Brian’s Fish Tacos w/Corn Salsa & Chipotle Mayo

Fish tacos corn salsa n aioli sauce (2)Serves 4 to 6
Prep time: 10 minutes; cooking time: 10- to-15 minutes


  • 4-to-6 tilapia fillets
  • A little olive or vegetable oil (just enough to coat pan)
  • Salt & Pepper to taste
  • Southwest seasoning
  • 8, 6-inch flour tortillas, heated
  • Garnishes – cilantro, lettuce, grilled corn kernels, salsa, chipotle mayo (1/2 cup mayo mixed w/little lemon juice & chipotle chili powder to taste)


  • Heat oil in medium, nonstick skillet over medium-high heat.
  • Pat fish dry; season fish w/Salt & Pepper, Southwest seasoning; put in hot skillet; cook about 2-to-3 minutes per side (or until golden brown); remove from skillet.
  • Assemble tacos in following layers:
      • 1st layer – tortilla
      • 2nd layer – tilapia fillet
      • 3rd layer – garnishes

*Note: You can grill the fish, instead of fry it.

Brian’s Cheap Lobster Roll

S n p logoServes 4
Prep time: 5 minutes; cooking time: 5 minutes


  • 1 lb. imitation lobster meat (can substitute crab)
  • Mayonnaise to taste (can substitute yogurt)
  • ¼ cup green onions, roughly chopped
  • ½ cup celery, diced
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 4 hot dog buns
  • ½ stick butter, softened
  • 2 Tbsps. cilantro, chopped
  • Garnishes — lettuce, sliced tomatoes


  1. In medium bowl, add meat; use fork to loosen meat until it’s flaky.
  2. Add just enough mayo to hold meat together.
  3. Add onions, garlic powder, Salt & Pepper, onions, celery, cilantro; fold together ingredients until just combined; cover; refrigerate.
  4. Butter insides of buns; toast in broiler or toaster oven until golden brown (can also grill).
  5. Spoon meat mixture into buns; top w/lettuce, tomatoes.
  6. Serve w/chips or fries.

Chef Tee’s Baked Salmon with Spinach Stuffing


  • 1 (5-to-7 lbs.) salmon, with or without head and tail, boned, butterflied (ask seafood / fishmonger butterfly fish for you)
  • 2 Tbps. butter, unsalted
  • ½ cup onion, chopped
  • ¼ cup celery, chopped
  • 1 cup baby spinach, chopped
  • 4 cups bread, cubed (preferably dried)
  • ¼ cup parsley, chopped
  • 1 egg, beaten
  • ¼ cup chicken broth (can substitute stock)
  • Olive oil
  • Salt & Pepper to taste


  1. Preheat oven to 325° F.
  2. In small sauté pan, add onion, celery, butter; cook over medium-high heat until soft; set aside.
  3. In medium mixing bowl, add sautéed onion /celery, spinach, bread cubes, parsley, egg, broth, Salt & Pepper; mix well, refrigerate.
  4. On flat surface, season butterflied salmon with Salt & Pepper.  Spoon spinach stuffing onto seasoned fish, leaving 1-inch border around edges.  Gently roll up salmon; tie with cooking twine to secure.
  5. Transfer stuffed salmon onto oiled baking sheet.  Brush top, sides of salmon with oil; season with Salt & Pepper.
  6. Bake uncovered about 20-30 minutes or until salmon is just cooked through.
  7. Rest fish for 5 minutes; remove, discard twine; serve.

Chef Daniela’s Peruvian Ceviche

cevicheServes 2

  • 4 oz. any white, firm flesh fish fillet (fluke, sole, tilapia, sea bass, etc.)
  • 4-to-6 limes, juiced
  • 1 garlic cloves, minced
  • ½ celery stalk, finely chopped
  • 1 limo pepper or ½ habanero pepper, finely chopped
  • 1 Tbsp. cilantro, finely chopped
  • 1 small red onion, thin sliced
  • 3 ice cubes
  • Salt to taste


  • 1 sweet potato
  • 1 Boston lettuce leaf, washed
  • Limo pepper, chopped

Optional garnishes

  • A few Peruvian corn kernels
  • Tiny cilantro leaves

Sweet potato (garnish)

  1. Peel potato; cut into quarters.
  2. Add to medium saucepan filled with water; add a pinch of sugar.
  3. Boil over medium-high heat until potatoes are soft (not mushy) (about 25-to-30 minutes).
  4. Remove potatoes from heat; drain; cool to room temperature; set aside.


