CHAPTER 8
Fish and Seafood

Shellfish is a healthy and flavorful protein source. It is naturally low in fat and has a nice, sweet taste. A great alternative to the usual poultry or beef dish.

Heat the oil in a large pot over medium-high heat.
Add the garlic, ginger, and lemongrass; cook and stir until brown, about 5 minutes.
Add crab legs and pepper. Cover and cook, tossing occasionally, for 15 minutes.

Salmon Cakes

These salmon cakes are a great party appetizer. Even non-Paleo dieters will rave about them.

Super Omega

The more omega-3 fatty acid you ingest, the better chance you will have at fighting silent inflammation. It is also proven to significantly reduce your recovery time from workouts or endurance races. The more omega-3, the better for optimum health all around.

Preheat broiler.
Mix salmon, egg whites, dill, ginger, cayenne, black pepper, lemon juice, oil, and arrowroot powder together in a large bowl.
Form about 20 small patties from the mixture.
Pour almond meal into a shallow dish.
Dredge patties in almond meal and place on an ungreased baking sheet.
Broil each side for 4 minutes.

Salmon in Parchment with Baby Brussels Sprouts

Cooking the salmon in parchment paper works to keep the fish from drying out, a common problem when cooking fish in the oven. The paper also helps to contain flavors so they are not cooked off.

Preheat oven to 425°F.
Place each piece of salmon on a large (12") circle of parchment paper.
Cover each salmon piece with a spoonful of Brussels sprouts, a clove of crushed garlic, a dash of lemon juice, and a drizzle of oil.
Fold the paper over into a packet and seal the edges by crimping and folding like a pastry. Place on a baking sheet.
Bake for 15 minutes, or until fish flakes easily with a fork.

Citrus-Baked Snapper

Snapper is a tasty fish that absorbs the flavors in this recipe quite nicely. If cleaning and scaling a fish is overwhelming for you, ask your grocer or fishmonger to do it for you.

Snapper and Omega-3

Snapper is not the fish that comes to mind when you’re thinking about omega-3, but this cold-water fish does have some beneficial DHA fatty acid packed inside. Those with elevated blood triglycerides will benefit greatly from even small amounts of EPA and DHA.

Preheat the oven to 350°F.
Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks.
Place the fish in a shallow baking dish or roasting pan.
Cover each side of fish with ginger, green onions, and tomatoes.
Combine juices and drizzle over snapper.
Place lime and lemon slices on top of fish.
Cover with aluminum foil and bake until the flesh is opaque and can be flaked with a fork, about 20 minutes.

Fried Sardines

There are not many fried items in a Paleolithic diet, because most fried dishes are made with flour. This is a healthier alternative to traditional frying. The alcohol in the wine is mostly cooked off, so you will not have to worry about the alcohol either.

Mercury in Fish

Sardines are a great source of omega-3 and lack the dangerous mercury that other cold-water fish higher up on the food chain have. On lower-level fish, mercury is not amplified and therefore does not pose as much of a risk for humans.

Pour almond flour into a shallow dish. Roll sardines in almond flour.
Heat ³⁄₄ cup oil in a large frying pan over medium-high heat.
When the oil is hot, fry the sardines until brown and crispy, approximately 5 minutes. Drain on paper towels and keep warm.
In another frying pan over medium heat, warm garlic in remaining oil. Cook for 1 minute.
Add the wine and vinegar. Simmer mixture, stirring occasionally, until the liquid has reduced by half, about 15 minutes.
Pour the sauce over the sardines, and sprinkle with fresh mint.

Haddock Fish Cakes

This version of a familiar fish cake has the fresh flavor of haddock. Serve this with a spicy sauce or a fresh spritz of lemon.

Finely shred the raw fish with a fork. Dice the leeks and red pepper.
Combine all the ingredients, except the oil, in a medium-size bowl; mix well. Form the mixture into small oval patties.
Heat the oil in a medium-size frying pan over medium heat. Place the cakes in the pan and loosely cover with the lid; sauté the cakes for 4–6 minutes on each side. Drain on a rack covered with paper towels; serve immediately.

Fresh Tuna with Sweet Lemon Leek Salsa

The tuna can be prepared the night before, refrigerated, then either reheated or served at room temperature.

