It's hard to believe that this pesto-coated fish dish contains only five ingredients!

1/2 cup pesto

3 tablespoons lemon juice

1 medium carrot, finely chopped (1/2 cup)

1 medium leek, chopped

1 drawn rockfish or red snapper (2 pounds)

1. Heat oven to 375ºF. Grease rectangular baking dish, 13x9x2 inches.

2. Mix pesto, lemon juice, carrot and leek. Place fish in dish. Spread vegetable mixture over fish.

3. Cover and bake about 40 minutes or until fish flakes easily with fork.

Fishing fans in the family? This is a scrumptious (and easy) way to fix their catch!

Vegetable oil

1 pound fish fillet or 1 pound uncooked peeled deveined large shrimp, thawed if frozen

3 to 4 tablespoons Original Bisquick® mix

1 cup Original Bisquick® mix

1/2 cup beer

1 egg

1/2 teaspoon salt

1. Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350ºF. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.

2. Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl

3. Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot and, if desired, with tartar sauce.

Fish preparation has never been so simple! Overcooked fish will be a thing of the past when you include this recipe in your collection!

4 small salmon trout or other medium firm fish steaks about 3/4 inch thick (1 1/2 pounds)

Salt and pepper to taste

2 tablespoons butter or margarine, melted

1. Set oven to broil. Sprinkle both sides of fish with salt and pepper. Brush both sides with half of the butter. Place on rack in broiler pan.

2. Broil with top of fish steak about 4 inches from heat 5 minutes. Brush with butter. Carefully turn fish. (If fish sticks to the rack, loosen gently with a turner or fork.) Brush other side with butter.

3. Broil 4 to 6 minutes longer or until fish flakes easily with fork

If you grew up with family fish fries, you know just how tasty fried fish and all the trimmings are.

2 cups vegetable oil

1 cup all-purpose flour

1/2 cup stone-ground cornmeal

2 tablespoons Cajun Creole seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground red pepper (cayenne)

1 egg

2 pounds catfish nuggets, skin removed

Salt

1/4 cup lemon juice

1. In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.

2. In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy.

3. Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels.

High Altitude (3500-6500 ft): Reduce temperature of oil by 3° for every 1,000 feet of elevation and increase frying time if necessary.

Creamy seafood and corn put a new spin on quesadillas that are ready in minutes.

1 package (8 oz) cream cheese, softened

1 can (11 oz) whole kernel corn, drained

1/2 cup chopped fresh cilantro or parsley

1/3 cup sliced green onions (5 medium)

1 jar (2 oz) diced pimientos, drained

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)

6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)

1 tablespoon butter or margarine, melted

Sour cream and chopped fresh cilantro, if desired

1. In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.

2. In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.

Prepare this elegant dish for the next special occasion. Flaky layers of puff pastry sandwich savory seafood and a creamy white wine sauce.

1/2 package (17.3 ounce-size) frozen puff pastry (1 sheet), thawed

2 tablespoons butter or margarine

2 medium green onions, thinly sliced (2 tablespoons)

2 tablespoons all-purpose flour

1/2 cup milk

1/2 cup whipping (heavy) cream

1 1/2 cups cooked crabmeat, shrimp or lobster

1/2 cup Sauvignon Blanc, dry white wine or clam juice

2 tablespoons chopped fresh parsley

1 teaspoon finely shredded lemon peel

1/4 teaspoon salt

1/8 teaspoon pepper

1. Heat oven to 350ºF. Unfold pastry sheet; place on lightly floured surface. Roll into 10-inch square. Cut in half; place one half on top of the other. Roll to seal edges. Cut crosswise into 4 equal pieces. Place on ungreased cookie sheet. Bake about 20 minutes or until golden brown.

2. Melt butter in 2-quart saucepan over low heat. Cook onions in butter, stirring occasionally, until tender. Stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat.

3. Gradually stir in milk and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through.

4. Split each pastry horizontally with fork. Spoon crab mixture over bottom halves; top with remaining pastry halves. Garnish with additional parsley if desired.

Enjoy a seafood dish that's great for casual entertaining AND can be on the table in just 30 minutes!