  1. Cut off sides of each fillet until every side is even.
  2. Chop filets in 1-inch cubes; season with salt to taste, garlic, pepper, celery and cilantro.
  3. In medium bowl, add filet cubes, ice; refrigerate for 10 minutes.


  1. Remove seasoned fish from frig; throw away ice cubes.
  2. Add half onions, lime juice to fish; mix well.
  3. Plate lettuce leaf; put mixture on top of leaf; add remaining onions on top.
  4. Garnish with limo pepper, sweet potatoes (and optional garnishes).

Chef Tee’s Mahi Mahi w/Coconut Rice & Mango Salsa

S n p logoServes 2 to 4
Prep time: 1 hour and 15 minutes; cooking time: 10-to-15 minutes


  • 2 Tbsps. olive oil
  • 1 ½ tsps. soy sauce
  • 2 tsps. lemon juice
  • 1 clove garlic, crushed
  • 2 tsps. red pepper flakes
  • 1 tsp. fresh ground black pepper
  • ½ tsp. fresh ginger root, minced
  • 2 Tbsps. green onion, chopped (optional)
  • Salt to taste
  • 4 (4 ounce) mahi mahi fillets
  • Coconut rice
  • Mango Salsa
  • Optional garnishes — avocado slices, cilantro


  1. In large bowl, whisk together olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, salt.  Add fish; toss to evenly coat fillets w/oil mixture.  Cover bowl w/plastic wrap; marinate in frig for 1 hour.
  2. Set oven rack in middle of oven; preheat oven broiler.
  3. While rice cooks, remove fish from marinade; shake off excess marinade. Discard remaining marinade.
  4. Place fish in large baking dish, in a single layer.  Broil in preheated oven until fish flakes easily w/fork (about 10-to-15 minutes).  (If fish browns too quickly, cover baking dish w/aluminum foil.
  5. Serve by placing a mahi mahi fillet over a scoop of hot rice; top w/mango salsa, optional garnishes.

*Note: Try grilling mahi mahi on a hot, seasoned grill instead of broiling it.




Chef Tee’s Holiday Catfish

Serves 2 to 4catfish cooking
Prep time: 5 minutes; cooking time: 5-to-10 minutes


  • 1 lb. catfish fillets
  • Favorite seafood spice rub
  • 2 Tbsps. canola or vegetable oil
  • ¼ cup sherry
  • Juice from ½ lemon
  • 1 Tbsp. parsley, chopped
  • 2 Tbsps. butter (optional)
  • Salt to taste


  1. Season catfish with spice rub.
  2. In large skillet, heat oil over medium-high heat; add catfish; cook until done (about 2-to-3 minutes per side; fish is done when flakes apart easily w/fork).
  3. Add sherry to deglaze pan.
  4. Add lemon juice.
  5. Add parsley, butter; carefully stir until butter melts.
  6. Season to taste with salt.


Chef Tee’s Fish and Grits served w/Wilted Spinach & Orange Caper Remoulade

Serves 6 to 8S n p logo
Prep time: 10-to-15 minutes; cooking time: about 30 minutes
  • ½ gallon vegetable oil
  • 8 Tilapia fillets (can substitute your favorite bone-style fish; I leave the head on, but fillets are fine)
  • Morton® Seasoned Salt
  • 1 cup yellow cornmeal
  • 1 cup white all purpose flour
  • 1 cup corn starch
  • Old Fashioned Grits (follow directions on box, but don’t use all water; make sure 1/3 of liquid that instructions call for, is milk)
  • Orange Caper Remoulade (1 cup of store-bought remoulade mixed w/1 tsp. orange zest, 1 Tbsp. capers)
  • 4-to-6 cups of spinach, sauteed briefly until wilted; Salt & Pepper to taste
  • Optional garnish—chopped cucumbers, tomatoes mixed w/a little apple cider vinegar; Salt & Pepper to taste
  • Preheat oil to 350°F on top of stove in heavy-gauge pot for frying (make sure pot is large enough, so oil is at least 3 inches from top of pot).  Use candy thermometer or high temperature cooking thermometer to maintain temperature.
  • In large bowl or shallow dish, mix cornmeal, flour and starch; set a side.
  • Season fish w/salt; dredge seasoned fish in flour mixture.
  • Carefully lower fish into heated oil, one piece at a time, so don’t overcrowd pot.
  • Cook until fish floats and is GBD (golden brown and delicious).
  • Remove fish from fryer; drain on paper towel.
  • Layer ingredients in following order:
1st layer — bed of grits (about 1/2 cup)
2nd layer — bed of spinach (about a few Tbsps.)
3rd layer — 1 Tbsp. orange remoulade
4th layer — 1 or 2 fillets
5th layer — optional garnishes
  • Repeat layers for rest of ingredients.

