60 minutes; turn the shrimp a couple of times to redistribute the marinade.

If you’re grilling the shrimp, you’ll be double-skewering in order to keep it flat on the grill. If you’re using your broiler, a single skewer will work just fine. Soak your bamboo skewers in warm water for 10 – 20 minutes. Put the pasta on to cook while you skewer the shrimp.

Cook the pasta according to package directions. Drain the pasta and toss with the remaining 2 tablespoons of olive oil. Cover and keep warm until serving time.

Place about 5 shrimp on 8 skewers. If you’re placing the shrimp on a grill, run a second skewer through the shrimp, or double-skewer as you go.

To cook the shrimp, place over a hot grill for 3 – 4 minutes per side. Or place the skewered shrimp on a broiler pan placed 3 – 5 inches from the heat source, broiling for 2 – 3 minutes on each side. Either way, you want the shrimp to become opaque. Watch carefully to avoid over cooking.

Divide the pasta between warmed serving plates and place 2 shrimp skewers on top of each. Drizzle each portion with some of the reserved marinade to finish.

Yield: 4 servings

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Shrimp with dill sauce is an appetizer recipe that fits into a busy schedule. Perfect for the busy holiday season or summer outdoor parties, this recipe can be made a day or two ahead.

Shrimp boil:
1 celery stalk
1 carrot
1/2 lemon
1 tablespoon kosher or sea salt
1/4 teaspoon cayenne
1 clove garlic
24 medium raw shrimp, shelled and deveined

Dill Sauce:
3/4 cup extra virgin olive oil
1/2 lemon
1 tablespoon dill, freshly chopped
1/2 teaspoon dry mustard
Salt
1/2 clove garlic

Prepare the shrimp:
Place 1 quart of water in a Dutch oven and add the celery, carrot, salt, cayenne and garlic. Juice 1/2 lemon into the water and toss the rind in, too. Bring to a lively boil and cook for 10 minutes. Add the shrimp to the pot. When it returns to a boil, remove and drain the contents in a colander. Discard the vegetables. Remove the shrimp and chill.

Prepare the sauce:
Combine the olive oil, lemon juice, dill in a small bowl and whisk until thoroughly blended. Season with salt to taste and add the garlic clove. Refrigerate in a tightly sealed jar for 8 hours. Remove the garlic clove for extended storage.

To serve, chill a serving platter and condiment bowl. Remove and discard the garlic from the dill sauce. Place the dill sauce in the condiment bowl on the platter and arrange the shrimp around the bowl. For a little color contrast, try placing the shrimp on a bed of lettuce leaves or tucking parsley sprigs about the plate.

Yield: 6 servings

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Salmon is high quality protein that makes an elegant presentation without you having to go to a lot of fuss. Salmon piccata is one of my favored fast-fix entrées.

1-1/2 pounds salmon, boneless and skinned filet
1/2 cup unsalted butter
1/4 cup olive oil
1/4 – 1/2 cup all-purpose unbleached flour
3/4 cup white wine
2 lemons
1/4 cup capers, drained
Salt
Pepper, freshly cracked and ground

Prepare the ingredients:
Cut the salmon into palm sized pieces. Cut the unsalted butter into pieces and place in the refrigerator to chill. Juice 1 lemon. Cut 1 lemon into 4 wedges.

Cook the salmon:
Place the olive oil in a large skillet or sauté pan over medium to slightly medium high heat. Coat the salmon with the flour, lightly shake to remove excess. When the olive oil is hot, add the floured salmon and cook for about 2 minutes on each side. You want it just cooked through and lightly browned. Remove the salmon to a warm plate while you make the sauce.

Create the sauce:
Pour off excess olive oil from the skillet, discard. Place the skillet over medium high heat and add the wine and lemon juice. Stirring and scraping constantly to loosen the bits of flavor from the bottom of the pan, bring the wine and lemon juice just to the boiling point. Reduce the heat to very low; add the chilled butter and capers. Add salt and pepper to taste. Gently swirl the pan to melt and distribute the butter. Just before the butter is completely incorporated, return the salmon to the pan. Swirl the pan to coat the salmon with the sauce.

Serve:
To serve, place the salmon on warmed plates, spoon the sauce over each serving and add a lemon wedge to be squeezed over the salmon by your guests.

Tip: While fresh salmon filet is fabulous, I keep frozen hermetically sealed portions of salmon on hand. I highly recommend the Sockeye Salmon from Costco. You’ll notice a price difference between “Atlantic” salmon and “Wild” salmon. “Atlantic” salmon is farm raised and the meat is somewhat fatty and pale in color. “Wild” salmon is a deep water feeder, leaner and darker in color. I’ve enjoyed both in a variety of recipes. While I favor Sockeye, sometimes budget considerations brings Atlantic to the table. Either way, salmon is a great way to enjoy those omega-3 fatty acids :-)

Yield: 4 – 6 servings.

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