Tuna Packs a Punch

Tuna is truly a nutrient-dense food. This omega-3 fatty acid–rich food has anti-inflammation properties with heaps of other valuable disease-fighting nutrients as well. Health authorities are urging consumers to eat fish two times per week to reap the significant health benefits.

Preheat grill to medium-high.
Brush each portion of the tuna with the oil and drain on a rack. Season the tuna with pepper, then place the tuna on the grill; cook for 3 minutes. Shift the tuna steaks on the grill to form an X grill pattern on the fish; cook 3 more minutes.
Turn the steaks over and grill 3 more minutes, then change position again to create an X grill pattern. Cook to desired doneness.
For the salsa: Heat the oil in a medium-size frying pan on medium heat, then add the leeks and sauté for about 3 minutes, just until leeks are wilted. Add the lemon juice and honey. Plate each tuna portion with a spoonful of salsa.

Lime-Poached Flounder

Lime brings out the delicate flavor of the fish and complements the zip of the cilantro.

Using Frozen Fish

Don’t fret if you do not have fresh fish available in your area. Using a quality fish frozen at sea is perfectly fine. In fact, sometimes the frozen fish is fresher than the fresh!

Place the leek slices and cilantro stems (reserve the leaves) in a large skillet over medium-high heat, then lay the flounder on top.
Add the stock, lime juice, lime zest, and pepper. Bring just to a boil, reduce heat, and cover. Simmer for 7–10 minutes, until the flounder is thoroughly cooked. Remove from heat. Discard the liquid.
To serve, lay the shredded onions, carrots, and celery in separate strips on serving plates. Top with flounder, drizzle with the olive oil, and sprinkle with the reserved cilantro leaves.

Baked Coconut Shrimp

This sweet, crunchy dish is a tropical treat. The whole family will love coconut shrimp!

Preheat oven to 425ºF and line a baking sheet with parchment paper.
In a small bowl, combine almond flour, pepper, and salt.
In a separate bowl, mix lime juice and honey and stir. Continuously stirring, add egg whites to lime-honey mixture.
Place coconut in a thin layer on a flat dish. Dip each shrimp first into the almond-flour mixture, then in the egg-white mixture, and then roll in coconut.
Place on baking sheet. Bake 10–15 minutes or until coconut appears lightly toasted.

Pecan-Crusted Catfish

Catfish and tilapia rank among the most popular fish in the United States today. They are relatively inexpensive and have a nice flavor. You can use either fish in this recipe.

In a shallow dish, mix almond meal, pecans, and pepper.
Dredge the catfish in the pecan mixture; coating well.
Add coconut oil to medium-size frying pan over medium-high heat.
Place catfish in pan and fry 3–5 minutes on each side. Serve.

Almond-Crusted Salmon

Sushi-grade salmon is very high quality and is safe to eat mostly raw. Obtain this quality fish from a fish company that specializes in high-end fish.

Spread crushed almonds on a flat plate.
Place salmon on almonds and coat all sides.
Preheat frying pan over high heat and add coconut oil to coat pan.
Cook salmon quickly, 2–3 minutes per side.

Coconut Shrimp

This is an irresistibly sweet way to enjoy a commonly served first-course dish.

Mix the chicken broth, water, coriander, cumin, cayenne pepper, lime zest, lime juice, garlic, and ginger in a 4- or 6-quart slow cooker.
Stir in the onion, bell pepper, carrot, and coconut.
Cover and cook on low for 3 hours.
Stir in the shrimp. Cover and cook another 30 minutes.
Serve garnished with toasted coconut.

Salmon with Leeks

Salmon and leeks complement each other well. This recipe is a nice combination of the two.

Leeks Are a Healthy Choice

Not only are leeks high in fiber but they also contain folic acid, calcium, potassium, and vitamin C. Leeks have been found to have anti-arthritic properties.

Preheat oven to 425°F.
Trim leeks and discard root end and outer leaves. Cut lengthwise.
Melt coconut butter in a large frying pan over medium-high heat, add leeks, and cook until soft, about 5 minutes.
Drizzle the leeks with honey and cook until they turn brown, 15–20 minutes.
Stir in carrots and cook until tender, about 10 minutes.
Line a baking sheet with parchment paper. Place salmon on baking sheet. Brush salmon with oil and sprinkle with black pepper.
Roast the salmon in oven until flesh is pink and flaky, about 6–8 minutes. Serve salmon topped with leek-and-carrot mixture.