Chef Tee’s No Bread Crumb Crab Cakes

T crabServes 2 to 4
Prep time: 15-to-20 minutes; cooking time: 5-to-7 minutes


  • 1 lb. jumbo lump crabmeat
  • 1 Tbsp. fresh parsley, chopped
  • 1 tsp. fresh lemon juice
  • 2 Tbsps. green onion, chopped
  • ¼ cup mayonnaise (or just enough to bind ingredients)
  • Salt & Pepper to taste
  • 6 spring roll skins or egg roll wrappers


    1. Use paper towel to dry crabmeat carefully; do not break up crabmeat lumps.
    2. In large bowl, add crabmeat, mayonnaise, parsley, onion, Salt & Pepper.
    3. Fold crab mixture with a rubber spatula to combine; do not over mix, so lumps stay in tact.
    4. Line coffee cup with one spring roll skin; fill cup ½ way up with crab mixture.
    5. Fold corners of spring roll skin over, so they enclose crab mixture.
    6. Invert coffee cup on palm of your hand; crab cake should release from the cup; then place crab cake (sealed side down) onto non-stick cookie sheet.
    7. Repeat steps 4 and 5 to finish crab cakes, then refrigerate them for 30-to-40 minutes.
    8. Preheat oven to 400°F.
    9. Take crab cakes out of refrigerator; spray non-stick cooking spray on top of them, then bake for 5-to-7 minutes or until GB&D (golden brown and delicious).

Photo courtesy: KStudios

Chef Tee’s Open-Faced Salmon Burgers

Serves 4 S n p logo
Prep time: 10 -to- 15 minutes; cooking time 5 -to- 10 minutes

  • 4 wild salmon burgers w/lemon thyme (available at Whole Foods Market®)
  • 2 Tbsps. canola or vegetable oil
  • 4 challah bread slices, toasted (can substitute your favorite bread)
  • Mayonnaise sauce (recipe below)
  • Baby arugula salad (recipe below)


  1. In large skillet, heat oil to medium-high; add burgers; cook 3 to 4 minutes per side.
  2. Spread 1 to 2 Tbsps. mayo sauce on 1 slice of bread.
  3. Put burger on top of slice; put mayo sauce on top of burger; top with salad.
  4. Repeat steps 2 and 3 for rest of burgers.
  5. Serve.

Chef Tee’s Mayonnaise Sauce

  • ½ cup mayonnaise
  • Zest and juice from 1 lemon
  • 1 tsp. chili powder


  1. In small bowl, combine ingredients.

Chef Tee’s Baby Arugula Salad

  • Juice from 1 lemon
  • 1/3 cup extra virgin olive oil
  • Salt & pepper to taste
  • 1 tsp. basil, chopped
  • 2 cups baby arugula
  • ¼ cup gala apple w/skin, chopped


  1. In large bowl, combine ingredients until greens are coated.


Brian’s Grilled Branzini & Fennel

Serves 2 to 4Grilled Branzini
Prep time: 10 minutes; cooking time: 10- to-15 minutes

  • 2 (1 ½ lbs. each) whole Branzini, cleaned
  • Large pot of salted water
  • 2 fennel bulbs, cut each bulb into 4 quarters (reserve fronds, discard stems)
  • 1 lemon, cut into ¼ – inch slices
  • Olive oil (plus extra for garnish)
  • ¼ cup oregano, chopped (may need more to cover fish)

Salt & Pepper to taste

  1. Heat water over medium-high heat until it boils; add fennel bulbs; cover; cook until fork tender (about 5-to-10 minutes); remove bulbs from water, pat dry w/paper towel.
  2. Season quarters w/Salt & Pepper, drizzle oil on top; grill over medium heat covered a few minutes until grill marks form; remove; set aside.
  3. Rub outside fish w/oil, oregano; season outside fish w/Salt & Pepper.
  4. Stuff fish cavity w/handful fronds, 3-to-4 lemon slices.
  5. Grill fish over medium heat for a few minutes per side or until done.
  6. Remove cores from grilled fennel; discard cores; cut grilled fennel into ¼ -inch slices; serve fish on bed of fennel slices.
  7. Drizzle a little olive oil on top of fish; serve.