TRIVOLI TUNA CHEESE PUFFS

 Ingredients
    1, 6 1/2 - 7 ounce can tuna in vegetable oil
    1/3 cup finely chopped celery
    2 tablespoons mayonnaise
    2 teaspoons Dijon Style mustard
    1 teaspoon grated onion
    4 slices pumpernickle bread
    2 egg whites
    1/4 teaspoon cream of tartar
    1/8 teaspoon salt
    1/2 cup shredded sharp cheddar cheese
    1/4 teaspoon paprika

 Directions
    In medium bowl, mix tuna, celery, mayonnaise, mustard and onion.
    Lightly toast the bread and cover with tuna mixture. Beat egg
    whites with cream of tartar and salt until stiff peaks form.
    Gently fold in the cheese and paprika and carefully spread cheese
    meringue over tuna. Place the sandwiches on baking tray. Bake
    at 450 degrees in toater oven 10 minutes or until the tops are
    puffed and browned lightly. Makes 4 servings.

          CLAMS CASINO

 Ingredients
    6 each littleneck clams (shucked)
    1/4 cup red pepper (diced)
    1/4 green pepper (diced)
    1/4 cup onion (diced)
    1 tbs. chopped garlic
    1 tbs. shallots
    1/2 bacon (diced)
    4 oz. butter
    1 tsp. grated parmesan cheese
    1 tsp. chopped parsley
    salt/pepper to taste

 Directions
    Saute bacon over medium heat. Drain fat, reserving a little in
    pan for flavor. Add the next five ingredients and cook over
    medium-high heat. Add 4 oz. butter and saute about 5 minutes.
    Transfer mixture to clean container and refrigerate. butter is
    cool, spoon mixture on top of shucked clams in shell. Place clams
    on sheet pan and bake at 450º for about 5 minutes. Place in bowl,
    sprinkle tops with cheese and parsley and serve immediately.

          CRAWFISH PIE

 Ingredients
    Pie dough enough for 4 individual pies (or 2 large)
    1-1/2 cups crawfish tails
    crawfish fat and water to make 2 cups
    3 tablespoons cooking oil
    1 medium onion, chopped fine
    2 tablespoons butter
    1/4 cup chopped celery Salt
    red pepper to taste
    1 clove garlic, mashed
    Pinch thyme
    1/3 cup tomato sauce mixed with 1/3 cup water
    Pinch nutmeg
    1 tablespoon green onion
    4 tablespoons cornstarch
    1 tablespoon parsley

 Directions
    Instructions: Cook onion, celery, and garlic in cooking oil,
    stirring until tender. Dish out half the cooked mixture. To the
    mixture, add tomato sauce, water, and crawfish fat, cook over
    medium heat and when it boils, slowly add cornstarch and water
    stirring until sauce thickens, season with nutmeg, thyme, red
    pepper and salt to taste; set aside. To the remaining cooked
    onion mixture in a saucepan add crawfish tails, butter, cook 2 to
    3 minutes. Combine sauce, crawfish, green onion and parsley.
    Cook, then pour into 4 pastry lined pie plates, equally divided.
    Wet edges of under crust, cover with uppercrust. Press edges
    together; prick with a fork. Bake in a 450 degree preheated oven
    5 minutes; reduce heat to 400 degrees and bake about 15 minutes
    longer.

          LOBSTER SPAGHETTI

 Ingredients
    Sautee lobster and spinach in olive oil . Serve with the
    following Olive Garden sauce over spaghetti.

    Sauce Ingredients:
    1 pint of Heavy Cream
    1 stick of butter
    2 Tbsp. Cream Cheese
    1/2 - 3/4 C. Parmesan cheese
    1 tsp. Garlic powder

 Directions
    In a saucepan combine butter, heavy cream, and cream
    cheese. Simmer this until all is melted, and mixed well. Add the
    Parmesan cheese and Garlic powder. Simmer this for 15 - 20
    minutes on low. You may wish to season with a little salt and
    pepper.

          IMPOSSIBLY EASY SEAFOOD PIE

 Ingredients
    Prep: 15 minutes
    Bake: 40 minutes
    Stand: 5 minutes

    1 6 ounce package ready to serve crabmeat, thawed and drained
    1 cup shredded sharp cheddar cheese
    1 3 oz package cream cheese cut into 1/4 inch cubes and softened
    4 medium green onions sliced
    1 2 ounce jar diced pimientos drained if desired
    1/2 cup Original or Reduced Fat Bisquick
    1 cup milk
    1/2 teaspoon salt
    1/8 teaspoon grond nutmeg
    2 eggs

 Directions
    Heat oven to 400 degrees. Grease pie place, 9 x 1 1/4 inches.
    Stir together crabmeat, cheeses, onions and pimientos in pie
    plate. Stir remaining ingredients until blended. Pour into pie
    plate. Bake 35-40 minutes or until golden brown and knife
    inserted in center comes out clean (some cream cheese may stick
    to knife). Let stand 5 minutes before serving. Makes 6-8
    servings. 

          SEAFOOD OKRA GUMBO

 Ingredients
    1/4 cup of vegetable oil
    2 pounds small okra, caps and tips remove, sliced 1/4-inch thick
    2 cups chopped onions
    1 cup chopped celery
    1 cup chopped green bell peppers
    1/2 cup tomatoes, peeled, seeded and chopped
    Salt
    Cayenne
    2 tablespoons chopped garlic
    3 bay leaves
    1/2 pound firm flesh fish,(grouper, snapper, monkfish, etc., diced)
    2 quarts fish stock
    1/2 pound medium shrimp, peeled and deveined
    1 pound peeled crawfish tails
    1/2 pound fresh lump crabmeat, deshelled
    File powder to taste
    1/2 cup chopped green onions, green part only
    Dash of hot sauce

    Essence:
    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried oregano
    1 tablespoon dried thyme Combine all ingredients thoroughly.

