1 cup couscous

1 cup water

Salt and pepper to taste

8 ounces shelled, cooked, cleaned shrimp

2 large tomatoes, cut into wedges

1 medium yellow bell pepper, diced

1/2 cup prepared vinaigrette

dressing, divided

1/2 cup crumbled feta

1/4 cup sliced green onions

1. Prepare couscous with 1 cup water according to package directions, season with salt and pepper; cool.

2. Combine the shrimp, tomatoes, yellow bell pepper and 1/4 cup of the dressing in medium bowl. Add the feta, green onion and remaining dressing to couscous and mix gently.

3. Mound couscous mixture on 4 plates, dividing evenly; top with marinated tomato and shrimp mixture.

Yields 4 servings

Calories 431, Total fat 21g, Cholesterol

127mg, Carbohydrate 40g, Protein 21g, Sodium 348mg

Nonstick vegetable oil spray
2 cups grape tomatoes, cut in half
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
4 (5- to 6-ounce) sea bass fillets, about 1 1/2-inch thick
1/3 cup pitted kalamata olives, coarsely chopped
1 tablespoon fresh lemon juice
1/4 cup chopped parsley

1. Heat oven to 450 degrees. Coat a large rimmed baking sheet with nonstick spray. Combine the tomatoes and garlic on the prepared sheet. Drizzle 1 tablespoon olive oil; toss to coat. Spread in even layer. Sprinkle with salt and pepper to taste. Roast until the tomato skins begin to char, about 8 to 10 minutes.
2. Remove baking sheet from oven. Sprinkle the fish with salt and pepper to taste. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Brown fillets on both sides until light brown. Place the fillets on baking sheet with tomatoes. Spoon some tomato mixture over fish. Add the olives. Roast until the fish is opaque in center, about 18 minutes.
3. Transfer fish to serving plate and spoon tomato mixture over fish. Drizzle with lemon juice and sprinkle with parsley.

Yields 4 servings

Calories 270, Total Fat 15g, Cholesterol 58mg, Carbohydrate 6g,
Protein 27g, Sodium 420g

3 tablespoons butter or margarine
1/4 cup chopped green onion
1/4 cup chopped celery
1/4 cup all-purpose flour
1 1/4 cups heavy cream
1 tablespoon dry sherry
1/2 pound shrimp, chopped
1 cup crab meat
1 cup chopped lobster meat
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste
1 egg yolk, slightly beaten
1 tablespoon

1. Line a pie plate with pastry, and set aside. Heat the oven to 375 degrees.

2. Melt the butter in 10-inch skillet and add the green onion and celery. Cook and stir until vegetables are tender, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. Slowly stir in cream and cook over low heat until mixture thickens.

3. Add sherry, shrimp, crab, lobster, Old Bay seasoning, salt and pepper. Remove from heat. Spoon the seafood filling into pastry-lined pie crust. Place remaining pastry on top of the pie and seal edges.

4. Mix together the egg yolk and water. Lightly brush yolk mixture over entire top. Prick pie with fork once or twice to release steam. Bake pie in oven until golden brown, about 45 to 50 minutes.

Yields 8 servings

Calories 446, Total Fat 32g, Cholesterol 180g, Carbohydrate 21g, Protein 18g, Sodium 309mg.

1 8-ounce package Manicotti pasta (12 shells)
1 cup milk ricotta cheese
3/4 cup grated Parmesan cheese
1 egg yolk
1/3 cup chopped fresh basil
2 tablespoons sliced green onion or chives
1 pound cooked chopped seafood or combination ( such as shrimp, crab, or lobster)
Salt and pepper to taste
Garlic Bechamel Sauce

1. Cook Manicotti pasta as directed on packages; drain and set aside

2. Heat the oven to 350 degrees. Mix the ricotta, 1/2 cup Parmesan cheese, egg yolk, basil, green onion, seafood, salt and pepper until combined.

3. Fill the each Manicotti with seafood mixture and place in a buttered baking dish. Spoon the Garlic Bechamel Sauce over the stuffed Manicotti and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake in oven until heated through, about 20 to 25 minutes. Let stand about 5 minutes before servings.

