Fish Athenian

4 firm white fish fillets
(tilapia, mahi, or
snapper)
¼ tsp. pepper
1–¼ tsp. Greek season
ing, divided
1–¼ Tbsp. olive oil

1 Tbsp. garlic, minced
¼ cup onions, diced
1 can quartered artichoke
hearts, drained
1 can diced tomatoes,
drained
¼ cup dry white wine

Season both sides of fish with pepper and half of the Greek seasoning.

Place oil in preheated large sauté pan (medium heat) and swirl to coat.

Cook garlic and onions in pan until onions become slightly soft.

Place fish fillets on top of sautéed garlic and onions.

Top fish with artichoke hearts, diced tomatoes, remaining Greek seasoning, and wine.

Cover and cook 8–10 minutes or until fish separates easily with a fork.

Parmesan Pesto Encrusted Salmon

Contributed by Pam Clark

6 oz. fresh or frozen salmon

per person 1 jar pesto sauce 1/2 cup Italian bread crumbs 1/4 cup grated parmesan

cheese 1 lb. whole wheat angel hair

or linguini pasta

Thaw fish, rinse, and pat

dry. Take tablespoon and drop

heaping spoonful of pesto

sauce on each fish portion.

Spread pesto covering both

sides. Take bread crumbs and

cheese, mix and put on plate.

Drag fish through mixture,

covering fish on all sides. Place

fish on metal cookie sheet and

place in pre-warmed 350° oven

for 15 minutes or until brown on top. Fish should be flaky when finished. Cook pasta, drain, and mix in remaining pesto sauce. Portion servings of pasta on each plate and lay cooked salmon portion on top. Top with fresh ground pepper and serve.

Frogmore Stew (low–country boil)

1–2 lbs. fresh shrimp 1–2 lbs. Italian sausage,

sliced in one–inch

pieces 5–6 red skin potatoes,

quartered 6–8 corn cobbettes 1–2 Tbsp. liquid shrimp

and crab boil Water
Salt and pepper to taste

Fill large stock pot about half full of water, add shrimp and crab boil, bring to boil. Add potatoes, cooking for 5–10 minutes. When potatoes are about half done, add sausages, cook for five more minutes, add

corn, then in the last three or so minutes of cooking, add shrimp, for a total cooking time of about 20 minutes.

Serve with crusty bread, melted butter, cocktail sauce, and lots of napkins. Peel shrimp as you go... forks optional.