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.

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.

Sherry Shrimp

1 pound shrimp
1 Tablespoon Butter
1 Tablespoon olive oil
3 cloves Garlic
1/4 cup green pepper, chopped fine
1/4 cup sweet onion, chopped fine
2 Tablespoons sherry
1 Tablespoon fresh Basil, chopped into ribbons
2 teaspoons fresh Oregano, chopped into ribbons
Juice of 3 key limes
4 Green onions chopped, divided, reserve green parts
1/2 teaspoon butter
salt and pepper to taste

In large nonstick skillet over high heat add olive oil and 1 tablespoon of butter.  Add garlic, cook for one minute.  Add sherry, red onion, Green pepper, and white part of green onion, cook for 2 minutes. Add shrimp, basil, oregano, salt and pepper, cook until the shrimp just turns pink. Add lime juice. turn heat to medium high, reduce liquid by 1/4. Add remaining butter and stir until melted . Garnish with remaining green onion. 

This works great as a fajita or burrito filling.

Serves 2-4 easily doubled for large appetites.