Baked Coconut Shrimp

Why fry when baking tastes this good? These succulent shrimp are golden brown and crispy, with just the right amount of coconut. The dipping sauce, similar to that from that famous steakhouse chain, is a must with the shrimp!

1 pound large shrimp, peeled and deveined

1 cup whole wheat or panko bread crumbs

1/2 cup shredded sweetened coconut, coarsely chopped to break up strands

1/2 tsp. coconut extract

Pinch salt and pepper

3 egg whites, well beaten

2 tbsp. water

1/2 tsp. coconut extract

MARMALADE DIPPING SAUCE

1/4 cup low sugar orange marmalade or apricot preserves

1 tsp. Dijon mustard

1/2 tsp. creamy horseradish

Pinch salt and pepper

1. Rinse shrimp and dry on paper towels. Prepare marmalade dipping sauce; set aside.

2. Combine bread crumbs, coconut, coconut extract and a pinch of salt and pepper in a shallow bowl. In another shallow bowl beat together egg whites, water and coconut extract.

3. Heat oven to high broil. Dip dry shrimp in egg white mixture; roll in coconut mixture to cover all sides. Place shrimp on a baking stone; spray with nonstick cooking spray.

4. Place shrimp on middle rack in oven. Broil for 3-4 minutes, until tops begin to brown. Switch oven to 450º and continue baking shrimp for 10-11 minutes or until golden brown and cooked through. Yield: 4 servings.

Salmon with Honey Lime Butter

This is an excellent, very flavorful salmon recipe. The citrus butter combo is fantastic. I serve this with rice pilaf and a fresh seasonal vegetable. A light white wine like Riesling or Gewurztraminer is a good compliment to this entree.

4 large salmon steaks or 2 salmon filets (about 1 pound each)

1/4 cup canola oil

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup lime juice

2 green onions, thinly sliced

1 tbsp. dried parsley

1 tsp. crushed dried rosemary

1/4 tsp. salt

1/8 tsp. pepper

Honey-Lime Butter (recipe below)

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1. Palce salmon in a shallow dish. Combine remaining ingredients and mix well; pour over salmon. Cover and refrigerate for 30 minutes. Drain; discarding marinade.

2. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Serve with Honey-Lime Butter. Yield: 4 servings.

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HONEY-LIME BUTTER

4 tbsp. butter, softened

1 tbsp. lime juice

1 tbsp. honey

1 small clove garlic, minced

1 tbsp. dried parsley

1/2 tsp. finely grated lime peel

1/8 tsp. crushed red pepper flakes

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1. Beat all ingredients in a small bowl until well blended. Shape butter into a roll about 1-inch in diameter. Wrap in plastic wrap and chill. Cut into slices and serve with salmon.

Baja Fish Tacos

I'm a HUGE fish taco fan, so I devised this recipe to clone the "to die for" fish tacos I've eaten in restaurants. These are great served with a black bean and corn side (black beans, corn, cilantro, spices and fresh lime juice), and a cold Corona with fresh lime!

1/4 cup light sour cream

3 tbsp. mayonnaise

1/2 tbsp. fresh lime juice

1/4 tsp. ground cumin

1/4 tsp. chili powder

1/8 tsp. each onion powder and garlic powder

Pinch each salt and pepper

1 pound cod or other firm white fish filets, cut into 1-inch pieces

1 tbsp. canola oil

1 tbsp. fresh lime juice

8 corn tortillas, warmed

Toppings: shredded cabbage, shredded Cheddar cheese, chopped tomatoes, sliced scallions, fresh lime juice and salsa

1. In a small bowl combine first 7 ingredients; set aside. Toss fish, oil and lime juice together; pour into a large nonstick skillet coated with nonstick cooking spray. Saute', stirring constantly, over medium-high heat for 5 minutes, or until fish flakes easily.

2. Evenly fill corn tortillas with fish. Top each taco with cabbage, shredded Cheddar cheese, chopped tomatoes, sliced scallions, a squeeze of fresh lime juice, salsa and 1 tbsp. sour cream mixture. Yield: 4 servings.