16 oz uncooked linguine

1 can (18.5 oz) Progresso® Traditional New England clam chowder

1 cup milk

1/2 cup shredded Parmesan cheese (2 oz)

2 cloves garlic, minced

2 tablespoons olive oil

1 1/2lb uncooked peeled deveined large shrimp, tails peeled

1 package (8 oz) sliced fresh mushrooms (3 cups)

4 medium green onions, chopped (1/4 cup)

1/4 to 1/2 teaspoon crushed red pepper flakes

1/2 cup chopped fresh parsley

Salt and pepper to taste, if desired

1/2 cup shredded Parmesan cheese (2 oz), if desired

1. In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.

2. Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside.

3. In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink.

4. Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Add salt and pepper to taste.

5. Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese.

Ahoy there! A savory blend of crab and rich cheeses bakes in this delicious pie that’s hearty enough to satisfy even the hungriest of crews.

1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained,

or

1 package (5 ounces) frozen cooked salad shrimp, thawed and drained

1 cup shredded sharp natural Cheddar cheese (4 ounces)

1 package (3 ounces) cream cheese, cut into 1/4-inch cubes

1/4 cup sliced green onion

1 jar (2 ounces) diced pimientos, drained, if desired

1/2 cup Original Bisquick® mix

1 cup milk

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

2 eggs

1. Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.

2. Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.

3. Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.

10 large collard green leaves

1 cup water

1/4 cup butter or margarine

2 medium onions, sliced

1 medium green bell pepper, sliced

2 tablespoons water

1 teaspoon salt

1 pound fish fillets (catfish, tilapia, red snapper)

1/2 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon pepper

1. Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. Chop leaves. In 2-quart saucepan, heat 1 cup water to boiling. Add chopped collard greens. Boil 15 to 18 minutes or until softened; drain. Pat dry with paper towels.

2. In 4-quart Dutch oven, melt butter over medium-high heat. Cook collard greens, onions, bell pepper, 2 tablespoons water and 1 teaspoon salt in butter 4 to 6 minutes, stirring occasionally, until onion is crisp-tender.

3. Cut fish into 3x3/4-inch strips; add to vegetables. Sprinkle with 1/2 teaspoon salt, the paprika and pepper. Cover and simmer 6 to 8 minutes or until fish flakes easily with fork. Serve in large pasta bowls.

6 large lettuce leaves

or

12 small lettuce leaves

1 medium carrot, shredded

1 small zucchini, shredded

1 1/2 pounds fresh or frozen (thawed) fish fillets, cut into 6 serving pieces

1 teaspoon dried marjoram leaves

Salt and pepper to taste

2 tablespoons butter or margarine

1. Heat oven to 400ºF. Place a few lettuce leaves at a time in hot water. Let stand 1 to 2 minutes or until wilted; drain.

2. Mound a portion of the carrot and zucchini near stem end of each lettuce leaf. Place 1 piece fish on vegetables. Sprinkle with marjoram, salt and pepper; dot with butter.

3. Fold lettuce leaf over fish; place seam side down in ungreased rectangular baking dish, 13x9x2 inches. (Vegetables should be on top of fish.) Cover and bake 25 to 30 minutes or until fish flakes easily with fork.

3 pounds uncooked clams in shells

6 cups water

1/3 cup white vinegar

1 large onion, chopped (1 cup)

1 cup chicken broth

1/2 cup dry white wineor chicken broth

1 tablespoon tomato paste

2 tablespoons chopped fresh oregano leaves

or

1/2 teaspoon dried oregano leaves

1 teaspoon fennel seed

1/8 teaspoon saffron threads, if desired

1/8 teaspoon ground red pepper (cayenne)

2 large tomatoes, chopped (2 cups)

1 pound red snapper or whitefish fillets, cut into 2-inch pieces

3 cups cooked white rice

2 tablespoons chopped fresh parsley

2 teaspoons grated lemon peel

1. Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and vinegar; let stand 30 minutes; drain. Scrub clams in cold water.

2. Cook onion, broth, wine, tomato paste, oregano, fennel seed, saffron, red pepper and tomatoes in Dutch oven over medium heat about 10 minutes, stirring occasionally, until onion is tender.

3. Stir in clams and fish. Cover and cook 5 minutes. Stir in rice. Cover and cook about 3 minutes, removing clams as they open, until all clams have opened. Discard any unopened clams. Return clams to stew. Mix parsley and lemon peel; sprinkle over stew.