 Directions
    4 cups cooked long-grain white rice, warm In a large stock pot,
    over medium heat, add the oil. When the oil is hot, add the okra.
    Season the okra with salt and cayenne. Fry the okra, stirring
    constantly, for 10 to 12 minutes, or until most of the slime
    disappears. Add the onions, celery, peppers and tomatoes. Season
    with salt and cayenne. Continue cooking, stirring often for 18 to
    20 minutes, or until the okra and other vegetables are soft and
    the slime has completely disappeared. Stir in the garlic and bay
    leaves. Season the diced fish with Essence. Add the fish to
    vegetables and cook for 2 minutes. Add the fish stock. Bring the
    liquid up to a boil and reduce to a simmer. Simmer for 15
    minutes. Season the shrimp and crawfish with Essence. Add the
    seasoned seafood and crabmeat to the pan. Continue to simmer for
    5 minutes. Stir in the green onions and hot sauce. Remove the bay
    leaves and serve over the rice. 

          SCALLOP SAUTE

 Ingredients
    1 red bell pepper, cut into strips
    1 green bell pepper, cut into strips
    1 medium onion, sliced
    3 garlic cloves, minced
    3 tablespoons vegetable oil, divided
    1 pound fresh sea scallops
    3 tablespoons lite soy sauce
    1 teaspoon grated orange rind
    3 tablespoons fresh orange juice
    1 tablespoon dry white wine
    1/4 teaspoon crushed red pepper
    2 tablespoons butter or margarine
    Garnish: orange wedges

 Directions
    SAUTE first 4 ingredients in 2 tablespoons hot oil in
    a large skillet over medium-high heat until tender. Remove from
    pan, and keep warm.

    COOK scallops in remaining 1 tablespoon oil in skillet over
    medium heat 5 to 6 minutes; turn scallops over, and cook 3 to 5
    minutes or until golden brown. Remove scallops from pan, and keep
    warm.

    ADD 2 tablespoons soy sauce, orange rind, and next 3 ingredients
    to skillet. Bring mixture to a boil, and cook over high heat
    about 2 minutes. Gradually whisk in butter and remaining 1
    tablespoon soy sauce until well blended.

    SERVE immediately over vegetable mixture and scallops. Garnish,
    if desired.

    Yield: 4 servings.

          CHILEAN SEABASS WITH ZUCCHINI

 Ingredients
    1 1/2 lb. Chilean Seabass fillets
    3 cloves garlic, minced
    1 to 2 tbsp. cilantro, finely chopped or more
    2 tblsp. oil-packed sun-dried tomatoes, chopped and drained
    2 green onions, chopped
    1 lime
    dash white wine
    2 to 3 small zucchini, sliced
    1 Serrano chile, minced
    salt, pepper, paprika

 Directions
    Arrange Seabass fillets in a single layer on foil-lined broiler
    pan. Spread garlic, cilantro, sun-dried tomatoes, and green
    onions over them. Squeeze lime juice on 'em, sprinkle the wine,
    arrange the marrow around the fish, salt/pepper to taste, and add
    paprika for color. Cover with foil and crimp the edges to form a
    seal. Bake at 450 degrees for 20 minutes.

          ASIAN BRAISED TILEFISH

 Ingredients
    3 cups water
    salt to taste
    8 ounces (1 1/4 cups) red lentils
    1/2 cup sweet white wine (such as riesling)
    3 tablespoons soy sauce or tamari
    1 teaspoon minced garlic
    1 teaspoon minced fresh ginger
    1/4 teaspoon crushed red pepper flakes
    4 skinless fillets tilefish or red snapper
    1 package (10 ouces fresh baby spinach leaves
    1 teaspoon dark sesame oil
    1 tablespoon minced chives or green onion tops

 Directions
    In a medium saucepan, bring water & salt to a simmer. stir in 
    lentils and simmer gently uncovered, 12 minutes or until 
    tender (Do not over cook)
    Meanwhile, in a large skillet combine wine and next 4 
    ingredients (through pepper flakes), bring to a simmer
    over high heat. Add fish, reduce heat, cover and simmer, 
    turning once, 6 minutes or until fish is opaque. Transfer 
    fish to a plate, cover and keep warm.
    Add spinach to skillet, cover and cook over medium-high heat 
    1 to 2 minutes or untill wilted. transfer with tongs to 4
    dinner plates, leaving liquid in pan. Top spinach with drained 
    lentils and fish. Biol juices in skillet over high heat until
    reduced to 1/2 cup about 2 minutes. Stir in sesame oil and spoon
    over fish. Sprinkle with green onions 

          SHRIMP AND LIME TACOS

 Ingredients
    1 pound cooked miniature shrimp, rinsed and squeezed dry.
    1/4 cup fresh lime juice
    2 teaspoons finely minced lime zest
    1/4 cup chopped cilantro
    1 teaspoon cumin seeds
    8 corn tortillas
    1/2 to 1 cup prepared red or green salas cilantro 
    sprigs for garnish

 Directions
    Toss togethor shrimp, lime juice, zest and cilantro. 
    In a dry heavy skillet over medium heat, toast cumin seeds 
    until they begin to pop and smell fragrant. Remove from heat 
    and let cool. Lightly crush seeds in a spice mill or with a 
    mortar and pestle, then stir into shrimp mixture.
    add salt if desired.
    In skillet over medium heat, warm tortillas, turning once, 
    until flexible.Wrap tightly in a clean kitchen towel 
    or plastic bag until ready to use.
    Place 2 tortillas on each of 4 plates and spread with
    shrimp mixture. Top each tortilla with a spoonful of salsa,
    and garnish with cilantro sprigs.