Seafood Fajitas

½ pound Red snapper or orther light bodied fish cut into bite sized pieces
½ pound Small shrimp(60-70 count) 
1 8oz. Package Fake crab or fake lobster
1 Green pepper sliced in ¼ inch lengths
½ Sweet onion cut in ¼ inch lengths
1/2 Jalapeno pepper ,seeds removed, finely chopped 
4 cloves Garlic, finely chopped
2 Tablespoons Tomato paste
2 Tablespoons Tequila
1 Tablespoon Olive oil
1 Tablespoon Brown sugar
2 Tablespoons Fresh cilantro, divided
1 teaspoon  Key lime juice
1 teaspoon Cumin
1 teaspoon  Salt
8
Tortillas
In large frying pan heat olive oil, add garlic, fish and shrimp. Cook for 2 minutes. Add tomato paste, tequilla, brown sugar, key lime juice, cumin and salt. Coat fish and shrimp with mixture. Add onions, green peppers and half of the cilantro.  Cook until pepper and onion strips are soft, about 2 minutes. Stir in fake crab or lobster and heat through. Garnish with remaining cilantro and limes. Serve with tortillas. Serves 4.

Mushroom Coated Fish

If you want a nice hearty, woodsy meal that is still light and healthy give this a try.

1 pound Salmon or Rainbow Trout filets
4 oz Oyster Mushrooms, roughly chopped
4 oz Enoi Mushrooms, roughly chopped
4 oz White Mushrooms, roughly chopped
2 Tablespoons White Wine
2 Tablespoons Olive Oil, divided
1 clove Garlic, crushed
½ teaspoon Fresh Parsley, chopped
½ teaspoon Fresh chives, chopped
1 sprig Fresh Thyme
Salt & Pepper to taste

In a mixing bowl combine everything except the fish filets mix gently. Let stand 10 minutes.

Cut one sheet of aluminum foil 5 inches longer than fish for each filet. Drizzle olive oil over skin side of fish. Place it skin side down on the center of the foil. Fold the edges of the foil up to form an envelope. Sprinkle remaining ingredients evenly over each filet. Fold foil to seal envelope. Place on medium hot grill or in 400º oven for 5 to 8 minutes, depending on thickness of filets, or until fish is mostly cooked through, moist and flakey. Open foil and cook an additional 2 minutes.


Don't over cook it. Fish changes color and opacity when cooked. It will just start to flake apart when you push on it with a fork.

You can use any combination of mushrooms you like. Just make sure they are cut into similar sized pieces. A wild mushroom blend is another option.

If you don't like salmon try orange roughy or whitefish.