Baked Parmesan Tilapia Fish

 Tilapia is a lean flaky white fish that doesn't have a strong flavor like salmon.

The fillets are thin, so be careful not to overcook.

 Tilapia encrusted with garlic butter croutons.

This brand of croutons taste so good, you can eat it as a snack!



Recipe:

Tilapia fillets

Chatham Village Garlic & Butter croutons

mayonnaise

grated parmesan cheese

pepper

Line baking pan with aluminium and grease.  Place tilapia fillets on top.

Spread mayonnaise generously over top of fillets, sprinkle with pepper, then parmesan cheese.

Put croutons in a large zip-lock bag, close bag, and crush croutons with rolling pin or meat pounder.

Spread over parmesan cheese, pushing down to adhere to fish.

Bake in oven at 350 deg for 10-12 min, or till fish is cooked.

Teriyaki Salmon

 Favorite way of cooking salmon. To keep the salmon moist, dust with flour before pan-frying.

Just marinade salmon in Yoshida's sauce - a sweet Teriyaki type sauce .

Sauce is available from BJ's.

Seafood Tofu



Ingredients:

 One 16oz container of soft tofu, drained and cut into 1/2 inch cubes

2 cups seafood (such as fishballs, artificial crabmeat, shrimp, scallops, etc)

1/2 cup frozen peas and carrots

1/4 cup water

2 stalks green onions, chopped

1/2 tablespoon fish sauce

dash of white pepper

1 rounded teaspoon cornstarch dissolved in 2 tablespoons water

Method:

Heat 1 tablespoon vegetable oil in wok.  Put in green onions, stir and add seafood and frozen vegetables. Add water and cover and cook for 2 min. Add tofu and fish sauce and white pepper.

Stir and add cornstarch solution and heat till thickened.

(Note:  Tofu will give out a lot of liquid, so food will look thick at first but will be just right later.)

Lobstahhh!!!

Lobsters can cost as little as US$5/lb when on sale.  Best tasting, sweetest lobster I ever had was at a lobster shack by Rockport, MA.  Somehow they are not as flavorful when served in a restaurant, or bought from the supermarket.  Must be the liquid it's cooked in  at the shack, which serves nothing but lobsters all day long.  The liquid had hundreds of lobsters cooked in it every day, so must be extra flavorful.

Oooh, a big whole claw!

For most painless way to kill a lobster, reference this link:

 http://www.cooking-lobster.com/cooking-lobster/lobster-killing.html

My all time favorite way to eat lobster is Ginger Scallion style, even though it's a lot of work and stinks up the hosue. First chop the lobster into pieces, then dust with flour and pan-fry till cooked.  Stir fry some ginger and scallions in a wok, throw in the cooked lobster and give it a toss.  Enjoy!

Note that no salt needed as the lobster has been in salt water in the tanks.