Shrimp Tacos

Quick, easy and light; a perfect summertime meal that you’ll crave all year round. Ingredients 1 pound cod, cut into 1″ chunks 1 pound large shrimp, shelled and deveined corn tortillas Marinade 2 arbol chiles 1 tablespoon honey 1 tablespoon soy sauce 3/4 cup orange juice 1 clove garlic, crushed 1/4 teaspoon freshly ground black …

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Cumin Shrimp

The most appetizing appetizer for shrimp lovers! We suggest printing out the recipe because you’ll be asked for it over and over again. Ingredients 2 pounds jumbo shrimp, peeled and deveined with tails intact 1/4 cup olive oil 1 teaspoon ground turmeric 3/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon kosher salt 1/2 …

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Scallop Kabobs

Wow, what a combination! You’ll be thinking to yourself, “Now why didn’t I think of that?!” Ingredients 1 lb scallops 1 can button mushrooms 1 can pineapple chunks, drained 1/4 cup vegetable oil 1/4 cup soy sauce 1/4 cup lemon juice 1/4 cup chopped parsley 1/2 tsp salt dash of pepper 12 slices bacon Directions …

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Seafood Quesadillas

Quesadillas don’t have to just be chicken or steak; get creative with this dish which can be a fantastic appetizer or meal. Ingredients 1 tin diced green chilies, drained 1/4 cup mayonnaise 4 green onions, finely diced 1 tbsp fresh cilantro, chopped 4 oz monterey jack cheese, grated 1/3 cup sweet onions, finely diced 1/2 …

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Garlic Barbecued Scallops

Such an easy and delicious meal! The sweetness of the garlic pairs perfectly with the juicy scallops. Ingredients 1 lb scallops 1/3 cup butter or margarine 3 large cloves garlic, minced or pressed 1/4 cup finely chopped shallots 1/4 cup minced parsley 1/4 tsp nutmeg 1/8 tsp celery salt 12 cherry tomatoes 1 green pepper, …

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Double this recipe if serving as the main dish… in fact you may even want to triple it!


  • 1 lb mussels, scrubbed & debearded
  • 4 ripe tomatoes
  • 2 dried chilies, seeded and chopped
  • 1/4 cup white wine
  • 3 cloves garlic, finely chopped
  • 1/2 onion (preferably Spanish)
  • salt and pepper to taste
  • 1/4 bunch fresh basil, finely chopped
  • 1/4 bunch fresh parsley, finely chopped
  • 2 tbsp olive oil


  1. To make the Arrabiata Salsa on the side burner: Place tomatoes and 1/2 onion on cooking grids to soften and imprint grill marks. Let cool slightly, then dice. Heat olive oil in a skillet over MEDIUM heat on the side burner. Add grilled, diced onions, and garlic. Saute briefly, then add the mussels. Keep covered until they open. Discard any mussels which failed to open.
  2. Add white wine and bring to a boil.
  3. Add diced tomatoes, salt, pepper, basil and parsley. Add chilies, cover and simmer sauce. The earlier the chilies are added, the spicier the sauce becomes.
  4. Arrange cooked mussels in large serving bowl, pour remaining sauce over mussels and serve with grilled bread for dipping.