Holiday Seafood Recipes

As promised in my last blog, "tis the season" for some good seasoned seafood to make you the Chef of the day.

I have two recipes to share but first let me tell you I only use Coconut Oil in place of any Oil for healthy hearts and I am a big fan of the herb Thyme to stimulate blood flow.

These are not your typical recipes (Be the start of a new tradition of bringing a new dish per year to the table). Hope you and yours enjoy these two I love to make.

Receipe 1

Mediterranean Fish

Filet of your Favorite Fish - 4 to 6 filets

Artichoke Hearts - 1 Large can

Feta Cheese Crumbles - 1 pack

Roasted Red Peppers Dried - 3 large

Mushroom Slices - 1 small can

Dried Cranberries - 1/2 cup

Coconut Oil - 2 spoon full approx.

Thyme - 3 strands

No Salt Seasoning- pinch here-sprinkle there

Ground Black Pepper- sprinkle only

Whorshire Sauce- couple dashes

Take: Fish Filets in put in large bowl, add all ingredients except Coconut Oil and Feta Cheese, Cranberries

Let stand 15 minutes, Turn Oven to 425, Prepare a non stick sheet pan with 2 spoon full Coconut Oil, place fish first on sheet pan

then scoop all contents left in bowl on top of fish, Bake 20-35 min depending on thickness of filet, 

turn off oven and add feta cheese and cranberries on top, let stand in oven 15 min. Take Out and Enjoy!!

(Serve on side - Oyster Dressing)

Receipe 2

Coconut Shrimp Soup 

3 lbs Large Shrimp-Peeled no tails

Coconut Milk - 1 can

Curry Powder - 3 Spoons

5 Potato Peeled - Chopped in squares

Black Ground Pepper - Pinch

Thyme - 3 Strands

No Salt Seasoning - Pinch here - Sprinkle there

Coconut Oil - 2 Spoons

Crushed Dry Red Pepper - Sprinkle 

2 cups- Purified Water

Take: Fry Pan set on Mid-Low heat, add coconut Oil and paper towel dryed shrimp to pan, sautee 8 minutes

Transfer Shrimp and drippings into large Soup Pot, add all other ingredients and let boil until Potato are medium cooked

15 minutes, Let simmer 10 Min - Serve into bowls from a low heat setting

Happy Holidays ,

Coastal Marine Sales