2 medium tomatoes, cut crosswise in half

1 medium onion, cut into fourths

1/2 medium green bell pepper, cut in half

4 medium green onions, thinly sliced (1/4 cup )

1 1/2 tablespoons red wine vinegar

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon red pepper sauce

1 1/2 pounds red snapper, sole or flounder fillets, about 1/2 inch thick

Cooking spray

2 tablespoons chopped fresh parsley

Hot cooked rice, if desired

1. Heat coals or gas grill for direct heat. Spray large piece of heavy-duty aluminum foil with cooking spray. Place tomatoes, onion and bell pepper on foil. Wrap foil securely around vegetables. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 6 minutes, turning once.

2. While vegetables are grilling, mix green onions, vinegar, thyme, salt and pepper sauce in medium bowl; set aside.

3. Spray fish and hinged wire grill basket with cooking spray. Place fish in basket; add to grill with vegetables. Cover and grill fish 7 to 8 minutes, turning once, until fish flakes easily with fork.

4. Place fish on serving platter; keep warm. Coarsely chop grilled vegetables. Toss vegetables, parsley and green onion mixture; spoon over fish. Serve with rice.

Planning a cookout? Think fish. Grilling fish is fast, easy and delicious!

4 small fish steaks about 3/4 inch thick (1 1/2 pounds)

Salt and pepper to taste

2 tablespoons butter or margarine, melted

2 teaspoons lemon juice

1. Heat coals or gas grill for direct heat Sprinkle both sides of fish steak with salt and pepper. Mix butter and lemon juice; set aside.

2. Grill fish steak uncovered about 4 inches from medium heat 7 to 10 minutes, brushing 2 or 3 times with butter mixture. Carefully turn fish. (If fish sticks to the grill, loosen gently with a turner.) Brush other side with butter mixture.

3. Grill uncovered 7 to 10 minutes longer or until fish flakes easily with fork. Brush with butter mixture.

Stake out new weeknight dinner options with grilled fish <that's on the table in 30 minutes.

1/4 cup lemon juice

1 tablespoon vegetable oil

1/4 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, finely chopped

4 halibut or tuna steaks about 1 inch thick (about 2 pounds)

1/4 cup chopped fresh parsley

1 tablespoon grated lemon peel

1. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.

2. Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.

3. Sprinkle fish with parsley and lemon peel.

Whether it’s dinner on the deck or supper by a cozy fire, this flavor-packed entrée is sure to please!

Shallot-Thyme Vinaigrette (See Below)

1 pound marlin, swordfish or tuna steaks

3/4 to 1 inch thick

12 uncooked large shrimp, peeled and deveined

1 medium fennel bulb, cut crosswise into 6 slices

10 leaves romaine, coarsely shredded

1 small bunch arugla, torn into bite-size pieces

1 can (14 ounces) artichoke heart, drained

1/2 small red onion, thinly sliced

12 cherry tomatoes

12 Kalamata or pitted ripe olives

1. Make Shallot-Thyme Vinaigrette.

2. Place fish steaks, shrimp and 1/4 cup of the vinaigrette in shallow glass or plastic dish ; turn fish and shrimp to coat with marinade. Cover and refrigerate 1 hour. Reserve remaining vinaigrette

3. Heat coals or gas grill for direct heat.

4. Remove fish and shrimp from marinade; reserve marinade. Cover and grill fish and fennel 5 to 6 inches from medium heat 5 minutes; brush with marinade. Add shrimp. Cover and grill 5 to 15 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.

5. Arrange romaine and arugula on serving platter. Cut fish into bite-size pieces. Arrange fish, shrimp, fennel and remaining ingredients on romaine mixture. Serve with remaining vinaigrette.

1/2 cup olive or vegetable oil

1/4 cup balsamic vinegar

2 tablespoons white wine vinegar

1 tablespoon finely chopped shallot

1 tablespoon Dijon mustard

1 tablespoon chopped fresh thyme leaves

or

1 teaspoon dried thyme leaves

1/4 teaspoon salt

1. Mix all ingredients.

Seafood on a stick No, you’re not at the state fair Paired with healthy v eggies, this is backyard kabob grilling at its best.

1/4 cup lemon juice

1/4 cup vegetable oil

1 tablespoon chopped fresh thyme leaves

or

1 teaspoon dried thyme leaves

1/4 teaspoon salt

1/4 teaspoon pepper

3/4 pound sea scallops

12 uncooked large shrimp in shells

8 medium whole fresh mushrooms, (about 6 ounces)

8 cherry tomatoes

1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices

1. Heat coals or gas grill for direct heat.

2. Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.

3. Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.

4. Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

What could be more fun than a little fin fish especially when it’s filled with simple yet mouthwatering ingredients.

3 cups cooked rice

1/2 cup mayonnaise or salad dressing

1/3 cup chopped green onion

3/4 teaspoon salt

1/4 teaspoon pepper

1 can (8 ounces) sliced water chestnuts, drained

1 jar (2 ounces) diced pimientos

1 whole drawn whitefish, 2 1/2 to 3 pounds

1/4 cup butter or margarine, melted

Lemon wedge, if desired

1. Heat coals or gas grill for direct heat Lightly brush hinged wire grill basket with vegetable oil.

2. Mix all ingredients except fish, butter and lemon . Stuff fish with rice mixture. Fasten opening with skewers; lace with string. Place fish in basket.

3. Grill uncovered 5 inches from medium heat 50 minutes, brushing frequently with butter and turning once, until fish flakes easily with fork. Discard any remaining butter. Garnish with lemon wedges.

1 lb fish fillets, about 1/2 inch thick

2 tablespoons olive or vegetable oil

1/2 cup Reduced Fat Bisquick® mix

1/4 cup Progresso® garlic herb bread crumbs

1 tablespoon chopped fresh

or

1 teaspoon dried basil leaves

1/4 teaspoon salt

1 egg

1. Cut fish into 4 serving pieces. In 10-inch skillet, heat oil over medium heat.

2. In small shallow dish, mix Bisquick mix, bread crumbs, basil and salt. In another shallow dish, beat egg. Dip fish into egg, then coat with Bisquick mixture.

3. Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.

Now you can make crusted salmon that tastes like it's from a fine seafood restaurant!

1 salmon fillet, 1 1/4 pounds

2 tablespoons butter or margarine, melted

1/4 teaspoon salt

3/4 cup fresh white bread crumbs, 1 slice

1/4 cup grated Parmesan cheese

2 tablespoons thinly sliced green onions

2 teaspoons grated lemon peel

1/4 teaspoon dried thyme leaves

1. Heat oven to 375ºF. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt.

2. Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.

3. Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.

1/2 pound fresh or frozen uncooked medium shrimp in shells

1/2 pound bay scallops

1 medium zucchini, cut into 1/4-inch slices (1 1/2 cups)

1 small yellow summer squash , cut into 1/4 inch slices (1 1/2 cups)

1 small yellow or green bell pepper, cut into 1/4-inch stripd

1 cup chicken broth

1/4 cup lemon juice

2 tablespoons cornstarch

1 tablespoon chopped fresh dill weed

or

1 teaspoon dried dill weed

1/4 teaspoon salt

2 cups hot cooked rotini pasta

1. Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.

2. Mix shrimp, scallops, zucchini, yellow squash and bell pepper in 3-quart microwavable casserole. Cover tightly and microwave on High 8 to 10 minutes, stirring every 3 minutes, until shrimp are pink and firm. Drain; let stand covered 5 minutes.

3. Mix broth, lemon juice, cornstarch, dill weed and salt in 2- cup microwavable measuring cup until smooth. Microwave uncovered on High 3 to 4 minutes, stirring every minute, until mixture thickens and boils. Stir into seafood mixture.

4. Serve seafood mixture over pasta. Garnish with additional fresh dill weed if desired.

A seafood and pasta lover's fix-it-fast feast.

12 ounces uncooked linguine

1/4 cup olive or vegetable oil

3 garlic cloves, finely chopped

1 can (28 ounces) Italian-style pear-shaped tomatoes, drained and chopped

1 small red chili, seeded and finely chopped

1 pint shucked fresh small clams, drained and liquid reserved

1 tablespoon chopped fresh parsley

1 teaspoon salt

1. Cook and drain linguine as directed on package

2. While linguine is cooking, heat oil in 3-quart saucepan over medium-high heat. Cook garlic in oil, stirring frequently, until golden. Stir in tomatoes and chili. Cook 3 minutes, stirring frequently.

3. Stir in clam liquid. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.

4. Chop clams. Stir clams, parsley and salt into tomato mixture. Cover and simmer about 15 minutes, stirring occasionally, until clams are tender. Serve over linguine.

