Preheat oven to 400°. Heat oil in an ovenproof skillet on top of the stove. Place fish in skillet, skin side down. Season with salt and pepper. Turn when underside is golden and place in oven for about 5-minutes. Serve with Jasmine Rice and Lobster Sauce.

Chop imitation crab coarsely. Combine all ingredients. Form into 4 patties. Spray both sides with olive or Canola oil grill 4-minutes each side. Serve on a whole-wheat bun with Tartar Sauce or Cocktail Sauce, dill pickle and lettuce or cabbage. (Makes 4 Servings)

Socca:
1 cup chickpea flour
1 pinch paprika
1 branch rosemary
8 branches thyme
1/2 bunch oregano
1/2 bunch parsley
Carbonated water to consistency
Salt and pepper to taste
2 ounces extra virgin olive oil

Combine all dry ingredients and herbs except salt and pepper, Add carbonated water until mixture is consisten-cy of pancake batter. Season with salt and pepper to taste.

Sauce:
4 live Maine lobsters, 1 1/2 pounds each
1/4cup olive oil
1 onion, diced
1 carrot, diced
1 celery stalk, diced
1 head garlic
1 tablespoon tomato paste
1/2 ounce thyme
1/2 ounce rosemary
8 fresh plum tomatoes
1 cup brandy
1 cup port wine
1 quart red wine
1 quart chicken stock
1/2 tablespoon, whole butter

Brown portions of the Socca in a crepe pan covered with the ol-ive oil. The pancakes should be the consistency of a thick crepe and about 5-inches in diameter.
To make the sauce, brown lobster heads and tails, still in the shell, in a skillet covered with about 2-tablespoons of the olive oil over high heat. (Set remaining olive oil aside to be used later.) This will probably take 5 to 7-minutes. Add onion, carrot and celery, and sweat over high heat for 1 to 2-minutes. Add garlic, tomato paste and herbs. Then add fresh tomatoes and cook down until all the water has evaporated.
Add brandy and cook until dry. Keep in mind, the brandy will flambé when added to the mixture so make sure there is no danger of fire by cooking in an open kitchen or covering the pan immediately. Add port wine and reduce by half. Add red wine and reduce by two-thirds. Take out lobster tails.
Add chicken stock. Lower the heat and reduce stock slowly, cooking for 10 to 14-minutes or until sauce is, at the consistency of, light syrup. Strain the mixture. Add butter and remaining olive, oil, and whip with a whisk. Place pancake on plate and pour sauce around pancake. Place lobster tails on pancake or to the side. (Makes 4 servings)

Coarsely chop the salmon with a knife. Place in a food processor and pulse the machine on and off to achieve a coarse texture. Do not over process. Lightly combine the salmon with the remaining ingredients except the buns and garnish. Form into 6-patties (about 3-inches in diameter and 1-inch thick).
Preheat coals for grilling. Brush the grill with vegetable oil.
Grill the burgers over hot coals for 3 to 4 -minutes per side, or until just cooked through. (Turn carefully.) Serve the burgers immediately on buns topped with 1-tablespoon of either *Fresh Pineapple Relish or *Golden Pineapple Relish. (Makes 6 servings)

Mix shrimp, pork, water chestnuts, and onion; season with salt, soy sauce, and sugar. Add unbeaten eggs. Shape into balls and fry in deep hot fat 360° until brown. Serve with Sweet-Sour Sauce. (Makes 8 to 10 servings)

In a medium bowl, combines all ingredients except shrimp. Stir in shrimp. Cover and chill for 1 hour.
Grilling shrimp: Preheat grill. Drain shrimp and thread on 3 or 4 metal skewers. Grill 5 to 7 minutes or until shrimp are opaque; turning once. Serve warm.
Broiling shrimp: After draining, place on broiler pan. Broil 4-inches from heat for 6 to 8 minutes or until shrimp are opaque; turning once.
To increase tartness, add art additional tablespoon of lemon juice and a dash of salt. (Makes 3 to 4 main dish servings or 21 to 25 appetizers)

Preheat outdoor grill or broiler until hot. Leave small mushrooms whole, halve larger ones. In a large bowl, place mushrooms, shrimp, zucchini and red onion. In a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper, and pour over vegetables; toss until well coated.
Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, stirring often and brushing occasionally with remaining marinade. Serve on pitas with cucumber yogurt sauce. (Makes 4 servings)

Cucumber yogurt sauce:
1 cup plain low-fat yogurt
1 cup peeled, seeded and diced cucumber
1 tablespoon chopped fresh mint or parsley
1 teaspoon minced garlic
1/2 teaspoon salt

In a small bowl, combine all ingredients and blend well. (Makes about 1 1/2 cups)

In a shallow pan mix ingredients. Add the shrimp and turn to coat completely. Refrigerate, covered, for 30-minutes. Thread the shrimp on skewers and grill, turning once, until bright pink and firm to the touch. Serve with Hot Cocktail Sauce.