Grilled Halibut Herb Salad

If you don’t care for oranges or don’t have any fresh ones handy, use drained capers to garnish this entrée salad instead.

Place a large grill pan over medium-high heat. Sprinkle each fillet side with 1 teaspoon of orange juice and lightly rub it in. Brush both sides of each fillet with oil. Sprinkle each side with a little lemon pepper, garlic powder, and paprika.
Add fillets to hot grill pan and cook for 5 minutes on each side. Remove fillets from pan as soon as they are cooked and place on a plate. Let fillets rest for 3 minutes, then slice each one widthwise into 2" slices.
Combine romaine, parsley, basil, and chives in a large salad bowl. Toss to mix. Split salad between two plates. Top each salad with a sliced fillet. Squeeze an orange slice over each salad, garnish with slice, and serve.

Shrimp Fra Diavolo

Serve this spicy sauce over hot “Paleo pasta,” that is, spaghetti squash. Spaghetti squash is an excellent substitute for pasta. When cooked in the oven for 40–50 minutes, the squash becomes soft enough to lightly separate with a fork, forming an angel hair–like “pasta.”

Slow-Cooking with Shrimp

When slow-cooking with shrimp, resist the temptation to put the shrimp in at the beginning of the recipe. While it takes longer to overcook foods in the slow cooker, delicate shrimp can go from tender to rubbery very quickly. For most recipes, 20 minutes on high is sufficient cooking time for shrimp.

Heat the oil in a nonstick frying pan over medium-high heat. Sauté the onion, garlic, and red pepper flakes for 8–10 minutes, until the onion is soft and translucent.
Add the onion mixture, tomatoes, parsley, and black pepper to a 4-quart slow cooker. Stir. Cook on low for 2–3 hours.
Add the shrimp. Stir, cover, and cook on high for 15 minutes or until the shrimp is fully cooked.

Ginger-Lime Salmon

The slow cooker does all the work in this recipe, creating a healthy yet impressive dish that requires virtually no hands-on time.

Cracked!

Before each use, check your slow cooker for cracks. Even small cracks in the glaze can allow bacteria to grow in the ceramic insert. If there are cracks, replace the insert or the whole slow cooker.

Place the salmon skin-side down in an oval 6- or 7-quart slow cooker. Pour the ginger and lime juice over the fish. Arrange the lime slices and then the onion slices in single layers over the fish.
Cook on low for 3–4 hours or until the fish is fully cooked and flaky. Remove the skin before serving.

Salmon with Lemon, Capers, and Rosemary

Place the salmon on the bottom of a 2-quart slow cooker. Pour the water and lemon juice over the fish.
Arrange the lemon slices in a single layer on top of the fish. Sprinkle with capers and rosemary.
Cook on low for 2 hours. Discard lemon slices prior to serving.

Romaine-Wrapped Halibut Steaks

Enjoy this very healthy, lean seafood dish that is so tender it’ll flake with just a light touch of a fork.

Bouquet Garni

Bouquet garni is a classic herb mixture frequently used for flavoring in meat and vegetable dishes. The herbs are typically contained within a cheesecloth pouch, which is removed before the dish is served. The herbs traditionally used include: dried parsley, thyme, bay leaf, and sage.

Pour broth into a 4-quart slow cooker. Cover and cook on high for 20 minutes.
Immerse leaves of romaine (removing center stem) in boiling water for about 30 seconds, until wilted. Drain leaves.
Sprinkle halibut with herbs, pepper, and spinach. Wrap each fillet in 2–4 romaine leaves, placing lettuce seam-side down, and place in slow cooker.
Cover and cook on high for 1 hour or until the fish is tender and can be flaked with a fork.

Foiled Fish Fillets

This recipe makes a simple, low-calorie, high-protein dish, that is ready in just 2 hours.

Place fish fillets on aluminum foil and top with fennel, tomato, and onion.
Sprinkle on dill and lime juice. Fold the foil over and connect the edges, making a packet.
Place the packets in a 6-quart slow cooker. Cover and cook on high for 2 hours. Season to taste with pepper.

Caveman’s Catfish

First time trying catfish? This recipe is easily spruced up with any combination of flavorful veggies (i.e., tomatoes, onions, peppers, spinach, etc.).