A kiss of kiwi-basil-orange sauce and a crunch of sautéed walnuts top this easy-to-make skillet fish.

1 tablespoon vegetable oil

2orange roughy, sole or other mild-flavored fish fillets (1/2 pound)

1 tablespoon butter or margarine

2 tablespoons coarsely chopped walnuts

1 1/2 teaspoons cornstarch

1/4 teaspoon salt1/3 cup chicken broth

1/3 cup orange juice

1 1/2 teaspoons chopped fresh basil leaves

or

1 teaspoon dried basil leaves

1 kiwifruit, peeled and sliced

2 cups hot cooked white or wild rice

1. Heat oil in 10-inch skillet over mediumheat Cook fish in oil about 8 minutes, carefully turning once, until fish flakes easily with fork. Remove fish from skillet; keep warm. Drain oil from skillet.

2. Melt butter in same skillet over medium heat. Cook walnuts in butter, stirring frequently, until golden. Remove walnuts from skillet.

3. Stir cornstarch and salt into butter remaining in skillet. Stir in broth, orange juice and basil. Heat to boiling, stirring constantly. Boil and stir 1 minute. Carefully stir in kiwifruit until coated. Spoon sauce over fish. Sprinkle with walnuts. Serve over rice.

Hook, line and sinker, this flavorful recipe is sure to be a hit!

1/2 cup water

1/4 cup hoisin sauce

2 garlic cloves, finely chopped

2 tablespoons grated gingerroot

2 tablespoons soy sauce

1 tablespoon seasoned rice vinegar

2 teaspoons cornstarch

1 pound halibut fillet, 1 inch thick

1 teaspoon cornstarch

2 teaspoons dry sherry or water

1 teaspoon chili or vegetable oil

1 pound broccoli, cut into flowerets and 2x1/2-inch pieces (4 cups)

3 small carrots, sliced

1 medium yellow or red bell pepper

1 small red onion, cut into wedges

2 tablespoons water

1. Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.

2. Cut fish into 3/4-inch pieces. Mix 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated.

3. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add 1/2 teaspoon of the oil; rotate wok to coat side. Add fish; stir-fry about 2 1/2 minutes or until fish flakes easily with fork. Remove fish from wok.

4. Add remaining 1/2 teaspoon oil to wok. Add broccoli, carrots, bell pepper, onion and 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).

5. Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.

Tender vegetables and delicate fish are glazed with a flavor-packed purchased teriyaki glaze.

1 tablespoon vegetable oil

1 pound red snapper or cod fillet, cut into 1-inch pieces

3 cups 1-inch pieces asparagus

1 medium red bell pepper, cut into 1/4-inch strips

1/2 cup teriyaki baste and glaze

1. Heat wok or 12-inch skillet over high heat Add oil; rotate wok to coat side. Add fish; stir-fry 2 minutes. Add asparagus and bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.

2. Stir in teriyaki baste and glaze; cook and stir 30 seconds.

Teriyaki marinade stirs up extra zip in tasty fish cakes.

2 cans (14 3/4 ounces each) pink salmon drained

1 can (6 to 7 1/2 ounces) pink salmon, drained

1 can (7 ounces) Green Giant® Niblets® whole kernel sweet corn, drained

1/2 cup chopped bell pepper

1/2 cup chopped onion

6 cloves garlic, finely chopped

3 eggs, beaten

1/2 cup teriyaki marinade

1/3 cup lemon juice

1 tablespoon Progresso® plain bread crumbs

2 teaspoons dried seafood seasoning (from 6- ounce container)

2 teaspoons pepper

1 teaspoon celery seed

Dash of sugar

1 cup all-purpose flour

1/2 cup vegetable oil

1. In large bowl, stir together salmon, corn, bell pepper, onion and garlic; stir in eggs. Stir in all remaining ingredients except flour and oil; gradually stir in flour. Shape mixture into sixteen 3-inch patties, using about 1/3 cup mixture for each.

2. In 10- or 12-inch skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until deep golden brown. Drain on paper towels.

High Altitude (3500-6500 ft): Use 1 1/2 cups flour. Cook patties 8 to 10 minutes.

As snappy as the pop of your fingers, this fish and fresh salsa is an easy skillet meal.