Garlic Bechamel Sauce
4 tablespoons butter or margarine
2 cloves garlic, minced
5 tablespoons all-purpose flour
4 cups milk
Salt to taste
Pinch Nutmeg

1. Melt butter in medium saucepan over low heat. Stir in the garlic and cook for about 1 minute without browning.

2. Whisk in the flour and cook, stirring without allowing it to brown, about 5 minutes. Slowly whisk in milk and continue whisking to avoid lumping.

3. Season with salt and nutmeg. Bring to a boil and cook, stirring until sauce is thick enough to coat the back of a spoon, about 10 minutes. Remove from heat

Yields 6 servings

Calories 537, Total Fat 24g, Cholestserol 194mg, Carbohydrate 43g, Protein 35g, Sodium 560mg.

8- to 10-pound cleaned fish (snapper, salmon, cod or lake trout) Salt and pepper to taste Herb Stuffing vegetable oil
1/2 cup melted butter or margarine
1/4 cup lemon juice

HERB STUFFING
1 cup chopped celery
1 cup chopped onion
1/4 teaspoon each dried rosemary, sage and thyme
1 medium clove garlic, crushed
1/4 cup butter or margarine
3 cups dry bread cubes
1/4 cup chopped parsley
1 teaspoon salt
1 tablespoon lemon juice
1/4 teaspoon pepper

Cook and stir celery and onion with seasonings in butter until tender. Gently stir in remaining ingredients. Rub cavity of fish with salt and pepper; stuff with Herb Stuffing. Close opening with skewers and lace with string. Brush fish with oil; place in shallow roasting pan. Mix butter and lemon juice. Bake fish uncovered in 350-degree oven, brushing occasionally with butter mixture, until fish flakes very easily with fork, about 1 1/2 hours. Spoon any remaining stuffing into baking dish; refrigerate then bake in oven with fish the last 20 minutes before serving.

Yields 10 servings

12 scallops
1 tablespoon olive oil
2 tablespoons butter or margarine
3 tablespoons cognac
2 or 3 cloves garlic, finely chopped
Parsley

Open the scallops. Remove them from shells, removing the black part. Rinse thoroughly to remove the sand. Drain them on a cloth and cut into large cubes. Wash and brush the four nicest and deepest shells and leave them aside in very hot water. Heat the oil and 1 tablespoon of butter in skillet over medium-high heat. Brown the scallops on both sides very quickly until golden. Reduce heat once the juice has been absorbed and continue cooking for about 5 minutes. Add the finely chopped garlic and leave on low heat for 2 minutes, stirring frequently. Stir in the cognac and remove from heat, add the remaining butter and stir to combine. Put the mixture into the four shells. Sprinkle with chopped parsley if desired.

Yields 4 servings

1 tablespoon olive oil
4 6- to 8-ounce each fish fillet (such as catfish, snapper, grouper etc.)
Salt and pepper to taste
2 tablespoons Dijon mustard
1 tablespoon chopped fresh dill weed
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon rind

Heat oven to 375 degrees. Brush rimmed baking sheet with olive oil. Place fish fillets skin-side down on work surface; season with salt and pepper; spread each fillet with 1/2 tablespoon of the mustard. Combine dill, parsley and lemon rind in small bowl. Sprinkle dill mixture over each fillet to coat evenly. Place fillet skin-side down on baking sheet and bake until fish flakes easily with fork and is opaque throughout, about 12 to 15 minutes. Serve with lemon wedges if desired.

Yields 4 servings

Calories 181, Total Fat 4.9g, Cholesterol 73mg, Carbohydrate 1.5g, Protein 31.1g, Sodium 194mg.

2 tablespoons vegetable oil
1/2 pound uncooked peeled and deveined medium shrimp
1/4 cup Mild Ultimate Seasonings
1/4 cup water
1/4 cup sliced green onions
1 tablespoon chopped fresh cilantro (optional)

Heat vegetable oil in 12-inch skillet over medium-high heat and cook shrimp, turning once, until shrimp turns pink, about 2 minutes. Remove shrimp and set aside. Combine water and ultimate Seasonings in same skillet, and cook over medium-high heat, stirring occasionally, about 2 minutes. Heat just to the boiling point, reduce heat to low and simmer, stirring frequently. Return shrimp to skillet. Stir in sliced green onions and cilantro. Serve over rice.

Yields 2 servings