Ingredients:

4 swordfish fillets

1/3 c. oil

1 1/2 tsp. lemon juice

1/4 tsp. crushed red pepper

1/2 tsp. salt

1/4 c. parsley

2 tsp. minced garlic

Directions:

Grease 12 x 8 inch baking dish. Dry fish and sprinkle with salt. Arrange in baking dish. Mix oil, parsley, lemon juice, garlic and pepper. Spoon over fish. Bake, basting once or twice 12-15 minutes in 350 degree oven.

Ingredients

1. 1 pound canned crabmeat, drained, flaked and cartilage removed
2. 2 to 2-1/2 cups soft bread crumbs
3. 1 egg, beaten
4. 3/4 cup mayonnaise
5. 1/3 cup each chopped green pepper and onion
6. 1 tablespoon seafood seasoning
7. 1 tablespoon minced fresh parsley
8. 2 teaspoons lemon juice
9. 1 teaspoon Worcestershire sauce
10. 1 teaspoon prepared mustard
11. 1/4 teaspoon pepper
12. 2 to 4 tablespoons vegetable oil
13. Lemon slices, optional

Directions

1. In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into eight patties. Broil patties or cook in a skillet in oil for 4 minutes on each side or until golden brown. Serve with lemon if desired. Yield: 8 servings.

Ingredients:

1  pound tilapia

1/4 cup skim milk

1/4 cup flour

Salt and freshly ground black pepper

2 teaspoons olive oil

1 tablespoon sliced or slivered almonds

3 tablespoons lemon juice

2 tablespoons freshly chopped parsley

For garnish: 4 slices lemon

Directions:

Rinse tilapia  and pat dry with a paper towel.

Dip into skim milk.

Season flour with salt and pepper to taste. Dip trout into flour making sure both sides are completely covered. Shake off any excess.

Heat olive oil in a non-stick skillet large enough to hold fish in one layer over medium-high heat. Saute fish for 2 minutes and turn.  Saute second side another 2 minutes. Remove to a plate.

Add almonds to the skillet and saute until slightly golden, about 1 minute. Sprinkle fish with lemon juice, almonds and parsley. Garnish plate with lemon slices.

Ingredients:

4 Tilapia Fillets  6-8 oz. each (Catfish, Sole or Flounder) are also options

2 Tbsp. Honey Mustard

1 C. Pecans

Directions:

Heat oven to 450 degrees.  Line a rimmed baking pan with nonstick foil.

Finely chop pecans . Spread on a sheet of wax paper.  Put honey mustard in small cup:  stir in 2 tsp. Water

Brush one side of fillets with mustard mixture, then press into chopped pecans.  Place on baking pan.

Bake 10-14 min. until pecans are lightly toasted and fish is just cooked through.

Prep. 20 Min./ Bake 45 Min.

Ingredients

1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed

3/4 cup milk

1 cup soft bread crumbs

1 egg, lightly beaten

1 tablespoon minced fresh parsley

1 teaspoon finely chopped onion

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

LEMON SAUCE:

2 tablespoons butter

4 teaspoons all-purpose flour

3/4 cup milk

2 tablespoons lemon juice

1/4 teaspoon salt

Directions

In a large bowl, combine the first nine ingredients. Fill eight greased muffin cups with 1/4 cup salmon mixture. Bake at 350° for 45 minutes or until browned.

Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, salt and cayenne. Serve with patties. Yield: 4 servings.

Prep/Total Time 20 Min.

Ingredients

1. 1/3 cup finely chopped onion
2. 1 egg
3. 5 saltines, crushed
4. 1/2 teaspoon Worcestershire sauce
5. 1/4 teaspoon salt
6. 1/8 teaspoon pepper
7. 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
8. 2 teaspoons butter

Directions

1. In a large bowl, combine the first six ingredients. Crumble salmon over mixture and mix well. Shape into six patties.
2. In a large skillet, fry patties in butter over medium heat for 3-4 minutes on each side or until heated through. Yield: 3 servings.