Every couple of weeks during the summer there are two very nice men who come up from Louisiana with a divine selection of freshly caught fish and shellfish. About once a month or so, we purchase a few items and have never been disappointed.

This past week, we purchased large scallops, which my oldest daughter prepared after watching a YouTube video about preparing scallops by Chef Gordon Ramsey. She sauted them in a hot skillet with olive oil, freshly minced garlic, fresh thyme and some butter. We served them with pasta and they were very tasty. Unfortunately I don't have any pictures of her cooking adventure to share this time, but I'll be sure to catch some next time.

The next evening we had baked snapper - it was easy and delicious. Here's how I prepared it.

In a 9x13 baking dish, I put a little olive oil in the bottom of the dish. On top I place a nice sized sheet of parchment paper.

After rinsing the snapper filet, I placed it on the parchment paper. I drizzled it with a little olive oil, then added a sprinkling of salt, pepper and herbs de provence. I topped it off with slices of fresh lemon. Then I wrapped the parchment and tucked it under the fish filet. I put about a 1/4 cup of water in the pan around the parchment and baked the filet in a preheated 350 degree oven.


Our filet took about 20 minutes to cook due to thickness. Delicious!

My oldest daughter brought a recipe home from the grocery store the other day after trying a sample of the final product. We gave it a try and enjoyed it, so I'm sharing it here.

Salmon Surprise

1/2 pound Thai Rice Noodles, cooked
1 1/2 Tablespoons oil (I used a mixture of olive oil and coconut oil)
1 Tablespoon Thai Green Curry Paste
1 cup chopped onions
1/2 - 1 cup chopped green or red or yellow peppers
1-2 Tablespoons fish sauce (I didn't have this, so I left it out)
1 Tablespoon dried basil (I used Pesto Sauce instead)
1 large can salmon (I used one with no artificial color)
1/2 cup Parmesan cheese
1-1/2 shredded cheese of your choice (I used Sargento 4 Cheese Mexican Blend)


Cook the Thai Rice Noodles until al dente. Drain and set aside.


Heat oil in a skillet over medium heat. Stir in the curry paste, onions, peppers and basil. Cook until onions and peppers are tender.


Mix in the salmon and cook until it is heated through - this just takes a couple of minutes. Stir in the parmesan cheese. Add the rice noodes and fish sauce. Stir to mix, then plate.



Top with shredded cheese - I used the 4 cheese Mexican blend by Sargento. Serve while hot.