Post your favorite seafood recipes!  There's other food out there besides chicken and no it doesn't all have to taste like it either! Here's one I found on the internet I was thinking about making. I already make a version of this anyway but never thought of adding the cilantro. I love cilantro! I think tonight I'm going to make grilled salmon but I'm not sure how I'm gonna season it yet. Cilantro Tilapia 4 servings 17 minutes 5 mins prep

Ingredients: 3  tablespoons olive oil  4 (4  ounce) tilapia fillets, fresh  2  tablespoons garlic salt  2  tablespoons cajun seasoning  (kRiZ recommends Chef Paul Prudhomme's Seafood Magic)     black pepper, to taste  1  bunch cilantro 

Preheat oven to 375. Coat the bottom of a baking dish with olive oil. Place the tilapia fillets in the pan. Sprinkle desired amount of garlic salt, cajun seasoning, and pepper over tilapia pieces. Press several sprigs of cilantro on top of each piece. Bake tilapia for 8 to 12 minutes. Enjoy alone or with lemon!

 

Hiya Chris,      Sorry, I don't really cook, so no recipes from this front.  If I can't eat it directly from a wrapper, box, sack, or the microwave, it pretty much isn't part of my regular diet. LOL  I do put some mesquite powder on salmon when I bake it occasionally to disguise the fishy taste, but I doubt that counts as a "recipe."  :-)

Hey, just stole this one over at the LapBand message board.  Hope they don't mind.  Sounds yummy!!!! Pan-Seared Sea Scallops and Green Beans Amandine 1/4 cup reduced fat Italian dressing, divided 1/2 pound sea scallops (about 6 large) 1/2 pound fresh or frozen green beans 1 tablespoon lemon juice 1/4 teaspoon dill 2 tablespoons sliced almonds, toasted Pour 2 tablespoons of the dressing over scallops in large resealable plastic bag. Seal bag; turn over to evenly coat scallops with the dressing. Refrigerate 30 minutes to marinate. Cook beans in remaining 1 tablespoon dressing in a large skillet on medium-high heat 5 minutes or until beans are crisp-tender, stirring occasionally. Add lemon juice and dill; toss to coat. Cook 1 minute, stirring frequently. Sprinkle with almonds. Remove from heat; cover to keep warm. Remove scallops from marinade; discard marinade. Preheat large nonstick skillet on medium heat. Add scallops; cook 4 minutes on each side or until opaque and lightly browned. Serve with green beans. 2 servings calories 230 fat 7g (saturated 1g) cholesterol 60mg sodium 510mg carbohydrate 12g fiber 5g sugar 5g protein 30g Variation: Prepare as directed, substituting 2 skinless salmon fillets (4 oz. each) or 1/2 pound cleaned raw large shrimp (21 to 30 count) for the scallops.

YUM!  I love cilantro too. Seafood, i prefer to grill it, brush lightly with a mix of butter and olive oil, chunky sea salt and pepper, then squeeze fresh lemon over it:  halibut, salmon, shrimp are my faves. I also use Prudomme mixes for jambalaya - basically follow box drections using turkey sausage adding fresh okra, zuccinni.  That's all I can think of for now.

Wow that sounds really good!   Tonight I had a grilled salmon steak, single grilled whiting filet, green beans and some pasta salad made with mayo. I did a 1/2 serving of the pasta since it's so fattening.  I wasn't very pleased with this meal because the grill kinda dried out the salmon but the whiting wasn't too bad.  I much prefer my fish backed than grilled. Perhaps charcoal grill would have been better. Hmm, tomorrow night I think I'll do chicken.   Everyone be sure to post any recipes that you might have! I'm offloading them to my recipe book. I love trying new recipes!