2 pounds red snapper, cod or other lean fish fillets

2 large tomatoes, chopped (2 cups)

1 medium green bell pepper, chopped (1 cup )

1 medium onion, chopped (1/2 cup)

1/4 cup finely chopped fresh cilantro or parsley

1/2 teaspoon salt

1/2 cup dry white wine or chicken broth

1. Cut fish fillets into 8 serving pieces. Spray large nonstick skillet with cooking spray; heat skillet over medium heat.

2. Arrange fish in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm.

3. Cook remaining ingredients except wine in skillet over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; heat through. Spoon tomato mixture over fish.

Get a great dinner salad with just four fresh ingredients and 10 minutes of prep! That's fast and fabulous.

1 bag (7 1/2 ounces) Caesar salad kit

1 package (8 ounces) frozen flake-style imitation crabmeat, thawed

4 medium green onions, sliced (1/4 cup )

1 ripe avocado, pitted, peeled and cubed

1. Among 4 plates, divide lettuce from salad kit.

2. Mix crabmeat, onions, avocado and salad dressing from salad kit. Spoon over lettuce. Sprinkle with Parmesan cheese and croutons from salad kit.

A flavorful seafood sauté that’s simple enough to throw together in a time crunch.

1 pound bay scallops

4 medium green onions, sliced (1/4 cup)

1/4 teaspoon salt

1/8 teaspoon white pepper

1 garlic clove, finely chopped

1 package (9 ounces) frozen artichoke hearts, thawed and drained

1 cup cherry tomato, cut in fourths

1 cup shredded spinach or romaine

1 tablespoon lemon juice

1. Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.

2. Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.

Europeans enjoy their meals over an extended time period. Do just that with these French-influenced crepes!

Crepes (See Below)

2 tablespoons butter or margarine

1/4 cup chopped fresh mushroom

4 mediumgreen onions, chopped (1/4 cup)

2/3 cup small cooked shrimp

1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained

1/2 cup half-and-half

2 packages (3 ounces each) cream cheese, cubed

1 cup shredded Swiss cheese (4 ounces)

1. Make Crepes.

2. Melt butter in 2-quart saucepan over medium heat. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender. Stir in shrimp, crabmeat, half-and-half and cream cheese. Cook over medium heat, stirring constantly, until cheese is melted.

3. Spoon about 1/4 cup seafood mixture down center of each crepe; roll up. Place in rectangular microwavable dish, 11x7x1 1/2 inches. Sprinkle with Swiss cheese.

4. Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through. Sprinkle with remaining 2 tablespoons onions.

2/3 cup all-purpose flour

1 cup milk

1 tablespoon vegetable oil

1 teaspoon sugar

1/4 teaspoon baking powder

1/4 teaspoon salt

1 egg

1. Beat all ingredients with hand beater until smooth. For each crepe, lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom. Cook until light brown; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.

It’s divine! Seafood smothered in creamed sauce and layered with a favorite pasta makes a "company's coming" favorite!

1/2 cup butter or margarine

2 garlic cloves, finely chopped

1/2 cup all-purpose flour

2 cups milk

2 cups chicken broth

2 cups shredded mozzarella cheese (8 ounces)

4 mediumgreen onions, sliced (1/4 cup)

2 tablespoons capers1 teaspoon dried tarragon leaves

1/2 teaspoon lemon pepper

9 uncooked lasagna noodles

1 cup small curd creamed cottage cheese

1 can (6 ounces) crabmeat, drained and cartilage removed

1 can (4 ounces) tiny shrimp, drained

1/2 cup grated Parmesan cheese

1. Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted.

2. Spread one-fourth of the cheese sauce (about 1 1/4 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 uncooked noodles. Spread cottage cheese over noodles. Repeat with one-fourth of the cheese sauce and 3 noodles. Top with crabmeat, shrimp, one-fourth of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese.

3. Bake uncovered about 40 minutes or until noodles are tender. Let stand 15 minutes before cutting.

Bored with the same old "cardboard" pizza? Well, you’ll enjoy making this herbed shrimp and scallop treat.

Basic Pizza Dough (See Below)

12 uncooked medium fresh shrimp, in shells

1 cup pizza sauce

1 cup shredded mozzarella cheese (4 ounces)

1/2 cup shredded provolone cheese (2 ounces)

8anchovy fillets in oil

1/2 pound bay scallops

1/2 cup chopped fresh basil leaves

1/2 teaspoon pepper

4 garlic cloves, finely chopped

1. Make Basic Pizza Dough.

2. Move oven rack to lowest position. Heat oven to 500°F. Peel shrimp, leaving tails intact.

3. Press or roll dough into 12-inch circle on lightly floured surface. Place on ungreased pizza screen or in 12-inch perforated pizza pan. Press dough from center to edge so edge is thicker than center.