Place fish fillets on aluminum foil, sprinkle with spices, and squeeze the juice of 1 lemon over fish.
Place the lemon slices on the fish, and fold the foil over and connect the edges, making a packet.
Place the packets in a 6-quart slow cooker. Cover and cook on high for 2 hours.

Orange Tilapia

This dish provides a sweet taste of the sea. Serve it with a medley of colorful summer vegetables.

Place fish fillets on aluminum foil, drizzle with lime juice and honey, and top with oranges.
Fold the foil over the fish and connect the edges, making a packet. Place the packets in a 6-quart slow cooker.
Cover and cook on high for 2 hours. Add pepper to taste.

Mahi Mahi and Green Vegetable Medley

This is a super-healthy (and simply prepared) meal, packed with fiber, protein, iron, omega-3s, B-vitamins, and phytonutrients.

Place the vegetables in a 6-quart slow cooker.
In a separate bowl, combine the oil, pepper, red pepper flakes, and 1 tablespoon of lemon juice. Brush mixture on both sides of the mahi mahi, and place fish on top of vegetables in the slow cooker.
Add remaining lemon juice. Cover and cook on low for 2–3 hours. The fish should flake easily with a fork.

Shrimp Creole

This Big Easy-inspired recipe may also be made by substituting meat or another seafood for the shrimp.

Combine all the ingredients in a 4-quart slow cooker, except shrimp. Cook on high for 3–4 hours or on low for 6–8 hours.
Add shrimp during last hour of cooking if cooking on low, or during final 20 minutes if cooking on high. Serve over hot veggies.

Herbed Tilapia Stew

Any type of white fish fillets (such as haddock or cod) will also work in this recipe. Fish cooks very, very quickly even on the low setting in a slow cooker, so this is one recipe you will need to set a timer for.

Place all the ingredients in a 4-quart slow cooker.
Cover and cook on high for 1¹⁄₂–2 hours or on low for 2¹⁄₂–3 hours. Watch the cooking time. If your fish fillets are very thin you may need to reduce the cooking time.
When fish is cooked through, fillets will easily separate and flake with a fork. Break up the fish in the tomatoes and cooking liquids.

Scallop and Shrimp Jambalaya

This version of a “red” jambalaya originated in the French Quarter of New Orleans when saffron wasn’t readily available. This Creole-type jambalaya contains tomatoes, whereas a rural Cajun jambalaya (also known as “brown jambalaya”) does not.

INGREDIENTS | SERVES 8

2 tablespoons organic butter or ghee

1 large onion, chopped

2 medium celery stalks, chopped

1 medium green bell pepper, chopped

3 garlic cloves, minced

1 (28-ounce) can diced tomatoes, undrained

1 tablespoon dried parsley

¹⁄₂ teaspoon dried thyme

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon pepper

¹⁄₄ teaspoon hot sauce

2 teaspoons Creole seasoning

³⁄₄ pound uncooked, frozen scallops, thawed

³⁄₄ pound uncooked, peeled, deveined medium shrimp, thawed if frozen

¹⁄₄ cup fresh parsley, chopped

Mix It Up

Use your favorite type of seafood instead of shrimp or scallops. Try a combination of scallops, cod, or diced tilapia, halibut, mahi mahi, etc.

In a large frying pan, melt the butter over medium heat. Sauté the onions, celery, and bell pepper until softened, about 3–5 minutes. Add garlic and cook for 1 minute more.
Grease a 4-quart slow cooker and add sautéed vegetables and all the remaining ingredients, except the shrimp and fresh parsley.
Cover and cook on low for 6 hours or on high for 3 hours.
Add shrimp and continue to cook on low for 45 minutes to 1 hour, or until shrimp is bright pink. Serve jambalaya over a root-vegetable medley and garnish with fresh parsley.

Fish “Bake”

The stewed tomatoes help prevent the fish from overcooking and make the perfect sauce for serving the fish over steamed cabbage or alongside a vegetable dish of your choice.

Add the butter to a preheated 2- or 4-quart slow cooker. Use the melted butter to coat the bottom and the sides of the insert.
Rinse the fish fillets and pat dry with paper towels. Add to the slow cooker in a single layer over the butter.
Evenly distribute the garlic, onion, and green bell pepper over the fish. Pour the stewed tomatoes over the fish. Evenly sprinkle the basil, oregano, parsley, and pepper over the tomatoes.
Cover and cook on low for 6 hours or until the fish is opaque and flakes apart.

