Red Snapper-Pan Grilled with Rice

Ingredients: 4 Servings
   4 red snapper fillets, 6 oz each
1.5  cups  uncooked white rice
1/2  teaspoon  salt, divided
1/4  teaspoon  black pepper, divided
1.5  tbsp onion, minced
   1  tbsp fresh parsley, chopped
   1  tbsp fresh thyme, chopped
   2  teaspoons fresh lemon juice
   2  teaspoons  orange juice
   1  teaspoon  Dijon mustard
       Extra Virgin Olive Oil (EVOO) (I recommend using Bertolli)
      Cooking spray
Rooney's Essence (Recipe Follows)

Directions:
Cook rice according to the package directions.  Once finished set aside and keep warm.

Heat a 12 inch iron skillet or thick grill pan over medium-high heat. Coat skillet with cooking spray. Sprinkle fish evenly with half of the salt and pepper. Add fish to pan, sprinkle a little of Rooney's Essence and EVOO over the fish and cook 4 minutes on each side or until fish flakes easily when tested with a fork.

Combine remaining salt, pepper, onion, parsley, thyme, lemon juice, orange juice, and mustard in a small bowl, stirring well. Slowly add 2 tbsp of EVOO, stirring constantly with a whisk. Drizzle this mixture over the rice and toss well to coat. Serve with the fish.

Rooney's Essence
  2 tbsp salt
  1 tbsp black pepper
  2 tbsp garlic powder
  2 tbsp onion powder
1/2 teaspoon chili powder
1/2 tbsp cayenne pepper
2.5 tbsp Hungarian paprika

Combine all ingredients thoroughly. Can be stored in an airtight 
container in your spice cabinet for up to 3 months.
Yields 5/8 cup (5 oz or 150 ml)

Tips for Fish
1. Let your eyes and nose be the judge. Good quality fish 
    smells sea-fresh. It should not have a strong odor or 
    smell bad. Fish fillets and steaks should appear moist, 
    firm and freshly cut.
2. To know how long to cook fish, measure at the thickest 
    point, then allow 10 minutes per inch. This applies to all 
    methods of cooking, such as broiling, frying, grilling, 
    poaching, and steaming.
3. Thaw fish fillets in milk. The milk absorbs the "frozen" 
     taste and adds a "fresh caught" taste.
4. Place a "bed" of celery and onions under fish when 
    baking. Besides adding flavor, it will prevent the fish
    from sticking.
5. Marinate in zip-top plastic bags instead of bowls or 
    containers you have to clean. Be sure to flip the bag 
    from time to time to make sure everything gets a good 
    soak!
6. When freezing large quantities of fish, place a piece of
    the wrapping material between each.      They'll 
    separate easily to make thawing quicker.

Nutritional Information:
Calories: 400 (25% from fat), Fat: 20g (sat 1.8g,mono 6.9g,poly 1.6g),  Protein: 32.7g, Fiber: 1.9fg, Carbohydrate: 39.3g, Cholesterol: 47mg, Iron: 0.4mg, Sodium: 409mg, Calcium: 46mg

SUSHI BAR

Whether you are in Cocoa Beach, Florida for pleasure or work one thing is for sure. If you like Sushi  and food from Thailand then you must go to Thai-Thai Sushi Bar a 5-star Thai Restaurant & Sushi Bar, at the following locations, 8660 Astronaut Blvd. Suite 108, Cape Canaveral, 32920 (321.784.1561), or 2447 N. Wickham Rd,  Suite 128, Melbourne, Fl 32935 (321.253.2353) or 2324 N. Highway A1A, Indialantic, Fl 32903
(321.773.6144).

The people are great.....And your in a wonderful atmosphere.....What else would you expect. Of course, the food is great!

Meat & Cheese Platter

Any time you plan to entertain guest at your home, whether it is for birthday parties, general conversations, luncheon or dinner gatherings it is a great idea to have appetizers or something to feast upon while you are catching up on old news. In this manner all of the guest will feel better being around individuals that they really do not know.....

Let your guests feast their eyes and taste buds on a mouth watering appetizer platter. This platter can be a Fruit Tray, Vegetable Tray, Meat Tray, Cheese Tray, Salad Tray or any combination that fits the special gathering.... There are many combination's that may be used:

Smoked Turkey, Virginia Ham, Roast Beef, Corned Beef, Hard Salami, Swiss, Mild Cheddar, Extra-Sharp Cheddar, Pepper Jack, Colby, and Provolone, Bresaola, Goat Cheese, Leaf Lettuce, Cherry Tomatoes, Sliced Red Onion, Gherkins, Pickle Spears, Pearl Onions, Black Olives, Green Olives and Pepperoncini.

Also it is nice to compliment the Meat & Cheese Platter with fruit and/or vegetables such as: Diced Cantaloupe, Diced Melon, Peaches & Pear Slices, Sliced Celery Sticks, Baby Carrots and various dips.... Such as Thousand Island, Ranch, Blue Cheese, Horseradish and any other that you wish to serve..... (Don't forget the crackers.)

Chinese Style Seafood Soup

Ingredients: 6 servings
2 cans (14 oz each) chicken stock
2 cups water
4 slices tofu, cut into cubes
8 scallops
12 medium prawns, deveined
1 calamari, cut into small pieces
4 crab claws (optional)
1 egg white, beaten
parsley and/or seaweed for garnish
salt & pepper to taste
6 Tbsp cornstarch
6 Tbsp water

Directions:
1. After all the seafood has been rinsed be sure to drain all excess water.
2. Mix salt & pepper, combine all seafood (leave the tofu out of this mixture).
3. Mix the cornstarch with the 6 tbsp of water to form a paste. This will be used to thicken the soup.
4. Pour chicken stock and water into a deep saucepan. Bring it to a boil. Add all seafood and tofu. When it boils again, add only half of the thickening mixture and cook to your preferred consistency. If necessary add more of the thickening mixture to obtain the perfect consistency.
5. Stir in whisked egg white. Remove heat immediately. Season with salt and pepper. Garnish with parsley and seaweed if using.

Pineapple Scallops

Ingredients: 4 Servings
1 lb of fresh sea scallops
1/2 cup Fresh Pineapple - chopped
1 pinch Cayenne Pepper
1/4 cup Honey Extra Virgin Olive Oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon 5-spice seasoning
fresh flat leaf parsley for garnish

Directions: In a sauce pan over medium heat combine pineapple, a small amount of olive oil & reduce by half. Season with salt & pepper. Add in cayenne & honey. Stir well. Place mixture in a food processor and pulse until you have a smooth consistency. Allow to cool. While sauce mixture is cooling add a few circles of olive oil to your skillet & heat over medium-high heat. Season scallops with salt & pepper. When olive oil is hot, add your scallops to skillet. Sear your scallops before they are turned. Just a few minutes on each side is all it will take. Plate your scallops and generously put the sauce mixture on top. Garnish with fresh flat leaf parsley.