4 snapper filets
4 slices of bread
2 celery ribs
2 onion slices
2 cloves of garlic
1 tbs. rubbed sage
1 tbs. dill
10 peeled shrimp
olive oil
salt & pepper


Dice the onions, garlic, and celery into bits and saute in olive oil until soft and tender. Dice the shrimp and add to the veggies for about two minutes. Cut the four slices of bread into small squares and add into the pan. Now add the sage, dill, salt and pepper. Give it a few tosses. Add more olive oil just to moisten it up. Preheat the oven to 350*. In a small glass pan, drizzle olive oil on the bottom. Layout two of the snapper filets side by side. Put a heaping pile of the stuffing on top of each. Top the piles with the last two filets. Sprinkle salt and pepper and a little more olive oil. Bake in the oven for 15 to 20 minutes. Serve with yellow rice and lemon. Enjoy!

Notes: With the leftover stuffing, just shape it into a patty and bake with the fish. Serve it as a shrimp cake on the side.

Ingredients:
2 tablespoons olive oil
2 large jalapeno peppers, seeded and diced
2 cloves garlic, minced
4 teaspoons adobo sauce
2 (6 ounce) containers fresh raspberries
1/2 cup apple cider vinegar
1/2 teaspoon salt
1/4 cup brown sugar
1/2 cup white sugar

Directions:
1. Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook
until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a
simmer. Stir the raspberries into the sauce; cook until soft, about 3
minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well.
Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce
to a heatproof bowl; allow to cool to room temperature before serving, about
20 minutes.

Ingredients
2 oz. Butter
1 tbsp. garlic, minced
1 ea. green onion
10 ea. Kalamata olives, ½ pieces
2 tbsp. sundried tomatoes, julienne
3 oz. shrimp (small count)
3 oz. bay scallops
2 tbsp. lemon juice
¼ cup clam broth
3 tbsp. Feta cheese, crumbles
2 tbsp. chopped parsley
For service: crusty bread, as needed

Directions:

Heat butter in a sauté pan. Add garlic and green onions and sauté until
the aroma fills the air.

Add Kalamata olives and sundried tomatoes – cook for 30 seconds.

Add shrimp and scallops, salt & pepper and sauté until firm – do not
overcook.

Add lemon juice, clam juice and feta cheese – bring to a simmer.

Pour into heated serving dish.

Sprinkle with chopped parsley.

Serve with crusty bread.