4. Spread pizza sauce over dough to within 1/2 inch of edge. Mix cheeses; sprinkle over sauce. Arrange shrimp, anchovies and scallops on cheeses. Mix basil, pepper and garlic; sprinkle over seafood. Bake about 10 minutes or until shrimp are pink and firm, scallops are white and cheeses are melted.

1 package regular active dry yeast

1/2 cup warm water (105°F to 115°F)

1 1/4 to 1 cups all-purpose flour

1 teaspoon vegetable oil

1/2 teaspoon salt

1/4 teaspoon sugar

1. Dissolve yeast in warm water in large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough remaining flour to make dough easy enough to handle. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 20 minutes. Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours, deflating dough occasionally.

Here’s a cool seafood lover’s salad with all the trimmings. Enjoy!

1 can (4 to 4 1/2 ounces) large shrimp, rinsed and drained

1 can (6 ounces) crabmeat, drained and cartilage removed

6 cups bite-size pieces lettuce, such as iceberg, Bibb, romaine or leaf lettuce

1/2 jar (6- to 7- ounce size) marinated artichoke hearts, drained

1/4 cup sliced ripe olives

1 hard-cooked egg, cut into wedges

1/2 teaspoon capers, if desired

fresh ly ground pepper, if desired

Italian or French dressing, if desired

1. Toss shrimp, crabmeat, lettuce, artichoke hearts and olives. Divide between salad bowls.

2. Top with egg wedges, capers and pepper. Serve with dressing.

Your choice of chopped seafood gives you options for some surfin’ fun on a bun!

1 1/2 cups chopped cooked seafood, such as crabmeat, shrimp or lobster

1/2 cup mayonnaise or salad dressing

1/4 teaspoon salt

1/4 teaspoon pepper

1 mediumcelery stalk, chopped (1/2 cup)

1 small onion, chopped (1/4 cup)

4 hot dog buns, split

1. Mix all ingredients except buns.

2. Fill buns with seafood mixture.

Substitute 1 can (9 ounces) tuna, drained, for the seafood.

Stir in 1 teaspoon lemon juice.

Substitute 1 1/2 cups chopped cooked chicken or turkey for the seafood.

Start off dinner with a seafood sensation or make a bowl of bisque a satisfying meal with bread and salad greens.

1 cup dry white wine or chicken broth

2 tablespoons cocktail sauce

1 teaspoon salt

1 teaspoon white pepper

1 teaspoon celery seed

1 teaspoon paprika

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon butter or margarine

1 bottle (8 ounces) clam juice (1 cup)

1 pound uncooked peeled deveined medium shrimp, thawed if frozen

3 cups half-and-half

1. In 4-quart Dutch oven, mix all ingredients except shrimp and half-and-half. Heat to boiling. Stir in shrimp; reduce heat. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm.

2. Gradually add half-and-half, stirring constantly, until half-and-half is just heated through

2 small honeydew melons or cantaloupe

1/3 cup plain lowfat yogurt

2 tablespoons mayonnaise or salad dressing

2 teaspoons chopped fresh

or

1/2 teaspoon dried dill weed

1 teaspoon sugar

1/2 teaspoon grated lemon peel

1 small cucumber, thinly sliced (1 cup)

3/4 pound frozen cooked medium shrimp, thawed

1/4 cup sliced almonds

1. Cut each melon crosswise in half. Remove seeds. Scoop melon from each half, leaving 1-inch rim around the top. Chop melon and drain thoroughly.

2. In large bowl, mix yogurt, mayonnaise, dill weed, sugar and lemon peel. Stir in chopped melon, cucumber and shrimp. Spoon one-fourth shrimp mixture into each melon half. Sprinkle with almonds. Serve immediately.

No cooking required! This flavorful pasta and seafood dish goes together in a flash.

