Morey's Seafood International

1. Place ears of corn on a preheated medium-high barbecue
grill and cook until charred lightly on all sides. Remove corn from
grill and let cool. Using a sharp knife, cut off the kernels and place in a
medium bowl.

2. Add remaining Roasted Corn Relish ingredients to the bowl
and combine. Cover and reserve for service.

3. In a small bowl, combine the Chili Chipotle Sauce
ingredients and hold for service.

4. Preheat barbecue grill to medium-high heat. Place
aluminum foil on grill and rub lightly with oil. Place both fillets flat side
down and cook for three to four minutes. Turn tilapia and cook for another three
to four minutes.

5. For service, divide the Roasted Corn Relish between two
serving plates and top each with a tilapia fillet. Lace each filet with Chili
Chipotle Sauce. Enjoy with your favorite rice or couscous.

CILANTRO SLAW:
Whisk together mayonnaise, lemon juice, lime juice, and cilantro in medium bowl.  Stir in coleslaw and mandarin oranges.  Refrigerate. 

CHIPOTLE-CITRUS SAUCE:
Stir together sauce ingredients in small bowl.

Place a tortilla on a plate and place top with fish, 2 Tbsp. coleslaw and 1 Tbsp. sauce. 

Cook salmon according to package direction. Flake into 1 inch chunks. Keep warm. Cook pasta to desired doneness.
 
Melt butter in pan on medium heat. Add green onions and garlic.  Cook 1 min.  Add wine and boil until wine is reduced to 2 tbsp.  Add cream, dill, and shake in salt and pepper to taste.  Bring to a boil and simmer 3 min. Add salmon chunks to sauce.  Add a little lemon juice to taste.  Toss sauce with pasta.  Toss in tomatoes.  Sprinkle with parmesan cheese.  Serve immediately.

Cook linguine 5 minutes in boiling water. Add broccoli; cook 4-5 minutes or until pasta is tender. Drain. Return pasta mixture to pan. Stir in salmon and half and half. Reduce heat; cook until heated through, stirring occasionally. Add parmesan cheese; toss to coat pasta. Sprinkle with onions and cracked pepper.

Preparation and Assembly
• Preheat oven to 350°

• Remove 3 pieces of frozen salmon from box.  Place fish skin side down in wrapper on microwave safe plate.  Poke 2 small holes in each bag.  Cook on high for 2 – 2 ½ minutes only.  Remove plate from microwave, remove fish from bags, reserving the sauce in medium size bowl.  Remove fish skin using a small knife and slice fish into ½” thick slices.  Wisk reserved sauce with a fork, pour over sliced salmon and gently toss.  Set aside.  Fish will finish baking on flatbread.

• Heat milk, half and half, or cream in small sauce pan over medium high.  Whisk in garlic, bring milk to a boil, reduce heat and simmer gently over low heat for 2 to 3 minutes.  Whisk cream cheese into hot milk, whisking continuously to melt.  Whisk 1 cup of the Parmigiano Reggiano into the hot milk and cheese mixture.  Continue whisking until sauce is smooth.  Add ½ cup Mozzarella if using.  Set aside.

• Heat olive oil in small skillet over high heat.  Add sliced onions and sauté over high heat 3 to 4 minutes until onions are caramelized and golden.

• Place the 6-flatbread pieces on 2 or 3 parchment lined cookie sheets.  Spread each flatbread with ¼ cup of the reserved cheese sauce, spreading sauce edge to edge evenly.  Arrange a portion of sliced salmon over each flatbread, add a portion of the onion, ½ tablespoon of capers per flatbread if using, and sprinkle with the remaining Parmigiano Reggiano.  Top each flatbread with additional mozzarella cheese if using. 

• Bake in pre-heated oven 12 to 15 minutes.  Edges of bread will begin to turn light golden brown, but bread will still be soft and flexible.  Remove from oven and sprinkle each flatbread immediately with fresh chives.  Allow flatbread to sit 1 to 2 minutes on cookie sheets to crisp.  Cut into pieces.  Sprinkle with cracked black pepper and salt if desired.  Serve hot.

   Roasted Salsa Prep:

1. Stem, de-seed and cut all the peppers.

2. Preheat barbecue grill to high. Place on the red chili pepper,  jalapeno pepper, red, green & yellow peppers, and the tomatillo. Roast until the skin is blackened. Remove from the grill and let cool.

3. When the roasted veggies are cool, remove the stem from the tomatillo.

4. Place all the ingredients into a blender and chop until fine but do not liquefy. Hold for service.

    Salmon Prep:

1. Place the salmon filets, flat-side down, on med-high preheated grill.
    Thawed: Grill for five minutes and turn salmon over. Grill for an additional five to 10 minutes.
    Frozen: Grill for eight minutes and turn salmon over. Grill for an additional 10 to 14 minutes.

    Clever Tip: Place aluminum foil on grill and spray lightly with cooking oil to keep fish from sticking and breaking.

2. When the salmon is cooked, remove it from the grill and remove the skin.

    Build the Sandwich:

1. Slice each sub roll in half and spread sour cream on top and bottom. On bottom roll place shredded lettuce, sliced tomatoes, onion and grilled filet of salmon.

2. Lace the salmon with roasted salsa and top with roll. Enjoy the big game. Makes four sandwiches.

Spread Sauce over crust. Top with peppers and green onions. Sprinkle olives, salmon and cheeses over crust. Bake at 350 degrees for approximately 17 minutes or until cheese is golden brown.

Cook pasta with salt and oil until tender, drain and set aside.  Sprinkle lemon juice over fish pieces and set aside. In medium bowl combine all other ingredients, stir in Salmon last.  Spoon mixture into pasta shells.  Place shells, filled side up, in a 9" x 13" oiled baking dish.  Add 2 tablespoons of water to dish.           

Cover and bake at 350°F for 30 minutes.  Combine bread crumbs and cheese, sprinkle over all and bake uncovered for 6 minutes uncovered.  Garnish with lemon wedges and bell pepper strips.

Heat oil in Teflon skillet over medium to low heat.  Add onion and celery and sauté 2 minutes.  Add tomatoes and mushrooms-cook about 5 minutes.  Stirring often.  Add tomato sauce, and all other ingredients except Salmon and simmer 2 minutes.  Add Salmon and simmer 1-2 more minutes - keep on warm heat.  Meanwhile, cook pasta according to package directions being careful not to over cook.  Drain well.  Serve hot Salmon mixture over pasta.

Melt butter or margarine in small saucepan, add shallots and sauté until tender but not browned.  Stir in flour until smooth, return to heat and cook until bubbly.  Pour in chicken broth, cook until sauce is thickened, stir in cream and return to simmer.  Add marinara sauce, thyme, parsley, capers, green pepper, and smoked salmon.  Simmer 2-3 minutes longer.  Season with salt and pepper if desired.  Serve over freshly cooked Angel’s Hair pasta.  Garnish with Italian parsley.