Peel the shrimp, leaving the last joint and tail on. Split each shrimp partly down the back, devein, rinse and dry well.
In a small bowl, combine the mustard, lemon pepper and herbs. Blend in the olive oil. Holding each shrimp by the tail, dip in the mustard mixture. Use your fingers, if necessary, to help the seasoning adhere. Place the coated shrimp on a plate in a ring, side by side, with the tails pointed up so they stay clean.
When the coals are hot, brush the grill lightly with oil. Using tongs, place the shrimp on the grill in rows, not touching each other. Cook 1 to 2-minutes, turn, cook just until shrimp feel firm to the touch. Do not over cook or shrimp will hard and rubbery. (Makes 3 servings)

To toast the pine nuts, spread them in a shallow pan and roast in a 350° oven or toaster oven for 3 to 5-minutes until golden and fragrant. Immediately transfer to a plate to stop the cooking and cool.
In a large glass or ceramic bowl, mix the olive oil, garlic, rosemary, wine, vinegar and salt and pepper and whisk.
Rinse the shrimp and pat them dry. Add them to the bowl and stir them gently with the marinade to coat. Cover and refrigerate for about 1-hour, stirring occasionally. Preheat the broiler.
About 10-minutes before serving bring a saucepan of boiling salted water to a boil and cook the asparagus for about 5-minutes until crisp-tender. Drain and set aside. Remove the shrimp from the marinade; arrange on an aluminum foil-lined broiler tray and broil for about 6-minutes, turning the shrimp once during cooking; until pink. Set aside.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta for about 8-minutes or until al dente. Drain and return to the pot. Add the lemon juice and 3-tablespoons of cheese and toss well. Add the shrimp, asparagus and pine nuts and toss again. Season to taste with salt and pepper.
Serve in shallow pasta bowls, sprinkled with more cheese and garnish with lemon wedges (Makes 6 servings)

In a sauté pan, heat oil. Add sugar and stir until caramelized, then add shrimp and remaining ingredients. Cook until shrimp loses transparency. Add Coconut Froth, serve with rice. (Makes 4 Servings)

Combine shrimp, ginger, ground, red pepper, garlic, sesame seeds and black pepper in a large, plastic food-storage bag.
Place rice in a heatproof serving bowl. Bring 2 1/2 cups water to boiling; pour over rice in bowl. Cover with foil; set aside.
Heat sesame oil in a large wok or skillet. Add sweet peppers and green onions; sauté 3 to 4-minutes to soften slightly. Add teriyaki sauce. Add peas and shrimp with seasoning; sauté 4-minutes or until shrimp are opaque. Stir cornstarch into broth and add to wok, cook, stirring, until mixture boils.
Sprinkle with salt. Dish rice with fork. Spoon shrimp mixture over rice. (Makes 4 servings)

Cook onion, celery and garlic in hot oil till tender, but not brown. Add tomatoes, tomato sauce, seasonings and rice. Simmer uncovered 45-minutes, stiffing occasionally. Add shrimp and green peppers. Cover simmer till done, about 5-minutes. Add black olives and serve.

Combine chicken broth, cornstarch, lemon juice and soy sauce, reserve.
In large nonstick-skillet sprayed with cooking spray, heat 1-teaspoon of the vegetable oil and the 1-teaspoon sesame oil, Stir-fry shrimp with garlic until shrimp just turns pink, about 3-minutes. Remove shrimp with slotted spoon. Add remaining 1-teaspoon vegetable oil to skillet and stir-fry mushrooms, red pepper and onion with lemon peel until vegetables are just tender, about 3 minutes.
Stir in cornstarch mixture. Cook over medium heat, stirring, until sauce thickens. Add shrimp and peas, heat. Serve on cooked pasta or Chinese-style noodles. (Makes 4 servings)

Sauté peppers, onion and 1/4-teaspoon Italian herb seasoning in olive oil in a skillet over medium heat until vegetables are tender; set aside to cool. On each of four bread slices, layer one slice cheese, 1/4 of the tuna, 1/4 of the pepper mixture, one slice cheese and top with bread slice.
Combine vegetable oil spread, 1/2-teaspoon Italian herb seasoning and garlic powder. Spread about 1-teaspoon mixture on one side of each Panini.
Heat grill pan or skillet over medium heat; lightly spray with nonstick cooking spray. Place Panini in pan, spread side down. Firmly press Panini with heavy pan or spatula to compact filling. Cook Panini until bread is tightly toasted and cheese begins to melt. Spread remaining spread mixture on topside of Panini. Turn Panini and press again with pan or spatula. Cook until lightly toasted. (Makes 4 sandwiches).