1 package (14 ounces) frozen precooked salad tortellini

3/4 to 1 pound cooked peeled deveined medium shrimp, thawed if frozen

1/2 cup sliced ripe olives

1/4 cup chopped red onion

1/3 cup Italian dressing

1. Thaw tortellini as directed on package.

2. Toss tortellini and remaining ingredients until coated with dressing. Serve, or refrigerate until serving time.

Broiled swordfish steaks and a fresh spicy salsa make these seafood wraps sizzle with flavor.

Spicy Salsa (See Below)

2 tablespoons lime juice

1 teaspoon vegetable oil

1/2 teaspoon coarsely ground pepper

1 pound swordfish or other firm texture fish steaks

6 Old El Paso® flour tortillas (8 inches in diameter), warmed

1 1/2 cups shredded lettuce (1/2 head )

1 small red bell pepper, finely chopped (1/2 cup)

1. Make fresh Spicy Salsa.

2. Set oven control to broil. Spray broiler pan rack with cooking spray. Mix lime juice, oil and pepper; brush on fish. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 10 to 15 minutes, turning after 5 minutes, until fish flakes easily with fork.

3. Break fish into bite size pieces. Spoon 1/3 cup fish onto center of each tortilla. Top with lettuce, bell pepper and salsa. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end.

The moist, tender fish and crispy cornmeal coating will make your family "meow" with delight.

Vegetable oil

4 catfish fillets, 4 ounces each

3/4 cup cornmeal

1/4 cup all-purpose flour

1/4 teaspoon salt

1/2 cup milk

2 eggs, beaten

1/8 teaspoon red pepper sauce

2 tablespoons vegetable oil

1. Heat oven to 275°F. Heat oil (2 to 3 inches) in 4-quart Dutch oven to 375°F. Rinse fish; pat dry with paper towels.

2. Mix cornmeal, flour and salt in large bowl. Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended. Coat fish with cornmeal batter, shaking off any excess.

3. Fry 2 fish fillets at a time in oil 5 to 8 minutes or until golden brown. Drain on paper towels. Keep warm on cookie sheet in oven while frying remaining fish.

These golden fillets are coated with a cornmeal-herb mixture and baked to crispy perfection.

1 1/2 pounds cod, perch or other medium firm fish fillets, about 1/2 inch thick

3/4 cup cornmeal

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano leaves

1/2 teaspoon ground red pepper (cayenne)

1/2 teaspoon pepper

2 eggs

3 tablespoons butter or margarine, melted

1. Heat oven to 500ºF.

2. Cut fish fillet into 4x2-inch pieces. Mix remaining ingredients except eggs and butter. Dip fish into eggs, then coat with cornmeal mixture.

3. Place fish on ungreased cookie sheet. Drizzle butter over fish. Bake 10 to 12 minutes, turning fish once, until golden brown.

Enjoy these seafood kabobs partnered with the flavors of fresh summer fruits.

3 cups finely chopped cantaloupe (1 1/2 medium)

3 cups finely chopped honeydew melon (1 1/2 small)

6 tablespoons chopped fresh cilantro

1/4 cup finely chopped shallot (2 large)

1/4 cup lemon juice

1 1/2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper

2 pounds sea scallops

1. Mix all ingredients except scallops; reserve 4 cups. Mix remaining melon relish and the scallops in glass or plastic bowl. Cover and refrigerate scallop mixture and 4 cups reserved relish separately at least 1 hour but no longer than 24 hours.

2. Set oven control to broil. Spray broiler pan rack with cooking spray. Remove scallops from marinade; discard marinade. Thread scallops on twelve 11-inch skewers. Place on rack in broiler pan. Broil with tops about 4 inches from heat 3 minutes; turn. Broil about 3 minutes longer or until scallops are white.

3. Serve reserved 4 cups relish over scallops.

Snow pea pods and seafood sticks lend lots of color and appetite appeal to this fun bow-tie pasta.

3 cups uncooked farfalle (bow-tie) pasta (6 ounces)

4 ounces snow (Chinese) pea pods, cut in half

2 tablespoons olive or vegetable oil

1 tablespoon chopped fresh tarragon leaves

or

1 teaspoon dried tarragon leaves

1/2 teaspoon salt

1/4 teaspoon white pepper

2garlic cloves, finely chopped

3/4 pound imitation seafood sticks, cut into 1/2-inch pieces

1. Cook pasta as directed on package adding pea pods for last 1 minute of cooking; drain. Rinse pasta and pea pods with cold water; drain.

2. Gently toss pasta, pea pods and remaining ingredients.

3. Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.