Cioppino

Cioppino is a versatile summer dish. You can replace the cod with haddock and add lobster, crab, crayfish, and clams. Enjoy this beautiful and healthy bounty from the sea!

INGREDIENTS | SERVES 6

2 tablespoons organic butter or ghee

1 large sweet onion, diced

2 stalks celery, finely diced

2 cloves garlic, minced

3 cups bottled clam juice or fish stock

2 cups water

1 (28-ounce) can diced or whole peeled tomatoes

1 cup dry red wine or chicken broth

2 teaspoons dried parsley

1 teaspoon dried basil

1 teaspoon dried thyme

Red pepper flakes, to taste

1 teaspoon raw honey

1 bay leaf

1 pound cod, cut into 1" pieces

¹⁄₂ pound medium or large raw shrimp, peeled and deveined

¹⁄₂ pound scallops

Add the butter, onion, celery, and garlic to a 4-quart slow cooker. Stir to mix the vegetables together with the butter. Cover and cook on high for 30 minutes or until the onions are transparent.
Add the clam juice or fish stock, water, tomatoes, wine or broth, parsley, basil, thyme, red pepper flakes, honey, and bay leaf. Stir to combine. Cover, reduce the slow cooker setting to low, and cook for 5 hours.
If you used whole peeled tomatoes, use a spoon to break them apart. Gently stir in the cod, shrimp, and scallops. Increase the slow cooker setting to high. Cover and cook for 30 minutes or until the seafood is cooked through. Ladle into soup bowls and serve immediately.

Almond-Stuffed Flounder

Making this dish in the slow cooker lets you layer the fish and stuffing rather than stuffing and rolling the fillets. You can substitute sole for the flounder. Serve with a tossed salad and a seasoned vegetable medley of choice.

Lightly grease the insert of a 2- or 4-quart slow cooker with coconut oil.
Rinse the fish and pat dry with paper towels. Lay 2 fillets flat in the slow cooker. Sprinkle the almonds and chives (if using) over the fillets. Place the remaining fillets on top. Sprinkle paprika over the top fillets. Pour the wine or broth around the fish.
Add the oil and carrots to a microwave-safe bowl. Cover and microwave on high for 1 minute; stir and microwave on high for 1 more minute. Stir in the flour, tarragon, and pepper. Whisk in half the coconut milk. Cover and microwave on high for 1 minute. Stir in the remaining coconut milk. Pour the sauce over the fish.
Cover and cook on low for 2 hours or until the fish is cooked through and the sauce is thickened.
Turn off the slow cooker and let rest for 15 minutes. To serve, use a knife to cut into four wedges. Spoon each wedge onto a plate (so that there is fish and filling in each serving). Sprinkle with additional paprika before serving if desired.

Poached Swordfish with Lemon-Parsley Sauce

Swordfish steaks are usually cut thicker than most fish fillets, plus it’s a firmer fish so it takes longer to poach. You can speed up the poaching process a little if you remove the steaks from the refrigerator and put them in room-temperature water during the 30 minutes that the onions and water are cooking.

Swordfish Salad

Triple the amount of lemon-parsley sauce and toss two-thirds of it together with 8 cups of salad greens. Arrange 2 cups of greens on each serving plate. Place a hot or chilled swordfish steak over each plate of the dressed greens. Spoon the additional sauce over the fish.

Use the coconut butter to grease the bottom and halfway up the sides of a 4-quart slow cooker.
Arrange the onion slices in the bottom of the slow cooker, pressing them into the butter so that they stay in place. Pour in the water. Cover and cook on high for 30 minutes.
Place a swordfish steak over each onion slice.
Thinly slice the lemon; discard the seeds, and place the slices over the fish. Cover and cook on high for 45 minutes or until the fish is opaque. Transfer the (well-drained) fish to individual serving plates or to a serving platter.
In a small bowl add the oil, lemon juice, mustard, and white or black pepper, if using, and whisk to combine.
Immediately before serving the swordfish, fold the parsley into the sauce. Evenly divide the sauce between the swordfish steaks.

Manhattan Scallop Chowder

Serve this chowder with a tossed salad. Unlike the popular New England version, this clam chowder is red!

