• Thaw shrimp if frozen.
• Lay shrimp flat on a broiling pan with meat exposed.
• Baste with butter.
• Sprinkle with Rod's Rub "In The Black" rub, making sure to coat all of the meat.
• Broil as close to heat source as you can for 2 minutes or until meat is opaque.
• Serve immediately.

For extra flavor, serve with a lemon-butter sauce (recipe below).

Very easy and very delicious!

This recipe serves 4 to 6

Lemon Butter Sauce:

½ Cup butter or margarine, melted
2 Tablespoons lemon juice
Combine butter and lemon juice and heat. Yields ½ cup 

• Wash fillets in cold water and pat dry.
• Coat each side of fillets with Rod's Rub -- Citrus Tang Rub.
• Dredge filets in flour.
• Place oil and butter in heavy skillet and heat on medium-high until butter melts.
• Keeping heat at medium-high, cook fish on one side about three minutes (more or less depending on thickness of filets), until browned and crispy.
• Turn fish ONCE. When filets are done remove them to a serving platter.
• Lower the heat under the skillet.
• Add 1 tablespoon additional butter.
• When melted, add lemon juice and marjoram and allow the fish juices to sizzle for a minute.
• Pour this over the filets.

This recipe serves 4

• In large baking pan, place washed, unpeeled shrimp (with heads).
• Pour melted margarine (do not use butter) over shrimp.
• Sprinkle with pepper freely over all shrimp.
• Bake at 350 degrees for one hour or until done, depending on size of shrimp.
• Pour Daddy Hern's Habanero Burgundy Gourmet Barbecue Sauce over cooked shrimp.

Serve as an appetizer or main dish. Daddy Hern's Habanero Burgundy Gourmet BBQ Sauce makes an ideal dip.

Easy and delicious!

This recipe serves 2 to 4

4 bass fillets (medium thick – about 5 oz. each)
½ cup Gemlik Olive Spread (tapenade)
4 Tbs. Extra Virgin Olive Oil
1 Tbs. Herbes de Provence Spice Blend
Dash of Lemon Pepper

• Place fish in a roasting pan.
• Spread olive tapenade evenly on each piece of fish.
• Pour olive oil over fish.
• Sprinkle fish with Herbes de Provence and lemon pepper.
• Cook in preheated 400F oven for 24 - 28 minutes.

Serve with lemony pasta and feta cheese.

This recipe serves 4

Recipe...
Blackened Salmon Tacos with Cool Fruit Salsa

8 – 10 crispy corn taco shells
1 ½ pound skinless, boneless salmon fillets, cut into 1-inch pieces
Rosie's Olde Towne Blackening Spice, to taste
3 Tbsp canola oil
3 scallions, cleaned & chopped
1 cup Napa cabbage, cleaned, shredded
2 roma tomatoes, cleaned, diced
lime wedges
 

Peach – Pear Salsa (Makes about 2 ¾ cups [My recipe was previously printed in Sunset Magazine July 1997])

1 cup peeled, diced peach
1 cup peeled, diced pear
½ cup cleaned red bell pepper, diced
½ cup chopped red onion
¼ cup cider vinegar
2 tsp honey
3 Tbsp chopped fresh basil leaves
¼ tsp ground cinnamon
¼ tsp cayenne
1/8 tsp ground allspice

• Combine all salsa ingredients in medium bowl.
• Season the fish with Olde Towne Blackening Spice.
• Heat 3 tbsp oil in a large nonstick skillet over high heat until hot but not smoking, then sauté scallions, stirring, 1 minute.
• Add fish and sauté, stirring occasionally, until just cooked through, about 3 - 5 minutes.
• Remove skillet from heat.
• Fill taco shells with shredded cabbage & diced tomatoes, warm fish & top with salsa.

Serve with lime wedges.

The spicy flavor of the Olde Towne Blackening Spice and the cool contrast of the fruit salsa makes a refreshing & quick meal.

This recipe serves 4.

Recipe...
Halibut Delight

1-2 lbs. Halibut
Mama's Own Savory Salsa Medium w/Pineapple

• Place 1 to 2 lbs. of halibut fillet onto a broiler pan.
• Place on oven rack about 6 inches from source of heat.
• Broil 5 to 6 minutes on each side until done.
• Top with desired amount of Mama's Own Savory Salsa Medium w/Pineapple.

Can also be used as a glaze over baked ham and pork chops. Delicious!

This recipe serves 2 to 4.

Recipe...
Seared Ginger Garlic Ahi

1lb Chunk Ahi (5 - 6 chunks)
1/2 cup  Ginger Garlic Pepper Jelly
Extra Virgin Olive Oil
Garlic Powder
Seasoning Salt
Chile Powder

• Combine Garlic Powder, Seasoning Salt and Chile Powder into a rub. Take Ahi and coat with rub.
• Pour Olive Oil with a tablespoon of Garlic Powder into pan. Coat the bottom of the pan. Switch to Medium Heat.
• Flash Fry Ahi in pan (one minute per side)
• Top Ahi with Ginger Garlic pepper jelly.

If done correctly, Ahi will have a crispy brown coating - and will be partially raw inside.

This recipe serves 1 to 2.