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Fried Calamari with roasted garlic and lime aioli adapted from Coastal Living magazine. May 2003
See original recipe Here.
Found on www.myrecipes.com

Ingredients:
  • 1 (2.5 lb) package of frozen and cleaned calamari, thawed
  • 1 ½ cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Peanut oil
Aioli:
  • 2 garlic bulbs
  • 2 tsp olive oil
  • 1 cup mayonnaise
  • 1 tsp lemon rind
  • 2 Tbsp lime juice
  • 2 Tbsp cilantro, chopped
  • ½ tsp salt
  • ¼ tsp hot sauce
Instructions
Aioli: 
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Peel both bulbs of garlic. Cut off top quarter and set cut side up on aluminum foil.
  3. Pour one tsp olive oil over each bulb and fold foil over garlic and bake 45 minutes.
  4. Let cool, remove clove skins and pulp. Stir until smooth.
  5. Mix with other ingredients, stir well, cover and refrigerate for 2 hours.
Calamari:
  1. Cut  calamari (tubes not tentacles) into quarter of an inch rings and dab dry.
  2. Mix flour, salt and pepper and dredge calamari in the mixture. 
  3. Fill 2 inches worth of a dutch oven with oil and bring to 365 degrees Fahrenheit.
  4. Fry calamari until golden (roughly 2 minutes). Drain and serve.

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Blackened Grouper adapted from Lia Huber’s recipe in Cooking Light, 2006
Found on www.myrecipes.com 
Servings 10

Ingredients: 
  • 10 (6oz.) grouper filets
  • 5 tsp canola oil
  • 5 tsp butter
  • 10 lemon wedges (garnish)
Spice mix:
  • 3 Tbsp paprika
  • 2 Tbsp ground red pepper
  • 2 Tbsp dried thyme
  • 2 Tbsp dried oregano
  • 2 Tbsp onion powder
  • 2 Tbsp garlic powder
  • 1 Tbsp kosher salt
  • 1 Tbsp black pepper
  • 1 Tbsp sugar
Instructions:
  1. First combine the ingredients for the spice mix in a small bowl.
  2. Rub spice mix on each side of the filets. 
  3. Place half the butter and oil in a large non-stick skillet and cook 5 filets roughly 4 mins on each side or until grouper flakes easily. 
  4. Repeat with remaining filets. Serve with lemon wedge.
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Blackened Salmon 05/25/2010
 

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Blackened Salmon and Rice adapted from Real Simple
See the original recipe Here.
Found on www.realsimple.com Ingredients:
  • 4 salmon fillets
  • 2 cups instant rice
  • 2 ½ Tbsp paprika
  • ¾ tsp Cayenne pepper
  • 1 tsp dried thyme
  • ½ tsp garlic powder
  • 1 ½ tsp kosher salt
  • 3 ½ Tbsp unsalted butter
  • Juice from one lemon
  • 1 (11oz.) can corn kernels, drained
  • 1/3 cup well chopped parsley
  • 1 lemon, in wedges for garnish
Instructions:
  1. Heat oven to 400 degrees Fahrenheit.
  2. Prepare rice as box directs.
  3. In a smaller bowl mix paprika, cayenne, thyme, garlic powder and ½ tsp of salt.
  4. In saucepan combine 2 ½ Tbsp of butter and lemon juice and melt over medium heat.
  5. One by one dip salmon fillets in lemon butter the spice mixture. Blacken each side in large skillet on medium-high heat (approx 2 mins a side)
  6. Move salmon to oven, cook at 400 for 8 minutes
  7. Mix corn, parsley, and leftover salt and butter into rice. Serve with lemon as garnish.
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