the ENDLESS ONLINE COOKBOOK

• 1 pound cooked and peeled shrimp
• Juice of 1 lime
• 3 tomatoes, chopped
• 1 cup seeded and chopped cucumber
• 1 ripe avocado, peeled and cube
• 1 tablespoon chili sauce
• 2 tablespoons chopped cilantro
• 2/3 cup non-fat sour cream
• 4 cups spinach leaves

1. Place shrimp and lime juice in bowl and let marinate
2. Add avocado, tomatos and cucumbers to shrimp and toss
3. Mix chili sauce, cilantro and sour cream in a separate bowl
4. Toss shrimp mixture with dressing
5. Arrange spinach leaves on plate and place shrimp salad over the spinach.

• 6 oz halibut filets (4)
• 1/2 pound dungeness crab meat, drained and squeezed dry
• 1/2 cup non fat cream cheese
• 1 can artichoke hearts, drained and chopped
• 1 teaspoon lemon zest
• 1 teaspoon orange zest 2 scallions, chopped
• 1 tablespoon fresh marjoram, chopped (oregano may be substituted)
• 1/2 teaspoon white pepper
• 1/2 teaspoon sea salt extra virgin olive oil

1. Preheat oven to 350 degrees

2. Using an electric mixer mix the cream cheese until smooth and lump free. Add the crab, zest, marjoram, salt and pepper. mix until combined.

3. Next add the scallion and artichoke and mix until just combined. Do not over mix.

4. Take each halibut filet and cut a deep slit down the middle. Rub olive oil on each filet and season with salt and pepper. Spoon the crab filling into the cavity of each filet.

5. Place on baking sheet and cook in 350 degree oven for 12-15 minutes or until done. Serve immediately garnished with a lemon slice.

• 1 lb dungeness crab meat (frozen or fresh), drained and squeezed dry
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1 teaspoon asian chili sauce (sambal oelek)
• 1/2 yellow bell pepper, chopped fine
• 1/2 red bell pepper, chopped fine
• 4 scallions, white part only, chopped fine
• 1 clove garlic, chopped fine
• 1 teaspoon ginger, chopped fine
• 2 tablespoon cilantro, chopped fine
• 1/8 cup mayonnaise 1/8 cup bread crumbs (panko)
• salt and pepper to taste for breading bread crumbs (panko)
• sesame seeds

1. Combine all ingredients in a large bowl and mix. Mixture should have just enough mayonnaise and bread crumbs to bind together.

2. Spread some breading on a cutting board and place a metal ring form onto surface. Fill ring with crab cake mixture and press firmly. Sprinkle some breading on top of crab cake and press down firmly. Remove ring and gently, using hands, press breading onto sides of crab cake. Repeat with remaining cakes.

3. Place a teflon frying pan over medium high heat. Add 1 tablespoon of sesame oil to pan. Gently place cakes in frying pan and brown on both sides. Remove from pan and serve warm with sweet chili sauce.

• 1 egg
• 1 tablespoon prepared mustard
• 1 teaspoon dry dill weed
• 1/4 cup dry rye bread crumbs
• 1 can (6-8 ounces) tuna or salmon
• 1 tablespoon non-fat mayonaise

1. Open the can of fish; drain and flake in a bowl with a fork.
2. Add remaining ingredients and mix well. Mixture will be very soft.
3. Heat non-stick skillet to medium high heat and spray with Pam or non-stick spray, add patties and cook 3 minutes per side.
4. Serve on a bed of musclin greens or spinach leaves with a wedge of lemon.

• 2 halibut filets
• Juice of 2 limes
• 1/2 cup olive oil
• 1 tablespoon black pepper
• 3 galic cloves, sliced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 2 tablespoons jalepeno, chopped fine
• 1 onion, thinly sliced
• 1 cup white wine vinegar

1. Place the halibut filets in a cassarole dish. Pour lime juice over filets. Marinate for 20 minutes.
2. Heat 4 tablespoons olive oil in a frying pan. Add halibut filets and saute until lightly browned. Remove fish from pan
3. Add remaining olive oil to pan. Add garlic, pepper, cumin, oregano, bay leaves, jalepeno, and onion and cook for 3-4 minutes. Add vinegar and simmer for 4 minutes.
4. Pour mixture over fish and refrigerate for 24 hours.
5. Drain off liquid.
6. Reheat the fish gently and garnish with the marinated vegetable mixture

• 3 red snapper fillets
• 1 cup brown rice, cooked
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 tablespoon garlic, chopped
• 1 dried chile, seeded and ground
• 1 cup slivered almonds
• 3 tablespoons cilantro. chopped
• 7 oz can chopped tomatoes with liquid
• 1 cup low-fat monteray jack cheese
• 6 low-fat low-sodium tortillas

1. Preheat oven broiler. Broil fish 5-10 minutes, turning once, until cooked.
2. Cool fish. peel off skin and flake the flesh into a bowl.
3. Heat olive oil in saucepan and saute onion and garlic for about 2-3 minutes. Add chile and cook for another 3-4 minutes.
4. Stir in rice, fish, cilantro, tomatoes and almonds. Simmer for 8-10 minutes.
5. Remove from heat and stir in cheese.
6. Divide filling among the tortillas and fold.

• 2 whole trout, cleaned
• 2 springs fresh rosemary
• 1 clove garlic, slivered
• 1 shallot, minced
• 1 lemon, sliced thinly
• 2 tablespoons. butter
• salt and pepper

1. Stuff the belly of each trout with the rosemary, garlic, shallot, lemon slices, butter and a pinch of salt and pepper.
2. Wrap trout in aluminum foil and baked on the grill or in a 350 degree oven until done.

• 1/8 cup grated low-fat cheddar cheese
• 1/8 cup grated low-fat mozzarella
• 1 low-fat whole wheat tortilla
• 1/4 cup small, precooked bay shrimp
• 2 tablespoons low-fat sour cream
• 2 tablespoons salsa

1. Place tortilla on a microwave safe plate.
2. Spread cheese evenly over tortilla. Add shrimp. Place in microwave or oven and cook until cheese is melted, about 2 minutes.
3. Spread sour cream and salsa over tortilla. Roll up quesadilla and enjoy.

• 1 tablespoon honey
• 1 teaspon Splenda®
• 1/3 cup fresh lime juice
• 1 tablespoon olive oil
• ½ teaspoon grated lime peel
• 1/8 teaspoon chili powder
• 1/8 teaspoon paprika
• ¼ teaspoon salt
• 1 lb bay, calico or sea scallops

1. Combine honey, lime juice, oil, lime peel, salt and spices in large bowl. Rinse and pat dry scallops.

2.Add to marinade. Marinate overnight or for at least 1 hour.

3. Preheat broiler. Arrange scallops and marinade in single layer on a baking sheet. Broil 4 inches from heat 4-7 minutes or until opaque and lightly browned. Serve with lime wedges.

• 6″ iron skillet or oven safe saucepan
• 1 teaspoon olive oil
• 1/4 cup cooked salmon either fresh or canned
• 3 eggs
• 1 tablespoon chives, chopped
• 2 tablespoons sour cream
• 3 tablespoons Gruyere cheese
• Pinch of black pepper

1. Preheat oven to 350 degrees
2. Crack eggs into a bowl and mix with a fork. Add remaining ingredients and stir. Do not overmix.
3. Spread olive oil over surface of iron skillet or oven safe pan.
4. Pour egg mixture into skillet or saucepan and place in oven.
5. Cook until egg mixture is done, about 10 minutes. Remove from oven and enjoy.