INGREDIENTS | SERVES 6

2 tablespoons coconut butter, melted

2 stalks celery, finely diced

1 medium green bell pepper, seeded and diced

1 large carrot, peeled and finely diced

1 medium onion, diced

2 medium butternut squash or turnips, scrubbed, peeled, and diced

1 (15-ounce) can diced tomatoes

1 (15-ounce) can tomato purée

2 cups bottled clam juice

1 cup dry white wine or chicken broth

³⁄₄ cup water

1 teaspoon dried thyme

1 teaspoon dried parsley

1 bay leaf

¹⁄₄ teaspoon freshly ground black pepper

1¹⁄₂ pounds bay scallops

Fresh parsley, minced (optional)

Fresh basil (optional)

Add the butter, celery, bell pepper, and carrot to a 4- or 6-quart slow cooker; stir to coat the vegetables in the butter. Cover and cook on high for 15 minutes. Stir in the onion. Cover and cook on high for 30 minutes or until the vegetables are soft.
Stir in the squash or turnips, tomatoes, tomato purée, clam juice, wine or broth, water, thyme, parsley, bay leaf, and pepper. Cover, reduce the temperature to low, and cook for 7 hours or until the squash is cooked through.
Cut the scallops into 1" pieces. Add to the slow cooker.
Increase the temperature to high, cover, and cook for 15 minutes or until the scallops are firm.
Remove and discard the bay leaf. Taste and adjust seasonings if necessary. Ladle into soup bowls. If desired, sprinkle minced fresh parsley over each serving and garnish with fresh basil.

Hatteras Clam Chowder

This cozy, Paleo-creamy chowder is thickened by turnip in place of potatoes. Serve it with a fresh green salad or hearty main dish of your choice.

Add cooked onions to a greased 2¹⁄₂-quart slow cooker.
Add turnips, clam juice, and enough water to cover. Add pepper.
Cover and cook on high for 3 hours until turnips are very tender.
One hour prior to serving, add in the clams along with broth from the cans and cook until heated through.

Mahi Mahi Wraps with Avocado and Fresh Cabbage

These California-style “tacos” can be prepared with any meaty, mild fish or shrimp.

Salsa Verde

Fish tacos taste great with a citrusy salsa to brighten them up. Try these fish “tacos” accompanied by Salsa Verde (see Chapter 3). You’ll love this combination!

Season fish with salt and pepper. Heat oil in a large pan over medium heat. Once the oil is hot, sauté fish for about 3–4 minutes on each side. Slice or flake fish into 1-ounce pieces.
Slice avocado in half. Remove seed and, using a spoon, remove the flesh from the skin. Slice the avocado halves into ¹⁄₂"-thick slices.
Place one-fourth of the mahi mahi on each lettuce leaf; top with avocado and cabbage. Serve with lime wedges.

CHAPTER 8Fish and Seafood

Steamed King Crab Legs

Salmon Cakes

Super Omega

Salmon in Parchment with Baby Brussels Sprouts

Citrus-Baked Snapper

Snapper and Omega-3

Fried Sardines

Mercury in Fish

Haddock Fish Cakes

Fresh Tuna with Sweet Lemon Leek Salsa

Tuna Packs a Punch

Lime-Poached Flounder

Using Frozen Fish

Baked Coconut Shrimp

Pecan-Crusted Catfish

Almond-Crusted Salmon

Coconut Shrimp

Salmon with Leeks

Leeks Are a Healthy Choice

Grilled Halibut Herb Salad

Shrimp Fra Diavolo

Slow-Cooking with Shrimp

Ginger-Lime Salmon

Cracked!

Salmon with Lemon, Capers, and Rosemary

Romaine-Wrapped Halibut Steaks

Bouquet Garni

Foiled Fish Fillets

Caveman’s Catfish

Orange Tilapia

Mahi Mahi and Green Vegetable Medley

Shrimp Creole

Herbed Tilapia Stew

Scallop and Shrimp Jambalaya

Mix It Up

Fish “Bake”

Cioppino

Almond-Stuffed Flounder

Poached Swordfish with Lemon-Parsley Sauce

Swordfish Salad

Manhattan Scallop Chowder

Hatteras Clam Chowder

Mahi Mahi Wraps with Avocado and Fresh Cabbage

Salsa Verde

CHAPTER 8
Fish and Seafood