• 1 lb fish fillets
• 1/3 cup bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 egg, beaten
• ½ tsp paprika
• ½ tsp dried parsley
• 1 tbsp butter, melted

Instructions:
Preheat oven to 450 ºF.

In a shallow dish, combine bread crumbs, Parmesan cheese, paprika and dried parsley. Cut the fish fillets into fingers about 3ins long x ½ inch wide.

In a separate shallow dish, place the beaten egg. Coat each fish finger in egg, then in the bread crumb mixture.

Place each fish finger on a greased baking sheet, drizzle with the melted butter and bake in the oven for about 7 – 10 minutes or until the fish flakes easily.

Serve with homemade potato wedges.

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Ingredients:

• ¼ lb angel hair pasta
• 2 tbsp butter
• 2 tbsp olive oil
• 10 medium shrimp, cleaned
• 2 garlic cloves, minced
• Pinch of salt and pepper
• 1 ½ tbsp freshly chopped parsley
• 1/8 cup Parmesan cheese

Instructions:
Cook angel hair pasta according to package directions and drain.

In the meantime, in a skillet, heat olive oil and butter over medium heat. Add garlic and sauté until golden brown. Remove garlic from skillet and discard. Add shrimp, salt, pepper and parsley to oil and cook until shrimp turn pink. Remove skillet from heat.

Toss with spaghetti and add parmesan and remaining parsley.

Serve immediately with garlic bread and a tossed salad.

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• 2 cups smoked oysters
• ¼ cup vegetable oil
• 3 tbsp garlic, minced
• ½ lb bacon strips, cut in thirds
• Toothpicks

Instructions:

1. Wrap bacon slice around an oyster and place toothpick through to hold it together.
2. Heat vegetable oil in a skillet, add garlic.
3. Fry bacon wrapped oysters until the bacon is nice and crisp. Remove from the skillet and place on paper towel to drain.

A great appetizer for your Valentine’s Day Party.

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• 1 small coconut, drained and the meat grated (to simplify: you can buy unsweetened coconut at the shop)
• ¾ lbs prawns, peeled and deveined
• 1 onion, chopped
• ½ tsp ground turmeric
• 1 tsp round cayenne pepper (or less if you don’t like it too spicy)
• 3 tbsp vegetable oil
• 1 tsp salt

Method:

Heat the vegetable oil in a large skillet. Add the onion and sauté until they are translucent. Add the shredded coconut and continue to sauté for another few minutes. Add the turmeric, pepper and salt and mix well. Then add the prawns (and if you like it a bit juicier you can add a bit of water). Cook for about 15 minutes on low heat.

Serve immediately with rice or other Indian dishes.

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• 24 oysters in the shell
• 24 fresh lemon slices
• Seafood cocktail sauce

How to Make It:

1. Clean each oyster shell top and bottom well.
2. The grill needs to be very hot to cook these.
3. Place the oysters shell and all on the grill.
4. Close the lid.
5. Check every 3 minutes or so and when the shells begin to open remove them from the grill.
6. Carefully open the shell being sure to retain the juice and the oyster in the bottom shell.
7. Squeeze the fresh lemon juice over the top each oyster.

Serve with the cocktail sauce.

Be carefully not to over cook these oysters.  When the shell starts to open you want to remove them immediately.  If cooked to long they will become rubbery.

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Lemon Dressing
3/4 cup olive oil
1/4 cup lemon juice
2 cloves of garlic, minced
1/2 tsp dill weed
1/2 tsp lemon peel, grated
Pepper to taste

Method:

Cook macaroni according to packet instructions. Drain, rinse and cool.

Drain and flake salmon and place into large serving bowl. Add remaining ingredients and toss.

Blend together all ingredients for the lemon dressing.

Add the lemon dressing to the salmon pasta, toss well and enjoy.

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