Refrigerate fillets for 30 minutes.
Fry in preheated non-stick fry pan that is lightly oiled, 3 minutes per side, over medium-high heat. Transfer to serving plates and serve with a dollop of red pepper mayonnaise. Garnish and enjoy!
*Red Pepper Mayonnaise
Combine ¼ cup mayonnaise, ¼ cup chopped roasted red peppers, 2 tablespoons mango chutney, 2 tablespoons lemon juice, ½ teaspoon garlic salt, and teaspoon cayenne pepper. Mix well.
CRAB STUFFED RED POTATO BITES
Ingredients
24 small red potatoes (about 2½ pounds)
¼ cup butter, cubed
2 tablespoons milk
⅓ cup sour cream, plus 2 tablespoons, divided
¼ cup shredded Parmesan cheese, plus
2 tablespoons, divided
2 strips cooked bacon, crumbled
½ teaspoon celery salt
teaspoon black pepper
teaspoon smoked paprika
½ cup crab meat
caviar for garnish, optional
Preparation
Place potatoes in a saucepan and cover with cold water. Bring to boil. Reduce heat; cover and cook for 17 minutes or until fork tender. Drain.
When cool enough to handle, halve each potato. Scoop out pulp, leaving a thin shell. In a large bowl, mash the potato pulp with butter, milk, ⅓ cup sour cream, and ¼ cup Parmesan cheese, until creamy. Add bacon, celery salt, black pepper, and smoked paprika to potato mixture. Spoon mixture into potato shells.
In a small bowl, combine remaining sour cream and Parmesan cheese with the crab. Top potatoes with crab blend.
Place potato halves on baking sheet. Bake at 375° for 12–14 minutes.
Garnish with a sprinkle of caviar, if desired.
SAVORY SHRIMP LETTUCE WRAPS WITH THAI BASIL AVOCADO AIOLI
(slight variation on Fitz Frye’s recipe)
Ingredients
2 tablespoons soy sauce
1 tablespoon turbinado sugar
1 tablespoon rice wine vinegar
2 garlic cloves minced
½ teaspoon freshly grated ginger
1 pound large raw shrimp, peeled and deveined
1 tablespoon olive oil
4 green onions, diced
1 head butter lettuce leaves, separated, rinsed, and dried
Thai Basil Avocado Aioli *see below
lemon wedges for garnish
Preparation
In a small saucepan, add the soy sauce, turbinado sugar, rice wine vinegar, garlic, and ginger. Warm over medium heat until sugar melts. Remove from heat.
Coarsely chop the shrimp into ½ to ¾ inch chunks.
Heat the oil in a large skillet over medium-high heat.
Add the shrimp in an even layer. Cook 2 minutes, stirring often.
Add the soy sauce blend to the skillet. Stir well. Cook until shrimp is coated, stirring often.
Remove the skillet from heat. Let the shrimp rest in the sauce for 2 minutes. Stir in green onions.
Serve by spooning 2–3 tablespoons of the shrimp mixture into the center of a lettuce leaf. Drizzle with Thai Basil Avocado Aioli. Serve with lemon wedges.
THAI BASIL AVOCADO AIOLI
Ingredients
¼ cup Thai basil leaves
½ ripe avocado, pitted and skinned
¼ cup mayonnaise
2 tablespoons soy sauce
1 large garlic clove, mashed
salt and pepper to taste
Preparation
Add all ingredients to a food processor and blend until smooth. Transfer to a bowl.
Eat, Drink and Be Wary Page 25