Seafood Franco

4 talapia filets
1/2 pound shrimp
1/2 pound Krab (fake crab, if you want to spend the money on real crab go for it)
1 small can minced clams
8 ounces clam juice
1 Tablespoon Butter
2 cloves Garlic minced
1/4 cup olive oil
1 lime juiced
1 medium portobello mushroom diced
3 roma tomatoes diced
1 medium onion sliced


Heat 1/2 olive oil and butter in large nonstick pan. Add onion and garlic, sauté one minute. Add talapia, sauté until 1/2 cooked through. The meat will become less translucent and feel firmer when you push on it. Add shrimp, cook until shrimp just turns pink or opaque. Add mushrooms and tomatoes, sauté for 2 minutes. Add remaining ingredients, cook 2 minutes. If necessary, thicken liquid with Wondra™ (see notes) Serve over pasta or rice.

Serves 4-6

Notes:

If you over cook the fish it will flake apart. In this recipe it's not a big deal. It will just blend into the pasta or rice. However, if you over cook fish it gets rubbery and doesn't taste as good. So try not to over cook it.

To thicken liquid in a pan use a thickening flour like Wondra™.
Push solids to one side of pan. Tilt the pan to the vacant side so liquid runs to that side. Slowly shake enough thickening flour to lightly cover the surface of the liquid, stirring constantly. Let the liquid come to a boil. If the liquid isn't thick enough after it boils for a few seconds add more flour and repeat the process.

Eggplant Strada

1 large eggplant sliced lenghtwise 1/2 inch thick
1 pound ground lamb or ground beef
2 teaspoons allspice
1 small onion minced
3 cloves garlic minced
4 leaves fresh sage chopped
2 Tablespoons fresh parsley chopped
1/2 pound fresh mushrooms sliced
1 can whole tomatoes
1 can tomato sauce
1 Tablespoon olive oil
1/4 cup olive oil divided
1/4 cup bread crumbs

In a large pan heat 1/2 of the olive oil. Add 1/2 of the eggplant slices. Cook for 2 minutes on each side. Remove from pan, drain on paper towel. Repeat with other half of the eggplant. In same pan heat remaining olive oil over medium high heat. Saute garlic and onions for 2 minutes, stirring constantly. Add meat, cook until cooked through. Add mushrooms and spices. Cook until mushrooms are softened. Add tomatoes and tomato sauce. Bring to a boil. Reduce heat to simmer. Cook until liquid is reduced by half. In a 13 x 9 oven safe casserol dish layer 1/2 of the eggplant. Top with 1/2 of the meat sauce. Add remaining eggplant. cover with remaining meat sauce. Top with bredcrumbs. Bake in a 450º oven for 30 minutes. Remove from oven. Let stand for 5 minutes before serving. Serve with rice.

Cubes of bread may be used instead of bread crumbs.